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More Videos...
Is It Numbers Matching? - Cougar by the Numbers
In this video we delve into the complex topic of decoding tags, date codes,
and other numbers to check if your classic Ford / Mercury is "numbers
matching," using Don's newly acquired '69 Mercury Cougar XR7 428 Cobra Jet
convertible as an example. While we haven't covered the subject 100% in
this video (to keep it concise) we think this covers most of the major
components and gives you the knowledge you need to figure out what your
numbers mean. As mentioned in the video, we highly recommend Marti Auto
Works, especially his Tagbook, which made this video possible. Visit him
at http://www.martiauto.com , and for everything Cougar, visit us at
Credit for intro music:
"Beach Bum" - Kevin MacLeod (incompetech.com) Licensed under Creative
Commons "Attribution 3.0" http://creativecommons.org/licenses/by/3.0/
*SOLD* 1968 Mercury Cougar - Mee - oww.
Take a good look at this 1968 Mercury Cougar Restomod that was a complete
restore a year ago. Original 302 with new 4 barrel carb and polished
aluminum intake manifold and C4 automatic transmission. New Hooker ceramic
headers. New Exhaust. New polished
American Racing wheels with new tires, new 4 core aluminum radiator, new
flex fan, Vintage air with polished compressor, Pro-comp Auto Meters, power
steering, power brakes (disc in front, drum in the rear). Power antenna for
the Alpine Am/Fm/Cd. This is ready for the weekend cruises or car shows!
Please, call us today for more details 1-800-231-3616.
1967 Mercury Cougar First Start In 25+ Years
Restoration of 1967 Mercury Cougar
700hrs of restoration compressed into 3.5 minutes... turn up the volume and
enjoy the ride! Thanks for your comments... it's always nice to hear from
fellow muscle car era afficiandos. Cheers.
The Story Of Cougar 1: The First Mercury Cougar
A while back, we sat down with Jim Pinkerton, the owner of the very first
production Mercury Cougar (1967 model year), a.k.a. Cougar 1. We hit the
"record" button on our cameras and he let loose with an epic tale of how
the car was first sold in Canada, its subsequent life there, and how it
eventually got into his hands - an intriguing story! He also goes over some
of the unique features of the car, and some of the restoration techniques
used. It's a truly beautiful factory show car with more attention to detail
than the 'average' Cougar.
Special thanks to Jim Pinkerton for his time, and for providing most of the
images you see in this video from his own collection of Cougar memorabilia.
Check out our YouTube channel for more Cougar videos, and subscribe to stay
up to date!
Need parts for your classic Cougar? Visit our parts catalog at:
Like us on Facebook for even more Cougar goodness!
Mercury Cougar - American Muscle Car
An excellent TV show featuring the classic Mercury Cougar. They cover all
the classic years, and talk about all the different engines and option
packages you could get. Only a couple minor mistakes (they say the that
XR-7 package included a 4-speed stick, then show an automatic shifter in
one... derrr) but overall a very nice overview of these cars.
67 cougar 10.0@133mph
another angle of my 460ci powerd cougars 10.0 run at the mopar nats at
santa pod.
67-68 Cougar Buying Guide: What To Look For
In this video, Don does a detailed inspection on a 1967 Mercury Cougar XR-7
to show some of the things you should look for when buying one of these
classic cars. Some of the insight here can potentially save you hundreds,
even thousands, when you go to negotiate with a seller. Also, it will help
those of you trying to sell, to more accurately advertise the strengths and
weaknesses of your car.
We've also done a similar video with a 1970 Cougar convertible, so you may
want to check that out too. http://www.youtube.com/watch?v=Fizb2vo68vA
To look up the parts mentioned in this video, visit
Subscribe to our channel to keep up with our latest uploads! And while
you're at it, like us on Facebook to keep up with miscellaneous cool Cougar
stuff. https://www.facebook.com/WestCoastClassicCougar
1968 Mercury Cougar Parking Garage Idle
68 mercury cougar idle
2001 Mercury Cougar V6 Start Up, Exhaust, and In Depth Tour
In this video I give a full in depth tour of the 2001 Mercury Cougar V6. I
take viewers on a close look through the interior and exterior of this car
while showing details, over viewing of features, and noting unique styling
cues to the vehicle itself. I also show the engine and the details of it,
start it up and see how it sounds under acceleration. A thorough
tour/review of this car designed to give others a greater overall
appreciation of the vehicle.
Ford Cougar - Used Car Review - With Richard Hammond
In this clip of 'Used Car Heaven' Richard Hammond gives his overview of the
Ford Cougar while Ian Royle test drives it with Simon Holmes in his search
for the perfect used car.
Mercury Cougar Chop
G Force Project Mercury Cougar XR7 -- SuperSnake Eater!!
First of the special projects completed by Team G Force in BC, Canada.
For details, please visit:
1967 Cougar
My Father in Law's first car. these Video files are from his old 8mm
American Muscle Car - The Mercury Cougar
THE AMERICAN MUSCLECAR series brings you the third season, profiling some
of the most influential cars in automotive history:
2015 Audi RS-7 with APR tune and exhaust runs deep 10's in the 1/4 mile
Toy Rally 2014 Pictures South Florida
Lamborghini Aventador Twin Turbo Startup, Sounds, Acceleration, vs McLaren MP4-12C
Lamborghini Huracan vs McLaren MP4-12C Spider
Which car is faster?
Similar 1/4 mile timeslips to browse:
1986 Mercury Cougar : 6.800 @ 204.000
stefan peterson, Engine: 511 KB, Supercharger: 14/71 Tires: m/t
1967 Mercury Cougar : 9.110 @ 145.500
Tyler Shallenburger, Engine: 461w sbf dart block, Supercharger: n/a Turbos: n/a Tires: Hoosier c07 28 10.5
1967 Mercury Cougar standard: 9.360 @ 142.000
Tony Malone, Engine: 393 W, Tires: Mickey Thompson
1969 Mercury Cougar xr7 elimanator: 10.154 @ 130.200
morris, Engine: 557, Tires: 32-15-15
1970 Mercury Cougar : 10.418 @ 133.000
Tony Barnes, Engine: 460,
1968 Mercury Cougar Standard: 10.820 @ 123.000
Frank Giallonardo, Engine: 351C, Tires: GoodYear
1984 Mercury Cougar lx: 11.174 @ 121.590
BOB OBERG, Engine: 331 n/a, Tires: 28x10.5
1967 Mercury Cougar GT: 11.224 @ 119.340
TRAVIS TAYLOR, Engine: 392, Tires: MICKEY THOMPSON DRAG RADIALS
1970 Mercury Cougar Std: 11.395 @ 122.980
Allenman, Engine: 351W,
1996 Mercury Cougar XR7 Special Edition: 11.891 @ 113.600
Steve Dugan, Engine: Stock 4.6L 281 PI 2V Bullitt Intake, Supercharger: NA Turbos: NA Tires: Front 28 Goodyears/Rear 28
1969 Mercury Cougar : 11.910 @ 117.000
Luke Huckaba, Engine: 351w, Supercharger: n/a Turbos: n/a Tires: MT ET Streets, 28x11.5
1968 Mercury Cougar : 12.345 @ 108.540
Kenny Bush, Engine: 289 Mercury, Tires: 29.5x10-15 M/T
1997 Mercury Cougar XR-7: 12.740 @ 109.230
Mitchell Gunter, Engine: '03 4.6L, Tires: M/T ET drag rad.
1970 Mercury Cougar : 12.830 @ 104.630
Dennis Wilson, Engine: 351w, Supercharger: na Turbos: na Tires: 28.5 x 10
1999 Mercury Cougar 2.5 V6 MTX: 13.255 @ 110.320
Aaron Hayes, Engine: stock, Supercharger: n/a Turbos: n/a Tires: BFG 225/50 drag radials
1999 Mercury Cougar 3L: 13.451 @ 104.350
Aaron, Engine: 3L Duratec, Tires: Kumho ultra sport escta
1966 Mercury Cougar ss: 13.953 @ 98.930
Les Hughes, Engine: 406 ford fe, Turbos: no Tires: mt 11
1996 Mercury Cougar XR7: 13.980 @ 96.110
Trevor, Engine: stock v6, Supercharger: 1994 m90 Turbos: N/a Tires: 195/55/15
1999 Mercury Cougar : 13.990 @ 99.200
Josh Russell, Engine: 2002 Sable 3L, Tires: BFG DR's
1969 Mercury Cougar : 14.210 @ 102.000
Mark Blumberg, Engine: mild modified 351W, Tires: MT Sportsman+MT ET Drag Radials
©2014 DragTimes - Disclaimer - Contact Us


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Short Cuts
A group of martyrs put to death at Sabaria, in the province of Pannonia during the Roman persecutions. Other details of their lives are not available.
St. Christopher
Andrew, like his brother Simon Peter, was a fisherman. He became a disciple of the great St. John the Baptist, but when John pointed to Jesus and said, "Behold the Lamb of God!" Andrew ... continue reading
FRANCIS XAVIER, ST. (1506-1552). Born in the family castle of Xavier, near Pamplona in the Basque area of Spanish Navarre on Apr. 7, he was sent to the University of Paris 1525, secured his ... continue reading
St. Catherine of Alexandria, Virgin and Martyr whose feast day is November 25th. She is the patroness of philosophers and preachers. St. Catherine is believed to have been born in ... continue reading
In 1565, the Vatican was looking for a secret agent. It was shortly after the Council of Trent and the pope wanted to get the decrees of the Council to all the European bishops. What would be a ... continue readingMore Saint of the Day
Saint Kateri Tekakwitha, Virgin, was canonized on 10/21/2012 by Pope Benedict XVI. Kateri was born near the town of Auriesville, New York, in the year 1656, the daughter of a Mohawk warrior. She was four years old when her mother died of smallpox. The disease also ... continue readingMore Female Saints
St. Michael the Archangel - Feast day - September 29th The name Michael signifies "Who is like to God?" and was the warcry of the good angels in the battle fought in heaven against satan and his followers. Holy Scripture describes St. Michael as "one of the chief ... continue reading
The name Gabriel means "man of God," or "God has shown himself mighty." It appears first in the prophesies of Daniel in the Old Testament. The angel announced to Daniel the prophecy of the seventy weeks. His name also occurs in the apocryphal book of Henoch. He was the ... continue reading
St. Julie (Julia) Billiart was born in 1751 and died in 1816. As a child, playing "school" was Julie's favorite game. When she was sixteen, to help support her family, she began to teach ... continue reading
Francis was born at Paola, Italy and was educated at the Franciscan friary of San Marco there, and when fifteen became a hermit near Paola. In 1436, he and two companions began a community that is ... continue reading
By Deacon F.K. Bartels
St. Teresa's whole life is one of simple beauty and fervent purpose; it is a life contained in Christ. She shows us how to live the same way through Prayer.On reading from St. Teresa, a deep feeling of her love for His Majesty envelops us; we begin, in a very real, ... continue readingMore Christian Saints & Heroes

subset: commoncrawl


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Oscar's story: How deferred action on immigration is making a difference
USU grad's career plans back on track
Jeffrey D. Allred, Deseret News
LOGAN — The state's top economic development officials were gathered at a local eatery for a business presentation by a small group of Utah State University graduate students.
When the day's events concluded and Oscar Marquina's classmates left the restaurant, he stripped off his suit and tie and put on a work shirt. He was due in the kitchen for his shift washing dishes.
When you're undocumented, you become adept at moving between worlds, all the while attempting to stay below the radar, Marquina said in a recent interview.
That came to an end earlier this year when he was approved for an Obama administration initiative that grants qualifying undocumented teens and young adults who came to the United States as children legal authorization to work.
Deferred Action for Childhood Arrivals, or DACA, does not confer legal immigration status but it means authorities will defer any removal actions for a two-year period. Applications can be renewed without limit under current guidelines.
It means Marquina can fully pursue the dreams that lured his family to the United States from Venezuela 15 years ago, "opportunity and being able to give your family something better," he said.
It means he can finally put his two university degrees — a bachelor's degree in mechanical engineering and a master of business administration degree — to work.
"It's more relief than excitement. Now I can move forward. Let's see what happens," he said.
Working hard
Marge Seeholzer, who with her husband, Ted, owns Beaver Mountain ski resort, has known Marquina since he was an undergraduate student at USU. This winter, he's worked a couple of days a week teaching snowboarding.
She said she's pleased that Marquina finally has authorization to put his education to work in a business career.
Over the decade that the Smithfield couple has known Marquina, he's occasionally expressed his frustration about the roadblocks he's encountered with respect to his immigration status, she said.
"You could see he was a person trying to do everything right. It was such a long, endless process, and he wasn't getting anywhere. Why do they make it so hard when they're trying to do the right thing?" Seeholzer said.
Seeholzer said she hopes the deferred action program will be the turning point for Marquina. "He's got good people skills. He knows how to work, which I can't say for all young people," Seeholzer said. "He's had the initiative to take whatever job was available."
These days, Marquina's full-time job is hunting for a position that will utilize his background in financial trading and operation management. His passion is building and growing businesses.
Marquina has real-world experience running businesses, which includes owning and operating an ice cream truck in Logan for nine years.
"It worked out really well. I wouldn't have been able to afford college if not for that business," he said.
He has also owned and operated a business that sold handbags and women's accessories.
Success in Utah
Marquina, who graduated from high school in New Jersey, paid out-of-state tuition to attend USU until he could establish residency. Because he was an undocumened immigrant, he was not eligible for financial aid or scholarships so he worked odd jobs throughout college. He also maintained a B-average during his undergraduate years and a 3.6 grade-point average in graduate school.
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Click here to print the obituary below
Gayle Esther Able
ABLE, GAYLE ESTHER, 72 passed away Sunday, January 15, 2012 at St. Vincent Hospital of Indianapolis.
She was the former Gayle McClure of Louisville and moved to Indianapolis, IN in 1967 due to her husband's work. The Ables always wanted to return home to Louisville after retirement, but due to illness they were unable to do so.
Gayle is survived by her husband, Louis B. Able Jr. of Louisville; brothers, Eugene and John McClure; sons, Jeff Able of Indianapolis, Ronald Able of Louisville; daughter, Debbie Paugh of Rushville, IN; a son-in-law, Daren Paugh; and daughter-in-law, Christy Able; grandchildren, Max and Ivy; several cousins, nieces and nephews.
A Celebration of Life service will be conducted noon Friday January 20, 2012 in the Chapel of Arch L. Heady at Resthaven, 4400 Bardstown Road, with interment to follow at Resthaven Memorial Park. Visitation will be held 3-8 p.m. Thursday January 19, 2012. Please visit us online at
Funeral Home
Arch L. Heady at Resthaven
4400 Bardstown Road
Louisville, KY 40218
(502) 491-5950
Published in The Courier-Journal on Jan. 18, 2012


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Friday, January 18, 2008
Ritter Sport White Chocolate with Hazelnuts
I haven't written about Ritter Sport in a while, but that doesn't mean that I haven't been eating them. There's a wonderful feature for the All Candy Expo attendees, it's a candy room where they give you a little bag and you can fill it to the top with candy in a huge room of bins and barrels of the stuff. I found a tub of Ritter Sport Minis and took home about two pounds of the tiny buggers.
But I also stopped at the booth for the Ritter importer to see what was new and found a few bars I've never reviewed, including this hefty White Chocolate with Whole Hazelnuts bar.
I've hung onto this bar for a while because I really need to be in the "mood" for white chocolate. It was 43 degrees this morning in Los Angeles when I got in my car to go to work; brisk weather usually helps to push me over into the white chocolate territory.
The wrapper says whole hazelnuts and they're not kidding. Just look at that first bite I got! The bar itself is a lovely creamy ivory color, a little on the yellow side.
What the front label leaves off that the back mentions is the whole description for this bar: white chocolate with hazelnuts & crispy rice. (Turn it over and the hazelnuts are quite evident sticking out as are the little nibs of rice.)
The bar smells like hazelnuts and milk with a light touch of vanilla. It's not until I bit into it that I got the malty notes of the crisped rice (hey, barley malt is actually listed on the ingredients).
Most of the hazelnuts are large and nicely toasted to bring out their flavor. The crisped rice adds a texture to the bar as well, keeping the pure white chocolate (made with sugar, cocoa butter, cream, skim milk, whey, lactose and vanillin) from feeling too sticky or cloying. I think it could use a smidge more salt (there's a little in the crisped rice) but for non-white-chocolate consumers, this could be a gateway drug (well, the real gateway drug for white chocolate would be Green & Black's White Chocolate bar).
It's a very pleasant bar and I had no trouble finishing the whole thing.
Related Candies
Wednesday, December 26, 2007
Trader Joe's Irish Cream Chocolates
This box of Trader Joe's Irish Cream Chocolates was suspiciously inexpensive. I was on the prowl for an item they had last year, which were infused vodkas in chocolate. This was the only alcoholic chocolate I could find. When I say alcoholic, I mean that these do contain alcohol, 3.8% by weight. That's enough for the register to ding when I bought them to make sure that I was of the legal age to purchase an alcohol product (I am).
The dark green box shows the little rectangles in nearly full size. Inside the box are three rows of five chocolates (15 total).
They're a milk chocolate shell with an alcoholic "Irish Cream" syrup center. It's quite thick and flowing, very sweet and rather odd. I didn't care much for it at first, it tasted more like a slightly minty cough syrup, but the alcohol bite is certainly apparent. After a few of them, the creamy notes of the center came forward and I found myself reaching for one after another. (Not before driving.)
The milk chocolate isn't the highest quality. It's sweet and has a slight grain to it, but it contains the syrup center well. I only noticed two that had a leakage problem. There are a few ways to eat these. I prefer chomping off a short end and then slurping out some of the throat-blistering goo. But you can also just pop the whole thing in your mouth or probably nibble away at opposite corners to suck out more of the Irish Whiskey laced cream center.
Though they're called Irish Cream Chocolates, they're made in Germany.
Interestingly enough, this is the previous format of these chocolates, circa 2004.
Related Candies
Tuesday, November 20, 2007
Ice Cubes
As a kid I loved Ice Cubes. They're little squares of hazelnut mockolate. Their unique selling proposition included the fact that they were individual pieces that sold for 10 cents a piece and had a wild, cool feeling on the tongue when they melted instantly.
I remember buying them at the student union on the Kent State University campus when I was a kid waiting for my mother to be done with classes or my father to be done with work. (I usually panhandled to get the money to buy them, I was pretty shameless in the lengths I would go to get my fix.) Later when I was in college on my own I would use my meal points at the Jolly Giant Commons to buy these by the tub.
The little candies have been around since the mid-thirties, made in Germany by a small company called Nappo and sold by Albert's in the States. They're similar to the Caffarel Gianduia, except for the fact that they're made with partially hydrogenated coconut oil instead of nut paste and chocolate.
I was really excited to find these looking so smart and crisp at The Candy Store in San Francisco on Friday. I see them every once in a while, but they always look sad and melted. The Candy Store had a whole jar of pristine looking Ice Cubes in both wrappers (they're switching to a gold wrapper from the traditional blue and white so there's a crossover right now).
They don't smell like much, a little sweet, a little nutty, but nothing like chocolate. They have a soft bite and an immediate hit of cool on the tongue. They melt quickly (as partially hydrogenated coconut oil has a melting point of 76 degrees F) and have a decent mix of nutty flavors, a little milkiness and a little hit of cocoa. A little grainy, they're not quite as good as I remember.
Now, for the sobering part. Read the ingredients: partially hydrogenated coconut oil, sugar, low fat cocoa, dried sweet whey, soy flour, hazelnut paste, soy lecithin, artificial vanilla flavor.
There is no nutritional info included with these, but this page tells me that just one of them is 22% of my daily value of saturated fat (65 calories).
So while I enjoyed this little trip back in time to taste those little cubes of obsession and trans fats, now that I'm all grown up and have found good sources of candy, I don't think I'll ever eat these again now that I've found Caffarel Gianduias. (The traditional ones are perfect, the novelty shaped ones are fun & make a cute stocking stuffer.) In fact, at The Candy Store the price for Caffarel and Ice Cubes was identical ... 75 cents each. I bought a handful of Fig and Chestnut ones ... something I'll feel a little less guilty about eating.
Related Candies
Wednesday, September 5, 2007
Niederegger Marzipan Orange
After Christmas last year I bought some marzipan that I actually loved. Made by Niederegger in Germany, these folks have been making marzipan for over 200 years. I wanted to buy more, but the only ones I've seen in stores are the regular flavor which I tried at the Fancy Food Show and found to be okay.
While I'm not ordinarily a marzipan fan, it's my dislike for Amaretto that prompts my avoidance, because I actually love almonds and eat them just about every day. But I'm coming around on marzipan ... Charles Chocolates makes an excellent and zesty set of marzipan and I was hoping that Marzipan Orange was a more easily available version of it. (But sadly, really not less expensive.)
I was a little irritated when I opened the bar to photograph it and found that it was slightly bloomed. At first I cursed myself for not storing it properly (this was before the Great Heat Wave of Labor Day Weekend '07 that got temps in my candy studio up to 99 degrees during the day when the power went out), but when I opened the other chocolate items my husband brought back from NYC (the Ritter Sport Schokowurfel and another bar) I found that it was just this one and then I raised my fist to curse the folks who sold him a SIX DOLLAR bar that had not been stored properly.
But you know, I ate it anyway. 'Cuz it smelled sooooo good. I feel pretty good about it, too.
It smells like someone has been in the kitchen juicing fresh oranges and perhaps baking cookies at the same time. The orange zest scent is lovely with an added note of vanilla and a sort of caramelly nut smell topped off with a light chocolate. It makes me happy.
Though the chocolate wasn't as creamy-melt-in-your-mouth as the capuccino one I had before, I'm pretty confident that this was still tasty stuff, with full chocolate flavor to add to the light zest of citrus. The marzipan was firm and a little on the dry side and only lightly sweet (one of the hallmarks of Niederegger). It wasn't a super-smooth, doughy version like a fondant or anything, this felt like a rustic almond paste. (It's pretty high in protein too, 4 grams per 1.4 ounce serving.)
I would definitely plunk down $6 again for a fresh and properly stored bar. I saw on the Niederegger website that they little foil wrapped pieces in various fruity flavors (this is how I've tried the plain), I'm going to keep my eyes peeled at the holidays at places like Cost Plus World Market. If you've tried these before, where have you found them? GermanDeli.com has the orange bar (and on sale for $4.99 right now).
Unfortunately it's not vegan (milk in the semisweet chocolate) but it is otherwise vegetarian.
Related Candies
Tuesday, August 28, 2007
Ritter Schokowurfel
No, it's not German candy week ... it's purely a coincidence that I bought those Katjes and then my husband picked up this cool box of Ritter Sport Schockowurfel on a recent trip to New York City.
Instead of the regular sized bars, these miniatures are about the size of a regular Ritter Sport "section" ... and they're filled as well! Kind of like little truffles. The variety is called in 6 pralingen Sorten ... which I'm guessing means an assortment of six pralines.
The bottom of the box is folded in such a way that when I removed the top the bottom expands to make more of a bowl ... which makes it easier to rifle through the assortment to see what they all are. Luckily there was also an inventory with images on the side of the box to guide me through them all.
The wrappers are all distinctive enough in color combos that I got good at telling what they were at a glance.
Creme Coco isn't something chocolatey ... nope, it's milk chocolate with a coconut center. The coconut is certainly sweet, as is the milk chocolate, but the small size makes it pretty agreeable. It reminded me a little bit of the limited edition Hershey's Coconut Creme Kisses, in a good way. This coconut was a little firmer, a little crispier.
Cappuccino & Amarettini was not one I was looking forward to, since I assumed it was going to be heavy on the amaretto (as the marzipan bar is), but it was much more focused on the coffee notes. Very sweet, so sweet it made my throat burn for a bit.
Tiramisu on the other hand had that amaretto flavor, but distinctive marscapone note.
Edelnugat is a hazelnut paste inside milk chocolate. The consistency is thick, sticky and smooth with a great roasted nut flavor.
Caramel Crisp was kind of odd ... the filling was light in color but reminded more of the yogurt Ritter Sports. There were some dark caramelized sugar flavors in there and some light crispies that kind of redeemed the cloying sweetness.
Crocant reminds me of the great Knusperflakes that Ritter makes, though I think it's actually crisped rice ... the little crispy bits are inside a softer cocoa cream center. Simple, fun, tasty.
The assortment had some nice variation and is a pleasant change from the monotony of buying a whole bar and being force to consume it before you can move on to another flavor (okay, maybe no one forces me). It's easy to share them and they look pretty sassy in their simple little wrappers. I'd love it if some were dark chocolate though, as I think Ritter is making great strides in the dark department for a mass-consumer chocolate company. I have no idea how much my husband paid for this ... I can't even find it on the Ritter website. I did see that they have another morsel-sized chocolate simply called Rum; if it's anything like the Rum Trauben Nuss, I'm sold.
Related Candies
Monday, August 27, 2007
Katjes Tropical Gummis & Yogurt Gums
As German candy makers go, in my mind Haribo is most associated with Gummi Bears and Katjes is most associated with Licorice.
So here are some Katjes products that are gummis ... I wasn't sure how I was going to feel about them, mostly since I've never felt the need to stray from my favorite brand (except of course in service of Candy Blog). But back at the beginning of the year I got an email though, from a reader name Charlene who suggested the Katjes Saure Ananas (Sour Pineapple) ... which sounds just like something I'd dig. Though GermanDeli.com carries them I usually just wanna hold the package in my hand, so I went off to Cost Plus after browsing their online ad and seeing that they had Katjes on sale at two packages for $4.00. While I never found the Saure line, I did find a few other items.
Tropen Fruchte sounded just my speed in the gummi department - based on the cognates and pictures on the wrapper, I decided these are Tropical Fruit. (Okay, okay, the back of the package had an English sticker that said Tropical Fruit Gummis.) What appealed to me most was the supposed grapefruit gummi that was to appear inside.
I've gotta give them credit, there's no need to ponder what the flavor are (once you translate them) ... they're molded into each and every one: Grapefruit, Tropika, Exotic, Mango, Kiwi and Passion Frucht.
Regardless of what the candies actually said, they all tasted rather the same. Oh sure, the tropika tasted a little more like pineapple than the exotic, which tasted a bit more like passion fruit, but I felt the passion and intensity lacking in all of them.
And of course the grapefruit could not rival my other best pal, the Haribo Pink Grapefruit Slice. Katjes was more of a mellow lemon with a little grapefruit zest in it.
The other item I picked up was the Katjes Yogurt Gums. I have no idea what I was thinking. It's completely unlike me to ever get anything "yogurty." As a dairy product, I think yogurt is fine but I don't like it in other things or even the flavor of it in other things. It's just a personal thing.
The flavors sounded interesting: Himbeere, Erdbeere, Birne, Heidelbeere, Zitrone and Kirsche.
When I first tried these I detested them. They were soft and felt rather like something for a baby.
However, after letting them sit in the bottom of my desk drawer, then being retired to "maybe someday when I'm feeling too lazy to take new photos I'll review these" box I tried them again. No longer as soft, but oddly grainy like a pear is, I kind of dug them.
The flavor wasn't terribly tangy in the "dairy gone bad" way, more in the natural tangy fruit way. The gums have real apple pulp in them, which is probably why the pear (birne) one tasted and felt so authentically pear-ish.
I can't say that I feel like buying either of these again, but I'm pleased that they use no artificial colors and often have fruit pulp, natural flavors and fruit juices in the candies. But for now, I'm going to stick to their licorice or pounce on their sours when I finally find them.
Related Candies
Thursday, August 9, 2007
Werther's Caramel Coffee Hard Candies
I was standing in the drug store last week staring at the candy aisle. There were lots of new things, one that caught my eye was the Werther's Caramel Coffee hard candies, mostly because I got an email the week before extolling their virtues (thanks for the suggestion .
So I thought, I should pick some up. I didn't want a lot of them, but luckily they had two sizes. A 3.5 ounce bag, which is a nice size for sampling, reviewing and sharing. And the second bag was 5.5 ounces ... a little more than I wanted to buy. The price? Both were $1.99. Neither were on sale. They were just the same price. So I bought the larger bag (what, am I stupid?).
The little hard candies are like the Werther's Original, a creamy toffee or buttery hard candy.
They're attractively packaged, each individually sealed in its own easy to open gold mylar pillow. No, they're not in the twist wraps like the original Werther's Original which I really need to cover, but you can check out this review of the classic by Jamie on Candy Addict.
These little disks are exceptionally pretty. They have a pleasant swirl of two different colors (though I can't really tell the difference in taste between the pieces) that look like black coffee and coffee with cream.
The flavor is, well, very sweet and creamy. The coffee comes out as a little bit of a background hint to the stronger toffee/caramel. It's missing a bit of the salty hit that I enjoy with Werther's Original. As coffee hard candies go, these don't rival the other set that I've had from Bali's Best and United Coffee. But if you're the type of person who likes their coffee sweet and perhaps enjoys Caramel Macchiatos (I'm sorry, I've never had one so I can't really compare it), this might be a fun little pocket treat.
I enjoy crunching them, they have a wonderful way of cleaving in flakes and shattering. Of course then it kind of becomes a sticky mess in my teeth, but that gives me something to work on later. They're exceptionally smooth, which makes for a good candy to be patient and dissolve in your mouth. No voids whatsoever, so it's not going to cut up the roof of your mouth like some candies like butterscotch disks can.
Werther's Original are a great summer candy. They give you that creamy boost like chocolate but they're so freakishly durable - you can leave them in a hot car or let them get frozen and you can even dunk a package of these babies in the ocean and they're gonna come out of the package exactly the same.
Notes from the package: may contain wheat products, definitely contains milk & soy. Each candy is about 20 calories (more than most hard candies because they're made with cream & butter). Made in Germany. These also come in a sugar free version (that I've not tried, but perhaps someone else can weigh in on how they are).
Related Candies
Monday, August 6, 2007
Milka Alpenmilch
If you've ever been to Europe you've probably seen the Milka bar called "Alpenmilch". It comes in a lilac-colored wrapper featuring a lilac colored cow on it. Billed not as a chocolate bar, it's called a "Chocolate Confection". Reading the ingredients, it's not added vegetable fat that keeps it from being called "chocolate" in the United States, it's whey and hazelnut paste.
Milka was introduced in Switzerland in 1901 by Suchard as an affordable confection for the masses. The name comes from the German words Milch (milk) and Kakao (cocoa).
The Suchard company was briefly run by Philip Morris starting in 1990. In 1993 Philip Morris rolled their other food conglomerate, Kraft, in with Suchard and is now called Kraft Jacobs Suchard AG. This huge company makes a lot of well-known European sweets under the brands Marabou, Terry's, Toblerone, Callard & Bowser, Cote d'Or and Daim. At the beginning of this year Altria (the new name for Philip Morris, which sounds like a diet drug to me) announced it was spinning Kraft back off into its own company.
I found this attractive looking bar at Target for $1.69. I've also seen the white confection version at the 99 Cent Only Stores, but I wanted to try this one first.
The funny thing about the bar is the little marketing line on the back:
I've never heard chocolate described as tender before!
The bar is rather light looking, lighter than a Hershey bar. It has a softer snap to it, as most milk chocolate bars do. It smells distinctly milky and a little nutty. It melts slowly and has a very sticky, fudgy feel on the tongue. The thick melt does release a lot of flavors. The primary flavor is powdered milk, followed by a little burnt sugar taste and a light touch of hazelnuts. Though the bar is pleasant, there's very little "chocolate" flavor in here.
There must be a lot of milk in this bar because a single serving (1.48 ounces) contains 10% of your RDA of calcium and 3 grams of protein. (Of course a glass of milk has three times that.)
Target carries a rather wide selection of all kinds of chocolate. This isn't really top of the line stuff, but if you're a fan of European style milky chocolate or would like a less expensive version of guanduia (hazelnut chocolate paste), then this might be a good option. I'll finish this bar and likely try the Milka White confection, but I'm not sure if I'd buy it again.
Note from wrapper: May contain traces of other tree nuts [remember there are hazelnuts in here] and wheat. This bar was made in Germany.
Related Candies
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.


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A small group of bond holders has agreed to suspend its efforts to force the New Valley Corporation, formerly Western Union, into bankruptcy proceedings. The agreement, filed in Federal Bankruptcy Court in Newark, should allow New Valley, Upper Saddle River, N.J., more time to design a restructuring plan, which is to be submitted to the court in several months, according to the law firm for the bondholders.
The company has not made payments on $309 million in notes and debentures since April 1991. The court allowed the group, which holds less than $2 million of Western Union's $170 million of 19.25 percent notes, to participate in the restructuring talks. The financier Carl C. Icahn and Apollo Advisors control about $80 million of the 19.25 percent notes.


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Tel: (360)992-2000
11,772 students
Public institution
Public institution
Clark College is a community college providing two-year transfer degree studies, technical training and basic skills classes to more than 12,500 full-time and part-time students each quarter. It is the third largest college in the Washington State system of 35 community and technical colleges.
School Highlights:
Clark College serves 11,772 students (52% of students are full-time).
Minority enrollment is 19% of the student body (majority Hispanic and Asian), which is less than the state average of 28%.
School Overview
The teacher population of - teachers has declined by 100% over five years.
|Clark College
|Community College Avg.
|Institution Level
|At least 2 but less than 4 years
|At least 2 but less than 4 years
|Institution Control
|Public institution
|Total Enrollment
11,772 students
|1,303 students
|# Full-Time Students
6,157 students
|834 students
|# Part-Time Students
|5,615 students
|1,040 students
|% American Indian/Alaskan
|% Asian
|% Hawaiian
|% Hispanic
|% Black
|% White
|% Two or more races
|Diversity ScoreThe chance that two students selected at random would be members of a different ethnic group. Scored from 0 to 1, a diversity score closer to 1 indicates a more diverse student body.
|In-State Tuition Fees
|Out-State Tuition Fees
School Notes:
Clark College was founded as a private, two-year junior college in 1933 and was granted initial accreditation in 1936-37 based upon a visit by a committee of five professors from the University of Washington. The college received accreditation from the Northwest Association of Schools and Colleges in 1948 and has maintained that standing through periodic reviews to the present. In 1951, an evening program began and the Applied Arts Center became the first building on the current 80-acre campus in Vancouver's Central Park. Student enrollment settled at around 4,800 through the late 1950s and early 1960s; then grew again to the 8,000 mark by the end of the 1970s reflecting a population surge in Clark County. A reduction in funding and a State-mandated lid kept enrollments level during the mid-1980s. The location of several major electronics firms and related-service industries in Clark County spurred strong economic growth, multiple employment opportunities for Clark's associate in applied science degree graduates, and boosted enrollments to nearly 11,000 students per quarter during the past 10 years. The main campus is located on an 80-acre arboretum in Vancouver's historic Central Park just east of the Interstate 5 freeway and north of the Columbia River and Fort Vancouver Historic Reserve. Classes are also offered at the Washington State University Vancouver branch campus in Salmon Creek and the Town Plaza Center satellite two miles east of the main campus. The establishment of a Washington State University branch campus in Vancouver in 1989 and creation of the Cooperative Agreement for Transfer (CAT) between Clark College and WSU Vancouver has attracted additional students to Clark for lower division studies leading to a transfer degree.
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Many common myths about community colleges exist, but as they continue to diversify and offer cutting-edge programming, two-year institutions are fighting back against these long-held stereotypes.
The Online Education Initiative will greatly expand course offerings for community college students, while making the transfer process between institutions much more smooth. The Initiative has its critics, however, who decry the loss of local control over education.


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The re-evaluation of high-rise buildings: the cost to civilisation
Every opinion has a function, and it did not take long for the shock and horror of last week's suicide attacks on New York to convert itself into an outpouring of opinion. This was reminiscent not of Pearl Harbour, as is claimed but, according to the historian Andrew Roberts, of the sinking of the Titanic.
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Firearms and Violence: A Critical Review (Hardback)
by Charles F. Wellford, John V. Pepper, Carol V. Petrie, Division of Behavioral and Social Sciences and Education, Committee on Law and Justice, National Research Council, National Academy of Sciences
|Hardback 340 pages
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For years proposals for gun control and the ownership of firearms have been among the most contentious issues in American politics. For public authorities to make reasonable decisions on these matters, they must take into account facts about the relationship between guns and violence as well as conflicting constitutional claims and divided public opinion. In performing these tasks, legislators need adequate data and research to judge both the effects of firearms on violence and the effects of different violence control policies. Readers of the research literature on firearms may sometimes find themselves unable to distinguish scholarship from advocacy. Given the importance of this issue, there is a pressing need for a clear and unbiased assessment of the existing portfolio of data and research. Firearms and Violence uses conventional standards of science to examine three major themes - firearms and violence, the quality of research, and the quality of data available. The book assesses the strengths and limitations of current databases, examining current research studies on firearm use and the efforts to reduce unjustified firearm use and suggests ways in which they can be improved.
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text:
Manchester to Istanbul Flights
Manchester and Istanbul airports and terminals
Airports in Manchester NH, US
The Manchester Boston Regional Airport (MHT)
Distance from City Center: 3.5 miles
Boston Logan Airport (BOS)
Distance from City Center: 48.2 miles
Airports in Istanbul , TR
Ataturk airport (IST)
Distance from City Center: 8.6 miles
Sabiha Gokcen Airport (SAW)
Distance from City Center: 19 miles
Highlighted price = Cheapest round-trip flights
Prices are round trip per person (conditions apply)
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Wow airport hotel is opposite the ataturk international airport and near the cnr expo. More
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Flights to Istanbul
Flying From Manchester-Boston Regional Airport
Orbitz.com has made it easy to find and book flights from Manchester, New Hampshire. Manchester-Boston Regional Airport, located at 1 Airport Rd. within the city of Manchester, has serviced many travelers since its first flight in 1927. Orbitz.com can help you book low-cost flights with airport carriers Delta, Southwest, US Airways and US Airways Express, and United.
Parking at the Airport
All airport parking lots are well lit and patrolled by airport law enforcement. Hourly parking is available in Lot A for $2 per half hour, with a maximum of $24 per day. Daily parking is available in the parking garage for $2 per half hour, with a $17 daily maximum and $85 weekly maximum. Lots C and D offer long-term parking at $10 daily. Both lots offer free shuttles to and from the airport.
Getting to the Airport via Alternate Transportation
There are several options available for those who wish to leave their cars at home. Several shuttle and taxi services offer door-to-door service to the airport. Greyhound buses run daily to Manchester-Boston, and the MTA (Manchester Transit Authority) Route #3 bus services the airport terminals on weekdays for $1.50. Weekend travelers can be taken by taxi from MTA's Canal Street Transportation Center for $15 on weekends.
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After you've booked your flight through Orbitz.com, packed your bags, and arrived at the airport, you may have time to find something to eat. If you're in a hurry, stop by The Great American Bagel Company for a quick bagel sandwich. Those who like sweet will find two Dunkin' Donuts restaurants within the airport terminal. Smuttynose Brewing Company, conveniently located near Southwest's gate 15, offers crepes, waffles, and pastries. They'll even wrap them up for you to take along on any flights from Manchester.
Istanbul Area Airports
Orbitz.com offers cheap flights to Istanbul and vacation packages that let you explore this fascinating city, which spans two separate continents. The main airport for the city, Istanbul Atatürk International Airport, is located on the European side of the city, about 24 kilometers from the downtown area. Sabiha Gokcen International Airport is on the Asian side of Istanbul, about 35 kilometers southeast of the city center. Istanbul Atatürk International Airport handles flights from over 70 airlines, including British Airways, United Airlines, Turkish Airlines, and Air France. Sabiha Gokcen International Airport serves over 30 airlines, including Sky Airlines, EasyJet, Turkish Airlines, and SunExpress.
Getting to the Airport
From Istanbul Atatürk International Airport, arriving visitors can opt to take the metro train or sea bus into Istanbul. The Sabiha Gokcen airport shuttle makes regular trips from Sabiha Gokcen International Airport to various points within the city, and it costs 10 euro per person. Visitors can also get into the city from Sabiha Gokcen International Airport via sea bus or public bus. Both airports are also accessible via taxi.
Weather Conditions in Istanbul
In the summer, high temperatures average around 82 degrees Fahrenheit in June and July and drop to lows of around 65 degrees Fahrenheit at night. Rain is uncommon in the summer, although the humidity remains high during the summer months. Winters are often cold and snowy. In January, temperatures average between 37 to 47 degrees Fahrenheit. Spring and fall tend to be mild, and the bargain prices offered during these seasons make them ideal for a visit.
Vacationing in Istanbul
Take in a bit of history with a visit to Topkapi Palace, the Grand Bazaar, or one of the many Ottoman mosques scattered throughout the city. Archaeology museums are another popular attraction, or you can get tickets for a cruise on the Bosphorus to get a view of the city from the water. Once you know the sights you want to see in Turkey, check out Orbitz.com for cheap flights to Istanbul at any time of the year.
More to explore for Manchester to Istanbul
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text: Perhaps we spoke too soon in advising you to set your video for Saturday for "Jerry Night" on BBC2. If television standards campaigners get their way, the ground-breaking broadcast of Jerry Springer - The Opera could be cancelled. Mediawatch-UK (previously known as the National Viewers and Listeners Association and headed by Mary Whitehouse) has appealed to BBC chairman Michael Grade, saying that "the continuous stream of obscene and profane language, as well as the debauched behaviour that characterises Mr Springer's TV shows, is unacceptable and will alienate a large number of viewers". The figure of 8,000 obscenities is frequently bandied about in relation to Richard Thomas and Stewart Lee's multi award-winning musical, though a spokesperson at show producers Avalon told Whatsonstage.com that is only derived by multiplying the number of individual swear words in the score (250) by the number of cast members who sing or speak them. According to a BBC press statement, "As a public service broadcaster, it is the BBC's role to broadcast a range of programmes that will appeal to all audiences – with very differing tastes and interests – present in the UK today." Conservative pressure groups are lobbying members of the public to contact the BBC to complain, while others – amongst them, theatregoers from the Whatsonstage.com Discussion Forum - are mobilising their support for the BBC's right to televise Jerry Springer.


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SPECIAL OFFERSee details
Take an Extra 15% Off is valid 12/26/14 - 12/28/14 only. Discount taken off lowest marked price and is applied in cart - no coupon code needed. Offer excludes bikes and frames and is valid on select items only. Due to manufacturer restrictions, some brands/items are not eligible to receive this offer; visit Terms and Conditions page for details. Not valid on sales tax or shipping and handling and cannot be combined with any other coupon. Photographic, typographic and pricing errors are subject to change.
- Overview
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Thule 9003 Raceway Platform 2-Bike Trunk RackA revolutionary new platform trunk rack that takes the ease of carrying bikes to new heights.
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text:
A cosmetic or soap product containing natural milk proteins in the form of micelles formed by the addition of calcium to an aqueous solution of casein. These micelles give the product light reflection properties analogous to those produced by the addition of a natural milk.
1. A cosmetic or a soap product having the appearance of natural milk and comprising, other than the usual ingredients of such a product, a surface active agent and at least one substance derived from milk, wherein this substance includes a member selected from the group consisting of casein, and a mixture of casein and other milk proteins, said casein containing no more than 0.1% of lactose, said casein being present, at least in part, in the form of a colloidal and micellar solution of calcium phosphocaseinate at a pH of from 6 to 7.
2. A cosmetic product according to claim 1, characterised in that its content of proteins of milk origin is from 3 to 20% by weight.
3. A cosmetic product according to claim 1, characterised in that it consists of a shampoo containing, by weight: anionic surface-active agent 10-50%, oleic acid 0.5-4%, proteins derived from milk 3-15%, Ca++ ion 0.1-1%, the remainder to 100% being formed of water and one or several additional ingredients selected from among biocides, perfumes, blueing agents, opacifiers, and buffering agents.
4. A cosmetic product according to claim 3, characterised in that its viscosity at ambient temperature is from 3000 to 6000 cP.
5. A process for preparing a cosmetic product according to claim 1, characterised in that at least a part of the usual constituent ingredients of the said product are incorporated in a homogeneous manner, these including at least a surface-active agent, a clear aqueous solution of casein or soluble caseinate optionally containing other proteins of milk origin, then a sufficient quantity of calcium ions is added so that at pH 6-7 the soluble caseinate is converted into a micellar colloid of calcium phosphocaseinate, then, if necessary, the remainder of the constituent ingredients of the cosmetic are added.
6. A process according to claim 5, applied to the preparation of a shampoo according to claim 3, characterised in that all or part of the surface-active agent and of the oleic acid are mixed at a temperature of 50�-80� C. with an aqueous solution of sodium caseinate, the greater part or all of the other ingredients with the exception of the Ca++ ions are added, then, between 40� and 60� C. and at a pH adjusted to a value between 6 and 7, a concentrated aqueous solution of a water soluble calcium salt is slowly added, which converts the clear solution into a milky solution of high light reflective power.
7. A process according to claim 6, characterised in that the calcium salt is calcium chloride.
8. A cosmetic or a soap product having the appearance of natural milk and comprising, other than the usual ingredients of such a product, a surface active agent and at least one substance derived from milk, wherein this substance includes a member selected from the group consisting of casein, and a mixture of casein and other milk proteins, said casein containing no more than 0.1% of lactose, said casein being present in an effective amount so as to result in said appearance of natural milk and being present, at least in part, in the form of a colloidal and micellar solution of calcium phosphocaseinate at a pH of from 6 to 7.
9. A method for modifying cosmetic products selected from the group consisting of products for care of the skin and the hair, shampoos, dressings, hair lotions, body lotions, cold cream, cleansing creams, emollients, detergents, soaps, make-up products, lipsticks, shaving products, sun screen products and depilatories by giving them an appearance reminiscent of containing natural milk, comprising the steps of incorporating to said cosmetic products at least one surface-active agent, soluble calcium salt and a substance selected from the group consisting of casein, and a mixture of casein and other milk proteins, said casein containing no more than 0.1% of lactose, said casein being present in an effective amount so as to result in said appearance of natural milk and being present, at least in part, in the form of colloidal calcium phosphocaseinate at pH from 6 to 7.
The subject of the present invention is cosmetic and/or soap products containing substances of milk origin, that is to say ingredients derived from whole or skimmed milk or extracts from milk. The invention is also concerned with the preparation of such products.
The favourable effect of milk or products derived from milk on cosmetic compositions, such as lotions for the skin, hair lotions, shampoos, softening creams, and soaps, is well known, and numerous compositions containing such ingredients have been described in the state of the art.
Thus, the document U.S. Pat. No. 3,959,491 describes cosmetic creams and lotions containing sterilized milk and milk cream. To improve the preservation of such products in storage, this document recommends incorporating into the cosmetic compositions saturated fatty acids, triglyceride esters of saturated fatty acids, stabilising aliphatic diols, sequestering agents and biocidal agents, in particular enzyme denaturants and bactericides. Of course, apart from the preservation agents above, the cosmetics described in this document contain the usual constituents of cosmetics, including perfumes, opacifiers and others.
The document DD-A-112,351 (East Germany) describes cosmetic products containing an active complex derived from milk or whey constituents, in particular non-denatured proteins, vitamins and constituent salts of milk. According to a process for preparation of such an active complex as described in this document, a mass of whey is subjected to concentration under reduced pressure followed by centrifuging and, finally, drying by atomization. For the manufacture of cosmetics, proportions of the order of 10-20% of the active complex such as prepared as described are added to the cosmetics.
The document U.S. Pat. No. 4,460,571 describes a cosmetic on a base of whole or powdered milk which particularly lends itself to topodermic and capillary uses. In this, there are in question fluid compositions, antiseptic and perfumed compositions containing skimmed milk or non-skimmed milk, or containing dissolved powdered milk, and, apart from water and the usual ingredients of such lotions, quite a high proportion of alcohol.
The document GB-A-2,056,854 describes cosmetics, in particular lotions and shampoos, containing, apart from the normal ingredients inherent in such products, very high proportions of milk (40-80%) and, as a stabilising agent, propylene glycol.
The document GB-A-2,051,076 describes a process for preparation of moisturizing agents useful in the field of cosmetics, these agents being derived by fermentation from skimmed milk.
More precisely, this document describes the formation of water soluble casein hydrolysates by the action of lactic ferments and proteases. These hydrolysates, colourless and transparent, are then incorporated, at levels of 0.1 to 10% by weight, into cosmetics, in particular softening lotions for the skin, creams, and soapstuff products, etc., in such a manner as to confer, on these cosmetics, improved properties in respect of softening power, prevention of drying out of the skin, and maintaining its elasticity.
The document GB-A-2,037,160 describes a lyophilised product derived from milk having advantagous cosmetic properties, in particular for moisturizing and softening of the skin along with its regeneration. Such a product contains principally lactose, milk proteins, and water. It is obtained by fermentation of skimmed milk or non-skimmed milk by means of enzymes and milk ferments, in particular pancreatin, pepsin, and the ferments Lactobacillus bulgaricus and Streptococcus thermopilus. The fermented product is then lyophilised and used, in a mixture, with cosmetic compositions to improve their properties.
The document DE-A-2,623,250 describes cosmetic compositions containing milk. Among these, there are mentioned shampoos, beauty lotions, shaving creams, creams for the skin, etc. All these products have in common, apart from milk and water, surfactant substances, such as alkyl-sulphonates, sulphonated fatty acids, and the salts of tertiary amines, etc. The milk may be present in the form of whole milk, low fat milk, acidified milk, skimmed milk, yogurt, cream, etc. in aqueous form or in a powder. Furthermore, the compositions described may also contain, depending on the use for which they are intended, other ingredients such as lanolin, perfumes, glycerine and other similar products.
The document DE-A-2,650,560 describes cosmetic compositions containing milk in the form of yogurt, this being usable in the fresh state or in a powder. Among such cosmetics, the document mentions liquid and solid products, in particular beauty milks, creams, and aerosols for foams. These compositions contain, apart from yogurt, preserving agents, antioxidants, cheletors, and protease inhibitors.
The document EP-A-46,326 discloses cosmetic compositions applicable to the skin or the hair containing casein in the form of milk or other milk proteins and, more particularly, in the form of whey. These ingredients derived from milk include whey, lactose-free whey, and demineralised whey, and their concentrates prepared by chemical or physical processes, also including the precipitate resulting from neutralisation of the whey, calcium enriched whey, and derivatives of whey resulting from separation of the above-mentioned substances.
Among the cosmetics capable of being improved by the ingredients derived from whey, this document mentions products for care of the skin and the hair, in particular shampoos, dressings, hair lotions, conditioning products, products for permanent waves, dyes, decolourants, body lotions, cold cream, cleansing creams, emollients, detergents, soaps, make-up products, lipsticks, shaving products, sun protecting products, screening products, and depilatories, etc.
In general, for the formulation of such modified cosmetics, there are added to the mixture of the ingredients of the cosmetics, the above-mentioned derivatives of whey, either in the form of aqueous solutions, or in solid form. To ensure the preservation of such cosmetics, the document recommends the addition of inhibiting agents or germicides.
Even though the cosmetics described in the previous art described above show, after modification, by the contribution of milk or of milk derivatives, interesting new properties and undeniable improvements, they are not however without certain disadvantages, among which there may be mentioned:
1) Their composition is often complicated and costly to achieve, not because of the usual cosmetic ingredients, but because of the nature of the milk-derived additives themselves, for example, pretreatments undergone by these, or the manner of extraction from the natural milk.
2) The storage duration at ambient temperature is often limited and the levels of preservative agents (for example, alcohol) necessary for their preservation is often high, which may compromise, at least in part, the skin softening advantages which result from the presence of the milk-derived constituents.
3) The general aspect of the product is sometimes not very engaging, in particular in regard to a lack of light reflection by the constituents of the composition, a lack which must then be corrected by the incorporation of a pigment, in particular TiO2. It is in effect evident that a product containing substances arising from milk should bring to mind, at first glance, by its appearance and by its colour, that it contains, in effect, such substances.
4) Colour changes. Quite often cosmetic products containing milk have a tendency to yellow with time and, because of this, become unsaleable despite their unchanged intrinsic qualities.
For these various reasons, researches have been undertaken to bring to light new compositions for cosmetic products containing milk derivatives, these compositions really having the appearance of milk or of mixtures containing milk, conserving well in storage, relatively simple to formulate, and displaying, of course, all the recognised advantages of cosmetics formed on a milk base.
These researches have resulted in the products whose definition conforms with the attached claim 1.
It has in effect been observed, surprisingly, that starting from clear solutions of sodium caseinate containing at least one surface-active agent or surfactant, it was possible to obtain, by addition of calcium, in particular soluble salts such as CaCl2 in the pH range indicated, stable milky solutions unmistakeably reminiscent of the appearance of natural milk. Such an operation in fact allows the reformation of milk protein micelles, these being found in the form of calcium phosphocaseinate in a micellar and colloidal suspension. It is interesting to note in this regard that in the absence of a surfactant, such an addition results rather in the precipitation of calcium phosphocaseinate.
The use of industrial casein, either pure or in conjunction with other milk proteins (albumins, globulins, serum proteins) displays the advantages of a product of an essentially constant nature, stable, relatively inexpensive, and practically free of lactose. The effects of yellowing in storage and of alteration that are to be observed in the case of cosmetics containing milk or milk products are in effect, principally due to lactose. It is thus possible, thanks to the use of casein, whose properties and nature remain invariable (.within certain limits naturally), to provide cosmetics containing products derived from milk whose composition and performance are stable from one manufacturing run to another, which is extremely difficult to guarantee starting from natural milk.
The colloidal calcium phosphocaseinate solution which is in question here may be used to advantageously modify the majority of cosmetic products modifiable by the addition of milk or of ingredients derived from milk and mentioned in the prior art. In particular, a non-exhaustive list of such products has been given with reference to the document EP-A-46,326. However, the cosmetics which are preferred according to this invention are capillary (hair) products or those for body use such as soaps, shampoos, lotions, creams, and bath products, etc. In a general manner, quantities of milk proteins (in the prescribed form) may be incorporated in such cosmetics and may attain 20% by weight without any major disadvantage in regard to colour, consistency, or stability in storage. Due to the use of purified casein, the addition of germicides and other biocides ma remain minimal.
Among the preferred products of the invention, there may be mentioned products for care of the skin and the hair, in particular products for showers, baths, and shampoos, etc. Such products generally contain surface-active agents (anionic, cationic and non-ionic surfactants, or detergent products), emolliants, and moisturizing agents (fatty materials, fatty acids, protein constituents), biocides (germicides, bactericides. fungicides, etc.) perfumes, blueing agents, and optical opalescents, opacifiers etc.
According to a preferred formula for a shampoo, for example, this contains by weight, the following ingredients: anionic surface-active agents 10-50%, natural fatty acids 0.5-5%, milk-derived proteins 3-15%, calcium ion 0.1-1%, the remainder up to 100% being made up by the water of the solution and at least one additional ingredient selected from among biocides, perfumes, blueing agents, opacifiers, opalescent and iridescent agents, and buffering agents. Preferably, the pH of such a mixture is from 6.5 to 7, and its viscosity is from 3000 to 6000 cP.
Among the surface-active agents suitable for such a formulation, there may be mentioned sodium and ammonium sulphates and sulphonates of fatty alcohols and of polyoxyalkylenes, for example, lauryl sodium sulphate or polyoxyethylene glycol sodium sulphate. However, other surfactants may also suit, for example, non-ionic surfactants.
Among the natural fatty acids, there may be mentioned oleic acid, ricinoleic acid, myristic acid, linoleic acid, and stearic acid.
Among the biocides, there may be mentioned the salts of quaternary amines, p-hydroxybenzoic esters, imidazolidinyl urea, phenoxyethanol, derivatives of isothiazolinone, formaldehyde, and benzoic, salicylic and sorbic acids.
To prepare cosmetics according to the present invention, one will advantageously have recourse to the process defined in claim 6. It may be noted that the term casein or soluble caseinate refers to either sodium, potassium or ammonium caseinate, or acidic casein dissolved in an alkaline medium.
Thus, for example, in the case of the preparation of a shampoo composition such as defined in claim 4, one may operate in the manner defined in claim 7. Preferably CaCl2 is used as calcium salt, for example, in the form of CaCl2.2H2 O; however, other water soluble calcium salts may also be used.
The Examples that follow illustrate the invention.
In 740 g of cold water, 72.1 g of sodium caseinate (AME-100, provided by the Central Union of Swiss Milk Producers) were dispersed, then this mixture was heated to 70� C. in a homogeniser until completely dissolved. Then 120 g of sodium sulphate and of lauryl sulphate (Texapon - Z, supplied by Impag A. G., Zurich) and 24 g of oleic acid were added to the solution.
The temperature was then reduced to 50� C., and 3 g of imidazolidinyl urea and 5 g of phenoxyethyl p-hydroxybenzoate were added; then the pH was adjusted to 6.75 by means of a 20% by weight aqueous KOH solution, and, with vigorous agitation and cooling, 20.5 g of an aqueous solution of 64.8% by weight of CaCl2.2H2 O were added drop by drop.
The mixture changed from clear to a milky mass of an intense white colour, which was then perfumed by addition of 4 g of a perfume (Freezia, supplied by GIVAUDAN S. A., Geneva). This shampoo composition was tested by the usual means employed for cosmetics and demonstrated an excellent washing power, while still preserving the hair and giving it an excellent gloss.
Storage tests for this shampoo at 40� C. have not shown any tendency towards flocculation or separation of phases. At most a slight lessening in light reflection has been observed, an effect which however disappeared on cooling.
The following ingredients were intimately mixed at 70� C. in a homogeniser.
______________________________________Ingredients g______________________________________Water 717Sodium caseinate (AME-100) 162Texapon-Z 78Oleic acid 38There was then added, at 50� C. 5Phenonip (Nipa. GB)______________________________________
This mixture was called premix A.
A product for baths was then formed at 70� C. by successive addition of the following ingredients (% by weight).
______________________________________Ingredients %______________________________________Water 6.32SAG-10 (Silicone antifoam from 0.15Union Carbide).Texapon-Z (Henkel) 8.87Texapon-N (Henkel) 37.51Neo-Purcellin-SE (0/W - 2/066280) 2.0(emulsifier supplied by DRAGOCO, Germany)Premix A 35.0Euperlan PK-771 (iridescent agent 3.0supplied by Henkel, Germany)KOH (7.4% solution) 0.62Then after cooling to about 50� C.,there are then added:Phenonip - 100 0.2Biopur - 100 0.2CaCl2.2Hs O (64.8% solution) 3.63Perfume 2.5______________________________________
The whole was then homogenised at 7000 rpm for 5 mins., which yielded a composition of pH 6.75.
By using the above product, whose appearance is of a constant milky white with iridescent reflections, in water, a very agreeable softening bubble bath was obtained.
In a mixer, 45.6 g of casein were dissolved in 548.8 g of water, the solution was then brought to 70� C. and to it were added, while agitating, 24 g of glycerol. This solution was identified as M-1.
In a mixer (Sovirel type SVS - 295), there were mixed at 70� C., 32 g of Cutina KD - 16 and 24 g of Lanette 0. Then, after 30 mins. of agitation, 80 g of Cetiol V and 8 g of sweet almond oil were added. After agitation for 15 mins. at 70� C., 5.6 g of anhydrous lanolin and 8 g of castor oil were then added. This mix was identified as M-2.
While gently agitating at 70� C., the product M-2 was slowly incorporated into the product M-1. The temperature was then lowered to 50� C., and, while continuously agitating, there were successively added 16 g of Hydroviton, 1 g of lactic acid, 2 ml of a 64.8% calcium chloride solution, 0.8 g of Kathon CG, and 4 g of perfume. The temperature was then lowered to 40� C., and homogenisation at 7000 rpm for 5 mins. was carried out.
A fluid revitalising cream was then obtained, allowing the skin to be softened after a bath and it to be rendered supple and soft, while still giving an agreeable impression of freshness. This cream is suitable for even the most sensitive skins.
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Baldwin Swarovski Crystal 1.375" Round Knob
Baldwin Swarovski Crystal 1.375" Round Knob
Weights & Dimensions
|Product Style: Round knob
|Product Type: Knobs
|Style: Glam
|Shape: Circle
|Finish: 1: Polished brass
|Finish: 2: Clear
|Gloss Finish: Yes
|Primary Material: Metal
|Number of Items Included: 1
|Chip Resistant: Yes
|Rust Resistant: Yes
|Oxidation Resistant: Yes
|Corrosion Resistant: Yes
|Hinge Included: No
|Drawer Slides Included: No
|Fasteners Included: Yes
|Commercial Use: Yes
|Eco-Friendly: No
|Product Care: Clean with non-toxic dish soap
|Country of Manufacture: China
|Assembly Required: No
|Installation Required: Yes
|Additional Parts Required: No
About the ManufacturerImitation may flatter, but it can never replace an original for quality and innovation. In 1946, Baldwin founder and Chairman Emeritus arrived in the US as a survivor and refugee and went on not just to achieve the American Dream but to reinvent an industry. Baldwin innovations made solid forged brass the standard of excellence married style and security in pioneering mortise locks for virtually every important architectural style created new finish options to deliver dozens, even hundreds of looks together with a consistent standard of fine brass engineered a multi-patented breakthrough Lifetime Finish™ that can promise "Beautiful for 100 Years."
Baldwin Swarovski Crystal 1.375" Round Knob
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OUR SKU # BAW1049Swarovski Crystal 1.375" Round Knob is also sometimes listed under the following manufacturer numbers: 4327.030


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Saturday, March 30 will be the first trail build day at Ringwood. The park has approved Jorba to build some new trails that will help connect some of the already fun stuff up there with more single track. We need volunteers to make this happen!
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From there to here, from here to there, funny things are everywhere. In this hilarious exploration of simple concepts such as colours, numbers and opposites, Dr. Seuss presents a crazy world of boxing Goxes and winking Yinks that drink pink ink!
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I have a scenario in which I would like some wxWidgets controls to respond to middle-button mouse clicks, behaving in exactly the same way as they normally would for a left click, except that I should be able to tell it's a middle click and do something different in my application.
Specifically, I am working with buttons and sliders, and want the buttons to be pressable and the slider to be draggable with the middle button. I'm in Windows (and that's the only platform I care about), in case that makes a difference.
After poking through the wx docs a bit I didn't find any way to set which mouse buttons a control listens to. So, my first idea was to write an event handler that captures middle-button events, translates them to the corresponding left-button events, and tells wx to process them:
void OnMouseEvent(wxMouseEvent & wxevent)
wxMouseEvent wxeventTranslated = wxevent;
if (wxevent.MiddleDown())
else if (wxevent.MiddleUp())
m_pWxbutton is the
wxButton where the events are registered). It didn't work: the mouse event handler is called, but I never get a
wxEVT_COMMAND_BUTTON_CLICKED event, nor does the button enter the "pressed" visual state in the GUI. I also tried a version where I changed the event type on the passed-in event and then called
Skip(), but that had the same result.
Admittedly for buttons it would be easy to just detect the click myself, but I am hoping to get this to work for sliders as well, and I don't relish the idea of reimplementing all the mouse logic for those. :)
How can I translate mouse events and get them to behave like native GUI events? Or, is there a completely different approach I should try?


text:
Update: Cypriot President's Family/Others Transferred $100s of Millions Before Deposits SeizedSubmitted by SteveMT on Sun, 03/31/2013 - 17:47
This is a good way to start a revolution.
List Released With 132 Names Who Pulled Cyprus Deposits Ahead Of "Confiscation Day"
With every passing day, it becomes clearer and clearer the Cyprus deposit confiscation "news" was the most unsurprising outcome for the nation's financial system and was known by virtually everyone on the ground days and weeks in advance...
Cyprus President's Family Transferred Tens Of Millions To London Days Before Deposit Haircuts
A day after former Cypriot President Vassilou was found to be among many elite Cypriot (politicians and businessmen) who had loans written-off by the major (now insolvent) banks; it appears the rot is far fouler than expected.
In a somewhat stunning (or purely coincidental) revelation, ENETEnglish reports that Cypriot newspaper Haravgi claims that current President Nicos Anastasiades' family businesses transferred 'dozens of millions' from their Laiki Bank accounts to London just a week before the devastating depositor haircuts were unleashed upon his people.
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The amounts of these tranfers are striking. Cyprus is bankrupt.
Every company with money knew to get their money out. What is left?
The BANK HEADS cut a deal PRIOR...
to the big announcement. They were told they could move their own money out of the country IF they implemented & announced they would take 60% of the depositor's money.
There is NO DOUBT about that. They are total rats who cya'd themselves & stuck it to the rest.
Is this the guy who announced a pay cut for himself?
How funny is it (or would it be were it not so sad and awful) if this is the same guy who announced a pay cut for himself a day or so earlier. He takes the token cut and tells the public he's taking a hit too. Meanwhile, he saved his $10 million.
Did you see the sequel to
Did you see the sequel to Gangnam Style? Iceland Style.
Feel free to reuse any resources/ideas that I post on the DailyPaul on other networking sites.
hey cyprus
A picture is worth 1,000 words.
No other words necessary. Thanks.
It Won't Matter Soon
...because I doubt the British Prime Minister will be warning Vassilou prior to any British banking system implosion. It's a much larger systemic problem which most people are about to discover.
Yea but hold those dollars!
Yea but hold those dollars!
And Euros, etc...!!
Cypriots with more than 100K in the banks sure wish (too late) they had kept the "paper stuff" somewhere at home instead. This guy "gets" it:
Robot Chicken: This Deal's Getting Worse All The Time
Star Wars take off from Empire Strikes Back with Lando and Darth Vader.
A commentary on not dealing with bad guys at all - as is the original scene.
And for the support of this Declaration, with a firm reliance on the protection of Divine Providence, we mutually pledge to each other our lives, our fortunes and our sacred honor.
Well, of course they did.
What is it about the unfairness of the "ruling elite" that people don't understand?
I love ZH.
I love ZH.
Yup. Me, too.
ZH is always right on top of things, sometimes days before anyone else writes a word about it.
It's GRAND THEFT----just like bank robbers, but
who'd have thought the BANKS would rob themselves? This is absolutely shocking, and I hope the masses will arrest that man & put him in prison UNTIL they can sort things out.
Cyprus Parliament President
Cyprus Parliament President Says "No Future" Under Troika, Calls For "Iceland" Solution
'Troika-imposed' responsibility will, "turn Cyprus into a colony of the worst possible type." His 'Icelandic' solution is to "leave the Troika and EMS behind,"
in spite of their gun control laws
something tells me the Cypriots will be well supplied with AKs ;)
Corruption is universal, is anybody surprised? Maybe this will motivate people to leave the minimum in your accounts, buy gold and silver and hide it. People, protect yourselves from the government. Don't wait till it is too late. Don't be stupid enough to think that it can't happen here.


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text:
'49 is par for Pakistan'
Osman Samiuddin chats to Jarrod Kimber about Pakistan's 49, Steyn, Gul's demons and how Salman Butt is running the Pakistan Super League.
Produced by Jarrod Kimber
Osman Samiuddin chats to Jarrod Kimber about Pakistan's 49, Steyn, Gul's demons and how Salman Butt is running the Pakistan Super League.
Produced by Jarrod Kimber
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Definitely neither Sami nor Jarrod follow Tweeter of Pak players. They do not sound happy about missing on playing BPL in their tweets. Expect more conformance to reality while giving criticism as top reporters of cricket.
I don't understand why he mentioned BPL in this video and brang up things like GDP because the country has nothing to do with BPL. Need to stop mixing Politics with Cricket and correct yourself. This year payments in BPL have been much more realistic with the top player Shakib earning over $300,000. Yes last year prices were insane for players like Afridi and Gayle were way over the top but that's because BPL as well all know was rushed but both of them didn't play the whole duration of BPL last season and therefore didn't receive even half that fee. We know a lot of you guys are jealous that a minnow teams have their own franchise based T20 league with a proper format and big Cricket teams like England and Pakistan cannot so its good to see :P
Its you guys who are giving BPL publicity and thanks for popularizing it and doing the job for us we already have reached a 100,000 fans on facebook in just 1 year after IPL the second highest :)
Good stuff, I see some criticism about performance but matter makes sense. Keep it up!
haha very funny Actually BPL have paid the first instalment on time plus is safe unlike some good luck! :P
Osman, Please talk slowly, single space b/w two words and double space b/w sentences. It will make a big difference. Sincerely.
Enjoyed hearing a Paksistani voice representing Pakistan on CricInfo. I am not surprised that it is with Jarrod -paying attention to the other podcasts where Jarrod has apperared, he has spoken about Pakistan all the time and I appreciate it. Welll done CricInfo, well done Jarrod, well done Osman
The first rule of being funny is not to keep laughing yourself.
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Gideon Haigh talks to Jarrod about their favourite topic, Shane Watson. They also talk about Cricket Australia's good front page publici...
Gideon Haigh joins Jarrod to discuss Australia's loss to India, Victoria's heartbreaking loss to Queensland, and footy cricket
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