text:
cooking chore you like the least
I recently posled about getting an electric knife to slice homemade bread. I just find it tiresome and my slicing erratic when I do it manually. Bottom line i just don't like doing it. I also use a lot of garlic and now find buying pre-peeled garlic makes my cooking experience my enjoyable.
i know everybody here enjoys cooking. My question is what DON'T you like about it.
(and cleaning up afterwards doesn't count)
re: linguafood
Yes, anything Bowie is good. Ever since my teenage wildlife, he's never let me down whenever I've been feeling low. Anyhow, enough with that.
I detest peeling potatoes, apples, hard squash and the like. A good, sharp Oxo peeler makes it a lot easier, but it still stinks.
I also hate separating eggs, because I always break yolks.
Does cleaning up count? Any of that, especially the little plastic parts of the food processor and blender. Even though they're supposedly dishwasher safe, I don't subject them to that.
re: dmd_kc
I detest peeling potatoes, apples, hard squash and the like.
I agree. So much so, that I don't think I've peeled a potato in 25 years. I just scrub em and cut em up. Red skinned potatoes are a good all around variety and I use them for everything but baking.
The same goes for carrots, cucumbers, etc. Hard squash I cook in the skin and scoop it out. Most of the vitamins in these veg are right below the skin, so peeling removes some of the benefits of eating them.
re: dmd_kc
Making salad.. I hate it. My mother thought since it was easy, that's what I should do when I cooked for them as a child. NO! I love a good cooking challenge and slicing greens doesn't challenge me at all. I like making dressing just not the salad part.
re: linguafood
Definitely agree with lingua on this...deveining shrimp is a task I despise...the darn veins stick to everything too and reminds me of, well, I needn't go on. Chopping cilantro is becoming a PITA also...don't mind chopping parsley but chopping cilantro is harder...it's wetter.
cutting and handling raw chicken. yuck.
chopping onions. a real labor of love.
peeling garlic paper skin off the smashed clove.
these are the first ones that occur to me.
re: alkapal
I'll second all three of those--especially with tears streaming down my cheeks with the onions. But honestly, with maybe the exception of the raw chicken, I hate doing dishes more than anything! I want it to be like when people cook on TV--you never see any of those folks cleaning up!
re: alkapal
Alakapal, I keep a box of latex gloves in my kitchen. They're great for messing with raw chicken, or anything else you don't like handling with naked hands. If it's the tears from onions that are your problem, pick up a cheap pair of swimming goggles. Works perfectly! As for garlic, unless I have to mince it, I just toss in the whole clove, paper and all. The paper gives a little richer flavor, according to my taste buds, and when cooking is done, if I don't want the whole garlic clove and paper in the final dish, I remove them, then squeeze the softened garlic onto a piece of generously buttered bread or toast, sprinkle on a bit of sea salt. Cook's reward!
kattyeyes, what you need to escape the drudgery of clean up is a galley slave! Highly recommended! Some husbands and boyfriends make an acceptable substitute, but others, not so much. And some teenagers work in a pinch At least until they grow up and move away from home. '-)
re: Caroline1
That throwing the garlic in with the peel idea sounds excellent. Does it get as good of a garlic-y taste as throwing in an equal amount minced? it seems like with such a concentrated amount with such a small surface area the flavor wouldn't be able to permeate the dish as well.
re: Cebca
The whole unpeeled garlic clove works best in a dish that is sort of "soupy," or at least is soupy for a while. I do it with broths and stocks or things I'm brazing. I do believe it gives a deeper dimension by leaving the paper on the garlic cloves than I get with "naked" garlic. Give it a try. See what you think and let us know.
re: alkapal
A friend taught me this trick: put an unpeeled garlic clove i a bowl, cover the top with a plate or another bowl, and shake vigorously for a few seconds. When you open it up the peel will have come off on its own.
re: Emmmily
But then you have extra dishes to do! JK, JK! Cool tip!
You just reminded me of another chore I hate: SIFTING.
When I make brownies, I've kept an empty Ghirardelli cocoa canister. I put the dry ingredients in the can, shake like mad, et voila. Sifting without wrist strain. Yaaay!
re: kattyeyes
another sifting trick restaurants use: dump a bunch of flour into large bowl. take your biggest whisk and whisk the flour to aerate it & break up any lumps. you now have a bunch of sifted flour, yay.
re: soupkitten
Good trick! I'd walk a mile to avoid sifting.
re: kattyeyes
I don't mind sifting so much as I hate sifters. They're all flimsy it seems, or it's hard to find one that lasts very long. Every once in a while I buy a new one and always end up going back to using a strainer.
re: David A. Goldfarb
or how about the hand cramps from those sifters?
re: alkapal
I have my mother's probably 60-70 years old sifter with the "crank" on the side. No hand cramps.
re: c oliver
They just don't seem to make them like that anymore. Last time one of the squeeze-handle sifters broke, I looked for one with a crank, and all I could find was a much flimsier version of ones I'd seen before.
re: David A. Goldfarb
Here ya go:
And I know I've seen them at Bed Bath and Beyond, also. But these seem to be a better quality--and, of course, more expensive.
re: David A. Goldfarb
Yes, New York Cake and Baking. They may well have sturdy crank sifters. Just know, if you've not been there before, that their service is abominable and their prices high. But for some things it can be the only game in town.
New York Cake and Baking
56 W 22nd St, New York, NY 10010
re: David A. Goldfarb
Wow, maybe I should sell mine on ebay!!! Never. Even though I rarely bake, it's part of my family history.
re: David A. Goldfarb
Yes, I just use a strainer as well.
re: kattyeyes
Extra dishes? Nah, at worst you get a trace of the garlic oils on the bowls, and I consider that a bonus :-) And Caroline, I bet that empty jar would work just as well - the clove just needs some hard surfaces to bounce off of.
re: Emmmily
I don't have a problem with peeling garlic, but if this trick works, why wouldn't it work just as well to put the garlic in a clean glass mayonnaise jar and shake it around? I'm afraid of chipping china with this method. And you could keep the jar just for garlic. No dirty dishes!
these make me laugh because I actually like peeling garlic...and the feeling of satisfaction when it all comes off in one piece
I dislike chopping onions and handling/cleaning whole, raw chicken.
re: jacobp
I have to agree with you on the peeling crawfish for dishes to be prepared later. Peeling them while I eat them I don't have a problem with, but peeling them after the fact is not fun
re: roro1831
I know, right! My brother and college roommate are coming to visit me in Louisiana for the first time this weekend, so we're having a crawfish boil. Then they want me to make them crawfish and sausage jambalaya the next night. They are going to be put to work peeling a lot of crawfish.
re: jwg
Tell me why an oven needs cleaning. Short of picking the burnt stuff off the bottom (after dousing it with baking soda after my annual Burning of the Pies ceremony), I never, ever, clean my gas oven, and it maintains temperature perfectly. You're already baking away any possible bacteria/germs/bugs. What's the point?
re: Marsha
i haven't cleaned my electric oven with its self-cleaning feature -- but once.
re: Marsha
Mine gets cleaned because if it doesn't, it starts to smoke up a lot.
re: MMRuth
Two words: Smoke detectors.
re: jmckee
Exactly - I didn't connect the dots properly!
re: MMRuth
I connect those dots with an appalling regularity. We must have the most sensitive smoke detectors in the history of the device. It doesn't take much to set them off. All of them.
re: Marsha
The difference in color and texture from spots in a dirty oven reflect and bounce the heat differently. It can make for unequal temperatures within a oven. The same is true of pans - dirty spots on the bottom causes unequal heating.
re: alwayscooking
My oven is like a well cared for cast iron frying pan. Never wash it out with soap. It now has a fine coating of now re-burnt carbonized chicken grease splatter that is even and mature, with no hot or cold spots.
[insert sideways smiling moron icon here to indicate making a joke]
re: Sam Fujisaka
Sam, I think this is how ovens were intended to be treated - respectfully, and without undue fuss. I find the smoke (after a spillover) goes away eventually.
Do they every scrub the pizza ovens in the best pizza places?
re: Marsha
"Do they every scrub the pizza ovens in the best pizza places?"
A typical gas pizza oven has a cordierite base and operates at roughly 600 degrees. That's as hot as many ovens are going to get during a self cleaning cycle. Most pizza places do polish the exteriors of the ovens regularly.
re: Fritter
Most residential self cleaning ovens reach a temperature of 900F during the cleaning cycle while most commercial pizza ovens operate in the 750F to 800F range. But you've got the right idea. '-)
re: Sam Fujisaka
But they didn't eat the frickin' strawberries!!! :-))
re: pikawicca
jfood & pika, you two are invited to my place for roast chicken and fruit salad.
re: Sam Fujisaka
I'll bring the strawberries.
re: alwayscooking
i don't consider it "dirty" -- it's just not spic and span "slick" uniformly on the floor of the oven. there is one spot that is really resisting me and my stainless steel scrubbie. i also wipe out the oven floor every now and then, and i clean up spillovers and the like, but guard against them in the first place. i just don't want to use the self-cleaning super high-heat feature. it makes me uncomfortable.
Cleaning the Thanksgiving turkey before cooking. It is so unwieldy and all the disgusting turkey water seems to splash everywhere. I am always reminded of the Everybody Loves Raymond episode where Deb takes the turkey and throws it into the oven sans roasting pan. That will be me one of these days.
Washing certain vegetables - lettuce, spinach, bean sprouts, leeks... what a PIA. Always seems to take forever... I wash lettuce leaf by leaf until that slippery feeling goes away. It takes a long time. Spinach is sometimes full of dirt so takes multiple washings. Bean sprouts - the little wilted bean skins - ugh!
re: soniabegonia
Put the greens in a mesh lingerie bag and run through the rinse cycle in your washing machine (set on cold)
re: soniabegonia
I'm also curious to know if Candy is serious.
re: Candy
I grew up watching my mom wash messes of collards and turnips in the washing machine. It seemed completely normal to me until I saw my husband looking into the washer in horror the first time he discovered my little shortcut. It can seem a bit weird, but using the rinse cycle works quite well...gets every bit of sand out of the leaves.
re: rebs
I don't use fabric softener in my washing machine. I have a front loading machine and a filterthrough which the "grey" water exits. It is very unususal to see any detergent suds in that tank. It is 99% of the time very clean rinse water. That is ice because we live with extremely hard water and that does tend to retain a lot of detergent in the clothing.
Think of it this way. Most people use a dishwasher that takes detergents and rinse aids and are not afraid to eat food that has been in contact with the items washed in the dishwasher. Running greens through a rinse and spin cycle is not much different.
re: soniabegonia
You totally need a salad spinner in your life / home. I love the big (I eat a lot of salad) OXO one with the press-down mechanism. It's great just used as a collander, too.
re: soniabegonia
Get a great big bowl, fill it with water, put your lettuce in head down, dunk in several times as the bowl over runs with cold water, shut it off, and walk away
Come back. Open the head, look at all the sand in the bottom of the bowl. Open it up, then run water again over the head. Emptey the water and let it sit, upside down for 20 mins. Then come back.
Get out ye ol salad spinner, and head down spin the dickens out of it.
Place in a glass bowl head up, cover with a couple of white paper towels, and plastic wrap. Chill
Best ever crispy crunchy clean lettuce.
Definitely handling raw chicken and ground meats. Ugh, I can't seem to get over it. I keep large boxes of latex gloves in the house and wear them when I'm feeling especially weak in this area. Sometimes it doesn't bother me, most of the time it does. makes me shudder.
re: pinkprimp
and that's what makes it important to cut up a whole chicken (beside the savings)
re: alwayscooking
But..but..I like roasting it whole so I can rip it apart at the table with my hands (only when I am eating dinner alone). ;-))
re: pinkprimp
I can get em with heads and feet. Want me to mail one?
re: Sam Fujisaka
Hah! Don't skimp on the feathers!
re: pinkprimp
but...you can make the chicken "dance". ;-).
re: alkapal
haha, that's what I do. I remember watching Martin Yan loosening up the chicken, saying "the chicken's very nervous, you have to relaaaaax the chicken before you cutitup! It really works! Loosens up the joints so it's easier to separate the muscles.
re: soniabegonia
And he was the guy that inspired me to learn how to cut up a whole chicken in 30 seconds.
re: Sam Fujisaka
It's a lot of fun to take a chicken foot and pull the tendons manually to make the claw clench and relax. Very educational! I think it also makes them more tender once they're cooked if you do this ten or twelve times per foot. It's also more fun when you have someone to help you. Especially if you're doing a huge pot of chicken feet.
re: Caroline1
We always did that with the adidas - BBQ chicken feet in the Philippines.
re: Caroline1
I think it would be fun to do while consuming adult beverages --- as I sit here consuming a monster one (the beverage not a chicken foot) after moving and cleaning for the last few days!
re: Caroline1
!!!!! I am off to the market to buy a chicken to try this!!!
re: Caroline1
Speaking of educational - I definitely remember doing that in 7th grade bio class to learn about anatomy.
Deveining shrimp, yes - if hubby's home, he does it. Cutting hard to cut things like butternut squash. Crying because of the 10 onions I put in the food processor for my onion soup. Beating anything with an electric mixer - major clean up - frying anything - same thing/plus the smell. So far, baking has been a PITA and a miserable failure for me, but I'm working on it, don't think I'll ever love it. Don't hate it, but dislike side work, it's boring (refilling salt and pepper and sugar, different oils in cruets by the stove, etc.).
re: RealMenJulienne
Do you wash regular long-grain rice? I never do...basmati I think is the only one I wash...just asking!
re: Morganna
Don't know if you have tried tihs, but if you just smash the garlic with a knife, the skin usually comes right off.
re: MMRuth
The problem with this (generally swell) method is that if you want thin slices of garlic, after the smashing with the knife -- not only does the skin come off, but you also end up with smashed garlic. If I need to slice it thinly or chop it coarsely, I tend to cut off both ends and the skin comes off well with a sharp knife. Really fresh garlic, tho, remains a pita, because the silver skin sticks to the cloves. Yah, another non-favorite chore, I suppose.
re: linguafood
I want to be able to slice garlic uber-thin like Paulie does in "prison" in Goodfellas. I often conjure up that image when I'm slicing, but I've never mastered it. Maybe I need to use a razor as they did in the movie.
Has anyone ever done this? I don't think I'd have the patience to slice a whole clove like that, nevermind multiple cloves. I'll have to try it at least once.
re: kattyeyes
I use a small razor sharp carbon steel knife. Thin as paper.
re: Sam Fujisaka
I use a truffle shaver.
re: kattyeyes
I use my vegetable peeler.
re: linguafood
If you just clip the bulb end off the clove and rock the clove under your palm till you hear a crunch, the peel will come off in one piece and the clover isn't mushed so you can easily get thin slices. Can't remember who showed me this 'cause I used to be a garlic clover smusher too.
re: linguafood
To avoid smooshing them, just don't smoosh them. Press lightly with the flat of a knife, and the peel will crack open before you smoosh the whole clove, and should come right off.
re: linguafood
I do this too. Cut both the stem end and the tip and then roll the garlic between my hands and the skins come off without smashing the garlic. This way I can do paper thin slices or a brunoise
re: linguafood
That's true - I don't slice it often, but do when I'm making vongole - but I don't mind peeling in that case - I just use a small paring knife.
re: MMRuth
I know you mean well, but I don't understand why people always have to try and fix something when it's so clear I'm perfectly happy with the solution I've come up with. Is there something inherently evil in pre-peeled garlic? It's just as garlicky as regular garlic. It saves me a step that I don't enjoy, and yes, I've mashed it with a knife, and I hate doing that just as much because then I'm still picking out sticky bits of peel, only smaller ones.
re: Morganna
MMRuth can speak for herself very eloquently, of course, but I find myself offering polite "did ya know" kind of information here and in real life, too--this is a great example. This may not be a tip you want to try, but for the many other viewing eyes here on CH, it's helpful information and a way to try something new. My guess is pre-peeled garlic may not stay fresh as long (I have no idea--it seems it might get stale quicker w/o its skin) and maybe it's more expensive (again, I don't use it--so I'm guessing). If so, this tip will help someone, whether they say so here or not. The only time I'm bugged by someone offering advice is when it comes in the form of "I can't believe you do THAT!" with a big ol' sanctimonoius lecture as to why THEIR product/method/viewpoint is far superior to mine. And you and I have seen it happen firsthand, so I know you know what I mean. ;)
Enjoy your garlic and feel free to pass on the tip. I think it's just a helpful suggestion, one poster to another.
re: kattyeyes
Yeah, you and MMRuth make a good point. :) Thanks for taking the time to answer me so kindly. :)
re: Morganna
Hi - I tend to find these threads more informative and interesting when people chime in with ways to make certain dreaded tasks easier, which is why I added that "tip". Just mentioned b/c I had no way of knowing if you'd tried the smashing thing or not, or *why* you hated to peel garlic.
Anyway, it might help someone else who hasn't tried it. You are absolutely right, of course, that you should do it the way you want to and that works for you. I don't think there is any thing evil about prepeeled garlic, but, since you ask, I find it to be a little more acrid than cloves that I use from a fresh head of garlic.
re: MMRuth
i don't find that the pre-peeled has that "bite" of aromatics that i love in fresh-peeled. that is me.
last turkey day, i made a friend who used the "pre-minced" version try it head-to-head (ha!) with my fresh minced. in the pre-minced, one could taste the dully vinegar, preservative flavor. he still preferred it -- but that may've just been a pride thing.
i still will use garlic and ginger paste from the indian place, though, because often, you need that for a recipe -- or it calls for lots of garlic.
re: alkapal
No pride thing, alkapal. That preminced stuff in glasses is kinda vile. Too oily, too... don't know. Just don't like the flavor -- it's no comparison to fresh minced garlic -- and I use garlic press a LOT for salad dressings or pasta sauces (at the end, to give it an extra garlic kick): I love the juice that drips into the dressing as well. Can't do that with the pre-minced oily stuff....
re: linguafood
well, i'm saying that he was probably too proud to admit my fresh garlic was better.
re: MMRuth
I was just flipping through Frank Stitt's The Southern Table, and in the back he has a section about ingredients and techniques. His rationale for not using the prepeeled garlic is that it oxidizes, which gives, in his opinion, the garlic an off taste.
re: Morganna
I don't recall now where I picked up this tip (may have been here on CH) but it was only very recently, after about 40 years of trying every method known to wo/man for peeling garlic and keeping the cloves whole instead of smashed. I cut off the root end, hold the clove with three fingers of each hand, and twist. It cracks the paper layer so that it slips right off. Works better and faster than any of the other squillion methods I've tried.
YK TVC15, I got that pre-peeled garlic and it made my whole fridge stink of garlic. Like everything had this garlic odor. After that batch, I went back to the more tedious way of peeling it myself. I love garlic, don't get me wrong, but good golly it tainted my food.
I don't like handling any kind of raw meats. *shivers* I save that chore for my husband. And as much as I want to like the chopper, I don't. Its obnoxious and is a real PITA. I also struggle with the Vidalia Slice Wizard. They're always too thin or too thick. And I only use it for red potatoes which I generally pick smaller. So I get dangerously close to cutting my finger tips.
re: Ima Baconista
We use two zip lock bags for the garlic and we have no odor problems. And sorry about the spelling errors in the original post.
re: smtucker
I used to be the same way with mushrooms, but then saw a Good Eats episode where they did an "experiment" (which was certainly staged, but based on actual trials) to see how much water mushrooms absorb. Turns out it really isn't very much. So now I dump the mushrooms in a colander and rinse them just like everything else, then gently dry them with a towel.
re: mpjmph
yep, me too.
re: alkapal
I find with most white button mushrooms, there's so little dirt on 'em, it cooks right off -- and I'm still very much alive ... '-)
re: linguafood
me too. im horrible about washing veggies, especially if they're going to be cooked.
re: mpjmph
I wash my mushrooms as well. I don't soak them or anything, but a quick rinse with my fingers rubbing off the dirt, and then a quick blot dry, and they are ready to go.
re: cassoulady
Yes, I was going to post this as well. I have a great recipe for a greek stifado (stew) that calls for several pounds of pearl onions. Peeling them is such a PITA that I rarely made it until I discovered that my grocery store sells frozen pearl onions. It's one time I will choose frozen over fresh every time.
In a similar vein, shelling and peeling fava beans is a real chore.
By the way, for all those that complained above about onions making you cry, a while ago on this board somebody posted a tip that really works -- refrigerate your onions. I've been doing this for a few years now, and I never cry anymore when chopping onions. It's awesome!
re: cassoulady
I used to hate this, and then I discovered how to do it. Cut the root end and make a cross with the tip of a knife at the same end, then blanch in boiling water for about a minute for cippoline, maybe half a minute for tiny pearl onions, rinse under cold water so they'll be easy to handle, and just pop them out of their skins. Save the skins for stock.
re: David A. Goldfarb
I think this came up on a similar thread a while back - but, Suzanne Goin has a recipe in which you roast the onions and then peel them. I found that to be much easier than you method, in that I think that skins slip off more easily. Good point about saving the skins.
re: MMRuth
That's not a bad idea. I suppose it would depend on how I plan to use them. I would think that roasting would cook the onions through by the time the skins are ready to come off, at least with a very small onion, which might be good for some things, not so good for others. Blanching seems quicker and a little more controllable.
re: David A. Goldfarb
I think these got added to a braised short rib dish.
re: MMRuth
I've done the blanching method, and while it is certainly easier than trying to peel pearl onions raw, when you have to do a lot of them for a recipe, it's still time consuming and can be a bit frustrating. I think (as noted above), my main cooking things I don't like doing are peeling small things, like the pearl onions, or fava beans, mainly because you do these things in quantity and it takes a lot longer than you think it will when you plan your menu.
In that same vein, I also am not a fan of peeling tomatoes, or peeling roasted peppers. I've tried every trick in the book to make them as easy to peel as possible (i,e., for tomatoes -- blanching, and for peppers -- steaming in a bag after roasting), but I still find the task frustrating and time consuming. I think this is mainly because when I attempt a recipe that calls for these items, its typically for a dinner party or bigger party, and it's not just peeling 4 peppers, it's peeling 2 dozen (or 3 lbs of pearl onions, or the like of favas). Even if you find the best, easiest method to do it, it's still going to take a long time.
Anyhow, I appreciate the tips!
re: DanaB
That reminds me of when I was a student and occasionally worked in the kitchen where we were usually cooking for about 60 people and always had a vegetarian main dish as well as one with meat, so I asked one of my vegetarian friends about cookbooks, and we were discussing _The Vegetarian Epicure_, which I thought looked like a pretty good book with interesting ideas, but my friend said the recipes didn't scale up well. I asked what he meant by that, if he thought they just were unbalanced, or what, and he said, "well, every recipe in that book seems to involve some fiddly technique like peeling peppers, which is okay if you're just doing two, but kind of tedious when you have to do fourteen."
I actually like chopping garlic - smashing it is so satisfying, though it does get more annoying when you get to the center of the head and all the cloves are bitsy-small . . . but I definitely agree with everyone's comments about washing vegetables, especially greens . . . I need a spinner cause mine always stay too-wet.
I also hate grating, not because grating itself bugs me but because I feel like I can never get the grater actually clean afterwards . . ..
re: Cebca
Yes!! Those itty bitty cloves are totally annoying and the cheapskate in me has to use every last one.
Grating is a good one... I will do everything in my power to avoid grating - though I just got a Microplane box grater and it works great.. really fast. Just hate the knuckle cuts.
I use a toothbrush to clean my rasp grater, filters for my French presses, the blender blade, etc. Works great, esp on the blender blade which gets really gunky if you don't do a thorough cleaning regularly.
re: soniabegonia
How about you save the itty bitty ones for something that doesn't require peeling?
add me to the hate to clean mushrooms crowd
also dislike the feel of washing off a raw bird- feels like a slippery, rubbery, dead baby especially when I'm holding it under it's 'arm pits' - eesh. but i'll do it.
LOVE BACON but really don't care for cooking it (it spits at me!)
carving any sort of beast- this could change if f I had better knives
picking meat off the carcass (almost as bad as washing the bird)
deep frying - so I leave it to the pros
emptying out the dishwasher (i HATE it- hubby will help if i ask)
re: Boccone Dolce
<< feels like a slippery, rubbery, dead baby especially when I'm holding it under it's 'arm pits' - eesh. but i'll do it.>>
HA HA HA HA HA! Not that you must know what a slippery, rubbery, dead baby actually feels like, but your description is hysterical.
Fresh scallops in the sink also like to spit, but at least they're not spitting hot oil! Owww!
re: Boccone Dolce
LOL thank you for describing exactly how I feel when I wash those raw birds!
re: pinkprimp
Same here! And I have gotten so very paranoid about cross contamination and following up the whole work space (which seems to include the wall) with a bleach solution.
We eat a lot more vegetarian that we used to.
And while we're at it, cutting up a fresh pineapple, ESPECIALLY after all that work, and being punctured, the pineapple is mediocre or not good at all.
Almost forgot -- cleaning sweetbreads. Trying to take off the membrane without the whole thing dissembling to a mess is amazingly tiresome. Sweetbreads will be had in restaurants from now on!
Cutting carrots into a fine brunoise
Cutting onions into a fine brunoise
Removing the skin from a fish fillet that hasn't been handled carefully previously (much easier to fillet from a whole fish and the skin)
Peeling potatoes that have too many concave bits / indentations
Plucking a chicken or duck.
Dealing with frozen fish that turn out to not have been scaled
Dealing with long green onions that have gotten a bit old - requiring stripping off all the bad bits and washing away the slime and drying again
Sorting through the crate of citrus after one has gone moldy and damaged an unknown number of its neighbors
Using a cleaver to cut large fish steaks and not cutting cleanly all the way through, making it necessary to aim again at the same cut with less power - and making a mess if you miss
Dealing with freshly killed large dead mammals meant to be eaten
Shelling walnuts and almonds (this from growing up)
And finally, one that comes from growing up that has to do with food but not with cooking per se: emptying the bag of peach fuzz from the defuzzer at the end of the day at the packing plant
re: Sam Fujisaka
Plucking fowl is foul, but at least you know they're fresh. Wringing their necks is also a tad distressing.
re: pikawicca
Well then, we'all jes gon' have t' have a pluckin' party.
re: pikawicca
you know i feel a little weird admitting it-- i think some folks might think i'm monstrous; but one of my favorite tasks is plucking. i especially love to pluck doves, quail, anything really small that easily fits into one hand while the other plucks. i love the feather patterns, to hold the bird breast down and get all of the long flight feathers from the wings, then to turn it and start from the breast just below the neck, the way the smaller feathers tear off like little wisps of cotton, and to be holding something that seems so light for its size.
i know it's a "least favorite" thread though, so i hate gutting fish. i also hate scrubbing the half-rancid grease out of an outdoor bbq pit, after it's finally cold 1 or 2 days later.
re: Sam Fujisaka
While I cannot relate to the defuzzer task, I'm so surprised that you find all those other chores as odius. I, on the other hand, can't think of one thing I mind doing in the kitchen.
Well maybe reorganizing the pantry after TDB (the dear boy) has been in there looking for something that has been right under his nose.
re: alkapal
Moves, relocates, rearranges, redistributes and throughly changes my carefully and unequivocally precise organization of said pantry. Harumph!
re: Gio
Yours does that,too? My dh thinks that as long as it's "put away", it doesn't matter where. This wouldn't be so bad, except he NEVER remembers where he puts what.
But he does periodically clean the entire rangetop (which I hate doing), so a little extra searching here and there is kinda worth it.
re: alkapal
My SO uses the integrated voice command system built into the kitchen
'where's the . . .'
although he empties the dishwasher
re: alwayscooking
alwayscooking, you have named it! i have always been at a frustrating loss to describe this phenomenon. now, i can just say: "IVC: OFF" of course, mr. alka will then say, "huh? what? what's 'ivc'? what are you going on about?!?"
re: Gio
You know, I was thinking the same thing. I can't really think of anything that I particuarly mind - cleaning doesn't count. And, yes, I hate the way the pantry seems to spin out of control. One day/week/month it's fine and then *suddenly* it's awful. I want MINIONS!!!! Or MILLIONS!!!!!!
re: c oliver
I'll take the minions AND the millions, thank you very much. Enough already with putting everything to right after the Alpha has been in there.....
re: Sam Fujisaka
OK. One to do the brunoise, one to butcher. one to fish. I Love fresh caught salmon but who gets to wear the bear skin?
charring, peeling and deseeding chiles! What a task!
cleaning shrimp
grating cheese ( a lot of cheese)
peeling poached peaches - my hands end up burning
I'm with the others when it comes to handling chicken. In general, it just sort of skeeves me out. Bloody chicken juice, and I am so paranoid to get everything sanitary after handling it..sane for a turkey.
Using the food processor for certain grating prrojects like carrots. Carrots fly everywhere, and then my knuckles are always getting in the way of the blades and the sides of the processor.
I don't mind slicing and chopping things like veggies etc. by hand, every now and again, I putt out the processor beause I think it saves time. The jury is out.
Rolling lumpia
Tamale rolling and tieing - that's a project and a back killer
Cleaning up after my wife, who insists she cleans as she goes but just doesn't get the concept.
Cleaning bits of egg out of my cast iron pan. It's beautifully seasoned most of the time, so I just have to wipe it out, but I won't buy paper towels so I always end up putting another hand towel in the laundry. And then when the pan needs seasoning, argh, those stupid textured walls on the Lodge pans! I hate 'em!
re: Fritter
>>Trying to get my wife to load the dish machine the RIGHT way. You know...........
My way! LOL<<
That is too funny! I can totally relate. I had a long standing Sunday Dinner group who came to my house every Sunday for literally years (like 5 years or so), and we would cook complex meals from scratch for between 6-14 people. Since I was always in charge of the cooking, there were a couple of people who regularly took charge of the clean-up, and despite my "showing them how" to load the dishwasher more than once, I always had to rearrange it at the end of the night. Like, ALWAYS. I figured it was not worth making a fuss over, since they never seemed to learn, and they did all the hand-washing of pots and pans just fine. But I could never understand why it was so hard to load the dishwasher correctly :-)
re: mr99203
I love doing that! It's so satisfying!
re: mr99203
If the beef is dry aged, then the silver skin usually pulls right off. Of course, when you're buying the cheap whole fillet, it's usually boxed beef sold in Cryovac packages. I try to buy it a few days in advance of when I'll need it and set it out on paper towels and covered with a paper towel, and change out the towels every day so that it can drain like dry aged beef. This improves the density of the meat, and it's easier to get a good char on it without overcooking it in the center. The silverskin will come off much more easily as well.
I find this improves many cuts of supermarket quality meat. A large roast I might age for an extra week like in this way; one or two days for a steak.
re: jmckee
>>De-stemming herbs.<<
I used to get frustrated with de-stemming herbs, I think mainly because I'm a perfectionist and it annoyed me when I couldn't get all the leaves off without getting some stem in there, especially with things like the side stems on fresh oregano and rosemary. With things like cilantro and italian parsley, I used to hand pick off all of the useable leaves from the stem. With age I've mellowed a bit, and now am more willing to both allow a bit of stem to stay in the mix, and to allow the stubborn leaves to stay on the stem and LET THEM GO :-) Haven't ever noticed a difference in the final preparation, so am contented with my current method, even if it isn't perfect ;-)
re: jmckee
"peeling peaches or other soft fruits"
I don't mind doing this at home, but in college I worked at a Gelateria and in the summertime we would make fresh peach and mango sorbets and gelatos. Nothing sucks like trying to peel a bushel of peaches and having to wait on customers. I hated having to stop, peel off the gloves, wipe up excess juice, wash hands serve one customer, wash hands, put gloves back on, peel two peaches, remove gloves, wipe up excess juice, wash hands, serve one customer....it just seemed so unproductive!
re: jmckee
I worked at a restaurant once where I had to germ the garlic, 4 litres at a time...at least it was peeled, i guess
Cleaning bread dough out of the food processor. Yes I've tried putting dish soap and water in it but it is still a pain in the butt to get the thing really clean. Same thing with dough on stainless steel bowls (Elizabeth David said to wash up as soon as the dough was out of the bowl, but fresh or dried on, still a pain).
Also grating hard cheese - even with a Microplane. Am also not crazy about the texture of cheese grated even with the coarser grade of Microplane - too feathery. Great for citrus zest, not so hot for cheese.
re: buttertart
For the bread dough in the food processor and in steel bowls, personally, I'm a fan of soaking in hot water for a while before washing. If you try to clean it right away, or if you let them sit around out of water, it's a total pain, but if you fill the bowl of the food processor, etc. with water and let it sit for a hour or so, it cleans up quite easily.
No problem with shrimp, garlic or onion peeling, but I hate handling beef liver. Its just so....internal, somehow...
My husband loves grilled liver and onions, but it is where I draw the line...I have cleaned rabbits, hacked up a moose carcass, prepared seal flipper pie, plucked chickens and prepared tripe, but liver gives me the willies!
re: hungryungry
What is this??
re: Michelly
Newfoundland haute cuisine :-)
I guess I am kind of "Zen" when it comes to kitchen chores. If I am in the mood to cook, I don't mind anything and it relaxes me. The whole process is gratifying. On the other hand, if I am not in the mood, doing any of it makes me cranky. Fortunately for me, the times I want to cook are frequent enough these days that there are tons of leftovers for the other times. (And Top Ramen/packaged udon/much-reviled-on-Chow substance to cover the gaps.)
That said, I am terrified of deep frying the "old-fashioned" way, in a regular old pot on the stove. I don't have an electric deep-fryer. So no fried food.
I also hate the way my stand mixer seems to collect dust no matter how often I use it.
And lately, having no transportation in a car-heavy city, I am kind of bitter about the walk to the grocery store. Three miles round trip to a real grocery store, limited by having the hour+ and how much I can carry at any given time. Save-a-Lot is less than a mile, but have you ever tried to do a regular shopping trip there? I did have a car when I moved to this house, so I had no idea I should live across the street from the Sweetbay. Le sigh.
re: evewitch
re: the dust on the stand mixer. dh's grandma made some hand-sewn "appliance cozies" for her mixer and a few other smallwares that sit out on her counter. they match and are very cute. i don't know if that sounds way too fussy/martha stewart to you, but maybe you or a friend who likes to sew could make some, or just keep a big old fashioned cotton kitchen towel draped over your mixer when you're not using it. i don't sew at all but the idea of a cool sashiko stitched mixer cozy appeals to me for some reason. sorry to hear about the transport issue, can you get a bike?
re: soupkitten
Thanks for the tip. Come to think of it, my mom has those too. Although I am more likely to try the towel. Or maybe I could just store the bowl upside-down instead of hooked in (the rest of it would still be dusty, though).
A bike would be awesome.. Less expensive than fixing my car, cut my walking time in half. I have to wait 2-3 weeks before I have extra money, but then...
i tried the "twisty garlic" technique (cut root end, then twist in opposite directions), and it works pretty darn well! thanks, y'all.
Cleaning shrimp. Ugh.
Salad prep. So much work for so little result. It's still just salad. (But I can't abide "pre-washed" salad greens, so I must.)
I don't love cleaning shrimp since it's somewhat tedious, but for all of you who hate, hate, hate it, have you tried a gadget such as this one?
This isn't exactly the model I've had for years and years (and have brought as a gift to myself to any friends' homes at which I'm likely to be cooking shrimp), but it's close. It doesn't do away with the problem of the veins still being a mess to deal with, but it does make the chore go far more quickly and easily than any other method I've tried.
re: AngelSanctuary
angelsanctuary, please let me know when you locate the portal to said dimension. i could *really, really* use it!
no matter how sharp the knive, I HATE cutting carrots. In fact I don't really like eating carrots...
This was hard because there is very little jfood does not enjoy in the kitchen.
But peeling the chestnuts for the Tureky dressing is very tedious
Likewise it was jfood thankless job growing up to dry the dishes, so he hates drying dishes. He willwash them totally, but drying, not so much.
re: Sam Fujisaka
You stir tahini for an ex-wife? Might accommodating of you, Sam.
re: pikawicca
I still love every one of my ex-wives. Uhh ... except one of em.
re: pikawicca
Really? I'll have to tell my girlfriend- she just bought some. It was funny- I had a missed call on my phone so I call her back and she's screaming into the phone at me "I'm in the store and I'm looking for T-A-H-I-N-I. What IS that? I KNOW you'll know."
I did. She later complained she got hand cramps from stirring it. I'll pass along the tip- I just told her I'd take the rest of the can off her hands to help out... (wink wink)


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Valentine's Day Tic Tac Toe
My oldest son 4yr has been learning to play tic tac toe. Since he is getting older I have been trying to find new ways to entertain him and games have been one. We both have fun playing tic tac toe. He may not quite play "fair" every time but that's ok with me. The fun we have makes up for that.
With Valentine's Day coming up I thought it would be fun to make him a themed tic tac toe game. That is how we got Valentine's Day Tic Tac Toe. It has been a big hit with him and I hope it can be for you too.
What I used: red construction paper, buttons, plastic hearts(from dollar tree), marker, scissors.
What I did: I cut a heart out of the red paper, drew a tic tac toe board with the marker. Last, I got together the game pieces.
Since the game board is reusable we get to play over and over again. If you do not have plastic hearts you could just use all buttons or find another substitute of your choice.
We linked up at the sunday showcase
Please do come and visit us again. We would love to have you back.
All kids are different and only you can decide how you let your kids play. And with what materials you let them play with. My children are supervised when playing. Please keep this in mind with any post you read of mine!
and our G+ community, All Things Kids.
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subset: commoncrawl


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Home » Business Values
Category Archives: Business Values
The Idea of Family Wealth
The Idea of Family Wealth
From One Elephant to Another by Daryle Doden
From One Elephant to Another by Daryle Doden
Do you feel the target on your back? Do you sometimes sense that everyone wants a piece of you?
Speaking at a conference for nonprofit development people, I watched a presenter offer instructions on the care and feeding of elephants – mega donors. Much of what he said was accurate and helpful. But I couldn't shake the feeling that I was a marked man.
It's one thing to be sought because of who you are as a person – one who thinks and collaborates for noble purposes. It's quite another to be hunted because of what you have, your resources – your tusks.
With great privilege comes great responsibility. I get that. I want to meet my family's needs. I want to be a good steward – no, I want to be an excellent steward…..Most of us want that. The WHAT and WHY are the easy parts. It's the HOW that conceals all the snakes in the grass.
To learn more about the Center for Family Conversations and the new book, Unheritage, click here.
Daryle is a lifelong entrepreneur who along with four partners founded Ambassador Steel Corporation in 1974. The founders had a common goal of business success while living out their faith without compromise in the marketplace. When the company sold in 2008, it was the largest independent distributor and fabricator of rebar in the United States with annual revenues surpassing $500 million and a reputation of faith, integrity, and excellence.
Daryle was raised in a pastor's home in northern Indiana. He received a diploma in Sacred Music from Moody Bible Institute where he met his wife Brenda. He continued his education at Bethel College, Mishawaka, Ind., earning a B.A. in Biblical Studies and Musical Performance.
Daryle has served on the boards of Cedarville University and Lakewood Park Baptist Church, as well as on the DeKalb County Council. He also served on the alumni board of his alma mater, Moody Bible Institute, and is currently a member of the DeKalb County YMCA and Wagner-Meinert boards. Daryle and Brenda have five children and eight grandchildren with a ninth on the way.
The power of AND | Suzanne West
The power of AND | Suzanne West
Why Current Profitability Model is Unsustainable By Dr. Bill DeMarco
Why Current Profitability Model is Unsustainable By Dr. Bill DeMarco
Profitability is the gaining of advantageous returns on investments. When I began my career decades ago, there was some discussion about the role of service to customers, service to employees, and service to the community as a major if not primary purpose for a business's existence. That was still the era of mutual insurance companies, multi‐generational company employers, and company dominated towns.
"Defined benefit" (DB) programs were real and highly valued. The past few decades have seen a shift to fundamentally profit‐driven corporate models. Even mutual insurance companies, originally founded to perform some noble purpose for widows, orphans, and the general public, have almost all migrated to for‐profit models. "Defined benefit" programs have given way to "defined‐contribution"(DC) programs, which derive the funds for "benefits" mostly from stock investments. In Ontario over the past twenty years, pensioners rarely receive pension checks from funded company plans, because companies mostly failed to fund their pensions by taking "contribution holidays" If in surplus; or in the case of solvency deficiency, they were allowed to amortize unfunded liability for up to fifteen years. (Ontario Pension Benefits Act, 1990), Ontario pension law was not significantly different from other North American jurisdictions. Companies that took this course of action hoped to achieve higher market evaluations, stock splits, and other market‐related activities which would generate "money" over time, putting a happy face on quarterly and year‐end numbers. To illustrate this, I once had a major Fortune 500 company client which had a fantastic year‐end in Europe, driven in no small part by the strength of the American dollar vis‐à‐vis the German Deutschmark. Their European executives received large bonuses. In all these cases, irrespective of whether it was pension‐related or not, we have examples of a "fools gold" model of what good performance looks like. Like a drug addiction, these companies over time failed to see what was happening until it was too late. The Fortune 500 company I mentioned, like so many others, was eventually sold off in parts. They all failed to recognize what really counted was truly growing the business through innovative new products, superior customer service, increased sales, constant happy returning customers and more effective operations; for companies with underfunded pension liabilities, this is particularly more important than the risky roll of the dice they too frequently engage in.
Governments in both the U.S. and Canada, responsible for overseeing the funding of contractually agreed to pension plans, allowed this, frequently charging an administrative fee for deferring funding company pensions, placing those fees into government operating funds. All of this has led to a domino effect, not unlike families today relying on borrowed money (credit cards, lines of credit, home equity loans, etc.)…it looks good in the beginning until it comes time to pay the bills, or the income line slows down.
In the early to mid 1990's, it seemed to work well for everyone. These diverted pension funds initially bolstered quarterly company and government numbers. Many pension funds even ran surpluses, while quarterly company profits looked rosy. As time went by, these under funded pension liabilities reached minor (1999) and major (2008) tipping points as stock values deteriorated. Coupling these events with the ever‐increasing number of retirees, companies frequently faced a perfect storm. The beat went on so relentlessly that by the end of 2011, 93 percent of federally regulated DB plans were under‐funded according to the Office of the Superintendent of Financial Institutions of Canada. The situation has gotten even more dire since then. For example, an August 2012 study by the credit rating agency Dominion Bond Rating Service Limited (DBRS) looked at 451 major corporate DB plans in the United States and Canada, including 65 north of the border. It found funding deficits of US$389 billion. DBRS noted more than two‐thirds of the plans were "underfunded by a significant margin" and heading into a "danger zone," the point at which reversing the deficit becomes very difficult.
I am not attempting to be critical of stock holders or pensioners here, for they are on the receiving end of a profitability model which common sense would dictate is not sustainable for the long haul. Unfortunately, there end up being multiple victims in this scenario … including stock holders/pensioners who rely on recurring profits for sustenance and lifestyle choice.
There are fundamentally two ways of achieving profitability: (1) grow the business through the judicious design and distribution of market‐desired goods and services; (2) cut costs. The latter has become the dominant, and uninspired business/government means of obtaining more desirable numbers, because for all its heartlessness, it is easy to achieve and does not require much real business imagination. Of course companies need to be judicious with how they manage their businesses. However, there is an increasing obsession today with beating the analysts' predictions, getting "bigger" at all costs, being the biggest in the industry at all costs, beating last year's numbers no matter what, etc. etc. Company and government decision‐makers have become too often addicted to the opiate of what I call "cut‐cut, chop‐chop leadership", as if there is an endless supply of physical and human resources to be cut, or suppliers willing to provide goods and services for almost nothing. In this scenario, the temptation to cut salaries/benefits is great since human resource expenses account for over 50% of overall company expenses, and the saving can go to the bottom line almost immediately.
Key business and government decision makers, including boards of directors, need to be weaned off of this addiction to "chop‐chop cut‐ cut leadership", partly because of their fiduciary responsibility to sustain the enterprise. This management addiction is absolutely not sustainable for the long haul. In 1957, the average life expectancy of a company in the S&P 500 index was 75 years. Today, it's just 15 years. There absolutely is a better way. It requires inspiration, courage, and real leadership where the enterprise is given a real purpose, recognition in high places that making money is a result not a purpose, and stakeholders at all levels give their willing effort to support that purpose. This is not a call to go back to a bygone era of any form of utopianism (welfare/ social / Nordic/ Rhine capitalism). Rather, it is a call for a common sense which recognizes that current profitability models are unsustainable, and that senior executives need to both think and behave for the long haul, rather than leaving this untenable situation for their successors to handle!
Let me offer an example. About twenty years ago, I was a senior executive at a major consulting firm. A client of our firm for many years was a global aerospace company, known for its decades of engineering creativity and performance. In recent years, they were having difficulty growing the business, mostly due to a risk-‐averse culture and leadership. The firm's CEO and the board really needed positive year‐end numbers to beat the buzz on the street about the company's financial underperformance. Since I was responsible for our Organizational Effectiveness Practice, our consultant responsible for the account asked me to come in to help the special ad hoc committee put together by the CEO to come up with some way to quickly improve the bottom line numbers. The reality was that the CEO had a white knight willing to "invest" several billion dollars for new research, subject to agreeable year‐end numbers. The committee chair was an executive vice‐president. He and his staff had come up with one recommendation, which they wanted me to put our firm's reputation behind when he presented it to the CEO. The suggestion was to implement an early out program for all employees over 52 years of age. The amount saved in salary and benefits would marginally surpass the targeted amount sought. I asked one question: "Does an aerospace engineer with thirty‐plus years experience have more to offer the enterprise than an engineer with ten plus years experience? Why get rid of all that knowledge and capability? " His response was they had that covered. They would hire back senior engineers as consultants as needed. If I was a stockholder, I would have been appalled…simultaneously paying out retirement benefits, generous exit packages and high consulting fees, while losing the resident capability that made the company great. I and my firm refused to support the idea. To no one's surprise, the company went ahead with the plan any way. The company beat the street's year‐end expectations… executives got hefty bonuses. Most importantly, the company was bought up by a competitor in a fire sale less than two years later. Truly a long‐term victim of risk‐aversion and "chop‐chop, cut‐cut" leadership!
So what is a better way? Is it possible to be profitable now and for the long haul? What does a sustainable profitability culture look like? It starts off with leadership which gives purpose to organizational effort while inspiring willing effort to support that purpose! Part Two will cover the specifics.
Meaningful Reflections!
Why Starbucks talks to parents in China
Why Starbucks talks to parents in China
Starbucks CEO Howard Schultz explains what was behind Starbucks' turning point' in China three years ago.
Reflections on Strategic Assets and Organizational Rent
Reflections on Strategic Assets and Organizational Rent
Arianna Huffington: How Stress Affects the Bottom Line
Arianna Huffington: How Stress Affects the Bottom Line
David Brooks: Should you live for your résumé … or your eulogy?
David Brooks: Should you live for your résumé … or your eulogy?
Philip Evans: How data will transform business
Philip Evans: How data will transform business
Finding, and Rewarding, Your Best Customers – Peter Fader
Finding, and Rewarding, Your Best Customers


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This 4.5 cu. ft. slide-in range features a ceramic glass cooktop with radiant elements. A 6"/9" dual element adjusts to match your pot or pan. Thanks to indicator lights, you'll know when the cooktop is in use. In the oven, the AccuBake® temperature management system surrounds food with even temperatures for consistent results. A Delay Bake and Keep Warm setting assure your food is ready when you need it to be.
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Awesome Range
I love this range!! It looks fantastic in my kitchen and is a joy to cook on! It heats up quickly and has many wonderful features! The top is super easy to clean...Read complete review
I love this range!! It looks fantastic in my kitchen and is a joy to cook on! It heats up quickly and has many wonderful features! The top is super easy to clean and the oven has many outstanding features!
Most Liked Negative Review
Faulty glass
I purchased the range 2 months ago, installed a month ago and used for the first time 2 weeks ago. First time I used it the glass starts chipping away and melting using a...Read complete review
I purchased the range 2 months ago, installed a month ago and used for the first time 2 weeks ago. First time I used it the glass starts chipping away and melting using a brand new perfectly clean steel pot, approved per the instruction manual. A repairman comes out and tells me that this is my fault because I used the wrong pan, then I showed him the pan then he admits that the whirlpool glass range is known for being substandard and cracking easily and that it is never covered under warranty and costs almost as much as the whole range to repair. He stated that it was clearly a thermal crack too, due to the sensor not reading right.
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wonderful appliance
By Lori111
from Boynton Beach, FL, United States
Comments about Whirlpool 30" Stainless Steel Slide-In Electric Range:
I 'm very happy with this slide in stove, heats well, oven cooks evenly and it's attractive and custom looking, this was a good purchase
Bottom Line Yes, I would recommend this to a friend
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Love this stove!
By kld5
from Memphis, TN
This is exactly what I was looking for! It's easy to use, looks great and works wonderfully! I'm so happy with this purchase!! It was a great face-lift for my kitchen.
By Babafa
from Denver, CO, United States
I have had Whirlpool appliances in the past and absolutely love this range. Just what I was looking for. Nice big oven, easy to use.
We picked a Winner
By EBROOK
from Knoxville, TN, United States
Love my new Whirlpool slide in oven, the glass oven top looks great with my counter tops. I like the heavy duty door and ventelatiion system as well. Easy to install for a slide in and is very efficient with the temperature and the chrome and black features are pleasing to the eye. I would give this product a 5 star rating.
Good Product except the oven temperature at Bake is not even
By lhan
from San Jose, CA, United States
I brought it a month ago, somehow when I use Bake, the bottom always got burned, but the the top was not even brown yet, always have to use Broil to make it even. The design of the bigger burner could use the larger heat area or small hearting area is great.
Bottom Line No, I would not recommend this to a friend
Gas Range
By Suzzie11
from Iuka, MS
I purchased last year for my new kitchen addition, an excellent choice. It is a lovely product. The only complaint I have is the cook top, which requires a lot of clean-up time following each use.
Gas stove convection oven
By Ega1873
from Pittsburg, CA, United States
I bought this oven,which I'm very please the way convection bakes really well and really enjoyed using it.
Nice design!
By Eydie
from North Port, FL, United States
So glad I got this! The cooktop has an overhang that make install look flawless! The stove is so much faster and more accurate than my Jenn-Air. It looks modern and sleek and was a great value for the price.
Great Range
By dgree
from Park City, UT, United States
Great and easy to use range at a reasonable price.
Happy Camper or Cook Master
By JWSENT1
from Groveland, CA
Wow, what a great purchase!!! We've never owned and electric range and really didn't know what to expect. Well, we're totally happy in that the price was right given the features. We love the ease of cleaning and what I call a "hi-tech dashboard". I highly recommend purchasing a Whirlpool electric range. You won't be disappointed.
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Paramus, NJ Office Space for Rent, Warehouses, and Retail Locations
You can narrow your search by zooming, panning, and clicking on the map above.
Showing 1 - 9 of 9 buildings with 4 total listings
140 East Ridgewood Avenue, Paramus, NJ 07652
Suites range from 100 square feet to 800 square feet.
106 Prospect Street, Paramus, NJ 07652
Suites ranging to 3,600 square feet.
Office/Warehouse presently used by Heat & A/C Company. Great for small users who can use outside storage.
2701 Bergen Town Center, Paramus, NJ 07652
Suites ranging to 15,000 square feet.
210 Route 4 E, Paramus, NJ 07652
Suites ranging to 6,347 square feet.
577 Winters Avenue, Paramus, NJ 07652
Suites ranging to 90,466 square feet.
Ripco Real Estate
650 From Rd, Paramus, NJ 07652
61 S Paramus Rd, Paramus, NJ 07652
110 Rte 4, Paramus, NJ 07652
Suites ranging to 6,000 square feet.
95 Route 17 South, Paramus, NJ 07652
Suites range from 2,500 square feet to 6,700 square feet.
This building is a four-story 115,516-sf office with a Carrara marble facade and black aluminum double glazed thermal break windows. The building...
Rofo researches and displays commercial real estate listings from top brokerage firms and landlords in Paramus, NJ making it easier to find available commercial space and compare current asking rental rates. In Paramus, NJ there are currently 3 office spaces for lease, 1 retail spaces, and 3 shared office spaces (also known as co-working spaces and executive suites) with 2 real estate professionals to help you find the right space for you. Sizes range from 90,466 square feet and up. Filter your search below and get free advice from recommended brokers in Paramus, NJ.
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Useful Links for Paramus:Commercial real estate agents (4) Commercial real estate companies (2) Tenant leasing requirements (7)
Nearby Commercial Real Estate Listings:East Rutherford, NJ (3)Englewood, NJ (1)Fort Lee, NJ (3)Hackensack, NJ (4)Mahwah, NJ (3)Nutley, NJ (1)Rutherford, NJ (1)Saddle Brook, NJ (3)Totowa, NJ (4)Verona, NJ (5)Wood Ridge, NJ (1)Woodcliff Lake, NJ (3)Bronx, NY (28)New York, NY (253)Orangeburg, NY (1)


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Undergraduate Catalog 2013-14
Home > Undergraduate Catalog 2013-14 > Course Descriptions > Management Courses > MGT 499 Independent Study
MGT 499 Independent Study
Students investigate selected topics in the major areas under the direction of a faculty advisor and the dean of the School of Business Administration. Prerequisite: permission of the dean of the School of Business Administration. (3-6)
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November 28, 2014
Just after 2am Thursday morning, residents between Halfway and Halifax were awakened by what sounded like a jet engine overhead. What is was was a gas pipeline leak.
State police ordered evacautions in and around the Allen County communities following the rupture of a natural gas pipeline. The break was sealed and the leak contained, but it is not known how soon the evacuation order will be lifted.
Gary Rogers of the Kentucky Division of Emergency Management says about 75 people were in shelters Thursday morning.
The site of the break in the Tennessee Gas pipeline is six miles north of Scottsville on US 231, but Scottsville was not evacuated. The line is reported some 32 inches in diameter and when it broke, the noise was like a jet aircraft.
The cause of the break has not been determined. Gary Petty, Emergency Management Director for Allen County says they are meeting with officials from Tennessee Gas to find the cause of the break and what additional measures need to be taken.
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Aug. 27 (Bloomberg) -- Jeffrey Housenbold, CEO at Shutterfly, explains how the company is expanding its offerings with apps to manage your mobile pictures and new technologies to expand their brand. He speaks on Bloomberg Television's "Market Makers."
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British archaeologist Charles Newton noted in his diary in 1858, when he was excavating at Knidos: "If Halicarnassus could boast of its Mausoleum, and Rhodes of its bronze Colossus, the little state of Cnidus could point with just pride to its statue of Aphrodite, the masterpiece of Praxiteles, in exchange for which Nicomedes, king of Bithynia (north of the Aegean Region), offered to redeem the whole public debt of the city..." The naked Aphrodite statue made by sculptor Praxiteles could not have been found, but its pedestal can be seen.
The ancient city of Knidos, a member of the Dorian Hexapolis including three cities of the island of Rhodes, was located on the Tekir Burnu (Point) at the end of the Datça Peninsula where the Aegean Sea and the Mediterranean Sea join, was one of the most important West Anatolian coastal cities.
Knidos was a merchant city exporting wine. The city was surrounded by almost 4 km long defensive walls strengthened by circular and polygonal towers. It had one military and one commercial harbor. The important structures and areas on the site of the ancient city are the Doric Temple, the Temple of Apollo and the Sanctuary of Carneios, the Round Temple and its Altar, the Bouleuterion, the Corinthian Temple, the sundial indicating the season and time, two theaters, the Temple of Dionysus, the Stoa, the Slope Houses, the Odeon, the Sanctuary of Demeter, the Sanctuary of Muses, Churches and the Cape Krio Peninsula. Additionally, it has a large necropolis covering a more than 6 km long area surrounding the north, east and west sides of the city. This was one of the widest graveyards in the ancient times.


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CareeReality: Educator WorkshopDon't miss the event that has been praised by educators from across the country.
Get up to date on trends in the workplace.
CareeReality: Educator Workshop
(A public service by DeVry bringing educators and industry experts together.)
WHAT IS CareeReality?
A discovery of how technology is changing the workplace and career opportunities for your students.
An identification and exploration of the essential skills students need to prepare for their future.
An opportunity to hear first-hand how industry experts view workplace trends.
An exploration of insights of business leaders and employers' expectations from today's graduates.
A resource: all participants receive the CareeReality resource binder filled with valuable information and classroom tools to take back to your school.
WHEN: Friday, October 8, 2004
8:00 a.m. Registration & Breakfast
8:45 a.m. Emanuel Cleaver, keynote address
9:15 a.m. CareeReality Workshop
10:15 a.m. Industry Panel Discussion
Panelists include:
Chief Information Officer (CIO), DST Systems Inc (www.dstsystems.com)
Director, Kansas City Area Life Sciences Institute (www.kclifesciences.org)
President, Hispanic Chamber of Commerce of Greater Kansas City (www.hispanicchamberofkc.com/main.asp)
Human Resource Manager, Farmers Insurance (www.farmersinsurance.com)
President/CEO, FishNet Security (www.fishnetsecurity.com)
Executive Director, Alliance for Innovation in Manufacturing - Kansas City (AIM-KC) (www.nam.org/renewal)
12:00 p.m. End
WHO: Kansas City and area high school educators
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WHERE: Union Station (30 West Pershing Road)
SEAT RESERVATION: Adele Lisko, email@example.com; 816-941-2810
(Seating is limited. Reserve your seat early.)
RSVP Deadline: Wednesday, September 29


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Keith A. Berger
Nov. 2, 2014
BREMEN ŌĆö Keith A. Berger, 70, of Bremen, died at his home Sunday evening.
Service arrangements are with the Johnson-Danielson Funeral Home, Plymouth and will be announced in the Wednesday edition of the Pilot News.
Bloomberg -- Eurasia Group's Corey Boles, Bloomberg Business Week's Josh Green and Bloomberg's Peter Cook discuss the midterm elections with Bloomberg's Mark Crumpton on "Bottom Line."
Thursday 10/30
28 New Orleans (4-4) @
10 Carolina (3-5-1)
New Orleans took over sole possession of first place in the NFC South, as running back Mark Ingram continued his strong season as he ran for 100+ yards and 2 touchdowns. The New Orleans defense was able to stymy Carolina QB Cam Newton, who was 10-28 passing for 151 yards.
Sunday 11/2
22 Cleveland (5-3) vs.
17 Tampa Bay (1-7)
Donovan, Randy and Glazer recap the Colts Monday night win.
Ned Haag
Oct. 9, 1933 - Oct. 31, 2014
PORT ORANGE, Fla. ŌĆö Ned B. Haag, passed away peacefully on Oct. 31, 2014.
Ned was born in Plymouth on Oct. 9, 1933 to the late Byron and Bertha Haag.
Ned graduated from Tyner High School class of 1951. He joined the U.S. Navy and served our country from 1953-1957.
After his honorable discharge, Ned returned to Plymouth and engaged mainly in farming. Ned was a member of Port Orange Presbyterian Church. Tyner Odd Fellow Lodge #821, Ormond Beach Moose, and American Legion Post 0208.
Richard A. Keltz
April 15, 1932 - Oct. 29, 2014
GROVERTOWN ŌĆö Richard A. Keltz, 82, passed away Wednesday, Oct. 29, 2014 in MillerŌĆÖs Merry Manor, Plymouth.
Mr. Keltz was born April 15, 1932 in Plymouth to Edward and Evelyn (Kouts) Keltz and lived in the area all of his life.
On Nov. 22, 1958, in Plymouth, he married the former Anna Meadows, who preceded him in death.
Survivors include two daughters, Dian Wise of Michigan and Beth Browning of Grovertown; three grandchildren; and three great-grandchildren.
Lenora ŌĆśNoraŌĆÖ Lee Kopka
Nov. 22, 1961 - Nov. 1, 2014
LOGANSPORT ŌĆö Lenora ŌĆ£NoraŌĆØ Lee Kopka, formerly of Argos, left this world to be with the Lord, Saturday, Nov. 1, 2014 in her residence in Logansport.
She was born Nov. 22, 1961 in Rochester, the daughter of Ernest Kopka and the late Esther (Clingler) Kopka.
Ellen Nadine Fox
Aug. 28, 1934 ŌĆō Nov. 1, 2014
PLYMOUTH ŌĆö Ellen Nadine Fox, 80, formerly of Plymouth, passed away on Saturday, Nov. 1, 2014 at the Catherine Kasper Life Center, Donaldson.
Born in Plymouth on Aug. 28, 1934, Nadine was the daughter of John Wilber and Hazel Glenn (Iler) Mowiser. She was a graduate of Argos High School.
On April 21, 1956 in Monterey, Nadine married Theodore ŌĆ£TedŌĆØ J. Fox and the couple would then settle in Plymouth. Ted would precede Nadine in death on Aug. 21, 2005.
Marjorie J. Weller
Nov. 1, 2014
WALKERTON ŌĆö Marjorie Juanita Weller, 93, died Saturday, Nov. 1, 2014 at her home.
Rannells Funeral Home, Koontz Lake Chapel is in charge of arrangements.
Richard L. 'Dick' Flagg
Sept. 22, 1932 - Oct. 26, 2014
RALEIGH, N.C. ŌĆö Richard L. "Dick" Flagg, 82, of Raleigh, N.C., formerly of the Culver/Plymouth area, passed away at 4:14 a.m. on Oct. 26, 2014 at the Duke-Raleigh Hospital in Raleigh, N.C.
Dick was born on Sept. 22, 1932 to Wayne and Amy (Small) Flagg in Kansas City, Mo. He graduated from Culver High School and then received his college degree in business from Indiana University ŌĆō Bloomington. He was a member of the Delta Upsilon fraternity and part of the ROTC program.┬Ā


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02 Aug 2013 19:21:35
RWE has sold its 50% share of US LNG company Excelerate Energy to its existing co-owner, George B. Kaiser, the Germany-based utility announced on 2 August.
The transaction is pending board approval from RWE. A sale figure for the 50% stake was not disclosed.
"Excelerate Energy has developed to become a very successful global provider of infrastructure based on special LNG ships with on-board regasification. This business is further developing into a pure LNG infrastructure business and is therefore an ever less integral part of the core activities of RWE," said Stefan Judisch, CEO of RWE Supply & Trading in a statement.
An RWE spokesman said the board was next scheduled to meet in September.
RWE purchased the 50% stake in Excelerate from Kaiser in 2008 for approximately $500m, but there has been heightened market speculation in recent months that the Essen-headquartered company was seeking to divest its stake in Excelerate, which has been one of its more profitable investments, as part of a wider strategy to bolster its finances. It has also indicated that it plans to divest its oil and gas exploration and production unit RWE Dea, although this is unlikely to be completed in 2013.
RWE, which has stepped up its spot LNG trading activity in 2013, and was awarded two cargoes to supply Mexico's state utility Comision Federal de Electricidad (CFE) during the year, indicated its interest in continuing in LNG trading after the Excelerate sale.
"The traditional LNG trading will be continued and even further developed as part of the overall gas portfolio of the RWE Group," said a spokesman from the utility.
Houston-based Excelerate Energy was among the pioneers of developing floating storage and regasification units (FSRU), and also is engaged in trading LNG. It controls a fleet of 10 LNG conventional vessels and nine FSRUs, including one under construction.
Excelerate also is developing a proposed export facility known as Lavaca Bay, as a 4.4 million tonnes per annum (mtpa) floating liquefaction facility in south Texas. The project is pending approval for a non-free trade agreement (non-FTA) from the US Department of Energy (DOE) to sell to countries such as China and Japan, and currently marketing its offtake capacity.
The project, which costs an estimated $2.4bn, is targeting an early 2018 start-up date.
A spokeswoman for Excelerate was unable to be reached for immediate comment. Ruth Liao
27 Nov 2014 18:56
27 Nov 2014 18:47
27 Nov 2014 18:22
27 Nov 2014 17:42
27 Nov 2014 17:15
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Archive for the 'Film' Category
A few February films
Posted February 24, 2011on:
It's been a while since I talked about films here, so I thought about updating you on some titles I watched over the past weeks…
First of all, The Fighter – I finally got to see it (I know, quite late) and I have to say I got what all the fuss about Bale's performance as a supporting actor was all about (although it seemed more than just "supporting" to me). These parts (Machinist style) fit him amazingly well and it seems like the Batman is just a weekend fun. Also, as we're talking performance, the women in the film were brilliant. I really didn't think Adams had it in her and Melissa Leo can easily get the Oscar for world's worst mother (competing with another which I'll mention further on)! Mark Wahlberg was just…Mark Wahlberg. This is where I think the film could've gotten a bit better. Anyway in terms of the story, the plot is quite simple and based on a true story of a world champion boxer and his drug addict brother. Many criticised the "real" people appearing at the end, but I think that gives the film a more realistic touch pushing it towards the documentary side. And it also proves that Bales' performance was not over the top and actually perfectly accurate as you can easily see teh relationship between the brothers and both their personalities. Directing and Cinematography seemed so British to me :) Warm colours and reality push again.
The Animal Kingdom – I have to say I was quite surprised by all the promotional efforts with this film. The UK marketing for this Australian production, winner of Sundance 2010 is overwhelming compared to others coming from the same area. However, I have to admit that despite all the posters, trailers and pushes I've seen, I don't think I would've picked it for a night at the cinema. A gangster film in Australia didn't seem right for some reason. And I am still not 100% convinced by it. I absolutely loved Jacki Weaver's character (and yes, she is the other candidate for world's worst mummy) and the overall idea of the plot, but in some parts is seemed way too slow. In some way I found that as being "very Australian" with time running slowly and absurdly, but all the family ties and the nicely packed violence only managed to turn it into a decent action movie trying to show a different side of the gangster genre.
And one very different, but still worth mentioning: Kolya. A 1996 Czech production following the life of a cellist, confirmed bachelor in the Communist era who finds himself with a little gift after an arranged marriage – a baby boy. I found it very sensible and touching and I definitely think the kid's performance was the best child-acting I've ever seen! He was brilliant!
I know I promised a sequel for Film Appreciation part 1 so, almost a week later, here it is. Sorry for the delay but dissertation issues as well as applying for an MA and trying to keep up with the PR duties can keep one quite busy.
Anyway, here it is:
Films portraying reality – documentary versus fantasy
We have to admit that one of the basic things that make a film "good" is the extent to which it seems REAL. Are the characters sincere enough, are the stories realistic? And all this because throughout the 2hours of the production, the story in the film supersedes life for the viewer and he expects to live, breathe and be the character. Basically, all big technological innovations in the industry were meant to make the films more…real: sound, steadicams, special effects and of course 3D (even if we are still to get used to it in order to fully "live" the effect)!
In the end all the Free Cinema movements pushed it towards the "real" in comparison to the glam and the shine of Hollywood and that is what made them more valuable in an "artistic" way. They were shot in the "real" world with "real" people who act and talk like they do in their everyday life.
Let's take a few examples: Salesman by Maysles Brothers – it's the documented life of a salesman… however, is it a documentary? is it fantasy? and if it is a documentary, then as it offers just one position, form one angle and from a certain artistic point of view, isn't it still reality turned into art and therefore a type of fantasy? (sorry if I puzzled you even more)
Lars Von Trier's famous Dogville. No set, no design, no real objects that can define space and still we engage with the drama and the characters as the story draws us in. The cinema always had a problem with TRUTH, but it's all part of its grammar, of its genius – you know you are watching an artistic product but you still engage with all its aspects as realistically as possible in the level of imagination.
Then we have Blair Witch, a film that marketed itself as a true story, as well as Paranormal Activity. Think about the way in which people reacted when watching them. We know they are fantasies, but somewhere deep inside we think… what if?
One of the most shocking reality versus fiction films has to be Waltz With Bashir. It's an animation that relates to real facts and people… where is the barrier between fiction and life in it? And how does the final scene challenge the viewer by showing shocking news-style pieces?
This weekend The Guardian organised the first Film Appreciation Masterclass, part of a series of workshops, talks and short courses on different topics. The two days were put together by famous film critic and BBC 2011 presenter, Danny Leigh and were meant to take us (60 students coming from a variety of fields and backgrounds) through the history of films, genre by genre, director by director and masterpiece by masterpiece.
A few facts about comedy – The Guardian and Xan Brooks
Saturday morning started with comedy and a short talk by Xan Brooks who introduced us to silent comic geniuses of the first screenings ever: Linder, Lloyd, Buster Keaton and obviously the amazing Chaplin. They all had vaudeville backgrounds as most of the stars back then when stage still had a major influence on the big screen productions. As comedy is a universal language, their works were incredibly well received all over the world and thus gained them fame and recognition. However, with the introduction of sound in cinema, the silent comics gradually disappeared making way for incredibly talented groups such as the Marx Brothers or the hilarious Laurel and Hardy. By the 1940s the history of comedy has been written and all films that followed in the genre were and still are bastard offsprings of the original acts as they have all been influenced throughly by the original acts. We couldn't have gone through comedy without mentioning Woody Allen with Annie Hall or the more recent Farrelly Brothers There's Something About Mary.
Obviously, once you start analysing comedy it slowly dies and looses its charm because in the end it is the stereotypes, little disasters, violation of social rules and hilarious chaos in the lives of others that make us smile. Seldom do we see 5* ratings on comedies or award praise due to the fact that they generally go a bit too far in touching taboos, but they are there to amuse us and we should just relax and enjoy them. Also, one key aspect when watching productions from this genre (and actually any other film) is the communal experience, as fun is always fun-er when the laughter is shared.
Oh and if you wonder where all the recent American comedies get their inspiration from, well try Freaks and Geeks.
Love stories in films – with Danny Leigh
I absolutely loved when Danny said that "the history of film is in fact a great gallery of faces" as that is in the end what cinema is all about: the face. And where else are faces so expressive and incredibly touching than in love stories?
Many times, it is not the 3hours productions about love itself that touch our hearts but the emotional scenes scattered throughout all genres (let's say in The Bride of Frankenstein for example). However, the romantic titles we've been through at the course are brilliant in terms of exploring human relations and feelings. We started with Munrau's Sunrise as the silent love story which didn't hit the BO or became a hit back in the 1920s as it was launched one week before the first film with sound and therefore lost all public attention. The 30s and 40s were famous for their romanticism (Hell's Angels, Clark Gable and Joan Crawford, La Belle et la Bete the original). We couldn't leave Marilyn out of the talk and explored a bit the stereotype of the man and the woman who can't stand each other but develop a burning desire for one another in Some Like it Hot. We also had a bit of destructive and mad love in Laura where a detective falls in love with the woman whose murder is investigating.
A few more titles that are on my must see list include: the neurotic Les Amantes Du Pont Neuf!!!!!!, Bonnie and Clyde and Before the Sunrise and Before the Sunset.
As there is quite a lot to include, I'll leave reality films, horror, sci-fi and thrillers for parts 2 and 3 of Film Appreciation at The Guardian with Danny Leigh.
However, until then, please feel free to tell me your favourite titles on the comedy and love story list!
5 reasons to Love it:
Coen Brothers (doh!) You never know what to expect form them… It can be amazing, it can be weird, it can be funny or it can be heartbreaking. And this expectation is what makes them brilliant!
Jeff Bridges (double doh!) Since Crazy Heart I started to absolutely love this man and his acting! The hard part in this film is to actually understand what he is saying… and that makes him perfect for the role!
Hailee Steinfeld (who?) Amazing actress! She's really beyond words! I couldn't believe she is only 14!!!! Her character is crucial to this production and she is actually a lot better than her "Oscar awarded" partners!
True Grit the original – The 1969 version which brought and Oscar for John Wayne.
The West – Since Doctor Quinn Medicine Women, I have a guilty pleasure for anything Western… I love the little wooden houses, the dust, the horses, the wilderness.
The ending – too sudden, too thin, too bad! The encounter between Mattie and Chaney just didn't give the story enough strength! But maybe it's another Coen thing which I missed…
P.S. Loved the OST and fell in love with Johnny Cash's God's Gonna Cut You Down!!!
I've been waiting for The King's Speech for months now and just didn't have a chance to watch it anywhere before its UK release. In this time I read both amazing and terrible reviews, I heard people praising it and other destroying it claiming that it had no right to be on the list for the awards as it was soooo made for the money and fame. So I honestly didn't know what to expect even if I am a declared fan of Colin Firth and Helena Bonham Carter.
Funny but dramatic in its comedy, sensible and strong in the same scenes, with a beautiful cinematography that portrayed the years perfectly and a very intelligent script, this film dragged me into the story from minute one. It is obviously hard not to love the sympathetic King as he desperately tries to overcome a deeply engraved problem which shows once more that royal blood doesn't come with less issues but actually with more and even more powerful than a regular subject could realise.
The perfect performance given by the entire cast (even little Elisabeth was brilliant!) definitely deserves recognition, but what I loved more than anything was the powerful silence in the film. My favorite moment was the scene after the King's Speech where so much could be deciphered from the tension and the facial expressions. Also, the lovely lessons about life, awards and credentials that we are given throughout the story are nicely and funnily inserted.
As a non-British I probably saw this film in a very different way to the other English people in the cinema. Never before have I felt such intensity on the chairs as there was absolutely no sound from the audience. No fizzy drinks popping, no popcorn bags, no chatting… just the shy laughs when the moment was right. And believe me the screen was full! Orange Wednesdays and 400 souls under one roof. Therefore I wonder if there is something more to this film that I couldn't understand due to my different cultural background and history, coming from a country where the royal family has been absent for the past hundred years and only causes trouble when coming to visit their lands.
How do the British relate to their royal leaders and how has that changed with the media which turned them more into public goods with each development?
One really interesting aspect portrayed in the production was how the new media technologies changed the lives and activities of the famous. Considering the huge impact of radio, just think what TV and even more the internet did to the ones in the spotlight as private and public boundaries have completely disappeared. To what extent is this fair? Do we, the public, actually own their lives? As more and more dream of that kind of attention and do anything to get it, how about the ones that are born with it and simply can't get rid of the paparazzi eye?
Quite controversial questions and with a million of answers…
Anyway, I love this scene (hope it's legal to post it here :)):
P.S. Click for great article in the Guardian covering something similar!
My first week of 2011 in FILMS
Posted January 7, 2011on:
- In: Film
- 2 Comments
Youth in Revolt – Parody of teenage drama – wanna be comedy/ I didn't laugh (maybe I'm getting to old for this) – 2/5 – is Michael Cera desperate to act like Jesse Einsberg?
Marry and Max – adorable, animated, deep sadness – such a perfect portrait of today's society – 5/5!!! – real story
Never Let Me Go – this one deserves a full review but deadlines are killing me so I'll resume to "heartbreaking, mind-blowing and completely frustrating for the normal and simple human being who simply can't understand what life is for… " – 4/5 – a bit disappointed about Keira's performance – little girl who plays Carey's young character looks amazingly like her!!!!
Catfish – as with Mary and Max, the beginning of the film might put you off, but believe me, you WANT to watch this, especially if you are a social-media freak as I am – frighting, intriguing, extremely sad and such a wise story which can give anyone some really valuable lessons – I think the thing that keeps you stuck to the screen is the curiosity if this is actually TRUE! Can't answer that question, but this is definitely how the makers packaged and sold the film – 4/5 – real people playing themselves, it is a documentary after all…
Whip it! - I was actually looking forward to this film – not happy – not impressed – quite disappointed of Drew Barrymore as actress and director, thank God for Ellen Page's brilliance – 2/5


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November 26, 2014
Dez Bryant figures he has about a week left to work out a contract extension with the Dallas Cowboys because he doesn't want negotiations going on during the season.
The fifth-year receiver is entering the final year of his rookie contract after teammate Tyron Smith, drafted a year later, recently got an eight-year extension that pushed the value of his deal to more than $100 million.
Bryant has a base salary of $1.8 million in 2014, and the average of the highest-paid receivers is around $12 million.
The 25-year-old Bryant, among the league's most productive wideouts the past two seasons, said he wants to shut down talks before the Sept. 7 opener against San Francisco because he "can't be distracted."
(Copyright 2014 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.)
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World finance leaders issue sober assessment
By MARTIN CRUTSINGER and HARRY DUNPHY Associated Press April 20, 2013 3:40PM
International Monetary Fund (IMF) Managing Director Christine Lagarde, left, talks with IMFC Chair Tharman Shanmugaratnam during the World Bank IMF Spring Meetings in Washington, Saturday, April 20, 2013. (AP Photo/Molly Riley)
Article Extras
WASHINGTON (AP) — World finance leaders meeting in Washington have come out with a somber assessment of the global economy.
They say the recovery remains uneven, and that growth and jobs are in short supply.
The steering committee for the 188-nation International Monetary Fund said in a statement Saturday that decisive action is needed to boost growth.
But the leading world economies are at odds over the best mix of policies to pursue.


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5:00 PM - 7:00 PM Puente de Hozho Winter Celebration
9:00 AM - 3:00 PM FUSD Admin Craft Show
9:00 AM - 3:00 PM Knoles Craft Show (Formerly at Sinagua)
FUSD is considering adoption of two textbooks that will be supplemental material for high school English 9 and English 10 courses.
"America Now: Short Readings from Recent Periodicals 2013 Issue" by Robert Atwan
"Common Threads: Core Readings by Method and Theme" by Ellen Kuhl Repetto and Jane E. Aaron
Both books are available at the District's Assistant Superintendent of Curriculum & Instruction Office.
FUSD encourages all citizens of Coconino County to register to vote! It's fast, it's easy, and all you need to do is have your AZ drivers' license and click this link: https://servicearizona.com/webapp/evoter/selectLanguage
Register and make a difference!
Enter your address online to determine which school(s) are within your boundary area.


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Featured news
XSS worm strikes GaiaOnline
GaiaOnline is a highly popular web based game, a perfect target for an XSS worm.
Normally when you consider an XSS worm, such as the infamous Samy worm, or lesser known IPB ones the one thing they have in common is how they spread. They abuse a filter flaw to store itself in some permanent storage system such as the users profile or the users sugnature. This worm differs in that it uses only reflective XSS holes.
At the SecuriTeam blog.
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