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|Topic Review (Newest First)
|Greg T
|What is the final reaer ratio and tire diameter? It makes a huge difference.
There is the option of buying an MSD distributor then forking out for custom bushings ($33), but that's a lot of money.
So I played with the truck a little this weekend and to my suprise it does start with 23* initial(no comments needed here). I unplugged the vacuum advance and its all in at 36*. Now come the questions.
Are my only options for limiting my mechanical to braze or stick something in the hole on/next to the center plate? Is there anything I can purchase for my HEI that would limit/ allow my to have only 10-12* mechanical?
Is it normal for my timing to bounce around slightly when check it with the light?
I didnt get to drive it without the vacuum advance plugged in to see if it shutters/bucks/bogs but will sometime this week. Just for reference when I built the motor I used a piston stop to find 0 on the dampner and have timing tape on it so its accurate. Thanks to everyone that posted on here. I will be back when I have more info.
Its just that easy. 26deg inital timing 10deg mech curve 36deg total.
10deg of vac advance for cruising at part throttle.
You will never get it right until you give the motor the generous base timing it needs to idle correctly.
|Greg T
This is all good info, but none of it is relevant until the timing set up properly for this cam. Thumprs are very difficult to set up for the street and if you don't have the proper initial timing and short curve it will never run right. If the timing too far retarded at idle, the throttle plates will need to be opened more to allow it to idle. This causes a tuning problem if the carb is not utilizing the idle circuit because of the throttle blades being opened too far. The timing MUST be set correctly before the carb is tuned or this set up will never run.
On the Edelbrock 1406
- The idle circuit is mostly independent of the rest of the carb, so if its pig rich at idle you have an idle mixture problem to solve. It may not affect the rest of the carb very much.
- When you get stutter with an Edelbrock under light to moderate acceleration its usually due to step-up springs that are too low (e.g. 5"). The low rate springs delay the transition from cruise to power until 5" of vaccum and the accelerator pump does not provide a long enough shot to fill the transition gap. The carb goes lean and stutters until the vacuum drops enough to allow transition to power mode. Switching to a 6", 7" or 8" spring will let it transition to power sooner as the vacuum drops.
- If you are getting a surge at steady cruise it usually means the cruise step on the rods is too lean. You should be able to use a rod that is 1-2 steps richer in cruise and the same in power.
The Edelbrock carb tuning book provides a lot of good information, but does not emphasize enough that it will work much better if you do certain steps in order.
- Fix the idle mixture first - if you can't fix the idle there may be a flaw with the carburetor.
- Use step-up springs to fix part throttle problems before you start switching rods.
- Don't try to use only the accerator pump shot to fix part throttle transitions. It does not provide a long enough shot to overcome big gaps. Use step-up springs first, then accerator pump.
- Once you get the cruise mixture running right (by swapping rods), then play with other rods to get your power mode running better. You will reach a point where going richer in power has no effect.
- If possible, use an AFR meter to check the mixture while running. Sometimes its hard to "feel" lean vs. rich and you may be trying to fix the wrong problem.
Sets of rods are relatively expensive if you play with many different combinations and you buy one or two rod sets at a time. You probably have to buy them online, and $7/set + shipping can be painful if you buy one set at a time. I bought the Edelbrock tuning kit for the 1406, but it did not have very many combinations on the rich side. You may want to look at the 1405 tuning kit, considering your cam.
|Try a little self help, use the search function for one, this site has an awesome database.
|you may have a problem with the ignition if it shutters and shakes at cruise. You said the carb is pig rich at idle. It sounds like the carb is pulling through the idle circuit. If you turn the idle mixture screws all the way in the motor should shake or turn off. If not the motor is getting gas from somewhere else - improiper adjustment on carb. If it was a holley style I would say the secondary throttle plate is adjusted wrong, too far open revealing too much of the transfer slot. With edelbrock carbs you have toi get the right combo of metering rods and springs. If this does not work then you must change jets and start the fine ruining with the metering rods and springs again. Good luck
|Greg T
|No, initial is with no vac. If it's bucking against the starter at 16* you have a problem. Either you're not at 16* or you have an electrical problem. Verify TDC on the damper by using a piston stop to be sure the damper is good and the timing tab is correct.
|The truck bucks the starter warm at 16 initial. Is the 22 including vacuum. I am guessing not since u said to run ported. Worth a shot. Thanks for the info.
Use a vacuum advance limited to 10-12 degrees, use ported vacuum. Add vacuum advance if the engine likes it.
Be sure the timing marks for TDC are accurate.
Thumpr will usally make close to the max hp for cams in its size. Not a whimpy cam but very peaky. I like the idea but not brave enough to try it myself but if it works please let us know cause the thumpr cams with good low end would not be a bad combo.
You may want to call comp cams and make sure they are compatible. If they wont work at all best to find out now and before you wipe the cam in the motor on the side of the highway. Also if it does work it should help with carb setup and give more vacum so carb will act more normal.
|keep the info coming people. The Rhoads lifter choice was for my father. He had them in his old camaro and he asked me to put them in my setup. I agree that it hurts my build and have thought about replacing them. I will try your timing suggestion Greg T. As far as issues. The truck runs and drives, its just has a shutter/shake in cruise mode. I have eliminated the possibility of trans due to enriching the fuel intake but then it over fuels at idle. I could tell you tons of details on where I have been with this and what makes me think its timing and carb but I'm sure noone really wants that. So my main issues is either over fueling to the point of gas in oil and/or I have a shutter/shake in cruise mode. Still would like to hear more timing suggestions.
|Greg T
Well, I know you said you didn't want to hear it, but I'm never one to keep my mouth shut so here it goes.
For the life of me I can't figure out why anyone would buy a Thumpr cam with it's wicked sounding idle and so-so performance, and then soften it up with a set of crappy Rhodes lifters. The ONLY reason to buy a Thumpr is for the sound because there sure are a lot more cams out there with higher performance for less money. So buying a Thumping idle and then taming it with leaky crap lifters is, at best, asinine. Rhodes lifters will cost you big on top and take away a lot of the choppy idle you just paid big money for.
If you're hell bent on making it work, then limit your mechanical advance to about 10*, use 25 or 26* at idle and have it all in by 2500 rpm. MAYBE, then, you'll get the carb to run.
There, I just said what everyone else was thinking.
|Also careful with the cam break in as that is a flat tappet cam. Follow the break in procedures or you can wipe the lobes on the cam.
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However from the business perspective it makes perfect sense.
A percentage of those clearing content (especially in the final tier) are inclined to cancel their subs until the next tier/expansion once they have cleared everything.
In the case of those finishing HC there really isn't anything left to aim for if you don't want to repeat the process on alts or do it for the hell of it. So from Blizzards perspective those subs are lost and there ain't much they can do about it.
However for those guilds that run Normal mode and kill the final boss there is the possibility that their subs can be retained by tempting them with the HC modes and the shiny rewards that come with it.
This is a major factor in those guilds that do Normal and maybe one or two HC bosses. A lot of the players in those guilds are reluctant to move onto HC mode and are happy to quit after clearing normal. They have a low tolerance when it comes to long drawn out progression battles in HC and are inclined to cancel their subs until the next tier/exp and leave their guilds in the lurch.
Providing smooth progression in HC will I believe have a significant impact on activity and subscription levels amongst this group of guilds.


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Rustico with PepperRustico is a pasteurized sheep's milk cheese from Rome, aged for approximately 40 days. Read More
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America's Castles: The Coal Barons DVD
Sale Price: $19.99
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- Number of Discs: 1
- Run Time: 50 Minutes
- Region: Region 1
- Aspect Ratio: 1.33:1
- Language: English
- Studio: A&E Home Video
- DVD Release Date: March 6, 1998
The Industrial Revolution was powered by coal. The black ore fueled the boilers of the trains that brought progress to America and furnished power to the factories that made the nation an economic dynamo. And coal made many Americans very rich indeed.
This episode of the acclaimed AMERICA'S CASTLES® series showcases the magnificent mansions made by the magnates of coal. Tour Craigdarroch Castle in Victoria, British Columbia, whose owner died just months after his massive home was completed. Eventually made into a museum, it boasts some of the finest stained glass windows ever made. Stained glass also shines in Pennsylvania's Linden Hall, whose Tiffany windows are valued today at five to seven million dollars. Meet the curators of Blithewold, a 45 room stone and stucco mansion in Newport, Rhode Island where exotic gardens and landscaping are maintained according to nearly century-old plans.
From fortunes wrested from the earth to some of the finest Victorian homes ever built, AMERICA'S CASTLES® tells the gripping stories of the COAL BARONS and their magnificent homes.


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Striking Gold: Aerin Lauder's Home Line
After two decades with her familys firm, Aerin Lauder has launched her own glittering, glamorous brand
By Ingrid Abramovitch
Aerin Lauder's Home Decor Line
For Aerin Lauder, founding a global luxury brand is a family tradition. After all, back in the 1940s, her grandmother Estée Lauder transformed a modest beauty business into one of the worlds cosmetics giants. After working for the family firm for two decades, the granddaughter decided the time was right to start her own venture, even as she remains at Estée Lauder as style and image director.


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Vegan Chickpea Cakes with Mashed Avocado
About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
Vegan Chickpea Cakes with Mashed Avocado
About This Recipe
|Serves 2 to 3
|Active time:
|30 minutes
|Total time:
|30 minutes
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|Vegan: Chickpea Cakes with Mashed Avocado
- 1/2 cup bulgur wheat
- 1/2 cup loosely packed parsley leaves
- 1/2 cup loosely packed mint leaves
- 1/2 cup loosely packed cilantro leaves
- 1 medium clove garlic, roughly chopped
- 1/2 teaspoon ground coriander
- 1 serrano or jalapeño chili, stemmed, seeded, and roughly chopped (optional)
- 1 (15 ounce) can of chickpeas, drained, rinsed, and dried on paper towels
- Kosher salt and freshly ground black pepper
- 1/2 cup flour
- 1/2 cup water
- 1 1/2 cups vegan panko-style breadcrumbs
- 1/2 cup vegetable or canola oil
- 1 avocado
- 1 tablespoon juice from 1 lime
- lime or lemon wedges, sliced onion, chopped cilantro, and pickles for serving
Bring 2 cups of water to a boil over high heat. Add bulgur wheat and cook until tender, about 10 minutes. Drain carefully.
While wheat cooks, combine parsley, mint, cilantro, garlic, jalapeño and coriander in the bowl of a food processor. Pulse until finely chopped, scraping down sides as ncessary, about 10 to 12 short pulses. Add half of chickpeas and pulse until a rough puree is formed, scraping down sides as necessary, about 8 to 10 short pulses. Transfer to a large bowl.
Add remaining chickpeas to food processor and pulse until roughly chopped, 4 to 6 pulses. Transfer to bowl with chickpea/herb mixture. When bulgur wheat has drained, add to bowl. Season with salt and pepper, then fold mixture together, starting with a rubber spatula, and finishing by hand when cool enough to handle. Form mixture into patties roughly 3/4-inch thicka dn 3 inches wide (you should be able to work 8 to 12 patties)
Combine flour and water in a medium bowl and whisk until smooth. Place breadcrumbs in second medium bowl.
Working one patty at a time, dip in flour mixture to coat, then transfer to breadcrumbs. Cover with breadcrumbs on all sides, then transfer to a plate. Repeat with remaining patties.
Heat half of oil in a large cast iron or non-stick skillet over medium-high heat until shimmering. Add half the patties in a single layer and cook, swirling pan occasionally, until golden brown on bottoms, about 2 minutes. Carefully flip and cook second side, swirling pan occasionally as they cook, about 2 minutes longer. Transfer to a plate and keep warm while you cook the remaining patties.
Place avocado in a medium bowl and mash the flesh with a fork. Season with salt and add lime juice. serve fried chickpea patties with mashed avocado, sliced onions, herbs, and lime or lemon wedges.


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13 May
My Lifesaver
Posted in Uncategorized on 13.05.14 by Merlyn
My Rope Hammock is a lifesaver.
I was having a lot of trouble sleeping on a regular mattress. My hips hurt and if they didn't hurt it was my back. I tried applying heat and ice. I alternated between the two and added painkillers and muscle relaxants. Nothing seemed to relieve the pain and tension.
Then I saw a magazine article that had nothing to do with back pain where it mentioned casually that the best sleep you could have was in a hammock.
I thought that was quite unlikely with your body folded up hanging in mid-air. It sounded nuts to me but I did look into it.
I asked a few people and soon discovered a lot of people I know have used hammocks with a great deal of success.
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By the time I woke up I felt totally relaxed and forgot all about my back and hip until someone mentioned I hadn't rubbed my back during the time we were together.
The Rope Hammock changed my sleeping habits and took away my aches and pains in just a few days.
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Search results for deion
Which One Would You Hit???
Yesterday in Hollyweird Drizzy Drake and Marlon Wayans were spotted in the paparazzi lens at lunch and dinner respectively.
Ya Need More People: New Ad Shows Ron "Racist Old Head" Paul Helping Biracial Couple Back In The Day … This Means He's No Bigot???
Ron Paul supporters have just released a new ad that seems aimed at repairing the damage done by the racist newsletters released under his name in the '90's.
Another Day, Another Dumb Lawsuit: Man Sues Tyler Perry And Jamie Foxx For "Wanda" And "Madea"
People are suing for anything these days. SMH.
Gone For A While: Former Rapper C-Murder Loses Murder Conviction Appeal
Maybe it has to do with the name…
The Bikini Brigade Continues: Angela Simmons Puts Her Backs On Blast On The Beach In Miami
Rev. Run's socialite and "entrepreneur" daughter Angela Simmons was flossin her junk in the trunk on Miami Beach this week.
Check The Birth Certificate: Stars That Look Way Older Or Younger Than They Actually Are
These stars have either found the fountain of youth…or have bad, crusty genes.
What The Hell?? Washington Music Teacher Tricked Student Into Taking Off Clothes, Said He Was Conducting A Study On "How Sexual Arousal Affects Vocal Ranges"
SMH at that girl falling for this crap:
Caption This
Here is Marc Jacobs on the beach in St. Barth's with ex-fiance Lorenzo Martone.


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Cuyahoga County prosecutors may seek the death penalty against Ariel Castro, who faces numerous counts of kidnapping and rape in Cleveland. Matthew Dolan reports.
A former Cleveland school-bus driver charged with kidnapping and rape could face capital charges, prosecutors said Thursday, 72 hours after three long-missing women and a girl born in captivity emerged from the suspect's home following a decade-long ordeal.
Ariel Castro was charged Wednesday with four counts of kidnapping and three counts of rape. On Thursday morning, a judge set bond at $8 million, and his public defender said she doubted Mr. Castro would be able to raise the $800,000 necessary to be released. Appearing in court for the first time Thursday, Mr. Castro offered no plea.
Cuyahoga County Prosecutor Timothy J. McGinty, whose office will try the case, said Thursday he would evaluate seeking additional charges that carry the death penalty. Mr. McGinty cited possible charges including felonious assault, attempted murder and the killing of an unborn fetus. He said he would present his case to a grand jury, which would decide what charges to include in any future indictment.
The current charges against Mr. Castro each carries a minimum of three years in prison, but it was likely that if convicted, his sentence could be much longer, the city prosecutor said Wednesday.
House Where Kidnapped Women Were Held
See a floorplan of the house at 2207 Seymour Ave. in Cleveland, where three women were allegedly held for over a decade.
At a news conference Thursday, Mr. McGinty described Mr. Castro's home, where police say Amanda Berry, Gina DeJesus and Michelle Knight were kept, as a "torture chamber and private prison." Ms. Berry's 6-year-old daughter was born in a plastic pool inside the home, according to an initial police report reviewed by The Wall Street Journal. In the report, one victim said she became pregnant at least five times during her ordeal, with Mr. Castro allegedly starving and punching her in the stomach until she miscarried each time.
Public defender Kathleen DeMetz spoke with Ariel Castro's brother, Pedro, as another brother, Onil, left, waited at the hearing on Thursday. The two brothers were being held, but faced no immediate charges. David Duprey/Associated Press
Mr. McGinty asked the media to give the victims time and space to not only heal from their ordeal, but to prepare for more questioning by authorities.
"We can't have them subjected to 50 interviews" with reporters before they are approached again by law enforcement, he said.
Ariel Castro, in his first court appearance, was arraigned on kidnapping and rape charges. His brothers were not charged.
Earlier Thursday, Mr. Castro's two brothers, Onil and Pedro, were released after settling unrelated outstanding misdemeanor charges.
Write to Matthew Dolan at email@example.com and Caroline Porter at email@example.com


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That's your Uncle Phil all over
LORAIN, Ohio — An Ohio man has been accused of bashing his brother over the head with a cremation urn, breaking the urn and creating a cloud of human ashes.
Police said officers responding to a domestic-violence report in Lorain on Friday saw Joel Perez threaten to kill his brother and smash the urn against his head, knocking him unconscious.
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This morning I decided to continue my quest for overall wellness. As a mom of a 16 month old baby girl, going on toddler; I am in need of some serious mommy R & R. So this morning my kind husband took Liv with him to visit his parents, while I was left with a few hours to recover from a night of wake-ups. Whenever I get a few hours to myself; I treasure each moment. It is really difficult to decide how best to use the time. In the past, any spare time I had, was to work on something, or to clean up. I rarely just relax. I am what some would call "type A", a busy body, a go-getter. My mind is constantly on creative mode, scheming up new ideas, and setting personal and family goals. This multi-tasking, creative mind can be exhausting. Sometimes I just need a break from my own desire to create.
So as I began scheming over what my plan would be for this morning; I kept hearing my inner voice nudging me. It said " the plan is no plan." I quickly fought back with "There has got to be a plan, or a most effective way to use this time." So I began filling out belated holiday greetings. After thirty minutes passed, I felt anxious to think of how I would spend the next hour. In my exhaustion, I began sipping the coffee more quickly. I hoped that the coffee would stimulate a creative idea, or awaken me to realize "the plan" for the morning. But it did not. So I made few phone calls and peered out the window of our hotel room.
Awhhh…The beauty and serenity of the beach. I decided in that moment to take a walk on the beach. My mind suddenly jumped to "What will you do while walking on the beach?" To which I replied, "Nothing." Okay, I admit, I did bring my camera and cell phone (but only for emergencies). The camera was useful in capturing the beauty and mindfulness of the present moment(s).
The best part about the few hours was laying in a hammock, taking in the peaceful sound of birds chirping and hearing the ocean and wind chatter. I took long deep breaths and almost fell asleep. There were kids playing joyfully in the background. After leaving the hammock, I felt great inner peace and again realized the necessity of my continued search for increased health and wellness. Yoga, guided meditation and even a hammock calm a fast-paced mind.


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An Autumn/Winter wardrobe favourite here at Wallis is the Maxi Dress. Embellished maxi dresses and floor sweeping black maxi dresses ensure you will find the perfect evening maxi dress.
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Guide to the diagnosis, treatment and prevention of conditions from A to Z.
Healthcare Guidelines For Men
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Kalorik Red Food Processor w/ Attachments Model:HA33143R
Usually Ships in 3 - 4 Business Days (details)
Description & HighlightsBe the first to Write a Review
Kaloric Red Food Processor w/ Attachments
Save time when you cook with help from the Kalorik Red Food Processor (HA33143R). With its attractive, compact design, removable stainless steel blades, and 7 attachments, this 2-speed processor doesn't mess around. It can chop, beat, cream, crumble, cut, fold in, mash, mince, and mix most foods. This particular processor also features a safety interlocking switch, automatic overheating protection, and a powerful 500 W motor for getting through your toughest ingredients.
Use it to beat eggs, make dough, or even juice your favorite citrus fruits -- the possibilities are endless. And when you're done whipping up your favorite things, the HA31535 makes for easy clean-up. All of its removable attachments are dishwasher safe. After using your new Kalorik Black Food Processor, you'll probably be wondering if there's anything it doesn't do.
Does It All:Includes 7 attachments to chop, beat, cream, crumble, cut, fold in, mash, mince, and mix just about anything
Double the Safety:Features a safety interlocking switch and automatic overheating protection
Easy to Clean:All of its attachments are dishwasher safe
Specifications & Manuals


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Re: [alpha] INSIGHT -- NORWAY -- bio stuff on Anders Behring Breivik
Released on 2012-09-02 00:00 GMT
|2011-07-24 16:16:00
The turn up collar on his polo shirt and LaCoste sweater are called
lifestyle clues in our business.
Betcha' he knows the MI6/GCHQ analyst found stuffed in the bag in London
dressed like a woman.
On 7/23/2011 12:28 PM, Sean Noonan wrote:
This is some great information on the #1 suspect, I suggest everyone
read it.
On 7/23/11 9:35 AM, Mark Schroeder wrote:
PUBLICATION: if useful
SOURCE DESCRIPTION: Stratfor source (is a Norwegian oil man who's
worked in Angola)
SUGGESTED DISTRIBUTION: Alpha
HANDLER: Mark
[source is currently in Norway though 200 miles from Oslo. Here's some
stuff he sent me on the attacker, I hope some of it is useful]
Hello Mark,
The information below will appear a bit unstructured, but best I can
do in a turn.
I will try to get a couple of highlights translated.
C c c c c c
The guy they've arrested is Anders Behring Breivik aged 32.
He has now been formally charged for both cases of violence.
Apparently unmarried(? - i.e. so far no mentioning) and lived with
his mother at Sko/yen (upper middle class section west part of Oslo)
until recently. Claimed to have lived in this area all his life.
Rumor / reports of a second guy at Uto/ya keeps showing up, but
remain unconfirmed.
Mr Breivik Picures from facebook:
Normal conscript military training background.
Some political affiliation in form of ordinary membership for a
period in 'rightwing' mainstream political party Fremskrittspartiet
= 'FP' (Progress Party) (possibly the youth arm 'FPU'), but such
affiliation apparently terminated in normal fashion some time back.
Reports from the party notes 'nothing out of the normal' registered
from his period of affiliation.
Reported as low key, softspoken.
Following quotes from published blog
In the following quotes from this source are in quotation marks and
highlighted in yellow.
"(Oppdatert 23. juli: FrP har naa bekreftet fo/lgende paa spo/rsmaal
fra Aftenposten:
Han meldte seg inn i Frp i 1999 og betalte sin siste kontingent for
aaret 2004. Han ble fjernet fra registrene i 2006. (Rutinemessig
slettet pr 31. desember 2006, paa grunn av ubetalt kontingent i to
Han var medlem av lokallaget paa St. Hanshaugen i Oslo i perioden
2001 til 2003, og en kort periode i lokallaget paa Frogner i Oslo i
Han var engasjert i FrpU fra 1997 til 2007. Han meldte seg aktivt ut
i 2007.
Han hadde to verv i FrpU, han var formann i lokalpartiet Oslo Vest
fra januar 2002 til oktober 2002 og styremedlem samme sted fra
oktober 2002 til november 2004.)"
Other affiliation
Reported (non-official) rumor of free masonry affiliation.
Flwg claimed to be picture from his facebook page:
"Han var frimurer i St Johannes-losjen So/ilene i Oslo. I 2008 har
han oppgitt daglig leder som stilling. Paa Facebook har han lagt ut
bilde av seg selv i seremoniskrud."
Contributor to a local website (www.dokument.no) which is apparently
now closed - temporarily or otherwise. According to my son who read
or heard some quotes, he appears to have discussed negative feelings
towards wide ranging and apparently non-sequiteur minority groups,
including jews, Nazis, third world immigrants, muslims etc. See
attachment which is claimed to be a collation of his writing.
I've not had time to review this.
Mr Breivik is apparently able to write in a manner that signal some
level of education/background.
I will review and follow up later if his writing seems to contradict
Current status
Mr Breivik registered a company
Kontaktinformasjon, Breivik Geofarm
Telefonnummer: 90 08 73 34
Telefaks: Ukjent
Mobiltelefon: 90 08 73 34
Beso/ksadresse: AAsta o/st
2450, Rena
Postadresse: AAsta o/st
2450, Rena
Hjemmeside: Ukjent
Epost: Benytt kontaktskjema under
Kontaktperson: Anders Behring Breivik
"18. mai 2009 ble han registrert i Bro/nno/ysundregistrene som
innehaver av enkeltmannsforetaket Breivik Geofarm, med
forretningsadresse Rena i Hedmark, hvor han har en gaard. Han er
registrert med e-postadressen anders.behring @hotmail.com og
telefonnummeret 900 87 334."
"Geofarm kjo/pte seks tonn gjo/dsel paa en av Fellekjo/pets
forretninger 4. mai i aar, opplyser VG. Geofarm er terror-siktedes
Andres Behring Breiviks selskap."
He registered a private company "Geofarm Anders Breivik" 18 may
He then last year (time not quite sure, but probably last year or
early this year) bought or leased a live farm located on east bank
of Glomma river some 100 miles north of Oslo with mail and physical
address AAsta, Rena (nearest built up centre).
My cousin actually have large farming interests in the immediate
neighborhood and I know the area.
In name of the farm he then proceeded to procure six tons of
fertilizer from local commercial outlet.
This has been confirmed by seller and appears to have been a
non-remarkable action from a budding farmer.
Mr Breivik is reported to have registered and legal possession of
unidentified `rifle', shotgun and a `Glock'.
Identification of his hand weapon during action on Uto/ya was very
early rumored to be a `Glock', which is somewhat curious in light of
stressed situation and not many young people being able to identify
one from the other. He is reported to be member of pistol shooting
club which is normally a prerequisite for ownership.
Enough for this time.
Hope some of this help and trust you may be able to run a
translation of the 47 pages.
Sean Noonan
Tactical Analyst
Office: +1 512-279-9479
Mobile: +1 512-758-5967
Strategic Forecasting, Inc.
Attached Files


text:
LAS VEGAS (March 21, 2014) - Emeril Lagasse's restaurant, Table 10, in the Grand Canal Shoppes at The Palazzo is offering a $45 four-course spring tasting menu created by Chef de Cuisine Tim Doolittle, which features seasonal ingredients with a New Orleans twist.
LAS VEGAS (March 11, 2014) - Glenfiddich Malt Master Brian Kinsman and Brand Ambassador Mitch Bechard will host an exclusive dinner featuring the world's most awarded single malt Scotch whisky at Delmonico Steakhouse on Wednesday, April 2 with a paired menu from Chef de Cuisine Ronnie Rainwater.
Drink with Buddy Bolden, Enjoy a Pimm's Cup with a Twist
e2 emeril's eatery always offers a taste of New Orleans in uptown Charlotte. But the vibe is never more authentic than in the spring when e2 hosts a New Orleans Crawfish Boil on the patio each Friday. The popular tradition that began last spring returns on Friday, March 14 from 4:30-7 p.m. and will take place each Friday, weather permitting, until May 30. A peel-your-own crawfish boil is truly a food experience that brings people together.
* The "Dish that Makes a Difference" is a recipe contest for students in NOCCA's Culinary Arts program.
* Chefs and restaurateurs named Arieanna McKnight this year's winner for her berbere-crusted drum with strawberry-glazed roasted okra, mango salsa, and grilled piri piri shrimp.
* Versions of Arieanna's dish will be featured at restaurants across New Orleans from March 21-30, 2014.
LAS VEGAS (Feb. 25, 2014) - Emeril Lagasse's Las Vegas award-winning restaurant, Delmonico Steakhouse, recently released its sixth edition Book of Whisky featuring a staggering nearly 600 selections from eight countries with 18 flight options.
Fall 2014 Premiere Set for TV's First Cooking Competition To Let Viewers Taste Each Week's Winning Dish
LAS VEGAS (Feb. 24, 2014) - In celebration of Mardi Gras, Emeril Lagasse's Las Vegas restaurants are offering traditional New Orleans-inspired cocktails and inviting guests to "lassiez les bons temps rouler" or let the good times roll.
From Feb. 28 through Fat Tuesday on March 4, Delmonico Steakhouse, Emeril's New Orleans Fish House and Table 10 will feature three cocktails created by mixologist Max Solano to bring the spirit of Mardi Gras to the Las Vegas Strip.
NEW ORLEANS (Feb. 4, 2014) - Not in the mood for a Hurricane or Hand Grenade this Mardi Gras season? Emeril's, NOLA Restaurant, and Emeril's Delmonico are each serving unique, hand-crafted cocktails inspired by Mardi Gras now through March 3.
Emeril's is offering a Voo-Pear-Doo, made with pear-infused New Orleans Crystal rum, Pama liqueur, prosecco, a splash of lime and Hellfire bitters; and a King Cake Martini made with Captain Morgan white rum and a house-made king cake simple syrup.
Chef Emeril Lagasse's Restaurant Transforms After a Decade
Check out the small appliances in the Emeril Store.
See Emeril's latest holiday video series on his You Tube Channel.


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Poor Customer Service From the General Manager of the Ruby Tuesday's Restaurant Ramsey Street Fayetteville, NC
Posted by
FAYETTEVILLE, NORTH CAROLINA -- Dear Ruby Tuesday,
I visited the Ruby Tuesdays on Ramsey Street in Fayetteville, NC tonight and received the worse customer service I have ever received at a restaurant. The most shocking part is that it came from the general manager of the restaurant.
I asked three employees to please turn down the music volume. After the request was ignored for over five minutes I asked the Hostess to turn down the music. Her reply was, "I will have to get the managerâ which is an odd reply to a customerâs request to turn down the music volume. When the restaurant manager came out she said that the music level was fine. I asked for her manager. The general manager came out of the back and was shockingly abrupt and condescending to me. He approached me in a uncomfortable borderline aggressive manner. He didnât approach me with a smile or words to comfort me the customer. His one and only sentence to me was that he would turn down the music to 1 and if I wasn't satisfied then I would have to leave. This was humiliating to me because he said this in front of employees and customers as we were standing next to the Hostess stand.
He set a poor example of customer service in front of four of his employees. His is in a position of authority and set an unbelievable poor example of customer service for his employees to witness. This behavior was telling is underlings that it is okay to be rude and uncaring to a customerâs request and that customer service is not the #1 priority. He didn't preface the conversation with anything else. He walks out of the back and his one sentence response as stated above. Iâm very confident that Ruby Tuesdayâs doesnât condone this type of behavior from any of its employees and especially from a general manager.
I have been a regular customer of this Ruby Tuesday's restaurant on Ramsey Street for many years...ever since it has opened. For several months I have meet with a friend on Wednesday night to have dinner at this restaurant. I am appalled and disheartened that as a loyal customer that I would be treated this way by a general manager. He was cocky and arrogant. It was obvious from his words and actions that he wasn't worried at all about any repercussions of his poor customer service as evidenced by his behavior in front of customers and employees. He gives me the number to his superior and arrogantly walks away. This is just unacceptable behavior of someone of his stature and that is why I am bringing this to your attention.
If the general manager treated me this way over a simple request to turn the music down, then he will continue to behave this way when other customers complain. I will continue to be a loyal customer at Ruby Tuesdays but it will not be at the Ramsey Street location.
Holly Jackson
Fayetteville, NC
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ok4now on 05/16/2013:
The manager could have definitely handled this situation with more diplomacy. Could you have moved to another table where the music was less annoying?
andbran on 05/16/2013:
I do think the manager was acting badly but I also think you could have just moved to another spot.
Shayen on 05/16/2013:
What was so odd about the Hostess's response? She wasn't empowered to turn down the volume, so she had to get a manager. Music volume is probably set at a level that is determined to please the *majority*, so your request to have the music turned down impacted everyone in the restaurant. What if others didn't want it turned down? The manager was accommodating to turn it down for you. As far as the "rudeness" of his comments, I can't help but wonder what level of hostility was shown to him. Perhaps none, in which case, his comments about leaving were a little excessive.
Danielle on 09/15/2013:
I don't believe that an establishment should adjust lighting or sound for one customer. There is an atmosphere that is trying to be set. If you don't like that atmosphere, it isn't the place for you.
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Rancid Burgers!
Posted on
MONTGOMERY, ALABAMA -- My Open Letter To Ruby Tuesdays: I was shocked by what was the WORSE experience I have ever had anywhere, let alone Ruby Tuesdays at Eastchase Loop, Montgomery Alabama. I have eaten at your restaurants for years in various cities I have lived. I had come to rely on the consistency of the food and service quality that made anywhere I am feel "like home". Today the order was not taken correctly, took long despite that it was not crowded, I had to ask for refill on my drink despite the server seeing it was empty for about 15 minutes. But the worse part is that after all this I was served meat that was RANCID!! I threw up before I left and have been sick ever since. I got home, threw up again and slept all day. I am so upset I cannot even express my anger and disappointment. My sister was with me and when I told her my burger was not good she smelled hers and backed away. I was very hungry when I arrived and by the time the food got to us I tried to eat it but less than halfway through I realized it was not me - the meat really was bad. My sister ordered the Minis and had not gotten to the meat part because its mostly bread on those but when she smelled mine, she lifted the bun on hers, took one sniff and put it down! It was disgusting. The texture was spongy, as if frozen and then improperly defrosted. It was not pink but I think that was not due to being cooked. It felt like the color was due to it being not fresh. The question it raises for me is about food handling at your restaurants. Is your meat frozen until ready to be cooked? Is it handled safely? Clearly the answer has to be NO judging from our experience and both of us having the same problem. This was at approx noon, it is now almost 11pm and its just now that I feel well enough to even write to you. The server and asst. mgr offered me another dish...as if I could even think of eating another bite in your restaurant. She said "I don't want you to leave hungry".... Trust me, leaving hungry was not possible. I have not been able to eat since that. I was even too sick to go to Pri-Med, which I considered because I thought I was food poisoned. Just writing to you is like reliving that horrible ordeal and sickens me to recall the odor and taste of the burger. We were not charged for our meals - thank you for not charging us for food poisoning! But I swear by all I hold dear that I will never eat at any Ruby Tuesdays again and will warn my friends and family about what happened to us today and the indications that the food handling at Ruby's needs to be looked into...A former Ruby Tuesdays customer
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Anonymous on 01/09/2012:
If you had nothing but wonderful experiences at all other Ruby Tuesday's, then why would you swear them off completely? As opposed to simply not visiting this particular establishment again? I've had McDonald's put onions and pickles on my burger before, even after I had asked them not to. But that doesn't mean that I stopped going to "ALL" McDonald's across the country? That would be unfair to hold all other franchises accountable for the mistake of only one.
Good review for THAT location! But I won't be boycotting all the others across the country.
Venice09 on 01/09/2012:
First let me say that there is absolutely no excuse for this whatsoever. But I have to ask. If it smelled that bad, how did you manage to eat any of it at all? I realize you were hungry, but I honestly don't understand how you were able to get past the smell. It's making me sick just thinking about it.
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Lack of Servers
Posted by
LANCASTER, PENNSYLVANIA -- I am not a person who complains easily, so this is difficult for me, my friend has encouraged me to hold this place of business accountable, we went to the restaurant in the outlet maul in Lancaster off of route 30, I have eaten at Ruby Tuesdays in the Harrisburg area and was always pleased so this experience was unusual, as we were approaching the restaurant I remarked, it looks like we came at the right time there is not a line, and a sign outside said immediate setting, we walked in and a pleasant young man greeted us and said it would be a few minutes, as we waited we observed that the restaurant was almost empty, another couple came in and they were told pretty much as we were, then a young women came up to the young man and said something to him, as this occurred a group of four came in and they were told it would be about 15 minutes wait, my friend and I looked at each other and my friend said the place is almost empty, what is going on, the couple that came in after us left, and it was then that we found out that they had a shortage of servers, I said to my friend lets go, so we left, as we were leaving my friend said you better turn of that sign outside that says immediate seating and they seemed to be unaware of it, I couldn't believe what had occurred, as we walked to a competitor's restaurant I remarked, well they are losing business for their place and at the same time giving Ruby Tuesdays a bad name, now as I said before I do not normally complain but this was ridiculous, I hesitated to send this complaint but then decided to go ahead and do this, oh and the date this happened was Friday August 10, thank you for listening to my complaint. Yvonne Rowe phone number 717- 425-4492 or 717 473-3488
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To the LIAR "666" LADY who left a false review of the Louisville KY Ruby Tuesday
Posted by
LOUISVILLE, KENTUCKY -- There was a "customer" that came into the Ruby Tuesday on Blakenbaker Pkwy in Louisville, KY, and she seemed like a normal customer... with the exception of over-asking for little extra's, it was fine, I even enter-acted with her grandson, was VERY nice to him, because well, she was just rude and walked in with a chip on her shoulder from the get-go. I even spoke to my manager before I even placed her order, letting him know that I had a feeling she was going to try to get free food. Her actions were diva-like, and unacceptable. Even though I KNEW this, I still gave her EXCELLENT service. Her and her grandson ate everything they had, and when it was time to give her the bill, the total was $6.66. I know what that number represents in religion, however, Ruby Tuesday isn't a gas station, we can't just add a penny to make a different total. As she gave me the payment for her bill, she stated to me, "Don't expect a tip, you need to read your bible, you don't even know what that number means."
I was BLOWN AWAY. I replied, "That is NOT acceptable, and I'm getting my manager to take care of you."
I went and got my manager, he came out quickly and tried to talk to her about her ticket, but she was rude to him as well, and kept cutting him off. He kindly asked her to leave, to which she did.
To my surprise, I come on HERE, and see that this woman left a FALSE statement about what happened that day on here... wow, the only thing I have to say to this woman is- GROW UP... and don't EXPECT a company to take care of your bill because you don't like the total! LOL Using your religious belief's to get out of paying is Blasphemy!!! You should be ashamed of yourself! And for your information, I DO know my bible, which is NONE of your business, thank you very much!
I hope you learned your lesson, and you don't pull this somewhere else. My manager did the right thing in asking you to leave, we DON'T want customers like YOU in our establishment.
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Venice09 on 08/11/2010:
I wonder if she deliberately orders things that total $6.66 so she can use it as an excuse not to pay. Seems outrageous but nothing surprises me anymore.
Anonymous on 08/11/2010:
I believe this is the review in question http://www.my3cents.com/showReview.cgi?id=76638
DebtorBasher on 08/11/2010:
Carrie...what was it that you said, 'That is NOT acceptable' to? Was it because of what she said to you or because she wasn't leaving a tip? Leaving a tip is the customer's choice, though if you give good service there should be a tip, but it isn't something that they have to do.
She paid her bill and was leaving anyway, I would have just let her go as being the ignorant person she came across as. I meet people like her all the time and there is no talking to them because they will just throw the Bible in your face any chance they get.
It's always good to hear both sides of the story and I'm glad you posted your side.
Venice09 on 08/11/2010:
I don't think it was just about the tip. I don't think she wanted to pay the bill. That's what I got out of it.
Venice09 on 08/11/2010:
Thanks for the link, Wally. There certainly is a huge contradiction in the two reviews. I think I'll keep my opinion to myself.
rockfishing on 08/12/2010:
How can 2 people eat a meal at Ruby Tursday and have the bill come out to 6.66? Am I missing something here?
redmx3racer on 08/12/2010:
Yeah Rock I'm wondering that to. And also thinking that most places these days can't just "add a penny" to the total, gas stations included.
PepperElf on 08/12/2010:
I remember that review. I think most people thought she was being a bit crazy - especially since as much as she claimed to "hate" the number, she sure was typing it out a hella lot.
anyway... the original review is why I changed my profile picture.
CaptainSpaulding on 08/12/2010:
I commiserate with the OP. The woman who she had to deal with at the restaurant where she works is either a nut or a scammer.
Anonymous on 08/12/2010:
Sometimes you get "nutty" people in this world, and this customer must have been one of them. I can relate to the OP. I can't stand people who think they have an "entitlement" which makes them better than others. If she only had a 6.66 tab, how much would you have gotten for a top anyway? Even if she paid 20% you whould have gotten what? maybe $1.40? I'm glad the manager told her to leave too. I hope the manager told her never to come back again too.
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Georgetown, KY needs to train their cooks
Posted by
GEORGETOWN, KENTUCKY -- I eat at Ruby Tuesday in Lexington, Louisville and Georgetown often when I am on the road for work-related travel. I have always received service that is at least acceptable. But my last two visits to the Georgetown, KY store have guaranteed that I will never return to this location. I would not suggest this store to anyone that I know.
When I arrived at the door, I was greated by a manager who suggested the bar area because of your new happy hour. So I was seated at the bar. Didn't like the happy hour choices so I instead ordered a ribeye. The food was brought to my table by the same manager who greated me at the door (I think he said his name was Wayne). When he sat my plate down, I could tell that the meat was overcooked, so I immediately asked him if my steak was medium rare as I ordered. He assured me that it was and informed me that the kitchen staff takes the temp of every steak before it is taken off the grill. When I cut into the steak, it was obvious that he did not know what he was talking about, because this meat was way past medium well.
When I brought it to the attention of my server, he immediately apologizes and takes the plate off my table. Within seconds, Wayne, the manager, comes to my table, apologies, and tells me he will get me another one, cooked fresh, and made to order this time. I watched him speak to the cooks. I overheard him tell them that this was the 4th steak in the last 15 minutes that had to be recooked. The cook, a Mexican man, immediately started to argue with Wayne and told him he had taken the temp of the meat and the steak was right the first time. I watched Wayne talk to him or at least two minutes before they finally listened to him and put another steak on the grill.
About 15 minutes later, another steak arrives at my table, delivered once again by Wayne. He was very nice, offered me a discount on my meal for the trouble, offered me a free desert. I declined his offer and once again becan to eat my steak. I cut into it directly in the center, and this time, the steak was more well done than the first one. Keep in mind, I ordered a medium rare steak that was medium well the first time, and has now come to my table well done the second time. I carry the plate to Wayne and you can tell he is embarrasssed by the mistake. He immediately apologizes and tells me if I am willing to eat the overcooked steak, he will take it off my ticket completely and that my meal will be free. I agreed.
But I then saw Wayne go back to the cooks and talk to them about the situation. Again, the cooks were not willing to listen to him and started sticking a themoter into steaks sitting in the window to show the manager that they were cooked correctly. The cook touched three steaks in the window WITHOUT GLOVES ON!!!!!!!
While the manager seemed to be a hard worker and was very nice and willing to work with me on the problem, it was obvious he had no control over the kitchen staff. One cook had no hat or hair net on. Another cook that was sticking the themoter into the meat in the window had no gloves on. Sitting at the bar, I saw this cook touch several pieces of hamburger and a couple steaks, without gloves on, then touches cooked meat without gloves or washing his hands. THAT'S NASTY!!!!!!
I was pleased with everything about this location except for the cooks actions and attitudes. If I had been Wayne, I would have fired the employee on the spot for the way he argued over the problem instead of trying to fix the problem. Everyone at the bar could see this take place, and I hope they also recognized the unsanitary way the cooks handle food.
Next time I am in the Georgetown area, I will eat at Applebee's up the road, or will spend the extra time and money to travel to Lexington, instead of giving my business to a store that had rude cooks who do not care about my health. I would suggest that anyone who read this do the same before these guys kill someone with their unsanitar conditions.
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Anonymous on 08/14/2009:
Next time you are in Georgetown, I recommend you stick to Ruby Tuesday. Odds are good you may run across one of their former cooks, working for the competition.
Pendleton on 08/15/2009:
Hopefully nobody else in this town will hire these cooks without giving them the proper training. My wife loves this store. But my experiences with this store have not been good at all.
PepperElf on 08/15/2009:
that's why I ask for my meat "still mooing"
and to just cook it long enough to kill the bacteria
Pendleton on 08/15/2009:
This one cook was touching raw meat to throw on the grill, then turning around and touching cooked food in the window just seconds later. And one of these steak dinners that he touched also had lobster on the same plate, so there is a lot of contamination going on.
I've heard this store hires sex offenders and have been told to stay away for that reason. But trust me, this place has much bigger problems than registered sex offenders.
PepperElf on 08/15/2009:
yum yum
have you considered reporting them?
though um... what does a sex-offense have to do with cooking
I mean it's not like they're having sexual relations with the meat
(and it sounds a bit like you only heard a rumor, have you actually looked up the data on the sex-offender?)
Pendleton on 08/15/2009:
The sex offender comment is just rumor. Like I said above, someone told me that. No, I did not look up any info on the sex offender as I know no names of anyone at this store. I don't care about the sex offender stuff and should have never talked about it on here. All I care about is getting my food the way I order it, and not getting food poisioning from nasty cooks who don't care about the guests. There were 4 cooks in the building during my last visit. The cook that was touching the cooked food with the same hands he had just toughed bloody meat with was on the left-side of the kitchen (left-hand side if you are sitting at the bar). I'm not trying to be racist, but he was the only Mexican I saw in the kitchen. If anyone could give me his name, I would appreciate it so that I can report this place and this cook. The manager was very nice with great manners, and my server at the bar was exceptional, so I really don't want to report this place and get everyone in trouble.
No, I have not reported them to the health department. But I have emailed Ruby Tuesday and (I think) the GM of this store from the business card I got at the door.
My visit to this store would have been an A if my steak had been cooked correctly, and the cook had used some common sense when handling other people's food. But as it was, the visit for sure grades out as an F.
Anonymous on 08/15/2009:
I don't get the glove comment. I mean, one would have to change gloves after touching raw meat then touching the cooked meat. If he had gloves on, do you think your reaction would have been the same? Not a critisizm, just an observation. Gloves, unchanged, can still cause bacteria tranfer.
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Ignorant and Moronic Management Accompanied by Terrible Food
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LOUISVILLE, KENTUCKY -- I am the General Manager of the Hampton Inn & Suites in VERY closeness to the restaurant location listed above (11701 Bluegrass Pkwy Louisville, KY 40299). For a couple years now, the hotel has done business with the Bluegrass Pkwy franchise, and the Bluegrass Pkwy franchise had offered delivery service down the street to local hotels in the area. Recently some new idiot of a manager named ******* had taken over I guess, this is the first dealing I have had with him, after several managers have failed there, and I guess he had decided to cut off the delivery service (which isn't a big deal) but to not tell anybody is ridiculous, especially when the staff says mixed things each time. So as the hotel refers customers down to the area, the manager out of all people is getting rude with my customers, saying they do not deliver with a terrible attitude, then I feel like we have a problem.
When I called down to question the status of the delivery method from now on, ******* the idiot, made no attempt at reconciliation, but went on the defensive, and after that nothing but ignorance came out of his mouth. Not only is he losing business for his company with the lack of personability, but he is looking like a moron to these guests, who will in turn not eat at another Ruby Tuesdays in their hometown wherever they may be from because of his terrible service and response, and he has lost the referral business of our property. When the delivery status changes, some days they do, some days they don't, it gets confusing; but yet again they do not post any times, nor do they give any effort to try to help, or notify any participating hotels, so why should we recommend this restaurant. Because of their lack of organization and consistency, the manager tries to displace his anger towards my guests is completely irresponsible, and not manager worthy behavior. I have officially told that manager, *******, that as long as he is there, there will be no referrals for his business, as well as we will no longer carry any of the menus affiliated with that property until the manager ******* gets his act together or leaves.
I have notified my ENTIRE staff, to not participate with the Ruby Tuesday's, nor will we recommend, or even bring the name Ruby Tuesday's up in conversation other than to bad mouth the restaurant due to poor management and conduct. I have had issues with this property before, with the accuracy of the deliveries, now it is gotten to the point to where I have a bad taste in my mouth thinking about the restaurant, because of the service. For the manager to not try and fix the problem, or try and resolve the issue in a better manner, especially with one of the top occupancy hotels in the area is absurd, and almost shows how well the ownership really cares for their repeat business, which is not at all. We referred that property for deliveries, dinners, meetings, etc, but not anymore!
Again until this matter is resolved, or I am contacted by somebody, this franchise on 11701 Bluegrass Pkwy will receive no support, or recommendations from this hotel, as well as others in the area who feel the same way about their service, and attitudes.
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BokiBean on 05/13/2009:
This manager does sound like a dork. Try letting corporate know how he's costing them business.
Anonymous on 05/13/2009:
Although I can understand your frustration dealing with an uncooperative restaurant manager, bad mouthing them doesn't seem to be very professional and shines a bad light on your own operations. Their business will suffer if the manager is that bad.
Simply stating they are unpredictable should be all you and your staff need to due to steer your quests away from their establishment.
Anonymous on 05/13/2009:
Rob is right. Frankly, you don't project much of a class act yourself. It's too bad, your concerns may have been legitimate.
spiderman2 on 05/13/2009:
I'm going to third rob here. Complaining about someone's attitude and then calling them names throughout the letter makes you sound as bad as the other guy. You missed your chance to write a professional sounding complaint and make me wonder if you have a personal beef with this other guy. Your boss might not be too happy with the way you are portraying your company.
Starlord on 05/14/2009:
The customers who will not eat at Ruby Tuesday at home becaue of one in another state don't sound too bright. WalMart made me mad so I won't shop at Target. that would be just about as smart.
jenjenn on 05/14/2009:
"...nothing but ignorance came out of his mouth." Um...I feel the same about your post. It is totally unprofessional.
RestaurantGuy on 05/14/2009:
Have to agree with everyone above. I will also point out from the restaurants side of things, you have to have special insurance if you are going to be doing delivery or catering and that is not cheap. There might be a problem with the insurance they have or they might not have it at all. Do you have a take out taxi or another company like that in your area? Might be worth looking into
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Ruby's Served Rotten Food
Posted by
ate rotten food at rubys
RALEIGH, NORTH CAROLINA -- First of all, I want to get this out and may take this public as well as lawsuit. I was served a steak meal at Ruby Tuesdays in Raleigh, NC on Dec. 26, 2005. With the meal included a rotten potato in which I did not know it was rotten. It was full of sour cream and butter and I could not see it was rotten. I usually eat a whole plate and this was the first thing I had eaten that day. My stomach began hurting before I could finish my meal. I had taken one last bite of the potato in which I could tell something wasn't right at that point. I began to move the sour cream and butter and found there was a black core through half of the potato and I had eaten more than half of it. My stomach was hurting and I already felt nausea.
There were witnesses to the incident and the management was informed. The waiter came and promptly removed the meal and stated we would not be charged for the meal. The management did not come to the table to check on me and instead stated all they needed was information. On the way out, I promptly informed the manager that he was unprofessional and noted his lack of checking on the customer. His name is Josh Bruce. I went to the emergency room and was seen by a physician. I was given some anti-bacteria medicine and prescriptions for pain medicine. I was unable to get the prescription filled due to financial reasons. I called Ruby Tuesdays for their assistance in my medical treatment and was told their potato did not get me sick. THEY ARE CRAZY!!!!!!
I would encourage the management staff at Ruby Tuesdays to order up a rotten potato and eat it and see how they feel afterwards. I've had stomach pain all week as one anti-bacteria pill did not kill all the germs. I called Ruby Tuesdays to ask some specifications on how the potato was cooked. I was asked in a rude manner if this was a joke and they could not give me any information. Later they did tell me it was cooked at 375 degrees in oven and not wrapped in foil. They went on to say that I would not get anything from this and they would not pay any medical bills. I'm still working on this issue but I wanted to let people know just how Ruby Tuesdays handles their customers. I know I will never dine there again. I'm also considering painting a vehicle with slogan "do not eat at Ruby Tuesdays, they service rotten food." They don't realize I am a consumer who will not stop until they admit their mistake.
The cook should have caught that the potato was rotten when they cut it. Anyone reading this, if you know of a good attorney please let me know. Again, don't take your business to Ruby Tuesdays. Also wanted to add there were witnesses to the incident.
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Principissa on 11/07/2008:
I've had potatoes go rotten on me, the smell alone of a rotten potato is enough to gag you. It smells like decaying flesh. It is nasty. I still haven't got the smell of that potato out of my cabinet, and that was almost a year ago of constantly cleaning and disinfecting.
Now, I want to know how, the idiot in the kitchen did not see this nasty potato, and why, if he knew, did he serve that to someone. For real, someone had to split the potato open to get the condiments inside of it, someone saw that potato was nasty inside, and yet they still served it. Disgusting. I don't blame you one bit for being angry. From now on, I'm ordering my butter and sour cream on the side.
Nohandle on 11/07/2008:
This happened three years ago and you are just bringing attention to it? Obviously you just learned of this website. I do congratulate you for your memory of names. I don't know if you will be able to find those witnesses from that many years ago if you plan legal action. I would think as many potatoes as Ruby Tuesday serves there wouldn't be time for one to spoil unless they arrived in that condition and would think the kitchen staff would be overwhelmed with the odor.
Slimjim on 11/07/2008:
OK, you have a legit beef and should complain. Where you lost me though was the part about not being able to afford the script for some anti-bacteria medicine and left yourself untreated for a week after visiting the emergency room. I hate to be cynical but, you can't afford a simple 5(ish) day dose script that would avoid subjecting yourself to a miserable week, yet you can go out to restaurants for steak dinners? The money you didn't end up paying for the meal should cover your medicine easy. Wait till you get the emergency room bill. That is unless you have insurance, which again comes back to the script being covered too perhaps.
madconsumer on 11/07/2008:
if this was really an issue, did you contact the local health department? did you go to the hospital?
Anonymous on 11/07/2008:
Anonymous on 11/07/2008:
"I was asked in a rude manner if this was a joke" OK then, allow me to ask in a polite manner: is this a joke?
How is it you have money to go out to eat, but not for a scrip?
This whole post sounds like the return of Eileen.
Ben There on 11/07/2008:
I agree with AllyS - I bet the statute of limitations for this type of incident is less than 3 years.
lilydarling on 11/07/2008:
What does the lack of tin foil have to do with anything?
Aerocave on 11/07/2008:
You don't have a chance with this complaint...3 years too late. If it truly was that big of deal, most people would have acted on it by now.
Anonymous on 11/07/2008:
Admitting to being financially unable to fill a prescription, although you're out on the town enjoying a steak dinner, and bringing this problem up after 3 whole years pretty well sums the whole story here. Maybe you could move on now. Might I suggest slipping on a lettuce leaf at the local market...
Principissa on 11/07/2008:
You know I didn't even realize the date until I just read this review again. I feel bad for myself, I'm calling right now to get a refund on my Hooked on Phonics tapes. Clearly they didn't work for me. :(
ejack053824 on 11/07/2008:
Sorry your had the $hits and all but as soon as you felt better...a lawyer and health department should have sought immediately.
cherpep on 11/07/2008:
Not fair, guys. A steak dinner at Ruby's might cost up to $20. A prescription could cost hundreds of dollars. It is perfectly understandable that the Op was able to afford one, and then not the other - especially since the prescription was unplanned.
DigitalCommando on 11/08/2008:
Cherpep, good point. You can't visit a doctor for free just to get a script. That visit could cost you up to 250 dollars before any medications. With that said, I believe that this poster is blowing this mistake totally out of proportion considering that Ruby Tuesday's did not intentionally serve this to her knowingly and with intent to harm. Accidents do occur in all restaurants. From now on order your baked potato with all of the toppings on the side. Inspect, feel, coddle and cajole the bare potato until it passes inspection, then do the same for each remaining topping. An hour later and you should now be able to consume with confidence that there is no mold, insect husks, goat horn shavings or tuna free dolphin meat. ENJOY!
Anonymous on 11/08/2008:
Cherpep does make a valid point regarding the doc visit.
30 years ago my mom served us some under cooked chicken and I had one bite before anyone noticed the pinkness close to the center. I need a good lawyer too.
Principissa on 11/08/2008:
I agree with the others, good point cherp. For someone who doesn't have insurance the doctor's visit alone could prevent them from getting medication. A 20.00 steak dinner is a lot cheaper than a 200.00 visit and 100.00 prescription.
flipper on 11/08/2008:
When I had food poisoning it took a couple of hours for me to get sick. One doesn't get stomach pains immediately. The potato probably hadn't even entered her stomach in such a short time.
DigitalCommando on 11/08/2008:
flipper is right, the symptoms don't appear immediately. I got food poisoning from a Subway's once that put me out of commission for 3 days. The symptoms appeared the next day after eating it. I also once barely tapped the back end of the car in front of me with the only damage being a small crack in the left rear tail light lens. The entire carload of people got out and were holding their necks with agonizing looks of pain on their faces.
Starlord on 11/08/2008:
In the first place, a complaint after three years is beyond the statute of limitations, by witing this long to makes waves you have forfeited the chance to seek redress. Secondly, the server had apparently spoken to the manager and gotten the comping of the meal approved. I must agree with Princi on the appearance and such of a rotten potato. If you paint your message on your car and drive it around, you open yourself to a civil suit for slander or defamation of the business. I can't remember offhand which one covers publication, but I believe it is slander. You are still on the right side of the dirt, so chalk it off to experience. Everyone gets a meal once in a while they are not happy with, but there is no need to go to heck with a joke.
Anonymous on 11/08/2008:
Best answer, flipper!! Food borne infections ('food poisoning') take (on average) 2-8 hours to develop. Symptoms aren't immediate. OTOH, the OP may have gotten nauseous after seeing the icky center of the tater...and then developed real symptoms. Most food borne infections are self-limiting (go away in a few hours or a day or two)...antibiotics and doctor visits are a waste of time and money for most incidents. My sympathy to the OP for getting sick...but taking three years to complain about it tells me it was no big deal.
Ben There on 11/08/2008:
Starlord - slander is verbal and libel is published... I always remember with the phrase "you say slander and letter libel."
Ponie on 11/08/2008:
That potato was not 'rotten' in the center. Potatoes rot from the outside in, not inside out. As mentioned by Principissa, the stench alone from a rotting tuber would make you gag. All the sour cream and butter in the entire restaurant would not take away that smell. What may have been in the center of that potato was a darkened, hollow spot created by a spurt in growth of the potato. This is caused by a period of drout, followed by a rainy period creating hastened expansion of the potato. Although unappetizing in appearance when cooked, this dark, hollow spot can simply be cut out and the rest of the potato is completely edible. This nugget of 'knowledge' was given to me by a farmer in Munger MI who had about 200 acres--all filled with potato plants. Now--aren't you glad you asked? :)
Ponie on 11/08/2008:
BUT--what this potato farmer didn't teach me was how to spell 'draught!'
Ben, thanks for that tip on how to remember which is which. Always had trouble with that.
Starlord on 11/09/2008:
Thanks, Ben, I always had trouble with that. Those were charges we did not get into, as they are civil and we were specifically forbidden from getting involved in civil matters.
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Best Service I've Had
Posted by
GEORGETOWN, KENTUCKY -- I'm from the Lima, OH area and only went to the Ruby Tuesdays on occasion because their staff usually wasn't friendly or the salad bar was borderline rancid! However, we are in the process of moving from Ohio to Georgia and decided to try the ruby Tuesdays in Georgetown Kentucky. The food (including the salad bar) was amazing but didn't touch the server's hospitality. He made the whole experience enjoyable, we didn't have to ask for anything (unlike in Lima) and was willing to answer any questions we had and had no problem finding out answers he was unsure of! Of course I raved about him to the manager who was just as enjoyable as his serving team who all greeted us with an actual smile! I'm a difficult person to impress when it comes to dining services due to almost 4 years working in the food industry and being a business major, however, I am completely blown away by their food, service, and hospitality!
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Party of 12 Gets the Shaft
Posted by
ELIZABETH. CITY, NORTH CAROLINA -- Party of 12 arrived for dinner on a Sunday evening. Had to wait 15 minutes for table to be ready in spite of having a reservation. Waited one hour after being seated for dinners to arrive...and some were congealed and cold (pasta dishes) while steaks were over cooked. Waitress was told to serve all dinners together. But of course, she could not even carry that many dinners at one time.
When we were ready to leave before the rest of the party we had to wait another 20 minutes just to Get the check and then she said all checks had to be prepared at the same time. Stupid on both counts.
Apparently, Ruby Tuesday is not interested in Larger parties. Groups or 3 or 4 that arrived at the same time, were finished and leaving before our food even arrived. Won't patronize this Ruby TuesdY again. Btw, I don't blame to waitress but I do blame the management and the kitchen procedures.
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ok4now on 08/12/2013:
Chain joints rarely get it right on a good day. Having a party of 12 probably overwhelmed the kitchen. As you unfortunately found out they can't handle the larger parties.
Weedwhacked on 08/12/2013:
You sound as if restaurants have the luxury of having all reservations ready at the exact time that they are set for. Of course parties of 3 or 4 would be done quicker than yours.
Chaparrita on 08/13/2013:
You asked all meals be served together, and then chastised the server for not being able to carry it all at once? Two hands cannot hold 12 plates. Be reasonable here. A large party takes time to be served. No matter where you go.
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Rotten Lobster Tail
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MIAMI LAKES, FLORIDA -- We had a late lunch at Ruby Tuesday in Miami Lakes Florida and my wife ordered the lobster tail and I ordered a sirloin steak. Big mistake. We went to Ruby because of the advertising promo on TV announcing their make overs of the restaurant. Nice job. The restaurant really looks nice. Too bad they did not make over the kitchen. The lobster was rotten and raw. My wife almost puked when she tasted it. It was removed immediately by the waitress. She was shocked when she looked at it. Wasn't someone looking in the kitchen. My sirloin was dry and nasty. The lobster was replace by an order of overcooked shrimps. We left as soon as we could. I wrote to corporate and got a letter from a Joshua [snip] which stated that he understands we were at the Miami Lakes restaurant and if we would like to discuss it to call him. I did call him on two occasions and my phone call were never returned. I email him and the same result. I called consumer relations department and after explaining the problem to them I was told to hold on and then I was transferred to the voice mail of Joshua [snip] the same guy who does not return phone calls. This restaurant is a waste. Never again. I can understand that you had a lousy cook that day. I cannot understand the total disregard for the consumer by corporate office.
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trmn8r on 08/09/2012:
I stopped going to Ruby Tuesday because I was served SLOP on several occasions - on a par with your rotten lobster tail. They also remodeled mine (twice actually) and increased prices. If I pay that much I am willing to pay slightly more and have a very good to excellent meal - not microwaved garbage prepared by uncaring employees.
jktshff1 on 08/09/2012:
Ruby Tuesday is slow fast food
ok4now on 08/10/2012:
Sorry to hear about your bad dining experience. Keep in mind that Ruby Tuesday is a chain joint. They advertise heavily due to poor sales. I would never order a lobster from these people. Go to a good seafood restaurant (not Red Lobster) to get a good meal.
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Hawthorn, Washington Crataegus phaenopyrum
White flowers in early June start the color show. Reddish-purple leaves turn dark green, then orange, scarlet or purple. Small, glossy red fruits stay on tree into winter, and are preferred by songbirds. Grows to 25' to 30', 25' spread. (zones 4-8)Pricing Information
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Hardiness Zones 4 - 8The Washington Hawthorn can be expected to grow in the zones shown in color in the arborday.org zone map. View Map
Type of treeFlowering Trees, Ornamental Trees
Mature HeightThe Washington Hawthorn grows to be 25' - 30' feet in height.
Mature SpreadThe Washington Hawthorn has a spread of about 25' at full maturity.
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ShapeThis hawthorn has pyramidal shape.
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White flowers in early June start the color show. Reddish-purple leaves turn dark green, then orange, scarlet or purple. Small, glossy red fruits stay on tree into winter, and are preferred by songbirds. Grows to 25' to 30', 25' spread. (zones 4-8)
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The Washington Hawthorn produces abundant fruit which are eaten by birds & mammals. It is an important nectar plant for bees.
First noted scientifically in 1883, the tree received its name from its point of origin when introduced to Pennsylvania from Washington, becoming known as the "Washington Thorn" because of its prominent thorns.
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This tree's leaves are reddish-purple, changing to dark green, then orange, scarlet or purple.
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