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Cookbook of the Month March 2013 EVERY GRAIN OF RICE: General discussion thread
- greedygirl Feb 28, 2013 01:30 PM
Good evening my little mad March hares - pinch, punch the first of the month is nearly upon, us so it's time to begin cooking from EVERY GRAIN OF RICE by Fuchsia Dunlop.
The reporting threads are here:
Cold dishes, Tofu, Meat, Chicken and Eggs, Fish and Seafood
Beans and peas, Leafy Greens, Garlic and Chives, Aubergines, Peppers and Squashes, Root Vegetables, Mushrooms
Soups, Rice, Noodles, Dumplings, Stocks, Preserves and Other Essentials
In addition, there is already a lively discussion in the announcement thread, which can be found here:
Some folks have already reported on some dishes in a pre-COTM thread, which is here:
You know the drill - let's get cooking!
Here's some online recipes:
Pock-marked old woman's tofu recipe.
Here are four from the "Telegraph": Smacked cucumber in garlicky sauce, Sichuanese green soy bean salad, Gong bao chicken with peanuts, Blanched choy sum with sizzling oil
Here's Chef Chen Dailu's Spicy Sesame Noodles:
Scroll down past the interview and you'll find links to three recipes on Epicurious: Red-Braised Pork, Braised Trout in Chilli Bean Sauce, Sichuanese Wontons in Chilli Oil Sauce
From Serious Eats:)
wice-Cooked Swiss Chard (Hui Gua Niu Pi Cai
Cold Chicken with a Spicy Sichuanese Sauce (Liang Ban Ji)
Zhajiang Noodles (Zha Jiang Mian)
Chili Oil
Here's a link to their notes, photos and recipes:
re: greedygirl
Thank you so much, GG, for this compilation of recipe links. I can't buy the book at the moment, because we're saving for a holiday (walked past the cookbook shop yesterday without even looking at the window! I really do astonish myself, haha) so I'll be keen to try these recipes.
Meanwhile, although my local library doesn't even have EGOR on order yet (I will fill in the request form, but experience suggests it will take a long time for them to order & stock it) they DO have Fuchsia Dunlop's memoir "Shark Fin and Sichuan Pepper" which is so marvellously well-written, entertaining and utterly absorbing. One of the best food memoirs I've read in ages. Highly recommended if you haven't read it already (and yes, there are some recipes!)
re: greedygirl
I'm very excited to get started now that March has arrived. Does anyone know if the page numbers of the recently released North American version are different than the UK version. I know with Jerusalem there was some variance.
re: delys77
I just received a US edition to give as a gift so was able to compare to my UK version. The page numbers are indeed the same, at least with what I flipped through.
re: Allegra_K
That's good to know, thanks very much Allegra.
re: Allegra_K
Allegra, would you be able to comment on the differences between the US and UK version of the book?
I have the US version of LOP & RC, but the UK version of EGOR, which I got right after it came out in the UK because it wasn't available in the U.S. Is there anything to be gained by my acquiring the US version of EGOR?
I'm comfortable with my UK version in the sense that I know groundnut oil is peanut oil, and aubergines are eggplants, etc., but I was wondering if the US version had any specific-to-the-US recommendations for stocking the pantry (ie., different brand names) or anything like that.
re: The Dairy Queen
Okay, so looking at the books side-by-side I can tell you that there is no noticeable difference between them, other than what you already mentioned. The weights in the US version are given in both metric and imperial. The paper is the same matte finish, the photos (including the ones of the ingredients) are identical, and she seems to list no brand preference in either book.
Really, if you are comfortable with imperial and a few choice word swappings, then either of them would be a good addition. I would give a slight edge to the UK edition merely because it doesn't have a dust jacket,and I always somehow manage to rip and ruin them, hah!
re: Allegra_K
Thank you for this! I think I shall be happy to stick with my UK version and not worry that I am missing out on something.
Here's a fun piece on shopping w/FD in NYC Chinatown. Be sure to click on the slide show.
re: Caitlin McGrath
Well that was serendipitous, her shopping spree article on the eve of our COTM. That *was* fun, and I feel I am in good shape ingredient-wise for the dishes I wish to cook this month.
But no dried chicken and no hair-like moss for me!
re: blue room
Dried oysters and hair moss are must haves for chinese new year dinners. They are often cook together. Dried oysters = good business, and hair moss = makes lots of money. Both delicious. Though I don't think there are any recipes for hair moss in EGOR?
re: lilham
No, I just saw the hair moss in the slide show about the shopping trip. Interesting info here:
Explains why it's associated with money, and even a health warning!
re: blue room
Did you see the health effect section? I think you aren't missing anything for not cooking it :)
A research team from the biochemistry department of the Chinese University of Hong Kong said that international research has shown that Fat choy, besides having no nutritional value, has also been found to contain Beta-methylamino L-alanine (BMAA), a toxic amino acid that could affect the normal functions of nerve cells. Professor Chan King-ming of the team told the media that eating Fat choy could lead to degenerative diseases such as Alzheimer's, Parkinson's, and dementia.
re: lilham
That's why I didn't run out to buy a package. Plus, I can't stand looking at the photo in the Serious Eats slide show... As far as I know there are no recipes with hair moss in EGOR.
re: Caitlin McGrath
Caitlin that's awesome. Thanks for sharing!
Apparently I am in my own little world these days because I missed both the nomination and voting threads for March. When EGOR was selected I immediately ordered it from my library. Imagine my frustration when I got the book home today and realized it was a different EGOR (by Ellyn Blonder). Oy!
So now I feel compelled to buy it, but here's my question for the group: If I am only going to own one Fuchia Dunlop book, (I presently own none), is this the one to get? Discuss....
re: dkennedy
I'm the absolutely Last person in the world who should answer your question beacuse I love all three that I own; Land of Plenty, Revolutionary Chinese Cooking, and Every Grain of Rice. Each is a little different from the others and each has it's own focus. EGOR is more or less what Chinese home cooks would make in the privacy of his or her own kitchen and is vegetable based although there are meat, poultry, and seafood recipes . LOP introduced us to Szchuanese cooking... very spicy with that Ma La element from the Szechuan peppercorns. . RCC is Huanese which is based on bold, spicy flavors. Perhaps a quick read from the correct library copies is in order for you, plus our Dunlop archived threads.
re: dkennedy
Yeah, hate to tell you this, DK, but you need all three. For the record, I resisted purchasing Revolutionary Chinese Cookbook the longest. But I did cave in the end. Each book contains home-style dishes as well as more company-worthy recipes.
re: Allegra_K
Yep, you need all three. Plus her memoir. HA! I haven't actually cooked from her memoir, so I guess I shouldn't recommend it on that basis, but the first 2/3'rds or so is a great read. (Last third gets a little tedious). You can check her memoir out from the library.
The reference sections of all 3 of her (non-memoir) books are very helpful and the recipes from LOP and RC are fabulous (I haven't cooked anything from EGOR yet, so I cannot comment). EGOR does appear to be have some duplication of recipes from the other books, smacked cucumber, gong bao chicken, dan dan noodles, mapo tofu, etc. but I think (and I'm not completely sure) that the recipes in EGOR are slightly different. EGOR seems more vegetarian focused to me, but I could just be making that up.
Not only do I have all three, I'm wondering if I need both the US and the UK versions of all three! I hate to miss out on anything... Long story, but my (U.S.-version) copies of RC & LOP are badly water-damaged. If I replace them (and I use them enough that I could easily justify doing so), I was thinking I would replace them with UK versions. But, then I'd keep them all!
re: The Dairy Queen
Haha, of course, how could I forget the memoir?!
Funny that you mention it, I was just telling someone the same thing; it's very humourous, charming, and engaging for most of it, and then really becomes a chore to finish.
re: The Dairy Queen
On the subject of duplication of recipes in EGOR vs. LOP & RC, on page 9 she says: "I've included some simplified versions of classic recipes from my previous books, and a few unmissable favorites in their original forms."
re: dkennedy
Oh dear, I warned against that "same title" problem right here in these pages! http://chowhound.chow.com/topics/8912...
Oh well. Does the "wrong" book look any good?
I see that some of the recipes from Land of Plenty are repeated in EGOR -- does anyone know if it's a big percentage?
re: blue room
I don't think it's a very big percentage, BR. In fact, some may come close to those in LOP but with changes. Of all the recipes from EGOR that I've made... about 25 with many repeats, not one was a duplicate from LOP.
re: Gio
When you say, "not one was a duplicate", do you mean the recipes aren't identical to the ones that appeared in her previous books or do you mean the recipes were for entirely different dishes? Just off the top of my head (and as I mentioned above, sorry to repeat myself) I know there is some overlap in the dishes, smacked cukes, mapo tofu, dan dan noodles, gong bao chicken, etc., but I know that in some cases the recipes are slightly different (or different variations) and others I haven't had a chance to compare.
Funnily enough, I noticed that on Eat Your Books new cookbook roundup for February, they refer to EGOR as a "Compendium of old and new Dunlop recipes - nicely packaged and illustrated. "
re: The Dairy Queen
There are many recipes with similar names in LOP and EGOR. But there are slight differences between them. Think of the EGOR recipe as a variation from the LOP ones. All three books have a ma po tofu recipe but all three are very different from each other.
re: dkennedy
I was going to say, though, that of LOP and RC, I think I have a slight preference for LOP, but I think that's because I have a preference for Sichuan cuisine, not necessarily because the book or the recipes are necessarily any better. One thing I will say about her first two books vs. EGOR is that they do seem to have a lot more history about the recipes and their place in the culture. I loved just reading through the headnotes in RC and LOP... I don't feel compelled to snuggle up with EGOR in the same way.
EGOR seems to be more for day to day cooking. The recipes just seem a little less involved to me... She talks about "magic ingredients" that pack a lot of flavor, much in the same way an Italian author might recommend using the very best parm cheese or prosciutto to add flavor or in the way Medrich used ingredients in Pure Dessert. Maybe you don't need to have a zillion ingredients in a dish if you have one exceptionally tasty one...
re: dkennedy
I like LOP the best (by a slim margin). It's Dunlop's speciality since she studied in Chengdu and haunted many restaurants. It also has the best index with both Chinese and English so you can look up the dish both ways. I find both the RCC and EGOR indexes to be highly frustrating.
As for ease and convenience for making daily meals. They are all about the same. As long as you have the ingredients, the meals come together quickly.
re: beetlebug
Thanks for all the input. It is as I feared, I need them all. Not sure if I am going to buy them. Will have to hit Barnes and Noble this weekend to page through them. I don't do a lot of Asian cooking, I am not sure why. I do stir fry quite a bit. And I already own more than a reasonable amount of Chinese Cookbooks, though none that focus on a particular region.
I have resisted buying most of the other Asian inspired COTM but since this is the third one of Fuscia Dunlop's to get such rave reviews, I really feel like I am missing out. What to do?
re: dkennedy
A number of the recipes are online--maybe try a few of those before taking the plunge?
re: The Dairy Queen
Here's a link to EYB's listing of FD recipes that are available online: http://www.eatyourbooks.com/library/r...
Of course, these don't give you access to the wonderful ingredient and technique glossaries the books have, but it might be a way to at least "test drive" some recipes.
I'll bet a lot more of the recipes are online if you find titles of dishes that sound appealing to you in EYB, then search on them...
re: The Dairy Queen
I am not a big fan of using online recipes. I really like the feel of a book in my hand and reading all the extras - the background, tips, and anecdotes. If I am going to skip this month's selection, it will be because the book doesn't inspire me. If the book makes a good read, setting aside the recipes, it will be enough to sway me into adding it to my collection.
re: dkennedy
Yeah, I feel the same way, actually, and I think it might be particularly true for these books of Dunlop's where the ingredient glossary is so important and the stories (in LOP and RC) are so delightful.
I like to collect online recipes in pepperplate for books I already own. I know it's strange to need both the book and online recipes, but it just helps me plan my meals from the office or wherever I happen to be. And share them with others, including my husband when we're trying to decide what's for dinner or if I need to send him shopping.
Honestly, I am such a fan of Dunlop's books that I would tell you to go ahead and buy EGOR so you can participate this month. Also, it's a little broader than the other two in terms of the regions it covers. If you love it, and I am sure you will, you can gradually acquire the other two if you want to dive in deeper.
During Dunlop month 5 years ago, many people cooked from either LOP or RC, but eventually (even years later) acquired the other.
LOP is still my favorite, but I have the feelingI will be cooking from EGOR more these days due to my need to simplify my life a little.
re: The Dairy Queen
Done. Just bought it on Prime so it will be here by mid week at the latest.
re: dkennedy
My copy just came in the mail and any misgivings I had about adding another book to my collection evaporated as soon as I cracked the spine. I am going to enjoy this one so thanks for encouraging me.
Once I have a chance to read through it I will reread this thread to absorb all the sage advice.
re: dkennedy
No sage this month, but lots of chilli and fermented products of various kinds! So glad you'll be cooking along!
re: The Dairy Queen
Me too!
Has anyone posted a shopping list of key ingredients yet?
I'm excited because mr bc suggested we make the trek to a big Asian supermarket (T&T - http://www.tnt-supermarket.com/en/ind... ) so I need to pull together a shopping list this weekend.
re: Breadcrumbs
I linked to Fuchsia's pantry essentials/shopping list in my post here: http://chowhound.chow.com/topics/8912...
I'd add tofu and wasabi paste to the list (for that avocado and tofu dish!) and tian jin preserved vegetables.
re: The Dairy Queen
That's a great list TDQ thank-you.
I'll paste that list into word and added suggested brand names beside it.
Gio, great idea to take the book w me. I'll definitely do that. In the past I've printed photos from my Google search but this way, I'll be sure to get the right brands. I was excited to see that FD's recommended brand of light soy is on sale at that mkt for $1. I'll pull LoP and RC as well to see if those books have photos this doesn't.
re: Breadcrumbs
When I first got the book, BC, way back in June 2012, I took the book with me to the Asian market. The clerks there were then able to not only see what I wanted when I pointed to a picture but could read the Chinese characters and know exactly. They thought I was brilliant. Hahahaha...
re: Gio
Lately, I've gone to the market, taken photos of the various packages and jars (close-ups of all of the labels, both the front and then the ingredient lists on the back or side), then come home and compare them to what she says in the book. It takes me a couple of rounds to shop, but I haven't found the folks at our local Asian markets in a position to be reliably helpful. I think the staff is mostly Southeast Asian rather than Chinese.
Somewhere we had a discussion about tips for this month (I thought it was here but it seems not).
I'd noticed there were a few recipes calling for cooked chicken so I'm going to purchase a tray of thighs and poach them today then freeze them for use throughout the month.
mr bc just reminded me of something I did during the Grace Young COTM and said I should post about it. Since a number of recipes called for ground, roasted Sichuan pepper, I decided to purchase a pepper grinder just for Sichuan peppercorns (yes I do realize they are not truly peppercorns). I toasted them in small batches - maybe one batch per week then tossed them into my grinder and used them as I needed them. This worked really well and was a great time-saver. Anyone else w some time-saving tips?
re: Breadcrumbs
We do the same with the Szechuan peppercorns, BC. Just enough for a couple of recipes worth. In fact we pre-grind all peppercorns. It is very time saving.
From the Trader Joe's yay & nay thread: Frozen minced fresh garlic, and frozen cubes of fresh basil. The garlic is measured in teaspoons and all one does is pop it out of the little bubble. I used 3 in the sweet and sour fish we made a few days ago. Just like magic!
Haven't used the basil yet but I'm sure it's going to be just as wonderful. No need to defrost first.
Yes, I know it's best to do as I have been doing for the last 100 years and use fresh/fresh... but in my situation now the less I have to prep the better.
re: Breadcrumbs
I found another time-saving idea if anyone is interested. At an Asian grocer yesterday I saw a small canister of toasted sesame seeds. I wasn't sure whether or not any of the dishes I'd be making called for them so I didn't purchase them. I did have an opportunity to taste them though since the friend I was shopping with picked some up. I was pleasantly surprised by their intense sesame flavour.
I know see a few dishes in EGOR have you toast sesame seeds in your hot wok prior to preparing your meal so you can incorporate them or garnish w them later. I know its only a small step but not doing it will save a bit of time and for me, on a weeknight, every minute counts.
re: Breadcrumbs
I buy toasted too. It's just easier.
Also a trick I learnt from a Malaysian Chinese friend is to pre-cut spring onion greens and keep them in the fridge in an airtight container that's lined with paper towels. They stay nice for at least three days. My fridge is tiny and the bunches of spring onions I get are too long so this works a treat.
re: Frizzle
Love that tip Frizzle...I'll be doing that for sure! Thanks!
re: Breadcrumbs
If there was another "tips" discussion, I missed it. So I would love a link to it if anyone remembers where it is.
Fuchsia mentioned freezing meats for an hour or two before you need to slice them to make it easier to get those fine cuts.
I will probably try to do some mise en place in the mornings to make dinner go a little more quickly.
ETA: here's the other time-saving discussion, I think:
To summarize:
Get a rice cooker.
re: Breadcrumbs
A couple of other time saving thoughts:
~Have your leftover rice in the fridge if you're planning stir-fried rice.
~Go through the last chapter in the book "stocks, preserves & other essentials" and prepare batches in advance, the chilli oil, the stock, the roasted peanuts.
re: The Dairy Queen
Great tips TDQ! I hope we can keep them coming!!
I made a big batch of stock today and put it ini ziplocks in 1 cup portions then froze them (flat because freezer space is always at a premium.) I threw a couple of star anise into my pots today and I love the flavour it imparted.
What is the preferred brand of chinkiang vinegar that most of you use?
For ages I have happily been using 'Gold Plum' brand, but find that recently the company changed the packaging shape ever so slightly, and I fear they may have also 'improved' the recipe a bit. The flavours seem a bit muddier than they used to, and not as bright, if that makes any sense. Has anyone else noticed this? Maybe within the last year or so. I've tried purchasing several different bottles from different vendors all with the same result. Currently I am using a different brand that is sightly better, Jinshansi, but it's still not as good as what used to be out there. Also tried another brand, Kong Yen (simply labelled 'Black Vinegar') and wasn't a fan.
Any recommendations?
re: Allegra_K
I bought Koon Chun, from the "Posharp" online store.
(I've never used black vinegar before, ignore me!)
But the store was mentioned (by poster Big Sal, I think) and the brand was mentioned by poster oakjoan, both known to me through Chowhound.
re: blue room
Thanks, I'll keep an eye out for that one!
I was sure I saw a recipe in EGOR that called for pea leaves but now I'm home (w pea leaves in hand) I can't find it! I've checked the index and EYB...nada.
I know there's one in RCC. If anyone comes across this will you pls let me know?
I'm obviously losing it!!
re: Breadcrumbs
Dai Shuang's yellow split pea soup (Dai Shuang pa wan dou tang) ?
re: The Dairy Queen
Thanks for finding this TDQ, it looks great and I may end up making it. That said, somehow I thought the recipe I saw was a stir-fry.
re: Breadcrumbs
AHA! Success! I found the recipe...Baby Pak Choy in Superior Stock on p.176 includes a notation that the cooking method can be used to cook "all kinds of vegetables, including green pak choy, pea shoots, asparagus, Chinese cabbage and fresh mustard greens."
re: Breadcrumbs
I just Love pea shoots. There's a recipe in Land of Plenty that uses them as well, Yibin Kindling Noodles, and it's really good. Also if you have any left over, there's a few recipes in Burma that use the blanched greens, and I suspect many of the applications for various Asian greens in EGOR would do well using pea shoots.
re: Allegra_K
Thanks so much Allegra. This will be the very first time we've enjoyed them and now I've found a local source for them, I sincerely appreciate your pointing me to those books (which I do have...go figure!) ; )
re: Breadcrumbs
Ooh, just found another recipe in EGOR that uses them: Chef Chen Dailu's Spicy Sesame Noodles on p. 282
re: Allegra_K
Oh that's great Allegra, thank-you! I chuckled when I read your post because I'm working my way through the book page by page as I prepare my grocery list. I'm on p. 276!!
re: Allegra_K
You can also just stir-fry either the large or small doumiao (pea shoots) with some garlic and salt.
re: Breadcrumbs
Woohoo! Success.I wish they'd note the recommended variations in EYB, but I suppose that could get complicated...
re: The Dairy Queen
If I remember, I'll add the info in the notes area for the book. Though we won't be able to search the ingredients, at least the info is recorded.
So are these recipes easier than LOP and RC or am I just more confident than I was five years ago? I'm guessing it's a little of both, I mean, it is "simple" home cooking according to the book's title.
re: qianning
Not yet. Won't be able to cook for a few weeks, so I'll probably hold off on opening it.
re: qianning
Nor have I. I don't think I've even seen it in a store.
re: emily
I've used it some, though always a bit nervous about using it for high-heat applications.
The versions I can get locally are a bit on the expensive side. It does go rancid relatively quickly relative to some other oils, so if you have some, you'll want to use it fairly quickly.
I've been meaning to try making some chili oil with it, which sounds like it would be really tasty.
A question to those of you who wok frequently....do you have a special set-up for your woks? Using a burner with a high BTU? Or, like me, do you have ordinary glass/coil stoves?
I'm looking for ways to optimize the wok hei/hay in my stir-frying, and wondering what most of you do to obtain the ultimate in deliciousness.
re: Allegra_K
We use our ordinary gas range and the hot burner that is "down front, right." That's how I first described it to my husband so he'd know which burner to set the wok on. He prefers the wok to any other pan we have. The burner is not one of those with stratospheric BTU amounts, but it seems to be just right for our use.
re: Gio
My stove has an extra hot burner in front, too. During Grace Young month, I actually had a back and forth exchange in one of those threads with GY herself about my extra hot burner and what I was witnessing in terms of what was happening with my ingredients--things were scorching way too fast, etc. She was incredulous but she ended up suggesting that I turn the burner down a notch! So, somehow, depsite the fact that I keep hearing people say that home ranges can't get hot enough to achieve wok hei, for my flat bottomed carbon steel wok, my burner is too hot. I don't really understand this, but my wok doesn't behave "typically" in other respects, either (ie., it doesn't bead in the same way others do.) Kind of Twilight Zone'ish if you ask me.
re: Allegra_K
I'm using a Wolf rangetop with a wok grate. I think it's about 16 or 17K BTUs. For the most part it's fine, but I notice that when I cook beef dishes in particular, the slices appear to almost stew a bit, rather than just sizzle.
re: Gio
Well that's a great tip I completely missed! I suppose it evaporates/encloses enough water in the meat to do the trick. I'll use that idea next time I do beef, even chicken.
My gas stove is a regular Sears Kenmore (with a right front "Power Burner") but on *any* burner I can get my 14" wok hot enough to overcook/burn. I usually do small amounts of chopped food, though -- if I had restaurant or even dinner party amounts it might cool things down enough to impair the results.
re: Gio
Also, I find that the stewing effect comes from a bit of overcrowding the wok. For my 12 inch wok, I've learned that I can only have about 3/4 lbs to just under a lb to have a great sear. A lb or more will cause it to stew. Also, while I do throw the meat into the wok, I try and spread it into an almost single layer.
I also use the one minute stir and then flip and stir fry method.
re: beetlebug
I've learned my lesson with overcrowding and stir-frying. I'm not sure I realized it at the time, but early on with Dunlop's LOP & RC recipes , I often doubled the recipes so we'd have leftovers for lunch, etc.But, my results weren't as good... I'm not sure when I eventually came to understand that it's better to do two batches of stir-fry than do one "double" batch. Unless, I guess,you have a second, humungo wok (which I do not.)
Also, I'm often wanting to throw extra vegetables in. Instead of just tossing them in, I often now stir fry them separately, set them aside, and then mix them in at the end. This prevents not only the over-crowding but, I think, the extra moisture in the vegetables from "steaming" everything...
re: Allegra_K
We have a Capital Culinarian, and it's great.
~ 23k BTU, so while it's not like a restaurant setup, it's fairly close to about as high as you'd want in a residential kitchen (there are some stand-alone wok burners that are ~ 30k), and it's definitely enough to keep things constantly sizzling, even when new ingredients are added.
Compared to other stoves, I like the design of the wok ring a lot - it's large, heavy, and holds the wok higher up.
re: will47
Oh, that's beautiful! One sweet day.....
re: will47
When I have an opportunity to have a new kitchen, I will definitely consider a Capital Culinarian or Bluestar due to all the wok cooking I do now. I passed on the Bluestar a few years ago because I just wasn't fond of the looks, but I wasn't doing much wok cooking then, either.
re: Allegra_K
I'll throw my two cents in to the is spirited discussion.
Years ago when I was renting I had a carbon steel wok with a round bottom that I purchased locally. It was super cheap but worked quite well on my coil stove (with the aid of a ring underneath to hold it). Fast forward a few years and we renovated our kitchen and purchased a glass cooktop since gas wasn't an option.
Of course the round bottomed wok had to go since the ring was likely to scratch up the cooktop. I purchased a flat bottomed wok pan and off I went. Well let me tell you it was not a great success. I found that it didn't get hot enough and often had hot spots, plus since it was stainless everything stuck to it.
My final solution was a Le Creuset wok. It was pricey but I absolutely love it. It is enameled cast iron on the outside and raw cast iron on the inside (like a traditional cast iron pan). The bottom is flat but the inside of the wok is rounded because the case iron at the base is very thick. I usually place it on the large burner and let it heat on high for several minutes (up to 5), it gets cooking hot and the thick cast iron retains the heat very well so that the temperature doesn't drop when I add ingredients.
I have found that so long as I avoid over crowding it does an excellent job. A pricey pan for sure, but cheaper than a higher powered stove of course.
re: Frizzle
Usually have the red one, but either way, I'm pretty sure those things will last pretty much forever.
re: will47
Thank you!
First I have to admit that it's been fun lurking on this part of Chowhound for the past year. I've certainly bought too many cookbooks because of the posts here.
I was wondering if there are any soup recipes in EGOR that I can make the day before and still hold up the next day?
One of the food blogs I read, TheKitchn.com did a review of EGOR today... it's not very long but just thought I'd share: http://www.thekitchn.com/every-grain-...
re: juliejulez
That's a nice review.
Just a question for the crew about portion sizes ... over the last few weeks I have found the portion sizes, especially of proteins, to be a bit smaller than what would be truly convenient for us. We have a family of four, and even though two of us are under 3, there is still often not enough (especially of proteins) to feed everyone comfortably and have leftovers. Yes, I could make more dishes but with two little ones underfoot, and often cooking on weeknights, it is hard for me to make more than two dishes + rice on any given night. I would like to be able to scale some of these recipes up but I'm often unsure how best to do it. Any tips would be appreciated!
re: Westminstress
We're just two here, Westminstress, and most of the time where are no left overs. G usually has much larger portion more than I. Sometimes for one reason or another there's a tiny bit left that I just use later as a component of something else.
My suggestion to you is simply double the recipe of one or two dishes of a multi-dish menu, and for sure, cook more rice. Or just double the recipe of the main protein. In the past I've just used the old X2 and eyeballed the other ratios accordingly. That seems to work for us.
Frankly, I think it's wonderful that your young children are eating this food!
re: Gio
I've found that if I pick and choose the recipes carefully, I can usually accommodate everybody. Plus honestly the baby will eat anything, and there is no rhyme or reason to what my toddler will eat. I'd pull my hair out trying to cater to him so I just make what interests me and hope for the best. This seems to be working out ok, he went through a picky stage but seems to be getting better as he gets older.
re: Westminstress
Her recommendation is # of dishes = # of people plus 1. So, yeah, you'd want to scale them up if you don't want to make more dishes. In most cases, you can just increase the quantity of everything proportionally, but just keep in mind that for dishes that involve stir-frying, you may end up crowding the pan. In those cases, you would want to consider stir-frying components separately, and then assembling them all at the end of cooking, rather than "building" one on top of the other as you would normally be instructed to do.
I agree with Gio - in most cases, you can probably increase the proportions by eyeballing things without too much trouble.
re: Westminstress
I have this problem too Westminstress. I usually double the main, and make a *lot* of rice. Then I make sure that the vegetable is either something incorporated (like the peppers with the black bean chicken) or something that doesn't also need to be stir-fried (like roasting a vegetable or making a salad-y or cold thing). I stand in awe of those who have been making more than one stir-fried thing at a time.
re: LulusMom
Thanks llm, this strategy makes sense to me. Doubling the main is almost like two stir fries (twice the chopping plus cooking in batches) but it's a bit more efficient, and I certainly like the idea of pairing with a no-fuss side.
re: LulusMom
But, when you double the stir fry, do you do two batches? I've had problems in the past doubling stir-fries and ending up simply steaming my food rather than stir=frying it.
Or do you have a secret technique I need to know?
re: The Dairy Queen
I haven't had that problem w this book TDQ. I usually make a judgement call based on the amt of protein. In EGOR many dishes only call for 250g so doubling it in my large wok isn't an issue at all. That said, for larger quantities, I'd do the meat in batches as you say.
re: The Dairy Queen
Occasionally it does steam instead of stir fry (this happened my first time around with lamb with cumin, but it was still delicious), but as BC said, the quantities in this book seem especially small to me (at least so far), and I haven't had a problem with it.
I *wish* had a secret technique!
re: Westminstress
I double the protein usually myself. It would be more proper to make several dishes but...
re: buttertart
exactly. you're only human.
re: LulusMom
BUT don't do what I did last night and triple it in the beef with celery recipe. I upped the other seasonings but it wasn't as sprightly and fun to eat...
I do make a feast once in a while for an occasion, but for casual cooking for 2, a dish, a veg, and rice is about my limit.
re: buttertart
That is about mine too. I'm incredibly impressed when I read about the feasts some people are able to set out. My hat is off to all of you.
re: buttertart
<"...casual cooking for 2, a dish, a veg, and rice is about my limit.">
Mine too these days. For example tonight it's rotisserie chicken, G will make the rice, and stir-fried napa cabbage from Stir-Frying to the Sky's Edge. We've sunk so low. LOL
re: LulusMom
I know. Small blessings...
re: buttertart
So glad to hear I'm not alone in this!
re: Westminstress
My experience so far--and I've tried only a handful of dishes--is that they mostly serve two, unless you're making a feast, with several dishes. While that works out just fine for us, I think you need to double the recipes if you're trying to feed more than two (or want leftovers).
This morning's (April 04, 2013) blog post from Fuchsia Dunlop is titled, "In praise of simplicity". She speaks of creating simple meals from bits and pieces of leftovers from previous meals that she augments with a few savory bits. As she wrote,"a staple grain, some healthy brassica greens, a little protein (the [spicy fermented] tofu), and a strongly-flavoured relish to 'send the rice down' (xia fan 下饭) (in this case the tofu again).
Curiously, this reusing of all-ready cooked food was what I had intended to do tonight and I thought others might be interested as well..
re: smtucker
Thanks for this article. Oddly enough, I found that two of Chang's 'flops' were two of my favourites!
I see the hoisin/tian mian jiang confusion arising once again....
re: Allegra_K
I'm not confused. I thought Dunlop referred to the sweet fermented sauce in the recipe? Why would the author thinks it's hoisin sauce. Given the name, I thought she'd be chinese.
The equivalent would be getting confused about butter and cream if you are an american. They have the same name in Taiwan, afaik. Also a lot of common ingredients have different names depending on which part of the Chinese dispora you are from.
re: lilham
I can't check the book right now, but I believe this stems from some potentially misleading wording used in the glossary in reference to the sweet fermented paste...
re: smtucker
Thanks for the link, SMT. Nice review but I'm surprised T. Susan Chang missed the hoisin vs sweet fermented sauce reference in the glossary (I think it is). It's not hoisin we're supposed to use but the other...
re: smtucker
Thanks, another great link smt, you're on a roll!
Chang writes, "I kind of hoped that every few years, Dunlop would somehow develop a lifetime's mastery of each of the great eight Chinese cuisines and release another regional masterpiece onto the market.", guess I'm not the only one who experienced a let down when FD went for a generalist rather than a focused book....
re: qianning
From what she's said, she's going back to focused books.
re: qianning
re: buttertart
I'm thinking it's Yunnan, but who knows! Her next group trip to China looks like it will include Yunnan, though.
Soy sauce question -- in EGOR, FD recommends using organic tamari instead of the combo of light and dark soy sauce. However, the brand of tamari she uses is not available in the U.S. to my knowledge. I'm just about to use up my bottle of Pearl River Bridge Superior Light Soy Sauce, and I'm wondering whether I should replace it with a good tamari? If so, which brand is good? I do have access to a Japanese market if that helps. Thanks, hounds!
re: Westminstress
I keep San-J brand Tamari Soy Sauce/Wheat Free/Organic in the pantry but use the light and dark soy sauce combination too. I do prefer the combination better than anything however when I want a lighter flavor I use the San-J. I think Kikkoman makes the same kind of tamari as well.
re: Westminstress
Curious where you see that recommendation. In "Basics" on page 10 she says "A good tamari . . . can be used instead of light soy sauce." I took that to mean that instead of combining light and dark soy sauces, you can instead combine tamari and dark soy sauce.
I do keep tamari on hand, San-J brand also, but use it mainly when a gluten-intolerant friend comes to dinner. I can't imagine completely replacing light soy sauce (I like Kimlan brand) with tamari. To me, light soy sauce is less intense, yet has more of a umami flavor than tamari. And I totally agree with Gio that my preference is for a mix of the light and dark.
re: Allegra_K
I agree. Buttertart turned me on to it a couple of years ago and I've never looked back.
re: Westminstress
I think this is the discussion I was thinking of in which FD says tamari can replace the light/dark combo. http://www.fuchsiadunlop.com/chinese-...
But it appears to be based on having access to really good artisinal tamari, not sure San-J would do the job.
I might check out the Japanese store and will look for kimlan soy sauce as well. What brand do you like for dark soy sauce?
re: Westminstress
I've just about finished a bottle of Pearl River Bridge dark soy sauce and bought a bottle of Kimlan dark soy to replace it, but I haven't tried it yet. Another Kimlan product, Super Special Soy Sauce, is great as a dipping sauce. It's so smooth, it's almost drinkable. More expensive than the other types, but well worth it when you want the flavor of the soy sauce to stand on it's own.
re: JoanN
I hope the Kimlan dark soy is just soy, they have a soy paste-ish bottle that has an odd taste. Let us know please...
BTW the name is pronounced Jinlan, it means golden orchid...that super special one is v good, as is their multigrain one.
Since this is a Taiwanese brand, and there's a lot of Japanese influence in Taiwanese food (owing to its having been occupied by the Japanese from 1895 to 1945), the Kimlan is a bit on the Japanese soy sauce side of things.
re: buttertart
Interesting. I remember Sam Fujisaka once saying that Kikomann was the only soy sauce he ever used and I found that surprising. I much preferred Pearl River Bridge to Kikomann and Kimlan to PRB. Never thought that much about origin. It was just a question of flavor preference.
re: buttertart
I wonder if Kim Lan is how they would say it in their Taiwanese/Fujian dialect. It is half way between Kim and Come in Cantonese btw.
re: lilham
I'm not sure, I only know Mandarin.
re: greedygirl
Yes, you're right. There's a photo of the Clearspring brand in the book. I've never seen it on this side; not even by mail order. Will be curious to know if you find Kimlan--and will not be the least surprised if you don't.
re: greedygirl
Well, maybe buttertart knows where to find it here. Perhaps in a Japanese market. I do most of my Asian shopping in Chinese or Korean markets with only a small selection of Japanese products. Perhaps that's why I haven't seen it.
re: greedygirl
Kimlan makes many different soy products....does the label say anything in English? If not can you shoot a picture and post it?
re: greedygirl
The one I just bought looks like this:
But I also saw one in the store that looked like this:
I don't know the difference between them, but I decided to buy the one that specifically said "light." Not sure if that was the right one. GG, does yours look like either of the images above?
re: Westminstress
The two pictures you linked are the same isn't it?
If you look at the Chinese characters on the bottle, the last two characters are light and soy. If your bottle has them, then it is light soy.
re: lilham
There are dark and light ones labeled in Vietnamese as well as in Chinese and English, as the one Westminstress bought is.
The second pic is of the "super special" one that JoanN especially loves.
The one I usually buy is in this photo...
re: buttertart
That's the one I bought Buttertart. I don't think there was a light one, just a low-sodium version.
re: greedygirl
I don't know about the subtleties of Tawainese's soy sauces. 醬油 is what my Taiwanese friend called soy sauce. (That's what it says on buttertart's bottle). I would use it as the all purpose soy sauce, and whenever recipes called for light soy. In Hong Kong, we use 生抽 and 老抽 (light soy and dark soy).
re: greedygirl
It's the basic one used in Taiwan -- tends to be a bit lighter and sweeter than the HK ones, I think because of the Japanese influence on Taiwanese food (due to the Occupation, 1895-1945).
PS chemicalkinetics and others have weighed in on soy sauce preference...
re: greedygirl
Need to see label, but the one I usually buy, shown in gently-used condition, is medium, "all-purpose".
re: buttertart
Buttertart's right. I do love the "super special." But I save that for super special. My regular light Kimlan soy sauce is the one on the left.
I've tried some recipes from EGOR, and love every and each one of them. This is seriously the best Chinese cookbook ever.
So I've decided I want to learn and master Chinese cooking from cooking every recipes in this book.
I started a blog to record my journey: http://cookingeverygrainofrice.wordpr...
re: eileen216
Awesome - Look forward to following your journey!
re: eileen216
That is great, I'll definitely be having a look as I also love this book.


text:
The MPI stuttering treatment is based on the many years of research by UCSB Speech and Hearing Professor Dr. Roger J. Ingham and colleagues. After a lengthy period of basic research and clinical trials the MPI Program emerged and is now being tested in Phase II clinical trials with NIH support. Progress with these trials is such that the program is showing strong signs that it is very effective in achieving sustained and durable fluency with clients who meet a series of assessment criteria.
MPI is short for Modify Phonation Intervals. A phonated interval (PI) is the elapsed time of a voiced unit of speech. Through extensive research and studies, Professor Dr. Roger J. Ingham and colleagues have found that by "modifying" the client's PIs it is possible to achieve durable and natural-sounding fluent speech in most clients who meet selection criteria.
The MPI treatment schedule is divided into four phases. Those phases are Pretreatment, Establishment, Transfer, and Maintenance. Each phase is designed to be managed jointly by the client and the clinician. Once treatment is complete, most clients achieve natural-sounding stutter-free speech.
The MPI program is now offered for adults and adolescents with chronic developmental stuttering at the UCSB Stuttering Treatment Clinic, at San Francisco Speech Solutions and at Power Stuttering Therapy Center.

subset: commoncrawl


text:
TANCA 2014 Rank List in http://www.annauniv.edu/tanca2014/
According to the official website of Tamil Nadu Common Admissions (TANCA) 2014, the Publication of Rank of TANCA 2014 will be made today i.e., 13.08.2014.
All the candidates, who had applied for various Post Graduate programmes admission through TANCA 2014 could view their Rank position from the below given link.
Anna University invited application for Admission to M.E. / M.Tech. / M.Arch. / M.Plan. Degree
Programmes offered in the University Departments / Constituent Colleges, Government,
Government Aided Engineering Colleges, and Self Financing Engineering Colleges in
Tamilnadu for the seats surrendered for admission through single window
(TANCA 2014) counselling.
There were different types of APPLICATION FORM for each category as shown below.
Candidates should submit separate application for each category as given below.
1. GATE Category
a. GATE (Engineering / Technology) category: Candidates who have a valid GATE
2014 score with qualifying marks for assistantship in the appropriate discipline of
Engineering / Technology.
b. GATE Engineering Science (XE) / Life Science (XL) category: Candidates who
have a valid GATE 2014 score with qualifying marks for assistantship in Engineering
Science (XE) and Life Science (XL) papers. Candidates should have also appeared for
TANCET 2014 conducted by Anna University.
2. Non-GATE category: (TANCET 2014 score only) Candidates who have appeared for
3. Sponsored category: (with TANCET 2014 score) Admission only for University
Departments of Anna University, Chennai-25.
Today the Anna University will be publishing the TANCA 2014 Rank list in the below given link and stay tuned to this website for updates.
We wish good luck to you.


text:
This map from the USGS shows the extent of the Marcellus Shale formation that oil and natural gas companies are exploring for drilling.
The Marcellus shale natural gas boom has brought damage to West Virginia country roads along with millions of dollars of investments.
State lawmakers heard both sides of this part of the Marcellus debate Friday, during a hearing in the House of Delegates chamber.
Highway officials say some rural roads have been crushed in the rush to tap this vast natural gas reserve. Drillers must truck in heavy equipment and pipes. The hydraulic fracturing process requires a constant supply of sand, water and chemical slush.
The Department of Transportation has developed a bonding program in response to the strain on roads. But lawmakers also learned that Chesapeake Energy and other companies have take steps on their own to improve road conditions and safety.
©2011 The Associated Press. All rights reserved.


text:
Greetings blog readers. This is my frist attempt at blogging, and although I have been adding stuff to our web site (and unofficially blogging because of it) this medium is new to me, It is an interesting way to keep in touch with customers and let them know what is new. So Now I can send people to the blog. We ill see how this whole thing works.
I picked one of my favorite pictures from last year, and used that in the post. You will probably see this again when I have content to add. This is just a test for now. Thank you for being patient with the new blogger.
How I think blogs work, and what I am going to try and do:
There is a lot of information that I have generated over the years, and I want to start putting some of that back in the blog format. I like the search engine functionality of this, and it makes for a friendly way for people to get information from JPW and for me to reply back and still have many people following the thread.
We have been in business for 30 years now, There is a lot of water under the bridge. still things keep comming up over and over again. I cover a lot of those things in our web site in these three areas.
So for this reason you may find a lot f the same content that you have searched the web site to find. What I realize is I have been blogging all along. But without the use of a search engine, that makes the information harder to find. This way I can simply send customers to the blog if there are some issues that I know are there.
I want to write about river trips that I have taken over the past few years, and what are the most significant things I have learned about boating, and myself.
I want to bring up things like maintenance issues, repair issues, how to fix your wet paco pad for instance.
We get a lot of customers who want boat repairs, when is it a good idea to not take that free boat from your friend.
Why we feel that our boats work better than the competition.
I want to blog on the environmental, industrial, medical, and space products that we make.
I want to show our customer from what ever persuasion, that we have a lot to offer, and this system will give you a chance to reply. so there it is in a nut shell. Lets see where it goes from here.
There may be times when I would like to have a private email conversation, and I hope I can figure out how to do that. You can always contact me by going to the bottom of our web pages my email adress info will always be there.
One more note. In the 90′s I was pretty sharp about the internet. In the 2010′s I am not so sharp, and the mobile devices are harder for me to follow because i always have my computer with me, and can always do work from just about anywhere. So I have not become mobile phone literate as computer literate. I appreciate any feed back that I can get on this subject.
Thanks and I will see you all in the blogesphere.


text:
Ruston, LA
Located just outside the city limits, a few miles to the south, is one of the best places for locals to enjoy a day in nature and unwind from the stresses of their jobs and day-to-day lives. Lake D'Arbonne State Park is 655 acres of pure outdoor bliss. It is a popular place for fishing, camping, and hiking, and has a number of accommodations available if you want to stick around and make a long weekend of it. They have 58 campsites, 16 cabins, and 2 lodges, all for your s'mores roasting pleasure. The pine-hardwood forest is also ideal for bird watching and wildlife sightings.
Peaches are big in the south, and Ruston is no different. For more than 60 years, this town has been home to the annual Squire Creek Country Club Peach Festival. What started in the 1950s as a reaction to the abundance of peach production has since expanded to be a full-blown festival, with food stalls, games, 5-kilometer race, tennis tournaments, live entertainment and, of course, peaches. You can find the whole town out and about during the end of June when the festival is in full swing. Bring a bag and take some home with you for some classic pie.
Of all the things Ruston is most known for, being home to Louisiana Tech University has to be the top billing. The city itself is definitely geared to be a college town. There are a number of shops, chain restaurants, theaters, and other entertainment options, and the University Arboretum is a big draw for locals and tourists alike. Serving a student population of roughly 12,000 people is no small task, but the town of Ruston has achieved a nice healthy balance between college students and the regular population. Because of this it is a thriving town full of energy and diversity.


text:
The umbrella drink is one of the most derided categories of cocktail. People say that they're foofoo, that the garnishes are ridiculous, and that drinks shouldn't be a color not found in nature. Do you know what? They're right. A serious drink shouldn't be any of those things. The thing is, these w ... More >>
Sometimes behind the bar, you have your own personal trends. Take, for example, this week's cocktail. A year or two ago, I got on a streak of making this drink for almost everyone I knew. I sang its praises far and wide. But somehow, it never made it into Chow Bella. Then last week some friends and ... More >>
Beers: Crime and Punishment Brewery: Stone Brewing Co. Style: Chile Beer ABV: 9.6 percent and 12 percent Had you been born into the Vanatau tribe of the South Pacific, your test of manhood would have been to dive headfirst from a 100-foot-tall wooden tower straight toward land, hoping you've measur ... More >>
When it comes to market-fresh cocktails with high-quality ingredients, beverage consultant Kim Haasarud knows her way around the bar. As the woman behind Liquid Architecture, a beverage consultancy, she's helped top restaurants, hotels and spirit brands create one-of-a-kind liquid cuisine. The maste ... More >>
Later this month Chow Bella and Changing Hands are co-presenting a book signing and cocktail event with professional mixologist Kim Haasarud, author of 101 Tropical Drinks and the "101 cocktail" series. On August 22 at Tempe's Changing Hands bookstore, you'll be able to catch Haasurud as she shakes ... More >>
Apparently Willy Wonka & the Chocolate Factory is a documentary -- not a work of fiction -- because London has just played host to an edible "cake hotel." The rug is meringue, the books are cake and a doughnut tower. It looks like pretty much every horizontal surface was covered by diabetes some sor ... More >>
As the brains behind Old Town hotspots Stingray Sushi, Geisha A Go Go, and Jimmy Woo's, Greg Donnally, Bryan Chittenden and Andrew Nam have set a high-energy pace for Scottsdale nightlife, especially when it comes to food and drink for the clubbing crowd. Now they're on track to open another ... More >>
Artists lead us to contemplate mortality
Artists lead us to contemplate mortality
Award-winning play is an understatement
Dropping lewds at Soul Invictus
What's running now
A preview of the 2006-2007 season
Trash talking
Rudy awakening
Tweakers, straight and gay, are obsessed with sex. The result is that pregnancy and HIV-infection rates among meth-heads are increasing at alarming rates
Count Smokula lights up the Trunk Space
Drag diva Barbra Seville and her ab-fab cross-dressing queens vamp the night away at Wink's.
Thunderbirds ups the action in this big-screen version of the '60s TV series.
Cowboy junkies get their fill at fest
What better way to await the end of civilization than with the pupu platter at Drift?
Down II: A Bustle in Your Hedgerow (Elektra)
Tom Hanks discovers himself, and Robert Zemeckis steers a strong course in Cast Away
Aloha Kitchen
2950 South Alma School, Mesa
When it comes to immigration for gay bi-national couples, love does have borders
Six Days, Seven Nights stranded with weak script, mismatched stars


text:
The Munay-Ki are nine rites of initiation that have been handed down from time immemorial through the medicine tradition of the Americas. The modern day custodians of some of these rites are the Q'ero community of the Andes. The Q'ero and many other Native American peoples believe that humanity is now going through a great transition in consciousness. The expected result of that transition is a new kind of human that has been referred to has "homo luminous". The Munay-ki are seeds that can be planted in the human energetic field, which as they grow give rise to this new humanity.
Rite 1: The Healer's Rite. This gift initiates a deep yet gentle current of healing in your luminous energy field. It connects you to a lineage of Earthkeepers from the past who come and assist you in your personal healing. It also launches an energetic process that awakens your ability to bring ease, healing and beauty to others.
Rite 2: The Bands of Power. This karpay installs bands of protection in the Luminous Energy Field (LEF) that surrounds your physical body. They act as filters, so that even "negative" energy is broken down, as we stay open to receive energy which can nourish the field instead of harming it.
Rites 1 and 2 are prerequisites to receiving rites 3 and 4.
Rite 4: The Seers rite. In this process we, in effect, install filaments of light extending from the visual cortex at the back of your head to your third eye and heart chakras. This awakens your ability to perceive the invisible world. Many have found that a few months after receiving the Seers rite, they're able to perceive the world of energy around them.
Rite 5: The Daykeeper rite. The Daykeeper is able to call on the power of these ancient altars to heal and bring balance to the world. This rite is an energetic transmission that connects you this lineage from the past, and balances masculine and feminine energies for both men and women.
In Quechua this is called the Pampamesayoc karpay. It empowers in us the the Divine Feminine, that part of us which has the ability to hold everything, to nurture, to heal, even to give birth. The pampas are the high wide fertile valleys of the Andes. The pampamesayocs are the ones who, drawing their power from the pampas, then hold space. The pampa is a big space. What do they hold within it? Change. They are the ones who keep the births, deaths, maturations, healings. They have the medicine which allows for or holds transition. Which can even hold another in a condition which only goes forward into death.
"ayoc" part of the word means roughly "power of". We are reminded that this is not a weak or passive attitude. Holding the other, holding our own wounded parts, is not an act of resignation or surrender! It is a great power -- and it is a re-balancing of ourselves, our family and friends, community and planet, from the hyper-masculine. As such it may not be easy; it will take the feminine warrior, the warrior of peace, a fierce protecting and fierce love, to make these shifts.
The bodies of human beings are built up of the earth, and as part of the earth, the ecosystem, we partake in the cycles and harmonies that all of Earth's beings live. Sunrise and sunset, winter-spring-summer-fall, or dry season and wet season. Times when life in its outward form is thriving and displaying its splendor; times when it is waning and pulling back into seed form. Birth, maturity, death.
Because of the challenge these transitions ultimately present to us, the pampamesayocs, healers using Earth-based medicine, have been called transition-keepers, or Daykeepers... those who help us to stay in harmony, and return to harmony, with the constant movement that the very fact of em-bodied life implies.
Because the Earth and the body represent the feminine, this pampamesayoc initiation brings to us the enlivenment of our inner feminine, the concrete, rythmic, feeling aspect of our human-ness, whether our bodies are male or female.
This "bigger container" plays a role in both mutuality and awakening. One perspective on awakening is recognizing, identifying with, the witnessing/holding Self.
The Wisdomkeeper rite offers the gifts of the divine masculine. In our western world we are highly rewarded for being able to be solitary, focused, linear, critical thinkers. Up until now this has come through without the guidance of the connectedness and nurturing of the divine feminine, and created a space ripe for greed, abuse of the environment, and the history of war. As our planet heals its feminine and connective side, there will be less and less space for abuse.
In the Andean tradition this is the Altomesayoc karpay. This means those who walk in this lineage have their power from the "alto", mountain spirits, known as "apu-kuna". We recognize that the Andean term refers to working shamans, whose actions involve calling in forces from the unseen dimensions. And in the altomesayoc path, these spirit beings are associated with the high peaks which reach to the heavens.
So the Fifth Rite connects us to the mystical side of the path. As in many traditions around the world, here its understood that the encoding of humans' full potential has come from the heavens. The "upward" energy may be represented by a single Creator/Deity, or as energies "from the stars" (which in every tradition correlate to archetypal forces of Nature), or by visitors from outside our solar system.
altomesayoc. As "wisdom-keepers", these men and women may help us to see more deeply. They may be skilled at divination. When we approach them for help, and tell our story, they may whisper, "Yes, and what does that remind you of? What was its gift?" They help us with a word, a connection, a well-placed question, an old story. So these realms of knowing may be rarefied, but they are not always abstract. They lead us forward into our own higher realms of knowing, and our own higher levels of becoming the ones we can be. Though the processes of healing and transformation go hand-in-hand, this energy may feel to be more on the mystic or transformative side.
When we receive this transmission, we are enlivening, waking up, the inner masculine in each of us... our ability to connect with the divine, to take in and acknowledge the most rarefied cognitions. The truths recorded in every culture's scriptures have come through some human being's higher cognitive powers. We begin to awaken and feed those powers in ourselves. We open to our capacity to distinguish deeper truths and to find their usefulness in our lives.
The Wisdomkeeper is the part of us that seeks his own council, takes his/her place by the eternal fire, is self-referencing and self-regulating. This part of us can bring great focus to our work, and to the world's problems. The Wisdomkeepers have left personal stories in the dust behind them, taking on powerful myths and maps to enlighten and lift others up.
Rite 7: The Earthkeeper rite. This rite connects you to a lineage of archangels that are guardians of our galaxy. The Earthkeepers, who are stewards of all life on the Earth, come under the direct protection of these archangels and can summon their power when they need to in order to bring healing and balance to any situation. The rite of the Earthkeepers helps you learn the ways of the seer, and to dream the world into being.
Rite 9:The Creator Rites. As with the earlier lineage rites, the 9th rite expands your territory of influence and stewardship. The only way to have stewardship for all of creation is to step outside of time and space to become one with the creator, one with spirit.
It also completes the process of planting the seeds to prepare you for your own becoming and links you more completely to your destiny in the times to come, as Homo Sapiens evolve into Homo Luminous. This last rite prepares you to step fully into the larger fabric of the the Munay-Ki as the threads of your life are interwoven with that tapestry.
Join us.
Since February, 2009, close to 350 people in Fairfield have received one or more of these rites; 150 have receive all 9 rites. Jeffrey and Cielle have also offered the rites in Peru and Australia.
Munay-Ki >


text: Sen. Mary Landrieu: Small Business Will Save Money With ObamaCare Print article Send a Tip by Mike Flynn 18 Dec 2013 post a comment On Tuesday, Politico reported that the next ObamaCare "time-bomb" will hit in the middle of next year, when millions of small business owners will face skyrocketing health insurance premiums. The announcements of the higher premiums will come just weeks before the mid-term elections and present a threat to all Democrats who supported ObamaCare. This threat is greater, though, for Sen. Mary Landrieu, who made health care savings for small business a central justification for her support of ObamaCare. During debate on ObamaCare in 2009, Landrieu went to the Senate floor to explain her support of the law. "I am voting for this bill because it achieves the goals I laid out at the beginning of this debate: it drives down costs and expands affordable health care choices for millions of families and small businesses in Louisiana and around the nation," Landrieu said. "Any claim to the contrary, is a pathetic lie meant to derail this bill, a tactic that was all too common during this debate." Unfortunately for Sen. Landrieu, history has shown that the "pathetic lie" is the argument that "if you like your plan, you can keep it." It has also been proven that ObamaCare will increase existing health insurance premiums and likely force small businesses to drop coverage, forcing their employees into the broken exchanges. As Politico reported, "Chris Foley of Abbot Benefits, a Houston-based insurance broker firm, said he expected about 75 percent of his clients to see 'a noticeable increase' in premiums when they renew under the new Obamacare rules." Sen. Landrieu is Chair of the Senate Small Business Committee and is in a unique position to know the impact ObamaCare will have on small businesses. The negative impact has been an open secret. Politico notes, "Insurers have been warning for months that the Affordable Care Act will lead to premium increases for some small businesses — it was part of their pitch to get employers to renew their old coverage early." That "old coverage" will expire next year. In October, just weeks before the midterm elections, small businesses around the country will learn how much their premiums will increase and whether or not they can continue to provide coverage to their employees. Landrieu based her deciding vote on ObamaCare on claims that it would save small businesses money. That isn't turning out to be the case. Fortunately, Louisiana voters will have a choice next November. If they like their Senator, they can keep her.


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Marlins signed Marmol to one-year contract
Published On: Feb 11 2014 04:39:55 PM EST
The Miami Marlins have signed a one-year deal with relief pitcher Carlos Marmol.
Marmol, 31, split the 2013 season between the Cubs and Dodgers organizations.
He had a 2-4 record with a 4.41 ERA in 52 appearances.
Marmol was an All-Star in 2008.
To make room on their roster, the Marlins designated pitcher Chris Hatcher for assignment.
The views expressed are not those of this company or its affiliated companies. Please note by clicking on "Post" you acknowledge that you have read the Terms Of Service and the comment you are posting is in compliance with such terms.blog comments powered by Disqus


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Franco mans the mic at his Comedy Central roast in Culver City, Calif. Plus: Pink & Willow, Simon Cowell & Lauren Silverman, Bradley Cooper and more
Credit: Splash News Online
Published: Monday Aug 26, 2013 | 07:00 PM EDT
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It's a T-shirt and jeans kind of Friday for Will Smith and wife Jada, who keep in step leaving their New York City hotel.
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Gaza: Accelerating Recovery
The ceasefire reached at the end of August 2014 in Gaza provided international organizations the breathing space they needed to draw-up plans for recovery and reconstruction.The latest conflict has been... Show More +
Civil Society Organizations poised to become key partners for development in Yemen
The conference's main events took place over the second and third days when the participants broke off into five thematic working groups. In these, government and CSO representatives discussed specific... Show More +
Most Brazilian Soccer Players Earn Less Than $650 per Month
Unemployed and impoverishedPlayers also have more difficulties in exercising their labor rights. One of those rights is unemployment insurance, which is essential for sports activity: approximately 80%... Show More +
Beyond the soccer fields, racism is the enemy of millions of Latin Americans
Excluded from economic growthThe lack of information on these Latin Americans is just the tip of the iceberg of the issue. But it is enough to know that Afro-descendants have not benefited from the region's... Show More +
Women in Jordan – Limited Economic Participation and Continued Inequality
Jordan shows remarkable gender equality in health and education. Although women's life expectancy, literacy, and women's enrollment in all levels of education have improved dramatically, however, these... Show More +
Syrian Crisis: The Art of Resilience
Raghad Mardini, a Syrian engineer and designer displaced to Lebanon by the war, decided to renovate the ruin of an old horse stables to provide an artists' workplace and retreat in Lebanon—what she describes... Show More +
How to Reduce Poverty: A New Lesson from Brazil for the World?
If there is one thing Brazil does well, it is globalization. It made soccer and its soap operas global phenomena, transforming Brazil into a global brand. Now it's time for the country's poverty... Show More +
The World Bank and the Impact of the Syrian Crisis
Lebanon is suffering economic losses as a side-effect of the Syrian crisis, with government revenues expected to fall dramatically because of interrupted trade and the loss of business and consumer confidence. ... Show More +
A New Role for Civil Society in Yemen
Yemen has witnessed an increase of Civil Society Organizations (CSOs) in recent years, their rapid growth reflected in their numbers – there are now more than 8,300 registered CSOs in the country,... Show More +
Bringing Global Knowledge to a Local Audience: A Partnership for Capacity Building in the Arab World
In 2012, the IMF –Middle East Center for Economics and Finance (CEF), located in Kuwait, and the World Bank Group (WB) joined forces to launch an integrated curriculum of training workshops and seminars.... Show More +
Panjshir's New Hospital Gives Hope and Critical Help
Dr. Jamshid Murid, specialist physician at Rukha Hospital, agrees. Just one year ago, many critical patients had to travel long distances for emergency treatment, and some didn't survive. "Now, we have... Show More +
Beyond Bricks and Mortar: Building More Inclusive Cities to Lift the Urban Poor
With 5 million people moving to cities every month, urban poverty is an increasingly complex problem for policy makers around the world. At the World Bank Group, urban experts are looking at innovative... Show More +
Affordable Housing Brings Hope for Low Income Egyptians
Hamada Mohamed, a taxi driver, is married with a 3 -year-old boy, and expecting a new baby in the coming months.Like 75 percent of young families he has not been able to afford a house and has had to rent.... Show More +
From Transparent Budgets to Shared Prosperity
On October 9, 2013, the World Bank released a seminal report, Inclusion Matters: The Foundation for Shared Prosperity. The issue of social inclusion is central to the organization's efforts to achieve... Show More +
Putting the Citizen at the Heart of 'Hakama'
As Lao Tse, an ancient Chinese philosopher warned, if one does not change direction one might end up where one is heading. The Middle East and North Africa (MENA) region has begun the difficult process... Show More +
In Lahore, Improving Livelihoods and Preserving Heritage Go Hand in Hand
Social mobilization key to successThis participation is illustrated by his son Nadeem, an activist within the Walled City who works with social mobilization teams. These teams are fundamental to the success... Show More +
Sri Lanka: Economic Empowerment of Rural Women
Kusuma is a 45-year-old widow living with her children in a border village called Pandukabayapura in the Anuradhapura district. There she runs a textile shop with her daughter. She joined the... Show More +
Inclusion Matters
For the first time, a major World Bank report addresses the exclusion faced not only by women and ethnic minorities, but also talks of the exclusion of other groups, such as migrants and homosexuals, and... Show More +
Rural Hospital Saves Lives in Northern Afghanistan
Emergency services save livesAnother new mother, Tahera, 20, fears she or her baby, Asma, would have died if their family had not rushed them to the hospital, or instead made a longer trek to the capital.... Show More +
Village Clinic in Northern Afghanistan Provides Frontline Health Care
ULGATO VILLAGE, Balkh Province – In this tiny Afghan village, people seeking medical help find it behind a delicate lace curtain decorated with peacocks. Draped over the door of a traditional dome-roofed,... Show More +


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Klaus Kleinfeld,
Kenneth Wisnoski,
Kevin McKnight,
Mike Barriere,
Kevin Anton,
Otto Hiris
CHICAGO Alcoa Inc. has promoted several executives as it focuses on growth, managing production cuts and sustainability.
Kenneth Wisnoski, president of global primary products, growth, bauxite and Africa, has been named president of Alcoas new international project development and asset management group effective immediately, the company said Aug. 26.
The newly created group is composed of three units: engineering and construction, headed by Otto Hiris, vice president of engineering and construction; asset planning and management, led by Mark Stiffler, who becomes vice president of asset planning and management after serving as director; and international project development, led by Wisnoski.
"The new project development and asset management group will play an important role in Alcoas growth, developing and constructing new projects and managing the disposition and remediation of curtailed assets," chairman and chief executive officer Klaus Kleinfeld said in a statement.
Wisnoski will continue to oversee the companys joint venture project with Saudi Arabian Mining Co. (Maaden), the company said.
Also changing positions is Mike Barriere, formerly the companys vice president of human resources, who has been promoted to executive vice president of human resources and environment, health and safety effective immediately, Alcoa said. Barriere will report to Kleinfeld, the company said.
Kevin McKnight, director of environment, health and safety, and sustainability, will become chief sustainability officer and vice president of environment, health and safety, reporting to Barriere effective Sept. 1, Alcoa said.
McKnight replaces Kevin Anton, who plans to retire at the end of 2013 after more than 15 years with Alcoa and 30 years in the metals and mining sector, the company said. Anton joined Alcoa in 1998 and has been chief sustainability officer since 2010, the company added.
Alcoa plans to permanently shut a 40,000-tonne-per-year potline at its Massena East plant in Massena, N.Y., and temporarily curtail 124,000 tonnes of annual capacity at its smelters in Brazil in response to lower aluminum prices and premiums (amm.com, Aug. 14). It also plans to permanently close two older potlines at its Baie-Comeau smelter in Quebec and postpone construction of a new potline by three years (amm.com, May 16).
The Pittsburgh aluminum producer aims to cut up to 460,000 tonnes of smelter capacity over the next year in response to low aluminum tags (amm.com, May 1).
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Happy Thanksgiving! The galleries and shop are closed Thursday, November 27 and will reopen on Friday.
ArchiveNew Media Art News from Elsewhere
210 Items
Art News from Elsewhere
Copyright Is Over?
Via billboard.com
Jul 17
Citing examples from supercuts like Christian Marclay's The Clock to sound-sampler Girl Talk to appropriation artist Richard Prince, UbuWeb founder Kenneth Goldsmith presents a case for the creative options possible when disregarding copyright law.
Art News from Elsewhere
Prix Net Art
Via rhizome.org
Jul 16
Noting that "internet art remains less recognized, less supported," Rhizome and Beijing's TASML and CAT/CCIA announce the Prix Net Art, a "no-strings attached" prize that'll give $10,000 to artists "making outstanding work on the internet."
Art News from Elsewhere
Low-Fi Love
Via killscreendaily.com
Jul 16
The International Teletext Art Festival, opening next month in Berlin, pays homage to the low-fi format that preceded the Internet. Artist Dan Farrimond notes the simplicity of teletext: "There isn't that unconscious pressure to make things realistic."
Art News from Elsewhere
Digital Obscurity
Via rhizome.org
Jul 5
Inspired by Cory Arcangel's excavation of the homemade videogame Bomb Iraq—which he exhibited as a readymade at Pace Wildenstein in 2005—Rhizome's Dragan Espenschied encourages an exploration of digital archaeology, noting the value of "digital obscurity."
Art News from Elsewhere
Beyond Pong
Via theguardian.com
Jun 19
"It's not a show that just looks at contemporary art, but film, music, video games and design, the way they relate to each other, and sometimes merge into one," says Conrad Bodman, curator of the Barbican's new exhibition, Digital Revolution.
Art News from Elsewhere
Via nytimes.com
Jun 18
In an effort to increase engagement, cultural institutions are looking for innovative ways to capture social media audiences. One success story: the Met is giving influential Instagram users special access to an empty museum to hashtag exclusive photos.
Art News from Elsewhere
MöMA Collects
Via moma.org
Jun 11
Björk's Biophilia, the first downloadable app to enter MoMA's collection, "innovated the way people experience music by letting them participate in performing and making the music and visuals, rather than just listening passively," writes curator Paola Antonelli.
Art News from Elsewhere
Trolls Fight Back
Via cnet.com
Jun 5
Opposing proposed net neutrality rules, comedian John Oliver rallied Internet trolls to visit the FCC website and "focus your indiscriminate rage in a useful direction." The resulting public outcry flooded the agency's comment system, temporarily disabling it.
Art News from Elsewhere
Beyond the Pane
Via independent.co.uk
Jun 4
The Google Glass Augmented Reality Project aims to change the way the world views art. Early testing garnered positive reviews from people who put on the eyewear, took a picture of the work, and let Glass harvest visual and audio information about the piece.


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Elizabeth Olsen FREAKS OUT In 'Martha Marcy May Marlene' Trailer
Wednesday, May 4 by Wookie Johnson
She does a flawless Mischa Barton.
Gif Recap: 'Raising Hope' – Everybody Flirts… Sometimes
Wednesday, May 4 by Jame Gumb
Looking sexy while drinking from a hose is hard work.
Presented Without Comment: There's Going To Be A 'Glee' Concert Film
Wednesday, May 4 by Joseph Gibson
It's "Glee." You know whether or not this concerns you.
Sam Claflin To Be The Prince To Kristen Stewart's Twitchy Snow White
Wednesday, May 4 by Penn Collins
Don't call him Prince Charming, though. It's "Charmant" in this film. Why? None of your damn business, that's why.
Danny Boyle In A 'Trance', Says Funny Headline Writer
Wednesday, May 4 by Joseph Gibson
Get it??
Brad Pitt's Kids Need A Good Belting In 'Tree Of Life' Clip
Wednesday, May 4 by Wookie Johnson
Look at them running around all carefree. Who do they think they are? Children??
Alison Brie Taking It All Off For 'Community' Season Finale
Wednesday, May 4 by Fred Topel
Her restrictive western attire demands it.
Keira Knightley
Wednesday, May 4 by Screen Junkies
World-renowned pirate expert Keira Knightley is more than just a pretty face.
Casting Round-Up: Akerman, Ziering, 50 Cent, Bruce Willis
Wednesday, May 4 by Joseph Gibson
Carbonite Buildings Are All The Rage
Wednesday, May 4 by Col. Longshanks
I know it's fake, but it's fun to imagine it's not.
'The Raven' No Longer Called 'The Raven'
Wednesday, May 4 by Joseph Gibson
Quoth The Untitled Raven Project, nevermore.
Review: That's What I Am
Wednesday, May 4 by Fred Topel
Wow, WWE Films went really highbrow with their latest movie.
Clive Owen Will Spend Our Pensions In Economic Downturn Film, 'Cities'
Wednesday, May 4 by Wookie Johnson
I'd be pissed about it too if he weren't so smooth and British all of the time.
See The New 'Green Lantern' Trailer In Brightest Day, Etc.
Wednesday, May 4 by Joseph Gibson
No trailer shall escape your sight.
Review: Trollhunter
Wednesday, May 4 by Fred Topel
Dare I say, the best found footage movie ever?


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Wellington Park Apartments
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Fax: (402) 492-8214
Located in Northwest Omaha, Nebraska, Wellington Park Apartments feature large one bedroom and two bedroom apartment homes for rent offers washer/dryer hook-ups, walk-in closets, fireplaces, vaulted ceilings, extra storage and much more. This apartment community is also cat friendly and offers other amenities such as controlled access entries, garages with openers, and access to tennis courts and a playground. Call today for more information!
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1 Bedroom
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Wells Cottage Rental Photos and Description
Studio unit sleeps 2-3, 1 full bath
Unbelievable location, directly on the beach. Free standing condo cottage, one of seven known as Moody Sands Villas. Our cottage has a brand new interior with full kitchen, corian counters in the color 'beach glass', sliding glass door overlooking the sand and surf. Enjoy a little luxury at the beach. Murphy wall bed with premium mattress, 600 thread count sheets, cozy blankets and cotton spreads. Lay in bed at night and listen to the waves crashing right outside the door. This is the closest thing to having a bed on the beach! Full bath with rainfall shower head and luxurious towels. All linens included, even beach towels. Moody beach is a private beach for homeowners only. It has beautiful powder like sand and is shallow, just wonderful for children. Two outdoor showers are part of the association. We are located close to Ogunquit beach and the Marginal way. 2 Beach chairs and boogie boards provided. Limited to 3 occupants, property is non smoking inside and out (beach)
Please note this cottage is part of an association with the following rules. No more than 3 occupants including children. Limited to one parking space. No smoking inside or outside on association grounds including the beach in front of the cottage.
- Suitability:
- children welcome
- non smoking only
- pets not allowed
- suitable for elderly or infirm
- wheelchair inaccessible


text:
The boss discusses transfers in a clip from Friday's briefing
Rio discusses Chelsea and we visit the Beckham exhibition
See Dwight and Andy answer your questions
13:46 Here are the key points from Moyes' first press conference of the Barclays Premier League season:
Team news: We've lost Rafael for three to four weeks. The likes of Young, Nani and Chicharito are still recovering – hopefully they're not too far away. It's just a case of getting them back up to speed because they have missed a lot of pre-season. We've got a really good squad here, which means we can cope with injuries.
On new signings: There is no pressure to do it. I have an idea of where I'd like to strengthen. If the right players are available, then great, but there is a possibility nothing may happen.
On Chelsea: I came for this sort of level of game but I also came to win trophies. To do that you have to beat the likes of Chelsea. It's a great first home game for us to have. They have started strongly, have good players and are a good team. There's not a big change to the team – they just have a new manager, a bit like us.
On Jose Mourinho's return: I really like Jose. He's had great success. I've not seen him for a long time so I'm looking forward to seeing him.
On Swansea win: We had a great performance and result. It was a difficult game and I think Swansea will cause teams a lot of problems. It was nice to win.


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Illinois basketball's Brandon Paul is doing more than scoring
BY HERB GOULD email@example.com February 20, 2013 10:37PM
Illinois' Brandon Paul (3) steals the ball in front of Indiana's Remy Abell (23) during the first half of an NCAA college basketball game at Assembly Hall in Champaign, Ill., on Thursday, Feb. 7, 2013. (AP Photo/John Dixon) ORG XMIT: ILJD102
Updated: March 22, 2013 10:41AM
Brandon Paul needs one more point to become the 10th player in Illinois history to score 1,500 points.
It's safe to say he'll reach that milestone against Penn State on Thursday night (7:15, BTN, 560-AM).
It's also safe to say that if he doesn't and the Illini win, the young man best known for lighting up Ohio State for 43 last year and Gonzaga for 35 this year won't mind at all.
"We're playing as a unit and it's really showing,'' said Paul, content to let teammates, such as D.J. Richardson, do the scoring. "D.J's playing amazing, playing with a chip on his shoulder. That's what we need him to do.''
Coming off a foul-riddled three-point game vs. Purdue, Paul had eight points at Northwestern. Eleven points in two games would not seem to be a good thing for a player who's still fourth in Big Ten scoring, with 16.4 points a game.
As far as coach John Groce is concerned, Paul didn't have a good game at NU. He had a great game that included six rebounds, five assists, a block, a steal and big-time defense.
"He was tremendous,'' Groce said. "I could make a case that it was the best all-around game he's played all year. He's a gifted scorer. Obviously, there will be games where he scores. But we're a much better team when he's locked in in all areas.''
Meanwhile, if Illinois had to choose an MVP at this point, it would be Richardson, who's averaging 18 points during Illinois' four-game winning streak and playing exceptional defense.
"It's my last year,'' Richardson said. "I'm trying to go out the best way, have no regrets. I'm just playing basketball and having fun. People say a lot about me. I really don't care.''
Skeptics can't be saying anything negative now. Once considered a player who needed to be more assertive — especially about going to the basket — Richardson's doing just about everything well.
"He's playing at a really high level at both ends,'' said Groce, more excited about Richardson's defense than his 18 points and eight rebounds against NU.
"I don't think people understand how good he is on defense. He's unbelievable. He's in the right position, he knows when to help. He knows how to guard about everything you throw at him.''
Beyond Paul and Richardson, the list of Illini who are at the top of their game, especially on defense, could go on and on.
It adds up to an Illinois that's tracking for a No. 6 or 7 seed in the NCAA tournament and has a chance to move up with continued success, if it keeps buying in and digging in on defense.


text:
Katherine Feeney
Katherine Feeney heads the urban affairs desk for brisbanetimes.com.au. She is also one of Australia's leading commentators on sex, love, dating and relationships via her popular blog CityKat.
Decaying wharves to transform into lifestyle precinct
Katherine Feeney A lifestyle precinct to rival Eagle Street's Riverside dining stretch could be established under the Story Bridge within the next two years as City Hall prepares to release Howard Smith Wharves to...
Breast surgery generates most cosmetic complaints
Katherine Feeney Breast surgery generates the most complaints about cosmetic medical procedures in Queensland, according to the state's independent health watchdog.
Girl in hospital after poisoning
Katherine Feeney A girl remains seriously ill in hospital after allegedly being poisoned by her mother.
Woman 'on fire' after blast
Katherine Feeney A woman has been rushed to hospital with burns after she was involved in an explosive fire in Auchenflower early Monday morning.
Tributes for stab victim amid fears for community
Katherine Feeney Police are still appealing to the public for information about the stabbing death of a 28 year-old man at Broadbeach on Sunday, the third stabbing on the Gold Coast in a week.
Cairns couple victimised other boys, according to authorities
Katherine Feeney A Cairns couple who bought a Russian baby for the purpose of sexual exploitation have been linked to the abuse of other very young boys.
Audio to be recorded in cabs
Katherine Feeney All conversations in cabs will be recorded and fare metres automated under new taxi regulations to be brought in by the state government..
Man caught drink-driving twice in one night
Katherine Feeney A man caught drink-driving twice in one night and two others who each blew about three times the legal limit were among 17 drivers caught in a weekend blitz in Ipswich.
Fugitive allegedly stole brain-damaged man's identity to escape capture
Katherine Feeney A British fugitive, who escaped capture by allegedly stealing the identity of a brain-damaged New Zealand man, will face a Queensland court next week.
Rally death on final day of Sunshine Coast competition
Katherine Feeney One person is dead and another has been airlifted to hospital in Brisbane following a fatal crash at a major car rally in the Imbil State Forest on the Sunshine Coast.
School bus seatbelts rejected despite southern move
Katherine Feeney Compulsory seatbelts on Queensland school buses will not be considered by the state government even as its conservative counterpart in Victoria moves to fund the safety initiative.
Gold Coast a 'crime hot spot', data suggests
Katherine Feeney The bloody stabbing death of a young man with alleged bikie connections on the steps of a luxury Gold Coast unit complex stands testament to the city's worsening culture of violence, a leading crime...
Brisbane storm season: New SES depot for western suburbs
Katherine Feeney New instructional videos, flood information tools and an SES depot for the western suburbs form the basis of Brisbane City Council's pitch for a safer summer storm season.
What Brisbane's 'Big Brother' has seen
Katherine Feeney Brisbane's 'Big Brother' surveillance network is watching and working, according to figures obtained by brisbanetimes.com.au.
Plan heralds good tidings for Brisbane River
Katherine Feeney The potential of the Brisbane River has not been realised, according to those who use it more than most. Will a new planning model from City Hall change all that?
Council kicks in to rebuild Brothers clubhouse
Katherine Feeney Destroyed by a fire in April, the old Brothers Junior Rugby League Football Clubhouse at Stafford will be rebuilt anew with $500,000 from the council kitty, City Hall has confirmed.
Large hail the feature of storms in southeast
Katherine Feeney and Freya Petersen The worst of the weekend storm activity looks to be over for the Brisbane region after the city's inner-west copped a battering, with hail bigger than golf-balls pelting Kenmore and surrounds.
Mine sex work a hot bed of controversy
Katherine Feeney Minerals aren't the only source of riches driving regional Queensland's fly-in, fly-out workforce, with touring sex workers also reportedly cashing in on the resources boom.
Sex assault at flood evacuation centre
Katherine Feeney Police are investigating a reported sexual assault at Brisbane's primary emergency flood evacuation centre at the RNA showgrounds last night.
Neo-Nazi music festival to go ahead
Katherine Feeney Queensland Attorney-General Jarrod Bleijie has maintained the stance of his Labor predecessor concerning a major white-pride event to be held in Brisbane this weekend.


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|Total (w/tax)
|Total (w/tax)
Book Description:
A direct, realistic, and efficient way to learn cost accounting. Fundamentals is short (736 pages) making it easy to cover in one semester. The authors have kept the text concise by focusing on the key concepts students need to master. Opening vignettes and In Action boxes show realistic applications of these concepts throughout. The Topic Tackler CD reinforces this realism with video clips of different businesses that use cost accounting. Comprehensive end-of-chapter problems plus Homework Manager provide students with all the practice they need to fully learn each concept.
Tags: Business-Money, Economics, Commerce,


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Karen Stintz and Mayor Ford @ Community Safety awards
Karen Stintz and Mayor Ford @ Community Safety awards
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While the hype for the episode is not as strong as the company would like, Dixie Carter continues to promote the event as a new beginning for TNA. There are surprises being planned, including the possible arrival of Davey Richards and Eddie Edwards.
Rumors are spreading that Angelina Love could be making a surprise return at the Genesis edition of Impact Wrestling tonight, as the former TNA knockout was spotted on a plane with Samoa Joe, who is heading to Huntsville to perform at the show.
When Michelle McCool went in for wrist surgery last month, there were speculations that she was healing up for another run with WWE. However, that does not appear to be the case. No such return is currently being planned right now, as she is spending time with her baby daughter.
Michelle McCool is going in for surgery to repair her right wrist. The former WWE diva claims that it has been hurting her for years, and now that she is no longer in the wrestling business, it was time to start healing her body.
Since Monday Night Raw was in Austin, Michelle McCool decided to pay a visit to her former WWE coworkers backstage at the event. Rumors of her return were rampant because the diva made an appearance at the performance center.