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Episode 23 – Materialism And The Battle Within
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12 Comments for this entry
July 27th, 2009 on 7:21 am
this episode really wake me up….and how i can download this vid?thanks..
August 3rd, 2009 on 7:24 am
i was told years ago…beauty is, as beauty does
August 5th, 2009 on 3:59 pm
Assalam. Ive been watch ur episode for 4days straight and until now this one really makes me open up my self, and my mind about dunya… Astagfirullah… I wanted to download all your episode but i coudnt find a way to download it with mac. Can you assist me. Wud like to spread it all out to the world.
This episode really wake me up…
August 26th, 2009 on 8:47 pm
From what I have seen, from what I have understand from your videos, all these truth… I am Shock about all these things happening..
August 31st, 2009 on 5:40 pm
Great work.
this is all the true.
How can i download the video?
i can only put the link into my facebook profile
but not the video.
btw,thanks for the great revealed.
May Allah be with us and lead us to His lights.
September 23rd, 2009 on 7:01 pm
Hey everyone… i keep seeing comments where people want to download the episodes but are unable to do so. You can simply download the latest version of real player on ur PC and once its installed… you will get an automatic option on any video link if u wanna download it… either u can right-click on the video and see the download video option or u can just move the cursor of ur mouse to the video and the option would pop out. hope that info helps.
October 1st, 2009 on 12:57 am
Downloading :
1st-download mozilla firfox
2nd- Download Add-ons for facebook
In this site, u will see a section 'Firefox Addon' below Description, just click the Add to Firefox button. After this, the Facebook video download Addon will be installed. Then, after activating the addon, u will see that when u click a video link in facebook, several other buttons will appear. 1 of them is "Download".
It can be applied for this too.I hope it works with you as it works with mine….
Try out,inshaAllah it will start working……..
Safia Asfand
November 16th, 2009 on 4:20 am
Assalam o Alaikum. Epsiode 23, another remarkable episode. An excellent method of awakening people. May Allah bless you and all of us ameen.
December 24th, 2009 on 5:46 pm
Asalamu alaikum
download orbit downloader from the following link, get it installed and u can download videos from any site, including this one.
Bi ism Allaah
January 14th, 2010 on 5:01 am
Maa shaa Allaah! May Allaah reward you for these episodes and for reminding us to open our eyes and realise in what kind of world we're living in Subhan Allaah. May Allaah protect us and our brothers and sisters from the influences of the shaytaan. Ameen
May the peace and blessings of Allaah be with you
January 30th, 2010 on 5:36 pm
Salaamu alaykum
i just want to say; itaq Allaah, fear Allaah. I saw the part of the naked women and i wonder why are you showing us these images of haraam? As muslims we all have to keep away from these haraam images and now you just let us watch this. And you as muslim brothers you also watched it and decided to place it in your video and show it to others, may Allaah forgive us for looking at these images of haraam.
This is just an advice; i know you're triying to wake us up and reveal the truth but as muslims you'll have to keep it halaal and turn away from the sins and not letting the watchers commit a sin by watching the haraam images in you videos.
I also want to say keep up the good work, i've learned a lot from these videos.
Wassalaam alaykum
Imran Dewan
March 20th, 2011 on 1:43 pm
Thanks to those who are doing what they can to make us understand what truly the world is about…i am a muslim, i pray, i preach, and yet i am doing the work of the satan….thank guys for opening my senses, now i will only focus on whats best for ISLAM and for ALL MUSLIMS around the world
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December 22, 2014
KNOXVILLE, Tenn. (WVLT) -- Police continue to investigate the deadly shooting last weekend that claimed the life of one man and sent another to the hospital.
Marcus Vonner, 26, was pronounced dead after he arrived at UT Medical Center on Saturday.
Officers found Vonner after they responded to reports of a shooting at an apartment on New Street shortly after 6:30 p.m.
While they were investigating, another man, Steven Ray, Jr., showed up the same hospital suffering from a gun shot wound. Police believe the shootings are related.
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subset: commoncrawl


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The Rev. Phil Ashey Responds to the "Generous Orthodoxy" of the Episcopal Church
This week, the Rev. Winnie Varghese, an Episcopal priest, wrote about the "generous orthodoxy" of the Episcopal Church. In today's Anglican PerspectiveCanon Ashey crituques Rev. Varghese's article and specifically takes issue with the author's source of "revelation." Key Scripture: 2 Tim. 3:16
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11 comments
Well said! Rev. Ashley. If the comments from George Conger+ at Anglican Unscripted and those of +Mark Lawrence are any indication, this ole church of ours may be seeing the beginning of the process of returning to a true and orthodox Christianity.
"They, like Esau, have given away their birthright for cultural pottage. (Genesis 25:29–34)"
I love that sentence!
After listening to Anglican Unscripted and reading what BishopLawrence wrote to the diocese, I am more hopeful about TEC than I was before this General convention. TEc may still continue down the road to apostasy. If so, then that is the choice and there will be consequences for that choice.
SC blue cat lady,
As much as I treasure optimism such as yours, do remember that in TEC, while there is 1 +Mark Lawrence in 1 diocese, there are 111 bishops in about 75 dioceses who are moving in an entirely different direction. Here is how the bishop of NY interprets A049 and its "provisional blessing."
In light of Canon Phil Ashey's critique of Winnie Varghese's article on the Glorious Episcopal Church, it is worth revisiting Greg's excellent piece on Varghese's Social-Justice Salvation. No orthodoxy here either - generous or otherwise. http://www.standfirminfaith.com/?/sf/page/28313
I did see that announcement from diocese of NY. I found it on Robert Munday's + blog To All The World via Pewsters blog. Shamefully announcing to the world we don't give a flip what TEC C &C say about marriage and what the Prayer Book says as long as the state of NY says gay marriage is legal that is all the rationale we need. What I wonder is why wait until Sept. 1, 2012? They are even ignoring the date that these "provisional rites" are supposed to go in effect (Dec.1, 2012). The closest saturday to the date of the letter is tomorrow July 21st. Why not go ahead and start using these rites starting tomorrow? That would be honest. Why make a new date?
Bishop Sisk's announcement is the best reason I have read so far for dissolving the relationship between dioceses that is TEC. I think now all are agreed that there really is no authority above that of bishop. Granted, the left will still want the authority of GC to be upheld so they continue to destroy conservative bishops and their dioceses but if it suits their purpose for the authority of GC to not be followed (i.e. why allow these rites before the date stated in the resolution), they will continue to ignore whatever does not fit their schedule.
Right, Robroy, those in charge of TEC will not tolerate dissent. However, that is no reason for those who dissent to stop voicing their views and concerns. I applaud those deputies and bishops who had stated plainly that they do not agree with the "liberal" TEC leaders and bishops!
PS no apology needed, I understood what you meant just wanted to make sure I was correct
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(Australia 1850 – 1935)
25.2h x 20.7 cm diam.
Deborah Edwards and Alisa de Torres, Australian decorative arts, Sydney, 1991, 12. cat.no. 41
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sethroberts.net forums
- December 22, 2014, 02:01:55 pm
- Welcome, Guest
The best thing that has happened is that I no longer get SO hungry that I feel like I am starving and have to eat a cheeseburger right away or suffer a horrible death. Tha's what being hungry has felt like for the last three years. Now when I get hungry it feels a lot more normal and it never involves McDonalds. -- peazazz


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Petzel: Oak Lawn HS and PTSA again offering Cinderella's Closet
By Cheryl Petzel Citizen firstname.lastname@example.com November 27, 2013 8:41AM
Oak Lawn Community High School PTSA volunteers Mary Ann Hurkes (left) and Donna Boetscher prepare dresses for Cinderella's Closet, an annual PTSA program that offers lightly used and new dresses and accessories so girls can afford to attend the school's prom. | Cheryl Petzel ~ For Sun-Times Media
Greetings, fellow Oak Lawnians, and Happy Thanksgiving to you!
Oak Lawn Community High School and its Parent-Teacher-Student Association are showing their holiday spirit through the Cinderella's Closet program. The PTSA-sponsored program is being coordinated by Maria Vanderwarren, an assistant to the school's principal, Michael Riordan, and Kate Kujawa, a special education teacher.
The program, designed for a select group of female students, helps offset the cost of prom by offering lightly used formal dresses, shoes, purses, unopened make-up and even accessories for just $5 per item.
"It's so expensive to buy prom dresses and prom tickets, so we wanted to help students go to prom by lowering the cost of dresses," Vanderwarren said. "We had the program last year, and it's been running a few years now."
The project is a joint effort of student volunteers and PTSA members, including Riordan and Assistant Principal Joe McCurdy.
Vanderwarren said the school's social workers and counselors are compiling a list of students who might want to take advantage of the program. Kujawa said "we expect the list to come out within the next month, and then we'll finalize the list. We focus on juniors and seniors since it's prom-related."
The program is not without its poignant moments.
"When girls come out of the locker room and look at themselves in the mirror, they feel like a princess. It makes me feel so good," Vanderwarrren said. "Some of the dresses are cocktail dresses that the students purchase for graduation or a dance, like Turnabout, and some still have tags on them so the student is getting a brand new, awesome dress."
Kujawa said 10 to 15 students participated in the program last year.
The girls are invited to shop during the first hour on Jan. 25 at the Cinderella's Closet boutique at the high school, 9400 Southwest Highway. The public is then able to shop from 9 a.m. to 2 p.m. for remaining items for just $10 per item. Proceeds go toward paying for a bus for the Students Against Destructive Decisions post-prom party.
Cinderella's Closet is accepting donations of new or lightly used formal or cocktail dresses of any style, size and color, as well as shoes, purses, unopened make-up and accessories. Donations can be dropped off from 7:30 a.m. to 3:30 p.m. at the district office through Jan. 17.
If you cannot drop items off during this time frame, other arrangements can be made by contacting Vanderwarren at 708-741-5602 or via email at firstname.lastname@example.com.
Here are this week's celebrity birthdays: Happy 6th birthday to Sofia McQuaid from her parents, Lynette and Todd, Sydney, Jimmy and grandparents Joan and Mike Fahey. Happy 7th birthday to Ryan Charles Soch from his parents, Ralph and Michelle, Morgan and grandparents Mary and Rog Sutton and Maryann and Richard Soch. Kelley Lakawitch's parents and Kevin wish her a happy 11th birthday. Happy birthday to Caitlin Gallagher, who's turning 13, from her parents Mary and Dan and Kevin.
Carol and Lou Opitz wish their grandson, Bryan Metelski, a happy 13th birthday. Happy 14th birthday to Giana Thorell from her parents and Nina and Bob. Happy 16th to Blake Zwartz from his parents, Dylan, Brooke and Shelfee. Patrick Rylko's parents, Glen and Alicia, wish him a happy 23rd birthday. And a happy 23rd also to Jacob Andruk-Dantone from his parents and Zachary and Nathaniel.
Happy birthday to Brian Brejcha, who's turning 27, from his parents Cindy and Bill, Kevin and to Brian's father, Bill Brejcha. Ryan Gornik's family wishes him a happy birthday. Theresa and Wally Antonowicz send birthday wishes to their daughter, Lisa Keysboe. Happy birthday to Dorothy Mungia from her husband, Sal, and their children. Special birthday wishes go out to Denise McKay from Tom, Cody, Shannon, Chris Esther and family.
Keep your fellow Oak Lawnians informed about birthdays, special events or special "stuff"going on with your family or within the community. Call me at (708) 899-9544 or email me at the address above.
Until next time ...


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Judge Blocks Diageo Whiskey Line in Explorers Club Fight
With help from Boies Schiller, the Explorers Club in New York won a highly unusual court order blocking the international liquor giant Diageo from selling a line of whiskeys called the Johnnie Walker Explorers' Club Collection.
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Home / Admissions /
Cothm College Of Tourism And Hotel Management Admission 2011
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i want to get admission in hotel management diploma i am student of B.A
my son admission cothm college in culerdnary art (shef).i am v happy n hopefull his future.
i want to take addmission in hotel management.so gauide me as early as possible thanks
A.A Sir I want to get admission in hotel management diploma but i don't now that which one is most benefit for me.
now a days i doing mba from NATIONAL UNIVERSITY OF MODERN LANGUAGES LAHORE so please give me some guideline with full detail
I shell be very thankful for this


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Hired as a troubleshooter for McKees Rocks, a rundown but proud ethnic corner of Pittsburgh, native daughter Keri Finnegan (Linda Kozlowski) keeps running into obstacles set down by sexist neighbors and belligerent cops. Wracked by remorse over her cop father's fall from grace decades earlier,
Finnegan tries to flush out a serial killer picking off property owners in her ungentrified neck of the woods. After going undercover as an elderly woman, Keri is attacked by a man in a ...
Backstreet Justice movie trailer - starring Paul Sorvino, Hector Elizondo, Viveca Lindfors, John Shea, Tammy Grimes, Linda Kozlowski. Directed by Chris McIntyre. Genre: Mystery-Suspense
Rating: R
more Backstreet Justice videos
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Best Dressed Style
Over the past few weeks, the chatter among friends has been about choosing the right outfit for The Voice-Tribune's Best Dressed of Louisville Presented by Churchill Downs. But don't stop with your attire; take it up a notch by choosing a hairstyle that blends-in with our Alexander McQueen theme.
Joseph's Salon and Spa has been a loyal sponsor of Best Dressed and one of the reasons that we're able to put together a new and innovative show each year. They work with Douglas Riddle to help craft his vision for the show. Joseph's has a team of stylists lined up if you're looking to bump up your fashion score.
Styling: Shawn Beirne and Trudy Hunt
Makeup: Stacy Thomas
Photos: Josh Merideth
Category: Best Dressed, Mixing It Up
About the Author (Author Profile)
Lori Kommor, Columnist/Event Chair
Lori wears many hats: writing two weekly columns, chairing The
Voice-Tribune's events and keeping the staff fed with a stash of snacks
Willy Wonka would envy. She's a fervent high school soccer fan (go
Collegiate!) and has the raspy voice to prove it after game days.


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What is grafting or budding?
Grafting is any method which surgically connects a part of one plant to a part of another plant; the two then grow together to become a single plant. The top part, which will produce the branches, leaves, flowers, and fruit, is known as the "scion" (pronounced sigh-on). The lower portion, which produces the root system and the very bottom part of the trunk, is known as the rootstock, understock, or simply "stock." The scar where the two are joined, and which may remain visible throughout the life of the tree, is the graft union, bud union, or simply "union." Budding is simply a method of grafting in which the original scion had a single axillary bud eye on it (as opposed to a bigger scion with more bud eyes). An axillary bud, known to budders as an "eye," is the tiny green bump just above the point of attachment of a leaf, on the stem.
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Entered by surtic_al
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Odyssey Fun World | 3440 Odyssey Court, Naperville | @OdysseyFunWorld
From Yelp: "Indoor rides, games, kiddie bowling, outdoor jump houses and of course the huge room of tunnels." – Heather N., Oak Forest.
#familyfun #tinley park #laser tag #tokens #arcade #odysseyfunworld #bday #party pic.twitter.com/YdHRjBeH
— Odyssey Fun World (@OdysseyFunWorld) January 12, 2013
Brunswick Zone XL | 1515 Aurora Ave., Naperville | @BowlBrunswick
From Yelp: "This is a great place to come any night of the week." – Amanda S., Naperville.
This is fun. @ Brunswick Zone XL Naperville http://t.co/poDjU0j0EX
— benthomas (@benthomas) July 1, 2014
Fox Bowl | 1101 Butterfield Road, Wheaton | @FoxBowlWheaton
From Yelp: "I really enjoyed the lighting/decor/ambiance of this place. Very dark and cosmic bowl-ish." – Claire M., Forest Park.
Funway | 1335 S. River St., Batavia | @funwaybataviail
From Yelp: "This is a great place to bring kids for an hour or a whole day of fun." – Christina G., Chicago.
AMF | 401 W. Boughton Road, Bolingbrook
From Yelp: "We had our son's birthday party here & it was nothing short of AWESOME!! Best money EVER spent." – Rebecca B., Chicago.
Wheaton Bowl | 2031 N. Gary Ave., Wheaton
From Yelp: "They offered bowling at a great rate and the owner would come out to the lanes and give the kids pointers." – Mary J., Wheaton.
Wheaton bowl is really putting their money to good use with these Christmas decorations #festive pic.twitter.com/GqDyxk7u
— Thomas Colletti (@tctemp321) December 13, 2012
Luigi's Pizza and Fun Center | 732 Prairie St., Aurora | @luigisfuncenter
From Yelp: "The game room is reasonably priced and has plenty of different games for all ages." – Matthew W., Aurora.
Have you driven the Batmobile? pic.twitter.com/FYrbCWU5ok
— Luigi's Pizza (@luigisfuncenter) March 7, 2014
LazerMaxx Family Fun Center | 941 S. McLean Blvd., Elgin | @LazerMaxx
From Yelp: "The music was enjoyable. I think we got our moneys worth. It was exhausting and just plain fun." – Minjee Y., Elgin.Tags: Yelp


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Virtual Users And Domains With Postfix, Courier, MySQL And SquirrelMail (Ubuntu 9.10)
Hi there,
i'm still trying to get the system to work, but it still failed.
If i sent an email from e.g. root to sales:
mailx sales
i get this inside the logs: status=bounced (unknown user: "sales")
Dec 20 17:42:07 horse amavis[1054]: (01054-03) Passed CLEAN, <firstname.lastname@example.com> -> <firstname.lastname@example.com>, Message-ID: <firstname.lastname@example.com >, mail_id: dLpP7Cllx1MA, Hits: 1.545, size: 336, queued_as: 0432C24F5E, 1611 ms
Dec 20 17:42:07 horse postfix/smtp[2067]: 6281E25496: to=<email@example.com>, relay=127.0.0.1[127.0.0.1]:10024, delay=1.8, delays=0.11/0.01/0.01/1.6, dsn=2.0.0, status=sent (250 2.0.0 Ok, id=01054-03, from MTA([127.0.0.1]:10025): 250 2.0.0 Ok: queued as 0432C24F5E)
Dec 20 17:42:07 horse postfix/qmgr[1682]: 6281E25496: removed
Dec 20 17:42:07 horse postfix/local[2071]: 0432C24F5E: to=<email@example.com>, relay=local, delay=0.11, delays=0.04/0.03/0/0.04, dsn=5.1.1, status=bounced (unknown user: "sales")
telnet smtp.horse.dyndns.org 25
Works fine.
If i sent an mail to a local user:
mailx flying
all mails for the local user went into /var/spool/mail/
Do i need to configure something for them in mysql ?
What do i need to do if i add new users in mysql mail user table ?
Do i need to change the aliases file ?
Thanks for your help
Flying Horse
You must use the full email address, not just the left part of the address:
mailx email@example.com
Thanks falko for your post,but i still got the same error.
I redid the whole procedure and reinstalled everything and it looks ok right now.
But i still have some question about the local users and the users inside MYSQL.
1.) Do i need to create for each local user an entry inside MYSQL so that they receive mails as well ?
2.) would it be possible to get the BIND9 configuration for your TUTORIAL, because i guess that the mail.example.com will be defined in BIND, so an example config would be nice.Is it maybe required to configure BIND for mail for this scenario ?
3.) How can i add an other domain, like i've got
a) domain1.dyndns.org
b) domain2.dyndns.org
I've added these two domains into
mydestination = domain2.dyndns.org, localhost.domain2.dyndns.org, SERVERNAME.domain1.dyndns.org, localhost.domain1.dyndns.org, localhost, localhost.localdomain'
and into domains tbl. The users tbl contain
a) firstname.lastname@example.com
b) firstname.lastname@example.com
The transport table is empty,but i get the following error if i sent an email to email@example.com:
a) warning: do not list domain domain1.dyndns.org in BOTH mydestination and virtual_mailbox_domains
b) status=bounced (unknown user: "sales")
If i sent an email to firstname.lastname@example.com it is successful.
If i add into transport tbl --> domain: domain2.dyndns.org transport: smtp:SERVERNAME.domain1.dyndns.org i get this error:
a) status=bounced (mail for SERVERNAME.domain1.dyndns.org loops back to myself)
Thanks a lot for all answers, btw i do not use QUOTA and not ISPconfig.
I wish everyone some nice christmas days and good start into 2010
Flying Horse ;)
dig ns yourdomain.com
Thanks for your answers.
There is still one problem left, if i want to access the mail via SQUIRRELMAIL. I'm only able to get into SM for the virtual users.
Any idea ?
Found the solution:
Need to change in /etc/courier/authdaemonrc the following line:
|All times are GMT +2. The time now is 23:57.
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Personal Information
- First Name
- Jane
- Bio
I started eating raw on March 9, 2008, inspired by my 18 year old daughter who told me about some info she read on the internet. I was happily living my life with all my aches and pains and liking the food I ate, spending lots of time in my kitchen preparing big family dinners. I only "tried" eating raw, thinking it would last 3 days at best before I'd quit. (I never stick to any personal discipline program.) I'm still eating as much raw as possible because I FEEL the difference. Here are my health benefits.
1. No more bursitis pain after 18 years.
2. No more hair loss.
3. No more vascular constriction pain in my calves after more than 30 years of it.
4. No more bleeding gums when I floss.
5. No more afternoon naps and 8-9 hours of nighttime sleep. I'm sleeping just 6 hours now.
6. No more symptoms from Sjogren's automimmune disease (arthritis, dry mouth, dry eyes).
7. No more clogged nasal passages.
8. Weight loss at a slow pace, without being hungry.
9. Glowing skin like I've never had before.
10. An overall happier mood consistently.
Eating raw has changed my life. Who woulda thunk?
Peace and love to all!
- Member for
- 6 years 41 weeks


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The bachelorette – dez: episode two recap |, Let's just call this episode white boy problems. between the embarrassing rap video debacle and the general sense of competition between the guys to outshine each.
Inside pulse | the bachelorette: dez – episode 2 review, Let's just call this episode white boy problems. between the embarrassing rap video debacle and the general sense of competition between the guys to outshine each.
desiree hartsock engaged to brooks forester, Desiree is engaged! the brunette beauty filmed her 'bachelorette' final in early may in antigua, and we know who she picked as her winner!.
Who does desiree pick on the bachelorette and is she engaged, Those of you watching tonight's episode of the bachelorette 2013 are likely asking yourself the same thing most of us are asking ourselves as we watch the show: who.
The bachelorette: search: glamour.com – glamour: fashion trends, Glamour magazine: fashion, beauty, hair, makeup, diet, health, sex advice, dating, engagement rings, weddings, wedding dresses: glamour.com.
Office stace — open for leisure: the every day musings of a, Open for leisure: the every day musings of a writer disguised as a lawyer.
Desiree hartsock bachelorette | bachelorette desiree hartsock bio, The incredibly beautiful desiree hartsock from sean lowe's season is back, and is the next bachelorette 2013! while filming is still taking place, there are a few.
'bachelorette' spoiler alert — desiree hartsock's winner, It looks like desiree knows who she is giving her final rose to! the brunette beauty is close to nearly finished filming 'the bachelorette,' and we know whose.
Obviously the next 'bachelorette' should be this girl | the stir, I love how when the bachelor debuted this season, i was all, ok, not going to watch this year. sean lowe is so boring. now, here i am, totally engrossed in the season.


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Perhaps most important to her effectiveness is the fact that Laurie doesn't haveand doesn't wanta career in showbiz. She has less to lose than a movie star, whose vocal political leanings can alienate moviegoers. Perhaps in an effort to protect its mass-market appeal, the old guard has receded into the political ether. "Warren Beatty, Barbra Streisand, even George Clooneythey're still active, but in the background, giving advice," says Emanuel, the brother of Illinois congressman (and onetime senior aide to former president Clinton) Representative Rahm Emanuel. "Laurie is the new leader of her generation in that area. She's not afraid to be on the line and to take the hit." It's a sentiment echoed by Laurie's political mentor, Rob Reiner, who tells me he's considering a run for governor of California: "She puts her money where her mouth is, her time where her mouth is, and her mouth where her mouth is."
Her outspokenness hasn't come without any backlash. The conservative Washington Times characterized an event she sponsored as a lefty Hollywood "orgy"; Rush Limbaugh castigated her as being a leader of "Left Coast Hollywood kooks." Still, it's hard to imagine that her opinions or political missteps cost Larry David fans and viewers. If they're not offended by his misanthropy, why would a little Democratic rhetoric bother them?
Larry, himself, doesn't take such a generous view. "It's bad for comedy!" he almost shrieks when I ask him why he seems to respond tepidly to her using his Hollywood cachet for the good of the environment. "I've begged her to go back to her maiden name. I don't need all the attention from it," he says, his voice growing exasperated. "Stop dragging me in!" (He might be kidding, but he might be serious.) Then he spells out her maiden name. "l-e-n-n-a-r-d."
When Larry met Laurie Lennard in 1986 in New York City, he was a struggling comedian doing stand-up, and she was booking what she calls "the offbeat guests" for Late Night With David Letterman. One night she saw Larry perform. "I thought he was hysterically funny," she says, so she tried to schedule him on the show. "I could never get him booked. He didn't tell traditional jokes, and David [Letterman] really never got it." Instead she went on a date with him, and then another. "Then I completely blew him off," she recalls.
She ran into him on a Manhattan street six months later. "I said, 'I'm so sorry I didn't call you back! I feel terrible! Can we be friends?'" He agreed, she says, because "he had this strategy that if he had enough women friends, maybe one of them would get to know him, and they would like him."
The plan paid off for Larry three years into their friendship. One night after a party, he walked her home, and as he frequently did, he came up to her apartment to hang out. As they watched TV, she laid her head on his lapa friendly gesture, she says. "He's chewing his gum," she recalls, "and then all of a sudden the gum falls out of his mouth and into my hair. Now he's trying to get it out of my hair and of course it's getting more and more stuck because he's a total klutz. And then he leaned over and kissed me, and that was it. We were engaged, like, two weeks later."
It was three years before they actually wed, though. "He thought he wouldn't be funny anymore," she says. "We'd go into jewelry stores to look at rings, and his entire neck would break out into hives. He was nuts." Laurie ultimately got her way in 1993. "Larry's standoff was terminated by a very strong martini," she quips. She fed him the drink and then dragged him on a plane headed to Las Vegas. She did not, as Cheryl, Larry's wife on the show, did, consent to Larry's sleeping with another woman as a tenth-anniversary gift. (Larry did broach the idea when they were engaged as a potential fiftieth-birthday present, but, Laurie says, "I never said yes.")
In a manner of speaking, Larry confirms the gum-chewing incident. "Oh Jesus, she told you all that?" he sputters incredulously. "That's not cool.... It's slightly embarrassing to me that that's going to be in print. It's kind of a personal thing."
It's a surprising reaction from someone who produces and stars in a sitcom based on his actual lifea pursuit he embarked upon after spending seven years funneling his experiences (and Laurie's and her family's) into the lives of the characters on Seinfeld, with George Costanza as his doppelgänger.
If anyone could bemoan an invasion of privacy, you'd think it would be Lauriebut she shrugs it off. "My life has been on TV for so long now, I'm used to it," she says. (Laurie was with Larry when they dined with the friend who inspired the famed "low talker" on Seinfeld; it was Laurie's disbelief that candy-flavor frozen yogurt was actually nonfat that led to Elaine and Jerry's taking a cup of fro-yo for scientific testing.) Occasionally, she notes, Larry steps over the line.
When asked to provide an example, she begins to forcefully clear her throata reference to a favorite episode among Curb enthusiasts in which Larry acts like a cat trying to cough up a fur ball as he tries to dislodge one of Cheryl's pubic hairs from the back of his throat. "I really hated that," she says, and it's a sentiment she obviously shared with her husband. "No," Larry later concedes, "she was not happy about that."
She got her first taste of "reality TV à la Larry David" during the early years in their marriage, which coincided with the first seasons of Seinfeld. After getting engaged, they moved together to Los Angeleshe to work on Seinfeld and she to produce Get a Life with Chris Elliott for Fox. "Everyone thought my show was going to be a big hit," she says with a laugh.
By 1996, Seinfeld was in its seventh seasonby then a cultural bellwetherand Laurie had given birth to the second of their two daughters (who are now eight and 10). "My husband's show became the biggest sitcom in the history of the world," Laurie says, "and so I started thinking to myself, What am I doing? I'm not going to come up with anything better than [Seinfeld]. I decided that I wanted to work in nonprofits."
Some in this position might have just written a check. But Laurie did not give up her TV career to transition into multimillion-dollar dilettantism. "I was going to be the president of a television network," she says. "That's where I was going. I was that ambitious." She talked to Reiner, and he arranged a few meetings between Laurie and Kennedy and the NRDC's president and cofounder, John Adams. She was bowled over by their mandate and passion. "I was like, Okay, I declare my devotion to this organization."
She began by educating herself on everything from pesticides to global warming. A watershed moment for her occurred at a lecture given by Kennedy at the home of Alan Horn, the president and COO of Warner Bros. "There were about 13 people there, and it broke my heart!" she says. "I was like, This is not righthe should be talking in front of thousands of people! That night I decided I was going to do an event for them in L.A."


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I was lucky enough to spend the first six months with her at home after she was born. For a father, it was incredible and would have not traded it for the world.
An Amazing Child
By: bonedSubscribe Channel: Milestones Location: Oregon City, OR
3 Comments
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says ... on Wednesday, Sep 28 at 12:39 AM
Quite touching, but I would reconsider your posting name as it lent something more to the picture which wasn't intended I am sure.
says ... on Wednesday, Sep 28 at 12:35 PM
where's the story????
says ... on Wednesday, Sep 28 at 8:26 PM
Um, I am left to wonder what this is all about? Not really good nick to use and ...well..KATU needs to check into this.


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Maps & Directions
Getting to Simmons College
Simmons College is located at 300 The Fenway in Boston, Massachusetts. The college campus can be accessed via car and public transit.
View Larger Map
Detailed Directions and Campus Maps
Getting to the Career Education Center
The Career Education Center is located on the Academic Campus in the School of Management/ Academic Building (#4 on the Academic Campus Map) on the first floor, suite M107 — M112. See Campus Map.
We strongly encourage all visitors to the Simmons College campus to consider taking public transportation before driving to campus. Limited on-campus parking is available at a discounted rate to visitors of the CEC. Parking may be obtained by employers, alumnae/i, and certain other guests. Current Simmons students and Simmons staff and faculty cannot request parking through the CEC. To request visitor parking, please e-mail email@example.com.
Some important parking notes:
- The on-campus garage is located under the Academic Campus quadrangle and can be accessed from Avenue Louis Pasteur (access road is between the Park Science Building and Boston Latin School).
- Parking in the on-campus garage is limited; permission to park only guarantees a discounted parking pass, not a parking spot in the garage. If the Simmons College garage is full, a sign will be posted outside the gate and you will need to park at a parking meter on a nearby street or at a local off-campus parking lot/garage
- When entering the garage, you will receive a white ticket at the entrance gate. This ticket, combined with the discounted ticket you receive in our office, is necessary to exit the garage at the discounted rate. If the white ticket is lost, you will need to go to the Campus Card Office (Palace Road Building, P107) or pay the unvalidated rate to exit the garage.
- The unvalidated parking rate is $50 per day — anyone who enters the garage without getting approval at least 24 hours in advance will be required to pay the unvalidated rate.
- For full parking details, including discounted parking rates, please see the Simmons Visitor Parking web page.
On-Campus Directions to Key Locations
Career Education Center
SOM/Academic Building, M107 — M112
From Front Entrance (300 The Fenway):
- Cross through Main Lobby and into College Center (Common Grounds Café area)
- Cross through College Center and exit outside to Quad
- Cross Quad to SOM/Academic Building (off-white building, Building #4)
- Enter School of Management and turn left from lobby
- Career Education Center is on the left, first set of double doors
From Simmons Garage:
- Follow signs in garage to School of Management building (toward the direction of the garage entrance ramp)
- Take stairs or elevators up to School of Management 1st floor
- At stair/elevator exit, enter the building lobby via glass doors
- Turn right from the lobby
- Career Education Center is on the left, first set of double doors
Linda K. Paresky Conference Center
Main College Building, Third Floor, East Wing
From Front Entrance (300 The Fenway):
- Take stairs in Main Lobby to 3rd floor, or turn left at lobby and head down to hall to the elevator on your right
- If you took the stairs, turn left down the main hallway from the 3rd floor landing
- If you took the elevator, take it to the 3rd floor and exit to the right
- Head up a short flight of stairs to the east wing
- Continue down to the end of the hallway and through the double doors into the Paresky Conference Center
From Simmons Garage:
- If on 2nd or 3rd garage levels, take stairs or elevator (under School of Management building) to 1st garage level
- Follow signs on 1st garage level to Main College Building (opposite side of garage from School of Management)
- Head through double door and down short unfinished hallway to elevator/stairs in the Main College Building
- Take stairs or elevator to 1st floor (College Center/Common Grounds)
- Cross the College Center toward the far side of the building to reach the Main College Building lobby
- Follow directions above from the Front Entrance
Kotzen Meeting Room
LeFavour Library Building, L001-L002
From Front Entrance (300 The Fenway):
- From the main lobby, turn right and head down the hallway to the elevator (on your left) and stairs (on your right)
- Take either the elevator or stairs down to the Lower Level
- Walk up the ramp or stairs, through the Student Activities area, and turn left at end of hallway
- Kotzen Meeting Room will be on your left before you reach the Library Building lobby
From Simmons Garage:
- Take stairs or elevators to ground level
- Exit to the Quad, and cross Quad to LeFavour Library Building (green glass Building, #2 on Academic Campus Map)
- Enter Library Building lobby, and take first right
- Kotzen Meeting Room will be on your right
Questions about Visiting the CEC?
Contact the CEC at (617) 521-2488 or email@example.com.
Post Jobs & Internships
Employers seeking to hire Simmons students and alumnae/i can use two different online job boards for recruitment purposes. The two job boards are CareerLink, for off-campus opportunities, and CA$H, for on-campus and work-study positions. Employers can use these job boards to advertise full-time, part-time, internship, and volunteer opportunities.
Recruit at Simmons
The CEC provides several different recruiting options to allow you to connect with Simmons students and alums. Learn more here
Maps & Directions
Simmons College is located at 300 The Fenway in Boston, Massachusetts. The college campus can be accessed via car and public transit
Next Career Event
School of Social Work Career Fair
Mar 3, 2015 at 3 PM - 6 PM at Linda K. Paresky Conference Center, MCB Third Floor


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Bluebella Millie Satin and Lace Shorts
Average customer review: Average customer review 10 out of 10 (1 review) Add your review
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Product Description
Get a fresh lingerie look with the flattering Millie boyshorts from Bluebella. In bright pink with contrasting orange trim, these flirty shorts flatter your bum for a stunning bedroom look to delight your lover. Team with the matching balconette bra.
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Key Features:
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How it feels
- Material: Polyester
Sexy Lingerie Buyer's Guides
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Lingerie & Clothing Guides > How to Choose Lingerie for Your Body Shape
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Customer Reviews
Bluebella Millie Satin and Lace Shorts 10 out of 10 (1 review) Write your own review
Pink Satin, Orange Lace & Sexy All Over
Reviewed: 09 May 2014 by SkinnyDip
One of the first things I noticed when I received these two pieces, was how bright and richly vibrant they are in person. The product photos really don't do them justice. Both the bra and the shorts are made of bright pink satin material trimmed with orange lace. Some people may find the combination of orange and pink garish, however I really like it. It works. It's bright and fun and kind of reminds me of a sunset.
Cut like a pair of cheeky boy-short panties, the Millie Shorts are made of ultra soft pink mesh material with a seamed, pink satin panel on the front. The front panel definitely gives them a unique look. The panties are super comfortable and flattering!
I'd be lying if I said this wasn't one of the best lingerie pieces I've reviewed so far. For a reasonable price the beautiful details give it a high-end, designer look. I already know that it's going to be a new favourite in my lingerie drawer.
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- Cons
- Nothing really - this set is great!
- Bottom line
- A gorgeous, high quality, vintage inspired lingerie set that's comfortable and reasonably priced.
- Was this review helpful to you? Yes


text:
Acids help proteins coagulate, so adding either vinegar or
lemon juice to water used for poaching eggs helps keep the eggs from spreading
out. Acids also help balance flavors.
When cooking fresh apples for pies or sauces, the yield is
about 50%. 1 pound raw = 1/2 pound cooked. Apples absorb odors.
They emit ethylene gas, which causes other fruit to ripen quicker. Store
apples at 35 degrees F, 80% humidity to prevent dehydration. Use tart
apples for apple pie. Apples, pears and potatoes dropped in cold, lightly
salted water as they are peeled will retain their color.
Avocados will not ripen on the tree. They must be picked from the tree to initiate ripening. The leaves supply a substance that prevents ripening. The best way to store avocados is to leave them on the tree; they will store for 7 months or more when left on the tree.Storage below 40 degrees F or above 70 degrees F will cause rot. Some varieties will spoil below 50 degrees. Ripen at room temperature (60 - 70 degrees F), then store at 45 degrees F.
If bananas ripen before they are picked, they lose their taste and texture.To ripen green tip bananas quickly, keep them at 70 degrees F, with very high humidity and no air circulation for 2 or 3 days.Best storage for ripe bananas is 65 degrees F with 80% humidity, and very good air circulation. They should keep for a week or so like that.
Store dry black-eyed peas in a cool, dry place off the floor. High temperatures
cause hardening of the black-eyed peas; high humidity may cause mold.
Uses and Tips:
Cooked black-eyed peas may be used cold in salads, in soups, casseroles, or
stews, in chili, or as a vegetable side dish. They are also excellent mixed
with rice.
Grain-fed Ground Buffalo (Bison) contains about 12% fat.
Range-fed Buffalo
contains a maximum of 10% fat.
Butter absorbs odors very easily and quickly, so keep
AVAILABILITY, SELECTION, AND STORAGE --- Chili peppers are available year round and in the United States they are grown in California, New Mexico and Texas. When selecting chilies, look for firm, glossy chilies with taut, unwrinkled skin and fresh green stems. Dried hot peppers should be glossy yet unbroken.
Young, tender, spring dandelion leaves make an excellent addition to salads; they can also be cooked like spinach. Older leaves tend to be bitter.
Prick the skin of duck all over with a sharp fork or point of a knife so the fat just under the skin drains while cooking.
Eggs will age more in one day at room temperature than in one week in the refrigerator.The average weight of a hen's egg is 2 oz. The shell is about 12% of the total weight, the egg white 58% and the yolk 30%.The color of chicken eggs are determined by the breed. Breeds with white feathers and ear lobes lay white eggs; breeds with red feathers and ear lobes lay brown eggs.Brown eggs have thicker shells, which makes them great for boiled eggs - they don't crack as easily.Buy white eggs and brown eggs alternately, and you will always which eggs in the refrigerator are the oldest.When you are going to beat egg whites, let the eggs sit at room temperature for half an hour before using them. You'll get more volume when you beat them.
Epazote (Chenopodium ambrosioides) is a pungent herb used in Mexican and South American cooking.
Virtually all of the fennel plant is edible: the roots and
stalks can be cooked and eaten as a vegetable; the stems chopped and added to
salads; the bulb eaten raw or cooked; chopped leaves used in soups, with fish
or added to salads; fennel seeds are used in pickles, liqueurs, tomato sauces
and sausages; fennel oil is used in candy, liqueur and perfume.
Often mistaken for celery, this vegetable has a different taste that is quite
similar to anise or licorice. Fennel is often grown for its seeds and oil from
the leaves and used for various food flavorings.
Chinese five-spice powder consists of star anise, fennel, cinnamon, cloves and Szechuan (Szechwan) peppercorns.
Cooking garlic decreases the strength of its flavor making it much milder. The longer it is cooked, the more mild it tastes. Be careful not to sauté garlic too long at too high a temperature, it will brown very quickly and can become bitter.To bake garlic, place whole, unpeeled bulbs rounded side down in a shallow baking dish, drizzle with oil, cover with foil and bake for 1 1/2 hours at 325ºF
Salt makes a grapefruit taste sweeter. Grapefruit ripen completely on the tree. They
can be left hanging on the tree for up to a year before harvesting.
Grapes do not continue to ripen after they have been picked.The easiest and best way to pick the freshest grapes in your local market is to hold a bunch by the stem. Shake gently - if grapes drop off the stem, they have been in storage for too long. If the grapes are firmly attached, are plump and bright, they are fresh.
Italian parsley, is a plain flat leaved parsley, with darker green leaves than curly leaved parsley, and a stronger but less bitter flavor. It is best added during the last few moments of cooking for the best flavor.
Jicama is the edible starchy, tuberous root of a South
American vine of the legume or bean family. Jicama looks like a turnip,
tastes like a cross between an apple and a water chestnut, with a delightful
crunchy texture. Jicama may be used raw in salads, or may be baked, boiled,
mashed, or fried like potatoes.
The kumquat is a tiny orange/yellow, football-shaped fruit native to Eastern Asia, and closely related to citrus fruits. They are unusual in that the edible skin is sweet and the flesh is quite tart, and the combination leaves a pleasant citrus taste in the mouth. Kumquats are eaten whole, candied, pickled, and used to make relishes, preserves and marmalades.
One of the most important flavorings in Thai cooking, this
herb has long, thin, gray-green leaves and a scallionlike base. Citral, an
essential oil also found in lemon peel, gives lemon grass its sour-lemon flavor
and fragrance. Lemon grass is available fresh or dried in Asian (particularly
Thai) markets. It's used to make tea and to flavor soups and other dishes.
Lemon grass is also called citronella and
Oranges do not ripen after they are picked, but lemons do.Lemons store best at 50 - 60 degrees F with high humidity, they will last several months. Lower temperatures cause deterioration.4 lemons yield about 1 cup of juice. Lemons contain 30 to 45 percent juice depending on variety, climate, maturity when harvested, and storage conditions. The extracted juice contains between 4.5 and 8.5% organic acids (mostly citric).
Limes store best at 40 - 45 degrees F. and last only about 2 weeks.10 limes yield about 1 cup of juice
Up until the end of the 19th century lobster was so
plentiful that it was used for fish bait. In the Crustacean Family, the most
popular variety in the United States
is the Maine
lobster. It has 5 pairs of legs, the first of which is in the form of
large, heavy claws (which contain a good amount of meat). Maine
lobsters are found off the Atlantic coast of the northern United States and Canada. They are closely related to
the European lobsters that live in Mediterranean and South African waters and
along Europe's Atlantic coast. Spiny
lobsters (commonly called rock lobsters) are found in waters off Florida, Southern California, Mexico,
Australia, New Zealand and South Africa. They're easily
distinguished from the Maine
lobster by the fact that all 10 of their legs are about the same size. Almost
all of the meat is in the tail because the spiny lobster has no claws. Outside California and Florida,
most of the spiny lobster meat sold in this country is in the form of frozen
tails, usually labeled "rock lobster tails." Live lobsters have a
mottled shell splotched with various colors, generally greenish blue and
reddish brown. Their shell turns vivid red only after the lobster is cooked.
Fresh lobsters are available year-round and are most economical during spring
and summer. Because bacteria form quickly
in a dead lobster, it's important that it be alive when you buy it. To make
sure, pick up the lobster — if the tail curls under the body it's alive. This
test is especially important with lobsters that have been stored on ice because
they're so sluggish that it's sometimes hard to see movement. Lobsters come in
various sizes and are categorized as follows: jumbo, over 2 1/2 pounds; large
(or select ), from 1 1/2 to 2 1/2 pounds; quarters, from 1
1/4 to 1 1/2 pounds; eighths, from 1 1/8 to 1 1/4 pounds; and chicken
lobsters, which average about a pound. Lobsters must be purchased the day
they're to be cooked. They will die in fresh water, so must either be kept in
seawater or wrapped in a wet cloth and stored for no more than a few hours on a
bed of ice in the refrigerator. All lobsters must either be cooked live or
killed immediately prior to cooking. They may be cleaned before or after
cooking, depending on the cooking method and the way in which they are to be
Though this is actually a type of dolphin, it shouldn't be
confused with the dolphin that is a mammal. To avoid this misunderstanding, the
Hawaiian name mahi mahi is
becoming more widespread. Also called dolphin
fish and dorado, mahi mahi is found in warm waters throughout the
world. It's a moderately fat fish with firm, flavorful flesh. It ranges in
weight from 3 to 45 pounds and can be purchased in steaks or fillets. Mahi mahi
is best prepared simply, as in grilling or broiling.
A grain (typically barley) that is sprouted, kiln-dried and
ground into a mellow, slightly sweet-flavored powder. This powdered malt has
many uses including making vinegar, brewing beer, distilling liquor and as a
nutritious additive to many foods. Malted-milk powder and malt vinegar are two
of the most popular malt products available today.
The mango tree
originated in India
and is considered sacred. Now this
delectable fruit is cultivated in temperate climates around the world,
including California and Florida. Mangoes grow in a wide variety of
shapes (oblong, kidney and round) and sizes (from about 6 ounces to 4 pounds).
Their thin, tough skin is green and, as the fruit ripens, becomes yellow with
beautiful red mottling. The fragrant flesh is a brilliant golden orange,
exceedingly juicy and exotically sweet and tart. Perhaps the only negative to
the mango is the huge, flat seed that traverses its length. The fruit must be
carefully carved away from the seed with a sharp knife. Mangoes are in season
from May to September, though imported fruit is in the stores sporadically throughout
the remainder of the year. Look for fruit with an unblemished, yellow skin
blushed with red. Because the seed is so oversized, the larger the mango the
higher the fruit-to-seed ratio. Under ripe fruit can be placed in a paper bag
at room temperature. Ripe mangoes can be placed in a plastic bag and held in
the refrigerator for up to 5 days. Green
mango is the unripe fruit, which has many uses in the cuisines of India, Malaysia
and Thailand.
This tart fruit is used fresh in various vegetable and lentil dishes, as well
as to tenderize meat (just like PAPAYA,
green mango contains enzymes that will break down connective tissue).
To soak a food such as meat, fish or vegetables in a
seasoned liquid mixture called a MARINADE.
The purpose of marinating is for the food to absorb the flavors of the marinade
or, as in the case of a tough cut of meat, to tenderize. Because most marinades
contain acid ingredients, the marinating should be done in a glass, ceramic or
stainless-steel container — never in aluminum.
There are many species of this ancient herb, which is a
member of the mint family. The most widely available is sweet marjoram, usually
simply called "marjoram." It has oval, inch-long, pale green leaves
and a mild, sweet, oregano like flavor. In fact, wild marjoram is another name
for OREGANO. Marjoram is available fresh in some produce markets and
supermarkets with large fresh-herb sections. Marjoram can be used to flavor a
variety of foods, particularly meats (especially lamb and veal) and vegetables.
Because marjoram's flavor is so delicate, it's best added toward the end of the
cooking time so its essence doesn't completely dissipate.
A word used throughout India for a spice blend with myriad
variations. It can refer to a simple combination of two or three spices (such
as CARDAMOM, CORIANDER and MACE) or a complex blend of 10 or more ingredients.
The principal masala blend used in India is GARAM MASALA, the
variations of which are countless, depending on the cook and the dish being
Hanging and aging is how many meat processors tenderize
meat, but the home cook can easily do so by simple mechanical or chemical
methods. Tenderizing meat mechanically is accomplished by breaking down the
meat's tough fibers through pounding. Meat pounders (also called meat
bats, mallets and tenderizers) come in metal or wood and in a plethora of
sizes and shapes. They can be large or small, have horizontal or vertical
handles and be round-, square- or mallet-shaped. Some have smooth surfaces
while others are ridged. Tenderizing meat chemically refers to softening the
meat fibers by long, slow cooking, by MARINATING it in an acid-based MARINADE,
or by using a commercial meat tenderizer. Most forms of the latter are a white powder,
composed mostly of a papaya extract called papain, an enzyme that breaks down
tough meat fibers. The use of this enzyme is nothing new — South American cooks
have been using papaya juice to tenderize meat for ages. Powdered meat
tenderizer is available at most supermarkets. Most brands contain salt, sugar
(in the form of DEXTROSE) and the anticaking agent calcium stearate.
Milk has been used for human consumption for thousands and
thousands of years, as proven by cave drawings showing cows being milked. Today
cow's milk is still one of the most popular (especially in the United States)
animal milks consumed by humans. Around the world, people drink the milk from
many other animals including camels, goats, llamas, reindeer, sheep and water
buffalo. Most milk packs a nutritional punch and contains protein, calcium,
phosphorus, vitamins A and D, LACTOSE
(milk sugar) and riboflavin. On the minus side, milk's natural sodium content
is quite high. Most milk sold in the United States today is PASTEURIZED, which means the microorganisms
that cause diseases (such as salmonella and hepatitis) and spoilage have been
destroyed by heating, then quick-cooling, the milk. Pasteurization eliminates
the possibility of disease and gives milk a longer shelf life. Most commercial
milk products have also been HOMOGENIZED,
meaning that the milk fat globules have been broken down mechanically until
they are evenly and imperceptibly distributed throughout the milk. The end
result is that the cream does not separate from the milk and the liquid is
uniformly smooth. Almost all other pasteurized and homogenized milks are fortified
with vitamins A and D. Whole milk is the milk just as it came from the
cow and contains about 3 1/2 percent milk fat. Lowfat milk comes in two
basic types: 2 percent, meaning 98 percent of the fat has been removed;
and 1 percent, which is 99 percent fat-free. Nonfat or skim
milk must by law contain less than 1/2 percent milk fat. Both lowfat and
nonfat milk are available with milk solids added, in which case the label
states "Protein-fortified." Not only does this boost the protein to
10 grams per cup, but it also adds body and richness. Federal law requires that
both lowfat and nonfat milk be fortified with 2,000 International Units (IU) of
vitamin A per quart. Buttermilk in the past was the liquid left after
butter was churned. Today it is made commercially by adding special bacteria to
nonfat or lowfat milk, giving it a slightly thickened texture and tangy flavor.
Some manufacturers add flecks of butter to give it an authentic look. Dry
or powdered buttermilk is also available. Sweet acidophilus milk (whole, lowfat
or nonfat) has had friendly and healthful lactobacillus acidophilus bacteria
added to it. It tastes and looks just like regular milk but many scientists
believe it has an advantage because the acidophilus culture restores nature's
balance to the digestive tract. Low-sodium milk, in which 90 percent of
the sodium is replaced by potassium, is a special product available in limited
supply for those on sodium-restricted diets. Lactose-reduced lowfat milk
is for people suffering from lactose intolerance. The lactose content in this
special lowfat milk has been reduced to only 30 percent. Ultra pasteurized
milk has been quickly heated to about 300°F, then vacuum-packed. It may be
stored without refrigeration for up to 6 months until opened, after which it
must be refrigerated. Though the high heat destroys spoilage-causing
microorganisms, it also gives a "cooked" flavor to the milk. There
are a variety of dry milk and canned milk products on the market.
Buying milk: Always check the date on the carton to make sure the milk
you're buying is the freshest available. Pull dates are intentionally
conservative, and most milk in a market with rapid turnover will keep at least
a week after purchase. Storing milk: Refrigerate milk as soon as you get
it home from the store. Milk readily absorbs flavors so always close milk
cartons or other containers tightly. The storage life of milk is reduced
greatly when allowed to sit out at room temperature for 30 minutes or more, as
it would if put in a pitcher for serving. Rather than returning such milk to
its original carton, cover the pitcher with plastic wrap, refrigerate and use
that milk within 2 days.
There are over 30 species of mint, the two most popular and
widely available being peppermint and spearmint. Peppermint is the more pungent
of the two. It has bright green leaves, purple-tinged stems and a peppery
flavor. Spearmint leaves are gray-green or true green and have a milder flavor
and fragrance. Mint grows wild throughout the world and is cultivated in
Europe, the United States
and Asia. It's most plentiful during summer
months but many markets carry it year-round. Choose leaves that are evenly
colored with no sign of wilting. Store a bunch of mint, stems down, in a glass
of water with a plastic bag over the leaves. Refrigerate in this manner for up
to a week, changing the water every 2 days. Mint is available fresh, dried, as
an EXTRACT, and in the form of oil of spearmint or oil of peppermint, both
highly concentrated flavorings.
Mizuna originated in Japan, a feathery, delicate salad
green available from spring through summer. Choose mizuna by its crisp, green
leaves. Wash and thoroughly dry just before using.
During the refining of sugar cane and sugar beets, the juice
squeezed from these plants is boiled to a syrupy mixture from which sugar
crystals are extracted. The remaining brownish-black liquid is molasses. Light
molasses comes from the first boiling of the sugar syrup and is lighter in both
flavor and color. It's often used as a pancake and waffle syrup. Dark molasses
comes from a second boiling and is darker, thicker and less sweet than light
molasses. Blackstrap molasses comes from the third boiling and is what amounts
to the dregs of the barrel. It's very thick, dark and somewhat bitter. Though
it's popular with health-food followers, it's more commonly used as a cattle
food. Contrary to what many believe, blackstrap is not a nutritional panacea.
In truth, it's only fractionally richer than the other types of molasses in
iron, calcium and phosphorus and many of its minerals are not absorbed. Whether
or not molasses is sulphured or unsulphured depends on whether sulphur was used
in the processing. In general, unsulphured molasses is lighter and has a
cleaner sugar-cane flavor. Light and dark molasses are available in
supermarkets; blackstrap is more readily found in health-food stores.
Today there are literally thousands of varieties of mushroom.
Sizes and shapes vary tremendously and colors can range from white to black
with a full gamut of colors in between. The cap's texture can be smooth,
pitted, honeycombed or ruffled and flavors range from bland to rich, nutty and
earthy. The cultivated mushroom is what's commonly found in most U.S.
supermarkets today. Because so many wild mushrooms are poisonous, it's
extremely important to know which species are edible and which are not. Extreme
caution should be taken when picking them yourself. The readily available cultivated
white mushroom has a mild, earthy flavor. The cap ranges in size from 1/2
to 3 inches in diameter and in color from white to pale tan. Those labeled
"button mushrooms" are simply the small youngsters of the cultivated
variety. They're sold in bulk and in 8-ounce
packages. Look for those that are firm and evenly colored with tightly closed
caps. If all the gills are showing, the mushrooms are past their prime. Avoid
specimens that are broken, damaged or have soft spots or a dark-tinged surface.
If the mushrooms are to be cooked whole, select those of equal size so they
will cook evenly. Fresh mushrooms should be stored with cool air circulating
around them. Therefore, they should be placed on a tray in a single layer,
covered with a damp paper towel and refrigerated for up to 3 days. Before use,
they should be wiped with a damp paper towel or, if necessary, rinsed with cold
water and dried thoroughly. Mushrooms should never be soaked because they
absorb water and will become mushy. Trim the stem ends and prepare according to
directions. Canned mushrooms are available in several forms including
whole, chopped, sliced and caps only. Frozen or freeze-dried
mushrooms are also available. Dried mushrooms are available either
whole or in slices, bits or pieces. They should be stored in a cool, dry place
for up to 6 months. Mushrooms are one of nature's most versatile foods and can
be used in hundreds of ways and cooked in almost any way imaginable.
Any of various dry fruits that generally consist of an
edible kernel enclosed in a shell that can range from medium-hard, thin and
brittle to woody and tough. Some foods we know as nuts are actually seeds
(such as the BRAZIL NUT) or LEGUMES (like the PEANUT). Among the more popular
of the other "nuts" are ALMONDS, CASHEWS, CHESTNUTS, MACADAMIAS, PECANS,
PISTACHIOS, PINE NUTS and WALNUTS. Most nuts are sold both shelled and
unshelled. Shelled nuts come in many forms including blanched or not, whole,
halved, chopped, sliced or minced. Additionally, shelled nuts come raw,
dry-roasted, oil-roasted, with or without salt, smoked, candied and with
various flavorings such as jalapeño and garlic. They're sold in plastic bags
and boxes, and vacuum-packed in cans and jars. When buying unshelled nuts in
bulk, choose those that are heavy for their size. The nut's kernel should not
be loose enough to rattle when shaken. Shelled nuts should be plump, crisp and
uniform in color and size. In general, nuts should be purchased as fresh as
possible. Rancid nutmeats will ruin whatever food they flavor. Shelled
nuts can be refrigerated and should be stored in airtight containers for up to
4 months, frozen up to 6 months. As a general rule (and depending on their
freshness at the time of storage), unshelled nuts will keep about twice as long
as shelled. Nuts are high in calcium, folic acid, magnesium, potassium,
vitamin E and fiber. The flavor of most nuts benefits from a light
toasting, either on stovetop or in the oven.
In general, oils come from vegetable sources — plants, nuts,
seeds, etc. Oil is extracted from its source by one of two methods. In the solvent-extraction method, the
ground ingredient is soaked in a chemical solvent that is later removed by
boiling. The second method produces cold pressed oils, which is somewhat
a misnomer because the mixture is heated to temperatures up to 160°F before
being pressed to extract the oil. After the oil is extracted, it's either left
in its crude state or refined. Refined oils — those found on most
supermarket shelves — have been treated until they're transparent. They have a
delicate, somewhat neutral, flavor, an increased SMOKE
POINT and a longer shelf life. Unrefined (or crude)
oils are usually cloudy and have an intense flavor and odor that clearly
signals their origin. Most oils can be stored, sealed airtight, on the kitchen
shelf for up to 2 months. Oils with that are high in monounsaturates — such as
olive oil and peanut oil — are more perishable and should be refrigerated if
kept longer than a month. Because they turn rancid quickly, unrefined oils
should always be refrigerated.
Pressing tree-ripened olives extracts flavorful,
monounsaturated oil. The flavor, color and fragrance of olive oils can vary dramatically
depending on distinctions such as growing region and the crop's condition. All
olive oils are graded in accordance with the degree of acidity they contain.
The best are cold-pressed, a chemical-free process that involves only pressure,
which produces a natural level of low acidity. Extra virgin olive oil, the
cold-pressed result of the first pressing of the olives, is only 1 percent
acid. Extra virgin olive oil can range from a crystalline champagne color to
greenish-golden to bright green. In general, the deeper the color, the more
intense the olive flavor. After extra virgin, olive oils are classified in
order of ascending acidity. Virgin olive oil is also first-press oil, with a
slightly higher level of acidity of between 1 and 3 percent. Fino olive oil is
a blend of extra virgin and virgin oils (fino is Italian for
"fine"). Products labeled simply olive oil (once called pure olive
oil) contain a combination of refined olive oil and virgin or extra virgin oil.
The new light olive oil contains the same amount of beneficial monounsaturated
fat as regular olive oil . . . and it also has exactly the same number of
calories. What the term "light" refers to is that — because of an
extremely fine filtration process — this olive oil is lighter in both color and
fragrance, and has little of the classic olive-oil flavor. Olive oil should be
stored in a cool, dark place for up to 6 months. It can be refrigerated, in
which case it will last up to a year. Chilled olive oil becomes cloudy and too
thick to pour. However, it will clear and become liquid again when brought to
room temperature.
An Italian bacon that is cured with salt and spices but not
smoked. Pancetta can be tightly wrapped and refrigerated for up to 3
weeks, or frozen up to 6 months.
Bread crumbs used in Japanese cooking for coating fried
foods. Panko is more coarse that other bread crumbs.
Used as a seasoning and garnish for a plethora of savory dishes,
paprika is a powder made by grinding sweet red pepper pods. The pods are quite
tough, so several grindings are necessary to produce the proper texture. The
flavor of paprika can range from mild to pungent and hot, the color from bright
orange-red to deep blood-red. Most commercial paprika comes from Spain, South America,
California and Hungary, with the Hungarian variety
considered by many to be superior. Indeed, Hungarian cuisine has long used
paprika as a mainstay flavoring rather than simply as a garnish. All
supermarkets carry mild paprika, while ethnic markets must be searched out for
the more pungent varieties. As with all herbs and spices, paprika should be
stored in a cool, dark place for no more than 6 months.
In its fresh form this CHILE is called a CHILACA. It's
generally 6 to 8 inches long and 1 to 1 1/2 inches in diameter. The
rich-flavored, medium-hot pasilla is a blackish-brown color. This chile
is sold whole, and powdered. It's particularly good for use in sauces.
An edible pumpkin seed, popular ingredient in Mexican
cooking. With their white hull removed, they are a medium-dark green and have a
deliciously delicate flavor, which is even better when the seeds are roasted
and salted. Pepitas are sold salted, roasted and raw, and with or without hulls.
The world's most popular spice is a berry that grows in
grapelike clusters on the pepper plant (Piper nigrum), a climbing vine native
to India and Indonesia. The
berry is processed to produce three basic types of peppercorn — black, white
and green. The most common is the black peppercorn, which is picked when the
berry is not quite ripe, then dried until it shrivels and the skin turns dark
brown to black. It's the strongest flavored of the three — slightly hot with a
hint of sweetness. Among the best black peppers are the Tellicherry and the Lampong.
The less pungent white peppercorn has been allowed to ripen, after which the
skin is removed and the berry is dried. The result is a smaller,
smoother-skinned, light-tan berry with a milder flavor. White pepper is used to
a great extent for appearance, usually in light-colored sauces or foods where
dark specks of black pepper would stand out. The green peppercorn is the soft,
under ripe berry that's usually preserved in brine. It has a fresh flavor
that's less pungent than the berry in its other forms. Black and white
peppercorns are available whole, cracked, and coarsely or finely ground. Whole
peppercorns freshly ground with a pepper mill deliver more flavor than does
pre-ground pepper, which loses its flavor fairly quickly. Whole dried
peppercorns can be stored in a cool, dark place for about a year; ground pepper
will keep its flavor for about 4 months. Green peppercorns packed in brine are
available in jars and cans. They should be refrigerated once opened and can be
kept for 1 month. Water-packed green peppercorns must also be refrigerated but
will only keep for about a week. Freeze-dried green peppercorns are also
available and can be stored in a cool, dark place for up to 6 months.
These oval-shape, tiny (about 1/2-inch-long) dried chiles
are a beautiful red-orange color. Their flavor is slightly sweet and smoky and
their heat quotient fiery.
An uncooked sauce made with fresh basil, garlic, PINE NUTS, PARMESAN
or PECORINO CHEESE and olive oil. The
ingredients can either be crushed with MORTAR
AND PESTLE or finely chopped with a food processor. This classic,
fresh-tasting sauce originated in Genoa,
Italy, and
although used on a variety of dishes, it is common to pasta.
A medium-sized GAME BIRD, originally from Asia but now found
in Europe and North America. As with many
birds, the male has a more brilliant plumage than the female and is larger,
weighing 2 1/2 to 5 pounds compared to the female's 3-pound average. The female's
flesh is plumper, juicier and tenderer. Farm-raised pheasants do not have
the same flavor as the wild birds. Pheasants are sometimes found dressed and
frozen in specialty meat markets, usually by special order.
There are hundreds of plum varieties cultivated throughout
the world. All grow in clusters, have smooth, deeply colored skin and a center
pit. Plums can range in shape from oval to round and in size from 1 to 3 inches
in diameter. Their color can be yellow, green, red, purple, indigo blue and
almost anything in between. The pale silvery-gray, filmy-looking coating on a
plum's skin is natural and doesn't affect quality. Fresh plums are available
from May to late October. Choose firm plums that give slightly to palm
pressure. Avoid those with skin blemishes such as cracks, soft spots or brown
discolorations, the latter indicating sunburn. Very firm plums may be stored at
room temperature until slightly soft. Refrigerate ripe plums in a plastic bag
for up to 4 days. Some plums are grown specifically to be dried as PRUNES. The
majority, however, are enjoyed fresh for out-of-hand eating or for use in a
wide variety of sweet and savory preparations. Also available are canned plums,
packed in either water or sugar syrup. Plums contain a fair amount of vitamin A
and potassium.
A Japanese sauce made with lemon juice or RICE VINEGAR, SOY SAUCE, MIRIN and/or SAKE,
and dried bonito flakes (KATSUOBUSHI).
Ponzu sauce is used as a dipping sauce with dishes like SASHIMI.
Though pigs are bred primarily for their meat (commonly
referred to as pork) and fat, the trimmings and lesser cuts (feet, jowl, tail,
etc.) are used for SAUSAGE, the bristles for brushes, the hair for furniture
and the skin for leather. The majority of pork in the marketplace today is CURED
— like BACON and HAM — while the remainder is termed "fresh."
Slaughterhouses can (but usually don't) request and pay for their pork to be
graded by the U.S. Department of Agriculture (USDA). The grades are USDA 1, 2,
3, 4 and utility — from the best downwards — based on the proportion of lean to
fat. Whether graded or not, all pork used for intrastate commerce is subjected
to state or federal inspection for wholesomeness, insuring that the slaughter
and processing of the animal was done under sanitary conditions. Pork shipped
interstate must be federally inspected. Today's pork is leaner (about 1/3 fewer
calories) and higher in protein than that consumed just 10 years ago. Thanks to
improved feeding techniques, trichinosis in pork is now also rarely an issue.
Cooking it to an internal temperature of 137°F will kill any trichinae.
However, allowing for a safety margin for thermometer inaccuracy, most experts
recommend an internal temperature of from 150° to 165°F, which will still
produce a juicy, tender result. The 170° to 185°F temperature recommended in
many cookbooks produces overcooked meat. Though pork generally refers to young
swine under a year old, most pork today is slaughtered at between 6 to 9
months, producing a leaner, more tender meat. Though available year-round,
fresh pork is more plentiful (and the prices lower) from October to February.
Look for pork that is pale pink with a small amount of marbling and white (not
yellow) fat. The darker pink the flesh, the older the animal. Fresh pork that
will be used within 6 hours of purchase may be refrigerated in its store
packaging. Otherwise, remove the packaging and store loosely wrapped with waxed
paper in the coldest part of the refrigerator for up to 2 days. Wrapped
airtight, pork can be frozen from 3 to 6 months, with the larger cuts having
longer storage capabilities than chops or ground meat.
In America,
the potato can be divided into four basic categories: russet, long white, round
white and round red. The russet Burbank
potato (also simply called russet and Idaho) is long, slightly rounded and
has a brown, rough skin and numerous eyes. Its low moisture and high starch
content not only give it superior baking qualities but also make it excellent
for FRENCH FRIES. The russet Burbank was named for its developer, horticulturalist
Luther Burbank of Idaho.
Although grown throughout the Midwest, the
russet is also commonly called IDAHO POTATO
(whether or not it's grown there). Long white potatoes have a similar
shape as the russet but they have thin, pale gray-brown skins with almost
imperceptible eyes. They're sometimes called white rose or California
long whites , after the state in which they were developed. Long
whites can be baked, boiled or fried. The thumb-sized baby long whites are
called finger potatoes. The medium-size round white and round
red potatoes are also commonly referred to as boiling potatoes.
They're almost identical except that the round white has a freckled brown skin
and the round red a reddish-brown coat. They both have a waxy flesh that
contains less starch and more moisture than the russet and long white. This
makes them better suited for boiling (they're both commonly used to make mashed
potatoes) than for baking. They're also good for roasting and frying. The round
white is grown mainly in the Northeast where it's sometimes referred to by one
of its variety names, Katahdin. The round red is cultivated mainly in
the Northwest. Yukon
gold potatoes have a skin and flesh that ranges from buttery yellow to
golden. These boiling potatoes have a moist, almost succulent texture and make
excellent mashed potatoes. There are a variety of relatively new potatoes in
the marketplace, most of which aren't new at all but rather heritage vegetables
that date back centuries. Among the more distinctive examples are the all
blue potatoes, which range in color from bluish purple to purple-black.
These small potatoes have a dense texture and are good for boiling. Other
purple potatoes have skin colors that range from lavender to dark blue and
flesh that can be from white to beige with purple streaking. Among the red-fleshed
potatoes are the huckleberry (red skin and flesh) and the blossom (pinkish-red
skin and flesh). New potatoes are simply young potatoes (any variety).
They haven't had time to convert their sugar fully into starch and consequently
have a crisp, waxy texture and thin, undeveloped wispy skins. New potatoes are
small enough to cook whole and are excellent boiled or pan-roasted. Because
they retain their shape after being cooked and cut, new potatoes are
particularly suited for use in potato salad. The season for new potatoes is
spring to early summer. Potatoes of one variety or another are available
year-round. Choose potatoes that are suitable for the desired method of
cooking. All potatoes should be firm, well-shaped (for their type) and
blemish-free. New potatoes may be missing some of their feathery skin but other
types should not have any bald spots. Avoid potatoes that are wrinkled,
sprouted or cracked. A green tinge — indicative of prolonged light exposure —
is caused by the alkaloid solanine, which can be toxic if eaten in quantity. This
bitter green portion can be cut or scraped off and the potato used in the
normal fashion. Store potatoes in a cool, dark, well-ventilated place for up to
2 weeks. New potatoes should be used within 3 days of purchase.
Although quinoa is new to the American market, it was a
staple of the ancient Incas, who called it "the mother grain." To
this day it's an important food in South American cuisine. Hailed as the
"supergrain of the future," quinoa contains more protein than any
other grain. It's considered a complete protein because it contains all
eight essential amino acids. Quinoa is also higher in unsaturated fats and
lower in carbohydrates than most grains, and it provides a rich and balanced
source of vital nutrients. Tiny and bead-shaped, the ivory-colored quinoa cooks
like rice (taking half the time of regular rice) and expands to four times its
original volume. Its flavor is delicate, almost bland, and has been compared to
that of COUSCOUS. Quinoa is lighter than but can be used in any way suitable
for rice — as part of a main dish, a side dish, in soups, in salads and even in
puddings. It's available packaged as a grain, ground into flour and in several
forms of pasta. Quinoa can be found in most health-food stores and some
This wild onion grows from Canada
to the Carolinas and resembles a SCALLION with
broad leaves. Also known as wild leek, ramp has an assertive, garlicky-onion
flavor. It can be found — usually only in specialty produce markets — from
March to June. Choose those that are firm with bright-colored greenery. Wrap
tightly in a plastic bag and refrigerate for up to a week. Trim the root ends
just before using.
The major rice-growing states in the United
States are Arkansas, California, Louisiana, Mississippi, Missouri
and Texas.
Rice is commercially classified by its size — long-, medium- or short-grain.
The length of long-grain rice is four to five times that of its width.
There are both white and brown varieties of long-grain rice, which, when
cooked, produce light, dry grains that separate easily. Short-grain rice
has fat, almost round grains that have a higher starch content than either the
long- or medium-grain varieties. When cooked, it tends to be quite moist and
viscous, causing the grains to stick together. This variety (also called pearl
rice and glutinous rice, though it's gluten-free) is preferred
in the Orient because it's easy to handle with chopsticks. Italian ARBORIO RICE — used to make creamy RISOTTOS — and the Japanese MOCHI are also varieties of short-grain rice. Medium-grain
rice, as could be expected from its name, has a size and character between
the other two. It's shorter and moister than long-grain and generally not as
starchy as short-grain. Though fairly fluffy right after being cooked,
medium-grain rice begins to clump once it starts to cool. Rice can be further
divided into two other broad categories — brown and white. Brown rice is
the entire grain with only the inedible outer husk removed. The nutritious,
high-fiber bran coating gives it a light tan color, nutlike flavor and chewy
texture. The presence of the bran means that brown rice is subject to
rancidity, which limits its shelf life to only about 6 months. It also takes
slightly longer to cook (about 30 minutes total) than regular white long-grain
rice. There is a quick brown rice (which has been partially
cooked, then dehydrated) that cooks in only about 15 minutes, and an instant
brown rice that takes only 10 minutes. White rice has had the
husk, bran and germ removed. Regular white rice is sometimes referred to as polished
rice. For converted or parboiled white rice, the
unhulled grain has been soaked, pressure-steamed and dried before milling. This
treatment gelatinizes the starch in the grain (for fluffy, separated cooked rice)
and infuses some of the nutrients of the bran and germ into the kernel's heart.
Converted rice has a pale beige cast and takes slightly longer to cook than
regular white rice. Talc-coated rice is white rice that has a
coating of talc and glucose, which gives it a glossy appearance. The coating
acts as a preservative and the practice was once widely used to protect
exported rice during long sea voyages. Today coated rice (which is clearly
labeled as such) is available only in a few ethnic markets, usually those
specializing in South American foods. It must be thoroughly rinsed before being
cooked, as there is a chance that the talc can be contaminated with asbestos. Instant
or quick white rice has been fully or partially cooked before being
dehydrated and packaged. It takes only a few minutes to prepare but delivers
lackluster results in both flavor and texture. Rice bran, the grain's
outer layer, is high in soluble fiber and research indicates that, like oat
bran, it's effective in lowering cholesterol. Rice should be stored in
an airtight container in a cool, dark, dry place. White rice can be stored this
way almost indefinitely, brown rice up to 6 months. Rice can be prepared in a multitude of ways,
the method greatly depending on the type of rice.
The name comes from a derivative of the Latin salvus ,
meaning "safe," a reference to the herb's believed healing powers.
The narrow, oval, gray-green leaves of this pungent herb are slightly bitter
and have a musty mint taste and aroma. There's also a variety called pineapple
sage, which has an intensely sweet pineapple scent. Small bunches of fresh sage
are available year-round in many supermarkets. Choose sage by its fresh color
and aroma. Refrigerate wrapped in a paper towel and sealed in a plastic bag for
up to 4 days. Dried sage comes whole, rubbed (crumbled) and ground. It should
be stored in a cool, dark place for no more than 6 months.
There are several varieties of North American salmon. All but one
are found off the Pacific coast, and about 90 percent come from Alaskan waters.
Among the best Pacific salmon is the superior Chinook or king salmon,
which can reach up to 120 pounds. The color of its high-fat, soft-textured
flesh ranges from off-white to bright red. Other high-fat salmon include the coho
or silver salmon, with its firm-textured, pink to red-orange flesh, and
the sockeye or red salmon (highly prized for canning) with its
firm, deep red flesh. Not as fatty as the preceding species are the pink
or humpback salmon — the smallest, most delicately flavored of the
Pacific varieties — and the chum or dog salmon, which is
distinguished by having the lightest color and lowest fat content. Pacific
salmon are in season from spring through fall. The population of the
once-abundant Atlantic salmon has diminished greatly over the years
because of industrial pollution of both North American and European
tributaries. The Atlantic salmon has a high-fat flesh that's pink and
succulent. Canada
provides most of the Atlantic salmon, which is in season from summer to early
winter. Depending on the variety, salmon is sold whole or in fillets or steaks.
A small (about 1 1/2 inches long), slightly pointed CHILE that has a very hot, savory flavor. As it
matures, its smooth, bright green skin turns scarlet red, then yellow. Fresh
serranos can be found in Mexican markets and some supermarkets. They are also
available canned, pickled or packed in oil, sometimes with carrots, onions or
other vegetables.
The cap of the shiitake is dark brown, sometimes with tan
striations, and can be as large as 8 to 10 inches across. The average size,
however, is 3 to 6 inches in diameter. Shiitake stems are extremely tough and
are therefore usually removed. Don't throw them out, however — they add wonderful
flavor to stocks and sauces. Discard the stems after they've been used for
flavoring. Though both fresh and dried shiitakes are now available almost
year-round in many supermarkets, they're very expensive. Spring and autumn are
the seasons when fresh shiitakes are most plentiful. Choose plump mushrooms
with edges that curl under. Avoid any with broken or shriveled caps. The
versatile shiitake is suitable for almost any cooking method including
sautéing, broiling and baking.
Rectangles of beef about 2 inches by 3 inches, usually taken from
the CHUCK cut. Short ribs consist of
layers of fat and meat and contain pieces of the rib bone. They're very tough
and require long, slow, moist-heat cooking.
Most of the shrimp in the United
States comes from bordering waters, notably the Atlantic
and Pacific Oceans
and the Gulf Coast. There are hundreds of shrimp
species, most of which can be divided into two broad classifications —
warm-water shrimp and cold-water shrimp. Shrimp come in all manner of colors
including reddish- to light brown, pink, deep red, grayish-white, yellow,
gray-green and dark green. Some have color striations or mottling on their
shells. Because of a heat-caused chemical change, most shrimp shells change
color (such as from pale pink to bright red or from red to black) when cooked.
Shrimp are marketed according to size (number per pound), but market terms vary
greatly from region to region and from fish market to fish market. Keeping that
variance in mind, the general size categories into which shrimp fall are: colossal
(10 or less per pound), jumbo (11-15), extra-large (16-20), large (21-30), medium
(31-35), small (36-45) and miniature (about 100). In the United States,
jumbo and colossal shrimp are commonly called "prawns," though the PRAWN
is, in fact, a different species. Though there are slight differences in
texture and flavor, the different sizes (except the miniatures) can usually be
substituted for each other. In general, 1 pound of whole, raw shrimp yields 1/2
to 3/4 pound of cooked meat. Shrimp are available year-round and are usually
sold sans head and sometimes legs. Many forms of shrimp are found in the
marketplace — shelled or unshelled, raw or cooked and fresh or frozen. Before
storing fresh, uncooked shrimp, rinse them under cold, running water and drain
thoroughly. Tightly cover and refrigerate for up to 2 days. Cooked shrimp can
be refrigerated for up to 3 days. Freeze shrimp for up to 3 months. Thaw in its
freezer wrapping overnight in the refrigerator, or place package in cold water
until defrosted. Whether or not to DEVEIN shrimp is a matter of personal
preference. In general, small and medium shrimp do not need deveining except
for cosmetic purposes. However, because the intestinal vein of larger shrimp
contains grit, it should be removed. Shrimp can be prepared in a variety of
ways including boiling, frying, grilling, and even smoking.
Today's Smithfield
hams come from grain-fed hogs. To be accorded the appellation of "Smithfield," the hams must be cured and processed in
the area of Smithfield, Virginia. The elaborate processing includes
dry-curing, seasoning, lengthy hickory smoking and aging of 6 to 12 months
(sometimes up to 2 years). The result is a lean, dark-colored ham with a flavor
that's rich, salty and dry. Smithfield
ham can be purchased through mail order or from gourmet butcher shops or food
stores. It may be served raw like PROSCIUTTO, but it's usually baked or boiled.


text:
Why are my Windows NT 4.0 clients failing to connect to the Windows 2000 domain?
Exepert Laura E. Hunter helps a reader connect NT4 clients in native mode join connect to a Windows 2000 domain.
Since Windows NT 4.0 relies on NetBIOS for name resolution, verify that your WINS server (you do have a WINS server running, yes?) contains the records that you expect for the 2000 domain controller, and that your clients have the correct address configured for the WINS server.
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- 25 brand new Xyz Monsters - the black-framed monsters that have taken the game by storm!
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The Yu-Gi-Oh! TRADING CARD GAME introduces its next 100-card core booster set, Judgment of the Light. New Synchro Monsters make a BIG comeback, while fan favorites from past sets like Archfiends and Mecha Phantom Beasts see increased support. Based on the Yu-Gi-Oh! ZEXAL animated series; Judgment of the Light follows our heroes Yuma and Astral through some dark times but through faith and the help of some awesome monsters like Number C39: Utopia Ray Victory, pull through victorious. That's not all - MORE Number monsters that go beyond the 100 limit make their way into this booster with easier ways to be summoned with all new Rank-Up Spell Cards! Play like your heroes and become a champion with Judgment of the Light.Learn More
100-card complete set: 48 Common Cards, 20 Rare Cards, 14 Super Rare Cards, 10 Ultra Rare Cards, 8 Secret Rare Cards
Yugioh Geargia Rampage Structure Deck$7.98The Geargia Rampage Structure Deck set contains 38 Commons Cards, 2 Ultra Rare Cards, 2 Super Rare Cards, 1 Dueling Guide, and 1 Game Mat. Learn More
Yugioh Duelist Alliance Deluxe Edition Box$24.98Configuration: 9 packs per box*. 5 foil cards per box.
*You will receive only one of the pictured boxes. Learn More


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