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Six Best Club Parties in Miami This Week
By Laurie Charles
Roca, Patron's New Tequila, Now Available in Miami
By David Minsky
Top Chef Talks Pizza and Siena Tavern Miami
By Jen Mangham
Five Reasons to Join a CSA for Fall
By Hannah Sentenac
Miami Icons: The Bacardi Complex
By Travis Cohen
By Travis Cohen
Sound Garden to Bring Ambient Tunes to Bayfront
By Hannah Sentenac
Choices Kitchen Now Offers Full Menu
By Hannah Sentenac
We're not exactly sure why, but most people prefer to be romantic in the dark. If that's true for you, then Magnum, owned by Jeffrey's proprietors Jeffrey Landsman and Kurt Schmidt (Jeffrey's has been a perennial winner of this award), is shadowy enough for smooching, shady enough for liaisons of the deliciously illicit kind. Not only is the room dimly lighted in an alluring way, a throaty jazz singer and a back-door entrance off a rather deserted alleyway suggest something concealed, something that says speakeasy, something that whispers romance.


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|Recent reviews:
|September 6, 2013
|Excellent pizza! Amazing crust, they make pastries also so that should tell it all.
Good people as well!
| ★★★★★ Excellent
|March 16, 2013
|By far the best pizza in town. Nice to get away from a chain.
| ★★★★★ Excellent
Frequently Asked Questions:
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Q. What is this web page?
A. The food pages of Jovany Pizza on 28 Queen W Cambridge are an online venue connecting this Pizza Pizzerias Restaurant to its patrons. Jovany Pizza representatives add information to this page such as: menu prices, specials, help wanted ads, gift cards, coupons, notices, descriptions, pictures, hours, etc;, while patrons post reviews, photos, comments, corrections, etc.
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Q. How long has jovany-pizza.foodpages.ca been around?
A. For quite some time. It got its first review on February 20, 2012 and was last updated on July 15, 2014.
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A. That depends on visitors who frequent this Restaurant and suggest corrections if needed, and to a greater extent on Jovany Pizza representatives who have the option of claiming this page and keeping their information up to date. We also make many efforts to keep this information up to date, but we make no guarantees as such.
Q. How do you rank Restaurants?
A. We rank Restaurants by first grouping them together by proximity, then analyzing their ratings, reviews and comments. Recent reviews carry more ranking weight. Jovany Pizza is currently ranked number 1 of 9 nearby Restaurants in Hespeler Village Cambridge.
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A. We moderate all reviews that are posted anonymously. Only constructive criticism or various amounts of praise will be posted on this page. If you think we have missed something, let us know.This F.A.Q. (Frequently Asked Questions) summary was last updated on July 15, 2014.
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|Ranking of nearby Restaurants
|Jovany Pizza, 28 Queen W
|Ernie's Roadhouse, 7 Queen Street West
|Montys Tapas Wine Bar, 19 Queen ST E
|McDonalds, 100 Jamieson Parkway

subset: commoncrawl


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November 26, 2014
ANN ARBOR, Mich. (AP) -- Lake Michigan's ice cover has set a record.
The federal government's Great Lakes Environmental Research Laboratory in Ann Arbor reports that ice spread across 93.29 percent of the lake's surface area on Saturday. That eclipsed the previous high of 93.1 percent in 1977.
The 37-year-old record was broken just before moderating temperatures began shrinking Great Lakes ice. At one point last week, the ice cover reached 92.2 percent for the entire five-lake system, second only to the 94.7 percent high reached in February 1979. On Monday night, it had dropped to 83.9 percent.
Lake Michigan fell to 77.1 percent Monday.
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The Press Newspaper
The Press Newspaper
Toledo Sports Radio.com has added Waite to its list of high school basketball teams getting internet broadcast coverage.
The Waite girls (9-3, 7-1) defeated City League rival Central Catholic by 30 points, 71-41, during the week and remain on track to get into the CL Final Four, and the Waite boys (10-1, 6-0) are undefeated in City League play with wins over top contenders St. John's Jesuit, St. Francis De Sales, and Rogers.
Toledo Sports Radio is also broadcasting Cardinal Stritch, Clay, and Genoa games. Genoa broadcasters are former Press sports editor Rick Waldron and Press contributing writer Jeffrey D. Norwalk, both Genoa High School graduates. TSR is owned by East Toledo resident and Stritch grad Mike Jameson.
Waldron says the Genoa crew's plan is to broadcast the entire home triple-header on Friday, February 20 versus Otsego boys, frosh, jayvee, and varsity games. In addition, they are adding to the schedule the make-up game girls' game between undefeated Suburban Lakes League rivals Lake (14-0, 9-0) and Genoa (13-0, 9-0) on Feb. 4 at Genoa (rescheduled from Jan. 10).
"(It is) as a thank you to the entire program for the courtesies extended Jeff Norwalk, myself, and ToledoSportsRadio.com the past year," Waldron said. "Our plans include following the boys and girls teams as far as they advance on the 'Road to Columbus.'
Pitcher Shana Szypka (Genoa) was awarded The Scholar-Baller Award for 2008. This is given to student-athletes who earn a 3.0 or higher GPA, in consecutive Spring and Fall semesters.
"I am very proud of our student-athletes effort in the classroom," said Coach JoAnn Gordon. "We are one step closer to reaching our goal of making it into the national top 10 of Division One softball teams in overall GPA."
Whitney Erickson, Alison Hess, Szypka and Whitney Young earned President's List recognition for posting perfect 4.0 grade point averages. Five other women also received Dean's List honors for GPAs above a 3.5 including Samantha Toy (3.9), Jillian Spink (3.874) and Melissa Rons (3.808).
The Rockets as an athletics department posted a cumulative 3.013 GPA with nearly 53 percent (189 of 358) of the student-athletes earning above a 3.0 GPA.
The Rockets softball team opens their season on February 27 in Chattanooga, Tennessee at the Frost Classic.
Nowak at Defiance
Joe Nowak is a 6-foot-2 senior guard at Defiance College, playing alongside former St. John's Jesuit star Mike Floyd.
Nowak saw time in six games for the Yellow Jackets during his junior campaign and found the scoring column in two of those outings. He was also one of the key players on DC's junior varsity squad. In 2006-07, Nowak spent the majority of season playing on the junior varsity squad, but saw time in one varsity contest as a sophomore. As a freshman, Nowak logged 21 minutes in seven contests.
At Woodmore, Nowak earned All-SLL and all-district honors while lettering for then-coach Don Christie. He participated in the District 7 Division III and IV All-Star Games.
With the three assists in a recent game, Floyd, a junior, stands at 318 for his career and moved past Kirk Seemann (1986-1990) for second place in the history of the DC program.
Defiance moves to 12-6 overall and 7-2 in league play with fourth straight wins.
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And who, you may ask, is the handsome devil right there? That's me, folks. No bullshit. No disguises. The anonymous restaurant critic in the flesh and en clair. On Monday, June 15, at around 4 p.m. local time, my cover was finally, permanently blown. That picture is the jacket phot ... More >>
Obviously inspired by Todd Haynes, this competent '50s domestic drama doesn't quite compare.


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November 27, 2014
HARLAN COUNTY, ky - The Harlan County Animal Shelter was forced to lower its numbers.
A wall of pictures represents many stories of rescue and recovery.
"Work with them day in and day out; you see them go out that door, and they're just wagging that little tail with smiles on their faces.
That's my reward," said volunteer Jessica Logan.
However, not every animal at the Harlan County Animal Shelter share that fate.
Nearly 80 animals were euthanized Friday due to over population.
"There are just so many animals, just so many, and you can't save
them all. You can't," said shelter Director Duncan Caldwell.
Officials say that with a limited amount of space and food, sometimes euthanizing the animals is their only choice.
"Trying to place them in homes is really difficult and when you get to that point where you're overpopulated there's only one outlet and it is to euthanize," said Caldwell.
The shelter has drastically lowered its kill rate since 2005, but Friday makes the largest put down volunteers have seen in years.
"No matter how you look at it, it's just heart breaking," said Logan.
Volunteers say that is why those few rescues mean so much.
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looking for a new wine store...
We used to spend all our money at The Wine House but, due to the recent treatment my husband received from an extremely rude staff member, we have decided to take our business elsewhere.
We saw a flier from another store advertise a certain wine for a price, and since we were going to go and do our shopping at The Wine House anyway, we took the flier to see how much The Wine House charged for the same bottle. It turned out that they were charging just a little bit more so, we decided to ask someone about perhaps a price match. The one staff member we asked glared at my husband, took the case in question from our hands, and just walked away. How unbelievably rude. All he had to say was, "Sorry... we don't do that." We will not be going to The Wine House again.
What we used to like about The Wine House was the knowlegeable staff, nice service, great variety (it was like a candy shop for us!) and on top of it all, great prices. We also love WineExpo on Santa Monica but, they just don't carry some stuff (you know what I mean). We also love Wally's but, their prices are a little bit high (however, their tent sale is one of the best wine sales in the L.A. area).
I'm sure there is another shop in Los Angeles that is just as good if not better... help us find our new wine shop!
Thanks :)
Well, if they don't price match what were you expecting him to say other than "sorry...we don't do that"? I understand that his tone made a difference but I wouldn't write off a store I love based on something as small as that.
You've already mentioned it, but I like Wally's in Westwood. They are super-nice and have a great selection. When is their tent sale?
re: hrhboo
I didn't know whether or not they price matched or not... that was the question. All he had to say was, "Sorry, we don't price match" instead of taking the stuff from our hands and walking away without even a word. Wouldn't you say that is rude?
re: banquisha
I agree that it was rude but if you love the place and have consistently received great service there with the exception of one minor incident then perhaps it isn't worth completely avoiding the place.
re: banquisha
That's almost (almost!) laughably rude. But if it's only happened once I would complain about that person rather than write off Wine House completely.
re: banquisha
At least he should have had the decency to say, "No wine for you!!"
Well, Twenty Twenty is just north of the Wine house on Cotner at that address, and while Bobby may not endure you for life with his personality, he really knows wines, has a huge collection of older vintages from seemingly everywhere, and will probably provide a good alternative to the Wine House.
LA Wine Co. in Marina Del Rey has good prices on the items it carries, and it is always a good place to look around, although small by Wine House/2020/Wallys standards.
Duvin on San Vicente just below Melrose near the PDC has a very hospitable owner who loves and knows French wines.
Further afield if on the east side, you might try Silver Lake Wines on Glendale Blvd. just west of the Golden State Fwy. Also, Topline in Glendale, owned by the brother and father of the owner of LA Wine Co. has quite a good selection of both wine as well as spirits with very good prices.
You won't get the same level of service, but you'll get great prices at Cost Plus and Costco. Both have good wines at competitive prices. I also like Greenblatt's. Jeff has a great selection. Some of his wines are on the high end cost wise....but he has great specials. Get on his e-mail list. I've always liked what he recommends.
re: perk
I find the wines at Costco largely focused on cabs and chards, with very limited anything else. Prices are great if the item is what you want. Cost+ is more expensive and, like Costco, needs to obtain wines that can be carried by every store in the chain, and thus only carries the larger distribution wines, not the smaller boutique ones.
For the smaller wines, the likes of a Greenblatt's will serve the needs, and thus you need to know several different wine shops and their owners to get the entire spectrum of wines you are interested in.
I assume you are over on the Westside, but if you find yourself in the Studio City area I highly recommend the Flask Fine Wines. Price competitive and an excellent selection. Not nearly as big as the Wine House but nonetheless an excellent selection.
re: SauceSupreme
I must put in another vote for Woodland Hills Wine Company. If you don't mind the drive, this is the place to go. They have a huge selection of wines, and they always steer me to great finds. Unlike the Wine House, when I ask for recommendations for inexpensive wines, they are just as enthusiastic as when I'm searching for expensive wines.
It's located on the south side of Ventura Blvd., a ways west of Topanga, near
La Frite restaurant.
re: brandygirl
Brandygirl, I love wine and you just had described the experience I have had at the Wine House. "Unenthusiastic" would sum it up!! QPR is not in their vocabulary. Just a little uppity tude in general.. I think that they are catering to the expense account limited knowledge crowd IMO..
Moe's Fine Wines on the west side -- San Vicente near Bundy. And Silverlake Wine on Glendale in Silverlake.
I second woodland hills wine company. they have a great selection, but more importantly the staff is friendly and extremely knowledgable. ask for Mark, he's great. last time I went there to buy wine for a party he opened three different bottles for me and did a comparison. It's definitely worth the trip.
Colorado Wine Company in Highland Park- I promise you will never have bad service. The couple that owns this store are great people.
Not that it's a bad thing, but the majority of the wines they carry are under $35. In fact, I think that low-cost, high-quality is their mission statement.
re: julietg
I second Colorado Wine Comp. in Eagle Rock. Great, well priced selection. Kind, cool couple. Very Knowledgeable.
A great new shop I discovered last month by chance is Rosso Wine Shop in north Glendale. They are a neighborhood shop but have a great knack for reasonably-priced import wines. The owner is very knowledgeable and has spent a good amount of time with me the few times I've gone. Their selection is primarily Italian, French, California and Spanish. They do tastings on the weekends to preview some of their wines. And their website lists the inventory.
I'm a regular at Silverlake Wine -- they have a website and do orders over the phone (at least that's what it looks like when I'm waiting in line).
You all are about to inherit the newest branch of a great SF Bay Area wine store, K&L Wine Merchants. At the end of this year, they will be celebrating 30 years in business; their website is amazing. I buy futures, or wines that I don't want to fly out the door, off the web via a hotlist I maintain with them - and then go pick up the bottles at my leisure (not sure how they will manage this portion of the business as the big warehouse is up here, but I bet if the need is great enough there will be a truck run a couple/few times a week). They direct import quite a few wines, so they can have some really outstanding finds. My BF used to work in the industry so we had access to good selections and prices, and K&L stacks up against the best.
I do not know what kind of tastings they will do in LA, but go to the "local events" part of their website to see how they do it in SF and Redwood City (mid-Peninsula location). I have found many, many fabulous wines via these tastings - and gotten to know the staff and their palates, and visa versa, so when I drop in quickly for a bottle they can steer me to something perfect right away. They send the folks up here to their regions every year, so they meet the growers, producers, and lock in value pricing.
If you visit the website, you will see the accolades. Great site, even if you just want to use it for research! And in person - very knowledgable people, and very friendly.... hope you get the same kind of joint in LA as we have up north. My Mom lives in Westwood and cannot wait for them to be open. I'm sure it will take K&L a little bit to get off the ground, but give them a chance to get settled because they ARE really good. They were hoping to open this past fall, but permitting being what it is, I see that the new target date is February... "We're expecting to have our Hollywood store open in February 2007 at 1400 Vine Street, just south of Sunset Boulevard."
One of the main people opening the store is a gentleman named Greg St. Clair. He has been THE Italian wine expert in Bay Area, so we are losing a great resource... tap into his wealth of knowledge.
Good luck!
re: SFfoodette
Predictably, that Feb. 2007 estimate is already later than the "end of this year" I was told when I called this past summer. I know, sad for me.
K&L was my go-to store in SF, so I can't wait for them to open up here. I've already finished the "Good-bye SF" case I purchased in May.
re: banquisha
from SFfoodette's post above:
"We're expecting to have our Hollywood store open in February 2007 at 1400 Vine Street, just south of Sunset Boulevard."
re: SFfoodette
We often visit SF and this is our go-to place when we're up there... how exciting!!! Thanks for sharing the good news :)
re: banquisha
I believe it is the building across from the ArcLight complex that formerly housed the Music+ store years ago, and more recently was a AAA sign/banner store.
re: SFfoodette
Greg @ K&L is awesome. I just met him last month at the Vine K&L. Really knows his Italians, does the buying for K&L in Italians, and is not wine geeky at all unless you want to be. Quite the gentleman. K&L is one of the best large format wine stores.
Silverlake on Glendale is also one of my favorites. The owner there is always there, and he clearly is doing what he absolutely loves. Their Monday tastings are a great way to connect with friends for an hour while sampling some off the beaten path stuff.
Du Vin, San Vicente just south of Melrose. Not anywhere near as large, but a great selection and they are very knowledgeable. If I'd received bad service in a small store, I might not go back. But in a place as large as the Wine House, I agree with others... report the staff person.
This may be too far afield for you, but Wine Country in Long Beach is terrific. Knowledgable, friendly staff -- very down to earth but also adventurous if that's what you're looking for. If it's too G.U. to become your regular shop, consider a visit for one of their Saturday afternoon tastings, it's a good deal and good scene. Their tasting area is small, though. Depending on what's being poured, it can get pretty crowded. Their monthly newsletter is surprisingly well-written (amusing & engaging) as well as informative. We actually fight over it when it comes. http://www.thewinecountry.com.
Thanks for the info about Rosso and K & L. Always love to hear about new places to sip and buy! I second (third?) the recommendation of Colorado Wine Store as well. Really nice people. Good selection of interesting wines. And I find the selection of Red Carpet in Glendale to be very good. Their tastings get a little crowded for me....but I always end up with an assorted case of interesting things whenever I stop in. And I also like Silverlake Wine. I had a "rude" experience in a wine store as well....it was Wally's. A friend asked me to select the wines for his wife's birthday party. I went to Wally's and told them I needed a couple cases of champagne, a case of white wine and two cases of red. I knew I wanted Schramsberg for the champagane, a sauvignon blanc and some sort of red blend. I selected the red....and told him I was leaning towards a Cakebread sauvignon blanc. He suggested Kenwood, which was on sale. I agreed it was a good price, but knew my friend would be happier with the Cakebread. He snarled at me (yes, really, snarled) and said "just because it's more expensive, doesn't mean it's better) Yes, this was a salesperson! They told me it was his first day. I never saw him there again.
I go to Wine House but also sometimes to Beverage Warehouse in Marina del Rey which is on McConnell nr. Culver blvd & the 90 fwy. They don't have as wide a selection, but it's worth checking out. I also think if an employee is rude you should let the manager know and give them a chance to make it right. They may not be aware of it and would appreciate knowing. I recently complained about the sales help at my pet supply store and not only did I get a gift certificate as an apology, but the issue seems to have been addressed and I haven't had another problem.
Silver Lake Wine for great customer service. They choose everything personally. Selection is a fraction of what Wine House does, but it's boutique-y and people there are nice. Great weekly wine tastings, too.
Silverlake Wine. I've dealt with shoddy service elsewhere (seriously, salespeople at specialty stores need to realize that a youthful appearance can belie the customer's age and ability to see through their bs), but never there. In addition to fair service, the prices and selection make the place a very attractive alternative.
re: PseudoNerd
know this is an old thread but the wine exchange in orange is great.. go to their web page. a 50-60 page mailer every month. I buy all of my bordeaux there and many others. In fact I love their futures program.. I drive from Manhattan Beach there. Just my choice. And In MDR Los Angeles Wine if a fun spot.. I prefer it over Beverage Warehouse..
re: Foodandwine
here are the links..
Beverage Warehouse
4935 McConnell Ave, Los Angeles, CA 90066
Wine Exchange
2368 N Orange Mall, Orange, CA 92865
Los Angeles Wine Co
4935 McConnell Ave. Unit #8, Los Angeles, CA 90066-6756
re: PurpleTeeth
Absolutely correct on budget and selection but you have to know to talk to Charley or Mike the owner for best info. Also great booze selection at great prices - Costco competitive.
Of course, while in that area, go to Silver Lake Wines as their selection tends to vary considerably from that of Topline, although items do overlap from time to time.
Manhattan Fine Wines - 1157 Artesia Blvd #A, Manhattan Beach CA
Small space, wide selection & competitive prices; responsive staff but you have to ask.
Manhattan Fine Wines
1157 Artesia Blvd, Manhattan Beach, CA 90266
A vote for Du Vin. It's on San Vicente just south of Melrose in West Hollywood. Their staff is great at steering us in the right direction, and they'll show just as much energy into helping select a less expensive bottle as anything. We're not quite at the point where we're spending the big dollars on wine. We've had great $5 bottles and great $30 bottles from there, and everything in between.
Flask Fine Wines which I commented on earlier is at 12194 Ventura Blvd. and I was advised yesterday that they have obtained their permit to have a wine tasting bar, and they plan to have it up and running in a week or two. I will post when I am acually certain the wine bar is open.
Another vote for Topline in Glendale. Great selection and the best prices I've found. They basically run the place out of a garage and "pass the savings on to you."


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Boise, United States of America
2323 Airport Way, Boise, ID 83705, United States of America – Show map
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Outdoor Pool (seasonal), Sun Deck
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Vending Machine (drinks), Vending Machine (snacks), Airport Shuttle (free), 24-Hour Front Desk, Laundry, Fax/Photocopying
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Cottonwood Suites Boise Riverside Downtown
Located 2 miles away from Boise State University, this motel features an on-site restaurant. All of the rooms are equipped with free Wi-Fi.
Score from 75 reviews Review score
Located a half mile from Boise Air Terminal, this non-smoking hotel provides neatly decorated rooms with free Wi-Fi. It offers a free airport shuttle and a heated outdoor swimming pool.
Score from 341 reviews Excellent
Located directly off Interstate 84, the Sleep Inn Airport is adjacent to the Boise Airport and only minutes from other area attractions, like Boise State University and the Boise River.
Score from 42 reviews Very good
Extended Stay America - Boise - AirportThis Extended Stay America - Boise - Airport is located in Boise and especially designed for longer stays, with all rooms featuring a fully equipped kitchen.
Score from 23 reviews Good
Staff were very friendly.
Bed was awful and the WiFi kept kicking me off and making me sign back in,right in the middle of using it.
The staff was very accommodating.
They cancelled my reservation but they were able to find a room for me anyway (after giving me a discount as well).
house keepings sense of responsibility rather than a robotic act with a lack of hospitality.
The lack of police equal protection of the laws especially to the foreign corporation that had the cities grant constraint's while turning over sovereign dominion.. for there are disrespectful individuals entering the premises with complete disregard for rules and codes for the protection law bearing citizens.
I can't say I liked anything
The desk clerk gave us a room with no fridge or microwave even though our reservation clearly said that was what we reserved. He kept saying it was too bad but he couldn't change the reservation. I stood my ground until he went to speak to the manager. The manager never came out of the office/apartment?. When the clerk came out he didn't say a word. He typed for a bit and gave me a new key and said the room number. When we got to our room it was dirty and run down The hallways were filthy and the locks on the outer doors were broken. There were no wash cloths in our room and we asked a housekeeper for a couple and she said we don't have enough sorry. The fridge we did end up with in our room couldn't be adjusted and froze our milk and other items. I would never ever stay at this motel again and suggest no one else does either. I have stayed at this motel before in the past and although it was a little run down it was nothing like this. One last thing. I booked through Booking.com to get a lower price and didn't save a penny. In fact I was refused my AARP discount since I booked through Booking so I ended up paying more than the actual walk in rate. Again the clerk said if I had used their site he would have given me the AARP rate but he wasn't going to since I went through booking even though my rate was higher than the walk in rate.
location, friendly staff, fairly quiet
little outdated but it was fine
quiet and clean
Ability to get a room late
Excessive freeway noise
Very friendly staff at check-in
Laminate floor curling at seams.
As only for nearness to airport, it was fine. Clean and fine, as opposed to some reviewers I had seen. Helpful staff. Some small breakfast items could be fine (optional), though….
I wouldn't know because we didn't get to stay there.
Their computer systems were down so they could not take a credit card for payment. Thus, we left and didn't even have a chance to stay there.
Good price. We ended up in the handicapped room because it was non smoking. No extra pillows or leisure chairs.
Noisy on bottom floor. Could hear people upstairs clomping around and people were yelling in the hallway. Bed nothing special.
Proximity to the airport.
No shampoo, marginal TV and remote didn't quite work.
It was in a conveint place the staff was friendly and ther was shuttles and everything was close ,
Not much places around to eat at .
They were very friendly amd helpful.
Location and price was good.
I didnt like the
We had our dog and was happy to not have a pet fee. The front desk guy was awesome and friendly. The price was awesome. We were just needing a place to sleep for the night so it was perfect.
The hallway smelled like cigarettes, but our non smoking room smelled fine. The shower head was really low. If you were over 5' 5" you would have to bend down to wash your hair.
It's easy to find and close to the freeway exits.
The fire alarm going off at 10:00 at night and the rude attitude of the morning desk attendant.
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text:
If you had to buy all new pots/pans....
What would you buy??:)
I ask because I want to get really high quality pots/pans and am trying to figure out which types (brand) to buy and what variety of different types would give me versatility in cooking. I do a lot of cooking but have the old stuff I bought as a student. For my wedding, i'd like to upgrade:) Obviously, the prices can't be ridiculous but you know..i'm registering, i think, at williams-sonoma if that helps. probably macys too. any suggestions would be appreciated!
You will get so many advices on this. Congratulation on the wedding. I can give you a thousand words answer, but who wants to read something like that, right?
First of all, your question is very broad. There are stainless steel, aluminum, copper, nonstick, cast iron, enameled cast iron, carbon steel, clay, ... cookware. I personally use fairly inexpensive cookware. I spend more on sharpening stones than my cookware - really. I have two cast iron Dutch ovens, one enameled cast iron Dutch oven (basically retired) , a cast iron skillet, a carbon steel wok, a triply stainless saucepan, a 4 qt clay pot and a small clay pot. I won't mind getting a carbon steel or a triply frying pan.
For most people, I think cladded stainless steel is a good start. However, it really depends on your cooking style. For example, nonstick cookware is very easy to clean and very clean use, cast iron cookware produce some of the best tasting crust and fonds, copper and aluminum cookware give you very good temperature control with their very fast heat response....
So what do you desire the most in cookware? Easy of use or good tasting or good heat response or goodheat retention or even heating surface (minimal heat spot)?
re: Chemicalkinetics
For casserole pots: Le Creuset. For pots and pans: All-clad. For non-stick: Generic restaurant-supply-store pans.
re: Indirect Heat
Good suggestions. What about copper?
re: Chemicalkinetics
Who can afford copper? *sigh*
re: Indirect Heat
If you're willing to scrounge, you can get GREAT deals on PREMIUM copper. I just got a Mauviel domed fish poacher off of Craigslist for $25 (looks new), that lists in the $300 range; two Gaillard saucepans (best of the best) for $50 on eBay. Gaillards go for many hundreds each to collectors. Plus, it's kinda fun to look for deals like this. But if you have to have new and have it all match, the snobby stores do charge exorbitant prices.
re: Indirect Heat
Who wants to clean copper? *double sigh*
re: Jay F
I only polish my copper when I have a ceiling rack to display it from. In this house, no ceiling rack and no possibility, so I don't polish my copper any more and it goes through the dish washer. It still cooks the SAME, and if I ever have another ceiling rack, it will polish up just fine. '-)
Caroline the Pragmatic
re: Indirect Heat
+1 to Indirect and Congratulations on your upcoming marriage!
Emeril-ware is made by All-Clad.
http://www.emerilware.com/faqs.php (See question/answer 15)
If memory serves me to what I paid for my All-Clad 15+ years ago, Emeril-ware is considerably less-expensive, but verify that.
I have one All-Clad, NON non-stick, 12" saute pan w/lid that I use when wanting a good caramelization/sear on food. A non-stick will not achieve that because caramelization is produced by slightly burning food/creating a fond and non-stick's goal is to prevent burning - so an investment in a quality gauge stainless skillet/saute pan should be made at some point.
If you think you may be interested in Le Creuset, I just came from Tuesday Morning and they currently have 3.5 qt dutch ovens for $40 and 6.5 qt for $140. Personally, they're much too heavy for me (before adding the bounty), but they are popular and those prices are exceptional.
re: CocoaNut
Wow, I never though to look at Tuesday Morning! Do you happen to remember what colors they had?
I've been checking our TJMaxx but haven't had much luck, just an old yellow color. I am on the hunt for a deal on a white one!
re: mrscox
Mrscox - White is hard to get for a deal. I think the best you can now is checking Bloomindales coming this saturday, 1/29/11. As cuetie pied posted, there is a one day home sale. They have many white there. Price is not that sweet as outelet or TJmax but not so bad either. I also recommend to check the bloomindales website on Tursday/Friday/Saturday this week.
re: Indirect Heat
Agree, agree, and agree
re: Indirect Heat
+1 although I don't use non stick anything in my house since I have parrots.
I love my all clad pots and pans and my Le Creuset dishes are great. My sister looked at one that I had cooked au gratin potatoes in and was certain I'd have to soak it for hours to get the crud off. The burned stuff came right off and it went straight into the dishwasher and came out spotless.
Thanks for the response:)!
I definitely will go for one nonstick piece just for ease of use however I am more into good taste and heat response. I also cook in bulk (large quantities for the hubby:)) and find that small pieces are a total waste since I can never use them. I definitely think I will need some cast iron pieces as I don't have any now and can't wait to get something like a le cruset (sp?).
Do you think william-sonoma is a good place to register for this type of stuff?
re: cups123
How do you cook in bulk for your "hubby" before the actual wedding? :)
I agree with Indirect Heat. You don't want to spend way too much on nonstick cookware because they don't last very long. There are two camps on the enameled cast iron cookware. The Le Creuset camp and the Staub camp. You may want decide between the two:
You can often find Le Creuset at reduced price in Home Goods, Marshall, TJ Maxx.
To be honest, I have not gone through that registration thing, but I believe Williams Sonoma is a good place for this sort of thing. I have many friends did their registrations there. Williams Sonoma has a good selection for cookware.
re: cups123
Cups, one important question: Are you the sort who is willing to handwash your pots and pans, or do you prefer to toss them in the dishwasher? Copper, enameled cast iron, cast iron, carbon steel and aluminum MUST be handwashed. You really shouldn't even leave cast iron with food in it for very long, let alone overnight in the sink. If you are committed to taking care of these things, go ahead. If not, go for stainless steel with a non-stick skillet for eggs. Yes, LeCreuset says you can put their stuff in the DW, but you have to dry it or it can rust. Leaving in a damp DW overnight is not a good idea.
An assortment, as CK and IH have already indicated.`But yes, Willimas-Sonoma carries high quality pots--various All-Clad lines and Le Creuset (and top-of-the-line copper, too, if you've got big spenders on your guest list).
You can get plain old Lodge cast iron in hardware stores, probably Wal-Mart, even sporting good stores. I have a lot of Le Creuset, almost always purchased as "seconds" during the semi-annual sales at Le Creusert stores--much cheaper. As others have noted, you can often find them (as well as the odd All-Clad now and then) at Marshall's and T. J. Maxx. Macy's carries the more inexpensive Martha Stewart line, and for the money (esp. b/c of frequent sale specials), the MS enamelled cast iron is a pretty good buy.
I don't know how much cooking you do, but if it's a lot and you want the best pot or pan for the particular task, forget the matched sets.
cups123, take into account that, sooner or later, you will convert to induction.
Wait, wait, don't object; trust me, if you are resistant, it may happen later than sooner, but the day will come. If you purchase expensive pots now that are not induction ready, they will become planters when you convert to induction. But for every non-induction-ready pot on the market, there are several alternative induction-ready pots that perform just as well as the non-induction ready pot on resistive electric or gas hobs, and usually at as low a price. (One possible exception: round woks, unless you get a dished induction cooktop.)
Were I starting out today with a clean slate as you are, I would look long and hard at the Chantal Copper Fusion line -- along with an assortment of cast iron, of course. And you can never go wrong with Demeyere Apollo or Atlantis or Mauviel M'Cook.
re: Politeness
Why and how would a person be forced to go to induction?? Am I really that clueless? I made dinner at a friend's house and they had induction and they said that they had not had to purchase special pots or pans. I know they used to have gas. Both stoves performed stellar. With the same pans.
In my house we have a couple of non-stick, some stainless big pots and one enormous cast iron. I've had them forever and the non-sticks are starting to give up the ghost.
re: JerryMe
Induction is so much more energy efficient, it is likely that most households will eventually move that way. Induction is used greatly in Europe, and so most believe that it is only a matter of time before it is adopted here. Having said that, if you are, say, 60 years old and just moved into your retirement house, it probably won't be an issue for you.
In order for induction to work, the cookware must be ferrous, which basically means that it contains iron. So cast iron, stainless steel (as an alloy), etc. are all induction compatible, while aluminum and copper are not.
re: E_M
I don't think induction cooking is much more energy efficient. The argument for induction cooking is that it loses less energy between the stove to the pot, and that is true. However, it is not more energy efficient when the entire process is accounted for. A gas stove uses a raw energy source, whereas an induction stove uses electricity. Electricity is not a raw energy and needs to be generated. Usually, there is a >60% energy loss to convert gas/oil/coal to electricity, and that is not including the electricity power loss during the transmission from the power plants to grid to your house.
In other words, most of the the energy loss in using a gas stove is at your stovetop, whereas the energy loss in using an inudction stove is at the power plants and the transmission lines.
re: Chemicalkinetics
Gas cooking IS becoming increasingly less energy efficient as renewable energy sources become more popular.
re: cutipie721
I don't think it is possible for gas cooking to be less energy efficient. As of now, heat transfer from gas stovetop to cookware is about 40%. Unless you think our technology is going backward, that number is not going down.
re: Chemicalkinetics
That was my relative speaking, especially if you want to "account for the entire process" of energy production and delivery. My point still stands. As renewable energy becomes more popular by the day, energy efficiency of all things using electricity goes up. Hence gas cooking becomes dirtier and less efficient in comparison.
re: JerryMe
Hi Jerry,
Well, I am not sure if any one is literally forced to use induction. A lot of people like the heat response in a induction cooktop. Induction cooking is based on alternating magentic field to induce heat in your cookware, so your cookware need to have a strong magentic response. Cast iron and carbon steel cookware will certainly work. 18/0 stainless steel cookware will work. 18/10 stainless steel will not work. Neither will aluminum, copper, clay, stone, glass, ....
re: JerryMe
Most stainless steel and cast iron is induction compatible. Just look for it on the box when you buy your pots and pans.
re: RGC1982
Better than looking for "induction compatible' on the box, when you go shopping just take a magnet along with you. Any old refrigerator magnet will do, even those pliable plastic kind. If you pay attention, you will find that it sticks "stronger" to some pots and pan than it does to others. You want the ones that it is strongest with. It will have greater interaction with the induction cook top.
re: Caroline1
Actually, you do want to use a weak magnet like those refrigerator magents. Like you said, there are magnetic pans, and there are MAGNETIC pans. A weaker magnet would do a better job in distinguishing them (for most people).
re: JerryMe
JerryMe: "Why and how would a person be forced to go to induction??"
Why would a person be forced to use electric fueled interior lighting instead of gas lamps? No one was, but over the past century gas lamps have declined into desuetude. Just from a functional superiority for purpose standpoint, induction cooktops have advantages over both resistive electric and gas cooktops as great as the advantage that electric lighting enjoys over gas lighting.
However, at least in commercial settings, and perhaps one day in residential settings as well, there is a fair possibility that differentials in insurance rates will provide powerful incentives ro switch to induction. No one ever caught his or her sleeve on fire from an induction "burner"; no spilled-over pot contents from an induction heated pot ever caught fire. No one has died from the enrichment of carbon dioxide inside the kitchen occasioned by the operation of an induction unit. The premiums of rational insurance companies will reflect the probabilities that claims may be filed.
Insurance companies give reduced automobile insurance rates to non-smokers, impose higher rates on physicians who perform obstetrics than physicians who practice other specialties, and charge higher malpractice insurance rates to lawyers who engage in the issuance of securities (stock offerings). Rational insurance companies at some point will commence to impose a surcharge for homes with gas or resistive electric cooking surfaces and will offer discounts to homes with only induction cooking surfaces. You can book that.
Gimme a D! Gimme an E! Gimme an M! Gimme an E! ...
I like Sur la Table, and if you are in the Philadelphia area, Fantes.
Also remember that the shape of a pot/pan is just as important as the construction. So, you may find a (lesser) brand that has the most versatile shape that you end up getting a lot of use out of.
First - I completely agree with Politeness on the induction ready cookware. Whether or not you use it now, the day will come. And you can buy beautiful Le Creuset, All-Clad, etc and it is induction ready. Most copper is not. All-Clad is always a good choice, Demeyere also or Mauviel M'Cook line.
I love my Le Creuset and All-Clad SS tri-ply. They are induction capable and good "long-term investment" for me.
If I would start from scratch today, I would buy All-Clad d5 (5 ply with improved handles and rolled rims) and Le Creuset as my core brands, so I would do my registry at Williams-Sonoma because d5 is their exclusive. I might pick up some pieces at Bloomies, too, because their selection of LC is sometimes better than WS.
I might gradually add the speciality items, such as a saucier to me, when I know which ones/sizes are really better fits to my needs. As others pointed out, actual cooking for two helps a lot to figure out what you need and what you want:) If you plan to entertain at home often, you need some bigger pieces.
re: hobbybaker
Ditto on the awsomeness of the d5 handles and the selection at Bloomies. WS tells me that d5 is exclusive to them ONLY for a while: it will be rolled out in other stores in the future.
I still would love a copper saucier (like the Try Me piece), even if it isn't induction compatible. If I ever get induction I'll retire it.
What is considered the best right now and certainly one of the most expensive is All Clad Copper core then there is All Clad 3 ply stainless steel. One of those sets will set you back 600-700 dollars.
I personally think it is a little overkill on the sauce pans. Do anyone really need a saucepan that is 1/4 inch thick on the base and walls with a core of aluminum or copper. For the fry pan and the saute pan, I understand.
You will need a couple of 8 inch and a 10 inch and a 12 inch non stick skillets. No need in the real fancy ones. You should only really need these for eggs and omelettes and such.
You need an enamel over cast iron dutch oven. If you want the best then Le Creuset. Otherwise, maybe Mario Batalli or lodge.
That should give you a good start.
re: tonka11_99
Uhhhmm, saucepans are EXACTLY where you need the best construction.
If I had to buy all new pots and pans... I absolutely love what I have right now other than one minor flaw. The All Clad stainless pieces I have were from the old line without a rolled rim, which becomes a pain when I want to pour liquid out slowly.
I would still go for all clad and mauviel for my everyday pieces, Staub (Le Creuset's rival - oh god what did I say) for dutch oven, and de buyer as a cast iron alternative.
You should go to the stores and feel the cookware before you put them into your registry though. I was curious and went to check what the new all clad d5 is all about. The pieces were a bit heavier than I what I have. I probably would pick something else than getting the d5.
Congratulations to your wedding btw :)
In case you don't get everything you listed, you should still be able to pick them up at a very affordable price with some shopping around. Many people here, including myself, managed to find a decent sized LC or Staub dutch ovens for $100 or less.
Congrats on the wedding. I'm in the same boat as I keep tweaking my registry.
I'd steer away from a complete set and go a la carte. Consider the materials used (copper, ss, iron) shape, and most importantly how you cook. That's what it comes down to most. If you are going to do most of the cooking, your personal preference should trum everything else.
Staples in the kitchen include the 12'' fry pan from all-clad in which ever line you choose (d5, ss, copercore), a big stock pot, a few sauce pans, a cast iron skillet, and a cheapie non stick skillet that I wouldn't even bother registering for. Perhaps a copper core or copper saucier if you make delicate sauces.
I'm like you and I cook in BULK for the fiance. People usually start out in Le Creuset with the 5.5 round dutch oven. I have this and would would def recommend going up in size to the 7.25 round or 9.5 oval. If I want to make 2 lasagnas and freeze one, I have to use two pots because my quart can't handle the doubled sauce recipe. Same goes for chili.
Also if you cook in bulk then consider the 14'' AC skillet http://www.cooking.com/products/shpro... I REALLY want this, the helper handle makes it great. The bottom diameter is prob 11 inches or so, don't quote me on that. I'd measure your burner sizes and then go measure the pan's bottom diameter. Even if the pan is a little bigger than the burner that is ok since it is clad. Just be sure to let the pan preheat before use.
re: dobs737
I've been reading all the interesting comments about cookware. I started reading because I'm thinking about getting an induction cooktop and I'm concerned about what pots I have to have. One thing I'd like to suggest for non-stick cookware is Swiss Diamond. It's always good to have one or two. I bought mine from Williams Sonoma (they don't carry them now). You can get them at various sights and I just found out today that they do make induction pots and pans as well. I think they are wonderful. They are more expensive, and you still have to replace them every 3 or 4 years but I think they are the best non-stick pans around.
You will get a lot of All-clad recommendations, but there are other good SS options. I really like Demeyere's Atlantis pieces.
re: tzakiel
Nice. 5 ply cookware? How much?
re: Chemicalkinetics
It's a bit more than All-Clad in terms of $, and the construction depends on the function. They have two methods - a "clad" style for fry pans and reduction saucepans and then a "disk" style for saute, stock pots and regular sauce pans. The extra cost is worth it to me because the handles are actually comfortable, the bottoms include a thick copper layer (in the disk pans), the pans are heavy and the quality is overall very very high. They also have excellent customer service (I've exchanged e-mails with the US rep and gotten prompt, knowledgable responses)
re: tzakiel
I read your blog a bit more closely. They look like very well constructed. It appears (according to your blog) that both the full clad and the bottom disc are made of 5 layers. Pretty fancy stuff :)
It appears your only complaint is the weight, no?
Okay, I have to be budget-conscious so my answer won't be as much fun as some of the others! lol I'm still building my cookware stash, and I plan on the bulk of it being the Tramontina TriPly. If you do some searches on the board here, you'll see that a lot of folks think it's just as good as All-Clad, but without the hefty price tag.
Here's my ideal set:
- 12 inch s/s (stainless steel) skillet- Tramontina Triply- already have it
- 10 inch non-stick skillet (mostly for omelets and fish)- Wearever brand- already have it
- 10 inch cast iron skillet- Lodge Logic- already have it
- 2 qt. and 4 qt. s/s saucepans- plan on getting the Tramontina
- 12 qt. s/s stockpot- plan on getting the Tramontina
- 7.25 qt. dutch oven- Le Creuset- already have it
That's probably all I really "need," but I also have 2 other dutch ovens, both Le Creuset. One is the small 2 qt., which I really only use for my morning oatmeal or grits. That was a total indulgence b/c I could certainly make my breakfast in the 4 qt. saucepan. But I had an amazing coupon and love LC, so there's that. I also have what I think is a 3.75 qt. dutch oven, which was my Grandmother's so there's no way I'm letting that go! This one doesn't get a lot of use, though. It's just too small for most things I want to do, and it's too big for the grits/oatmeal that only I eat!
for saucepans and saute pans 2 -2.5 mm thick copper with tin linings -- mine are old and are badged by various sources but I am sure they are all Mauviel. Get pigtail type handles on the lids if you can find them. (Dehillerin or French Copper Studio has them). Tin linings, IMHO, are better. They stick way less. Of course SS has two other benefits ...you can heat it hotter (that's why I recommend a French steel frypan) and you can abuse it with metal tools.
for stockpot, SS
for casseroles/Dutch ovens, Staub or LC
for frypans, DeBuyer heavy French steel
for doubleboiler, something with a big ceramic insert
for a roasting pan something heavy with an SS lining (nothings sticks like SS, hence the best fond for gravy!)
Staub is a better product than Le Creuset. By more than just a little bit, IMO.
Tin-lined copper in a 2mm to 3mm thickness range is the standard by which all others are judged. There is nothing better. Period. Induction-schmuction, I wouldn't sweat it.
Stainless steel lined copper is an unnecessary compromise and an unhappy marriage between one of the best conductors of heat and one of the worst. A lot of people can't tell the difference between it and the tin-lined genuine article. Strive to be one of those who can. Beyond that, don't drink the AllClad Kool-Aid.
re: CharlieTheCook
amen...I only mention SS (a) for a stockpot because responsiveness (or lack thereof) is not that big a deal, at least to me, for making stock or boiling large quantities of things, like pasta or lobsters and (b) for a roasting pan because you get great fond AND you can abuse the hell out of it with heat and metal tools. I need my Delbor whisk to make gravy since I can't find those little birch brooms anywhere (which are sold as cake testers but actually make amazing whisks (and are fine on tin)). Why anyone would buy a saute pan or a saucepan of copper with SS lining is beyond me. I have one small SS lined copper saucepan and even for a very small job I will opt for the slightly larger one with tin. When you need a pan to get HOT, nothing I have found beats carbon steel frypans.
I cannot speak to Staub but have heard wonderful things about it. However, if I were on a budget, I'd skip the enameled steel and use a carbon steel frypan for the browning phase and transfer to a nice but inexpensive ceramic pot for slow cooking. Of course if you have a Staub or LC and can still do "the right thing" on the rest of the items, cool.
re: tim irvine
Agree - I have a SS stockpot, actually two.
I have a Matfer-Bourgeat and de Buyer carbon steel pans. Love em, love em.
Saucepans are all tin-lined copper and two saute pans both tin lined copper.
re: CharlieTheCook
So you wouldn't recommend Falk?
re: E_M
No, not unless they have a tin-lined range of copper cookware. If everything they sell is SS lined then I'd pass.
If you have to buy SS then buy a product that has SS on both the inside and outside sandwiched over something else. Pans that have SS on one side, i.e. lined, have been known to get pulled out of shape by the uneven heating - bottoms no longer sit flat on burner grate. The thinner the SS the less this is a problem, but too thin probably defeats the purpose.
Tin-lined still the way to go. Plenty of retinning services available when/if that becomes a necessity (it would be years in a home kitchen).
re: CharlieTheCook
The thing that I really liked about the Falk saucier was its curved shape (Falk is SS lined). I haven't been able to find any tin-lined curved saucier. And the people on this board have really spoken highly about it. I suppose that the uneven heating could cause warpage, but would the heat ever get that high if the pan was only used for liquid sauces on simmer?
I really appreciate your (and everyone else's) viewpoint. I learn so much here!
re: CharlieTheCook
"Tin-lined copper in a 2mm to 3mm thickness range is the standard by which all others are judged. There is nothing better. Period. Induction-schmuction, I wouldn't sweat it. "..........CharlieTheCook
Charlie my boy, oh Charlie my boy, you ARE being naughty, aren't you? You wouldn't sweat it UNTIL you tried to cook with it on one of the current market models of American induction cook tops. Copper *IS* reactive to SOME newer model Japanese induction burners, but we just ain't there yet! But wouldn't it be loverly? However, you could go a loooooong time eating peanut butter and jelly while waiting for that technology to reach the American market so your copper pots will allow you to cook again.
re: kariface
Staub products all have enameled cooking surfaces.
i recently received all-clad for my wedding and love them! i think macy's usually had a better deal price wise than ws if that helps as well.
Being the poor college student that I am. I used to use cheap pots and pans. Which were okay....then I used my Aunt Heather's All-clad pots and pans and I never looked back! Yes they took a big punch in my wallet but it was well worth it for the amount of cooking I do. Top brands I recommend are All-clad for stainless steel, Rachael Ray for non stick and Caphalon is okay but they scratch easily...otherwise Target has a great selection of cookware!
re: DAVESGIRL
I would opt for a smaller All clad cookware set first of all, because claded pots and pans combine the best qualities of various materials, so you actually get a pot that has steel, aluminum and copper in it. There is a piece I couldn't do without - the Dutch (or French) oven made of enameled cast iron. This is a piece of cookware that is so versatile and some of my most successful recipes are med in it! This might help: http://www.cookwarepoint.com/enameled...
I realize this is an old thread, but if I had to buy a new set of pots and pans I'd get the Tramontina try-ply set from Walmart that includes the larger size skillet and pans. It's about as good as All-Clad at a fraction of the price.
Hi- I got married sort of recently and I'm very happy with my all clad stainless. I would suggest choosing the pieces you really love and not doing a set (unless those sizes really work for you) so you get what you actually want. Also- for registry purposes a single pot is often about what someone might spend and a set is sort of out there unless people are pitching in.
I'd also put a le creuset on there. I love mine and there are a lot of fans out there. I think the one i got was someone who likes to give them at weddings.
and since it is expensive make sure to get nice spatulas, cutting boards, tongs and all of that. People will clear that stuff out at your shower.
edited to add: I would look at some of the special value sizes at williams sonoma. some of those are well priced for your guests and really useful sizes. They also have a 4.5 qt creuset with a trivet for a decent price which would be a great gift.
re: qwerty78
Personally I would go with stainless for a set ..having said that I presently own a set of Governors Table ( the Bay 23 years old) Guaranteed 25 yrs .. ( no sign of decline....yet)
I have had great success shopping @ local liquidators....( salvage stores) The very best Chef quality stainless saute & fry pans & sauce pans etc ... ..SS & literally non stick they are that good !
( for a Fraction of retail)
Enamel cast iron is nice but pricey! I have a few but..
I find cast iron cooks a shade too fast ..... unless u have a wood stove and are cooking way slow ....
A good slow cooker/ crock pot will do & is way cheaper !
Good luck !
I'm basing this off my current budget, so it wouldn't be different from what I already have, but:
-2 cast iron skillets - One large, one small (already have the large)
-All-Clad skillet - 10" or 12"
-Lodge enameled dutch oven (I already have one)
-A few restaurant supply type non-stick pans
-One large stockpot, one medium saucepan - Pardon my ignorance, but how much does material type matter here? I have both of these in stainless steel (I bought a set on a whim a few years back and haven't even used it...ha).
If I had to buy all new pots/pans, I think I would cry. I've accumulated many, many, MANY pieces over the years and got some amazing bargains (let's not discuss the LeCrueset oval 6.5 qt I picked up for $50!). All pieces are quality and have their own merits.
But.....if I *had* to, I'd repurchase LeCrueset 6.5 qt oval and 5.5 qt round, a boatload of Tramontina TriPly sauce pans and skillets, some cast iron (vintage preferred) and 8-, 12- and 16 qt stock pots. That would suffice.


text: 'Spider-Man' Star Andrew Garfield Compares Web Slinger to Jesus, Both Are 'Awesome' Print article Send a Tip by Christian Toto 16 Apr 2014 post a comment Andrew Garfield has made no bones about his affection for Spider-Man, the character he plays once more next month in The Amazing Spider-Man 2. Now, the actor is using some colorful ways to describe both the superhero and his alter ego, Peter Parker. Garfield summed up the character as someone racked with self-doubt, a person whose personality felt familiar to him. Peter Parker is not a simple dude. He can't just switch off. He never feels like he's doing enough. And Peter suffers from self-doubt. 'He ums and ahs about his future because he's neurotic. He's Jewish. It's a defining feature. He's an over-thinker. It would be much easier if he was a life-saving robot.' He added: 'I hope Jewish people won't mind the cliche, because my father's Jewish. I have that in me for sure. Next, he compared the character to Jesus--without apology but with plenty of affection. He is misunderstood, like Jesus. I don't mind the Jesus parallel for Spider-man. Jesus is an awesome guy. When Pontius Pilate said: "They say you're the son of God. If you're the son of God tell me." Jesus was like: "I know who I am, bitch."


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Rome: Baroque, After Dark
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After a pilgrimage to Michelangelo's Pieta, we climb to the top of St. Peter's Basilica. We seek out tucked-away Renaissance paintings and a cleverly-painted false dome. At the Borghese Gallery, it's exquisite sculptures by the master of marble, Bernini. Then we join the locals on an after-dark stroll, lacing together Rome's Baroque and bubbly nightspots.
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Barrow shipyard leads way despite drop in profits for BAE
Last updated at 16:48, Friday, 22 February 2013
PROFITS at BAE dropped by almost seven per cent last year it has been revealed – but Barrow has still had a positive year, according to shipyard bosses.
BAE Systems' accounts showed profits have fallen by 6.6 per cent to £1.3bn, while sales also reduced by seven per cent to £17.8bn in 2012.
The company has warned sales in the UK and US, which account for 20 per cent of business, are expected to beconstrained for the year ahead.
However, contracts elsewhere more than doubled last year to £11.2bn, leading to an eight per cent increase in the company's order backlog to £42bn.
That has been fuelled by strong activity in Barrow, where the shipyard has secured a number of high-value contracts including £1.2bn for the design, build, test and commissioning of Audacious, the fourth submarine in the Astute class, and two awards of £328m and £314m for ongoing design work on the Successor programme to replace the Vanguard class submarines.
John Hudson, managing director of Maritime – Submarines, said: "Delivery of the second Astute class submarine Ambush was a hugely significant milestone for the business.
"To then gain contract acceptance in December, just three months after it left Barrow, was a major success, further highlighting the progress we have made across the submarine programme, as well as demonstrating the fantastic capabilities of the class.
"It was especially pleasing to see significant order intake in the year, with orders for further submarines, design of the Successor submarine and combat systems support."
With reduced activity in support of US operations in Iraq and Afghanistan, BAE has targeted growth in cyber, intelligence and security businesses. It has also reduced its headcount by 3,600 over the last year, bringing the total reduction over the past four years to around 26,000 worldwide.
First published at 16:36, Friday, 22 February 2013
Published by http://www.nwemail.co.uk
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That's crazy. You would think the total opposite. But I loved you're book, it's really good :)
Very good story. I loved it!! You are truly talented celeste. I be you dont have trouble writing school essays ! Lol.
Love it! I've actually been reading it on my wattpad app, but decided to go back through and properly comment and vote for it!
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text: [Snip] >I dispute that. I think large pots of tempting money sitting idle is >a bad thing. I just love generalities. Can anyone (preferably a treasurer) answer this sort of question? How much is too much? Where do you draw the line between being prepared for our future need and being awash in extraneous funds that are a liability (from a fiduciary standpoint)? [Snip] >Yes, any organization needs reserves to cover obligations (subscription liability, for >example). Any organization needs a cushion for sudden expenses; a rule of thumb I've >heard suggested is that an SCA branch should be able to lose everything on their big >annual event (site washout, say) and still be able to front the money for their next one. >Sure, pad the cushion a bit more for good luck -- "chance favors the prepared mind" and >all that. Does anyone have an eye to the future? [Editorial comment ;) ] I have no idea as to how much is too much. I am not an expert in this area. I have always been told the the SCA is a research and re-enactment organization. Has anyone given thought as to what is needed for this? Teaching supplies; an online library of research materials (I would have said books, but a Kindom level library is fraught with difficulties [not to say an online library would be any less of a monumental task]); Collegiums where the materials and equipment are supplied so that the students can come and learn instead of being barred because they cannot afford the entrance fee. There are innumerable ways in which the funds of the Kingdom could be put to use. Some are more practicle than other, but all have their own validity. I feel we should be using our resources to learn more about the past we endeavor to live in, recreate and re-enact, and to spread this information to all who would know it. We do not have the resources to do it all, but we should look to and plan for a future where we can. >But I believe there should be a limit *somewhere*. (Note again: i have no idea if kingdom >is near that limit or no.) Limit, yes. Protect Ansteorra so that she may live forever as she does in our hearts and minds, but work toward a future where only the desire to learn and expand our abilities to recreate the past and thereby live the Dream is the only requirement. This is an idealistic view, but if you do not shoot for the improbable, you will surly never achieve it. Borek ============================================================================ Go to http://lists.ansteorra.org/lists.html to perform mailing list tasks.


text:
Sheldon, Sidney (screenwriter)
Irving Reis (director)
Cary Grant, Myrna Loy, Shirley Temple, Rudy Vallee (starring)
The Bachelor and the Bobby-Soxer [Suddenly It's Spring]
Los Angeles:
Selznick International Pictures / Vanguard Films,
First Draft script for the 1947 screwball comedy, "The Bachelor and the Bobby-Soxer" (here under its working title, "Suddenly It's Spring"), directed by Irving Reis, written for the screen by Sidney Sheldon, and starring Cary Grant, Myrna Loy, Shirley Temple, and Rudy Vallee.
A late but important entry in the screwball comedy genre, wherein Shirley Temple (a high schooler at this point) falls for playboy artist Cary Grant, immediately causing multiple problems. Winner of the Academy Award for Best Screenplay.
Blue studio wrappers, noted as First Draft Screenplay on the front wrapper, dated October 12, 1945, with credits for screenwriter Sheldon and producer Dore Schary. Distribution page present, with receipt intact. Title page integral with the first page of the script. Pages Near Fine, wrapper Very Good with some tearing at the holes on the rear wrapper else only lightly worn, bound with three brads.
[Book #120501]
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Arizona Cardinals
Report: Broncos OC McCoy to become Chargers head coach
Reports on Monday indicated that the Arizona Cardinals wanted to interview Denver Broncos offensive coordinator Mike McCoy for a second time.
Not so fast.
It appears the Cardinals will not get a second chance to talk with McCoy.
CBS Sports' Jason La Canfora reports Tuesday the San Diego Chargers, who spoke with McCoy for the first time the previous day, are about to finalize a deal with the coach.
Chargers are nearing a deal to make Mike McCoy their head coach. Looks like it will be finalized today. More ahead @cbssports— Jason La Canfora (@JasonLaCanfora) January 15, 2013
McCoy was the only known interview for the Cardinals this week.
As the Cardinals' coaching search enters week three, the team has talked with McCoy, defensive coordinator Ray Horton, Cincinnati Bengals offensive coordinator Jay Gruden and unofficially, Todd Haley, whom the Pittsburgh Steelers said the Cardinals were interviewing.
Gruden, Haley and Horton are all still on the market for a head coaching job.
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- Jake Plummer, former ASU and Cardinals quarterback - Tuesday November 25Jake Plummer says there's more than just bragging rights riding on this year's Territorial Cup.
- It's Paul's Call with Paul Calvisi! - Tuesday November 25The Territorial Cup is about to get extremely real on Paul's Call.
- Calais Campbell - Cardinals defensive end - Tuesday November 25Arizona Cardinals defensive end Calais Campbell expects the team to bounce back this Sunday against
- Who Impressed/Who Depressed - Monday November 24Dan and Vince discuss who impressed and who depressed them over the weekend.
- Bickley Blast - Monday November 24How vulnerable did the Cardinals look after their loss against the Seahawks?


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Here's a taste of what TheBody.com has to offer on this topic:
Ask the Experts
Accidentally Swallowed Cum of An HIV+Hello Dr.Recently I had unprotected sex with my boyfriend. He got himself tested for HIV with ELISA at first and it showed reactive but I was optimistic that it could be false positive because he looked very fine, no symptoms. So I continued having...
Response from Robert J. Frascino, M.D.
The Robert James Frascino AIDS FoundationHello,Your boyfriend tested ELISA reactive (positive) and you decided to continue having unprotected oral and anal sex with him while waiting for his Western Blot (WB), because he looked fine and had no symptoms??? YIKES! Now his WB has returned... Read more »
SWALLOWING CUM???!!I'm really scared that I might have been exposed to HIV. I was working while a customer bought... Read more »
What if I Swallow Cum?When I give guys head (they don't use condoms)I swallow the cum.Can i get AIDS or HIV by doing... Read more »
Report: Number of Women With HIV/AIDS in China Catching Up With MenThe number of female HIV/AIDS patients in China is quickly catching up with that of men, Xinhua News Agency quoted a Ministry of Health report as saying Wednesday. Just ten years ago in China, the ratio of male HIV/AIDS patients to female was 5 to... Read more »
The Fight to Catch Up and Start Moving Towards an AIDS-Free GenerationI've never known a time without HIV and AIDS. It affected my family early as my uncle was diagnosed positive before I was born. Even my high school in conservative Bakersfield, California had the AIDS Quilt visit our campus. I entered this world of... Read more »
Money Well Spent: Opt-Out Testing in Prisons Can Catch STD Cases and Save Taxpayers Money in the Long RunHow much do you think it would cost the health department of a major American city to reduce the amount of gonorrhea, Chlamydia, syphilis and possibly even HIV by 20%? More importantly, if you had to devise the simplest and most cost-effective way... Read more »
Search for a Cure: Don't Swallow: A Look at the Risks of Oral SexBeth Dillon of the Center for Disease Control's (CDC) most recent work focuses on determining the risk of oral sex transmission of HIV. But Beth was surprised this issue made front-page news. Her findings are far from the irresponsible headline... Read more »
Connect With Others
Swallowing Cum
Posted by Anonymous, 2 RepliesHigh risk or low risk? I am gay and have a lover who is married and we have been having an affair for a little over 2 years and he uses a condom for anal but now I have started swallowing his cum during oral sex. Read more »
Posted by sadface, 2 RepliesIf you perform oral sex on a man and swallow, what are the chances of being infected with Hiv that way?
Thanks guys...
Sf Read more »
Can you catch hiv from this encounter
Posted by kris, 2 RepliesI have a friend who is hiv positive he has been so for ten years but I just found out recently. I have some anxiety about germs in general so I dont shake hands. I always give people fist bumps. But I am growing concerned becasue I gave him a Fist... Read more »
Can I catch HIV infection this way?
Posted by Anonymous, 4 RepliesI am only 19 and I don't quite understand why I have to deal with this.
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Manny Machado is one of the best rising stars there is in Major League Baseball along with Bryce Harper, Mike Trout, and Jose Fernandez just to name a few. On Monday afternoon, the Baltimore Orioles postseason hopes came to an end by the Tampa Bay Rays at Tropicana Field and they lost Machado in the process. In one of the scariest moments of the season, Machado was carted off the field after he suffered what appeared to be a serious injury to his left knee. Machado was running out a ground ball when he stepped on the side of the first base bag and had his knee buckle. He was in immediate pain and remained on the ground for awhile before being carted off the field. We should know more about his status after he undergoes an MRI on Tuesday, but it's safe to say that this is the last we'll see of him this year. At this point, the hope is that the injury will not impact him in 2014. Machado is batting .282 with 14 home runs and 71 RBI this season and has become one of the top third baseman in the game.
The 162-game season that is Major League Baseball has just seven days remaining in it. There is no other way to describe it than it is a marathon that everyone involved just has to find a way to grind through it. Its the same for fantasy owners who grind it out as well. Sure, fantasy owners are not traveling and living out of a suitcase for six months, but fantasy baseball is challenging and winning your league is a major accomplishment. Head-to-head formats have arrived at championship week and rotisserie league formats have GMs scrambling to grab that last .5 point or point in a category that will win them the league or finish in the money. For those fantasy owners that lead their rotisserie league by a comfortable margin - enjoy the final week. You have survived that grind and you've earned a stress free week. Congrats!


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Kilkenny had a well deserved All Ireland final win over Tipperary at Croke Park on Sunday, winning the title by four points.
It was Kilkenny's fifth victory in six years and they were the better team throughout. They won by 2-17 to 1-16.
Tipperary kept the game close enough but a strong finish by Kilkenny saw them score a critical point to leave four points between the teams.
The legendary Henry Shefflin (pictured)made a winning comeback for Kilkenny and he was ably assisted by fellow veteran Eddie Brennan who set up the critical Kilkenny second goal.
Kilkenny always looked the more committed side right from the throw in and took the game to the favorites Tipperary.
In the minor game Galway easily defeated Dublin.
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Complete the form below for a chance to win a $100 Gift Certificate to shop at the 2014 One of a Kind Christmas Show
Void where prohibited. Odds depend on number of applicants who participate. Retail approximate prize value is $100.00. Participants enter by completing and submitting an entry on the contest page at www.oneofakindshow.com/toronto/etsy_contest.php, by Friday, November 21, 2014 at 5:00pm Eastern Time. Only the winner will be notified by email (with the email address provided). In order to claim the prize, the winner must also correctly answer a skill-testing question.
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10 Date Nights You Have Got to Try This Summer
If BBQ-ing on the deck is starting to beor at least feel likean everyday occurrence, shake things up to make this summer hotter than ever.
By Anna Davies
Stuff yourself silly
These specialty trails, scattered throughout the country, offer artisanal cheeses, wines, and other delectable goodies just a short drive from home. Vermont is known for its cheese trail, Oregon has a fruit loop of fruit stands, and New York has a beer trail. Choose an "official" trail of specialty shops and restaurants or design your own by heading out to the country and hitting up some local farm stands and restaurants. Bonus points if you add a hike in the middle to burn off all those calories—and to make room for more.


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Mashable Weekend Recap: 15 Stories You Might Have Missed
To help you avoid a severe case of the Mondays, we've gathered some of the most helpful articles from the weekend. The weather's getting chillier in most parts of America, and those precious weekend days are getting shorter. We hope you enjoyed the time you had, but it's Monday morning now, so blogs and social media are about to light up with a seizure-worthy array of activity. This weekend, Apple approved a BitTorrent app for the iPhone — sort of.


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