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Latest Issue
Latest Issue
PharmTech Europe
|Email Newsletters from Pharmaceutical Technology and Pharmaceutical Technology Europe
Providing the latest business, scientific, and regulatory news for the pharmaceutical and biotech industries.
News from Europe's pharmaceutical manufacturing industry coupled with upcoming events, and exclusive articles and interviews from industry experts.
Industry Briefs: Feb. 13, 2012
Company News
Bend Research has entered into a licensing agreement with Eli Lilly, under which Bend Research will make its proprietary spray-dried dispersion technology available to Lilly. Read More
BioDiem has licensed its live attenuated influenza virus (LAIV) vaccine technology to China-based Changchun BCHT Biotechnology. Read More
Carbogen Amcis has announced that its Bubendorf, Switzerland, API-manufacturing site has successfully completed a September 2011 FDA cGMP inspection. Read More
Discovery Labs has entered into a definitive agreement with Lacey Manufacturing, a unit of Precision Engineered Products, to manufacture and supply product for the commercial introduction of Afectair, a series of proprietary ventilator circuit–patient interface connectors and related componentry for the delivery of inhaled therapies to patients requiring ventilatory support. Read More
Quintiles has launched two services—Strategic Drug Development and Consulting at Quintiles—for the development and commercialization of new medications in Asia. Read More
Valeant Pharmaceuticals has agreed to acquire the ophthalmic biotechnology company Eyetech. Read More
People News
Cobra Biologics has appointed Sharon Brownlow and Partick Lansky as business development managers, and added nonexecutive directors Elisabeth Lindner, Carl Johan Sundberg, and Jinyue Wang, to its board. Read More


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The Circuit Premier Special DS offers the rider a close contact feel and exceptional comfort. This classic-looking leather saddle features a medium-deep seat, very narrow twist and a slightly forward flap rotation that accommodates most leg and stirrup lengths. Flaps are soft and padded; integrated panels are foam. Lifetime tree warranty.
The fully covered premium calfskin flaps on the Circuit Premier Victory saddle provide optimal grip. Medium-deep seat has a narrow twist and is a bit wider. This saddle includes a slightly forward flap rotation, sculpted knee pad, front pencil and rear triangle blocks, full-grain reinforcements and a wide channel. Beechwood laminated spring tree carries a lifetime warranty.
With a microfiber Equisuede™ seat and nicely padded flaps for excellent grip, the Wintec 2000 All-Purpose Saddle Shaped offers great value. Details include shaped knee inserts, ergonomic stirrup bars, Next Generation EASY-CHANGE™ Gullet System, Equigrip panel system, CAIR® panels and Flexiblocs. Leather billets. Compatible with EASY-CHANGE™ Riser System.
The Circuit Dressage Saddle helps the rider maintain a correct riding position while allowing unrestricted use of the leg, seat and back. This classic black leather dressage has a soft and supportive seat, traditional padded, shaped knee rolls and wool stuffed panels. Exclusively at Dover Saddlery.
The Warendorf Dressage Saddle is loaded with features usually found in saddles twice the price. This deep-seated dressage saddle is designed for a great fit as well as horse and rider comfort. It has a cut-back pommel, wide channel and large gusseted flocked panels.
Equipped with the innovative Rotate-to-Fit (RTF) changeable gullet system, the Circuit Premier Victory RTF offers riders a easy system for changing gullet size. This saddle has a medium-deep seat, narrow twist and a slightly forward flap rotation and full-grain reinforcements on flaps. Wide channel. Beechwood laminated spring tree carries a lifetime warranty.
The Wintec 500 Dressage Saddle with the EASY-CHANGE™ Gullet and EASY-CHANGE™ Riser Systems let you achieve just the right fit for your horse. This synthetic dressage saddle has padded, suede-like integrated knee blocks for security and includes the Flexibloc system.

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From Timberlake and Biel's runway date to Kellan's smooth appearance, see how the stars celebrated the end of Fashion week
Credit: Neilson Barnard/Getty
Updated: Friday Feb 19, 2010 | 05:15 PM EST
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Victoria, Kim, Jennifer and more have fun without kicking off their heels
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Related Articles
MDA Suspends Ground Work in Ukraine Satellite Program
MacDonald, Dettwiler and Associates Ltd. says it has suspended work on ground infrastructure for its communication satellite program in Ukraine due to the country's political instability.
The global communications and information company says the force majeure has been accepted by its Ukrainian client. A force majeure is a common clause in business contracts that allows work to be stopped without fault in extraordinary circumstances, including a strike, war or criminal activities.
MDA says it is working with the client to determine "go-forward scenarios with the goal to minimize the impact." It expects the work to be delayed from four to six months, but the final costs associated with the stoppage is yet to be determined.


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Tarpon Bay at the Hyatt Regency Coconut Point Resort & Spa
- Address:
5001 Coconut Road
Bonita Springs, FL 34134Neighborhood:
Bonita Springs
- Cuisine:
SeafoodPrice: $31 to $50
Tarpon Bay at the Hyatt Regency Coconut Point Resort & Spa
- Dining Style: Casual Dining
- Website: http://www.coconutpoint.hyatt.com/hyatt/hotels/entertainment/restaurants/index.jsp
- Phone: (239) 390-4295
- Hours of Operation:
Dinner: Nightly: 5:30pm-10:00pm
- Payment Options: AMEX,Diners Club,Discover,MasterCard,Visa
- Cuisine: Caribbean, Seafood
- Executive Chef: Noel Willhite
- Dress Code: Smart Casual
- Accepts Walk-Ins: Yes
- Additional Details: Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Chef's Table, Counter Seating, Entertainment, Full Bar, Non-Smoking Area, Private Room, View, Wine, Wine Bar
- Entertainment: Live Entertainment - Friday, Saturday 7pm-10pm
A word from Tarpon Bay at the Hyatt Regency Coconut Point Resort & Spa
Delight yourself and your guest with Florida's freshest seafood. Featuring a ceviche bar and Key West Inspired ambiance. Please join us for your birthday or anniversary and accept our gift of any bottle of wine or champagne for half price.Continued
Foodspotting photosSee all photos
Awards voted by OpenTable diners
- Diners' Choice WinnerBest Overall
- Diners' Choice WinnerBest Ambiance
- Diners' Choice WinnerBest Food
Tarpon Bay at the Hyatt Regency Coconut Point Resort & Spa - Best Restaurants in Bonita Springs ›
Tarpon Bay at the Hyatt Regency Coconut Point Resort & Spa reviews from OpenTable diners
35 reviews since July 31, 2014
- Food4.4Service4.5
- Ambiance4.3Noise LevelModerate
special occasion (20)fit for foodies (17)good for groups (15)romantic (13)scenic view (12)great for outdoor dining (10)neighborhood gem (8)kid-friendly (7)notable wine list (3)great for brunch (2)great for lunch (2)vibrant bar scene (2)late-night find (2)hot spot (1)Show More
- OpenTable Diner Since 2012Dined on 11/19/2014The seating was tight for our party of six. This made it more difficult for our waitress to serve,Special Features:I would recommend this to a friend.
- Holy Snapper!UrbanjoeDined on 11/19/2014This was my first visit to this restaurant, upon the recommendation of one of my close friends. We were six diners, a group of golf buddies. The decor and ambience were fun and cool. Our waiter was enthusiastic and knowledgable. When ordering our wine, he gave us options at different price ranges, all of which were very tasty. Allowing us tastings before ordering; a nice touch. The food was amazing A! Must tries include oysters on the 1/2 she'll (3 varieties were available that evening), any of the fish dishes a la carte and, last but not least, the whole deep fried Florida Red Snapper. This evening theywere averaging 2 - 2/12 lbs each. Yummy desserts. Try the Key Lime tart!. I'm going back!Special Features:I would recommend this to a friend.
- Great Spot!!OpenTable Diner Since 2014Dined on 11/8/2014Normally we would not dine at a hotel if we were not staying there, but this is one of our favorite "go to" places. Staff is always nice, wine list great, and the food is outstanding! We always look forward to going back as we are never disappointed.Special Features:
- The staff made the nightcollieVIPDined on 11/8/2014Kudos to Candice., Courtney, Ryan and ray Extremely welcoming and making us feel like we owned the place Their new house wine canvas is amazingly good Food was ok, usually better, lobster mac and cheese a must.Special Features:I would recommend this to a friend.
- we love the Hyatt and the SidwellschaboVIPDined on 10/24/2014The Sidwells are Awesome Jazz performers!! The food is outstanding with attention to special requests. Our favorite place for special occasions!Special Features:
- NOTHINGpoirotDined on 10/18/2014your special was a moquery and expensive.In the sole supposed to be stuffed with crab there was no crab the service inattentive YOU WILL NEVER SEE ME AGAINSpecial Features:
- anniversary dinnerLuv2dineDined on 10/11/2014My wife and I were celebrating our 14th year anniversary. The staff at Tarpon Bay made us feel very welcome and special. The level of professionalism and service was top notch. Thank you so much Tarpon Bay staff!Special Features:I would recommend this to a friend.
- sanblfoodieDined on 9/26/2014Live nearby and have never eaten here before. Had the summer seafood special and it was great. We will be back.Special Features:
- Jim007Dined on 9/24/2014Food is very good and fresh always. Service was horrible on this occasion. We were celebrating my kids 13th and 16th birthdays and we left without getting birthday desserts as service was so slow. Ended up in lobby getting ice cream. Big disappointment.Special Features:I would recommend this to a friend.
- anniversarymuddiuchDined on 9/23/2014Super place for a special anniversary. We were 3 couples all celebrating our anniversaries. We received a great meal, and also key lime pie and chocolates for our special occasion. We were seated in a private room looking over the water. How special, we were all impressed by the whole experience. Thank you for a wonderful and delicious evening.Special Features:I would recommend this to a friend.
- No RegretshonestfoodieDined on 9/13/2014This was a food delight and they have a fabulous food special - two people can have a 4 course meal and a bottle of wine (very good selection) for $70 bucks. And you order off the meunu, outstanding value for this quality of food.Special Features:
- Frt food supr ambiance lil portionsflagirlVIPDined on 8/31/2014Enjoyed our evening and dinner, immensely! We were a dinner party of four. Labor day wknd holiday- (Sunday eve). Always have been happy with their fresh, deliciously prepared meals. My favorite being the fresh MAss Oysters~ they were so fresh & wonderful!!!...we chose the following frm the dinner menu: whole fried Snapper (a real star!), the Salmon entree~ delectable but a tad too-small portion (size), & the bbq chicken entree- which was very small portion w lackluster taste. Very friendly & attentive service. Jami was our waitress, & she tried to please..along w what seemed to be the manager who came around the dining room checking on all the clients. Such a lovely restaurant (space/decor). Best is the freshEast Coast, cold water oysters!Special Features:I would recommend this to a friend.
- jluvs2dineDined on 8/31/2014Friendly staff, great service, food was excellent! Kids loved there chicken and pasta and my picky husband loved his steak. My snapper was delicious. The only miss for me was the ceviche, which I found to be very oily. I am a foodie especially when it comes to good ceviche. This was not the best. The waiter topped the night by giving us free smores kits for the kids to work by the fire pit!Special Features:I would recommend this to a friend.
- Great PlacejbkingDined on 8/30/2014Wonderful service, great food, highly recommended!
- Great food consistently.FashionistaVIPDined on 8/22/2014Love this restaurant. Hey are know. For there delicious Ceviche and it is the best ever. Broad menu. Great fresh seafood.Special Features:
- Anniversary dinnerAnniversaryfunDined on 8/17/2014The food was delicious and sue our server was excellent and friendlySpecial Features:I would recommend this to a friend.
- Would try againOpenTable Diner Since 2014Dined on 8/15/2014We were sat next to the kitchen in a booth. We found it to be pretty loud. The kitchen help were talking loudly as they communicated with each other. I think they need to think about extending the wall higher to block out some of the noise. The food was good. I had the mahi a la carte and asked for it grilled medium as they recommended. I felt is was a little over cooked. The rest of the meal was very good and we had the key lime pie that was absolutely the best I have ever had! We went over to the bar after dinner and sat listening to the jazz with an after dinner drink. I really enjoyed the duo that were playing.Special Features:I would recommend this to a friend.
- Great for gluten freekriscashDined on 8/9/2014There were so many options for gluten free it was hard to decide!Special Features:I would recommend this to a friend.
- The following 275 reviews are from the Tarpon Bay at the Hyatt Regency Coconut Point Resort & Spa reviews archive.
- A go toHappyladyVIPDined on 5/25/2014One of our favorites when going to Bonita is Tarpon Bay.. We love the quality of the food and a couple of the long term servers we've gotten to know over the yrs.. Unfortunate for us is they had run out of oysters. Probably some of our fault as we waited to dine until Mon of Labor Day weekend. The grouper did not disappoint and their salads are always fresh.. Looking forward to our next visit and oysters!Special Features:
- CruiseVIPDined on 5/24/2014Our friends were staying at the Hyatt and wanted to eat at Tarpon Bay. They were there before and wanted to try it again. Food was OK nothing to write home about. Would not recommend it. A lot better restaurants in the area.
- Simply Oustanding!CaptFidelDined on 5/19/2014The food is amazing and the service impeccable. I would dine here over and over again.Special Features:
- LadyMadonnaDined on 5/10/2014. Beautiful setting. Skip the fried calamari. Our waitress made the experience. A little overpriced. Could be a gem if food quality would improve. Food quality and pricing too typical of hotels with somewhat captive audience.Special Features:
- Anthony's BirthdayAlohajoeDined on 5/2/2014It was everything I expected it to be. We will be back very soon.Special Features:I would recommend this to a friend.
- Our first timeLaurieAnnDined on 4/27/2014We had heard many positive comments about this restaurant and finally made it for dinner. It is bright, friendly, offers fabulous fresh fish in almost any preparation you can imagine. Casual, welcoming, lovely and delicious!Special Features:
- Dining on the PorchFishloverVIPDined on 4/19/2014Outside dining is very special. The porch is beautiful and equipped with fans or heaters with a fountain and a lake view. We love the food and the ambiance.Special Features:I would recommend this to a friend.
- Great AmbiencebmoreVIPDined on 4/18/2014If you're looking for Ambience this is the place. Let me say, I'm a bit spoiled having a chef n the family so keep this in mind. Snapper Ceviche was tasty. The house-made mozzarella salad was dry & rubbery. Presentation very pretty. Bacon wrapped grouper ( supposedly a fan fav) again, I felt was overcooked. Service was good, for what we spent & all the great restaurants in the area, they need to step it up a notch.I would recommend this to a friend.
- Always amazingcollieVIPDined on 4/13/2014Kandice our server is top notch, food quality is amazing as is the different choices and special. You must try the ceviche is the best Iv come across my fav is the conch. Happy eatingSpecial Features:
- Wedding AnniversaryAnniversary5Dined on 4/11/2014The food, the service, the ambiance was fantastic! All I did was write a small note on my OpenTable reservation that it was our wedding anniversary and the hostess actually wished us a Happy Anniversary when she seated us. The food was prepared perfectly and the server (Josh) was committed to providing an excellent dining experience. Even though we did not order dessert (because we were so full from the generous portions off the menu) they prepared a special dessert with "Happy Anniversary" written on the plate. My wife was floored, she thought I planned the whole thing, but it was just great service by the staff! Well done and thank you! We look forward to coming back many times in the future!Special Features:
- great foodamymhoDined on 4/4/2014We celebrated our tenth anniversary here and have spent several other important occasions here too. This time our waits wasn't as attentive add the last several. We were there almost three hours because service was so slow. They did comp our appetizers and have us a free crembrullee desert but we were paying for a babysitter. Good food and great ceviche.Special Features:
- Special OccasionLdavila12Dined on 3/26/2014We celebrated my mothers 78th Birthday with Dinner at Tarpon Bay. We started off with their amazing lobster macaroni. The food was excellent, my wife had the surf & turf and my mother and I had the full snapper. Our server Josh was very attentive, top notch. I would highly recommend Tarpon Bay at the Hyatt Regency Coconut for any special occasion.Special Features:I would recommend this to a friend.
- Doesn't disapointReliableVIPDined on 3/22/2014As expected, the service was very good. Every item we ordered from the ceviche to the key lime pie was delicious.Special Features:
- Server was helpful and informative,OpenTable Diner Since 2014VIPDined on 3/21/2014Server was helpful and informative, but slow in responding.Special Features:
- Definitely worth a tryMehhhVIPDined on 3/21/2014Hotel guests who usually eat dinner off property. The was a very nice seafood restaurant, good choices, excellent selections and priced as one would expect. I would pass on the Shrimp and Grits next time in favor of any other dish, just not memorable and in an odd (for me) sauce. Plus the grits are separated form the shrimp requiring one to mix their own on the plate. Small item but just not the way I am used to seeing them. The Scallops (grilled) were exceptional and very large. Seafood pasta enjoyed by another. Really worth a second visit.
- If you love fish...MikeDined on 3/21/2014...eat here. They have a great selection of freshly caught local fish such as grouper and snapper as well as flown in choices from places like Scotland. I had the snapper and loved it. My wife has tasty diver scallops. Portions are reasonable and sauces add a nice flair. Desserts such as lava cake and key lime pie lived up to their promise. My only disappointment was the shrimp cocktail. Shrimp was bland and texture seemed defrosted. The dipping sauce had no bite at all. Overall though a tasty meal.I would recommend this to a friend.
- great seafooddynealotVIPDined on 3/21/2014Great seafood, fish always prepared very nicely with delicious sauces. Side vegetables are cooked very well and delicious, not just a plate filler. Service was great when our waitress had time for us, but restaurant was very busy and understaffed.Special Features:I would recommend this to a friend.
- Slow service, mediocre overpricedFredVIPDined on 3/20/2014We had a group of 10 for dinner and made reservations weeks in advance requesting the outside porch. We confirmed the outside porch with the restaurant verbally in advance. When we arrived, they had us booked for a private room with no view or ambiance. After complaining, they made us wait about 20 minutes while they set up a table on the porch. Food was mediocre and over priced. Too many good restaurants in the area to ever return to Tarpon Bay.
- Everything was great. SmallThismancooksDined on 3/16/2014Everything was great. Small detail, not once did the waiter check to see if anyone at my table needed water.Special Features:I would recommend this to a friend.
- On the waterlastbidsDined on 3/16/2014Return trips to Tarpon Bay always brings us back to the veranda overlooking the water. The sound of the fountain makes for auch more relaxing time than the noise of the dining room. As always, the ceviche and the whole red snapper is outstanding!Special Features:I would recommend this to a friend.
- Gem at Hyatt Coconut PointBen5104VIPDined on 3/12/2014Great food outstanding view . Just a special place for a couple or with friends. Large portions and creative dishes and sauceSpecial Features:I would recommend this to a friend.
- Menu really interestingOpenTable Diner Since 2007Dined on 3/11/2014we had a lovely dinner here - you can have a full mull, ceviches or Tapas like food I was most impressed although we go there a lot - would definitely recommendSpecial Features:I would recommend this to a friend.


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|Ussuri - a tiger at the Sanctuary for Predators and Exotic Animals in Wallersdorf, Bavaria, Germany.
|Ussuri - a tiger at the Sanctuary for Predators and Exotic Animals in Wallersdorf, Bavaria, Germany.
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There's really not a lot to tell about me - I started digital art the year I joined DA, bought myself a little wacom tablet and was happy
And about photography:
I got an Olympus camera to my 6th birthday. I loved taking pictures with it from the very first moment until my Dad got a plain digital camera. That one was a lot cooler and you could take as many photos with it as you wanted. So my Olympus got forgotten. With 14 I got my own little digital camera and I took it nearly everywhere. The same year my Dad got a Sony Alpha 350 - right, I WAS jealous, really jealous. I tried to steal his camera everytime he wasn't there and take photos with it. Why? I think for all of you who have ever had a (D)SLR in their hands it's clear. I begged my Mum a whole year to buy me a DSLR, too. and guess what we got to a compromise: I would pay half of the camera and then I would get one for Christmas! I was thrilled when it finally arrived (a month after Christmas) and I still love it as much as (or even more than) when I got it.


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Employees are, and will continue to be, at the heart of the organisation – if they succeed, the business does too. With overall responsibility for people, HR must manage a significant administrative burden. At the same time, organisations need productive workforces: the challenge for HR is finding where employee wellbeing and business benefit go hand-in-hand. To achieve this long-term, HR Directors must continually re-imagine the place of the workplace in employees' lives – it's something they do themselves on a regular basis.
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The Class of 2018 began their Prep journey in earnest on Thursday, as they spent the day learning the ropes at freshman orientation. The 270 freshmen make up the largest incoming class in recent memory, and bring with them the experiences and perspectives of diverse neighborhoods and grammar schools throughout New Jersey and New York. Together, they will write the next chapter in the Prep saga.
Before the members of the Class of 2018 descend upon Grand & Warren for freshman orientation, five new faces spent the first three days of this week experiencing an orientation program of their own. Please join us in welcoming the new members of Prep's faculty!
With the new school year set to begin, students are no doubt amassing the usual complement of equipment for the journey ahead. But as Prep embarks on its first 1:1 technology initiative, the list includes a new item: a standard-issue Acer Chromebook, designed to integrate seamlessly with the Google Apps infrastructure Prep's students and teachers have been using since 2012.
Summer remains in full swing and Prep's events calendar is relatively quiet...but you can still bid, win and support Prep's mission during our special online auction through August 14! Three exciting lots are up for grabs, so don't miss out!
At the World Choir Games in Riga, Latvia, Prep Vox took top honors in the Male Chamber Choirs open category, while also earning a silver award in the open Pop category. Congratulations!


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Why We Need Boundaries, Online and Offline
When I log on to Tumblr or Twitter nowadays, useful, fun and inspiring content is being replaced by venting gone viral. I see responses to people who say things like "You're cute for a black girl, are you mixed?" or any other example of plain social ineptitude, tinged with colonized non-thinking and poor manners. While the shares and retweets abound, I find myself unable to relate.
Sunday night, I was watching TV at my mom's house when she came in, demanding that I change the channel.
"Turn it to the Billboard Music Awards! I want to see Michael Jackson's performance."
I paused. Michael Jackson died in 2009. I heard that there would be a Michael Jackson tribute, but I assumed that it would be done by other artists. I soon realized that even the King of Pop was not excluded from the Tupac at Coachella/Jem and the Holograms treatment.
We sat there, speechless, as an image of something resembling Michael Jackson bounced across the stage like a Windows screensaver.
The performance ended, the cameras panned to non-celebrity members of the audience (The celebs were hopefully as horrified as any other person watching at home), and my mom, the same woman who has every Michael Jackson performance recorded on VHS, got up and said, "You can change it now." read more…
When blogger Karyn Washington died of depression (I put it this way because depression is a disease that can kill, suicide is just the way it happens), the sadness I felt was stifling. The tragedy created an opportunity to talk about how depression affects young women of color, but I was overwhelmed by the inaccurate and potentially harmful information and opinions about suicide and depression that were being spread. I had reservations about exposing my personal struggle with depression in TheRoot.com, but I decided to for three reasons: read more…
This post is a part of the "Freedom Teaches" series, where I post my reflections on teaching video production in the alternative schools of Chicago.
"The Corner" is a recently restored documentary about the early days of Chicago's Vice Lords street gang. Filmed in 1963, it is astonishing in both what has changed since that time for many young black men that get involved in gang life, and what has not.
Five Success Lessons I've Learned From Beyonce
The last few weeks of 2013 have been a serious time of reflection for me, and I've had plenty of material to reflect on. First, Susan Miller's Astrology Zone December 2013 forecast for Scorpio says that from December 7 2013 to July 25 2014, I will benefit from working on a semi-secret project (which I do have in progress :)) . Then, Shelley Prevost wrote an amazing article on Inc.com about how to distinguish your calling from your ego.
Then, on Friday, December 13th, Beyoncé releases an album with no marketing and almost no warning. The sheer genius of having no marketing be your marketing is compelling, but Beyoncé has taken various steps in her career to get to the very top of not just pop music, but global pop culture. I've been thinking about these steps all week, and I'm happy to report that they are steps we can all take. read more…


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The casting sheet for Lifetime's Anna Nicole Smith biopic is out, and LiLo seems to be a heavy favorite.
August 29, 2012 | by Jason Cohen
The eight finalists for this year's State Fair of Texas Big Tex Choice Award include fried bacon cinnamon rolls, deep-fried jambalaya, and fried "pork wings."
August 30, 2012 | by Jason Cohen
Hollywood often fumbles the sports moviebut it could get back in the game right here in Texas.
June 1, 2004 | by Jason Cohen | Jason Cohen


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Director Darren Bousman described Repo! The Genetic Opera to the sold-out crowd at Chandler Cinemas on Thursday night, with all the passion of a director who's made an instant cult classic.
Coming soon to an air-conditioned theater near you
The Passion of the Cut-Rate, High-Grossing Saw Series Continues
Turning the tables on a pedophile
Dubbing trouble
Could it be that this year's crop of summer movies actually requires a brain cell or two?
Colin Farrell's stuck in a Phone Booth. Shoot, already.
Why the best teen movie of the year, based on a beloved novel, won't be in theaters
A decade ago, the American Psycho author was vilified. Now, he could launch a franchise.


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Last night, Lisa Loeb stepped out of a cab in front of Highline Ballroom with an orange guitar case slung across her shoulder, her hair pulled into a low ponytail, and her eyes hidden behind her iconic black-framed glasses. She is petite with a somewhat soft voice, and speaks thoughtfully and intell ... More >>
In their dealings with a potentially scary press person like myself, celebs are sometimes solicitous, occasionally pandering, at times delightfully ass kissy, but always tons of fun. Here are just a few of the highlights through the years:
Woody Allen, Ethan Coen, and Elaine May scribble up shorts for Broadway
I'm really glad she has a hit with New Girl. I've long thought she'd be perfect for TV as sort of a nouveau Marlo Thomas. Zooey mixes quirks with likability and can play a kook like no one since Zasu Pitts! And she's been a fun presence on the club scene with her Weimaresque musical perfor ... More >>
Three playlets written by superstars obsessed with bad parenting add up to an uneven, unsatisfying evening that makes you want to run back to mommy. First, Ethan Coen's slender Talking Cure has a postal worker (Danny Hoch) being prodded to talk through his rage by a mental institution doctor ... More >>
We know how you feel, kid. Via Craftser via urlesque. We suspect Obama got that Iranian-American reporter released, and he's certainly trying to help refugees and rescue us from financial criminals. But does he get credit? No -- because he he laughed at Wanda Sykes, just like all the newly-reclas ... More >>
Photo (c) Terry Talley Back in the glorious early days of Off-Off-Broadway theatre, Robert Patrick was one of the movement's biggest and most reliably entertaining playwrights. After his breakout The Haunted Host at Joe Cino's seminal Caffe Cino, Patrick dished out several short and long plays incl ... More >>
Of Golden Eyelashes and Angel's Wings
The LAByrinth Theater Companys Big Ride
The Women's Picture


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1/5 Photos of Linda's Coconut Cream Almond Joy Easter Eggs
Prep Time:
Cook Time:
1 hr 30 mins
1 hr 30 mins
Easter just doesn't get any better than this! These eggs are FABULOUS... If you need a chocolate fix these are good anytime!Great project to make with the kids. Be prepared to make an afternoon of it! Please try my other recipes for Easter Eggs too! Linda's Butter Cream Easter Eggs and Linda's Peanut Butter Easter Eggs.
Units: US | Metric
Serving Size: 1 (76 g)
Servings Per Recipe: 28
Every recipe, menu, tip and how-to is right here, at your service.


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Scosso Ristorante & Bar combines Italian delicacies with an extensive wine list and martini menu. The expansive martini menu offers a variety of flavors such as strawberry lemonade, Smores, and French berry. They delicately artfully plate center cut filet mignon, karabuta pork chops, and fresh Atlantic haddock with scallops and shrimp, dressed in white-wine sauce. They celebrate the classic Italian styles of preparation—romano, parmigiana, and marsala, to name a few—with dishes sporting chicken, veal, and shrimp, but make them their own with minimalistic platings.
The opulent post-modern interior plays with perceptions, taking the clean lines that one expects from modern décor and adding mind-bending curves and squiggles. This effect is found in everything from the chair backs to the support pillars and bannisters.
The kitchen at Brodie's Pub elevates typical bar bites with quality ingredients, such as Angus steak tips and turkey tenderloins. Bowls of housemade chili and chowder whet taste buds for elaborate sandwiches, such as veggie-stuffed chicken-teriyaki pockets and the Famous Philips burger, whose housemade italian sausage has never signed an autograph. An array of beers and other drinks are available to complement any entree, from barbecued-turkey-tip salad to fried chicken wings served buffalo-style or with duck sauce.
One might leave Red Lulu Cocina & Tequila Bar, which was named this year's best new restaurant north of Boston by Boston Magazine, with some sense of the broad scope of Mexican cuisine, geography, and culture. That epiphany might come from the selection of 180 tequilas, which slip down in shots, release bell peals of clicking ice in glasses, or blend with lime in thick margaritas rimmed with salt. The tantalizing menu also parades traditional Mexican ingredients, though they are tangled into surprising configurations.
Red chandeliers glow, bringing to life the colors of chipotle peppers on plates at plush black booth seating, all beneath red wallpaper. In the tequila lounge, ample couches create a circle around red, candlelit tables for resting a glass of sangria or a mojito muddled with strawberries or cucumber. A row of inset shadowboxes displays the colorful lucha libre masks typically used in overblown battles and attempts to go out in public without being recognized as Kevin Bacon.
Jocelyn's Restaurant's menus offer up healthy, reverently crafted Lebanese and American cuisine for lunch and dinner. Playful palates can begin a meal with bouncing kibbee balls, volleying seasoned ground beef, crushed wheat, and pine nuts and spiking hunger in the face ($8). Sea-sourced entrees include baked haddock topped with tahini, cilantro, garlic, and pine nuts ($18) and grilled shrimp skewers transfixing six jumbo shrimp with garlic-paprika spice ($21). Jocelyn's falafel plate satisfies stomachs with creamy ground chickpeas, seasoned and fried fava beans with tahini sauce, and promises of meat-free dreams ($15). The mixed mediterranean grill compiles one beef skewer, one chicken skewer, and two kafta skewers—a kebab comprising a mixture of lean ground beef and lamb—nicely charred over an open flame ($24).
Recipients of Northshore magazine's 2010 Best of North Shore award for Best Movie Theater, CinemaSalem fills four screens with first-run, art, and documentary films. Evening flicks after 6 p.m. offer stargazing opportunities for adults ($9.50) and kids ($7.50); 3-D films levy an additional $2 to compensate the hardworking technician who throws props and actors at the audience. Take in a morning movie before 12:30 p.m. ($6), or escape incessant summer sun by ducking into a matinee ($8 for adults, $7.50 for children). While you watch, crunch popcorn or traipse to the café for movie-minded concoctions such as the Vanilla Sky, a froth of espresso, vanilla, and clouds of foam ($3.50–$4), or the Holy Grail ($4.50), a peanut-butter-and-banana milkshake.
Rockafellas delights diners by dishing up a menu of fresh steaks, seafood, and gourmet pizzas in a casual, historic setting. Stop by for lunch to try a fresh lobster roll ($17) or a Missing Staircase, a shredded-chicken panini named for the building's grand foyer staircase ($8), which was demolished after the simultaneous invention of fireman's poles and jetpacks. Evening eaters can placate their palates with entrees such as the 12-ounce, brown-sugar-smothered grilled harvest pork chop, which comes plated with cranberry chutney ($21), or the fresh crab-stuffed haddock, served buttered and lightly seasoned ($17).


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Crispy Chestnut Dumplings
Test yourself with Signatures restaurant of Jebel Ali Golf Resort and Spa窶冱 top chef窶冱 Crispy Chestnut Dumplings Cognac and Mascarpone Sabayon recipe Discuss this article
Crispy Chestnut Dumplings
200g chestnut
200ml water
100ml simple sugar syrup
1tsp lemon juice
2tsp cream fraice
16 wonton skin sheets
1 egg beaten
Oil for frying
Icing sugar for garnish
Cognac and mascarpone sabayon
4 egg yolk
50ml vanilla single syrup
2tsp orange zest
40g mascarpone
20ml cognac
窶「 Boil 3/4 of the chestnut in water with lemon peel for few minutes.
窶「 Soak rest of the chestnuts in the warm syrup for few minutes, strain and keep aside.
窶「 Puree the first chestnuts with syrup, lemon juice and cream fraice.
窶「 Place a syrup soaked chestnut and a spoonful of puree on a wonton sheet and prepare a dumpling with beaten egg and another sheet of wonton.
窶「 Fry the dumplings in hot oil until golden colour and dry them on a kitchen paper.
窶「 Beat egg yolk, vanilla syrup and orange zest in a bowl over a boiler until right consistency and cooked properly.
窶「 Mix in the mascarpone and cognac into the sabayon.
窶「 Pour the sabayon on to the serving bowl and place the crispy dumpling on it and garnish with icing sugar.
Recipe courtesy of Signatures restaurant, Jebel Ali Golf Resort and Spa & Chef Didier Gusching
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How to Transfer Files to iPad from a Computer
Three Methods:EmailCloud DrivesRemote Access Software
There are 3 different ways to transfer files to iPad from your computer - Email, Cloud Drives or software like DocSync.Net. This article discusses all three approaches and their plus and minus. There are many different ways to transfer files to iPad from your PC or Mac. One of the oldest way is to use iTunes but that requires a cable connection between iPad and PC/Mac and hence is not recommended.
Method 1 of 3: Email
Method 2 of 3: Cloud Drives
1Choose a cloud drive. There are many cloud drives including Apple's iCloud, Google's Google Drive, Dropbox and Box.
- Most of these cloud drives offer 2-5GB of free disk space but you have to create an account there.
- Some of these require you to download a computer client as well as an iPad client.
2Once you have these accounts set up, you just drag and drop files from your desktop to the cloud drive.
3Then on your iPad, you can open the app and open the file. Needless to say this file is now residing in someone else's computer and many people may not be comfortable with it. Also if you want to get a file which you forgot to put in that cloud, it may not be available until you go back to your computer.
Method 3 of 3: Remote Access Software
1Use one of many software products that allows remote access to your computer from your mobile device.
2Go to your iPad and download an app like DocSync or GoodReader from the App Store.
3Open the app and create an account, if necessary.
4You will get instructions to download the client for your PC or Mac. Follow the instructions displayed on the iPad to connect your computer to the file server on your iPad.
5After few minutes, go to your app on the iPad. You should now be able to transfer files from your computer, using Finder, Spotlight, or a similar feature to search for them.
6Simply select the file you want to transfer to iPad and open it in the app.Ad
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Article Info
Categories: File Sharing | Ipad
Recent edits by: Savannah, Jeff, Hinni
In other languages:
Español: Cómo transferir archivos desde un iPad a una computadora, Italiano: Come Trasferire File da un Computer ad un iPad, Português: Como Transferir Arquivos de um Computador para um iPad, Русский: переслать файлы с компьютера на iPad
Thanks to all authors for creating a page that has been read 242,697 times.


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Simply a good watch at a good price. Nothing fancy just servicable.
They call this watch "a classic". It is! For the price, this watch is a bargain.
The watch looks like the image and it is a good looking watch. This is the cheapest price on a Seiko watch I have seen. In the past I have found seiko watches reliable ,My last seiko watch fell overboard into the sea. . This Seiko replacement will be my work watch.
Items must be returned in new or unused condition and contain all original materials included with the shipment.
More details
Our standard shipping method is ground shipping. We also offer expedited shipping for most items. Your final shipping cost and estimated delivery timeframe will be available at checkout.
Standard shipping details
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* For your safety, some orders go through our loss prevention department. If we select your order for this process, we will immediately notify you that there may be up to a 3-day delay on your order.
** Most Oversize orders are delivered within 1-4 weeks. Some orders may take 6 weeks to be delivered.


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Navigate Shop
Our store hours are 11:00-18:00 Monday to Friday.
We can be reached at +44 (0)20 7235 7680 during Shop business hours. email@example.com
19 Motcomb St, London, United Kingdom | View Map
Oxidised Silver Horn Interlocking Ring
Shaun Leane
£96 (Excludes VAT)
Please select from one of the following options:
This Oxidised Silver Horn interlocking ring is from the Horn collection by the House of Shaun Leane. The ring can be worn individually or with an identical one of the same size. The Horn collection is being shown alongside eight bespoke Shaun Leane creations for an exhibition dedicated to his work at SHOWstudio Shop
Oxidised silver
Available in Medium (O), Large (U)


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I know that Whole9 (originators of Whole30) recommend everyone eat organic, grass fed, super duper premium meats. But that shiz is expensive! I would absolutely love to eat this way, and do on occasion when I find a deal that works within my meager and well detailed budget (Have I mentioned that my Dude is an analyst. #Spreadsheetsforeverything). But instead, I do as suggested in this Paleo Poor guide by Whole9, and cut off and strain fat where all the residual dietary Klingons are stored. And honestly, I used to be vegetarian because I like animals so much that I sometimes have a hard time eating them. Sometimes I don't have a hard time, like when food is iresistably covered in bbq sauce, but since I have been on Whole30, my meat cooking skills have been seriously undermined! That said, I do the best I can [afford to] to eat clean. But it's hard to be a broke and conscientious consumer. Here are couple things I've been doing to save on time and money with quality of food in mind:
I eat pallets of eggs. I feel that eggs are a more affordable clean protein option. In fact, you can find amazing eggs: duck eggs, pastured chicken eggs, ostrich eggs, ALL KINDS OF EGGS at the Creamery in Pike Place Market (Economy Market Building) here in Seattle. Also, urban homesteading? That's a great way to get your eggs if you've got the space! Our West Seattle farmer's market has a worthwhile egg selection, but so do some of our grocery stores. Desirable eggs are easier to come by and more affordable than clean meat. So, tis eggs for this popper!
My other Whole30 challenge is finding the time to cook. I know, you all can relate, right? I fashion most meals from scratch, but I have to cook them fast because I have two young children, I work part-time, I preside over a board, I answer roughly a million emails a day and love to be outside, and not inside, cooking all the time. So even though the prospect of experimenting in my kitchen makes me giddy, it's not always a realistic venture. I
often sometimes need to be lazy. To solve this dilemma, I've been eating what I like to call, vegetable filler. It looks like something you'd feed to a rabbit. When I don't want to cook vegetables I just mound this veggie mix on my plate with some easy additions. I purchase the mix from Trader Joes and it's only $1.99 for 16oz net wt. After tossing it with meat or fish, I add raw cashews and some lemon juice or oil and vinegar dressing,through in some avocado or red onion and ta da! A super fast a deliciously healthy meal. This mix is a welcome addition for fritatas or you can make a slaw with it for topping pulled pork or braised chicken! I love to toast cumin seeds in a pool of olive oil and then toss the oil and cumin with this mixture, chopped apples and sea salt for a quick refreshing salad.


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Gran Turismo 1 ONLINE! IT'S WORKING!http://ngemu.com/threads/epsxe-netplay-cyberpad-kaillera-1-9-0-1-8-0-1-7-0-1-6-0.147136/ << IT'S WORKING!Gran Turismo 1 ONLINE! IT'S WORKING! by Wilku333
I searching all on the world players remembering this game on console PSX, Wilku333 (I am ) and other 3 peoples thought 8 hours! "How to configure the emulator, so to play on the network?"
We managed to do it!
http://speedy.sh/6Wynv/ePSXe.v1.6.0.zip << Download this version! (all plugins and memory cards)
https://mega.co.nz/#!aEpRxRAQ!IchK-mpxIEIA-PTA1Lw4m9Cp3hLvYIVU8YZ7QHLsP4E << PAL Version
https://mega.co.nz/#!6A5HnKxI!hx12xLeUFWVerya-yhsvh7H5fcIIr40Jp-CJVlnCO60 << NTSC Version
Currently is 4 players correct configuration emulator and game.
Group FB > http://www.fb.com/groups/gt1best < Gran Turismo 1 CLASSIC
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A motorist and a motorcyclist are exchanging information on the left shoulder of northbound Cedar Avenue at 127th Street in Apple Valley. Ahead, plan on lots of company from 35E to 494.
In Arden Hills, look for a crash involving a semitrailer truck on westbound 694 at Rice Street. Traffic is backed up to 35E.
There is word of a new crash on the right shoulder of westbound 94 at Snelling Avenue. That's adding to the misery between the downtowns, which is now showing a 20-minute trip.


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Appointments can be made by calling 410-550-7715, between 9 a.m. and 3 p.m., Monday through Friday.
New patients
We want to make the most of your first visit; therefore, we perform a records review process. This review process generally takes no longer than 72 hours and enables us to determine which of our physicians would be most appropriate to evaluate you.
The following information must be faxed to our office at 443-267-0090 for the record review:
- A referral letter from your physician (if available)
- Copies of your relevant medical records, including those from other rheumatologists whom you have seen and from other physicians managing your current illness
- Relevant laboratory results
- Results of X-rays, MRI and CT scans
On the day of your appointment, please:
- Arrive 15 minutes before your appointment to allow time for registration.
- Bring your insurance card
- Bring a a photo I.D.
- Bring your co-payment
- Bring the following medical records:
- Summary letters from all treating physicians and/or past rheumatologist records and/or hospital discharge summaries (bring last 3 reports)
- List of all current medications (include all over-the-counter medications)
- Recent laboratory results (bring last 3 reports)
- Pulmonary function tests (bring all test results)
- Echocardiogram (bring all test results)
- High resolution CT scan of lung (bring written report and copy of actual scan on CD-ROM disc)
- Any imaging results (i.e., x-rays, ultrasounds, etc.)
- Please arrive no later than 30 minutes before your appointment to allow time for registration.
- Bring a copy of your insurance card's necessary information.
- Bring a copy of name and address of all persons/doctors who would like to get copies of your visit materials.
- Completed New Patient Packet (PDF)
Returning patients
- Please arrive at least 15-20 minutes before your appointment
- You will need time to complete paperwork to allow us to bill your insurance and questionnaires to help us know how you have been doing since your last visit.
- Bring an updated list of your current doctors who you would like to get copies of your visit report and laboratory results.
- Bring a copy of your insurance cards.
- Bring results of any special test done locally since your last visit.
Rescheduling Appointments and Cancellations
To reschedule or cancel a visit, please call 410-550-7715.
Notifying us of a cancellation as soon as possible allows us to use this time slot to schedule another patient who is waiting to be seen.
Cancellation Policy
Twenty-four hour (24 hour) notice is required for cancellation of your scheduled visit. Call 410-550-7715. If you do not call to notify of cancellation at least 24 hours in advance and do not come to your appointment, you will be charged $75 for failure to notify us in advance. (This fee is not covered by health insurance.)
This fee is charged to encourage you to notify us early to give us time to schedule another patient who is waiting to be seen.
Prescription Refills
The Johns Hopkins Scleroderma Center staff will call or fax a pharmacy for refills of routine prescriptions, with the exception of weekends or holidays. Some prescriptions require prior authorization by insurance companies, which can take several days. Medical Assistance and certain pain medications cannot be ordered by phone; for these cases, the prescription can be mailed to you or you can come to the Center to pick up the order. You are urged to plan ahead to avoid running out of your medications. You should call about any medications that need to be refilled before your clinic visit. By calling ahead, the prescriptions will be ready for you at the time of your visit.
Call 410-550-7715 for prescription refills. Please be prepared with the following information:
- Your name
- Date of birth
- Name of the medication and dosage
- How you are taking the medication (once daily, twice daily, etc.)
- Quantity needed (one month supply, three month supply)
- Pharmacy phone number
- Your daytime phone number


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Say This Very Quietly: "The Bobcats Are Doing Okay"
I know that I run the risk of jinxing this thing, after all we saw this at the beginning of last season and all we got for that was the firing of a head coach after only one season.
But here, I will say it anyway…. the Charlotte Bobcats are off to a promising start.
You can already see some glimpses of potential with this group, something that by the end last year you wondered if we would ever see with this franshise.
Kemba Walker has established himself as the unquestioned leader and go to guy, Michael Kidd-Gilchrist seems to be getting more comfortable and confident by the game offensively, and Bismack Biyombo is slowly turning into a legitimate post option for the Cats while providing real resistance down low defensively as well.
All this without the contributions of free agent acquisition Al Jefferson who has battled an ankle injury and the to be expected rookie growing pains of Cody Zeller.
I'm not ready to declare them the favorite for the 5 seed in the Eastern Conference, but you can at least see some indications that folks around here may be interested in another form of hoops during the cold winter months that don't include Duke or UNC.
Again, I know that this is a dicey proposition. You can blame me if this thing goes south once again.


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Air Quality Forecast for the Mid-Coast and Acadia National Park, Maine


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Photos and Description of this 4 bedroom holiday home in Cumberland
House, 4 Bedrooms, 2 Baths, (Sleeps 8)
Experience the peace and serenity of days-gone-by when you stay in this spacious, completely renovated four-square farmhouse located in a quiet dairy farming neighborhood, five miles east of Cumberland and ten miles west of Rice Lake. This home is perfect for family gatherings, crafting get-togethers or relaxing vacations. Enjoy watching the bird activity in the massive oak trees as you sip your morning coffee on the beautiful front porch. Both children and adults will enjoy outdoor activities in the massive back yard, surrounded by crops in the field and cows in the pasture. In the winter try cross-country skiing or snowshoeing through the fields and woods.
You will enjoy preparing meals in the spacious new country kitchen with large center island. Relax in the arge open living room with its media center, then sleep peacefully when you retire to the large bedrooms with their comfortable new beds.
Beautiful clear water lakes are plentiful within a few miles of the farm for boating, fishing, and swimming. Explore unique shopping & entertainment experiences in picturesque Cumberland, Rice Lake and other nearby towns. Just a short drive will take you to tourist attractions in Hayward, or to St. Croix Casino in Turtle Lake. Whether you are looking for excitement or relaxation it is all yours when you stay at the Farmhouse Retreat.
Keywords: House
- Suitability:
- children welcome
- non smoking only
- pets not allowed
Why Diane Rust chose Cumberland
This farm has been in my family since 1891 when my grandparents purchased the land from the Knapp-Stout Lumber Company. They cleared the land, built the farm, raised their family, and it has been the center of family activity since those days. In 2008 my husband and I completely renovated the house, inside and out, and it has since continued to provide the perfect gathering place for family and friends. We now would like to share this special place with you with the hope that you will enjoy your time in this special place as much as our family.


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Crafted by the BabyPips.com team, MeetPips.com helps you improve Forex trading by tracking your habits and leveraging the success and failures of your friends.


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Ive been cooking for about 4 years in a scratch kitchen with a great chef, ive bought about six lamson knives right from the factory ( I live in western mass). One 7'' sotoku thats my main go to knife, a 8'' french, 6'' fillet, 4'' french, 5'' veggie cleaver and a 6'' utility that never gets used on the fly... My question is, other than my sotoku that is resonable sharp and im proficient in diamond steel sharpening. Is there a better brand or model that would suit my "go to" requirement, and thats from chopping small mushrooms to slicing a 10 oz cut of prime rib evenly on the fly. I just feel there may be a better style or higher quality knife thats more comfortable or hold an edge better?.. Any recommendations would be great.
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LamsonSharp knives.. Opinions and recommendations to a up and coming chef.post #1 of 131/30/11 at 7:06pmThread Starter
ChefTalk.com Top Pickspost #2 of 131/30/11 at 7:15pm
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I'm looking at these right now. From your use-case, you may want to look at the 150mm Petty
http://www.japanesechefsknife.com/HattoriForumHighEndChefsKnives.htmlpost #3 of 131/30/11 at 7:21pmThread Starterpost #4 of 131/30/11 at 7:53pm
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There are a lot of standard (double-bevel) Japanese blades out there. Japanese knives are very hard and very durable - not sure what experience the critics were having with them. I know that going from a traditional forged knife to a thin Japanese knife is kind of a "culture change" - but I am seeing more and more and more Japanese knives in kitchens and a lot less "new" Western/forged knives.
At the same time - I know there are a lot of cheap 'wannabe' soft-steel stamped "Eastern Style" knives on the market. They are just as crappy as a KitchenAid or other homeless cook's knife. You get what you pay for.
I suggest you look at all the knife threads here, and wait for input from others on this thread. You will get more than enough information from the group here to make a sound and cost-reasonable decision on your next knife. Cheers!
post #5 of 131/30/11 at 8:06pmThread Starter
Thanks for the input.. My critics are moslt likely biased twards old school american knives.. Im open to all options, but I really want to stay in the american knife market or if anyone has gone through this same dillema make me sway my decision to a japenese brand, I may just listen haha... The more i think about it though, I dont really like the feel of traditional "french" knives anymore, my sotoku feels so natural in my hand, as does my ebony stright handle... Where can I go to feel and handle multiple knives in a retail setting???post #6 of 131/30/11 at 8:18pm
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You have to look for a "Knife Shop" in your area. A Williams-Sonoma, BB&Beyond, Sur la Table - mostly have common knives; You want to go to a REAL knife shop - One that just sells and sharpens knives. What City/State do you live in? Try a Google Search and see what comes up in your area.post #7 of 131/30/11 at 8:19pm
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If you're slicing a lot of rib or portioning other big pieces, there's no substitute for a slicer. 10" is probably a good size. Your santoku is awfully short for the purpose. A 6" petty would be too short as well. While I think a petty is a great knife, it's not a particularly good companion to a santoku.
Most working pros can get by quite well with a 10" chef's, a petty or paring knife, a 10" slicer, and an 8" - 10" bread. If you're both a minimalist and a good sharpener, and don't do a lot of meat work or baking, you don't really need the slicer or the bread. Obviously, this "most" doesn't include a santoku. If you're going to make one your go-to, you'll want to adjust your set accordingly -- santoku, slicer, bread and paring would probably cover everything pretty well. The whole santoku thing never made much sense to me in terms of my own use, so forgive me if I seem a little dim on the subject. Don't get me wrong, I think they're great for those who like them.
I'm not exactly sure what type of knife or knives you're looking at as additions and/or replacements to what you already have. If you're looking for better quality Japanese knives -- better at least that Shun and Global -- you may not be able to find them in a brick and mortar anywhere in New England. If holding the knife before buying is really important to you, you may have to take a trip to New York. I don't think that's really necessary. Assuming your hands and grip aren't all that unusual, it won't be too difficult to set you up with knives you'll find very comfortable. Hand size is one part of the equation, but your grip style is really more important.
The more specific you are in terms of what you want and how much you're willing to spend, the more specific I can be in terms of recommendation.
Ultimately, no knife is going to be better than your ability to sharpen it. There are real limits to how good a job you can do with a diamond rod, not to mention the inevitable damage you do with one. If you want to stick with a diamond hone as your primary sharpener, I suggest buying inexpensive knives. On the other hand, if you're willing to invest the time, effort, and expense it takes to become a good sharpener, the edge a good knife can take and hold will make your work life a lot easier and more pleasant.
FWIW, Lamsonsharp knives are of similar quality to typical good, German made knives. In fact, Lamson uses the same alloy found in many of the higher end Germans, X50CrMoV15 -- and the other Germans don't use anything much different. Lamsons and the Germans are very different from good Japanese knives. Those are much lighter, get much sharper, but won't stand up to anywhere near the same amount of abuse.
BDLpost #8 of 131/30/11 at 11:39pmThread Starter
Thanks for the input.. I have a few questions, First my grip is kind of unique, i have very small hands for my size and full size 10'' blades feel like a sword in my hand. And i tend to grip the first inch or so of the blade with my forefinger and thumb, just due to my small hands.... Also, i know how to use a whetstone and steel rod, but the diamond steel seems to work just right for a quick edge on a regular basis, am I missing something? Whats is the best sharpening technique for longetivity? ...... Im aware no knife just like my santoku is going to be "best" in every situation, I just wondered if there was a better choice than what im already used to.post #9 of 131/30/11 at 11:41pmThread Starterpost #10 of 131/31/11 at 7:25am
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Diamond steels are very aggressive; take away a lot of metal (shortening the knife's lifespan); magnify errors because of the small contact patch; and leave a very coarse edge. Coarse edges may seem very efficient, but they are more like sharp saws than sharp, fine edges and will not leave the same, sort of smooth and narrow kerf. They also require more back and forth action.
What's best for "longevity?" It depends. The least amount of pressure on the finest surface is a glib answer, but you have to balance that against your need for absolute (as opposed to relative) sharpness. Good sharpeners are always balancing durability against sharpness. I know that I sharpen mine a little more symmetric and a little more obtuse than some of my friends in order to get some degree of durability and at the expense of a little sharpness. What's right for you is a thing you'll have to find with experience and by finding the "sweet spot" for your knives and sharpening kit.
I can't tell you what's right for you, only help you find and experiment with some of the better alternatives. Sharpening is one of those things that the better you're used to, the more you demand.
Your hand size doesn't have that much to do with your grip. That comes as a surprise to most people, but it's true as does the "fact" that learning to use a longer is very grip and posture dependent but doesn't relate much to hand size. The trick -- such as it is -- is learning to keep the point and spine of the knife on a line with your wrist, forearm and elbow so that the point intuitively goes where your eyes look.
I take it you're using a pinch (at least for chopping with your santoku) and that you're coming up really close to the back of the knife with your back fingers. Is that right? If you don't use too much pressure and are comfortable with a narrow handle that really expands the universe of possibilities for you, since so many of the reasonably priced Japanse made knives have short and narrow handles.
I'm not trying to sell you a 10" chefs in favor of your santoku, but the longer knife is a lot easier (once you've learned to use it) and more productive for the bulk of prep. On the other hand, a santoku doesn't have anything like the same learning curve. Mastering a 10" chef's will take a few weeks and some effort on your part. Whether that's worth it is something for you to answer. Even if it's a good idea for the large majority of pros, even if I think it's the way to go -- Remember: One size very definitely does not fit all; and (if your santoku suits) don't fix what ain't broke.
More than anything else, a "tri-hone" is a way of storing and mounting stones. How good one is depends almost entirely on the stones themselves -- their quality, their appropriatness for the knives, and their size. Some tri-hones, such as the Norton IM-313 are fantastice -- given the right stone selection. Others, are crap. Yet one more thing which "just depends."
BDLpost #11 of 132/8/12 at 3:35pm
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Depends what you mean by "great." Also on how much you want to spend. Take a minute, take a few deep breaths. Please try writing about what you want to do and how much you can spend. Tadatsuna makes some nice knives in the $5K range. Is that what you mean?
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BDLpost #13 of 132/9/12 at 9:43am
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I was going to express the exact same sentiment. I think I've seen a few that are a bit nicer, though...these may be too entry level for his purposes.Return HomeBack to Forum: Cooking Knife Reviews
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Yes, we're very excited David Lynch and Lauren Bacall are coming to AFI. But, c'mon, so's Ron Livingston. Yeeaaah. We just received the complete schedule for the inaugural AFI Dallas International film festival, which opens with a screening of Music Within at the Majestic Theater on March 22 and clo ... More >>
At right, Toadies guitarist and Emmy-nominated Project Runway editor Clark Vogeler. At left, Jay McCarroll, who won Project Runway's first season. As the paper version of Unfair Park is only now hitting the streets, we figure now would be as good a time as any to let you know that contained within ... More >>
Guess who ain't coming to Dallas. Yeah. This faux-hawked sumbitch. The 2007 Major League Soccer schedule is out, and I've got a two-word review: Rip. Off. All the hubbub over David Beckham coming to America, and just guess the only city that won't see him playing for the Los Angeles Galaxy during th ... More >>
There's finally a start date set for Dan Rather Presents on Mark Cuban's HDNet: November 14. And Rather talks about the show, his first since being unceremoniously canned from CBS News in June, in today's New York Daily News. (What he doesn't talk about is how Katie Couric's taking the nightly news ... More >>
Don't forget to read the fine print
George Clooney and Steven Soderbergh will no longer produce as Section Eight. But Todd Wagner and Mark Cuban will still work with both filmmakers at their respective production companies. Yesterday came word that George Clooney and Steven Soderbergh have decided to shutter their production company, ... More >>
Dan Rather will be working for Mark Cuban. Happens to all of us sooner or later. The local paper says details about Dan Rather's move to Mark Cuban's HDNet are forthcoming; we say, why wait? No, seriously. Today's Philadelphia Inquirer has a lengthy story on the subject, including interviews with bo ... More >>
Dan Rather is now working for Mark Cuban, though oddly not as a point guard. Today's Washington Post breaks the news that Dan Rather will indeed be working for Mark Cuban, specifically his HDNet high-definition network. The 74-year-old former CBS newsman will announce this week to TV critics, during ... More >>
Hollywood Claims the Sky is Falling. To Which We Say Puh-lease.
As David Cunniff continues rehabilitation for his injuries, benefit concert comes to his aid
Plus: Jabari Sought Own Death; Who Saw This Coming?
Ideas that were forgotten but not gone in 2003
Plus: Dear Mr. Cuban; Revealed!; Discover Dallas with the Mayor
Theater deal will put the Magnolia and Inwood under same management


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Chicago Skyway Fare to Rise to $4 Next Year
(AP) — It's going to cost motorists more to travel on the Chicago Skyway next year.
Tolls will jump from $3.50 to $4 on the Chicago Skyway starting Jan. 1. That 8-mile stretch of roadway is run by the private Skyway Concessions Company, which has a 99-year lease with the city.
The Chicago Sun-Times reports that when the Skyway rate rose to $3.50 in
- Written by The Chicago Defender
- Category: Chicago


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Varicella-zoster virus (VZV) is a neurotropic alphaherpesvirus. VZV infection of human dorsal root ganglion (DRG) xenografts in immunodeficient mice models the infection of sensory ganglia. We examined DRG infection with recombinant VZV (recombinant Oka [rOka]) and the following gE mutants: gE?27-90, gE?Cys, gE-AYRV, and gE-SSTT. gE?27-90, which lacks the gE domain that interacts with a putative receptor insulin-degrading enzyme (IDE), replicated as extensively as rOka, producing infectious virions and significant cytopathic effects within 14 days of inoculation. Since neural cells express IDE, the gE/IDE interaction was dispensable for VZV neurotropism. In contrast, gE?Cys, which lacks gE/gI heterodimer formation, was significantly impaired at early times postinfection; viral genome copy numbers increased slowly, and infectious virus production was not detected until day 28. Delayed replication was associated with impaired cell-cell spread in ganglia, similar to the phenotype of a gI deletion mutant (rOka?gI). However, at later time points, infection of satellite cells and other supportive nonneuronal cells resulted in extensive DRG tissue damage and cell loss such that cytopathic changes observed at day 70 were more severe than those for rOka-infected DRG. The replication of gE-AYRV, which is impaired for trans-Golgi network (TGN) localization, and the replication of gE-SSTT, which contains mutations in an acidic cluster, were equivalent to that of rOka, causing significant cytopathic effects and infectious virus production by day 14; genome copy numbers were equivalent to those of rOka. These experiments suggest that the gE interaction with cellular IDE, gE targeting to TGN sites of virion envelopment, and phosphorylation at SSTT are dispensable for VZV DRG infection, whereas the gE/gI interaction is critical for VZV neurovirulence.
View details for DOI 10.1128/JVI.01902-10
View details for Web of Science ID 000285095800008
View details for PubMedID 20962081