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need some quick and easy dinner ideas for a single non-cooker
hi everyone i'm embarrassed to admit this, but i am 28 and don't know how to cook (and my mom's italian too)! i mean i think ive made like 3 things in my life ever, 2 of which were pies! i'm sure this topic has been mentioned millions of times, but i need your wise counsel. btw, i am low on funds and don't like to eat meat too often (but love salads, seafood, fruits and veggies). all i know is i need me some home cookin (and yes i intend to buy a cookbook or 2 in the future, but i like going straight to the source). thanks SO much for your help!
You might start with eggs and teach your self how to make all of the basic egg dishes, omelettes, scambles, hard cooked (not boiled...never boil and egg it makes the whites too tough and the yolks to firm)frittatas, etc. Graduate to more involved egg dishes like quiche and souffles, The combinations of ingredients you can use in them. There are also egg based desserts like flans and pubbings and custards again an infinite variety and eggs are good for you and cheap.
There are lots of cookbooks out there and almost every single one of them expects a user to have a rudimentary knowledge of the terms used and techniques. If you are really a novice and are not real sure of your self in the kitchen I would suggest your first book purchase be Lora Brody's Kitchen Survival Guide. She wrote it for her son's when they were moving into their first apartments. It is fun to read and she will walk you through what you really need to know, have on hand and techniques. I often give it as a closing gift to young buyers buying their first home or condo and I have learned through the course of the purchase that they are kitchen novices and with a mortgage there is not going to be a lot of dining out or take out.
2 Others which might be nice for a bigginer are Marion Cunningham's Breakfast Book and Supper Book. Before investing much in cook books get yourself down to your public library and check out cook books you think you might like to own. Read them see if the author suits your style or inspires you to want to cook from the book. Test drive before buying.
I love to make pasta salads, they are so easy and cheap. Cook any type of pasta and add chopped vegetables of your choice (broccoli, squash, etc), olives, cheese, beans such as chickpeas and then add olive oil and vinegar to taste. Its great and easy.
Learn how to make a few pasta sauces, and then have fun buying all the different shapes and sizes of pasta and adding your favorite vegetables to the sauce to change them up a bit. You'll of course want to start with a marinara. You can make it as simple or as complicated as you want. Simple would be opening up a can of prepared sauce and just adding to it. Medium simple would be starting with tomato sauce, tomato paste, and/or canned tomatoes and building your sauce up with spices, herbs, meat, vegetables, etc. The most complicated would be buying tomatoes and going from there.
Other simple sauces would be:
pesto (if you have a blender or food processor it's just a few ingredients: basil, pine nuts, salt, pepper, parmesan cheese, and garlic.)
alfredo: just cheese and cream
I'm sure others will chime in. Also consider a "raw" pasta sauce, which has been popular on this board this summer. Start with this link and add whatever suits you http://www.chowhound.com/topics/show/...
A GREAT way to start a small repertoire of easy recipes is to check this board daily. Follow along, see what looks easy enough, and cook what others are cooking. That way you'll have people to bounce ideas off of, and if anything goes awry there will be others to chime in.
When cooking for one, some of the best things to learn are how to economize! Things like buy a pack of chicken and freeze the other breasts, legs, wings, things etc in individual portions. Buy in bulk and learn to reinvent ingredients so last nights beef stir fry is tonight fajitas.
One thing I like to make that is fast and simple is a recipe I dreamt up for salmon. Salmon is great because you can often buy it in individual serving sizes.
Sprinkle some regular and black (or just regular or black if that is all you have) on to a plate. Take a portion of salmon (or make double for other uses) brush the non-skin side with a marinade of your choice (terikayi, oyster sauce, mustard, hoisin) then put the salmon with the marinade side down into the sesame seeds. This will give a sesame seed "crust".
Heat some oil in a frying pan with a heat proof handle and place the salmon seed side down in to the oil. Fry the salmon for a few minutes and then gently turn over. Fry for a couple minutes. Finish the salmon off in the oven or a toaster oven.
I make a wasabi aioli to go with it. Sounds fancy but is just wasabi powder in mayo.
Hope that helps!
i decided to give my sister and her hubbie and introductory cooking lesson a few months ago, and got some great suggestions on simple foods for cooking novices on this thread:
this board is a great resource, and a basic cookbook (like one of the moosewood books, or the bittman how to cook everything book) will get you started.
rose water (f/k/a freddie)
If you have a place to put it, get a small used gas grill (we bought our first one for $20). Grilling is easy and adds terrific flavor. We grill veggies (corn without the husk, squash, etc.) all the time, and it only takes salt pepper olive oil and grill time. Second thing I would learn is to roast - same technique, olive oil, salt pepper, great for root veggies. For instance, roast a whole bunch of beets (throw them in foil whole at 425 until tender, about an hour, then peel), and any leftovers can be put into salads later. Roasted cauliflower, broccoli, potatoes - all very tastey and super easy. Grilling and roasting are my "I don't feel like cooking, but I want it to taste good without too much effort" staples.
I really second the recommendation of the Moosewood Cookbook. It's mostly vegetarian and has loads of user-friendly recipes for cheap, healthy, and very tasty foods. Nigella Lawson's How to Eat is also great, since it's divided into sections with more simple or more complicated recipes (though none of her recipes is very difficult). But don't take anyone's word alone on a cookbook--browse the bookshop and really look through a few to see if they have what you want.
But as to recipes: there was a post on this recently, but I think it bears repeating that homemade tomato sauce is the easiest thing in the world to make: saute two or three minced or crushed cloves of garlic in olive oil till they start to color, then add a can of good crushed tomatoes. Add salt, pepper, and crushed chili if you want. Simmer just till it's the consistency you like, 15 or 20 minutes. You can cook your pasta in the meantime. Serve with parmesan or pecorino romano and a salad.
Another really easy dinner is salmon fillets cooked in foil packets. Take salmon fillets (one per person), put them on a piece of foil large enough to wrap them securely (double the foil to safeguard against leaks, use up to 2 fillets per packet). Squeeze over them the juice of half a lemon, add salt and pepper, and place a few very thin lemon slices on top. Fold the foil to form secure packets, place on a baking sheet in a 400 degree oven for 25 - 30 minutes (usually long enough for fillets that are an inch or an inch and a half thick). Serve with salad, or steamed green beans, or boiled potatoes with a garlic-lemon-olive-oil dressing. Very simple, no pan to clean. And you can experiment with the seasonings. Instead of lemon, try sitting the salmon on a bed of dill. Or use both dill and lemon. Or try slices of ginger, shallots, and cilantro leaves with some lime. Or chopped tomatoes and fennel. The possibilities are endless.
Don't be intimidated. Although folks above have suggested some good starting points, many cookbooks and their long lists of ingredients may be daunting (e.g. Moosewood). If you do decide to go the cookbook route, I suggest joining your local library, and borrowing a few books to see what style best suits you before committing to a whole library.
Great ones to start with are from British food writer Nigel Slater - Real Food is probably best for the beginner. He takes a no-nonsense approach to assembling food (paraphrase: "after all, it's only supper"), based on simple ingredients and a minimum of fussy technique. The Brits tend to measure by weight rather than volume, but many of Slater's recipes rely on approximations (e.g. a large or small fistful) because his point is that it really doesn't matter most of the time - you should do what tastes good to you. Another good one to try is Fresh Food Fast by Peter Berley. Organized by what produce is available by season, and then into menus (e.g., a main course and a salad), this is a meatless cookbook that helps you figure out how to organize your shopping list and cooking time (e.g. do you make the salad first and then cook the main course, do you boil the pasta before making the sauce?) to serve a whole meal, but the individual recipes are simple, great, and several have become my staples.
As for non-book recommendations - think of the things you like to eat when others make them, and then start with those - salads are simply about assembling a pleasing group of good quality ingredients, seafood benefits from a minimum of fuss, and clean-tasting veggies are one of the true pleasures of life for those who can appreciate them.
Good luck, and let us know how you are doing!
re: Sam Ottawa
What warmhearted, sensible advice! Thank you, Sam Ottawa!
re: Sam Ottawa
Nigel Slater is excellent as is Jamie Oliver, a k a the Naked Chef. They have a very laidback approach to cooking which is sometimes just what you need, instead of finickity instructions to use 2 grams ITALIAN almonds.
Start simple and work your way up. Learn to cook pasta and make simple sauces to accompany it. Veggies like potatoes and carrots whether boiled, sauteed or baked. To marinate chicken, meat or fish in a dry spice rub or a simple marinade sauce before cooking it is also simple. For me, cooking is fun more than anything else so if push comes to shove I will go with Slater's and Oliver's advice to "chuck the chicken into the oven", use "a fistful" of herbs and a "whacky load" of lemons.
No one is born a gourmet chef. At one time or another even Martha Stewart burned her eggs.
re: niki rothman
And simple but interesting chopped salads, of course. For example, see how easy this is: bagged spinach leaves, thin sliced apple, thin sliced red onion, sweetened lemon juice vinagrettte, toss toasted nuts on top at the last minute (if you mix in they get soggy).
Linguini w/clam sauce is fast, easy, cheap, pretty healthy, good for one (or more) & involves seafood (but not meat). SHOPPING LIST-Linguini, oil, garlic & clams
Cook 1 serving pasta until al dente (read package) & drain well-don't rinse. Set aside.
In med. saucepan on low-medium heat melt 2T butter (Olive oil if health is a concern)
Add 1 1/2 (or 2 1/2 if you like garlic) cloves minced/pressed garlic and saute until lightly browned
Add can clams (with juice) and warm through (about 3-5 mins)
Dump in pasta and heat up. Pasta will soak up some of the clam juice & flavor.
The whole thing should take about 15 minutes and is pretty darn good. If you are feeling fancy, sprinkle parsley and or cheese.
wow thanks so much everyone for your great advice and suggestions. ya know i cooked marinara once and guess what - i didnt cook the onions long enough! oh well, ill be making another batch real soon...my roommate last night made sauce but added hot dogs (eww) and ground meat. the hot dogs just threw me off, but it did indeed taste good (just too many calories for me tho). ill let you all know how i'm doing soon enough...thanks again!


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LONG BEACH, Calif.--UTi Worldwide Inc. has opened a new logistics facility in Romulus, Michigan under a "shared asset" model that offers clients synergistic benefits from warehousing and freight forwarding disciplines.
The 228,000 square foot facility is a new campus model for UTi, according to Eric Kirchner, UTi's chief executive office, combining warehousing activities for contract logistics clients and space for air, ocean and ground freight forwarding. Prior to opening this facility, UTi had two separate buildings 11 miles apart.
"Having both teams in one location allows UTi to share best practices and expertise," said Kirchner, "UTi also benefits from cost reductions as a result of sharing equipment and utilities, which allows us to apply those savings to other improvements."
Rob Chanona, UTi's vice president, contract logistics operations for the Americas, added, "While other companies are leaving the Detroit area, UTi is making a substantial investment in support of our clients in the automotive and consumer electronics industries. We believe that Detroit plays a pivotal role in the automotive supply chain for the NAFTA region, connecting the dots among the Tier 1 suppliers in Ontario, Canada, the Midwest, and Mexico."
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I know that some will misunderstand me but that's OK.
We recently witnessed something historic. We witnessed a sitting president win re-election having done absolutely nothing. To say it another way, everything that he did do was only to further the narrative that it's still George W. Bush's fault. I find that troubling, to put it mildly.
Those of us who are parents would not long tolerate that kind of behavior in our children. I suspect that after only a couple of times we would begin to correct that behavior otherwise we risk their growing up into adults who would continue to do the same thing. We would never tolerate that from our children. So why in the world do we tolerate it from the president of the United States?
I find it extremely upsetting that as a country we are becoming more and more of a society that doesn't want to take responsibility for anything. If something goes wrong, if I didn't get that promotion, if I didn't get that raise, if I don't have a nice car or house, then somebody else must've stolen it from me. Of course it makes no difference if you didn't do anything to earn it. Ideas such as self-reliance, hard work, determination and honor are being deleted from our lexicon. And they're being replaced with: You're rich and I'm not, so the government needs to take it from you and give it to me.
I personally know some small business owners who have put their life's blood, sweat and tears into making that business successful. But now those same people are being demonized because they have been successful. When I heard the president say you didn't build that, I thought: What kind of arrogance do you have that would make you say that?
The country that I was born into 55 years ago I hardly recognize anymore. Yet I have faith in our God and in the American people that we will find a way to fix it and once again put the word united back where it belongs.
Fort Wayne


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Its unlikely that modern Israeli cooking will ever bump New Nordic or Asian Hipster from their positions atop the list of Zeitgeist-y New York cuisines. But recently, a new wave of Israeli food has made inroads, beginning, as these things often do, with oversubscribed pop-ups: The Kubbeh Project occupied Zucker Bakery for three weeks in March, celebrating Iraqi-Jewish dumpling soups, and then Michael Solomonov, the foie-gras-kebab-grilling chef of Philadelphias Zahav, had to add a second seating (at 1 a.m.!) for his Momofuku Ssäm Bar binge. In further hipster-foodie news, two Israeli-expat stands landed at the Brooklyn Flea (Plantís artful hummus plates, NYShuks hand-rolled couscous). This year has also seen the arrival of Tel Aviv baker Uri Scheft, whose eclectic output at Union Squares Breads Bakery (18 E. 16th St., nr. Union Sq. W.; 212-633-2253) ranges from everything-seeded challah to chocolate-coated alfajores, the Argentine cookie thats like the cupcake of Israel, and the debut of basil-tinged crazy baba at Zizi Limona (129 Havemeyer St., nr. S. 1st St., Williamsburg; 347-763-1463), a free-spirited Brooklyn restaurant where chef Nir Mesika stocks his larder with not only date honey and zaatar but curry power and fish sauce. This sort of no-boundaries fusion is to be expected from a melting-pot nation like Israel, whose citizens hail from every corner of the globenot unlike New York, which provides fertile ground for even more crossover cooking. And so we have the tomatillo-sauced green shakshuka at Jacks Wife Freda (224 Lafayette St., nr. Spring St.; 212-510-8550); Taboonettes (30 E. 13th St., nr. University Pl.; 212-510-7881) pita pockets subversively stuffed with pulled pork; and corn empanadas at Balaboosta (214 Mulberry St., nr. Spring St.; 212-966-7366), whose chef-owner Einat Admony promises her next modern Israeli restaurant, Bar Bolonat (611 Hudson St., at 12th St.; no phone yet), will be even more irreverent. There may be no better symbol of the new wave, though, than the Israeli Scotch egg at the Lower East Side bar Eastwood (200 Clinton St., at E. Broadway; 917-284-4514), where partner Sivan Harlap conceived of the snack as a clever hybrid of her Israeli heritage and her husbands Scottish one. Coated in falafel, not sausage, and served with tahini, its immigrant food at its culture-bridging best.
*This article originally appeared in the May 27, 2013 issue of New York Magazine.


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How Do I: Integrate a Map with SQL Server Reporting Services?
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This video explains how to insert a map into a report using SQL Server 2008 R2 Reporting Services. The map utilizes spatial data within a SQL Server database This video demonstrates the following: Create a report using Business Intelligence Design Studio, Add a map to the report, Define spatial to visual within the report and The various maps available by default plus where to find additional maps.
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November 28, 2014
If it wasn't for DNA testing police say 31-year-old Antonio Pope would likely still be at large. Formal charges are still pending, but police say forensic evidence links Pope to two downtown Madison rape cases.
92-thousand samples make up the state's DNA database. Since 2000, all convicted felons have been entered into the system. That includes Antonio Pope, who according to court records has a lengthy criminal past involving drug use.
"Because he was in the system before, we were able to obtain photographs. When police photographs then matched the victim's descriptions all the indicators came together," says UW Police Chief Susan Riseling.
Pope is accused of sexually assaulting two UW female students. Police say his first victim was walking alone on Observatory Drive on November 29th. They say she was abducted at knife-point, driven to another location, sexually assaulted and then returned to the downtown area. Police say Pope repeated his actions on December 9th--this time targeting a woman on North Carroll Street.
"I've been doing this for over 20-years now. And, these things never cease to surprise you and not surprise you," says Riseling.
University Police and Madison Police have worked together from the start. DNA evidence was collected from both victims, and when a match was made police knew they were looking for one suspect.
"It's an investigative resource we are becoming more used to using as time goes on," says Madison Police Captain Tom Snyder.
Police say prior to the DNA match they were following up on other leads, but say the DNA test results gave them their big break.
"We're glad to be able to take this individual off the street and we hope this will end this particular chapter," says Riseling.
Madison police are not commenting on Pope's possible involvement in other on-going cases.
However, Fitchburg police are calling Pope a person of interest in an attempted sexual assault there this past Friday.
Pope remains in the Dane County Jail awaiting his initial court appearance.
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A headline in the National Journal asks, "How Liberal Is Your State's House Delegation?"
The magazine's answer for Indiana's contingent -- not very. The Hoosier House delegation ranks as the 17th most-conservative in the country.
The three most-liberal delegations, in order, are Vermont's, Rhode Island's and Massachusetts'. The most-conservative delegations are those from Kansas, Montana and Arkansas.
The National Journal analyzed 111 selected roll-call votes cast in the House in 2013 and 117 in the Senate to come up with its yearly scores and rankings.
Rep. Marlin Stutzman, R-3rd, ranks as the 141st-most-conservative House member, out of 431 who are rated. Indiana's seven Republicans are between 42nd-most-conservative (Larry Bucshon) and 147th (Todd Young). Democrat Peter Visclosky is 313th, and Democrat André Carson is 376th.
Sen. Dan Coats, R-Ind., is the 23rd-most-conservative member of the Senate, according to the National Journal. The first 45 spots are occupied by all of the Republicans in the chamber.
Sen. Joe Donnelly, D-Ind., is the 48th most-conservative senator, third among Democrats behind Joe Manchin of West Virginia and Mark Pryor of Arkansas.


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Salute! Ristorante - Enoteca
- Address:
23 N Lemon Ave
Sarasota, FL 34236Neighborhood:
- Cuisine:
ItalianPrice: $30 and under
Salute! Ristorante - Enoteca
- Dining Style: Casual Dining
- Website: http://www.salutesarasota.com/
- Phone: (941) 365-1020
- Hours of Operation:
Dinner: Monday - Thursday: 4:00pm - 10:00pm, Friday - Saturday: 4:00pm - 11:00pm.
Closed on Mondays and Lunch until November 4th.
- Payment Options: AMEX,Discover,MasterCard,Visa
- Cuisine: Italian
- Executive Chef: Laslzo Bevardi
- Dress Code: Casual Dress
- Accepts Walk-Ins: Yes
- Additional Details: Banquet/Private Rooms, Bar Dining, Beer, Entertainment, Full Bar, Happy Hour, Patio/Outdoor Dining, Personal wines welcome, Personal wines welcome (corkage fee applies), Private Room, Takeout, Wheelchair Access, Wine
- Private Party Facilities: We offer customizable menus to suit any occasion, with both Vegetarian and Vegan options. Call or come in and visit us in advance to set up the details in order for your event to be the best possible.
- Private Party Contact: Marco or Laszlo 9413651020x
- Entertainment: Every Friday and Saturday night from 7:30 to close, Talfi Entertainment and Sydney Wingfield provide live music at the bar. Playing everything from Italian classics to modern hits,both are sure to make you dance!
- Special Events: Happy Hour Monday-Friday, Three course dinner menu from 4-6pm everyday. We also offer a series of wine dinners through the year, sign in to our guest list to receive all events!
A word from Salute! Ristorante - Enoteca
Salute offers five distinct areas for dining: Al Fresco, a casual Bar, Lounge, Wine Room, and Main Dining Room.Continued
We also have a full Bar, Beer, Wine and Soft Drinks to accompany your meal. Additionally, Salute imports Olive Oil and Wine from its own vineyards in Tuscany; which adds to the depth and authenticity of your dining experience.
The menu at Salute is varied and extensive, offering Bruschetta, Appetizers, Imported Italian Cheeses, Cured Meats, Salads, Pasta, and many other delicious entree choices.
With our nightly specials everyone is sure to find something to suit their taste.
While you are dining, don't forget to take a look at our menu of homemade desserts for something to finish out your experience.
We also have a full Bar, Beer, Wine and Soft Drinks to accompany your meal. Additionally, Salute imports Olive Oil and Wine from its own vineyards in Tuscany; which adds to the depth and authenticity of your dining experience.
The menu at Salute is varied and extensive, offering Bruschetta, Appetizers, Imported Italian Cheeses, Cured Meats, Salads, Pasta, and many other delicious entree choices.
With our nightly specials everyone is sure to find something to suit their taste.
While you are dining, don't forget to take a look at our menu of homemade desserts for something to finish out your experience.
Foodspotting photosSee all photos
Awards voted by OpenTable diners
- Diners' Choice WinnerOutdoor Dining
Salute! Ristorante - Enoteca - Best Restaurants in Sarasota ›
Salute! Ristorante - Enoteca reviews from OpenTable diners
34 reviews since August 1, 2014
- Food4.5Service4.3
- Ambiance4.1Noise LevelModerate
great for outdoor dining (26)fit for foodies (17)neighborhood gem (16)special occasion (13)good for groups (11)romantic (11)notable wine list (11)hot spot (2)kid-friendly (2)great for brunch (1)great for lunch (1)vibrant bar scene (1)Show More
- Wonderful SpecialsDLRSVIPDined on 11/24/2014Tonight I tried a special . . jumbo butterflied shrimp, marinated (I think) then grilled and the shrimp surrounded sauteed arugula with cannellini beans . . .oh my, it was heavenly. My husband always gets the Dover Sole which is baked, filleted table side, and topped with olive oil. . . . his heaven.Special Features:I would recommend this to a friend.
- barryDined on 11/22/2014Consistently good food, personal and attentive service. Always our recommendation for out of town guests looking for a good place to eat.Special Features:I would recommend this to a friend.
- PoorJack1PoorJack1VIPDined on 11/9/2014This was our first visit to Salute! and we were not disappointed. Service was very good as we were served at a nice leisurely pace. Our dinners were good, although the portions were not large. The restaurant is nicely divided between indoor and outdoor seating. We chose indoor and it was very nice.Special Features:I would recommend this to a friend.
- Something for everybodyCTGALVIPDined on 11/2/2014This is a very diverse venue in Downtown Sarasota. You have a choice of seating: outdoor dining, indoor formal dining, a lounge area, and a wine room. Very pleasant atmosphere. The menu has traditional Italian favorites, such as veal Sorrento, but also offers several specials and a variety of dishes. At a neighboring table, I heard someone wanted linguine with clams. Although it was not on the menu, it was prepared and served. So it seems the kitchen is very flexible. One of the owner's family has a vineyard in Tuscany - Casali di Bibbiano. We ordered their cab/merlot blend and it was very good at a reasonable price. All in all, an excellent restaurant. Will have to bring our friends there.Special Features:I would recommend this to a friend.
- BeantownvisitorsDined on 10/25/2014We enjoyed our dining experience at Salute. The food was very good. The outdoor seating very charming with tress and plants all around and is also very private. The wine we ordered was from the owners' vineyard and was also very good. A very nice evening.Special Features:I would recommend this to a friend.
- Authentic ItalianrtpivVIPDined on 10/17/2014Salute! is an authentic Italian restaurant with a nice outdoor seating area. The risotto special was outstanding (they make the risotto in-house I was told). My wife didn't care very much for her eggplant lasagna, though. The particular server didn't go out of her way to be helpful. I saw one of my wife's favorite dishes on the online menu. The server told us they no longer served it, but a manager later told us they could have done it for her. There were some other things I won't belabor here that could have improved the experience. She did make an excellent wine recommendation. If we lived in Sarasota, We would definitely give it another try.Special Features:I would recommend this to a friend.
- Consistent excellencebarryDined on 10/11/2014When guests come to town looking for a good place to eat here, Salute is always the first place I think of. We know the food and wine will be great. Outdoor setting is lovely and we never feel rushed to leave. Have added it to favorites of others all the time after first experience thereSpecial Features:
- A little bit of Italybread4meDined on 10/11/2014Loved the outdoor dining. Do not sit outside canopy area because people are smoking. W e were not told that so we had to move to another table. Very friendly staff including Marco the owner. Celebrated a birthday & dessert was complimentary and also lemoncello. Will return sometime in the near future.Special Features:I would recommend this to a friend.
- glorysGlorySDined on 9/27/2014Great dinner with good friends -- enjoyed the authentic Italian food, great wine , wonderful service and most enjoyable evening for all . . .Special Features:I would recommend this to a friend.
- bdozerOpenTable Diner Since 2012Dined on 9/26/2014New in town pasta was great homemade sausage awesomeSpecial Features:I would recommend this to a friend.
- Dover Sole & Chicken ParmDLRSVIPDined on 9/21/2014My wine of choice at Salute! is always Argante and it is a wonderfully rich, deep Italian red wine. The Chicken Parm is a huge pounded, breaded breast topped with mozzarella cheese and marinara sauce and it is very tender. My husband is sort of a one trick pony since he discovered that the Dover Sole is so well prepared. (He no longer wanders the menu each week.) They carve the sole table side and top it with olive oil from the owners olive tree grove in Italy. (Hint: Buy a bottle for your home, it is great!). Veggies are awesome. As with most restaurants with the owner on site, the service at Salute is excellent.Special Features:
- Salute doesn't disappoint!dufferbillVIPDined on 9/9/2014We were seated immediately at our favorite table in the dining room. Maggie, our server, appeared immediately, and was very personable and efficient throughout our meal. We had a coupon, and she was helpful in explaining that the coupon can't be used for their early bird menu, so we ordered off the regular menu. Our food was delicious, the drinks were substantial and tasty. All in all, another great experience at Salute.Special Features:I would recommend this to a friend.
- ChitownVIPDined on 8/27/2014From the time you walk in, everyone at the restaurant wants to ensure you have a wonderful evening. The owners import their own wine...luscious! The table side prepared sea bass was simply created however one of the best I have had. Veal chop was done to perfection and the sauce prepared for it was perfect. Start to finish everything was amazing.Special Features:
- Great Find!travelfoodieDined on 8/16/2014This is a great find, food , service and wine was amazing! The fish is served table side and cooked to perfection. We will be back.Special Features:I would recommend this to a friend.
- The following 149 reviews are from the Salute! Ristorante - Enoteca reviews archive.
- BreadOpenTable Diner Since 2014Dined on 7/24/2014The surprisingly poor quality of the bread kept the dinner from being a 5 star, truly excellent dinner. My eggplant parmesian was wonderful, the service very good, and wine eminently drinkable. The bread, however, was heavy and gummy and lacked a good crispy crust. You can do much better!Special Features:I would recommend this to a friend.
- Dover Sole & Lobster RavioliDLRSVIPDined on 7/20/2014Dover sole is almost on the menu and it is now my husband's favorite choice for dinner at Salute. The dover sole is lightly sauté'd then filleted table side. Served with roasted potatoes and a seasonal green. Until having Salute's dover sole, my husband has only enjoyed it in the UK as he was always been disappointed in the way it was cooked here at home. This visit I had the homemade lobster ravioli in a light blush sauce . . . . EXCELLENT taste and the pasta was truly cooked al dente as it should be.Special Features:
- Salute!TXdinerVIPDined on 6/27/2014Enjoyed our dinner on a very rainy evening. Waiter extremely helpful with wine, appetizer and entree suggestions. All were great! Seafood risotto was creamy and full of fresh seafood…shrimp, calamari, mussels. Seafood pasta also a winner. Would definitely revisit Salute when back in Sarasota.Special Features:I would recommend this to a friend.
- Good food and serviceMichaelinFlaDined on 6/26/2014There were three of us for an early bird dinner. There is good variety in the available selections. The appetizers, entree, and desserts were excellent. The service was top-notch. The formal dining room has a formal, yet comfortable ambience. Experience was a bit reduced by an older group that must have forgotten their hearing aids. We would definitely recommend Salute! for dinner.Special Features:
- Early BirdOpenTable Diner Since 2011Dined on 6/21/2014The early bird menu is great. Loved the lasagna. The calamari was delicious and our waiter David very helpful.Special Features:I would recommend this to a friend.
- Always Great!dufferbillVIPDined on 6/20/2014We arrived right at opening time and we're greeted warmly by the maitre d, and seated at our favorite table (we've been there several times). Alex was our waiter (again!), and our service was personable and efficient. As always, the food was excellent, and the portions were large for their summer early bird menu. We'll be back soon.Special Features:I would recommend this to a friend.
- Dining Inside and OutJodyVIPDined on 6/18/2014Ideal for any kind of weather and mood. Very good Italian food and especially the whole fish.Special Features:
- Delicious !VisitingandHungryDined on 6/18/2014Four of us had dinner here and had four different appetizers and dinners. all were excellent. My salmon was the most tasty that I have had in a year. Hats off to the chef.Special Features:
- Great meal!Sharon123Dined on 6/14/2014This was my first time dining here. The menu had so many choices, I can't wait to go back and try other dishes. The food was attractive, delicious and served in good portions. The service was attentive but not "in your face." There was plenty of space indoors and outside for a nice choice of dining. The wine cellar room looked cozy and romantic.Special Features:
- OpenTable Diner Since 2008Dined on 6/13/2014I did not expect an Italian restaurant to have gluten free choses. I thought I would be eating soup and salad. Thank you for the amazing risotto!Special Features:I would recommend this to a friend.
- Dining during Savor Sarasota week.Culinary55Dined on 6/11/2014As a year round in-town favorite, Salute did not disappoint as six of us enjoyed the Savor Sarasota menu. There were several selections for each of the three course menu offerings. All were flavorful and a value for this annual summertime event. Six entree offerings, from fish and veal to pastas and Italian favorites. Service was friendly, pleasant and efficient as expected at Salute. Always a consistently good downtown choice.Special Features:
- Hidden TreasureEatsInSrqDined on 6/11/2014Tucked back behind Main Street - Fabulous Italian spot. Homemade pasta is delicious and gelato is to die for. Try the wine from the owner's vineyard!Special Features:I would recommend this to a friend.
- PatrickDined on 6/7/2014Savor Sarasota- Very good selection for very reasonable price. Generous portions. Food was delicious. Tiramisu and Canoli deserts are excellent. Restaurant crowded and they may have been short one server.Special Features:
- Very good food, wine and serviceOpenTable Diner Since 2009Dined on 6/6/2014Good pasta selection (our guests live in Florence 3-4 months a year) and good wine choices. BUT....the most impressive thing.......they actually waited until all of us (4) had finished eating before they cleared the dishes. A rare thing today!! We all wished other restaurants would follow.Special Features:
- sieataVIPDined on 6/1/2014This was our first visit and as a bonus the first night of Savor Sarasota. We were very pleased. My husband had the grouper and I had the salmon and we both raved about it. One of our friends had veal and he said it was a bit chewy but all the fish Easters were very pleased.Special Features:I would recommend this to a friend.
- Salute! never misses!SarasotaConnoisseurDined on 5/31/2014We've dined here several times and always leave happy! It's our go-to restaurant for romantic dinners as well as family gatherings.Special Features:I would recommend this to a friend.
- Great service!!!OpenTable Diner Since 2014Dined on 5/16/2014Francesca was our server and she was top notch!!! Great personality and very attentive. Will definitely be going back again soonSpecial Features:I would recommend this to a friend.
- A Fine Piece of FishaerobicDined on 4/21/2014It is surprisingly (and incomprehensibly) difficult to find a piece of good fish simply prepared in Sarasota and we had two at one dinner -- Branzino and Dover Sole, both excellent. For $38, they should be good, of course. It was in all a good experience, though disappointing that no other veggie (only pasta) substitute was available for the collards without cost. The Branzino was plenty to serve two, by the way.Special Features:
- great food great servicemyrtleVIPDined on 4/19/2014great fish / great wine /just a good over all experienceSpecial Features:I would recommend this to a friend.
- Delightful . . .luvlambchopsDined on 4/19/2014Three of us were in need of a "cheerful" outing and we found Salute after reading reviews on Open Table. We were not at all disappointed. We were expected, welcomed and introduced to our waiter Eddie. (Eddie is a charmer with a delightful sense of humor). I picked a bottle of wine and Eddie suggested another . . . which I ordered and it was in fact excellent. My guests had fish and I had the rack of lamb. We all raved over our entrees. Our evening at Salute was one of those special nights that we hope to repeat again soon.Special Features:I would recommend this to a friend.
- Salute is a winner again!dufferbillVIPDined on 4/19/2014We had our favorite waiter, Alex, again. Drinks were ample, food was delicious, service was great. Their early dinner menu is great, but their regular menu + their specials are outstanding, too!Special Features:
- Great food at a reasonable priceDinerDined on 4/15/2014The food is excellent at a reasonable price. Great wine. We ate outdoors, they have a covered patio, it was wonderful.Special Features:I would recommend this to a friend.
- Really enjoyed dining at Salute.GlorySDined on 4/12/2014Really enjoyed dining at Salute. Everything tasted homemade. The lasagna is the best in Sarasota. Would highly recommend Salute for good food, nice outdoor dinning and attentive wait staff. We will be back.Special Features:
- The food was excellent ……OpenTable Diner Since 2014Dined on 4/10/2014The food was excellent …… the glasses of wine were terrible……the Cianti was not even drinkable…….I should have sent it back but i didn't……..I did let the waitress know however.Special Features:I would recommend this to a friend.
- As Always, Great!dufferbillVIPDined on 4/6/2014Prompt seating, great food, great drinks, wonderful service from a very personable waiter, all combined for yet another fine evening at Salute. Only one minor knock: we don't like their water (Sarasota' s finest?), and we think that $6.00 is a lot for a bottle of water.Special Features:I would recommend this to a friend.
- The early (4 to 6 pm) 3-courseOpenTable Diner Since 2008Dined on 4/5/2014The early (4 to 6 pm) 3-course menu is an exceptional value. The Porcini mushroom pasta was really delicious. Also, try the Salutine cocktail is really wonderful. The ambience of the terrace is great...sort of like a restaurant in Italy. Also, the server was excellent, very attentive.Special Features:I would recommend this to a friend.


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artsy modern.
Artsy Modern is a colorful, whimsically curated collection, with a modern twist. Inspired by a trip to Europe, this gorgeous online boutique's mission is to bring fresh, affordable designs to your everyday life. Founder Amanda, along with her teammate and husband, focuses on British and Scandinavian indie designers and illustrators. Take a peek at what's new at...
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Friday Finds
1. Tiny travel guides brimming with soul
2. Out with the old, in with the neutrals
3. How not to kill our plants
4. OMG, IKEA gossip!
5. A day with the amazing Ariele Alasko
6. This eclectic Haight-Ashbury home
7. Pasta as tasty as it is easy to make
8. The (DIY-able!) walk in closet of our dreams
9. Making the mostest of 500 square feet
Happy Friday,
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that's a wrap.
Tiny thanks banner stamp from besotted brand.
good tidings my dear readers. it's that time of year when i shut it all down for just a little while. it's rough, i can't deny it. i feel guilty for leaving you all for the holidays, but i also know it's important for me to refuel — and important for us all to stay off our computers perhaps a little...
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well packaged.
fujiyama sekken soap.
i am very often drawn to amazing package design. i think it may happen to the best of us. we go to buy a bottle of wine to bring as a hostess gift, we ask the wine aficionado what they recommend, they show us, and we're like 'uh-uh. i like this pretty label instead'. does this happen to you? it could be the very best wine, cheese or...
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making my holidays personal.
wow. where did our year go? as thanksgiving approaches i'm trying to do my best this holiday season to get things done early, instead of my usual operation panic mode. i'm making my lists and i'm checking them twice. a couple of things at the top of my list this year are to give unique presents and to get personal holiday cards out to close friends and family...
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Article Extras
Updated: May 13, 2013 6:39PM
If you find some love for these clowns/Turn around, turn around.
— Vampire Weekend, "Obvious Bicycle"
Vampire Weekend, "Modern Vampires of the City" (XL) ½
The backlash against Vampire Weekend always was bogus hipster class-war bull. Spin magazine shoulders some of the blame for declaring the band's debut the best album of 2008 — in its March issue — but most of the kvetching I've ever heard about this well-heeled quartet has had more to do with the band members' cardigans and deck shoes than their actual music.
It's rockism's inherent inferiority complex at its cattiest. None of that could possibly take flight anymore, especially now that the band's third album refines the quartet's built-in beauty with such impressive grace.
Backing away from the occasional clenched-fist eagerness of the lively debut and the spunky "Contra" (2010), Vampire Weekend on "Modern Vampires of the City" paces the streets of New York in a more ruminative state. "Obvious Bicycle" opens the album as a gauzy sunrise hymn, an easy melody with light loops, piano and tender pleas to "listen, listen." It's gorgeous.
"Unbelievers" shakes awake with a peppy Buddy Holly rhythm, probably the only track here that could work well as a single, and from there the album sways between the playful and the plaintive. "Diane Young" stabs at soul with a wink, with singer Ezra Koenig racing to keep up with the rhythm and honking horns while constantly twiddling the knobs on his vocal effects, making his ludicrous descending refrain ("Baby baby baby baby, right on time!") even goofier. Finally, a postmodern "Knock on Wood"! Contrast that with another prayerful pause with a woman's title, the slow and spare "Hannah Hunt," about two expatriates struggling to trust each other, like a prequel to Joni Mitchell's "Carey."
Koenig's quarter-life crisis shows through in numerous meditations on mortality ("There's a headstone right in front of you and everyone you know," etc.), but it never undermines the over-all lift of the music and its friendly mood. The songs are intricately plotted, deftly arranged (simple piano, harpsichord, distortion in all the right places) and always going for something a little more sophisticated than a ready pop confection. It's a beautiful record.


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TCU gets a taste of its Big 12 competition with a nonconference primer at 6 p.m. Tuesday at Oklahoma.Right-hander Trey Teakell will make his first start of the season for the Horned Frogs (12-7), who are coming off a three-game sweep of Dartmouth over the weekend.Teakell has no decisions in six relief appearances. He has a 2.92 ERA in 12 1/3 innings.Anthony Hermelyn, Mac James and Hunter Haley — all Texas products — are the top run producers for the Sooners (15-5), who have won eight of their last nine.TCU's Boomer White looks to continue a hitting streak that has reached 10 games. White and Kevin Cron have reached base in each of TCU's 19 games this season.TCU begins conference play this weekend with a three-game home set against Texas Tech.
TCU at Oklahoma
6 p.m. Tuesday, L. Dale Mitchell Park, Norman, Okla.
Records: TCU 12-7, OU 15-5
TV: FSSW Plus
Radio: KTCU/88.7 FM
Slumping UTA baseball hopes for midweek remedy
"First Four" participants envision Final Four glory in NCAA Tournament
Hints for constructing a tournament bracket
TCU women draw automatic invite into WNIT
Strong changing culture at Texas ahead of spring practice
Commissioner envisions Big 12 proving itself as top league during NCAA play
Have more to add? News tip? Tell us


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I'm the Music Director at my High School radio station, i go to concerts a lot and i basically love music and having a good time :)


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Most weekends of the year, crowds flock to Fredericksburg to enjoy the Hill Country ambiance, shop along historic Main Street, or savor impromptu wine tastings. As they wander among the shops and galleries, many visitors may inadvertently miss one of the town's jewels: The National Museum of the Pacific War.
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Paje' is a musical project in progress. Based in the San Francisco Bay Area, Paje' is an acronym for Post Apocalyptic Jazz Ensemble and also means shaman in Portuguese.
Being a 'work in progress' it is difficult to classify the genres which the music of Paje' encompasses...
That being said, I imagine that as the compilations progress, someplace where technical fusion, ambient, trip-hop, alternative, progressive, new age, and folk meet - you'll hear the openly-harmonic, perchance pristinely-dissonant, rhythmically complex and hypnotic sounds of Paje'. (& I hope you get those tweaked papillae when you do!)
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text: Shop the Sunset Middle School Apparel Store for a wide selection of Women's sweaters at Prep Sportswear. With v neck and zip up styles available, there are hundreds of different ways for you to customize Sunset Middle School sweaters for Women. Whether you are a student, parent, alumni or faculty member, your customized Dolphins clothing shows your pride and support for Sunset Middle School. Looking for something a little lighter than a sweater? Check out our collection of customizable Sunset Middle School Women's T-shirts , Sweatshirts and Outerwear .


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Do People Get AIDS From Sensual Massage
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testicular pain after sensual massageAfter scouring the Internet and this forum, I'm having difficulties solving my dilemma. I had a happy ending massage from a relatively reliable service. During the massage there was hand to penis contact and breast/nipple to penis contact only....
Response from Richard Cordova III
Test Positive Aware NetworkHi, there:The activities you engaged in were extremely low-risk activities. So low that I would feel comfortable saying you were not at risk for any STD that I know of. I would suggest a visit to your doctor to determine what could be causing the... Read more »
I just had sensual massage could I be at risk?I just had it cause it was a gift from my partner and had no idea Regarding this type of massage,... Read more »
Chinese Massage HandjobHello DocFirst of all I would like to thank you on everyone's behalf for what u do to help... Read more »
Atlanta Ends Ban on HIV-Positive Massage TherapistsOn Dec. 4, the Atlanta City Council unanimously voted to amend a city regulation to allow people with HIV to be licensed as massage therapists. Prior to the amendment, massage therapist applicants had to submit a physician's note stating they were... Read more »
Study Explores Massage Therapy BenefitsCedars-Sinai Medical Center Department of Psychiatry is conducting a research study on the treatment of depression in people with AIDS with massage therapy. To qualify, participants must have an AIDS diagnosis and currently be depressed and qualify... Read more »
Georgia: "Direct Threat" to Spread HIV?The American Civil Liberties Union of Georgia (ACLU) is asking Atlanta, on behalf of an HIV-positive massage therapist, to revise a 1984 ordinance requiring a health certificate stating massage therapy practitioners are free of communicable... Read more »
California: Former Bakery Building Being Transformed Into Center for People Battling HIV and AIDSThis spring, the HIV/AIDS nonprofit Vital Life Services will move its headquarters from Oakland's Shattuck Avenue to the building once occupied by Your Black Muslim Bakery on San Pablo Avenue. VLS served between 400 and 600 clients last year. The... Read more »
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Massage therapy
Posted by Anonymous, 5 RepliesI would like to hear if anyone has tried any kind of massage therapy for aids related symptoms. My roommate is positive and seems to enjoy a full body massage every night. I believe it helps relax the muscles and thus makes for a more comfortable... Read more »
Hiv from unsanitary lotion in non sexual massage
Posted by jackieole, 2 RepliesHello. Can you catch Hiv from a non sexual massage. I went into a fairly nice spa and had a half hour massage. I noticed the lady (who was very nice) was using a jar of cream.. not a pumop bottle. I have had anxiety issues in the past and i noticed... Read more »
Masturbation + Massage
Posted by Geek, 1 ReplyHello everyone
I had a sensual massage in London one week ago. In the end the lady gave me a masturbation (handjob) with massage oil.
I didn't really know if she has cuts on her hand. But I think at least there's no bleeding wound cause she has been... Read more »
presenter.trainer, massage therapy consultant
Posted by jackigethnersince 1988 have presented and worked with HIV/AIDS from prevention to pallitive care . have 501c3.agencies,targeted groups,conferences,retreats with cont.ed possibilities. http://home.earthlink.net/~jackigethner Read more »
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text:
a hole in which a dildo is placed, used as an insult.
get off my head you dill hole!
viết bởi Mark Sutton 24 Tháng một, 2004
Its the hole that your stink pickles come out of. Its called the dill hole because dill makes things pucker, like your dill hole.
Foreman, you're such a dill hole!
viết bởi skarchman 29 Tháng tư, 2005
An individual lacking common sense or maturity.
"Stop kicking me you dillhole!"--Ryan
viết bởi Ryan Dixon 27 Tháng chín, 2004
someone that is always in the way with retarded comments or actions slowing down any type of progress.(sometimes for their own enjoyment)
george w. bush he is a giant dillhole to the planet earth. need i say more?
viết bởi HellKnight 04 Tháng năm, 2004


text:
Whats PRICE of GOLD today ?
Why GOLD PRICE continuously INCREASING ................ ???????????
Asked by anantharaman, 02 Jun '12 10:01 pm
Earn 10 points for answering
Answers (9)
Rs 22K+ now a daysAnswered by hitler, 02 Jun '12 10:03 pm
One fine morning
One litre petrol and Gold price will be same
One fine morning
One litre petrol and Gold price will be same
30,000/-...coz gold is a prescious metal...Answered by vijay, 02 Jun '12 11:44 pm
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Your vote on this answer has already been received
Don;t know Sir.it exceeds 20k.Answered by magi, 03 Jun '12 11:48 am
It is centuries old tradition that when the economy is going down the prices of gold go up. It is believed that gold has real value and it has been proved correctAnswered by Manoj Adwani, 02 Jun '12 10:53 pm
It's alarmingly the highest, touching Rs.30,000 per 10gm sir...!Answered by Dil Se, 02 Jun '12 10:10 pm
Above Rs 30, 300 . 00 , because the recession of the whole world .Answered by gouri ghosh, 02 Jun '12 10:09 pm
Price of Gold is almost rs 30,000. As Gold being the safest investment in the fluctuating markets, investors in Gold have increased to a very large number, giving a reason to the World Gold Council to increase the rates.
Source: In my opinionAnswered by Diya, 02 Jun '12 10:09 pm
Well dnt hv the exact figure of it sir but it is above 27 thousand i think............:-) and i too dnt knw the reason fr its price hikes..........:-(Answered by Bhuvana, 02 Jun '12 10:06 pm
Coz gold is pricelessAnswered by Admn, 02 Jun '12 10:02 pm


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text:
Japanese scientists claim cork taint in wine 'suppresses' sense of smell
That certainly fits my experience. I can't smell TCA in low concentrations that all my other wine-geek friends can. I only know a wine is corked because it smells muted compared with a good bottle.
Here's the actual study:
"We investigated the sensitivity of single olfactory receptor cells to 2,4,6-trichloroanisole (TCA), a compound known for causing cork taint in wines. Such off-flavors have been thought to originate from unpleasant odor qualities evoked by contaminants. However, we here show that TCA attenuates olfactory transduction by suppressing cyclic nucleotide-gated channels, without evoking odorant responses. Surprisingly, suppression was observed even at extremely low (i.e., attomolar) TCA concentrations."
Attomolar is parts per quadrillion? quintillion?
re: Robert Lauriston
10 to the -18. (can't do superscripts right now) = parts per quintillion
Hi, Jason:
Yet another reason not to overtrain one's olfactory recognition of TCA.
I fully expect someone here will claim that one part per quintillion is a "flaw" in wine that makes it undrinkable. Where are you Diogenes?
The findings *suggest* the smell of cork taint -- that musty, moldy, old hymnal smell -- is the smell that's revealed when other smells are suppressed.
Would love to see the experiment/findings corroborated in another study.
re: maria lorraine
Seems like there's no actual mustiness to be revealed.
"… the smallest effective concentration of odorants known to induce responses in individual ORCs is approximately 1 μM. On the contrary, the levels of TCA that would evoke musty odors (<5 pM concentration, or 10−4 fold lower) are extremely low for receptor-mediated biological mechanisms … We did not observe any detectable ORC excitatory responses in the experiments in which very low concentrations of TCA were applied to ORCs.
"… we propose that the reduction of CNG channel activity may induce some kind of pseudoolfactory sensation by inducing an off-response, or the suppression of ORC output may itself induce an olfactory sensation."
re: Robert Lauriston
Do you understand this?
re: maria lorraine
In their observation the olfactory receptors are not being excited. I.e. TCA doesn't trigger the receptors for mustiness; apparently its suppression of the CNG channels somehow triggers that perception somewhere down the line.
It's something like an optical afterimage.
re: Robert Lauriston
Hi, RL: "...pseudoolfactory sensation..."
We shoudn't be surprised, but perhaps we should be a little more humble...
What's the next realization? That there really is no such thing as dependable taste memory? I've made wine for years with a academic who claims to be able to perfectly remember every wine we've made. If he doesn't shut the F up soon, I swear I'm gonna burn him badly.
Taste the wine. Draw some general conclusions if you want--for yourself. If you like it, smile, drink more, maybe buy more. If you don't, push it away, but don't presume to know a lot more than that. Much more than that, and other things tend to get in the way. JMO.
re: maria lorraine
Hi, ML:
"The findings *suggest* the smell of cork taint -- that musty, moldy, old hymnal smell -- is the smell that's revealed when other smells are suppressed."
I agree that's what the Decanter article (and the study author's quote) suggests. And that's an interesting theory. But there's no such suggestion in the study's abstract.
I find the more fascinating finding to be that truly infinitessimal levels of TCA far below even *your* trained threshold of perception can reduce flavor to an extent which IS perceptible, viz. "without evoking odorant responses."
Kinda freshens the perspective on the flavor "hallucinations" theory which was recently pooh-poohed here, too.
re: kaleokahu
It is unfortunate, as you point out, that Decanter did not report the study findings correctly.
Hasn't been peer-reviewed, so we'll see if what's suggested holds up.
re: maria lorraine
Hi, ML: "Hasn't been peer-reviewed..."
I'm unclear. This is a study published in the Proceedings of the National Academy of Sciences under the heading:
[A]ccepted by the Editorial Board August 15, 2013 (received for review January 13, 2013)."
Is this not peer review?
re: kaleokahu
You're right. I didn't catch that till I read the full text. Only saw that it was self-submitted.
re: maria lorraine
Yes . . . just as the absence of all color is black, apparently the absence of all odor is "musty."
re: zin1953
My understanding of the text is that the degree of odor suppression was the same as the human detection of cork taint. TCA exudes its characteristic odor, but also masks other odors. But again, the study needs to be peer-reviewed and corroborated. Pretty interesting. Would love to see studies on other olfactory mechanisms/cells.
Could I ask a simple question? If TCA is really perceived as muted flavors/aromas (if I got that right) ..... how is it distinguished from merely 'less flavorful' wine? I've been aware of mustiness and that 'wet cardboard' smell but an not usually totally sure it'sbTCA. I'm co-mingling flavor and aroma here because they are so inextricably tied together. To my sensitivity the aroma often dissipates, leaving just muted flavors.
re: Midlife
Well, clearly, nothing is simple after this Japanese study, BUT . . . can I ignore it for a moment to answer the question? ;^)
Cork taint / TCA / whatever *has* a distinct moldy / wet dog / mildew / dank cellar sort of smell . . . EXCEPT in extremely low concentrations¹. When present in these very low / threshold levels, the "smell of TCA itself"² will be absent, but its effect upon the wine is to mute the fruit in the aroma and/or flavor (but, for *me*, it's almost always the aroma that is affected most).
When that happens, I find the only way to know if the wine is flawed (i.e.: affected by TCA) is to open a second bottle. Generally, the difference between the two will be dramatic.
I have never (that I recall) confused a low-level TCA contamination with a "less flavorful" (or "less aromatic") wine. Rather, think of a wine that is closed / backward / in a "dumb stage." That is more like it -- the wine is somewhat disjointed, and nothing is "as it should be."
In contract, a "less flavorful wine" -- to me -- is still sound, still drinkable, still enjoyable, but is simply "light" or "less intense" in aromatics and flavor . . . think Txakolina versus Viognier; Valdigué versus Pinot Noir.
Anyway, that's how *I* think of it . . .
/ / / / /
¹ Obviously with TCA/TCB, we are always speaking of extremely low levels, but where each individual's sensitivity "cuts out" varies, so one person's "obviously corked" may be another taster's "muted aromatics."
² Again, the Japanese study raises the question of what the smell of TCA / TCB actually is, but -- like I said in the beginning -- let's set that aside for a moment.
re: zin1953
Hi, Jason:
"I have never (that I recall) confused a low-level TCA contamination with a "less flavorful" (or "less aromatic") wine."
Well, isn't a main thrust of the study that people *are* confused in precisely this way? I doubt that 1 part per quintillion TCA in a given wine is going to render it "nothing is as it should be" to you or anyone else. Rather, that wine will be universally judged sound, and the taster will merely be left to wonder if her less-than-perfect judgment was caused by below-threshold TCA. A lower score may be the only result.
Another unstated result of the study is that the olfactory suppression/hallucination must persist for a finite time. Obviously, measuring that duration should have huge implications for wine tasting and judging.
re: kaleokahu
The part of the study involving chemical analysis of the olfactory epithelia of newts found that the suppression was measurable even at 1 aM (one part per quintillion?).
The part involving humans is confusing.
re: Midlife
" If TCA is really perceived as muted flavors/aromas (if I got that right) ..... how is it distinguished from merely 'less flavorful' wine?"
I need much higher concentrations of TCA than most other wine geeks I know before I perceive the musty / wet cardboard smell. At lower concentrations, I know a wine is corked only because it's muted compared with other bottles, which of course means that I have to have had the wine before to make such a judgment.
Often I've suspected that an unfamiliar wine was corked and asked the sommelier or whoever to confirm. Sometimes it is, sometimes it's just an understated or peculiar wine. In the latter case, the wine will sometimes open up in the glass.
re: Robert Lauriston
Hi, RL: "At lower concentrations, I know a wine is corked only because it's muted compared with other bottles [tasted at an earlier time]."
I think we're safe in assuming that for each of us there is a *range* of "muting", e.g. from DOA down to the threshold of perception, just as there's a range and a threshold for actually perceiving the "smell" of corked wine. As the study intriguingly and strongly suggests, the former may be an (or just an) extension of the latter.
But let's be clear: below one's threshold of actually "smelling" the TCA, all we have is an *association*.
Color me cynical that anyone (except perhaps a cellarmaster who regularly tastes all the wines) can be a good judge of small-to-moderate differences in muting of the same wine on different days. I think Jason is right that opening additional bottles then and there would be a logical starting point.
This study opens some other theoretical doors, too. It causes me to ponder again why some denigrate what the Wine Key-type gizmos do as "scalping", when others (including me) have found them useful in ways.
re: kaleokahu
TCA muting is quite different from any variation I've experienced in the same wine wine between one good bottle and another good bottle.
If a bottle seems muted, the standard test is to open another to compare. Usually that confirms that the first bottle was corked.
re: Robert Lauriston
What I've tasted is that wines can be muted in different ways: TCA has a particular muting profile, Brett has another, aging devices another. All seem quite different from a thin wine.
re: Robert Lauriston
Hi, RL: "TCA muting is quite different from any variation I've experienced in the same wine wine between one good bottle and another good bottle."
Well, that's the question, isn't it? I think this study suggests (among other things) that what has been treated as a difference in *kind* is a difference in *degree*.
Question for Maria: Is current wine laboratory equipment and technology able to identify TCA in parts-per-quintillion concentrations? If so, it would be interesting to test sample all of a large restaurant's pourings for a month. I wonder what % would be totally TCA-free.
re: kaleokahu
TCA, and the family of haloanisoles (TCA, TBA, TeCA and so forth) are measured by ETS Labs in ng/l or ppt (parts per trillion).
When dealing with individual human olfactory cells in testing, the solution of TCA/haloanisoles is even more dilute, parts per quintillion.
TCA itself has a very distinctive odor, but it also suppresses the perception of smells and aromas in wine. Those smells/aromas are still in the wine, but TCA blocks our perception of them. (This has been known awhile, even before this recent study.) The recent paper says the degree to which we smell TCA is the same degree to which the wine's smells and aromas are not perceived.
What I'm guessing is that TCA blocks odor perception by reducing the olfactory receptor cell's ability to synthesize a particular protein molecule, or group of them. The new study may go into that, but I haven't read it closely yet.
An individual's inability to smell a particular smell (anosmia) may have a similar basis: a particular protein molecule needed for perception cannot by synthesized.
*Over-exposure* to TCA/TBA/etc. can also cause a person to lose the ability to perceive it. This is akin to someone who can no longer smell the perfume or cologne they wear often (and often wear too much of it because of that). Few wine-tasting memories are more distinct than the times I've walked into a barrel room that reeked of TCA/TBA and was then served a glass of obviously corked wine by the winemaker, who could not perceive it was corked.
re: maria lorraine
Hi ML: *Over-exposure* to TCA/TBA/etc. can also cause a person to lose the ability to perceive it. This is akin to someone who can no longer smell the perfume or cologne they wear often (and often wear too much of it because of that)...."
The groundwater of Hanford in the central SJV is "entrained" with hydrogen sulfide gas that occurs naturally. I recall vividly some 40 years or so ago when my nose got to within a couple of feet of the city park's stream of water from a drinking fountain repelling me immediately.
I have to wonder if that may be what you're describing since I've spoken with a number of locals that all say that they don't even notice it.
re: PolarBear
Similar experience long ago when I visited a "vacation" home on a lake in Kentucky with a pervasive sulfur smell. I couldn't stand it, and was astounded that its owners and friends couldn't smell it.
Also, my mother, dear beautiful woman, so stylish in so many ways, wore too much of her favorite perfume. She was utterly unaware.
re: PolarBear
Hi, PB: "*Over-exposure* to TCA/TBA/etc. can also cause a person to lose the ability to perceive it."
I dispute this statement. Unless one is *continually* exposed to it, it has the opposite effect, IMO. In fact, I consider over-*sensitivity* to TCA to be a problem.
re: kaleokahu
The study used dilution techniques to test concentrations far smaller than current lab tests can detect.
"I think this study suggests (among other things) that what has been treated as a difference in *kind* is a difference in *degree*."
I don't know what you mean by that.
re: Robert Lauriston
<The study used dilution techniques to test concentrations far smaller than current lab tests can detect.>
Yes. However, keep in mind, that the actual concentration in the wine in order to produce suppression is higher. These aM concentration mentioned is the actual concentration reaching the cell. The aM is also the concentration barely able to detect the onset. I don't think it is efficacy level.
re: Midlife
Ha ha ha. A lot of people are very opininated, and do not have a good understand of the fundamental of mechanism. Of course, this article also appear to be very narrowly focus. Only read about 2 pages, and I have to get back to reading other stuffs. So far, it seems to be a carefully conducted experiment.


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Influences:Formed in December of 2010, Death Grips was an Alternative Hip Hop group that consisted of rapper Stefan Burnett (a.k.a. MC Ride), drummer Zach Hill (of the band Hella), and producer Andy Morin (a.k.a. Flatlander). Their music was a unique and hyper-aggressive blend of noise, samples, noise and industrial, loud vocals, noise, and subverting and deconstructing almost every Hip Hop trope under the sun, while their live shows are infamous for their sheer, nightmarish ferocity. On October 1st 2012, the band revealed that their next release had been pushed back by their record label. In response, the band released NO LOVE DEEP WEB for free. They released their most recent album, Government Plates, in a similar fashion. The band announced that they were breaking up in July 2014 via their Facebook page.Their discography is as follows:
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text: 'Savages' Review: Snicker-Worthy Drug Saga Beneath Stone Print article Send a Tip by Kurt Loder 7 Jul 2012 post a comment You'd think the discipline of genre would be a tonic for Oliver Stone, quelling his well-known artistic demons. You'd think. But don't think that going into "Savages," Ollie's oddly off-the-beat new movie. It's a bloody drug-war story, set in California and Mexico, and it gets underway with style and energy; but clouds of narrative confusion begin to gather early on, and at the end they blot out the sky. The movie is based on a novel by Don Winslow, who wrote the script with his partner Shane Salerno and—part of the film's problem, possibly—Stone himself. It begins, after some grippingly lurid opening carnage, in the laid-back Orange County surf town of Laguna Beach, where longtime friends Ben (Aaron Johnson) and Chon (Taylor Kitsch, fully recovered from John Carter) live in a luxury pad high above the breakers with their mutual girlfriend Ophelia (Blake Lively), affectionately known as O. Ben, a neo-hippie botanist and business head, and Chon, a former Navy SEAL, have built a sprawling marijuana empire around a custom-bred strain of high-powered weed. They've made millions. But now the violent Baja drug cartel, headquartered in Tijuana, has made known its intention to expand across the border and move in on Ben and Chon's operation. Read the full review at Reason.com.


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Photos and Description of this 4 bedroom holiday in Stockholm Archipelago - Large House With Private Sea Access/Views And Large Jetty Ideal For Swimming/sailing/fishing
Sleeps 9. 4 bedroom house on 3000 square metre sea plot with stunning views of Baltic sea/islands. 3 spacious outdoor seating areas, sauna, large private jetty/deck. Situated in Stockholm archipelago on small, peaceful and exclusive island without ferries/boats, but at end of small private road. An hour from Arlanda International airport and Stockholm. Near charming seaside village and Norrtalje town.
A beautiful and exceptionally spacious and well equipped much loved house owned by same family for 40 years, now ready to be shared! Located on a sea plot in the heart of unique Stockholm archipelago with 30.000 islands/skerries yet only 1 hour from Arlanda airport and Stockholm. Charming seaside village 5 km with small shop/restaurant/cafe/boat trips and Norrtalje seaside town 20 mins away with superb shopping/restaurants/culture/golf courses. Situated on a calm and exclusive island without the need for ferries or boats to get there and at the end of a small, private road. The all-seasons house sleeping 9+ was designed by a well known local architect, built to a high specification on 2 floors and panoramic windows/views with guest house/sauna and 2 bathrooms/3 WCs, spacious outdoor seating areas, large lawn, BBQ. It is very secluded, quiet and peaceful with its own large private jetty/deck and easy access to 2 small shallow beaches and lovely uninhabited forest walks/jogging/skiing!


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text:
Signal Mountain High School considering an appeal after TSSAA strips football team's six wins
hey crow1033 the school had a chance to talk with TSSAA. now the want a change to crawfish and change everthing they say again. just take the punishment and quite carpooling illegals up to your school.
October 11, 2011 at 8:36 a.m.
Signal Mountain High School football team stripped of 6 wins by TSSAA
got what they desereved. bad for the kids.
October 9, 2011 at 5:26 p.m.
Walker Valley aims for state
October 3, 2011 at 8:35 a.m.