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For more than 20 years singer and guitarist Aaron Lewis' powerful, rolling baritone voice has carried fans on a personal journey into his life through songs of acceptance, consequences, depression, love, and family--both with the alternative metal band Staind and most recently his solo country balla ... More >>
Nearly 30 years ago, in 1984, Lee Greenwood released a song that would go on to become one of the most recognizable patriotic anthems ever: "God Bless the U.S.A." Lee Greenwood has since been known as the Patriot, and his pride runs deep. He has never slowed down as a recording artist, and continu ... More >>
See also: Arpaio's Republican National Convention Role Doesn't Exist; He'll Be at a ZooAfter being relegated to a speaking role at a zoo near the Republican National Convention last week, Maricopa County Sheriff Joe Arpaio is now listed as being a speaker at a farm near the Democratic National Conve ... More >>
Courtesy KDKB.comVintage KDKB "carrot" shirts on display.This weekend, 93.3 KDKB, the "sixth Longest-Running FM Rock Station in Nation," enters into its fourth decade of existence with a Saturday, August 13 celebratory by The Tubes at Foundry on First, one of the countless bands that got its ... More >>
Kyle Cesmat Safe Haven is scheduled to perform tonight at Club Mardi Gras.Dear College Students of the Valley, Welcome back from your summertime hiatus. Your absence was particularly missed by local bar and club owners, as was your supply of disposable income. A few things are different sinc ... More >>
The gangs are all here again for 10-day-long bender
A dental student's worst nightmare. That's what you can expect come August in Glendale as a snaggle-toothed horde of trailer park refugees descends on the Jobing.com Arena for Freedom Concert '09, a benefit show sponsored by Fox News wing-nut poster boy Sean Hannity and Phoenix's official Republiloo ... More >>
We understand that in the 24-hour news cycle it can be difficult to keep up. Worry not! We have the solution. Check back on Valley Fever every evening for highlights from each of New Times' blogs. Today's entries: Valley Fever: Arizona Cardinals Send Off In Video Arizona Cardinals Get Big Airport ... More >>
The "topical pop" creations of a bass-playing adventurer
If you lose, the devil blows your leaves
Loco Motive
(WB Nashville)
More than one rocker has become an Americana convert
Heartworn Highways (Navarre)
When does stage banter spell doom for open country discourse? And why?
Road Trip Songs (Steve Larson Recordings)
Jerusalem (Artemis/E-squared)
Covering the tracks of Truckers on Speed's raucous new CD
With its second record, Fine China breaks the news that, really, rock 'n' roll isn't that big a deal
Oklahoma's Hosty Duo is funny, funky, and fit for public consumption
Singer-songwriter overcomes addiction, jail, homelessness and psych wards to start a family and pen some of the best songs you've never heard
10-gallon hats and 10-gallon gas tanks come to mind when BR5-49 plays
Argentinean jazz legend Gato Barbieri's constant search for new sounds goes on


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French inventor Francoise Goubron presents her creation -- an accessory for confort and regulation of temperature te be worn under a wig, designed for people undergoing chemotherapy -- on April 2, 2014 during the opening day of the International Exhibition of Inventions of Geneva one of the world's largest exhibition devoted to innovation with some 60,000 visitors.expected. AFP PHOTO / FABRICE COFFRINIFABRICE COFFRINI/AFP/Getty Images
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The quickest way to ruin a music festival? Get actors to show up.
So Ashton Kutcher allegedly got in a fight at the Stagecoach Music Festival. I know, it's a little mind-boggling, that whole idea. Ashton Kutcher was not only at a country-music festival, but reports say he somehow managed to stay true to his douche-roots and get into a fistfight with a security gua ... More >>
We're going to mix it up a bit on Pop Rocks today. Usually, I stick with one subject for the entire piece because I'd rather not depend too heavily on snarky line-item entries. But let's face it; sometimes there's just too much going on in the world of pop culture for me to focus on just one top ... More >>


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Boilermaker Strides To Go Green
To demonstrate its commitment to going green, the Boilermaker has applied for certification from the Council for Responsible Sport.
Certification from the council formally recognizes the successful comp
To demonstrate its commitment to going green, the Boilermaker has applied for certification from the Council for Responsible Sport.
Certification from the council formally recognizes the successful comp
The Utica Boilermaker Offices and National Distance Running Hall of Fame may be on the move.
Executive Director Tim Reed says they've agreed to sell their building on Genesee Street to Feed Our Vets
For the second straight year, organizers of the Boilermaker will be underwriting the cost of public safety during Boilermaker Week.
Executive Director Tim Reed will present Utica Mayor Rob Palmieri with a check for $18,000 at tonight's first Boilermaker Committee meeting at Mohawk Valley Community College
What happens if you're an honored, disabled American veteran and you're working hard, making an honest living as a school custodian and you see time after time, an American flag crumpled and discarded in the boiler room of the school you clean. That's the scenario that faced South Dakota native, Cesar Zakahi.
The 15K & 5K are completely sold out!
Earlier, we told you that the Boilermaker 15K race was sold out as of Monday morning, now the 5K race is filled up as well.
A wild boar remains on the loose in Utica. One was shot but another may still be roaming the streets. The animal, who've we've decided to call 'Boris the Boar' was seen at a number of locations throughout Central New York.
Trace Adkins came so close to winning Celebrity Apprentice in 2008, finishing second to winner Piers Morgan, he's decided to try it again.
Donald Trump is bringing back some of the best to play the game for season 13 of Celebrity Apprentice All Stars. He announced the cast on the Today show this morning, although when Stephen Baldwin was in town for the Boilermaker road race, he let the news slip. I was sworn to secrecy.
With Chili-Palooza coming up on September 21s, it's had me thinking of what possibly could be some the strangest Chili recipes. I've been able to locate a Boilermaker Chili, I've seen some with chocolate, but what about with booze? People use whiskey and wine to cook so why shouldn't chili fall into that category? Well it kind does. This either may be really good, or really awful but here's a recipe for Bacardi Rum Chili from our friends at epicurean.com.
Now Central New York is home of one of the biggest road races in the country, The Boilermaker. Now we are home to one of the biggest Chili cook offs with Chili Palooza. What happens if you combine the love of Chili with the love of Boilermaker? Introducing the Boilermaker Chili.
Without looking on the internet, do you know what movie referenced Utica, starring Gene Hackman, Barbara Hershey and Dennis Hopper? Don't know? Neither did Stephen Baldwin who broadcast his Baldwin/McCullough Saturday night internet show with Kevin McCullough, Fox News contributor in print and on screen.
What does it feel like to run 15k? Depends on the runner. Just look at their face when they cross the Boilermaker finish line. For some, it's triumph. For others, it looks like agony. Thanks to Kristine Bellino at WIBX, who captured the moments as the runners crossed the finish line. Some with family members, some as a team and some just out to enjoy the day and the race.


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International costs 2012
Construction prices are rising in Canada, Australia, New Zealand and Qatar, slowing in China and India, and grinding to a standstill across Europe. Paul Moore of EC Harris reports
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Whistler Townhome Rental Photos and Description
One level townhouse, 2 Bedrooms, 2 Baths (Sleeps 4-6)
We offer affordable and comfortable surroundings in Whistler Village North, Glaciers Reach complex. Enjoy our fully equipped home away from home, conveniently located across the street from the IGA marketplace, restaurants and retail stores. A definite year round destination that offers activities such as skiing, snowboarding, golf, hiking, biking, swimming or just relaxing. Our home is sure to exceed your expectations. Once you park your car you may not start it again until you leave as you are within walking or biking distance to all that Whistler has to offer. Spectacular mountain views are the perfect backdrop for your relaxing vacation or weekend getaway. View the calendar now and reserve your next vacation with us.
- Suitability:
- Minimum Age Limit for Renters
- children welcome
- limited accessibility
- non smoking only
- pets not allowed
About Property Manager
We are a family who enjoys the outdoors. We love visiting Whistler during all seasons as there is so much to do. We hope you enjoy our home as much as we do.
Property Manager purchased this townhome in 2008
Why Property Manager chose Whistler
Location, location and of course, location!!! Enjoy all the benefits of being right in the village without all the noise and traffic. Right across the street from IGA, Starbucks, BC Liquor Store, Restaurants, Shops and more. After a day on the slopes and enjoying the lively atmosphere of the village, retreat across the street to your quiet, private home.
What makes this townhome unique
This is one of the best located units in the complex, ground floor, two private patios, private hot tub all surrounded by beautiful forest landscaping. Our unit is directly across from the outdoor year round heated pool, common hot tub, sauna and fitness room. Our guestbook is full of compliments from satisfied guests from all over the world who have enjoyed their stay with us. In the short time we have been renting our townhome, we have had the pleasure of hosting many repeat guests.


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Posts by LinkOfHyrule
1678 posts • joined 11 Dec 2009
Sanitary towel firm's 'CEO' sets traumatised man straight
Bluewater I mean blue water
So WKD is actually the stuff that used to be to used on sanitary towel adverts? I cannot say I am surprised!
Snoopers Charter is for 'incompetent criminals, accidental anarchists'
Re: The logical extension
All those people using VPNs to access the US version of Netflix are scummy terrorists! KILL THEM ALL! drone their arses off!
Foxconn: THESE child workers were NOT making Apple products
Maybe there were doing GCSEs in repetitive low paid work - I heard the Tories want to bring that in here under a new name so that school leavers are well trained in stacking pound shop shelves.
Paris because she has both A and O levels!
Apple pays up for stealing design from Swiss Railways
"Good artists copy great artists steal"
Con artists do steal that is very true indeed.
Foxconn: Worker who lost half his brain in accident must leave hospital
Foxconn in association with ATOS
Your claim for disability payments is now overdue - text HAEMORRHAGE to 88869 now before it's to late!
Facebook says it's LOSING money in the UK ... pays hardly any tax
Re: Time for a subsidy?
I think the money would be better spent on just sectioning anyone who relies on facebook as a vital part of their community actually.
Skype worm chats up victims - then holds PCs to ransom
Re: "lol is this your new profile pic?"
I did that on purpose - its traditional round here to always screw up when making a point about someone else's poor language skills.
"lol is this your new profile pic?"
There was a time when robbing people was done using proper English such as "Give me you're fucking wallet or I'll superglue you to the inside of a lift!" and none of this "lol" business!
Teachers get earful of racy XXX chat in Capita IT cock-up
I just tried phoning up for my regular sesh with Miss Cane, I had my dunces cap on and everything but instead got put through to some bloody teacher's IT help desk!
Motörheadphönes ears-in review
More Ace of Bass than Ace of Spades if you ask me!
If the music has been properly produced and mixed there's no need for a special type of headphone for certain genres of music as the music has already been eqed and mixed to sound good on any average loudspeaker thingy surely? - actually I slightly get the bass thing for dance and rap, but specialist metal headphones? I thought you were supposed to listen to that stuff loud in a dark room dripping with sweat not on your tod sat in an armchair or on the bus!
The only celebrity endorsed headphones I ever want are the Paris ones - apparently they need to be sterilised before use or you could catch ear herpes off them! Or so I'm told!
Google Wallet: Rub our button, cough 15p for quick read
You should put it on this website if the advertising business ever goes titsup - the amount of times I have clicked on to a story with a kinky sounding headline only to find it was boring technology and not hardcore supersex after all, you'd be giving me a lot of refunds!
Drinking too much coffee can MAKE YOU BLIND
Re: Ha! The catholic church tried the same trick on me.
I always close my eyes when I do it, so it does kind of make me go blind! It's blinding stuff though!
Draft UK libel law forces websites to axe mudslinging comments
Defamation Bill is gay
He's actually bi - I had a threes-up with him and Defamation Gill once - On the 'Heath' we used the old 'looking for badgers' excuse.
Sue me Bill and I'll tweet those pictures of you in your badger fursuit at 'that convention'
Adobe scrambles to revoke stolen cert
Malware signed as Adobe software
Adobe - Does exactly what it says on the tin
Paris because she actually comes with a certificate of sorts herself so I am led to believe!
Smartphones may soon listen in on you while they sleep
For the record it was a jeans still on situation - you know what I mean, well I assume you do, and the phone was unlocked and in my pocket and did a last number redial or something and my mums voice started coming out of my crotch :D
Phone and bedrooms do not mix - like the time I accidentally called my mum while I was in bed with someone.
OLYMPIC SECRETS to stay locked up for 15 YEARS
Re: This is a really crap forum comment
I'm a bit eccentric so laugh at things that are not funny, dad
This is a really crap forum comment
But you are not allowed to downvote me for it for 15 years - mahahahaha
Google acts against prostitution app after complaints from Congress
This is the whole reason print media still isint dead
...Those classified ads in the back pages for 'massage' and 'executive relief'! We can't have smart phone apps coming along and stealing the very lifeblood of local newspapers can we!
'Programming on Windows 8 just like playing bingo' - Microsoft VP
I played programming Bingo once
It was very confusing - two fat ladies 88, yeah I understand that - but it got very confusing when the bloke plucking the balls out shouted - two fat fucks - FF! - programming Bingo uses hexadecimal in turns out!
Forty Canadian birds BONKING against windows EVERY MINUTE
Re: The greasiness of birds native to Surrey
Just to note, I am not thick (well not that thick) the first incident with the seagull happened in Kent, I am not so dumb as to think Surrey has a shore line - unless the banks of the river at Staines-upon-the-Thames is considered tidal!?
The greasiness of birds native to Surrey
I've actually once seen, and again once heard, bird on glass bonking action myself!
First one was seagull vs seafront sash window - the bird ended up dead in the light-well. The second one was an unidentified bird on a window in an unoccupied room. Judging by the huge smear of grease it left behind, I suspect it was a dirty pigeon as I am led to believe pigeons are greasy birds - do we have any Bill Oddieians here who can confirm the greasiness of birds native to Surrey?
Twitter to UK.gov: Web super-snoop law will trample twits' rights
Ban UK users from using it then
It will have an upside in that the internet will no longer be polluted by Stephen Fry's textual raw sewage.
Google to axe IE 8 support, cuts off Windows XP lifeline
Re: Silly old google!
I use XP - because frankly as far as I can tell, it does (well soon to be did) pretty much everything I need a computer to do and the more recent versions don't add any thing for me.
So why the f@#k would I upgrade? Because I wish to have less money, because I like wasting time installing apps and pissing about with hard-disks? No!
That would be like buying a Barrett home's one bedroom starter home and burning down your lovely four story Georgian town house because it's a bit old now!
Microsoft's and Google's view seems to be, lets just build a great big f@#king toll motorway through the site of your lovely Georgian town house so you'll be forced to live in a toy town Barrett shit box made of MDF and builders spittle! That'll learn ya!
People are still on XP because it's actually quite good (for a piece of useless shite) you should of made it more like ME if you wanted people to abandon it sooner!
Mine's the one hanging on a beautifully crafted mahogany coat hook in the hallway but which will soon be hanging on an IKEA plastic coat hook on the back of the living room door due to having had my house forcibly 'upgraded'.
Job-hunting honeybees rely on 'meth' to find work
I saw 'meth'
and was expecting a bee version of Breaking Bad - I'm now left thoroughly disappointed!
Icon is of course a meth lab exploding like at the end of season four.
Apple threatens to ruin peace worldwide with voice-controlled iMacs
intelligent walls
What is one of those?
I have these bits of wall in my house that are quite clever, they are like normal walls but they give you the option of seeing through them, due to them being made from a transparent material. They are also quite smart in that they give you the option of 'opening' them, thus turning them into a wall that is temporarily non-wall like. Quite handy for letting in fresh air I find! And if none of this functionality takes your fancy, simply close it again, and use a special accessory called a curtain to cover the see through area. And there you have it! It becomes a plain old wall once again!
Oh yeah, they're called Windows! So Apple wants us to use their voice tech to control Windows does it!
Work for beer, Neil Gaiman's wife tells musicians
"We will feed you beer, hug/high-five you up and down (pick your poison), give you merch and thank you mightily for adding to the big noise we are planning to make,"
Beer, hugs and big noises? What is that, an invitation to an orgy or something?
The perfect CRIME? New HTTPS web hijack attack explained
Re: The 'Thomas Pornin' attack.
I love a Tommy Pornin' in the morning!
BT gets postcode knickers in twist, plants Shoreditch on Mount Everest
Re: Failing it's GCSE geography?
Please don't knock geography it is a wonderful subject at school and college, I loved it - it seems to be a soft target for jokes a lot of the time, take the piss out of French instead, a totally useless subject!
As for the topic at hand, I have had this shit from Google maps myself recently - taking me to weird places when entering partial postcodes. As for solving this issue, they need a check box that let's you toggle on or off common sense, that should work!
Surrey council plans to SAVE money by switching to BT
...or just a dickhead ahahaha
I live in Surrey but am originally from Berkshire - does that make me a unicorn too?
Worker dumps council staff's private data in supermarket skip
True story
I know someone who as part of his work, was acting on behalf of a client who was a former employee of that council. Anyway, this person I know needed some info on his clients pension, so he called up the council to enquire - they told him to go look in the bins round the back of ASDA and if he couldn't find it there, try the bins outside Lidl!
New monkey species with massive blue arse found in Africa
Re: keyboard please ...
I know, I can't imagine George Alogireahhh (however you spell it) saying "scientist have discovered a new species of monkey and bloody hell its got a huge blue arse!"
I could imagine Paxman saying it, but he is post watershed.
Australian tabloid decides to fight trolls ... with trolls
I have the soultion to this
Just ignore the trolls.
You should ignore what I just said I was trolling.
BT wins £33m Surrey council superfast broadband deal
I believe I am right in saying that Surrey is the most populous county in Great Britain so it could actually be true that there are more BT shareholders here than anywhere else (excluding London and other large cities maybe)
Re: Takeup Proportions
Waitrose is really popular here in Surrey - I want Waitrose organic locally produced fibre! Shove it directly into my premises please!
The Legend of Zelda: Ocarina of Time
Re: Buy an old N64 just for this? Naah
I've got that disk and a Wii and a Gamcube controller which aint been used for over a year, maybe I should go have a play later - then again I still aint finished Windwaker or Twilight princess - lol and you'd think from my user name I'd be more into it! hahaha
Microsoft to open 32 pop-up retail stores for the holidays
pop-up MS xmas shop
So are they going to be selling Windows 8 branded tinsel, XBox ball-balls and Office themed novelty light-up father Christmas ornaments?
Chick-lit star snubs Menshn.com password flaw alert
I've been waiting for this.
"Not true at all" hahahaha, I'm going to need to start wearing Attends pads if you make me laugh any more than this!
OMG el Reg, you are like so totally liars and stuff, cos the Menshster says you are cos they've got SSL and encryption and they know how to google stuff and everything!
'Immortal cancer' found in Australia
Re: Cancer Duct Tape
Apple duct tape is shiny and has rounded corners
Investor pulls out of Facebook, pumps cash into pork-printing joint
Re: Have you ever seen an animal butchered and the meat processed?
Clearly you cannot understand English mate..................
I said I do not find the process involved in making good quality meat to be disgusting. Good quality meat is never made in factory conditions and the animals have a decent life - makes their meat much much more yummier if they aint all stressed out. I actually clearly stated that some of the factory farming process are sick did I not?
Man made meat - what the heck is wrong with you - yes, synthetic, non natural meat however you want to call it. I don't want to eat that shit. Give me some man made replacement organs if I need them but I am not eating that fucking lame shit! You can if you want, I am sure your printed out roast beef will be lovely and full of flavour.............. I'll stick to brutally killing cows and eating their flesh. I am obviously the most evil person in the world for that arnt I!
Fucking most epic fail I ever seen here.. You suck mate.
Have you ever seen an animal butchered and the meat processed?
Yes I have thank you. There is nothing I find disgusting about the process actually. Some of the factory framing methods are however pretty sick, but good quality meet, no nothing about it turns my stomach at all. I am well aware where meet comes from thank you. I am not sure why all the downvotes - clearly you lot are happy to eat man made meat - I'm not. It's totally gross like I said. On the other hand, dead animals, blood, guts, organs - yum yum!
Give me tough chunk of offal over printed bacon anyday.
Oh man, reading that is making me want to throw up, seriously, that is totally gross!
I feel sorry for anyone who's in prison, school or eats fast food in fifteen years time. I would say go veggie but they'll probably be printing out carrots by then too at this rate!
Foxconn certified as good employer, rights groups disagree
Re: Cheap labour is everywhere
I thought for a moment you meant Foxconn were already running Medway Council! lol
Re: Cheap labour is everywhere
They'll be making iPhones here at this rate - Maybe Foxconn should buy up the Medway towns and turn it into a new factory complex - it will make the area more desirable!
Councils launch eight spying ops on Brits A DAY using RIPA
Bloody nora!
I just went out, and across the street from the pet shop were a load of Trading Standards Puppy Swat team officers about to do an armed raid!
As I neared the said pet shop, I heard the commanding officer on his radio say "okay guv, were going in, over" and with that - the whole team, all 20 or 30 of them, with riot shields, semi automatic weapons, and small dog cages stormed the tiny animal filled shop unit!
As the officer leading the charge smashed the door down using a battering ram, he shouted through his megaphone "By the power invested in me by RIPA, I am conducting a test purchase of a small puppy on behalf of your local Trading Standards department!". The shop then quickly became filled with thick clouds of tear gas that, along with the terrifying screams and barks of human shop staff and live canine shop produce, spewed out into the midday street!
I thought it was slightly heavy handed to be honest!
Everything Everywhere to be Nothing Nowhere in rebrand
I've brought up another one pardon the pun
Orange Bile
Re: Four
Gets one over on all the competition!
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A little less than a year ago, the Mustang Club of Poland shocked us with an amazing fan-made video documenting some of the organization's headier hardware. Now the club is back with a different sort of video. The director has managed to direct the entire crowd to craft a Stomp-style musical ...
Polish Mustang gathering - Click above to watch video after the jumpIt's easy to dismiss the muscle-car phenomenon as a fluke of American excess. With our miles of open freeway and sinfully cheap gasoline, the inexpensive, high-horsepower V8 machine was a creation that could have only come ...


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Beatitude and Beat in NorCal: Saratoga Springs Nishikigoi Pond
All that hard play can be hard work, and the deeper it gets, the realer it becomes. From degradation to grace and back again, turning forever on itself like a mobius strip. Beat, Beat-Up, Beatitude: words to fly by from the jam-sweet lips of angel-headed hipsters. Top or bottom, sometimes retreat is a good option. For those times, just outside the dungeon (aka The Heart Lodge) mildly hidden in the landscaping, a small magical nishikigoi (koi) pond waits. A rock ledge provides enough room for a semi-lotus, and a fine venue for adventures in ego dissolution. Flash of Orange. Take me…OM…country roads…splash sky water…gone.
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how do you make your burgers?
what's your signature burger and how do you make it juicy beside using 80/20 mix. I love beef burgers but also interested in your tried and true ways to make turkey, chicken or veggies burgers flavorful and juicy. Thanks. I don't really have a signature burger but I always like a slice of raw onion on my burgers. :)
Yes, 80/20 to start, salt pepper and Worcestershire.
I form the burger, not to big not too small, and then press down with my thumb in the middle.
Then dip it in cold water right before you cook it.
I dont like a lot of cooked toppings like grilled onions, bacon or mushrooms on my burgers (except as noted below).
A slice of cheddar, red leaf or bibb lettuce, some diced red onion, pickles, ketchup and a nice country style mustard. Sometimes, I will skip the ketchup/mustard/pickle and make a thousand island/remoulade dressing. If I am make a bleu cheese burger, I skip all the condiments and the onion. I like to make a BBQ burger by basting with BBQ sauce and using pepper jack cheese-served with no condiments/onion other than a little extra sauce.
I dont eat raw tomato, but you could add a thin slice as well.
As for the roll, I prefer a soft potato roll, lightly toasted. But sometimes I will go with a kaiser style as they stand up a bit better to larger, thicker burgers.
Very lean burgers really benefit from very finely chopped raw mushrooms mixed in -- as the burger cooks they'll release their moisture and keep the patties deliciously moist and tasty.
Saw this tip posted here a few months ago in reference to chicken burgers, tried it and was blown away. Best chicken burgers ever.
As far as beef goes, chuck, though I'd love to try throwing some shank meat in sometime. I had some bison shortribs once and made burgers out of the trim -- they were really tasty, but the meat didn't hold together as well as burgers from another cut -- I believe it's the different texture of the muscle fibres (long, thick strands) that made the difference.
I start by grinding my beef... mix of cuts for a good fat and flavor profile. For the actual patty, I make two sizes, 4oz for me, 6 oz for him [yup we are just getting older], season with kosher salt on the surfaces, and let rest at room temperature on a paper towel. Grill over a medium charcoal fire to a perfect medium rare, serve on homemade sesame buns. Serve with ketchup, dill pickles, and he has a slice of aged cheddar cheese.
Very simple, and all about the beef.
re: smtucker
Oh, girl, you make your own buns? Would you share your recipe?
I think a 6oz burger is a dang big burger. That's what we make and I wouldn't want it any bigger.
But, my dear, ixnay on ketchup :( Bob's educated me. It's mayo and horseradish. Usually grill onions and a slice of sharp Cheddar.
For beef burgers, I spent most of the summer playing around with beef cuts and fats. To be honest, making super exotic grinds with chuck/brisket/short rib/ribeye fat, etc. really didn't do a tremendous amount to the flavor. Was it better? Sure. Was it so much better that I will do it on a regular basis? Probably not, unless I can find a cheap source for brisket and boneless short ribs.
For turkey burgers, I usually add shredded cheese, scallions, and various other things. More importantly, cook them at a lower heat. There isn't much wiggle room between done and dry as a hockey puck, so I try to get properly cooked over nicely charred.
Lamb burgers, I haven't tried anything aside from ground shoulder and I don't add anything to the grind. Advice on that front would be appreciated.
Geez, this thread is making me wish my grill wasn't covered in snow right now.
re: BigE
Lamburgers! - I love 'em. I add nothing to the grind which should be more red than pink, but I pat in a generous dusting of garlic powder and ground rosemary to the formed burger, plus coarse black pepper, and grill over charcoal with mesquite chips. I add havarti cheese shortly after the flip and cover the Weber until done, serve on a nest of Boston lettuce on a good bun, with mint sauce. Lamburgers cook slightly more slowly than beef burgers, and they plump up a lot more, so one works these variables into the equation.
Equal parts sirloin, brisket and trimmed oxtail.
Grind your own meat.
Loosely hand-form your own patties. Never squeeze the meat into a hocky puck. Bad bad bad move.
Season with salt and pepper right before cooking (and not a moment before)
Sear, then cook to a medium rare
Serve on brioche bun.
re: ipsedixit
you had me till brioche. sub out a potato roll and i'm game! I do no condiments or greenery. Just bun, burger and melted cheese (cheddar or american).
re: ipsedixit
The only problem with potato rolls is that they match well with a thinner burger. If you are making a thick burger, or a burger with a higher fat content (i.e. juicy) they sometimes fall apart. You need a stronger bread to hold a 1/2 lb patty plus condiments.
A friend's secret is to use brisket meat. I haven't tried that yet, though.
I am a believer that seasoning the meat is key. Sometimes I season the meat and then form it into patties. Other times I just sprinkle the patties generously with salt and pepper. For the former, test a patty before cooking them off, and taste to check the salinity. Add more as needed.
My colleague developed this recipe, which was delicious!
Jill (from the CHOW.com Kitchen)
I use 70/30. (Probably giving myself a heart attack...but, they're just...delicious!)
I start out with a quick sear in butter on both sides, then turn it down, put a lid on it, and cook until the juices run clear.
Perfection with a slice of cheese and some mayo.
Usually 80/20 here, just because I'm usually too damn lazy to grind my own and too poor to go buy the fancy stuff. Weigh the meat and then each patty's worth - around 6 or 7 ounces, typically - and then very gently form the patties so the meat doesn't get squished together. Then they're laid out on a low flat rack and salted and peppered on the surface, both sides, then I lay a clean dish towel over to keep the bugs off and let them sit for at least an hour or two.
My favored cooking method is on a flat iron skillet bottom, second-favorite my grill pan. I'm not a big fan of flame-grilling, but Mrs. O likes those and I enjoy using the grill, so I'll do that now and then. Trader Joe's used to have ciabatta rolls that were to my taste the perfect bun for a big burger, but the ones they have now (when they do) aren't shaped right for that. I am not a brioche-bun fan, either, so I usually default to Kaiser or onion rolls, again a big favorite of Mrs. O's. Oh, and ALWAYS cheese!
Her: ketchup, relish, onion, lettuce, tomato. Me: mustard, mayonnaise, pickle, onion, lettuce tomato. And a bib.
I used to put all kinds of "stuff" in the burger meat but for the last several years I have have just used salt and pepper and grated onion. I grate a whole onion and add it along with the juice to the meat. It adds great flavor and keeps the meat, no matter how lean, quite moist. I either grill them or cook in a cast iron pan.
My signature burger is def. a turkey burger. I add mustard, swiss cheese, and scallions to my burger mix, then throw them on the grill and serve with tomato, lettuce, and mayo on a good bun, if I can find one.
I don't have a decent method for making beef/pork burgers, but I love toppings like bacon, avocado, bean sprouts, and tomato.
I like raw onion, too, but unfortunately I'm allergic, so if I don't want a serious headache afterwards I have to steer clear.
re: KimberlySH
I do Bittman's burgers. I buy a piece of chuck roast, do the best I can to cut away the sinewy parts, grind in the food processor or Kitchen Aid grinder attachment if I'm not too lazy, mix in some finely chopped onions, salt and pepper and grill.
My college roommate used to make burger patties with small pieces of ice in the middle. Made the inside cook less as the outside browned. If you didn't get stuck with a small piece of ice in your mouth when you bit into your burger, you'd be happy.
re: KimberlySH
I'm looking for a good turkey burger recipe. I have seen scallion with blackbeans in turkey, but not mustard of swiss. Do you shred the cheese? Can you give more specifics?
re: jerseycity chef
This is hands-down one fantastic turkey burger:
re: jerseycity chef
I mentioned above adding very finely chopped raw mushrooms to the burger mix when making poultry or other lean burgers -- keeps them incredibly juicy. That, or mix in some finely diced bacon. Or both. Can't go wrong.
re: Whats_For_Dinner
do you cook the bacon and mushrooms first?
The patty: six ounces of fresh-ground seven-bone chuck. Dimpled in the middle. Salt and pepper, nothing else. Grill or griddle, highest heat possible, until mid-rare.
The bread: homemade brioche. But leave out most (all?) of the sugar. Buttery and tender, with a bit of structure - perfect. Various commercial options are also acceptable, but I'm not going to put my signature on them.
The condiments: none necessary, but homemade mayo is always welcome. As is a bit of crisp lettuce. And tomato, but only if it's in season (ie, just picked on the back patio). Paper-thin slices of sweet onion are also a possibility. Pickles on the side.
re: alanbarnes
I'm intrigued, how does the texture of a reduced sugar or sugar free brioche compare to the sweet variety?
re: gadfly
AFAIK sugar isn't a significant contributor to the texture. But then again, I never make sweet brioche, and am continually surprised at the number of people who assume it is laden with sugar by definition.
re: alanbarnes
Interesting, thanks. It seems like adding more short chain sugars to a baking process would impact the texture a great bit, but I've always found applying this kind of simple logic to something as complex as baking to be terribly foolish. Of course, I'm also a terrible baker, which doesn't help matters. And count me as one of those number that's only ever experienced sweet brioche. Maybe because most of the bakers around me that make brioche are from Eastern Europe, so their brioche is really just Tsoureki with no mastic or Challah with loads of butter added?
re: alanbarnes
Why a dimple in the middle?
re: cosmogrrl
For more uniform thickness after cooking. Patties contract as they cook, and a flat one ends up thicker in the middle than at the edges. Dimpling the middle results in a flatter cooked patty.
I know that burgers are typically supposed to be simple, but I like things highly seasoned so I occasionally make South Asian-spiced cheeseburgers with ginger, garlic and onion along with toasted cumin, coriander and cardamom which I serve on buttered buns with cilantro and spicy ketchup. Springboarding from a Dutch recipe, I also make cheeseburgers with allspice, garlic, dark soy sauce and sambal and top them with lettuce, onion and fry sauce.
re: JungMann
That South Asian burger sounds interesting - ever tried it with ground pork?
re: alanbarnes
You know, as often as much as I love pork, I never have! I guess I have a new dinner project.
re: JungMann
And maybe a tablespoon or two of fish sauce. Ooooh, mommy!
re: alanbarnes
re: JungMann
JM, Both of those sound REALLY good. I'll be trying. Mustn't get to hidebound.
The very best burger I ever had in a commercial establishment was made with about 15-20% pork...and that's how I've made them at home ever since. I hate soft 'hamburger' buns and prefer Kaiser rolls, though sadly, really good kaisers are getting hard to find.
As far as toppings, I like a variety of ways ranging from plain to what is lately my favorite: a slice of tomato, a light schmeer of mayo, a small amount of India relish, and a spoonful of ketchup. On a pan toasted roll.
When cooking indoors, I like to make smashed burgers.
Get the cast iron smokin red hot, loosely form ground beef into balls a little bigger than an egg, and roll in salt and pepper. Drop the meat balls into the pan and press the hell out of them with a spatula until flat, then leave 'em alone for about 1-2 minutes, then flip, and leave for another minute.
I get a very crisp crust over the entire surface and a very juicy inside with the quick flash fry.
re: Novelli
the roll in salt and pepper doesn't make them to salty?
re: Novelli
My roommate makes a similar style burger that's absolutely delicous - lil momma, these burgers are very simple and are best, imo, when they're aggressively seasoned with plenty of S&P. This is what he does:
Heat up two separate Cast Iron skillets, get em both crankin hot. Prepare two patties that are about 3 ozs each. Season with PLENTY of S&P.
Throw both patties onto the first skillet, and press into the skillet to make sure the entire patty is making contact with skillet. when the patty is nice and crispy, flip onto the other cast iron skillet and add cheese.
Toast buns on the first skillet on the meat juice while the patties finish cooking.
Assemble burger with condiment of choice, and pickles and onions.
I used to be a big burger with lettuce tomato onion kind of guy until I had this burger...anything else is just a distraction. This burger is all about the crispy meat, cheese and onions. Pure delicious burger goodness without anything else. You must try it if you like burgers. :)
80/20 ground chuck and pork. Tucking a small pat of butter in the centre of each burger adds such flavour and moisture (and calories!). Just S &P and freshly-ground nutmeg for seasoning.
As I am a condiment person I usually do caramelized onions, homemade ketchup (papaya when available) and grainy mustard and aioli. Recipe for excellent hamburger buns -
80/20 is too fatty for me personally. Grandma always had the butcher grind some round steak, probably closer to 10-15 percent fat. the fresh meat makes up for the flavor. And as someone above has said there are a lot of other comments on this subject in other threads.
I use 80/20 or 85/15. I add worcestershire sauce, peri peri sauce (sometimes), a bit of bread crumb and an egg (or just a yolk for a small amount of meat), S & P and into a cast iron skillet they go!
Loosely form patties in a metal ring. This saves time, gives consistant size, and avoids hand forming, which results in a compacted, rather than a loose patty (this to me is a major factor for a good result). Make sure the grill is sufficiently hot so the surface will quickly sear and hold the patty together - otherwise it will fall apart. Loosely formed patties will start to pull apart, but can be gently reformed on the grill.
re: MarkC
It takes me maybe five seconds to form a patty and do it very, very gently. So gently that when it's time to put on the grill I may have to again gently compress the edges so they don't fall apart. I don't have to worry about consistent size cause I grind my own meat (last time 10#) and weigh them out in 6oz sizes that the time.
For beef burgers. I like 75/25 if I can get it, but 80/20 will definitely do. I usually don't have a bun or bread at home for my burgers, but when I do, I like a nice big roll. Make an 8-10oz patty. I like mine with a heartbeat, so I usually season with salt, pepper, cumin, and worcesterchires sauce. Topped with a slice of tomato, lettuce, and bleu cheese dressing. If I'm out of bleu cheese dressing, I'll throw on a raw onion and mayo (on occasion a little ketchup).
If I'm having lamb burgers, my favorite is to top it with cucumbers & feta or tzatziki sauce. Turkey burgers I top with slices of grilled granny smith apples and brie.
I like a simple burger...80/20, salt and pepper, formed in a square (but getting the patty out of that gizmo is a bitch!), not too thick...Tiny sliver of butter in the cast iron, (or hot, hot grill if weather isn't crazy) lettuce, tomato, mayo on toast
there have been a number of discussions about great burgers, favorite burgers, perfect burgers, etc, some of which chowhound has links for below this thread. I'm gonna be foolish and try to summarize the common points.. most of which I happen to agree with, a couple of which I don't, none the less these represent what I have perceived to be the common elements.
1) Fresh ground meat, most often beef. the fresh ground meat has a flavor that can not be matched by pre-ground "manufactured" meat that has been treated who knows how.
2) 80/20 lean to fat ratio. This is the most commonly cited number for burgers. Less than 20% fat there is too much tendency to get dry tasteless burgers, more than that and they become too greasy and shrink too much during cooking.
3) Minimal or no seasoning or fillers in the meat before forming into patties. This includes breadcrumbs, egg, worchestershire, salt, pepper, etc. The idea is that you want to taste the meat, not make a meatloaf. In general seasonings should be applied to the exterior just before, during or after cooking-not mixed into the burger itself.
4) Medium-Rare to Medium is the optimal doneness. Again a flavor and texture thing. No hockey pucks. Commercial burgers are almost always overcooked. If you are using meat you have ground yourself, or just had ground the presence of bacteria is greatly minimized. This is one point that is strongly contested by some who are concerned about food safety, but overall the medium rare wins out in most discussions.
5) Buns should be heavy enough to stand up to a juicy burger, but soft enough that you don't have to tear them apart with your teeth or hands to eat them.
6) Condiments should be minimal and act to accentuate the burger, not overpower it.
7) You should be able to bite into the burger without requiring subsequent surgery to re-hinge your jaw and without having to mash down the burger. A burger is finger food, you shouldn't need a knife and fork to get the thing into your mouth.
re: KaimukiMan
In the inimitable words of Forrest Gump, "and that's all I have to say about that."
re: KaimukiMan
A possible 8 - jfood had a tip. If the burger and toppings are a little too wet, you can turn the whole thing upside down so the top of the bun which is usually bigger is then on the bottom. It works.
I've been mixing grated cheddar (and salt & pepper) into the 80/20 burger, a la Christopher Kimball. Delicious! With caramelized onions, of course.


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FORT WAYNE, Ind. (Indiana's NewsCenter) - A new residential center for homeless veterans is extending a helping had to men and women who laid their lives on the line for the safety and security of America.
The program director for this new housing complex says it's believed the Fort Wayne area has as many as 2500 homeless individuals, and that nearly 400 of them are veterans.
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An American flag was raised this morning, to mark the grand opening of liberty landing, a transitional housing facility connected to an agency called Volunteers of America.
It offers 49 beds for honorably discharged homeless veterans.
Many of the Vets who'll be occupying those beds, suffer from post traumatic stress disorder, depression or other health problems, and many of them need a job.
Liberty Landing is set up to provide a variety of assistance.
Mary Leffler from Volunteers of America says they will be assisting by, " Helping them with daily skills regarding how to shop, how to get groceries, how to access resources in the community, how to find jobs."
Scott Beatty, a Veteran says, " We've known about this place coming about, and we're going to just...we know how necessary it is."
A Veteran can stay at the transitional housing facility for up to two years, during that time, officials with Liberty Landing work to try and locate permanent housing for the residents.
The complex is not full yet, but eventually they expect all the beds will be taken up, considering the great need.
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People often assume that state dollars cover the expense to operate a public university. Not so. Every year thousands of generous donors help support the University of Central Missouri. Their gifts are processed through the UCM Foundation, a nonprofit and IRS-authorized 501(c)(3) charitable organization.
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ELKHART, Ind.--- Residents of communities flagged for tainted groundwater met with officials from the Environmental Protection Agency tonight.
Last week, the EPA recommended that 70 homes on the city's northwest side be connected to city water.
The areas are bordered by the St. Joseph River to the north, Hively Ave. to the south, Nappanee St. to the west and Oakland Ave. to the east.
The EPA also suggested that 200 homes inside the Lusher Superfund Site have vapor removal systems installed.
According to our reporting partners atThe Elkhart Truth, the contaminants can seep through basement walls and foundations.
Officials are still trying to figure out what's causing the contamination so they can consider a long-term clean-up plan.
In the meantime, residents at tonight's meeting were told temporary fixes will cost almost $3 million.


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148Apps Review SummaryOur Rating: :: LOOKS GREAT, NEEDS WORK :: Read Our Full Review >>
There's an unquestionable amount of style to rComplex, from the audio to the visuals. It's just too bad the same TLC wasn't given to the controls.
What's New- Performance optimization
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App DescriptionFrom the minds of Roger Hicks and Brian Terwilliger comes the retelling of this classic indie title.
Outrun the darkness in a surreal world that pushes the envelope of visual fidelity on Retina devices. Puzzle out your past, decide on your uncertain future as you collect clues, and unlock chapters of this haunting story to its climatic conclusion.
Featuring unique, spectacular music and breathtaking vistas, rComplex is a fully narrated interactive journey through the end of the world as you know it. Are you up to the challenge?
- Over an hour of narration. Discover your past, understand your future
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Phoenix is host to a new Internet Marketing Workshop scheduled for March 29th. This is a great opportunity for you to gain knowledge about social, mobile and digital marketing. This workshop is put on by the Online Marketing Institute and will be held in Scottsdale at the Marriott Suites in Old Town.
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Home > Home Canning > Pressure Canning > Parts > Presto Pressure Cooker Parts > Handles > Cover Handles > Presto Cover Handle - 85444
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The end is nigh for the Ford GT, as the last production car has rolled out of the Troy, Michigan Saleen facility where most of the car's final assembly was completed. BlueOvalNews.com was on hand to cover the occasion, which saw Ford's Fred Goodenow, SVT Design Engineering Manager for the GT, pose for photos with Saleen's Ford GT Assembly Manager, Mike Zielinski.
Also present was the red and white final GT, whose ultimate destination will be a customer's garage somewhere in Canada. Before it can head to the Great White North, however, it'll get it's drivetrain installed and interior completed at Ford's Wixom plant.
This is the 4,038th Ford GT built overall. With the factory supercar's departure, the Shelby GT500 assumes the mantle of top dog in Ford's performance stable.
Head over to BlueOvalNews.com for more coverage, including a full photo gallery of the car as it came off the line.
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text: Regards: In determining the limits of what we don't know we can on occasion deduce where we need to look or, more to the point, how to go about looking. Was written: I guess that's where you lose me ... From my perspective, there *are* no limits on what we *don't* know, that realm is pragmatically infinite. Hmmm... you speak in the absolute and I speak in the specific. I suggest a less than perfect specific circumstance. Lets assume that we want to know the properties of a period or near period liqueur, a samboca/ouzo/araka perhaps. We know what it should taste like based on descriptions but that is not the same as the proof of tasting. What we want is a period example preserved and waiting for us. Where to look? Where to look? Some place that an example might have been carried sealed and lost but under conditions where it would be preserved and in such circumstances that we would find it but they would not. The answer? A famous lost shipwreck found by modern methods and recovered from the deep with artifacts intact. The Vasa is such an example and behold a sealed flask was found there in. Not a perfect example but the only food based one I could think of off hand. Daniel


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Whitening Teeth with Baking Soda
Baking soda can be used, and is widely used, for teeth whitening – even some toothpaste brands are regularly incorporating baking soda as one of the ingredients into their products. Thus, whitening teeth with baking soda is fairly common and safe procedure – if following advices given in this article.
Several studies have shown that toothpastes containing baking soda have a better whitening and plaque removal effect than toothpastes without it. List of papers with these studies can be found on Wikipedia pages on Sodium Bicarbonate.
Except for toothpastes, baking soda is also contained in some mouthwashes.
How does whitening teeth with baking soda work?
The principle of baking soda teeth whitening is mostly physical: abrasiveness of the baking soda can physically remove surface stains, debris, blemishes and plaque elements that had developed on the teeth.
Baking soda is easily dissolvable in water, which allows it to penetrate more deeply into the hard-to-reach places in your mouth, in comparison to some other abrasives.
Furthermore, baking soda also neutralizes acid production in the mouth, and acts as an antiseptic – thus preventing infections.
Do not rely on the baking soda alone for keeping the teeth healthy.
Risks, dangers and reported cataclysms on using baking soda for teeth whitening
You should not rely on the baking soda alone for keeping the teeth healthy, because it does not possess plaque fighting abilities. For this particular fight, fluoride is needed, which is the ingredient commonly found in many toothpastes.
You will learn that the teeth whitening procedure with baking soda is fairly simple and cheap, but you need to be aware of the following risks:
There are two ways you can use soda for teeth whitening: using your DIY toothpaste, or in combination with your everyday toothpaste.
Whitening teeth with baking soda METHOD 1: Make your own toothpaste!
- Pour 1 teaspoon of baking soda into cup, glass or some small bowl.
- Add a pinch of salt.
- Add small amount of water and mix the ingredients to create a paste.
- Brush your teeth for about 2 minutes.
- Rinse your mouth clean with water.
- Optional: If you are uncomfortable with the potentially remaining taste of baking soda, use mouthwash to remove the unwanted taste.
… METHOD 1: Faster version
- Wet the toothbrush with water.
- Dip the toothbrush directly into baking soda so all of the toothbrush bristles become white.
- Brush your teeth, rinse with water.
Whitening teeth with baking soda METHOD 2: Regular toothpaste + baking soda
- Squeeze some toothpaste on the toothbrush as you would usually do.
- Sprinkle 1 small spoon of baking soda over the toothpaste on the toothbrush.
- Brush yout teeth as usual.
- Rinse your mouth clean with water.
NOTE: Use of soft toothbrushes is recommended for these whitening techniques.
Baking soda also neutralizes bacterial acids and other components that cause bad breath. So, besides whitening teeth with baking soda, you can use it to keep your mouth fresh for several hours after brushing.
What are your thoughts on teeth whitening using baking soda?
Feel free to share your views and experiences!


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November 26, 2014
May 11, 2008
Danny Glading scored four goals and added an assist, as the Virginia men's lacrosse team snuck by UMBC, 10-9, in NCAA Tournament first round action. With the victory, the Cavaliers improve to 15-3, and will face Maryland next Saturday in second round action.
After falling behind, 1-0, Ben Rubeor scored two unanswered goals, propelling Virginia to the 2-1 lead. The two teams battled back and forth, with the Retrievers taking a 5-4 lead into halftime. UMBC scored two goals early on in the third quarter, and led 7-5, when Virginia mounted a comeback. Shamel Bratton's goal put the Cavaliers in front by one.
Virginia led, 9-8, in the fourth quarter, when Matt Latham found the back of the net to tie the game. The Wahoos, however, would prevail, as Garrett Billings scored the game winner in the final minute, ending the Retrievers' season, and punching Virginia's ticket to the second round.
The Cavs will face the Terrapins at Navy on Saturday in second round action.
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The Oyster Gourmet Opening at Grand Central Market Oct. 30He actively brings his Oyster Bar to fine dining restaurants and special events throughout the Los Angeles Area.
You can enjoy his Oysters in the following restaurants :
- Every first Thursday of each month at Maison Giraud Pacific Palissade : maison-giraud.com
- Mondays : Le Zinque Venice
- Wednesdays/Saturdays : Perch DownTown LA
- Fridays : Joe s Restaurant Venice
- Every last Wednesday of each month Boneyard Bistro Sherman Oak
Get your oysters every Wednesday and Saturday at the Santa Monica Farmer Market on Arizona
Christophe is a Master Ecailler ensuring that every Oyster that he shucks is fresh and of the highest quality.
Oysters are a religion for Christophe but he also serves other shell fish and seafood delicacies.
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The Oyster Gourmet
Master Ecailler in Los Angeles
Christophe Happillon


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Multimedia, Information & Technology Group
MmITS is a Special Interest Group of CILIP (Chartered Institute of Library and Information Professionals). MmITS aims to unite those members of CILIP Multimedia Information and Technology Group who are living and working in Scotland. Its members are engaged or interested in multimedia information and technology developments. MmITS enables communication and promotes professional interests across Scotland and across the library and information sectors.
For further information, visit the FAQ section.
Email MmITS @ email@example.com
News and Events - Latest
Library Camp 2014 – Winner of MmITS Sponsored Kindle Fire
Congratulations go to Anabel Marsh for organising the 2nd Library Camp Glasgow, which took place on Saturday 8th of November at the Mitchell Library.
MmITS had the honour of sponsoring the 'MmITS Minute of Madness', giving attendees the chance to rant eloquently and passionately on a library topic of their choice for a full 60 seconds!
The prize of a Kindle Fire went to Jennifer Higgins for her rant "Covering Gender Bias In Representations Of The Female Librarian – A Poetic Quip About The Perils (Or Should That Be Pearls?) Of Image Stereotypes". Well done to Jennifer!
Images by Lynn Corrigan
That was just part of the day, though, so please have a look at the links below for the full story:
We're already looking forward to Library Camp 3!
MmITS Bursary Feedback - Lynsey Sampson
The winner of our recent training / conference bursary chose to use the funds for the ECDL Advanced course, a certificate often sought after by LIS employers. Here, Lynsey talks about why she has chosen this course and what she hopes to gain from it.
'I am about to begin the Advanced ECDL (European Computer Driving Licence) through the University of Strathclyde which I have been given the opportunity to do through being the successful applicant of the 2nd MMITS bursary.
I chose the advanced ECDL because I believe it will enhance my current work practices and boost my personal development in the academic library environment. I opted for the advanced option as I consider myself to hold an understanding of the essentials within Microsoft Office.
Through the advanced ECDL, I will enhance my understanding which will in turn aid my competence and confidence in using Microsoft Office. I will share my new found knowledge with my colleagues. Lastly, I am looking forward to starting and hope I will discover new Microsoft Office functions that will enable me to carry out tasks and functions more efficiently within each package – Word, Excel, Access, and Powerpoint. I will update MmITS members on my progress after completing each module.'
Lynsey Sampson
We wish Lynsey every success with her course and look forward to hearing of her progress. Please keep an eye out on the website and blog for future MmITS sponsorships if you would like to benefit from similar opportunities.
13th Annual eBooks Conference - Happily Ever After?
Friday 5th September 2014 – Some reflections
For 12 years, a joint working group with members from SCURL/CILIPS/MmITS organised the popular Scottish annual eBooks Conference, normally held in October, and rotating alternately between the cities of Edinburgh and Glasgow. However, due to an organisational change this responsibility was transferred to SLIC, SCURL and JISC for 2014. A free delegate place was offered to MmITS Committee members to attend this year's conference, as a kind gesture from the new organisers of MmITS' involvement over the years. Due to work and other commitments the majority of our committee were unable to attend so I jumped at the chance as I was available on the date!
Prior to the conference the full programme and a delegates' list were emailed out to all attendees so this gave me a good idea of the flavour of the day, which looked to be both cross-sectoral and international in its appeal. After a smooth and fast train journey from Edinburgh, I found the venue easily as it was located in central Glasgow, close to George Square, in the University of Strathclyde, Graham Hills building and received a warm welcome from the organising committee, was handed a delegate pack in free eco-bag, and shown where to go – lecture theatre, exhibition hall, comfort facilities etc., so all needs were catered to. There was time to have coffee prior to the start of the proceedings and to network with fellow delegates, both well-kent, and new, which was very welcome.
The programme was packed with eight presentations from twelve speakers, concluding with a panel discussion, but there was still ample opportunity for a question and answer session at the end of each session, and time to speak to the exhibitors, speakers, and fellow delegates, in the refreshment and lunch breaks. With over a hundred attendees there was a buzz and lively atmosphere and plenty of interactivity! I will just pick out some of the sessions that were highlights for me. All the presentations can be found on the SLIC website at: 13th Annual e-books Conference presentations
The keynote opening presentation was on the Right to e-read Campaign, an excellent and interesting presentation given by Gerald Leitner, of EBLIDA, from Austria. His aim was to look at the entire ecosystem of e-books and e-reading, not just for libraries, but for the entire reading, publishing and distribution chain. The content of e-books is rapidly changing so that it includes images, videos, music and can be made available by streaming. This poses challenges for libraries in terms of cataloguing and management, in an ever-changing format. Other challenges to access posed included publishers who were struggling to find a cost-effective business model for both print and e-books, with some refusing to sell e-books to libraries. Most work on a licensing model and there is a danger that publishers are developing a collection building policy rather than libraries, which is a threat to democracy. IFLA and EBLIDA are deeply concerned about this issue and the general public is largely unaware of this, so he urged that libraries need to advocate for access to e-books. There is a need for libraries to negotiate and collaborate with publishers, although this will probably never provide a complete solution.
Christopher Gibson, a PhD student, from the University of Strathclyde gave a statistics-packed presentation on the survey he had conducted , from late 2011 to early 2012, on e-book provision in public libraries for his thesis, covering 204 UK libraries, with 32 public libraries lending e-books in Scotland. Some interesting facts emerged during this period, with a continuing increase in e-book provision, the main aggregator, Overdrive, being the clear market leader. The majority of libraries at the start of the survey did not have e-book content integrated into their websites but now most of them do. One library in England charged for e-book lending and 9 others were considering it, but most were against this. Around 10% offered training at that time, including drop-ins. At that period none of the libraries offered loans of e-book readers; some do now to special groups of readers. Over 70% of the libraries lent e-books or audiobooks online. Only very few public libraries had done impact assessments regarding equality and access issues. Chris conducted some interviews with both librarians and assistants. Common challenges included the lack of e-book titles, difficulties in accessing them, and encouraging staff 'buy-in'. Chris thinks that the delivery of e-book content should be more homogenous and there was a need for increased lobbying to publishers and authors and more contact with library users. Wales has a consortium for e-books and Chris advocates that there should be a national consortium.
Maggie Boyd from Leicestershire Library Services gave an interesting presentation, Beyond vanity: Libraries, e-books and self-published author, about the processes they have developed in getting works from self-published authors into their libraries. Due to declining library budgets and the pressure to maintain and increase loans of printed books, the e-books sector does not have a very high priority at the moment. However, to encourage the self-published author, the library produces hints and tips sheets for authors about publishing, and offers them the opportunity of talks, signing and low key launches, and an author enterprise day. Maggie suggested several steps for an author to get their book into a library – relevance, quality, appeal, trust, respect, determination, local interest. She envisaged the way forward as increasing community engagement, with libraries developing as community and digital hubs, and involved in social and creative enterprise.
Continuing on the theme of self-publishing, Rachel Gregory, the e-book Programming Manager from Troubador Publishing, gave a presentation on The rise of the self-publishing author. The company produces quality self-published e-books and strives to assist authors. This allows authors more freedom and creativity as the company is willing to take more risks on less mainstream titles; these include titles such as plumbing for women, engineering text books, children's books. Rachel does quality control assessments on work submitted and has to reject a considerable amount if the quality or format is not up to scratch, although sometimes the author is advised to publish the work as a printed book. In-house facilities such as photoshop ensure that images are sharp and attractive book covers can be produced. The books are available via retailers and libraries. Although 1 in 4 of all books sold now are e-books the figures stocked by libraries are still very low as the majority use Gardners and Overdrive which offer more mainstream titles. A plea was made to libraries to be more open to self-published books. The pricing for libraries is the same as for e-books as for print books. Talks have been held at libraries and there is a need for an increase in negotiation and collaboration. The company offer a net gallery which can be used as a reviewing tool. The app can be downloaded and reviewers can give feedback. This is important as there has been a massive increase in creative writing over the past few years.
Alistair McNaught, from Jisc Tech Dis gave a very practical and entertaining presentation on Accessible e-book platforms, using a metaphor of dietary needs and navigating his way via the ingredients. Although there are various standards that cover digital text the e-book promise could be a good or not so good experience depending upon the tools used. Various free tools can be downloaded to assist in magnification, navigation, colour-changing, automatic scrolling. website has a useful section on accessibility. Alistair's final advice was to use standards with caution, know your users, and investigate the tools and calculate costs carefully before installation.
The afternoon concluded with a lively panel discussion, chaired by Marion Sinclair from Publishing Scotland, on The changing face of reading, to which speakers and attendees contributed fully. The good news is that people are still reading but in a different way, such as in the daytime, maybe browsing for short periods and then moving on to other forms of interaction such as tweeting and emailing, but then at quieter periods, or in the evening, in pursuing more concentrated reading. It was noted that Florida had an e-books only library! The quality of the words and text, images, and music used in e-books is very important and both readers and reviewers need to be critical to ensure standards are maintained. Finally, all agreed that e-book pricing for libraries is still too high and that a fairer system needs to be implemented.
The theme of the 13th Annual eBooks Conference was Happily ever after? and the presentations and discussions which took place demonstrated that there are still plenty of challenges to be met for libraries, staff, readers, reviewers, authors, publishers, distributors, and all involved in the e-books ecosystem, but I found the message overall to be positive and upbeat. I wish to thank the organisers and speakers, attendees, and all involved, who helped to make the conference such an interesting and enjoyable event, and shall look forward to hearing of any future e-book conferences.
Paulette M. Hill, Library Manager (CILIP, MmITS Treasurer)
Historic Scotland
E: firstname.lastname@example.com
MmITS 11th Annual General Meeting
7th May 2014
Many thanks to all who joined us for our 11th AGM at the Mitchell Library, Glasgow. Particular thanks to Dr Nicky Imrie for her fascinating talk on the challenges she experienced in identifying Mackintosh architectural work and developing an online resource for the Mackintosh Architecture Project. The end result of the project will be a web–based resource due to be launched in July along with a major exhibition at the Hunterian 2014. This will provide a catalogue of all projects by or associated with Mackintosh and will include full project descriptions, related drawings and archived documents and information on associated contractors. The resource also includes interesting background information on Charles Rennie Mackintosh and will feature a series of essays.
Don't forget to read our review of Dr Imrie's presentation on the MmITS blog and on Anabel Marsh's blog. Anabel has been inspired to take photographs of buildings in Dowanhill and Jordanhill based on their 'Mack Factor', so it's a highly recommended read.
MmITS Visit to the BFI Mediatheque at Bridgeton Library
26th February 2014
Many thanks to all who joined us for the CILIP MmITS visit to the fantastic new BFI Mediatheque at Bridgeton Library. This is a hidden gem, unique to Scotland, and housed within the newly renovated Olympia Cinema site. During the tour, we were able to access a specially commissioned collection of Scottish film and television, entitled 'Scottish Reels', covering more than a century of Scottish life and culture drawn from the BFI National Archive and the Scottish Screen Archive. The bespoke viewing stations also gave us the chance to search more than 2,000 clips ranging from home movies and adverts, to children's television and documentaries, many of which have not been seen since they were first broadcast.
To find out more about our experience of the BFI Mediatheque and the extended tour of the wider library facilities provided by the excellent Bridgeton Library team, read Lynda Robertson's article on the MmITS blog and Anabel Marsh's account of the day on Anabel's blog. Celia Jenkins has also written a post-visit blog post giving a really good insight into the facility.
Sincere thanks to the Bridgeton Library team for making this event possible and keep checking back for details of the next MmITS event!
MmITS @ Library Camp, October 2013
Following Anabel Marsh's announcement at our AGM in May that Scotland's first ever Library Camp would take place in October, the event proved to be a great success for all those in attendance at Glasgow's Mitchel Library on Saturday 26th of October. Two of our intrepid committee members, Louise Morrison and Lynda Robertson, took part in the day's activities by pitching a session on business information. To find out more about their experiences and what they had to say, go to the MmITS blog and read their post-Library Camp report. A range of topics were covered during these sessions, and the pitch put forward by Library Camp founder Anabel Marsh and CILIP's Policy and Digital Officer Sean McNamara focussed on ideas for the next National Libraries day. Go here to read further and get involved if you can!
10th Annual General Meeting, 9th May 2013
Many thanks to all who joined us at the Royal Faculty of Procurators in Glasgow for our 10th AGM on the 9th of May, and in particular to our wonderful speaker, Anabel Marsh, for her very insightful talk focussing on the development, success, challenges and future of the Glasgow Library Tweetups. Click here to learn more about the GLTU and to get involved. Look out also for the Scottish Library Camp, a fantastic new event that Anabel announced is being planning for October 2013 at the Mitchell Library.
Many thanks also to Marjory Stewart, Librarian at the Royal Faculty of Procurators, for allowing us to tour the library facilites.
UPDATE: Read an in-depth review of the AGM by Louise Morrison on the MmITS Blog.
12th Annual Scottish Ebooks Conference Reports
MmITS was proud to sponsor 2 delegates to attend the 12th Annual Scottish Ebooks Conference, which took place on the 25th of October 2012 at the John McIntyre Conference Centre, University of Edinburgh:
Jenny Ridout of Preston College is currently working towards her Chartership. Follow Jenny on Twitter @jennyridout and her blog at Jenny's Cabinet of Curiosities. Go here to read Jenny's first-hand experiences of the conference.
Penny Andrews, Graduate Trainee at Leeds Metropolitan University and one of the organisers of Library Camp. Follow Penny's blog at Penny Binary. Penny's conference report was printed in the November edition of Information Scotland.
MmITS Survey Results
Many thanks to all who took the time to give us your thoughts for the MmITS Survey.
The findings of the survey can now be accessed here on the MmITS blog, so please feel free to read and comment on the results.
The feedback we received has been very useful and we intend to develop the ideas and comments received in order to ensure that the MmITS group offers the best value for its members.
Thank you for your interest and support.
9th Annual General Meeting, 24th April 2012
Many thanks to all who joined us at Glasgow University Library for our 9th AGM on the 24th of April, and in particular to our wonderful speaker, Mr Stewart Bain, Library Assistant Extraordinaire and Twitter icon, for his very entertaining and insightful talk focussing on social media.
Click here to discover some of the tips we learned for the successful use of Twitter and Facebook to promote services based on the work done by Stewart at Orkney Library and Archive Services.
Twitter and Blog - Latest
Follow the latest Twitter and Blog discussions with our live feeds. Click to find out more and to join in!


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CinCin is truly a must-visit for the connoisseur and discerning diner. Walk into a world of elegance and chic style with double-storey windows that allow views of the breathtaking Cape Town and Table Mountain.
Start your day with a feast of a breakfast and enjoy the hot and cold buffet; the selection offered is not easily matched anywhere else. Alternatively enjoy an impressive business lunch or the ultimate romantic night out.
An impressive array of options are available, from a really cool gourmet burger menu to elegant, upmarket a la carte cuisine. CinCin even offers a great bar snack menu that will keep you satisfied on your night out. The cocktail bar's look and feel is uber modern and it is filled to the brim with everyone's favourite beverages, from the best champagne to a down-to-earth draught.
Top all this off with great, personalized service, a bustling but warm ambience and, of course, the three-metre Swarovski chandelier that is the centrepiece of this establishment, and you will have an experience fit for royalty.
CinCin is open from 6.30 am to 10.30 am for breakfast, 12.30 pm to 2.30 pm for lunch and 6 pm until 10 pm for dinner. Booking in advance is recommended.
There are over 237 local Spur steak branches and 28 international ones. Spur offers hearty and satisfying meals with great value for money. The steak ranch is famous for their classic burgers made from AAA-grade beef, served with the crispiest chips and Spur's own recipe for the tastiest onion rings.
Every branch is lively, vibrant and incredibly family friendly. There is a kiddies menu and a lovely entertainment area for children. The food is generously portioned, extremely tasty and brilliantly priced.
A treasure trove of delectable goods and gifts, Cinnamon and Silk Trading invites leisurely coffee breaks filled with a delicious assortment of freshly baked cakes, muffins and quiches all made right there in their micro bakery.
Browse the exquisite selection of décor and gifts before settling down with a hot cinnamon roll covered in custard or do yourself a favour and taste one of their famous chocolate brownies.
If the palate calls for something cooler, try the iced tea, fruit juice or old fashioned lemonade and cinnamon cola. The serve a wide range of herbal teas – all presented in the most beautiful old fashioned way.
This coffee and décor shop provides the perfect balance of shopping and indulging in Ballito's Lifestyle Centre.
Cinnamon and Silk is a managed hot spot – Wi-Fi available to all platforms.
Cinn-Full Café is a unique little coffee shop situated in the vibrant, bustling Canal Walk Shopping Centre. The interior is cosy and warm, and so is the service and atmosphere.
Take a break from shopping and grab a much-needed coffee and something cinn-full on the side. Try one of the delicious toasted sarmies or a healthy salad. Also, there is nothing like an indulgent, homemade pie to put the spring back in your step.
For the sweet tooth there are a variety of freshly baked muffins. Their signature item is the cinnamon bun, a definite must-have when you pop in.
Cinn-Full Café offers a much-needed respite from a busy day of shopping.
Cintsa Bay Restaurant and Pub is a lively establishment with a sunny balcony to enjoy the ocean views. The bar area is a local hangout and you can strike up a conversation about the best spots to fish or swim, or what the area has to offer.
The menu is pub style and one can order anything from breakfast to sandwiches and burgers. Cintsa Bay Restaurant often has a buffet and their seafood is fresh and delicious. Pop in for a casual meal and some friendly and interesting conversation.
Trading hours:
Tuesday to Saturday: 9:00 am - 9:00 pm;
Sunday: 9:00 am - 4:00 pm.
Located in the trendy Crowne Plaza Hotel in Rosebank, the Circle Bar is arguably one of Johannesburg's most stylish hangouts; ideal for sundowners and pre-dinner drinks.
In a hip and modern setting, the bar offers an upbeat atmosphere with mood lighting, colour-changing pods and sleek sophisticated bar.
Complemented with the latest tunes and a variety of refreshments, the Circle Bar makes for a good night out.
Securing a large Portuguese and Italian following and live entertainment on Thursday's followed by Sunday's in true continental fashion, Ciro Umberto entices with tasty delights.
Try the Prosciutto di Parma - thin slices of Parma ham served on melon wedges for starters or the calamari - either grilled tubes or Cajun grilled tubes with lemon butter or fried rings with tartar sauce.
Mains offer choices such as roast Lamb - with roast potatoes, vegetables and mint sauce, Circo Umberto also secures reputation for delicious pizzas in town.
Dine indoors next to a winter log fire or alfresco, at this relaxed and traditional restaurant in Douglasdale.
Ciro's has been around for over a decade and is still one of the most popular restaurants in Gansbaai. The flavourful food and efficient service has guaranteed that Ciro's will always be a great dining experience.
Fresh line fish from the harbour of Gansbaai, precisely cooked seafood dishes and the best South African meat are what is to be expected at this cosy fisherman's cottage. For true South African hospitality and cuisine, Ciro's can't be beaten.
The hosts, Piet and Bettie Smuts, are passionate about Ciro's and the well-being of their guests. They also provide a transport service to and from your lodgings – how is that for personal service?
Lunch - 12 noon to 2 pm, Monday to Saturday;
Dinner - 6 pm to late, Monday to Saturday.
Please call for further information and bookings.
This beautiful, stylish restaurant is set on a large multi-level terrace that looks out over the whole city and boasts great views of the citadel. Luxury is the order of the day and traditional and international dishes are served in large portions and at surprisingly reasonable prices. Try the traditional Egyptian grills - cooked to perfection.
For a down-to-earth dining experience with delicious food and a warm welcome, try City Grill Steakhouse.
Enjoy the finest springbok, kudu, boar, ostrich and crocodile, all prepared with South African flare. Homemade burgers are mouth watering, as are the spare ribs. For those who don't fancy red meat there are sumptuous chicken, fish and vegetarians options.
Sit outside and dine to views of the bustling harbour and the stunning Table Mountain, or indoors in the cosy and unpretentious Cape Dutch Farmhouse-inspired interior.
Come and feast on delicious dishes in a laid-back venue that will have you feeling truly welcome.
Set in the poster town of Barrydale guided by a landmark wind pump, Clarke of The Karoo seduces the palate with traditional Karoo cuisine infused with Mediterranean twists.
Dishes spill off the menu boasting delights such as Karoo oysters, Cape Malay bobotie, legendary Karoo Lamb curry served with papadoms and a vast array of sambals, Whitebait and roasted vegetable bruchetta served with balsamic reduction.
Speciality sandwiches and homemade burgers available on the menu with pan-seared Yellowfin Tuna a specialty request when available.
Enjoy fresh organic salads, traditional dishes, and a warm inviting ambiance. Winter invites log fires and homemade soups at this favourite stopover on Route 62.
Clarke's offers a range of American dishes, accompanied by craft beers and a small wine list. They work hard to use the best quality ingredients including meat from Bill Riley Meats, and it really shows in their food.
Open Monday and Tuesday from 07:00 - 17:00
Wednesday to Friday from 07:00 - 02:00
Saturday 08:00 - 02:00
The Classic Indian offers delicious North Indian and South Indian cuisine, freshly prepared by a their Executive Chef from India. A large variety of wines are on offer to complement any dish on the menu. Apart from the aromas, spices and just delicious dishes flying out of the kitchen, you will find a warm, bustling yet relaxed atmosphere in true Indian style.
A memorable experience for the whole family inspired by creativity and recreation, the Clay Café is an ideal day out for moms, dads and kiddies.
The large garden allows exploration with kiddies have had enough of painting, and there is to keep kids busy.
Sample some delicious dishes such as the butternut soup, toasted sarmies or moist muffins with an aromatic cup of coffee.
Booking is essential, pop into the clay café for a fun family day in the picturesque suburb of Hout Bay.


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I have to raise the BS flag on this one.They only silence you if YOU let them. Speak your mind, and go toe-to-toe with anyone that tries to silence your opinion. When they call you names, call them out on it. When they challenge your opinion, challenge theirs.We only keep our free speech if we practice it, and defend it.Remember, the left are bullies, and should be engaged directly. Like most bullies, once confronted, we find out they are cowards at heart.
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This is a respected family oriented forum but .... if I type the Lyrics of rap, hip hop or even many modern Pop songs, this forum will censor that.Character is the difference
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Weather Links
Humidity 54%
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Sponsored by: Arceneaux Ford
Humidity 54%
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Feb 3, 2014 5:59 AM by AP
HAMMOND, La. (AP) - An exhibit of artworks by the faculty of Southeastern Louisiana University will be open through Feb. 27 at the university's Contemporary Art Gallery.
The exhibition will feature artwork by professional artists who are instructors and professors at Southeastern working in all of the major studio disciplines.
The gallery is free for Southeastern students, faculty and the public.
Gallery hours are 8 a.m. to 5 p.m. Monday through Thursday, with additional hours on Wednesday until 8 p.m. The gallery closes at noon on Friday.
More information about the exhibit is available by calling 985-549-5080.
10 hours ago


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More here.
More here.
These are crazy adorable. My favorite one is the one with the dog saying 'you disappoint me'. Wonderful stuff, wonderful music. Great stuff.
I love how they always raise up little flags with their pictures on 'em.
I too love the disappointed dog. But I'm still waiting for a spot where a cancer patient is arrested for using doctor prescribed marijuana in an effort to stay alive.
[…] Souther Salazar drug-free spots […]
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Rumor has it Jessica Simpson signed a $3 million deal with Weight Watchers to have them help her lose baby weight once the kid is out. A source tells "Page Six," The deal is in place, and after having her baby, shell start with Weight Watchers to lose her baby weight. Wonder how many points her cheesy shoe collection is? [Page Six/NYP]
Look for Jessica Simpson at Your Next Weight Watchers MeetingBy Alyssa Shelasky
Nothing tastes as good as thin feels.