text:
Has the Whole Craft Cocktail Thing Gone Too Far?
- StriperGuy Feb 6, 2009 09:48 AM
Boston is abuzz with new places making all sorts of whizzy cocktails. And to some extent I am a fan. Eastern Standard for example makes some really amazing drinks and their focus is distinctly old school and the cocktails are darned good.
Then there are drinks like this, recently served at Drink in Boston;
- Bacon infused bourbon and a peanut foam with the Circus Peanut (floated on the foam)
Or this at the intercontinental hotel:
- $275 "deluxe" version of a Champagne cocktail made with vintage bubbly, some Napoleon-level Cognac, and a sprinkling of 23K gold flakes.
Am I a total curmudgeon in my belief that 90% of the great cocktails out there were created before 1940.
No Appletini's thank you.
Nothing with cucumber or basil in it either.
Heck one of my all time favorite drinks is a nicely made Manhattan with Jim Beam as the booze.
While I'm at it why don't I rant a bit about the trend in exorbitantly priced vodkas. Vodka is the MOST boring of all booze. Vodka is essentially a colorless flavorless liquid to be mixed with other things to give it flavor. $300 bottle service for a froo froo vodka, oy.
That said the current trend toward rediscovering old drinks is a plus. I remember my first Mojito in Miami in 1998. Yum. Hooked ever since.
And I have recently gotten a bit hooked on Aviation cocktails.
Anyhow, just curious if anyone else out there has had enough of the trendy Bartender as Savant/Mystic purveyor of some magical potion... and the nouveau chi chi libations that go with it?
Truly, but the current economy should pare down some of this. As to the invention of Cosmos, Appletinis, and such, some people can appreciate the taste of alcohol, others have moved onto pricier, stronger versions of the bottled wine coolers they were drinking in high school.
I wouldn't put the bacon-infused vodka drink anywhere near the same category as an Appletini. Agreed, it's a pretty weird thing on paper, but it takes a helluva lot more creativity and know-how to put that drink together than the basically-an-8-oz.-shot Appletini. And Drink is as focused (if not more so) on classic cocktails as Eastern Standard. And both have their share of infused drinks. If you've ever bothered to look at pre- AND post-prohibition drink recipes, there was a lot of muddling and invention going on, just like there is now.
A $275 cocktail? Absurd. That's like the $10,000 iPhone app that does nothing - a status symbol. Nice work if you can get it.
Sure, there's nothing new under the sun and every metal band after Sabbath are just garbage, and yadda yadda yadda. But c'mon... a good bartender who studies drinks and has the imagination to do something new and useful or fun is way more rare than you imply and, in my and many others' mind, hugely welcome in this town. Are they a mystery? Meh... I have a cocktail shaker and the internet and a couple good books. I'll manage without them but the expertise and the inspiration is pretty great.
I'm sensing an endless rant coming on... must stop typing... resist!
re: mrgrotto
Hmm, well said.
I want to hear the rest of the rant...
re: StriperGuy
That's all I had, actually. Just didn't have an exit strategy.
[Not really, but it would've gotten ugly.]
I used to bar tend summers at The Claremont Hotel, the last of the old Mt.Dessert hotels (1884) in Southwest Hbr., Me. One could generally tell the drink order by the age of the customer(s). Classic drinks were the general rule and we used top of the line house liquors. The twenty something female was the cosmo crowd, as one would expect.
My fondest memory, however, was the recently deceased writer, John Updike, a regular summer visitor and patron of the single malt Scotch menu. A classy gentleman. RIP
re: Passadumkeg
You must have witnessed a lot, if you've been bartending since 1884.
Nothing with cucumber in it? Sir, if you are going to besmirch the proud name of the Pimm's Cup, I am going to have to ask you to step outside.
Other than that, the issue as I see it is that there's a subset of bartenders who are the boozy equivalent of the molecular gastronomy crowd: more interested in flash and clever-cleverness than in, y'know, how the drinks actually taste. These people are wankers. But they're also easily ignored.
re: BarmyFotheringayPhipps
Yes well, the Pimm's cup is the one cucumber exception.
The wankers bit made me laugh.
re: StriperGuy
Actually, I like a slice of cucumber with my Campari and soda, as well...
re: Wassailer
Cucumbers and gin are a good combo. A saketini (gin, sake, cucumber garnish) is a fine summer replacement for the heavier martini.
re: Up With Olives
especially if the gin is hendrick's
re: thew
No. Wrong. Sorry, but the suffix -tini only exists alongside the prefix mar-. There is no such thing as a saketini. The combination may taste good to you, but that's not a martini. Martini = gin + vermouth (+ bitters) stirred and strained into a chilled glass and garnished with an olive or citrus twist. No exceptions, ever. This is well-trod ground on these boards, so there's no need for you to respond. You may disagree, but you'd just be wrong.
re: craigasaurus
can i ask a question of you , and all other lingusitic purists. do you say "sunrise" and sunset"?
more to the point, when you use the word "terrific" do you mean "terror inducing"? or do you use "nice" to mean "ignorant"? when some one says they had an "awful" meal, do you assume it was so good they were actual awe-inspired by it?
language changes over time. thankfully. I have my hangups too - i don't like when people say "less" when they mean "fewer" but i'm pretty sure that battle is lost. as is the "-tini" one.
(and just to be really pedantic - they did not call the drink a martini , which is gin and vermouth, they called it a saketini. not the same word at all)
re: craigasaurus
No. Wrong. Sorry.
A martini is a martini is a martini, and nothing else deserves the name. But that doesn't mean that "tini" is off limits. People can coin all the names they want. They may be silly, but they're not inaccurate.
Now if Up With Olives called the drink a "sake martini," I'd be right there with you.
re: alanbarnes
This is my personal take on it. 'Martini' is reserved for REAL martinis. But adding the -tini suffix is fine with me.
Nowadays, pretty much everything served in a martini glass (YES, I know it's actually called a cocktail glass) is given a name ending with -tini. I think it's dumb, but it doesn't bother me. I'm fine with calling it an appletini, but NOT an apple martini. Saketini is cool; sake martini is not. The letters "tini" don't specify the drink - the entire word "martini" does.
re: alanbarnes
but then "apple martini" is also not the same as "martini", and "vodka martini" is not the same, just as a "sea cow" is not a "cow." A sake martini is not a martini. I would have a problem if i ordered a martini and got a sake martini, or an apple martini, yes. no problem with a different drink using the word.
re: alanbarnes
how high is the roof of your stable? ;)
really, i think it's rather pedantic to argue this point too much further.
i too used to bang on endlessly regarding the correct usage of the word 'martini' but i've obtained some inner peace by adopting the 'in the style of' definition.
so for me, a saketini would be to have a sake based drink in the style of a martini.
i sleep better.
re: ScubaSteve
I take my libations pretty seriously, but don't give a hoot what you call 'em.
A rose by any other name would smell as sweet...
re: ScubaSteve
Hey, I thought I was being the reasonable one here, defending the "-tini" coinages and all. I can even reluctantly accept a "vodka martini." But "apple martini"? "Chocolate martini"? In the immortal words of Tevye, if I try to bend that far I will break.
re: alanbarnes
How did you know my middle name was Tevye (seriously).
Fact is I generally won't drink most of those Crapatini cocktails in the first place, but have no deep attachment to the Martini namesake. Personally when I want a Martini it is gin, a whisper of vermouth an olive and (here's where I go off the rails) a pearl onion.
re: StriperGuy
Craptini: 2 parts crap, 1 part high fructose corn syrup, 1 part bile
re: alanbarnes
once you accept apple martini, the rest follows naturally
re: ScubaSteve
A Xanax-tini sounds pretty good right about now.
re: alanbarnes
Now you're talking.
re: ScubaSteve
i wrote a story once where the characters were drinking amphetachinos and smoking caniberettes
re: craigasaurus
Well, I'm solid old-timey where my martinis come in. Gin only, small cocktail glass, decent proportion of good vermouth -- all the usual. But substituting a different wine-type alcohol (Dubonnet perhaps) for the vermouth is sometimes a refreshing change. Countless historic bar books will touch on this. It is not The Martini, it's something else, and it should never be substituted without the drinker's knowledge. Just a change of pace.
re: craigasaurus
Per your definition a Gibson is not a martini. Or a martini with Lillet instead of vermouth. Or a dirty martini. There is a line, but it can't be as cut and dry as you're making it. I'll be the first to argue that appletini's aren't the real thing, but there can't be no variations.
re: sourcandy
ok, I'll bite,
If a dirty Martini is not a martini, then what is it?
re: sourcandy
But a Gibson (banned in Boston in October of 1967) is not a martini according to the American National Standard Inst. publication. It refers to a gibson" as "unpardonable" and offfers the synonym "onion soup." You can order a copy of this from ANSI. It is, as the law likes to say when trying to avoid re-visiting something, "well settled."
re: craigasaurus
Where were you when we lost the battle for cappuccino?
There are perhaps 100 places in the U.S. where you can still get a properly made capp. Everything else is some kind of latte.
Hopefully the day never comes when there are only 100 places left that know how to make a classic martini. Should that day arrive, I'll know I've lived too long.
WHile i absolutely agree with about 90% of what you are ranting about, there are some creative new bartenders that are coming up with some "different " concoctions that actually taste quite good. For example, a thai basil mojito that I had in Tucson last summer, or the Amarena cherry gimlet at PokPok in Portland, OR, etc. "creative" solely for the sake of creativity is stupid and self indulgent. Amen to the appletini and choco-tini and mangotini and all the other tinis that have sprung from the minds of the unimaginitive and unable-to-apreciate-the-taste-of-alcohol crowd (and who also can't think of appropriate names for their stupid drinks). Being an amateur (with some long ago professional experience) mixologist who devises new cocktails on a frequent basis, with some success, I like to think that there are still some great as-yet undiscovered classics still out there. Until then, give me old whiskey, young women, fast cars and slow dances, and drinks where I can taste the alcohol and tell what it is.
re: chazzerking
Pok Pok... mmm... their fish sauce wings are SICK [in a good way]! And their drinks are quite excellent.
So are young women.
With this current Cocktail Revolution, or Renaisance, or Second Golden Age, whichever you may want to call it; there is a lot of experimentation going on. Some works and some doesn't. I tend to like the Golden Age cocktails from 1850-1910 the most, especially those from the Gilded Age, or modern and well executed riffs on them. But, some of the new, and sometimes strange sounding cocktails are excellent. I have had some fine, fat wash style, cocktails like bacon infused bourbon. Of course it depends upon the ingredients.
Also some of the molecular mixolgy cocktails can be amazing, it just depends upon your taste, and the preparation and quality. They may not be my main love, but can be fantastic. Eben Freeman at Tailor NYC is at the forefront of molecular mixology, and while I don't love or like everything he creates, many are damn fine cocktails. I had one recently that was made with butternut squash and falernum, that was one of the most sensual and sexy creations that ever touched my lips... food or drink-wise anyway.
So I don't think the cocktail scene has gone too far, I think the experimentation is great, and I'm glad the everything-called-martini bit is ending.
The use of savory ingredients like herbs and vegetables in cocktails has a long history and goes way back, including meats such as beef broth as well.
The $275 cocktails are a different story, but if you have the money and want to waste it, then let it go into the pockets of those smart enough to fleece them.
Of course I am in the industry. I am a spirits and cocktail writer who specializes in artisanal spirits and fine cocktails. I do mixology, bar, and restaurant consulting on menu's and cocktails, as well and own a distillery that specializes in making spirits for the late 1800's cocktails recipes. So I am a bit predjudiced.
So let the market decide if the cocktail scene is progressing well, it always does with time.
re: JMF
Speaking of distilling, wish there were someone making an old school Apple Jack with a variety of good New England Apples. Or even a real old school cider (there are some, but they tend to single variety apple ciders as opposed to rich blends, often including crab-apples raised exclusively for cider, which supposedly defined the art back in the day).
Heck also wish someone was making a commercially available unaged corn whiskey. There used to be one (name eludes me) that I believe is currently out of production.
I have a bottle of Old Potrero 18th Century Rye that is awesome. And some Germain Robin XO American made brandy better then most French stuff.
That said I think the current bacon in everything (chocolate, cocktails) trend is just silly. With very few exceptions I don't really want food in my cocktail. Just as I don't want pumpkin or blueberries in my beer. As with the entire molecular food/drink thing these days it is all a bit to Disneyesque and in my book generally for folks who are not really interested in the food/booze itself but rather the show.
I suppose that to create a few new classics you have to hack around a bit, and that like all things in life, the really creative folks will be accompanied by the wanna-bes. The fact that you can now get properly prepared cocktails with fresh lemon juice (not sour mix) good bitters, and bartenders who can do more then a cosmo, in the end is an excellent thing. If we have to suffer through a few basil, litchi champagne fizzes to get there...
Although I will say, I did do a litchi, raspberry (both fresh) rum cocktail last summer on my back porch... Guess even I am mixed on the whole thing, though for my bourbon, I'll take it neat, hold the bacon.
re: StriperGuy
Kind of an aside to your post, but if you want good cider why not just make it yourself? It's not at all difficult--you'll need around $100 worth of gear, some great cider, around an hour (depending on how complex you want to get with it) to get everything going, and then patience (which is by far the most difficult part of the whole thing). If you want to learn more, you might want to pick up a book called "The Art of Cidermaking", by Paul Correnty.
Alas, you'll have to wait until next October or November to do this, if you want to. But as you're in the Boston area, you have access to lots of great cider -- just drive up Route 2 and you'll have a variety of options. I do 15 gallons a year and buy mine from a guy in Harvard, MA that does very good single variety ciders (look for the "Fresh Cider" signs all over the place and you'll find him). Lots more to say on the topic but I'll leave it there for now since this is the Spirits forum and not the homebrewing forum.
re: davis_sq_pro
Cool, good idea.
I agree with you about the Vodka.
I wrote a post on the subject, called it "The Grey Goose Effect":
A quote from nymag.com:
" When Sidney Frank created Grey Goose, he priced it well above established competitors such as Absolut. This high price created a perception of quality. Frank's strategy proved successful, as Grey Goose was a financial hit and led to significant changes in the market. Many people attribute Grey Goose as being a major inspiration for the various other high-priced vodkas."
Source: http://nymag.com/nymetro/news/bizfina...
Definitely check out this Video as well:
ABC 20/20 Vodka taste test: Vodka fans are shocked their favorite brands didn't measure up.
re: Faune
The video is great. Love to see Grey Goose snobs ;-).
Course Sidney Frank was a brilliant marketeer, may he rest in piece. I believe he got in the neighborhood of $2 Billion when he sold Grey Goose to Bacardi in 2004, which as the article says, is more then IBM got when it sold it's PC business to Lenovo.
Here is a great article on the deal and the man: http://nymag.com/nymetro/news/bizfina...
re: StriperGuy
I posted that link in my previous reply, its the second link.
I think the Golden Age revival stuff -- the use of fresh juices and other high-quality adjunct ingredients, more precision and balance in construction, better ice and glassware, high quality spirits, notably interesting bitters, punches -- is the best thing to happen in my drinking lifetime. Cannot get enough of that, spend a lot of time trying to get my friends interested in it, hope it continues forever.
I'm a little more skeptical of molecular cooking touches like foams. They can work, but most of the ones I've tried have left me cold: they seem a little precious, gimmicky, and are often dessert-y. I'm not anti-molecular cooking, by the way, but it has to offer something more than sheer novelty.
Infusions can be interesting, but again, I judge strictly on results. I think I would like that bacon bourbon. But I don't ever need to sample another pineapple vodka. (And I find Circus Peanuts as terrifying as clowns.)
Wretched-excess cocktails and the people who drink them speak for themselves.
Kiddie drinks like appletinis are fine for the kiddies. Eventually they get tired of sugary drinks and graduate to grownup cocktails, or they don't. Some will never get beyond vodka. That's okay, but I do tire of bars with three yards of super-premium vodka varieties and no Camapri nor a single bottle of straight rye.
I have argued that bars that cater to rookie drinkers with a list full of candy-flavored "martinis" (an irksome abuse of the term) provide some base level of cocktail training for bartenders who otherwise would just be pouring highballs and pulling drafts. So that's something. Ya gotta start somewhere. I was an idiot drinker in my early twenties, too. Bumping accidentally into a Negroni at 25 changed my life.
The Cosmo is obviously a tired cliche, but that's not the drink's fault. Properly made, it can be very nice, as vodka drinks go. It's just rarely properly made.
There's nothing wrong with either cucumber or basil in a cocktail per se. The Pimms Cup and the Mojito are terrific drinks. But it's all in how they're wielded: Mojitos have kind of been beaten to death, for example, bastardized into dozens of variations that only debase the original.
re: MC Slim JB
one of the dishes at a molecular place i once visited was simply called Miso Soup; it was basically a giant "soup dumpling" but made entirely of miso soup (w/ a delicate sodium alginate membrane to hold it together, like a giant egg yolk, bursting in one's mouth to release the hot soup). Waiting to see something like that inside a cocktail (vermouth-filled dumpling in your Manhattan or Martinez, anybody?) or maybe even on a plate (if the cocktail is deconstructed), although it would probably be too labor-intensive to make it worth the bartender's time...the drinks i';ve tried with small liquor-filled "caviar" haven't quite cut it for me yet
re: barleywino
The caviar cocktails really depend upon the execution. Last fall at one of our wine pairing dinners I started it out with a caviar cocktail. I gelatinized our semi-dry Raspberry Rain wine. Then put a heaping tablespoon each in champagne flutes and filled them with our Fancy That sparkling, dry, apricot wine. The Fancy That is a beautiful gold color and the Raspberry Rain is a deep purple/red. The beads of raspberry wine floated up and down in the sparkling apricot wine like a lava lamp and looked beautiful.
Then you took a sip. Each sip would put a small amount of the beads and wine into your mouth. First you tasted the dry apricot wine full of bubbles on your tongue. Then as the beads melted you got a blast of semi-dry raspberry. It was a wonderful experience that actually got applause.
re: MC Slim JB
"bastardized into dozens of variations that only debase the original."
See: Daiquiri. This may be the most bastardized drink of all time.
re: cannedmilkandfruitypebbles
I agree. There is no such thing as a strawberry daquiri. A daquiri is light rum, lime juic, and simple syrup. That's it.
re: jpc8015
while i don't like strawberry daquiris and their ilk, i have to disagree. they exist. daquiri no longer refers to just one drink, but a school of drinks. and thank goodness we live with a powerful flexible language where such things happen.
re: cannedmilkandfruitypebbles
I asked for a daquiri on the rocks once at a very traditional, non-foo bar and got a blank look. "Ya mean strawberry daquiri, we have frozen ones?" No I meant a simple lime one and they had no clue. Sigh. What is the world coming to?
re: aggiecat
Daquiri: Rum, Lime, Simple Syrup...Period
re: jpc8015
What kind of a heathen are you? At Friday's, Mecca of the mixological craft, the Daiquiri is made properly: a subtle blend of pineapple juice, tequila, vodka, and red dye #5, with a Sour Apple floater and a blue cherry on top. To make the drink any other way is clearly just wrong.
re: davis_sq_pro
re: thew
Perfect short answer. It will have gone too far when folks find the few memorable new inventions and order them, saying, 'No, don't pour me five different drinks tonight, I'll have a ______. And probably a third." Many drinks came and went between the Cosmo, Appletini and the Mojito resurgence. Mix away! There's a new crowd of legal age drinkers Every Day! We love to watch 'em! Classics, Modern Classics and New Inventions all have a place. Wait and see what's in the 2020 Mr.Boston bar manual...
Me, I'll have a Sidecar: Cognac, not Brandy; Cointreau not triple sec; lemon not Sweet n' Sour
OK, or a Manhattan straight up
Or Single Malt, neat
my short answer is no also... why squelch bartenders creativity? it may not be for everybody but who knows when something created could become a "new" classic. i'm not big on the bacon infused bourbons, or any of the other kind of wacky stuff, but a shrub (like matt from #9 has done) is pretty tasty. the cara cara shrub is awesome!!
re: ScubaSteve
Was not me.
I'd like to add to the list:
Anything that requires any of the ingredients to be frozen with liquid nitrogen. The other day I was channel surfing and on the food channel one of the finalists from last year's top chef (the guy who's hair looks like a shark fin), and the guy that used to be on Queer Eye and is always a guest judge on Iron Chef were making Gin and Tonics with Gin frozen with the liquid nitrogen. They were going on and on about how this was better because the ice doesn't melt. If that were so important, then we'd all be drinking drinks with those plastic ice cubes.
Now, somebody explain to me why this is better. No, actually don't, because you'd be wasting your time.
re: TroyTempest
I've seen Ken Oringer, a Boston celeb chef who's been on Iron Chef American, do some interesting cocktails with liquid nitrogen (at the bar of KO Prime, a luxury steakhouse he's involved with). It's gimmicky, all right, brings the bar to a standstill when that stuff starts vaporizing like a witch's brew, but the drinks are inarguably tasty. But he's one of the few chefs locally who still dabbles with molecular cooking techniques, so it seems slightly less ridiculous coming from him. Certainly a bit more refined than something coming out of a blender.
I don't really care of people make bacon cocktails, I just want them to stop calling them martinis! http://landolulu.blogspot.com/2006/08... Martinis are made out of GIN.
And I am also a huge fan of the Aviation cocktail. So yummy, and so pretty in the glass.
The best cocktail out there right now is Jameson's Irish Whisky and ice. That's it.
re: jpc8015
That's a drink all right, and a good one, but it's not a cocktail.
re: MC Slim JB
Uhhh, I think that's the OPs point...
re: StriperGuy
I read the OP differently: I think he was talking about cocktails in the same sense I do, but suggesting that maybe over-complexity and foolish novelty were in evidence at some bars, and advocating for an older idea of what a cocktail means. He also has some ideas I don't quite follow: fresh mint is okay, but cucumber and basil are too frou-frou. I'm with him 100% on the folly of super-premium vodkas.
I disagree with his implication that a classic cocktail is always a simple drink. One of the great things about the Golden Age cocktail revival is the its use of a much broader range of interesting ingredients, much like the great 19th-century bartenders used, with many fairly complicated recipes. They require skill and balance to make, but they're in a different ballpark entirely from Appletinis and Raspberry Cosmos.
I'm grateful for the renewed interest in bitters and complex herbal liqueurs, the emphasis on ingredient freshness and quality, the originality in recipe creation, and the precision and skill in technique. The revivalists have it even better in that they have a much wider world of spirits and other ingredients to choose from than the great 19th century bartenders, few of whom likely had access to soju or cachaca or fresh tropical fruits, had no Tiki tradition, and so on.
My point is that a straight spirit on ice is not what I call a cocktail. Cocktails in my book involve at least two ingredients with distinctive flavors, at least one of which is a distilled spirit. The second and additional ingredients might be other spirits, still or sparkling wines, fortified or aromatized wines, liqueurs, fruit and fruit juices, dairy products, sweeteners, aromatic bitters, water, etc. The term once implied the presence of bitters, but that's not strictly observed today.
I think it's a useful distinction from: long drinks, which are most often a single spirit plus a larger amount of non-alcoholic mixer (often carbonated), and ice; spirits taken largely unadulterated (neat, with a neutral mixer like water or seltzer, and/or ice); fermented beverages (beer, wine, sake, etc.); and punches (which may have the complexity of cocktails but are distinguished by being made in larger batches). There are other useful technical classes of drinks in bartending parlance (cobblers and fizzes and so on), but these few cover a lot of ground.
Martini, Manhattan, Negroni, and yes, Appletini: cocktails. Gin and tonic, Campari and soda, Captain and Coke: long drinks. Whisky on the rocks: a drink, but not a cocktail.
In my college days, we slangily referred to "cocktails" collectively as anything alcoholic (it could mean "gallons of cheap draft beer"), but I don't use it that way anymore. If I say "cocktails", there's usually a shaker or a mixing glass, a few bottles, something from the larder, some knife work, and some thought about ice and glassware and garnishes. If all you have to do is open one bottle and pour, it's not a cocktail in my book. Nothing wrong with that -- I often enjoy those kinds of drinks -- I'm just advocating for a more precise usage of the term.
Regardless of your preferred terminology, these are great times for cocktail drinkers. It looks like vodka's hegemony might finally be waning, and the influence of the high-craft bartenders is slowly, gradually expanding. I can now get American straight rye in bars that never used to carry it, and I see much more interesting, serious cocktails appearing on menus that used to center on silly, surgary rookie drinks based on flavored vodkas.
re: MC Slim JB
You don't consider ice an ingredient? Does tha quality of the ice not have an impact of the finished product?
re: jpc8015
Assuming you're not just being facetious:
Sure, ice is a very important ingredient, but unless you're doing something wrong, it should be flavor neutral. (I personally prefer a little bit of ice to drinking most whiskeys neat: I think it's necessary to open up the flavors.)
Craft bartenders absolutely worry about the quality and size and shape of ice. How quickly you achieve the desired coldness, the amount of dilution, and rate of further icemelt dilution from ice in the serving glass are important factors to control in any drink.
I'd still contend that adding ice to whiskey doesn't make it a cocktail. (Crush it fine and use enough of it and you might have a mist.)
I know of bars that make ices with different spring waters, but that strikes me as in the vein of over-fanciness that the OP refers to. I suspect that how the ice is made has more of an impact on its taste, e.g, a Kold-Draft cube versus a conventional bar ice-machine cube.
re: MC Slim JB
By your own definition, a cocktail is at least two ingredients. If ice is an important ingredient then how is Jameson's and ice not a cocktail? How about when somebody orders Scotch and water? Is that not a cocktail? It may not have an abundance of ingredients and flavors playing off one another but it's beauty is in it's simplicity.
re: jpc8015
I don't think it's just my definition that says unadulterated spirits with nothing more than water and/or ice doesn't qualify as a cocktail, that a cocktail is a slightly more complex thing. You might consider that usage as falling under the jargon that high-craft bartenders use, a relatively technical, precise, historically-grounded argot. For example, do you know what a cobbler is? I'd have to look it up, myself.
Even below that professional level, I think if you walk into most bars that print a cocktail list, you'll see that most drinks described as cocktails fit my definition and whiskey on the rocks isn't listed. I don't see any harm in your calling whiskey on ice a cocktail if that works for you, but I consider that a layman's usage. Many pros will make a finer distinction.
re: jpc8015
Jameson's on ice is NOT a cocktail. It is just Jameson's on ice.
Long drinks, in my book are cocktails.
Like the supreme court justice once said when referring to pornography: I can't define "cocktail" but I know one when I see one.
re: StriperGuy
Does not more care and precise measurements go into crafting Jameson's on the front end? Just because the work that goes into distilling a beautiful bottle of whiskey, cognac, brandy, or Scoth is done at the distillery and not at the bar, doesn't mean that there is not a craft that goes into it. You can make a Manhattan one hundred different ways. There's only one way to make Jameson's.
re: jpc8015
I think you are arguing for the sake of arguing about Jameson's. Whiskey on ice is a drink, but not a cocktail. Just like a glass of wine or beer isn't a cocktail. Unless you add something more to it. That's the key to a drink becoming a cocktail.
By definition, a cocktail has a base spirit, one or more modifiers, (bitters, liqueur, aromatized wine, fruit juice, sugar, seltzer water or soda, etc.,) and usually served on the rocks, or shaken/stirred to chill and (a key point) add water.
The term cocktail was first seen in print in 1803, and further defined in print in 1806. The definition of cocktail is a base spirit and bitters (the modifier). This grew to include the one or more modifiers and ice by the early1800's, which became a national obsession in the US during the same time period.
Two of the simplest forms of cocktails are: The Highball which is a base spirit, on ice, with seltzer water (the modifier). The other being an Old Fashioned which is base spirit, sugar, bitters, (the two modifiers) and ice.
re: JMF
I assume at this point that jpc8015 is joking, a wind-up merchant.
re: MC Slim JB
My point was that jpc8015 was joking from the outset, implying that plain ole Jameson on the rocks, an excellent whiskey I might add, is better then most of the silly fru fru cocktails served these days. Can't say I disagree with that statement myself.
re: StriperGuy
Okay, we will have to agree to disagree on whether or not Jameson's (or any other whisky) on ice is a cocktail. I think we can all agree that it's great.
My next question is, how about warm Hennessey? Is thermal energy not an ingredient?
re: jpc8015
only if it's a flaming tiki drink...
re: jpc8015
The definition I supplied is the actual, time honored for over 200 years, definition of what a cocktail is. I can back it up with references from newspapers, books, etc. I have done in-depth research on this and write about cocktails.
But I'm just curious why you think as you do? Would you explain your thoughts?
re: JMF
Changing the temperature and liquor to water ratio in a glass of whisky or brandy has a profound effect on the flavor profile. A shot of Crown Royal is the same no matter where you go. A Crown on the rocks can be a very different cocktail from one bar to the next or from one home to the next. The quality of the water used to make the ice as well as the shape of the ice cubes makes for a number of variables. This is why I view the ice and/or water as an ingredient, thus meaning two ingredients in the glass...you have a cocktail.
re: jpc8015
Give it up jpc.
No one (I think) is arguing that ice and temperature doesn't change the taste of a drink--any drink. The point is that the purist's definition of cocktail is that it is made up of alcohol, bitters, sugar and water. If the drink cannot be broken down to those elements, it is another highly specific term (sour, cobbler, highball, etc.)
Otherwise, you are using the casual colloquial version of "cocktail", as in "I'm so hungover. Too many cocktails last night. I think I had 15 beers." Which is fine, as long as you don't try to argue now that it is a classic cocktail ("and since the heat from my hand went through the glass and changed the speed at which the molecules in the beer were vibrating, I have created a cocktail"). Nuh-uh. Not gonna fly with this crowd.
re: Alcachofa
Late to the party, but yes, the OP is a curmudgeon ;-)
I'd actually enjoy drinks with basil and cucumber if they're inventive and taste good. Much like coffee, adding fresh ingredients to make a signature drink can really be amazing. Leave the syrups to the kids and ex-urbanites. Show us some creativity!
As far as vodka... I have some bison grass vodka I brought back from Bulgaria. Not very pricey (even in the US) but pretty tasty straight up. Like it better than the designer bottled stuff.
re: Panini Guy
Well I won't take the curmudgeon comment personally if you share some of your bison grass vodka. ;-) That stuff is great and I have not had it in years.
Yes, it certainly has.
And I like a lot of the less foofoo ones, especially if they don't have rum in them..
I find there are amazing cocktails - both classic and modernized.
the old fashioned and sazerac are my favorites.
mojitos and mint juleps in summer are fun.
some of the molecular mixology are fascinating as long as the drink tastes good.
Living in LA, I've enjoyed some good bars - Edison, Varnish....
re: cavandre
that could be really good, if well made.
some maraschino, some st germaine, some grenadine etc. maybe layered ala tequila sunrise
I would have to say that it depends on what experience you are looking for. Bar culture is forever evolving and I would say that anyone who is able to enjoy a cocktail within Boston proper is a lucky person. You have access to an incredible bar culture that has many offerings.
When the most recent cocktail resurgence began the focus was on reintroducing distilled spirits into the culinary experience. In the late '80's bartenders had completely forgotten how to enhance a dining experience with anything other than a nice glass of wine. Cocktail recipes were in existence, but no one was serving them.
Today it is a completely different story. Molecular mixologists are being judged by their peers on their ability to marry distilled spirits with culinary flavors within the cocktail itself rather than the cocktail being an aside to a meal. The results are amazing, but I am not sure they are serving the original purpose of a cocktail.
This movement is enjoyable to witness but I feel it may drive patrons away from the establishments that we all seek. Personally I agree that it has gone too far, but it has only created a new venue for enjoying distilled spirits. There is still a place for classic cocktails and the men and women who enjoy serving them. Cheers


text:
Sugar & Soul Photography
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Website: Visit my website »
Style: Contemporary, Photojournalism, Portraiture
Packages: Albums, Digital Files, Flush Mount, High Resolution...
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Private User 5 Reviews
Absolutely amazing to deal with, the photos she took all turned out amazing, it will make picking our favorites from the 1200+ photos she gave us very difficult each photo is better than the last. She posted a teaser photo with in days of the wedding and allowed full access to all the photos very quickly! I would recommend them to everyone!
Wedding: Recently Married
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Julie 1 Reviews
As soon as we saw Melissa's photography we knew we had to have her at our wedding ! After meeting with her seeing how relaxed and sweet she was we knew she was the one haha ;) She is truly an amazing photographer and we feel so lucky to have had her at our wedding in Mexico. Having her albums is something we will love for the rest of our lives. If you get the chance to have her as your photographer , don't pass it up !
Wedding: 02/01/2013
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Holly 2 Reviews
Melissa went above and beyond being our photographer for our big day. She not only captured our day perfectly but helped me (the bride) with touch ups for my makeup and assisted me the morning of our trash the dress shoot. My bridesmaids really enjoyed having such a wonderful photographer to work with. They both told me how beautiful Melissa made them feel. Mike and I say quite often that we hit the nail on the head with choosing Melissa. We have timeless pictures that help us re-live our destination wedding everyday! Thank you Melissa, you are such a beautiful person inside and out. We couldn't be happier with the work you have done for us :)
-Holly Anderson
Wedding: 01/26/2013
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Charlene 1 Reviews
I highly recommend Sugar and Soul Photography. I normally hate getting pictures taken, and Melissa made the engagement and wedding photo shoots enjoyable. Melissa has also been very helpful and responsive in helping us print wedding pictures to share with family and friends.
Wedding: 12/28/2012
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Private User 1 Reviews
Melissa's photos are gorgeous what you see on her blog and website is really what you can expect. She is very easy to work with, and she made it easy and accommodating for us especially knowing we were out of province. She edits her photos extremely fast, we were pleasantly surprised how efficiently she posted our photos especially since Christmas was just days after our wedding. There is nothing negative I can say about Melissa. We love her to bits. Don't be surprised if we hire you again for a day after shoot and baby photos!
Wedding: 1+ year ago
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Carol 1 Reviews
Melissa was extremely professional and made us both feel at ease in front of the camera. She made us look fantastic and I haven't stopped hearing praises about our pictures from people who have seen them. She captured all the right moments and she did that without an assistant. Truly a miracle worker!
Wedding: 12/10/2012
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Alexandra 1 Reviews
Melissa was fantastic. She made everyone feel so comfortable, and the end result was better than anything we could have hoped for!
Wedding: 09/29/2012
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Christina 1 Reviews
Sugar and soul was one of the best parts of our wedding. Melissa was fantastic and I could not have asked for more stunning pictures. Would hire her a million times over !
Wedding: 09/01/2012
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Diana & Frank 1 Reviews
Sugar & Soul Photography did an amazing job at our wedding! They were all very professional, kind and fun to be around. My husband and I aren't the photogenic type, but they all made us feel comfortable in front of the camera. Thank you very much for letting us be ourselves and for giving us the best experience! We will definitely recommend Sugar & Soul Photography to everyone we know! BIG THANKS!!! :)
Wedding: 07/14/2012
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Melissa was awesome in every aspect!
She makes you feel super comfortable in front of the camera, she was open to ideas and it's apparent that she (and her assistants) are passionate about what they do.
Wedding: 07/13/2012
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Jenelle 1 Reviews
Melissa did an AMAZING job taking pictures at our wedding! I have absolutely loved getting to know her and having her there as part of my day. I have zero complaints and would definately recommend her to anyone!!
Wedding: 07/06/2012
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If you're awesome and you know it clap your hands
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Jennifer 1 Reviews
I would highly recommend Sugar & Soul Photography! Our photos are amazing and so unique! Melissa went out of her way to scout out the perfect locations and made sure that there were some standard shots mixed in with all of the funky ones, and the photo booth was a huge hit with our guests!
Wedding: 05/19/2012
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DeannaCooper 6 Reviews
Amazing photography skills and such a nice and creative person to work with.
Wedding: 2+ years ago
Services Used: Photography
Even if you think you are not photogenic, awkward infront of the camera, don't know how to pose, this Photographer literally takes all of those worries away from you! She will give you photos you will love of yourself and your other half :) She will capture every part of your day, from getting ready, to special moments with family and friends, and you will be able to relive your day over and over again just looking at your photos.
Wedding: 12/02/2011
Services Used: Photography
Melissa is a genious when it comes to taking photos!
We had our consultation with her prior to the wedding and knew right then and there that she was going to be perfect since she is a perfectionist and even insisted on us doing an engagement session (included in her packages-not extra like most photographers) to get comfortable with the camera and with her. The photos from that session were AMAZING and we even blew one up and used for our background at our reception. She is so professional, promt and even with my zillion questions she always emailed or texted me back faster than I ever expected. We got the pictures back from the wedding in record time too...less than a week! Which is unheard of as most brides wait months to even see their pictures. We had all the pictures and even had her make and order an album for us all within a month of our wedding date. AMAZING! The pictures are like works of art and so modern and edgy, the album takes your breath away with its cool style and lay out. Price was totally fair in fact I'd pay more for what we actually got from Melissa! She cares so much about her clients and making everything just the way you want it. We also got her to do up thank you cards after the wedding using 15 of the pictures and had those out to our guests within 2 weeks. People were amazed by the quickness of getting a thankyou and by how cool the pictures were. I recommend using her hands down and do it fast since she's a star and will be booking up fast!!
Wedding: 11/11/2011
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text: The Education in a Changing World conference series (ECW) is organized by Monte Vista Christian School of Watsonville, CA. Each year we strive to push the limits of educational conferences with a combination of top notch speakers, cutting edge topics, and innovative workshops. This year's theme was "Transforming the Classroom."


text: Greetings Archers, Can anyone tell me the best place to buy Saunders target butts? How about 60cm target faces? If there is no place close enough to drive to how about mail order places? Where's the best place to get 1/4" fiberglass shafts? That's all the questions I have now but I'm sure I'll think of more. Thanks, Oudoceus Kynith AKA Not Walter MKA Walter Davis _______________________________________________________ Send a cool gift with your E-Card http://www.bluemountain.com/giftcenter/


text:
CF Softball Camps
at The College of Central Florida
The College of Central Florida offers softball camps and clinics for all ages and skill levels. Whether it is a winter or summer camp, a Showcase event, or our popular Monday Night Hitting, the CF Coaching Staff will provide a great camp experience!
Kevin Fagan
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Upcoming Events:
December 2014 05
- Friday4:00 PMShow Event DetailsFull Description: The Department of Philosophy welcomes Christopher Pincock presenting "Newton, Laplace and Salmon on Explaining the Tides" for the Titus-Hepp Lecture Series. Pincock states: "Salmon cites Newton's explanation of the tides in support of a causal account of scientific explanation. In this paper I reconsider the details of how Newton and his successors actually succeeded in explaining several key features of the tides. It turns out that these explanations depend on elements that are not easily interpreted in causal terms. I use the explanations offered after Newton to indicate two different ways that non-causal factors can be significant for scientific explanation. In Newton's equilibrium explanation, only a few special features of the tides can be explained. A later explanation deploys a kind of harmonic analysis to provide an informative classification of the tides at different locations. I consider the options for making sense of these explanations." Christopher Pincock is an Associate Professor in the Philosophy Department at the Ohio State University. His research is centered on the philosophy of mathematics, the philosophy of science and the history of analytic philosophy.Address: F.W. Olin Science Hall, Room 114, Denison University, 100 Sunset Hill, Granville, OH 43023Open to Public: YesSponsored By: Department of Philosophy, Titus-Hepp Lecture SeriesEvent Contact: Kate Tull, 740-587-6387For More Information: http://denison.edu/academics/philosophy


text:
Majestic Sun Condo Rental Photos and Description
2 Bedrooms, 2 Bathrooms, Sleeps 6-8
* Gulf-front 2nd floor balcony with view of the gulf.
* Living room with full view of Gulf of Mexico.
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* Fully stocked kitchen.
* Large capacity washer/dryer.
* 3 TVs with DVD/VCRs (living room, master bedroom and guest bedroom).
* Wireless high speed Internet.
* Cable TV including HBO.
* See Rates below photos.
- Suitability:
- Minimum Age Limit for Renters
- children welcome
- non smoking only
- pets not allowed


text:
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Lucas Plans New "Digital Technology Fortress"
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The Marin Independent Journal published
a very interesting report
Saturday about George Lucas' next construction venture: a giant structure that will serve as a one-stop shop for movie-makers. The 263,197-square-foot structure will be built on the site of Grady Ranch in Marin County, California's Lucas Valley. Here's more from
the Marin Independent Journal
Plans include 51,000 square feet of film stages, 27,918 square feet of screening rooms, a 4,381-square-foot cafe, a 1,151-square-foot kitchen, 19 units providing 11,228 square feet of guest quarters, a general store, a gym and a day care center.
The building will top underground parking for 202 cars and 24 bicycles.
Outside, plans include nine bridges spanning creeks, as well as a cave to age casks of wine from the filmmaker's vineyards. Excavated material will be used to build a knoll hiding the project from neighbors, and to shore up, raise and restore Miller, Grady and Landmark creeks.
The plan is less intensive and more environmentally friendly than a program already approved by county officials, so it is all but assured of getting the green light after hearings next year.
Aides say Lucas, who came up with the concept and design, was inspired by the Mission-style buildings at St. Vincent's School for Boys.
Be sure to
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And just like that, my Survivor season is kaput. To my credit, my decision to take San Francisco in this game had more to do with who wasn't going to play for Chicago than who was already playing for the 49ers.
Survivor Round 2 Features the 49ers Facing a Poor Run Defense
In the immortal words of Eddie Vedder, 'Ooooh Iiiiii, ohhhh I'm still alive.'
The Eagles came through for me in Week 1 with a second-half comeback, prevailing 34 – 17 over the Jaguars.
On to Week 2, my pick is the San Francisco 49ers to beat the Chicago Bears on Sunday night.
Seventeenth Heaven for NFL Survivor Pool Entrants
Seventeen doesn't get the buzz that its odd-number counterparts 7-11, Lucky 13 and Product 19 get. When it comes to NFL Survivor Pools, though, the number 17 might as well be numeric royalty.
We — we — Need New Ownership of the Phillies
"Ruben is not on the hot seat," Montgomery explained during a back-and-forth with season ticket holders. "I think we have somebody whose experience working under two general managers served him well and positioned him to be very effective at his job. We — we — need to do better."
This quote from Phillies owner David Montgomery tells me two things, neither of which is good: Montgomery is either completely full of crap or he's a very sick man.
Aging Gracefully in Section 426
I'm proud to say that in 40 some odd posts in a little more than a year, I haven't made myself a focal point.
Until now.
If you haven't figured it out yet (and someone like Ruben Amaro probably hasn't), my blog name is derived from my birthday 4/26.
Now that that's cleared up, here's a topical post to celebrate the day: Since 2000, which Phillie has the most hits on April 26? Here's the top 20 (with a minimum of 2 hits).
If 'The Big Piece' Finds Patience, Could the Phils Find the Playoffs?
Coming off a 2013 season where he swung and missed at a career-high 16.9% of pitches, Ryan Howard is displaying a better eye at the plate so far in 2014. Through 62 plate appearances (or 15 games), The Big Piece's swinging-strike percentage is down more than 50% over the same amount of plate appearances last year. If nothing else, it's an excellent sign for a team that, as a whole, has been undisciplined at the plate over the past 3 seasons.
Continue reading
It's Not Whether You Win or Lose, But Which Phan Club You're In
Howard struck out three times with runners in scoring position? Bummer. But you were sitting with The Asche Trays when Cody Asche drove in the go-ahead runs in the bottom of the eighth inning. #phanclubsareback #losingcanbefun


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A year-long series of tours, talks, and programs exploring manufacturing in New York today: what it looks like, how it works, and why it is so important to the future of the city.
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Regenerative Medicine
Anyone who has left youth behind them knows that bumps and scrapes don't heal as fast as they used to. But that could change with researchers at the Stem Cell Program at Boston Children's Hospital finding a way to regrow hair, cartilage, bone, skin and other soft tissues in a mouse by reactivating a dormant gene called Lin28a. The discovery could lead to new treatments that provide adults with the regenerative powers they possessed when very young. Read More
Back in 2009, we heard about a 3D bio-printer that had been developed through a collaboration between Australian engineering firm Invetech, and Organovo, a San Diego-based regenerative medicine company. The device incorporates two print heads – one for placing human cells, and the other for placing a hydrogel, scaffold, or support matrix. At the time, the hope was that the printer could someday be used to create organs for transplant purposes. This week, Organovo announced that it has succeeded in using the device to create three-dimensional functioning human livers – albeit tiny ones. Read More
Researchers at the University of Manchester have found that Reactive Oxygen Species (ROS) – oxygen-containing free radicals that are commonly believed to be harmful to cells – actually play a vital role in the regeneration of the tails of tadpoles. The finding could have profound implications for the healing and regeneration of human tissue. Read More
Hybrid 3D printer produces implantable cartilage
Generally speaking, injured cartilage doesn't heal well ... if at all. In recent years, however, scientists have successfully regrown cartilage at injury sites, using things like hydrogel, microspheres and collagen-based nano-scaffolding. Now, a team of scientists led by Prof. James Yu of North Carolina's Wake Forest Institute for Regenerative Medicine have developed something else – a 3D printer that creates implantable cartilage. Read More
Nose cell transplants allow paralyzed dogs to walk again
Scientists from the University of Cambridge's Veterinary School, working with colleagues from the UK Medical Research Council's Regenerative Medicine Centre, have got disabled dogs walking again. More specifically, they've used the dogs' own cells to repair their spinal cord injuries, and at least partially restored the functionality of their back legs. The researchers believe that the process shows promise for use on physically challenged humans. Read More
Biocompatible scaffolds, like those developed to stimulate the repair of heart tissue and bone and cartilage in the body, would normally need to be implanted surgically. Now bioengineers at Harvard University have developed a compressible bioscaffold that can be delivered via a syringe before popping back to its original shape inside the body. The material is also able to be loaded up with drugs or living cells that are gradually released as the material breaks down. Read More
New technique paves the way for instant 3D-printed biological tissues
3D printing technologies have come a long way since their earliest incarnations as rapid product prototype makers. It's now shaping up as the next disruptive technology and in medical science, 3D printing has huge potential. The latest advance comes from University of California, San Diego Nanoengineering Professor Shaochen Chen, whose group has demonstrated the ability to print three-dimensional blood vessels in seconds. If the technique proves scalable, it could revolutionize regenerative medicine. Read More
Scientists have reached a major milestone in the field of stem cell research. A team at the Oregon National Primate Research Center (ONPRC) say their work has led to the first successful birth of three chimeric monkeys - monkeys developed from stem cells taken from two separate embryos. Read More
In a move that augurs well for the engineering of replacement tissues and organs, researchers have reported the world's first successful implantation of urinary tubes grown in the laboratory using the patients' own cells. Between March 2004 and July 2007, the research team from the Institute for Regenerative Medicine at Wake Forest University Baptist Medical Center and colleagues engineered urinary tubes, or urethras, for five boys aged 10 to 14 using cells from the boys' own bladders to replace damaged segments. Tests showed the engineered tissue remained functional throughout the median six-year follow-up period. Read More
Pluripotent stem cells generated from horses
For the first time ever, scientists from the University of Montreal and Mount Sinai Hospital have generated pluripotent stem cells from horses. Pluripotency refers to a cell's ability to become any of the various other types of cells found within the body, and the ability to be able to grow such cells in a laboratory setting has great implications for the field of regenerative medicine. Not only does this latest accomplishment potentially mean big things for sick or injured horses, but it could also pave the way for lab-based human stem cell treatments. Read More
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Video: Kent State kicker hits nothing but net with trick kick
A couple of weeks ago, we saw Texas A&M Aggies QB Johnny Manzeil join Dude Perfect and pull of a bunch of trick throws. Just about everything he did was impressive, but not nearly as impressive as what Kent State kicker Freddy Cortez pulled off on the basketball court. Watch this high-arcing kick tickle the nylon: He is the all-time leading scorer in Kent State history, and might...
Via The Victory Formation
February 09, 2013 | Discuss
Kent St. 45, Ball St. 43
Kent State's Freddy Cortez kicked the winning 25-yard field goal with 6 seconds left in the game to lift Kent State to 45-43 victory against Ball State on Saturday. Spencer Keith passed for 295 yards and three touchdowns for Kent State (3-1, 2-0 Mid-American Conference), two of them to Dri Archer, who also returned a kickoff 99 yards for a touchdown. He caught only three passes...
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September 29, 2012 | Discuss
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OrgScheduler Pro 6.6
A complete calendar and scheduling system. With OrgScheduler Pro, you can use e-mail or SMS to send appointments, reminders and invitations to colleagues, friends and family members. The program is designed to enable the communication between different scheduling applications. The software simplifies information transmission between different platforms by implementing iCalendar RFC 2445 standard support.
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MDB (Access) to DBF Converter 2.20
MDB (Access) to DBF allows you to convert your MDB files to DBF format. It is very simple to use. You can select tables for export and set necessary options. The program supports dBase III, dBase IV, FoxPro, VFP and dBase Level 7 formats. The program supports command line interface.
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Joins multiple videos of same or different format and save it as single video. Supports AVI, WMV, MOV , DIVX, ASF, 3GP, MP4, MPEG1, MPEG2, VCD-PAL ,VCD-NTSC, SVCD-PAL, SVCD-NTSC, DVD-PAL, DVD-NTSC and other formats.
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AnyMP4 iPhone Transfer Pro 8.1.8
AnyMP4 iPhone transfer pro for mac does well in transferring video, music, photo and many other multimedia files from computer to iOS device such as iPhone 5S, iPad mini 2 and iPod, etc. It can also convert the uncompatible video/audio to iOS device supported format before transferring. It also allows users to export iOS files to computer/iTunes for backup. To transfer files between iOS device is also available for users. Key Features 1.Transfer between iOS device and Mac It can helps users import video, music, photo and other media files from computer to iOS device. As for the unsupported video/audio files, it can convert them to iPhone/iPad/iPod compatible formats before transferring. It can also export iOS files to computer/iTunes for backup. 2.Share files between iPhone/iPod/iPad Users can also transfer files including music, movie, picture, TV show, Podcast, iTunes U, eBook, camera roll, ringtone, SMS(MMS) between any two iOS devices(iPhone, iPod and iPad). 3.Backup SMS/Contacts on your iPh ...
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Power Spy x64 11.45
Power Spy (Supports x64/x86) secretly logs all Facebook, keystrokes, chats, emails, web visits, web cam images, user names, passwords, searches, microphone and more. It supports Windows Live Messenger, Skype, Yahoo Messenger, ICQ and other IMs. It sends log reports to your email or ftp. You can check logs on another PC or your cell phone. Perfect for catching cheaters, monitoring employees, children and spouse and even investigating crimes.
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ChequeSystem Cheque Printing Software 3.2.9
ChequeSystem provides more than a cheque writer. You are no need to write any, just print and sign it. All issued cheques are kept in records. Account report and payee report provides complete cheque issued history on bank a/c and payee. You can download cheque templates from server or use built-in design tools to arrange cheque layout. ChequeSystem provides batch printing function and supports different types of printers.
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Passkey Lite is a free and a simple two-in-one version of Passkey for DVD and Passkey for Blu-ray, and supports part of the functions they have. It can decrypt some protected DVD and Blu-ray, freely watch any DVD with no region limit. What adds punch to Passkey Lite is it can work with all the software that Passkey for DVD and Passkey for Blu-ray works with. You are enabled to use these apps to play/copy/rip the unprotected DVD/Blu-ray discs.
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RasterVect can transform any raster images (BMP,GIF,TIFF,JPEG,PNG and so on) into a vector format. Raster images can be imported by scanning original paper images. The target vector formats (DXF,WMF,EMF,AI and EPS) are supported by most CAD applications that use vector graphics, such as Corel Draw, AutoCAD, Adobe Illustrator. There are viewing tools like color selection, scrolling, zooming and tools for vector and raster editing.
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Turn yourself into an artist and create stunning graphic designs and art for your business or just for fun. Whether you're creating web buttons, icons, logos, website graphics, cartoons, t-shirt designs, posters or anything else, Graphic Design Shop has the tools and support to help you create almost anything else you can dream up.
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Odarka 1.2
This is a music, video, picture player/viewer, with interchangeable skins to change the appearance while supporting the most modern formats (depending on the codecs installed on your computer). The player uses a simple drag-and-drop operation principle, with a playlist that allows you to create lists of files by simply dragging the shape of both individual files and directories within them. There is a timer to shut down the computer, save a playl
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Altova XMLSpy Professional Edition 2015sp2
Altova XMLSpy 2015 Professional Edition is the industry-leading XML development environment, providing intuitive views and powerful XML utilities to model, edit, transform, and debug XML-related technologies. Powered by RaptorXML, it offers the world's most popular XML editor and graphical XML Schema designer, file converters, debuggers, support for XSLT, XPath, XQuery, JSON, all major databases, Visual Studio or Eclipse integration, and more.
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Altova XMLSpy Enterprise Edition 2015sp2
Altova XMLSpy 2015 Enterprise is the industry's best-selling XML development environment for modeling, editing, transforming and debugging XML technologies. Powered by RaptorXML, it offers the world's leading XML editor and graphical schema designer, code gen, converters, debuggers, profilers, database integration, chart creation, support for XSLT, XPath, XQuery, WSDL, SOAP, XBRL, JSON and Open XML (OOXML), plus Visual Studio and Eclipse plugins.
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Print Message 2.61
Print Message can automatically print email body and attachments to specified printer when email arrives to MS Outlook account or MS Exchange Server mailbox. It supports Plain, RTF, HTML email format and many type of attachments (build-in support for HTML format, graphic files through bundled 3rd party software, pdf files through acrobat reader, other formats through associated applications). InboxRULES engine is required (check our website).
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Aml Pages Portable Edition 9.58
Aml Pages is tree-structured notes manager. It contains all your notes, information, web pages, passwords, URL-address in the form of a tree, so you can quickly find what you need. The Aml Pages can easily save web pages from the Internet and provides a sticky for quick notes. Manage megatons of your notes with ease at work and at home. Supports plain text, rich text and web pages, tables and figures, attachments, and many plug-ins.
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CDBFlite 1.35
The CDBFlite program allows users to work with .DBF files format from command line. You can carry out various actions, which don't requires presence of the man in a batch mode. Generally speaking, the program is high-grade command line DBF viewer and editor. CDBFlite supports all existing fields types and all memo-fields types. CDBFlite program can be applied on WEB-server.
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dbForge SQL Complete 4.8
dbForge SQL Complete is an IntelliSense add-in for SQL Server Management Studio, designed to provide the fastest T-SQL query typing ever possible. Main features: context-sensitive code completion, parameter information, SQL formatting, quick info about database objects, document outlining. It supports SQL Server 2000, 2005, 2008, 2012, 2014, SQL Azure and SQL Server Compact edition. The latest release supports integration into Visual Studio 2013
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A-PDF DjVu to PDF is a fast, affordable way to batch convert DjVu documents into professional-quality documents in the popular PDF file format. Its easy-to-use interface allows you to batch create PDF files even support monitor hot directory. A-PDF DjVu to PDF supports Font embedding, compression and multi-language. A-PDF DjVu to PDF supports bookmark, watermark, security, page number, properties and viewer setting.
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WordPipe Search and Replace for Word 8.6a
Search and Replace multiple Microsoft Word documents. Change hyperlinks and UNC paths when servers get renamed; update names, addresses and phone numbers; translate documents with find/replace lists. Automatically handles read-only files and passwords. No user interaction required. Replace hyperlinks, bookmarks, text boxes, shapes, drop down fields, document properties and more. Updates ISO version numbers. Unicode compliant. DOC and DOCX support
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Web Log Explorer Lite 7.41
Web Log Explorer is an interactive free, desktop-based log analyzer for Windows. This analyzer create "multilevel" and cross-linked reports. It allows you to dig as deep into your log files as you need to. Explore your site, proxy or other logs without any limits! Web Log Explorer supports more than 30 log file formats and can recognize log file formats automatically, extract compressed log files, process multiple log files.
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Icecream PDF Converter 1.01
Icecream PDF Converter is a converter of files from PDF and to PDF with easy to use interface and multiple advanced features. This program features 2 modes of functioning that are From PDF and To PDF. With selection of the first one users can convert PDF files to such formats as within a couple of clicks. As soon as you add a PDF file, the panel will turn into a table. In the section under the title To it is possible to select the needed output format. To do that, click on the format that is chosen by the software by default and select another format from a drop-down list. In case you need to convert not the whole PDF document but its detached pages, you should pay attention to the column under title Pages. If the status of the file there is All it means that all its pages are to be converted. To insert needed pages just click inside of the area of the cell and in newly opened panel insert intervals of pages. Splitting of all the files during the conversion can me done if the corresponding option is ticked. ...
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dbForge Query Builder for SQL Server 3.9
dbForge Query Builder for SQL Server is a tool for quick creation of SQL queries and extended data management. The main component of Query Builder is a visual diagram where you can "draw" your query. Adding tables, creating joins, or editing conditions will be as simple as several slicks of the brush, in your case you will do this with several clicks of the mouse. The tool now supports building of INSERT, UPDATE and DELETE queries.
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XLS to CSV Converter 1.20
XLS (Excel) to CSV Converter allows you to convert your XLS (Microsoft Excel) files to CSV format. You can select tables for export and set necessary options. The program can read both old XLS file and Excel 2007 files and convert then to CSV format. The program does not require MS Excel or any database drivers to read Excel files. The program supports command line interface.
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RasterVect Free Edition 16.3.20
RasterVect can convert any raster images (BMP, GIF, TIFF, JPEG, PNG, and so on) to a vector format. Raster images can be imported by scanning original paper images. The target vector formats (DXF,WMF,EMF,EPS and AI) are supported by most CAD applications that use vector graphics, such as AutoCAD, Adobe Illustrator, Corel Draw. There are viewing tools like scrolling, color selection, zooming and tools for vector and raster editing.
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Video2Webcam 220.127.116.11
Video2webcam enables you to show videos as virtual webcam during video chat whether you own a real webcam or not. You could either share your home-made video clips with your friends while chatting on line or make fun of them by pretending to be somebody else. With it, you can play a variety of videos on messengers and switch between real and virtual webcams freely. It works on all webcam programs and supports all kinds of media file formats.
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Click the button below to add the BargainAisle Seapoint Farms Dry Roasted Edamame Goji Blend Case of 12 - 3.5 oz Bags to your wish list.
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"It will be a pretty straight shooter, a chore," it was said a few minutes before entering the event dedicated to Payday 2 in Milan. But everything, from clown masks distributed to those present up to the amount of profanity that could be heard in the room during the first few minutes of the game, he immediately made it clear that this would not be a chore recently. No, sir: Payday 2 is a big step forward compared to the previous title, a real surprise Overkill signed and released in 2011.
If Payday: The Heist approached in a fairly obvious to the concept of "pretty straight shooter", payday 2 you could easily classify under the heading "simulator robbery." Because the goal of Overkill, this time, was to create – or, rather, to recreate – the crossroads of emotions that takes place during a big blow in the bank. And, at the same time, it was decided to grant the player the ability to choose different type of approach, with consequences quite predictable but no less interesting.
On the mask
The aim of the game is obvious: we need to complete 30 rounds. To do so, however, the strategy "comes in and take out everyone," They would consider as the canons of the FPS, is not always valid. The game sees it has four robbers grappling with a growing number of police officers, except for the few guard unit in the various places where you play the robberies, in fact, at the first alarm in the place will come under attack an entire garrison of servants of the law, including police, SWAT and special teams. What began as a robbery at a bank, therefore, could soon turn into a siege, in which players us we cover the inconvenience role of the besieged.
The mission entrusted to us included a shot pretty straightforward: get a big drill automatic, go to the bank, get to the vault, open it and escape with the loot. Reached the place, we begin to scout the area looking for the pickup of our accomplices, which hides the drill in a big bag. Once recovered the infernal device, we draw near to one of the secondary entrances. Unfortunately, however, our partner – decided to address the situation head-on – had already pulled out a gun. The alarm went off, and soon everything has turned into an inferno. We found ourselves swamped with cops, and after a few minutes of shooting in the streets we were killed without even placing the drill. A real shame.
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Foot In My Mouth Lyrics - Chris Tomlin
Review The Song (2)
I saw Mrs. Parker at the store today,
she was buyin' some food
I walked up to her and I said "Hey!"
"When's the baby due?"
She said "Baby?"
"I'm not having a baby,"
"what you talkin' about?"
I said "Sorry... Mrs. Parker"
I put my foot in my mouth
I got my foot in my mouth,
guess I should watch what I say,
I got my foot in my mouth,
it's prob'ly better that way
I took my brother to the mall last Christmas,
to see Santa and his sleigh,
I said "Aren't you glad that you're old enough,"
"to know that Santa is fake?"
He said "Fake? Santa's not fake!"
"What you talkin about?"
I said "No, I didn't tell ya Santa was fake!"
"I said...Santa's great..."
I put my foot in my mouth
"here's the last verse"
I was braggin' to a friend of mine
how I ran over this cat,
I said "His name was fluffy, cause I read the tag..."
"right after I squashed him flat"
She said "Fluffy? My cat's name is Fluffy! He was my best friend."
I said "No, I didn't say his name was Fluffy!"
"I said his name was... Twinkles"
here I go again...
(chorus x2)
Click here to submit the Corrections of Foot In My Mouth Lyrics
Please Click Here to Print Foot In My Mouth Lyrics
Where to Find | Reviewer: Anonymous | 7/27/10
This song is on a collaborative album by Ross King and Chris Tomlin called "Too Much Free Time." You should be able to find it online --either through iTunes or through Amazon/Half.com. Good luck!
I bought this CD from a youth camp Ross King led worship at and I love it.
Where can I find this?? | Reviewer: Anonymous | 12/2/09
These lyrics are so funny, and I can't find the song anywhere. Chris is probably trying to burn all copies of that album in existence, but can anybody tell me where to find some of the songs on the web? I did find "If the Devil Was a Man" on imeem. Here's the link, if anyone's interested:
The following area is only for review, if you want to submit the lyrics or the corrections of the lyrics, please click the link at the end of Foot In My Mouth Lyrics.


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Today's Windsor Star
How to foil the thieves
After having four bicycles stolen from him in the past two years, Larry Leeder is...
Latest News
Get the daily headlines emailed to you every morning with the Windsor Star newsletter.
Frugal can be healthy
Planning your meals is crucial, as is the time you spend in the kitchen
Beatrice Fantoni, The Windsor StarPublished: Thursday, September 19, 2013
Lemon glaze (optional)
1/3 cup lemon juice
1 tablespoon sugar
For the optional lemon glaze, heat the lemon juice and sugar in a small pan on the stove until the sugar dissolves and the mixture is clear. Set aside. When the cake is baked, allow it to cool 10 minutes before turning it onto a cooling rack and carefully place it over a baking sheet. While the cake is still warm, pour the glaze over the cake and allow it to soak. A pastry brush can help.
Allow to cool before serving.
Share your tips and tricks for frugal cooking! Post your Facebook comments online, email Beatrice firstname.lastname@example.com or Tweet her


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Saturday, 1:00pm - 2:00pmThe Company of the Sable Blade 12th - 17th Century European Martial Arts
Location: 3rd Street
Demonstration of western martial arts spanning six centuries of historical Europe presented by The Company of the Sable Blade, a rapier academy from Sierra Vista, AZ. This demo will include a question and answer session.
who'll be here


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From the photos, I thought the background was white. It really appears to be slightly gray. I say this because next to the white wicker furniture in the room it is definitely not white. I'm going to see if it grows on me, definitely not eye poppingly beautiful.
Yes this rug is so soft and very pretty..great quality! Went with the bigger one and so happy I did, have had many great compliments on it.!
This area rug is beautiful! It is heavy and feels so good on your feet!!!!
I just love this rug


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November 28 2014 Latest news:
A woman dances on top of a float during the Imperatriz Leopoldinense samba school parade at the Sambodrome during carnival in Rio de Janeiro, Brazil (AP Photo/Dolores Ochoa)
David Bale
Friday, October 26, 2012
Rio De Janeiro in Brazil and New Orleans in the US already have it – and Norwich could be next.
Norwich Mardi Gras is a new event for the city – set up by 17 volunteers from the LGBT (Lesbian Gay Bisexual Trans) community – and aimed at the whole community.
The aim is to create an annual Mardi-style event for the city and beyond with the same flamboyance and spectacle associated with the carnival around the world – and with Norwich's annual Gay Pride event. Having been given the go-ahead by Norwich City Council, the first Norwich Mardi Gras is set to take place at Earlham Park in September 2013.
The community group behind the plans is looking to engage with local companies for sponsorship and also for assistance with its fundraising events prior to the big day.
Leon Potter, from the Norwich Mardi Gras team, said: "LGBT events, and Mardi Gras, have always been fun and colourful and we're hoping to bring these elements to Norwich and include all members of the community.
"Planned as a party in the park with a funfair, stages featuring local bands and cabaret artists along with market stalls, a dance tent, refreshments, dance troops and street-style entertainment – the emphasis being on a fun day and evening for all."
The origins of Mardi Gras can be traced to medieval Europe, passing through Rome and Venice in the 17th and 18th centuries to France and on to New Orleans in Louisiana.
Mardi Gras is French for Fat Tuesday, referring to the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lenten season, which begins on Ash Wednesday.
Popular practices associated with Mardi Gras include wearing masks and costumes, overturning social conventions, dancing, sport competitions and parades.
The group's first fundraising event is a Vegas-style casino fun night at the Holiday Inn Norwich Airport on Friday, November 9.
Tickets, priced £17.50 per person, include some start-up gaming chips along with a hot and cold buffet. There will also be prizes to win on the night.
Tickets can be bought online at www.norwichmardigras.co.uk or at two Norwich pubs, The Murderers in Timberhill and the Catherine Wheel in St Augustine's Street.
For more details like the Facebook page facebook.com/norwichmardigras or see the website www.norwichmardigras.co.uk
14 comments
Wow,Norwich to become a party mecca like Rio.How exciting! I can see the immediate similarity between Earlham Park and Copacabana beach.It's surely just a matter of time until we have the Olympics in the city as well....
Friday, October 26, 2012
People going to a party up in Earlham Park is hardly thrusting themselves in your face George. How on earth do you cope with Sparks in the Park? And I missed the bit in the article about laundry facilities there for the DIRTY washing. I think it sound great, but I won't be taking my dirty washing up there - its a party!
Friday, October 26, 2012
Here we go again!people get off there backsides to do something and the losers who comment on here day in and day out start whining,You lot are the biggest joke in Norwich do you have jobs?do you pay tax?I ask because the comments page seems to be your only life,your only outlet trying to cause arguments,And what do the people you so despise do?well they go to their well paid jobs driving their flash new cars,they eat out in the good restaurants of this city,they enjoy exotic holidays abroad because most gay people have a higher disposable income and its a well known fact how much the pink pound is worth to a business,oh yes and you do what is it again?oh I see spend your life making arguments on a local newspapers comments page...gosh I bet the LGBT people of norfolk are quaking in their shoes
Friday, October 26, 2012
Mardi Gras in September. Ha ha ha. Fat Tuesday is the day before Ash Wednesday and all the great Mardi Gras celebrations are held at that time, Rio, Trinidad, New Orleans. Something tells me that a knees up in Earlham Park in September is never going to acquire quite the same reputation. Mind you if they did hold it at the correct time the pasty fleshed party goers would need loads and loads of feather - to keep warm.
Friday, October 26, 2012
Its Lardy Gras every night in Chicagos
Friday, October 26, 2012
Yes, if it's real dusky Brazilian young ladies..no if it's geezers all looking like mutton with their bum hanging out...simples!
Friday, October 26, 2012
Agree with your pink pound comment angrybird, tis why rent boyz exist in Norwich .
Saturday, October 27, 2012
Mardi Gras in September ? Fat Tuesday is usually in February or March. Is this just an excuse for LGBT to thrust themselves into the faces of us who are simply enjoying ourselves as we are? I do not run around showing off my durty washing and I do not want to see yours.
Friday, October 26, 2012
NIMBYs RULE !!!! YOU Saddos... Why are you so against anybody who dares to enjoy life and want to PARRRRTTTYYY
Friday, October 26, 2012
Well there's bound to be much "overturning of social conventions", if that's the current euphemism.
Friday, October 26, 2012
The atheist's have hi jacked Christmas,Easter,All Hallows Day.Now the hedonist set want to rearrange the date of the period before Lent..Sorry LGBT you just don't get it.
Friday, October 26, 2012
The atheist's have hi jacked Christmas,Easter,All Hallows Day.Now the hedonist set want to rearrange the date of the period before Lent..Sorry LGBT you just don't get it.
Friday, October 26, 2012
The atheist's have hi jacked Christmas,Easter,All Hallows Day.Now the hedonist set want to rearrange the date of the period before Lent..Sorry LGBT you just don't get it.
Friday, October 26, 2012
Camping it up in Earlham Park in September with the LGBT,s Could be chilly around the houses of parliament..Never mind Norwich City ratepayers will help fund this nonsense
Friday, October 26, 2012
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