text:
Top Chef Episode #2
- amykragan Mar 19, 2008 12:02 PM
Looks like this will be one at the Chicago zoo.
Maybe animal themes!?! :)
I got the impression that they might be cooking food for the tigers or cooking food with the pressure of tigers in the kitchen??
It looks from the ads that they're in the Lincoln Park Zoo lion house. Until a couple of years ago they used to hold the Winter farmers market there. Just imagine perusing vegetables and whatnot while the great cats prowled and roared behind the stands. Pretty neat and occasionally terrifying for any youngsters in tow.
Thought that Dale's swearing was totally inappropriate at Judges table. Its one thing in the kitchen, which I can handle but his swearing in front of the people that can send them home, was just horrible. He's totally annoying, a big whiner and it was rather pervasive throughout the entire episode, just seems bitter..
re: Xericx
i was really pi$$ed that Dale tried to throw Niki under the bus, especially when he was the one who added the Pecorino cheese to the already ailing stuffed mushrooms. If I'd been judging, I would have been tempted to send him home for that stunt, or for sure to call him out for it. that was so wrong.
re: ChefJune
I was also ticked at Dale for throwing Nikki to the wolves (keeping it in a "zoo theme", of course. <g>) I had hoped to see/hear the judges blast him more for that, but ultimately, it was Nikki's choice to make the mushrooms (didn't someone do that last season and they came out looking dark brown and gross? When will they learn?)
And after seeing the previews for next week, I'm thinking that Andrew is this season's biggest tool. I can't wait to see in what context he tells the judges "I'm not leaving - this is MY house!"
There's something about Andrew that bugs me - he seems way too hyper (and not in a Hung concentration sort of way) and there seems to be a huge lack of focus on his part.
re: LindaWhit
I'd guess pharmaceuticals, myself.
re: newhavener07
I'm more amused than annoyed by Andrew's, uh, twitchiness. He's got a certain Perry Farrell quality that is funny (and yes, pharmaceutical).
re: jeanki
Yeah...he seemed a bit "augmented" to me rather than enthusiastic. Compared to the general repose of every other chef.
re: jeanki
I also think he was jumping with excitement at being in the presence of Wylie Dufresne - he nearly fell over when WD pronounced him the winner. It was kind of endearing, TBH.
re: LindaWhit
I'm pretty sure Andrew has some form of ADHD.
Just joking...sort of...
re: LindaWhit
I think Dale is trying to be last season's winner. But he isn't very good at it.
re: ChefJune
Dale and Nikki both screwed up the mushrooms, but Nikki was the one who chose to serve them to the judges. If Dale had had his way, those bear turds would have stayed hidden. When will the chefs learn that it is always better to discard a bad dish than to serve it to the judges? (For that matter, when will they learn that you should never serve stuffed mushrooms?)
re: Morton the Mousse
I think I agree, except for one detail: doesn't that automatically put the person who made them at great risk? (because s/he had no other dish?) Wouldn't it be sort of like taking a pass on that competition? Perhaps they thought it a better chance to risk serving them so as to be able to offer something rather than nothing?
I loved the quick fire. I think that limiting the NUMBER of ingredients was genius... seems like in the last episode it took each chef 5 minutes to recite all the ingredients in their dishes, so just 5 is a nice change. Tough too! I thought it interesting that so many of them went with meat.
re: heathermb
That was cool. Spike's laziness and wanting to "experience" the farmer's market really made him look bad. Mark did really well tonight. I wish there was more explanation and reaction on the food but there are still too many people.
I think Valerie deserved to go home for pronouncing "blini" like "bellini" all night, no matter how many times she heard other people pronounce it correctly. If you can't pronounce it, don't cook it. Actually, since they were the gorilla team and judging by the dishes from the farmers' market peaches were in season, maybe they should have made Bellinis! In addition, Valerie committed the distressingly common mispronounciation of "mascarpone" as "mas-car-PONE" instead of correctly pronouncing the final vowel sound: "mas-car-POH-nay." Shouldn't anyone who deals with Italian vocabulary on a regular basis know the basic principle that you pronounce all the vowels?
I like Andrew -- yeah he's a hyper potty mouth, but he's charming in a geeky sort of way. And the glacier was a pretty cool idea. On the other hand, they need to tell these people that beet salad with goat cheese is really trite and tired. The more I see Erik, the less I want to eat in a restaurant he cooks at.
Is that the best farmers' market in Chicago? Because from my Northern California point of view, it looked kind of lame.
re: Ruth Lafler
I'm thinking that the growing conditions in Chicago is not as good as N. California. Just came back from San Francisco and was awed again how wonderful the farmer's market is compared to NY's.
re: Ruth Lafler
My husband said the same thing about "blini" and bellini!
Did anyone else notice how, in classic Top Chef fashion, they telegraphed that Valerie was going to leave this episode? The moment they showed her and Stephanie hanging out and Valerie revealed that they had once worked together I thought, "she's toast."
re: Cookingthebooks
Oh, yes. I knew she was a gonner from the very beginning. Bravo needs to mix up the editing a bit.
re: Ruth Lafler
" I think Valerie deserved to go home for pronouncing "blini" like "bellini" all night, no matter how many times she heard other people pronounce it correctly"
LOL so true. Worse yet they were so inconsistant they looked horrible. She should have known the minute she started that wasn't going to work out. A bad idea executed poorly. I have to say I thought the stuffed mushrooms looked like the worse dish. I wouldn't even have tried one of those.
re: Docsknotinn
Definitely deserved to be ousted for "bellini", but those pancakes bore not resemblance to blini anyway.
why would you attempt to cook something you never cooked before? Unless you are a cooking prodigy, that alone would be an indication that you are out of your element in this competitive kitchen.
re: Ruth Lafler
I wouldn't get too caught up in how peope pronounce stuff, how many people have said Matzoh-rella? And I believe Mascarpone is correct both ways, although true Italians do pronounce it either with an Nay or Nee at the end. The Bellini thing was annoying at first, but my girlfriend and I were more disturbed by the fact she even attempted that, let alone cooked them first. Wehn she said "200 Blinis" we said "GoodBye" at the same time.
re: jhopp217
The typical TC mispronounciation of mascarpone is mixing up the consonants and calling it mar-sca-pone
re: Ruth Lafler
If they hadn't got rid of that woman, I would have run amok! Another mispronunciation that bugs me is "MAR-sca-pone"! Also, Valerie's voice--like nails on a blackboard!
re: Ruth Lafler
the blini vs. bellini thing drove me nuts!!!
re: heathermb
And we are surprised because....
re: heathermb
My roommate and I definitely noticed that too! Has everyone gone mad? Let's just put whatever sounds we want in... those little pieces of dirt were thicker than pancakes anyway.
re: Ruth Lafler
The contestants obviously used the
Southern-Italian/American... pronounciation for mascarpone....remember they are Famous/Infamous for dropping final vowels when speaking Italian!!!
re: Ruth Lafler
I can not defend Valerie calling blinis, "bellinis", however regarding her pronunciation of "mascarpone": My father's family came from Southern Italy and Sicily and southern Italians tend to cut off the final syllable (often a vowel) when they speak. My grandparents, my father and dad's siblings all spoke fluent Italian and ricotta was pronounced "ricot" in my childhood home. Prosciutto was "proscuitt". That last vowel sort of dies a silent death, if you will pardon the pun <g>.
re: MysticYoYo
Mascarpone is not a Southern Italian cheese -- it's from Lombardy. I looked it up before I posted on three different sites and they all had "mas-car-poh-nay." But you're right "MAR-sca-pone" is even more annoying. That's not even Sicilian Italian, it's New Jersey Italian.
re: Ruth Lafler
Thats why I called it "Southern-Italian/American" definitely in NY and NJ my Italian friends and neighbors dropped the final vowel...all I can say is that they seem to use a lot of both Ricott(a) and Mascarpon(e) in their desserts..my favorite Italian Ricotta Cheesecake has a good helping of mascarpone in it to smooth out the texture...great stuff...can't get it here though....sigh
re: ChowFun_derek
Ugh, enough of this pronunciation debate! I don't care what a chef calls something, as long he or she knows what do with it. This kind of silliness is like a serving of Kwanzaa Cake to Sandra Lee fans. (So how exactly do you pronounce "Les Halles?")
re: newhavener07
If you don't care for the discussion/debate just move on....if you can't add anything to the discussion...page down....
re: newhavener07
Assuming your question wasn't rhetorical: "Layz Allz"
re: Indy 67
Sorry Indy, but the H is aspirated, making the pronunciation "LAY AHL";
re: mnosyne
You're so right about the "ahl". I can't imagine what I was thinking when I over-enthusiastically stuck a "z" on the end of the second word.
The pronunciation of "Les" in front of the a word beginning with an "h" seems to be something of a conundrum. My French teachers drilled the "Layz" version into my head for Les Halles specifically. Challenged by you -- and since your pronunciation of Halles was spot on -- I did some research. To keep this food related and media related, I found the following excerpt from an online discussion with Tom Sietsema, food critic of the WASHINGTON POST.
Chatter 1: Please settle a debate. How, precisely, do you pronounce "Les Halles"?
Tom Sietsema: You say: Lay-AHL (there's no "s" sound on the end)
Chatter 2: Wrong, wrong. It's lay-zahl. H counts as a vowel, so you slur the s into the H. Also, this is how Tony Bourdain pronounces it in the audio version of his book (he reads it himself).
Chatter 3: Uhh, Tom...it's LAYS-Ahl. Since you have a vowel sound begriming the second word you pronounce the s in "Les"
Chatter 4: If anyone is questioning Tom's pronunciation, he is indeed correct. My grandmother was a university-level French professor, and one morning, after hearing us call it "Lez Ahl" (with the liaison between the two words) she erupted with the fact that it is, indeed "LAY AHL." If I recall, the lack of liaison has something to do with the name of the Paris neighborhood, which has its origins in Latin.
Tom Sietsema: Who knew that there was no right answer?
re: Indy 67
The lack of liaison is because Les Halles is a proper noun.
re: Ruth Lafler
Actually, elision is the removal of a vowel when two words "join," as in j'attends vs je attends.
Liaison is the redistribution of a consonant that would otherwise be silent, as in je suis une femme = je sui-zune femme.
re: momjamin
Ah, thanks.
re: momjamin
The things I learn on this site. Amazing.
re: Ruth Lafler
i definitely think they got to the farmer's market after noon-- everything looked wilted. it looked like a smaller, older market-- coolers rather than mechanical refrigeration, even for meat. probably grandfathered in.
re: Phaedrus
I think Marcel did, for the finale- I get all of the past seasons mixed up sometimes, but I think Chef Wylie was one of the judges for the Ilan/Marcel matchup?
Also, I totally agree with the Bravo foreshadowing/editing... it's like the more they focus on someone in the first 15 minutes, you know it's either going to be really good or really really bad... and the "_____ and _____ are friends" segments always mean one's getting cut. Didn't they show a montage at a reunion special of everyone Casey became friendly with, they got cut during that segment?
re: gyozagirl
So what about the blurb showing the lesbian couple from San Francisco? They show them together as a matter of course but when will we know its a foreshadowing that one of them will be axed?
re: Phaedrus
Maybe when they're pitted against each other or have a fight? ;-)
Looks like Spike is setting himself up or Bravo portraying him as the saboteur of the group. At least Tiffani (Season 1) and Ilan (Season 2) were more discrete. Bravo tried to portray Hung as the saboteur, but I think he was hyper and spasmatic.
This season seems to be lacking the cool competent chefs, such as, Harold, Sam and Tre... and of course, Howie. lol.
Right now the show seems to be slowly heading down the Season 2 route where interpersonal drama will trump the food (fun).
The couple - Zoi and Jennifer. Also, what's up with them having a blog before the season is over?
The annoying hyper guy - Andrew.
The saboteur - Spike.
It ain't my fault so f-off - Dale.
Overall, I'm still enjoying the show. :-)
All in all a somewhat boring episode last night; there are still way too many contestants to really know the techniques/ personalities of the chefs and their dynamic in the kitchen hasn't played out yet. I was impressed by Mark being able to so quickly recover from forgetting something at the farmers market since we've seen that doom other cheftestants in the past; I remember the beach breakfast challenge a couple years ago as an example.
Time and time again we see the chefs get sent to pack their knives not because they aren't competent chefs but because they make an error in judgement. These chefs need to learn if they are unsure of the dish they are trying to prepare to scarp it and make something they have confidence and trust in.
re: wingman
I agree on the "boring episode" comment - I meant to mention it above.
And I thought for sure that Mark was out of it when he left the mizuna behind at the market. Nice recovery.
And I also liked the Quickfire. The limiting of the "except" ingredients to salt, pepper, oil and sugar really made the cheftestants have to really think about how to flavor their choices with only being allowed a total of 5 ingredients. Interesting that Andrew also used balsamic without even thinking and ended up being eliminated from consideration. Looked like Wylie and Padma liked his Quickfire dish, too.
re: LindaWhit
I second the geneal boringness so far...and just too many chef to keep track of.
Still, I liked the elimination challenge concept and thought it was fun and had a lot of potential for creativity. The Penguins were the only team to really run with it and I thought they did a great job with the black and white theme, the glacier, fishy treats, etc. Andrew delivered and he came off looking scatterbrained but like he knows how to make great food. I would love to try his squid dish.
I guess the thing that bugged me the most about this episode was how stressed and unhappy most of them looked most of the time. The all just seem really nervous. It's only the second episode! The only cheftestants that exude some sort of confidence or joy of cooking at this point are Lisa and Andrew...granted, we saw almost nothing of of a bunch of them this week (did they show Manuel even once?), there still too many.
re: kenito799
Good point, the whole episode was a bit too much like work. After a day at the office, I want escapism, drama, fun--dare I say attempts to shave the head of an obnoxious chef? All this earnest drudgery is too much like a real kitchen.
re: newhavener07
I absolutely *do not* want the drama and attempted head shaving. But I wanted something more than this show turned out to be. It was just....well, meh.
re: LindaWhit
We DON'T want a repeat of lame season two.
I just figure that it is early days with still a large number of chefs working. so much that they really can't focus on story.
re: wingman
jfood is with you. plus 8 hours home from chicago he was not 100% focussed. But you saw 10 seconds here and 8 seconds there. Barely had a clue and too many dishes to even get a tongue-sense on.
Plus they had teams and then they were judged individually? She was responsible for that and he told me to add this!!!
And it was sooooo boring in jfood's opinion.
Here's his question. What the heck was thatthing that came out of the gym locker with all the numbers that "smokey" put in the mini-bathtub?
re: ultramagnetic
Weren't they limited to bringing $200 worth of their own stuff? How does this fit in....I'm sure they cost more than $200, don't they?
re: semmen
If they are limited to $200 then I would have a hard time bringing two knives let alone my normal tools. A decent chef's knife is pushing $200 and some well over that. :(
re: semmen
They have an immersion circulator in the Top Chef kitchen. Hung used it for his sous vide recipes. It is expensive, and not something a contender would bring along. They are allowed to bring ingredients that they think may not be available..
re: Caroline1
Okay....but I agree it looked like Richard (? still too many chefs) pulled it out of a personal locker.
re: semmen
He did. and I heard him say that he had brought one when his team was planning their dishes.
re: ChefJune
I definatly heard that as well and they showed him getting it out of his locker. I would hope it's either 2k or what ever you can squeeze in your locker but $200 is clearly not going to cover it.
re: ChefJune
I quite honestly wasn't paying that much attention. But I do recall that Hung used one that appeared to be part of the Top Chef kitchen. In fact, a couple of others have used it too, so to me (persnickety me <g>), it says a lot about how much at least one contestant familiarized himself with what's available. I don't think I've ever seen an immersion curculater for much less than a thousand bucks, and that didn't include the bath.
Oh... Wait a minute! Is he the guy that does the high tech cooking? If he is, he may have brought it to impress the judges with how serious he is about his craft. I've known a fair number of young athletes who confuse super expensive equipment with performance. I wouldn't be surprised if the same thing happens with young chefs. Still, it's an expensive piece of equipment if it gets lost or damaged, so why not use theirs?
re: Caroline1
I think it might be a bit of a stretch to suggest a chef is bringing gear just to impress. When you bring your own tools you know exactly how they function and what they are capable of. More importantly in a challange your are not at the mercy of the house tools (think pizza pan) being used when you need it. Gear gets stolen, lost, damaged etc. It's just part of the gig. When I was an Exec for Hilton I had my entire box stolen out of my office that was locked. It stinks but life goes on. I wouldn't even think about counting on any one else to have the tools I knew I was going to need as long as they were reasonable to transport.
re: Docsknotinn
Well then let's look at it another way. How many sous vide dishes can you make in one Top Chef season and not be thought of as Johnny One Note? It's about versatility.
re: Caroline1
Wasn't Hung's duck breast from last year's finale, the one that was described as Michelin 3 star quality, prepared using sous vide?
re: Morton the Mousse
Yes. You can check out the recipe here: http://tinyurl.com/3axjmp
re: Caroline1
Who cares if someone does a sous vide a number of times in a season. Does anyone think a chef is a "Johnny One Note" if they saute or bake multiple times in a season?
re: KTinNYC
Exactly. Sous vide is just a cooking technique. If any chef only used any one cooking technique, I suppose you could consider them a "Johnny One Note." In fact, didn't Sam in Season 2 get dinged for making to many uncooked (ceviche-type) dishes? But primarily using one cooking technique in and of itself doesn't make you a Johnny One Note, since there are an infinite number of "notes" that can be achieved by any cooking technique.
re: Caroline1
Seems a bit pre-mature to suggest he might be a "Johnny One Note" just based on that. There are some pretty fantastic Chef's out there using sous vide and I doubt we would refer to them as such or assume they might lack versatility. Perhaps he is more versatile because of it? Seems to me being prepared and thinking ahead are solid qualities in any Chef. I just can't find a fault in a Chef bringing his own tools.
re: Docsknotinn
Just curious- can one make a sous vide without an immersion circulator?
re: julietg
Maybe... But then again, maybe not. The equipment is very sensative and able to keep water "spot on" at a specific temperature that is almost always much lower than you would use in "normal" cooking. I think somethiing like 160 degrees is the norm for sous vide. Then there is the curculater that -- gee how unique! -- circulates the water, thus ensuring a uniform temperature throughout the bath. Then the food is hermetically sealed in a cryovac bag and floated in the constant temperature bath for a specific length of time.
The probability of duplicateing that with any kind of improvised home cooking equipment is going to be iffy at best. Any home equipment you use to try to hold a set termperature is, by the nature of all home cooking equipment, going to fluctuate from a little bit to a whole lot. What can hold a temperature that low? Do crockpots hold 160 degrees, and how much fluctuation in temperature? Regardless, I am not wholly convinced it is a totally safe cooking method. There are more than enough microbes that just love that temperature range to scare me out of cooking that way.
Sous vide was originally devised by a guy in France -- probably a chef, but I don't remember for certain -- who didn't like the weight loss he got from cooking foi gras in the standard ways. Frugal chap, he was! Figured at however many francs a kilo the stuff cost, all that fat left in the pan was money out of his pocket. So he tried sealing a foi gras in a cryovac bag and gently gently heating it at a temperature that wasn't likely to render any fat out of it. Voila! It worked. The francs stayed in the foi gras instead of rendering out into the pan.
I've never tasted sous vide foi gras, but I suspect it is probably a bit spongy. And I do like cooking my foi gras in the "usual" ways because there are lots of delicious things you can do with that rendered fat. So I look at it as a two-for-one kind of deal instead of losing francs in the rendering.
Personally, I wish the method had never been created. I highly suspect it is the reason we have wet cured beef today. The principal is certainly identical. Wet cured beef goes to market at the same weight it came out of the slaughterhouse. Well, except for the parts that are cut away and discarded, of course. Dry cured beef loses up to 30% of its slaughterhouse weight in the hanging/aging process. But I find the difference in flavor and texture to be well worth it. I think of wet cured beef as "red Jell-O." It just tastes wrong.
re: Caroline1
I have to disagree with doing away with the method- I had the immense pleasure of eating several of David Chang's pork buns the other night. Very best pork, and unrubbery pork fat I have ever had in my life.
Per wikipedia,
"The method was developed by Georges Pralus in the mid-1970s for the Restaurant Troisgros (of Pierre and Michel Troigros) in Roanne, France."
I wonder if he had an immersion circulator is all I'm asking.
re: julietg
It is actually a modern version of a old method of cooking something in a pig or sheep blander.
re: Caroline1
Wet-cured beef has been around a lot longer than sous vide. As you pointed out, beef producers had a lot of incentive to maximized the yield of their product -- they didn't have to get ideas from French chefs.
BTW, I sous vide cooking is usually done at less than 160 degrees -- more like 140. The point is that since the food can never get hotter than the water bath, it never gets to the temp where the proteins coagulate and the meat fibers shorten and toughen.
re: Caroline1
You're probably right. Personally, I hate the guy who invented braising. I think it happened about 40,000 years ago but it just lets cooks serve inferior cuts. I'd rather be only served primal cuts. The rest of the animal should just be discarded.
re: KTinNYC
"I believe you may be confusing "primal" cuts - the first major subdividing into butcher cuts from the whole carcass - and "prime", which is a USDA classification of beef quality (and further confusing things more has nothing inherently to do with "prime" rib)..."
... And that's what I had gotten to writing before I realized from your previous posts that you're probably just being too snarky for me to immediately realize at 8 AM on a Saturday!
Don't do that! LOL!
re: Scortch
Guilty as charged. Maybe I shouldn't post after a night out but snarky is my natural mode after cocktails....
re: KTinNYC
As one Snark to another, go ahead! However, after a night of cocktails, I'm obviously not always quick to recognize my own kind!
re: KTinNYC
So wasteful! Just because a cut isn't perfect after a couple minutes on the grill doesn't mean it's useless. I love braising, and my pot roast is tender and delicious. In miserable winter months I'll take something braised over something grilled every time.
re: mordacity
Pretty sure that was sarcastic on KTinNYC's part.
re: julietg
<Just curious- can one make a sous vide without an immersion circulator?> not under HACCP conditions.
FWIW, Blais is highly regarded in Atlanta, where he already had his own place, and I believe is Exec at another. not sure why he went out for this, but it certainly will give him wider exposure. OTOH, if he goes down in flames, might backfire.
re: semmen
i thought it was $200 worth of *ingredients*-- but you can bring whatever tools you want. $200 worth of stuff would be one--or a couple of-- knives for a lot of chefs.
re: ultramagnetic
OMG, jfood just googled and found it, thanks ultra.
Jfood did not like the guy in the first episode, and likes him less now. Is he kidding?
re: jfood
I can understand not liking him, jfood, but why based on this? These things are in fairly wide use in restaurants, from what I understand and all they do is set a temperature. For a competition like this it strikes me as a pretty good move if you know how to use it because you can get something into the water bath and forget about it while you do other things.
re: ccbweb
not justthis see jfood post from episode 1 where he did not like the idea that he took 2 pans. then jfood thought the smoke effect was lame.
Now he pulled that thing out of his locker, just too contriving.
Add that to his attitude, he just rubs jfood the wrong way so far. It may change, but so far he is not near the top of the list. Let's see what this week brings. Hopefully this week the editing will not remind jfood of the play "The Complete Work of Shakespeare in Two Acts", last week was 60 minutes of drive-bys.
re: jfood
My problem is this: if this is truly a competition to see who can create the best dishes, then why not level the playing field? I would prefer no allowance for foods brought from home, and certainly no additional equipment. If things keep sliding down the slippery slope, what's coming next season? Someone calls out and has their dish catered?
re: Caroline1
using a sous vide= ordering dominos? i don't follow. how does using any tool that's actually used in restaurants worldwide somehow jeopardize the competition? the contestent using a sous vide did not give his team any edge over the others-- he merely used a different method of preparation for (one component of) a dish.
not letting chefs use any of their own ingredients, as they would normally do in their own restaurants? or bring their own knives? nobody would even show up to a contest like that--much less watch it.
re: soupkitten
If it is to be a true test of everyone's skills, then let everyone use the same equipment and the same ingredients from the pantry. It isn't rocket science. And who said anything about Dominos? Is that where you'd order from if you wanted to win a competition? I was thinking French Laundry! '-)
re: Caroline1
right you are, Caroline-- it isn't rocket science, it's cooking. anybody can come in with her/his own gear, reflecting her/his own experience and cooking style. dude used a sous vide-- but so could anybody. it would be exactly the same if he'd whipped out a microplane-- "hey, no fair, that's cheatin' "? i don't think so-- anybody can bring in a microplane. microplanes are commonly used, like sous vides, in restaurants. if mister fauxhawk likes to use it, great. someone else would prefer using a thai hand julienner for prep? great by me. pink handheld immersion blender in your bag of tricks? you go girl. someone else learned from grandma and comes in with a cast-iron skillet and a wooden spoon? that's cool too-- there is absolutely nothing stopping them from blowing the rest of the competition out of the water. in short, *nothing* matters but what ends up on the plate, the same as in the real world.
asking chef contestants in 2008 to *only* make assigned dishes from supplied pantry ingredients, using only supplied pots & pans and supplied knives? and no fair using sous vides, microplanes, blenders, electric smokers, food processors, silicon, nonstick, anodized or plastic implements, dehydrators, modern electric ovens or in short anything else manufactured post 1951? -- sounds like cooking in a high school cafeteria to me. a "competition" like that leaves absolutely no room for chefs from different cooking schools, cultures and experiences to bring their skills to the table. *boring*
this is a *contemporary* cooking competition, where innovation and artistry are valued. hobbling the contestants by issuing each of them the same three german knives, the same 4 pots, the same cooking methods and the same tawdry ingredients would make for some really, reeaaaly boring viewing. plus, these chefs aren't dinosaurs, they perform in restaurants *now* and they use the best available tools and personalized specialty ingredients whenever possible to create their own particular styles of cuisine. they are free to explore a wide culinary world with regards to ingredients, spices, and technique, and customers seek them out because of their unique preparations.
your argument against the use of technology and commonly available tools in a cooking competition makes as much sense as saying: "ooh look at these neurosurgeons. they do pretty well *now*, but let's give them each: one antique scalpel, some cotton wadding, and some whiskey for anesthetic and see how well they do." it's quite flatly backwards, and backwards for no reason.
why take talented people and take them backwards, constrain them with regards to ingredients, or otherwise forbid them from using their skills? to my mind this type of thinking would be unacceptable in every discipline with the possible exception of traditional renaissance harpsichord playing-- interesting, maybe, as historical reliquary, but come to think of it, there isn't a wide audience for that type of thing. therefore no sponsors. therefore no show. not rocket science to the team at bravo, either.
re: soupkitten
Do you try this hard to misconstrue what everybody says, or do you reserve it just for me. They HAVE all the equipment required for sous vide in the Top Chef kitchen. Hung used it several times, including for his winning duck recipe that won him the Top Chef title.
My opinion -- MY OPINION -- is that other than bringing their own knives (what would Padma say if she couldn't say "Pack your knives and go"?), it would be a greater challenge to the creativity and skills of all participants if they had limits on bringing in outside equipment. The cheapest model of immersion circulators I've come across are just under a thousand dollars. How many thousands of dollars do you think a Hobart commercial mixer runs? Do you think it is even remotely possible that not all cheftenstants (I hate that word) can afford thise kind of equipment?
MY OPINION is that it's unfair to allow competitors to bring in extra equipment. $200.00 worth of alternative ingredients is one thing, additional equipment beyond knives is another.
Your analogies are lacking.
re: Caroline1
They HAVE all the equipment required for sous vide in the Top Chef kitchen.
Each TC has been done at a different location - we don't know if the Chicago kitchen was built with the capacity for sous vide. So why can't fauxhawk bring his along, just in case? The TC producers set the rules - if additional equipment used in their own kitchen is fair game, and 9 out of 16 have used an immersion circulator and bring theirs, the others are just out of luck and have to come up with some other way to wow the judges.
re: LindaWhit
Presumably if they don't have something in their regular kitchen, they aren't used to using that utensil, don't rely on it to produce their style of food, and thus wouldn't want to use one anyway. Basically, I think it's fair if the cheftestants can use whatever they usually use. If there's a Chinese chef, would you keep him from bringing a wok?
re: LindaWhit
I just read, I *think* on one of the blogs on the Bravo Top Chef page, that the Top Chef kitchen is recreated exactly the same for each city they film in.
re: dorilou
Interesting. Well, I don't know squat about sous vide - if there's only 1 for each TC kitchen (again - without knowing details of what's in the kitchen for them to use, this is pure supposition), can several people use it at the same time? Perhaps that's why Richard brought his own?
re: LindaWhit
One of the competitions for the next Iron Chef America had a challenge focusing on technological cooking. From that episode, I have a visual recollection of sous vide being a rectangular basin -- about the size of a farmhouse sink -- filled with water with a heater attached on the side. Assuming my memory is correct, several portions can fit in a single sous vide cooker, although I don't know if the same temperature is used for different proteins or purposes.
re: Indy 67
Thanks for the info, Indy. Makes sense that you could fit several / a lot of packages in there at once - if a restaurant is doing a sous vide of a particular meal, you'll have to have enough room to make enough portions to make it worthwhile.
re: LindaWhit
there's room for more than one package, but they all have to be cookable at the same temperature. and not everything takes the same temp. so if you want to be sure you can use it when you want it, and bringing your own is an option, I' d be bringing mine, in the same situation.
re: ChefJune
ChefJune - thanks for the clarification on the temperature. Makes sense that Richard brought his along as a "just in case".
re: LindaWhit
There's certainly room for more than one cryovac bag in most baths, which is what the Top Chef kitchen is equipped with. You can see a couple of the smallest ones here:
Also, in the left hand menu in the top section you can look over more sous vide equipment, as well as an anti-griddle (which you can duplicate with dry ice and a sheet of aluminum foil at a far more reasonable price). And there are even larger thermal baths. I have no idea of the size of the one in the TC kitchen, but I would expect it to be large enough to accomodate many simultaneous uses. I mean, they don't just have one mixer or one oven...
If my understanding is correct, the "cheftestant" who brought his own equipment brought a thermal circulator, and not a thermal bath, which is complete unto itself. With a thermal circulator, you have to attach it to the side of a large container -- usually a large stock pot -- and it then heats and circulates the water. Since currents and the shape of a container's interior contribute to how steady a temperature can be held, I don't know if a thermal circulator is as accurate as a thermal bath.
It just seems to me that it would be so much easier to use the TC kitchen's thermal bath than to cart a circulator from home..
re: Caroline1
It just seems to me that it would be so much easier to use the TC kitchen's thermal bath than to cart a circulator from home..
I absolutely agree with you. But....if they're able to bring stuff from home, and this toy is what he wanted to bring... :::shrug::: Let him bring it.
re: Caroline1
for some challenges (the grilling/"BBQ" episode, for instance), limitations are placed of cooking methods and equipment.
re: Caroline1
Maybe they should have a rule that each chef can only use the same size and brand of knife. <snort>
They each know the rules in advance. If they are not organized enough to be prepared then they don't deserve to win any how. It's a competitive field and it never hurts to have an edge over your peers. It's a competition not a social gathering.
I have to agree with Jfoods though. The smoke signals were lame and I was getting a visions of Joaquin Phoenix
in Gladiator rolling his eyes and twideling his fingers in the quintessential "Whoopie" pose.
re: wingman
About the leaving things out or forgetting items at the store/Farmer's Market...if it is not in the final dish, why bother mentioning it? If the finished product stands on it's on, just let it speak for itself. Do the waiters at restaurants tell you what the chef WOULD have made if they had this or that ingredient? They present the food for what it is. We all make mistakes in the kitchen...fixing them calmly and with skill is part of what makes a chef.
Wow, board is sluggish, reflecting pretty uninteresting episode. Wiley is just a snooze as a guest judge--I keep thinking he's going to check his Blackberry mid-sentence. His personality has been through the sous-vide machine. And the challenge was just silly. Team Vulture? Come on. And as much as I'm hooked on TC, I'm getting annoyed that they use the same exact music during the same points in challenges. Props to Padma, however, for looking better than ever.
I was intrigued by the hen-of-the-woods recipes in the first challenge--where can you get those?
re: newhavener07
Is hen of the woods the same as chicken of the woods that I've seen on a couple of cooking shows? I assume it is. I ran across a blog a few months ago where a guy had one growing on a tree in his yard.
Off to Google hen of the Woods/chicken of the woods.
re: newhavener07
"Props to Padma, however, for looking better than ever. "
Yes, but I cringe at the silly "eye candy" promos. Like the one with her holding huge shears. WTF???
re: attractivekid
i agree, they seem to be lacking innovation... what's up with Tom hiding his hands..his wedding ring seems to be missing, just like Padma's...hmmmm..
re: antdistrict
I hadn't noticed, but I'm more inclined to think that Tom's trying to hold his hands still since Gail and Padma gave him a swat every time he touched his face last season ;-)
re: antdistrict
Padma is either divorced or in the middle of the process so she wouldn't be wearing a wedding ring.
I agree with the comment that its a bit early to be having a team challenge. Valerie deserved to go home and Andrew is annoying and a spaz! I found it a little interesting that the other two women on Valeries team didn't try to talk her out of the blinis and they both knew it wasn't going to work. So much for teamwork!
re: lisamos
but at least valerie tried to do vegetarian. i felt that the whole meal should have been veggie since that's what the gorilla's diet is and that's what the challenge was. although the banana bread dish did look yummy though.
don't get me wrong, i think her dish flopped but i don't think it was the only one - and i at least think it was in the spirit of the challenge - and if it was just "make a nice meal challenge" i'm sure a lot of them would've done something different.
OK now I know who was out...the last 10 min of the show the broadcast just froze...i waited and waited and then fell asleep. stupid Time warner...
Best line of the night was "nice sideburns." said by Wiley to Mark.
Have to say nice comeback by Mark for winning immunity after missing an ingredient. Then have a really strong dish at the elimination challenge. He might be one of the early ones to watch.
And within the first two minutes we knew who was in danger of elimination. The old 'we've become close and rely on each other.'
I find that Spike (Kevin Federline) and Andrew are seemingly interchangeable.
The folks at Bravo seem to has a fixation with the lesbian couple, not that there's anything wrong with that. The fact that they already have a featured blog makes no sense.
I'm sure Mr. Potato in souffle is a good solid line cook his dishes seem to lack any sort imagination.
re: Withnail42
I think of him as this season's Miguel/Mikey/Joey/Howie stereotype.
re: Withnail42
"I find that Spike (Kevin Federline) and Andrew are seemingly interchangeable."
Spike and Ryan were the two who confused me personally as being interchangeable. They *are* two different people, right??
re: MysticYoYo
I think you are thinking of Richard along with one woman Zoi's partner who are locked in the battle of the faux-hawks.
re: MysticYoYo
Those two do look the same to me; I just think of them as "the one on uppers" and "the one on downers."
re: MysticYoYo
No, Spike and Andrew have the scruffy reddish beards. Ryan has darker hair and looks like my son's elementary school principal, but I don't normally see *him* with such a deer-in-the-headlights look.
Mayabe I'm burning out on TC, maybe I'm just grouchy, but while watching episode 2 I kept wishing they had contestants with taste buds!
re: julietg
Yeah, I was *NOT* happy to see her blog - who cares? I'd much rather have Anthony Bourdain blogging on the season. But if NR is gearing up again for taping for next season, he might not have time.
re: LindaWhit
IS this the same woman who write those bad reviews for the NY Daily News.
re: Withnail42
Yeah, it is. And please don't get me wrong- I actually enjoy the emails I get from from her own blog http://thestrongbuzz.com
I just don't see how Manhattan has anything to do with Chicago.
Many TC fans don't like her, because of the snarky bit she wrote after judging the restaurant wars episode last season. (see: http://www.chow.com/grinder/3560 )
I really don't see how this misguided blog entry helps her any...don't they have editors at bravotv.com? Well, then, they should.
I found the episode boring because I don't yet have someone to get behind. At this point, none of the culinary skills or personatlity traits of any given individual have stood out in a positive way. In past seasons, I usually found someone straight away that I wanted to win. Not this season....I hope that changes soon.
re: Honey Bee
My early money is on Mark. I intuit he has the chops to at least stay a good while.
re: Plankwalker
is it me or have we seen literally almost nothing from Manuel these first two eps? I mean I know that there are so many chefs right now that someone has to take a back seat from time to time, but we haven't even seen his Quickfire dishes if I remember correctly.
Very strange...
re: Scortch
It's not you. Very little emphasis has been placed on several of the cheftestants. Valerie didn't even stand out to me until she got booted. Lisa also hasn't stood out for me, but some of the guys seem to be getting most of the attention - except for Manuel, that is. Andrew, Dale and Richard seem to be at the front of the pack for face time with the camera - could this mean that none of them are going to make it to the finale? Show them now, because they're going to be "aufed" (to use another term from a Bravo show <g>) by midpoint? Maybe Manuel ends up being a dark horse and comes on strong later on.
re: LindaWhit
I think the term for a Top Chef exit is 'knifed'.
re: Lizard
Yes, I thought of saying that. But it just seems so....well, final. :-)
re: Lizard
no, it's "pykagged"
re: LindaWhit
It's like this every season. There are so many at the beggining that don't have time to focus on all of them. If you notice in the quick fire they didn't even show all of the plates. At this stage they go for the high end and the low end.
re: Withnail42
I guess you're right. I almost wish they'd have a couple of two hour (or at least 1.5 hour) episodes in the beginning of each season to give us a little more meat on all of the cheftestants.
re: LindaWhit
Yeah, I agree. I just find it interesting that I think there has been so little shown of him (Manuel) that his presence actually surprises me when he actually DOES have screen time.
I may be noticing him not being noticeable a bit more than some of the others because of my somewhat advance familiarity with him via "Heat".
re: Scortch
I'm reading "Heat" right now - do we know for sure that Manual is Memo?
re: heathermb
Without doing one modicum of research i will say only that took note of mention elsewhere on this board and simply allowed that to put him into the forefront of my brain even before the first ep aired.
LOL. So there!
re: heathermb
Manuel's bio at bravotv says he used to work at Babbo. I read Heat from the library, so I don't have a copy handy to compare details. In his video bio he introduces himself as "Manuel, my friends call me Memo." I think I heard one of the cheftestants on TC refer to him as Memo.
How's that for authoritative? ;-)
re: momjamin
I'll buy that for a dollar!
re: heathermb
Manuel (no "a") IS Memo.
re: Scortch
He hasn't gotten much screen time, and I am still predicting that he is going to be a dark horse. Tom spoke to him during his Sniff 'n' Sneer (tm TWOP) and Manuel seemed very on the ball, articulate, and well aware of what his team was doing.
The first few episodes of any reality series are slow. It takes time to get to know the contestants, and to whittle down the field so that enough attention can be paid to each. Patience, fellow hounds, it will get better soon.
I thought this was such a good episode! I liked how they played out the animal theme for the menu instead of having them just cook the animal. Theyre such geniuses!


text:
Dhaval M. Patel, MD
Ratings based on 3 reviews
Write a review
Are you a patient of Dhaval M. Patel, MD?
Reviews (3)
5 out of 5 stars Liposuction
23 Years Old Female - Hoffman Estates, IL
Dr. Patel and his staff were amazing! I came across him through Amerilaser Center where I had my consultation with him. His main office is in Hoffman Estates (Chicago Institute Plastic Surgery). He was very attentive and understood why I wanted the procedure. He gave me all my options and really cared, he didn't rush with me and that is what I appreciated. Would definitely recommend him to friends, family, anyone! :-) Amazing work!!
5 out of 5 stars
45 Years Old. Mom of Three. Nursed on One Side for a Total of 4 Years. Implant Revision. - Hoffman Estates, IL
Dr. Patel is a wonderful doctor. Very current. Double board certified. Studied at Mayo Clinic. He is worth the money. He listened to every complaint I had and fixed all my problems. My surgery was much more intense than just a breast augmentation. I am THRILLED with my result. I am a month and a half out of surgery and continue to see better results daily. I have been to two other plastic surgeons and have never been as happy as I am with Dr. Patel. I also need to mention his wonderful staff. In particular Victoria. She is an asset to his practice.

subset: commoncrawl


text:
The latest version of Adobe Flash Player is required to watch this video.
Please click on the link below to download the latest version. Thanks!
The United States Postal Service is once again charging more for stamps and postcard mailings.
Beginning Jan. 27, the price of first-class domestic Forever stamps went up a penny to 46 cents. Post cards now cost 33 cents to send.
Even with the increase, the post office is still struggling financially.
Last January, the agency, which depends on revenue from the sale of stamps and other products to fund its operations, raised stamp prices from 44 cents to 45 cents. According to Post Master General Patrick Donahoe, the agency is losing $25 million a day. He is urging Congress to make postal reform a top priority.
Log in or create an account to post a comment.
Are you seeking answers in life? Are you hurting? Are you facing a difficult situation?
Find peace with God, discover more about God or send us your prayer request.
Call The 700 Club Prayer Center at 1 (800) 823-6053, 24 hours a day.
A caring friend will be there to pray with you in your time of need.
CBN News is a national/international, nonprofit news organization that provides programming by cable, satellite, and the Internet, 24-hours a day. Follow us on Facebook, Twitter, and Google+.
Sign up for the CBN News Dispatch and receive CBN News Reports in your inbox each day.Subscribe Now >>
Add CBN News, articles, latest videos and blog feeds to your favorite RSS reader. Subscribe Now >>
E-mail us your news tips, story ideas, questions & comments. Contact Us >>
Protests followed the announcement that a white police officer would not be indicted in the shooting death of an unarmed black teenager. Bishop Harry Jackson talks about how the church must lead the way to healing.


text: Atlantic Covers John Edwards: No Mention of 'Democrat;' Republicans Trashed Five Times Print article Send a Tip by Warner Todd Huston 14 Apr 2012 post a comment Curiously, an Atlantic article that points out Old Media was "late to report" on John Edwards' extramarital affairs and corruption makes its own strange omission from the story. Somehow, blogger Hampton Dellinger forgets to mention even once that Edwards was, indeed, a Democrat. Yet five times the piece mentions Republicans in order to cast aspersions on the Grand Old Party. This one can be chalked up to one of our favorite games, the "name that party" game, where one can read an entire story about a troubled or criminal politician without once being told that the subject is a Democrat. In his piece, headlined "Why the John Edwards Trial is a Bigger Deal Than You Think," Dellinger goes into detail about Edwards' prosecution and tries to describe what is so unusual about the situation. But it is telling that Edwards is never fully identified as a former candidate for the Democrat nomination for President. On the other hand, Dellinger spares no effort to name Republicans, perhaps to provide mitigation for Edwards. While he never uses the word "Democrat," he goes for the throat of any Republican he can connect to the Edwards case, even if tangentially. First off, Dellinger smacks around Sheldon Adelson and Foster Friess for spending "tens of millions" in the 2012 Republican presidential primary due to the left's most hated Supreme Court decision, Citizens United. Then he spends a dense paragraph scoffing at "Republican U.S. Attorney General" George Holding, who Dellinger says is trying to make a personal political career out of his involvement with the Edwards case. I suppose one might imagine that everyone knows who John Edwards is, but making such an assumption violates good writing for one thing, especially when a large portion of the article is used to cast aspersions on the opposing party. Further, with all the swipes at Republicans and the subsequent lack of the word Democrat appearing anywhere at all, one might think that, in the little bio of Dellinger posted on the page ,The Atlantic might have felt obliged to let its readers know that Hampton Dellinger is himself a former Democrat politician, a failed candidate for North Carolina Lt. Governor. Were readers made aware of this, they might understand why Republicans come under special scrutiny in a story about a Democrat's indictment and trial. As Doug Ross quips, "There really are two Americas: the Democrat-media elites who think they are our betters, and the rest of us."


text:
- You are here:
- blueindy
The BlueIndy carsharing program is currently being tested in Indianapolis, IN, but there is already some good news to report. The utility company supporting the all-electric-vehicle system, Indianapolis Power And Light, originally thought it would charge its customers 44 cents a month for ...
Start your engines. Quietly. France's Bollore Group is putting a green spin on Indianapolis's motor-racing tradition by making official its planned debut of its all-electric car-sharing service in the US. It will be called, naturally, BlueIndy. Bollore, which is headed by French billionaire ...


text:
|Total (w/tax)
|Total (w/tax)
Book Description:
A top-selling teacher resource line, The 100+ Series(TM) features over 100 reproducible activities in each book! --Give your students the reinforcement they need to learn and retain the knowledge taught in a high school chemistry course. The activities included in Chemistry offer practical practice in every area of chemistry. This great resource offers pages of problems and puzzles on the molecule, balancing equations, gas laws, stoichiometry, the periodic table, and more! This collection of activities can easily be tailored to fit any level of chemistry competency.
Tags: Reference,


text:
For the week, Durham notched five multi-hit games in six days. The first baseman finished the week going 4-for-8 in a three-game series against Asheville, including a double, two home runs and five RBIs. Durham hit over .300 in both April and May but is hitting .426 with nine doubles and three home runs in 14 games for Hickory.
Durham has enjoyed one of his hottest runs of the season in his last 20 games, compiling 30 hits, 11 2B, 5 HR, 18 RBI, 15 runs.
At the first-half break, Durham leads Hickory in batting average, home runs, RBIs, runs, hits, on-base percentage and slugging percentage.


text:
Follicular Unit Extraction or Fue hair transplant in Pakistan is a most preferred method for hair loss and baldness treatment in Pakistan like rest of the world. It is minimally invasive in nature and individual follicle is removed or extracted from donor area and implanted on the recipient area. Follicles or hair grafts are removed from donor area with automated extraction machine or tool and placed in the bald or thinning of hair area. There is no need for stitches and no scar left after Fue procedure.
Pakistan is well known for its excellent medical services and that is why patients from all over the world come here for treatment. Hair restoration is most commonly performed procedure in Pakistan and Dr.Ahmad Chaudhry has more than 15 years in this field. Pakistan has a heavy influx of patients. The medical services here are excellent yet they are cheap. This is because there are no heavy insurance policies and the taxes are also low. Moreover, human services in Pakistan are quite affordable due to which medical facilities here are cheap as well as good. The reason that the surgeons and doctors of Pakistan are renowned for their skill is that they deal with various cases on a daily basis. All the patients hailing from different parts of the world have different anatomical characteristics which requires care and that is why the surgeon gains a lot of experience by working on them. This experience and skill makes them even more popular and hence a larger number of patients travel in. The cosmetic treatments in Pakistan are done using the latest techniques yet they are many times cheaper. Hair regrowth is one of the most sought after treatments in the cosmetic medicine sector. The surgeons in Pakistan are not only skilled but cheap and therefore a favorite for all the potential patients. Hair restoration surgery is done in two basic ways; the strip method and the follicular unit extraction (FUE) method. The former is much cheaper due to its uncomplicated technique and less time consumption. However the FUE method is quite expensive since it requires a higher degree of care and skill on the surgeon's part. The average cost of the strip harvest method is between Rs45,000 and Rs100,000. This is the average cost for a normal amount of baldness. The cost increases with the amount of area that needs to be worked upon. The FUE hair transplant surgery cost in Pakistan between Rs 150,000 and Rs 350,000 . This cost is many times cheaper than the same in western developed countries while the results are comparable or even might be better! The hair surgery does not require a long recovery period hence it is quite possible for a patient to travel to Pakistan for a few days and then travel back after the surgery is completed. It is extremely rare that a person needs follow up and in such a case; the patient might need to stay for as long as two weeks. The potential candidate can appoint a surgeon while being in his own country and this is one of the biggest advantages of Internet! The patient can search for a number of surgeons and find out about their reputation. A hair surgeon in Pakistan can be consulted initially by sending him a picture of the scalp and receive an estimate of the number of grafts, cost and the time needed. Once all the details have been finalized, it is easy to arrange for travel. The patient can find cheap accommodation and travel packages to Pakistan. All the facilities in Pakistan make it easy for a person to consider travelling because the surgery and the travel expenses combined are still less than the cost of surgery alone in the west. If yu are looking for a good surgeon in Pakistan; you are at the right place. You can view before and after pictures of the surgeon's wor and also read the past patients' testimonies to judge the quality of work that is being provided. The patients who come to Pakistan are always satisfied and happy with the surgery results and have often recommended this procedure to several other people as well.
Cheapest hair transplant in Pakistan is possible as the medical services and facilities here are extremely reasonably priced. The patient can very easily contact a surgeon and after discussing details can fix a date for surgery and then make travel plans accordingly.


text:
SilverFin: The Graphic Novel
Charlie Higson, Kev Walker
SilverFin: The Graphic Novel
Charlie Higson, Kev Walker
It's James Bond's first day at Eton, and already he's met his first enemy. This is the start of an adventure that will take him from the school playing fields to the remote shores of Loch Silverfin and a terrifying discovery that threatens to unleash a new breed of warfare.
In-stock items ship within Australia in 2-5 business days.
Items that are not in-stock can still be ordered but shipping times will vary.
Our stock data is updated overnight, and availability may change throughout the day for in-demand items. Please call the relevant shop for the most current stock information. Prices are subject to change without notice.
Sign in or become a Readings Member to add this title to a wishlist.
$19.95Buy now
$14.99Buy now
Dinosaurs No. 1: In the Beginning…
$14.99Buy now
The Graveyard Book: Graphic Novel
$19.99Buy now
Messenger: The Legend of Joan of Arc
$22.95Buy now
Charlie Brown and Friends: A Peanuts Collection
$14.95Buy now
Batter Up, Charlie Brown
$12.95Buy now
The Great Blood Bank Robbery
$19.95Buy now
The Dead
A terrible disease is striking everyone over the age of fourteen. Death walks the streets. Nowhere is safe. Maxie, Blue and the rest of the Holloway crew aren't the only kids trying to escape the ferocious adults who prey on...
$16.95Buy now
The Enemy
Everyone over the age of fourteen has succumbed to a deadly zombie virus and now the kids must keep themselves alive. When the sickness came, every parent, police officer, politician - every adult fell ill. The lucky ones died....
$16.95Buy now
SilverFin: The Graphic Novel
It's James Bond's first day at Eton, and already he's met his first enemy. This is the start of an adventure that will take him from the school playing fields to the remote shores of Loch Silverfin and a terrifying discovery that...
$19.95Buy now


text:
- You are here:
- schaeffler group
schaeffler group
German manufacturing company Schaeffler ran its own Step2 electric car in the Silvretta E-Car Rally in Austria. The car is a Volkswagen Golf, stripped of its internal combustion guts and equipped with an electric powertrain supplied by one of Schaeffler's subsidiaries. The thing that makes the ...
German-based Schaeffler Group, a leading supplier of torque converters, says that it has developed an easily integrated stop-start system for vehicles equipped with automatic transmissions. According to Schaeffler, fitting a slushbox with stop-start tech is difficult because the torque converter ...
Schaeffler Group CO2ncept-10% Porsche Cayenne - click above for high-res image galleryGerman supplier, the Schaeffler Group has announced a new concept based on the Porsche Cayenne, meant to demonstrate the possibilities for CO2 reduction through friction reduction. As a bearing maker, friction ...


text:
After 10 years of incentive regulation, reliability has declined in Ontario. Regulators failed to enforce service-quality standards, and consumers are suffering as a result.
Available NOW!
This comprehensive self-study certification course is designed to teach the novice or pro everything they need to understand and succeed in every phase of the public utilities business.
Reliability declines after 10 years of incentive regulation.
After 10 years of incentive regulation, reliability has declined in Ontario. Regulators failed to enforce service-quality standards, and consumers are suffering as a result.
Understanding consumer preferences in energy efficiency.
Marrying customer engagement and profits.
Utilities get serious about social media.
Service quality suffers under PBR framework.
Evaluating smart meters and public backlash.
By Mike Rutkowski and Todd Lester
Mike Rutkowski leads the pusiness planning and performance improvement group in Navigant Consulting's energy practice, and Todd Lester is a director in Navigant's disputes and investigations practice. This article is based in part on Navigant Consulting's Evaluation of Advanced Metering System (AMS) Deployment in Texas report. Standing alone, this article doesn't provide a full understanding of the facts and analysis underlying Navigant Consulting's observations and conclusions from that report, and shouldn't be relied upon for such.
deployment of advanced meters other than a few thousand meters pursuant to a pilot program.
Public Utilities Reports 11410 Isaac Newton Sq., Suite 220, Reston, VA 20190
Voice: (703) 847-7720 | Toll Free: (800) 368-5001 FAX: (703) 847-0683
Dear Reader: Welcome to our new website! We've spent the past several months rebuilding Fortnightly.com from the ground up, and we're now in the process of putting it through its paces. We'll announce our Grand Opening shortly, but in the meantime we hope you'll excuse our mess, while we bring Public Utilities Fortnightly magazine to an all-new online platform. Your feedback is welcome!
Questions? See FAQ
Comments/Error Reports: Email Webmaster


text:
FORT WAYNE—The Jets and Starfires had the opportunity to play where the pros do when they traveled to Parkview Field home of the Tin Caps to play in the annual ACAC games at the ball park.
Adams Central did what they have done all season long...get an early lead, lose it, then come from behind to take the victory. Lately, they've been doing it against quality teams.


text:
You must log in to access this feature. Sign in with Twellow or Facebook to get started.
By signing in to Twellow, you indicate your agreement to our terms of service.
Simply connect with Facebook and kiss those password blues away,
or go here to reset your password.
Save the Children works in more than 120 countries. We save children's lives. We fight for their rights. We help them fulfil their potential.


text:
Wailea Condo Rental Photos and Description
Ocean view, One bedroom, Two bath, Ground floor condominium. There is a King bed in the Bedroom and Queen sofa sleeper in the living room. Air Conditioning in the Bedroom and Living Room, 2 TV's and DVD. Fall 2014 Special Rates !
Special Fall 2014 Rates - Please ask. This Wailea Ekahi condominium has an ocean view. There is a king bed in the master bedroom and queen sofa sleeper in the living room. Air conditioning in both the bedroom and living room, ceiling fans throughout, portable stereo with CD player, 2 TV's and DVD player.
There are linens, towels, beach towels, washer/dryer, iron and ironing board, propane gas grill for your use, and an extended lanai that runs the length of the unit.
Wailea Ekahi Village boasts 34 tropical landscaped acres bordering one of Maui's best soft sandy beaches - Keawakapu Beach. Enjoy a short 2 minute walk to Ekahi's large main pool, pavilion and beach or take a dip in the adjacent quiet pool!! There are 4 pools on property!
- Suitability:
- non smoking only
- pets not allowed


text:
College of Dentistry
University of Saskatchewan
Saskatoon, Saskatchewan
How do I become a patient?
Patients are selected by attending a screening
appointment. This is a visual assessment of a person's dental needs. Selection
is based strictly on dental needs and the ability of our students to meet
your needs.
How long until I receive treatment after
I've been screened?
After being screened, assignment to a dental
student to commence treatment could be immediate or treatment may not begin
for some time. The waiting period depends on when you were screened, your
dental needs, and student requirements. Screening appointments are held throughout
each academic term.
What if I'm in pain?
The dental clinic offers emergency services for
relief of pain to non-registered patients. Call (306) 966-5056 for details.
What kinds of dental work do the students
We are a full service dental facility and the
students perform a full range of General Dentistry including basic preventative
and restorative work; Prosthodontics (crown, bridge, partial and full dentures),
Endodontics (root canal therapy), Periodontics (treatment of gum disease
and gum surgery), Orthodontics (teeth straightening), and Oral Surgery (extractions,
including wisdom teeth).
Is the quality of work good?
Qualified licensed dental practitioners and Faculty
members of the University of Saskatchewan College of Dentistry strictly supervise
all work performed by the dental students. Appointment times however are
greater in length than one would normally find at a private dental office.
How much are the fees?
The fees are reduced by approximately 20 - 35%
to those set out each year by the College of Dental Surgeons of Saskatchewan.
Does the clinic accept Dental Insurance?
The University of Saskatchewan Dental Clinic
does not currently direct bill insurance companies. Insurance companies reimburse
the patient directly after payment is made to the dental clinic.


text:
What Are Online Courses?
Online courses are offered over the Internet and can be accessed at any time, day or night. Here's a 10-minute video describing how to access and participate in online courses.
Enrollment is up in online courses so register early to get the classes you want.
- Take what you need based on your schedule.
- Learn from Brookdale's accomplished faculty with advanced degrees in their fields.
- Pay low in-county tuition no matter where you live.
- Online courses are equivalent in content and acceptability to face-to-face courses.
Apply online to get started today!
Online Spring Courses
Students may choose to take online courses in addition to more traditional classroom-based courses, or earn a degree entirely online.
Online courses are presented in a learning management system, Canvas. Canvas supports the last two versions of every browser release. We highly recommend updating to the newest version of whatever browser you are using as well as the most up-to-date Flash plug-in. Currently (September 2014) Canvas supports:
- Chrome 36 and 37
- Safari 6 and 7
- Firefox 31 and 32 (Extended Releases are not supported)
- Flash 14 and 15 (for recording or viewing audio/video and uploading files)
Need assistance?
Please contact the Teaching and Learning Center at 732-224-2089 or contact us online.
For technical assistance after hours and on the weekend, please contact the Brookdale Help Desk:
Learning Management System
Brookdale's online courses are delivered through our Learning Management System, Canvas. Please see our document about possible technical issues and ways to access your content.
Helpful Information
Some online courses require proctored testing. This may occur in Brookdale's Testing Center or in another proctored environment. To use another proctor, the Proctor Agreement Form must be completed.
Technology Information
Take this Assessment to see if online courses are right for you.
Find your course login information.
Is your computer ready for online courses? Click here for system requirements and browser plugins.
A virtual orientation to online learning and the Canvas learning management system was held on Wednesday, May 14th, 2014 at 12 noon. Missed the session? Here's a link to the recording.


text:
Featured Products
The LoonTune™
Duluth Pack Logo T-Shirt
Goodnight Loon
Duluth Pack Beanie
Newly Added Buck Knives!
Buck Small Bones Knife
Buck Large Bones Knife
Buck 112 Ranger® Knife
Buck Rush® Knife
Buck FlashPoint Knife
Buck Nano Bantam® Knife
Buck QuickFire Knife
Buck Spitfire™ Knife
Newly Added Epicurean!
Epicurean Coaster 4-pack
NEED HELP?Call our helpful customer service gals & guys for all your questions on products and orders.
Call: 1-800-777-4439
Email Customer Service
STAY UP-TO-DATESign up for our weekly newsletter to be the first to know about exclusive deals and sales.
Newsletter Sign Up
FREE DULUTH PACK STICKERWant a free Duluth Pack sticker? Just click here and give us your info and we'll drop it in the mail.
Click Here


text:
USA, 1997 (MIFF 1998, Exotic Erotic)
Director: William E. Jones
Experimental filmmaker William E. Jones opens Finished with a shot of a small image of a male porn star in an advertisement for a gay phone line. The porn star is French-Canadian Alan Lambert, who took his own life at 25, leaving behind an elaborate 10-page suicide note explaining his desire to die at the prime of life. Jones sets out to make a cautionary film about the vanity of contemporary gay culture, but what he encounters along the way confounds, and eventually surpasses, his expectations.
Dispelling the myth of the hidden, neutral filmmaker, Jones immerses himself in the process of collecting everything he can in reconstructing Lambert's life. Part (auto) biography, part elegy, Finished recounts the director's obsession with the porn star, paralleled with Lambert's obsession with sex, drugs and fame - even delving into the atypical relationships Lambert had with those who knew him. In his search for the idiosyncrasies behind the bare facts, Jones discovers surprising truths, such as Lambert's confusing political and philosophical theories and his anticipation of the end of capitalism.
"I used video boxes, rented tapes, and images shot off a monitor. I looked for the marginalia of the porn industry... I wanted there to be a distance, a sense of the generic or the anonymous." - William E. Jones
"Though his initial motivation for the project seems to have been to satisfy his own voyeuristic fantasies, Jones has turned in a cool, accomplished film about the nature of sexual obsession, the power of the moving image and the marketing of desire as a commodity." - Time Out
William E. Jones was born in Ohio and now lives and works in Los Angeles. He teaches at California Institute of the Arts. Jones' works include the short video Other Families (1992) and the feature length film Massillon (1991).


text:
The Cool - Lupe Fiasco
- Band Name: Lupe Fiasco
- Record Label: Atlantic/Wea
- Release Date: Dec 18, 2007
- Summary: The sophomore album for the rapper from Chicago features artist such as Snoop Dogg, Pooh Bear and Unkle.
- Record Label: Atlantic/Wea
- Genre(s): Rap
- More Details and Credits »
Score distribution:
Positive: 22 out of 30
Mixed: 8 out of 30
Negative: 0 out of 30
The Cool picks up right where "Food & Liquor" left off, once again using his Muslim background and Chi-Town sensibilities to inform his perspective without being rigidly bound by either.
Though its conceptual component feels fuzzy and abstract at best, The Cool oozes geek chic with terrific songs, smart, dense lyrics, and nimble, eclectic production.
Lupe Fiasco and his producers--mostly Soundtrakk--have clarified the lyrics and brought out the hooks. The result is a three-act allegory that's also one of the year's best hip-hop albums.
Though there's much to admire about Fiasco's idealism and poetic skill, he can also be annoying the way an excessively, politically correct person in your social circle can be annoying.
The best cuts come courtesy of Chi-town's Soundtrakk, whose Native Tongues love knows no bound, while newcomers Chris & Drop provide notably solid beatwork for 'Gold Watch.' [Apr 2008, p.71]
'Superstar' boasts a sanguine hook and a sophisticated mess of rhymes about fame and backlash and fandom and such. Unfortunately much of the rest of the record lacks this clarity, and while the first part of that "sophisticated mess" description remains valid the second part becomes dominant.
The problem is that he hasn't yet developed a signature sound that immediately identifies a track as his own, nor is he capable of writing the sort of provocative rhymes that stand out.
Score distribution:
Positive: 97 out of 100
Mixed: 1 out of 100
Negative: 2 out of 100
TonyBDec 18, 2007Heat. Easily one of the best of the year.
Oct 17, 2010Love Lupe. Gotta start with that it's a shame that Lasers is still not out, and it won't be out for like 5 more months. This album has great hip hop and rap on it. Lupe is a great lyricist, and hopefully he doesn't leave that mentality.… Expand
TORYMDec 20, 2007No sophmore slump. Fantastic. From lyrics to beats.
AshleySJan 28, 2008Lupe is a very complex rapper. His songs show how smooth he is. There is no mumbling or jibberish and his lyrics state a lot of world events. People are sleeping on his talent, but this is a hip-hop classic.… Expand
RashadS.Feb 25, 2008Let me start off by giving you my taste in music. I loved jay-z's "American Gangsta" and Scarface's "Made" and this by far blows both away!
LuisSDec 27, 2007Upon first listening I thought it was okay, then I listened to it again and found myself listening to it over and over again. Personal Favs: Superstar, Hi-Def., Hip Hop Saved My life, Intruder Alert, Streets on Fire, Little Weapon, Gotta Eat, Dumb it down, hello/goodbye, The Die. I wish Free Chilly was a full song :( Great album!!!… Expand
MiguelJ.Feb 10, 2008This is dog crap.
|Led Zeppelin IV [Remastered] - Led Zeppelin
|The Basement Tapes Complete: The Bootleg Series Vol. 11 - Bob Dylan
|Led Zeppelin III [Remastered] - Led Zeppelin
|Houses of the Holy [Remastered] - Led Zeppelin
|Led Zeppelin I [Remastered] - Led Zeppelin
|Led Zeppelin II [Remastered] - Led Zeppelin
|1992-1998 [Box Set] - Bedhead
|Start Together [Box Set] - Sleater-Kinney
|Offering: Live at Temple University - John Coltrane
|Soul Mining (30th Anniversary Deluxe Edition) [Box Set] - The The
|From Parts Unknown - Every Time I Die
|RTJ2 - Run the Jewels
|In the Orbit of Ra - Sun Ra & His Arkestra
|Cadillactica - Big K.R.I.T.
|Superunknown [Deluxe Edition] - Soundgarden
|Anthology [Box Set] - The Clean
|Face the Music [Box Set] - Nils Lofgren
|Alpha Mike Foxtrot: Rare Tracks 1994-2014 - Wilco
|You're Dead! - Flying Lotus
|Foundations of Burden - Pallbearer


text:
831-2450 - USB to 10/100 Ethernet Adapter
The USB 2.0 Ethernet Adapter allows your computer instantly connect to a 10/100Mbps network through simply a USB port; no hassle to open up your computer case to install an internal card. It's also an ideal USB-to-LAN alternative for gaming console that needs netw...
Mfr Name: Distributed By MCM
Mfr Number: AE2220
831-2532 - 10/100Mbps USB Ethernet Adapter
This leading edge adapter will allow those with Internet challenged computers to not only connect with the World Wide Web, but also speed up existing surfing speeds using their USB 1.1 or 2.0 port.
Mfr Name: Iogear
Mfr Number: GUC2100
831-2451 - USB to Gigabit Ethernet Adapter
This Gigabit USB 2.0 Ethernet adapter is a cost effective solution that converts a USB port into a 10/100/1000Base-T Ethernet port. It enables low cost and affordable Gigabit Ethernet network connection to desktop, notebook PC, and embedded system using popular US...
Mfr Number: AE2302
They always have good communication and the products I order show up in time.


text: Clams this fresh taste like tender calamari. Martin Kaste/NPR hide caption itoggle caption Martin Kaste/NPR The Salt In The Land Of Razor Clams, Dinner Hides Deep Within The Sand April 18, 2014 Clam digging satisfies that primeval urge to go out into nature and find free food. And inveterate Washington state clam diggers admit they compete to get their daily limit of 15 clams. Listen Loading… 3:54 Download Playlist


text:
Top storage facilities in 95296 out of 3 facilities.
- Video Cameras Onsite
- Electronic Gate Access
- Free Use of Truck
- Video Cameras Onsite
- Electronic Gate Access
- Video Cameras Onsite
- Electronic Gate Access
1 (844) 611-1271 Need help? Se habla español
Get real time prices on storage units. Search over 4,000 self-storage facilities to save time and money. Compare rates of storage units in 95296 and reserve online today!
SpareFoot helps you find great deals on self storage in 95296.
Compare 95296 self storage in Defense Dist Region, California. SpareFoot makes it easy to compare storage facilities, prices, and reserve self storage units on the spot. Find the best deals on the type of 95296 storage you need, including boat storage, RV storage or car storage in Defense Dist Region, California.
Finding self storage in 95296.
Find affordable storage near 95296 with SpareFoot today. Compare self storage facilities in 95296 and save up to 50% with SpareFoot exclusive rates! SpareFoot has the best prices on 95296 self storage. Guaranteed.


text:
Once, toward the start of my librarian career, I set three different alarms so I wouldn't miss an early-morning conference keynote. I sense I should be embarrassed by this, as keynotes and keynoters are now spoken of with the genteelly horrified disdain Wodehousian elders reserved for unmarried chorines, but it's still true, and I am not ashamed.
A Love Note to Keynotes | Peer to Peer Review
Ego Non Te Absolvo: Lifelong Learning Isn't Only for Other People | Peer to Peer Review
I found myself drawn into odd conversations with librarians, archivists, and other information professionals soon after I started teaching library school. Not the conversations about how terrible I am and how bad I am at what I do and how whatever I'm doing in the classroom is automatically the wrong thing—those conversations are standard, and I am as inured to that angry dismissiveness as anyone can be. No, the odd conversations I landed in over and over again went something like this:
Theory of Change: Foiling Librarianship's Underpants Gnomes | Peer to Peer Review
The animated television show South Park made a business of touching nerves, but even its creators reportedly did not expect the furor that roared forth over their Underpants Gnomes episode satirizing common workplace beliefs and practices. The Underpants Gnomes' business plan lives on (slightly altered) in web culture as a shorthand for inadequate, failure-prone product or service planning. I spent my entire library career wallowing in Step 2.
CALI Author and Open Education | Peer to Peer Review
Last month I enjoyed the distinct privilege of keynoting the Conference for Law School Computing (also known as "CALIcon"), a gathering of legal educators, law librarians, and IT professionals in law put together by the Center for Computer-Assisted Legal Instruction (CALI). I can't say enough in praise of the ever-present spirit of sly spirited fun at this conference.
Is There a Serials Crisis Yet? Between Chicken Little and the Grasshopper | Peer to Peer Review
Summer lets me teach my favorite course, the run-down of what's going on with several publishing industries and how libraries are riding the rapids. (It's actually a course in environmental awareness and handling change, but such skills are much easier to teach given a concrete context in which to exercise them.) As I tore through syllabus and lecture revisions earlier this month to clear time for other necessary work, I found a few spare milliseconds to wonder whether the serials crisis, which hasn't felt like an immediate all-hands-on-deck crisis in some time, might finally be heating up into one. Into many, really; the localized nature of serials pricing means that crises hit consortia and individual libraries at varying times, not all of academic librarianship at once.
Competency Lists Considered Harmful: Can We Rethink Them? | Peer to Peer Review
Could we talk about skill and competency lists, please? They're everywhere, inescapable as change. Professional organizations have made dozens. Dozens more come from the LIS literature, as content analyses of collections of job ads or position descriptions. Whatever job you do or want to do in libraries, someone's made a list of the skills you must supposedly have mastered.
Behavior Data vs. Patron Privacy: Productive Discomfort | Peer to Peer Review
I've finally dumped Gmail forever. Though the process took quite some time—moving mailing-list subscriptions, changing profiles on websites that knew me by my Gmail address, extracting the messages I needed to keep, and similar chores—the relief of a little more freedom from Google's privacy-invasive data mining has been well worth the trouble for me. I want as little as possible to do with a company that allegedly thinks trawling and keeping behavior-profile data from college students' school-mandated, school-purchased email accounts without notice or consent is in some way ethical.
Can We Block the Pipeline Out? | Peer to Peer Review
Some of the best new professionals I meet and teach are leaving academic libraries. Another scholarly-communication librarian in an academic library got in touch with me online last week about finding a different kind of job. I'm well-used to these messages from scholarly communication librarians and research data managers new to the profession; sometimes they're my former students, sometimes they're conference acquaintances or folk I converse with online. Like the other pre-departure messages I've gotten, this one came from the kind of new professional every academic library claims to need: smart, tech-savvy, creative, passionate, hard-working, up-to-date, and consciously committed to staying that way. Like the other pre-departure messages I've gotten, this one breathed disillusionment and burnout. I'm worried.
Raising our Voices | Peer to Peer Review
At the next Library Technology Conference in the Twin Cities in March, there won't be one session on privacy-protecting measures for library computers—there will be two. These aren't the only sessions of their type I've seen advertised lately. I'm delighted to see information professionals stepping up to teach each other how best to protect ourselves and our patrons from unwarranted invasion of privacy by digital means. As it happens, another prime opportunity to register opposition to digital invasion of privacy will arrive on February 11. Several of the best advocacy organizations in the tech industry are joining forces with prominent websites and anyone else going their way for The Day We Fight Back.
Linked Data in the Creases | Peer to Peer Review
American catalogers and systems librarians can be forgiven for thinking that all the linked-data action lies with the BIBFRAME development effort. BIBFRAME certainly represents the lion's share of what I've bookmarked for next semester's XML and linked-data course. All along, I've wondered where the digital librarians, metadata librarians, records managers, and archivists—information professionals who describe information resources but are at best peripheral to the MARC establishment—were hiding in the linked-data ferment, as BIBFRAME certainly isn't paying them much attention. After attending Semantic Web in Libraries 2013 (acronym SWIB because the conference takes place in Germany), I know where they are and what they're making: linked data that lives in the creases, building bridges across boundaries and canals through liminal spaces.


text:
November 26, 2014
ERIE, Pa. (AP) - A sideburns contest honoring a U.S. Navy commodore known for his impressive facial hair is marking the 200th anniversary of the Battle of Lake Erie.
The Erie-Times News reports that the winner of the Perry Burns contest will be named this week. Judges will decide who sports the sideburns most like those of Oliver Hazard Perry, who defeated British forces in September 1813. He is considered a War of 1812 hero.
Historical portraits suggest that Perry wore long mutton-chop sideburns that extended toward his lips.
Erie residents say the town had a beard-growing contest marking the battle's 150th anniversary in 1963.
Participant Kevin Kantz says he's been growing out his sideburns since July. He says he was inspired by the 1963 contest, which he attended at age 11.
Copyright 2014 Associated Press. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Click Here to access the online Public Inspection File
Viewers with disabilities can get assistance accessing this station's FCC Public Inspection File by contacting the station with the information listed below. Questions or concerns relating to the accessibility of the FCC's online public file system should be directed to the FCC at 888-225-5322, 888-835-5322 (TTY), or email@example.com.


text:
McQ Alexander McQueen
Lace Asymmetric Skirt
$133.37 Was $446.87 (70% off)
Product Code: 172142
- Need to know
- Item details & Care
- Shipping & Returns
- Tipped to be one of the must-have looks of spring 2011, black see-through lace has already been spotted on Anna Dello Russo. Brave it in this dramatic McQ number and keep the look fresh with statement heels and rocks.
- Black lace asymmetric hem sheer skirt with built in underwear. McQ skirt features two signature zips at waist, inner black underwear, asymmetric hem and hitch detailing. Model is a standard UK 8 and is wearing an XS.
90% Viscose, 10% nylon. Underwear 100% viscose. Dry clean.
view full delivery details
Free Delivery (2-3 working days)
All duties and customs are included at checkout
Returns ( view full returns details )
Seeking Style Advice?
Contact our Style Adviser team for expert
advice and assistance on all your
style-related queries:
Call: (+44) 345 260 3880
Email: firstname.lastname@example.com
Monday to Friday between 9am and 6pm
Saturdays between 9am and 2.30pm.


text:
Print Options
Back to
Apple Oat Snack Cake >
Full Page
Include these items:
Nutritional Facts
Select reviews >
Apple Oat Snack Cake
"Apples and oats make up one of my favorite flavor combinations—and they are delicious in this snack cake," notes Julie Dometrovich from Aliquippa, Pennsylvania.
12 Servings
Prep: 25 min. Bake: 40 min. + cooling
1 cup boiling water
1/2 cup old-fashioned oats
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup sugar
3/4 cup packed brown sugar
1/3 cup unsweetened applesauce
1 egg
1-1/2 teaspoons
McCormick® Pure Vanilla Extract
1 medium apple, peeled and chopped
1/2 cup old-fashioned oats
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
3 tablespoons cold butter
In a bowl, combine boiling water and oats; set aside. In a large
bowl, combine the flour, baking soda, cinnamon and salt. In a bowl,
combine the sugars and applesauce; beat well. Add the egg, vanilla
and oat mixture; mix well. Stir into dry ingredients just until
© Taste of Home 2014
2 of 2
Apple Oat Snack Cake
Directions (continued)
combined. Fold in apple.
Pour into an 8-in. square baking dish coated with cooking spray. For
the topping, combine the oats, flour, brown sugar and cinnamon. Cut
in butter until mixture resembles coarse crumbs; sprinkle over
batter. Bake at 350° for 40-45 minutes or until a toothpick
inserted near the center comes out clean. Cool on a wire rack.
Yield: 12 servings.
Nutritional Facts:
One piece equals 286 calories, 4 g fat (2 g saturated fat), 25 mg cholesterol, 196 mg sodium, 58 g carbohydrate, 3 g fiber, 5 g protein.
© Taste of Home 2014


text:
{{ title }}{{ link.name }}
Bahrain's Police forces walk with bloodhounds to disperse protestors... News Photo 159693403Arab Spring,Bahrain,Bloodhound,Call,Crisis,Demonstration,Force,Geographical Locations,Group,Gulf Countries,Horizontal,Manama,Middle East,Police Dog,Police Force,Politics,Protestor,Rebellion,Spreading,Technology,The Internet,WalkingPhotographer AFPCollection: AFP 2013 AFPBahrain's Police forces walk with bloodhounds to disperse protestors during a demonstration called for by the February 14 Youth Coalition, an Internet group that regularly calls for protests in the Shiite-majority kingdom on January 18, 2013 in the capital Manama. Bahrain's government said the demonstration had not been authorised and warned security forces would prevent it from going ahead. AFP PHOTO/MOHAMMED ALSHAIKH (Photo credit should read MOHAMMED AL-SHAIKH/AFP/Getty Images)


text:
The best nickname for any male (if Cool) with a Name that starts with a "T"
Un-cool Male :Hey whats up Thomas.
Cool Male :Hey whats up T-bone
Cool Male :Hey whats up T-bone
by Drgitmoney January 12, 2011
When a Car crashes into another car forming the shape of a T. Also you can reverse the T-Bone by throwing a Reverse T-Bone where you slam on the brakes and reverse your car into the oncoming car.
The mailbu just t-boned me.
by The Rocket April 23, 2006
When a girls g-string can be seen poking out above the waistline of her jeans. Normally happens when she bends over or wears hipster jeans 4 sizes too small.
Daaaaaamn check out the illy t bone on that arrangement yo, looks like her thong be wedged right up there homes
by Coinage August 21, 2006
He sat on my stomach and T Boned me.
by Princess_p_p June 28, 2006


text:
Barbara Walters' 'Today' Segments in 1962: Fashion Week and Playboy Bunnies (Video)
To honor her retirement, the NBC morning show unearthed clips of Walters' first segment and last goodbye on 'Today.'
As Barbara Walters retires from a career of diverse interviews with presidents, movie stars and many other fascinating people, Today unearthed footage on Friday of the View personality and 20/20 host from when she was part of the NBC show in 1962.
PHOTOS: Barbara Walters: Her Career in Pictures
As a writer and producer of stories related to women, she gave her take on Fashion Week by comparing couture French dresses to making an experimental car, and gave viewers an inside look at The Playboy Club when she donned the signature bunny suit for a night.
She served as co-host from 1974 to 1976, triggering a tearful goodbye that resembled her farewell to The View on Friday. "I love you all," Walters told viewers. "I will miss you all."
Watch the videos below:
Email: firstname.lastname@example.com
Twitter: @cashleelee


text:
Unsearchable Riches, published continuously since 1909,
now in its 90th year,
contains expositions and commentary pertaining to Scripture. The title
theme is from Ephesians 3:8, to bring the evangel of the
untraceable (unsearchable) riches of Christ
to the nations.
Annual subscription is $1.00 (six issues)
(unchanged since 1909)
January, 1936
January, 1975
July, 1999
THE MISSION of our magazine
is a very simple one. It may be best expressed in the words of the apostle; that we
should present every man mature in Christ (Col.1:29). Like Epaphras, we pray and
labor that our readers may stand mature and complete in all the will of God (Col.4:12). If
this petition was necessary for the Colossians, how much more so in these days of
declension and apostasy! Almost all are subconsciously aware of their immaturity, and
express it when they speak of seeing through a glass darkly, and looking
forward to the future as the time when we shall be known as we are known.
These and similar quotations show the need of a ministry which will clear away the mist
from the eyes of God's beloved saints and give them a keen insight into His great purpose
and His plans for accomplishing it through Christ.
Two things are needed to bring about this most
blessed result in the hearts of our readersfacts and faith. For faith to believe Him
our friends must appeal to God Himselfwe cannot supply this. But the facts of
Scripture, on which all truth is based, are our special concern. And we are confident that
they will dissolve all the doubts and dispel all the illusions which have made theology so
The solutions we offer for the problems
which have haunted theology for centuries are so much simpler, more scriptural and
satisfactory than the explanations usually offered, that it seems strange that everyone
does not embrace them.
Take the two greatest of all problems, the origin and
end of all things. How simple to believe the divine record, all is out of Him . . .
and into Him! This is satisfactory. This is delightful. This is Godlike. But
unbelief comes in and says, All is not out of God; some things are of the
devil. And so God's deity is destroyed, His sovereignty suspended, and endless
discussions arise to cloud the creation. So with the end. Theology, confusing God's last
judgments with His final consummation, insists that all is not for God, but only
the merest fragment is to be rescued from His disastrous experiment. Again, a god who has
such poor success is not worthy of the name. If his will or desire is good, his ability is
most limited.
The difficulty is that theology reasons from unknown
premises to results which deny and defy the plainest possible statements that could be
made. Our method differs in this, that we search the Scriptures accurately, find the true
premises, and reason backward and forward to exactly the same conclusions as God has given
in plain words.
It is the special object of this magazine to publish
facts and truth not to be found elsewhere. Herein lies its value to our readers. We are
not popularizing well-known doctrines, or the teaching of others. We are searching the
Scriptures themselves, in the original, and bringing out new and unknown treasures, whose
value bears no relation to the small pittance charged for subscription. Some have told us
how a single article was worth more to them than its cost for a year. Others are at a loss
to express its value. Many read it again and again, and receive new light each time.
From What Is The Concordant
Publishing Concern?
A Bimonthly Magazine for God and His Word
See Our Current Catalog
and Order Blank
Copyright © Concordant Publishing Concern
15570 Knochaven Road, Santa Clarita, CA 91387, U.S.A. 661-252-2112


text:
Find records of Katheryn Canan
Find birth, death, marriage, military, and other records of Katheryn E Canan at Ancestry.com.Search for records
Biography & Family History Add details
Katheryn E Canan (1946 - 2006) was born on March 28, 1946. She was born into the Canan family.
There are no known marriages or children on file for Katheryn. Katheryn died on August 13, 2006 at 60 years old.
Katheryn E Canan's last known residence is at Washington, Washington County, Pennsylvania.
This record of Katheryn E Canan comes from the United States Social Security Death Index. According to information provided to the SSDI, this death record has been verified by a family member of the deceased. This data can be considered very accurate. What is the SSDI?
This genealogy of Katheryn E Canan's past was created by the AncientFaces community Add any information you have to connect to the people who knew her. Some things we would like to know about Katheryn's genealogy:
- Where was Katheryn born?
- Where did Katheryn die?
- Who was Katheryns family?
- What did Katheryn look like? Add some photos of their life.
Family Tree & Genealogy Add / Edit People
You can add or remove people from this genealogy by clicking here.
History of Katheryn E Canan Add details
- Given name
- Katheryn
- Surnames
- Canan family history
- Last Known Residence
- Washington, Washington County, Pennsylvania
- Born
- Death
- Gender
- Female
Do you know more about Katheryn E Canan?
You can add details to this page and share Katheryn's story.
Obituary Add details
There is no information about Katheryn's obituary records. You can add obituary information about Katheryn E Canan by clicking "Add Details".
Discuss Katheryn
Share your memories below with the rest of Katheryn's family. We'll notify anyone else who is searching for Katheryn of your message.
Find records of Katheryn Canan
Find birth, death, marriage, military, and other records of Katheryn E Canan at Ancestry.com.Search for records
Possible Relatives
- Quentin S Canan
- ·
- Rachel Canan
- ·
- Joseph D Canan
- ·
- Russell Canan
- ·
- C L Canan
- ·
- Margaret Canan
- ·
- William Canan
- ·
- Marguerite E Canan
- ·
- Frances L Canan
- ·
- Charles Canan
- ·
- Lawrence Canan
- ·
- H Canan
- ·
- Jessie Canan
- ·
- Geraldine S Canan
- ·
- Virginia Canan
- ·
- Hannah v Canan
- ·
- Edward Canan
- ·
- Edwin E Canan
- ·
- Thomas Canan
- ·
- Elsie D Canan
- ·


text:
We're located next to Carmike Cinema.
Call us today at 1-877-433-9249
Make updates to your business profile 24/7
|mon 10:00am - 9:00pm
|tues 10:00am - 9:00pm
|wed 10:00am - 9:00pm
|thurs 10:00am - 9:00pm
|fri 10:00am - 9:00pm
|sat 9:30am - 9:00pm
|sun 12pm - 6:00pm
Great place to buy and sell your sporting goods!
clicked the link to your website and was routed to some "brand X" website for Raleigh. What's that about?
DexKnows Mobile profile for Play It Again Sports in Fayetteville, NC.