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The first weekend of April is a time when we look for information, for an understanding of the changes that have happened in the last six months and how that will help us prepare for the next six months. This is because the first weekend of April begins the baseball season. Read more »
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most comfortable shoes I have purchased
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subset: commoncrawl


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StriVectin At-A-Glance
Strengths: A good cleanser and a couple of worthwhile moisturizers.
Weaknesses: Expensive; The original (and now the "improved" StriVectin-SD product (and every other product sold under this brand name) is absolutely not better than Botox; some of the products contain irritant peppermint oil; the Deep Wrinkle serum is terrible.
We had previously written about the original StriVectin-SD, when a reader asked about its ability to repair stretch marks. That was StriVectin's initial claim to fame, though the fame was all self-promoted, as there is not a single independent, peer-reviewed study to prove that StriVectin is an effective option for repairing stretch marks. The studies that do exist about StriVectin's benefits for stretch marks were paid for by Klein-Becker, the company that distributes StriVectin (and is associated with Bremenn Research Labs, which has a growing history of trouble with the FDA and various watchdog advertising organizations).
According to the company's ads, they were surprised to find that not only was StriVectin-SD getting rid of women's stretch marks, but also that somehow their facial wrinkles were going away, too. This discovery lead to the astounding "antiwrinkle breakthrough of the decade." What followed were the now-famous magazine ads that posed the question of whether StriVectin was "Better Than Botox?" Not surprisingly, this ad captured the attention of millions of people concerned with mitigating signs of aging "without painful injections".
Regrettably, no supportive research needs to be available to sell this kind of hyperbole. All it takes is to promise women that a product will get rid of their wrinkles and they will buy it in droves, no matter how many other product lines, infomercials, advertisements, or cosmetics salespeople pledge the exact same thing. StriVectin isn't and was never "better than Botox"!
Of course, now the original, lauded StriVectin-SD product has been replaced by what the company describes as a "super-charged comprehensive skin repair cream for stretch marks, wrinkles, and aging skin". It seems there's no aging skin concern this product cannot address, but as it turns out, the updated formula presents the same drawbacks as the original, although it is arguably a better formulation (just not for stretch marks).
As for the rest of the StriVectin line, it contains proportionately more misses than hits. It isn't the anti-wrinkle answer and in fact some of their products contain the type of irritating ingredients that hurt your skin's ability to look and function in a younger manner.
For more information about StriVectin, call 1-800-430-0227 or visit www.strivectin.com.
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Back and Spine
Fact Sheet
Equine Functional Electronic Stimulation (FES)
An established human therapy helps horses as well. Learn about FES and its possible equine applications.
Researchers Examine Fatal Lumbar Vertebral Fractures
Researchers found pre-existing abnormalities in all horses with lumbar vertebral fractures that underwent a necropsy.
Photo by Kevin Thompson
State-of-the-Art Imaging Techniques Reviewed
Learn how computed tomography (CT), MRI, and nuclear scintigraphy can help vets diagnose issues within horses' bodies.
Photo by Courtesy Washington State University
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December 14, 2014
Researchers examined, discussed, and debated the latest research on saddle-related welfare and performance issues. ... Read More
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October 21, 2014
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October 11, 2014
Learn how computed tomography (CT), MRI, and nuclear scintigraphy can help vets diagnose issues within horses' bodies.... Read More
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September 11, 2014
An equine behavior expert and veterinarian explores the reasons why a horse might buck.... Read More
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September 06, 2014
Researchers found that magnets in blankets don't have the impact on blood flow that some manufacturers might claim.... Read More
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September 03, 2014
Learn how dynamic mobilization, core strengthening, and balancing exercises can benefit horses recovering from injury.... Read More
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August 23, 2014
The plan is designed to give owners access to the expertise and advice of a veterinary authority at a manageable cost.... Read More
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August 13, 2014
Learn about methods, from stretches to massage, that can help horses suffering from back issues recover.... Read More
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August 12, 2014
Researchers found that saddle type did not appear to impact movement in a group of Icelandic horses.... Read More
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Researchers associated ill-fitting saddles with equine back issues, a stilted gait, and rider back pain. ... Read More
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As vaulters' movements become more complex, the horse's continued welfare is an important issue for the FEI.... Read More
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Researchers reviewed a surgical technique called a subtotal cranial wedge ostectomy with positive results.... Read More
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The team found that the standing procedure yielded similar results to surgery done under general anesthesia. ... Read More
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March 18, 2014
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Farm Call: Your Questions Answered
Scoliosis in Adult Equines
Q. My gelding's back is skewed to the left, making riding uncomfortable for him. Could the crookedness in his spine be caused by overschooling with pain and incorrect muscle use? Or could the scoliosis have always been there and gotten worse?


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<ac:macro ac:name="unmigrated-inline-wiki-markup"><ac:plain-text-body><![CDATA[
<ac:macro ac:name="unmigrated-inline-wiki-markup"><ac:plain-text-body><![CDATA[
\Zend\Mail\Transport\File being used in place of a regular mail transport (like Smpt or Sendmail) instead of sending the mail just saves all email messages as they are in the file system. Source Code (Working version with unit-tests)
WILL save outgoing email in the file system WILL NOT really send an e-mail message
Zend Framework: \Zend\Mail\Transport\File Component Proposal
Proposed Component Name
Developer Notes
Alexander Steshenko
Zend Liaison
(wiki revision: 12)
Table of Contents
1. Overview
2. References
3. Component Requirements, Constraints, and Acceptance Criteria
MUST provide some standard way to generate file names
MUST let users to use their own algorithms for generating file names
MUST allow configuration through Zend_Application_Resource_Mail options
<ac:macro ac:name="unmigrated-inline-wiki-markup"><ac:plain-text-body><![CDATA[
\Zend\Mail\Transport\File being used in place of a regular mail transport (like Smpt or Sendmail) instead of sending the mail just saves all email messages as they are in the file system. Source Code (Working version with unit-tests)
\Zend\Mail\Transport\File being used in place of a regular mail transport (like Smpt or Sendmail) instead of sending the mail just saves all email messages as they are in the file system.
Source Code (Working version with unit-tests)
WILL save outgoing email in the file system
WILL NOT really send an e-mail message
4. Dependencies on Other Framework Components
- \Zend\Mail\Transport\Abstract
- \Zend\Mail\Transport\Exception
5. Theory of Operation
When transport's internal sendMail() is called Zend\Mail\Transport\File takes prepared headers and body and dumps them in a file in the specified directory. Name for the file is generated based on the callback you provide. Standard callback uses 'ZendMail' . time() . '_' . mt_rand() . '.tmp' format.
Both path to the directory you want to save the files to and callback function may be passed to the transport's constructor in an array, which makes it also possible to be configured via the Zend_Application Mail resource like this:
So that it's convinient to use in development environments like default mail transport for various e-mail messagin testing without changing actual code at all.
If 'path' value is not set manually, default is defined by calling sys_get_temp_dir php function.
The callback used for generating filenames gets the transport instance as the only parameter, so that it can use email message details for composing the filename and also it can use default callback (let's say to prepend something to the filename it generates).
About different storage options / adapters etc. I suggest keeping this transport as easy as it is now. It would allow great but simple posibility for different email messaging testings especially for systems where bulk emails and mass messaging take place.
For different storage formats (if it is required and desirable to be implemented as a Zend_Mail transport) I suggest implementing another transport, like \Zend\Mail\Transport\Storage which would utilize already implemented storages from Zend/Mail/Storage/*. I see Zend_Mail_Storage_Writable_Maildir currently implements Zend_Mail_Storage_Writable_Interface, the others may be tweaked same way probably, not went into much details about that yet.
Any comments on this one?
6. Milestones / Tasks
- DONE Milestone 1: Complete theory of operation
- Milestone 2: Define if some additional features are required (using feedback).
- Milestone 3: Documentation
7. Class Index
- \Zend\Mail\Transport\File
8. Use Cases
|UC-01: Configuring the transport using Zend_Application_Resource_Mail
This is how the configuration might be done in application.ini configuration file. This would make File mail transport the default transport for the development environment, while keeping regular smtp for the production:
|UC-02: Using a custom callback to generate file names
To use a custom callback just pass a function that accepts the transport's instance as first parameter as 'callback' option to the \Zend\Mail\Transport\File constructor (or to setOptions method). In the use case below, callback utilizes default callback, but prepends the file name with the recipient email:
In the target folder a file with name like "firstname.lastname@example.com_ZendMail_1276322086_1871539247.tmp" appears and the content is
9. Class Skeletons
Jun 13, 2010

Looks very, very usefull for development!

Jun 13, 2010

It would be nice to have an option to set output message format to XML in order to be able to do assertions against sent messages.

Good luck.

Jun 14, 2010

Sounds interesting!

What I'm asking me is: Why not implement a different method to store/read mails (not send) and handle different formats like the following:

<ac:macro ac:name="code"><ac:plain-text-body><![CDATA[
namespace Zend\Mail;
$mail = new Mail();
// ...
// store a mail
$fileFormat = FileFormat::factory('eml'); // mbox, xml, emlx (Apple Mail), msg (Outlook) ...
$fileFormat->save('/tmp/my_mail.eml', $mail, $flags, $context);
// or
$mail->save('/tmp/my_mail.eml', $fileFormat, $flags, $context);
// $fileFormat could be optional by defining a default Mail::setDefaultFileFormat($fileFormat)
// read a mail
$mail = $fileFormat->read('/tmp/my_mail.eml', $flags, $context);

Now you can simply define your own format.

Jun 14, 2010

Hi Mark,

The general purpose of this transport is to substitute regular mail transport when you do testing and don't need to actually send the messages. Instead you get them dumped in a directory and can do assertions agains messges and their content (like sender, recepient, body etc).

Jun 14, 2010

Hi Mark, thanks for the comment.

If I understand you correctly, what you're asking is essentially what Zend_Mail storages are for. Check them out in \Zend\Mail\Storage* and in the manual.

The question whether this transport needs to be able to work with different storages as well or not is the biggest question now. I'm waiting for some feedback from Dolf (Freeaqingme). He's going to discuss this question with Mathew.

Check my note about that in 5. Theory of Operation >> Adapters

Jun 15, 2010

\Zend\Mail\Storage is a storage for handling more than one mails.

What I mean is only a reader/writer for one mail.

-> For example the MBox storage uses the mbox format to read/write one mail within the storage

different formats

It would be useful not only for debugging

-> e.g: upload/download a mail to/from a web mailer

Adapters

The same - adaptable formats like \Zend\Mail\FileFormat\<Format> - nothing todo with storages

Transport

In my mind it's confusing to define a transport to format a mail.

For debugging we can define a file transport as a wrapper for formats.

Jul 28, 2010

Thanks everyone for your comments.

Mark, I see your point, it does make sense. However I am not sure what direction will be chosen by CR team and/or zf core team (they did tell me it needed to be discussed seriously) and, what's the most important - what is more desired for the community.

I did get different suggestions from people but nothing from the people "who decide" (like the Zend_Mail's maintainer). I fully understand it's a minor feature and everyone's busy etc, but don't want it to be another 'orphaned',dead proposal, so I have decided to move it further as much as I can to get more attention finally. No urgency here at all ofc, but still...

So, as nobody but me is willing to think about this one so far I think that "minimally" what is done is enough (and worth it) to have it as a part of the framework.

Jul 28, 2010

As far as I can remember I did give some response to this proposal? If there's anything specific you'd like to hear from me being Zend_Mail's maintainer, just let me know.

Jul 29, 2010

You were going to discuss the issue with adapters with Mathew i.e. should we or should we not add some kind of adapters to the transport or utilize Writable storages interface in the transport/adapters.

Aug 03, 2010
<ac:macro ac:name="note"><ac:rich-text-body>
Community Review Team Recommendation

The CR Team advises accepting this proposal as-is.
</ac:rich-text-body></ac:macro>
Feb 06, 2011

I would love to see this component. I'm writing a webmailer which has to save a copy of the sent mail to the IMAPs "Sent" folder, so I need the source code of the mail as string to append it to the IMAP folder.

Writing it to a file and reading it again would not be perfect, the ability to optionally get it as a string would be cool (at the moment I put the

$email = $this->header . $this->EOL . $this->body;

into a class attribute and then use a getter.

Feb 22, 2011

Zend_Mail_Transport_File is released into the stable branch. Maybe we can archive this proposal <ac:emoticon ac:name="smile" />


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This week's openings and closings
Ppenings and closings in Milwaukee »Read Full Article
Ppenings and closings in Milwaukee »Read Full Article
Ready for the weekend? The Journal Sentinel's Kathy Flanigan offers some options for what to do around Milwaukee and Wisconsin in this weekly newsletter.
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Actor Stephen Collins denies he's a pedophile in interview
MKE Diner: Ale Asylum Riverhouse opens
A Holiday Story: Home for Christmas
Performance Review: Cirque du Soleil's 'Varekai' an acrobatic spectacle with heart
TubaChristmas to play the Domes Sunday afternoon
New opportunities to try unique beers ahead
Theater Review: 'Wonderful Life' comes alive in radio drama at Vogel Hall
Art City: Artist Jason Yi selected for prestigious Joan Mitchell grant
Theater Review: 'Airline Highway' travels New Orleans' back roads
Book Review: Cory Doctorow lays down 'Laws for the Internet Age'
Zesti, the Il Mito chef's new restaurant in Hartland, opens next week
Restaurant Review: Potawatomi Hotel's Locavore
What to do in Milwaukee this weekend (and beyond)
On Tap Today: Rudolph, raucous and refined
Stephen Colbert retires his 'Report' and the host he played
Concert Review: Banks fails to live up to the hype at the Rave
R.S.V.P.: Florentine Opera's gala has a Gilbert and Sullivan touch
Milwaukee Craft Beer Exchange aims to connect people with sought-after bottles
NYC rapper pleads not guilty to gun, drug charges
'Team America' screenings also pulled from theaters
Art City: Wayne Higby at the Racine Art Museum reflects canyon landscapes
Movies: 5 new releases in Milwaukee Dec. 25
Concert Review: Milwaukee Symphony delivers stirring, stripped-back 'Messiah'
New family movies: 'Annie,' 'Night at the Museum: Secret of the Tomb'
Exclusive Video: Latimore performs 'Ah Yeah' at the Rave
Local Beat: Reviewing Canopies, Extra Crispy Brass Band, Pat McCurdy and Whips
Concert update: Musgraves, Ferguson, Blue Oyster Cult
Milwaukee movies off the grid: Dec. 19-25
Opening this week (finally): 'Foxcatcher'
Movies: 20 films this year with Wisconsin ties
Texas theater schedules showing of "Team America"
A preview of this week's concerts
Art City: MIAD President Neil Hoffman to retire in May
Art City: Conceptual furniture at MOWA and Lynden contemplate wood and the world
Craft beers and stuffed burgers at the new Crafty Cow in Oconomowoc
What to do in Milwaukee: Cirque du Soleil at Bradley Center, Banks at the Rave, Christmas movies in Cedarburg
Need ideas for things to do in Milwaukee? Plan the perfect weekend and find drink specials with the Best of Brew City, your mobile guide to going out.


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DUNLOP March Cookbooks of Month: Fish
- oakjoan Feb 29, 2008 10:43 PM
All things fishy go here.
Fragrant-and-Hot Tiger Prawns (RCC p. 175)
Some friends were stopping by for drinks and I had bought a pound of medium shrimp to make a go-with nibble, but then my copy of RCC came in and I decided to try this instead. The recipe calls for jumbo shrimp and they definitely would have been preferable. It also calls for finely chopped red pepper, but I didn't have any so skipped it. Also used sherry instead of Shaoxing and sambal oelek instead of salted chiles.
She says to leave the shell on the shrimp and I did; but I slit it down the back to the first joint to remove the vein also thinking it might make it easier to eat. I have no qualms about peeling cooked shrimp and I knew my guests wouldn't either, but next time I make it I think I'll remove the shell down to the first joint. I know the shells makes for a tastier dish, but I can't imagine it would suffer too much without them.
This wasn't as spicy as I expected, or would have liked, it to be. It could be that my sambal oelek has been sitting around too long. But next time I'll up the heat factor a bit. These weren't my favorite shrimp cocktail-time nibble, but they're probably number two. They were fun to eat and we just kept reaching for one after another. They'd be really good served on rice as a main course as well.
re: saltwater
Not crazy at all. I think we ended up eating about a quarter of the shells and none of us minded in the least.
re: onefineleo
It's a recipe for Cilantro Lime Shrimp from the big yellow Gourmet. I've made it at least a dozen times, both at my home and at friends' homes, and it's always very, very! well received.
Here's an online recipe that's not quite exactly the same as the one in the book, but close enough so I doubt even I would notice the difference.
re: onefineleo
"promise to make and report back"
Me too! Thanks for the reports Joan and LulusMom, and the recipe for your favorite JoanN.
Hey onefineleo, how are you? Miss you and your cooking!
re: JoanN
I also made the Fragrant and Hot Tiger Prawns, although I made it from the link given, since I don't have RCC. I thought this was an absolutely lovely dish, although like JoanN I was surprised that it wasn't spicier. Still, very tasty. I also used (deep breaths aelph) sherry and sambal olek instead of the shaoxing and salted chilies. And, thanks to earlier posts suggesting it, I made it my dutch oven - what a great idea! Kept the splatter to a minimum. I used jumbo shrimp and did go ahead and take the shells off. One thing - if you use the link instead of the book to make this, note that somehow the instructions on when to add the wine/salt have been left out - I just added them along with the ginger/garlic/bean paste. If you assemble everything in advance, this is incredibly easy to make, and we loved it.
re: LulusMom
Fyi, in the book the wine and salt are tossed with the raw shrimp to marinate for a bit before draining them (that's the instruction in the second paragraph of the link that says to shake the shrimp dry) and tossing the shrimp into the hot oil. I can't imaging that adding those ingredients to the sauce instead made a significan difference.
re: JoanN
Aha! Thanks for the info. I can't really imagine it made much difference either, but I'll try it that way next time. And really, it was so easy that there will definitely be a next time. The link I had also said nothing about whether or not to peel the shrimp, which is why I went ahead and did so. That (shopping aside) was the most time consuming part of making this dish.
re: JoanN
I made this last night and we both loved it. I made it as written, using the salted chilies and marinated the shrimp with Shaoxing wine and salt. My arm slipped when I poured the wine in, so I probably had it marinating in about 1/4 cup of wine.
I used smaller shrimp that I deshelled and deveined. I used much more garlic and ginger (probably 3T of each v. 1 T of ginger.). I also used significantly less oil to cook this.
After the initial stir fry, that's when the condiments get added and the shrimp gets put back into the pot. Dunlop has you boil until the liquid is gone. Since my shrimp were smaller and I was worried about overcooking, I pulled it off the stove before the liquid evaporated. Plus, I like extra sauce.
Bottom line - we LOVED this dish. True, it could have used a bit more heat but the flavors were delicious. The chile bean paste mixed in with my copious amounts of ginger just brought this dish to a whole new level. We were little piggies and ate the entire pound of shrimp! (and I had three other dishes + rice, that's how much we liked this dish.
This is going in the rotation and could be my favorite recipe from RCC so far. Next time I have chinese chives though, I'm making the other shrimp dish.
re: beetlebug
I love both but those chinese chive ones are the ones that have made it into serious rotation. Very very good.
re: LulusMom
It was your post about the shrimp w/chinese chives that prompted me to RCC. But, when I saw that I had all the ingredients for the fragrant and hot shrimp, well, that just pushed that in front.
re: beetlebug
Totally understand. It was finding out that I had a pot of chinese chives growing on my back porch that started me on that recipe.
re: LulusMom
My pot of chinese chives has either disappeared or died or something, but I was surprised/upset to find that I didnt' have any. So ... I made the shrimp with chinese chives with regular old chives. While it did make a difference, I think anyone who is holding back because they can't find chinese chives should just go ahead and make with regular. It was still very, very good. My husband said he could eat this every week, and also said "If they had this on the menu at a local chinese restaurant, I'd never order anything else."
Velveted Fish, Revolutionary Chinese Cookbook, Internet Version
This was one third of a three dish meal we made last night (Saturday). The recipe calls for halibut fillets or any white fish. We used cod and did not have to substitute any ingredient. As usual we had all our bowls, whisks, and mise en place arranged before starting to cook. This makes the whole process very easy. The fish is sliced into 1/2" pieces and set aside to marinate with wine, egg white, potato flour, a little water and salt. Then the vegetables are prepared, stir fried in succession...very easy to do. DH has declared that he prefers wok cooking to any other method. In fact his words were, "I love it." This from a man who only entered the kitchen to grab another cup of coffee in the morning.
The dish smelled wonderful, but the taste was less than the sum of it's parts. It was good overall but not as flavorful as I thought it would be. It's certainly easy enough to make again. Perhaps I will after trying others of the same ilk. I'll have to start taking photos.....
This was the last time I have to use the internet version of any recipe this month. On a whim DH yesterday took himself to our library and asked for both COTMs. The reference librarian brought out Land of Plenty and has put in a request for RCC through the library network in the surrounding area. She'll phone us when it comes in probably early next. I Love our Library!!
re: MMRuth
I was thinking that before I dismiss a recipe entirely it might be a good idea to make it again and really study the taste. Cooking a recipe for the first time and wanting to eat immediately doesn't really give one the opportunity to get the full essence and nuance of each ingredient. I don't mean to say we wolfed down the food, but eating slowly may help understand how to correct the seasoning to one's individual taste. We ooohhhed and aaahhhed our way through last night's dinner, so we must have liked something about it. This morning DH declared he did enjoy each dish. So tonight, when we make our planned meal, I'll be more careful with tasting and making sure it's what I think the dish ought to taste like. Taste is so subjective.....
re: Gio
I made this last night, using Halibut. It was good, though I think I overcooked the fish a bit at the initial frying stage--Dunlop said to cook until "it changes color" but that instruction doesn't really work for halibut, which is a pale whitish-pink when raw which only slightly whitens when cooked.
I love the use of a little vinegar in this dish.
Sweet-and-Sour Crispy Fish (LOP page 264)
Oh, man. This recipe should come with a warning. Do not attempt without professional supervision.
Where to start? Quickly, for those who don't have the book, you marinate a sea bass, cover it with cornstarch, heat the oil in the wok to 325, cover the fish with a cornstarch paste, fry the fish for a bit, remove the fish from the oil and reheat the oil to 400, fry the fish again until brown and crispy, heave the oil, add new oil, and make the sauce.
All was okay until she said to smear the cornstarch paste on the fish while you're heating the oil. My cornstarch paste was either too thin or lumpy—both in the same bowl. I couldn't seem to get anything smearable. And attempting this very messy maneuver while watching the oil thermometer made me wish, a rare wish in my case, that I didn't live alone.
Then you hold the fish by the tail, put the head in the hot oil, and pour the hot oil over the fish while you're holding it somewhat upright. That was a little scary. Okay, time to lay the fish in the oil. Oops. Not enough oil. I could fry the body and the head or the body and the tail. Made do.
I removed fish from the wok as directed (the tail broke off), added more oil, and started to heat the oil to 400-425F. as directed but chickened out somewhere around 385 and put the fish in. That's what the witches' cauldron in Macbeth must have looked like. Even more scary, but still not quite enough oil, so I just ladled boiling oil over the top of the fish. Oh yeah. You're supposed to fry the fish until the batter is crisp and golden. But my batter was mostly splattered around the kitchen counter rather than on the fish so I just winged it.
Dump oil, add new oil, and make sauce. After you add the aromatics, sauce ingredients, and everyday stock she says to boil it down until the liquid thickens. But mine wasn't thickening. At least, not much. I gave up after about 10 minutes. I wish she'd said about how long it would take or about how thick it should get, but she didn't.
Pour sauce over fish and garnish with slivered scallions and pickled chiles. Fuggedaboutit. Even if I'd had the pickled chiles, which I didn't, I was done.
I almost hate to say this, because I doubt this recipe is going into regular rotation, but the fish was outstanding. Only parts were crispy, and those parts were a delight, but the fish was moist and not overcooked and altogether excellent. The sauce, thinnish though it was, was damned good, too. I wonder if anyone in Manhattan teaches a crispy sea bass class?
re: JoanN
Gosh JoanN, I'm just glad you had no emergencies during that cooking session. I hate - Really Hate - to deep fry in my kitchen. You get mega points for your effort. I find that some of Fuchsia's instructions and directions are vague to say the least. I'll be posting my report about tonight's dinner tomorrow morning. We're still recuperating. LOL
re: JoanN
Gee, JoanN, seems you're out of luck. There are 24 crispy sea BREAM classes and 12 crispy sea ANEMONE classes, but not a single crispy sea BASS class.
I wonder if I could hire somebody to make this for me? It's either that or get a hazmat suit. Hmmm, may be worth it.
PS: Is this yet another condiment we should be making? Pickled Chiles? Different from Salted Chiles?
re: JoanN
Sweet-and-Sour-Crispy Fish, Take Two
Call me stubborn, but this is a dish both my BF and I love in restaurants and I'd really like to figure out a way to do it at home without having me and the apartment covered in cornstarch paste. Having done this once, I thought I knew where the stumbling blocks were. So I bought a much smaller sea bass, one that would fit into the wok, and bought a new box of cornstarch. (I don't know. Does cornstarch go stale? Mine had been around for a while. Thought it might make a difference. It didn't.)
A few things went more smoothly. The smaller fish certainly helped. (Although I bought the fish in Chinatown for less than a third what I'd paid for the first, larger one at Citarella, but it wasn't as well cleaned so I've now got dried fish scales twinkling at me throughout the apartment). But the cornstarch paste was still a b**ch, ending up on cabinets and the floor, and didn't really turn golden as it was supposed to. The fish looked somewhat better than it did the first time and was every bit as good. The sauce was, again, terrific. I'm still determined, but I need to find another coating for the fish.
One of my Chinese cookbooks just uses a coating of cornstarch without the paste. Another covers the fish with a cornstarch paste, but it's a much thinner mixture that you pour over the fish, let sit for 15 minutes, and then coat in flour before frying. And an online recipe, using fillets but not whole fish, has you dip the fillets in a batter. So I'm on a quest here. I'm going to try (but not any time soon, probably; that's enough peanut oil consumption for a while) Dunlop's marinade and sauce, but some other method of coating the fish for frying.
Fisherman's Shrimp with Chinese Chives, p. 177 (RCC)
Finally bought some chinese chives yesterday, so made this - using some wonderful shrimp that I also bought in Chinatown. No fresh red peppers so, again, I used a combination of one jalapeno and some slivered red pepper for color. While the jalapeno I used in a dish on Friday was very strong, this one was very mild, so the dish wasn't particularly spicy, but condiments helped that. I used a combination of 2/3 a T salted chiles, and 1/3 tsp dried chili flakes. I'd made spring rolls as well, and (hope this isn't terrible) just fried the shrimp the oil that was already in the wok. Though we really liked this dish - I love shrimp - next time I'd use less than the 3 T of peanut oil - it seemed a bit greasy to us. Will make again.
I served this with brown rice and Stir-fried peppers with Black Beans and Garlic (p. 201). Next time I think I'll serve it with some kind of steamed greens instead - it was a bit rich with the shrimp I thought, and I need to stop doing all stir fried dishes for each meal!
re: MMRuth
I agree about the Stir-Fried Peppers. They were perfect with the bbq lamb I made last night, but I think they'd overwhelm a dish with sauce.
I am addicted to them, though.
re: MMRuth
Last night I made the Fisherman's Shrimp with Chinese Chives (RCC p. 177). We loved this - huge, huge fans of it. I used much less oil than called for, and maybe that is why I feel like I like it more than previous posters. I had to use a serrano instead of a red pepper (none at the market) and realized at the last minute that I didn't have black rice vinegar (so used the other dark asian vinegar I had). Amazing, so full of flavor, nicely spicy. Served with rice and roasted eggplant that had been marinated in asian vinaigrette. This is going to go into heavy rotation around here.
re: LulusMom
Made this again tonight and again, totally fantastic. A huge hit with all. Very simple and even with some meds in my system (not martinis this time around, alas) I was able to do this kind of toss together at the last moment thing easily with it still tasting great. Side again was the coriander salad, and we couldnt' have been happier with the whole meal.
re: LulusMom
I made the Fisherman's Shrimp with Chinese Chives (RCC p. 177) last night and we LOVED it. I used significantly less oil and it wasn't enough. To do the initial stir fry of the shrimp, I used less than a tablespoon, which just wasn't enough. The marinade kind of stuck to the bottom of the pan, which I attempted to scrape up. Also, I did the variation of garlic chives and ginger. Unfortunately, I didn't cut enough chives and many of my chives stuck to the other stuff that was already on the bottom of the pan (again, not enough oil).
Despite all these oil issues, this was delicious. The marinade seemed to give the shrimp extra tenderness and flavor. And, the ginger, chives and salted chilies just kicked it up a notch. I honestly don't know if I like this shrimp dish or the fragrant shrimp dish better. They are both delicious and both going into the regular rotation. I still want to try this dish with the chinese chives though. Next time...
re: beetlebug
So glad you tried and loved it. My husband has decided this is his favorite shrimp dish - period, not just chinese.
re: LulusMom
Just a quick thanks to LLM mentioning this dish in the EGOR thread. I've been meaning to make this for some time, but never got around to it. I used the full amount of oil to fry and then used about a 1/2 T to stir-fry. Next time, I will follow JoanN's lead and skip the extra oil altogether and just use whatever is leftover in the wok. Both of us enjoyed this for dinner yesterday and would gladly make this again.
re: BigSal
Thrilled to hear that you liked it.
re: MMRuth
Fisherman's Shrimp with Chinese Chives, p. 177 (RCC)
Can't believe it took me so long to get around to trying this. Oh. That's right. I only got the book fairly recently so I wasn't paying close attention to RCC reports. My loss.
I made this with half the amount of shrimp but the full amount of everything else. Maybe even double the chives since they'd been in the fridge a bit long already. I used close to the full amount of oil for frying but then dumped all of it and used only what clung to the sides of the wok for stir-frying. Worked just fine and will do that again. My new batch of salted chiles was 10 days short of ready, but I used them anyway. Wonder if I'll notice the difference when I make this again.
I really loved this. If I didn't have to travel quite so far to get the Chinese chives, I'd be making it all the time.
re: beetlebug
I'm not familiar with yellow chives. Do they look like the green ones?
re: beetlebug
Now that you describe them as "flatter," I think I do recall seeing them and not knowing what they were. I'll keep an eye out for them. Was thinking it might be fun to try this with garlic scapes when they're in season.
re: JoanN
Oh my gosh! I get so many garlic scapes from my CSA and just can't think of enough ways to use them! Bookmarking this one in EYB this very minute!
Also, would you gals think less of me if I confessed I never tried to make my own salted chiles. Am I really missing out? How difficult is it?
re: The Dairy Queen
I wouldn't think less of you but you are really missing out. Unlike other hot condiments, this can't be bought in a store. And, it really is the universal condiment. I especially like putting the salted chilies with my dumplings. Plus, you are missing out on super delicious dishes, like the above shrimp dish and the cilantro salad (somewhere on the Dunlop threads).
The salted chilies are not difficult, just kind of a pain. You have to wash and dry all the peppers and then cut the heads and tails off before putting them in the food processor (I'm not hand chopping all those peppers). After a couple of whirls, mix with salt, put it in a jar, and then sprinkle more salt on top. Stick in a cabinet for a few weeks.
Be sure to wear gloves when you are cutting the peppers. Even just cutting the heads and tails, my gloves are slick with hot pepper oil.
re: The Dairy Queen
I made salted chilies for the first time earlier this year. I did it in September or October when the farmer's markets are full of fresh, hot, ripe red chilies. I only made a quarter recipe because I didn't anticipate using them that often. It wasn't that much work because I only had a quarter of the chilies to deal with, and I didn't need to drag out the FP. (IIRC, BB makes a triple batch!) I love them! They do not taste "chinese" or "asian" but simply like chopped fresh red chilies -- fresh, fruity and just a bit tangy from the salt. They are completely neutral so you can use them in any dish from any cuisine that would benefit from the taste of fresh red chilies. Just reduce the salt component of your dish a bit because the chilies themselves are salty. The best part of this condiment is that when you make it from fresh, ripe farmers market chilies, you can then have that fresh chili flavor all year long, instead of having to use the sad-sack chilies otherwise available at the grocery store throughout the winter and spring. So I would encourage you to try it this fall. And, yes, given that life often gets in the way of cooking dinner, 1/4 recipe is enough to last me the year.
re: JoanN
Fisherman's Shrimp with Chinese Chives [Garlic Scapes] (RCC, page 177)
So, three-and-a-half years later, I tried making this with garlic scapes. It wasn't a success, perhaps because I cut them, as I would the chives, into one-and-a-quarter-inch lengths as the recipe directs. In the dish they were flavorful, but woody. Not a pleasant texture. Perhaps if I'd chopped them finely I would have preferred it. As it is, I'll stick with either flowering or yellow chives. (Interesting to me to see that it was only three-and-a-half years ago that I didn't know what yellow chives were, and now I buy them whenever I see them, more often than not for this dish. Thanks, beetlebug.)
re: MMRuth
Fisherman's Shrimp with Chinese Chives, p. 177 (RCC)
I can't believe it took me this long to make but now I'm a fan too, especially since I love Chinese chives. I made the recipe as is with the full amount of chives, but less shrimp since it was just me.
Fishernan's Shrimp with Chinese Chives....Like minds MM!
We used half the oil called for and still found the finished dish too oily. A jalepeno pepper was used instead of the fresh red chili and a half of a red bell pepper to compensate for the color, just as MM did, only our jalepeno was hot. ( Did you know that you can freeze fresh peppers? They don't seem to lose any flavor or texture. A quick swipe under running hot water refreshes them) The other substitution I made was red pepper flakes for the salted chilis... 2 teaspoons. The finished dish was very tasty but the next time we make this even less oil will be used. We served this with Dan Dan Noodles....report on the appropriate thread coming up.
We're finding that the amount of a serving is just enough for two people with no leftovers. Much to DH's chagrin.
re: Gio
Fisherman's Shrimp w/Chinese Chives - Revolutionary Chinese, p. 177
Unlike Gio and MMRuth, we did not think this was too oily and I'm pretty sure I left about 3 Tbsp of oil in the wok, after frying the shrimp. It did sort of have a glisten about it, but certainly didn't taste oily.
We really liked this dish. It was my Salted Chiles' debut (they were made with red chiles labeled "hot chinese chile" at Super 88) and a very successful one at that. The chiles were zippy without overwhelming the delicate flavor of the shrimp and I used a hefty Tbsp. This dish was a teensy bit salty, I thought, but that was one of the things my husband liked about it.
Hot-and-Numbing Crispy Shrimp (LOP page 280)
I combined two recipes to make an accompaniment for cocktails. The master recipe is Hot-and-Numbing Tiny Fish and is made with frozen whitebait or frozen tiny shrimp. The variation is Crispy Shrimp with Salt and Sichuan Pepper. She doesn't say what size shrimp to use for the variation, but I used jumbos. For both recipes, you marinate the shrimp with ginger and scallions for a short bit, toss the shrimp in unseasoned AP flour, and deep fry. Instead of just sprinkling them with salt and Sichuan pepper, which is what the variation called for, I decided to make the seasoning from the master recipe since I thought I'd prefer it spicy. The seasoning is ground chilis and ground, roasted Sichuan pepper heated up in oil into which you toss the fried shrimp and stir quickly to distribute the spices. The recipe calls for 2 tablespoons of oil and I used 1 teaspoon instead, which was probably a mistake. There really wasn't enough "sauce" to coat the shrimp.
These looked great and my friends gobbled them up. They *are* fried shrimp, after all. But they didn't have much additional flavor, just the taste of the shrimp and the numbness from the Sichuan pepper. And I really don't think they'd have been much improved by following either recipe as written. No need to revisit this one, either the master or the variation.
re: JoanN
Hot-and-Numbing Crispy Shrimp
Well, even though Joan N didn't love this, her picture looked so good that I had to add it to the list!
Since there were comments on flavor, I marinated the shrimp longer (I used shelled medium shrimp), for about an hour, and really smashed the garlic and green scallions for the rice wine marinade. Still, I agree with Joan - this didn't seem to contribute much flavor so I might skip that if I was making this again. As Joan says, it's really just fried shrimp with some spice from the Sichuan pepper and chilis. However, since we love fried shrimp, I can see why these were so popular at a party. It was a nice variation, and I would make it again. E would have eaten it all if he could, and I liked the technique of frying first, and then stir-frying them in spicy flavored oil (I also used the main recipe with fresh-ground dried chilis and Sichuan pepper). The spices really coated the shrimp, yet they stayed nice and crispy. I did end up sprinkling more of the ground chilis and pepper on the shrimp, along with some sea salt, though, so would use more to flavor the oil next time. I served them with a flavorful and spicy salad - Daikon Slivers in a Spicy Dressing (p. 158).
Fish Soup with Pickled Greens (LOP pg. 263)
Wow, wow, wow. This soup is a keeper and unbelievably filled with umami goodness. Incredibly easy, especially with my shortcuts and so satisfying.
I didn't use a whole fish, I used a 1 lb cod fillet instead. I also used boxed chicken stock, the whole packet of pickled mustard greens (10.5 oz) and I added rice vermicelli.
The fish is sliced to about 1/4 inch thick and marinated with Shaoxing rice wine and salt. Then, stir fry garlic, ginger, sliced pickled thai peppers, and the pickled mustard greens. Add boiling chicken stock, and if you have fish parts, add them now. The broth is rapidly boiled for 10 minutes.
Even though I didn't have fish parts, I still boiled rapidly to get all the flavors to come together. I probably did it for longer than 10 minutes because I was steaming buns, which took considerably longer than expected.
Right before service, add corn starch and a bit of egg white to the fish pieces. Then add them to the stock and boil briefly until finished. At this point, I also added pre soaked rice vermicelli noodles.
There are also variations to make it spicier but I saw no need. Right now, this soup has the perfect balance of sour, spice and salt. Plus, the contrast between the crunch of the veggies and the softness of the fish makes my mouth sing.
I'm so happy I finally tried this recipe. It had been on my to try list but my usual chinese store (Super 88, Allston), didn't have the right kind of pickled mustard cabbage. This is one of my favorite soups when I go to a Sichuan restaurant and I'm thrilled that I can easily make it at home.
re: beetlebug
Quick question for beetlebug or anyone else with an informed opinion. I don't have the pickled mustard greens, but do see a small can of pickled cabbage in my pantry from a previous trip to the local asian store. Would that be an ok sub? And does adding the rice vermicelli make this enough for a main course for 2 and a half? Any thoughts? Thanks very much in advance.
re: LulusMom
I'm not sure what the pickled cabbage is but I don't see why it wouldn't work. It's the crunchy pickly flavor that makes this stand out. If the package is small, maybe throw in a bit of the pickly juice if there is any in the package as well as some other greens.
For us, adding the rice vermicelli made it a nice light meal. It should work for 2.5 people. But, if you want to be on the safe side, you can always serve with white rice as well.
re: beetlebug
Wow, thanks beetlebug ... I sort of thought this one would get lost in with all the other posts. My pickled cabbage is in a can, not a plastic package. Maybe I'll swing by the asian store again in the next week and see if I can find the other stuff, but if not, I'll give it a try with what I have. And a big salad on the side might fill this out a bit more. My husband has been complaining about an extra 20 pounds the scale found, so he can't complain too much.
thanks again for your input. Appreciate it!
re: beetlebug
Crazily enough, I did find a plastic container of pickled mustard (I assume this is the greens?) in my cabinet. And rice noodles too! Thanks again beetlebug, I plan on making this next week, and will let you know how it goes.
re: beetlebug
OK, as the time grows nearer, I'm getting nervous about my pickled mustard. In looking through her pantry section, it seems that this is different from pickled mustard greens and is more like a turnip. Am I crazy to be subbing it? Should I go with the picked cabbage in a can instead? Should I, come hell or high water, make sure that I get to the asian store tomorrow (I"ve got a pretty full-looking day) and try to find what is called for? My gut tells me it won't be a huge difference, but I still get nervous. Any advice?
re: LulusMom
I'm not at home right now so I can't check anything--book, notes, pantry--but I recall that when I first started shopping for Dunlop ingredients I had a helluva time finding pickled mustard greens and ended up buying picked cabbage instead. I know I used it for at least one recipe, probably two, and was perfectly happy with the results. Again relying on what may be less than perfect memory, I believe the pickled cabbage was less salty than the mustard greens (which I did find eventually). But then, I suspect there's a good deal of variation in the saltiness of all preserved vegetables as you go from vegetable to vegetable and brand to brand. I'd use the cabbage, tasting it first to see whether or not you think it needs to be rinsed and if so how much, and then use it with full confidence.
re: JoanN
You're a life saver yet again JoanN. I was frantically trying to get Lulu to rush through lunch on the hope the Asian store might be open, but this saves us a bit of a fluster. Thanks so much.
Was your pickled cabbaged canned, like mine is? That part strikes me as fairly different from the plastic package.
re: LulusMom
Yes, the pickled cabbage was in a can. But the preserved mustard greens that I found eventually came in sort of a squat crock jar rather than in a plastic package.
re: LulusMom
I think either pickled ____ will be fine. What wouldn't work are the preserved greens. To me, the beauty of the Dunlop recipes, is that substitutions and additions always seems to work.
Hope you enjoy the soup.
re: beetlebug
Thanks to you both. Without the help of valium or booze, I came to the realization that I was being overly nervous. I've only had one Dunlop recipe that didn't work out for me, and I have a strong feeling this will be just great. Certainly I doubt the difference in pickled stuff will make the difference. Anyway, thanks so much.
re: LulusMom
Actually, thank you as well. You reminded me about this recipe and it's going on the list for later this week.
re: beetlebug
Fish Soup with Pickled Greens
Thanks to beetlebug's report, I made this. Like bb, I just used cod fillets - about a pound, and I also bit her style by adding rice noodles. I liked this very much. My husband, however, was a bit turned off by the pickled cabbage (which I subbed for the mustard). I dont' think it was the cabbagey-ness of it so much as the pickled-ness. That said, he went back for a second Big bowlfull. Even with him having seconds we did have a little leftover (I served salad on the side) so this was just the right size meal for us. This was good and easy, and I'd make it again if he wasn't going to be around. Thanks bb for your post (I think I would have passed this recipe right by if I hadn't read it) and your advice.
re: LulusMom
I think there is something addicting to the taste of the soup. To me, it's the pickledness, while first a shock, brings me to eagerly spoon more into my mouth.
I'm making this for dinner tonight...
re: beetlebug
Very much so. I'd never had this before, and I really liked it. And it is so easy! And so low-cal! I also liked the sour pickley flavor - as the Brits say "very more-ish."
Enjoy tonight.
Fish Braised with Bean Curd in Spicy Sauce (dou fu shao yu), LOP, page 269
So, for New Year's Eve, we decided to recreate at home this braised fish dish, which is one of our favorites from a local restaurant. Dunlop calls for carp or seabass--we used whole trout (one of her suggested substitutions) instead. Basically, she has you slash the outside of the fish with a knife, then soak the fish in a marinade of Shaoxing wine and salt. Then, whip up a sauce of chili bean paste, ginger, garlic, scallion whites, stock, dark soy sauce, sweet bean paste, Shaoxing wine... Separately, you slice and simmer the tofu (we used "lite" silken tofu) in salted water. Then, fry the fish, set aside. Discard oil, wipe out wok, and start frying up the ingredients for your sauce, in various stages. Eventually, you add in the fish and simmer in the sauce for about 10 minutes, then add in the bean curd and simmer a little more.
At the end, you're supposed to add in some corn starch (which we forgot to do--I had potato starch measured out and ready to go) and scallion greens and serve.
We loved this. It was perfect for New Year's Eve--had a bit of yin and yang look to it in the cast iron skillet (I don't have a wok), which was kind of neat. I'm sure we could have presented that way at the table, too, but I was too tired for that. I'm not really sure it needed the potato starch as the consistency of the "sauce" seemed about right compared to how we normally experience it at "Little Szechuan".
For an "every day" meal, we'd probably fillet the fish. Less dramatic a presentation, and probably a little less flavorful, but a heck of a lot easier to eat. The silken tofu was probably a little too delicate for this dish, but I liked it anyway. It did break up at the end, but, frankly I think it's because our cast iron skillet was too small and we didn't have enough room to fish it out (no pun intended) carefully.
We served this over a little bit of steamed brown rice (thank heaven for my trusty rice cooker--as there were no burners free on my stove), and with a side of traditional dan dan noodles (LOP, page 87), and dry-fried green beans I (LOP, page 289). And with champagne!
It took me about 3 hours to prepare these 3 dishes, including having help when it came to the final cooking step. I am amazed at how much more comfortable I am cooking from Dunlop than when I first started. I seem to be able to stage everything better, and since I'm more familiar with the ingredients (for instance, now I know that the tian jin pickled for the beans and the dan dan noodles vegetable must be rinsed, chopped, and rinsed--then squeezed dry...) Also, when I was doing my mise en place, I ran out of little dishes, even though I was combining in the little dishes things that she has you add at the same time (for instance, if she has you had soy sauce and wine at the same stage, I combine them in one dish while doing my mise en place). Normally, I use my itty bitty juice glasses, but I ran out of those, so, had to use my little ramekins. I found some Norpro silicone flexible mini-pinch bowls on Amazon I might try to use next time.
Since I've reported on dan dan noodles (EDIT: though I suppose I should mention I didn't know how to cook the fresh rice noodles I picked up at the Asian market and had to seek advice http://chowhound.chow.com/topics/5841...) and dry fried green beans in the past, I won't report on them again and, it felt, very "New Years'ish" even though it's not exactly Chinese New Year... Still delicious!
Now, on to Zuni and Lucques!
re: The Dairy Queen
Hi TDQ, not totally environmentally friendly, but saves a lot of dish-washing, which might (*might*) make up for it, but I use little torn up bits of wax paper to put different things on after chopping. A little square with the green onions, a little square with the garlic, etc. Easy to dump in when the appropriate time comes for each.
re: LulusMom
Interesting idea!
re: LulusMom
I do the same. I find one strip of wax paper can give me 4 little squares. sometimes I use leftover foil or parchment paper as well.
re: beetlebug
Clearly this is something I need to consider. Don't you find that, in the chaos of your kitchen, the little pieces of paper get knocked or blown around?
re: The Dairy Queen
Another option is to use a baking sheet or cake pan, and put little piles of things in them.
re: MMRuth
Oooh! I love that idea, too. Combined, they seem like a fantastic solution.
re: The Dairy Queen
I use school lunch trays for this. Lighter than a baking sheet and has low sides.
re: The Dairy Queen
Never happened and I'm clumsy too. Generally, the weight of the item keeps the wax paper down. Also, my counters are always slightly damp (I'm always wiping them down) it creates kind of a water glue to the wax paper.
I like the foil as well, because I can make little edges around the sides. I don't know why since stuff never falls off the edges.
Steamed Fish with Purple Perilla (RCC)
I made this using a Branzino, which is one of my favorite fish to cook whole. I followed the directions strictly except that: (1) I subsituted green jalepenos for fresh red chiles; and (2) after steaming for 8 minutes and plating, the fish wasn't fully cooked so I put it back in to steam for another few minutes. It was delicious, the hot oil, pungent black beans, crunchy peppers and the ginger blended into a truly addictive topping for the moist and tender fish. Easily the best Chinese finfish dish I've tried. Although the branzino was only $10/lb, the recipe calls for any "bream", so I'd try porgy or ocean perch too.
re: equinoise
equinoise: You don't say whether or not you used purple perilla. Since that's in the name of the dish, I'm wondering how you liked it.
When I searched for it online, I found this interestingly quirky description having nothing to do with cooking: The herb is pungent in flavour, warm in the nature and acts on the lung, spleen and stomach channels. Pungent and warm for dispersion and aromatic for enlivening the spleen, it can disperse pathogenic wind-cold from the lung channel, disperse the lung to arrest cough, and promote the Qi flow in the spleen and stomach to regulate the function of the middle Jiao and arrest vomiting. It is often used to treat wind-cold type of common cold. It is particularly suitable to treat common cold accompanied by cough or stagnation of Qi.
So you not only had a delicious dinner, you revved up your Qi so it wouldn't stagnate!
re: oakjoan
I definitely did use perilla. It added another sharp, pungnet dimension to the dish. Thanks for pointing that out.


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One of the best things about dogs is they really do think they are just like us and are actually human. They have been known to do some funny things with this way of thinking and it's always funny.
When I was young, we had a dog named Spotter (yes, you guessed it, he was a Dalmatian). He was one of those dogs who TOTALLY thought he was actually human. It made me laugh so much, I can still remember that being one of my thoughts when I was a little girl.
While I will forever be a cat-person, these photos make me think about perhaps getting a dog, because they are so funny — proof in photos!
Click through to see 10 photos of dogs doing people things:
Kissing Good-Bye 1 of 10Sharing a 'have a great day' kiss with his girlfriend.
Photo credit: hosted on Imgur
Writing a Blog Post 2 of 10He should be a contributor here!
Photo credit: hosted on Imgur
Taking a Shower 3 of 10He likes to keep himself feeling and smelling fresh.
Photo credit: hosted on Imgur
Enjoying the Sunset 4 of 10He can appreciate the beauty.
Photo credit: hosted on Imgur
Dress Up & Drink Wine 5 of 10And she looks so beautiful.
Photo credit: hosted on Imgur
Enjoying a Cocktail 6 of 10He's on vacation in Florida!
Photo credit: hosted on Imgur
Watching TV 7 of 10You know, it's is favorite show.
Photo credit: hosted on Imgur
Wearing a Diaper 8 of 10He looks so humiliated.
Photo credit: hosted on Imgur
Driving a Car 9 of 10I think he may even be exhibiting road rage
Photo credit: hosted on Imgur
Reading a Self-Help Book 10 of 10He's trying to better himself and learn how to choose the right woman for him.
Photo credit: hosted on Imgur
For more cute — check out 10 CATS doing people things
Read more from Devan on Accustomed Chaos & Unspoken Grief
Follow Devan on Facebook and Twitter for all updates!
Want more? Find me on Babble Kids | Being Pregnant | Famecrawler
More on Babble:
12 Cats Giving Their Best "Puppy Eyes"
Mini Pig Who Loves Oatmeal Will Melt Your Heart
12 Cats Who Look Like They've Given Up on Life
Photo credit: hosted on Imgur
25 hilarious awkward family pet photos
12 funny pictures of dogs caught in strange places
9 adorable animal photos that will melt your heart
18 celebrities and their favorite pets
25 rock star dogs on album covers


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Family Resorts and Hotels
Family Vacation Resorts
California Family Resorts
One of the most popular destinations for families, California is renowned for its miles of coastline, theme parks and outdoor areas. Find family-friendly hotels by destination.California Family Resorts
Canada Family Resorts
Whether it's a trip to one of Canada's beautiful cities or a vacation surrounded by trees and mountains, Canada offers plenty of family fun and hotels.Canada Family Resorts
Caribbean Family Resorts
Filled with a plethora of all-inclusive resorts nestled along miles of white-sand beaches with year-round tropical temperatures, the Caribbean remains a popular vacation spot for families.Caribbean Family Resorts
Central America Family Resorts
As tourism increases in Central America's exotic destinations, more and more family-friendly resorts are catering to those wanting a more adventurous vacation.Central America Family Resorts
Disney Family Resorts
Disney tops the list of places kids want to visit, and there are no shortage of hotels and resorts catering to kids. Find resorts both on and off the park properties.Disney Family Resorts
Europe Family Resorts
Finding hotels in Europe with enough room for families can be tricky. Search by destination and see hotels that accommodate kids and families.Europe Family Resorts
Florida Family Resorts
The Sunshine State's beaches, amusement parks, theme parks, wildlife adventures, water parks and more have plenty of hotels and resorts nearby for families.Florida Family Resorts
Hawaii Family Resorts
The Hawaiian islands provide an exotic family getaway, as well as a range of resorts catering to families who visit - many nestled on beaches.Hawaii Family Resorts
Mexico Family Resorts
Mexico has tons of all-inclusive resorts with family-friendly amenities in a country offering year-round warm weather and blue waters.Mexico Family Resorts
Mid-Atlantic Family Resorts
We have grouped New York through Washington, D.C. into the Mid-Atlantic, and families can find hotels in city getaways, along the Jersey Shore, in mountain getaways or small towns.Mid-Atlantic Family Resorts
Midwest Family Resorts
The Midwest has much to offer for vacation fun, including beaches, water parks, historical destinations and entertaining cities, not to mention hotels and resorts for families.Midwest Family Resorts
New England Family Resorts
New England's quaint charm, history, ski resorts, extended coastline and island getaways provide a number of accommodation options for families.New England Family Resorts
Pacific Northwest Family Resorts
The Pacific Northwest's great outdoors is definitely a sight to behold, for a trip with lots of adventure. Find family-friendly hotels in each destination.Pacific Northwest Family Resorts
Rockies Family Resorts
The Rockies' mountains are known for powder, but also great in the summer and fall. No matter the time of year, hotels, resorts and ski resorts are plentiful.Rockies Family Resorts
South America Family Resorts
Families who want to knock a few places off of their bucket lists dream of visiting places like the Galapagos and the Amazon. Find hotels for your family in South America.South America Family Resorts
Southeast Family Resorts
America's southeast is filled with charming destinations that allow families to enjoy the simple pleasures of life. Its historic cities are just as fun - and hotels and resorts are everywhere!Southeast Family Resorts
Southwest Family Resorts
For a family vacation deep in the heart of the southwest, complete with gorgeous desert sceneries, national parks and culture, these hotels and resorts are sure to please.Southwest Family Resorts
USA National Parks Family Resorts
America's national parks are a national treasure, and families can spend time in national parks without roughing it can at hotels near park entrances.USA National Parks Family Resorts
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- Independent Traveler independenttraveler.com
- Cruise Critic cruisecritic.com
FREE Family Travel Newsletter
Family Travel Tips (4 New)
– Family Planning and Tips
- So many hotels and resorts to choose from! Which ones really are the best for families in terms of theme-park access, amenities, and accommodations? Here are our favorites in the Orlando area! 1. Hilton Orlando Bonnet Creak Maybe it is the Hilton's water park with two zero-entry pools, a 3-acre ...
- Deciding where to go for your next family vacation? Often it's the most popular destinations -- from mega theme parks to world-famous beach towns -- that come to mind first. It's tempting to pick a familiar place and just go with what you know, but do this and you could be missing out on some fantas...
- Join us onboard Disney Wonder's first exploration into Alaskan waters and ports as Family Vacation Critic Editor Lissa Poirot and her two tots take you on a tour. Be the first to see a sample of Disney's Alaskan Port Adventures, as well as glimpse the Disney Wonder's onboard fun, in our first-ever d...
- Away from the hectic pace of our everyday lives, any vacation is a chance for families to reconnect. There's no soccer game, no piano recital, no working late, so finally you have that precious day together. Yet, if you really want a meaningful break from your usual schedule, one that might change t...


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New Arrivals
mouse over photo to zoom click for larger image
Espresso Shimmer Cardi
Espresso cardi wakes up the daily routine with a triple-shot of soft gold shimmer.100% Rayon. Machine wash. Imported.
- Contour stretch fit.
- Soft goldtone tablet snaps. Grosgrain-reinforced placket. 3/4 sleeve. Finely ribbed cuff and hem.
- Hits at the upper hip (21.5" from shoulder).
We're so sorry: this item sold out sooner than expected. For an equally stylish substitute, please call our Style Experts at 1.877.948.2525. Or click on Live Help below for immediate assistance.


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Spy Shots: Subaru FT-86 spied again ahead of Geneva reveal
by Steven J. Ewing (RSS feed) on Feb 16th, 2011 at 3:26PM
Subaru FT-86 spy shots – Click above for high-res image gallery Subaru has already announced that it plans to debut its version of the rear-wheel-drive FT-86 concept at next month's Geneva Motor Show. It's safe to say that the joint venture between Toyota and Subaru is one of the most highly anticipated debuts of the year, and while the vehicle that takes the stage in Switzerland will still be designated as a concept, it should give us a very good glimpse as to what's in store for the production car. Our trusty spy photographers have caught Subaru's version of the sports car out... Read More


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Welcome to the Best Nail Salon and Social Haute-Spot in Spring, TX!
Where do all of the cool people hang out? At Colour Nail Bar of course! HAPPY Hour Begins When YOU Walk In! Hey, this nail salon isn't like what you're used to. YEP, we're game-changers and you're in the right place! Join Houston's first nail salon that's a social scene to connect with people, to laugh, and to chat it up just like old friends.
Fun is really important and we do our best to have it from singing to dancing to cracking jokes. Sometimes, we get tired but for the most part we will smile! So come on in to a nail salon where you can Be You. Live You. Love You.
Have you heard about all the Colour extras? Free Wi-Fi for all you professional Diva's that can't live without it. Learn more...


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Child Health – EPSDT Program Training
The target audience for the Child Health/EPSDT training is Child Health agency staff and/or subcontracted staff who participate in the Child Health/EPSDT program. The Child Health / EPSDT - Serving Iowa's Children and Families training presents a program overview and detail on each of the services within the Child Health program. Modules include the following:
• Module 1: Child Health - EPSDT Care for Kids Overview
• Module 2: Child Health Agency Responsibilities
• Module 3: Presumptive Eligibility, Informing & Re-informing
• Module 4: Care Coordination
• Module 5: EPSDT Direct Care Services
• Module 6: In Closing….
Any Child Health staff are welcome to attend - either new staff or experienced staff who would like a refresher.
Contact information: Janet Beaman at (515) 745-2728
IDPH Home :: A-Z Index :: What We Do :: News Archive :: Calendar :: Definitions
Accessibility :: HIPAA Statement :: Privacy Policy
Contact Us :: State of Iowa
© Copyright 2014 Iowa Department of Public Health -- All Rights Reserved
321 E. 12th Street, Des Moines, Iowa, 50319-0075 :: (515) 281-7689 or toll-free at 1-866-227-9878
Comments or questions about this site should be directed to the webmaster


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Playful, Colorful and Sassy
Throw on an Ice-Watch and have some fun. The loud and proud Ice-Watch makes a statement. While other watches are the epitome of boring, an Ice-Watch means you aren't afraid be seen. Ice-Watch watches are affordable watches with bold and colorful styling. All the way from Belgium, the Ice-Watch watches from The Watch Co. go with any outfit or personality. The Ice-Watch is an international, intercultural, intellectual watch with many color and style choices to choose from.


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Message from Internet Department:
Our large inventory and wide selection of models, along with competitive pricing, allow us to make you a great deal on the BMW of your choice. Our goal is to assist you in making a confident decision. Our friendly, professional staff members are here to answer your questions and listen to your needs. Please contact us at 855-222-5065 x11.


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If you think this is a mistake, please contact Customer Service at 888-757-4774 or email us.
The flow of liquids in pipelines plays an important role in industry and commerce. Under most circumstances it is essential to know whether or not there is a flow in a pipeline, and to act upon that knowledge. That is the reason for, and the function of, McDonnell & Miller Flow Switches. A complete line of Liquid Mcdonnell & Miller Flow Switches has been developed for a wide range of applications and literally hundreds of uses. This section contains many replacement parts for these flow switches.
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which requires that products used in any system providing water for human
consumption (drinking or cooking) to meet low-lead standards.
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Avery® Ready Index® Table of Contents Dividers 11197, 15-Tab, 6 SetsProduct Number: 11197
If your business is going to be a success story, everybody needs to be on the same page. These Ready Index® Table of Contents Dividers help you keep organized so you can locate important documents quickly and easily. They feature 15 preprinted, numbered multicolor tabs that can be displayed in either landscape or portrait format. Now Three Ways Stronger to Last Longer with stronger, heavier paper, added tab reinforcement, and double-sided hole reinforcement on tabbed dividers. And with free templates from avery.com, you can customize the included table of contents page and print it on your laser or inkjet printer in minutes. How's that for a happy ending?
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MUHLENBERG COUNTY, Ky. (5/6/13) – The Muhlenberg County Sheriff's Office has reported that three local Muhlenberg County residents have been charged with 2nd Degree Burglary.
According to Sheriff Curtis McGehee, Deputy Sheriff Brock Mefford charged Justin Wells, of 320 Cardinal Drive in Drakesboro; Jesse Lagrand of 1211 W Reservoir in Central City and Preston W. Allen of 7739 St Route 1163 Beech Creek.
The arrest came as a result of an investigation that led officers to believe that these men had broken into a cabin on Cartwright Lane in Ennis removing several items including tools, a television, hunting clothes and equipment.
The men have been lodged in the Muhlenberg County Detention Center.
SurfKY News
Information provided by Curtis McGehee (Muhlenberg County Sheriff's Office)
© Copyright 2014 SurfKY News Group, Inc. All rights reserved. This material may not be published, broadcast, or rewritten without permission. SurfKY News encourages you to share this story by using one of the social media links below.
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|My Dad loved shrimp, so when it wasn't the main dish I'd often make shrimp cocktail for him as an appetizer.
Shrimp Cocktail with Low Sugar Cocktail Sauce
(Makes about 2/3 cup cocktail sauce, enough for 20-30 pieces of shrimp.)
Cocktail Sauce:
1/2 cup low-sugar ketchup (I use Heinz Reduced Sugar Ketchup)
2 T tomato paste (I used Amore tomato paste which comes in a tube.)
2-3 tsp. fresh lemon juice
4-5 tsp. cream-style horseradish
frozen cooked shrimp:
I used 31-40 count size.
Allow about 6-8 per person.
Thaw shrimp over night in the refrigerator, (or inside the bag in warm water will work in a pinch.) Let shrimp drain well, then pat dry with paper towels.
Mix together ketchup and tomato paste. Add smaller amounts of lemon juice and horseradish, stir to combine, then taste to see if you want to add more lemon or horseradish. (I like it pretty sour and spicy, but some people may prefer the smaller amounts.)
Serve shrimp with cocktail sauce. You can also make a traditional shrimp cocktail by layering chopped lettuce under diced shrimp mixed with cocktail sauce.
South Beach Suggestions:
More Tasty Shrimp Recipes to Try:
(Recipes from other blogs may not always be South Beach Diet friendly, check ingredients.)
Jerked Shrimp from Seriously Good
Shrimp Quesadilla from Simply Recipes
Smoky Citrus Tea Shrimp from Cooking with Amy
Long Life Fertility Noodles with Happy Shrimp from Steamy Kitchen
Sesame Shrimp Stir Fry from Karina's Kitchen
Want even more recipes? I find these recipes from other blogs using Food Blog Search.


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Share information and don't miss Mass. Eye and Ear updates on research and clinical advancements.
Dr. Jennifer Setlur, a board-certified, pediatric otolaryngologist at Mass. Eye and Ear, Concord, became interested in medicine very early in life, when she was only about six years old.
You can make a difference! Take a moment to learn more about how you can help Mass. Eye and Ear improve the lives of people with vision, hearing, voice and balance problems. Find out how you can support all the great work at Mass. Eye and Ear.
We are at the cutting edge of the research for curing eye, ear, nose, throat, head, and neck disease.


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Austin's Holidae House is a Victorian-era Bed & Breakfast Inn in the heart of Bethel Village in Maine's western mountains. The seven designer decorated guest rooms all have private baths, a queen-size bed, reading chairs, air conditioning, WIFI, and special amenities. Each room is decorated in a different color theme. Three of the rooms are slightly larger and include tubs as well as showers. Rates all include a full made-to-order breakfast.
"Carpe Diem ! Seize the Day Special"
Are you the spontaneous, spur-of-the-moment type? Do you like to live on the edge? If so, call us at Austin's Holidae House B&B 1-877-224-3400
and when either Marcia or Laurence answers the phone, say
"Carpe Diem !"
If the Inn has vacant rooms for that same night,
it's yours at the unbelievable rate of $89.
It doesn't matter which room(s) are available, the same rate applies to all.
The whole point of Carpe Diem is to seize the day, the same day that you phone us.
Latest Holidae House Recipes
Bethel's local flair
We have been adding as much as we can to highlight all the activities, restaurants, ski resorts, tourism spots, etc. that the Bethel area has […]
Holidae House Blueberry Lemon Ricotta Muffins
A very hearty and light way to start the breakfast off. [yumprint-recipe id='3']
Holidae House Breakfast Scones
traditional scones for breakfast made the english way per Laurence. [yumprint-recipe id='2']
Holidae House Cranberry Orange Nut Bread
A classic during the winter months. Sure to warm everyone up for the day's activities. [yumprint-recipe id='4']
Holidae House Red and White Cookies
A traditional favorite from Marcia. These red and white cookies have people begging for the recipe when they visit. [yumprint-recipe id='1']
Out with the old…
…In with the New Year. With 2014 we start it off right with new beginnings and a new website. We intend on encapsulating everything that […]
Slow Cooker Fruit, Nuts, and Spice Oatmeal
A traditionally slow cooked method for a hearty healthy breakfast. [yumprint-recipe id='5']
Summer is here! Carpe Diem!
Summer is back in Maine. Sunny skies, gentle rains, flowers, loons, beautiful lakes and ponds, and hiking-biking trails– all ready for our guests. Call us and make a […]
Today's little additions
While we're busy getting our guests comfortable, Marcia was able to start adding her recipes that everyone keeps asking here about. So for those of […]
Updates to Website
Today was a productive day. Pages are being remodeled at an accelerated pace. Today's updates include updating the Google Maps, adding new forms, adding new pictures of the rooms, adding links and updates to enhance the sites overall appearance…
Updating the site a little more tonight
We've been adding the good news in our reviews section. Now you can read why everyone has been coming here year after year. Over in […]
To Make A Reservation or to Contact Us:
Austin's Holidae House
85 Main Street
PO Box 1248
Bethel, Maine
Phone: 1-207-824-3400
Toll Free:1-877-224-3400


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Description:18GB Ultra160 SCSI Hot-Plug 15K Hard DrivePart Number(s):Manufacturer Part# MAM3184MC
Overview:The MAM series sets new performance standards with a high internal transfer rate. Fujitsu ensures the widest possible connectivity. Low power consumption and superb acoustic performance along with industry leading reliability make these drives ideal for all mainstream SCSI applications where data integrity and reliability are important.
CategoryFujitsu HardDrive
Part NumberMAM3184MC
Products ID456510
Hot Swap TrayNot Included
Height1.0 inch/2.54 cm
Width4.0 inch/10.16 cm
InterfaceUltra160 SCSI
Data Transfer Rate160 MB/s
Seek TimeSingle Track 0.55ms
Seek TimeAverage 4.9ms
Seek TimeFull Stroke 10.0ms
Rotational Speed15K
ApplicationServer Storage
Backward CompatabilityU2 speeds
Pre-Failure WarrantyYes
Data Storage Device TypeSAS ( Server attached storage)
Hard Drive Device TypeHard drive for server/storage unit


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Filed Under (GMC Manuals) by admin on 30-06-2012
Engine Lubrication: All Technical Service Bulletins Engine – Knocking or Lifter Noise File In Section: 06 – Engine/Propulsion System Bulletin No.: 02-06-01-038 Date: December, 2002 TECHNICAL Subject: Engine Knock or Lifter Noise (Replace 0-Ring) Models: 2001-2002 Chevrolet Camaro 2001-2003 Chevrolet Corvette 2001-2002 Pontiac Firebird 2002-2003 Cadillac Escalade, Escalade EXT 2000-2003 Chevrolet Suburban, Tahoe 2001-2003 Chevrolet Silverado 2002-2003 Chevrolet Avalanche 2000-2003 GMC Yukon, Yukon XL 2001-2003 GMC Sierra with 4.8L, 5.3L, 5.7L or 6.0L V8 Engine (VINs V, T, Z, G, S, N, U – RPOs LR4, LM7, L59, LS1, LS6, LQ9, LQ4) Condition Some customers may comment on an engine tick noise. The distinguishing characteristic of this condition is that it likely will have been present since new, and is typically noticed within the first 161-322 km (100-200 mi). The noise may often be diagnosed as a collapsed lifter . Additionally, the noise may be present at cold start and appear to diminish and then return as the engine warms to operating temperature. This noise is different from other noises that may begin to occur at 3219-4828 km (2000-3000 mi). Cause The 0-ring seal between the oil pump screen and the oil pump may be cut, causing aeration of the oil. Correction


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HOME NFL Houston Texans Gear Houston Texans Mens Houston Texans Mens Sweatshirts & Fleece (113 items) Product ID: 1355251
Main Content
Order today, receive no later than Friday, January 2nd. Some limitations apply.
$4.99 3-day shipping. Need it faster?
Stay out of the cold and get cozy with Texans pride in this Scrimmage full zip hoodie! It features a double-layered applique team name across the chest above "Football" lettering, an embroidered team logo at the left shoulder, two front pockets and contrast color panels. This team-colored hoodie is perfect for showing off some serious Houston pride at the next game!
- 60% Cotton/40% Polyester
- Contrast hood lining
- Distressed applique lettering
- Full zip hooded sweatshirt
- Hood with drawstring
- Imported
- Officially licensed NFL product
- Quality embroidery
- Soft fleece lining
- Two front pockets
Special event items are produced by manufacturers only after the outcome of a game or event. These are advanced sale items and will ship immediately after they are received in our warehouse.
Manufacturer direct items are shipped directly from the manufacturer. These items are not available for international or expedited shipping.
Customized items can be personalized with options such as your name, your favorite number, and/or designs. Some options may be limited by league rules.


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A number of exclusive hotels line Avenue des Champs-Élysées, and prices here are not the cheapest in Paris. Some of the most luxurious choices in the area include Hotel des Champs-Élysées, Hotel Rochester and Hotel Beauchamps, which all offer their own style of quality service and highly maintained facilities. If you want to stay in this popular area but can't quite afford a four star hotel, perhaps you could go for the 2-star Royal Colisée Hotel, which is located on Rue de Colisée, just off Avenue des Champs-Élysées. Conversely, the ultimate experience lies in the five star hotels such as Paris Marriott Hotel Champs-Élysées and Hotel Lancaster, which offer some of the finest accommodation in Paris.
There are some amazing hotels and other establishments in this area of Paris, as the Avenue des Champs- Élysées is quite possibly the most famous avenue in the world. The avenue was created by Louis XIV's gardener, Andre Le Notre, in 1667, as an improvement of the view from the Tuileries gardens. Stretching from Place de la Concorde in the east to Place Charles de Gaulle in the west, Avenue des Champs-Élysées is flanked by numerous attractions in their own right, including the Grand Palais and Petit Palais at its eastern end. The stature of this thoroughfare is the site of many celebrations and events. It is a popular location for New Year's Eve parties, military parades on 14th July, and marks the culmination of the world famous Tour de France.
It was not until the 18th century though that Avenue des Champs-Elysees was lengthened considerably to run from Place de la Concorde to the Arc de Triomphe. The avenue now has a length of two kilometres and a good portion of this is bordered by trees. Closer to its western culmination, luxury shops, cafes, cinemas and theatres can be found each side of the avenue. The street is also a prime location for exclusive hotels. This kind of development really took off after 1900, when metro line 1 finally reached to Etoile, traversing the city from east to west.
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