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GOLD HILL, Ore. — Gold Hill residents have less than two weeks to decide if they will recall four of their city council members who all voted in support of a medical marijuana dispensary opening in the city. The four councilors at risk of recall are Doug Reischman, Lorraine Parks, Gus Wolf, and Margaret Dials. … Continue reading »
Gold Hill Marijuana Dispensary Opens
GOLD HILL, Ore. — The first medical marijuana dispensary in Gold Hill has officially opened its doors, but some patients may have to wait a little longer for medical marijuana. Breeze Botanicals opened its doors along Second Street on Monday, but the owners said half of their marijuana inventory did not pass mold and mildew … Continue reading »
Gold Hill Discusses Dispensary License
GOLD HILL, Ore. – Gold Hill is moving one step closer to ending its moratorium on medical marijuana dispensaries. On Monday the City Council will hold the first of two public readings on an ordinance to create a business license for dispensaries. City leaders say the plan is to make it possible for a single store, … Continue reading »


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Location2201 N. Stemmons Fwy.
Dallas, TX 75207 | Get Directions
214-761-7437 (phone)
Official Website
Official Website
NeighborhoodOak Lawn
Price$$$ (Expensive)
Guests at the Hilton Anatole will soon discover that everything really is bigger in Texas, especially if they dine at this steakhouse. Executive chef Anthony Van Camp's plates are both large and boldly creative. His Colorado rack of lamb lies on top of a savory morel mushroom stew, and fried garlic garnishes the perfectly pink middle. Order that with the Berkshire shoulder, which comes with apple-mandarin compote and black truffle vinaigrette, and you could probably feed a village. A very, very small village.
- Sun:
6pm - 10pm
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6pm - 10pm
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6pm - 10pm
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6pm - 10pm
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6pm - 11pm
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6pm - 11pm
- Full Bar
- Accepted
What's Nearby
- Medieval Times Casual 0.3 miles away
- Mama's Daughters' Diner Home Cooking 0.3 miles away
La Cave Warehouse Wine Bars and Shops 0.3 miles away
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Nana Restaurant Bars 0.1 miles away
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subset: commoncrawl


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Magic Seed
USSR, 1943 (MIFF 1957, Russian Cinema in Retrospect)
Director: V. Kadochnikov, F. Filipov
A Russian fairytale of two children who, aided by an eccentric old gentleman from another planet, overthrow a terrible ogre, his army of "Long-noses", and his principal henchman. "Eatalive". The illusion of fairyland is consistently achieved by a combination of unreal lighting, bizarre landscapes and special effects which reduce the size of human beings to a minute level.


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Mar 30th 2010 By Jeremy Taylor
Judging by the comments we received, this stance is not a popular one.
We don't want to know if you like porn. Analysis of Internet traffic patterns has already proved beyond a reasonable doubt that porn is extremely popular with the Web-surfing public.
What we are interested in is: Do you think increasingly easy access to pornographic material has been a good thing for humanity?
Read on for the evidence for and against:
|Yes -- sexual repression is a bigger problem than boobies bouncing freely
|2335 (81.8%)
|No -- it cheapens the beauty of sex
|520 (18.2%)
The Research:
Good for society
Increased access to porn does appear to decrease overall rates of rape. There has yet to be a study that suggests the opposite. Perhaps the starkest finding on this subject comes from data taken between 1998 and 2003. Researchers were able to determine, using state crime rates and the percentage of people in each state with home Internet access, that every 10 percent increase in Web access correlated with a 7.3 percent decrease in reported rapes. This was after controlling for all other factors that could make a population more or less prone to sexual assault.
Bad for society
A substantial study undertaken by the American Psychological Association in 2007 concluded: "The proliferation of sexualized images of girls and young women in advertising, merchandising and media is harming girls' self-image and healthy development."
The Practical Arguments:
Good for society
People always want to be better at sex. Watching porn won't turn you into Ron Jeremy, but it can probably help your bedroom proficiency. Think how much less awkward someone who's watched baseball but never played it before is going to be on the diamond compared to someone who has never seen nor participated in the game.
Bad for society
Between porn, video games and pizza delivery, some men can lead happy lives without ever interacting with a flesh-and-blood woman. This is not a good thing. In Japan, where they excel in producing cutting-edge porn and video games, socially maladjusted men are beginning to date women made out of pillows. Really. Consequently, the Japanese birthrate is so low, the island's people may soon be extinct.
The Wild Card:
If you're on the fence, perhaps this feedback on our initial post will help. It comes from a woman who tells us that being exposed to naked women at a young age helped her best friend decide she wanted to be a stripper when she grows up. The friend made good on her childhood dream, and apparently has "loved every minute" of the seven years she has spent on the poll.
Score one for porn, which helped this young lady make a proper career choice. (Although we guess how you ultimately feel about this depends on how you ultimately feel about strippers.)
Tuesday 30 March
By Jo
The rise in amateur porn is especially helpful, especially when it involves couples who just like sharing how much fun they're having. Having easy access to porn also helps by reducing the amount of casual sex I have with men just to get off, although I'm not sure if that's good or bad for society, it's probably good for me ;)
Sunday 04 April
By MRB
Penn and Teller mentioned this study on Bullshit!; but they were also quick to point out that the correlation does not mean it's a fact. There's no proven research that access to porn (or even the internet, itself) means a lower instance of rape
Monday 12 April
By ggspot
first of all thats bullshit!!!!!!!!!!!! porn leads to nothing more than hornier people who love to express themselves in a sexual manner.. get your fetish on world!!!!!!!!!!!!!!
Friday 09 April
By fiona20012
Porn being what it is and saying that it can hold down the act of rape; think again..! For every rape that happens in this country several go unreported. That also goes for girls and boys that are molested by a family friend or family member.
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I have quite a few, but these are my all-time favorites!
"Sin is necessary, but all shall be well. All shall be well; and all manner of thing shall be well." -Jesus, via Julian of Norwich
"Men can believe the impossible, but can never believe the improbable." -Oscar Wilde
"When you cannot make up your mind which of two evenly balanced courses of action you should take - choose the bolder." -Ezra Pound
"The difference between a moral man and a man of honor is that the latter regrets a discreditable act, even when it has worked and he has not been caught." -- H. L. Mencken
"When a young lady is to be a heroine, the perverseness of forty surrounding families cannot prevent her. Something must and will happen to throw a hero in her way." -- Jane Austen
"It is a poverty to decide that a child must die so that you may live as you wish."
-- Mother Teresa
- Elizabeth
That's my favorite quote of all time!
Mother Teresa was very wise indeed.


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Join Diabetes community by Diabetes Hands Foundation: TuDiabetes
Smiles and laughter. Joy and cheer.
New happiness that stays throughout the year...
Hope your birthday brings all these and more.
BEST WISHES BagLady!!
Hey, why don't you come join us in the TuD chat room?
You'll see us at the bottom of the home page.
We have a great time getting to know each other, sharing info and lots of laughs :)
It's on every day!
BagLady, Happy Birthday !! Here is hoping your day is full of joy and happiness.
Happy Birthday!! Hope you have a wonderful day and get to have some fun. Enjoy your special day.
Happy Birthday, BagLady!! Hope you have a wonderful day and get to have some fun. Enjoy your special day.
Happy,Happy Birthday,BagLady. I wish for you a most wonderful day. ENJOY!!!
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Review Summary
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I need a couple of '01 S-Runner wheels so that I can mount my studded tires for the winter.
I've looked in all the local wrecking yards and of course most of them don't even know what an S-Runner is so no luck there.
Anyone point me to where I might find a pair?
Or alternatively does anyone know of any other 16" wheels that will fit on a 5 lug S-Runner hub?


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CERAMIC DRY COOKER (Item #40033)
Revolutionary ceramic dry cooker Grill, roast, steam, and even bake with this revolutionary designed pan. The center funnel is the secret to this pan's amazing cooking powers. The funnel allows super-heated air to circulate through food, cooking it just like an oven, so there is no need to use unhealthy oils and fats. The carbon steel pan has a non-stick ceramic coating, and glass lid that makes it easy to clean. Ideal for making fried chicken, steak, rice and vegetables. 10 3/4" diameter.
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Try a Mixed Case of 6 or 12 Bottles
Bodegas Arrocal 2011, Ribera del Duero
A modern style of Spanish wine, Arrocal represents great value for money and provides juicy, black fruit with well integrated tannins. It spends 4 months in oak, giving it extra depth and complexity, with opulent mulberry fruit and a twist of vanilla.
Le Chêne du Roy 2013 Sancerre
Sancerre Blanc Le Chêne du Roy is a marvellous expression of Sauvignon Blanc, dry, crisp and fruity with goosberry and citrus flavours and a streak of minerality on the finish. It is the perfect match for seafood, salads and charcuterie.
Ochagavia, 1851 Reserve Sauvignon Blanc 2011
This is a mouth-watering, very fruity Sauvignon, grown at 600 m above sea-level, which combines floral and citrus aromas with pineapples and pears. Together with good acidity
Vouvray Cuvée Silex Dom Aubuisières '13
Delicate aromas of ripe apple mingle with fresh, mouth-watering acidity in a lovely medium-bodied, palate-coating texture. Plus the very good persistence of flavour of a well-made wine.
Edulis Rioja Joven 2012, Bodegas Altanza
Crisp, fresh fruitiness and great depth of flavour are the hallmarks of this great value young Rioja.
Les Plans Vin de Pays de Vaucluse 2010, Domaine Santa Duc
NEW! A lovely blend of Grenache,Syrah, Merlot and Cabernet, it punches above its weight
Chateau de la Negly, Coteaux du Languedoc Rouge, La Cote 2011
NEW! A voluptuous array of dark fruit and spice in a full-bodied southern blend - Carignan /GMS.
Cotes du Rhone Rouge 2011, Les Quatre Terres, Domaine Santa Duc
NEW! A superlative, luscious blend of Grenache (70%),Syrah (25%), Carignan and Cinsault (5%)
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Check out some of our delicious reds new in from the Rhone Valley and Languedoc!Read More
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Wine Merchants Offering Quality Wines For Online Ordering and Fast Delivery
A Journey of Discovery
When it comes to something to complement a fine meal, it can sometimes be tricky to choose the best wine, especially when confronted with the wide range available. The best way to approach these choices is to find flavours in wines that are similar in intensity and don't 'fight' with the taste of your food. Fortunately, Chris Burn has decided to share his knowledge with you right here through his website. With over 20 years' worth of experience in the industry, it was only a matter of time before he joined the ranks of the online wine merchants. What makes Chris different from other fine wine merchants however, is that he focuses on products sourced mostly from independent producers, ensuring that you get much better quality every single time. As well as this, everything listed here, from the Chardonnays to the Sauvignons, is described in easy-to-understand English, aimed at eliminating a lot of the confusion experienced in this area. This makes the whole field a lot less imposing so that it is now possible to buy wine online in a stress-free environment. You can forget about being intimidated at your local wine shop and browse our selection for your next day wine delivery. Thanks to Chris, you are now on the only website that you will ever need to purchase a range of delectable offerings from smaller growers that will add to any dining or social experience. After all, enjoying a glass or two at any time of day is meant to be a pleasurable occasion when you can sit back and relax in the company of friends and family.
Wine Merchants UK
The way in which Chris has laid out his website makes it so much easier to navigate than your local wine shop. Despite the fact that there are many more varieties to be found here, the catalogue is split up into various easy-to-read fields such as grape, type and price range. As online wine merchants we offer selections based on the different countries and regions, and it is even possible to purchase a Malbec from Argentina and a Riesling from Australia at the same time. In fact, lovers of fine wine will find more than they can possibly taste in a year within our online collection. However, Chris has ensured that making a choice is easy by describing each product simply and effectively, and giving you all of the information that you need. Once you have made a decision, you can make a purchase through our secure online payment portals and then wait for us to send your requested bottles directly to your home, office or venue. We are proud to say that we conduct wine delivery UK wide, allowing people all over the country to experience a wider range of tastes and aromas in their wine choices. So, if you are searching for an exotic flavour, have a look at our extensive offering today. Alternatively, you can contact us over the 'phone if you would like to talk to one of our friendly advisers for more assistance. They will be happy to impart their knowledge and guide you through this sometimes confusing topic.


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Annie GrandStudent and Alumni Services Manager, Burnham-Moores Center for Real Estate
Phone(619) 260-7619
Office LocationAlcala West, Avila 106
Areas of Expertise
Annie Grand was hired as the Burnham-Moores Center for Real Estate's student and alumni services manager in 2010. She is a 2006 graduate of the University of San Diego, School of Business Administration. After graduating from USD, Grand took a job with an entertainment touring company before coming back to work at the university in 2008. Since that time, she has worked as the program coordinator for both the Master of Science in Executive Leadership program and Master of Science in Supply Chain Management program. She currently serves as president of USD's North San Diego County Alumni Chapter.


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Follow @ManUtd
"Cantona looks the business but, in my opinion, he's a flashy foreigner. He'll score two goals for United.. when they are two up. But don't look for him to get in there when it hurts or to decide a game and be a matchwinner."
Cantona's popularity.
More: 12 Days of Cantona | Giggs: Eric was just cool
Copyright, Manchester United Ltd, 2014 Photography provided by Manchester United Ltd and Getty Images


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Full Paper
Broadband multicoil imaging using multiple demodulation hardware: A feasibility study
Article first published online: 5 AUG 2005
DOI: 10.1002/mrm.20595
Copyright © 2005 Wiley-Liss, Inc.
Magnetic Resonance in Medicine
Volume 54, Issue 3, pages 669–676, September 2005
Additional Information
How to Cite
Lee, J. H., Scott, G. C., Pauly, J. M. and Nishimura, D. G. (2005), Broadband multicoil imaging using multiple demodulation hardware: A feasibility study. Magn Reson Med, 54: 669–676. doi: 10.1002/mrm.20595
Publication History
- Issue published online: 18 AUG 2005
- Article first published online: 5 AUG 2005
- Manuscript Revised: 30 MAR 2005
- Manuscript Accepted: 30 MAR 2005
- Manuscript Received: 17 DEC 2004
Funded by
- National Institutes of Health
- GE Healthcare
- Korea Foundation for Advanced Studies
- Abstract
- Article
- References
- Cited By
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As you may have noticed, we here at The MindHut (and right next door at SparkLife) have put on brand, spankin' new...More →
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Hebb's rule (1949) states that learning and memory are based on modifications of synaptic strength among neurons that are simultaneously active. This implies that enhanced synaptic coincidence detection would lead to better learning and memory. If the NMDA (N-methyl-D-aspartate) receptor, a synaptic coincidence detector, acts as a graded switch for memory formation, enhanced signal detection by NMDA receptors should enhance learning and memory. Here we show that overexpression of NMDA receptor 2B (NR2B) in the forebrains of transgenic mice leads to enhanced activation of NMDA receptors, facilitating synaptic potentiation in response to stimulation at 10-100 Hz. These mice exhibit superior ability in learning and memory in various behavioural tasks, showing that NR2B is critical in gating the age-dependent threshold for plasticity and memory formation. NMDA-receptor-dependent modifications of synaptic efficacy, therefore, represent a unifying mechanism for associative learning and memory. Our results suggest that genetic enhancement of mental and cognitive attributes such as intelligence and memory in mammals is feasible.
View details for Web of Science ID 000082374400041
View details for PubMedID 10485705


text:
Jailed Phil Spector wigs out on Twitter
Legendary record producer and paragon of sanity Phil Spector is apparently Twittering from his prison cell, having been permitted to keep a laptop, but not his wig. The Telegraph excitedly burbles that the 69-year-old has been kvetching like a good 'un about his new life, earned by fatally shooting the actress Lana Clarkson in …
No Photoshop gallery of possible "wigless Spector" renditions?
Standards are slipping.
This is compulsive reading
I don't know if this is Spector or not but it's just wonderful. Whoever it is is either a madman or a genius or both. If it's the latter then it is Spector.
Separated at birth...
Dear editor,
I wonder if any of your readers have noticed the astonishing resemblence between recently-jailed record producer Phil Spector, and notorious cartoon villain Robert "Sideshow Bob" Terwilliger? Could they by any chance be related?
record producer: http://havanta.files.wordpress.com/2006/11/side-show-bob.jpg
cartoon villain: http://philspector.files.wordpress.com/2009/04/phil-wig.jpg
Could this not be a fake account?
It may not be from web
All twitter posts are now "from web". No clients are being shown. So he may well be using a mobile phone, laptop or anything else that talks to Twitter. But you cannot now find out.
iPod and Laptop with WiFi access?
There was me thinking he was meant to be being punished for killing someone.
Is it
Is it meant to be ironic? He's sat on a bed typing. He could just as easily sit 1 foot to the left and type sat down on the toilet.
Maybe the lack of wig has unbalanced his head (in the physical sense)
Siting on loos with laptops and a tendency to wobble to and fro is dangerous.
Antonio Gramsci, come back.
In my ignorance of California jail procedure I think it unlikely that inmates have twittering facilities. I bet somebody is pulling the Telegraph's leg.
"Need a crap"
I've seen this somewhere before...
oh come on....
we all know prison pets are called 'Mr Bo Jangles' and are trained mice. come on El Reg!
on a side note... when i was in clinky i wish we were allowed laptops and bloody iPODS.
Re: Antonio Gramsci, come back.
Telegraph said:
America's Federal Bureau of Prisons announced earlier this year that its estimated 2,450,000 inmates will all have access to email by 2011.
So I think quite a few have access to the net already.
Young lady
You are not permitted to moderate twitter,
Step away from the red pen
take a deep breath, have a cup of tea and walk it off.
that is all
Re: Young lady
Dude doesn't need moderating. He writes proper and hasn't aggravated me. Also, nowhere has he used the abbreviation 'M$', or suggested he would get his coat or do something to Paris Hilton.
Actually I shudder to think what he would do to Paris Hilton.
Ms. Bee,
1. The Los Angeles County Jail is run by Los Angeles County, not by the Federal Bureau of Prisons.
2. In any case, FBS gives its number of inmates at about 204 thousand.
2. And given the interesting things that have happened when prison inmates have had insufficiently supervised access to computers, I am not surprised that the proposed model for email communications for the folks at Club Fed does not involve laptops in the cell: http://www.bop.gov/inmate_programs/trulincs_faq.jsp
I only put M$ because..
... you might mistake MS for multiple sclerosis
The Phil Spector Wall of Tweet.
Civilisation is now officially done to death.
@ Jeremy
presumably Mr Spector believes he is not being sufficiently punished, hence his desire to hear what Ms Ono has to say
@Sarah Bee
Shudder to Think was a band in the DC/Baltimore area years ago. One of the best band names I can recall.
And yes, here in the United States of Mewling Petulance, we simply canNOT infringe on the privileges of people just because they have taken the lives of innocents. As it stands, the only amendment to the Bill of Rights that still stands is the fourth (we're not required to house members of the military), and that's only because we spend all our money paying for housing for people who don't work (folks on the dole, teachers, civil servants, etc)
Paris, because she would shudder if she ever thought.
For FBS read BOP, which seem to be Club Fed's preferred acronym....
To be fair to Ms Bee, her original post is wholly and completely accurate. Going to the Torygraph website the story in question at: http://www.telegraph.co.uk/news/newstopics/celebritynews/5427201/Phil-Spector-complains-about-prison-confiscating-his-wig-on-Twitter.html
Says, "America's Federal Bureau of Prisons announced earlier this year that its estimated 2,450,000 inmates will all have access to email by 2011."
The fact that the FBP own website at: http://www.bop.gov/locations/weekly_report.jsp
Says, "Total Federal Inmates: 205,461".
Since the total number of inmates in US jails (federal, state, local) is 2,450,000; I can't help thinking that the number referred to in the Torygraph article must actually be total US prison population.
Thanks Anonymous Coward at 1519, but I recommend you collect your coat on the way out.
well who can say if he is the real one or not !
But ignoring that minor point he's extremely funny whoever it is.......
another 2 minor quotes from him
I always confuse people when I write letters. I sign off with my initials and people seem to think they have missed something.
Downer 1: Jailed for 19 years, Downer 2: They confiscate my wig, Downer 3: I have a boil on my ass and it hurts when I sit down. Just great.
@Ms Bee
You really, REALLY hate those coat "jokes" doncha?
It's a fake!
Whomever is operating the account owned up to being a fake! Damn.
Re: It's a fake!
Sho nuff.


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Pickling with whey???
After reading a couple websites and recipes about the wonders of lacto-fermentation, talking about making saurkraut w/ whey and soaking whole grains in whey to render their iron more absorbable, I felt inspired.
So I used a recipe I'd found for lacto-fermented saurkraut and whipped it up using some whey I had leftover after making a batch of fresh cheese. But I was puzzled after reading about obtaining whey by straining yoghurt....my whey was nowhere near as sour and funky as that. Which had me trying to find out: is whey, whey? Or are there types? None of the lacto fermentation websites I'd looked over distinguished between types. But I guess there are 2 types: sweet, like I used, and acid, which obviously makes more sense for pickling, fermenting, etc.
Is my saurkraut screwed?
Tried to do some web surfing to find some answers for you and basically failed. Did find this site where the author says she has decided not to use whey for fermenting vegetables.
I have no idea if what she says is credible or accurate, but i thought some of the things she says might help you in your search for answers.
It really depends on how you got your whey. Its critical that the product you derived your whey from contained lactobacillus bacteria in the first place. The two most common sources for whey that will ferment effectively are (1) raw cow milk and (2) yogurt. Whey from pasteurized milk does *not* work for lactofermentation because the pasteurization process kills all the bacteria. When you were making your cheese did you start with raw milk or add any cultures? If so, your saurkraut is probably fine. If you used pasteurized milk for your cheese and just coagulated with acid then you're *probably* not going to get good lactofermentation. However, all is not lost. Cabbage often has natural bacteria on its surface that can initiate good fermentation. Using bacteria-containing whey is just more fool-proof because it gives the good bacteria a population advantage over microbes that might cause spoilage. In the future, if you use yogurt-derived whey make sure the yogurt contains live active cultures and doesn't have weird stuff like thickeners and carageenan.
re: Jen_To
"Whey from pasteurized milk does *not* work for lactofermentation because the pasteurization process kills all the bacteria."
ULTRA pasteurized milk does not work, pasteurized milk works. I kefir it every day since raw milk is difficult and expensive to source around here.
re: weezieduzzit
I disagree. Making kefir you are adding microbes in the form of kefir culture and its fine to start with pasteurized milk. Using whey for lactofermentation requires that the whey contain microbes already, which are not always added in the process of making the whey from milk (unless you are using microbial cultures to make cheese then using the whey from that process)
re: Jen_To
I'm not using kefir "culture" (if you mean that powdered stuff you can buy from Cultures For Life or Mercola,) I'm using kefir grains (pic included.) I use the whey from it to culture other things all the time.
Before I had kefir grains I would let a glass of Trader Joe's organic milk (not raw, pasteurized but not ultra pasteurized) sit, covered, on the counter for a few days until it separated and used the whey from that. It worked just fine. I'm sure raw milk is a better choice but many people can't even get raw milk and I wouldn't want them to think they *can't* lactoferment because of it.
Yoghurt whey is it. It isn't very sour because of the added sugar. The whey is called for because of it's probiotic bacteria.
The whey from your cheese may not have any of the lacto bacteria.
But the best flavored kraut is started without whey, using the natural bacteria. Then if you want the probiotics, add whey from one brand or several after 2-3 weeks.
In the context of lactofermentation, you should be using cultured or acid whey from yogurt, which contains the bacteria necessary for starting fermentation.
You should note, though, that whey is not required for lactofermentation. Brining vegetables or adding salt can be enough to inhibit the growth of pathogenic bacteria and encourage lactic acid fermentation.
The whey is for the bacteria, it has live bacteria in it, that then transfers to the vegetable and keeps the balance during fermentation. The "good bacteria" keeps the "bad bacteria" from taking over your ferment and causing rot.
You will not need as much salt if you use acidophilus bacteria. If you used whey that was cooked, you killed all the bacteria. Straining yoghurt with live cultures is the easiest way to get fresh acidophilus bacteria.
Sandor Katz is the father of modern lacto fermentation. You will find all the answers about it if you look him up. His books are excellent.
Personally I gave up whey in ferments. They never came out consistent or good. I do salt only now.
Ok, thanks everyone. I made my cheese+whey from UHT whole milk at a gently rolling boil, using vinegar. Doesn't sound too promising then for the sauerkraut ...but I also did add salt (about 1 1/2 Tbsp for 1 head cabbage.) so there may still be hope...
Thanks for the Sandor Katz reference, just read his tips about
making kraut and will try that method next time, I think.
Most of what I was reading about
lacto-fermentation online seems to have been inspired by a book called "Nurturing Traditions" which I have never read. The recipe I used called for packing down the cabbage in a mason jar until the juices come up to the top and cover it, leaving at least an inch of room, and sealing it tightly with absolutely no opening allowed during the initial few days of ripening. Not weighting it and sealing it tightly seemed a little counter-intuitive to me...? But whatever, I'm giving it the benefit of the doubt, waiting my few days w/o peeking and then we'll see whether or not the salt, um, won the battle with the bad bacterias or not....
re: Gracemama
I've had much better luck with following Sandor Katz recipes/tips than I have from Nourishing Traditions. NT is an interesting read and a good intro to Weston Price's ideas. But Katz is the best source for serious fermentation information.
Lots of good info here:
Just checking back in to say that for the record, it worked!
I had to split the recipe I was making between 2 jars, and directions called for topping off pressed cabbage w/ water if liquid was not enough to cover. As an experiment(within an experiment) I topped one jar off with the water, and one off with additional whey. The one that got the additional whey was notably more matured and sour tasting after the initial 3 days ripening, causing me to believe that my whey did, in fact, have some useful bacteria in it...
Although I'm sure less than it would have had had it been raw, etc.


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Police: Man punches through barracks window after being citedStaff Report | December 29,2012BRATTLEBORO Police said a local man cited for driving while under the influence of alcohol almost walked away with the single charge until he put his fist through a window at the Brattleboro barracks of the Vermont State Police on Thursday.
Alexander P. Hrabovsky, 21, of Brattleboro, was arrested after police investigated a noise complaint made around 11:40 p.m. Wednesday on Brookline Road in Townshend, according to a press release from Trooper Max Trenosky, of the Vermont State Police.
Trenosky said that during the investigation for the noise complaint, troopers spoke with Hrabovsky, who was driving his 2002 Ford truck from the area where the noise complaint was reported.
Further investigation revealed that Hrabovskys blood alcohol content was over the 0.08 limit for drivers in Vermont, police said.
Hrabovsky was arrested for driving under the influence of alcohol and taken to the Brattleboro barracks for processing. After being released, Hrabovsky He sustained lacerations to his right hand and was treated by Rescue Inc., police said.
Police then added a citation for unlawful mischief. Hrabovsky is scheduled to appear in Windham County criminal court Jan. 22.MORE IN This Just InMONTPELIER Controlling costs and ensuring educational opportunity across the state are two of... Full StoryMONTPELIER U.S. Sen. Full StoryArlington health Full Story
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Truth or Fiction: Does alcohol burn off in food?
I don't drink anymore - for health reasons and to not mix alcohol and medication. The other night I had dinner with Mrs. Beau at a Manhattan Scandinavian restaurant. I asked if the creme brulee dessert had booze in it. They said yes. Unfortunately, I assumed the Swedish meatballs did not have alcohol in the preparation. I later learned they marinated it with Brandy before mixing the meat and cooking it.
So how long does it take for alcohol to actually burn off in a dish? I've read that it can take up to 3 hours in a casserole or stew. I really enjoy a delicious Coq au Vin (chicken in red wine sauce) and a Boeuf Bourgeonne (beef in red wine sauce) but I'm leery about the alcohol content.
I can exactly smell the alcohol when a dessert is flambed so I never order that for dessert.
Can anyone dispel information about how long it takes for alcohol to burn off. I'm sure the amounts that are in the recipe also have a lot to do with the answer. Thanks,
It could take that long in a casserole but a creme brulee I wouldn't worry about. The boiling point of alcohol is 159 degrees farenheit, once it's boiled or flambed there is no remaining alcohol. Custards set well above that, like 185-190 plus with added bake time you can be assured that there is no alcohol left. The flavors accompanying the alcohol will still be there, so understandably you wouldn't want to order it. Scientifically speaking though, theres nothing left but flavored water. The dishes you mention, are braises, so they slowly perk away at well above the boiling point of alcohol, for multiple hours, rest assured they wont mess with your medication.
re: Scotchie
This is not exactly true. Just like the boiling point of water can be changed (with salt/under pressure) Some alcohol is unable to vaporize because of the surrounding conditions, and so remains. Definitely look at Maria Lorraine's post below if this is a concern.
Just to add to what Scotchie said, if you can smell the alcohol, it's burning off and thus is no longer in what's left to be eaten. If you're being careful, what you need to watch out for is dishes where the alcohol is added to something cold, like whipped cream, or poured over the top, like Grand Marnier and strawberries.
i have heard mixed reports on this, but one thing i would consider besides the amount in the original recipe is the cooking method. maybe there's a chemist on the board who could let me know if my thinking is way off, but i would think that it's harder for the alcohol to escape if it's baked in an enclosed space. if you're cooking in an open pan on a stove, the alcohol probably evaporates more quickly.
oooh - i just did a search and found this great chart:
re: arifa
Thanks to all for your comments.
Thank you, arifa, for the Dept. of Agriculture chart. It's very helpful for home cooking.
Based on my past experiences in restaurants, I believe they should mention on the menu when food is cooked with wine or alcohol. As mentioned in my original post, I had no idea the restaurant used brandy in their mix of meat for Swedish meatballs. I just didn't think to ask for that dish.
I love food with alcohol....wine sauces, sherry in soups etc. My french onion soup has white wine, vermouth and port! I have never felt any effect at all from eating food with alcohol in it.
Has anyone actually felt the effects? Just curious.
(I've heard stories of people who dont tolerate alcohol well getting a buzz from baked goods with booze in it)
re: monavano
Umm, some people are recovering alcoholics and perhaps a whiff of the wine aroma or uncooked alcohol just might set off a craving for a drink. This is why it's important for restaurants to be more sensitive about providing information about their dishes which contain booze.
Personally, I have felt a little woozy when I had a souffle that was prepared with rum. The waiter told me there was no alcohol it in but he was wrong. I just can't mix alcohol and meds until the alcohol is truly burnt off.
re: monavano
Yes I had a chicken dish at a restaurant once that had red wine in it. I was very sick by the time we left....and for the next 2 days. I have no idea if it wasn't cooked long enough for the alcohol to be burned off but I won't risk it now.
The alcohol will never fully cook off. There will always be the faintest trace, so if you are a recovering alcoholic, or have allergy issues with it, then you should not have anything that has been cooked with alcohol.
OTOH, the trace that remains should not interfere with your medication. If you have questions about it, Harold McGee or Shirley Corriher would happily answer your email, I'm sure.
re: ChefJune
Does the same rule apply to vanilla? I used to work with somebody who could not for religious reasons eat my baked goods if I had even used as little as a teaspoon of vanilla in them. I always thought that the alcohol would bake out and that there was probably no danger but perhaps I was wrong.
re: Hooda_Guest
i know this is a zombie thread, but just in case:
Trader Joe's makes a product called COOKBOOK VANILLA that is made without alcohol
re: Hooda_Guest
When cooking for myself and friends who are very cautious about alcohol, I use imitation vanilla flavoring, which is alcohol-free, or vanilla bean (much better).
On the other hand, if you have no worries, you can try making your own vanilla by steeping vanilla beans (you can already have scraped out the seeds for a previous use) in Absolut vodka.
Wow - what a super topic & all "educated" comments too. I'm a brand-spankin-new addict in recovery (an alcoholic) & I must agree with Beau, "a whiff of the wine aroma or uncooked alcohol just might set off a craving for a drink."
I love to entertain & prepare foods with &/or that accompany alcohol/wine/etc. It's a new lifestyle for me & it's my recovery that must be 1st place. I didn't take into consideration for even simple pleasures like my Mother's homemade French Onion soup, which has white wine; or even better, The Lynnhaven Fishhouse (Virginia Beach) has supreme she-crab-soup & guess what's served right along the side - extra Sherry to add as you so desire. I loved adding my own - part of the fun & admittedly, I love the flavor.
My 1st recovery program was in Havre de Grace, MD @ www.fathermatinsashley.com & they actually lectured on the importance of entertaining & eating out. The information provided was quite similar to "Scotchie's & Ruth's" comments (scientifically); however, every addict in recovery is different & triggers occur not just from a chemical reaction, but rather a flavor or scent too. To address "Monavano," I use to wonder the same thing, if one actually felt an effect from the alcohol used in cooking & now that I'm affected with this miserable disease, I can recognize how the slightest bit may not cause me to be drunk, but it certainly could cause a trigger for relapse. I suppose it's being wise & being careful as with anything that will safe-guard us. Thanks for the insight!
re: JayVaBeach
All these years later, I wonder how you're doing, JayVaBeach. I hope well. I had a fun time for a while playing with joining different flavored waters and teas with foods, since I couldn't do so with wine anymore. (Not just wine; I thought there was a specific bourbon for every meal as well. Also every un-meal, which is what got me here.) It turns out that I really like food without anything adulterating it. Water, not super cold, is good for clearing the palate, and for digestion, so I've heard. The use of reduced vinegars has led me down paths that used to be littered with wine labels. Cheaper this way, as long as you don't get into balsamic stuff.
re: Sam Fujisaka
No it doesn't, Sam.
re: John Manzo
You're right and I was mis-informed. I posted again on Sept 06 below: heat, time, and surface area influence the amounts of alcohol remaining. Estimates of percentages remaining, however, vary.
Contrary to popular opinion, cooking removes only a portion of the alcohol added to a dish,
a much smaller portion than previously thought.
Perhaps most interesting, 75% of the alcohol remains after flambe-ing. A whopping thirty-five percent (35%) of alcohol remains even after a dish has been simmered 30 minutes on the stove, according to a 2003 USDA study. Alcohol remains in a dish chemically, even when its taste in undetectable – a very important consideration for someone in sobriety or for those cooking for someone in sobriety.
USDA Table of Nutrient Retention Factors, Release 5 (2003)
Table from USDA Showing Percent of Alcohol Retained After Cooking
Preparation Method Percent of Alcohol Retained
alcohol added to boiling liquid & removed from heat 85%
alcohol flamed 75%
no heat, stored overnight 70%
baked, 25 minutes, alcohol not stirred into mixture 45%
baked/simmered, alcohol stirred into mixture:
15 minutes 40%
30 minutes 35%
1 hour 25%
1.5 hours 20%
2 hours 10%
2.5 hours 5%
From the Journal of the American Dietetic Association, April, 2002, by Eleese Cunningham:
"The extent of loss depends on the severity of the heat application, or any other factor favoring evaporation. Cooking time had the greatest impact on alcohol retention. Flaming a dish results in much smaller losses of alcohol than cooking. Uncooked and briefly cooked dishes had the highest alcohol retention. Alcohol retention during cooking was also greatly affected by the size of the cooking vessel used. The smaller the cooking utensil the greater the amount alcohol retained. This was likely due to the smaller surface area for evaporation."
re: maria lorraine
Thanks, maria lorraine, for providing this information. It's going to be very helpful to me. I never quite believed chefs or others who said alcohol burns off so quickly.
re: maria lorraine
Funny, the most common e-published response seems to be:
"Alcohol not only evaporates without heat, but the majority also burns off during the cooking process. How much remains in the dish depends on the cooking method and amount of cooking time. Those bourbon-soaked fruitcakes would have to turn into bricks before the alcohol evaporates. A bottle of Guinness in a long-simmered stew is not going to leave a significantly measurable alcohol residue, but will add a rich, robust flavor. A quick flambe may not burn off all the alcohol, whereas a wine reduction sauce will leave little if any alcohol content. Heat and time are the keys. Obviously, uncooked foods with alcohol will retain the most alcohol."
The statement doesn't really coincide with the USDA table.
re: Sam Fujisaka
Hi Sam,
"...but the majority also burns off during the cooking process.".
Peggy Trowbridge's first line above from the About.com Home Cooking article that you cite above isn't really accurate. So much depends on the cooking process. A dish that is braised for 2 hours will have 5% alcohol remaining -- in that case, most of the alcohol HAS burnt off. Bananas foster? 75% of the alcohol in the rum remains after the dish is flambe-ed.
Interestingly, in the very next sentence after the paragraph above, she discusses the USDA table.
Best to you, Maria
re: maria lorraine
As long as you interpret majority to mean more than 50%, the statement about the majority of alcohol burning off in the cooking process seems in line with the USDA table where at least 55% has burned off in the truly cooked versions. There is a big gap between majority and almost all. Most seems pretty fuzzy in this context. In any case, almost all dishes cooked using alcohol, even in small quantities, still have more than trace amounts of alcohol left.
re: maria lorraine
Congrats Maria for doing your homework! I am so tired arguing with people that say that the alcohol burns off I've given up. Your source above is 100% correct. Due to health issues and meds I cannot have any alcohol. According to my gastro specialist and dietitian this includes extracts, and cooking with alcohol. I found a local grocery store that carries de-alcoholized wine and champagne that work quite well and you can buy de-alcoholized at most grocery stores as well . For sherry/port I add sugar. Still haven't found a really good substitute for bourbon or cognac though. Have tried most substitutes to avail. Here in Ontario we have the strictest drinking and driving laws in Canada. Our alcohol outlet (LCBO) are run by the province you would think they would have alternatives.
re: maria lorraine
What about the amount and proof of the substance?
re: stallerdavid
I agree that the proof of the ethyl alcohol and amount of ethyl alcohol make a huge difference in the amount of residual ethyl alcohol (EA) remaining after cooking.
While the USDA charts show residual EA after flambe-ing (meaning, a spirit with a high proof was used) and the amount remaining after a long simmer or braise (assuming wine here), there is no chart I've found that shows the amount of residual EA remaining after various cooking times with separate columns for EA proof and volume.
Since you're curious, would you be willing to do the digging and find the data? I suspect a study that includes alcohol proof and volume is out there somewhere; a query to the USDA might direct you to it. Please try to unearth it, and post the link here, or the findings of the study. Thanks.
re: maria lorraine
I know this is an old thread, but I'm enjoying this topic and the science in it. So I tend to use 1 8 0z. cup of red wine in my tomato sauce. I generally make around 1.5 gallons at a time (192 oz), so dividing into serving sizes (1 cup), there would be 1/3 oz. of wine in each serving. BUT it also simmers for more than 2.5 hours, therefore retaining less than 5% of it's alcohol content. So someone eating my sauce would be getting less than 5% of 1/3 oz., if my math is correct (it probably isn't).
I would certainly never judge anyone's decision to avoid alcohol completely - that's your call and good for you if you do it. But I can't imagine this trace amount affecting medication. This would be a fraction of a drop - and red wine isn't 100 proof. (I'm not tryin to be argumentative - just interested in the science-y part.) Would anyone know the alcohol content of vanilla extract, or yeast fermentation to be able to compare? Would my sauce be more or less alcoholic than homemade vanilla ice cream? This is so interesting!
I do always tell people if I've used alcohol in my food, as I have a lot of addiction running around in my family, as well as some friends who choose not to drink for religious reasons.
re: NonnieMuss
I did the math for you, and the amount of alcohol per ounce of sauce comes to about 3/10000 of an ounce. That will have no effect on medication, but I still wouldn't serve the sauce to someone in sobriety.
re: maria lorraine
No of course - like I said I always tell people if alcohol is in the recipe. Although the actual alcohol content may be negligible, it may still retain flavors/aromas they may not want to deal with. Sneaking a wee bit of wine into a recovering alcoholic does not interest me. Thanks for the math!
re: maria lorraine
New site of nutrient retention table:
Another thing to consider is the overall amount of alcohol in your particular serving of food. Ten creme brule's might be flavored with a half ounce to an ounce of grand marnier (or whatever the cook is using). So,a question might be as to whether that little amount is not going to matter with your medications. Again with the meatballs, how much is actually ending up on your particular plate?
re: chrisinroch
Yes, you must divide the total amount of remaining alcohol by the number of servings in the dish.
What hasn't been mentioned yet is that some recovering alcoholics take anabuse, which causes them to get violently sick if they consume any alcohol. Different people react in varying degrees to the combination (a very small percentage being unaffected) but most people do not want to find out where they fall on the spectrum. That is why people should be informed as to the presence of alcohol in the recipe. This can be very dangerous for someone who is sensitive to anabuse. Some people can't even use aftershave because the transdermal contact alone is enough to cause a violent reaction.
Nielsen Massey makes a vanilla paste (actually more of a goop) which contains no alcohol. It's good for cold stuff like whipped cream, or recipes where the alcohol might not burn off, or (I would think) for people who for whatever reason shouldn't have any. It's not hard to find online, either: for example, http://www.williams-sonoma.com/produc...
re: misterbrucie
It's just been reported on another board that TJ's offers the same product at a fraction of the price.
re: coney with everything
Another flavorful option: use a vanilla bean.
It's not just booze that puts ethanol in your food. Most baked goods contain vanilla, most vanilla takes the form of an extract, and most extracts are based on grain spirits. Miniscule quantities, sure, but something to keep in mind while you're controlling the quantity of alcohol you're taking in.
BTW, the "flamed alcohol" retention of 75% has got to be a quick off-heat flame, not a vigorous flambe. Bananas Foster (at least my recipe) continue cooking in a wide, uncovered pan for a minute or so after the liquor has been added and ignited. That's going to drive out more than 25% of the ethanol.
re: alanbarnes
I'm not sure Bananas Foster was the best example...sorry.
re: Karl S
This sounds greatl just found some online and placed an order. Once I get it I can check the ratio of verjus with regular juice for my braised beef recipe (sounds like it could be a touch tart for 100%
I have been been sober for over 10 years and have used de-alcoholized Ariel without being triggered - but never felt comfortable serving to my friends in recovery - and honestly would prefer a truly non-alcoholic version. Thanks for the tip
The reason that you can't "cook off" the alcohol in a dish is because it binds with water and forms an azeotrope which is a mixture of two or more compounds in such a ratio that its composition cannot be changed by simple distillation. When an azeotrope is boiled, the resulting vapor has the same ratio of constituents as the original mixture of liquids. So unless you boil away all of the liquid, you will always have some alcohol left in the mixture.
re: TomDel
This is extremely informative - thanks for providing a straightforward and scientific answer to this other-wise puzzling question!
re: TomDel
I think this is why a recent seriouseats Food Lab experiment suggested that you should reduce the wine as much as possible before adding additional liquid, however you still have the issue of the water in the wine but at least this two step method reduces the azeotrope formation.
Thanks to whoever resurrected this post. I once tried making vodka sauce and added exactly the amount of vodka that it called for, but it tasted so strongly of alcohol that I haven't had the nerve to try it again. That was over a year ago. However, I was thinking about giving it another try soon,and this time, I'll know to cook the alcohol longer.
Also, for future reference, (I also mistakenly thought that a small amount would be ok and evaporate away) if I'm cooking something for someone who can't drink alcohol, (pregnant, or recovering alcoholic as some of you mentioned), I always ask, before serving, but it sounds like I should maybe not add it if it never fully cooks down. It's usually stuff like adding a 1/2 cup to risotto or something like that.
re: anzu
My kids (11 and 14) can't stand the taste of alcohol in anything - so no red wine added to stews or sauces, no liqueurs on desserts, etc. However, my wife makes a butter cake that she douses with a brandy/butter sauce (which she cooks for about 30 minutes at low heat). And when we visit Greek spots, and have saganaki flamed in brandy, they scarf it all down. Go figure.
re: KevinB
"My kids (11 and 14) can't stand the taste of alcohol in anything "
That's probably a blessing you'll soon appreciate.
re: miss_bennet
My daughter couldn't stand alcohol either until discovering "mudslides"...enough said and very comically to watch. Sometimes we have to learn from our own mistakes!
Hi everyone, I am the mother of a recovering addict and I LOVE to cook for my family. I came across a helpful website when I was searching for a replacement for the red wine in a recipe I was about to make for everyone. It's a table for what to use instead of alcohol.
Here's the useful link:
re: kaali
I wonder at some of those substitutions (e.g. ginger ale for champagne). For some alternatives, also look at the non-alcoholic suggestions at Cook's Thesaurus: http://www.foodsubs.com/Alcohol.html (e.g. for champagne: sparkling grape juice (non-alcoholic) OR equal parts verjus and soda, sweetened with simple syrup -- which I think I'd prefer as substitutes rather than ginger ale).
Beau 711, the information you have is correct. It does take that long for the alcohol content to burn off entirely. The preps. that contain the highest concentration of grain are the ones prepared a la minute, flamed for seconds w/ a blast of alcohol and flame and then doused and served.
re: mamachef
Alcohol never burns off entirely
I agree about the ginger ale..haven't tried it, but sounds iffy. I did, however, use the red wine substitute twice in the past 2 days, and it works really well. My son was shocked when I told him what went into the recipe (instead of red wine) for chateaubriand I cooked last night - he devoured it! And today i made a lentil and spinach dish that called for red wine and it was really yummy.
I am a recovering alcoholic with 21+ years of sobriety. I used to love cooking with wine and baking with rum etc.
I can't be in the same room where mushrooms are being sauteed and a splash of wine is added without having a (strong) averse reaction. I know some people who are in recovery who CAN tolerate wine sauces, etc. but I am not one of them.
No coq au vin or marsala, etc. no rum balls or cake. I have just learned it is best to live w/out them. I don't think I am in any danger of relapsing if I had a bite of something w/alcohol, but I'd really rather not. Alcoholism is such a dangerous disease, if that rum ball tastes good, I'll maybe venture on to convincing myself that penne a la vodka wouldn't hurt, and who knows where I'll stop. I have the disease of addiciton.
Its a slippery slope I don't want to put myself on, its part of how I have maintained 21 years.
I have don'e a lot of reading on this subject but I want to say that I really enjoyed reading this thread. Thanks everyone.
re: NVJims
Now I know why I've never really liked cookies! Great little song : )
re: NVJims
Which cookies use yeast? Every cookie I know uses baking soda or baking powder for leavening.
<<alcohol produced by yeast in our foods>>
Which foods with ethanol do you mean ? Other than wine, of course.
re: NVJims
Cookies don't use yeast
re: C. Hamster
These do. You can find anything on the Internet.


text:
After arguing for several hours with his girlfriend, Rudy A. Palomo-Paez fired a small-caliber rifle into the wall of his apartment, police said.
A woman and her grandson who were asleep on the other side of the wall in the trajectory of the bullet were not injured.
Palomo-Paez, 35, of the 200 block of Northeast Drive, was charged Thursday with one felony count of criminal recklessness.
Police were called Saturday to Palomo-Paez's apartment and learned he had been arguing with his girlfriend for several hours.
He later got a .22-caliber rifle and fired it into a wall of the apartment, a probable cause affidavit said.
Palomo-Paez's 3-year-old daughter and his girlfriend's 14-year-old sister were in the apartment at the time, according to the affidavit.
Police found the bullet traveled about 4 feet off the ground at a downward angle through the east wall of the apartment, directly at the woman and her grandson asleep in the adjacent apartment.
Palomo-Paez was being held Thursday in lieu of $10,000 bail.


text:
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text:
BEATS STUDIO Vs MONSTER DNA HEADPHONES
What do you think about this video?
Asian does Gaming: At my school evrrybody thinks beats sound good, and they all own solo hd's
and everyone makes fun of me because i dont have beats and i have sol
republics and monster dna's :p most people dont know they are wasting money
on beats...
AjayTheGlorious.: Both are overpriced pieces of junk. Buy some real headphones: audio technica ath-m50x
ThoseWhoStayUofM: I like this guy. He knows what he's talking about.
HippieStomper: Did you know beats cost $18 to make? Look it up.
trei'shur wilson: All y'all crazy obviously BEATS are BETTER than MONSTERS DNAS you know why because monsters DNAS only cost about 16 dollars to make and beats cost about 300.00 to make so if u don't believe me look it up on yahoo answers and even BEATS bye DRE have been out Longer than Monster DNAS so I don't care what anyone thinks I know that Beats by DRE is better so all yall are wrong about Monster DNAS👎👎
NothingButRoyalty: Is something in your mouth
KickThuBucket: got my DNA's for £30 in a clearance at PC world which is like 55$
cody rodriquez: This comparison is good but they are different styles of headphones beats are over ear and that dna is on ear. Monster has a over ear dna headphones. He should compare both monster dna and beats over ear head phones. But your preference is your preference buy what you want to buy. A kid in a different country would be happy to make a pair for you.
Kram Alciso: how much :3
roy younger: the beat and monsters are pretty much of the same sound and quality . At least the DNAS are not pretending to be something their not. I will stick to my Meze .
Gabriel Mathews: It's a freaking bag
Nerifriel Demandaco: In 5 minutes, just by watching this vid, got bored.
slipknotkittegrl: Yo! I went to the pawn shop and picked up some Monster DNA phones and they sound legit!, Look hot, and cost 60 bucks(40 cuz i work there) Also compared sound quality to Beats just for craps n giggles cause they too ugly for me to purchase, and DNA blew em away. But...Likeeee... really, you gonna make a pair of headphones worth hundreds of dollars... make them craps HOT Lookin! Every pair of Dre Beats look whack!!! Ewwww Just all wrong. I dont buy things unless im completely in love wit em... and im rockin the DNA. Words Up~!
JamesTheGreat: Beats doesn't care about there headphones because they mass produce the headphones that aren't mass produced will have more quality
Robert Hernandez: Honestly I like the DNA more cause they're more equal in sound like the dude said but also cause if you like your music loud (like me) they're way louder than beats. You can turn on the volume all the way up and put them in your ears and if you get someone to stand about 5 or 6 feet away they can hear it on your ears clearly. Also they're hella sturdy.
Sebas Romero: The DNA also has an Over-the-ear version of it
732ajay: italk whatever it is lmao
xXTiger5MasterXx: Monster wins yay
Cliff Cotton: I said the se thing..people only go for looks..DNA sounds so much better even though I have Beats Lolz
dat chronicplayer: Monster makes beats dumbass
Philliben1991: Pretty impressed by these DNA Monsters and now that they are under a £100 I may bite. Better than Beats that are twice the price, never mind Beats at the same price mark.
bogdan dimitriu: youre a big sucker! you prezented more the beats than the monster. The beats aren't good at anything. They brake everywere, the have horible bass and a stupid material. The dnas are much better from the sound qualitii to the material (golden jack) for the best connections . so the beats suck :)))
Jarrett Meiman: What a load of crap beats dominate!!!!!!!
John Silva: Please do yourself a favour and do NOT buy Turtle, JH, Dr.Dre/Beats/Solo, Ludacris/Soul, Koss, Skullcandy, Lady GaGa, Skullcrushers, Monsters nor Bose, because they are ALL seriously overhyped and overpriced "fashion blingbling gimmicks" with a very poor durability and sound quality, NOTHING else (and those who try to claim they are good do NOT know ANYTHING about QUALITY anyway!), be them fake or not! If REAL quality is an issue, please go for REPUTABLE brands only such as B&W, Sennheiser (most affordable), Shure, Grado, Denon, AKG, Audio-Technica, Etymotic or Beyerdynamic. Things like Sony, JVC and Philips are ONLY "okay-ish".
stephon gray: Should I get monster dna??
name lastname: the beats are not studio headphones, no studio headphone requires batteries a real studio headphone will use amplifiers.
lord sn: thanks mate very helpful
Kyle Eckols: I'm watching this with DNA's ^_^
Jon Michael: DNAs do an EXCELLENT job at blocking out noises. There are many times I'm listening to music and my parents would have to wave their hands in my face to get my attention because I can't hear them.
Diego Ortiz: I like the studios better
tmon3ydadjmbr: Did the dna headphones ever come out with Bluetooth?
Mjor Hit: Is the base of DNA is sound greater and better but not muddy??
Heist425: Monster Created Beats!
Thomas Spratt: i agree with your thoughts on the two headphones
Joel V: @Nick Jolley The m50s! So clear so comfortable. For even deeper BA's pick up a DAC. I got a deal on amazon awhile ago that came with one. The lows are so deep and the vocals come throughbso clear overall very nice. Real studio headphones.
DeLarren Young: Thanks for adding your thoughts. Helped a lot.
Nick Jolley: Would u choose monster dna.... 50 street or ath m50? Thankz also wich if the 3 have the best bass?
michael fischetti: Why would you use those dna's, why not the over ear ones? which are 270 and closer to the studio's in price
Boxings Best: Very good review.
Justin Gill: honestly not to bomb monster, but i can get the same quality on other headphones some even better, monster is like an overpriced Sony.
Daniel Lucas: I have monsters and they are AMAZING, I wouldn't go to beats unless I got paid loads of cash.
Joel V: I have a pair of DNAs and athm50s .the audio technicas blow monsters and beats out of the water.
Voyd Real: Beats are made to take peoples money because they break easier than dollar tree ear buds
Mauri Ruiz: Can u compare the studios and sony mdr x10
Book of ELI: i have the DNA they are great
Johann Grant: Good Job, !
Kieran Atkinson: * Jarrett, I wouldn't be so sure
MaSkMuRdErErZ73: Sameee. Best Buy is amazing.
robo9876: this may be old news but there is a DNA over the ear
sean erasmus: DNA sooooo much better, in all ways. even if over ear it does block out sound and gives much clearer sound than the beats. and beats over priced for quality you get. DNA all the way
BEATS STUDIO vs MONSTER DNA HEADPHONES 4.6 out of 5


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Photos of Lady Gaga Arriving at the 2011 Grammy Awards in a Perspex Womb
See More Pics of Lady Gaga's Womb Entrance at the Grammys
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Not much needs to be said about these pictures. After thinking, "Is it an egg?" we heard that no, despite it looking very much like an egg from certain angles, Lady Gaga has arrived at the Grammy Awards in a perspex womb. She always outdoes herself so we're not really sure how she can top this. Check out the womb and see if you can actually spot Gaga in there!
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text:
Youth Olympic Bids
Hobart To Refocus on a Youth Olympic Games Bid
A group in Hobart, the capital of the island state Tasmania in Australia, say they plan to bid for the 2022 Youth Olympic Games.The Hobart
Nanjing 2014 Summer Youth Games Emblem UnveiledNanjing has unveiled its emblem for the second Summer Youth Olympic Games in 2014 - 1185 days ahead of the event. The emblem launch ceremony ...
Lagos To Bid For 2018 Youth Olympic GamesLagos State Government announced Thursday that Lagos is bidding to host the 2018 Youth Olympic Games. The Commissioner for Sports, Prince Demola Adeniji Adele, made ...
IOC Evaluation Commission For 2016 Winter Youth Games BidJacques Rogge, President of the International Olympic Committee (IOC), has announced the Evaluation Commission for the 2016 Winter Youth Olympic Games. Lillehammer, Norway was the ...
Competition Announced For Innsbruck 2012 Design MedalsThe International Olympic Committee (IOC) has announced a medal design competition for the first edition of the Winter Youth Olympic Games being held in Innsbruck ...
IOC "Impressed" With Nanjing 2014 Youth Games ProgressFollowing a two-day inspection of preparations for the Nanjing 2014 Youth Olympic Games, the International Olympic Committee's (IOC) Coordination Commission, headed by IOC member Alexander ...
Countdown To Innsbruck 2012Innsbruck, Austria is celebrating Thursday the one-year countdown to the first ever Winter Youth Olympic Games in 2012 which takes place January 13 to 22. ...
One Bidder Makes Deadline For 2016 Winter Youth Olympic GamesLillehammer was the only candidate to submit a bid to the International Olympic Committee (IOC) for the 2016 Winter Youth Olympic Games by Thursday's deadline. ...
Innsbruck 2012 Announces MascotInnsbruck 2012 organizers announced Wednesday that a mountain goat will be the mascot for the 2012 Winter Youth Olympic Games. In October a mascot competition ...
IOC Ends Third Inspection Of Innsbruck 2012The International Olympic Committee (IOC)'s Coordination Commission for the 1st Winter Youth Olympic Games in Innsbruck in 2012 ended its third inspection following three days ...
- Disappointment in Medellin and Glasgow as Buenos Aires Captures 2018 YOG
- Buenos Aires Grabs Surprise Victory to Win 2018 Youth Olympic Games
- [Schedule Updated] Youth Olympic Games Host City Election to be Streamed Live Via Internet
- Senior Buenos Aires 2018 Delegation To Attend IOC Session
- Colombian President Leads Medellin 2018 Delegation
- Glasgow 2018 Youth Bid Reveals Culture And Education Program
- Medellin Celebrates 2018 Youth Olympic Games Bid
- Buenos Aires 2018 Bid To Celebrate Olympic Day
- Glasgow 2018 Will Help Youths Realize Their Dreams
- Glasgow 2018 Youth Bid Promises A "Live City"
- Nanjing Youth Olympics Will Set Example For Beijing 2022 Bid
- Entries Flood Nanjing 2014 Medal Design Competition
- Final Countdown To Nanjing 2014 Youth Games
- Nanjing 2014 Youth Games On Track
- IOC Head Praises Nanjing 2014 Progress
- IOC Ends Inspection Of Nanjing 2014
- Frugal Nanjing 2014 Youth Olympics
- IOC Impressed By Nanjing 2014
- Nanjing 2014 Summer Youth Games Emblem Unveiled
- IOC "Impressed" With Nanjing 2014 Youth Games Progress
- IOC President Calls Innsbruck 2012 Games "Ten Glorious Days"
- Innsbruck Winter Youth Olympics Underway
- Innsbruck Winter Youth Games Flame Lit
- IOC Coordination Commission Ends Final Inspection Of Innsbruck 2012
- Competition Announced For Innsbruck 2012 Design Medals
- Countdown To Innsbruck 2012
- Innsbruck 2012 Announces Mascot
- IOC Ends Third Inspection Of Innsbruck 2012
- IOC Gets Updates Of Innsbruck 2012
- Innsbruck 2012 Youth Games Launches Emblem
- Lausanne Looks Forward To 2020 Youth Bid Process
- Brasov, Lausanne, Submit Bids For 2020 Winter Youth Olympic Games
- Lausanne Is Swiss Candidate For 2020 Winter Youth Games
- Rogge To Resist Larger, Expensive Youth Olympics, Happy With London Games
- Transcript: IOC President Jacques Rogge remarks at Winter Youth Olympic Games Opening Ceremony in Innsbruck
- Monterrey 2018 Bid Gets Support From Mayor
- Russia And Azerbaijan May Bid Jointly For 2018 Youth Olympic Games
- Glasgow To Bid For 2018 Youth Olympics
- Hobart To Refocus on a Youth Olympic Games Bid
- Lagos To Bid For 2018 Youth Olympic Games
Youth Olympic Bids Logo
Youth Olympic Bids Summary
|Bid Status:
|Election May, 2015
|Bid Date:
|May, 2015
|Bid Location:
|Buenos Aires defeated Medellin and Glasgow
|Bid Book:
|Link To Bid Book
|Web Site:
|Almaty (AMY)
|Beijing (BJG)
|Last Updated 10/01/14 (Full BidIndex Details)


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Goldendoodles and Labs
We are currently accepting deposits for puppies that will be born the spring of 2015.
See For Sale page for adorable pictures
and details.
European Snow White Goldendoodles
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Home of high quality AKC Labrador Retrievers,
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"Love My Doodle" T-Shirts and notecards
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This will ensure a healthy, lovable companion.
We are a Wisconsin State Inspected Kennel
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text:
Tel: (319)338-5436
The Regina Inter-Parish Catholic Education Center is dedicated to providing quality, value-centered Catholic education to the students in our community.
We seek to integrate Catholic doctrine, religious celebration, and Christian service into an academically excellent curriculum.
The Regina Inter-Parish Catholic Education Center in cooperation with parents and parishes strives to provide a value-centered Catholic education rich in both academic excellence and witness of the Gospel message.
We seek to build a school community where learners grow in knowledge, self-esteem, spirituality, respect for others, and a sense of social responsibility.
We believe that by integrating Catholic Doctrine, religious celebration, and Christian service into an academically excellent curriculum, the students will be prepared to relate Christian values to everyday life, serve the total human community, and meet the human needs of our time.
School Overview
|School Membership(s)School Assoc.
|National Catholic Educational Association (NCEA)
|Religious Affiliation
|Roman Catholic
|Grades Offered
|Grades Prekindergarten - 12
|Learning Programs Supported
|Mild Learning Differences
Student Body
|Total Students
|854 students
|Student Body Type
|% Students of Color
State avg.: 10%
|Students by Grade
Academics and Faculty
|Total Classroom Teachers
|57 teachers
|Student : Teacher Ratio
National avg.: 13:1
|Average Class Size
|21 students
|Classroom Dress Code
|Admission Deadline
|None / Rolling
Nearby Schools:
All Schools | High Schools | Elementary Schools | Preschools | Public Schools
Show me:
- School Location Miles Students Grades
Iowa CityRegina Catholic Elementary School
2120 Rochester Avenue
Iowa City, IA, 52245
(319)337-5739(Roman Catholic)0 mi | 431 students | Gr. PK-6
Iowa CityWillowwind School
950 Dover St
Iowa City, IA, 52245
(319)338-60611.2 mi | 80 students | Gr. PK-6
CoralvilleMontessori School-iowa City
374 Holiday Road
Coralville, IA, 52241
(319)338-9650Montessori School3.9 mi | 33 students | Gr. PK-6
CoralvilleHillside Christian School
1250 12th Avenue
Coralville, IA, 52241
(319)339-0998(Christian)4.4 mi | 31 students | Gr. K-8
North LibertyHeritage Christian School
255 Hackberry St
North Liberty, IA, 52317
(319)626-4777(Christian)6.2 mi | 165 students | Gr. K-8
School Reviews
Area Statistics
Recent Articles
Updated October 26, 2014
What do you do when you are dissatisfied with your local public schools? Homeschool your children? Send them to private school? Let's look at your options.
Your religion matters to you. You want your child to attend a school which will combine academics and religious education. Here is an overview of what is available together with some links to denominational web sites.
Add things up and you'll quickly find the answer- math is crucial both in academics and the real world. By following these strategies and following personal training programs, students can uncover their weaknesses and conquer math.


text:
November 27, 2014
April 6, 2007
Friday was the 11th annual BMW 'Drive For The Cure'.
Organizers say the event does two things.
It helps promote awareness of breast cancer and breast cancer research and it also raises funds for breast cancer.
For every mile test driven BMW donates $1 to the Susan G. Koman Foundation.
Over half of the money raised on Friday will go to local hospitals like UVA and Martha Jefferson to help fight breast cancer.
"It really does help promote awareness, this kind of things at this scale. A lot of cars are out in the community, driving around. We try to promote it through some different venues so the awareness of breast cancer as a whole is brought up and not only does it raise money now, but hopefully it raises money through the future," said Matthew Perry of BMW of Charlottesville.
Organizers also say Charlottesville has always been one of the most supportive towns for this event.
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.


text:
Another Democrat is leaving the fold on Capitol Hill. Sen. Evan Bayh announced Monday that he won't be seek re-election this fall after 11 years in the Senate, pointing to recent partisan politicking in Congress as the main reason for his departure. "People's business is not getting done," Bayh said, making sure to point out that he's not making this move because he thinks he wouldn't win. —KA
ABC News:
"My decision was not motivated by political concern," Bayh said. "Even in the current challenging environment, I am confident in my prospects for re-election."
The two-term senator's decision came as a surprise to many Washington insiders and it blows a sizeable hole in the Democrats' 2010 lineup. It is only the latest in a series of unexpected and premature retirements—Sen. Chris Dodd, D-Conn., and Sen. Byron Dorgan, D-N.D., both have said they will not seek reelection—and Democrats face steep challenges ahead in trying to hold on to those seats, among a range of others.
[...] Bayh made the decision not to run on Friday, telling a small group of senior staff, but he did not tell President Obama or Reid until today.
His aides say he had been struggling with the decision for the better part of the last year, but Democrats in the Senate seemed to have no clue. Many said his decision caught them completely by surprise, but an adviser to Bayh said it was a deeply personal decision.
Peace out: Sen. Evan Bayh, surrounded by his family, announces his impending retirement.
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