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Tsunami - Mission Bay
- Address:
301 King Street #B
San Francisco, CA 94158Neighborhood:
Mission Bay / South Beach
- Cuisine:
SushiPrice: $30 and under
Tsunami - Mission Bay
- Dining Style: Casual Elegant
- Website: http://www.dajanigroup.net/
- Phone: (415) 284-0111
- Hours of Operation:
Lunch: Tuesday - Friday: 11:30am - 2:30pm Dinner: Monday and Tuesday: 5pm-11pm Wednesday-Saturday: 5pm-12midnight
- Payment Options: AMEX,MasterCard,Visa
- Cuisine: Sushi, Japanese
- Executive Chef: Adachi Hiroyuki
- Dress Code: Smart Casual
- Accepts Walk-Ins: Yes
- Additional Details: Bar Dining, Bar/Lounge, Beer, Full Bar, Happy Hour, Late Night, Non-Smoking Restaurant, Personal wines welcome (corkage fee applies), Takeout, Wheelchair Access
A word from Tsunami - Mission Bay
Tsunami Mission Bay located at the corner of 4th & Berry provides a young, hip and exciting restaurant experience. Tsunami Mission Bay combines the best of both - Nihon and Tsunami Panhandle - using Nihon's extensive selection of spirits; and incorporating the culinary influence from Tsunami Panhandle. An amazing Sake list is also offered. The design is one of modern yet warm Japanese design through the use of white oak, which is used extensively in Japan, and clean sharp lines. The combination of the spirits and sushi bars in the same line was to allow the guest to watch the making of what they are going to feast and drink, as if watching a play. Late Night dining is offered daily till 12 midnight.Continued
Foodspotting photosSee all photos
Awards voted by OpenTable diners
- Diners' Choice WinnerSushi
Tsunami - Mission Bay - Best Restaurants in Mission Bay / South Beach ›
Tsunami - Mission Bay reviews from OpenTable diners
23 reviews since July 31, 2014
- Food4Service3.8
- Ambiance4.1Noise LevelModerate
fit for foodies (13)neighborhood gem (13)good for groups (5)hot spot (5)romantic (2)special occasion (2)vibrant bar scene (2)late-night find (2)notable wine list (2)great for lunch (1)Show More
- Hipster Sushioaks86Dined on 11/8/2014What kind of sushi place doesn't have a mixed tempure appetizer?!? Came here for my Birthday dinner and was very disappointed by their limited...but weird menu. Seems like everything (including the water) had cucumber in it. I've had a lot of sushi...and this was by far my least favorite experience. Service was pretty bad, food is over priced and weird. $2 a piece for tempura shrimp...craziness. The only good thing I can say is the green tea cheesecake was great.Special Features:
- Neighborhood Find!callmeljokDined on 10/6/2014Just moved to the area and this was very close by. I liked the atmosphere, the wait staff was attentive but not bothersome and very friendly. The sushi, sashimi, and rolls were all good. Very nice cocktail list. The deep fried baby octopus and tuna were both excellent.Special Features:
- HannaVIPDined on 10/2/2014Great happy hour menu. Good rolls & tuna carpaccio is the best!Special Features:I would recommend this to a friend.
- yummyPeterVIPDined on 9/26/2014Always good. A bit pricey, but good. The scorpion roll is amazing.Special Features:I would recommend this to a friend.
- Great sushi a block from AT&T ParkPhillyTravelerDined on 8/26/2014We were visiting San Francisco, and I took my wife and son here before a Giants game. Very good sushi, friendly service, and a nice vibe, with a great location a block away from AT&T Park.Special Features:
- The following 200 reviews are from the Tsunami - Mission Bay reviews archive.
- IvreaDined on 7/10/2014Tsunami is always reliable, great sushi, tasty salads. Two can do very well for $50 for dinnerSpecial Features:
- very goodlauraVIPDined on 7/2/2014Great place to eat before a Giants game. Creative, delicious sushi.
- Notable saki list. Great happy hr.MikaVIPDined on 6/26/2014Notable saki list & great happy hour. Seafood is so fresh. Straight forward sushi style. Great spot for pre game dinner @ ATT Park. Yumm yumm. Service is attentive & helpful.Special Features:I would recommend this to a friend.
- OpenTable Diner Since 2006VIPDined on 6/24/2014Server was not good at all. Food was Amazing as Always. My Partner Ordered 2 Rolls….Server brought out the same Roll TWICE! I ordered a small bowl of white rice to go with my Omakase Sushi…and got it after 10 minutes of waiting??? In a Japanese style restaurant….you would think they had rice readily available. Again the Server was not paying attention…with only 5 other tables with diners. We'll go back and give that Server another chance but that's it. The Food though is excellent.Special Features:I would recommend this to a friend.
- Best sashimi and happy hour!GirlSaysDoDined on 6/20/2014High quality fish and great but few deals during happy hour. More expensive but the quality can be worth it. Wide selection of alcohol. Waiters are always friendly- sometimes they have strange attire.. Nice atmosphere in a small spot in SoMa, near the ball park and caltrain- great to go before or after a big game or whenever.. I recommend reservations during prime hours. I think they are closed on Monday- check their site for more info.Special Features:
- Great RestaurantSanFranVisitorDined on 6/11/2014Great food and great service at affordable price. An authentic Japanese experience right near the AT&T Park. Gotta love Tsunami!Special Features:
- OpenTable Diner Since 2004Dined on 6/9/2014Great rolls, very fresh varied sushi, lots of choicesSpecial Features:I would recommend this to a friend.
- Hidden gemAlfieVIPDined on 5/9/2014All the food we ordered tasted great. They have a good sake selection as well as other premium spirits like single malted and blended whisky.Special Features:I would recommend this to a friend.
- Fresh fish, slow serviceOpenTable Diner Since 2007VIPDined on 4/30/2014Amazingly fresh sushi and sashimi, but very, very, very slow service. Both the food and cocktails felt overpriced for the quantity/quality. However, the hamachi stuffed shiitake mushrooms steal my heart (and palate) everytime.Special Features:I would recommend this to a friend.
- i'll be backOpenTable Diner Since 2007Dined on 4/29/2014Been here a few times always. enjoyed the food and the service. Freshness of the food never a question, the wait for our food was unusually long, attributed to the expiration of Living Social Deal. Our waitperson was not attentive but another waitperson, who has been wonderful and attentive to us in the past came by to check in and explained the wait; at least he came by and checked in with us. Can remember his name but he is awesome and I have reported out about his great customer service in the past. My food buddy and I are not demanding but a little interaction from our designated wait person would have been nice. No matter what, I always enjoy my dinners at Tsunami and will be back.. in fact, I think about it often... YumSpecial Features:
- Dinner for 2RoosterDined on 4/26/2014the food was good, although, I think it is overpriced. the server was less than skilled or attentive.Special Features:I would recommend this to a friend.
- Innovative gorgeously preparedandaluROCKSVIPDined on 4/25/2014Best aushi in town. FRESH, delicious, artistically presented, fine saki menu!Special Features:I would recommend this to a friend.
- Fit for Sushi SnobsOpenTable Diner Since 2007VIPDined on 3/29/2014I love Tsunami Sushi! So fresh and amazing presentation! Happy hours special are awesome, 50% off select plates and beverages. Tempura fries are tasty. Great for sushi snobs...my favorite sushi spot by far!Special Features:
- Good food, too much noiseMiroDined on 3/6/2014If you are the type of person that enjoys dining accompanied by loud music, then this restaurant is just for you!Special Features:I would recommend this to a friend.
- Great serviceStephVIPDined on 2/15/2014I love Tsunami! I can not count how many times I have eaten here & every time I am so pleased with the quality of food & the service. I will continue to recommend them because of how fresh the fish is. I always leave happy. Amir was our server and he really went out of his way to make sure we loved our meal and make sure our night was enjoyable. I can't wait to go back again.Special Features:
- great sushi but small portionsfoodieDined on 2/14/2014The sushi was great; very fresh and great flavor. The only issue was the portion size for the rolls, I spent about $80 and didn't really get full. $14 sushi rolls shouldn't be only 4 pieces.Special Features:I would recommend this to a friend.
- Getting better and better,felixDined on 1/24/2014Our second time this month at Tsunami mission bay. This time we invited someday rinds for east bay and I thi it was worth the drive for them. Food was delicious, waitress super attentive and sushi was paced in a way we enjoyed every order. They treated us with a desert sampler and I just think is was a great touch. Music this time was also more suitable for a shushi place, there were a couple of loud patrons but I think they served them fast and they leaved pretty quickly. I wish their drinks were less pricey. Overall, I feel very confident to recommend it. We tried a nigiri trout from the special menu and was really fresh. Worth the money and the trip (we live in the Richmond and usually of to the other restaurant in Fulton.)Special Features:
- Best sushi in the cityandaluROCKSVIPDined on 1/18/2014Gorgeuos delicious sushi with a fantastic saki selectionSpecial Features:I would recommend this to a friend.
- great drinks and food, very1bartenderVIPDined on 12/17/2013great drinks and food, very fresh sushi, great combos and other food itemsSpecial Features:
- love the red couchesgrouponheroDined on 8/31/2013The sushi is serviceable, the decor and the ambiance is slightly upscale urban tech yuppie casual, the red couches rock, and the bar is fantastically stocked. Good place for whiskey. More of a bar that serves sushi rather than a sushi bar. Oddly baby friendly, perhaps because of all the tech yuppie breeders in the area; saw two strollers stuffed with kid (not dog, human child) while I was there.Special Features:I would recommend this to a friend.
- Great food, a bit over-pricedjodirrenDined on 8/31/2013Food here is outstanding. Atmosphere/ambiance is great. Service was okay, but nothing bad. My only complaint is it seems a bit over-priced. The sake is particularly expensive. Though I know this is sadly becoming the norm in over-priced SF, it's not going to stop me from pointing it out.Special Features:I would recommend this to a friend.
- Good Sake selections and happy hourOpenTable Diner Since 2005Dined on 8/20/2013Good Sake list; great choices of sushi and sashimi - great happy hour choices.Special Features:I would recommend this to a friend.
- Great sushi. Terrific bar.OpenTable Diner Since 2009VIPDined on 8/17/2013Held back a star because they were out of Toro, which I came for. (Also out of Tai). Other than that, an outstanding selection of both sushi and sake/wine/Scotch/bourbon, etc. Would gladly return.Special Features:
- always good, great location,OpenTable Diner Since 2005Dined on 8/6/2013always good, great location, fresh sushi, fantastic service!Special Features:
- Always Perfect at TsunamiStephVIPDined on 7/29/2013I love Tsunami! I can not count how many times I have eaten here & every time I am so pleased with the quality of food & the service. I will continue to recomend them because of how fresh the fish is. I always leave happy.Special Features:I would recommend this to a friend.
- So-So diningKTTKDined on 7/27/2013The overall experience was just okay. I've had a lot of sushi and maybe have become a little bit too picky. We had a $50 for $25 deal and I don't think I would have gone there otherwise. Rolls and drinks were over priced. The service was great. Our server was very attentive and accommodating. Again, just so so food.Special Features:
- Cute, nice space, mediocre sushiOpenTable Diner Since 2010Dined on 7/16/2013The people here are nice. The space is comfortable and the location is convenient. But the sushi is really sub-par. Perhaps in another city it would be great, but in SF where the bar for sushi is so high, it just falls short. Our hamachi, both in a roll and sashimi style, had the giant blood line left in, changing the flavor of the fish. One of our rolls was so large and awkward that it was simply impossible to eat. Most of it was kinda bland. Our group of 5 left hungry with no one willing to order more. Up the quality of the food and this place could be a winner.
- OkOpenTable Diner Since 2006Dined on 7/13/2013Really was ok. Sushi places are so abundant you really have to go far to make an impression. Everything was good. There are better spots in the city for the $$I would recommend this to a friend.
- Creative quality sushiPinotladyVIPDined on 7/12/2013My 4th time at this fabulous restaurant, and it continues to impress! super fresh fish so thoughtfully prepared and presented. Must have: truffled carpaccio!Special Features:I would recommend this to a friend.
- Waitress ruined experienceOaktownVIPDined on 7/10/2013We live near restaurant and go here often. When one of the websites had a coupon for restaurant, we took advantage of the coupon. After a delightful dinner, we presented coupon. Waitress in her greed, put a 20% tip on bill. When inquired she said that it is mandated by coupon. It seems odd, but we went with it. We normally tip more than 20%. When I got home I check the "fine prints" on coupon, there was no such mandate. It just ruined my experience with restaurant.Special Features:
- Great rollsluv2dineVIPDined on 7/8/2013Haven't gone wrong with their signature rolls, great combinations and flavors, fun and inventive.Special Features:
- Before the ballgame ... great SushiGregVIPDined on 7/8/2013Just down the street from ATT Park, A Sushi Find ! Good food, good service.Special Features:
- Swanky and funOpenTable Diner Since 2011Dined on 6/27/2013We came to this place on a Thursday night before a comedy show to redeem a living social deal. I wouldn't have otherwise known about this spot. Thanks, Living Social! We walk in and it was hip, trendy, someplace I could definitely see doing happy hour with friends. Sadly I was there with my beau and was hoping for something slightly more intimate. The place had the music turned up a little more than needed for the size of crowd in the restaurant. Also be warned... they seat you in close quarters! We easily could have eaten from our neighbor's table! Maybe not the best option for something a little more intimate, but I will definitely be back! Their food was delicious, beautifully presented, and the service was excellent.Special Features:I would recommend this to a friend.
- A tidal wave of good eatsLizLemonVIPDined on 6/13/2013In the 3 or 4 times I have been to Tsunami, it has not disappointed! The food is delicious, artfully presented and delivered with a smile. The decor makes me feel as if I might be in a hip joint in Tokyo—Zen meets Neutra. The techno-lounge music works for this environment, but it's a bit loud for this oldster...Special Features:
- Freshest fish in the neighborhoodsda123Dined on 6/11/2013I go to this place all the time. Their happy hour specials are really great, and their cuts of fish are some of the freshest in town. More expensive than your average sushi joint, but the fish quality is worth it. Notable dishes: sashimi platter (the albacore is always amazing), hamachi jalapeno, tsunami roll. Their standard rolls are good too, but their signature rolls are more fun.Special Features:I would recommend this to a friend.


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NTSB Identification:
14 CFR Part 91: General Aviation
Accident occurred Monday, March 24, 2014 in Brunswick, GA
Aircraft: PIPER PA-44-180, registration: N923RS
Injuries: 2 Fatal.
This is preliminary information, subject to change, and may contain errors. Any errors in this report will be corrected when the final report has been completed. NTSB investigators either traveled in support of this investigation or conducted a significant amount of investigative work without any travel, and used data obtained from various sources to prepare this aircraft accident report.
On March 24, 2014, about 1745 eastern daylight time, a Piper PA-44-180, N923RS, was destroyed following an inflight breakup and subsequent impact in a waterway in a marsh area near Brunswick, Georgia. The two private pilots were fatally injured. The airplane was registered to and operated by ATP Aircraft 2, LLC and was operated under the provisions of Title 14 Code of Federal Regulations Part 91 as an instructional flight. Day visual meteorological conditions prevailed and an instrument flight rules (IFR) flight plan had been filed. The airplane had departed from the Concord Regional Airport (JQF), Concord, North Carolina, about 1551 EDT and had an intended destination of Jacksonville Executive Airport at Craig (CRG), Jacksonville, Florida.
According to representatives of the flight school, the pilots had flown into JQF earlier from CRG and had an airplane change for the flight back to CRG.
According to a witness, the airplane was observed flying in a "northeasterly direction" prior to his losing sight of the airplane. Several eyewitnesses reported hearing a "thud" or "explosion" and also observed debris falling from above.
Preliminary radar information indicated that around 1740 the airplane was flying at 8,000 feet when the Federal Aviation Administration Jacksonville Air Route Traffic Control Center instructed the pilots to descend. The command was acknowledged by the pilots; however, no further voice recordings were received from the accident flight. About 1744, the last recorded radar data indicated that the airplane was at 300 feet above ground level and no further data transmissions were received.
Index for Mar2014
Index of months

subset: commoncrawl


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Center Stage: Glee Club Fall Break Tour, Day 3
Monday, October 7th, 2013
After arriving at Ford Dodge for the show, the Glee Club immediately gets to work unloading their tuxes and properties.
Then, the properties committee rushes the properties inside and starts setting them all up.
Meanwhile, Voiceovers heads over to the school gym next door to warm up and enjoy the acoustics of the room.
After setup concludes, Flashbacks takes the stage for their sound check.
Bill even takes time to practice with the quartet for "Sure on This Shining Night."
Then, after the sound check concluded, the gentlemen of the Glee Club sit down for a wonderful meal to rejuvenate before the show.
:00 PM strikes, and the men of the Glee Club come running in to the venue ready to sing.
Director Bill Griffel starts the show by directing the piece "Ambassadors of Song."
Then, the Glee Club runs to the stage for their new opener "It's a Beautiful Day," with junior Ryan Smith singing the solo.
The Glee Club then sings the piece "Sure on This Shining Night," taking advantage of the practicing they did on the piece during sound check.
Senior Nick Miller helps lighten the mood as he sings about the antics of a rampaging squirrel in the song "Mississippi Squirrel Revival."
Then, the Glee Club starts off the final half of the show with the song "Life is a Highway."
A few songs later, the Glee Club takes a trip to the wonderful land of Oz in their retelling of "The Wizard of Oz."
Voiceovers then takes the stage performing the song "Lullaby" just as they had rehearsed earlier.
Even after the show the singing doesn't stop, as the Glee Club sings one of their after show songs.


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Webb appointed state aid engineer
Gov. Phil Bryant has named Carey Webb as State Aid Engineer. Webb was promoted to State Aid Engineer after serving as Assistant State Aid Engineer since May 2002. Webb assumed duties effective Feb. 1, 2012.
"I am pleased that Carey accepted this appointment," Bryant said. "He has extensive engineering experience and has served Mississippi well for many years. I am confident that he will provide great leadership in managing our infrastructure."
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Humidity 65%
Winds 3.5mph
Humidity 65%
Winds 3.5mph
Aug 27, 2014 12:05 PM
Eight years ago, a tragedy changed the lives of countless people when a flight bound for Georgia crashed leaving Lexington's Blue Grass Airport.
Fathers, mothers, sisters and brothers, were all onboard Comair Flight 5191 when the plane took off from the wrong runway on Aug. 27, 2006. Today, families have chosen to remember this tragedy in their own ways.
It was just after 6 a.m. that Sunday when the Comair flight bound for Atlanta took off from the wrong runway and crashed in a field near Blue Grass Airport.
49 people lost their lives. The only survivor was first officer James Polehinke.
In the years since, there have been multiple fundraisers, memorials and tributes to the victims. One of them was a tournament held earlier this month to remember Fenton Dawson who loved to play volleyball.
"It's just an amazing thing and it's a true tribute to how good he was and how many people he touched, and how far that goes 8 years later," said Stephanie Clark, event organizer.
In the first couple of years after the crash, there were memorials and public get togethers to reflect, but in the years since, families and friends have chosen to handle the anniversary much more privately.
13 minutes ago


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Save to My Recipes
Porcini-Crusted Filet Mignon with Fresh Herb Butter
Servings: Makes 6
- 3/4 cup (1 1/2 sticks) butter, room temperature
- 3 tablespoons chopped fresh chives
- 1 1/2 tablespoons chopped fresh tarragon
- 1 small garlic clove, pressed
- 1 1/2-ounce package dried porcini mushrooms*
- 6 1-inch-thick filet mignon steaks
PREPARATIONView Step-by-Step Directions
Mix first 4 ingredients in small bowl for herb butter. Season butter to taste with salt and pepper. Process dried porcini mushrooms in spice grinder to fine powder. Transfer powder to plate. Sprinkle steaks with salt and pepper. Press steaks into porcini powder to coat both sides well.
Melt 2 tablespoons herb butter in heavy large nonstick skillet over medium heat. Add steaks to skillet and cook to desired doneness, about 6 minutes per side for medium-rare. Transfer steaks to plates. Spoon rounded tablespoon of herb butter atop each steak and serve.
*Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
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Where's Channing Tatum when you need him? Thanks to the shutdown, the "vegetables filling the 1,500-square-foot plot are now rotting away on the vines" at Michelle Obama's cool White House garden, and squirrels are stocking up on heirloom vegetables. There certainly isn't going to be any house-made kimchi this year. [Obamafoodarama via Reuters, Related]
Squirrels Ravish White House Garden, Eat Cherry TomatoesBy Hugh Merwin Follow @hughmerwin
You go, squirrel!


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west midland region of Sweden, virtually coincident with the
See also:district (ldn) of Kopparberg, which extends from the mountains of the
See also:Norwegian frontier to within 25 M. of
See also:Gefle on the Baltic
See also:coast . It is a region full of
See also:historical associations, and possesses strong
See also:local characteristics in respect of its products, and especially of its
See also:people . The Dalecarlians or Dalesmen speak their own
See also:peculiar dialect,
See also:wear their own peculiar costumes, and are famed for their brave spirit and sturdy love of independence . In 1434, led by Engelbrecht, the miner, they
See also:rose against the oppressive tyranny of the
See also:officers of
See also:Eric XIV. of
See also:Denmark, and in 1519–1523 it was among them that Gustavus
See also:Vasa found his staunchest supporters in his patriotic task of freeing Sweden from the yoke of the Danes . The districts around Lakes Runn and Siljan (" the
See also:Eye of the Dales "), the
See also:principal sheets of
See also:water in the valleys of the Dal
See also:rivers, are consequently classic ground . By the
See also:banks of Lake Runn, for example, is seen the
See also:barn in which Vasa threshed corn in disguise, when still a fugitive from the Danes . The people are for the most
See also:part small
See also:peasant proprietors . They eke out their scanty returns from tilling the
See also:soil by a variety of home
See also:industries, such as making scythes, saws, bells, wooden wares, hair goods, and so forth . About three quarters of the whole district is covered with
See also:forest . Besides the
See also:wealth of the forests, the Dales contain some of the largest and most prolific iron mines in Sweden, notably those of Grangesberg . Copper is
See also:mined at
See also:Falun (q.v.), the chief
See also:town of Kopparberg, and some
See also:silver and
See also:lead,
See also:zinc and
See also:sulphur is found . In consequence of this the district has numerous smelting furnaces,
See also:blasting and
See also:rolling mills, iron and metallurgical
See also:works, as well as saw-mills,
See also:wood-pulp factories, and chemical works .
See G . H . Mellin, Skildringar of den Skandinaviska Nordens Folklif og Natur, vol. iii . (1865); and Frederika
See also:Bremer, I Dalarne (1845), of which there is an
See also:English
See also:translation by
See also:William and Mary Howitt (1852) . For the dialect, see a paper by A . Noreen, in De Svenska Landsmclen, vol. iv . (1881) .
SIR THOMAS DALE (d. 1619)
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Mint Julep Social Events and Wedding. . .
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ArchiveArt News from Elsewhere Visual Arts
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Art News from Elsewhere
Ruffneck Constructivists
Via nytimes.com
Jun 13
Bringing together artists from William Pope.L and Rodney McMillian to Deana Lawson, Kara Walker has curated the ICA-Philadelphia show Ruffneck Constructivists as "a contemporary manifesto of urban architecture and change." It's not, she warns, "a Hopey-Change-y show."
Art News from Elsewhere
A New View
Via artnet.com
Jun 12
Developer Tom Gilmore and architect Tom Wiscombe unveiled plans for another new museum in downtown Los Angeles. Opening in 2017 and tentatively named the Old Bank District Museum, it will be "an underground museum in every sense of the word," says Gilmore.
Art News from Elsewhere
Signature Detail
Via nytimes.com
Jun 12
The devil is in the details, as a prominent lawsuit over willfully selling forged paintings charges that the gallery should have known the works were forgeries before offering them to buyers. The first clue? The forger misspelled Jackson Pollock's signature.
Art News from Elsewhere
Big Pictures
Via bigpicturescincy.org
Jun 10
Taking photography to new heights, the Cincinatti Art Museum is presenting work by contemporary photographers on 36 billboards high above city streets for a year. First on the rotating 18-artist roster: Dawould Bey and Hannah Whittaker, on view through July 14.
Art News from Elsewhere
König on Manifesta
Via dw.de
Jun 9
With Manifesta opening in St. Petersburg on June 28, curator Kasper König discusses challenges along the way, from artist boycotts over Russia's annexation of Crimea to cash flow problems to frustrations over "working in a country where there is no civil society."
Art News from Elsewhere
A Big Job
Via washingtonpost.com
Jun 6
Melissa Chiu has her work cut out for her. Just named director of the Hirshhorn, the Asia Society Museum head inherits rancor caused by the exit of director Richard Koshalek, who resigned last year after failing to gain support to build an inflatable event space.
Art News from Elsewhere
Black Abstraction
Via artnews.com
Jun 5
"Donald Judd didn't have to explain himself. Why do I have to?" Long marginalized or asked to explain their work's link to their cultural identity, black abstract painters—from Jack Whitten and Alma Thomas to Jennie C. Jones—are finally getting their due.
Art News from Elsewhere
Soth's Biggest
Via creativeenterprisezone.org
Jun 5
Alec Soth's first billboard—on view throughout June—is promoting St. Paul's Creative Enterprise Zone. He says the image of a clothesline strung from a Mississippi River houseboat "represents the way in which the creative spirit can flourish anywhere."
Art News from Elsewhere
What Is Color?
Via hyperallergic.com
Jun 4
Part of the 2014 World Science Festival, this year's Flame Challenge aimed to simplify the complicated science behind color. As artist and neuroscientist Bevil Conway says, "We have this illusion that color is out in the world, but it's really in our head."


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November 26, 2014
MADISON, Wis. -- Wisconsin women's hockey goaltender Alex Rigsby was named the Defensive Player of the Week by the WCHA, the league announced on Wednesday.
Rigsby, a second team All-American honoree last season, began her senior campaign with over 100 consecutive minutes of scoreless hockey against visiting WCHA-rival Minnesota State last weekend, making 25 saves in a 3-0 shutout victory in the opening game last Friday. In Saturday's series finale against the Mavericks, she registered 28 stops, including 15 in the final period as the Badgers earned a 5-1 triumph. In all, she saved 53 of 54 shots for a series save percentage of .981, which is the nation's best mark among goalies with at least two starts this year.
A senior from Delafield, Wis., Rigsby has now amassed 85 career victories in net for the Badgers and needs seven wins to pass Jessie Vetter for the top spot in school history. Her shutout against the Mavericks last Friday was the 24th of her career. This marks the ninth time Rigsby has been named the WCHA Defensive Player of the Week during her career.
The Badgers hit the road for the first time this season, facing Border Battle rival Minnesota on Friday and Saturday at Ridder Arena.
Click Here to access the online Public Inspection File
Viewers with disabilities can get assistance accessing this station's FCC Public Inspection File by contacting the station with the information listed below. Questions or concerns relating to the accessibility of the FCC's online public file system should be directed to the FCC at 888-225-5322, 888-835-5322 (TTY), or email@example.com.


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|Rainbow Dash such a cutie!
|Rainbow Dash such a cutie!
|My plush prices
Filly/Colt/Chibi Plush
Height- 6 ½ to 8 Inches
Length- 5 t0 6 ½ Inches
Canon MLP Prices:
Sweetie Belle- £35
Scootaloo- £30
Applebloom (With bow)- £35
Babs Seed- £40
Rainbow Dash- £40
Pinkie Pie- £30
Twilight Sparkle- £40
Fluttershy- £30
Rarity- £30
Applejack (Without hat)- £30
Princess Celestia- £35
Princess Luna- £35
For prices on other characters please send me a message.
Mare Style Pony
Height- 9 ½ to 11 Inches
Length- 7 ½ to 10 Inches
Canon MLP Prices:
Rainbow Dash- £60
Applejack (Without hat)- £50
Twilight Sparkle- £55
Fluttershy- £50
Pinkie Pie- £50
Rarity- £50
Derpy- £50
For prices on other characters please send me a message.
Stallion Style Plush
Height- 10 to 12 Inches
Length- 8 to 10 Inches
Canon MLP Prices:
Braeburn (With hat and waistcoat and )- £60
Shining Armor- £55
Big Mac (No accessories)- £50
For prices on other characters please send me a message.
Shoulder Style Plush
Height- 5 to 6 Inches
Length- 12 to 13 Inches
Canon MLP Prices:
Pinkie Pie- £40
Rainbow Dash- £50
Rarity- £40
Twilight Sparkle- £45
Fluttershy- £40
Applejack (Without hat)- £40
Princess Luna- £40-£45
Derpy- £40
Non-Pony Prices-
Espeon- £40
Umbreon- £40
For prices on other characters please send me a message.
Life-Size Baby Pony Style Plush/Chibi Style Plush
Height- 11 to 13 Inches
Price varies upon creature/pony/character you would like, prices start from- £60
Individual Plush Prices:
Queen Chrysalis £65
Height- 17 to 18 Inches
Length- 9 ½ to 10 ½ Inches.
Princess Celestia and Luna are prices upon order as I have not previously made them in a larger size.
Please do not tell me my prices are unreasonable or expensive I put in an average of 8-20 hours into each plush. They take a lot of time and effort to make.
I have no ownership over the characters I make, my plushies are all fan-made.
I have changed my mind about a plush can I get a refund?
I can only give you a 50% refund on a non OC plush due to the costs of materials and such. I cannot give any kind of refund on any OC plush.
How much does _____ cost?
Please check out my Price List above, if you cannot find your answer there then please send me a message.
Can I have your pattern?
I am afraid the pattern is not mine to sell I purchased them from ValleyViolet. If you would like the pattern I use please check out ValleyViolet on Etsy as she sells her patterns there.
Will you make me a free plush/do a trade/make me a plush for points?
I do not accept payment through points, I only accept payment via real currency only. I also do not make plushies for free. I am not currently open for trades either.
How can I pay you?
I take payment via Paypal only, once we have confirmed and agreed the prices of your plush and your decision to commission me I will give you my paypal address so you may make the payment. Please send under 'for family/friends' and not under 'payment for goods/services' so that I may receive the full amount you are paying.
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Please send me a message for a quote as postage varies.
I've changed my mind can I get a refund?
I am afraid I cannot give refunds for OC plush commissions. However I can give a small refund, less than half the original plush price, depending on how far I have gotten in making the plush when you change your mind.
Have any questions? Feel free to message me
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My plushies are mainly machine sewn with a few hand sewn details such as the eyes and cutie marks etc. (You will find on my older plush I used iron on transfers for these.) I use minky/cuddlesoft fabric for my plush and high quality stuffing. I make my plushies in a pet-free and smoke-free environment so they are safe for pet allergy sufferers and from the smell of smoke. Each plush is unique due to it's handsewn extra details and such. My plushies come in a wide range of sizes and styles and are not limited to ponies so if you would like a non-pony plush then let me know, I may be able to make it! For more info on prices and my plushie creations in general please check out the price and FAQ sections below.


text:
Narrow your search
Though its standard cabin tech is a mixed bag, the 2015 Volvo S60 T6 Drive E boasts loads of available safety features and one of the most complex and entertaining powertrains in this class.
Volvo's handsome, understated S60 sedan is bursting at the seams with available safety tech and almost chomping at the bit with power.
Brian Cooley finds Volvo's S60 has big tech improvements inside and double power tech under the hood!
Crazy spy gadgets aren't just limited to Batman and 007. The CIA houses in its museum all kinds of wacky knick-knacks and gizmos, some of which were just too silly for use.
The Panasonic TC-PS60 plasma TV's low price, high-end picture quality, and bare-bones Smarts make it one of the best values we've ever seen.
The budget-priced Panasonic S60 delivers great picture quality, especially in a dark room, for a price that makes it one of the best values we've ever seen.
The 2013 Volvo S60 is an excellent alternative for BMW and Audi shoppers looking for a sporty, stylish sedan at a very reasonable price.
When you want a techie European, but not the usual German car.
With its good looks, surprising performance, and excellent value, should Audi and BMW be worried about the Volvo S60? I think so.
Volvo's reputation for safety is unparalleled, but that doesn't mean the cars can't also be fun. Tuner company Polestar lets CNET editor Wayne Cunningham drive laps in its special-edition S60.


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Ode to June
April showers bring May flowers. That bit of poetry has always irked me because it clearly wasn't written in Saskatchewan. April still leaves cold and snow and May often feels like a long, dark tunnel.
In this province, the poem would have to read: May showers bring June flowers.
That doesn't even rhyme.
Who cares - when it's June?
This month in Saskatchewan starts out by bringing us the glorious tulips, then the amazing scent of apple blossoms and then the lilacs. We have to catch them quickly, especially this year, before their beauty fades. But the air is so fresh and clear and the sun is so warm that is hardly matters. Before long, another bunch of wondrous blooms will jump up to take our attention away.
June is the month when we remember why we live in this province, where we are not bumping up against someone else every second of every day. We have space to breathe and experience joy.
Joy is the point of this meandering. The ability to experience joy is one of the characteristics of good mental health. Sun Country Health Region has numerous resources to help people who are experiencing psychological difficulties. We have registered psychiatric nurses, counsellors, social workers, primary health practitioners, psychologists and psychiatrists, all of whom are here to help you or a member of your family who is inexplicably sad on these beautiful days.
The Canadian Mental Health Association says "Mental health means striking a balance in all aspects of your life: social, physical, spiritual, economic and mental. Reaching a balance is a learning process. At times, you may tip the balance too much in one direction and have to find your footing again. Your personal balance will be unique, and your challenge will be to stay mentally healthy by keeping that balance."
The organization says about 20 per cent of Canadians will personally experience a mental illness in their lifetime. Mental health as an issue is coming to the forefront, thanks to people like Clara Hughes who are willing to talk about their own challenges.
We can help you find that balance so that June is once again a wonderful experience. Call us.


text:
vin23 - (Vincent )Member since August 4, 2008
Habs fan since: birth
Favorite current player: Josh Gorges
All-time favorite player: Saku Koivu
And boom goes the dynamite...
Recent Comments
- Comment on Multimedia: HIO at practice (2012-01-09 22:46:10)
http://www.youtube.com/watch?feature=player_embedded&v=OMynKQL-7XM Anyone see this video of the protest? Absolutely hilarious ! Proof this movement is only a result of media pressure, driven by the narcissistic separatists of this province. And boom goes the dynamite...
- Comment on Not the end … but you can see it from here (2010-05-22 18:22:34)
Some of you guys are really pathetic. Down 3-1 in the EASTERN CONFERENCE FINALS and there are some of you calling for the head of Timmins and Gainey?? We're here to support our team and the fact that some of you guys are taking cheap shots at our guys is quite disgusting (almost as disgusting as the boo's that were coming from the rafters of the bell center).And you call yourselves Habs fans? Get behind the boys or get out, this is not a time to shit on the staff or the players it's time to rally and pick them up!
May I remind you that 8 months this team was a group composed mainly of new faces and strangers. Fast forward 8 months and we're a 3 game winning streak away from the Stanley Cup Finals!
- Comment on Historic!! (2010-05-06 15:42:38)
- Comment on Audio: Ending home-ice skid will force Game 7 (2010-04-24 10:49:08)
Don't bother with Todd, he's not even worth the time to be discussed about. He's just always in complaining mode, was probably upset at the win yesterday since he had his "HABS OUT IN 5" article ready to hit mainstream this morning that was never able to print.
- Comment on For 20 minutes, a great game (2010-04-19 22:35:40)
"Does anyone think that victory is possible without facing danger? At times like these we all need to be reminded who we truely are. That we will not give up or give in"
-President Franklin D. Roosevelt, "Pearl Harbor
Sure this is a tough one to swallow and many of the performances were sub-par but we musn't feel sorry for ourselves. Time to pick it up and continue supporting, and our boys will put in the effort. We'll have all summer to shit on eachother and the players who we believe are at fault, but now, for right now it's time to rally together.
- Comment on Miracle on Ice? (2010-04-15 13:57:20)
Make us dream!!!
- Comment on It's déja vu all over again (2010-04-08 21:05:26)
disgusting how we keep MAB on the ice. What offence does this man create? Serge deserves better! Go ahead Sergei leave you don't deserve this crap.
- Comment on About last night … (2010-04-04 08:57:20)
Flyers and Rangers finish the season with back to back games vs eachother, hence why the magic number is 3...
School is in session !
- Comment on About last night … (2010-04-02 22:52:22)
What's the exact rule on making a line change after an icing. Wouldn't switching you'r 6th player for a goalie constitute as a change? Seems just like that high sticking rule, to be a grey area in the NHL rule book.
- Comment on Book your tee time (2010-03-31 20:47:21)
Anyone hear Mcbain's intermission interview? "Laughing time is ovah....MENDOZA!" someone please laugh...


text:
Dumpling Kitchen [San Francisco]
- wineguy7 Dec 4, 2010 10:18 AM
There is, I believe, a new Shanghai-style dumpling restaurant that has opened on Taraval Street near to Kingdom of Dumpling.
Dumpling Kitchen
1935 Taraval St
I wasn't able to find any reports on this board. Has anyone tried it?
re: ML8000
Sure, but typically I rely on Chowhound for more reliable restaurant information. If I have to look at Yelp, I may as well forget Chowhound altogether. But I'd rather not do that. That said, has anyone here tried Dumpling Kitchen?
Checking in to see if anyone has a first-mouth report for Dumpling Kitchen yet. Here's JK on the xiao long bao.
Dumpling Kitchen
1935 Taraval St, San Francisco, CA 94116
re: Melanie Wong
I went to Dumpling Kitchen during the holidays after I noticed JK's post on SFoodie. The place was kind of crowded, but not as crowded as Kingdom of Dumpling up the street. They must get a lot of Kingdom's overflow. Also, Dumpling Kitchen has a lot of big round tables, so smaller groups or couples might end up having to wait for the few two-tops.
As for the food, the menu seems to be a mix of Shanghai style food and Cantonese dishes because there were a lot more variety of entrees in the chicken, seafood, and vegetarian categories than I've seen in other dumpling restaurants (which I typically equate to mostly dumplings, potstickers, pancakes and noodles). Most of the servers spoke primarily Cantonese so I think DK is influenced more by Cantonese chefs than Northern Chinese chefs, but this is all conjecture.
I ordered the xiao lung bao, and you get 10 for $6, which seems like a good deal. The form was decent, maybe not as pretty as other places but still a nice thin wrapper. But what really surprised me was the soup broth inside. It had an unusual flavor that seemed different than usual, much more floral or fragrant. I really enjoyed that part of it. The filling was nice too, a good pork mixture and not densely packed.
My friend and I also ordered the stir-fried rice cakes, and this is just like chow fun to me except shorter rice noodles instead of the long wide noodles. Apparently rice cakes are used often in Korean noodle dishes? Anywho, they were nicely cooked in a pork/vegetable stir-fry and didn't feel greasy, which can be a problem. We also got a plate of green beans that says it was dry-braised, so the green beans looked very naturally with just specks of salty bits, not sure what they were. Could have been a fermented bean or anchovy or something like that. But it wasn't the typical oyster sauce drenched veggies. Again, very nicely cooked with a real freshness from the kitchen.
All the prices seem to be under $10 so it seems like a good value place. I haven't tried Kingdom of Dumplings to compare, but I would go back for the xiao lung bao and maybe try some of the other dumplings like the crab meat ones or pork and chives. Plus with the extended menu, there's something for everyone.
Kingdom of Dumpling
1713 Taraval St, San Francisco, CA
Dumpling Kitchen
1935 Taraval St, San Francisco, CA 94116
We tried the Family Dinner tonight for $28: hot and sour soup, vegetarian goose (they let us sub for drunken chicken), xiao long bao (6), dry fried wings/drumsticks, shanghai noodles (can chose stir fried rice cakes, nin gao), fried dough with sugar. It's meant to feed 2-3 people, it's a lot of food. The XLB have nice, thin wrappers. I'll be back for those for sure...maybe a Sunset dumpling crawl is in order. XLB from here, boiled dumplings from Kingdom of Dumpling on the next block....and Beijing Restaurant on Irving Street.
Dumpling Kitchen is bright and clean, the wait staff very sweet to my kids. Everything came our promptly. There were only 3 tables at 6:30 on a Tues. evening (they are closed on Wednesdays).
I find King of Dumpling on the next block a little claustrophobic. I tend to buy their dumplings from their store on Noriega and boil them myself at home. At $6.95 for a bag of 22 dumplings, that's a good deal.
Kingdom of Dumpling
1713 Taraval St, San Francisco, CA
Dumpling Kitchen
1935 Taraval St, San Francisco, CA 94116
re: JadeM
I just tried the Dumpling Kitchen recently. The XLB is pretty good, maybe second to KOD in the city. The skin is slightly tougher than KOD's. The soup broth is tasty with a strong hint of ginger (I think). Since I was alone and had to eat all 10 of them, the later ones were cooled off and maybe that affected the texture of the skin. But the real find is their pan fried dumpling (Shen jian bao). A lot of places have them, but they are usually too big and under fried on the bottom. Dumpling Kitchen has them almost right. The skin is fluffy. The bottom is close to perfectly browned and crispy. The filling is juicy, almost soupy. This is my favorite shanghai dim sum, and theirs are the best I have tasted so far in SF. I didn't get to try the rest of their Shanghainese menu. But they definitely have a bigger selection of dim sum and entree than KOD. It is a good alternative than KOD when dumplings alone won't hit the spot or waiting for that party of six eating chow fun is getting on your nerves.
Dumpling Kitchen
1935 Taraval St, San Francisco, CA 94116
re: hedge_hog
Lunch yesterday was very satisfying. The Shanghai-style rice cake noodles were the highlight for me, probably the best rendition I've had here in the bay area with plenty of savory wok hay. The XLB had tasty filling, that was "just right" for my friend who lived in Shanghai for 3 years, but the skins were drier/tougher than I would have liked, probably because our batch seemed to have cooled off a bit before we were served. Our shen jian bao were delicious, like you say a nice size and well-crisped bottom, but they weren't quite as juicy as you describe. Still, very tasty. We also got an order of Shanghai-style green onion pancake, which was new to me. This was actually a pancake type batter that was fluffy, rather than the oily flaky pan-fried "cake" that is more common around here. It was fine, wouldn't rush here for it, but it complemented the rest of the meal nicely as a bit of filler and was a great conduit for chili sauce. The vegetarian goose was really quite good--substantial, well-formed, and delicately flavored. Not too strong a mushroom flavor, but a nice deep savoriness, and it was a large serving that almost looked like a slab of goose breast. The waitress tried to get us to order more food, but this was just the right amount for 4 after we ordered the sweet fried sesame buns, with condensed milk dipping sauce. Total with a generous tip was $40 for 4.
re: hedge_hog
Thanks hedge_hog for an outstanding recommendation! The shen jian bao was as good as I had in Shanghai! They were tender skinned, with delicate, juicy pork filling, perfectly flavored - no additional soy sauce needed. Sprinkled sesame seeds adorned the top. Shen jian bao is hard to find and to have a local place that makes it with mastery is a gift. On the menu, shen jian bao is #4, Shanghai-style pan-fried pork buns.
Thanks Steve G for your outstanding recommendation for rice cake noodles. I ordered the second of the 2 rice cake dishes. This was #33 Pork with preserved vegetable stir-fried rice cakes. I think the vegetable was mustard greens. I didn't detect wok hay, unfortunately, but I'd still eagerly order them again. The rice cake texture was spot on and the pork was flavorful. I personally would have added a lot more vegetables to make the dish more assertive and healthier.
The waitresses and staff were friendly and helpful (I asked which dish was Shen jiao bao in English). My friend and I enjoyed a long conversation and although the restaurant was humming with lunch customers, we were not rushed.
Remember the restaurant is closed on wednesdays!
Dumpling Kitchen
1935 Taraval St, San Francisco, CA 94116
I have to dissent on Dumpling Kitchen, which I visited to check out the xiaolong bao and shengjian bao in late December, shortly after Jonathan Kauffman's review raised my hopes.
The best part of the meal was the reasonable prices ($6.00 for ten XLB and $5.50 for eight SJB). However, the xiaolong bao were something of a disappointment, oversized and sloppy in construction. The skins were supple enough, and the minced pork filling of the right texture, but the essential "soup " was characterless and oddly sweet. In addition, the vinegar dipping sauce appeared to have been cut with soy sauce. They may be the equal of the XLB at Kingdom of Dumplings, but for what it's worth, I'd peg them at no better than fourth in SF, behind Shanghai Dumpling King, Shanghai House, and Bund Shanghai's XLB.
The shengjian bao were also a disappointment. To use an Irish Bull, I'd say they weren't as good as I expected, but then I didn't expect they would be. Compared to street food-worthy shengjian bao in Shanghai, they were undercooked on the bottoms, and seriously lacking in fatty broth. This seems to be almost universally the case in the US, where apparently SJB are treated as if they were supposed to be healthy eats, instead of the drizzle-down-the-chin fat bombs they are meant to be.
Dumpling Kitchen also continued what to me is a shengjian bao mystery. In Shanghai, all the notable shengjian bao venues (including Xiao Yang's) currently fry them with the pleated side down, whereas in the US they seem to be always fried with the flat sides down.
Shanghai House
3641 Balboa St, San Francisco, CA 94121
Shanghai Dumpling King
3319 Balboa St, San Francisco, CA 94121
Kingdom of Dumpling
1713 Taraval St, San Francisco, CA
Bund Shanghai
640 Jackson St, San Francisco, CA
Dumpling Kitchen
1935 Taraval St, San Francisco, CA 94116
re: soupçon
To answer my own question, I subsequently learned from this video featuring Shanghai's most noted foodie Shen Hongfei, that frying shengjian bao with the top down is Suzhou style, while frying them on the bottoms is traditional Shanghai style. (Approximately the 21:24 mark). Be that as it may, the "Suzhou" style dominates today, including at the iconic Xiao Yang's.
We had great dumplings here last night. Also ordered the cilantro beef soup, which was not the best idea (it wasn't bad, just bland). Egg puffs were good too. I asked about the "Change of Ownership" sign in the window and they explained that it was just for the liquor license, which they haven't gotten yet.
We were one of four tables at prime dinner hour on a Tuesday. I hope they get the business they need to stick around.
re: donnaaries
I had some great ones in Hong Kong recently and they did their with the flat side down like Soupcon described in U.S.
I finally got there for lunch today and can't wait to go again.
I got the Shanghai-style pan-fried pork buns and the Wontons in chili oil.
The owner (woman) who works the front of house told me that the chef (man, also co-owner) is the brother of the owner of Shanghai Dumpling King and worked there for two years. She also mentioned that he cooked at Koi Palace for some time.
Koi Palace Restaurant
365 Gellert Blvd, Daly City, CA 94015
Shanghai Dumpling King
3319 Balboa St, San Francisco, CA 94121
Went again for lunch, this time with Mrs. Wineguy. We went at about 2PM Tuesday and it was surprisingly busy at that hour. We got the Shanghai-style pan-fried pork buns and the Wontons in chili oil - both were great again. This time the sauce for the wontons seemed to be a bit tangy. Also got the Pea Shoots with Garlic as well as the Shanghai-style chow mein. The pea shoots order was huge and wonderfully fresh tasting. I loved the caramelized whole cloves of garlic. The noodles were definitely home made, unevenly shaped and had great texture. The dish seemed a little sweet - but still good. I Love this place and will continue to go there.
re: wineguy7
Glad you liked it. Shanghainese food definitely includes a range of sweetness in many of the savory dishes that can be surprising.
Finally made it out there, I tried Dumpling Kitchen with some friends on Monday for lunch.
Reports of sheng jian bao was the motivation but sadly, these were disappointing. Even more so because I think that they could be so much better with a little extra care. The fried bottoms were barely golden brown and would have benefited from more time on the fire to build up a crust. The buns were mushy and soaked through, making me think that they'd been prepared ahead of time and then sat around while whatever juices got absorbed. Also the buns were decidely sugary with a sweetness that was out of place. I don't know if it's possible to request that these be made from scratch to order but that might account for the differences reported here.
Crab and pork XLB had little in the way of crab but the shellfish did add an extra sweetness to the soupy filling. Delicate ultra-thin wrappers pleated with precision, these did not seem overly large to me. These were my favorite at the table.
Pork dumplings in chili oil (hong you shui jiao) did not have enough spice for me and the red oil bath seemed rather simple. But the dumplings themselves were quite good with a thin enough wrapper that I first questioned whether these were handmade. Their resilience and bite convinced me that they were and they are indeed just a shade thicker than commercial machine wrappers. I took the rest home with me, and coincidentally, could compare them to some spicy shui jiao leftovers from Panda Dumpling. DK's won that match up handily, and the extra couple hours of steeping in the oil brought out more complexity. Sesame oil, vinegar, chili oil, white pepper, garlic . . . deliciousness.
Last dish, deep-fried Beijing style sweet buns (mantoh) served with sweetened condensed milk dipping sauce were okay. Barely golden, a little more color and crispness would suit me better.
Also wanted to mention that besides the dumplings and small eats shown on the online menu, DK also has a full menu of stir-fries and other dishes listed by ingredient (e.g., seafood, chicken) and lunch specials.
re: Melanie Wong
whoa, sorry Melanie, to hear this downbeat experience. I've been fortunate that every time I order sheng jian bao at DK, the bottoms are golden to dark brown, and never sweet. I'm wondering whether they had substitute chefs in the kitchen on Monday.
re: elise h
Could be, maybe chef's Monday off syndrome strikes again.
Figured as an obsessive XLB fan who first started going to Shanghai Dumpling King two owners ago, I could pipe in and at least explain what I know. Original SDK owner now runs Shanghai Dumpling Shop in Millbrae. Second owner of SDK (who cooked during their ascendancy, their appearance on KQED's Check Please, etc.) sold three years ago, and because of a non-compete clause had to leave SF and now runs a Shanghai Dumpling King in...Houston. Don't despair. His brother, who shared cooking duties at SDK, is now the chef at Dumpling Kitchen.
What really matters though, is...how ARE the dumplings?! IMHO the ones at Dumping Kitchen are possibly better, and certainly more consistent, than they were back at SDK. More delicate skins, abundant juice, good balance of flavor. I miss some other menu items from SDK (bok choy and tofu skin, bean thread noodles with preserved vegetables...) but I went back twice under new ownership and just wasn't impressed so haven't been back. I'm very happy with DK, love their spicy fish soup, pea shoots, and iron-pot bacon rice. It's definitely one of our go-to family restaurants.
On the topic of sheng jian bao (pan-fried dumplings), last I checked the chef had returned from his trip to China and had successfully sourced the ginormous pans that are required to cook these properly. Alas, he's still working on getting enough fire power UNDER the pans to be able to make the real deal. SF permitting issues. sigh. They're on the menu, they're not bad, but they're not what you get in Shanghai.
Sorry for the long post!
re: dosankosan
can you illuminate what's special about the pan?
re: elise h
I can't explain the physics behind it, but the pan is always a very large, shallow pan with a wooden lid. The pliers used to rotate the pan on the fire are de rigeur, too. Here's an excellent video on how they are cooked, though you may want to fast forward through the first 2.5 minutes it takes the chef to carefully fill the pan with 92(!) baozi.
re: dosankosan
Mmm, would love to get some good sheng jian bao. I remember the ones I tried had doughy bun texture, probably from the soup soaking into it too long. Hopefully it'll improve if they get more fire power.
re: dosankosan
Any updates on this?
re: dosankosan
They've been closed for a few weeks and re-opened this weekend. I inquired about whether they use a special pan for the the sheng jian bao (pan-fried dumplings) and was told they used the "normal pan." I'd not referred back to this post, so it's possible I just didn't ask the question right.
Good news is that the sheng jian bao were great tonight (a Sunday). They were clearly made to order.
These don't have any soup inside, and they're fried pleat side up and topped with raw sliced scallions and sesame seeds. Sorry, soupçon! Bottoms were about as thick as a good pot sticker, and were browned just enough to give a nice crunch on the outside without the meatball-seat losing its elasticity. The tops had a good chew, and overall this leavened dough tasted good but was wrapped inconsistently across the ten dumplings. Meat had a nice flavor and the quantity was well proportioned to the size of the buns.
Mrs. Wineguy and I have been going here regularly every 10-14 days for lunch and once in a while for dinner. We always seem to have to order Pan Fried Pork Buns, Wontons in Chili Oil, and/or Steamed Vegetarian Dumplings. Some optional items we like and regularly order are Stir Fried Rice Cakes, Shanghai Chow Mein, Soft Tofu with preserved vegetables, Pea Shoots, String Beans, Twice cooked pork belly with leeks and the dried tofu with peppers dish (I don't know what it is really called but it is at the bottom of the vegetables portion of the menu). Last night we ordered the small version of the braised pork butt. It was a big, bone-in portion of shoulder and delicious and will easily feed six people and will make great leftovers to go with football this weekend. The soy based braise sauce was quite salty and it was nice to have the spinach that comes on the platter. The pork melted on the tongue and we will definitely order it again. I can only imagine what the larger version entails.


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14th November 2011
Thousand mourners attend funeral of Stuart Walker 112
9:24 AM — Over a tenth of the town's population arrive at the funeral of the murdered barman.
24th January 2011
Elton says he loves the smell of nappies 8
3:56 PM — Elton John says he loves the smell of nappies and that fatherhood so far has been "very relaxing". The star was criticised by some who said he would be a hands-off parent and leave the messier aspects of childcare to nannies.
14th December 2009
Anti-gay singer Buju Banton arrested on drug charges 24
2:12 PM — The Jamaican reggae star Buju Banton is in custody pending charges of drug offences. The singer, who has been condemned for lyrics calling for gays to be killed, was arrested in Miami on Thursday.


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November 23, 2014
November 16, 2005
The days of making relief maps and dioramas for school projects are over. UVa students are creating robots in their first year as engineering majors.
They spent a good deal of the semester creating these machines that move, crawl, and spring objects. Students made them so they push a button and the robot moves on it's own.
"We had to make three shots from three different zones and then it was our class time that we worked with our team to come up with the design," said Jeremy McDonnell who created a robot with a team.
About 100 1st Year Students competed in the design competition.
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In an episode that felt like a prolonged goodbye to Steve Buscemi's Nucky Thompson, the HBO series left little ambiguity about his fate
After a Vox writer reported that the "Sopranos" creator said James Gandolfini's character is still alive, his rep claims he was "misconstrued"
He wasn't happy to answer the question -- but he allegedly did
With the release of "Not Fade Away," "Sopranos" creator David Chase talks about rock 'n' roll dreams, using his clout and finding the spiritual difference...
"Not Fade Away" marks the directorial debut of David Chase, the creator of "The Sopranos"
"Harry Potter" films, "Nip/Tuck" among Warner Bros. Home Entertainment titles being sold in counterfeit form on Amazon
Film about '60s Jersey rock scene is directorial debut of "The Sopranos" creator David Chase, and will feature soundtrack produced by Steve Van Zandt
Emmy winner talks to The Writers' Room about writing the '20s -- and what he misses about the '80s
Cable outlet makes "virtually all" of its programming available online
"The Sopranos" creator has already lined up James Gandolfini and Lisa Lampanelli to appear in the sixties era film
We all know of his film work and his Emmy award for "The Sopranos" -- what isn't as well known is his personal mission to...
Discovered at an open casting call of 14,000 hopefuls, a mob boss' wife was her only role
"Welcome to the Rileys" is a small pleasure with deft performances by two actors trying something different
The creator and showrunner of HBO's highly anticipated new series on his Hollywood Breakthrough
Film, music, literature and TV can't bring back the nearly 3,000 people who lost their lives that terrible day -- but they can help us...
It was Cappi's Pizza and Sangweech Shoppe against "I Am Curious (Yellow)."
The Television Academy continued its love affair with Matt Weiner this year, nominating his show "Mad Men" for a best dramatic series Emmy, after giving...
His big moment as a writer for "The Sopranos"? When his agents lost interest, he just did it himself.


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Shift Mindsets, Create Shared Experiences and Build "Next Generation" Capabilities
You need to build a "Next Generation" IT organization to remain competitive and relevant. To do that, you need a new set of capabilities and a cohesive team to execute them. Our Catalyst Experience Events are uniquely designed to take leadership teams (from all levels of the organization) out of their comfort zone and open them to new ideas.
These fun and engaging experiential events borrow heavily from reality TV and game dynamics to create one-of-a-kind shared experiences that bring teams together, shift mindsets and prepare them to tackle a future full of possibilities. But these are not mere "team building events". This series of seven experiences are built explicitly to "wake-up" your leadership team and then systematically lay the foundation for building the "next generation" capabilities you will need to deliver transformational results to your organization.
Our two-day Catalyst Experiences™ are held at one of four ITTI Experience Centers (U.S.) or at your designated location (subject to certain requirements and additional fees). The seven Catalyst Experience events are:
- Transformation Boot Camp
Provides a "wake-up" call to organizations that do not recognize the need for change
- The Four Pillars of Transformation
Instills the four pillars: Leadership Development, Bridging Organizational Silos, The Customer Equation & Catalyzing Change
- The Learning Organization
Accustomed to living in a constant state of change
- The Disciplined Organization
Employs process and rigor to ensure that its customer promises are met consistently & reliably
- The Transparent Organization
Exposing the organization's financial & operational performance, giving the customer options in business terms
- The Intimate Organization
Trusted partner who offers them unique and innovative ways to leverage technology to achieve business objectives
- The Dynamic Organization
Obsessed with delivering business value and has the capability to rapidly adapt and evolve to do so
Each Catalyst Experience includes:
- All production costs and meals for participants
- Unique event locations to create a fun and engaging environment
- All logistics support and production materials – this is a turn-key event
- A pre-event virtual activity to create anticipation and engagement>
- Two ITTI facilitators
- Creation of an "Event Video Documentary" memorializing the event and participant commitments
Key Benefits:
- Unify your team through powerful shared experiences
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- Lay foundation to build "Core Capabilities" necessary for "Next Generation" IT organizations
Maximum of 25 participants
I'm Interested!
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"The goal of a CIO today is to see the future and enable their organizations to thrive in that new world. The Quantum Age of IT provides the insights to make that journey a successful one."
David Hummelberg
Principal Operating Officer (COO), North American Distribution
The Capital Group


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Don Williams I Believe In You Lyrics
Last updated: 12/18/2013 05:22:25 AM
I don't believe in superstars organic food and foreign cars
I don't believe the price of gold the certainty of growing old
That right is right and left is wrong that north and south can't get along
That east is east and west is west and being first is always best
But I believe in love I believe in babies I believe in mom and dad and I believe in you
I don't believe that heaven waits for only those who congregate
I like to think of God as love he's down below he's up above
He's watchin' people everywhere he knows who does and doesn't care
And I'm an ordinary man sometimes I wonder who I am
But I believe in love I believe in music I believe in magic and I believe in you
Well I know with all my certainty what's going on with you and me is a good thing
It's true I believe in you
Well I don't believe virginity is as common as it used to be
In working days and sleeping nights that black is black and white is white
That Superman and Robin Hood are still alive in Hollywood
That gasoline's in short supply the rising cost of gettin' by
But I believe in love I believe in old folks I believe in children and I believe in you
I believe in love, I believe in babies, I believe in mom and dad and I believe in you.
[ guitar ]
Thanks to Lola for submitting I Believe In You Lyrics.
I dont believe he has it all right | Reviewer: Spirit 72 | 12/16/13
Great song, but the lyrics are critical of those who truly "believe". God loves all of us and died for us. All any of us have to do is believe in Him and follow in His footsteps as closely as we can. That means be completely open to any who will, regardless of race, sinful past, or sinful present.
I Believe in Love | Reviewer: Lola | 3/16/10
I'm a big fan of Don Williams.
There are some lines missing in the lyric posted here, including the line about not believing there isn't a cure for cancer (paraphrased).
The writer and the artist could be added to all song lyrics, even if they are one and the same.
Thank you; nice site.
I Believe in You | Reviewer: Anne D'Roza | 12/7/07
Truthfully, I've never heard of you before a friend gave me a copy of your Zimbabwe concert. However, my husband has as he's a country and western fan. I've absolutely enjoyed your singing and your musicians are great. Keep on singing and making music, God Bless you all. Anne
I believe in you. | Reviewer: donybee | 8/10/07
Hear this regularly on local radio station, is great song, so meaninfully sung by Don Williams, Thanks so much.
just love this song -- feeling nostalgic today | Reviewer: mgrove | 4/14/07
as I get older the old song have much more meaning now then when I first heard them -- this one's a jewel


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We found matches for you!
Now in its twelfth year, the current-generation SL strikes us as dated and pricey when cars such as the gorgeous Jaguar XK8 convertible and entertaining Porsche 911 Cabriolet are less expensive.
An effective status symbol, smooth drivetrains, advanced safety features.
Costs too much, ancient platform, expensive, performance is lacking, did we mention the outrageous price?
The SL line gets some minor aerodynamic enhancements for 2001.Read full review of the 2001 Mercedes-Benz SL-Class
The SL line gets some minor aerodynamic enhancements for 2001.
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Toy Hunter: Million Dollar Magazine Pictures
Jordan searches around San Francisco, hoping to turn up a few vintage, pop culture finds. His search uncovers some of the best nostalgic games of all time: the Simon handheld game and a slinky.Filed under:
"Yup, that's the face I make when I'm nervous during a deal. (Looks like my career as a professional poker player is over)."
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text:
What not to do on the Internet part three
It's hard to know what to do and what not to do on the Internet. These are new forms of communicating, so we're trying out different rules of engagement. Often our social behavior forms by what gets on people's nerves.
The book publishing world depends on buzz. The best kind of book buzz is created by readers who tell their friends about the books they love. Anyone who is part of a circle of reading friends knows that, despite dire predictions about the demise of book publishing, the appetite for reading books is alive and well. But readers have to find out about a book somehow, and that is where promotion comes in—either by publishers or by the authors themselves.
I understand the growing need for writers to promote their own work.
I was at a clergy meeting this week and someone said, "Alban was right about family-sized churches..." and everyone in the room shook their heads. We didn't need any explanation.
Our intellectual architecture is being dismantled. But it is also being reassembled. I use the architecture metaphor because I believe that what we are creating will be in place for many decades to come.
Marketing your book and speaking at conferences
Remember that authors are responsible for marketing. Whether you're on a small press or a big press, if you want people to read your book, then you'll have to sell it. Unfortunately, even as deeply spiritual people, we are not above marketing. So how do you do it? Here are a few suggestions.
What are the big ideas we should keep in mind while building?
Lately I've been getting a lot of questions about how to get published, how to build a platform, how to become a speaker. So, I'm dedicating this week to some of the questions that people ask me. Yesterday, I looked at why a platform is important. Today, I want to talk about the the big ideas. All of this, of course, is just how I do it. There are many others who will give you different advice.
What does a platform have to do with publishing?
So you have this book bursting within you. You really, really want to get published. You start lingering at the bookstore tables at major conferences in order to talk to people in publishing about how to do it and they say, "It's all about the platform."
E-books have their critics, but sales are on the rise. One thing seems certain: people will go on reading books, in whatever form.
Describing the path behind me
As we're all in the midst of Advent longing, I realize that I'm turning 40 in a couple of days. Which puts me in an odd position, since I write and speak about ministering with people in their 20s and 30s.
Nurturing your identity, habit, and voice
After a couple of years of sweating over each syllable, I suddenly needed the words. I hungered to write them. On vacations, my family urged me to take a break and I
became cranky. What happened? How did the words begin to grow like wildflowers
that I no longer had to coddle?
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Wiki Headlines
18th Nov: We've switched servers and will be updating the old code over the next couple months, meaning that several things might break. Please report issues here.
main index
Pfah. Yeah, sure. There's never going to be such a thing, because one fundamental quality of Cool is that it changes over time, from culture to culture and from generation to generation. It varies in how it's defined, how it's exhibited, and how it's determined. If you need a guide to tell you what's Cool, you don't know what's Cool. There is one thing that has not changed and probably never will change, about being Cool, though. That is that if you're sufficiently Cool, you can get away with things less-Cool people couldn't pull off in their wildest dreams. There's the Cool that comes from how you dress, the Cool that comes from how you act, the Cool that comes from what you can or will do. There's the Cool that makes others see you as unattainable, and the Cool that makes others see you as desirable. There's Cool that's hot, and Cool that's cold; Cool that's completely in control and Cool that's completely not in control but unflappable nonetheless. There's the Cool that is comfortable anywhere, any time, in any circumstance, and the Cool that removes itself from any insufficiently-Cool scene and doesn't associate with unCool people, and the Cool that causes a scene and the people in it to be Cool because Cool is there. It's always cool to start at the beginning, so that's where we'll start.
The History of Cool:When did Cool begin? Probably long before there were even words. Cool as it often means now was popularized by Miles Davis when he made the album "Birth of The Cool" in 1957note , but it was used in the same sense by musicians as far back as the 1930s. One thing all varieties of Cool have in common is that Cool is a status that others give to you, rather than one you can claim for yourself — if you have to say that you're cool, you aren't. In the really old days, Cool was largely related to physical prowess and social responsibility. Gilgamesh was Cool. He was handsome, he was manly, he was physically perfect. He was strong and brave and a leader, and trustworthy. He was fearless and almost always in control of the situation, whatever the situation might be. And if he wasn't in control, he didn't let on. Odysseus was Cool. He was strong and brave and wise and clever (two very different things.) He inspired loyalty in his followers and his wife loved him enough that she refused to remarry even though it was ten years since he stepped out to get the morning paper and conquer Troy and he never called to say he'd be late getting home. The Norse Gods were Cool. Thor and Odin were Cool, but Loki was Cooler. Why was Loki Cooler, though? He wasn't stronger, or braver, or wiser. But he was one thing that the Norse culture valued: he was cleverer. We still mostly think that Loki is Cooler, but the reason has changed: now he's Cool because he's more fun, because he keeps things stirred up and interesting. We see Thor as kind of a bully, and Odin as a bit of a stick-in-the-mud, and Loki keeps them from getting too comfortable. Beowulf was, and is, Cool for much the same reasons: he was strong, he was brave, and he was clever, but also, he knew how to have fun. The whole reason he killed Grendel was because the monster had put an end to a great house party. Oh, and Jesus Was Way Cool. Everybody knows that. Then times changed and Cool became Chivalric Cool. The Knights of the Round Table and the Companions of Roland were Cool, but it was a different kind of Cool. For them, Cool didn't lie in wisdom or social responsibility, it lay in chivalry. Chivalry was partly bravery and strength, but it was as much gallantry, physical prowess, and especially, honor. Chivalric Cool was about being Lawful Good and Bad Ass, or rather Goodass. Chivalric Cool is also when Cool begins to be available to women, if they are sufficiently graceful, beautiful, and honorable. Guinevere was kind of Cool. She wasn't entirely there, but she was close. The fact that she cheated on Arthur kept her from being entirely Cool at the time. Historical figures like Nest ferch Cadell, Emperor Irene, St. Jadwiga, and Jeann D'Arc were, however, totally Cool. Eleanor of Aquitaine was not only massively Cool herself, but she contributed to the formalization of Chivalric Cool by encouraging troubadours and jongleurs to write songs and poems celebrating it. Fragments of Chivalric Cool remain in Fashion Cool, with plate armor (the armor of the knights) being Cooler than mail, which is Cooler than leather, which is Cooler than fabric; and in Techno Cool, with swords always being Cool, and clubs rarely being Cool. After Chivalric Cool came Aristocratic Cool, the first Cold Cool. Aristocratic Cool is stiff-upper-lip, don't-let-them-see-you-sweat, never-admit-that-you-feel-anything-strongly Cool. It's Cool that gives the appearance of being a bit removed from the world that less-Cool people inhabit. It's Cool that says "I am in control of the situation." It's the Cool of the Three Musketeers and Cyrano de Bergerac, of Machiavelli and The Scarlet Pimpernel, of Dracula and Sherlock Holmes. It's the Cool of Oscar Wilde, Beau Brummel, James Bond and Greta Garbo. This kind of Cool gave rise to the Magnificent Bastard archetype, where a villain is Aristocratic Cool and knows it. Meanwhile, Japan was developing their own brand of Cool. First they had Samurai, and they were Cool, but were overshadowed by the fact that Ninjas were even Cooler. Both knew that Katanas Are Just Better. Then one Samurai got savvy to the fact that Wooden Katanas Are Even Better, and that allowed those few Samurai who were skilled enough to actually use them as lethal weapons to compete with the Ninja on their level of Cool. Eventually, however, Japanese scientists started developing Humongous Mecha so they'd be invited to the same parties that the Samurai and Ninjas went to. That ended up backfiring, however, because it was the kids they paid to pilot their mecha that ended up being the ones invited to the parties in their stead. While Japan was having Ninja Pirate Zombie Robot battles for the lulz, various other nations were trying to out-cool each other (Except the United States, who had already cornered the market on New World Cool). So two groups of nations (known as the Allied and Central Powers) agreed that they each outCool their rivals by holding the biggest party ever. And that was cool too. At least, until Archduke Ferdinand (who was only kinda Cool, because he had a Cool name at least) was shot by some random jerk, leading to the largest bar fight known to man (also known as World War One). It was cool at first, but soon people got tired of it, and just wanted to go home. Except America, who decided they wanted in on the action as well, but were barely getting rolling when it fell apart. Also arriving too late were Those Wacky Nazis (though to be honest, they were never really invited in the first place; everyone thought Hitler's Jetpack was kind of stupid). Pissed off, they kicked a few puppies before realizing that the phrase "Cool" was purely subjective, meaning they could be considered "Cool" by shooting anyone who said otherwise. They jumped across the Moral Event Horizon by doing just that. Thus began WWII, and with that, the Dark Age of Cool. Not much is known about these times, or at least, not much we can say without pissing various people off. However, among the indisputably cool people in this time period were Franklin D. Roosevelt, Nikola Tesla, Captain America, Chuck Norris, Kamina, and Winston Churchill. Once the dust had settled from WWII's Weapon of Mass Destruction (The Atom Bomb, which is still considered Cool in some places, not including Japan), it was obvious that any direct confrontation between global superpowers would result in the annihilation of both countries, albeit in the most awesome explosion ever. To this end the Cold War began, signaling the end to the Dark Age of Cool.
The meta-types of Cool
Cool that's hotWhile hot and Cool sound like opposites, in this case, they aren't. It's "hot" in the sense that it's active Cool, energetic Cool, vibrant Cool. It's also a Cool that can be acquired by superficial means: the right clothes, the right gadgets, being seen in the right places or hanging out with the right people. This aspect means that it can be a very superficial Cool and that it requires constant effort to maintain. Hot Cool tends to be very fluid as well; what is Hot Cool today will be dated and passe in a few weeks, months or years. Rock Star Cool, Cosmetic Cool and Techno Cool tend to be Hot Cools. Some things that are usually (but not always) vogue in hot cool, though, are Hot-Blooded-ness and Rated M for Manly.
Cool that's coolThis is Cool that's colder and more timeless than Hot Cool, but hotter and more fluid than Cold Cool. Where Hot Cool generally encourages the display of emotions and Cold Cool requires that you keep them hidden, Cool Cool allows a moderate amount of emotional display, as long as it doesn't result in a loss of control or dignity. It's the Cool of jazz musicians, Cool actors, of the "gangsta" and hip-hop cultures.
Cool that's coldCold Cool is Cool that is (or appears to be) effortless. It's Cool that's distant, Cool that makes the possessor seem unapproachable, removed from the world that the rest of us inhabit. Cold Cool doesn't rely on appearance, it's all about attitude; these folks know the true definition of dressing Cool is "Whatever I'm wearing, baby," and the true definition of a Cool place to be is "Wherever I am." Because of that, the people who are this type of Cool tend to be the ones who set the standards for Hot Cool: other people wear the same type of clothes and go to the same places, thinking that the Cool will rub off on them.
Rules of Cool
Types of CoolCosmetic Cool: Cosmetic Cool is Cool that relies on what the person looks like or owns. It's only superficial, because if the items that bestow Coolness are lost, damaged or destroyed, the Cool goes away too. Or, maybe fashions change, and those Cool Shades are now "sooooo last year". In short, Cosmetic Cool can be purchased.
And that, readers, is Cool.


text:
Midmarket Security solutions firm acquires Florida manufacturer of command-and-control vehicles
Security Solutions Firm GDSI Acquires Florida Specialty Vehicle Manufacturer
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At Tel-Tron, Aging Boomers Open New Chapter of Growth
Daytona Beach — Having sailed past its 65th birthday, Tel-Tron of Daytona Beach, Florida, has something in common with the nation's nimble but aging baby boomer population. Like many an enlightened boomer, the family-owned firm views aging as an opportunity for growth. As a supplier of wireless emergency call systems, the 50+-employee firm is now […]
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At immixGroup, Creating Demand for Others Triggered Growth
McLean, Va. — Since 1997, immixGroup has been a high-tech matchmaker in the public sector marketplace, joining more than 250 commercial technology manufacturers and their channel partners with federal, state, and local government agencies seeking to purchase their products. "We do this by representing IT companies that range from market leaders like IBM and McAfee […]
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Michigan and the Big Mo: Why It's Not Just About Detroit or Start-Ups39
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For Merric, Hospitality Helps to Keep the Next $10 Million in Clear View26
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One Part Media, One Part Technology, RMG Networks Finds Growth in the Mix5
The Curious Case of Trintech: How a $40 Million Firm Grew into a Start-Up5
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Digital Debris: Why What You Don't Know Could Hurt You59
The Promise of Top-Line Growth Lures More Middle-Market Firms Offshore55
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