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From Wikipedia, the free encyclopedia - View original article
|Personal information
|Birth name
|Costantino D'Amato
|January 17, 1908
Bronx, New York, U.S.
|November 4, 1985 (aged 77)
Catskill, New York, U.S.
|Boxing manager and trainer
|Years active
|1933-1985, his death
|Personal information
|Birth name
|Costantino D'Amato
|January 17, 1908
Bronx, New York, U.S.
|November 4, 1985 (aged 77)
Catskill, New York, U.S.
|Boxing manager and trainer
|Years active
|1933-1985, his death
Costantino "Cus" D'Amato (January 17, 1908 – November 4, 1985) was an American boxing manager and trainer who handled the careers of Mike Tyson, Floyd Patterson, and José Torres; all went on to become members of the International Boxing Hall of Fame.[1] Several successful boxing trainers, including Teddy Atlas, Kevin Rooney, and Joe Fariello, were tutored by D'Amato. He was a proponent of the peek-a-boo style of boxing, in which the fighter holds his gloves close to his cheeks and pulls his arms tight against his torso. That style was criticized by some because it was believed that a legitimate attack could not be launched from it.[2][3]
D'Amato was born to an Italian family in the Bronx, on January 17, 1908. His father Damiano D'Amato delivered ice and coal in the Bronx using a horse and cart.[4] At a young age Cus became very involved and interested in the Catholic church, and at times during his youth even considered a career in the priesthood. Cus had a brief career as an amateur boxer, boxing as a featherweight and lightweight, but was unable to get a professional license because of an eye injury he had suffered in a street fight.[4]
In 1933 he opened the Empire Sporting Club with Jack Barrow at the Gramercy Gym. D'Amato lived in the gym for years. According to D'Amato, he spent his time at the gym waiting for a "champion," but his best fighters would routinely be poached by "connected" managers. One fighter discovered by D'Amato was Rocky Graziano, who signed with other trainers and managers and went on to become middleweight champion of the world.[2]
D'Amato also confronted boxing politics and decided, along with his friend Howard Cosell, to thwart the International Boxing Club of New York (IBC). Suspicious to the point of paranoia, D'Amato refused to match his fighter in any bout promoted by the IBC. The IBC was eventually found to be in violation of anti-trust laws and was dissolved.[5][6]
Under D'Amato's tutelage, Floyd Patterson captured the Olympic middleweight gold medal in the 1952 Helsinki games. D'Amato then guided Patterson through the professional ranks, maneuvering Patterson into fighting for the title vacated by Rocky Marciano. After beating Tommy "Hurricane" Jackson in an elimination fight, Patterson faced former Light Heavyweight Champion Archie Moore on November 30, 1956, for the World Heavyweight Championship. He beat Moore by a knockout in five rounds and became the youngest World Heavyweight Champion in history, at the age of 21 years, 10 months, 3 weeks and 5 days. He was the first Olympic gold medalist to win a professional Heavyweight title.
Patterson and D'Amato split after Patterson's second consecutive 1st round KO loss to Sonny Liston, although his influence over the champion had already begun to diminish.[4]
D'Amato also managed José Torres who in 1965 at Madison Square Garden, defeated the International Boxing Hall Of Fame member, Willie Pastrano, to become world Light Heavyweight champion. With the victory Torres became the third Puerto Rican world boxing champion in history and the first Latin American to win the world Light Heavyweight title.
After Patterson's and Torres's careers had ended, D'Amato worked in relative obscurity. He eventually moved to Catskill, New York, where he opened a gym.
It was there that he met and began to work with the future heavyweight champion, Mike Tyson, who was in a nearby reform school.[2] He took Tyson under his wing and adopted him after Tyson's mother died. D'Amato trained him over the next few years, encouraging Tyson to use the peek-a-boo approach style of boxing, where the hands are placed in front of the boxers face for more protection. D'Amato was assisted by Teddy Atlas, who later became a respected trainer himself, and later Kevin Rooney, a protégé of D'Amato, who emphasized elusiveness of movement and took Tyson to the heavyweight championship sixteen months after D'Amato's death. It is unclear at exactly what age (11 or 12) Tyson first became seriously interested in becoming a professional boxer. Bobby Stewart, a former Golden Gloves Champion, was approached by Tyson while working as a counselor at the Tryon School For Boys. Tyson knew of Stewart's former boxing glory and specifically asked to speak with Stewart who immediately took on a gruff attitude of the subject after witnessing Tyson's terrible behavior in his first days at the school. Again, the timeline is unclear, but Bobby Stewart took Mike Tyson to meet D'Amato some time between Tyson's 12-13th year of age. Stewart was clear on the fact that he had taught Mike all he could about boxing technique & skill at that point.[7][8] D'Amato died shortly before Tyson became the youngest world heavyweight titleholder in history at the age of 20 years 4 months.[4]
Footage of D'Amato can be seen in Tyson, a documentary film released in 2008. Tyson credits D'Amato with building his confidence, turning his life around, and being the only father figure in his life.
In 1993, the 14th Street Union Square Local Development Corporation named part of 14th street, where D'Amato's Gramercy Gym was located, "Cus D'Amato Way".
KNOCKOUT: The Cus D'Amato Story, is a stage and screenplay based on the life of Cus D'Amato, from a concept by boxing trainer Kevin Rooney and written by Dianna Lefas.[1]
Confusing the Enemy:The Cus D'Amato Story,[4] is a biographical novel by Dr. Scott Weiss and Paige Stover that attempts to chronicle the entirety of Cus D'Amato's life. It is expected to be released August 30, 2013. Critics have received the book well, and it has also received much positive feedback from the boxing community.
Cus D'Amato died at Mount Sinai Hospital of pneumonia. He was 77 years of age.[3]


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Gear Review
The Best Raiden Binding
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Invasive Plants
Cornwall's landscape is of national and international importance as well as being vitally important to the local economy. Twenty-seven per cent of the County is designated an Area of Outstanding Natural Beauty (AONB) and a further 24% as Area of Great Landscape Value (AGLV). The landscape is formed from a combination of climate, geology, natural features and human activity.
Cornwall's landscape is highly managed and some practices or changes in management regimes have had unfortunate side effects. Our increased interest in gardening and exotic plants over the last 200 years has led to a great number of introduced species and cultivars. Many have made Cornish gardens the envy of the world, however, some have made themselves at home and have become highly invasive, spreading over the garden hedge and into the countryside, displacing our natural flora. Cornwall is currently pioneering work in the control of invasive alien weeds such as Japanese Knotweed where a top scientific research company has been contracted to examine the weed and potential natural control methods. There are also a few problem native invasive weeds such as Common Ragwort which require careful and co-ordinated management to limit its spread.
- Cornwall Area of Outstanding Natural Beauty - Find out more about these spectacular areas
- Tamar Valley Area of Outstanding Natural Beauty - See what makes this AONB different from others.


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Doing Life Different
Colorful landscapes, bountiful markets, and historic cider mills are perfect ways to celebrate the season! Visit Kerrytown on a Saturday morning for fresh baked goods and local crops. Travel along the Huron River or walk through Nichols Arboretum for picturesque views. Savor a warm doughnut and fresh cider from the Dexter Cider Mill. Spend some time with us this fall and discover your Ann Arbor!


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Albir, Spain
Pau Casals, 24, 03581 Albir, Spain – Show map
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Outdoor Pool, Grounds, Terrace
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Private parking is available on site (reservation is not needed) and costs EUR 15 per day.
Car Rental, 24-Hour Front Desk, Currency Exchange, Baggage Storage, Fax/Photocopying
Safe, Non-smoking Rooms, Facilities for Disabled Guests, Elevator, Heating, All Spaces Non-Smoking (public and private)
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All children are welcome.
One child under 1 year stays free of charge when using existing beds.
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One older child or adult is charged EUR 15 per person per night in an extra bed.
The maximum number of extra beds/cribs in a room is 2.
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Excellent Location,Outstanding Room,Very Friendly Staff,The Pool & Pool Area Were Very Clean & Nice To Relax By. We Would Certainly Go Back Again.
No Electric Kettle.
Everything, I looked for faults, but was so impressed. Going babk soon
Nothing to not like!
The great Ricardo who helped us out to print the boarding passes for the whole bunch. The fact that nothing was charged when my grandchildren stayed over for the night, etcetera
the room was spacious and spotless, beds comfortable, cleaned to a high standard, apartments in lovely area. Would stay again
no kettle air conditioning very noisy in living room couldn't keep room later, had very late flight
Everything is top! Very nice people at reception and cleaning is done daily with fresh towels..
Maybe microwave in kitchen..
Very comfortable and spacious rooms with balconies. Nice pool. Friendly staff.
The walk to the beach was a little long for my daughter but I don't think it's bad.
We truly enjoyed La Colina: very friendly staff, comfortable and clean rooms, and reasonably priced and nice food.
Nothing comes to mind
Very clean and had we'll equip the apartment . And very friendly staff. Restaurant was excellent !
Left hotel Monday 31st having spent 3 days hotel good staff and Antonio excellent the same six of us have booked a 4day trip at Christmas.
Staff very friendly. very good facilities, room large with living room and kitchen. Gardens lovely . Room had balcony with nice views. Hotel rate very competative
Would have liked coffee/tea tray in room as is usual in English hotels however there was a fridge and wine and water in the apartment (unsure if there was a extra charge for these). No dislikes whatsoever.
Apartment was well equipped and spacious. The location was close enough to the beach, shops and restaurants. Staff we're very helpful and friendly. We loved it and will go back again.
The room and whole hotel were spotlessly clean and very nice indeed. The cleaner came and changed the towels daily, and kept the apartment and balcony immaculate. Oranges and lemons were provided free of charge to squeeze your own breakfast juice (juicer provided in the apt), which was nice and saved us a trip to a supermarket one day. The whole place seemed to be occupied by Scandinavian pensioners while we were there, who were friendly and very quiet. Ideal neighbours for us, with our 5 month old baby! Overall, a great place to stay in a lovely quiet town. Definitely not a place for people who like rowdy nightlife (stick to Benidorm!), or those who like a big pool complex. If you are looking for a quiet, clean place to relax and be able to walk around Albir, this is ideal.
The beach is pebbly, but that's hardly the hotel's fault!
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Sato CL608e, 6" Wide Web, Direct Thermal, Thermal Transfer, 203 dpi, 8 ips Print Speed, TWIN/COAX (P/N W00609051)
Sato CL608e, 5" Wide Web, Direct Thermal, Thermal Transfer, 203 dpi, 8 ips Print Speed, TWIN/COAX.
For advanced technology and high-speed performance the CLe Series printers have no match in the industry. Built in the tradition of SATO's rugged dependability the CLe Series printers are based on RISC processors delivering high-quality images at high speeds.
|Current Promotions
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|Print Resolution
|203 dpi (8 dpmm)
|Print Speed
|8 ips (200 mm/s)
|Media Width
|Max. 5.1" (131mm) / Min .87" (22mm)
|Max. Print Width
|6" (152mm)
|Max. Print Length
|49.2" (1249mm)
|Max. Ribbon Size
|4.4" (111mm) W x 1475 ft. (450 m) L; Face-In
|10.7" W x 16.9" D x 12.6" H
|28.7 lbs (13 kg)


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[DNR] Guided Hike at Tribbett's Woods and Wells Woods nature preserves, Jennings County
From May 17, 2014 10:00 am until May 17, 2014 12:00 pm Save to calendar
At Tribbett's Woods Nature Preserve and Wells Woods Nature Preserve
Posted by William Schrack
(812) 525-1145
Categories: Indiana (IN)
Directions: Meet at Wells Woods Nature Preserve. From the town of Vernon, take S.R. 3 to the Commiskey turnoff (C.R. 850 S). Turn right (west) and go about 0.5 mile to Commiskey and then turn left (south) at the first road past the railroad tracks. Go 0.25 mile and the road will turn sharply to the right. Shortly after you round this curve and before the road curves left (south) again, the preserve will be on your right. Park along road. Hike Leaders: Jason Larson – Southeast Regional Ecologist Paul Carmony – Oak Heritage Conservancy Board Member The Division of Nature Preserves is teaming up with some of our partner organizations and land trusts to hold a series of hikes on nature preserves. The partner for this hike is Oak Heritage Conservancy. Register for the hike using the red registration icon at the top right. Tribbett's Woods is a fine example of an old-growth southeastern flatwoods, which grow on soils that are often referred to locally as "white clay flats." These are grayish-white clay soils that are poorly drained and sticky after rains, but hard as brick when dry. This creates growing conditions that are different from those on richer, better drained soils, and results in intriguing tree associations that are common in parts of southeastern Indiana, but basically nonexistent elsewhere. Tree species composition consists of beech, sweet gum, red maple, white oak, and swamp chestnut oak. The giant 150-foot beech and oak trees tower above the lush understory. The serenity of the quiet, near-virgin forest is often interrupted by the songs of numerous birds, and the drilling of woodpeckers. This woods was in the Tribbett family since 1887. As long as could be remembered, only dead or dying trees were removed. Funds from the Indiana Natural Heritage Protection Campaign helped purchase Tribbett's Woods. Wells Woods is a tract of impressive old-growth forest in southeastern Indiana. The preserve is situated on what is locally called "the white clay flats," which is level terrain consisting of Cobbsfork silt loam soil. The ground often ponds during the spring months and then dries to the point of cracking during the summer. This has helped Wells Woods develop an unusual species combination. Beech, sweetgum, red maple, black gum, white oak, and swamp chestnut oak are all important components of this preserve. We will meet at Wells Woods nature preserve and carpool to Tribbett's Woods where there is less parking. Wear appropriate clothing and footwear – rubber boots if possible, these can be a 'wet' woods. Bring water, sunscreen, and bug spray. Bring binoculars and a hand lens, if you have them. No restroom facilities.


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D.C. Council 69: Wizards 117 at Lakers 107: Wall and Wiz Sweep Hollywood Issues Under the Rug
►Kyle Weidie | Mar 23, 2014
Truth About It.net's D.C. Council: setting the scene, recapping key points, providing the analysis, evaluating players, and catching anything that you may have missed from the Washington Wizards. Game No. 69: Wizards at...
Opening Statements: Wizards at Lakers, Game 69
►John Converse Townsend | Mar 21, 2014
The Washington Wizards are in Hollywood tonight. But they'll likely be without the services of Marcin Gortat, who hurt his back warming up before the Trail Blazers game last night. He's listed as questionable....
D.C. Council Game 14: Wizards 116 vs Lakers 111: Nene Goes Hollywood
►John Converse Townsend | Nov 27, 2013
Truth About It.net's D.C. Council: setting the scene, recapping key points, providing the analysis, evaluating players, and catching anything that you may have missed from the Washington Wizards. Game No. 14: Wizards vs...
D.C. Council Opening Statements: Wizards vs Lakers, Game 14
►Rashad Mobley | Nov 25, 2013
Last December when the Los Angeles Lakers came to the Verizon Center, Kobe was healthy (and shot 9-for-29), Dwight Howard was struggling as a one-year rental in L.A., Pau Gasol was hurt,...
DC Council Game 38: Wizards 106 vs Lakers 101: Wiz Turn Home Crowd In Their Favor
►Kyle Weidie | Mar 9, 2012
[The DC Council -- After each Wizards game: setting the scene, rating the starters, assessing the bench, providing the analysis, and catching anything that you may have missed. Unlike the real...
3-on-3: Wizards vs. Rockets: John Wall vs. Kyle Lowry
►Kyle Weidie | Jan 16, 2012
The 5-7 Houston Rockets are in town to take on the 1-11 Washington Wizards. These two teams split their season series last season, the Wizards winning 98-91 in D.C. on November...
ShareBullets: The Moving Game of Basketball
►Kyle Weidie | May 23, 2011
A moving picture GIF for fake 3-D effect (don't get dizzy), with links and commentary… Links. I recently took part in...
Lakers Have Style, Wizards Looking For Substance – Los Angeles 103, Washington 89
►Kyle Weidie | Dec 15, 2010
How does one evaluate a performance like the Washington Wizards gave in a 103-89 loss to the Los...
Rare Bright Spots From The Bench In L.A.
►Kyle Weidie | Mar 23, 2010
Back in D.C. from vacation, and carrying an unfulfilled pseudo promise to find somewhere in New Orleans to watch Sunday's Wizards-Lakers game (I said screw it and went to a place...
The Miseducation of Brendan Haywood
►Kyle Weidie | Jul 29, 2009
Haywood is a non-starter for 20 NBA teams. by spurchief on Jul 26, 2009 4:00 PM EDT Is that so? I can't exactly blame someone for making such a silly, uneducated...
The Anatomy of A Modern Ron Artest Breakdown: Part 1
►Kyle Weidie | May 9, 2009
Seriously. It's supposed to be the EENNN BEEEE AAAAA playoffs. Teams send messages to each other. Let it be. Instead, NBA refs get to be the ones sending messages. Is that...
NBA Playoff Thoughts: Two Horrendous Haircuts Share An Embrace
►Kyle Weidie | Apr 28, 2009
It was like that part in Hoosiers when Coach Norman Dale discretely asked the ref to kick him out of the game so that Shooter the Drunk could take over with...


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Alterna Ten Conditioner 6.7 oz.
Based on 1 Review
MjNashville, TNHairDry HairBetter Than GoodI wish there were other rating choices to say this is beyond good, I just didnt rank it has best since my pref is the alterna caviar hydrating conditioner. However, this one is awesome too. It smells great & provides immediate, intense hydration to even the driest, most damaged hair WITHOUT weighing it down or leaving a gross coated feeling after the hair dries. From what I understand, this conditioner is the current "Hollywood fave". Another one that is worth the money! :)1 out of 1 shoppers thought this review was helpful.
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Reading Action Program
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184,000 projects | 6.3+ million service hours
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Literacy -- the ability to read and write -- is the foundation for education and social development. Yet, hundreds of millions of adults lack minimum literacy skills and millions of school-aged children are not attending school to obtain them.
The Reading Action Program is a 10-year commitment to increasing reading and literacy rates. It's a call to action for every Lions club around the world to organize service projects and activities that underscore the importance of reading and address specific needs related to illiteracy within their own community.
Lions Can Make a Difference
Many clubs have already taken great strides to bridge the gaps in literacy and education. The following segment of the LQ - Lions Quarterly Video Magazine shows how Tucson Downtown Lions Club of Arizona, USA, introduces reading into one of its ongoing activities. The club promotes the importance of parents and children reading together, while addressing the need for healthy vision. They donate books along with free eye exams for parents and their children.
Reading and Literacy Summit
On May 1, 2013, LCI hosted a Reading and Literacy Summit that brought together organizations representing a cross section of intergovernmental agencies, international development nonprofits, specialized agencies, and for profit companies to share experience and identify synergies.
Share Your Story
To see what's going on in the world of reading and literacy, check out the Reading Action Program section of the Lions Blog.
We are excited to partner with other organizations that make reading and literacy a focus of their work, including:
Reading Action Program
Join President Madden's campaign to increase literacy »
Lions Clubs International
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By Jueseppi B.
Thanks to hundreds of thousands of supporters like you, Facebook and Instagram just announced new policies to crack down on illegal gun sales!
These are real, common-sense policies — and they're going to make Facebook and Instagram safer for all users.1 As a mom and a Facebook user, I'm thrilled to share this news.
Join me by spreading the word about this amazing victory with your friends and family on Facebook and on Twitter! If you don't use Facebook or Twitter, please forward this email.
These new Facebook and Instagram policies include several measures that will drastically reduce the chances of illegal gun sales on its platform, such as letting users report suspicious gun posts, deleting posts that offer to buy and sell guns without background checks, requiring Facebook gun page owners to post a notice that says users must comply with all applicable laws, and warning Instagram users about the law when they search for gun offers.
What's more, all individual gun offers and pages dedicated to gun sales will be blocked for users under 18 — a critical measure for keeping our kids safe online.
This victory marks a huge milestone in the history of our movement — and it all took shape in less than a month, thanks to you!
Moms Demand Action got its start on Facebook, a place I knew I could turn to find other like-minded moms and make our voices heard in the aftermath of the shooting in Newtown. Facebook and Instagram have taken a major step forward to prevent gun sales, and we will hold them accountable to these promises going forward.
But there's still so much more that can be done — by corporations, by Congress, by state and local political leaders — to keep guns out of the hands of dangerous people.
We're all working together to change the culture on gun laws, one step at a time. This is just the first page in an exciting new chapter in the fight for common-sense gun laws, and I hope you will continue to be there every step of the way.
Please share the news with your friends and family on Facebookand on Twitter today, and let them know about the momentum for common-sense gun laws that you've helped us build.
We aren't going away until all Americans can live free from fear of gun violence — Facebook and Instagram heard our message, and now we need to take it even further.
Thanks for being a part of this historic moment,
Shannon Watts
Founder, Moms Demand Action for Gun Sense in America
Filed under: "BARACK" The Vote, 2014 Mid Term Elections, Affordable Health Care Act, Breaking News, Bullying, Campaign Ads, Causes, Education, Event, Expert Pundits, Gun Control, Gun Violence, Information & Links, Moms Demand Action, News, NRA Tagged: | Eric Schneiderman, Facebook, Instagram, Mayors Against Illegal Guns, National Instant Criminal Background Check System, New York, Twitter, United States


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Now that this Christmas and New Years business is over, it's time to move on to other wonderfully delicious topics – like this gorgeous French Market themed baby shower from Pizzazzerie.com. Coming from someone who has lived in Europe and traveled all around, this actually looks like quite an authentic little marché français, ahem, French Market. From the white porcelain trays to the rustic knick-knacks, and even the delicious macaroons,.
Happy New Year to all of our wonderful friends out there! We so appreciate you're friendship, readership and business from 2012 and look forward to more sweet and delicious things to introduce and talk about in this upcoming year!
Aren't these just the most adorable Christmas cookies you've every seen? They bring a great big smile to my face, they are just so darn cute! The recipe and photo comes from BHG.com, but the most important thing to me is how to make the melty snowman topping. Follow this link for the details. It seems like you could use any regular sugar cookie for the base, right? Maybe cutting.
Ohhhh, I just love all of these fun and festive holiday DIY projects! And this one is sooooo easy. All you need are Starlight Mints (get them here in Red or Green), a cookie sheet, parchment paper or wax paper and an over. You probably have all of this at home already, right? Think of all the things you could make – serving trays, coasters, little plates, frames, ornaments. For.
When I first saw this on Cookies and Cups I thought it said "Crack Pot Candy" so I had to click on it and find out more. I thought it would be a recipe for candy so addicting it's like crack. Instead it was a recipe for making your own chocolate candy with your Crock Pot, which was also intriguing because I've never made anything other than beef stew and.
I think I'm in love with these minty Oreo cookies. Aren't they beautiful? Our friends at One Charming Party have created something truly amazing here and I'm pretty sure I'm going to be making these year round and not just as a holiday treat. Here's all you need: Oreos White Chocolate Melts Mint Candies You could also double-dip these by starting with chocolate covered Oreos then dipping them in white chocolate..
Check these out from Icing Designs – so chic and fun!!! Everyone loves a good NYE party, especially if there are cool party favors and toys, like these party horns, that you can make in whatever color scheme you desire. I LOVE the simple black and white frilly party horns, but just think of all the fun options that are out there? I mean, have you been in a craft.
Fans of the old fashioned Root Beer Float have got to try out one of the latest and greatest creations from our friends at Cookies and Cups. These yummy little cupcakes are made of delicious cake infused with root beer and vanilla frosting that actually includes real ice cream! Here's a picture: If you're interested in making these cupcakes (and you should be!), click here to get the recipe from.
Grinchy people are a bummer to be around, especially during the holidays. But THE Grinch, as in Dr. Seuss's beloved green Christmas thief, is a complete blast to be around. If you're looking for a really unique and festive party theme, consider using The Grinch as inspiration. Just take a look at these awesome pictures below from a family brunch (what a fun family!!) and you'll see how much fun The.
Jingle bell, jingle bell, jingle bell rock! Jingle bells swing and jingle bells ring! It's that time of year again, and you know what that means? Holiday parties! Warm fires in the fireplace! Hot cocoa! And my favorite – tun and festive cocktails! No one does holiday parties better than Martha Stewart, so we're filching her recipe reprinting her recipe for Candy Cane Cocktails and giving her complete and full credit.


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Cocktail Party Good Friends & Great Food… It's time to mix and mingle! Cocktails Party's are the perfect social events for mixing and mingling! We prepare a delicious variety of finger foods that you and your guests with raise a glass to….ENJOY! Leave a Reply Cancel reply Your email address will not be published. Required fields are marked * Name * Email * Website Comment You may use these HTML tags and attributes:   <acronym title="">
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How I Became Yours is an Avatar: The Last Airbender fancomic by Jackie Diaz. The story takes place three years after the canonical end of the show, and takes some liberties concerning how things worked out (particularly romantically)...Toph and Katara have inexplicably taken up residence in an Earth Kingdom estate (owned by Toph?) where they spend their days monologuing and pining after their One True Loves (Aang and Zuko, respectively). Oh, and Sokka is there too apparently. Elsewhere, unbeknownst to the girls, Aang and Zuko also pine after their true loves.When Zuko discovers that his now-wife Mai hid Katara's pregnancy from him by hiding the letters revealing the truth, after turning his Domestic Abuser switch on by beating up and humiliating Mai he runs away from the still-recovering Fire Nation and makes a beeline for Katara's 18th birthday ball, where the Star-Crossed Lovers joyfully reunite (Aang and Toph also hook up at this event). Unfortunately for them, hell hath no fury like a Woman Scorned; Mai is not about to take this lying down, so she enlists the help of a man named Sho who happens to be her older brother (Nevermind that canon says Mai was an only child until Tom-Tom was born, thus this makes no sense... like the rest of the story.)Meanwhile, Sokka comes across an injured Azula who can't remember anything about her past and breaks down crying when confronted with it. But rather than toss her back out into the streets or locking her away where no one will find her, the Gaang takes her under their wing and cares for her. During this time she and Sokka fall in love with each other...The comic enjoyed moderate popularity before certain members of the Avatar fandom got wind of it, and promptly saw to it that the artist was banned from DeviantArt (the comic's former home) for recurring instances of art theft. Diaz's repeated denials of tracing and art theft in the face of overwhelming evidence (screenshots from the show and her drawings match up line for line) did nothing to endear her to the fandom. She has sadly friends-locked the entire comic at her MySpace page, however, you can view most of it on this Diaz fan's Photobucket account.You can also see the whole comic in order on Tumblr with a bit better picture quality here.She has also created a sequel comic: Rise of the Agni Army. Be afraid. Be very afraid.For the Legend Of Korra Spiritual Successor, see Abuse Cycle.


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Definitions for Recordrɪˈkɔrd; ˈrɛk ərd
This page provides all possible meanings and translations of the word Record
Random House Webster's College Dictionary
re•cordrɪˈkɔrd; ˈrɛk ərd(v.; n., adj.; v.t.)
to set down in writing or the like, as for the purpose of preserving evidence.
to cause to be set down or registered:
to record one's vote.
to state or indicate, so as to be noted.
to serve to tell of:
The diary records two secret meetings.
to set down, register, or fix by characteristic marks, incisions, magnetism, etc., for the purpose of reproduction by a phonograph or magnetic reproducer.
Category: Hi-Fi and Audio
to make a recording of.
Category: Hi-Fi and Audio
(v.i.)to record something; make a record.
(n.)an account in writing or the like preserving the memory or knowledge of facts or events.
information or knowledge preserved in writing or the like.
a report, list, or aggregate of actions or achievements:
a fine sailing record.
a legally documented history of criminal activity:
All the suspects had records.
Category: Common Vocabulary
something or someone serving as a remembrance; memorial.
something on which sound or images have been recorded for subsequent reproduction, as a grooved disk that is played on a phonograph or an optical disc for recording sound or images; recording.
Category: Hi-Fi and Audio, Radio and Television
Ref: Compare compact disc.
the standing of a team or individual with respect to contests won, lost, and tied.
Category: Sport
a group of related fields treated as a unit in a database.
Category: Computers
an official written report of proceedings of a court of justice.
Category: Law
(adj.)making or affording a record.
surpassing or superior to all others:
a record year for sales.
Idioms for record:
for the record,meant for publication or dissemination.
Category: Idiom
off the record, not for publication; unofficial.
Category: Idiom
on record, existing as a matter of public knowledge; known. existing in a publication, document, file, etc. having stated one's opinion or position publicly.
Category: Idiom
Origin of record:
1175–1225; (v.) < OF recorder < L recordārī to remember, recollect =re-re - +-cordārī, v. der. of cors, s. cord- heart ; (n.) ME record(e) < OF, der. of recorder; cf. ML recordum
Princeton's WordNet
anything (such as a document or a phonograph record or a photograph) providing permanent evidence of or information about past events
"the film provided a valuable record of stage techniques"
phonograph record, phonograph recording, record, disk, disc, platter(noun)
sound recording consisting of a disk with a continuous groove; used to reproduce music by rotating while a phonograph needle tracks in the groove
the number of wins versus losses and ties a team has had
"at 9-0 they have the best record in their league"
record, track record(noun)
the sum of recognized accomplishments
"the lawyer has a good record"; "the track record shows that he will be a good president"
record, record book, book(noun)
a compilation of the known facts regarding something or someone
"Al Smith used to say, `Let's look at the record'"; "his name is in all the record books"
an extreme attainment; the best (or worst) performance ever attested (as in a sport)
"he tied the Olympic record"; "coffee production last year broke all previous records"; "Chicago set the homicide record"
a document that can serve as legal evidence of a transaction
"they could find no record of the purchase"
criminal record, record(verb)
a list of crimes for which an accused person has been previously convicted
"he ruled that the criminal record of the defendant could not be disclosed to the court"; "the prostitute had a record a mile long"
record, enter, put down(verb)
make a record of; set down in permanent form
record, tape(verb)
register electronically
"They recorded her singing"
read, register, show, record(verb)
indicate a certain reading; of gauges and instruments
"The thermometer showed thirteen degrees below zero"; "The gauge read `empty'"
record, register(verb)
be aware of
"Did you register any change when I pressed the button?"
commemorate, memorialize, memorialise, immortalize, immortalise, record(verb)
be or provide a memorial to a person or an event
"This sculpture commemorates the victims of the concentration camps"; "We memorialized the Dead"
Kernerman English Learner's Dictionary
record(noun)ɪˈkɔrd; n., adj. ˈrɛk ərd
a written report or account kept for the future
Keep a record of everything that happens.; medical records; The police have no record of this case.
recordɪˈkɔrd; n., adj. ˈrɛk ərd
an event or achievement that is bigger, better, faster, etc. than anything before it
The 100 degree heat set a new record.; record numbers/temperatures/amounts etc.
recordɪˈkɔrd; n., adj. ˈrɛk ərd
to be the best at
She holds the world record in the 400 meter event.
recordɪˈkɔrd; n., adj. ˈrɛk ərd
to do better than anyone else has
He broke the record for the fastest time down the mountain.
recordɪˈkɔrd; n., adj. ˈrɛk ərd
official information about the crimes sb committed
We can't hire someone with a record.
recordɪˈkɔrd; n., adj. ˈrɛk ərd
a thin black disk that plays recorded music
an old 45 record
recordɪˈkɔrd; n., adj. ˈrɛk ərd
indicates sth should be considered truthful or serious
For the record, I never saw her before that night.
recordɪˈkɔrd; n., adj. ˈrɛk ərd
indicates you give/do not give permission for what you say to be reported
He agreed to talk to me off the record.
recordɪˈkɔrd; n., adj. ˈrɛk ərd
to correct false information
I want to set the record straight - I never received the money.
record(verb)ɪˈkɔrd; n., adj. ˈrɛk ərd
to make a record of information
The numbers are all recorded in this book.; I recorded how long each session took.
recordɪˈkɔrd; n., adj. ˈrɛk ərd
to put sounds or images onto a CD, DVD, etc.
Everybody look at me - I'm recording.; They've just recorded their first album.
recordɪˈkɔrd; n., adj. ˈrɛk ərd
(of a piece of equipment) to measure sth and store the information
instruments that record air pressure
Webster Dictionary
to recall to mind; to recollect; to remember; to meditate
to repeat; to recite; to sing or play
to preserve the memory of, by committing to writing, to printing, to inscription, or the like; to make note of; to write or enter in a book or on parchment, for the purpose of preserving authentic evidence of; to register; to enroll; as, to record the proceedings of a court; to record historical events
to reflect; to ponder
to sing or repeat a tune
a writing by which some act or event, or a number of acts or events, is recorded; a register; as, a record of the acts of the Hebrew kings; a record of the variations of temperature during a certain time; a family record
an official contemporaneous writing by which the acts of some public body, or public officer, are recorded; as, a record of city ordinances; the records of the receiver of taxes
an authentic official copy of a document which has been entered in a book, or deposited in the keeping of some officer designated by law
an official contemporaneous memorandum stating the proceedings of a court of justice; a judicial record
the various legal papers used in a case, together with memoranda of the proceedings of the court; as, it is not permissible to allege facts not in the record
testimony; witness; attestation
that which serves to perpetuate a knowledge of acts or events; a monument; a memorial
that which has been, or might be, recorded; the known facts in the course, progress, or duration of anything, as in the life of a public man; as, a politician with a good or a bad record
that which has been publicly achieved in any kind of competitive sport as recorded in some authoritative manner, as the time made by a winning horse in a race
The Record is the fortnightly news magazine of the Seventh-day Adventist Church in the South Pacific region of the church. Its office is located in Sydney, New South Wales, Australia, and connected with the Adventist Media Network. The magazine is printed by Signs Publishing Company, located outside of Melbourne, in Victoria. Record was first published in 1898 in Victoria, replacing an earlier title known as the Gleaner. It currently has a circulation of 26,000, mainly to Seventh-day Adventists in Australia and New Zealand. Pablo Lillo is the current editor and has been in the role since late 2009. In April 2010, distribution also commenced in urban areas of the Fiji Islands and Papua New Guinea. Adventists receive it free of charge at church.
British National Corpus
Spoken Corpus Frequency
Rank popularity for the word 'Record' in Spoken Corpus Frequency: #784
Written Corpus Frequency
Rank popularity for the word 'Record' in Written Corpus Frequency: #1026
Nouns Frequency
Rank popularity for the word 'Record' in Nouns Frequency: #188
Verbs Frequency
Rank popularity for the word 'Record' in Verbs Frequency: #227
Translations for Record
Kernerman English Multilingual Dictionary
a written report of facts, events etc
historical records; I wish to keep a record of everything that is said at this meeting.
- rekordAfrikaans
- تَسْجيل، سِجِل، بَيانArabic
- данниBulgarian
- registoPortuguese (BR)
- záznam, zápisCzech
- die AufzeichnungGerman
- optegnelseDanish
- αρχείο, πρακτικόGreek
- constancia (escrita); archivos; registroSpanish
- kirjapanek,ülestähendusEstonian
- ثبت؛ یادداشتFarsi
- asiakirjaFinnish
- rapportécritFrench
- רִישוּםHebrew
- सरकारी कागजHindi
- zapis, snimkaCroatian
- feljegyzésHungarian
- catatanIndonesian
- skrá, fundarbókIcelandic
- documento; verbaleItalian
- 記録Japanese
- 기록Korean
- dokumentas, užrašai, protokolasLithuanian
- dokuments; pieraksts; protokolsLatvian
- fakta bertulisMalay
- verslagDutch
- opptegnelse; protokollNorwegian
- zapis, protokółPolish
- ثبت؛ یادداشتPersian
- كښل، ثبتول، خوندى كول، بيانول،كښنه، ثبت، سوانح، ډيرښه، خوراښه، ترټرلوښه، ټيكلى (ريكاټPashto
- registoPortuguese
- mărturie; proces-verbalRomanian
- записьRussian
- záznam, zápisSlovak
- poročiloSlovenian
- zapisSerbian
- dokument, uppteckning, protokollSwedish
- บันทึกThai
- kayıt, notTurkish
- 記錄Chinese (Trad.)
- запис; протоколUkrainian
- دستاویزUrdu
- sự ghi lạiVietnamese
- 记录Chinese (Simp.)
Get even more translations for Record »
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Discuss these Record definitions with the community:
Use the citation below to add this definition to your bibliography:
"Record." Definitions.net. STANDS4 LLC, 2014. Web. 19 Dec. 2014. <http://www.definitions.net/definition/Record>.


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User Reviews & Ratings - Moxeza Opht
Read user comments about the side effects, benefits, and effectiveness of Moxeza Opht.
Overall User Ratings24 Total User Reviews
User Reviews
Learn about
User Reviews
Reviewer: mom2four, 25-34 Female on Treatment for less than 1 month (Caregiver)
Ease of Use
I don't know what Doctors are telling their patients but this product is thick for a reason. My doctor prescribed this to my child and explained that it's thick because it needs to last longer on the cornea of the eye in order to penetrate it and cure it within 2 days. He told me BEFORE using it, to flick the bottle with my wrist so the liquid is near the tip, problem solved. Don't jus ... Show Full Comment
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Reviewer: Keke, 25-34 Female on Treatment for less than 1 month (Caregiver)
Ease of Use
The drops are expensive and hard to use....especially on baby but WORTH IT according to my doctor, since they work fast. Apparently many of the cheaper ones do not work.
found this review helpful.
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Reviewer: pinky, 45-54 Female (Patient)
Ease of Use
I HATE these drops. I cannot believe a manufacturer would make drops that you CANNOT GET SQUEEZE OUT OF THE BOTTLE! It is nearly impossible to do it yourself. The plastic of the bottle is so hard that my husband has to give me these drops b/c he has stronger hands. As far as price - are you kidding me? $40?? As far as efficacy - well, I'm on day 3 or 4 and I wake up with still thickness ... Show Full Comment
Reviewer: masch, 35-44 Female on Treatment for less than 1 month (Caregiver)
Ease of Use
My 9yo was prescribed this for pink eye. The first thing I noticed was the price. More expensive than the last drops we had for pink eye. The second thing I noticed was using it- the liquid is thick and the bottle is difficult to squeeze. Getting one drop out, while aiming, holding open an eye and holding your child still is next to impossible. Will never get this brand again!
Reviewer: Jo1C, 45-54 Female on Treatment for less than 1 month (Patient)
Ease of Use
My eyes burned, water and would paste shut. Awful. This was prescribed and i loved it. Within a few short , very short minutes i had relief from pain and most of the itch. by the 2nd day, so much better. used as prescribed and it was great. Works fast. Love it.
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Definitions for virginia cowslip
This page provides all possible meanings and translations of the word virginia cowslip
Princeton's WordNet
Virginia bluebell, Virginia cowslip, Mertensia virginica(noun)
smooth erect herb of eastern North America having entire leaves and showy blue flowers that are pink in bud
Find a translation for the virginia cowslip definition in other languages:
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XML Related Technologies
Below is a list of XML technologies.
XHTML (Extensible HTML)
A stricter and cleaner XML based version of HTML.
XML DOM (XML Document Object Model)
A standard document model for accessing and manipulating XML.
XSL (Extensible Style Sheet Language) XSL consists of three parts:
- XSLT (XSL Transform) - transforms XML into other formats, like HTML
- XSL-FO (XSL Formatting Objects)- for formatting XML to screen, paper, etc
- XPath - a language for navigating XML documents
XQuery (XML Query Language)
An XML based language for querying XML data.
DTD (Document Type Definition)
A standard for defining the legal elements in an XML document.
XSD (XML Schema)
An XML-based alternative to DTD.
SOAP (Simple Object Access Protocol)
An XML-based protocol to let applications exchange information over HTTP.
WSDL (Web Services Description Language)
An XML-based language for describing web services.
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An XML-based language for describing web resources.
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Patient Access to Research
patientINFORM is a program that provides patients with access to research on the diagnosis and treatment of specific diseases.
Select a topic below to view digests of late-breaking research published in respected medical journals on diabetes and related conditions. These digests are intended to help you understand the latest research. The information provided is not a substitute for advice from your doctor or other health care provider.
Search for a digest by topic:
Most recently published digests:
November 20, 2014
Going Viral: Is There a Link Between Enteroviruses and Type 1 Diabetes?
Efforts to prevent the spread of EVs, such as the development of effective vaccines, could reduce the number of people who get type 1 diabetes in Taiwan and perhaps elsewhere in the world.
November 20, 2014
Smile! Dentists and Doctors Can Both Help With Diabetes
Because people often have dental check-ups more frequently than they see their doctor, dentists are in a good position to find patients who have or are at risk for diabetes.
November 20, 2014
Soak Up the Sun: Catching Rays May Work Better Than Taking Vitamin D to Prevent Obesity
Although human studies are needed, people who are trying to avoid obesity and control their metabolic risk factors may want to spend more time in the sun. Also, after more research, nitric oxide skin creams may become a useful way to lower the risk of obesity, diabetes, and related diseases.
October 15, 2014
Statins Do Not Raise Complications Risks for People With Diabetes
It is already known that statins help to protect people with diabetes against large blood vessel problems such as heart attacks and strokes. Now, people who were worried that they took statins before they got diabetes—and that those statins may have raised their risk of getting small-vessel complications such as diseases of the eye, kidney, nerves, and feet—can rest easier. These results show that taking statins before getting diabetes does not raise these risks and may even protect against some of these conditions in people who develop diabetes. However, more studies are needed to confirm the possible protective effects.
October 15, 2014
Don't Cry: Dry Eyes Linked to Nerve Disease in People With Type 2 Diabetes
This study shows that dry eyes are especially common in people with type 2 diabetes and nerve disease, and particularly in those whose cornea nerves have been damaged. It may be wise for people with diabetic nerve disease to be screened for dry eye syndrome because early and ongoing treatment of dry eyes can prevent further damage.
October 15, 2014
Ah, Nuts! Pistachios May Lower Diabetes Risk in Those With Prediabetes
Eating a handful of pistachio nuts per day as part of a healthy diet may help people with prediabetes improve their condition and avoid diabetes and other diseases. Because nuts are high in calories, people who are concerned about weight gain should adjust other parts of their diet so they can add nuts without boosting their total daily calories.
September 22, 2014
New Therapy Option for People With Diabetes and Depression
Studies have shown that patients' preferences and ideas about therapy can affect how well therapy will work for them. Therefore, having treatment choices is helpful. This study shows that one-on-one MBCT and CBT are both good options for people with diabetes and depression.
September 9, 2014
Weight Loss Efforts Lower Health Care Costs
Participating in an intensive lifestyle change program can reduce the number of hospital stays and needed medicines and lower health care costs for overweight people with diabetes. Future reports from this study will look at whether these benefits outweigh the costs of such a program.
September 9, 2014
Eating Breakfast May Lower Kids' Type 2 Diabetes Risk
This study suggests that children who eat breakfast every day, especially those who eat high-fiber foods at breakfast, may be less likely to get type 2 diabetes than those who rarely eat breakfast. Although more studies are needed, getting children to eat breakfast each morning and encouraging them to eat high-fiber cereals could help to prevent type 2 diabetes.
June 30, 2014
Knowing Is Half the Battle!
The study demonstrates the importance of avoiding DKA in children and alerts parents to the effects DKA can have on a child's mental capabilities. The researchers suggest avoiding educational activities in children and adolescents at least 1–2 weeks after an episode of DKA.
The structured summary format used by patientINFORM was developed by the Annals of Internal Medicine, which regularly includes patient summaries of research articles.
Have you found these "Access: Diabetes Research" summaries helpful? We welcome your feedback at firstname.lastname@example.com. General questions about diabetes or diabetes-related research should go to firstname.lastname@example.com.


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Welcome to Timberlane Physical Therapy
Serving The Community Since 1987
We are very pleased to welcome the newest addition to our team, LynnAnn Prom! LynnAnn is a massage therapist with over 20 years of experience ranging from Swedish to sports and clinical massage techniques. Her expertise have provided relief and comfort to a wide range of clients, and we know that our patients will be in great hands with LynnAnn. Call us at 802-864-3785 to schedule your massage!
When you are injured, in pain or recovering from surgery you deserve the best care. At Timberlane Physical Therapy our team of physical therapists has advanced training in treating both complicated and routine orthopedic, sports, and work injuries. We have a long history of helping patients get great results, since opening our doors in 1987. We have successully treated more than 20,000 injuries. We are experts who are friendly, compassionate and motivated to help you recover fully. When you choose Timberlane Physical Therapy you will receive treatment that is individually customized to help you get the recovery results that you deserve.
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text: Hi guys was looking some info. Going to start a 8week dbol only cycle (headin away want to bulk up abit before it) looking to know what i should run along with it. Ive done 3 cycles in the past.sus deca dbol kick start but never dbol on its own. ive got letro and nolva left from my last cycles if th..


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Raising capital for a start-up company can be nerve-wracking. Anyone who has ever bootstrapped a venture knows that looking for outside money lifts your endeavor an entirely new level. Many entrepreneurs have the urge to...more
In a previous article titled "Are Membership Interests in LLCs Securities Under Oregon Law?", we considered the application of investment contract theory to determine whether interests in member-managed limited liability...more
The Great Hural, Mongolia's Parliament, has ratified a new investment law, already in effect since November 1, that dramatically alters the investment landscape in Mongolia.
The new investment law is one of the first...more
Harvesting the sunlight as a source of "clean" energy is the dream of many. Although the energy provided by the sun is free, converting that energy into electricity continues to require significant financial resources. One...more
Both Section 2(1) of the Securities Act of 1933 and Section 25019 of the Corporate Securities Law of 1968 provide extensional definitions of the term "security". That is, they each list everything within the term being...more
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"You know...My mother told me...very often, at that - to be the absolute BEST at WHATEVER I did with my life. You've no idea how much that stuck with me."
Related quotes
"Look up, laugh loud, talk big, keep the color in your cheek and the fire in your eye, adorn your person, maintain your health, your beauty and your animal spirits."
"To laugh often and much; to win the respect of intelligent people and the affection of children...to leave the world a better place...to know even one life has breathed easier because you have lived. This is to have succeeded."


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Eau Du Soleil Condos by Empire Communities – 2
Eau Du Soleil is a new home community in Toronto from Empire Communities. One of Canada's tallest and most iconic waterfront condominium communities, Eau Du Soleil Condos are an unparalleled destination of next generation waterfront living in Toronto from the low $200's!
DEVELOPMENT NAME: Eau Du Soleil (Eau Du Soleil Waterfront Condominiums)
DEVELOPER: Empire Communities
ADDRESS: Lake Shore Blvd W & Marine Parade Dr
NEIGHBOURHOOD/CITY: Toronto
CONSTRUCTION STATUS: Preconstruction
SELLING STATUS: Registration Phase
PRICE: from $200,000
Completion Schedule: sometime in 2015
One of Canada's TALLEST and MOST ICONIC Waterfront Condominium Communities. AWE Inspiring Design, Phenomenal Views and Unparalleled Destination of the next generation Waterfront Living in TORONTO!
Toronto's Humber Bay community has been an area that has been ripe for developments over the past few years. In years prior, Humber Bay was home to empty plots of lands and low rise underused commercial developments. It has now become one of the hottest spots for development in the city of Toronto, with iLoft and California Condos by Camrost Felcorp, Lago Condos by Monarch Group, Ocean Club by Graywood Developments and Beaverhall Homes. You can also add Onni's Westlake communities and others to the list.
Empire Communities is an award winning builder who brings a high reputation to everything that they build. They focus on producing a quality product while serving the needs of their customers. Some of their landmark developments include FLY Condos on Front St. Schoolhouse in the Annex and The Modern on Richmond.
4 Comments
You are doing fantastic job.
Hi, I'm currently interested in pre-construction condos at the lakeshore stretch. The price range I'm interested in is from $350 to 450
Eau Du Soleil has piqued my interest. I was wondering if you can provide further details on this project (i.e. price list, floor plans, etc).
I would like to get more information on waterfront condo's..Thanks
Please contact me with more details on this project.


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Tandoori Shrimp in Baby Pita
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Chef John Guinivere prepares Tandoori Shrimp in Baby Pita
Tandoori Shrimp in Baby Pita recipe,baby pita,cheflive,john guinivere,tandoori shrimp
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I'm going to do three dishes today. The one is an appetizer and it's going to be Tandoori Shrimp in Baby Pita. And we're lucky in Vegas, we actually have baby pita bakery. And I hit the Greek store this morning and it was still soft and steamy and that's why I left it in the bag. It's not beautiful but in that way we're going to have the freshest pitas we can.
Another dish I'm going to do, sometimes it's called Chipped Beef. In the military, it's called SOS. I won't give you the full acronym. And I'm going to do a gourmet version of that because a friend down here, it's one of his favorite dishes so I decided to see if he likes the gourmet version.
And I'm also going to do another dish that it's great for kids and for parties if you like. It's sort of like chicken fingers but it's really healthy. And I'm a diabetic myself so this is great for diabetics, for people who are trying to keep the calories down because there's almost no oil in it and no sugar and no butter and no frying so where we're going to start off first is get our pan nice and hot and we got the pan on. And I've got this large shrimp and I got the large shrimp today because they were on sale. And if you use large shrimp, it's so easy to clean because you don't have to clean as many and of course these are already deveined so all we have to do is pull the shell off. And the shell is already sliced in the back so the shell just comes right off from it. And I often will save my shells when I'm doing something like this. If I want to make a shrimp bisque later, you're going to store it in a ziploc and throw it in the freezer. And when you've got enough shrimp bisque time and use the shells because the shells have so much flavor in them. But certainly, I'm not making a sauce or a hot sauce. I'm doing more of a mayonnaise-based cold sauce for this or spread almost you could say. So, today I won't be using the shells and nice we got shrimp also especially in the appetizers. They cook up so quickly that it's a great dish to do.
Tandoori paste, if you're not familiar with it is definitely Indian and their most classic dish you'll see in restaurants will be tandoori chicken. And tandoori chicken is—what they usually do is take this paste which is a bunch of different spices, including food color. And there's a little of food color and you make it look nice and red. And what they do is they take chicken and they'll cut it into parts and score it down to the bone, right through the meat and you mix this with yoghurt and you marinate it for a couple days. It's great. Throw it on the barbeque, a really hot barbeque, almost char-broil it. But the chicken is really nice and moist. That is like the flavor of this and when we mix it with the mayonnaise and the sauce with the mango chutney, you'll see it has a nice balance of flavors. You don't need too much of this sauce, a little bit goes a long way. And a little bit oil on the top. So, you're going to pour that off. It's easier to get to more of the flavor of the sauce. And really with the flavor of this and this, you don't need much else to do with the shrimp. And you could marinate the shrimp for a half hour, 20 minutes before if you wanted to but it's not necessary, you'll see that the flavor gets on the shrimp just fine. Now, if you're just going to do tender shrimp, then you might want to marinate it for half hour, so before we let the flavor soak in, of course you could do the shrimp on the barbeque tandoori style as well, or if you have a tandoori oven which I love to have one but I don't have it, pretty meat.
And just a little bit of oil in this, I'm not even going to add oil and just a little bit of tandoori sauce. And I cut the shrimp in half. I should use a wooden spoon since I'm doing a Teflon pan. I'll just let those cook up. And shrimp really just don't—the worst thing you can do to shrimp is overcook them. Sort of general, especially one of this is two or three minutes, your shrimp should be done if you use a nice, hot pan. And we'll put a little bit salt on that. And for the sandwiches, get the wax of the cucumber, and just really nice, thin slices of cucumber. Two reasons I like the cucumber, one, it's nice crunch and it's just really light flavor that goes well with most Indian food. And I'm going to turn this down, we'll use a little bit more stir so we get both sides cooked quickly. You see how this is char-broiling on this really well and that's the nice thing about tandoori paste, it chars really quickly. And has that charred flavor to whatever meat you're cooking up. You could probably make your own tandoori paste but I don't know even Indian chefs could do. They almost always buy all their mixes already done ahead of time because they're doing like a sambal or something like that. But I'm just going to get all those turned over. I got a little bit of flame there so that will finish off.
Now for the sauce, since I was doing this healthy dish a little bit later, I grabbed the non-fat milk. So, we might use it for this as well. A little bit of mayonnaise and I like to do grapes in this. It's another compliment to the mango chutney. Mango chutney or any chutney is served as sweet and sour. It's any fruit you take and cook it down. It's so nice to make blueberry chutney or if I live in a house that happens to put out a lot of fruit, I'll make some and usually I have too much fruit than you can eat. So, you can take plums or whatever and make a chutney out of it as well. There's a lot of good recipes for chutney. But the essence, it's something sugar and something sour is the balance you usually look for in the chutney. Mix this up really well. And our shrimp, they're done. I'm just going to give them a little bit of a stir in a second. Make sure that look good. Now the pita, sort of like if you have a gas stove, you can heat up your pita right on the stove. Now one thing, I always tell people, if you buy fresh bread, you know you're not going to use it, throw it in the fridge, it's just going to—almost the second it comes out of the oven, it gets worst and worst and worst and that's why they sell day old bread for half price the next day because it's just—it's half as good, it really is. But if you put it in the fridge, it will last a lot longer. And if you have say a baguette or a nice sour dough bread and you bought two for a party and you only used one. Always take a little bit of saran wrap and I wrap the heck out of it and I throw it in the freezer. And then when I'm ready to use it, I take it out of the freezer and I run it under water and throw it in a 375-degree oven, about 10 to 15 minutes later, it's almost like fresh baked bread, it's really nice. Nice little hint for you.
So these, you just heat up in two seconds. And these are just great for appetizers. I do these all the time for catering and parties. Actually one almost fits and they're pretty good. And then get your mango sauce. Put that in there and some cashews for a little bit of a crunch and our greens for texture, little bit extra moisture in because it looks nice and that's them. They're really simple, easy to do and they're also pretty tasty which I'm going to find out in a second. And these I always do just before I'm going to serve them. One of two things that happen is, if the sauce stays on too long, they'll get too moist. The bread is no longer nice and fresh and it just doesn't take long before you find that they lose the quality pretty quickly. So, this is one of those things I don't usually do ahead of time. I might mix up everything. You can cook the shrimp ahead of time and make your dressing and everything but I wouldn't put them together until we're ready to serve them. That's pretty much it. Usually I do these as a past item when I do catering, a little garnishing. You guys want to try one?
Okay. So, we'll start on our next dish and instead of doing a bisque or whatever, I decided to use some polenta. Personally, I eat a lot of corn. It's one of those starches that doesn't really spike my bud sugars. My brother is diabetic and it spikes his. So, you know everybody is a little bit different. But I eat a lot of corn, I eat corn tortillas, they don't seem to bother me a bit. They are flour tortilla I used to raise my bud sugar so, okidok! So, I got our both pans going here. The polenta, which is Italian for cornmeal, and this is also one of those ethnic things that if you go to an ethnic store, maybe $0.75 for a box if you go to your Italian deli but if you go to 'Albertsons', it's going to be $4.50. So, there's so many things that—the little niche things that they just charge way too much for in the regular supermarket. I live on the sarachi hot sauce and that's like $3.00 difference for a bottle of that, even soy sauce, some of the most basic ingredients. Throw that in there and I'm going to do a little bit of chicken bouillon for flavor, of course we need some water. Let's just get that going. That's just going to take a few minutes to cook, four or five minutes. Put that on high. And I seasoned my steaks with some salt but they really should have some pepper on them.
And seasonings on steaks, one of the things you can do a little bit too much because it's not all going to stay on there. It's going to come off in the pan. And if you do it in a grill, then you almost want to like triple the amount of seasoning that you put in because so little of it is going to make it on to the plate. And these are "Robbie's". I like "Robbie's" because there's a fair amount of fat in them. It's nice caramelizing the meat. If you wanted to go low fat or low calorie, best of course is tenderloin. Tenderloin got a little bit less fat than even skinless chicken breast. It's very, very lean. Turn that down. I got some cheese in there. I'm just going to give one more splash of water in there. When I do a dish like this and I use the chicken base, I use a chicken base as my salt. If it needs more salt, add more chicken base because you're going to get both the flavor of the chicken base which is going to make it little richer and it's got salt in it so it's a really good salt to use in my opinion. And let's grab a fork, these guys are cooked. Now of course, cheap beef is usually done with really poor quality meat. It's usually used to feed the masses. These mushrooms and thinly sliced mushrooms faster they'll cook; fast the moisture will come out of them.
And the best way to get really good at mushrooms, a good slicing as you have raised this against your friends or your kids. And so you time who's fastest and then you count the amount of slices. We used to have contests in the culinary school where we had to close our eyes and see how many slices we could get, where we had to do cases and cases and cases of mushrooms so we got pretty good at it. Just a couple more seconds and then we'll saut? up the mushrooms and we'll make our sauce. Let me show you, I'm going to put one of these guys right here so I get my mushrooms going right now. And turn up the heat a little bit. See what alcohol we're going to use today, a little bit of brandy. I'm just doing this stuff to show off. Catch that on fire. Actually, you want to burn off the alcohol. What we want is the flavor and we don't want the alcohol in the dish not because we are against alcohol, because it doesn't taste good in the sauce so that's really why we do it.
Well what you don't want to do is add alcohol to your sauce after you've made it. Like I say you've made a cream sauce and it's thickened up too much, add a little milk, add a little water but the raw alcohol is just going to throw your sauce flavor off big time.
So, we'll grab that plate back and I hope these guys stand. Most chefs really believe that once we're doing a stew or something like that, this should be served fairly rare. And the reason we think that is because we're right. It tastes better and I've had friends that I take in tenderloins off the grill and they're like, "You can't serve that, that's raw." And I'm like, "Just have a bite." Have a bite and they do grudgingly and they never eat their steak, anything with that ever again. Now, if you like your real burger and a lot of people are very conscious of like E. coli and stuff like that, what you can always do is grind your own meat. And all you have to do is sear that meat for a second, that will kill any E. coli and then grind the meat and certainly you can have your meat as rare as you like it.
I got some whipping cream here. Another way you could do this, if you wanted to, if you don't have any whipping cream or sour cream, the only thing is when you add the sour cream, what you want to do is a lower temperature. You almost want to turn it off, let it cool a little bit, put the sour cream in it and then bring them up to temperature, or with cream, you can go ahead. And what we're actually doing is just boiling off the water so that it thickens up. And we've got the juice of the steak in the bottom so that's helped our pan. We've got the alcohol in there as well. And we can add a little bit salt to this. And it would probably be a good idea that I taste the platter, make sure it has enough flavor, make sure it's not too dried out. I like it! I think you will too. Another thing I'll do with leftover plants is I'm going to put it in a plastic container, pad it down and you let it sit up in the fridge and then you slice it and you could saut? it with a little bit of butter, it's pretty tasty.
Now for our sugar, you see it's sticking to the spoon and it's still pretty runny. And we'll get to a point where you'll see the difference and that's what I'm looking for in the sauce. Get a colorful plate, let's go red. Make sure your plate doesn't have any dishwasher spots on it. Presentation is everything. Now another secret that you know, most restaurants do is we warm our plates. And the reason we warm them is just makes a huge difference in how long the food is going to stay hot. It's better to let someone have to wait until their food cools down than have them send it back because it's not hot enough. Okay, that's where I want it, especially on the sides, you can see it because more heat will come up on the side of the pan so it tends to thicken up on the outside a little bit more but this is what we want. And of course as the sauce cools down, so do the atoms and it will get thicker and thicker as it cools. So, that's another thing to keep in mind when you're just getting to the point where your sauce has thickened up. If it thickens up too much, a little bit cream, just make sure you whip it in really fast so that you don't have a problem with your sauce breaking. Okay. And the peas, these are frozen peas and that's about the only frozen peas, frozen spinach and frozen corns are probably the only frozen vegetables that I ever use. Checking peas takes too long and these are just so good.
And I'm going to slice a few of these tomatoes for looks, color. Actually I have noticed that these plum tomatoes are pretty much the only tomatoes that taste like tomatoes that you get at the store anymore. Even the hot ones seem to have had all the flavor, nice out of them. Now the beef, you slice it, on slice we say sometimes in the restaurant business. Then you get these beautiful nice thin slices and it does two things, even a cut of meat that really isn't super tender will be more tender just because there's less to cut through and also presentation wise, that looks nicer. I always look to see which is the best side and if it needs a little trimming, if that doesn't look so cute on that so let's take it off. And so your first peas, you turn over. You fan it out a little bit. And then the sauce, I want to keep some of the color of the polenta. So, we're going to go for half of the polenta. I'm going to cover with the sauce. And then also a little bit more sauce right next to the beef.
Yes, I wasn't really have to cook them more, just warm them up. I mean you could even put them right on there cold. And you always take the clean part of the towel, drips on the outside of your plate and black pepper. And there you go, there is your dish. You guys want to try some?
Okay. This can be considered a kids' dish or a diabetic dish or whatever. What I try to do on this dish was imitate chicken fingers and make it a little bit more gourmet. So, I always get the chicken tenders and actually what I should have done and I'll do that now, is you want to get that little piece of tendon out of there. And the way you do that is just hold the tendon down and let your knife just slice it off. And it just takes a few minutes to do all these. Do enough so you guys can each have one. You could just take a whole chicken breast and slice it as well. But chicken tenders for some reason tend to be a little bit cheaper than the whole chicken breast, don't ask me why. Whatever is cheapest, that's what I usually buy. It's not going to make any difference or whatsoever on how it comes out, flavor wise. Sesame seeds are—I'm a big fan of sesame seeds, I use them a lot. I like sesame oil. I really like the flavor it adds. And it's funny, when you start using a product and then you're looking at—if I was looking at mole sauce which is Mexican, there is sesame paste and I'm like, I never think of sesames in Mexican cooking, yes. So, there's a lot of different—and another thing is if you buy this container at Albertsons, it's $4.50. You can get a pound of it for $0.75 in the Asian market. And with these, you'll notice and see the huge difference in color. I saut?ed these before you guys came in and/or heat them in a pan. And what you want to do is, you can use a low heat or a high heat. If you use a high heat, you literally have to stand there and stir them and keep stirring them because they'll start to burn in two seconds, it happens so fast.
You want to preheat your oven around 400 degrees. And I'll just put those in there and finish seasoning them. And soy sauce, and the sesame oil, I see if I have any fresh garlic in here. I'm sure there's some fresh garlic in here. Someone already chopped it up for me. And I'm going to put a little splenda on this and kind of sort of a diabetic dish. Splenda is one of those ingredients unlike Equal, Equal doesn't like heat and you can't bake with it, you really can't. But Splenda doesn't seem to mind the heat at all. And we're going to crack an egg in here. Now, sometimes I'll just do this and I'll throw it in a Ziploc and let it sit in the fridge for, you can do it an hour, two hours, it really doesn't matter. And then when I'm ready to use it, I'll just take it out with my sesame seeds, throw it in the oven. Now the sesame seeds, the other reason you want to toast them is the moisture on the chicken won't allow these to brown. I should just roll one so that you guys will see; it will come out exactly like they'd look now. It's just not enough heat is going to get on it and turn them brown in the time that it's going to take to cook the chicken. Around there, because I usually—I like the serve these kids because they're always into chicken fingers and I always serve it with vegetables or all is a vegetable but I serve it with things that I know kids generally like from my experience. And really, we got a little bit of fat in the egg yolk, a little bit of fat in the sesame oil. But you compare it to a deep-fried chicken finger and there's probably, I don't know, two thirds of the calorie are missing, maybe three fourths of the calories here, just not even there. And because we're going to use a fat-free milk, the same situation is you're not going to have the fat calories.
I used to be very much into low-fat cooking because I saw the value of taking calories out of a dish. If you wanted a Fettuccine Alfredo and you're using this much cream, or you're using some parmesan cheese, some chicken base, cornstarch, and it came out very tasty, you're way better off, if you're going to eat Fettuccine Alfredo, if you eat that version because you've eliminated some of the calories. So, that was my philosophy on the low-fat cooking but then when I looked to my low-fat cookbook, it was pretty much carb-based, so it wasn't the right food for a diabetic to be eating. So, I don't promote that book much anymore. I'll just do a dipping sauce. One other dipping sauce I do with this is sometimes I'll make a homemade barbeque sauce. And actually barbeque sauce is really easy to make and it's onions and ketchup and vinegar and brown sugar and you know some seasonings and it's actually a sauce that everybody almost buys. But it's cheap to make and you make your own and you start playing with it, you'll find that you will get a barbeque sauce that you like a lot and then start making big batches of it and give it to your friends for Christmas.
The plate, make sure your plate is clean again. We have some T-shirts that say "I'll cook if you'll do the dishes." That's what I use to use on a dating site, that's actually where that came from. Okidok! Some mayonnaise here, once again this is the fat-free, you know fat-free is a mayonnaise. It just tastes a little bit sweeter but the overall texture I think is pretty darn close to myself. And use Splenda for the sweetness. If you're not worried about calories, you could use honey, you use whole mayonnaise, it's perfectly fine. I definitely will say you use a Dijon versus French's, it just—French's is great on hotdogs, that's it. It's the only place it belongs in my opinion, they're kind of—it's just—Dijon has just so much better flavor, it really is. And this is one of those sauces you can make a big batch and put it in a plastic container, put in the fridge and every time you need it. I just want to say I like to use vegetables that kids generally will eat. I go for snap peas because snap peas are sweet and crunchy and tasty. You could blanch these for a second if you wanted to. Me, get a pot of water going and they'll turn a little bit greener, if you do just throw them in there into a nice bath but I don't know, I usually just rinse them and take off the little tiny white thing at the end. Peas are one of my favorites when I was a kid. I just always eat the vegetables first to get it over with so I can enjoy the meal and then didn't take too long for actually I started really enjoying vegetables. And that bummed my mom out because she didn't get my leftover asparagus anymore. My mom was an asparagus fanatic.
Sort of the bad thing about our supermarkets now is we can get anything all the time. Things aren't special anymore, come to season they're always—you know asparagus is coming out of Peru almost all year round now. So many of our fruits or vegetables aren't seasonal anymore which is a shame because you don't look forward to anything.
Yes, yes we've lost the seasons in food definitely. Really when Nouvelle cuisine came out which the guy who started it was a guy named Paul Bocuse. And he was like surprised, he goes "I don't think this was going to catch them." But the whole idea behind Nouvelle cuisine was getting back to that, using what's grown in the garden that time of year, what's local. And there's actually another—a revolution of the same sort by another name, its definitely getting big in California called slow food and it's the same philosophy, "Hey let's use the local stuff, let's use the tomato seeds that were around a hundred years ago instead of the ones we've turned on tasting tomatoes." If you go into the store and you see heirloom tomatoes, those generally are the tomatoes that are the older, older seeds that they grow a hundred, hundred plus years ago before the genetic guys got a hold of them. And really what happened with the genetic side of tomatoes is they're trying to grow a tomato that they could pick and chip and wouldn't bruise and unfortunately, just the flavor got lost. That's all, just the flavor. That's why if I'm driving along, I see a country farm that's got some tomatoes on sale in a bag and you put $5.00 in the can, I'll dry some, I'll can some, I'll do all sorts of things with them.
That was just about done. I got a couple of minutes before the chicken is done. Do you guys have any questions?
Well chicken, I mean if you're doing beef, we have—just to use this part of there. So, if you don't clench your fist, see how soft it is, that's rare. Crunch a little bit, you get some resistance, that's medium, when you clenched fist, that's going to be well. Chicken, you don't want well. You don't want rare than little chicken because that's one meat we're pretty sure we still don't want rare. Pork, on the other hand, you know tricking those is gone. Another good trick and I do the softening, if I'm doing a roast is, say the roast is about this big, I'll take the knife right in the center. I'll hold there for about 30, 40 seconds and pull it out and you put it to your lip. Now, if it's cold, it's raw. If it's warm, it's rare. If it's warm, warm, warm, medium, hot, you've overcooked it easily. That's fail proof. It works better than a thermometer. I've never screwed up a roast using that method.
What's that?
Oh really! If I can hold there, I know I'm okay. If I can't hold there, I know I screwed up through.
Yes, heirloom tomatoes, you can find heirloom tomato seeds online and—
Mary? You don't see those here at all.
I just love a fresh slice of tomato with black pepper, salt on it. It's a beautiful thing. It's one of those things that just it doesn't need any more than that.
I'm sorry?
It is by definition, yes.
Or fresh buffalo mozzarella, red onions, balsamic, really good virgin olive oil, fresh basil.
Yes, you got to do that, no doubt.
Smaller portions, yes absolutely.
Yes I mean, unfortunately Americans take the best of every society, like if you take pizza. Pizza was —little thin, little olive oil, maybe a little bit of parmesan cheese, some kalamata olives. Now, it's this thick. It's got an extra couple oil. It's got extra two pounds of cheese on it, it's got sausage, everything and—
Absolutely, yes!
There we go, that's our Sesame Chicken and I'll give you guys each a sample.
Posted: 04/12/2009
Views: 1,501
Duration: 39:54
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