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Decanting: yes?no?.when? why?
From my personal perspective, I am growing increasing suspicious as to the real advantages which decanting can bring to a wine's enjoyment.
I am curious to hear the board's prespective.
It depends on the wine. Ont he other hand, the main advantage to decanting is that you remember to do it early enough. If I have one of those big Shirazs that my siblings love so much, I have to remember to decant it several hours in advance, just opening an pouring does not do it justice. The same for some of the CA Pinot Noirs. On the other hand, I see no reason to decant most whites, nor many of the CA cabs (unless they are very young.) You should take the time to experiment. Open a bottle of wine and take a glass, then decant it and have a glass an hour later. You will probably see a marked difference. I know I sure do.
Two reasons to decant:
1) An older wine should be decanted off the sediment so as to retain the wine's clarity and keep the sediment from being stirred (back) up into the wine.
2) A very young red (and some whites) will benefit from exposure to air.
dinwiddie is quite right: experiment. Open a young, hard, tannic red. Pour a small glasss and taste it, decanting the rest. Come back to it in one hour. Taste it again. Come back in another hour; taste it again. Repeat . . . you should see the wine evolve.
Specific times -- how early does a wine need to be decanted prior to service varies with the age/type of the wine. I know some people who decant, for instance, an older Vintage Porto 8-12 hours prior to service . . . .
re: zin1953
You really need to know an older wine to judge whether it needs aeration.
re: zin1953
Jason, you omitted my Third Reason to Decant: you are so ashamed of the label, that you want to serve the wine from a carafe.
Thanks for mentioning, in #2, the benefits for some, when whites are caraffed, as well.
To the OP, other than separating any sediment, it's a case of YMMV (your mileage may vary). If you do not appreciate the aeration of the wine, then do not do it. It's similar to those, who like their reds young, and those who prefer the same reds with some cellar time on them. Neither is wrong, just different.
re: Bill Hunt
"my Third Reason to Decant: you are so ashamed of the label, that you want to serve the wine from a carafe."
Variation on a theme: Voltaire is said to have decanted wine when he had guests for dinner. The guests' carafe was filled with Beaujolais, his with Corton.
re: carswell
Voltaire was wise in many ways.
re: carswell
sounds like richad nixon who is said to have had all of the bottles wrapped in white napkins with ch margaux going to him and the cheap swill going to the guests
re: carswell
Initially it sounds like a dispicable thing for host to do...until you've seen somebody adulterate their glass w/ a Sprite...
re: zin1953
zin1953 has got it down.
Decanting reds off the sediment is the main reason. Old reds traditionally need it. Most of the big reds being made today need it even if they are only a year or two old. The amount of sediment in today's big unfiltered reds can be suprising even shortly after release. It is a real bummer to get down to the end of a great red and have the last glass or two full of mud.
With young reds and whites where you are sure sediment is not a problem some benefit and others do not. Many young whites especially from Burgundy and the Rhone really do benefit.
I wonder how many of the above responses are 'personal knowledge' rather than repeating 'accepted wisdom'.
First, I endorse decanting if there is a sediment. Sediment impairs the enjoyment. so that's a good reason.
As for 'everything else' a group of us undertook an experiment. We took 3 wines - one was opened 6 hours ahead and not decanted. The second was opened and decanted 2 hours earlier and replaced in the bottle. The third was opened just before serving.
This process was followed with 3 different wines (a Barolo, A California Cab - and I forget the third, although I recall it was French).
Thus we had 3 sets of 3 glasses - and these were presented "blind" and people asked to vote on which glass they preferred.
IN ALL THREE WINES, the preferred glass was the one just opened and poured. decanting, breathing etc did not improve the perceived taste and in some cases was clearly harmful.
OK - that's a small sample but with 40 people participating, it was significant enough that I never allow a sommelier in a restaurant to decant any wine served to me, and I have not noticed any significant improvement over the course of a meal.
However, I think I have detected improvement the next day (in some wines) - although I've never repeated the experiment with that long a time difference.
re: estufarian
It's personal experience. What has not yet been addressed is the Audouze Method. http://dat.erobertparker.com/bboard/s...
re: zin1953
Umm....is there any difference between what we did (open 6 hours ahead and leave in bottle) and the Audouze method?
It didn't do anything to enhance the wine in our objective test.
re: estufarian
I don't decant often and when I do it's usually to deal with sediment. That said, there are the occasional wines for which it's not only advisable but downright necessary. A recent example was Torraccia's 1998 Cuvée Oriu that friends uncorked for my birthday dinner. Immediately after opening, it was so shrill and ungiving they pulled a 1998 Mas du Daumas Gassac out of the cellar as a replacement. Figuring they had nothing to lose, they decanted the Oriu; it hardly budged for an hour, but when we sat down to dinner two hours after opening, it was a delight. www.chowhound.com/topics/421791#2905075
Many young high-end Chenin Blancs also benefit from extended exposure to air. See the recent Coulée de Serrant thread www.chowhound.com/topics/443001
re: estufarian
>> I wonder how many of the above responses are 'personal knowledge' rather than repeating 'accepted wisdom'.<<
For me it is very much a personal knowledge. I have not seen a big difference in many reds I tasted - whether decanting or not. But I recently bought a bottle of an Argentinian Malbec (very tannic) where the improvement in having it decant at least 1/2 hour before the consumption totally transformed the wine. Like they say - the more tannic the wine the more it will benefit from decanting. So if I were spending that much effort on some 'blind' tasting with so many people (quite a cots !?) I would have selected the right wines - the ones where difference could be striking.
By the way, for anyone engaged in this sort of statistical testing - a warning. The tasting is meaningless unless its results can be repeated. You can ask the same people to taste the same wines and get different answers. In other words the same person can taste the same two wines A and B twice and decide that A is better than B only to contradict his/herself in the second round.
re: olasek
Fair enough; Haven't tried with really young wine. Most young wine I drink has probably been pasteurized (or equivalent) so that it really doesn't matter what is done to it. It's almost been sterilized.
Those wines I buy to age, I'm looking for structure (e.g. sufficient acidity) so haven't performed the test.
In the test referred to above, we chose relatively expensive wines ($40 and up), where the 'value' of decanting might be more significant.
My point is, that we actually did a test with 40 people (and 3 wines). I suspect that this 'experiment' has rarely been done and that some responses are based on 'reading' rather than real tasting experience.
Incidentally, we also did other tests - particularly glassware, and the shape/style of the glass used makes a MUCH bigger difference as to how the wine is perceived. In that test, the biggest difference was for Champagne. Astoundingly (for us) we found a significant difference between an ISO glass with a rim and the rimless version (i.e. glass same shape and size) - yes, everybody prefered the rimless glass.
So maybe we're a bit obsessive (polite word) - but if you spend a chunk of change on a wine, you (or rather we) want to ensure we get the best experience we can.
Oh - the glass test wasn't blind - not really possible to do it that way!
This is from personal experience. Testing and retesting this theory, here is what we found out. Opening a bottle an hour ahead of time is a good bet. Most wines today have plenty of sulphite which really comes up strong in the first glass right after opening. By opening the bottle, this smell and taste evaporates.
So that's one thing. Losing the smell and taste of sulphites.((Could I be spelling that wrong? Or how it is spelled in french?))
Second, we do carafe any wine that is older then a few years, especially a Syrah/Shiraz, Valpolicelle Ripassa, the stronger wines, it just really get's rid of any astringent smells and taste. We usually end up vying for the last glasses of wine. As for any other wines we aren't sure of, well, we do it because we have never found that any wines were harmed by it.
The new thing we have found out that makes a difference in smelling the wines and its flavor are the glasses used.
I am not a scientist, I am telling you what we have found.
Here's how you'll quickly realize the advantage...
Step One: Find two bottles of a great micro brew.... could be something from Dogfish or 3 floyds or Anchor of Sierra Nevada or you-name-it... just as long as it's a truly micro-crafted high-grade beer.
Step Two: Serve the following side-by-side: 1) A freshly opened bottle of the beer. 2) A GLASS of the beer that has been hard-poured and the head allowed to subside. Not a soft-pour where you trickle the beer down the side of the glass, but a hard-pour right from the bottle to the bottom of the glass.
The difference in Glass 2 is that you have introduced ALOT OF AEREATION into the beer.
Now taste.... it will be night and day different. In glass 2 the bitterness will be gone, there will be more complexity of flavor, and perhaps as importantly as anything, the perfume (nose) will be more dramatic.
Now, I use this illustration of AEREATION to prove the point. The affect of "decanting" beer is very noticeable everytime with great beers. The affect of aereating (decanting) wine varies with the condition of the wine, but it's basically the same experience... the harshness softens, the wine develops more complexity of flavor, and the nose is enhanced.
That's the "why" of your question. As for the "when", decanting is most dramatic IMO with younger, more tannic red wines that are relatively "closed up".... the aereation impact, especially if allowed to sit for several hours can be quite dramatic.... also if you have an older bottle a "quick aereation" can liven up the wine and blow off any bottle staleness, lingering tannins, etc. Next time, taste your decanted glass side-by-side with a glass straight from the bottle and see if you don't notice a difference.
i use decanter often but lately i have been using them more for the younger wine. not much for the older bordeaux...i think decanting old bottle can hurt the wine by giving too much air.
i use a method that i read on wine message board for older wine which is slow airation...by pulling the cork 3 to 5 hours ahead and drink it out of the bottle instead of decanter.
re: rickym13
I prefer drinking wine out of a glass but to each his own. :)
FWIW, I recently enjoyed a '96 Barolo, decanted immediately before the meal by a restaurant staff unfamiliar with the process. The wine had been recently acquired from a local merchant, had not been cellared (here), and so had no visible sediment. That worked out nicely; no harm done.
In the first hour, the tannins had not dissipated, yet the exquisite floral aspect of the wine had dissipated. If I had more bottles of this same wine I would know what to do.
For my other similar wines, (age and varietal) I expect to try the next one without decanting to see if the floral nuances last longer.
Has anyone else had similar experiences?
re: Phood
That is one of the nice things about asking for, or providing for, if done at home, a glass from the bottle, prior to decanting. One can judge how the wine is progressing. I always do this and try to judge where the wine is, at any point in the evening. I really enjoy charting its development, even if the first sip might be a tannic monster. Unless one knows the wine and its provenance, it's a crap-shoot to just decant for a period of time, and drink on someone else's ideas of what is appropriate. I tend to go for less time, and monitor the wine, but then some are not of that mindset, and that is fine too. A really good sommelier should be able to offer some wisdom along the lines of time in decanter, but not always.


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CUT at the Beverly Wilshire - A bit of a letdown [LONG-ISH REVIEW]
- J.L. Aug 27, 2008 12:51 AM
Hi all,
Either I'm becoming a Chow Grouch or I am going through a funk of suboptimal dining lately....
The corporate account was kind enough to allow us to splurge at CUT. We were fortunate enough to get a 7PM reservation (there was a cancellation) for our party of 6. It was our first time there. Before going, I did my homework, checked out the Chow board, and looked (& salivated) at Perceptor's review & photos. My experience is as follows:
Seating: I was well aware that the seating policy at CUT was quite strict. All members of the party must be present before seating can even be considered. Tables are held for only 15 minutes beyond reservation time. The dining room was almost full when we showed up promptly at 6:55PM. I noticed P.Diddy was walking around, with entourage trailing. All 6 of us were on time and seated at 7:10PM without delay. (N.B.: Valet Parking at CUT is $15 with validation)
Service: Attentive, crisp, but SLOW! We were given plenty of time to peruse the menu and order beverages. PLENTY of time. The server scored points by recommending a nice pinot noir (Breggo 2006, $75) - Very nice. Big nose.
Bread: Mrs. J.L. loves cheese bread - she said the version at CUT was 7 out of 10 (for reference, she gave the pao de queijo at Fogo de Chao a perfect 10). The focaccia was decent.
Appetizers: LOVED the bone marrow flan. The Maine lobster & crab "Louis" cocktail was so-so. The maple glazed pork belly was very tasty, but way too huge a portion to be an appetizer (we took most of it home).
And now for the steaks:
The presentation of raw meat was nice. The marbling of the Japanese cuts was impressive, especially when compared side-by-side with the American wagyu. Mrs. J.L. chose the Japanese rib eye, medium rare ($160). I ordered the "Tasting of NY sirloin" (a 2 Oz. Japanese from Saga Prefecture, a 4 Oz. American Wagyu from Snake River Farms, & a dry-aged USDA prime from Nebraska) for $130. For $35 extra, I chose to top my steaks with Italian summer truffle (which was a mistake, since the truffles were quite dull and did not add to the taste at all).
The steaks came about 45 minutes(!!!) after they took our plates from the finished appetizers. I didn't push the issue, since our group was having a nice time chatting anyways.
Mrs. J.L. likes her steaks medium-rare, and ordered it so. Her $160 steak came medium-WELL - a big gaff on the kitchen's part. My steaks were also medium-well (which was OK with me). I did indeed enjoy the Japanese steak the best, by far. It was juicy and very fatty. Mmmmm... The truffle topping was generous, but the taste was weak. I won't be ordering those truffles anytime in the future. Also, for those who like their steaks a bit on the "red" side, I warn future CUT-goers to remind their servers to "keep an eye" on the rare-ness of their steak. I have a suspicion that our steaks were neglected and overcooked.
Sauces: Lots to choose from. Bottom Line: Try your steak with their Peppercorn sauce. Definitely.
Sides: Small portions, but well-executed. Each was served "family-style" by the servers. Carmelized summer corn was good (but Houston's corn is better). Creamed spinach with fried egg was OK, but nothing to write home about. Wild field mushrooms with Japanese shishito was by far my favorite of the sides we picked.
Desserts: We shared 4 desserts: Strawberry Baked Alaska, creme brulee "baby banana" cream pie, Vahlrona dark chocolate souffle, and a pear&raspberry almond crumble. The souffle was very fresh and tasty, but my favorite had to be the Baked Alaska - a tough dish to pull off, but very well executed by the pastry chef. Bravo! Coffee & coffee service were flawless.
Ambiance: CUT is indeed quite a scene. Bentleys & Rolls-Royces galore pulling up. Sadly, I feel that the food takes a backseat to the scene. Noise level was high, with Bruce Springsteen blaring from loudspeakers (?!)...
Overall, I felt CUT was just not the food-intensive experience S. Irene Virbila made it out to be. Don't get me wrong, I did enjoy my Japanese steak immensely, but for the price, the experience should have been more comprehensively excellent. Maybe the restaurant's focus has changed since its glowing review in the LA Times many moons ago.
Luckily, the corporate card absorbed all the damages. Mastro's retains the tile of "King of SoCal Steakhouses" in my book. BUT I've yet to try Wolfgang's...
...maybe my luck with chow will improve....
A fine and fair review. Overall your food sounded pretty good. I would have sent back an over done steak (especially at the prices CUT charges) without any compunction at all. The waiter deserved all the kudos just for recommending a $75 bottle of wine that you ended up liking a lot. I too love the bone marrow flan. Very creative dish. Going to have to go again just to try the Baked Alaska.
re: Servorg
Baked Alaska is so easy to make that a 12-year old can do it. Which is why it was taught in our 7th grade home economics class.
Overcooking a $160 steak is obscene. Did the server tell you how they defined "medium rare"? I know there are different definitions, but it sounds like this is a pattern here.
Thanks for the warning.
Hi J.L.,
Nice review, thanks for the report. I haven't made it to CUT yet and was planning to when I felt in the mood for a big steak again, but I'll be taking your experience into account. Your 45 minute wait just for the steaks is unfortunate, as is the overcooked steak.
Did you end up trying the Japanese Wagyu Rib-Eye, or how did your wife rate it?
re: exilekiss
Funny, I just talked about CUT with my japanese manager yesterday.
She enjoyed the american wagyu more than the japanese kobe; thought the kobe should be left for shabu or tsukiyaki(i think that's what she said) where it benefited from the ridiculous marbling in the meat
basically the kobe was so gelatenous that it was not really enjoyable (in steak form)
This is pretty much the consensus I got from friends who have had it too. Good to have a little bit of, not too much.
re: ns1
I have never understood the appeal of Kobe in steak form.
The heavy marbling of Kobe best lends itself to be enjoyed in small quantities (i.e. sliced thinly in shabu shabu as you mentioned above).
It's sort of like I wouldn't want a Big Gulp serving size of a nice 15 year old McCallen -- best enjoyed in small quanities, neat.
re: exilekiss
Having tried the real stuff before from Japan, Mrs. J.L. thought the 8 oz. Japanese steak at CUT was a 7 out of 10 (she said the starting material was a 9/10, but the error from the kitchen made it a 7/10). Since we were dining with our business colleagues (and also on an expense acct.), we decided to be gracious and not make a scene or a fuss about the overdone steak.
Mind you... If it was on our dime, that steak was most likely going back to the kitchen.
Actually, even before going to CUT, we fully planned on only eating a bit of that Saga Prefecture steak at the restaurant... The rest (about 5 oz. out of our 8 oz. steak) went home with us. We saved the gristle to grease our wok at home tonight, and made some killer steak-fried rice!!!
Sounds like my experience. Definitely an expense account restaurant.
I'm a little baffled by this trend of cranking classic 70's rock at restaurants - first encountered it at Babbo in NYC - now it's widespread. Problem is that if I'm not a fan of music it's annoying, and if I like it I want to listen and not talk to my dining companions!
Appreciate your comments since I'm trying to decide on a restaurant for a special occasion. I'm wondering how it compares to Craft both food and experience-wise. I've looked at both menus. Cut strikes me as a bit more traditional than Craft. Opinions out there? (I've also heard good things about Mastro's, but for now am interested specifically in Cut vs. Craft.)
Thanks for the review. I was planning on going since I love a GOOD steak. Not one that is overdone and over priced.Why didn't you send the steaks back and tell them to do them correctly? Why should you pay for something you didn't order? These high end steak houses are too full of themselves. I'll pass. I'm going to hit up Costco for a couple of their prime rib eyes. Heat up the grill, about 4 min per side for perfect, open a bottle of cab and give my dog Baron the leftovers. He's a real chowhound!
I do love Cut, but have had my steak slightly overcooked a couple of times. I now order it "quite rare", which is not a scientific term, it's just an inflection by which I am hoping to communicate something. I actually think they cook their steaks a little more well than most other serious steakhouses, which is odd. My favorite by far is the 35 day aged Nebraska NY. (I agree with above kobe comments.) Love the asparagus I've had there (in two forms) and a Brussels sprouts with bacon dish was outstanding. BTW if want to check out my homage to Cut: http://www.eatdrinkordie.com/blog/pos...
Our experience was similar. No expense account here!. One person in our party sent her steak back TWICE (justifiably) and it still was not right. She ended up waiting - and waiting, dining on the sides. They eventually took it off the tab. That was unfortunate because dining out at a place THAT extravegant was a big deal. Maybe the fact that Tom Cruise. and wife Katy were dining at a nearby table was distracting the staff. Funny, I didn't notice THEIR steaks returning to the kitchen.
I also had a pretty disappointing experience at Cut. I thought their appetizers were much better than the steak. Such a shame that they don't' know how to properly cook steak with such fine pieces of meat. Unfortunately for me, I was not on an expense account. Unless the meal is free, i won't be going back.
We had a very similar experience, though unfortunately on our own dime and not a corporate account:
Won't be returning anytime soon.
I was at CUT a few weeks back and had another great experience there (though not as great as the previous time).
Regarding the temperature of the steaks, we had the wet-aged NY, dry-aged NY, American Wagyu NY, Japanese NY, and Japanese filet, all ordered medium rare. We all thought that the steaks were cooked just right. Maybe CUT cooks the meat longer than typical, but it's never been a problem for us. I have photos of all the cuts in the link below; do they look to be past medium rare?
re: kevin h
BTW kevin h, is Cut your favorite place to eat Kobe in L.A.?
re: la tache burger
Yup. Are there any other places that are recommended?
re: kevin h
Nobu-san used to have some secret (and I suspect illicitly imported) beef from Japan for the "private room" diners at Matsuhisa. This was 2+ years ago. The marbling on that beef was something to behold. One must wonder how the cow escaped a myocardial infarction before the age of 1, given so much fat. That is still the best Japanese beef I've had to date in the U.S.
But nowadays, my vote goes to the crazy good beef at The Hump in Santa Monica (assuming it's available).
re: kevin h
Your server got it right, ours (unfortunately) didn't....
re: J.L.
Gotta say that kevin's pics are pretty great -- yes, they do look like medium-rare.
I agree, whoever did the calculation, it would be more economical to order separate steaks and divide them than to purchase their sampler. But the sampler plate does have a place for the solo diner or someone who wants to compare while his/her companion orders something else.
J.L. -- You seem to be blaming the server for your cooked past requested meat. You did allege that your server may have been spending time elsewhere while your meat sat. Are the plates heated to the point where the meat will keep cooking even more than resting/residual cooking? Do you feel the server rather than the kitchen was at fault?
re: nosh
Clarification: I am uncertain who is to blame, whether it be server or kitchen, but something was amiss.
Again, I chose not to pursue the issue, as was congruent with the spirit of the evening and the occasion. The meal was not on my dime. The business we were discussing (the purpose of going to CUT in the first place) was way more important than a kitchen gaff.
re: dvsndvs
While I've tried Wagyu steak (although never at Cut), I can say that you don't really want rare Wagyu beef -- cold chunks of balled up fat just isn't very appetizing. This is probably my biggest pet peeve with using Wagyu as "steak".
1. The best steakhouses are in NY! Bottomline!
2. Thats the sort of result/disapointment you get when you mix good intention with 'Gimmick'!
3. Who cares if 'D'iddy' was walking around.
4. 8 times out of 10, a restaurant with a so called 'scene' serves less than excellent food.
5. As a chef I know that all kitchens make mistakes and a Med-Rare /Med-Well guffaw happens, if it doesnt happen every night.
6 .Again, the best steakhouses are in NY! And the best ones in NY (Peter Luger,Old homestead,PALM)are less about scene and more about the Cut and Service.
re: CHEFARTIST
1. May be true, but we're on the LOS ANGELES chowboard.
2. Duh.
3. Agree completely... And that's exactly why I reported that Diddy was walking around.
4. Make that 9 times out of 10.
5. As a customer, I'd say that's true too. But if a customer is paying $160 for a lone steak - that place better have a level of service and attention to detail commensurate with its hefty fees.
6. Totally agree about Peter Luger. But again, we're not talkin' NY, are we??
re: Servorg
That was priceless, thanks for the laugh (yes I'm childish)
re: CHEFARTIST
Wolfgang at Beverly hills worth the try serious about steak and service.
I, too, immediately thought, upon reading your post, that your wife should've sent her steak back in principle -- of course I have read through this entire thread and understand your perfectly logical reason not to.
But this leads me to another question, as someone who does not know what goes on inside the kitchen. I'm the kind of person who hates wasting food of any kind, even below-average food, and especially if it's meat. It might be the Chinese in me, trained to scrape every single last grain of rice out of my bowl. But anyway, given my tendency to have these feelings, I would like to ask if anyone knows what actually would have happened to your wife's overdone steak had she sent it back.
What I mean is, would it most likely have been thrown away? Because this is the kind of possibility that makes me tend not to send back food, barring some seriously *inedible* factor. I just really hate wasting food, and it kills me to think that restaurants throw this stuff away. I suppose they might be forced to for health regulations and stuff. Does anybody know for a fact?


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November 28, 2014
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10 years ago this Sunday, most of Haysville's downtown was destroyed by a massive tornado. Since then, with the help of countless people, the town has risin from the rubble. In fact, it has rebounded so well, it's hard to tell a tornado ever hit the heart of Haysville.
Click on the video links to watch Blake Smith's timeline of that horrible day 10 years ago. Jeff Herndon also interviewed Sedgwick County Commissioner Tim Norton, who was Haysville's mayor when the storm hit.
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text: Strict Standards: Redefining already defined constructor for class XML_Parser in /home/sites/www.americanpoems.com/web/store/aom/includes/os.php on line 1188 Strict Standards: Declaration of XML_Parser::raiseError() should be compatible with PEAR::raiseError($message = NULL, $code = NULL, $mode = NULL, $options = NULL, $userinfo = NULL, $error_class = NULL, $skipmsg = false) in /home/sites/www.americanpoems.com/web/store/aom/includes/os.php on line 1604 Strict Standards: Declaration of XML_Unserializer::startHandler() should be compatible with XML_Parser::startHandler($xp, $elem, &$attribs) in /home/sites/www.americanpoems.com/web/store/aom/includes/os.php on line 3503 Strict Standards: Declaration of Cache_Lite_File::get() should be compatible with Cache_Lite::get($id, $group = 'default', $doNotTestCacheValidity = false) in /home/sites/www.americanpoems.com/web/store/aom/includes/cache.php on line 1020 American Poems: Books: Author Craig Marberry (Page 1) Home Apparel Appliances Books DVD Electronics Home & Garden Kindle eBooks Magazines Music Outdoor Living Software Tools & Hardware PC & Video Games Search All Products Apparel Appliances Arts & Crafts Automotive Baby Beauty Books Computers DVD Electronics Gourmet Food Grocery Health Home & Garden Industrial & Science Jewelry Kindle eBooks Kitchen Magazines Miscellaneous Mobile Apps MP3 Downloads Music Musical Instruments Office Products Outdoor Living Pet Supplies Photo & Camera Shoes Software Sporting Goods Tools & Hardware Toys VHS Video On Demand PC & Video Games Watches Wireless Wireless Accessories Advanced Search Sitemap View Cart Checkout Location: Home » Books » Author Craig Marberry Books: Author Craig Marberry Sort by Relevance Bestselling Reviews (High to Low) Price (Low to High) Price (High to Low) Publication Date (Newer to Older) Alphabetical (A-Z) Alphabetical (Z-A) enlarge Crowns: Portraits of Black Women in Church Hats Authors: Michael Cunningham Craig Marberry List Price: $32.50 Buy New: $8.84 as of 11/27/2014 23:56 EST details You Save: $23.66 (73%) In Stock New (55) Used (107) Collectible (6) from $0.25 Publication Date:October 31, 2000 enlarge Cuttin' Up: Wit and Wisdom From Black Barber Shops Author: Craig Marberry List Price: $24.95 Buy New: $15.25 as of 11/27/2014 23:56 EST details You Save: $9.70 (39%) In Stock New (8) Used (41) Collectible (4) from $0.86 Publication Date:May 10, 2005 enlarge Spirit of Harlem: A Portrait of America's Most Exciting Neighborhood Authors: Craig Marberry Michael Cunningham List Price: $27.50 Buy New: $8.95 as of 11/27/2014 23:56 EST details You Save: $18.55 (67%) In Stock New (18) Used (56) Collectible (8) from $0.77 Publication Date:November 18, 2003 enlarge Crowns - Acting Edition Author: adapted from the book by Michael Cunningham and Craig Marberry Regina Taylor List Price: $10.00 Buy New: $7.94 as of 11/27/2014 23:56 EST details You Save: $2.06 (21%) In Stock New (10) Used (14) from $5.00 Publication Date:January 1, 2004 enlarge Crowns: Portraits of Church Ladies in Hats Note Cards in a Magnetic-Closure Box (Potter Style) Authors: C. Cunningham Craig Marberry Buy New: $81.12 as of 11/27/2014 23:56 EST details In Stock New (5) Used (3) from $81.12 Publication Date:September 24, 2002 enlarge The Rh Bible Commentary for 1, 2, 3, John and Revelation (Randall House Bible Commentary) Authors: Thomas Marberry Gwyn Pugh Craig Shaw List Price: $34.99 Buy New: $23.28 as of 11/27/2014 23:56 EST details You Save: $11.71 (33%) In Stock New (19) Used (11) from $23.28 Publication Date:July 6, 2010 enlarge Cuttin' Up: Wit and Wisdom From Black Barber Shops by Marberry, Craig (2005) Hardcover Author: Craig Marberry Buy New: $82.32 as of 11/27/2014 23:56 EST details In Stock New (1) Used (1) from $65.86 Publication Date:1111 enlarge Crowns: Portraits of Black Women in Church Hats by Michael Cunningham, Craig Marberry (2000) Hardcover Author: Craig Marberry Michael Cunningham Buy New: $48.04 as of 11/27/2014 23:56 EST details In Stock New (1) Used (1) from $38.44 Publication Date:1011 CERTAIN CONTENT THAT APPEARS ON THIS SITE COMES FROM AMAZON SERVICES LLC. 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Brought to you by American Poems Categories •Apparel •Appliances •Arts & Crafts •Automotive •Baby •Beauty •Books •Computers •DVD •Electronics •Gourmet Food •Grocery •Health •Home & Garden •Industrial & Science •Jewelry •Kindle eBooks •Kitchen •Magazines •Miscellaneous •Mobile Apps •MP3 Downloads •Music •Musical Instruments •Office Products •Outdoor Living •Pet Supplies •Photo & Camera •Shoes •Software •Sporting Goods •Tools & Hardware •Toys •VHS •Video On Demand •PC & Video Games •Watches •Wireless •Wireless Accessories Subcategories •Arts & Photography •Biographies & Memoirs •Business & Money •Calendars •Children's Books •Christian Books & Bibles •Comics & Graphic Novels •Computers & Technology •Cookbooks, Food & Wine •Crafts, Hobbies & Home •Education & Teaching •Engineering & Transportation •Gay & Lesbian •Health, Fitness & Dieting •History •Humor & Entertainment •Law •Literature & Fiction •Medical Books •Mystery, Thriller & Suspense •Parenting & Relationships •Politics & Social Sciences •Reference •Religion & Spirituality •Romance •Science & Math •Science Fiction & Fantasy •Self-Help •Sports & Outdoors •Teen & Young Adult •Travel Related Categories •Subjects Books Bestsellers Diary of a Wimpy Kid: The Long Haul MONEY Master the Game: 7 Simple Steps to Financial Freedom 41: A Portrait of My Father Killing Patton: The Strange Death of World War II's Most Audacious General Make It Ahead: A Barefoot Contessa Cookbook Minecraft: The Complete Handbook Collection The Book with No Pictures Revival: A Novel Yes Please The World of Ice & Fire: The Untold History of Westeros and the Game of Thrones (A Song of Ice and Fire)


text: Milady, Would you like me to repost this on the Caid and Dreiburgen list for you? In service to HE Master Malcolm Alberic, Baron of Dreiburgen and the dream Hjalmar called Jarnleggr Guard of Dreiburgen Message: 5 Date: Wed, 01 Aug 2007 16:24:23 -0500 From: "Barbara Lee" Subject: [Elfsea] Needing to hire strong backs/arms for Great Western War Greetings! Due to personal physical restraints, I am in need of hiring 2 strong backs to help with unloading/set-up, break-down/loading, and daily open and close of the shop at Great Western War. War runs from October 2-8 in Bakersfield, CA. I would be covering entry to the War, and would be willing to pay or trade goods as is appropriate. Also, if you are in need of transport and live along my route to war (287 from Fort Worth to Amarillo, and I-40 to Bakersfeild area), I could help with that. Please contact me independently at barb at barbsgarb.com. Thank you, Barbara Santangelo mka Barbara Lee Owner - Barb's Garb --------------------------------- Yahoo! oneSearch: Finally, mobile search that gives answers, not web links. -------------- next part -------------- An HTML attachment was scrubbed... URL: http://lists.ansteorra.org/pipermail/elfsea-ansteorra.org/attachments/20070802/14d23bbc/attachment.html


text:
North American Clinical Trials Network (NACTN) for Treatment of Spinal Cord Injury
|Tracking Information
|First Received Date ICMJE
|September 13, 2005
|Last Updated Date
|July 29, 2013
|Start Date ICMJE
|July 2005
|Estimated Primary Completion Date
|July 2017 (final data collection date for primary outcome measure)
|Current Primary Outcome Measures ICMJE
|American Spinal Injury Association Impairment Scale [ Time Frame: Pre-operative, Post-operative, 2 weeks, Discharge, 3 months, 6 months, 12 months, 36 months and 48 months ] [ Designated as safety issue: Yes ]
A neurological assessment and classification of a spinal cord injury
|Original Primary Outcome Measures ICMJE
|Not Provided
|Change History
|Complete list of historical versions of study NCT00178724 on ClinicalTrials.gov Archive Site
|Current Secondary Outcome Measures ICMJE
|Not Provided
|Original Secondary Outcome Measures ICMJE
|Not Provided
|Current Other Outcome Measures ICMJE
|Not Provided
|Original Other Outcome Measures ICMJE
|Not Provided
|Descriptive Information
|Brief Title ICMJE
|North American Clinical Trials Network (NACTN) for Treatment of Spinal Cord Injury
|Official Title ICMJE
|North American Clinical Trials Network (NACTN) for Treatment of Spinal Cord Injury
|Brief Summary
The NACTN Registry is a network of clinical centers collecting standardized de-identified data from patients presenting with a new traumatic spinal cord injury(SCI). Information will be collected on the natural history of SCI and course of treatment through the first 12 months following the date of injury. Data collected includes imaging information from CT or MRI scans, neurological and general medical outcome and rehabilitation evaluation.
|Detailed Description
The participating centers include:
The Methodist Hospital, Houston; University of Texas Health Science Center, Houston; University of Toronto, Toronto; University of Virginia, Charlottesville; University of Louisville, Louisville; University of Maryland, Baltimore; Walter Reed National Military Medical Center, Washington District of Columbia; Thomas Jefferson University,Philadelphia; University of Miami, Miami
The Biostatistics and Analytical Center is located at:
Houston Methodist Hospital, Houston.
The Data Management Center is located at:
The University of Louisville, Louisville
Preliminary work has been completed on the selection of data elements, data collection protocols, case record form design, and the design of a computer system for clinical data management and data quality control.
In the first phase of the network, data will be collected on the natural history of SCI. Although there is considerable data in the literature about the natural history of SCI, current changes in treatment appear to be modifying the natural history. In particular very early surgery, including decompression of the spinal cord and vertebral stabilization with instrumentation appears, in some cases of SCI, to be improving outcomes.
|Study Type ICMJE
|Study Design ICMJE
|Time Perspective: Prospective
|Target Follow-Up Duration
|Not Provided
|Not Provided
|Sampling Method
|Non-Probability Sample
|Study Population
Admitted to a NACTN hospital
|Condition ICMJE
|Spinal Cord Injury
|Intervention ICMJE
|Not Provided
|Study Group/Cohort (s)
Any male or female 18 years or older admitted to a NACTN hospital with an initial traumatic spinal cord injury (within 2 weeks of injury) and has neurological deficit. The patient has not received medical care for this injury prior to admission except for care at an intermediate hospital.
|Publications *
|Not Provided
* Includes publications given by the data provider as well as publications identified by ClinicalTrials.gov Identifier (NCT Number) in Medline.
|Recruitment Information
|Recruitment Status ICMJE
|Estimated Enrollment ICMJE
|Estimated Completion Date
|July 2019
|Estimated Primary Completion Date
|July 2017 (final data collection date for primary outcome measure)
|Eligibility Criteria ICMJE
Inclusion Criteria:
Exclusion Criteria:
|18 Years and older
|Accepts Healthy Volunteers
|Contacts ICMJE
|Location Countries ICMJE
|United States, Canada
|Administrative Information
|NCT Number ICMJE
|Other Study ID Numbers ICMJE
|Has Data Monitoring Committee
|Responsible Party
|Robert G. Grossman, MD, The Methodist Hospital System
|Study Sponsor ICMJE
|Robert G. Grossman, MD
|Collaborators ICMJE
|Investigators ICMJE
|Information Provided By
|The Methodist Hospital System
|Verification Date
|July 2013
ICMJE Data element required by the International Committee of Medical Journal Editors and the World Health Organization ICTRP


text:
A fantastic opportunity has arisen for an MIS Consultant with experience of supporting SIMS to join a friendly team of IT professionals who provide a comprehensive range of IT services to Nottingham City Schools.
This is an extremely busy yet rewarding role that will require the successful candidate to provide 2nd Line telephone support, visit schools to provide onsite consultancy and deliver classroom based training in the use and development of SIMS software.
This job advert can be viewed at https://www.eastmidlandsjobs.org.uk/...CS_144_/115260
Additional duties and responsibilities of the role include:
- Able to support Microsoft Office 2007/2010 products
- Provide support for the core SIMS suite including SIMS .net reporting
- Provide support for bespoke applications and 3rd party applications used by Nottingham City Schools
- Produce support documentation for colleagues and customers
- Ability to update the extranet information with guidance and support information for customers
- Provide support for 1st Line colleagues in their use of SIMS.net
- Provide support for schools with statutory data returns
- Ability to use Service Desk software to log, update, resolve and record time for charging purposes
- Assist in the management of School MIS upgrades
- Liaise with 3rd parties re the resolution of MIS queries
You will be able to demonstrate strong communication skills both verbally and in writing, be self-motivated and contribute effectively as part of a team. Applicants will need full driving license and have use of a car for business purposes.
The successful candidate will be required to undertake an enhanced DBS check
Informal enquiries please contact Tony Roman 0115 9157542
To apply for this post please download all supporting documents for completion. When you have completed your application form and the Equality & Diversity monitoring form (plus any other relevant forms) please email to email@example.com.
If you have any problems downloading the supporting documents please contact Recruitment Shared Services 0115 8763555.
Please note this vacancy closes at 23.59 pm on the closing date unless otherwise stated.


text:
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text:
Don + Jade Wedding
Jade went up to me after wedding and said .. "Jervy, i never thought i can pose like that, thank you for making look beautiful on my wedding." My advice was plain and simple. .. If you feel beautiful inside …
Ramil + Carina Wedding
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Christian + Joanne Wedding
My apprentice once asked me if i still get nervous when i cover a wedding. My answer is – YES. .. Specially during the bridal march. It's the most important highlight of the event; there's no take 2, and you …
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Guia & Sol 40th Wedding Anniversary