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See also:Szechenyi and the countess Juliana Festetics, was
See also:born at Vienna on the 21st of
See also:September 1791 . Very carefully educated at home till his seventeenth
See also:year, when he entered the army, he fought with distinction at the
See also:battle of Raab (
See also:June 14, 1809), and on the 19th of
See also:July brought about the subsequent junction of the two
See also:Austrian armies by conveying a
See also:message across the
See also:Danube to General J . G . Chasteler at the
See also:risk of his
See also:life . Equally memorable was his famous ride, through the enemy's lines on the
See also:night of the 16th-17th of
See also:October 1813, to convey to Blucher and Bernadotte the wishes of the two emperors that they should participate in the battle of
See also:Leipzig on the following
See also:day, at a given
See also:time and place . In May 1815 he was transferred to
See also:Italy, and at the battle of
See also:Tolentino scattered
See also:Murat's bodyguard by a dashing
See also:cavalry
See also:charge . From September 1815 to 1821 he visited
See also:France,
See also:England, Italy,
See also:Greece and the
See also:Levant, carefully studying the institutions of the countries through which he passed, and every-where winning admirers and
See also:friends . A second—scientifictour with his friend, Baron Miklos Wesselenyi, taught him much about
See also:trade and
See also:industry, which knowledge he subsequently applied to his
See also:country's needs . In 1825, when he went to France in the suite of
See also:Prince
See also:Pal Esterhazy, to attend the
See also:coronation of
See also:Charles X., the canal du Midi especially attracted his
See also:attention and suggested to him the idea of regulating the
See also:rivers Danube and Theiss . At the
See also:Diet of 1825, when the motion for founding a Hungarian
See also:academy was made by Pal Nagy, who bitterly reproached the Magyar nobles for so long neglecting their
See also:mother-
See also:tongue, Szechenyi offered to contribute a whole year'sincome (6o,000 florins) towards it . His example was followed by three other magnates who contributed between them 58,000 florins more . A commission was thereupon appointed to
See also:settle the details, and on the 18th of
See also:August the project received the royal assent .
Another of his
See also:great projects was the opening up of the Danube for trade from Buda to the Black
See also:Sea . He satisfied himself of the practicability of the
See also:scheme by a
See also:person-ally conducted
See also:naval expedition from Pest to Constantinople . The Palatine
See also:Joseph was then won over, and on the loth of June 1833 a Danube Navigation
See also:Committee was formed which completed its
See also:work in ten years . Szechenyi was also the first to start steamboats on the Theiss, the Danube and the lake of
See also:Balaton . It was now, too, that he published his famous work
See also:Stadium, suggesting a whole series of useful and indeed indispensable reforms (1833), which was followed by Hunnia (1834), which advocated the extension and beautifying of
See also:Budapest so as to make it the worthy capital of a future great power . His A Few Words on
See also:Horse-racing, a
See also:sport which he did so much to introduce and ennoble, appeared in 1839 . All this time Szechenyi had been following, with some anxiety, the
See also:political course of Kossuth . He sincerely believed that the exaggeration and exaltation of the popular editor of the Pesti Hirlap would
See also:cast the nation back into the old evil condit5ons from which it had only just been raised, mainly by Szechenyi's own extraordinary efforts, and in Kelet nepe, which is also an autobiography, he prophetically hinted at an approaching revolution . " Trample on me without ceremony," he wrote to Kossuth on this occasion, " but for
See also:God's
See also:sake
See also:don't use the nimbus of your popularity to plunge Hungary into
See also:chaos." On this very point of reform the nation was already divided into two parties, though only the minority held with Szechenyi . But neither this fact nor the gradual loss of his popularity restrained Szechenyi, both in the Diet and at
See also:county meetings, from fulminating conscientiously against the extreme demands of Kossuth . His views at this
See also:period are expounded in the pamphlet Politikai programm toredekek (" Fragments of a Political
See also:Programme ") . He held the
See also:portfolio of ways and communications in the first responsible Magyar administration (
See also:March 23, 1848) under Batthyany, but his increasing apprehension of a revolution, with its inevitable corollaries of
See also:civil war and a rupture with the
See also:dynasty, finally affected his mind, and on the 5th of September he was removed to an
See also:asylum .
Here he remained for many years, but recovered sufficiently to correspond with his friends and even to meditatewriting fresh books . In 1859 he, published the pamphlet Ein Blick in which he implored his countrymen to accept the Bach
See also:system as the best constitution attainable in the circumstances . The sudden
See also:death of his old friend Baron
See also:Samuel J6sika and the once more darkening political
See also:horizon led him, in a moment of despair, to take his own life (
See also:April 8, 186o) . He richly deserved the epithet " the greatest of the
See also:Magyars " bestowed upon him by his political antagonist Kossuth . Most of his numerous
See also:works on political and economical subjects have been translated into
See also:German . The best
See also:complete edition of his writings has been published, in nine volumes, by the Hungarian Academy (Pest, 1884-1896) . See Life of Szechenyi, by Zsigmond
See also:Kemeny (Hung.; Pest, 187o) ; Aurel Kecskemethy, Tke Last Years and Death of Count Szechenyi (Hung.; Pest, 1866) ; Menyhert Lonyai, Count Szechenyi and his
See also:Posthumous Writings (Hung.; Budapest, 1875) ; Max Falk, " Der Graf
See also:Stephen Szechenyi and
See also:seine Zeit " (in the Oesterreichische Revue, Vienna, 1867) ; Antal Zichy, Count Szechenyi as a
See also:Pedagogue (Hung.; Budapest, 1876) ; Pal Gyulai, Szechenyi as a Writer (Hung.; Budapest, 1892) ; Antal Zichy,
See also:Biographical
See also:Sketch of Count Stephen Szechenyi (Hung.; 2 vols., Budapest, 1896-1897) . (R . N . B.) SZE-CH'UEN (Four Rivers), a western province of
See also:China, bounded N. by Kokonor, Kan-suh and Shen si, E. by Hu-peh and IIu-nan, S. by Kwei-chow and Yun-nan, and W. by
See also:Tibet . Estimates of its population vary from 45,000,000 to 68,000,000; estimates of its
See also:area from 185,000 to 218,000 sq. m . It is considerably larger than any other province of China, Yun-nan, which comes next in
See also:size, covering less than 150,000 sq. m .
Sze-ch'uen contains twelve prefectual cities, inclusive of Ch`engtu Fu, the provincial capital . The western portion forms
See also:part of the
See also:mountain-lands of Central
See also:Asia and much of it is over ro,0oo ft. high, while heights of 16,000 to 19,000 ft. occur . The
See also:northern portion is also mountainous, but the
See also:east central part of Sze-ch'uen consists of a red
See also:sandstone table-
See also:land (see CHINA, § 1) . Towards the
See also:north-east end of this
See also:plateau, commonly known as " the red
See also:basin, " is Ch'ng-tu Fu (pop . 450,000-500,000), the provincial capital . The plain in which the city stands is about 70 m. long and 30 wide, and is noted for the
See also:density of its population (about 5,000,000), its
See also:wealth, and its splendid irrigation works . The
See also:fauna includes bears, yaks, various kinds of
See also:antelope, monkeys and parrots . The
See also:flora includes magnificent yews, a great variety of bamboos,
See also:tallow,
See also:varnish,
See also:soap, and
See also:wax trees, rhododendrons and
See also:giant azaleas . The ethnological and commercial boundaries are sharply defined by the
See also:physical features . The mountain districts are poorly cultivated, and are inhabited by Ijin or barbarians, who are distinguished under the tribal names of Si-
See also:fan, Lo-lo and
See also:Man-tsze, and who maintain a semi-independence . Tibetans are also scattered over the western region and are numerous in the
See also:district of Pa-tang . The table-land is inhabited by
See also:Chinese, and is one of the most thriving and populous regions in the
See also:empire .
These Chinese exhibit great diversity of type, due in part toimmigration from other provinces in the 17th century—three fourths of the inhabitants having, it is said, been exterminated towards the close of the Ming dynasty . Through the
See also:southern portion of Sze-ch'uen runs the Yangtszekiang, which is there navigable throughout the year, while the province is traversed by three large rivers, the
See also:Min-kiang, the Fu-sung-ho and the Kialing-kiang, all of which take their rise in the mountains on its north-west border, and empty into the Yangtsze-kiang at Su-chow Fu, Lu Chow and Chung-k'
See also:ing Fu respectively . A series of rapids disturb the
See also:waters of the Yangtsze-kiang between I-ch'ang and Chung-
See also:king, a distance of about Soo m . According to the native authorities there are 13 big rapids and 72 smaller ones on these waters . In ordinary circumstances it takes about six
See also:weeks to
See also:traverse the distance . In 1898 Mr A . Little took a steamer, which had been built for the purpose, up the rapids, and since then one or more of these boats have ascended them . The province is intersected by numerous but difficult roads . The Ta-pei-lu, or great north road, leads from Ch'eng-tu Fu to
See also:Peking . From the same centre there branch roads to Chung-k'ing Fu, to Paoning Fu and to Ya-chow Fu, while another road connects Chung-k'ing Fu with Kwei-chow Fu on the Yangtsze-kiang and beyond with I-ch'ang Fu in Hu-peh . From Ya-chow Fu, again, start two important roads, one leading into Tibet by way of Yung-king, Ts'ing-k'i Hien, Ta-chien-lu, Li-tang, Pa-tang and Chiamdo, and the other to Western Yun-nan via Ts'ing-k'i Hien, Ning-yuen Fu, and Yen-yuen Hien to Ta-li Fu . From Ta-li Fu this road continues through
See also:Momein to
See also:Bhamo in
See also:Burma .
Another road connects Pa-tang and Li-kiang Fu with Ta-li Fu, and yet another crosses the southernmost corner of the province connecting Tung-ch'uen Fu in Yun-nan with Ta-li Fu in the same province . In 1910 a
See also:loan of 6,000,000 was arranged for the construction of a railway from
See also:Hankow through the provinces of Hu-peh and Sze-ch`uen to Ch'eng-tu Fu . The products of Sze-ch'uen include
See also:silk,
See also:tea,
See also:rice,
See also:sugar,
See also:hemp,
See also:vegetable wax,
See also:tobacco,
See also:timber and oranges . A larger quantity of silk is produced in eastern Sze-ch'uen than in any other province of the empire . Large quantities are exported to Shen-si, Shan-si, Kan-suh, Peking, Yun-nan, Tibet, Kweichow, Kwang-si, Hu-nan and Hu-peh .
See also:White wax is another valuable article of the Sze-ch'uen trade . It is made exclusively in the department of Kia-ting Fu, the
See also:climate of wax. which appears to favour the
See also:propagation of the disease among the
See also:insects which is said by the natives to be the cause of the plentiful secretion of wax . This belief is
See also:borne out by the fact, that in the districts where the insects breed only a small quantity of wax is produced, and experience has taught the natives the
See also:advantage of breeding the insects in one district and producing the wax in another . The region of Kien-chang in the
See also:south of the province has been found most suitable for breeding purposes, and it is there, therefore, on the
See also:insect trees, which are evergreens with large andpointed ovate leaves, that the breeding processes are carried on . At the end of April the producers start each with a load of the eggs of the insects for the district of Kia-ting Fu, a
See also:journey which on
See also:foot occupies about a fortnight . The road between the two districts is very mountainous, and as exposure to the
See also:heat of the
See also:sun would
See also:hatch the eggs too rapidly, the travellers journey only during the night . At Kia-ting Fu the eggs are eagerly bought up, and are at once put upon the wax
See also:tree .
Baron vonRichthofen thus describes the subsequent
See also:process: " When the
See also:egg balls are procured they are folded up, six or seven together in a bag of palm
See also:leaf . These bags are suspended on the twigs of the trees . This is all the human labour required . After a few days the insects commence coming out . They spread as a brownish film over the twigs, but do not
See also:touch the leaves . The Chinese describe them as having neither shape, nor
See also:head, nor eyes, nor feet . It is known that the insect is a
See also:species of coccus . Gradually, while the insect is 'growing, the
See also:surface of the twigs becomes encrustated with a white substance, this is the wax . No care whatever is required . The insect has no enemy, and is not even touched by ants . In the latter
See also:half of August the twigs are cut off and boiled in
See also:water, when the wax rises to the surface . It is then melted and poured into deep pans .
It cools down to a trans-lucent and highly crystalline substance." Tobacco is grown very generally throughout the province, and is exported in large quantites to Si-fan, Tibet, Yun-nan, Hu-nan; and the export to Hankow alone is estimated at 61 million lb annually . The best is grown in the district of P'i Hien; the next quality is said to come from
See also:Kin-t'ang Hien, and the third quality from Shih-fang Hien, all these districts being in the plain of Ch'eng-tu Fu . The
See also:habit, which is unknown in other provinces, of smoking the tobacco leaves rolled up in the shape of cigars obtains largely in Sze-ch'uen .
See also:Salt is also produced in Sze-ch'uen in large quantities from brine, which is raised from
See also:wells . Tsze-liu-tsing, in Tsze Chow, Wu-tung-kiao, hear Kia-ting Fu, Pao-ning Fu, and T'ungch'uen Fu, are the districts where the wells are most abundant . The brine is raised from the well with long
See also:bamboo tubes and bamboo
See also:ropes, and is then led to large pans for evaporation . In the district of Tsze-liu-tsing petroleum is struck at a
See also:depth of from 1800 to 2000 ft., and is used for evaporating the brine .
See also:Coal, iron and copper are found in many parts . The only coal worked is of an inferior quality, and the iron is smelted with
See also:wood alone . Ning-yuen Fu is the
See also:principal district from which the copper is produced .
See also:Wheat,
See also:barley, beans, rice,
See also:Indian corn, potatoes, &c., are among the other products of Sze-ch'uen . Chung •K'ing Fu (pop. about 600,000) is the principal treaty
See also:port .
It imports textiles,aniline dyes, metals, soap, petroleum &c., and exports silk, wax, tobacco, sugar, oil,
See also:musk, medicinal
See also:plants, &c . By the terms of the
See also:Mackay Treaty, signed at
See also:Shanghai in 1902, the port of Wan Hien (pop . 140,000), which is situated on the Yangtsze-kiang, 200 M. below Chung-K'ing Fu, was opened to trade in 1905 . Both
See also:Protestant and
See also:Roman Catholic
See also:missions are at work in the province; the Protestants opening their first
See also:mission station, at Chung-K'ing, in 1877 . See L .
See also:Richard, Comprehensive Geography of the Chinese Empire, pp . 104–119 and the authorities there cited (Shanghai, 1908) ; also The Province of Sze-ch'uen," in The Chinese Empire (M .
See also:Broom-
See also:hall ed.;
See also:London, 1907) ; and Colonel C . C . Manifold, "
See also:Recent Exploration and Economic Development in Central and Western China," in Geog . Journ . (1904), vol.
See also:xxiii .
SZEGED (Ger., Szegedin)
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to ensure the best sides like Bayern Munich are avoided in the next round. Wayne Rooney was welcomed back after his suspension and captained the team - the third time he has donned the armband since David Moyes took charge.
Opposition Shakhtar kept possession tidily and frustrated the Reds for long periods. Their Brazilian players added attacking impetus and drifted into dangerous positions with some penetrative runs. The goal knocked the stuffing out of them and there was disappointment as they lost out to Bayer Leverkusen for second place.
Move of the match There was a neat attack down the left when some fine link-up play between Ashley Young and Rooney led to Kagawa flying in to volley goalwards. Pyatov helped it wide, even though it looked to be drifting off target anyway.
In the stands The Stretford End livened up the atmosphere with a couple of renditions of the '12 Cantonas' song and also some noisy backing for the manager at the start of the second half. Some fans in other areas of the ground were half-celebrating Rooney's free-kick only to realise it had gone the wrong side of the net.

subset: commoncrawl


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paddymelon1Line breaks: paddy|melon
Pronunciation: /ˈpadɪˌmɛlən /
A plant of the gourd family, especially a trailing or climbing annual that has become naturalized in inland Australia.
- Several species in the family Cucurbitaceae, in particular Cucumis myriocarpus, which has bristly melon-like fruits and is native to Africa
Example sentences
- Paddymelons, which look like small round watermelons, are often found beside outback roads.
- Paddy melon or bitter apple [Cucumis myriocarpus Naudin] is also a summer annual, but differs from dudaim melon by having deeply lobed leaves and round fruits 2-3 cm wide covered with weak prickles.
late 19th century: probably by erroneous association with paddymelon2.
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paddymelon2Line breaks: paddy|melon
Pronunciation: /ˈpadɪˌmɛlən /
Variant spelling of pademelon.
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Too bad he messed up but to miss all the warning signs on that road, he was either sleeping or on something.
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It´s not easy to wind up in Mexico by accident. There is something more to this story.
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I agree. I have been across a lot of the borders, and it would be hard to imagine doing it by mistake. There are usually turn-arounds during and after the entry point. There are also very large signs, a big mexican flag, and usually a big sign about how illegal guns are and that they will be a cause of major problems for the person caught with them. Something is weird here.
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OP this is not possible. I don´t believe this story and he is one of our own. Semper Fi
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Agree with #2. I want to hear more. You won´t go through that crossing unknowingly or by mistake.At best he may be guilty only of very poor judgement and reasoning that it wouldn´t matter if he was in Mexico for a few minutes before turning and leaving.His try to escape will not have amused the Mexicans. It will be tougher to get him out now.
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Sorry guys, there are definitely spots where you can end up funneled into the the line to the border. Yes, it is true. I did it in San Diego. I was able to turn around immediately and get back into the US, but then I´m a mom with two kids in the car and I guess they thought I looked boring.This man does have some problems due to PTSD, that´s known. He may have panicked when he got to the gate and didn´t notice the places to turn around -- again, I´m telling you there are spots where you can miss it and end up on the wrong side. Not from AZ, but in CA, yes.I do not think Tahmooressi was doing anything illegal, I really don´t. I think this is an outrage and Mexico should send him and any other Americans they´re holding (for any reason, legit or illegit) back to the US.
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This damn well can happen where I live - a few years ago the wife of a serviceman newly transferred to Washington State got confused by signs on the freeway indicating Vancouver (she wanted to go to Vancouver, Washington, not Vancouver, British Columbia, Canada) She ended up in the border crossing line. No problem, except one or more of her husbands privately owned weapons were in the vehicle.
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It´s easy enough to do at that crossing. I personally know at least two people who have found themselves accidentally on the wrong side of that crossing. There is no way to say "I´m here by accident and want to just turn around."The President should get involved and send Seals if they prove recalcitrant.
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Japanese BY Japanese
I am so tired of going to Japanese restaurants only to be served by Korean and Chinese. I don't think they do Japanese as well as actual Japanese people do - can anyone tell me of Japanese restaurants in Toronto that are owned/operated by Japanese people??
If so, are any of them large enough to allow a group to eat together? I'm trying to plan my friend's birthday and want to give her good Japanese food..
re: pinstripeprincess
I read rumours that Kaji is partner (working lunch) in a place in Scarborough. Cafe Michi on Pharmacy just south of Sheppard.
re: kerwintoronto
'tis no rumour, you will see him working there some days. i think the real rumour is that Kaji may be using Cafe Michi as a spring board for creating a mini-chain of high quality but informal small sushi joints.
re: pinstripeprincess
Kaji-san might be a partner at Cafe Michi but it is NOT a strictly Japanese Restaurant!
re: LovelyAsia
What do you mean by strictly Japanese restaurant ?
FYI, Kaji is no longer involved in Cafe Michi for a few months.
re: deabot
Plus, lots of really good, fresh, cooked fish dishes at Kon-Nichi-Wa. Their grilled Flying Fish is great. If you go to Kon-Nichi-Wa you must also have the Unagi. Hands down the best eel I have had since Kaji. Their gyoza at top notch too. They also actually do Nigirzushi -- including one with Umeboshi in it. Fantastic (if you like Umeboshi).
re: jennjen18
I don't know the exact address... if you walk east on Charles, it is one of the restaurants in the parking garage building. It is not super sophisicated but Japanese ppl seem to find it pretty readily... it has ramen and tempuras and nice bento boxes for lunch. the sushi is not extensive but very japanese - small rolls with the right amt of fish & rice.
re: Apple
As well as Tokyo Grill on Yonge just a few stores north of Wellesley. Sushi there is an afterthought and extremely limited, as they focus on teriyaki kind of dishes. My fave there is tofu steak (a big hunk of grilled tofu wrapped with an omelette) - don't know if that's a Japanese dish or not, but the cooks and owners are Japanese (at least still were I was there a couple of months ago.)
Hamasushi at Market Village and the oft mentioned Hashimoto are 100% Japanese owned. Refer to this listing, most of these are Japanese owned. Notice the absence of Sushi on Bloor and such......
And of course Tokyo Sushi at Bay and St. Joseph's is as authentic as a small suburban Japanese town. I emphasize "small".
re: tasoid
Toshi is amazing. I've heard they put on a somewhat secret all you can eat every 6 months or so for valued customers for $25 each, would love to go then.
re: ersatz
Uncertain about Decker Ten theses days. Kimura, my old kendo sensei, opened the place but sold out several years ago for a new spot out on the airport strip.Not sure who runs it now, are you?
Does anyone know if Zen Japanese Restaurant (Danforth and Eglinton) is run by Japanese? I love that place.
Wondering... I enjoy the fabulous service and the wonderful food at Sakura on Jarvis and Adelaide. Does anyone know if the owners are Japanese?
re: tangerine
Thanks for the confirmation. I tried Zen after reading the blogs here. It's a true gem. I'll try their cooked diskes next time.
re: tangerine
So what's MIkado like....any good? I've passed it a million times and it never looks open. Didn't think anyone ever went there? Should we try it?
I have never done an extensive survey of Japanese Restaurants in the city, and unfortunately usually can't afford to go to the places I'd always like to (still haven't been to Sushi Kaji).
Having said I would include many of the places mentioned above, and include Sakawaya and AjiSai, which are both near me, as well as Hashimoto. Of these I know that Sakawaya and Hashimoto are run by Japanese, but not sure about AjiSai. I was really impressed with the place last week, though, when they served me a raw quail egg with my Zaru-Soba. One of my favourite seasonal dishes.
I would definitely leave Izakaya off the list. Not sure what those guys are trying to achieve, but as far as noodles go I would SO much rather go to the R-Shop Cafe on King West, run by some very pleasant Japanese women. Not sublime food, but at least they seem to it.
re: bluedog
Urp. My typing is awful...last phrase should be "at least they seem to get it"
re: bluedog
Hmm, interesting. Where is this R-Shop Cafe exactly? I've never heard of it. You say they serve good noodles? By noodles do you mean ramen, or soba, or udon? And this would be in yummy soup, right?
re: jennjen18
You can find the R-Shop Cafe at 431 King West. The menu is posted here: www.rshop.ca, but not the daily specials.
It was reviewed in Beyond Burgers last year, the review may be found here: http://www.cbc.ca/metromorning/beyond...
It is a bit unusual as far as Japanese restaurants in TO go, and is more reminiscent of those high concept cafes they have in Tokyo. Not traditional in the least it's all clean formica surfaces and glass. There is a full range of soy based drinks and tea on the menu.
As far as noodle soups, they serve mostly ramen with good fresh toppings, but they also have lots of other things including katsu don, Japanese curry etc. I think Catherine Jeong says it best in her review: "It's food that the owners grew up on and learned to cook from their mothers." So a lot of it has a homemade feel to it. Indeed in the review they owners describe the food as non-restaurant style home cooking. Its definitely worth a visit.
I keep saying on this board that there is so much more to Japanese food than the usual sushi/tempura/teriyaki triumvurate that mostly rules this (and every other) town, and R-Shop is a good example of an alternative.
re: bluedog
Cannot agree more about the ramen at Izakaya - they use cantonese wonton noodles, not ramen - an abomination, sigh... Well, it was a very disappointing experience.
I will certainly try the other places recommended above. Thanks for the info.
re: jellyfish
Izakaya is a fraud! It always has been. It is better named The Noodle Hut.
re: bluedog
Went to AjiSai tonight and discovered that that the management is not Japanese, though there is often wait staff that is (for some reason there are a lot of Japanese in my area: in fact I have been told that in the last few years there have been more people from Japan move into my area than elsewhere!). However, I would hold this restaurant up as an EXCELLENT example of a Japanese restaurant that is not run by Japanese, but that is consciously and successfully preparing food in the Japanese style, in my opinion.
re: bluedog
Gyoza King on Robson Street in Vancouver has achieved the same - Chinese owned but Japanese operated. The dining experience is pretty authentically Japanese.
Incidentally, there's also an Aji Sai on W. 42nd in Vancouver (near Arbutus), also a great little sushi bar. This one's simply Japanese owned and operated though.
re: bluedog
AjiSai is actually run by Chinese, however really good food and good service. Everytime I've had the Zaru Soba it's always come with a raw quail egg - even at different restaurants, owned by Japanese. I thought that was normal?!?!
The joints in "Sushi Gulch" along BloorW have done much to compel the curious and discerning to look elsewhere not just for "different" but "better." That, I think, is what we're really talking about here. I've had delightful and correct sushi, sashimi, yakitori and ramen served by Koreans who trained in Japan, along with crap food that happened to be served by Koreans or Chinese.Go into the kitchens of haute joints in any large US city and you'll Mexicans cranking out superb examples of nearly any national cuisine. Training and attitude matter far more than nationality.
re: Kagemusha
Try Nami - Adelaide east of Yonge. Run by Japanese. Great sushi and Robata grill
Rikishi on Bloor (near Ossington) is also Japanese owned and run (at least the last time I checked).
I would suggest Benihana and Katsura if you're more interested in Tepanyaki than Sushi. However both place are owned by japanese but doesn't mean the cook will be japanese.
For Sushi, Shogun in Yorkville area has a japanese chef. But don't expect a good dish from them as they are more value-centric than quality.
For a good sushi I recommand Hiro Sushi as they are one of the very few japanese serving with real wasabi. A little bit pricy and might feel that the dish is too small.
For a best sushi in town, go to Sushi Kaji. Expensive as hell
but no comparison in taste wise.
re: doubledown
Mariko moved across the street and seems to have changed hands in the process. I never see the same chef, sushi chef, or head waitress as before and the service and food quality has plumitted. It used to be my fave -- no more. Now, I head to Baldiwn street.
I recommend Zen (Danforth and Eglinton) and Nami (Adelaide near Yonge) too. Fantastic places and both are run by Japanese as far as I know.
I always like New Generation Sushi in the Annex, I dont know if they have japanese chefs, but I havent been disappointed. Newly renovated bacause of a fire. Not the most chic places, but great prices, casual dining. Also, I know you dont want sushi made by Korean people, but the strip of Korean Restaurants around Christie and Bloor are fabulous.
Kobo Sushi at 512 Kingston Rd. in Pickering is the only restaurant run by Japanese that I know of in Durham.
It is a small place, holding only about 20 people, but the food and service is excellent.
re: SarahBHood
Last time I went to Sushiman, most of the staff, including sushi chef, spoke Mandarin.
The Okonomi House cook speaks Cantonese, but the Okonomi yaki is good nonetheless.
Many young Japanese people came to Toronto within the last few years, on "working holiday visa", to study English and work. Most of the girls work in restaurants. Some of my friends like going to Ematei because they have so many Japanese waitresses going through the door, but they always hire those with real restaurant experience in Japan.
Not to mention you see in the local Japanese news paper such as "Bits", you see Chinese owned restaurants such as Sushi xxxxx on Queen or Bloor looking for waitresses. Yes, they ignore local laws and specifically says "waitress" on their recruitment ads. Well, Japanese-owned restaurants do that too.
Miyabi at West Beaver Creek in Richmond Hill, among a sea of Chinese restaurants. All Japanese staff except 1 south Asian kitchen help. Chef has Japanese chef licence on display. They have a very diverse menu, including okonomi yaki. Also there are dishes only written in Japanese posted above the kichen counter, including omlette rice, bonito sashimi, deep fried anchovies...
I've been to all of those confirmed Japanese places posted above, except Kaji, Japango, Tokyo sushi, Zen.
I can confirm Ichiricki is all Japanese.
The only other place I saw Japanese licence displayed was Hashimoto - he has both chef and fugu licence. (Granted I didn't always have the opportunity to check every Japanese restaurant I went to, LOL.) The food is really authentic and they serve stuff not available elsewhere in Toronto, like live abalone flown in from Japan. But for $150/per head, taxes, tips, drinks not included, I don't like going to a Missisauga strip mall for that. The inside is nice and cozy, but again, not for $150. I had the $60 dinner a few years back and that was much better value for the money, obviously the ingredients were not as exotic.
Mikado: Food is good. But at those prices, at least they can afford to update the decoration (which I imagine they never did since opening).
Katsura, it's in a hotel, so service is typical lousy. Only 2 Japanese waitresses among the wait staff. Many of the dishes are so westernized. But I imagine their Sunday special might be good. I prefer Sagano at the Delta Hotel in Scarborough for hotel Japanese. More authentic. Rooftop view, abeit overlooking the 401 and malls. Better service than Katsura.
Hiroshushi - Sushi is good, but hardly any Japanese go there. And I don't like to sit beside the newly rich from Oakville talking about their South American trips, and don't know how to properly eat sushi. But hey, I don't need to spend that much for THAT ambiance :) So never went back.
Tokyo Grill, eat there every week. Their sushi - I make better maki myself. Their strength is the cooked food, and price.
J-Grill is good. The kitchen is japanese and they have really good tempura and curry. They even do Japanese rice burgers. Not sure if they have air-con, cuz the last time I went it was really hot.
If you want sushi, go to J-Town and swing by the bakery for green tea soft-serve ice cream.
Thank you to everyone for your wonderful suggestions. I have decided to eat at Konnichiwa, then head to XO Karaoke before taking my friend to the Dance Cave.
Sounds like a great evening!!
Anyone know of a good cocktail place near Konnichiwa? *LOL*
>>confirm Ichiricki is all Japanese
Oops.. actually that's a new entry in this thread... and should be spelled Ichiriki, at on Bloor just east of Yonge. They have occasional Jazz nights too.
Decker Ten is "Closed for 2 weeks for renovation". Usually that means change of ownership. Will see.
re: Blueicus
Decker Ten is no more. Phone disconnected. New Japanese restarant with a new name is now there. Didn't look that authentic from the outside.
Decker Ten in Mississauga was once owned by my old kendo teacher, Kimura Sensei, but that was quite a while ago. Most sushi joints in Miss. are Korean-owned with the exception of Kumai on Hurontario and Jimbay on Dixie.
Oh... the appearance of a restaurant in the Japan Society restaurant list doesn't mean it's Japanese owned/operated. I use a Toronto Japanese langauge telephone book "Town Pages" and it has the same problem.
Another nice (and pricey) place, out in Oakville, is Mye. This is the only place I've found around Toronto where at the sushi bar, the furnishing, lighting, chef's uniform are all very authentic, and made me feel I was in Japan. Hate those bathrobe/yukata style blue and white pattern outfits worn by many restaurant workers.
This place have very good and authentic food, and special about them is regular customers have their personalized sake cups. Hundreds of them, of different design, were kept in wall cabinets around the dining room, with name tags or initials. Saw a famous Canadian rock singer last time I went, and the matching initial tag where the cups were missing.
One thing I don't like is that they use those cheap stones you buy from aquarium store as chopstick rests - UNLESS you are Japanese AND speak Japanese(we experimented), when they will quickly replace them with real chopstick rests.
re: Kagemusha
Good point. I've been to Toshi several times and it's definitely authentic and has really good prices too!
A new place, "Kaiseki Sakura" is opening downtown in the next few days. Saw their recruitment ad looking for Japanese speaking chef, dishwasher and bartender. I called yesterday to see if they're open, and seeked clarification of the word "Kaiseki", whether it's only part of their name, or they are actually serving Kaiseki. The lady is Japanese. They might serve mini kaiseki. We'll see.
It's a nice place with new decoration, and a prominant bar up front. It's an all Japanese operation. They have 2 kaiseki style sets ($60 and 80 pp) and whole bunch of (~20?) izakaya style dishes, but they cost twice as much compared to other Japanese restuarants in Toronto, similar serving size.
We had the $60 set (everyone in the party had to order the same set). It's a good attempt to do the kaiseki stuff. The food is a bit fusion, such as the groupa soup with winter melon, or the ox tongue in miso served with all-grain bread. Obviously you won't find ox tongue in real kaiseki.
I guess it's a good experience for $60.
re: jlunar
556 Church Street, Toronto, ON M4Y 2E3
Just a little bit north of Wellesley, on the west side.
:) authentic japanese food, my friends and i always order catering trays from there
Went to Japango the other day, lunch and then dinner same day. Had sushi for lunch, and cooked stuff for dinner. So the decoration is very Tokyo-like and I give them big credit for that. However I have trouble believing the place can fall under the title of this thread.
- menu is too anglicised... "chicken don", "yellow tail roll" among other things
- the Japanese waiter had a lengthy casual conversation with one of the sushi chefs in English...hmm
- the 2 sushi chefs have hardly any Japanese mannerism, and they don't look like Japanese. My Japanese is not good enough to tell if the 2 Japanese phrases uttered by the other sushi chefs are accent-free
- they are extra friendly and patronising with the guests like you're in a Chinese restaurant
- no native Japanese customers I ran into
- their "beef don", the way they do it, is not something you can find anywhere in Japan
And finally, they serve butter fish/so-called "white tuna"/oil fish/escolar as sushi or sashimi
BTW OMI also serves this white-fleshed fish. You often find this in AYCE sushi places, but rarely(if ever, as I've never seen it) by Japan-trained sushi chefs. You should know that some variety of this fish is banned from being imported, or for human consumption in Japan and some European countries. There is however no such restriction in US or Canada. Sometimes exporters/importers/wholesales mis-label, maybe unintentional. It's no big deal, just cleans your stomache.
re: childofthestorm
they're japanese, but doesn't matter, the last time i went it wasn't very good food wise
one of the sushi chef is chinese and another cook there is chinese also
re: j6p
people i've converted and myself have gone to japango and have hit off days once each so far. i'm highly forgiving as the experience immediately after was immaculate. think sublime raw scallops.
as far as japanese, i wouldn't argue that at some point they may have/had hired chinese people... but whenever i drop in at about 3pm (their lunch hour) i hear nothing but japanese chatter at their family style meal. they're utterly friendly, possibl unconventional, but they win me over each and everytime.
Zen Sushi on Eglinton in Scarborough is owned and operated by the Japanese chef. This is a remarkable restaurant that will transport you to a different place. I have been here multiple times over several years and always leave feeling blessed. Sit at the sushi bar if possible. Also, order the foil-yaki for an unusual cooked dish. Everything is splendid here including their homemade-syle Japanese desserts.
Katsura (Prince Hotel, Leslie and York Mills) is one of my favourites... but the secret is to go upstairs to the sushi bar and not hang out in the hotel restaurant. It is a different world up there. Quiet and bright, with an air of discipline as the sushi chefs (average age 50?) prepare brilliant sushi. The quality is right up there with Kaji and Hiro, but with less of a 'scene'. Price for Omakase (chef's choice) has varied wildly from $40 per person to $90.... depending on what they gave us and who was serving. The most entertaining of the chefs I have seen there is Endo. (they wear name tags) He must have absolute silence when composing a plate... fascinating to watch. A true artist.
There's my 2 cents.
re: shiro miso
I understand Endo-san is now the owner/chef at Aoyama Sushi on Victoria Park.
I feel compelled to jump in again, as a massive fan of the cuisine.... here goes - in no particular order....
Okanomi House (Charles west of Yonge)
Tokyo Kitchen (Charles east of Yonge)
Sakura (still not sure if it is Japanese...)
Sushiman - ate there yesterday - no idea if it's Japanese - but it is down right delicious - try the black cod
and at some pt, I will be making my way over to sushi kaiji
has anyone been to YUMI or YAMA on bloor west (etobicoke)? is it authentic? we used to love sushi villa until this past weekend ... i guess management changed and the sushi was no longer as good as it used to be. in fact, the rice was still WARM. ick!!
Zen in scarborough so far the best place i have been in terms of japanese food in GTA. that said i haven't been to kaji yet. fyi, nami downtown was a disappointment service and food wise, but sure is trendy. i also liked benihana tapanayaki in royal york hotel.
Yes Sakawaya is run by Japanese but that doesn't automatically make them a good restaurant. I was there twice and both times the rice was soggy. I mean, so soggy that when you lift rice balls it left wet marks on the ojuu (bento box) that stayed wet for a while! (usually those 'marks' dry up shortly after).First time I was there the tempura was mushy, so the second time I didn't bother about tempura, ordered grilled fish or something which was okay but not spectacular.
Maybe I was just unlucky both times, but two bad experiences are enough for me.
re: lilith
OYSHI sushi
10-12 Weensquay W. unit 107
416-216 0709
Good fresh real japanease food by japanease people!!!
Its a small place but the food is really good.
Satsuki - how was your meal at Konnichiwa?
For the record, Okonomi House is owned by Japanese, but do employ non Japanese - however it is hardly high end Japanese food. It is more Japanese style street food!
Katsura will never be the same after the Prince Hotel was sold... and thus is not Japanese owned anymore.
Miyabi is one of my favourites but it is in Richmond Hill hidden in a sea of Chinese restaurants and stores.
Mikado on Laird is a prime example of why Japanese owned and run restaurants are not necessarily the most successful.
Sushi Kaji is a rare example of a true business success that is Japanese owned and run, but his prices are too high for the average person - especially those just trying sushi for the first time.
What is sad, is that for many, that first experience will be sushi from a grocery store, which is as far from authentic as you can get. Do they even put vinegar in the rice? Not to mention that prepared sushi is never to be refrigerated - it makes the rice hard.
For the most part, you can usually tell the quality of the Japanese food by the price you pay.
If it is "All you can eat", there is no way it is going to be authentic. They will have to cut corners somewhere and the quality and authenticity suffer.
I already ranted on about this in the AYCE sushi thread, but I just hope that the more sushi lovers become educated, the more they will demand the real thing - which includes top quality!
Lily (broadview and danforth) is my favorite japanese restaurant in toronto and it is owned and operated (chefs' waiters ect..) by japanese people. I always enejoy going to this spot, the food is amayzing the service is excellenet qand i love the atmosphere there. Last time i had a 5 course omakaseh for $35, which is very resonable. The meal consisted of:
-a really spicy soup with a side of okra
-a grilled cod
-assortied sushi and sashimi
-beutifully cut fruit
the meal was really excelent, not too much food not too little.
the reason i am writing this though is the last couple times I have gone I noticed that patronage has really gone down here. I have no idea why, it is a great place and i woudl hate to see it close.
If you are looking for a great authentic japanese restaurant then give it a shot.
Great date place also.
re: Epicure3333
Does anyone know whether Ichiban Fish Market (steeles and kennedy in Markham) is run by Japanese?
Also, do Zen and Le Cafe Michi offer take out?
re: Notorious P.I.G.
I agree. While there is a marked difference in the range of quality that one sees in Toronto's sushi restaurants, it's not like being Japanese, Chinese, or Korean, for that matter, makes a restaurant's cuisine more authentic!
For example...John Lee, Toronto Sushi God, of OMI, is Korean, raised in Canada, trained at George Brown!
Apprenticeship is what matters-where a chef trains, and learns to love the art of sushi!
re: unturtlesoup
There's a really big difference between Kaji and John Lee, whose new Omi is not exactly my top pick for sushi even in his new price range. I'd hardly call him the "Toronto Sushi God." This isn't because Japanese and Koreans can't cook, or can't cook Japanese food, but because the restaurants popping up in Toronto don't seem to want to be the best Japanese restaurants in Toronto, as indicated by their ingredient choices, menu items, and price point.
There are kitchens in Japan staffed by Chinese, or far more often, Koreans that produce excellent Japanese food. There are many excellent Korean or Chinese chefs who train in Japan and return, or stay in Japan, or go elsewhere in the world. One of these places does not seem to be Toronto, though. When your price point is roughly $10, and you're hiring Chinese students with no training as sushi chefs, obviously the quality of your food isn't going to be the same as someone who has the correct training.
I personally don't care about the race, gender or nationality of the chef, all I care about is the food they produce. Take, for instance, Jeff Ramsey at the Tapas Molecular Bar at the Mandarin Oriental Hotel in Tokyo, who won the 2006 Seven Sushi Samurai competition. Not only is he an American, but he used pineapple (of all sacrilegious ingredients) on his winning item.
If a Chinese or Korean sushi chef started making better sushi than Kaji, I'd go. If a kitchen staffed by Chinese or Koreans started doing better izakaya than Ematei, I'd go. If a Chinese or Korean started doing better pseudo-kaiseki than Hashimoto, I'd go. I'd go if it were a black guy, a white guy, an Indian guy, or anything else.
On another note: Notorious P.I.G., if you're going to say something like that, you may as well name the restaurants involved. As far as I'm concerned, the only bias here is that, in general, the Chinese and Korean sushi places are garbage, employ untrained chefs, use low quality or mislabeled ingredients, and produce bad food at a low price point to satisfy the generic Torontonian consumer of teriyaki-tempura-sushi Japanese. This isn't because they aren't Japanese, this is because that's just what the restaurants are like here in general.
Toshi Japanese Restaurant (in Brampton) is owned by a Japanese person, and all those who work there are personally trained by him - www.toshi.ca
Toshi Japanese Restaurant
10 Gillingham Dr, Brampton, ON L6X5A5, CA


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"Why do we — as web-builders — overlook even the most basic aspects of language so frequently when we build our sites? Is language so transparent in our lives that we fail to recognize its importance?" -Julia Hayden
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[*Editor's Note: We're not sure where the original quote is from, but perhaps Ankesh is. Also, if you're still looking for advice on how to sell online, here's the ultimate cheat sheet.]
Great post Jeff. But could you please explain little bit about How someone select a particular copywriter. Or In brief what things you will like to communicate to copywriter for him/her to write good copy for you other than product features and benefits. There are lot of copywriters around but hard to find which one is really good. And people like me who don't have great budget can not afford to try and test with different copywriters.
I was going to comment on how much I enjoyed this right-on-the-money post, but then I looked again at the title, "1,000 Tips for Selling Online Without Paying a Copywriter", and I am forced to give your post the very lowest rating: you do not deliver on your promise! You promise a thousand tips on how to AVOID paying a copywriter, and yet ALL THOUSAND TIPS ADVISE US TO PAY A COPYWRITER. Clearly, you have failed utterly and totally to achieve your goal. So, sadly, I must give this post only 1 star. It was well written, though, and personally I agree with all thousand tips. But, you have totally misdirected and deceived all those many readers who rely on the fidelity of words to find their way through web pages such as this one. What would happen if a web page title said "Save $10 on your phone bill" and yet, when you loaded the page, actually added $10 to your phone bill? Think on that, my friend! This bad faith in language is a real problem, in my opinion, and you have just committed it in spades. I hope you're happy! I hope you think of all the many thousands of disappointed readers of your post, hoping to save a buck or two, only to find out that they instead must spend a buck or two (or a thousand).
Jeff, I enjoyed your post, it kind of had a hook on the end of it for a 'got ya'. Sometime, some of us, (me) do need to have things drilled into our heads, even a 1000 times, before the light bulb starts to come on. Must be due to hardness of the head……
You're right, the title is somewhat misleading. However, those looking to write their own copy can avail themselves of the cheat sheet provided in the comments, and I think this more than delivers on the literal promise of the title. As for the title's end (or real) promise of helping the reader to save money, taking to heart the message of the post will save readers more money than they could ever hope to find by skimping on the copywriter.
All in all, I hardly think that the title's play on words equates to "bad faith."
My comment was meant to be humorous. The title of your post is NOT misleading, it was a lead-in to a very important topic. Your post was excellent. My humor was meant to play on the posts' own play on the title. I apologize if my comment was inappropriate in this context, and I totally agree that the titles' play on words does NOT equate to "bad faith", but rather works very well to make a point. I was hoping that my comment would follow suit in highlighting that point. Apparently, I failed. Please accept my apology.
Please accept my apology for your apology. I wrote the post's headline in a vain attempt to snag the attention of those marketers and business owners who are constantly looking for the cheap-and-easy way out of building a website, then blame the developer and designer when it doesn't perform, before hiring some reluctant SEO firm to "optimize" a site that was built on a foundation of balsa wood, mud, sticks, and stock photos.
Our hearts go out to these people. They've been lied to; lied to by amateur firms who promise clients the world with minimal effort and investment; lied to by amateur "copywriters" who drive down the market's expectation of what copy that SELLS is really worth.
That being said, I'm going to have to apologize for my apology for your apology. Jeff and I stand by our prank!
-Editor, GrokDotCom
Robert Gorell,
No apology of any kind necessary! I wholeheartedly stand with the both of you in support of this prank. It's great, for exactly the reasons you enumerate. I liked the title!
That text sucker tool is very interesting. I think it is also a good tool to find out how well your design is – specifically at grabbing initial attention. I totally agree with you though, copy is one of the most overlooked aspects of online marketing that is simple yet complex at the same time.
When people search online, most often they are seeking information. They want facts and details, and if they don't find that at your website, they'll simply click away and find a site that answers their questions. Pictures are nice, but it's the words that actually persuade the visitor to go from tire-kicker to enthusiastic buyer. A professional copywriter doesn't COST you money; they MAKE you money by increasing your sales!
Hi Ladies Scarves,
It can be tough to find a great copywriter. It can be even tougher to find a great copywriter who knows how to sell.
I'd suggest you go with a writer who has marketing agency experience. Not necessarily AD agency experience…but someone who knows direct marketing. Someone who knows how to generate response.
And here's a tip…if a writer only wants to know about your features and benefits, they're NOT the writer for you.
Because people don't buy features and benefits. They buy solutions to their real or perceived problems. Every one of your prospects lives in her own "me-centered universe."
I spend MUCH more time interviewing my clients about their PROSPECTS than I do about their features and benefits. (That's collateral fodder.)
Tell me what keeps your prospect awake at night. Or what he worries about happening if things stay as they are. Pain in the present, and the fear of pain in the future, are the two most motivational emotional states that get people to pull the trigger on a purchase. (To a lesser extent, pleasure in the present and the desire for pleasure in the future can also motivate a purchase.)
And here's a dirty little secret about direct response copywriting…if you're asking me to go to take the wrong message to the wrong person, you're wasting your money on my brilliant copywriting. The quality of your lead (or list, in the case of DM) is responsible for 40% of your response rate. The relevance of your offer to your prospect? Another 40% of your response. Creative (copywriting and design) only generates 20% of your response.
So…to (finally) answer your question…find a writer who understands how to drive response…who understands the relationship between lead generation, offer and creative.
To start, you could search for providers on Elance with the keywords "sales letter." Anyone who writes sales letters (well, successful ones!) would be a good candidate for your sales copy.
Ask them what they need to know to get started writing your copy. And if they just say, "send me your brochure, I just need features and benefits," move on.
Hope this helps!
Here's a tip for you, Jeff: Don't lie to your readers. You said "1,000 Tips…" But readers don't get a thousand tips. Or even one. Just a smartass remark by you.
You think you're witty, clever, and smarter than us. But you're wrong. Because you trash your own integrity. And disgusted readers vote with their wallets.
If you lie even in your headline to get us to read about you, why should we think you'll be honest in providing good value if we pay you good money?
Kathleen, that was a very useful, concise guide. Every small business person who wants to be more successful with their marketing communications should read it! A great addition to Jeff's article. All too often people get obsessed with the technical side of Internet marketing and forget that they need words, salespeople in print, too! Text Sucker is a great tool; new me to me, thanks Jeff.
Chris, marketing lecturer / consultant, in Prague.
Thanks, Chris! I appreciate the kudos.
I'd say about half of my business involves translating organization-centric, chest-thumping silo-speak into customer-centric English.
It's not hard; but it's amazing how seldom it's done. How many big corporations inflict their internal organization structure on their customers? Most of them!
When I write copy, I have a picture of the prospect in my head…and the prospect is saying, "it's all about me…it's all about me…it's all about me."
My own Elance profile is written in the same way. So at at least once a week, my phone rings, and a prospect says, "I read your profile and it was like you were INSIDE MY HEAD!" I HAD to call you!"
My pleasure, Kathleen. I work with small companies, here, and, if anything, they're even worse when it comes to WE-WEing. 8-( Someone I once tried to work with — and who instinctively understood sales but NOT, alas, marketing — got one thing right which I always teach my students: remember all your potential customers are tuned in to their favourite radio station: WII FM . . . What's In It For Me! My students usually remember that!
Chris, marketing lecturer / consultant, in Prague.
Well, you've proven me wrong: I disregarded Brian Clark's advice on avoiding humor, thinking that surely my readers would "get' the intended play on words as well as the importance of the underlying message itself. Unfortunately, your comments vividly illustrate Brian's wisdom.
Just for the record, there are no good tips on "How to drink poison," Joel. At least other than, "don't do it." The same can be said for attempting to sell online without the services of a competent copywriter. If you actually came to this post expecting to find tips on how to do that, then the one tip I offered you wasn't smart-assed in the slightest; it was truly the very wisest and best-intentioned advice you could have received. And if it had to be repeated to you a thousand times until you "got it" (or displayed for you in a "can't miss" illustration, putatively worth its weight in repetition), then that still represents better advice than any other tips you could have found on the subject.
If, on the other hand, you weren't trying to get away without a copywriter, but were trying to fill that job yourself and were willing to commit to a study of the craft, then I DID present readers of the post with a link to a treasury of useful copywriting articles and tips.
Of course, if you don't want to accept my explanations, as indeed you would seem not to as this has already been mentioned in the comments to the post, then
Meryl has presented a nice summary and explanation over on her always-worth-reading blog, as well.
And that's all I have to say on this, Joel. Sorry for your unmet expectations.
[...] That's why the strategy we're pursuing this year is relationships. Writing is often not valued until you see what things look like without it. (Here's an extreme example.) [...]
[...] So, "web copy" refers to any and all words published on your website. And without it, your website looks something like this. [...]
This post at Wordout uses the same literary technique as your title, and I thought it worked out well at first. But even though the first sentence begins "You Won't Find That Here, You'll Find Something Better" I've discovered that those people who search for that don't want something that works. They want what they want, even if it means they get exactly what they do not want, if that makes any sense.
Visitors to that page typically spend less than 5 seconds before bouncing. That's sad, as the page actually has ways of easily speeding their system.
I'd be curious to know what kind of stats this post accumulates over the next few months, as it gets traffic from search.
[...] not always the case. Words are the most fundamental blocks of our communication. To prove this Jeff Sexton at Future Now asked, "What happens when you take the words [...]
Copy writers are important for wbesites with more than thousand of pages.
Hard to find good copy writer.shoebuy coupons
Please accept my apology for your apology. I wrote the post's headline in a vain attempt to snag the attention of those marketers and business owners who are constantly looking for the cheap-and-easy way out of building a website, then blame the developer and designer when it doesn't perform, before hiring some reluctant SEO firm to "optimize" a site that was built on a foundation of balsa wood, mud, sticks, and stock photos.
With more 1000 Designer dresses,we supply Evening Dresses,Custom Dresses,formal gowns,cocktail dresses with wholesale price.


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Simply connect with Facebook and kiss those password blues away,
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text:
"Don't put emails directly on the page, they will be scraped"
HTML::Email::Obfuscate - Obfuscated HTML email addresses that look normal.
WWW: http://search.cpan.org/dist/HTML-Email-Obfuscate/
NOTE: FreshPorts displays only information on required and default dependencies. Optional dependencies are not covered.
This port is required by:
To install the port: cd /usr/ports/security/p5-HTML-Email-Obfuscate/ && make install cleanTo add the package: pkg install security/p5-HTML-Email-Obfuscate
cd /usr/ports/security/p5-HTML-Email-Obfuscate/ && make install clean
pkg install security/p5-HTML-Email-Obfuscate
No options to configure
Number of commits found: 8
Support STAGEDIR.
Add NO_STAGE all over the place in preparation for the staging support (cat:
- Convert to new perl framework
- Trim Makefile header
- Remove MAKE_JOBS_SAFE=yes, it's the default.
At the moment 1385 ports use BUILD_DEPENDS= ${RUN_DEPENDS} and 450
ports use BUILD_DEPENDS:= ${RUN_DEPENDS}. This patch fixes ports that are
currently broken. This is a temporary measure until we organically stop using
:= or someone(s) spend a lot of time changing all the ports over.
Explicit duplication > := > = and this just moves ports one step to the left
Approved by: portmgr
- Cleaning MD5 in perl@'s ports
Approved by: erwin@ (portmgr)
Reset firstname.lastname@example.com due to numerous maintainer-timeouts and no
response to email.
Hat: portmgr
- Take advantage of CPAN macro from bsd.sites.mk, change
${MASTER_SITE_PERL_CPAN} to CPAN.
PR: ports/122674
Submitted by: Philip M. Gollucci <email@example.com>
Reworked by: araujo (myself)
Approved by: portmgr (pav)
Add p5-HTML-Email-Obfuscate 1.00, obfuscates HTML email addresses that
look normal.
PR: ports/109381
Submitted by: chinsan
Servers and bandwidth provided byNew York Internet, SuperNews, and RootBSD
9 vulnerabilities affecting 11 ports have been reported in the past 14 days
* - modified, not new
All vulnerabilities


text:
|Stock Photo ID: 15812381
|Copyright: Katerina Havelkova
Available for extended license use
Download any size at one price
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Credits are good for up to one year
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arrow, art, background, bacon, bottle, bread, breakfast, brown, cake, cartoon, circle, color, delicious, design, dessert, dinner, drawing, drink, drown, fish, food, fork, fresh, glass, graphic, group, hamburger, healthy, icons, illustration, isolated, knife, lines, meal, menu, objects, pattern, pizza, restaurant, set, silhouette, spoon, stripes, sweets, symbol, tea, text, vector
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Find records of Roy Shreiner
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Biography & Family History Add details
Roy M Shreiner (1932 - 2004) was born on July 3, 1932. He was born into the Shreiner family.
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text:
Need an internet antidote? Try magic mushrooms
Autumn has wrapped its frosty claws around the Special Project Bureau's Spanish mountaintop headquarters, and as we prepare to hunker down for the winter, there's a final opportunity to spend some quality time away from the internet, and stock the larder with nature's bounteous harvest. This year's cornucopia verily runneth over …
Boletus edulis
Looks to be what's called Steinpilze in German.
Every year we get marauding hordes of Italians into the Austrian mountains in search of said fungus.
This year, because of the hot summer, they were in very short supply and were reportedly changing hands for 50 euro/kilo in Salzburg.
But i can confirm that they are indeed an Emperors dinner especially when simmered in a shallow pan with a veggie soup base,,,ie; a knorr cube...some garlic and salt and pepper. Leave for 20 mins.
Deelish :>)
Re: Boletus edulis
Called "White Mushroom" in Russia (as it does not change colour and the flesh remains white when cut) and is considered the culinary "king" of mushrooms.
Re: Boletus edulis
Probably best known to foodies by their Italian name, porcini, or their French name, ceps. Readily available dried.
Now if you'd found morels...
Careful with the Fly Agaric, I believe they need to be dried out correctly or they can make you pretty poorly instead of flying you to the moon.
Well that's what I heard :)
Fly Agaric
> Careful with the Fly Agaric, I believe they need to be dried out correctly or they can make you pretty poorly
Is correct.
Even if dried out properly, you will likely have an upset gut. Other 'shrooms are prefered.
Safety note: Always save a sample of any wild mushroom you eat. This might not be of any use at the hospital, but at least they will know what to put on the death certificate :-)
No Chanterelles?
I've found them in the Pyrenees and across Mallorca - yummy!
Shaggy Ink caps - fried in butter with garlic...
Young puffballs..slice, to ensure it's not a young something else...delicious with eggs
Cepes...'nuff said.
Also tonnes of wild rosemary, thyme, occasionally marjoram..
Dang - I'm in scotland, and our 'shrooms have been a hurried lover - came and went...
Great article
Reminds me of my Mother In Laws "Croute aux champignons"
Chanterelles ( Cantharellus in English)
Bolet ( Commonly known as Cepes in France)
Morilles ( Which I think are known as morels in English)
Cream, White wine, butter, flour, salt and pepper.
It is normally eaten alone or on toast as a starter and it is simply delicious....
Poisonous fungi
Death caps and the other commonly found deadly species 'destroying angel' can both be easily distinguished by the fact that they have a white cap and white gills. As a rule of thumb, NEVER eat any mushroom with white gills. It's a pretty bad idea to go eating Amanita Muscaria too, as although it can be hallucinogenic, it's likely to cause you a serious and unpleasant digestive complaint.
If you're serious about picking and eating any wild mushrooms, make sure you have a good identification guide that details things like the shape of gills and colour of spore print, and which has good illustrations and lists other species that a mushroom can be confused with. If in any doubt at all about the identity of a fungus, do not eat it.
Re: Poisonous fungi
Very good advice, but down here in the French pyrenees I was told to go to the local chemist shop and they would sort any I found - they do, at no cost.
And in exotic Surrey...
We've had a bumper crop of Boletus edulis - I've had some absolute whoppers - 400g plus, no maggots or slug damage.
And no, I'm not saying where.
Re: And in exotic Surrey...
Same up here in sunny Yorkshire, although in the case of the 'shrooms near our office the maggots, slugs and assorted other wildlife evidently got there first :-(
Re: And in exotic Surrey...
These used to grow in abundance in parts of Windsor great park.
Boletus edulis although properly called Penny Bun in English is often referred to as Cep or Porcino (the Italian name for it). They are awesome.
Best book to avoid self-poisoning is: http://www.amazon.co.uk/Mushrooms-Roger-Phillips/dp/0330442376/ref=sr_1_1?ie=UTF8&qid=1383299905&sr=8-1&keywords=phillips+mushrooms
I agree about Roger Philips book, it's definitely the best. It is quite big though and too big to be be used as a field guide. I've found the MacDonald Encyclopedia of Mushrooms and Toadstools a handy field guide. I don't think it's still in print (pub 1985) but it is available secondhand at Amazon. It has a half page per mushroom and contains "real" photographs rather than illustrations. It also states edibility and has a handy identification key at the front.
If you can find a copy at a reasonable price, this book, which is now sadly out of print, has the type neatly split up into sections (gill fungi, boletes, etc.), with good quality half-page photographs, full details of spore print, gill shape, and where applicable odour and colour when cut, as well as details of commonly confused species. It also has a list at the front of the deadly and seriously poisonous species for easy elimination. I have no idea why it is out of print, but I have seen second-hand copies for £250 or so, so it is clearly still valued by those in the know. Maybe the publisher should be encouraged to re-print it.
South Wales harvest
I suggest the foothills near Cardiff to be rather ripe for your own yield of finest hallucenogenics.
One halloween party I will never forget.
Re: South Wales harvest
Garth Hill was particularly productive a few weeks back, until my mate allowed half of them to go mouldy whilst drying out :(
Bigger risk than you think
i used to forage a lot (30 years ago) and regarded myself as a bit of an expert. One day I had an upset stomach and fearing that I may have made an error I did the thing that all responsibile advice recommends. Packed myself of to hospital together with what remains of the mushrroms I had eaten. Well it's a good job my ailement was unrelated because you will get absolutely NO help from our NHS if you do poison yourself. The attitude is "silly hippy go home".
I now never advise anyone to do this and rarely eat anything myself. Any mistake you make and you are on your own, there will be no medical help.
Re: Bigger risk than you think
Not wanting to criticise but your experience of the NHS 30 or so years ago may have little bearing on what they would do today.
Mind you given NHS funding at the moment, maybe it would be worse.
Re: Bigger risk than you think
"Mind you given NHS funding at the moment, maybe it would be worse."
I think your magic mushrooms have clouded your judgement, since the NHS Confederation report: "NHS net expenditure (resource plus capital, minus depreciation) has increased from £57.049 billion in 2002/03 to £105.254bn in 2012/13."
pArasole mushrooms
Found 5 in my field - you can only get one in the frying pan at a time and they're pretty good too. I have had one that was over 15" across.
But the best fungi are those around the roots of trees - I do hope my puppy can be trained to find them
Re: pArasole mushrooms
Had some very good ones of those in Norfolk a month ago. The larger ones we collected were the size of dinner plates, and they are pretty much impossible to confuse with anything else (other than shaggy parasols which are also edible) due to their size and appearance.
The seem to grow at the edge of woodland and in hedges, we didn't find any in amongst the trees
Welcome to the ranks of foragers!
Hey Lester - delighted that you decided to give foraging a go, after we'd nudged you a bit. :)
A few years ago now, my wife and I were visiting some ancient monument in Derbyshire when we spotted a gap in a chain-link fence nearby. Well, you've got to explore, haven't you? So we did, and ended up in a narrow defile of a valley. It looked like one of those improbable pictures in a mushroom textbook! All it needed was little numbers next to each clump of mushies. We counted about 35 different varieties, of which six were definite eaters, and a couple were delicacies. Oh, and one or two that would have sent you to your own private world for a few hours...which is why we reckon the chain-link was beaten down...
Not so magic mushrooms
The school where I grew up (long story) was in the country in Perthshire; its playing fields were apparently reckoned to be one the the best sources in Scotland for magic mushrooms. During the season there used to be all sorts of weird people lurking in the undergrowth, not all of them pupils.
Eventually the school started patrolling the place with big dogs to try and keep them out. Yeah, that was... strange.
Edible Mushrooms
My field bible is 'Collins how to identify Edible Mushrooms' by Hardin, Lyon and Tomblin published in 1996 in a waterproof sleeve. It cost £9.99 then and I don't know whether there have been later editions.
It is crammed to the gills (sorry) with much sound info for every edible mushroom so no one should make a mistake.
Are there any guides in electronic format?
With seemingly every second person carrying an Ipad or similar, an electronic guide would be ideal - no extra weight, and could use electronic indexing (links) to simplify searching for the mushroom you've found.
Pretty soon it should even be possible to have an app that recognises mushrooms from a picture taken with the device's camera - although it might be wise to double-check the description in case the app made a potentially fatal mistake.
Re: Are there any guides in electronic format?
I'm afraid it doesn't work quite like that, Austhinker! There's a number of groups of fungi types that are visually very similar, and can only really be distinguished by spore print, and microscopic examination of spores. (To get a spore print, leave a cap, minus stipe, on a piece of card that's half-black, half-white, under an upturned bowl, overnight. Then carefully lift away the bowl and cap, and you can see the spore print on one half or other of the sheet - so long as you've made sure there's no breeze to disturb the spore pattern.) The problem is that, in several of these groups, there are both eaters and deadly poisonous mushrooms.
A portable guide would be handy to help novices identify the most easily distinguished eaters - the ones that can't be mistaken for harmful fungi - but it would be no good for taxonomy of the majority of look-alikes, and could lead to tragically incorrect identifications.
In France, every pharmacist has training in mushroom identification, and provides a free service, checking trugs of fungi for safety. Sadly, here in the UK, we're not so blessed.
Very nice SPB but the young lady looks less convinced, you sure she likes mushrooms?
Re. shrooms
Has anyone ever seen the glowing variety?
I read an article that suggests a way to harvest the glowing compound from these for making DIY OLEDs.
Turns out that it is chemically similar to DPA and glows green when dissolved in a very mild alcohol such as IPA and suspended between two electrodes with a few volts applied.
Google "electrochemiluminescence"
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Heat Ray Walkie Talkie Skyscraper Neutralised by Embarrassing Hairnet
Developers now plan to put knotted handkerchief on Canary Wharf.
Developers now plan to put knotted handkerchief on Canary Wharf.
Bad news for sheep needing to get across London this week.
This is a Flare pan, a new kind of saucepan designed to use a gas flame more efficiently.
Apparently the iPad's new screen really pushes the limits of what's possible in something that small, and one of the unfortunate consequences seems to be excess heat. We know the iPad has twice the number of LEDs powering the screen's backlight and apparently they're the heat source that's likely the most to blame for the smoking tablets.
It seems the newest iPad is running a bit hot—and now Consumer Reports says just how hot: a scorchin' 46 degrees (Celsius). That's too hot, right? Well, see for yourself.
Since it's launch, there's been talk about the new iPad running hot. Well, here's some proof: these images show the outer case gets 5 degrees Celsius warmer than its predecessor.


text:
"Look at this scary fundamentalist Web site. I can't believe that anyone would say such things and mean them." "They don't. It's obviously a pisstake."
de Doctor Whom 15 Noiembrie 2005
See: take the piss
Why don't you find that song funny? It's clearly a piss take.
de bungybob 07 Mai 2006
Pisstake has become a common word of description in south Manchester for something that is of quality.
"Checkout da new bud dude!"
de RyanFrancis 21 Iunie 2004


text:
Hi, can any one hellp me to macke a open automatic open close Mechanism circuit.
Type: Posts; User: camolas; Keyword(s):
Hi, can any one hellp me to macke a open automatic open close Mechanism circuit.
I send my indash to a Portugese engenier lets wait and see.......
Hi, thanks i will keep wainting for more good news :rock:
hi, today i open my frozem lili to see the incide, can i manual swuitch for vga mode at list to use vga mode?
Hi, thats nice info and thanks for the hellping, but what i need for now is the details on change the eeprom.
Hi, yes but i need the details on puting a new eeprom.Can you please hellp?
I only want to say that i´m a member of a Portugese carpc group (in there are no info on this mather) i have hellped many friends on the PT forum and still are going to do the same........
I have read but dont find how to mack a memory reset (my inglish is not very good) i
Hi, the model is like this one.Thanks and sory
Hi, how can i reset the lili? (please now that the lili is stop on radio mode and the keys when pressed do nothing is jamed.......:mad: ) Thanks
I bougt this http://cgi.ebay.es/ws/eBayISAPI.dll?ViewItem&rd=1&item=130030768698&ssPageName=STRK:MEWN:IT&ih=003
Can be fixed?
Hello, i have a indash lili and he is stop in radio mode hand when a click in the botons or remot dont do nothing the vol starts incresing to max and then decrease and starts all over again (the...
Muito bem :rofl:
Hello, in this forum a user put in a decent way a kenwood int the carpc with a converter from vda to rgb, can i get the same image puting a vga s-video converter? (if a can read like a forum thred...
The radio have s-video in i put a grafic card no pc but is no good cant read.... mixing coulers.... thas vga to s-video converter box works on my case?
I´ts possible to put a vga input on a lcd board that have only s-video??
Hi, i have toyota land cruizer 3.0 diesel from 1997 and i think is have not obd, can i get some consult pc sistem to him.Thanks
Hello, have conect a lm7508 to the pc on vga or s-video... whit a good image? How?
Thanks and sorry my Inglish. :(
Ok thanks
Hello and thanks for the hellp i did do that and the pw-200-m but i dosent have power now to start the pc the green lead on the main board when pushed the satart boton starts blincking!!!
Hello i have the same problem to did you get it??? hellp me please.Thanks
Nice very nice lets wait for it.
I will do it for a LandCruizer 97 3.0 Diesel if you want of corse :)
Hello sorry me Inglish i have a brand new Blaupunkt rc10 joystick and he´s IR and i have the all pack joy and receiver (the receiver finish with 3 wires one is red one is with and the last blue) i´m...
Hello i bougt a Blaupunkt rc10 joystick to conect to car-pc and i can get info on interface to bild (he uses ir not wire) and souces??i do not have a joystick port but i have now that is possible to...


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Practicing Shaman, Healing Touch Practitioner, Workshop Facilitator, Author Other Passions: green living, organic foods, husband & kids