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Nice place to be inside the yoga news.Posted on 10 / 03 / 2013
They have a wall where yoga, spiritualist and kama-sutra practicers can post advertisement about their activities. Kinda cool. The price is far over the fair. A lot of ovolacto food, concurring with vegan hot dishes. A little difficult to find out what is vegan or not, since they don't label the dishes as vegan or not. The best cupuaçu juice I've ever drank.
Cons: Price far over the fair, Hard to find what is vegan or not.


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Thank A Veteran On Veterans DayPosted by on November 11, 2011 – 8:29 am
It's Friday and the Vikings preparations for Monday night's game against the Green Bay Packers continue. And vikings.com's coverage of the Vikings and their NFC North matchup continues as well. All 3 coordinators will have press conferences later this morning and you can watch those live right here on vikings.com.
But before we get going today with numerous blog entries about the game, please take a moment to call or personally thank the military veterans in your life on Veterans Day.
It's because of the bravery and courage of our Veterans that we as American citizens are able to enjoy things such as freedom, security and even football.
So thanks, veterans, we appreciate the job you've done to serve and protect all of us.
Posted in All, Mike Wobschall | 18 Comments »
18 Responses
to "Thank A Veteran On Veterans Day"
By Mike B. on Nov 11, 2011 | Reply
Thanks Wobby from an Iraqi Vet. I would like to espcially thank the Vietnam Vets who didn't come back to the welcome home we had. Thank You. Let's not forget the Vets of the Korean and Cold War Thank You. Of coures a big thanks to the Greatest Generation. WWII Vets. Have a great Veteran's Day.
By GM on Nov 11, 2011 | Reply
Veterans, thank you for all you have done and continue to do.
By DRS on Nov 11, 2011 | Reply
Thank you from all us veterans, war & Peace time.
By NovaScotiaVike on Nov 11, 2011 | Reply
Thanks to all of you from both sides of the border.
By Mike B. on Nov 11, 2011 | Reply
Oh my no one is picking the Vikings to win in GB on monday night. I am feeling good about this. Let's go Vikings. I am grabbing my horns.
By Stoney on Nov 11, 2011 | Reply
A big THANK YOU and GOD BLESS YOU to all who serve this country!
By REZ507 on Nov 11, 2011 | Reply
although i think the war is a bunch of bs i still support our troops and their familys who have lost loved ones in such a horrible way. again thank you for ur sacrafice! and to men and women of our forces see you when you get home. gooooooooo vikes
By REZ507 on Nov 11, 2011 | Reply
wouldnt that be awesome to see jared allen ride his vet bike he had built on occ onto the field of greenbay soaring the american flag
By Packerbacker on Nov 11, 2011 | Reply
Your welcome. It's nice to get recognition from everyone. Thank you all for your support. We couldn't do our tours of duty with out our country behind us. Bless you all.
By 61vikings on Nov 11, 2011 | Reply
Here's to my grandfather Allan George Maghan, lost at sea on the USS Bonefish-223 in WWII and to my father, David Allan Maghan, CWO-3, who served during the Korean and Vietnam wars!! Thanks for all that you did and your fellow servicemen for sacrificing your lives to protect our country and our freedom!! We are able to enjoy the things we do because of you!! My Dad was a huge Viking fan and he was the reason I became a Viking fan!! Both were from Minnesota!!
By Shawn on Nov 11, 2011 | Reply
Mike B … Thank you.
By Shawn on Nov 11, 2011 | Reply
DRS … I think you said you served ? so Thank you.
By Shawn on Nov 11, 2011 | Reply
Whoever else said they served … I cant remember all of you. Thank you. Even you hippster.
By deer tracks on Nov 11, 2011 | Reply
Yes, I am a Retired Army Sgt..I was walking out of the Supermarket this afternoon dressed in my former Combat Green Uniform and A little gray haired lady walked up to me, she noted I was wearing my Combat Infranty Badge, and said "If it wasn't for you soldiers from the past, there wouldn't have been a future".. I thanked her and then pointed to a young couple walking by with their two beatiful young children, and said to her, " You. and those young people made all the sadness and grief I had to put up with, worth it"….I meant what I said…A number of my famliy, and friends didn't make it back…
By mnsoldier on Nov 11, 2011 | Reply
Thank you to all my fellow Vets and those currently serving, especially my daughter who is a new 2Lt in the Army,Hooah.
By VegasVike on Nov 11, 2011 | Reply
By Roninmn.. on Nov 12, 2011 | Reply
Thank you, to my only son, 1.5 tours in Iraq, my brother a Korean vet. Both are gone, but will never be forgotten. Also, thanks to all who have and still serve our great country. God Bless You All.
By deer tracks on Nov 13, 2011 | Reply
Forgot to mention (1) Tour in Korea, with the 1st Calvery (3) Tours in Vietnam..All worthless waste of young American lives…Add Irag to the list…

subset: commoncrawl


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Yily Doll...Long Time Coming
- 74 total posts
- 1 review
- 72 comments
- 2 questions
Reviews by Yily Doll...Long Time Coming
Beauty Within, Want/ Need Beautiful Outside
I am looking for the amazing outcome of a tummy tuck, BBL, breast lift, & lipo. My breast are 34A so I can really live w/o the lift, however everything else is a must! LOL. I've wanted my body back sine I had my first child. I am contemplating on weather or not I should loose weight or not. I'm... READ MORE
Questions from Yily Doll...Long Time Coming
I'm interested in Brazilian Butt Lift, Tummy Tuck, Breast Lift & Liposuction. Is it safe to get all this done in one trip?
Is a Tummy Tuck dangerous after having umbilical hernia repair? Can a Tummy Tuck still be performed?
Are their any complications expected due to umbilical repair? READ MORE
Recent comments from Yily Doll...Long Time Coming
Feb 17 I'm goin to yily. Welcome barbie READ COMMENT
I'm posting to quick apparently I'm not sure who I'm talking to or if either of you are talking to me lol. READ COMMENT
I'm up for that. READ COMMENT
Oh ok we can link up in Dallas I'm in Texarkana. It's 4 hours from and and you too. READ COMMENT
Ok so that sounds like a plan. I'm stayn at luxury rh so far. READ COMMENT


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Bloomberg contributor Michael Robbins discusses his experiences working as a "runner" at the New York Stock Exchange. Robbins talks with Bloomberg's Pimm Fox and Courtney Donohoe on Bloomberg Radio's "Taking Stock." Michael Robbins had his first job on Wall Street as a "runner" in 1952. He retired in 2007 after more than 40 years as a member of the NYSE. The opinions expressed are his own.
(Source: Bloomberg)
Running time 29:37


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10 Steps to Pick the Right Doctor
Whether you need a primary care doctor or a specialist, these 10 steps will ensure you find the right doctor for you. View Slideshow
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Hendersonville Cottage Rental Photos and Description
Cottage, 1 Bedroom, 1 Bath (Sleeps 2)
Note on RATES:
2 night/min.at $150/night
Each add'l night at $125./night
'Stay and Play' On Us!
2 tickets to Flat Rock Playhouse-- ($80. Value)
See 'A Christmas Carol' November 20th -Dec 21st...
(subject to availability and show dates)
NO extra charge for holidays
Our Guests say it better than we can!
'Gardener's Cottage' is located in Historic Flat Rock on the Beckon Ridge Estate. Overlooking a picture perfect pond, you will feel the stress drain from your soul as you listen to the sound of water running downstream and watch the fish swim casually about. How can this special place be so close to town?
Inside you will find the 1 BR & 1 bath cottage comfortable and cozy. Downstairs is a fully equipped kitchen and dining area overlooking the pond & living room with 32 inch flat screen TV. The furniture is comfortable and practical.
Up the spiral stair (or the exterior steps) is the lovely bedroom with queen sized bed and bathroom with stall shower and laundry area. The cottage has central air and heat and is bright and airy.
Sit outside the bedroom on the small covered balcony to enjoy your morning coffee, evening cocktail or to read a book. It is a lovely private space overlooking the pond, dam and grounds.
While walking along the stream & around the pond (you may stay on the paved drive if you prefer), remember to stop for a bit to sit on a bench or one of the landscape walls and notice how nature surrounds you. The wonderful wildlife and foliage is not to be missed.
If you come by motorcycle, you probably know that this whole area is a Bikers Bonanza with great rides in all directions! Cruise Little River Rd, to Crab Creek to Dupont Forest or to Pisgah Forest and the ultimate...the Blue Ridge Parkway. (For your convenience, covered bike parking is gladly provided at the main house.)
All that Historic Flat Rock has to offer, the shops at Little Rainbow Row, Carl Sandburgs Connemara Farm, the goats, the Playhouse are all less than 2 miles away...and Hendersonville's historic Main Street is only 3 miles away, with many excellent restaurants, shops, and exhibits...and Saluda, The Green River Gorge with kayaking, tubing, waterfalls fishing and - ZIP LINES OVER THE TREES- all within a half hours drive. Breweries and Wineries abound!
You know, when the Gardener ran off with the Maid, we were concerned... But The Maids Quarters have been rented, and the Gardeners Cottage is ready for your arrival; so give us a call. OUR CALENDAR IS KEPT UP TO DATE - BOOK NOW!
*The owners live in the main house. They enjoy their privacy and they will respect yours.
(Be sure to click on 'My Insider Guide' and OTHER ATTRACTIONS AND ACTIVITIES' section for additional information…)
FOR 2014: We are proud to partner with our neighbors, the renowned Flat Rock Playhouse to offer our Stay and Play Special: Book a minimum of 3 nights and we will include 2 tickets to a Flat Rock Playhouse Mainstage or Downtown production. Book 2 nights and pay just $40. for 2 tickets (Reg. $80.) When making your reservation, mention the Stay & Play Special to guarantee seating.
Please note: This package does not apply to Music on the Rock productions. Theater tickets must be booked at least 72 hours in advance in order to guarantee availability so please keep this in mind when making your reservation. Most shows sell out!
- Suitability:
- non smoking only
- not suitable for children
- pets considered
About Victor & Darlene
We are formerly from the Catskill Mountains and Long Island in NY. When the kids moved on, we did too! We are semi retired and from the mountains, so WNC was an easy transition. We are just loving it here and hope you will too. We manage our property without pesticides. We raise Honeybees and Free ranging, organically fed Chickens and have been planting fruit trees all around our 8+ acres. We have stepped it up a bit this year by taking over the management of the Flat Rock Farmers Market for the FR Merchants Association. We hope you visit it while you are here at the Gardener's Cottage at Beckon Ridge. Memberships include: The Henderson County Beekeepers and The Hendersonville Hens as well as the Chamber and the Merchants Association.
Victor & Darlene purchased this cottage in 2012
Why Victor & Darlene chose Hendersonville
We fell in love with this home and with Flat Rock. We are pleased to offer Gardener's Cottage for your vacation stay.
What makes this cottage unique
The grounds, the pond, the stream, distance to town, watching the water over the dam. You too will love Gardener's Cottage.


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Ya your best bet is probably an HVAC distributor but I have been thinking about it and I did not think my suggestion out fully. You would only need 1 maybe 2 rods... They are only sold by the pound which is like 25 rods and that is like $150 for ones to do stainless steel depending on the amount of silver it could be more. I would say just buy 3gal kegs or take your pre-cut kegs to a welding shop and just pay them since they should have everything on hand to Tig weld SS
I support the Sternewirth Privilege... Especially for Home Brewers!!
Looks like modifying or having them modified is out of the question then. I'm not paying $150 for brazing rod for this, no way no how.
The issue isn't having enough to fill a keg, I plan to do 5 gallon batches to keep it easy and not do a bunch of little batches. My concern is keeping it fresh.
As long as there's CO2, it's stable? So let's say I kept a keg outside of the fridge, (like 75-80*F) and ran it through the water dispenser or through a jockey box in the freezer or fridge and dispensed from there? As long as I keep that whole system clean, like flush it with vinegar or sanitizer every now and then, it won't spoil the beer from it being stored warm?
As long as your system is fully flushed with CO2 you're good. Vinegar has uses in the brewery, but you're better off using Starsan (all the acid of a vinegar, none of the byproducts).
If you are going to fill a 5-gallon keg with less than 5 gallons, I would pump CO2 down the "beverage in" line to flush from the bottom. Keep the lid on with the relief valve open and purge for a few minutes.
Once the whole enchilada is sanitized and purged with CO2, it shouldn't mater whether it's kept cold or warm.
Filling the keg with CO2 before filling it should eliminate the need to flush the dip tube with CO2. I typically clean, santize (with StarSan), purge of StarSan using CO2 to push it through the liquid out post and then set it aside (with some CO2 left in it). On fill day, I simply release the oressure and fill with homebrew. Even with virtually zero pressure in the keg, there is still some CO2 in it. Filling from the bottom (as you should always do) means the brew will be covered with CO2 while racking. Then purge of any air that got into the keg and pressurize it.
IMO you don't need to over think this, or make it more complicated. Shaking the keg when it has StarSan in it should get it into every nook and cranny. Let it stay wet long enough to sanitize and you're set.
I store my empty kegs, once cleaned, and sanitized, empty except for some CO2 in them. I purge the StarSan via the liquid out post and a keg jumper line (with one lock on it, not two).
Walmart is about the only reason for open or concealed carry that I can get behind. -Randar


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McManus-Townsend to wed
Colonel (Retired) and Mrs. Sidney Hugh McManus III of Oxford announce the engagement and upcoming marriage of their daughter, Casey Lynne, to William Edward Townsend, son of Gregory Garland Townsend and Frankie Jean Townsend of Tunica. An October wedding is planned at the home of the bride's parents in The Highlands, Oxford.
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Why not add a touch of class to the Christmas displays around your home and even your front door, with our fantastic selection of Wreaths and Cones. We've specially selected these quality items that you can really be proud to show off and display, and for the romantics, we even have genuine fresh mistletoe. Delivered throughout December.
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November 29, 2014
A Heartland man, accused of a brutal kidnapping, is representing himself in Pottawattamie County Court.
Bryan Bey told his jury pool he is the reason for the criminal justice system but that he does not trust anyone with the public defenders office.
Pottawattamie County Attorney Matt Wilber is expected to bring more than 30 people to the stand to testify and is confident he has the evidence to convict Bryan Bey for the crime.
Authorities say in the spring of 2012 Bey and an alledged accomplice Travis Labno handcuffed and beat Tabitha Proplesch for approximately 12 hours - then left her for dead outside of Crescent, Iowa.
Bey's defense will apparently center around a type of "street justice" where people who don't trust the police take care of the crimes committed against them.
Charges against Travis Labno have been dropped in Pottawattamie County.
Click Here to access the online Public Inspection File
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NAPLES, Fla.- Naples Police officers have just been made aware of a "Stranger Danger" incident that occurred at Lake Park Elementary School, at 7:45 a.m.
A student was in the area of the bicycle rack when he was contacted by a male subject who attempted to start a conversation with him. At some point during the conversation, the student ran away into the school. The subject is described as a black male, approximately 5'9 to 5'10 tall, in his mid-30's with a thin build. He was last seen wearing a dark gray hoodie, blue jean shorts and red sneakers with white trim. He was wearing a silver watch, and was missing a front tooth. He also has a possible tattoo of a letter on his right leg.
Anyone with information as to the identity of this subject please call the Criminal Investigations division at 239-213-4822.


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Cast Iron Dutch Ovens - which brand best?
- MaxCaviar Sep 16, 2008 03:09 PM
I am looking to purchase a non-enameled cast iron dutch oven in about the 7 quart range. Does anyone have any input/preferences? It seems that most people prefer the Lodge dutch oven but I thought I would run in by chowhound first.
Why would you prefer a non-enameled oven? The enameled ovens are much easier to clean, there is less sticking, etc. Sure the LeCreuset and Staub pots are very pricey, but there are many good and less expensive brands now available...and you can often find even the LeCreuset pots on sale. I have two LeC's and wouldn't trade them for anything.
re: josephnl
The pure cast iron dutch ovens have thicker walls, are less brittle, and have better thermal characteristics than enameled cast iron. They will survive a fall to concrete when a Staub won't (personal experience.)
After extensive seasoning, they are more non-stick.
Considering the price difference, it is a no brainer.
I would look for a used one, Max. The old brands like Griswold and McClary are very well made, often with nipples on the lid for self basting. They are smoothly finished rather than sand blasted like the Lodge or Asian models currently offered.
re: jayt90
Second on Lodge. Why would you get a non-enameled Lodge? Well, there's the obvious: a 7-quart Lodge Logic costs less than $40 on Amazon, as opposed to $260 for an equivalent-sized Le Creuset -- dunno about you, but I could sure use that extra $220 for other things right about now!
I have used both plain and enameled cast iron in the past, and I don't have a single piece of enameled cast iron anymore, while I have a kitchen full of Lodge. I would argue the exact opposite as josephnl in terms of ease of cleaning and lack of sticking, and keeping it seasoned is nowhere near as hard as some would lead you to believe.
As for the matter of finish that jayt90 brings up, the best way to get a smooth finish on a cast iron dutch oven is simply to use it: I have Lodge Logic pieces that are just a few years old that are all but indistinguishable from pieces we have that are decades old.
As for the reactivity myth: well, yes, if you want to make Grandma's special family recipe of tomatoes and lemons boiled in red wine, cast iron is not the way to go. If you're making things that people would actually eat that have acidic ingredients in them, a few tomatoes or a little lemon juice or some wine will not ruin both the pot and the food, as some naysayers would have one believe.
So basically, go for the Lodge and use it.
re: BarmyFotheringayPhipps
I picked up a 6 qt. Lodge enameled oven from their colors line for $34.99 at Amazon. If you look, and are patient you can find similar deals. The quality is wonderful, and Good Housekeeping said it's comparable to Le Creuset which I have a lot of too. It's not that much more than the raw iron. No seasoning needed, no off tastes from the acid reacting with certain foods, no discolored sauces, no oiling, seasoning, problems with rust, no cleaning problems (everything soaks off), no ick factor from not being able to clean it with soap, and food residue left on it, no storing an oily oven. No worrying about the seasoning coming off and what you can, and can not cook in it. No worries about storing cooked food in it.
Yes, when LC was the only game in town, and enameled ovens were $$$$ only, Lodge was a great alternate choice, but for about the same money, I don't see a reason anymore to use raw cast iron. For a skillet, maybe yes, but for a dutch oven--only stubbornness and tradition keeps people using them.
re: blondelle
I repeat, I have used enameled cast iron dutch ovens before, and I assure you, it was not stubbornness and tradition that made me revert back to non-enameled.
Enameled dutch ovens fall far short in one key area: the sear. If I'm braising something, I'm searing it first. I have seared in both kinds of dutch ovens, and there is no contest whatsoever: plain cast iron sears far better than enameled, and the better the sear, the better the dish. Since I use my dutch ovens primarily for braising, plain cast iron is better for my purposes than enameled. It has nothing to do with stubbornness and tradition, it has to do with better results.
By the way: total myth that plain cast iron can't be cleaned with soap.
re: BarmyFotheringayPhipps
I have some non-enameled old cast iron that has been in storage. I'm ready to clean it and start using it. How do you clean your cast iron?
re: southerngal
Depends on the shape it's in. If it's seriously rusted, you'll need to break out the steel wool and the naval jelly. If it's just dirty, a Brillo pad will do the job. If it's, like, encrusted, what my dad used to do when I was a kid is go out and build a roaring hot fire on the barbecue and stick the pan into it to literally burn off all the old seasoning and start over.
Regardless, after it's cleaned, it just needs to be re-seasoned. There are plenty of threads about how to season cast iron, and everyone has personal preferences, but what I do is wipe every square centimeter of the pan with a neutral vegetable oil (canola or soybean or corn or whatever) and then stick the pan -- upside down, with a baking pan or some foil on the rack underneath to catch any drips -- in a 350 oven for an hour. When the hour is done, I turn off the oven and leave the pan in there until it's completely cool.
re: BarmyFotheringayPhipps
I agree about not washing the cast iron in soap. If needed, I use soap. As did my grandmothers. Not only that, I sometimes use a stainless steel wool pad, and always use metal utensils. I find the risk of melting non metal onto my pan too high. Besides, I think the occasional scrubbing helps to smooth out the the metal. The seasoned coating on the cast iron is a continous process. So a little scrubbing, scrapping and soap, and acids in food, will just be replaced when the pan is used with some kind of fat. Or if you rarely cook with fat, smear some fat on the clean warm pan and pop it in a hot oven for a while.
I will tell you that my enameld dutch oven is only going to be used for tomato based soups and sauces and when cooking dried beans. All my meat, green leafy's, green beans and eggs will always be cooked in my plain cast iron cookware. I just prefer it. It is inexpensive, easy to find, and easy to fix if and when you mess up the coating. (But my LC french oven is a beauty. More like artwork.:o) I love it)
re: BarmyFotheringayPhipps
All great infomation on this thread. Very helpful.
I'm looking at the raw CI 7 quart Lodge Dutch Oven and wanted to know what are your thoughts on whether I should get the model with the spiral bail or not? Unfortunately, the model with the bail is not pre-seasoned, but I will do the extra work if the bail ends up being useful. I most likely will not be lugging this on camping trips. Only using in the kitchen or on a grill. Any info appreciated...
re: MaxCaviar
I've had them with and without the bail, and I've found it makes no difference in everyday use. If you'd prefer the pre-seasoned model, you shouldn't consider the lack of bail a dealbreaker.
re: BarmyFotheringayPhipps
I think the non bail, pre-seasoned model is almost $30 more, so that's the deciding factor if they truly work about the same. Thank you!
re: MaxCaviar
It's nowhere near $30 worth of labor to season a dutch oven. I'd say go for the less expensive option.
re: BarmyFotheringayPhipps
To be precise, it's $24.52 less (Amazon). Still not gonna throw my $$$ away though.
re: MaxCaviar
The bail is useful if you need to suspend the D.O. over a fire, or coals.
re: MaxCaviar
wow, i was wrong, the one with the bail ALSO is pre-seasoned. so now i'm really not getting why the price is so much lower.
re: MaxCaviar
Maybe because almost nobody lugs cast iron pots on camping trips or cooks meals in the fireplace. Or maybe the model with handles is more difficult to cast.
I saw the price difference, bought the one with the bail, and removed the bail, which has sat undisturbed in a drawer for 3 years now. The tabs where the bail attaches make adequate handles.
re: BarmyFotheringayPhipps
My CI dutch oven has the bail. Sometimes it just seems to get in the way, but other times I am thankful it is there. It makes it easy to lift and carry with one hand. Should I decide to get a larger CI dutch oven, I will probably get the one with the bail again. I like having options.:o)
re: BarmyFotheringayPhipps
I have to agree with Barmy and jayy90. I have both bare cast iron and enameled cast iron Dutch Ovens. I don't use the enameled cast iron Dutch Oven because I find it to be more difficult to maintain and you have to tip-toe about caring. Don't believe me? Just a search here on "Enameled Cast Iron Chipping" or "Enameled Cast Iron Stain". Meanwhile, you won't find these questions about the bare cast iron cookware.
I got one from a company called Sante Cookware. I haved loved it! They make both enamel coated and non-enamel coated. I have the 8 Qt Dutch oven, but I know they make a 6 Qt as well. It comes pre-seasoned, and I haven't had any problems with it sticking.
re: rockfish42
I use a Lodge Dutch Oven. No complaints. Makes the best roast beef I've ever had.
re: Firegoat
mmm, can you post your recipe for that?
re: ThreeGigs
I got a nickel plated skillet a couple of years ago, and I prefer to use the on plated one. The plated one stains easily and is hard to clean compared with the plain type.
BTW - Lodge is the only one made in the USA.
re: al b. darned
Their enameled line is made in China though.
re: Passadumkeg
Have an old Griswold that is, as you say, wonderful. Also have a LC doufou, the one with the depression in top for ice cubes, true not for camping, but find recipes just to use it for braising. Never dries out, never. Pricey but wonderful. Here in Paris they are sold at flea markets for about $40, love it
re: mpalmer6c
Don't be afraid to check out antique stores. One store in Tacoma has a booth full of
Griswold and Wagner dutch ovens and frying pans and considering what you pay
for top end cookware this stuff is a steal. I've got five dutch ovens and not sure how
many frying pans but over ten. We love cooking with them to include use on the Weber.
I need to do a better job of looking at thread dates.
Lodge is definitely a good choice and it is not expensive. Now, Lodge makes several lines just to be sure of that. There are more classic Lodge Logic:
The more ergonomic Lodge Pro-Logic:
Katom sells it cheaper, but it will have a shipping fee:
Finally, there is the fancy looking Lodge Signature:
I would give eBay a chance. Lodge is the only maker of cast iron these days and while they're fine, they do not have the ultra smooth finish of the older pots - they're very rough. There is a difference between enamel cast iron and cast iron and I do not consider them completely interchangeable.
I have used Lodge and similar but made-in-china skillets for years -- decades, now -- and I will second (or third) the opinion that of current manufacturers of raw cast iron, Lodge is by far the superior manufacturer.
That said, the manufacturing differences between current Lodge products and older raw cast iron are obvious and significant. I recently acquired my first Griswolds (griddles), and the machined interior or cooking surface makes them sufficiently non-stick that I will be quite happy using them for eggs. Cooking eggs with modern Lodge products makes me very unhappy when I have to get them out of the pan or clean up afterwards.
Vintage Lodge may have machined interiors, I don't know. And I know that the quality of Griswold is believed to have declined in the 1950s if not earlier. So I wouldn't expect to have the same happy experience with all vintage cast iron, but I am sure that a vintage pan with a machined cooking surface will provide more versatility and therefore happiness than any current Lodge product.
Although I only have broad experience in the domains of griddles and skillets, I am sure the facts about the variations in manufacturing are valid and applicable in the discussion of dutch ovens or whatever other shape you would want to use for cooking with little liquid.
Lots of great ideas here, I wonder if someone can bear with me and give me their thoughts (yes, I realize this thread has been asleep for 9 months)...
I've been trying to decide on a Dutch oven for a while now. At first, I was thinking Le creuset/Staub, until someone recently suggested a corningware product-- you know, the glass/ceramic casserole type dishes that are super durable, etc. I realize that's not a Dutch oven per se, but it would probably do the trick for me. Now, reading this, I wonder if I should go non enameled cast iron.
One question that I have that doesn't seem to be addressed, though, is heat conductivity, and heat properties in general. What would be the advantages/disadvantages of enameled, non-enameled cast iron, or cornigware (if you're familiar with that)? Should I be looking for a good insulator in addition to just a good conductor? Generally speaking, what heat characteristics do you look for when you assess a Dutch oven as a cooking vessel?
re: albatrosspro
Can you heat a Corningware Dutch oven substitute on your stovetop?
re: Jay F
Of course, you can
The argument for Corning has always been: Able to go from stovetop to oven to microwave to freezer...etc.
They are pretty durable as for glassware go
re: Chemicalkinetics
I didn't know. I don't own anything by Corning, and neither did my mother or grandmother. I have what feels like an instinctive need to avoid glass in the kitchen to the extent I can. What Pyrex I have has sat on shelves for years.
re: Jay F
My mother owned several Corningware, not anymore. Anyway, I thought we all have seen those TV commercial.
Corning was famous in large part due to its invention of these wonderful glasses. Pyrex is a complex issue. The original Pyrex is made of borosilicate and has good thermal durability for glassware. This is why Pyrex labware are famous. These are the glassware which scientists use to synthesize chemical compounds. Think about it, scientists use glassware all the time under heat and often at much higher temperatures than household stove.
The European Pyrex is still made of borosilicate glass.
However, in America, the name "Pyrex" has been sold to World Kitchen LLC and is not made by Corning. World Kitchen's "Pyrex" is not longer made of the borosilicate glass, and does not have the same thermal durability. So yes, if you bought your "Pyrex" in North America, then they can no longer go on stove top.
"I have what feels like an instinctive need to avoid glass in the kitchen to the extent I can"
I really didn't expect that from you, given that how much you like your enameled cast iron cookware. You do understand that your Le Cresuet enameled surface is made of, right? Yes, glass.
re: Chemicalkinetics
That's funny. I didn't think of it that way.
re: Chemicalkinetics
Oh, I've never put Pyrex on the stovetop. I have only had a set of bowls and one of those 9" x 13" pans. Two bowls from one of those nesting sets broke when someone dropped them on the floor, IIRC. The 9" x 13" is still working. I think they're from long enough ago that they're not from World Kitchen. The bowls were my grandmother's.
I had a few pieces of Fire King, too. One broke when I dropped it in the sink, from about 8" above. Not real sturdy.
re: Jay F
"I had a few pieces of Fire King, too. One broke when I dropped it in the sink, from about 8" above. Not real sturdy."
You may find this interesting. While borosilicate glass has better thermal stability than the tempered lime soda glass. World Kitchen LLC states that its lime soda glass has better impact stability. Quote: "heat-strengthened soda lime is more resistant to impact breakage – the far more likely cause of consumer injury according to national emergency room data."
In short, what World Kitchen is saying is that if you are going to drop your bakeware/glassware, then the new soda lime glass is more durable.
re: albatrosspro
"you know, the glass/ceramic casserole type dishes that are super durable, etc."
I am not sure what is the definition of super durable here. Glassware or ceramic is not as durable as pure metals. You can drop a bare cast iron Dutch Oven 3 feet off the ground and then kick it across the floor. It is questionable that a Corning Dutch Oven cam handle that level of abuse. However, maybe all you looking for is something more durable than the enameled cast iron cookware. That is probably true. For enameled cast iron, the durability issue is never about the cast iron, but rather the enameled surface.
"One question that I have that doesn't seem to be addressed, though, is heat conductivity, and heat properties in general. What would be the advantages/disadvantages of enameled, non-enameled cast iron, or cornigware (if you're familiar with that)?"
For heat conductivity, bare cast iron is the best, enameled cast iron is pretty much the same just a tad worse due to the enameled porcelain. Corningware will be worse of the three. That is just the nature of any glassware.
"Should I be looking for a good insulator in addition to just a good conductor?"
Well, I think it is very tough to look for a good thermal insulator and a good thermal conductor at the same time because they are opposite. It is like looking for good electric insulator (like plastic) and good electric conductor (like iron). I don't think it is possible.
"Generally speaking, what heat characteristics do you look for when you assess a Dutch oven as a cooking vessel?"
That is really up to you. If you want good thermal conduction, then probably an aluminum based Dutch Oven is the best, like this:
If you want good thermal stability, then maybe the cast iron based Dutch Oven and possibly Corningware is better
Now, if you ask me, I look for several characteristics. I like a Dutch Oven where I can do multiple things in a pot. I like to able to sear and fry meat at high temperature and then able add liquid later. I like it to be very durable and handle abuses. I like it to able to able to easily go from stovetop to oven....etc. Heat conductivity is not the top attributes for me in a Dutch Oven. Not that it is not important, but not the top concerns.
re: Chemicalkinetics
For a dutch oven - there is a difference between thermal conductivity, and heat retention. Depending upon what one is cooking - generally in a dutch oven one wants heat retention - something that cast iron, corningware - pyroceram dishes, and some other metals are good at. Basically, here I'm using heat retention to mean - once the pan is hot it stays hot to thoroughly cook the food inside, and not burn it.
For example - those thin walled tall sauce-pans don't make good Dutch Ovens not because they don't have great thermal conductivity - yes they transfer the heat to the food, but often do so very quickly that the pan just does not STAY hot. Dutch Oven are great when heat is gradually released - that is for cooking that takes place over a long period of time. One does not NEED a high degree of heat since the pan itself holds and spreads the heat applied.
A second point - Corningware - especially the pyroceram dishes produced up until the 1990's (white blue-flower and similar dishes) - are just plain different from Pryex dishes - especially for stove top usage. All of these items - Cast Iron, enameled cast iron, Corningware (pryoceram dishes), and deep dish Pryex casseroles can go into the oven for long cooking periods. All of these items will transfer the heat to the food and retain the heat over a long period of time - good characteristics.
Where Pryex deep dish casseroles fail is the stove-top usage - often needed before a transfer to the oven. Pryex deep dish casserole dishes are often not meant for the stove-top. Need-less to say - the baking dishes - pie plates, smaller casseroles, lasanga pans, etc. - are simply not meant for the stove-top use - not only based upon the glass material but also the design of the dish itself. Pryex baking dishes were for baking - enough said. In another message post there are several messages about folks using baking dishes in ways that were not intended for baking dishes - and then they wonder why they have problems. Just because one can put a metal pie pan on the stove-top - does not mean that pan makes a great skillet. Different pans - different purposes.
Again, most of this is a matter of preference - cast iron, enameled cast iron, Corningware (pyroceram dishes), Calphalan, etc. Each of these pots have their own characteristics - both suitable and not-suitable for certain uses. There simply is not one "best material" for all uses in all cases. The needs of cooking and the food cooked determine what is "good enough"
Plus on a general note - I'm not sure if the test of good cookware is wether or not they can survive a drop from 3-feet on to a cement floor. Such drops might really not be good for the food that is inside the pan, or for the ears of the neighbors downstairs.
- Mike
re: Michael549
"There simply is not one "best material" for all uses in all cases"
"I'm not sure if the test of good cookware is wether or not they can survive a drop from 3-feet on to a cement floor"
That wasn't to test if a cookware is good or not, but rather to illustrate that physical durability -- which is only one of the many attributes for a good cookware. It is true that one won't want to drop any cookware, and most likely one won't. The drop test, nonetheless, shows a metal cookware will likely endure physical abuse much better than a ceramic or a glass based cookware. This could be a real drop or scratching the cookware with a metal spatula over years.
re: Michael549
Hi, Michael:
I'm confused. You're pretty clear and straightforward:
"Where Pryex deep dish casseroles fail is the stove-top usage... are often not meant for the stove-top...the baking dishes... are simply not meant for the stove-top use.... Pryex baking dishes were for baking - enough said."
Yet another poster, who says s/he agrees with you, also says: "Of course, you can [heat a Corningware Dutch oven substitute on your stovetop]"
Who is right?
re: kaleokahu
I'm not sure why anyone would have to clarify this and I'm not Michael but both statements are correct.
The Corningware in my cupboard says it's mic/stovetop/oven/fridge/freezer friendly. The Pyrex bakeware I have is stamped "For oven and microwave, no rangetop or broiler."
re: maplesugar
I will try to clear some confusion. 1) Things change, and then they change back.
Corning the company made a product called Corningware from the 1950's to the 1990's, until they sold the Housewares division to another company called World Kitchen which has since been making the product. The original Corningware dishes were made of pyroceram - a glass ceramic material original intended for use on space cones and missiles. Frankly the material could go to/from extreme kitchen temperatures of hot and cold with out any damage, and very durable -- in many ways much better than Pyrex - another product of Corning.
According to one book that I read about the company - the pyroceram products were "too good" - they lasted for years, they were fairly durable, etc. Meaning that once folks bought a set - they did not "need" to buy another set for "years". The housewares division was losing money - so many product lines were cut. The housewares division was sold to World Kitchen - the present maker.
Corning made millions of the white dishes with the blue flower (and over time plenty of other colors). The bottoms of all of the pans were smooth and white. Jump to the 2000's - World Kitchen changed the formula for their dishes (for whatever reason) to the stoneware material. The stoneware material available in stores for years - has a coarse un-finished bottom - and is clearly indicated-marked-stamped not for stove top usage. It is age of the cookware, and the material of the cookware - that matters.
Thus a person could talk about Corningware being both for the stove-top, and not for the stove-top at the same and both would be correct. Persons with the older Corningware dishes - made from pyroceram are correct in that the cookware goes to/from the stovetop, oven, freezer, frig, microwave, etc. Persons with the newer Corningware (stoneware) can do all of that except the stovetop, and not instantly - the dishes should be cool (not cold) when transferred to the oven or frig.
Pyrex is a whole other class - but similar rules apply. Corning made many Pyrex coffee pots, double-boilers, teapots, etc. that were clearly meant for stove-top usage. Even Alice the maid on the Brady Bunch was often seen holding a Pyrex coffee pot. Also the same company (and others) put out a whole line of bakeware - pie plates, casseroles, baking dishes - that were intended for BAKING. Corning the company stopped making the coffee pots, double-boilers, etc. - leaving the baking dishes as examples of Pyrex. These baking dishes were clearly not intended for the stove-top. In an oven - the heat is gradual and surrounds the dish - so the heat applied to the dish is uniform.
There was another product by Corning called "Visions" a transparent glass-ceramic set of pots and pans intended for the stove-top, oven, frig, freezer, microwave, etc - just like the white pyroceram dishes. Many folks call these dishs "Pyrex" but they are not - the formula for the glass is different. These dishes were often brown or kind of magneta or purple in color.
To sum up - a person can be talking about Pyrex as being both for the stove-top, and not for the stove-top - and both would be correct. The baking dishes - pie plates, casseroles, lasagna pans were not intended for and are clearly not meant for the stovetop - as marked on the products. It is those baking dishes that survive to today - available in stores, etc.
The Pyrex pots that where available in the 1970's maybe up to the 1980's - the coffee pots, double-boilers and teapots - were clearly meant for the stove-top - and weirdly enough were not meant by design for the oven. Different dishes - different purposes.
Not made by Corning, or World Kitchen - but other companies have come out over time with glass pyrex casseroles - teapots - coffee pots - all meant for the stove top. While other companies have come out with deep dish casseroles - 3 and 4qt casseroles. These deep dish casseroles give the appearance that they could be for the stove-top but are marked for oven and microwave usage only.
Glassware - like all hot pots (of all kinds) should be handled with care. Remember back in the old days - hot pots were placed on trivets, cork-pads, or dry towels - when placed on the counter-top or table. Those kinds of rules remain in effect. Many "problems" would be reduced if those simple rules were followed again. Even though many modern counter-tops of granite, etc - can take the heat - that does not mean it is good for the pot. Back in the day - putting a hot pot on the counter-top burned the formica counter-top - leaving a burn mark - not good.
For the purposes of being a Dutch Oven - again - cast-iron, enameled cast-iron, deep dish Pyrex, Corningware (either stone-ware or pyroceram), Visions, Calphalan, etc. - are all good choices if all that is being talked about is oven usage. For dishes that require a bit of stove-top usage and then a transfer to the oven - not all of the above items may be suitable. Different dishes - different purposes - different foods.
Hope this helps. Mike
re: maplesugar
Thanks, maplesugar, I mean Michael. Perfectly inconsistent.
re: Chemicalkinetics
<< You can drop a bare cast iron Dutch Oven 3 feet off the ground and then kick it across the floor. >>
Not really! If the pan falls and hits in the right spot the cast iron pan with crack. I had the handle snap off a small LC frypan when it fell to the floor not much higher than that. The floor was vinyl tile covered concrete. Cast iron isn't indestructible. The material is brittle and can break just like glass if it falls just right.
re: blondelle
Having a handle break off an LC fry pan , isn't the same as cracking a CI pot by dropping it. If the LC pan(not the handle) cracked it would be. If I ever figure out our video camera I intend to do a torture test of some cheap CI pans. I'm still looking for someone who has shot one with a smaller caliber gun.
re: Dave5440
Oh, a cast iron pot will crack if dropped and it falls the wrong way. I've had a few LC's and Staubs shipped to me with vertical cracks down the sides. People are always surprised it can break like that as they think --- well, it's metal and metal pots don't break. Well, cast iron ones do. Hope you never have to find out the hard way :-(.
re: blondelle
I guess I've never dropped one the right way, thankfully they have always been empty
re: blondelle
Ok, ok, you are right. What what I really wanted to say is that the cast iron itself is not as fragile as the enameled surface. So, while it is possible to break off cast iron, it is easier to break the enameled surface. Yes, you are correct that cast iron is not indestructible, but it is more durable than the enameled surface.
re: Chemicalkinetics
Hey chem, as a side note I had to weld some CI at work on friday, I forgot how easy it welds , haven't had to do it in over 10yrs
re: blondelle
I am hard on enameled cast iron, and won't buy any more. I have often heard that chefs and line cooks don't use them because they will show spidering, chip and stain in daily use. My LC's did that, over a period of 15 years.
I managed to crack a beloved Staub dutch oven, Actually a raccoon did it by knocking it off a patio table, onto flagstone, I never made a claim, and decided to stay with cast iron, which is thicker and heavier. That works for me.
I guess I still don't get it. I've have enameled LeC Dutch ovens for years (one of which I inherited from my mom who used it forever). They are perfect for stews, soups, braises and whatever....are easy to clean...require no special care such as seasoning, drying extra-carefully so they don't rust, etc. I just don't understand why anyone would choose a non-enameled DO. Sure, LeC and Staub are expensive, but they'll last a lifetime...and nowadays there are also less expensive brands available, although I can't personally vouch for them.
I guess it's the same as I don't really understand why anyone would use a cast iron pan for cooking eggs...not when an inexpensive nonstick is easier to care for and works perfectly.
I do have a CI pan in my cupboard, but honestly...I don't remember when a last used it!
re: josephnl
as far as eggs
Because my bare cast iron pan is inexpensive, easy to care for, is safe and healthy and lasts a lifetime and will never need to be replaced and I can use metal utensils in it because I don't have to worry about scratching it and eating teflon flakes.
re: rasputina
My non-stick pan cost ten bucks about 20 years ago, is still perfectly non-stick and my rubber or silicone spatulas work fine, and if there are any Teflon flakes in my omelettes, they still taste great and I'm not losing sleep over them.
re: josephnl
In my case, I started off with enameled cast iron and move toward bare cast iron cookware. Unlike you, I find the bare cast iron cookware to be much easier to care for. It also has the attributes I value.
re: josephnl
I bet you only use it for eggs, unlike my cast iron which I can cook anything in and never have to worry about scratching it up.
Except for used North American or European cast iron wares nothing beats the price and quality of Lodge cast iron wares. If you are Canadian I just bought a 7 qt. Lodge Dutch oven for $111.99 plus tax and free shipping from Hudson's Bay (the Bay). I also have my mom's 4 qt. McClary (made in London Ontario)Dutch oven. Once they are properly seasoned they are always easily cleaned, even easier than my enamelled ones, I love them. There are cheaper ones from China but they are not as well made as Lodge and/or the old used ones from Canada and the states.
Nonstick can work just fine for a pan ONLY used for eggs but as soon as you do anything high temperature then teflon, etc emit toxic gasses, so flaking's not the only thing to worry about.
I'd buy a nonstick egg pan but right now I can't be bothered as the only thing holding me back from making French omelets just so on my Lodge CI griddle pan is its weight. That said, I've made acceptable omelets with it; I just wouldn't use it for guests.
It's almost as nonstick as teflon, and worst thing it'll do under high heat is lose its seasoning (and temporarily become non-nonstick). So in my estimate plain, unfinished CI has a lot to offer, and enamel pots are only an interesting (albeit pricey) alternative when cooking acidic foods.
I'll be getting a Lodge cast iron camp stove dutch oven soon; my plan is to do old school pot roast, with open flame (or coals actually).


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4 years full-time with integrated year abroad UCAS Code: R210 Typical OffersA-levels: ABB - BBB from 3 A-levels, including German Grade B. General Studies accepted. IB: 32-33 points in the IB diploma including TOK/Bonus points. Standard level Maths and English 5 required and 6 in Higher Level German. Access: Pass Access to HE Diploma with Merit in each module. Humanities or Social Sciences Access course preferred, but other courses considered on an individual basis. A-level grade B in German or equivalent. BTEC: National Extended Diploma DDD. A-level grade B in German or equivalent. Mix of Diploma/ Subsidiary Diploma/A-levels acceptable. We accept a wide range of UK, EU and International qualifications: please contact us for further advice. Specific subject requirements: GCSE English Language and Maths Grade C. Tuition fees 2014/15: £9,000 (£1,000 during placement year) for UK/EU students. More on fees. Applicants receiving offers are invited to an open day.
Our Translation Studies programmes combine the study of French and/or German and/or Spanish with professional and theoretical aspects of translation. The programmes are designed to prepare you for a successful career either in translation or in allied professions. By the end of the programme your language skills will have reached near-native proficiency and you will also have developed competence in translation and intercultural communication. The programmes focus on French, German and/or Spanish language, culture and society. They also develop insights into the wider socio-cultural context of translation.
Each of our Translation Studies programmes follows a clear progression, building upon your initial level and developing your full potential over the course of your studies. In each year of study, core modules in language and society are complemented by modules that focus on translation-relevant topics. The Third Year is spent abroad on a work placement (including work in a translation company), at an exchange university, or on an assistantship. In the Final Year, you will have the opportunity to practice your translation and interpreting skills and develop specialised translation competence in a subject area of your own choice. You will graduate as a confident speaker of French, German and/or Spanish with excellent intercultural and translation competence.
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Professor: Paul S.G. Stein
1. Your Final Letter Grade for Biology 3058 Spring Semester 2014 is now posted on WebStac. Your Final Exam Score is now available on BlackBoard in your MyGrades section. During the week of May 5, PDFs of your graded Final Exam Answer Sheet will be uploaded on BlackBoard in your MyGrades section. Our plan is to complete the upload of everyone's graded answer sheet by Friday May 9 at 12:10PM. The deadline for Final Exam regrade requests is Friday May 16 at 12:10PM. Follow the instructions on the bottom of the answer key or your graded answer sheet for submitting regrade requests. Note that the deadlines for regrade requests for each of the 3 in-term exams have now passed.
2. Final Exam median score is 46 out of 50 (= 92%). Final Exam mean score is 44.5 out of 50 (= 89%). PDFs of the exam questions, the answer key, and the final exam score distribution are posted on the course websites and in the NSLC lobby bulletin board. For information about regrade requests, follow the instructions on the bottom of the answer key or your answer sheet. Final exam regrade request deadline is Friday, May 16, 2014, at 12:10 PM. The deadlines for regrade requests for in-term exams have passed.
3. 50% of the total course score was calculated from the sum of the scores of the best two in-term exams; the score for the lowest in-term exam was dropped. This policy was described on paragraph 8 of page 1 of the handout and was announced on the first day of class. 50% of the total course score was calculated from the score on the final exam. Total Course Score median was 92 out of 100 (= 92%); Total Course Score mean was 89.6 out of 100 (= 89.6%).
4. The required text for Bio 3058 was the 13th Edition of "Vander's Human Physiology: The Mechanisms of Body Function" by Widmaier, Raff, and Strang. Vander 13th Edition will be also be used in Spring 2015 and Spring 2016 in Dr. Clark's Human Physiology course, Biology 328. For those who will be taking the MCAT exams, Vander 13th Edition will be a very helpful review of Physiology material.
5. Professor Stein is now taking applications from students with interests in being a Spring 2015 Bio 3058 Teaching Assistant. Each Bio 3058 teaching assistant will receive $1400 for the semester and will work approximately 140 hours as a Bio 3058 TA. Stein will acknowledge by return EMail each application when received. In early October 2014, he will review applications and interview selected applicants. He plans to make offers by late October 2014.
If you are interested in applying for a Bio 3058 TA position, please send Stein the following information via EMail mailto:email@example.com
1) a resume that describes your relevant work experience, especially any prior TA, tutor, and/or PLTL experience;
2) your major(s) and your overall WashU GPA;
3) the names and contact information of 2-3 references (phone and EMail); in a sentence or two, briefly describe how each reference knows you and your abilities. Include all supervisors of your work as a TA, tutor, and/or PLTL leader;
4) a list of your Biology and Chemistry courses and grades;
5) a brief paragraph that describes your interest in Physiology.
Preference will be given to those with a grade of A or A+ in Biology 3058, with a WashU GPA of 3.8 or better after Spring 2014 semester, and with prior TA, tutor, and/or PLTL experience. Bio 3058 lectures will be given throughout the Spring 2015 semester on Mondays and Fridays from 12Noon-1PM in Brown 100. In 2015, the first lecture will be on January 12 and the last lecture will be on April 24. There will be 3 in-term exams given from 6:00PM-7:00PM on Thursdays February 12, March 19, and April 16. The final exam will be given from 3:30PM-5:30PM on Friday May 1, 2015.
TA responsibilities include--
1) attending the 2 hours of lecture per week (preferred); if you have a scheduling conflict with the MF 12Noon-1PM lectures, then watching streaming videos of course lectures is OK.
2) holding scheduled weekly office hours in the NSLC.
3) meeting weekly with small groups of students in tutoring sessions; Dr. Hafer will assist in setting up tutoring groups.
4) holding regularly scheduled weekly review sessions on Tuesday evenings from 6PM-7PM during the semester and preparing lecture notes for posting on the web; there will be 3 teams of TAs; each team is responsible for the weekly review sessions associated with a particular in-term exam and for posting lecture notes for the lectures associated with that in-term exam.
5) participating in the comprehensive TA review given by all TAs on Tuesday April 28, 2015 from 4:30PM-6:30PM.
6) assisting in exam preparation, exam proctoring, and exam grading; Stein will write the initial versions of exam questions; Bio 3058 TAs will be invited to write (but not required to write) drafts of new exam questions; Bio 3058 TAs will work with Stein to finalize the exam questions; exam grading will occur immediately after each exam.
7) meeting with Stein on a regular basis to discuss course issues; regular weekly meetings are for 30 minutes at a time to be arranged that fits everyone's class schedule. In 2014, we met Fridays 4:30PM-5:00PM.
8) and general assistance with class matters.
This is an outstanding opportunity for those with strong interests in Physiology to strengthen their understanding of physiology by holding office hours, tutoring sessions, review sessions, and preparing class lecture notes. Professor Stein looks forward to hearing back from those with strong interests.


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N.O. Inspector General: City paid $36,000 in fuel taxes it did not owe
A report from the New Orleans Office of Inspector General says the city paid about $36,000 in federal excise taxes it did not owe.
The report says the city did not verify upon delivery the actual amount of fuel received at its facilities, and issued payments to vendors.
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Skylight Farms is a family-owned and operated farm located in Snohomish, Washington. We use sustainable, ecological, and biological practices, and take pride in growing the highest quality food for our community. We grow a delicious and diverse mix of vegetables and some fruit, maintain a flock of pastured hens for eggs, and have a small herd of cattle.
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EXECUITVE (OFFICE & ASSET MANAGEMENT) – UniKL IPROM Universiti Kuala Lumpur
Universiti Kuala Lumpur provide terms, conditions and specifications of the Job as EXECUITVE (OFFICE & ASSET MANAGEMENT) – UniKL IPROM which will be placed in Taman Maluri
Below are the complete of requirements, job specifications, schedule of interviews and addresses and contact (email or phone number) of The Company.
To submit your application, click on the link labeled with Apply Click Here or Apply This Job at the bottom of this Job vacancy information. Hopefully you get your dream Job….!
Universiti Kuala Lumpur
Taman Maluri
Taman Maluri
Published at
Thu, 10 Jul 2014 16:04:00 GMT
Job Description
Universiti Kuala Lumpur is presently a leading technical university in the country operating from fourteen campuses nationwide. As part of our expansion plan, we invite suitably qualified candidates to be part of our team.
Closing Date: 10th August 2014
EXECUITVE (OFFICE & ASSET MANAGEMENT) – UniKL IPROM
Work Location : CHERAS – TAMAN MALURI
Salary: RM 2,000.00 – RM 4,000.00
If You interested and meet the requirements please follow the link below for apply :
Notes :
- Kindly note that applying to this job also means that your application will be forwarded to employers with similar job vacancies available.
- If you do not wish for your resume to be forwarded to other employers, please do not apply to this job vacancy.
- Only shortlisted candidates will be notified


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|05 Sep 2011
dual graphics cards, dual monitors, ati crossfireX
i have 2 ati radeon hd 4850's. right now they are connected with the crossfirex bridges and i'm only using one monitor and running crossfirex. i'm thinking of getting a second monitor for better gaming/seeing more stuff in flight sim X.
what i can't find is how to use 2 monitors with 2 cards. do i remove the crossfirex bridges and connect one monitor per card, or do i keep the crossfirex bridges and connect both monitors to the first card, still running crossfirex?
|My System Specs
|05 Sep 2011
I would just connect the 2 monitors to the one card and then extend the desktop using either desktop properties or Catalyst control center.
|My System Specs
|05 Sep 2011
So u'd leave the crossfirex bridges connecting the two cards and keep crossfirex enabled, and just hook both monitors to the same card.
Thing is, I don't know if it would be more beneficial if both cards were runnin seperately, or do the cards work better if they're crossfired? Which configuration works better?
|My System Specs
|05 Sep 2011
Yes I would leave them connected with crossfire enabled and connect both monitors to the one card.
You will still get the added performance of crossfire that way.
|My System Specs
|05 Sep 2011
So, running the cards in crossfirex is better performance than running them seperately? I wouldn't have expected that.
|My System Specs
|06 Sep 2011
8 Pro x64
Ostensibly, the whole idea of multi-card gaming is to have two or more cards acting in concert as one, more powerful card. This is what creates the extra performance derived from crossfirex. The same applies to nvida's SLI technology.
To allow for the increased bandwidth of data flowing back and forth from both cards, a bridge that can carry more data is required. Without the bridge, the cards cannot communicate effectively enough with other to act in crossfirex mode.
Theoretically, 2 cards connected = double the performance. In reality, the performance increase is much less and varied.
Just keep in mind that since eyefinity is unavailable; for FSX and 4850's, you will have to run FSX in windowed mode. This hurts performance.
(I never managed to get FSX, 4850CF and two monitors working in fullscreen back in the day)
Best of luck.
|My System Specs
|08 Sep 2011
Windows 7 Ultimate x64
As mentioned, leave the crossfire connected and hook up the monitors to a single card. I had mine on separate cards to "even out" the load (probably a psychological thing).
Performance wise, don't expect to get double the performance. Make sure you install latest drivers, although I imagine ATI dropped the ball with 4xxx series drivers.
Also, having a second monitor will mean important data(ex crosshairs in FPS) are split between bezels, rendering games difficult to play. Hence, the three monitor setups. For three monitor setups, you will also need an ATI certified Eyefinity displayport adapter.
Good luck.
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40 Marinus
Apartment | 2 bedrooms | sleeps 4
|Key Info
Fantastic apartment in an excellent waterfront location with wonderful views across Shepards Marina and the Solent beyond. Situated on the the second floor and accessed via a private lift or stairs the 2 bedroom apartment is beautifully furnished to a very high standard. Within 5 minutes walk to the centre of Cowes and close to the local ferries ( car and passenger) terminals. Quality accommodation that is well presented throughout and comprises:
- 2 bedrooms : 1 double with ensuite shower room, and 1 twin
- Ensuite shower room to double bedroom
- Family bathroom (with shower over the bath)
- Spacious open plan kitchen / dining / lounge areas with doors opening onto decked balcony
- Balcony that is excellent for outdoor dining
- 1 allocated parking space available.
|Sleeps up to 4, 2 bedrooms
|Nearest beach
|Will consider
|Short breaks (1-4 days)
|Car not necessary, Wheelchair users
|Nearest Amenities
|500 m
|Nearest travel links
|Nearest airport: Southampton, Nearest railway: Southampton Central
|Family friendly
|Suitable for children over 5, Suitable for people with restricted mobility
|No pets allowed, No smoking at this property
Features and Facilities
|DVD player, Sea view
|Central heating, TV, CD player, Wi-Fi available
|Kettle, Toaster, Iron
|Dishwasher, Cooker, Microwave, Fridge, Freezer, Washing machine
|2 bedrooms, 2 bathrooms of which 1 Family bathrooms and 1 En suites
|Single beds (2), Double beds (1), Dining seats for 6, Lounge seats for 6
|Linen provided, Towels provided
|Balcony or terrace
|Wheelchair users, Secure parking, Lift access
|Further details indoors
A conveniently situated modern second floor apartment in a fantastic location for Cowes Harbour and town. Modern accommodation for 4 people which is stylishly furnished throughout. Open plan kitchen dining lounge areas that open onto a decked balcony with outdoor furniture and spectacular ever changing views.
Two bedrooms, one double with ensuite shower room and a twin with use of a family bathroom with shower over bath.
This contemporary stylish apartment is situated on the second floor and has lift access.
|Further details outdoors
The balcony is accessed via the living room area and has interesting views across the harbour and the the Eastern Solent beyond. Conveniently situated for transport links and within easy level walking distance of Cowes town with its abundance of shops, pubs and restaurants.
There is a secure off road parking space for one car.
The Isle of Wight region
The Isle of Wight is the perfect place to enjoy a relaxing break at any time of the year. Situated off the South Coast of England, the Island was made popular by Queen Victoria who had her maritime residence at Osborne House - it's a stunning Island with unspoilt scenery and a wealth of fascinating attractions, beautiful coastline including many sandy beaches and The Needles, spectacular countryside and long sunshine hours.
For the energetic there are plenty of activities to enjoy, including walking, cycling and sailing. With over the half the Island designated as an Area of Outstanding Natural Beauty and a network of footpaths that stretches over 500 miles, it's easy to get close to nature. Alternatively if you are looking for somewhere to be spoilt, then indulge yourself in the Isle of Wight's fine restaurants, art galleries and historic houses.
Best known as the world's premier yachting centre, Cowes is the Island's main port with a natural harbour at the mouth of the Medina river - across the river is East Cowes and the two are linked by an old-fashioned chain ferry. Yachtsmen from all over the world participate in the season's prestigious sailing events, the most famous being Cowes Week which is held annually at the beginning of August. Wander through the marina to admire the beautiful yachts moored up and listening to the breeze in the rigging with a beer or coffee in your hand. Watch the excitement of racing starts from the Royal Squadron Yacht Club.
Shopping in the narrow pedestrianised High Street is a delight, with some excellent shops, many catering for the yachting fraternity. The town also has an array of fashionable clothing shops, gift shops, delicatessens, local fish, meat, fruit & veg shops and bakeries, 2 supermarkets, cafes, restaurants and lively pubs. The high speed passenger catamaran service to Southampton is centrally located at Fountain Quay.
Above the High Street and overlooking the Solent is Northwood House and Park. This classical style mansion was built in 1837 and given to the town in 1929, together with its 26 acres of grounds which now provide public tennis courts, bowling greens, putting green and a children's play area.
East Cowes is where you will find the magnificent Osborne House, former seaside holiday home of Queen Victoria and Prince Albert.
Cowes is also well placed for the Isle of Wight Festival that's held at Newport, ten minutes drive away.
Availability Your dates are available
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Add your voice to the conversation about this holiday home and your review will appear on TripAdvisor too.Write a review
12 Jul 2014
"A perfect luxury holiday apartment"
If you're looking for views, comfort, location, plenty of restaurants, this is the place. We were completely blown away with 40 Marinus. Absolute prefection.… More
21 May 2014
"The FABULOUS 40 Marinus"
11th to 18th May we spent a fantastic holiday at 40 Marinus having booked initially via Trip Advisor.The apartment is really fabulous – beautifully furnished and decorated and just so clean. The pho… More
Thank you for such a lovely review.
11 Mar 2013
This flat was absolutely lovely- beautifully appointed and fantastically located. It is as pretty as in the pictures, the view is fantastic overlooking the Marina. Located about 100 feet from the floating bridge connecting West and East Cowes, we felt spoiled by the location. We were also a short walk from the shops and lovely cafes of West Cowes. The flat was immaculate and had all the basics in place like tea bags and sugar.
The only weird thing was that one of the toilets didn't work correctly upon arrival and the management co. asked us to ring the plumber. As we were staying for just the weekend, we did not want to spend our short break dealing with the plumber so we just used one bathroom. However, if it had been couples visiting together this would have been awkward.
However, this flat was amazing. The shower was really fantastic. The beds very comfortable. Sofas lovely (even throw blankets!). Size exceptional for Britain. It was very nice feeling you were in a family vacation flat rather than a soulless rental. Can't say enough about how great the location was either....!
Thank you so much for your lovely feedback - it's very much appreciated. The problem with the flush has been resolved by our on-call maintenance person and we're happy for guests to contact him directly to arrange for him to attend to any maintenance problems at a time that's convenient to the guests so that there's as little disruption to their stay as possible.
This advert is created and maintained by the advertiser; we can only publish adverts in good faith as we don't own, manage or inspect any of the properties. We advise you to familiarise yourself with our terms of use.
You're booking with
Sarah R.
- 5 Years listed
85% Response rate
Calendar last updated:27 Sep 2014
Based in United Kingdom
- English
- Landline
- +44(0)1983291369
- Mobile
- +44(0)7773339730
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text:
Hotel address55, Avenue de la Libération
How to reach the hotelGPS :N 49° 25' 31.23'' E 1° 4' 7.38''
Contact the hotel
- Tel. (+33)892680945
- Fax. (+33)232183700
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The ibis budget Rouen Centre-Rive Gauche (formerly Etap Hotel) is the ideal base for visiting historic Rouen: 219 yards from the bus and 546 yards from the Métrobus, 3 stops from old Rouen. An unusual economy (2-star) hotel 1.6 miles from the city center, 0.6 miles from Saint-Sever shopping center, 1.9 miles from the ice rink and 2.5 miles from the Zénith exhibition center. The hotel has a free car park, WIFI, flat-screen TV (TNT, Canal+ and foreign channels) and delicious breakfast at a great price!
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These prices may be based on different room types. Depending on the country, these prices may not include taxes, may include VAT only or may include all taxes (VAT and city tax). When prices do not include all taxes, the relevant taxes (VAT and/or city tax) will be stated in the following stages of the reservation process. The price is only guaranteed at the time of reservation.


text: Yes, yes, yes. Calendula has wonderful topical healing properties. Great for sun burn as well as all sorts or other owies. It best used desolved in fat for this. Since cartenoids are fat soluble. Traditionally lard is used and lard has a tradition of being antibiotic. It is an excellent carrier because of the similarity to fat cells in human skin. there fore enabling the vital active substances of the herb to penetrate skin. I have used commercial preparations with a lard base and really like it. When I harvest (heads only) calendual I place them loosely in a jar of olive oil, and place in a dark pantry. After about 4-6 weeks (oil should be very deep yellow) you can remove the flowers press the flowers and store oil in small dark glass bottles. I have a tendency to leave the flower head in myself. I don't know if this makes a difference. Hildegard of Bingen (1099-1179) perported to use the ointment for impetigo and skin blemishes. Albertus Magnus (1193-1280) praised it effects as a healing agent and in Hortus sanitatis (1485) it is mentioned as a wound healer. The oil used as a skin softener and nourishes I can attest to. It is also effective for "bed sores" (pressure ulcers) varicose veins and soothes pain. ============================================================================ Go to http://lists.ansteorra.org/lists.html to perform mailing list tasks.


text:
- 24/7 Customer Service 1-866-236-8417
- Contact Us
- Need Help?
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Weather Links
Humidity 42%
Winds 18.4mph
Sponsored by: Arceneaux Ford
Humidity 42%
Winds 18.4mph
Mar 1, 2011 9:55 AM by Nichole Larkey & AP
OPELOUSAS, La. (AP) - A Texas truck driver has turned himself in to St. Landry Parish authorities after being charged in connection with a fatal Dec. 3 school bus wreck near Port Barre.
The 52-year-old David Cox of Grand Prairie
has been charged with one count of negligent homicide and 21 counts of vehicular negligent injuring in connection with the crash that claimed the life of a 5-year-old Port Barre girl, and left 21 people, 20 of them schoolchildren, injured.
Cox's attorney, Mike Small of Alexandria, says his client posted a $36,000 bond Monday and was released from jail.
No date has been set for Cox's arraignment.
3 hours ago


text:
I've been working hard on EduSweep 2 for months now and progress is looking really good at the moment so I thought I'd pause and show you the first of several sneak peeks at what's to come.
I've managed to include every requested feature so far - exclusions for files, folders and keywords, a quarantine manager that allows restoring of files to their original locations and more specific definitions that really help to reduce false positives. There's a lot more too but today let's take a look at the new main window...
Mmmm, shiny! The first thing you'll notice is that there's going to be more than one window! Previously, the targets, settings and scan progress were all shoved into one little window that, while neat, was very crowded and a bit confusing when you used it for the first time.
Now the main function of this window is to manage and start scan tasks. These are saved lists of targets, exclusions, signatures and settings that let you perform those regular scans quickly and without setting them up each time. Set once, scan many times.
Along the bottom of the window are links to the Reports Manager, Quarantine Manager, File Inspector as well as the existing settings and updates windows.
Settings and updates have been overhauled while the new tools...well, more on those another time!


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Zirh ZIRH Warrior Shower Gel - CaesarSKU: #8192720
Product Information
- Inspired by ancient Sumerian warriors, the ZIRH™ Warrior Shower Gel Collection provides a luxurious shower experience that captures scents and ingredients from the ancient lands of the individual Warriors.
- Formulated with naturally derived ingredients, this concentrated shower gel is great for daily use.
- Caesar features the following notes:
Top Notes: Sicilian Bergamot and Grapefruit.
Middle Notes: Water Lotus, Passion Fruit and Dill Seed.
Base Notes: Violet Leaves, Amber, Musk and Cardamom.
- Measurements:
- Capacity: 12 oz


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Christopher Benstead, Niv Adiri, Skip Lievsay, and Chris Munro accept the award for best sound mixing for "Gravity" during the Oscars at the Dolby Theatre tonight in Los Angeles.
Photo by Associated Press /Chattanooga Times Free Press .
published Sunday, March 2nd, 2014
Stories this photo appears in:
LOS ANGELES — First-time winners Lupita Nyong'o and Jared Leto took supporting acting honors, while the 3-D spectacle "Gravity" amassed a force of technical awards in an Oscar ceremony punctuated by politics, pizza and photo-bombing.


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Hi folks
I was just wondering how long can I expect a garter snake live?
Who's got the oldest on here or had the longest lived?
I guess it may vary with species, I currently just have a female checkered.
Generally 10-15 years in captivity. They can live longer on occaision.
Keeping - 'Florida blue' sirtalis, concinnus, infernalis, parietalis, radix, marcianus and ocellatus.
I had a wandering for 9 years, she was wild caught and an adult when I got her.
Originally Posted by gregmonsta
Generally 10-15 years in captivity. They can live longer on occaision.
Also shorter. Usually shorter, perhaps.
Wild-caught as babies, a male concinnus of mine lived 18 years, a female 21 years.
I've heard that checkered's have a good long lifespan too.
But like Stefan said, shorter is usually the case. 10 years is pretty typical.
Cool. I read somewhere, maybe a book that 6 years was typical in captivity and 2 years in the wild but I normally get better info from forums than from books. 21 years is really good.
The reality in the wild is that approximately 85% of offspring do not survive their first winter. Of the one's that do survive the first winter, only a tiny fraction survive long enough to have offspring of their own, let alone reach 10 years old.
21 years is dang miracle if you ask me, even in captivity. I'm still shocked about that. A lot of people don't even believe me. I have no reason to lie about it. I can hardly believe it myself.
Other garters I've kept lived 6-9 years.
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