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PBS the last bastion for REAL shows on cooking.
- JB BANNISTER Jun 25, 2012 09:00 AM
Am I the only one who thinks this? In SC I get to watch them on PBS from noon to 3 on Saturday. I the NC station noon to 3 on Sunday. I miss these types of show dearly.
Food TV has gotten to a point where it is as much about food as MTV is to music.
In full disclosure I just finished taking part in a "reality cook show" for one of the networks. I am now sitting here wondering if it will be worth watching. I would rather show people how we did it that add all the drama.
Thank you for listening to my rant.
agreed. America's Test Kitchen, Cooks Country, Pepin, Keller, and Ming trump anything on Fm for me. I tried out for the first season of MasterChef. Pretty glad i didn't make the cut there. Ironically some of the America's Test Kitchen staff were helping judge the interviews.
Two years ago I moved into a home that doesn't have cable, and judging from how bad FN was getting anyway, and reading all the comments here--I haven't missed a thing. Give me PBS cooking shows any day, ESPECIALLY the older ones. You are far from being the only one, believe me!
re: NVJims
I think I would subscribe to PBS on the net if I could get this on demand.
I guess it's gone full circle... when cable was taking off in the 90's they started with cooking shows as good as PBS... remember Biba Caggiano (TLC i think) and Milliken and Fenninger on the new Food network?
They've all gone to the lowest common denominator and left real instructional cooking to PBS again.
Of course in the 90's, A&E was Arts and Entertainment and had symphony concerts and museum tours if you can imagine that. TLC was the Learning Channel... all how-to. No flying saucers or ghosts anywhere then.
re: Dave_in_PA
I remember those days -- my hubby and I had just moved back to the States and bought our first TV. I couldn't believe they had good stuff like concerts, etc. Bravo had good stuff, as well. Long gone.
re: Dave_in_PA
And Discovery was about science and History about history.
PBS always has been and probably always will be a fantastic channel.
re: Dave_in_PA
I'm glad you mentioned Feniger and Milliken, I was starting to think i'd hallucinated their being on FN in the early days.
How many of you watch FN outside of prime time? Or CC, again outside of Prime time?
ATK is unique, though one might argue that Good Eats (now on CC) is in the same ball park. Still there a CH critics of Kimbal's demeanor, not to speak of their business practices.
Pepin is also one of a kind, though there he has his critics on this board.
But tell me - what have been the non-PBS real cooking shows? Especially in the past 10 years (many of us did not see FN in it's first decade).
Agreed. I was late to the party in getting digital cable and subscribed two years ago. I was so excited to have a 24/7 food channel and while there were at least some half decent shows, French Food at Home ect, I got the impression if the channel had ever had a hayday it was certainly past. Now it's just garbage.
It's too bad there wasn't some sort of Tv listings schedule online somewhere that listed all food related tv on all channels each day, or something along those lines.
re: Jjjr
You would get 90% of the shows by clicking on the schedules for FN, CC, and CreateTV.
Beyond that there are competitions on Bravo, and that talk show Chew. Also Veme (the Spanish language PBS subchannel) also has some cooking shows in the afternoon. I also see an hour listed on the CBC afternoon sched. If you want Ramsey, and a few other things, BBC America. And Halmark channel is playing some Martha Stewart.
I think everything else is local. PBS stations mainly show cooking shows on Saturday afternoons, but their sched. varies all over the place.
re: Jjjr
If you go to: http://www.pbs.org/tv_schedules/
You can enter your zip code and then select which cable/satellite provider (or just over the air TV) that you use and you will get a customized TV schedule which shows the channels that are available to you.
re: pamf
Should have mentioned I'm Canadian. Also no clue what CC is. What I meant was a site that kept track of every single channel, for example there is the occasional cooking show through the day on basic cable, not just PBS. Was just wishful thinking anyway, I'm not really expecting something like that to happen.
re: John Francis
Thanks. How does one access this channel? I have digital cable (again, Canadian) and don't see it listed on any available channel here. Guessing we just dont get it here or is it only on satelitte or something?
There are threads about the latest competition on FN
or Bravo. Why aren't there threads discussing the recipes on the latest great cooking show on PBS? We have COTM threads, but no Cooking Show of the Month threads. Sounds like something is missing on even the best of the REAL cooking shows.
Do any of you fans of REAL cooking shows give feedback to your favorites? Do you look up the related web sites, and suggest further shows and themes? I suspect the popular prime time shows (cooking and otherwise) have their ardent fans. Mythbusters clearly does. Chopped had an episode featuring ingredients suggested by fans. Man v food has his groupies. Bourdain gets invites from fans in Saudi Arabia and Finland.
re: paulj
I agree. It would be wonderful to spotlight all of these great shows and recipes, as a community. That would be chow-worthy to my mind.
Unfortunately I have the personal burden of having a bit of a psychology background, and it's my opinion that 'hate' is an easier emotion to display than 'love.' Don't want to get too heavy here, but that seems to be human nature, at least in some cultures. I prefer construction, rather than destruction. But forums are what they are.
The power of love is unmatched.
re: paulj
We could certainly use some topics like that here. I agree that the cooking show posts on this board are usually negative, unless it is reminiscing about some long-remembered show from the distant past.
I read www.televisionwithoutpity.com for the cooking show topics. People are free to snark on the hosts there (that's the without pity part), but there are also lots of dedicated fans who try the recipes and discuss them. There is a topic for the Barefoot Contessa show that has been running since 2003 and has over 22,000 posts and 2.6 million page views, and still gets new comments almost everyday.
Both Food Network and the Cooking Channel have a lot of cooking content on during the day, but they rely too heavily on reruns. I work from home sometimes and have the channels on as background during the daytime, so I know what programming is on. I DVR my favorites (currently Anne Burrell and Laura Calder) to watch when I have time later. There are few others I like too (Chuck Hughes, David Rocco) but I've seen all the shows more than once.
I have made several recipes from Anne and Laura and I do post about them on TWOP, where there are some like minded folks.
re: paulj
"Why aren't there threads discussing the recipes on the latest great cooking show on PBS?"
Well, there was the COTM featuring Jacques Pepin's "Essential Pepin". Many of those recipes are features in the show, so, I can only imagine that it was better to feature the book instead of the show. And, just think of how many cookbooks get published each year compared to how many full seasons of cooking shows are completed in a year.
When you start factoring in things like when "French Food at Home" is initially aired in Canada versus America, it becomes that much more complicated.
re: DougRisk
a Child,Actually, the Pepin COTM month was not entirely unique. We've done Julia Child, Ina Garten, Jamie Oliver and Mario Batali months as well with excellent response.. (I'm probably forgetting some too.)
Admittedly we don't watch too much network TV because we'd rather watch the PBS channels and BBC Am. And, I'm in the camp that bemoans the old cooking shows on PBS. They really had a tremendous influence on the way home cooks began thinking about the way they cook and opened the door to world cuisine and technique. On the other hand, people like Laura Calder, and the Scandinavian chefs on Create give us plenty to think about now.
I love PBS cooking shows too!
Are you all aware that PBS launched a smallish food site last Fall? Its just http://www.pbs.org/food .
Not a ton of stuff there yet, but its been growing in content steadily. And they have stuff from some of the local shows, which can be very hit or miss.
Let's be fair for a minute here.
First, let's be clear about something. Food Network is NOT a cooking channel. It is a food channel. So anything really goes on that platform -- be it cooking shows or otherwise.
Cooking Channel, on the other hand, does bill itself as a channel about cooking, and for the most I think it succeeds -- given the parameters it must work with.
One cannot fairly compare programming on CC with PBS -- because they have entirely different business models.
Cooking shows on PBS occupy maybe 10% of their TV content -- usu. a 4-5 hour block on a Saturday or Sunday.
Now compare that with either Food Network or Cooking Channel, where the producers have to fill in about 18 hours worth of programming EVERY SINGLE DAY (in the wee hours of the morning they usually run infomercials of some sort).
Everyone here seems to laud the programming on PBS -- e.g. Pepin, Lidia's, ATK, Simpy Ming, etc.
But you know what, there are some equally good shows on CC that are on par with those on PBS -- like French Food at Home, Chinese Cooking Made Easy, Chuck's Day Off, Dolce Vita, Spice Goddess, and Indian Food Made Easy.
Of course on CC you're going to have drivel that we all sort of wince at (e.g. Nadia's Bitchin Kitchen), but that comes with the territory because they have to fill in about 18-20 hours of programming EVERY SINGLE DAY.
The shows on PBS are usually the "pick-of-the-litter" so to speak. Because PBS only needs to fill in about 4 hours of programming for cooking shows, they can cull and choose the best and most interesting shows.
If CC only had to fill in about 4 hours of programming a week (like PBS) then it could just feature shows like French Food at Home, Dolce Vita, French Food at Home, etc., and none of us would really have anything to complain about.
re: ipsedixit
"If CC only had to fill in about 4 hours of programming a week (like PBS) then it could just feature shows like French Food at Home, Dolce Vita, French Food at Home, etc., and none of us would really have anything to complain about."
How many reruns of Laura do you want? :)
re: ipsedixit
Well, it depends on what she's cooking.
Fixed that for you ipse.
re: ipsedixit
The "Padma Effect!"
re: ipsedixit
While its true that the main PBS stations don't program that much cooking shows, there is the Create channel which airs a lot more cooking programs.
And I'm sorry, but Cooking Channel doesn't have a lineup that approaches the level of Pepin, Lidia, ATK, Ming, John Besh, Rick Bayless, Jose Andres, Sara Moulton,
Even some of the local show hosts like Alpana Singh and Leslie Sbrocco are incredibly respected food and wine folks.
re: indyumd
But a number of those stars of PBS either got their start on FN or got broader exposure there, something may have been crucial lining up sponsors for the PBS shows.
Besh was a Next Iron Chef competitor, and may also have been a challenger. Ming and Bayless have also been challengers. Andres was a judge. Ming had a show on FN (and also a NIC competitor). Moulton was a regular, essentially, RR before RR.
Pepin and ATK are the two long term PBS 'stars'.
PBS has two sources of cooking shows. Independently produced ones (e.g. ATK), and station produced ones (Pepin has long term ties with the San Francisco station; Fruge with Chicago, Ming Boston?).
re: paulj
I'm not sure why any of that matters.
The point is that if you want to watch actual cooking shows, public television offers the most real cooking shows with the best chefs. And its really not close. Whether or not they are homegrown stars or not, the place you can find them right now is your local PBS station.
re: indyumd
re: indyumd
When I first found CreateTV I often watched their full 2 hr daily lineup of cooking shows. Now I scan their offerings with the same interest as the other 2 cooking channels.
At my skill level, most cooking shows, even the best on PBS are too slow paced. I get ideas from TV, but find the details online or in books. For ideas, silly restaurant finds and competition cooking shows are just as useful as formal cooking shows, and usually more entertaining.
re: paulj
CreateTV's formatting has changed. It used to be 6hr blocks repeating 4 times daily. Now it's more broken up. Some shows repeat every 2-3 hours, some once, some not at all. It's harder to follow, although on the plus side, it results in their airing a larger variety of cooking shows per week. Downside again: some are awful, e.g. The Jazzy Vegetarian. This, like Christina Cooks, is a vegan show but doesn't say so. The presenter, Laura Theodore, has poor technique. The accompanying music is both corny and weird.
re: greygarious
speaking of bad music, Barbecue University is the worst. I think Raichlen (sic) is pretty knowledgeable, and his recipes are pretty good but the cornpone music and the grill cam are just so lame.
re: TroyTempest
Bad music is the least of BU's worries. No doubt the guy has decent technique, but that's all there is to it. His delivery is snooze worthy. BU is the antithesis of FN's shows. Good info, terrible delivery.
Sometimes when i watch the program, I have to look up the show info to confirm the show was produced after 1980.
BU reminds me of Bob Ross (the painter). One minute you think he sneaked into the studio and is up to no good, but give him a minute and you actually learn something.
re: nikkib99
He is snooze worthy. But i'll take that any day over the schtick you get from the likes of Emeril, Paula Dean, Rachel Ray, Guy Fieri, etc., etc., etc. etc., etc., etc, etc., etc., etc, etc., etc., etc
re: indyumd
The point is that if you want to watch actual cooking shows, public television offers the most real cooking shows with the best chefs. And its really not close. Whether or not they are homegrown stars or not, the place you can find them right now is your local PBS station.
First of all, I don't believe the quality of the chefs (or cooks) on a cooking show is determinative of the show's overall quality.
Ming may be a great chef (debatable), but I don't believe he is a great teacher of cooking, or cooking techniques. Same with Lidia, and to some extent Bayless.
Pepin is a great chef and a great teacher, in my opinion. But he's probably the only one of the bunch.
The folks on CC may not have the star quality of some of the hosts on PBS, but I would dare say that Ching He-Huang, Roger Mooking, Anjun Anan and Bal Arneson are better teachers and hosts than the more star-studded hosts on PBS.
Never confuse star quality with show quality.
re: ipsedixit
I think I've learned more from Lidia (especially technique) than any of the other Italian cooking shows, with older Mario's right up there as well. David Rocco is great eye candy and a fun show, but it barely qualifies as cooking show most of the time.
re: BubblyOne
I still miss Lorenza di Medici's program.
re: ipsedixit
ipsedixit, I completely agree.
And, there are a number of categories that a food host can fall into. I mean, Good Eats, IMO, was one of the best cooking chows ever made, yet I rarely cooked from the show. However, I learned so much.
And, I also agree with a point that paulj is attempting to make, that learning one more way to make pancakes is not all that instructive. Yet, often enough, watching something like Iron Chef America, I will see something fairly interesting.
It is one of the reasons that I got upset with the last season of Top Chef, it seemed to take a step backward in it's cooking challenges. There was less for someone like me to learn.
I suppose nobody here tunes into the Chew (ABC, 1 pm weekdays)
Yes, it can get a bit noisy at times and perhaps a bit silly, but there is a lot of decent cooking going on, with excellent demonstration and instruction.
I record the shows and have them on in the kitchen as background while I am cooking. If I hear something interesting, I pay attention. I do get lots of good ideas there.
re: RUK
I was flipping through channels and stopped on The Chew. This episode had a fashion minute about shoes during which Mario, who was cooking during this segment, proceeded to remove one of his orange crocs from his foot, present it to the camera, put the shoe back on and continue cooking, all without washing his hands. Turned me off from the show, not to mention wanting to eat at one of his restaurants. E coli, anyone?
re: Vidute
Mario's clogs and restaurants have e. coli?
re: tommy
Step in feces. Take off shoe, feces on hand. Continue cooking without washing hands, feces in food.
I don't know about you, but I want my cooks/chefs to have clean hands when handling the food that I am going to be eating. This includes washing hands after handling raw meat, using the rest room and touching/holding dirty shoes.
re: Vidute
We are talking about a TV show, no? Perceived E. coli doesn't transmit through the screen.
re: RUK
But Vidute is imaging Mario as a line cook in one his restaurants, and waving his dirty Crocs around the kitchen. Or that his apparently lax health standards on the show carry over into his restaurants.
Some also argue that TV chefs should have impeccable health standards as an example to the rest of us. As Stan Freburg's Tweedly said: " Keep in mind the tiny tots".
Complaints like this about TV shows are not new. Isn't there a story about Julia Child dropping a chicken on the floor?
re: DougRisk
snopes proves me wrong
re: GraydonCarter
If by switch-outs you mean taking a finished dish to present then they do in fact do this. For the most part they seem to showcase recipes where they're actually cooking in the allotted time.
Of course Rachel Ray has been doing the real-time thing for years. Very few edits from what I understand.
re: RUK
I DVR The Chew everyday. There is some fluff and humor, but there are also some great, quick recipes presented - mostly in real time. I usually FF through Carla Hall cooking segments. I think she is a fun personality and host, but honestly, I don't need her teaching me how to do a "taco bar" or how to make an ice cream sandwich.
I think I read that someone here couldn't get PBS so just to let you know that you can watch this season's episodes of ATK for free on the ATK website. Good stuff.
Try Masterchef Australia. Its currently in the middle of this 4th season, but there's no drama. There's no arguing, no screaming, no fighting, no under handed scheming. Plus the participants go through master classes by visiting chefs and restaurants and having in home classes by the cooking hosts. Its a breath of fresh air for cooking shows.
re: JB BANNISTER
which PBS show gave you that llama recipe? :) Lonely Planet showed whole guinea pigs, but I don't recall whole llamas.
So, I have a short attention span when there's nothing but garbage on tv, which is most of the time, I flip channels. While channel-surfing, I came across Good Cookin' With Bruce Aidells on the Live Well Network (channel-filler for the digital age). Straight cooking, straight recipes, and tips. They also carry Rick Bayless' "Mexico, One Plate at a Time". One big issue, though, all shows are repeated ad nauseum.
I agree that Food Network is now more about food entertainment than cooking. It's kinda sad because back in the day it was somewhat educational and exposed me to different foods I wouldn't have otherwise tried. These days though cooking has taken a backseat to reality shows, shows about guys walking around stuffing their mouths with food (I'm looking at you Guy Fieri), and cooking competitions (although I do love Chopped and Iron Chef).
It's not all bad though because they've shifted the cooking shows to FN's sister channel, Cooking Channel, and I think CC does a much better job of covering diverse cuisines than FN ever did. PBS cooking shows are still good but you can't really compare it to FN/CC. PBS has the luxury of hand picking a few quality shows to produce. It's a lot harder to consistently put out quality programming if you're broadcasting 24/7 hence the large # of subpar shows on FN.
re: Chi_Guy
What cable channel is CC on in the Philly metro area? FN has become about 80% entertainment dribble in our area. Some of it is on par with Jerry Springer. Don't even turn it on anymore. Would rather weed the garden.
re: DougRisk
Thanks for the reply. I am actually just across the river in NJ. and I thought we got the same line up as Philly but I just checked and we don't get those channels. EEERRRR!
re: Chi_Guy
Food Network Monday
12pm 11c Paula's Best Dishes
12:30pm 11:30c Barefoot Contessa
1pm 12c Sandra's Money Saving Meals
1:30pm 12:30c Ten Dollar Dinners
2pm 1c Secrets of a Restaurant Chef
2:30pm 1:30c 30 Minute Meals
3pm 2c Giada at Home
3:30pm 2:30c Giada at Home
What shows are on PBS today?
re: dondcook
I could be wrong but the afternoon is about the only time FN has instructional shows anymore. Even the weekends seem to be nothing but entertainment stuff.
re: Tom34
Depending on the definition of "afternoon" I would tend to agree. The primetime hours, the last 4 or so hours of programming, tend to be travel and competition shows. The rest of the day, up through 7 pm or so eastern, seems to be instructional.
I'm amazed that people don't DVR though. It seems that more people than I'd ever imagine are still slaves to schedules. I can't imagine that, especially if I'm looking for instructional TV.
re: dondcook
Mondays and Fridays on PBS Create:
12 am, 2:30am Cook's Country
12:30 am Tommy Tang's Easy Thai Cooking
1am Pati's Mexican Kitchen
2am, 5:30am Lidia's Italy in America
3am Barbecue U
3:30am Joanne Weir
7am, 1pm New Scandinavian Cooking
7:30 am, 1:30pm Chef John Besh's New Orleans
8am, 2pm Ciao Italia
8:30am, 2:30pm Rachel Allen
6:30 pm, 9:30 pm Joanne Weir Cooking Confidence
7pm Simply Ming
7:30pm Hubert Keller's Secrets of a Chef'
8pm, 11:30pm Lidia's Italy in America
8:30pm Cook's Country
9pm BBQ U
re: greygarious
I understand that your comment was not about Tommy Thang and his show, but I really want to say this:
He seemed like a good guy and fairly knowledgeable, but I was so disappointed in that show.
While the "travel" parts of the show attempted to highlight the regionalism of Thailand, the show was at least a partial failure in demonstrating great Thai food.
For instance, he would often cook with Olive Oil. For me, this was just weird.
Personally, I would love to see someone do for Thai Food what "Luke Nguyen" has done for Vietnamese food.
I know that there is David Thompson, but I am not that familiar with his TV appearances since I believe that most of them have been on Australian TV.
Another side note: I think Rachel Allen is a delightful host.
re: greygarious
greygarious, thanks for the info about PBS Create it is curious that they don't have cooking shows on during prime time weekdays on my network.
8:00 PM On Canvas TVG
8:30 PM Exploring the Art TVG
9:00 PM Austin City Limits TVPG
10:00 PM Infinity Hall Live TVPG
11:00 PM Rosendo's Travelscope
They do have them on the weekend.
And don't forget, PBS has relatively few commercials, so there's less review of what's happened so far after the break.
On another thread acgold used an industry term of cooking shows 'dump and stir'. I did a search on that term, and came up with this article by M Ruhlman
on Ming 'revising the dump and stir format'
I've watched a couple of episodes on this new series, including the one with J Pepin as guest. There's more informal discussion, and at least the appearance of cooking on the fly. 'What's in the pantry ... I like this ... lets do such and such'. There's probably more planning and structure than we see, but the attempt is to show decisions that cooks make at the last minute.
But despite this innovation, it really didn't capture my attention. In a sense I watched it because I've enjoyed their shows in the past, but there wasn't anything really new.
I suspect that the days of cooking shows as serious instruction are numbered, despite efforts on PBS. Most recipes can be demoed in 10 minutes or less, just like most recipes can fit on one page. A cooking show forces you to watch 2 or 3 of those, even if you are interested in only one. A video clip, on the other hand, puts me in control. I can pick what I want. I can fast forward, and repeat portions.
TV shows of 30 -60 minutes are better at telling an entertaining story, or a series of stories. They are not optimal for instruction.
Its been along time since I've added a new cooking show to my dvr's Series Recording list, but I just added OWN's 'Ambush Cook' because I made Chef Kristina Kuzmic's recipe for Goat Cheese Bruschetta and it was THE BEST Bruschetta I've ever tasted! *see photo
I served the Bruschetta as an appetizer before dinner, and during dinner someone asked if there was any Bruschetta left. I brought the appetizer platter to the dining table, and by dinner's end every bit of that Bruschetta was gone!
I heard about Ambush Cook from a friend who raves about Kuzmic's Pistachio Crusted Talapia recipe.
ATK will always be my idea of a perfect cooking show; easy demonstrations, a little scientific explanation, and great tried and true recipes. And if I'm doing a cooking day on the weekend, a recipe from ATK or CI is usually my go-to.
But this weekend I'm making Ambush Cook's Spicy Peanut Butter Chicken.
Tonight I watch about an hour of cooking on Create (ATK and Essential Pepin) and an hour on FN, Chopped.
Pepin was about bread baking. While he showed some tricks in forming loaves, he relied on a mixer and food processor for the kneading.
ATK was about steak frites. Chopped appetizer round included frozen french fries and cubed steak, so 3 of the competitors took the steak frites route. Overall I saw more cooking on Chopped, and got a better sense of the ways are chef thinks under pressure, than I did with either of the PBS shows.
If you need recipes, then the dump-and-stir (real cooking) shows on PBS can be great. But I have most techniques down. What I need is inspiration, and ideas for thinking out side the box. I also learn from the judge's comments. For recipe details I can go online or looking in my books.
You are so right. PBS is by and far the best source for serious cooking shows featuring bonafide chefs. Food Network, on the other hand, has devolved into a dumbed-down, low brow venue for shows that have nothing to do with cooking. When FN was first launched, shows like the Two Hot Tamales, Molto Mario and Sara Multon catered to serius cooks and imparted valuable culinary information. Fast forward 15+ years and Food Network is but a shadow of its former self. Gone are the serious cooking shows having been replaced with the likes of Semi-Homemade, Trisha Yearwood and that god-awful Pioneer Womin show. Even The Cooking Channel has succumbed to moronic productions like Bitchin' Kitchen and The Culinary Adventures of Baron Ambrosia. Food Network is less about cooking and more about mass appeal and ratings. For quality cooking shows, stick with PBS.
I think that most cooking channel and food TV Chefs/Host are as useless as "teats on tripe" My Opinion.
re: emglow101
I find instructional cooking shows both informative & entertaining. I feel the same about some of the programming on the History & Discovery channels. From there its swings to movies. All the reality stuff, whether cooking or otherwise does nothing for me. In many cases I find them down right annoying.
My wife and daughters like them so I built a large addition with a bar, large flat screen and very powerful custom surround sound system to get away from it. Being my volume button is 10 times more powerful than theirs they don't mess with me.
re: emglow101
I love "New Scandinavian Cooking"- I want to move to Norway every time I watch that show. Not only is the countryside beautiful, they make everything from scratch, and everything is cooked in the natural surroundings.
re: Tudor_rose
Settings is pretty, but cooking outdoors does not help with the instructional part of the show. Others have that kind of thing, such as Tommy Tsang (Thai), and Ming on his FN show. There are other shows with real outdoor cooking, such as FN chuck wagon documentaries, BBC No Kitchen, and FN Extreme Chef.
I watched New Scandinavian until I started to see repeats. I can't think of anything, ingredients, methods or recipes, that I was inspired to try on my own. On the other hand Baron Ambrosia inspired me to try Flying Jacob! :) Also there was little on the NSC shows to connect me with my Scandinavia heritage. I will though admit that they have a couple of the prettiest TV cooks. :)
re: ipsedixit
It's not all that dull. Think of that long thread debating whether hosts should include their relatives as guests! Admittedly I can't think of any show that inspires a weekly recap like the Bravo competitions, or the FN 'next' shows.
re: ipsedixit
"Give me a double-shot of Paula Deen, please"
You are very lucky to be so easily excitable. LOL!!
I will have to agree though she seems down to earth and comes across as genuinely enthusiastic about cooking. Great contrast to that ever present sh*t eating grin/ fake smile on Giada's face that mimic's a politician in heat during an election year.
As for Emeril, he comes across as a well below average IQ "elixir salesman" who hasn't a clue what he's selling.
re: Tom34
Here's the thing, it's like pauj said upthread (see http://chowhound.chow.com/topics/8556...), I watch cooking shows for inspiration, not to figure out the basic techniques. I know those already.
I want to be entertained and inspired, not to be lectured.
Say what you want about Paula, but she is entertaining and quite evocative -- which is more than you can say for about 95% of all shows on TV.
re: ipsedixit
I'm sorry, I don't get Paula Deen. Her 'y'all' every five seconds, and nasal & loud voice get on my nerves. I also think it's super annoying that she has used FN to get her sons jobs, even though there are probably a lot more qualified chefs out there that earned their dues to get on television. Reminds me of Sandra Lee (not what you know, but who you know). I was watching her short son (I forget his name) make some stew, and he didn't even clean the veggies. He said, 'dirt is good' - we should eat more of it. OMG!! That was it for me.
re: ipsedixit
I suppose get inspiration from very odd places :) Sometimes it is from something that they are cooking, or an ingredient they are using, or the way they put together a plate, or simply something they said. Even if the dish they are preparing is not too appealing to me. Paul Deen or Rachel Ray or whoever- can mention something about using chard instead of ____ for filling ____, and I think..."hey, I should do that tonight instead of ___"...
Well worth watching then.
I don't really *care* for all the hosts personalities or appearances, but I don't get the disgust factor either. I stand in line behind people in the grocery store that look weirder than most FN stars, I still stand in line for the checker to get me through. BFD.
re: ipsedixit
Growing up my parents watched TV a few times a year when a major news event was taking place. We spent most evenings doing homework, reading the paper and discussing both short term & long term domestic and global issues. I have evolved somewhat but I am not the type to sit down every night after dinner and veg out watching reality TV.
I enjoy good movies, instructional TV, Hist/Discov & an occasional sitcom. I can take Paula and a few of the others who blend instructional & entertainment but I just can't sit through hours of prime time reality stuff whether it be cooking / dancing / singing / survivor or what ever the latest craze at the moment is.
I will say these types of shows as well as ESPN have been very effective in one regard: *****Distracting people from very real snowballing problems that will be changing our standard of living in this country in a way most people couldn't imagine and a whole lot sooner than economists had previously predicted*****
Sorry for the rant. I have young children and worry terribly about the future that awaits them when I see brilliant young engineering graduates waiting tables.
re: TroyTempest
Because unlike prime time Food Network, one can actually learn something on this site as well as many other sites.
re: dolly52
I associate PBS cooking shows with Saturday afternoon. That's still true with my local stations, though Create gives them anytime. Other than Jeff Smith's shows, many of those older PBS shows or hosts are still available, both reruns of Julia, and newer shows from Jacques and Yan.
Saturday and Sunday mornings are still cooking show times on FN and CC. In fact all mornings are mostly instructional.
re: dolly52
Could not agree more.Paula Deen, Rachel,,,, really. it's like the Home Depot of cooking. Thank god for the New Scandanavian chef.
Food Network started a baby station they called The Cooking Channel. And up until about 8 months ago, it was just that - all cooking shows, all the time.
Unfortunately, over the last 8 months, FN has, in their infinite (infintisimal?) wisdom decided to start showing more "faux reality cooking" programming on it. Now there's a bunch of Iron Chef shows and shows about people traveling around eating food instead of actually making it. It's basically turning into Food Network 2.0 at this point. Super lame. WHY do we keep getting these dumb shows about mystery boxes or cupcake making competitions?
I have DirecTV, so I don't have the Create channel, to my knowledge (which makes me sad - I loved the Hubert Keller show). Cooking Channel exposed me to some interesting things (Laura Calder's French Food at Home - which no longer appears to be in production as I've seen every one that's broadcast anymore; Luke's Vietnam, which was informative for someone who's never attempted that style of cooking; even Kelsey's Essentials would occasionally have something I could draw inspiration from....before the concept of the show was changed to "let's spend half the show watching Kelsey attempt to flirt with Bobby Flay and call his addition of potato chips to hamburgers amazing"). The Easy Entertaining w/ Chiarello shows were awesome, but those are apparently no longer being done, etc.
But hey, at least I'll know when to be thoroughly impressed when I find myself at a cake-making rave and see a baker cover up a mistake with fondant - I'll just listen for the ominous music.
re: Quintious
The travel food shows have been on Cooking Channel for a long time, ones like Eat Street, Unique Eats, Unique Sweets. Eden Eats is a relatively new one. CC was never 'all cooking shows, all the time'.
Some of the initial cooking shows were borrowed from FN Canada (Mooking, Calder, Hughes). CC did try a few inhouse instructional shows, such as RR's Week, Emerils Fresh, Bobbys Brunch.
Yes, prime time does have Iron Chef America reruns and recaps, but only after they ran through the Japanese series a couple of times. Good Eats is playing a lot on CC. 2 Fat Ladies is no longer playing Saturday evenings, but those have always been reruns.
re: paulj
It's possible that I simply didn't notice the reality shows as much back then, as they weren't so prominent. Now, however, every time I scan the channel guides, it seems there's a reality-type show on instead of something that actually deals with cooking.
I almost never see Spice Goddess on there anymore, Sara Moulton's show is apparently off, I never got into "Good Deal with Dave Lieberman", but I don't recall the last time I saw that on queue, no more Julia Child on there, the Easy Asian Cooking thing is seemingly all reruns, no more Batali shows, etc.
re: Quintious
I just saw the Spice Goddess on the daytime listings. The Julia shows must have been during daytimes when I didn't watch. Easy Asian turned into San Francisco something, and used to be on Saturdays evenings. Multo Mario is still on the daytime listing. I don't recall seeing Sara on CC, but FN must have a good stock of her shows in the library.
Anything new is going go into reruns pretty quickly, considering that a season is 6-12 episodes.
Looks like Symons Suppers are the current new(ish) cooking show.
CreateTV isn't any better when it comes to reruns.
re: paulj
Sara went to PBS after she left FN. She has a show called "Weeknight Dinners" (or close to that). As with all PBS shows, your local channel may or may not offer it.
I don't think I have seen *any* of her FN shows on reruns. It must be a contractual thing.
I remember hearing, several years ago when a lot of the original FN stars left the network, that FN had asked for a bigger piece of their earnings. The established personalities didn't agree, so FN has been getting new folks, like from Next Food Network Star, who are willing to accept those terms.
re: pamf
From what I read, the initial FN contracts were generous by TV industry standards. One would have to be privy to private negotiations or industry rumors to know whether people like Mario and Emeril left because of less favorable contracts or some other details. People like that have multiple projects. Mario had his Spain roadtrip show, and now the Chew. My gut sense is that FN has been more effective at retaining their 'stars' than most other cable networks.
The initial 'next' shows may have been driven by the need to fill some gaps, but they quickly proved to be money makers on their own. The shows are produced more for the audience that they draw than for the 'stars' they might produce. Threads here are an indication of that interest, even among people who supposedly are more interested in cooking than personalities.
There are other ways of finding 'stars' than 'Next' shows. Paula Dean was found by a FN host turned producer. Cookbook authors have always been a potential; now it's food bloggers. Complicating the picture is that fact that many shows are dreamed up and produced by independent production outfits, who might also produce shows for other networks.
Even PBS shows come from different stations or producers. Julia from Boston, Jacques from San Francisco.
I absolutely loathe Guy Fieri. The man makes me cringe, and I have trouble staring at him, but I love the show "Diners, Dives and Drive-in's" because I get lots of cooking ideas and inspiration from it. Some of these mom & pop restaurants have really great recipes and home cooked menus. However, he makes me sick. I guess I watch in interest and disgust at the same time. Does anyone have a similar issue with a show? They love the content, but hate the host.
re: Tudor_rose
Emeril Live used to be that way for me (well, maybe not the same - I don't know that anybody grates on me more than Guy Fieri and his attempts to be a "foodertainer" - anybody who spends more time frosting his hair than cooking is a moron). Emeril, he's a good cook, but he is about the single least interesting person alive to me. Anybody remember back when Food Network was first getting started and he had that show right after Curtis Aikens (biiiiig happy black guy, was pushing the local ingredient trend. Great show)? No music for Emeril, no description of what was going on behind the scenes with the food, nothing? Man, what a snoozefest - half the show was dead air. Trying to turn the guy who brought us THAT into a "Tonight Show-esque" host and attempting to give him a personality wasn't any better. Another example would be anything with Rocco DiSpirito (he used to do a cooking show with Cat Cora that was downright painful to watch him on). The new Food Network "chef" with the spikey hair...Ann Burrell, I think her name is? Good dishes, can't stand her Guy Fieri Wannabe Foodetertainer personality. ANYTHING with Bobby Flay grates me. He makes some good dishes in his barbecue shows, but man, what a douchenozzle. Steven Raichlan is another one - decent creations, but he gets on my nerves, especially given how frequently he's wrong about something.
On that same vein (re: Emeril's early days)....someone needs to bring back Curtis Aikens.
Anyhow, there *are*, however, a number of shows where I love the host but hate the content. The Michael Symon shows come immediately to mind; he's being held back I think. Ask Aida is another. Post-Good Eats Alton Brown. Giada just needs to smile, silently stand there and not cook. Ever. Maybe she can jump on a trampoline. I actually find "Nadia G" kind of amusing, though her dishes are too remedial for me. 2 Fat Ladies is another. Any Mario Batali show. Etc.
re: Quintious
I like Michael Symon. He's also on "The Chew" which I don't like because of Dr. Oz's daughter. At least he's a trained chef and he cooks really well IMO. I miss the "Two Fat Ladies" - they had Julia Child appeal to them.
re: Tudor_rose
You're right, love the show but I think Guy Fieri is the ugliest lesbian I have ever seen.
re: Tudor_rose
he gives me the iby jibby's, I don't watch him or his hair.
re: Tudor_rose
It's the stupid hair,and wearing the sunglasses on his head backwards that I can't stand. Love the content . = Ratings
Just when you thought the Food Network couldn't stoop any lower, there are two new shows premiering this month - "Sandra Lee Lounges, Taverns, and Bars" (or something like that name) where she goes around doing what she loves to do best, get drunk, and offer stupid advice. Then another show, "Health Inspector." Don't even ask, ewwwww!
re: Tudor_rose
Are you going to watch Chuck Hughes's new show?
Sandra's new show is on Cooking Channel
re: paulj
Sandra also has a new show on FN premiering Sunday. "Restaurant Remakes".
I have the new Chuck Hughes set-up to record this evening. I really like his show, however, the CC has rerun the episodes so many times I have no interest anymore. I also really liked his short series about touring in Mexico.
re: pamf
Phew, thank god that there's this show about restaurant remodels, menu alterations, and makeovers coming on the air. It's filling such a HUGE void that is not being represented at all in the food niche.
I mean, other than Kitchen Nightmares. And Restaurant Impossible. And 24 hour Restaurant. And Restaurant Makeover. And Restaurant Stakeout. And 3 Days to Open w/ Bobby Flay. And Mystery Diners.
TOTALLY unique concept here!
re: Quintious
No, it's not about restaurant remodels, she is going to attempt to remake their recipes using her own semi-ho techniques.
re: pamf
Sandra Lee is going to remake restaurant recipes? Which restaurants? McDonalds & Burger King?
I like the concept of trying to remake popular restaurant dishes in a homemade fashion, but she'll just ruin it with her canned cake frosting and boxes of prepared preservatives and chemicals.
re: paulj
When CC was added to my cable line up about a year ago, I was so happy to have decent cooking shows. Within a few months, I could tell they were going downhill - it was more like Food Network 2.0.
It was a slow direction downhill - they added Alton and Iron Chef - decent shows but what's the point? We need something new. Then Paula's brood moved in and then came Giada.
At least Create TV is available.
re: nikkib99
what's latest great recipe that you got from a CreateTV show?
While I welcomed CC, I had no illusions that it would provide a lot of new great cooking shows. I knew as a startup is had to start with FN reruns, borrowed shows from BBC and FN Canada, and a few new ones. As it turned out it was the Canadian shows which were most interesting (chuck, laura, mooking).
Plus I was familiar with other channels in that part of the 'spectrum' (the 200s on my carrier). They have few originals, mostly reruns from the 30s (Discovery, HIstory, Learning).
re: paulj
"what's latest great recipe that you got from a CreateTV show?"
Where do I begin? It's more than just recipes, it's also about technique. Watching Essential Pepin not only showed great recipes, but he actually teaches in a way that's easy to follow. I like the fact that with one staple item, he shows you several ways to use them.
And I appreciate that he does not cook in a wasteful manner. How many times on these cooking shows do they use a tiny bit of something and you're stuck with 5 egg whites? Or buy a whole chicken, carve out certain pieces and toss the rest in the freezer only to be forgotten later.
Not many people are experienced in cooking and it helps when you can watch someone create multiple meals out of a staple item. "Enough of this save your chicken bones to make stock" message.
Also, I'm over the olive oil incantations. Not everything needs to be cooked in olive oil and we learn why. And no, butter is not a food group. If the only way to get flavor is by tossing in butter, something is definitely wrong.
I noticed CC was more like the Canadian food channel, but at least it had some great content. I liked Chuck and Laura; Mooking, not to much.
re: nikkib99
DH and I watched Pepin on Create last night...he was doing an all vegetable show. Everything, and I mean EVERYTHING, looked amazing and easily doable.
Cauliflower gratin is gonna happen chez moi.
FN seems to be running interminable "Wars" of some sort and I can't say I've seen much that makes me want to go out and buy ingredients.
re: nikkib99
I don't get cooking in olive oil all the time too, especially extra virgin, as that burns. You really need to be careful with the flame and cook time to use EVOO. I use grapeseed for just about everything (and its less expensive too). I wish they would use other alternative oils like coconut oil (instead of butter this and butter that) too.
That being said, I do like Anne Burrell's cooking show "Secrets of a Restaurant Chef" and I have used her ideas and recipes quite a bit. She's taught me a lot, but yes, she always uses olive oil, and five egg yolks (save the egg whites!!). I am able to retain bones and other things for stock, but not everyone makes homemade stock.
Paula Deen, Rachel Ray, Giada, & Sandra Dee drive me nuts. Ina Garten is good, at least she's not annoying, and I love her house (it's like architectural digest and cooking in one program). Melissa D'Arabian is okay, but I wish they would give her another show besides $10 dinners. Often times, the ingredients she uses are way more expensive than what she claims they are, and the use of the words, "cheap" and "save a few bucks" make me cringe. If anything, I don't mind inexpensive ingredients, but do you have to call everything "cheap" all the time. It sounds like a roadside diner.
I like Laura Calder (French Food at Home) too. I wish they had her on more often.
So I checked 2 random 24 hour periods for Cooking Channel. It looks as though it's actual cooking shows from 4:30 am to 2:30 pm both days - so 10 hours (41.66%). And I'm taking a very liberal definition of the term "cooking show" when I give them that block. I'm willing to believe that this is just their typical block for cooking shows.
Which means that there are 14 hours (or 58.33%) worth of non-cooking shows. Most of which is stupid "foodertainment" crap (a whoooole lot of Iron Chef, Sweet/Unique Eats, FoodTravel shows, et al). There are a couple hours per night of infomercials.
Now, I don't know what the programme schedule looked like a year ago, but I absolutely, positively, 100% guarantee that it wasn't less than 42% or even less than 75% cooking shows. It's obvious where their parent company (Food Network) is taking it - yet another dumb ass channel full of "food-ish" type shows that don't belong. How much you wanna bet that, should we revisit this topic in 365 days, that it will be less than 33%?
re: Quintious
Tomorrow's (Wed) lineup, by my count is 20 hrs of show (ignore the infomecials)
13 hrs of instruction (65%)
4.5 hrs of food tour
2.5 hrs of competition (ICA, Throwdown)
Some shows are borderline instruction/tour such as Saad's United Tastes, Nguyen's Vietnam,
Rocco's Italian.
Create for the same day has 11 hrs of food, counting repeats
6 instructional, 4 tour, 1 competition.
Guess the source of a recipe that uses:
1 c heavy cream
1 package instant vanilla pudding
1 c milk
1 sponge cake (8 oz)
2 T apricote preserves
whip the cream
mix the pudding with the milk according to instructions; fold in the whipped cream
cut cake in half horizontally
layer with jam and 'frosting'.
re: nikkib99
It preceeds Sandra by a number of years. It's from a 1991 book, The Short Cut Cook,
"The idea,... is to take stuff from the supermarket and give it your own signature. . . . The point is not to buy prepared food. What you do is buy partially prepared food and finish it yourself to make it your own food with your own taste."
The author calls this cake Gateau Claudine
I would love to know the REAL reason they keep loser hosts like Sandra Lee, Guy Fieri, Giada and Rachel Ray. How can these people get ratings??? Oh, and I know people love Paula Deen, but I can't stand her, but I'm not including her in the above list because I know she has fans.
re: Tudor_rose
You don't understand why Food Network keeps these hosts? Or, you don't understand how they get ratings?
The first question is because they get boffo ratings. The second question is because you're probably in the minority of Food Network viewers. And you're not better than everyone else because you're in the minority -- just different.
re: ipsedixit
I don't understand how they get ratings. I don't find it entertaining to watch some greasy slob shove food in his greasy disgusting face, and scream at the camera. I'm speaking of Guy Fieri here. As for Sandra Lee, I hear nothing but disgust over her, even from other food network chefs. I don't get it. Oh well.
re: Tudor_rose
Your cable company can tell which channel your cable box is tuned to. There are companies that analyse that kind of information, so the networks, and their advertisers, can plan accordingly. Advertising rates depend on audience numbers, even their demographic mix.
One such company
re: Tudor_rose
You don't get it because it's too recondite for you to grasp.
It's the same reason PSY gets a billion hits on YouTube and Yo-Yo-Ma, well, doesn't.
re: ipsedixit
What the heck is PSY? It must be too recondite for me as well.
re: ipsedixit
You need to correct the link
CC blog's Korean recipes in honor of PSY
And if you insist on getting REAL news, here's an NPR interview with PSY
re: Tudor_rose
The ones you list have fans as well. I recently read (via Eater) that Guy gets $100,000 for speaking appearances plus $1500 for expenses. Groups don't pay that kind of money if no one is interested.
DDD is solidly represented in Friday night Cable TV ratings. On other days, a new episode of Chopped appears on Thursday lists. I expect the Next Iron Chef episodes will appear on the Sunday lists in November.
re: Tudor_rose
I can't take that ever present fake smile on Giada's face. Reminds me of a clown at a children's party.
re: coney with everything
Somebody posted she was smoking hot. In dark bar a closeup flash from all those bleach white teeth would have me falling backward off the stool.
re: Tom34
I think I liked Giada for all of 2 or 3 episodes. After that, I could not stand that double-wide grin and over-emphasis on Italian pronunciations.
I understand the need to pronounce things correctly, but hers is a little too much. She's like the newscasters who have to remind the viewers they are really Latino.
re: nikkib99
I am not to versed on Italian pronunciations but I know a fake exaggerated smile when I see one. If my wife kept smiling at me like that I would be afraid to go to sleep.
re: Tudor_rose
Sandra Lee's presence is simple - she's kind of hot.
Giada? She's smoking hot, and has that bubbly girl next door personality that draws people in.
Rachel? She has a way of making bad home cooks feel as though they can cook - that has wide appeal. Oh, and she's kind of hot.
Guy.....I have no idea there. He seemingly never cooks, he isn't what most women would find attractive, and he brings nothing to the table other than acting like being a chef is like being a rock star. I can't answer that one.
re: Quintious
Could it be that Guy makes people who eat at 'dives' feel good, that their kind of place is special?
re: Quintious
I think "some" of the people (Probably not those on this site) who watch food entertainment shows are just into the reality type shows & not cooking & would find a 6 person race to see who could pick the lint from their navels the fastest just as entertaining if there was enough noise, flash & camera movement.
Speaking of PBS food shows
A new one is The Mind of a Chef, Bourdain looks at David Chang
"Narrator/Executive Producer Anthony Bourdain
Travel inside the Kitchen, World, and Mind of Acclaimed Chef David Chang
Beginning Friday, November 9, 2012"


text:
Future Options for General PracticePaperback
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- Publisher: Radcliffe Publishing Ltd
- Format: Paperback | 240 pages
- Dimensions: 140mm x 220mm x 14mm | 299g
- Publication date: 29 September 1995
- Publication City/Country: Oxford
- Edition: New edition
- Edition statement: 1st New edition
Product description
With the advent of the new health authorities, multifunds and consortia, it is likely that the GP's professional leadership of primary care will rapidly become only one of a number of provider options. This book defines some of the future options for the organization of primary care. The evolving possible roles of GPs and practices in these changing circumstances are examined closely. As the new health authorities come into full legislative force, how will they deploy the combined financial allocations for primary and secondary care to support their new capacity to enter into local contracts? Which health care providers will emerge in this market place in response to this shift in commissioning power? These are critical questions for general practice. With contributions from a variety of sources that reflect the varied origins of organizational initiatives, this is a book for planners, providers and purchasers of extended primary care.
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Table of contents
The British dilemma, Geoff Meads; the international context, John Horder; the managed practice, John Hughes; the total fundholder, David Colin-Thome;the preferred provider, Nigel Sylvester; the general practice consortium, Hugh Maclean; the primary care agency, Roger Edmonds and Robert Sloane; the city multifund, David Paynton; the integrated community care practice, Patrick Pietroni; the GP-based care network, Tom Davies; the primary care trust, Nigel Starey; joint ventures, Stuart Chidgey; primary managed care, Barry Robinson; ten years on, June Huntington.

subset: commoncrawl


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DEFINITION of 'New Mexico State Investment Office Trust'
The New Mexico State Investment Office (SIO) is responsible for carrying out the investment management policies of the State Investment Council (SIC), which was established in 1958. Under the guidance of the SIC, the SIO manages the assets of four State of New Mexico permanent funds - the Land Grant Permanent Fund, the Severance Tax Permanent Fund, the Tobacco Settlement Permanent Fund and the Water Trust Fund. It is responsible for preserving and enhancing the principal of the permanent funds over the long term. The SIO also provides investment management services to 19 other state agencies and political subdivisions of New Mexico.
INVESTOPEDIA EXPLAINS 'New Mexico State Investment Office Trust'
New Mexico's permanent funds are viewed as assets that represent the depletion of the state's natural resources. As endowment trusts, the funds are intended to provide permanent and continuing benefits for both present and future generations of New Mexicans. As of March 31, 2010, the two largest permanent funds, the Land Grant Permanent Fund and the Severance Tax Permanent Fund, had assets of $9.49 billion and $3.66 billion respectively.
Investment ManagementA generic term that most commonly refers to the buying and selling ...
Preservation Of CapitalAn investment strategy where the primary goal is to preserve ...
Sovereign Wealth Fund - SWFPools of money derived from a country's reserves, which are set ...
Endowment FundAn investment fund set up by an institution in which regular ...
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Investing Basics
Sovereign Wealth Funds - Friend Or Foe?
Mutual Funds & ETFs
An Introduction To Sovereign Wealth ...
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Zisense Department Store
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|Number Of Employees:
|11 - 50 People
|Total Revenue:
|US$2.5 Million - US$5 Million
|Main Markets:
|Average Lead Time:
|30 Day(s)
China Souvenir Store (CS store) is supplying diversified souvenirs for tourism cities all over the world. China Souvenir Store (CS s...
China Souvenir Store (CS store) is supplying diversified souvenirs for tourism cities all over the world. China Souvenir Store (CS store) belongs to Zisense Department Store (ZDS) of the Zisense International Group Ltd (ZIL). We will supply chain solution services such as design, manufacture, quality control, packing, storage, transportation, and after-sales support.
"Tonace" and "wu-new" and "Banacaca" are the registered trademark of ZDS. Clients can provide product pictures and data to us, and then we will design and manufacture goods for them.
We have a professional team which is passionate & experienced. We attach importance to profits for clients. We follow the tenet of "clients' profits are our profits".
The products of our company have been distributed to Europe, North America, South America, Southeast Asia, and the Middle East. We do both wholesale and retail business. We welcome you to contact us and hope we will become your reliable partner.
PLEASE NOTICE: all of money must be remitd the company account or YU SHUYI account.then the company will be responsible for customer .
Company Capability
Trade Capacity
Southern Europe : 8.33%
Northern Europe : 8.33%
Production Capacity
R&D Capacity
No. of R&D Staff : Less than 5 People
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• The sooner you start talking with babies, the better. Their brains are absorbing vital information well before they're able to respond.
• The high-pitched, sing-song tone that many people take with babies does get their attention. But don't dumb it down: Use rich, varied language and longer sentences, says Erika Hoff of Florida Atlantic University.
• Don't just label things, make connections. "The dog is wagging his tail" isn't as effective as, "Look how fluffy that dog's tail is. It's much fatter than the cat's skinny tail."
• What matters most is speech directed to babies and toddlers, not what they overhear, says Anne Fernald of Stanford University.
• Turn off the TV. "Television does not help the brain learn language," says Dr. Kimberly Noble of Columbia University Medical Center. Babies and toddlers especially require personal interaction to learn.
• Reading a book for 10 minutes a day adds up fast, Fernald notes. If Mom or Dad isn't a good reader, just talk about the pictures.
• Fit conversation into everyday activities. Instead of turning on music while fixing lunch, talk about the bowl of fruit on the table.
Using videos that claim to teach toddlers, or flash cards for tots, may not be the best idea. Simply talking to babies is key to building crucial language and vocabulary skills — but sooner is better, and long sentences are good.
So says research that aims to explain, and help solve, the troubling "word gap": Children from more affluent, professional families hear millions more words before they start school than poor kids, leaving the lower-income students at an academic disadvantage that's difficult to overcome.
That gap starts to appear at a younger age than scientists once thought, around 18 months, says Stanford University psychology professor Anne Fernald.
And research being presented this week at a meeting of the American Association for the Advancement of Science suggests that it's not just hearing lists of words that matters as much as rich, varied language with good grammar that trains babies' brains to learn through context.
Instead of just saying, "Here's an orange," it would be better to say: "Let's put the orange in this bowl with the banana and the apple and the grapes."
"It's making nets of meaning that then will help the child learn new words," Fernald explains.
"The advice I give mothers is to have conversations with your babies," adds Erika Hoff, a psychology professor at Florida Atlantic University. "Children can hear lots of talk that goes over their head in terms of the meaning, and they still benefit from it."
The research comes amid a growing push for universal preschool, to help disadvantaged youngsters catch up. But it also raises the question of whether children from low-income, less educated families need earlier intervention, such as preschool that starts at age 3 instead of 4, or higher quality day care or even some sort of "Let's talk" campaign aimed at new parents to stress talking, singing and reading with tots even before they can respond. That can be difficult for parents working multiple jobs, or who may not read well or who simply don't know why it's important.
Scientists have long known that before they start kindergarten, children from middle-class or affluent families have heard millions more words than youngsters from low-income families, leaving the poorer children with smaller vocabularies and less ready to succeed academically. Fernald says by some measures, 5-year-olds from low-income families can lag two years behind their peers in tests of language development.
Brain scans support the link, says Dr. Kimberly Noble of Columbia University Medical Center. Early experiences shape the connections that children's brains form, and kids from higher socio-economic backgrounds devote more "neural real estate" to brain regions involved in language development, she found.
How early does the word gap appear? Around age 18 months, Stanford's Fernald discovered when she compared how children mentally process the language they hear. Lower-income kids in her study achieved at age 2 the level of proficiency that more affluent kids had reached six months earlier.
To understand why language processing is so important, consider this sentence: "The kitty's on the bench." If the youngster knows the word "kitty," and his brain recognizes it quickly enough, then he can figure out what "bench" means by the context. But if he's slow to recognize "kitty," then "bench" flies by before he has a chance to learn it.
Next, Fernald tucked recorders into T-shirts of low-income toddlers in Spanish-speaking households to determine what they heard all day — and found remarkable differences in what's called child-directed speech. That's when children are spoken to directly, in contrast to television or conversations they overhear.
One child heard more than 12,000 words of child-directed speech in a day, while another heard a mere 670 words, she found. The youngsters who received more child-directed speech processed language more efficiently and learned words more quickly, she reported.
But it's not just quantity of speech that matters — it's quality, Hoff cautioned. She studied bilingual families and found that whatever the language, children fare better when they learn it from a native speaker. In other words, if Mom and Dad speak Spanish but aren't fluent in English, it's better for the child to have a solid grounding in Spanish at home and then learn English later in school.
Next, scientists are testing whether programs that teach parents better ways to talk to tots really do any good. Fernald says preliminary results from one of the first — a program called Habla Conmigo, Spanish for Talk With Me, that enrolls low-income, Spanish-speaking mothers in San Jose, Calif. — are promising.
Fernald analyzed the first 32 families of the 120 the program will enroll. Mothers who underwent the eight-week training are talking more with their toddlers, using higher-quality language, than a control group of parents — and by their second birthday, the children have bigger vocabularies and process language faster, she says Thursday.
The Associated Press


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Sunday, September 7, 2014
Sunday Classes Resume September 28
I am delaying the start of the fall Sunday classes until the end of the month. Classes will begin on September 28 at 5 pm. Thursday classes continue as scheduled every week at 8 pm.
Posted by Mike at 9:25 AM No comments:
Tuesday, April 8, 2014
Sunday Classes Suspended for the Summer
Sunday classes will resume on September 7, 2014.
Posted by Mike at 5:59 PM No comments:
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Posts by Bruce MacDonald
9 posts • joined 17 Dec 2009
Parliament misled over Climategate report, says MP
Get back to Lindsay Lohan ...
Here's a question for all of you out there, whether you are in the 'skeptic' camp or the 'hippie-tree-hugger' camp: What would it take for you to change your mind?
Seriously, what would it take? If you consider yourself a 'skeptic' (rather than a denialist) you are implicitly saying that you could be convinced but you haven't heard that convincing argument yet. Similarly, if you are in the tree-hugger camp, you could (presumably) be convinced if someone provided the appropriate scientific evidence.
To illustrate: someone much smarter than me once said he would be convinced of the falsity of evolution if anyone finds mammal fossils in the precambrian.
If you say that agw doesn't exist or won't be a problem or whatever, what would it take to convince you?
If you are convinced of agw etc, what evidence would it take to make you a non-believer?
Flame icon: open to interpretation.
Ten Essential... Travel Speakers
Gonna need a big travel case
You clowns have done it again!
If I've got my ten essential sets of travel speakers, I'll hardly have room for my laptop.
Surely you can see that the ten essential travel accessories, one of which is speakers, one of which is an external HDD etc makes more sense?
Ten Essential... 500GB Portable Hard Drives
All ten are essential?
So evidently they're recommending we carry 5TB of portable storage in our pockets.
The usual story, evidently: started with a good idea (10 essential free PC apps etc) and spoiled it.
Not to el Reg: If you're going to list 10 essential things, they need to all perform different functions.
Dell Latitude Z
No compromises?
Erm, no compromises you said? 2 USB ports?
I was waiting for you to say "and another two on the other side" or something, but no ...
No compromises?
Then there's the price: 1800 quid? That's crazy money!
Segway + motorbike = futuristic dorkmobile
Zero emissions
Depends what your source of energy is: coal and nuclear stations can't ramp-up and ramp-down overnight when there is less demand (if they heat up or cool down too fast pipes will buckle and bend) so overnight when there is much less demand, they are still spinning away at full power. Use some of this unused power to charge your electric car/bike and I think you can safely say you're zero emissions.
US couple jailed for TV shoplifting brag
Why is it that women always get a lesser sentence. What did _he_ do that justified a sentence more than twice the length of hers? Sounds to me like they were in it together.
Twitter bomb hoax man changes plea
What's he an idiot for? He didn't genuinely threaten anyone. By this I mean that the airport didn't treat it as a bomb threat.
If I say, and I'm bracing myself for the black helicopters as I do, that the whole police force need a damn good kick in the pants, it would be difficult to argue that I'm actually threatening to assault a police officer.
He made a 'joke' - hell, he made a comment to vent his frustration.
Legally it doesn't make a difference whether he sent it by email or twitter (the way the CPS wants to see things, as it's misuse of electronic communications or some such). So what if I said the same thing in a personal conversation using Skype? Illegal?
The whole thing is moronic, and yes, the police really do need a damn good kick in the pants.
The legal angle ...
as the old saying goes, I'm not a lawyer, but ... here's someone who is, and has thought about it:
'CRU cherrypicked Russian climate data', says Russian
Cherry picking
Newsflash: El Reg cherry-picks stories about cherry-picking. I've yet to see one about the dozens of examples of climate-change deniers cherry-picking results.
Go on, El Reg. I challenge you: Be honest. Just once.
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Israel says new settlement building coming soon
By ARON HELLER Associated Press October 24, 2013 2:56PM
FILE - In this March 14, 2011 file photo, a general view of a construction site in the West Bank Jewish settlement of Modiin Illit. A senior Israeli official says Thursday, Oct. 24, 2013 the country will announce new plans for West Bank settlement construction in the coming months. Thursday's statement comes a day after Israeli Prime Minister Benjamin Netanyahu held a lengthy meeting in Rome with U.S. Secretary of State John Kerry. The two discussed the status of recently restarted peace talks. (AP Photo/Oded Balilty, File)
JERUSALEM (AP) — A senior Israeli official said Thursday that his country will announce new plans for West Bank settlement construction in the coming months, a day after Israel's leader held lengthy talks with U.S. Secretary of State John Kerry.
Prime Minister Benjamin Netanyahu met in Rome for seven hours with Kerry to discuss Iran's nuclear program and also recently restarted peace talks.
The Palestinians consider settlements a major obstacle to establishing a state that includes the West Bank and east Jerusalem, territories Israel captured from Jordan in the 1967 war. Israel has since built dozens of settlements that are now home to about 550,000 Israelis. The Americans typically criticize any new settlement construction plans, calling them unhelpful to peace efforts.
But the Israeli official, speaking anonymously because new building plans have yet to be announced publicly, said the Americans and Palestinians were aware of the Israeli intentions that were made clear before talks resumed.
The official insisted that any new construction would take place inside the major blocs Israel would probably keep in any future peace deal. In previous rounds of negotiations, the Palestinians agreed to swap some West Bank land for Israeli territory to allow Israel to annex the largest settlement blocs adjacent to its border.
The Palestinians refused to negotiate with Netanyahu for nearly five years, demanding that he halt construction of Jewish settlements in the West Bank and east Jerusalem. With Netanyahu refusing to stop the construction, the Palestinians reluctantly returned to the negotiating table under heavy American pressure, but remain deeply skeptical about the Israeli leader.
Nabil Abu Rdeneh, a spokesman for Palestinian President Mahmoud Abbas, rejected the Israeli official's comments.
"We don't accept any settlement bids and Israel should stop these acts to give negotiations the opportunity to succeed," he said Thursday. "For us, all settlements are illegal and Israel should top putting obstacles in the way of peace and all its acts in this regard are illegal and void."


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Product Details
DescriptionFrom the director of Knocked Up and The 40-Year-Old Virgin, comes an unfiltered, comedic look inside family life. After years of marriage, Pete (Paul Rudd) and Debbie (Leslie Mann) are approaching a milestone meltdown. As they try to balance romance, careers, parents and children in their own hilarious ways, they must also figure out how to enjoy the rest of their lives.
Featuring Melissa McCarthy, Jason Segal, Megan Fox, John Lithgow and Albert Brooks, This is 40 is a candid and heart-warming comedy about the challenges and rewards of marriage and parenthood in the modern age.
Rated 4 out of 5 by 1 reviewer.
Rated 4 out of 5 by emilylola grea film Really good film. Would recommend to anyone that liked 'knocked up' or any film starring paul rudd tbh. Good comedy! 25 June 2013
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Wonderfully rich, intense, earthy, ripe and anise-inflected aromas that lead to medium weight, round, perfectly balanced and notably complex flavors that are sappy, long and coat the mouth. This is wonderfully rich but not heavy and is seriously impressive for the vintage.
(7/ 2004)
Pretty nose, and a rich and concentrated character. No over-ripeness and lots of charm.
Below is a listing of the wine review scores we frequently reference in our notes. While these sources remain an excellent source of information, we always recommend that you trust your own palate. Scores in these publications often represent the personal taste of an individual critic, which may not always coincide with your own. We have a huge team of excellent wine professionals that can match wines you've had in the past with new arrivals that meet your flavor profile.
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2009 François Carillon Chassagne-Montrachet 1er Cru "Les Chenevottes"
2000 Domaine Bouchard Père & Fils Volnay 1er Cru "Cailleret - Ancienne Cuvée Carnot"
2008 Domaine Faiveley Chablis Grand Cru "Les Clos" (Pre-Arrival)
2007 Domaine Faiveley Chablis Grand Cru "Les Clos" (Pre-Arrival)
1998 Nicolas Potel Volnay 1er Cru "Pitures"


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The Replacements: Conference USA Says Goodbye to Taylor McHargue
It seems like this year there is an epic clearout at the quarterback position throughout the FBS, with seniors graduating and juniors (and sophomores) declaring. Not just any old quarterback either – multi-year starters who have been the face of their franchise. So, who's in the battle for the thankless job of replacing these stars? Logan Kilgore, Middle Tennessee State A...
Via Universal Takeover Sports Network
February 17, 2014 | Discuss
Liberty Bowl breakdown: Mississippi State vs. Rice
Liberty Bowl: Mississippi State vs. Rice Tuesday, Dec. 31, 4 p.m., ESPN KEY MATCHUP Rice (10-3, 7-1 in Conference USA) ranked No. 16 nationally in rushing yards for the season, at 240 per outing. Mississippi State, in turn, posted only middling rankings, SEC-wise, for scoring defense (8th) and rushing defense (7th) -- something that creeps a little doubt into MSU's seven-point...
Via Fox Sports Carolinas
December 29, 2013 | Discuss
Rice trips Tulane 17-13 to reach C-USA title game
Taylor McHargue threw for a touchdown and Jawon Davis ran for one on the next possession and Rice held on for a 17-13 win over Tulane to reach the Conference USA championship game for the first time. The Owls (9-3, 7-1) dominated the game statistically but a date next weekend with East Division champion Marshall was in doubt until the end. BCS rankings will determine the game site...
Via AP on Fox
November 30, 2013 | Discuss
Rice rolls over UTEP 45-7
Taylor McHargue hooked up with Jordan Taylor on a 72-yard TD pass to help keep Rice undefeated in the Conference USA with a 45-7 victory against UTEP Saturday. McHargue finished with four TD passes, three of which were caught by Taylor. The 72-yard reception occurred late in the third quarter to give the Owls (6-2, 4-0) a 31-7 lead. Taylor gained 185 yards off of just four receptions...
Via AP on Fox
October 26, 2013 | Discuss
Rice outlasts Tulsa for 30-27 overtime win
Taylor McHargue threw for two touchdowns, including the game-winner in overtime, as Rice withstood a Tulsa comeback to win 30-27 Saturday. Tulsa (1-4, 0-1 Conference USA) outplayed the Owls (3-2, 2-0) in the second half, erasing a 24-10 halftime deficit. Carl Salazar hit a 36-yard field goal to tie the game at 27 with 1:07 to play. Rice won the toss and forced a three-and-out for...
Via AP on Fox
October 05, 2013 | Discuss
Rice Kicker Pulls Off a Move NFL Kickers Need to Learn
Normally, when it comes to athletics at Rice folks think baseball first, but the football team is starting to make people take notice. There is some talent on the squad-- like quarterback Taylor McHargue and wide receiver Turner Petersen to name two-- that is capable of making some big plays. Last Saturday against the Houston Cougars the best play did not come from one of them...
Via FatManWriting
September 23, 2013 | Discuss
Video: Rice's Jordan Taylor Goes Up And Grabs A Sick Touchdown Pass Against Texas A&M
There's no question which early game has caught the eye of the nation on opening weekend — the Texas A&M-Rice matchup has been a good one through one half of play. The Aggies lead 28-21 at the break, but Rice is in good shape after pulling within one score on this fantastic touchdown catch by Jordan Taylor off a tipped pass from Taylor McHargue: Manziel returns in the second�...
Via College Spun
August 31, 2013 | Discuss
Video: 57-Yard Run By Taylor McHargue Sets Up Rice TD For 7-0 Lead On Texas A&M
Everyone is talking about Johnny Manziel being suspended for the first half of Texas A&M's season opener against Rice. However, there is that whole defensive side of the ball that needs to be paid attention to. The Rice Owls have an upset on their minds, and have taken a 7-0 lead on the Aggies after a defensive stop, then successful drive, to begin the game. Taylor McHargue...
Via College Spun
August 31, 2013 | Discuss
Rice rolls past SMU 36-14, keeps bowl hopes alive
Taylor McHargue threw two touchdown passes and Chris Boswell kicked five field goals, three from longer than 50 yards, as Rice beat SMU 36-14 on Saturday. McHargue, who finished with 297 yards passing, ran for another TD for the Owls (5-6, 3-4 Conference USA), who can qualify for a bowl bid by winning at UTEP next week. McHargue connected with Vance McDonald for a 19-yard TD and...
Via AP on Fox
November 17, 2012 | Discuss
McHargue's problems at QB psychological
The more Rice coach David Bailiff spoke on the problems plaguing Owls sophomore quarterback Taylor McHargue, the more Bailiff started to sound like someone with an extensive background in psychology. McHargue provides an interesting case study of a gifted athlete split from his confidence. A season of inconsistency and regression bottomed out last Saturday night when McHargue committed...
Via Fox Sports Houston
October 24, 2011 | Discuss
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Estately.com, the site behind our recent list of the ten best states for hippies, has a new target: the Internet search quirks of all fifty states, including Colorado, produced by running "hundreds of search queries through Google Trends to determine which words, terms and questions each state was s ... More >>
Calling all Denver recyclers: Mayor Michael Hancock and Denver Public Works' Denver Recycles are asking you to show some Valentine's Day love and support for a more eco-friendly city. They've announced a photo contest with a chance to win tickets to Disney's Beauty and the Beast, Michael Flatley's ... More >>
I feel like Michael Flatley is riverdancing on my head. When 30,000 college kids move back onto campus after winter break, the inevitable respiratory illnesses spread across campus faster than your everyday STD. (Please keep that movie running while reading this--it is the perfect soundtrack.) ... More >>
The Potcheen Folk Band takes captive fans on a mystery tour.
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Do I have a bad personality?
I was talking to my boyfriend and we ended up having a conversation about personality and looks. He thinks he's 50/50 in terms of looks and personality. When I asked him about myself, he hesitated and said you know that's hard to answer because you have a great personality but you are also extremely attractive. However, it sounded like bs to me becuase a person can be extremely attractive and have an equally great personality like he rated himself. Anyways he refused to answer the question. and before this convo, we were talking about something and he made a comment saying well your really pretty so its okay. I was like wtf? I've felt this way before with men and I don't like it at all. Earlier this week, my coworker and friend said the same thing that I was more physically appealing than personality. The reason it bothers me is because I've been seeing my boyfriend recently and I know he had his heartbroken by his ex who he loved a lot. She had an amazing personality (he admits he prefers personality over looks) and whenever we talk over the phone or text the convo doesn't go anywhere. I've never really thought of myself as a boring person or someone with a bad personality. however, I've felt that way with other guys as well. How do I make myself feel better? I always feel like people don't like me for me. I have a very deep and thoughtful nature but I also know most people don't like very deep meaningful conversations about life and etc.
What's Your Opinion?
Most Helpful Opinion
First of all. I love girls who have deep meaningful and insightful conversations about life. LOVE IT. Did I say that I love it when girls have deep meaningful conversations about life? In fact just today I was talking to a girl specifically because she: likes to read books, genuinely nice to others for non selfish reasons, not afraid to show her true personality (I think you need help here), not bothered by others judgments, admits her faults and what she is proud of. I spent time with her, got some lunch-sort of-more like a snack but we sat down and talked. I got her number and learned a lot more about her. It was great. I guarantee I would not have talked to her if I didn't see those great qualities in her in the first place. I mean yeah she was beautiful (that's just a bonus, I feel extremely lucky :) ) hope this helps. Bottom line? people do want to see the real you. Stop being superficial. You can't be friends with everyone, you have to be genuine to yourself so that you can meet others who are also genuinely interested in the same things you are. You can't and shouldn't please everyone, you'll come off as superficial if you do. Besides, if there not willing to like you, THE REAL YOU, then why would you want to spend time with them? If they can't even accept you then you shouldn't even waste your time. I hope I don't sound rude, I really just want to help.
Thank you for your comment. I appreciate the perspective and actually I'm an honest, blunt and in your face kind of person. So I always show the real me; however, not many people can handle that I've learned in my life. Which is why I'm not considered an easy person to get along with yet I can have conversations with almost anyone. :p I don't care to be liked or wanted by others but it would of been nice to hear that he liked my personality as equally as my appearance. Oh well, Atleast he's honest
What Guys Said 14
wow I love deep meaningful conversation I really adore those qualities and it makes me 100 times more attracted to her if she's sweet thoughtful to everyone not just me not to the point where she is going out of her way to do things unecessary for other guys that would just hurt me :(
I hate talking over the phone tbh, I would rather talk to people face to face. In any event, don't let it get to you, because if now at the back of your mind you start thinking, am I boring? do I have a bad personality? or anything of that nature, it's going to make things worse for you. Some people like stimulating conversations, others don't care, at the end of the day, people will always have something to say, so it's no point even worrying
Thank you! I agree as well.
Everyone is different and some people might not be able to stand your personality while others might love you to the ends of time. I could probably go on about the technical specifications of an A-65 RPU core diaphragm which would bore anyone except others who are interested. The other aspect is the question itself. You might as well have asked if your dress made you look fat. Sure, he could have said 50/50 but that could have been seen as an easy out and it might not have seemed sincere. For me, a persons beauty is about a combination of what I find physically attractive as well as who someone is as an overall person. It's a blend that isn't separated because for me it's all one thing.
Yeah your right and I know he's not shallow so I do appreciate his honesty! Thanks for the comment
You sounds sorta negative, an not willing to open up.Personality depends on the person, some can talk on phone for days, others prefer face to face quality time, sometimes its the opposite. But relationships are meant to work with each other through the good an bad times, but communication makes it all worth while.Only you know if you have a bad personality. Some relationship like arguments, with break up make up.
a question is never too hard .. for a guy to answer.. if they don't answer its because they are feeling a certin way and they don't know how they feel yet .. so just give it sometime and ask him again and see what he sayss . and you hve not bad personalitly.. no one does if someone don't like no one its because that their opion.. don't let it get to u
Thank you, I agree with you very much since I've recently started dating him and we are both very private ppl. It might just take him a while to see my amazing personality. :p thanks again.
your welcome
He hesitated! Hahahaha more guys get into crap this way. Yes his answer was bullsh*t. Sounds to me he doesn't care about your personality because he feels your looks are all he needs. I will give you this advice: when you date men that only date for physical reasons you miss out on some of the best parts of a relationship. If something happens to your looks,he will be gone and after someone else. Try not sleeping with the guy for months, when you date. Seems like youve been labeled as a sex provider, more than a partner. Most women would hate to be you in this senario. Go out and get yourself a real man and dump that child your currently with.
Sorry, I haven't had sex with him. :)
Not everything about life has to be deep and meaningful. Playful and innocent is fun to. I'm always trying to be witty and funny in my conversations. Try to say something funny next time. I'm better he's the one that always makes you laugh, right?
Ironically, no I'm the funny one! However, I am more sarcastic than actually funny. I'm also serious in nature and my boyfriend knows that. But it doesn't mean I can't take a joke. :p thanks for the comment.
I enjoy deep meaning full conversation. I love conversations that stimulate the mind. Anyways not the point. but,Mabe your boyfriend is just with you because your attractive, and doesn't care about your personality. Mabe he's with you because he just wants to have some1 sexy next to him, and doesn't care to stimulate your mind. Just his.
Sorry but you seem to be a pain in the ass. You seem insecure and controlling. you are far from accepting who you are and you are angry.
yup, she definitely is a complicated one with some issues, but we aren't allowed to judge, especially if it's negative.
- Show Older Hide Older
Thanks for your comments. However, I'm not a insecure person but controlling I admit to because I like things generally my way but that doesn't mean I'm not understanding of others and their needs. I don't believe any individual is simple and without flaws. I know mine and I am accepting of them. I did not state in my post that I had an easy personality. I admit I don't but I also believe that you don't need to be compatible with everyone but just your significant other.
I agree with some of what you said. I think as long as you leave the world a better place and are good to others (actions and not just words) but understanding someone's viewpoint is not as important as bending and or compromising with someone. I of course believe that you do not need to be compatible with anyone but your significant other but I also know that human pride is a ridiculous thing in most cases. You do seem wise regardless of your stubbornness which is an odd but a good combination.
What Girls Said 1
He wouldn't be your boyfriend if you had a bad personality...He was just trying to be a good boyfriend. Oh, and guys know better to answer questions...they try to avoid it because they will always be wrong...even if they are right... Girl, I really wouldn't worry about that. He seriously wouldn't be with you if you had a bad personality. I would be really happy if I were you.
There's a lot of good going on in this answer.
Thank you, your right. I suppose I might have expected too much honesty there. :p
:) have fun and be yourself girlie <3


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Tori Spelling says that the sex tape she writes about in her new book Spelling It Like It Is is legit. However, she never thought this would become a story.
Sure thing, T.
"I told the story in the book and I never in a million years thought that people would pull out, 'Oh my gosh, Tori Spelling made a sex tape!'" she told E!
"'Cause I don't even think of me that way. I don't think anyone would ever be like, 'Wanna see that!' I'm a mom of four! At night we're in bed by 9:00, watching TV."
Shockingly, the fact that a Tori Spelling sex tape exists was easily the biggest revelation from the book, whether people want to watch the thing or not.
But Spelling clarified that, while it made for great book fodder, she and husband Dean McDermott never wanted anyone to actually watch them bone.


text:
Word: les oreilles
Added on: 2011-12-07 Listened: 1.2K timesin: nouns in French, learning French
Pronunciation in French [fr]
- Pronunciation by Pat91 (Male from France)
- Pronunciation by alexiscarrel (Male from France)
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- Could you do it better? different accent? Pronounce les oreilles in French
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by Google Translate English translation:
les oreilles = ears
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