text:
How To Get Your Competition Fired, Fill Your Pipeline With Perfect Prospects and, DOUBLE YOUR PERSONAL INCOME.RESERVE YOUR SEAT NOW
I'm Going To Show You A Process That Doubles Your Personal Income and Give You Some Reasons Why You Might Need To.The most successful producers know how to double their income. Whether you're a seasoned pro or a new producer, I'm going to show you why this process will make a difference for you and why you need it. When you master this process, you will have your own highly effective unfair advantage! And once you have that, you can use it over and over again, just like turning a crank, to start closing more and bigger accounts. There's no doubt that 80 hour work weeks and lots of cold calling, networking and referral hunting will produce results. But is that how you want to spend your time? If you love doing that, more power to you. But I'd rather leave that to the fanatics. Especially when I can achieve the same results with not nearly the effort. Mind you I'm not saying that the methodology I'm talking about is easy. It's not. But nor is it beyond you. This is absolutely "do-able" and, when all is said and done, will take you no more time than you already spend. When you follow the process, you'll end up with elite results. You have big obligations called children and you're responsible for their sports activities, for their cars, for their university tuition, their weddings and several other expenses along the way. You might even want to retire some day. It makes sense that you need to save a lot of money, probably a lot more than you're saving right now. How can you do that? I encourage you to take an honest look at how you spend your time now. Think for a minute about how effective that is. How much money does that time produce? No doubt, some of it is high income producing. Some not. Now consider how much of that time is high-leverage. What I mean by that is that the time you spend will result in the ability to produce high income not only for the time you are spending immediately but also beyond. A good example of that is training. If you learn a new technique and that technique you can use over and over again to produce high income, then that is a high leverage activity. What if you started spending a lot more time on high-leverage, and high-income activities? It follows that you're income would rise, doesn't it? What if, as a result of spending time ONLY on high-income activities, you were able to produce DOUBLE the income that you are today, spending the same or EVEN LESS time than you do right now. RESERVE YOUR SEAT NOW
In 2 and 1/2 days, I'm going to show you how to Double Your Personal Income and you're going to do it with half of the accounts that you manage right now.How? You're going to accomplish this by writing bigger accounts You're going to eliminate the small accounts that waste time and make no money and that will free up your time for high-income activities. You're going to become a master at Busting incumbent relationships and when you do, you'll close far more accounts. Austen Lillies from Rogers Insurance had this to say:
"Before I attended the Breaking The Sales Barrier workshop I had a $300,000 book of business. In 3 short years, I increased it to 1.3 Million. Talk about a complete life changer!"And Tim Allen from Henderson Brothers said this:
"...I literally doubled my income in three years. My book of business went from $30,000 at the end of year 2, to 280,000 in year 3. My average account size went up to $30,000 when it was $5,000 and my closing ratio is 25%."Consider that there are two problems that we face when selling insurance. Problem #1: "There is an incumbent and they want to keep their money. And they have the relationship and they get last look." Problem #2: "Most agencies are still selling Price/coverage and relationship. And when they say they provide service, what they really meant is that they will answer questions about your coverage, they will get out certificates, they will help you with reporting claims and they will happily renew your insurance." These two problems and the state of the insurance industry have us conditioned. Given that the overall renewal rate is upwards of 92%, the chances that the incumbent will keep their clients is very high. So what do we do. We go in and look for coverage gaps and then see if we can beat them on price. Then put our best proposal forward only to have the incumbent get last look and match our price or come close enough. And then we're not surprised. "That's the way it works." I want to tell you right now that that is pure conditioning. It's not the way it works. It's the way we've let it work. The solution to problem #2 is actually the solution to problem #1 as well. If you are not sufficiently differentiating yourself from the incumbent, then why indeed would the prospect choose you over what they already know. And this solution is one of the things that you'll master in the 2 and 1/2 days. It's all about getting clear on why the prospect needs you...what you bring that the incumbent doesn't. The concept is simple and you should know that there is a well-defined process for it that I won't go into here. But after the workshop, you'll be a master like Bill Bray from Wells Fargo Insurance Services:
"...I sold 16 deals resulting in $270,000 in new business production. My book is almost at $500,000 and my goal next year is $400,000 in new business. I'll be knocking on the door of the "Million-Dollar Book" by year-end next year."And like Jim Roskopf from First Tex Insurance:
"...I have been in the business for only 4 ½ years and have been very consistent. I have been my agency's lead producer in each of the years I have been in the agency. My revenue totals have been: 127k, 99k, 161k, and 205k. That being said, within a week of leaving the seminar I had just under $100k in committed AOR's plus a new bonding client. The Wedge just makes it much easier to obtain the business."After the 2 1/2 days, you'll have a brand new lead source that will instantly provide you with twice as much potential revenue than your entire existing book. We'll do this in three steps:
- We're going to help you build a database of perfect prospects.
- We're going to change your mental attitude so that you are clear that you DESERVE these prospects as clients.
- We're going to show you exactly how you can reach them, how you can get introduced to them, and how to have them roll out the red carpet for you and be eager to meet and talk with you.
- You'll Master The Proven, Ready-To-Use, Specific, Revenue-Boosting Strategies To BECOME a Million Dollar Producer. No other conference or event in the Insurance industry delivers as much usable, tested and proven strategies, examples and tools for doubling your income THAT ARE SPECIFIC TO INSURANCE. When you leave, you'll have clear actionable steps that you can take home and instantly apply to generate results fast.
- You'll Master The Process That Increases Your Closing Ratio by 30-50%. You'll learn the strategy and get a simple paint-by-numbers approach that you can use over and over again to uncover the prospect's pain and have them ready to fire the incumbent and hire you.
- You'll Master Red Hot Introductions. You'll Build a Database and Quickly Fill Your Pipeline with Perfect Prospects. You'll master how to get introduced to these prospects and have them eager to meet and talk with you.
- This is not a lecture. This is not a seminar. When I say you will master this stuff, that's what indeed will happen. You'll be practicing and role playing along the way so that the techniques are not just something to "refer to". These are techniques that you will "have down".
Get The Entire Workshop for $1895!RESERVE YOUR SEAT NOW Thanks, Randy Schwantz


text: Couldn't have said it better if I prayed. Thanks. A friend from the UK wrote of her low mood caused by the DA Agang primary school farce. My words. Truth is, the news about the weather in South Africa is probably worthier of our attention. So is last week's story about SA's water resources. And, well, scores of other stories which no more than a few lines. But you wouldn't have known it from all the words and air spent on the Agang DA matter, would you? Yet another whole full hour was allocated to the incident on SAFM this morning. Some smart things have been said about what it all means, true. Nothing close to your observations, though. Take a bow. It's been entertaining, but can we get over it now. THIS IS NOT as major an event as the media is leading us to believe. We are making a big issue out of a no-thing. These were simply coalition talks that flopped. Period. It happens every year in Italy and other countries. Why do we think we are so special? It happens. All over. Nearly all of the brouhaha is simply our emergent South African personality – and shoot me if you want, but I am even more convinced that there is such a thing – which is connected to our -g-volness as a society looking for some light that is being sucked by Zuma and the ANC. We over-invest in would be political messiahs. Didn't JM Coetzee say something like that, about our lives as politically over-determined? But the available stock is not worth much. Our current politics on the whole is not a good investment. Unless you are in it for the money. Shall we get over ourselves, please.

subset: commoncrawl


text:
This is the best ping pong / table tennis shot I have ever seen. Based on the look of the guy who got beaten on the point, he hadn't ever seen anything like this either. In the immediate aftermath of the shot, there is a brief moment where he maybe wants the shot to be called illegal. Then he just accepts that he had something awesome happen against him, so he applauds the shot. If there was ever actual cause for one of those excessive ping pong celebrations, this shot is it.
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Trickeration, if you're a person who says that.
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Anyone gonna sign him?
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Violent. Very very violent.
Russell Westbrook Returning From Broken Hand Friday Night vs. Knicks
Thunder are 4-12 on the season.


text:
Technology involves every aspect of chemical processing: extracting and
refining resources such as oil and natural gas, refining chemicals and
carefully monitoring the process that makes it happen.
students can now become a Process Technician at Seward County Community
College/Area Technical School, Liberal, Kansas beginning this fall.
the development of renewable energy production in Kansas, many industry
opportunities are available for southwest Kansas. Nationally, few other colleges
offer programs that meet the criteria for training in ethanol, biodiesel, food
processing, or related industries.
learn to be safe and environmentally responsible with respect to
themselves and coworkers,
develop a basic understanding of
math, chemistry, electronics, writing, process flow, and equipment and how it
relates to process technology,
demonstrate knowledge of various process industries: oil and gas,
chemical, mining, power generation, pulp and paper, water and wastewater treatment,
food and beverage, and pharmaceutical manufacturing and how to function
effectively in industry,
learn what it means to contribute to a company's quality control.
can earn a one-year certificate or a two-year Associate in Applied Science
include technical composition, technical mathematics, safety, introduction to
process technology, basic electrical circuits, instrumentation and control,
process equipment, basic blueprint reading and process industry operations.
who successfully complete the program can work anywhere that requires a
chemical treatment or process, such as energy processing and power generation,
food and beverage processing, waste- or water-treatment plants or
pharmaceutical manufacturing.
information, contact Harold Fick, Process Technology specialist, 620-417-1690.
is Career and Technical Education Month.
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text:
Van Buren Village
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Van Buren Village Apartments and Townhomes for rent located in Kettering, Ohio with convenient access to downtown Dayton, I-75, I-675, US-35, The Greene, The Mall at Fairfield Commons, WPAFB, WSU and UD. Our community offers 1 & 2 bedroom apartments and 2 bedroom townhomes. All the amenities you need without the big price tag. Call today!
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- energy-efficient central air & gas furnaces
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As you search for your perfect apartment, please keep in mind that rental rates (including specials and discounts) and availability are very fluid in the apartment industry. Based on many factors, the rental rates (including specials and discounts) and availability can actually change not just daily, but hourly, if not even more quickly. While our advertisers do take steps to keep their information current, the rental rates or availability you may find here now at ForRent.com may not be the same as when you contact the communities.


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Farrah Abraham "Celebrity Sex Tape" Highlights: The Erotic Novel of Your Dreams/Nightmares!by Tyler Johnson at . Updated at . Comments
It's here. After months of breathless anticipation, we finally have our first preview of Celebrity Sex Tape: In the Making the erotic novel "written" by Farrah Abraham, and it's ...
... every bit as awkward and inane as we had hoped!
Sure, Farrah hasn't read her own book, but that doesn't mean the rest of us can't enjoy the bizarre super sexually-charged drivel churned out by her seemingly drunk ghostwriter:
It wasn't as titillating as I thought it would be with someone as attractive as Kim. If I ever did a sex tape, I'd want better quality footage for sure.
- Permalink: Kim Kardashian's Sex Tape Sort of Sucked!
According to early reports from those who have read the entire book (poor SOBs), Farrah attempts to arouse the reader and establish herself as some kind of sex goddess.
At the same time, she casts herself as the victim and condemning the porn industry - a total contradiction, yet not at all shocking given the source.
Not surprisingly, she doesn't quite pull it off and the book (the first installment in a planned trilogy) ends up being more confusing than stimulating.
Check out the gallery above for some highlights from Farrah's literary debut. WARNING: the phrases "sex warrior" and "swimming with semen" are used in an entirely non-joking fashion.
Farrah, of course, doesn't use any real names in recounting her own experiences making the Farrah Abraham sex tape or working in the adult film industry.
She uses "Fallon Opal" as a stand-in for herself and replaces her co-star James Deen with "Jimmy Heinz." (We're guessing she was putting ketchup on her breakfast sandwich when she came up with that one.)
In a way, the novel is the perfect medium for compulsive liar Farrah.
She can tell a totally BS version of her own story and whenever anyone calls her out for lying (as they always do), she can hide behind the "Duh, it's fiction!" excuse.
We can't believe we're saying this, but it's a pretty smart move on her part.
I'm guessing from your tone you're from the Westboro Baptist Church, right?
Comment modified at
Childstars making backdoor porn and making false rape allegations, is nothing to boast about. Nothing prudish about being disgusted. Europe sounds vile with you as spokesman
Comment modified at
why isn't this in europe? we aren't that prudish & we went through this in the 20th century.
Comment modified at


text:
MIAMI (AP) - SAT college entrance exam scores for Florida students in the class of 2010 remained largely unchanged from a year before, though more students are taking the test.
Florida students scored an average of 496 in reading, 498 in math and 479 in writing. Those scores remain below the national average in each subject area, with the largest gap in math.
The College Board reports that 102,741 Florida students took the exam, the most in state history. It was also the most diverse group of test takers, with 48.5 percent being minorities.
Among racial and ethnic groups, Mexican students made the largest gains in each subject, jumping 10 points in writing and 9 in reading.


text:
Wichita Falls Police Investigate Child's Death
Police investigate death of child in Wichita Falls
Police investigate death of child in Wichita Falls
There have been far too many stories in the news this summer about parents leaving their kids in the car while they go in and shop. This is not okay! We all know that a quick trip in the store can end up being much more than that.
Flu pandemic remains and prevention is key to staying healthy.
Anybody who's walked and worn headphones at the same time knows that listening to tunes reduces your awarness of what is going on around you.


text:
18 Pieces of Jewelry You Really Want for Mothers Day
See that email button below? Click it, pass this on to your family, and you won't have to subtly ask for a gift receipt.
By Ava Feuer
Your time to shine
The new way to wear a colorful watch? With a double-strap. Crocodile Wrap Watch, $79; Spartina 449.
Courtesy of the Company


text:
Readiris Pro 11 Free Download
The program you want to download will be downloaded through the Soft32 Downloader. Soft32 Downloader is an executable Windows program that enables you to download computer programs, making the download process much faster and showing a progress bar.
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text:
This seems really good! I'm curious as to what Stanley did before that hurt Suze.
I genuinely liked this. I didn't spot much errors tbh, so well done. I think you've got a nice plot and i'm loving your main character
You can really understand the characters, and you did a good job of making sure the reader can feel for the characters. This is really good.
A great beginning, and I will definitely read more soon! The emotion is very well conveyed. :3
I saw a few corrections that you mioght need to make with capitalization, punctuation, and spelling and grammar. Otherwise it was pretty good! *voted*
EEK! Don't touch Mona!! Bitch -.-' Ooops! That was meant for my thoughts >_> o.o And I meant Mona!!! O.O
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text: The juvenile justice board on Thursday ordered framing of gangrape and murder charges against the minor accuse in the infamous Delhi gangrape case. His trial begins next week. Earlier, the 17-year-old accused pleaded not guilty on Thursday to charges that he took part in the gang rape and murder of the trainee physiotherapist in New Delhi. Police say the youth and five men on December 16 lured the 23-year-old woman and her male friend on to a bus where they repeatedly raped and beat her with a metal bar before tossing the bleeding couple on to the road. If found guilty, he would face a maximum penalty of three years in juvenile detention, while his adult co-accused could face the death penalty.


text:
Preview: England vs India, 3rd Test
1-0: India look to change that reading to their advantage
Third Test of the five-match series between India and England
July 27 to 31, 2014
The Rose Bowl, Southampton
The Teams
One thing that stood out in the second Test at Lord's was "patience". India displayed that feature in their game in plenty and reaped rich benefits of it. If Ajinkya Rahane sweat it out on a green top in the first innings to score a fighting ton, it was Murali Vijay who gave "leaving the ball" a whole new meaning in the second innings. Murali Vijay soaked up close to 314 balls in the Test match – that's more than the length of the first innings in an ODI.
Batsmen apart, Bhuvneshwar Kumar and Ishant Sharma were a class apart as they ripped through the England batting order bowling according to plans. Plans were laid, the bowlers executed it – Ishant's 7-wicket haul in the second innings being a prime example. India bouncing an opposition out overseas does not make headlines but when it did, it did feel sweet. Many didn't vouch for Dhoni's tactics trying to bounce the opposition out. Runs were leaked in the bargain and England slowly, but steadily inched towards the target. Dhoni and company persisted with the plan and patience had worked yet again. Amidst all the talk of patience, one man was a complete paradox – Ravindra Jadeja. His quick-fire half century too played a crucial part in India's victory. India definitely hold the advantage going into the third Test, but will there be any tinkering in the line-up? Gautam Gambhir could be given a go ahead after Shikhar Dhawan's dismal form in the first two Tests but will Dhoni back his opener for one more Test? These are little things for the Indian captain to think about, but Dhoni and his men will start the third Test with their noses in front.
Problems aplenty for England as they look for a guiding light that would change their fortunes in the third Test. They fell like nine pins on the final day of the second Test, and their batting methodology was termed "school-boyish". Ironically it's the new boys who are doing all the scoring for their side as Joe Root, Gary Ballance, Sam Robson and Moeen Ali have been key contributors with the bat for England till now. The big news for England though is that of Jos Buttler's inclusion in place of Matt Prior who has decided to take a break for the rest of the summer after England's defeat in Lord's. Buttler is set to make his Test debut on Sunday and England would be looking for a new energy in the squad with his presence. Ben Stokes who has three ducks to his name in two Tests could make way for Chris Jordan in the starting eleven.
Key Players
Almost everyone seems to be amongst the runs in that Indian batting line-up except Virat Kohli. The one walking in to bat before Kohli seems to be getting the runs, but not the big ones that he is known for. Cheteshwar Pujara's last four scores read 38, 55, 28 and 43 and the No.3 bat would want to convert those starts into big scores. Virat Kohli on the other hand has been silent for quite sometime and his teammates have hogged all the limelight with their notable contributions. You associate Kohli with performances and with a lull series so far, one would think that a big knock is just round the corner for Virat.
England need their senior players in captain Alastair Cook and Ian Bell to come all guns blazing before it is too late in the series. Perhaps Bell could bank on his previous outing at The Rose Bowl, where he scored an unbeaten Test century against Sri Lanka in 2011. As for Cook, he received the backing of the entire team management to continue as England captain even when the cricketing know how wanted a new leader. It is time for Cook to silence his critics and there would be no better way than leading by example come Sunday.
Stat Overview
1. Average first innings score at Rose Bowl in first-class matches this season: 307
2. Average second innings score in first-class matches this season at Rose Bowl: 315*
* excluding incomplete innings
3. Result summary at Rose Bowl, Southampton:
Won by side batting 1st
Won by side batting 2nd
Test matches
First-class matches this season
Ind won
Eng won
in England
at Southampton
India: Won, Drawn, Drawn, Lost, Lost
England: Lost, Drawn, Lost, Drawn, Lost
The Squads
India: M.S. Dhoni (C & WK), Murali Vijay, Shikhar Dhawan, Gautam Gambhir, Cheteshwar Pujara, Virat Kohli, Ajinkya Rahane, Rohit Sharma, Ravindra Jadeja, R. Ashwin, Bhuvneshwar Kumar, Mohammed Shami, Ishwar Pandey, Ishant Sharma, Stuart Binny, Varun Aaron, Wriddhiman Saha, Pankaj Singh.
England (3rd Test): Alastair Cook (C), Moeen Ali, James Anderson, Gary Ballance, Ian Bell, Stuart Broad, Chris Jordan, Liam Plunkett, Jos Buttler (WK), Sam Robson, Joe Root, Ben Stokes, Chris Woakes.
Report: Ind A vs Aus NPS, Match 6
Mohit, Vohra, Rayudu shine as India A beat Aus NPS by 6 wickets
India A registered a six-wicket win over Australia National Performance Squad in their third league game of the Quadrangular One-day series in Australia. Manan Vohra (88) and Ambati Rayudu (70*) helped the side overhaul the target comfortably after the Mohit Sharma-led attack restricted NPS to 217.
Earlier, Mohit gave India A their first breakthrough after NPS opted to bat first at the Gardens Oval in Darwin. The medium-pacer sent back opener Matthew Short with 50 runs on the board while Karn Sharma followed up with the wicket of Cameron Bancroft.
The Indian seamers struck at regular intervals to deny the opposition substantial partnerships. With the exception of Travis Head, who scored a half-century, the rest of the batsmen returned without making any sizeable contribution.
Mohit claimed four wickets while Dhawal Kulkarni, Rishi Dhawan and Karn Sharma picked a wicket each. Akshar Patel chipped in with two middle-order wickets to hold the home team to 217 for nine.
Chasing the total, the tourists lost captain Robin Uthappa early in the innings. Manish Pandey and Manoj Tiwary too followed him back leaving India A 88 for three. But, Vohra anchored the innings to take India A to 196 before being sent back by Jason Behrendorff. He was involved in a 108-run partnership for the fourth wicket with Rayudu, who then helped the team attain the target with Sanju Samson.
Brief scores: Aus. NPS 217/9 in 50 overs (T Head 56, M Sharma 4/48) lost to India A 218/4 in 38 overs (M Vohra 88, A Rayudu 70*) by 6 wickets.


text:
Bush Administration Congress Executive Branch House Parties Public Policy Regulations Senate Taxes
Only continued pressure from grassroots activists will force Washington to do the right thing.
Amy Treptow came to Washington to tell her story of climbing out of poverty. Some elected officials were more interested than others.
E-mails obtained through a FOIA request reveal the extraordinary access SIFMA had to Federal Housing Finance Administration officials.
The deepening crisis today demands an effort as ambitious as the one launched fifty years ago this week.
There's more work to be done, but this was a big win for democracy.
And it's a bipartisan effort.
A bipartisan bill would end the NSA's bulk data collection as we know it.
The failures, though painful, might force both Republicans and the Obama administration to compromise.
Will the Dems insist on a budget that addresses unemployment and inequality? Or will they snatch defeat from the jaws of victory by seeking "common ground"?
He's a fraud and a wacko bird, but at least the Texas senator has the courage of his convictions.


text:
Save to My Recipes
Sicilian Fennel and Orange Salad with Red Onion and Mint
Servings: 4
- 2 navel oranges or blood oranges
- 1 large fennel bulb, halved lengthwise, cored, very thinly sliced crosswise
- 1/2 cup very thinly sliced red onion
- 16 small fresh mint leaves, torn in half
- 3 tablespoons extra-virgin olive oil
- 20 oil-cured black olives
Nutritional Information
Fennel bulbs should be heavy for their size – this indicates plenty of moisture – and have a smooth outer layer.
PREPARATIONView Step-by-Step Directions
Cut peel and pith from oranges. Cut between membranes to release segments.
Toss orange segments, fennel, onion, mint, and oil in large bowl to coat. Season salad generously to taste with salt and pepper. Transfer salad to platter. Garnish with olives and serve immediately.
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From a food truck to a "pastry luncheonette," these are the Best New Restaurants in America


text:
Black buddy and I were trying to figure out any insults for white people like there are for asians, blacks, hispanics, etc. Couldn't really figure out any racial epithets. Any ideas? Cracker, Whiteboy, are all jokes.
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The Richard and Mary L. Gray Center for Arts and Inquiry and
the Mellon Residential Fellowship Program for Arts Practice and Scholarship present:
Thank you for your interest in registering for Comics: Philosophy & Practice!
Due to the overwhelming response, we have reached capacity for this event. Registration is now closed.
Regarding walk up availability: Tickets that have not been picked up 15 minutes prior to the first event of each day will be released. (5:45 pm Friday, 8:45 am Saturday, 8:45 am Sunday)
We will do our best to accommodate walk ups, though we cannot guarantee admission.


text:
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Super Saturday Showdown. It's what they're calling a high school soccer showcase between Santa Barbara and San Marcos this Saturday that will … [Read more...]
Rivals to meet in first Super Saturday Showdown
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Goalkeeper Kyle Carter made a diving save on a penalty kick in the final two minutes, and San Marcos escaped Arroyo Grande with a 2-2 draw on Tuesday … [Read more...]
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A small Stafford County company that offers hands-on engineering classes for children will soon have an outpost in India.
A group of boys attending a recent birthday party at Engineering for Kids cheers as they watch the Lego robots they built battle each other.
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The Engineering for Kids concept appeals both because the classes are fun--kids get to build robotic alligators and use a laptop to operate them, for example--and because they provide the kind of science, technology, engineering, and mathematics, or STEM, education that is in demand today.
"Everyone sees STEM as something that's needed," Roberts said. "The problem is that a lot of schools get their funding cut and they can't keep up. What we are doing is reinforcing what the schools are teaching as an after-school program in a hands-on, very applied way."
To buy an Engineering for Kids franchise, people pay an initial fee of $14,500, do the paperwork for starting a business, and then come to the corporate office for four days of training.
"Most of the children's concepts go for $19,000 to $30,000," Roberts said. "We strategically priced it at $14,500 to really kind of open the doors for us in the beginning. Getting the first 10 franchises is the toughest because you don't have a track record yet."
Many of the people who have bought them so far were looking for this type of program in their own communities, and discovered Engineering for Kids while searching online, she said. Others, like the Todis, wanted to go into business and were looking at children's concepts.
Franchisees in the United States--and eventually Canada and Puerto Rico--get territories that cover 100 elementary schools. International franchisees buy a master franchise and can then sell sub-franchises.
The Todis, for example, bought the master franchise for the National Capital Territory of Delhi. They plan to open their first center in New Delhi in mid-December, then begin expanding into its satellite cities.
"We would like to sub-franchise, but it depends on the business model," Siddarth Todi said. "It may be more beneficial to me if I open more of my centers."
Selling franchises has enabled Roberts to open her corporate office, hire a staff of four to help franchisees with marketing and human resources, and develop new classes. These include creating Lego robots that could fix pipelines buried under the ocean and those that could perform tasks on Mars.
"We've been very fortunate that we've been able to sell the first 10 franchises very quickly," she said. "I would say that by the end of 2013 we will have 50 franchises and will continue to grow internationally as well."
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April Fools' Day From the Black Lagoon
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Authors: Thaler, Mike, 1936-
Title: April Fools' Day from the Black Lagoon
Publisher: Minneapolis, MN : Spotlight, 2012
Characteristics: 64 p. :,ill. ;,20 cm
Notes: Originally published: New York : Scholastic Inc., c2008
Summary: "It's the end of March, and Hubie is struggling to prepare his pranks for the big day. The whoopee cushion, the rubber tarantula, and the fly in the ice cube just aren't good enough anymore--not when the worst joke comes from the place he least expects it"--P. [4] of cover.
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Statement of Responsibility: by Mike Thaler ; illustrated by Jared Lee
Subject Headings: Schools Fiction Practical jokes Fiction April Fool's Day Fiction
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text: This is seriously the best I've ever eaten. The filling is the perfect sweet/sour smooth and creamy combination~ not jelly OR cheesecakey as a lot of key lime pies are. And the CRUST is freaking magnificent. How can you get a graham cracker crust that thick and chewy??? Somebody please figure this out for me, don't respond if you've never eaten a slice from CPK before, you just wouldn't understand, lol!


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Am I the only Hound that doesn't get this trendy passion for offal and off cuts? (moved from Ontario board)
- k
- KitchenVoodoo Feb 9, 2011 08:02 PM
With places like the Black Hoof occupying the top ten of Toronto's desirable places to eat these days - I just have to wonder why?? I grew up in a poor country where eating offal was a badge of shame because it was so cheap. And the taste of offal was disgusting. I have always hated offal for that reason. How does a restuarant such as Black Hoof charge what it does for fried pig ears? And you line up in the freezing cold for that? And pay mega bucks? Has everybody lost their minds???
I guess there really IS a sucker born every day!
The Black Hoof
928 Dundas St W, Toronto, ON M6J, CA
re: radiopolitic
I pay for food that I think tastes good.
Simple as that.
口感 aka mouthfeel is an adjective used frequently in Chinese cooking. Being that I was surrounded by this during my formative years, offal was eaten because it was tasty and good. There was no shame in eating tripe or tendon. If treated properly, it's no different of an ingredient than anything else.
I find N. Americans'' main phobia about food stems from 口感. They have a very narrow range of acceptable textures. Squid is already pushing it, so god forbid stomach lining.
Yes I like Black Hoof, but it wasn't like I only started eating offal after the "trend" picked up. It's been a lifelong infatuation. Plus you can find way more offal at a typical Cantonese restaurant than what Black Hoof offers. They're not pushing the envelop as hard as you'd think, this is Toronto afterall. They know their marketplace, sneak a few items in but the rest of the menu is safer.
The Black Hoof
928 Dundas St W, Toronto, ON M6J, CA
re: aser
Thanks Aser - I have many friends of Chinese origin, and when we eat out in Chniatown I have to avert my face when the chicken feet are presented! It's just a cultural difference I know. As I said I came from a poor background, and in fact my first job was in a slaughterhouse. Tripe was draped on a birdcage like device where the "mountain range" piece was sectioned off and frozen for export to Japan where it was considered a delicacy. I love the idea of "mouthfeel" - in fact I grew up loving lamb kidneys crisply fried in their own lard until I realized what they were! I'm sure I'd be arrested for even asking a butcher for lamb kidneys.
I'm not condemming offall eaters - just this fad for high decible joints that charge a lot of money for cooked entrails - when I could use the same money to enjoy impeccibly fresh fish at Chiado or Zucca.
864 College Street West, Toronto, ON M6H 1A3, CA
2150 Yonge Street, Toronto, ON M4S 2A8, CA
re: KitchenVoodoo
I think the whole beast thing is part of the environmental/local/sustainable trend. Chiado's fish is probably none of those things.
I also wonder if people's cooking skills have increased such that cuts that require a lot of work are more impressive than stuff we all do at home.
I understand where you are coming from too however. My mother loves offal (always has) but she won't eat lamb much because it reminds her of awful 'mutton' she had growing up. She would also DIE if I ever got into the urban chicken farm thing because she was humiliated that her parents raised chickens when she was growing up.
re: aser
"I find N. Americans'' main phobia about food stems from 口感. They have a very narrow range of acceptable textures. Squid is already pushing it, so god forbid stomach lining."
This is a relatively modern phenomena born, most likely, from a wealthier and wealthier society.
Remember, dishes like Tripe and Trotters were an absolute staple in America. Philadelphia Pepper Pot (with Tripe) was George Washington's favorite meal and a favorite in many parts of the country, not least of those Philadelphia.
re: DougRisk
They still are in many places. Chitlins and various preparations of pig's feet are popular all over the South, and are traditional.
For me, enjoying offal really depends on the cut and the preparation. I love chitlins, but dislike Mexican-style tripas. I love buche, but dislike pancita.
re: aser
口感 is definitely the whole package in measuring textures with quality and taste with Chinese food and in fact I would extend that to what the Chinese use to measure quality in other cuisines (Japanese or foreign).
There's always been a trend of upscaling peasant and street food. Except nobody has successfully upscaled Chinese and Taiwanese offal dishes and made it into a trend :-).
re: aser
Aser said: "I find N. Americans' main phobia about food stems from 口感. They have a very narrow range of acceptable textures."
Well texture, yes, but also anything that reminds the diner that what they are eating came from what used to be a living, breathing animal, or that is associated with body parts that are considered dirty.
So eyes, feet, tails, tongues, brains, testicles -- these things are all out of the question for the typical American. Even the thought of putting them in the mouth upsets people, whether or not they've ever tasted them before.
No, you aren't the only one. I have a specific place for those things. The garbage container.
I think people are crazy for wasting a lot of the edible stuff such as offal and off-cuts. In many cases, IMO, they're tastier than the popular western cuts. Livers, heads, tongues, sweetbreads, feet, tails, brains, hearts, etc, from all species, delicious stuff. My only aversion is beef and calve liver. I will never get over the taste. I find it criminal that I have to pull nails and teeth just to find a store that sells a less-than handful of these delicious items.
re: bigmackdaddy
Right on. Also, I wince anytime I hear someone talk about "sustainability" and then see there faces turn when you bring up things like Tripe or Kidneys.
Not only do we end up throwing away* a good portion of the animal, but often enough, it's most nutritious cuts.
* Actually, they usually find there way to Pet Food plants and "ethnic" markets.
re: DougRisk
Yeah, this post had me hankering for Chinese stewed pig stomach, so I reheated some for breakfast. Wonderful stuff.
I actually may have found two places in NYC that will supply with the "discards". Dickson's Meats in Chelsea Market, and Wild Edibles in Grand Central Station. In Philadelphia I always bring back a half gallon of raw milk from Fair Food Farmstand. I will consider it a complete triumph once I get the famous tripe sandwich from the place in the Italian Market.
re: bigmackdaddy
Yeah, I live in Penn and it is one of the better places for getting Raw Milk. I consider myself fortunate.
re: bigmackdaddy
There's nothing crazy about it. I grew up in the South in a family that didn't have much money. We ate this "trendy" stuff all the time, because at that time it was the cheapest meat products available. I never liked it then, and believe me, I've eaten a LOT of it, cooked in just about every way imaginable. Once I got in a position where I didn't have to eat it anymore, I didn't, and I refuse to eat it to this day.
re: cigarmedic4
AMEN to that "cigarmedic"! The minute I realized that "black pudding" was made from pigs blood, chunks of pig fat, and filler, stuffed into pig's intestinal tubes..... I was disgusted.
I predict this offal love-in will either die out - or worse, it will be like what happened to the amazing sushi bars that opened in North American cities in the very early 80's - it will crop up as a dumbed down cousin on every corner. $2 tripe snacks anyone?
re: KitchenVoodoo
There is a guy in the central covered outdoor market in Florence who has been selling tripe sandwiches for over 30 years, both he and the sandwiches are great, and if you prefer not to try them, great, more for me. Boudin noir is a whole different subject, yum.
re: KitchenVoodoo
So before you realized what black pudding was, you enjoyed it? Sometimes a little ignorance is all one needs to enjoy something one wouldn't dare try.
My sister HATES beef tongue. She is also rather ditzy, so when we went out for dinner together, I ordered the beef tongue (4 slices served in a delicious horseradish sauce), and had her try a bite - she had forgotten what I ordered, even tho at the point of my ordering, her comment was "gross." Well, wouldn't you know it - she loved it.
I then reminded her that she had just eaten tongue, and that clearly it was something delicious if you could put your hang-ups aside.
OTOH - more for me '-)
re: tommy
+1. There's a thin but important line between something that is a trend—moving in a general direction—and something that is trendy. I first wrote about the reappearance of offal in kitchens 6 years ago, and it's only grown and grown, I think in relation to Americans' increased appreciation for trying new things (at least some Americans in some places) and awareness of waste issues. Could be more cyclical than trendy.
Like others, I don't care for all such cuts, but a lot of them are wonderfully textured/flavorful to me—heart, sweetbreads, brain—and as for the price, it depends on where you eat them and how they're prepared. Oxtail & beef tongue in broth with pumpkin fritto & maitake mushrooms at The Breslin: expensive. Tacos de lengua at a hole in the wall: cheap.
re: tatamagouche
Oxtails - yes! I came into the thread just to complain about the danged price of oxtails!! I love oxtails, but the price has gone skyhigh in recent years. (I was just looking at some at the local supermarket yesterday -- almost $9/pound, with not that much meat on 'em.) They used to be cheap comfort food.
re: racer x
Oxtails are so damn expensive these days. I order mine from American Grass Fed Beef (currently $5/lb) where it's listed under dog food. Apparently they haven't jumped on the offal bandwagon yet. I'm glad because I fear that prices will start going up once they do.
re: Miss Needle
Dog food?! That's hilarious.
I just took a look at their website. It looks like it's "human quality," grass-fed, organic beef (although I didn't see them use the term "organic"), but, as you said, the ox tails are only listed under dog food and, ludicrously (from the standpoint of human food), as a part of the "BARF diet."
re: racer x
(psst...that's Bones And Raw Food -- some subscribe to feeding dogs only what they would eat in the wild)
re: racer x
It is organic though they aren't certified. Considering that oxtails are about $4.70/lb at my usual Chinese butcher shop, the American Grass Fed Beef ones are an absolute steal. And because they are leaner (grass-fed beef), I don't really have to skim the fat when I cook them -- though I'm sure some people will find that to be a minus.
As with everything, demand sets the price in the marketplace and so long as people are demanding challenging and adventurous dining experiences, you'll see the price of atypical cuts continue to rise. One could be annoyed with trend-followers and their effect on food prices or one can respect the newfound appreciation for eating more sustainably and omniverously. I tend to lean toward the latter, although when I see the price of tripe rising to unaffordable heights, I do indulge a little bit in the former.
re: JungMann
Wouldn't that be un-offal-able?
It has more to do with foodie bragging rights. I'm so cool that I can appreciate ox eyes ... only as long as the right chef with the right pedigree serves it up at an exhorbitant price and a fou-fou presentation. Candied cock's comb anyone? No ...seriously ... I know a joint that served that.
Some people really like the taste and texture of various cuts of offal and I'm not talking about them.
In their humorous cooking dictionary, Henry Beard and Roy McKie summed up my feeling toward much of offal in their definition of tongue: Dish considered a delicacy by some which actually crosses the line between "cut of beef" and "piece of dead cow."
Things are trendy because they were rare or non existant in the N. American restaurant scene and a smart chef brought it, whatever it is, to the fore with smart dishes. The whole pig revolution with pork bellys and charcuterie is/was a trend.
Much of that "horrible" stuff was still there in sausage (or as sausage casing) or maybe dirty rice. How 'bout pate?
Now it is out on its own. Pickled pigs feet, tounge, brains, all parts that can be made into delicious dishes.
Lobster was once food only for poor people, as was crawfish.
Where I came from, offal was freaking *expensive* because it was in limited supply, people understood the nature of meat, and they knew how to cook it.
Post-war North Americans have lost this link (meat is available on styrofoam trays, fish comes already breaded in boxes) and have been conditioned for "soft" and "bland" by commercialization and industrialization. Anything that's not that generally goes to "ethnic markets" and pet food as others have already mentioned , and "breakfast sausages". And pre-made patties.
Want "sucker born every day"? The $20+ plates of spaghetti al pomodoro.
Just went on Black Hoof's website and read the menu. Far less offal, and more interesting presentations than almost anywhere else than specializes in the odd and goofy. Along with the new smoked meat guy, this is my new go to in Toronto when l next visit. Read the menu of Fergus Henderson's places or Ribouldingue in central Paris and compare offerings.
re: Delucacheesemonger
Hope you have great dining experiences when you next visit Toronto - do check the Chowhound Ontario website for what's new and happening and what suits your tastes.
re: sunshine842
What a cheeky response! :-) I love guanciale when I can get it.
When I go out for dim sum, I usually order the chicken feet/dragon's claws. Almost always, I happily get to eat the whole dish myself, since no one else at my table dares try them.
re: cheesemaestro
I almost fell over -- we took my mom to a resto here in France and the special of the day was joue de boeuf (in the summer, which was a little weird)...she liked it so much she specifically asked me to make it when she and my dad came back the next year.
Slow-cooked, it's one of the greatest secrets in the whole store.
All those who wince at offal? Don't ever go to a butcher shop in France...you won't eat for days)
(I haven't had an opportunity to try chicken feet yet...but I'm pretty fearless about trying new things, so I will when I have the chance!)
I have to confess, though, that I'm still nonplussed at blood sausage -- and I've eaten it in Ireland, Scotland, Wales, all over the UK, France, and Germany....and I still don't like it. But nobody can say I didn't give it a fair chance.
re: sunshine842
Try Spain: Morcilla de Burgos was a revelation.
re: wattacetti
Morcilla is certainly a different taste (and texture) to the black puddings we generally make in northern Europe. Can't say I prefer it to local stuff.
LOL, glad I'm not the only one who noticed this. I am mostly a carnivore but I'll be damned if I am eating tripe.
I am perfectly happy with cheap cuts of meat, I love slow cooking stuff but I want to eat the muscle of a cow not it's intestines.


text: Was there for lunch with a client, liked that there was a set lunch option. Had a coffee before our meal. Nice blend of beans and good milk served with it. Food could be better but i can't complain much due to the cost of the set.. Overall, good place to hangout for coffee..


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iPhone 5C: First look at Apple's low-cost budget smartphone (images)
Summary: The low-cost budget iPhone 5C retains the curves reminiscent of an older model, yet remains sleek and refined. Here's the first few snapshots of the highly-anticipated device.
11 of 12Image
The back cover of the iPhone 5C.
Image: Apple
Apple says iOS 7 was "designed with the colors of iPhone 5C in mind."
Image: Apple
The low-end (but still high-spec) smartphone goes on sale later in September.
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Kick off your day with ZDNet's daily email newsletter. It's the freshest tech news and opinion, served hot. Get it.


text:
Need Dim Sum tutorial so don't make an idiot of myself w/ new stepson
Years ago I used to live in the Hudson Valley and would take the Metronorth commuter down to NYC for dim sum with a friend who spoke six different Chinese dialects.
I don't know where we went, I couldn't read the menu, the storefront, or the street signs.
He'd chat with the waiters and amazing food would appear. People in chef's gear, not waiters, would come out of the kitchens with little plates of things that never seemed to show up on the bill.
I never knew what I was eating but jeez was it good.
Okay, so now I have a part time teenage stepson in the Boston area and we want to go out for dim sum. I'm an adventurous eater and he's starting to discover that he is, so we'd rather not stick to the "safe" things that probably get recommended to anyone who looks like a white-anglo-saxon-jewish/protestant-tourist.
Where should we go? What day/time of day?
What should we be sure to try/avoid?
What dumb questions should we not ask?
Feel free to pile on all sorts of conflicting opinions!
Id say go to Hei La Moon sunday around 11. You dont have to say or do much of anything. They will give you a card and carts will come and show you what they have. Just point to what you want and they mark your card. I used to keep a dimsum blog at dimsumtimes.blogspot.com that has lots of photos of various items. You could look at that to get an idea of whats what. As for try/avoid... Thats up to your personal taste. Its all good
Hei La Moon
88 Beach St, Boston, MA 02111
re: hargau
Ask away. You will likely get no m ore than a one word answer like fish, chicken, etc. If you go to hei la moon and they have the small fried fish, go for it. In my case the only things I don't care for are the slippery textural stuff and some of the sweet taro. I've been told second hand you can tell the ingredients by the shape, markings etc. but I have no idea waht is what.
BTW, has anyone been to Oriental Pearl in Framingham lately?
Oriental Pearl
576 State Rd, Westport, MA 02790
re: trufflehound
I have not been there in years. It was ok as a close ayce place back years ago when we went. Our last framingham area adventure was at the golf course on rt 9 , i will write a report on that someday. For dimsum buffet in the burbs are standard now is Lin Garden in Dracut.
How fun and lucky you. We had our first experience of dim sum out in Seattle and like you, we are very adventures eaters so everything was awesome. Back here in the Boston area, we've done Chau Chow City on Essex Street on a Sunday and was blown away. But as mentioned by hargau - we didn't have to say a word, just look at the cart and say yes, or no. If you love certain things (I love shrimp), you can ask and they'll point out shrimp items or point to another cart comign around. Word of advice, pace yourself - don't grab everything off the first cart. If you look at the reviews on google or yelp, you might get great ideas for what others love.
After doing the carts, I really don't enjoy a dim sum place that doesn't have the carts - like you, I have no idea what I like and the visual thing is just sooooo awesome!
Chau Chow City
81 Essex St, Boston, MA 02111
I can't even imagine what a dumb question for dim sum would be. The cart experience can be easy since people come around with food to you, and if you're truly open to trying anything, it works well. Usually upon being seated, they ask what type of tea you want - I don't know if they ask non-Chinese people this question to be honest.
I much prefer the "order and they bring it to you" - items are a bit fresher and IMO, better tasting. You are given a list of items you can choose from and you can just select whatever sounds good! They have this available at Winsor and at Great Taste Bakery.
When you say adventurous, I'm not sure if you mean "I'm open to unusual dishes" or if eating dim sum itself is adventurous enough. The food is a lot of shrimp, and small bites or dumplings of pork and/or beef cooked various ways, with some veggies and tofu thrown in. Nothing that should turn off most people I think.
Some more adventurous standard dim sum dishes - beef tripe, chicken feet (usually described as phoenix claws), "ngau jaap" - which literally just means 'cow mixed parts' - think tripe and cow offal with daikon.
And just an FYI, if you found something you like and want more of, but the cart isn't coming around. You can ask the waiter to bring you more (provided you can identify what it is).
re: kobuta
Your right, im sure he wont be asked what type of Tea he wants. They see us white folk and they try and bring the oolong and forks right away!
Your also right about the menu based places but for a beginner the carts are much easier and more exciting.
re: kobuta
"When you say adventurous, I'm not sure if you mean "I'm open to unusual dishes" or if eating dim sum itself is adventurous enough."
My family background is old-school northern European thrifty, so adventurous definitely includes feet and ears and organs and any other edible parts, cooked or raw or still wiggling.
y2000k has it right, the carts are great fun but the problem is that I don't know the "language" of size, shape, markings. I'm hoping to find my way to things with unusual tastes, not sweet/bland/safe.
So what kind of tea SHOULD I want?
re: beethoven
If you like darker/stronger tea, you can ask for PUH-ER
If you prefer lighter tea, I personally like SAU-MEI. Or you can ask for Oolong.
Some of my relatives like Chrysanthemum tea, but I don't like the scent.
There won't be raw food at dim sum. Organ meats is usually intestines (I like the beef tripe steamed in black bean sauce). Some places also have pigs blood but it's not usually on the menu. Another "unusual" food would be chicken feet.
re: beethoven
Jasmine tea is also very popular - in Chinese (cantonese) called heung peen or moot lai. You can even combine tea types. No right answer to this at all. In Cantonese in fact, having dim sum is actually called "drinking tea", so it's all dependent on your tea preference.
For the OP, I think Winsor is a better option, with the menu available in English. And I believe the staff @ Winsor speaks English reasonably well.
Great Taste, as mentioned above, is another place that offers dim sum menu in English. and I can vouch that the staff @ Great Taste speaks decent English. However, I've tried 1 or 2 dishes of dim sum at Great Taste, and they aren't as good as Winsor.
The problem with Hei La Moon or any dim sum cart place is, even when the carts come around and you can see the food, chances are you still have no idea what they are (eg, what type of dumplings, what type of rice wraps or tofu wraps, what type of buns). And my experience is that the cart ladies @ Hei La Moon aren't very good at describing the food in English.
The best time to go is probably right after the lunch rush hour; around 1pm or so?
Hei La Moon
88 Beach St, Boston, MA 02111
re: y2000k
I have been to Chow Chow City, Hei La Moon and Empire. Empire is by far my favorite. First of all, I love the atmosphere. Secondly the food is great. The other thing I really like is the manager, if you ask him for something he will have them bring it to you. We told him we wanted congee and he tracked down the cart and had it sent over. Then we wanted mango dessert and he also had someone bring over.
This is a reply as I though I liked Winsor but it's Empire that I like.
I like the carts, so my two favorites are Hei La Moon and China Pearl.
For time of day, I suggest 11am on Saturdays, and 10:30 on Sundays.
Since you're adventurous, and dim sum is cheap, I'd say don't worry about avoiding things. Ask the cart ladies to lift the lids and order anything that looks interesting. If it tastes good, great! If not, you learned something.
By the way, most places will serve you jasmine tea by default. You can get black tea or chrysanthemum tea if you ask.
Hei La Moon
88 Beach St, Boston, MA 02111
China Pearl Restaurant
288 Mishawum Rd, Woburn, MA 01801
re: Allstonian
I think default typically tastes like Pu Er to me.
I personally think Winsor is putting the best food. That said, the carts have a certain appeal and would go to a cart place if I had friends in town who were first sampling dim sum. It's what differentiates dim sum vs just going to a Chinatown restaurant..and it was how I was introduced to dim sum.
I like China Pearl, Hei La Moon, and Chau Chau City..CCC seems stronger in seafood, CP..meat, HLM seems to have slipped but maybe I just caught them on a bad day.
Sat/Sun is the best selection and I rarely wait if I'm there by 11AM.
Some of my faves are shu mai, sticky rice, sharksfin dumplings, turnip cakes, any new dumpling that I haven't seen before, spare ribs (not the traditional red sauce cooked but in a clear garlic black bean sauce, cut crosswise), shrimp/eggplant, rice noodles w/shrimp..comes as three items about 4" long, tarot root. Ive tried the chicken feet and don't care for them..but you might love them. Not too long a go it was fairly common for a 2 top to share a large table with strangers thepeple at the table got a kick out of me trying them. The table sharing seems to be on the wane.
Keep in mind that these are a few of the things I like; but that's my personal taste and you might like some other things and not like my choices. Everyone I know like the soft, sweet buns x me...FWIW
It sounds like you're adventurous so just try anything that looks appealing. If you don't like it, you just blew $3,,:)
If you have a question, ask it. The cart servers generally don't speak a lot of English but there are no dumb questions.
BTW, in 30+ yearsof eating dim sum, I've never been asked what kind of tea I want;which is fine because I'm fairly indifferent about it..but next time I'll take y200k's advice and order that puher..:)
Hei La Moon
88 Beach St, Boston, MA 02111
China Pearl Restaurant
288 Mishawum Rd, Woburn, MA 01801
re: 9lives
Only issue about not knowing what to ask for is the cart ladies recognize you as uninformed, and generally only open the the silver lids to show you the very standard fare of shumai / dumplings. It is unlikely you will be able to point at the interesting things since they won't be offered. Best bet is to sit next to a table of people with all the good stuff on the table and tell the cart lady to give you what they just ordered!!!!
re: Cork
Sounds like this is exactly the OP's fear, but I don't think it should be a concern. I think a lot of the very interesting stuff is often special ordered. But there's plenty of great things that come around in the carts. If you'd like to look at something that isn't opened, feel free to point to it. But likely what you'll find is that if they're not opening a lid, it's because it's more of what they just showed you.
One suggestion I have is to resist ordering too many dumplings and shumai at the beginning, but wait to see what else comes around. Else you'll get stuffed on those things and it happens faster than you think.
Something you may like is a steamer basket with what-looks-like two big stuffed grape leaves; that's sticky rice inside and you unwrap it and eat the rice but not the leaves. I personally love it. Also the carts that fry the squares of taro right in front of you, I'd get that too.
If you see them come out of the kitchen with plates of spicy s&p squid, see if you can score one of those too, while they're hot.
Don't worry just dive right in. And now you're making me crave dim sum.
re: Niblet
good advice... typically the steamed carts come by first (they tend to have a surplus) while you might have to wait a while for the carts with fried stuff to get refilled by the kitchen and come by your table, so save room...if the cart which fries taro (typically has a clear plastic "windshield" on one side to prevent splatter) comes by, look also for the disc-shaped panfried shrimp chive dumplings...also if you have a hungry crowd, you can order a plate of noodles on the side (such as panfried (partly crispy) egg noodles w/ seafood or roast pork, or beef chow fun (flat wide rice noodles)...and if you want something at the end to cleanse your palate, look for the cart with the big wooden tub, which holds a slightly sweet warm tofu custard...
re: Niblet
I agree with Niblet - while it's true that you may miss out on esoteric items that are special-ordered, I've never, in roughly 40 years of dim sum experience, had a cart lady refuse to show me all the choices in a given cart. And indeed, if she shows you what's in one stack and not in the next, it's because that's another stack of the same.
Have fun, and let us know where you go and how you do!
Everyone else seemed to cover where, when and what time.
Now here is some little tid bit:
If you run out of tea, pick up the lid and put it on the table or just up above from the holder.
There is no shame in using forks. I know this sounds mean, but I always giggle/laugh at people who cannot use chop sticks properly. I know you mean well, but I am still judging you. You can't master it, it's fine. Just use a fork rather than spending 2 minutes trying to pick up something to eat- it'll be cold and no good by then.
Food wise - I love the sticky rice wrapped in lotus leaves (it'll come around in a steamer, 2 of them and they look kind of scary, square, and a unappetizing color. It's delicious). Most dumplings are either shrimp, pork or a combination of both. So if you don't eat either, dim sum really isn't for you.
(This is if you go to Hei Lai Moon) I would recommend avoiding most of the fried dishes that are not in a hot box/cart thing because they're probably not very warm or hot like the rice noodles, shrimp etc. I usually avoid the steamed black bean spare ribs because there isn't much meat, mostly fat or bones and nothing else.
re: amatuerfoodie
Im going to have to disagree with this one. Some of my favorite items are on the fried cart. You just have to be aware of how long its been on the cart and not get something thats been sitting forever. Usually if its the last 1-2 of an item then its been on too long. The fried shrimp with taro on the outside. The fried mashed taro with pork inside. Fried shrimp/chive dumplings. Etc..
Also the ribs are another favorite, especially if you can get one of the bowls that has either cubed taro underneath or rice noodles underneath. Hei La Moon also has a another type of ribs that are flat/larger and beef rather than pork. We had both just past sunday there. Sure you do get some fatty pieces and bones but its still a ton more meat than on the chicken feet!
re: hargau
I think you didn't read my post clearly:
When I said avoid the fried/stir fried items I specifically said items NOT in the fried food cart . Meaning the lightly fried shrimps, and stir fried rice noodles that they push around in just large white plates without a warming dish (those items always look so depressing to me anyway). Whereas I suggest getting the loh bac goh, and the pan fried to order cheong fun noodles and etc because those ARE pushed around in the carts and cooked to order.
Maybe I am spoiled by the steamed ribs I eat at home so I cannot bear the sight of looking at the fatty pieces of ribs at dim sum. Ordering just the plain spare ribs I would not recommend, but the ones with the cheong fun underneath, that is fine with me. Granted, the last time I had the spare ribs with noodles underneath I found them under seasoned and with little black bean flavor. But that's just me.
...chicken feet do not have any meat, it's just skin, it's always been just skin and a little cartilage.
Anyway, I think Hei La Moon has actually been going down hill the past few years. A few years back I said their dim sum was comparable if not better than Flushing's dim sum. Now, it's only becoming acceptable to me. But of course, to each their own.
re: amatuerfoodie
speaking of steamed ribs, my favorites are actually the (slightly spicy) steamed ribs coated with rice flour and served over yams, at Chung Shin Yuan in Newton (weekend lunchtime only, take-out if you can't get a seat)..
Chung Shin Yuan
183 California St, Newtonville, MA 02458
re: barleywino
i've never had the ones with wu tao underneath. i'll have to try it next time. but i agree that mildly spicy steam ribs (jalapenos!) are delicious. my dad makes great steamed ribs, and if we're lucky enough to have some jalapeno peppers lying around he always thinly slices them and puts it in. I've never had dim sum in newton. my fam and i always just go to Chinatown.
re: amatuerfoodie
Chung Shin Yuan is more Taiwanese (weekend lunchtime only), you tiao (fried cruller) and jia jiang mein (Peking meat sauce noodles) are especially good there, but if you want to get in on the first seating, get in line around 11:15am at latest (opens 11:30 or sometimes a bit earlier).
Chung Shin Yuan
183 California St, Newtonville, MA 02458
re: barleywino
I've never had jia jiang mein in the boston/mass area before (nonetheless taiwan style jia jiang mein). i'll have to go sometime. At 11:15am? I believe there are 2 types of asian people. those who rise and eat meals early (not me), and those who are the late comers, and are waiting for a dim sum table on a sunday for 45 minutes around 12:45pm (me!!!!!).
re: amatuerfoodie
i've been there at 2pm and there was still a line (although short)
re: amatuerfoodie
Flushings is a bit of a haul though! So where do you prefer in this area?
Sorry I did misread that. At Hei La Moon anyways the fried cart has no warming either that i can recall. Its a multi tiered cart with items on various shelves. Fried items on the very top. Maybe there is warming that passes thru from all the way at the bottom, i dont know. I agree on the noodles the ones they push around on the white plate are nothing compared to ordering them from the kitchen.
re: hargau
Well, I have been playing ol' faithful to Hei La Moon. But, I used to go to Empire Garden (3 years ago), but now it's Hei La Moon mostly because of the convenient parking and the C-mart right next door as well.I guess instead of a preference I would tell people to steer clear of China Pearl. I just never found it that great, the food we got was never steaming hot like Hei La Moon's either.
The fried push carts are always reliable for hot goodies because they're cooked to order. So that means one must have patience when ordering stuff from those ladies.
I'd rather go to HK Eatery and get a bowl of wonton noodles and a bowl of jook. Or to Mike's Banh Mi for a sandwich these days over dim sum.
re: amatuerfoodie
You and I are talking about 2 different fried carts. The pan fried one cooked to order has Turnip cake, etc on it.. The one im talking about with fried items is deep fried and not cooked to order. It has Spring Roll, Taro with pork inside, Shrimp pattie with shaved taro outside, fried wontons with shrimp/chive inside, tofu skin with shrimp/celery inside, fried tofu with shrimp on top, etc...
re: hargau
Oh, you meant that fried cart. Hehe, yes mild confusion. Honestly, not too much of a fan of that one neither because I am always afraid the stuff will be cold. No one wants to eat a cold fried gow choi gao =)
There are at least a couple of dim sum apps for iPhones, namely Yum Yum and Yum Cha. Of the two, Yum Cha is a bit more detailed, and allows you to save favorites, but they both include Chinese writing and pronunciation, as well as sound clips so you can press the button and let the waiter hear what you want, (Cantonese in Yum Cha, not specified in Yum Yum.)
You can also find a few more general food apps, including Handy Chinese Food Menu, which while somewhat buggy and not entirely accurate is still pretty useful.


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30 years of Macs: Up close and personal
Summary: Macs have been more then just a technology, they've been part of our lives for 30 years now. Here's a brief, personal history of Macs as I, and many of my fellow ZDNet and technology writers, have seen it for more than a generation.
8 of 15Image
NeXT Cube: 1990
Of course, not all "Macs" came from Apple. After Steve Jobs was forced out of Apple, he founded NeXT and started building Unix-based workstations. These would become the blueprint for today's Macs. Today's Mac OS X is a direct descendant of NeXT's NeXTStep operating system.
ZDNet's senior technology editor Jason Perlow agrees with me. "My first 'Mac' actually was the NeXT. I ran the computer lab at American University and had a lot of facetime with it. I practically monopolized them because it didn't run any software anyone wanted to use and they were so weird."
NeXTStation Turbo Color: 1993
The top of the NeXT line were the lovely, and outrageous expensive workstations. I, Unix guy that I was, had one. I loved this machine.
I eventually ended up trading mine to an ISP senior engineer for a T1 installation and three free months of, for the time, a blazing fast 1.54 Mbps Internet connection. I should have kept the NeXTStation.
Mac Centris 650: 1993
By the early 90s, Macs had become the go-to desktop publishing and design platform. Writer and editor Alyson Behr said that her first Mac "was the Macintosh Centris 650 that I used as a Creative Director to design magazine logos, feature spreads, etc. [I] also designed corporate logos, point of purchase campaigns. Photoshop v1, Illustrator and Quark early iterations were my tools."
She was in good company. Many others were using Macs with the exact same software for the exact same purposes. That wasn't enough to keep Apple afloat.
Kick off your day with ZDNet's daily email newsletter. It's the freshest tech news and opinion, served hot. Get it.


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Help us turnip the beet on a more sustainable food system!
New members always welcome!
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Come hear about our pot-luck style dinner, 'local food challenge'
Time to turnip the beet! We hope you'll join us!
Lettuce Turnip the Beet-SLU students for Eco-gastronomy will be having the first meeting of the spring semester on Thursday. Come join other students working to create a more just, healthy and environmentally sustainable food system. Topics include discussions of events for this semester.
Lettuce Turnip the Beet and the Hispanic Club are co-sponsoring a screening of the film, "The Garden" - a film by Scott Hamilton Kennedy. Everyone is welcome!
http://www.thegardenmovie.com Contact Laura Dobbs for details: firstname.lastname@example.com


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The best race in next Tuesday's judicial elections is a whopper.
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Deep Purple rocks Northern Cyprus
Sunday, May 25, 2014
LEFKOSA, TRNC - World-renowned British rock band Deep Purple performed in the Turkish Republic of Northern Cyprus on May 24, in a concert organized to mark the 25th founding anniversary of the Near East University.
The event attracted thousands of Turkish Cypriots, as well as around 20,000 Greek Cypriot fans from the southern region.
Taking security measures for the concert, the university also provided accommodation in tents for fans from neighboring districts and abroad.
The Greek Cypriot administration reportedly attempted to prevent the concert from taking place on the Turkish side of the island. The band responded by announcing the concert would go ahead as planned.
Copyright © 2014 Anadolu Agency
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