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cooktop modules and more in new kitchen plan
We are building a new house and I am working now on the layout of the kitchen and the appliances. I think I would like to have two gas burners, a griddle, and two induction burners.
I've been trying to read as much as possible about the different modules available from wolf, miele, etc. Bertazzoni has the closest (PM361IGX) as a single unit although there is one large gas burner instead of two, and I was told by the nearest appliance store that Wolf and Miele are superior. Wolf seems to have more BTUs on its burner, but maybe 10,000 on Miele's (CS1012) is really sufficient. Wolf has a two gas burner module and a 2 induction burner module but no griddle module so it may mean going with all Miele or a combination of the two. Would it look too odd to mix two different companies like that?
If read at length about the pros and cons of the indoor griddle and I love the idea but am nervous having only used one that goes over my burners in the past. Does anyone have the combi Miele griddle/teppanyaki? Any thoughts?
While we love the look of the full range, I do think that stacked wall oven located near the cooktop makes more sense. I am leaning now towards a steam combi oven and a standard convection oven. I have never used a steam oven but love everything I am reading about them. Miele's sounds great although I understand more companies are coming out with new ones this year.
For fridge and freezer we are planning sub zero 36 in fridge and 27 in freezer. We will have them separated by a counter with cabinets below and either cabinets above or a wall mounted pot rack. This idea of splitting up the fridge and freezer was suggested to us, especially for putting away groceries. Has anyone seen this done before? Does it seem to work? Do other fridge/freezers compete with these?
The Bertazzoni(PM361IGX) gas burner is powerful,the electric griddle looks next to useless because it is grossly underpowered, and Bertazzoni does not give specifications on the induction hobs,at least none that I can find.
Miele 15" Stainless Steel Tepan Yaki Grill does not give specifications either just that it is electric and not induction.It ask the user to preheat 8-10 minutes. Sounds like a loser to me.
Why do you need/want two gas burners?
The only thing you can do on gas that you can't on induction is properly blister and roast peppers or marshmellows. Do you really need two gas buners?
My advice would be to get powerfull induction hobs. They will be able to simmer,sear,and quickly boil water.
Any gas burner will do for those functions gas is uniquely(or at least better suited) to do.
Usually I am in favor of mixing and matching appliances.
When it comes to cooktop modules I would stick to one company.
The other good option would be to get a single gas cooktop with powerfull burners. The one linked below also has a dedicated simmer burner for delicate task.
I think a range is the only option for an effective griddle,at least looking at what griddle options are available in cooktops or modules that I know of.
Here is a link that might be useful: Bluestar Cooktop
I have the Wolf 15", two burner gas with a 24" Gaggenau induction from Europe. I love both. I don't require blast power from the gas, but I have plenty with the induction. Using the Wolf can be a little awkward because of the knob placement (have to keep from accidentally setting things across the knobs). I have no real complaints. I use the induction most of the time, but the gas is good to have and I love it for toasting and charring. Originally, I was going to get the Gaggenau Vario 15" with 2 burner gas, teppanyaki and induction high power, flat, single element wok unit, but the price jumped and I really wanted to keep the top drawer and more counter space. Have you looked at the Gaggenaus? The teppan yaki is really excellent (though I decided I could do without it).
Do you have any use for a large burner? If so, I'd get one or the other module as a single or wok burner.
If you decide to combine two different brands that aren't designed to be installed as a single set-up, you'll probably need to have a few inches between each so that they'll be properly supported. I don't think the looks are a big concern. We're talking stainless and black. They all kind of go together.
I don't know much about the new Miele combi-steam. The Thermador doesn't allow you to adjust the amount of steam, if I remember right. I have the Gaggenau and love it, and the single convection oven.
I've seen built-in or integrated fridge and freezer separated often. It doesn't really matter for the groceries if you have a counter across the aisle. The main thing is to have a landing area somewhere. It helps if you have the frozen food separated in the bags. It's better for the food because the packages can keep each other cold on the way home, and it makes putting them away quickly easier. I saw a great installation of the integrated SubZeros with the exterior drawers made with cabinetry surrounds in color stained wood, a bridge crown over the whole thing with puck lights in the middle, mirror back, drawers between the the units, and a counter top that wrapped across the fronts of the coolers so that it looked like there was a separation between the drawer base and upper cabinet. Really cool!
If you're separating them just to separate them, you're cutting off a chunk of counter that might be more useful open. If you're putting them at opposite ends of the wall, with the counter between, i.e., the same amount of counter either way, then it could be useful. Most people don't need to take one thing from the fridge and one from the freezer at the same time, so they can be well spaced.
I couldn't find a good SZ configuration for my purposes and went with Miele 30" all fridge and all freezer. As far as I can tell the quality is similar, but we'll see for sure after another 15 years. I like them a lot.
Thank you both so much for your very helpful replies
deeageaux: I hear what you are saying about gas vs induction. We have actually never had induction before so are a bit reluctant to forego gas altogether. Having 2 of each seems like the best of both worlds. And we do blister peppers or eggplants on the flame from time to time. I was told by a chef that you can't sear with induction the way you can with gas, but again I haven't tried for myself.
In terms of griddles, do you know if there is an actual difference (as in material) between the "griddle" marketed by Wolf and the Teppan yaki marketed by gaggenau and Miele, or just the name and style?
plllog: the large burner seems nice although then we would only have 3 total burners, unless we add another module/hob which then I think would be more than we need and eat up too much counter space. What size gagg steam oven do you have? I understand that smaller is better for quick heat up times and that some people are starting to use them in place of microwaves for many functions. Would it make sense to stack a smaller steam combi and a large convection for big birds/roasts?
There is only one functional size of Gaggenau combi-steam oven. I have the 30", which is the same thing as the 24", only with a door width (and underlying trim) to match the 30" single convection oven (I think you can only get tank (as opposed to plumbed) in the 30", with the tank using part of that trim space). The controls match up in the middle between them. I would have preferred to put them side by side and get the 24" combi-, but it would have looked too stupid... My biggest complaint, by far! So, yes, it makes sense to stack the two, and they were designed to do just that. The larger oven also has a good broiler, rotisserie, and, as an extra, heavy pizza stone with its own heat element. The pizza stone isn't as useful as I'd hoped because it really only gives you room for baking a 12" width, but the performance is awesome.
I don't remember precisely, but I believe the cavity of the Gaggenau combi-steam is 18" deep x 12" wide x 8" tall. Thereabouts anyway.
The Wolf griddle built into the rangetop, which I think is what you're asking about since I haven't seen a modular one, is more like a flattop. A true griddle. Stainless. It has a grease tray in the front, and a single control knob.
I haven't seen the Miele teppan yaki for awhile, but I'm pretty sure it sits above the counter surface, like a little platform. It has a small channel for liquids and a stainless steel surface. There are two controls.
The Gaggenau teppan yaki sits into the counter, rather than above it, and has a deep rim, but no channel for liquids. Chromed surface (supposed to be easier to clean--the distributor recommends using half a lemon to wipe it down while still warm). Two controls.
If you have the teppan yaki, you can also use it for pots, especially for things you're simmering or holding.
It will help you make decisions if you write down everything you do when you're using your stove, and if you don't have full function now, make one out of cardboard and go through all the steps "playing" cooking full meals, etc. Someone or other who studied this found that most people rarely use more than three burners at once. Add a steam oven, which can do many of the things people do on a stove, and an oven which can do warming or a warming drawer, and I think you'd have enough wherewithal to make anything. I've found the warming drawer particularly helpful for feasts. During the recent holidays I had a small party (i.e., they get fancier food) and never had more than two pots going at once, though all three ovens, plus the warming drawer. It was much less chaotic than my pre-warming drawer days! Even so, I would only have needed 2-3 elements going because the spiced pine nuts didn't have to stay warm.
I was told by a chef that you can't sear with induction the way you can with gas, but again I haven't tried for myself.
That chef has only experience with low powered induction or more likely is comparing induction with dedicated commercial wok gas burners that have 135k btus or more.
Since you are not considering putting in commercial wok burners and TOL commercial ventilation becuase that would be completely rediculous and expensive it is best to compare residential apples to residential oranges.
In the Wolf,Miele,and Thermador class of induction you can certainly sear as well as the best gas cooktops. You want an induction hob of at least 3000 watts. 4000w and above is nicer though.
I think pillog has answered the griddle question well but then why do you want induction then?
It seems like a Bluestar cooktop or a Capital Culinarian/Bluestar rangetop with integrated griddle might be a better option for you.
I suppose I want induction because it can boil water faster and because everyone seems to say how amazing it is, but I still like the idea of having two gas burners because it's what I am so used to, for the occasional power outage, and the aforementioned times when an actual flame comes in handy. Do you think that by having 2 and 2, there is an inherent sacrifice in quality or performance over a single 4 burner cooktop or range of either gas or induction? As for the griddle, I know that I really have to find a way to try one out first. Or at least get closer to the miele and gaggenau models than simply the websites. Like induction, I love the theory and the great reviews but don't have personal experience. I have a griddle pan which a love and suspect I would start to use it extensively. I'll have a grill outside so I don't see such a need for a cooktop grill inside.
Again, I can't tell you how much I appreciate all of your insight and advice!
Having modules costs more but it doesn't have to be a sacrifice in function unless you're comparing to more powerful units.
I missed answering the sear question above, but a hot pan is a hot pan. It doesn't make sense that induction would boil faster but not sear well. In order to get a good sear, you need to have a pan that remains above 300 degrees after you put your cool meat in it--that is, that starts enough above 300 that the cooling from the meat doesn't reduce the pan below sear temperature. The trick is to have your meat dry so that it caramelizes right away (i.e., sears). It also helps to have a larger or denser pan, so that the mass of the pan has a chance against the mass of the meat.
Unless, that is, you mean "char". I'm just learning that that's what some people mean when they say "sear". Searing makes the meat caramelized and brown. It does not actually "seal in the juices", though that is a phrase that you hear regularly. It actually dries out the surface that is being seared, which is what makes the interior seem juicy by comparison. The surface sugars transform and become firm, yummy and appealing. Charring is where the outside blackens, and carbonizes. Some people adore the crusty, crunchy char flavor, even though it is essentially brunt.
I don't char, but have no trouble searing on induction. The assertion that the origin of the heat matters is absurd, though, as Deeageaux mentioned, there are some gas ranges/rangetops available for residential use that have greater thermal output than is available on most induction. That same thermal output is what makes your water boil. The efficiency of induction probably adds to the water boiling time, but it's usually power boost (throwing extra power at a single element for ten minutes) that creates the magic instaboil whizzbang demonstrations.
According to the conversion on The Induction Site, 3000W induction is equivalent to approximately 21,500 BTU. 4000W is equivalent to over 28K BTU. Usually, on residential induction units, you only find 4000W as a rating on a large double ring with boost. You have to have a large enough pan to trigger the outer ring, and even though they call it 4000W, I think that may be additive, and I don't know enough physics to know if the combined number is really equivalent to having a single ring that's 4000W. It still develops plenty of heat, though.
The thing to remember, is that the combination you've specified doesn't have nearly the output of one of the gas ranges that Deeageaux mentioned. That's where you get that amount of output on all burners, and all of them are large enough for the largest pots. The Wolf modules each have medium hob and a small one, with associated power. In this case, the larger induction element has considerably more available power on boost, but quite a bit less on standard, than the larger burner on the Wolf gas.
You can't really measure cooking performance by comparing numbers however. You can sear on an old fashioned residential range. You just might have to employ more tricks. What I can say, is that the Wolf two element modules will give you good, but not blast furnace, power. The Miele 15" wok burner gives you as much BTU as I've seen for residential use. The 12" is plenty. But the 12" double gas has significantly less power than the Wolf. The Wolf multi-function (wok) is about equivalent to the 12" Miele. The two burner Gaggenau 15" gas are equal output, about halfway between the two Wolf. The 12" Gaggenau gas is similar to the 12" Miele with fairly low power output (one at standard residential outbut, one significantly less). The Gaggenau 15" induction has a goodly medium element and a lesser, small one. The Gaggenau 15" single induction has a double ring, which is a medium inside of a large. It can only take one pot at a time. If you don't need the larger ring, it isn't all that much added power, but it does have the wok attachment. The 15" Gaggenaus have the knobs on the front of the cabinet, which means they don't play well with others.
As I said, I have both gas and induction, for similar reasons that you state. I almost never choose to use gas over induction unless I'm toasting. My induction elements are more powerful than my gas ones, so I use them when I sear rather than going for the gas.
Most people with griddles on their ranges here report that they'd be fine with a stovetop griddle. This is a bit problematic with the Wolf gas because of the different sized, offset burners. You'd be better off with two pans. If you have a large induction element you can get a round griddle for it. Theoretically you can span two induction elements with a long griddle if you're careful (you don't want to overheat the unit), but you'll still have the differing heat issue.
If you can get to a Miele Gallery, and a Gaggenau installation (e.g., Purcell Murray in California) and try these out, you'll have a better idea of what you're getting, but having thought it through in detail, above, I'm getting the feeling that Deeageaux had the right of it when he referred you to a top power rangetop, like Bluestar or Capital, with griddle. Or do something like Gizmonike did, which is a gas range with a Gaggenau single induction on one side and teppanyaki on the other.
The 22k btu burner on the BS or the 23kbtu burner on the Culinarian will boil water as fast as any but 4kw+ induction burners and it can do it all day long not just on induction "power boost or superboost." On BS you get two 22k btu burners and on the Culinarian they are all 23k btu burners.On induction units you typically have one power hob.
The way you are heading it is either the Miele with a 2.4kw induction hob,the Wolf at 3kw ,or the Gaggenau at 3.6kw.
The Gagg induction is ~$2K? Then the Gagg gas module another $2K?. Or the Wolf for a bit less?
You start spending big cash and you don't get 4.6kw induction hob available on the 36" Thermador nor the 23k btu gas burner on the Culinarian.
This leads to the inevitable question "how much power does one need?" The corollary question then becomes " how much money do I need to spend?" followed by "If I am spending Ferrari money should I not get Ferrari performance?"
In short I think you are better off going all in on gas or induction. Or a full size induction unit paired with cheap 12" gas cooktop from a company like Fagor to roast peppers and eggplants over an open flame.
There are Wolf cooking demonstrations all over the country and they usually just use induction for the stovetop portion. Bluestar also has demonstrations in large metro areas. I would go to these if you can and see for yourself.
plllog - when you say that your gagg is from europe, does that mean that it had to be special ordered? Does that make installation more difficult (not that I will be doing that myself mind you)?
Also, pardon my ignorance, but what exactly is the power boost you guys are referring you to? Is that an additional device or mechanism or just using inner and outer rings simultaneously?
thanks again!
Power boost is where some of the power from elsewhere in the appliance is thrown to one element to achieve that lightning fast boil. :) Usually the boost is limited in duration, often ten minutes, which I surmise is to keep the electronics from overheating. The heat detectors can also prevent boost from happening altogether if you've had a large pot on for awhile. In a larger, more expensive unit, there might be boost pairs, in others boost shuts down the other elements. On my small Gaggenau, for instance, the two smaller rings are paired, so that you can only boost when one is turned off. The center ring of the large element can boost at any time. The whole double element (i.e., all 11", such as with my stockpot) can "superboost" if it's the only element on, and use the power from the two smaller rings, as well as the inner and outer big one. On superboost it throws 4.4kW (up from 3.6kW). (You can't put that superboost to a wok, however, because it slopes away from the surface and can't detect the outer portion of the wok. The 21 cm side ring boosts to 3.3kW, from 2.2, which is a lot more power than the center 18cm ring, which is 1.8kW boost to 2.5)
I have to say, I hate it on gas cooktops when there are different powers but the same size grates. It's not ergonomic. How do you remember? At least with induction, they generally make them the bigger the ring, the more powerful the element, making it easy to remember.
Yes, I meant that I bought my unit from Europe. They don't sell the 24" here, and had to get creative after I nixed the Varios because of the price increase, as well as being jealous of the counter and storage space (perhaps foolishly so, but although I'd like to have the teppan yaki, I'm otherwise extremely happy with my setup). I fell in love with the Gaggenau knob after looking at the manual to understand what someone in the forum was talking about, and seeing that the same 36" unit as they sell here came in the 2/3 size (literally). I got a demo of the 36" and was sold, so it was just a matter of the logistics. I found a dealer to FedEx it to me, got a letter from the insurance to okay a non-UL, etc. The only installation issue was finding the England to US translation of the wiring diagram, which GW was helpful with. My electrician didn't have any trouble doing it.
OK, all of your information has been invaluable! I think I like the idea of a single high power gas module, a 24 inch induction (if I can figure out how to get one!) and then a griddle module ...
Maybe instead of the 24 inch induction module and the griddle, just get either the new thermador or gaggenau full surface induction cooktop (Thermador Freedom cooktop) onto which I can put the Gaggenau griddle accessory and obviate the need for a separate griddle.
This does go against my natural tendency to NOT be the first on the block with the newest whiz-bang gizmo. also I'm not positive I understand how the full surface cooktop offers a substantial difference (expect for cost) over more standard induction cooktops.
The way "zoneless" or "full surface" works is that there are a lot of little inductors, rather than a few big ones. There are pot detectors for each that sense if there's an appropriate pot above. The detectors which register pot (I'm sure there's an algorithm for partial) group together to create the heat in the pan. One advantage is that you aren't limited to a ring size. The inductors go all the way to the edge (you'll notice a stainless trim, which I assume covers the wiring, etc., at the edges). On regular induction you can use a slightly bigger pot than the ring, but you'll have a hot spot in the middle. The heat spreads through the pot to the edges, but it's not the most efficient, and you have to remember that when you're stirring and rearranging. The smaller inductors (AEG are 2", I think. I'm pretty sure the press release said BSH are 3"), also follow the edges of the pot, so you can use an irregular shape, like a fish pan, or a folding, stuffed omelette pan. What will still hold true is that the most flat bottom surface you have touching the unit the more induction field you'll have heating the pan.
The advantage of full surface over standard zoneless (besides the fact that it has been announced for US sale, and zoneless still isn't) is that instead of having specified control areas to limit what you can put on it, the BSH unit figures out what your pot is, accepts your settings, and keeps those with the pot, even if you move it to put something else on. They haven't indicated an upper limit on the number of pots you can have going though it might be smaller than the number of Turkish coffee pots or something as small that you could cram onto it. Regular zoneless has regions. For instance, on a square surface, you have four control regions, right-front, right-back, left-front, left-back. That style allows you to put your fish pan on either both right or both left, but not both front or both back. That way the inductors along the whole length work together. You can also put a big stock pot or paella in the center of the cooktop and use all four regions together. As I understand the promotional info about full surface, you can just put whatever you want wherever you want it and the cooktop will figure it out.
Also, looking at it, I think the Thermador full surface which has been announced is the same unit as the Gaggenau one we know has been sold in Europe and Australia. There may be slight differences, but I don't think so. I think it's more that while Gaggenau is well known in some parts of the world for top notch engineering, most Americans have never heard of it, whereas Thermador has the better part of a century of reputation in the U.S. for high quality, innovative cooking appliances. We're into the second year on full surface (in Europe and Australia), so it's not first out of the factory, even though you'd be on the leading edge.
So, okay, that's very cool and would take care of your many pots thing. I doubt you'd need a special Gaggenau griddle. You should be able to put any flat backed griddle on full surface and have it work just fine, or what's the point of the full surface thing?
Is there a reason you really have to have a rectangular griddle? If you want to go for a unit with more longevity of reputation you could get any 30" or 36" induction cooktop that has an 11" double ring and get a round griddle. Have you seen the Demeyere one? I lust for it, and I don't need it at all. Period. There are must less high falutin' ones as well. Pair the full sized induction with a 15" gas wok burner (they have multipurpose or interchangeable grates so you can use regular pots as well). You'll have power out the wazoo, gas and induction, and plenty of room for pots.
I totally get what you're going through. I went round and round and round until I landed on what would work best for us. If you do decide you want to self import, remember you won't have a warranty. Talk to your local service agency to make sure that they'll repair it if necessary (on your dime) and if they have any qualms about your using it. My Gaggenau service was fine with my import because it's the same as the 36" one. They warned me, as did every one else, that the timers would be an issue because of the different frequency of the electricity, but it turns out my unit is listed as being for 50 or 60 Hz (not sure how it does that). I haven't done a true test on the timer, however. Make sure your insurance company gives you a written assurance that a non-UL appliance is okay (mine stipulated that a licensed electrician install it), and that your local code/inspectors aren't going to bite you. Remember, if it catches fire, you may be found liable if you haven't locked this all down, even though the European standards are at least as rigorous as UL.
Very interested in this post. You may recall that I have on hold -- a 24" Viking Wok Range and a 30" induction unit. Requires a 60" Hood. My kitchen is small. Thus, now considering the 12 or 15" wok cook top instead. (Miele? Other?). Advantages -- smaller hood ($$ saved), more cabinets. But give up the gas oven. The viking oven was only $999 so I'm not saving money, but am saving space & hood size. Any advice?? If I go that route, what cooktops do you recommend? I would use it for wok cooking and canning mainly.
I don't have any specific recommendations for the wok unit. The consensus here is to have the biggest blast you can get for wok cooking.
Macybaby, who cans a lot, mentioned on another thread that there was one stainless pressure canner that was big enough to get the proper levels and which would work safely on an induction cooktop. If so, you might even want to look into one of the dish shaped induction wok units.
I do remember you had some limitations in your kitchen. I prefer the one big hood, but a way you could save money, and probably some space, if you can separate the induction from the gas, would be to put a focal point hood over one, and an under cabinet hood over the other in their separate spots. I think that would look better too if you keep the range because that gives it its own identity. Otherwise, I think you should clad the cabinetry under the induction in stainless, so that it matches with the range, and the whole thing will make more sense under the single hood.
The two spaces with two standard hoods and the discount appliances you already have is probable the easiest on the budget, than the agglomeration with changing, potentially full priced appliances and big custom hood.


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Jazzart Dance Theatre to Introduce a Wave of New Talent in DESTINATION LERATO, 2/8-2/10
Jazzart Dance Theatre introduces a wave of rising new talent in Destination ...Lerato, which will be presented at Artscape Theatre from 8 to 10 February.
The fifth group of Jazzart Trainees will perform in the production, which is directed by Ina Wichterich Mogane. "Destination ...Lerato is about looking at the world differently, questioning why we dance a particular technique to particular music, why we limit our vision for ourselves and others, and it challenges us to try something new - to think out of the box, enabling us to discover the truths we have always known," she says. "Using an electrifying blend of dance styles, our young cast take us on a journey of pursuing dreams and searching for love." A trainee, Yaseen Manuel says "Vision is nothing more than the image that you have painted on the walls of your mind. Fearlessness is the mastery of fear. We are the rhythm which we seek through Destination ...Lerato".
"Our fifth intake of trainees is a talented, dignified, humble and wonderful group of people who work well as a team and who combine the power of their minds with the technique of their bodies and the passion in their hearts to tell their stories," says Wichterich Mogane. "Destination ...Lerato aims to move and inspire audience members, and leave them with an exciting sense of hope."
Jazzart's Training Programme provides full-time dance and theatre training to young adults from local townships across South Africa. The three-year course prepares them for a career in the theatre industry and includes contemporary African dance and music, choreography, dance teaching, directing, stage craft, body awareness and puppetry. It also covers production management, self development and conducting outreach interventions for community development.
Jazzart Dance Theatre marks its fortieth birthday this year and is one of South Africa's longest-standing and most celebrated dance companies. It is a non-profit organisation, which through its three tiers, not only produces award-winning, innovative dance productions featuring the professional company, but it also aims to transform society through its Trainee and Outreach Programmes.
The company's most recent production, Biko's Quest, was created and presented in collaboration with The Steve Biko Centre, and was named by Debbie Hathway in the Cape Times as one of the top five dance productions of 2012.
Destination ...Lerato is directed by Ina Wichterich Mogane, and performed by the Jazzart Dance Theatre Trainees. Workshopped with the cast, choreography is by Jacqueline Manyaapelo, Jazzart Artistic Director, Mzokuthula Gasa, Ina Wichterich Mogane and the Trainees themselves. Costume and set design by Linda Mandela.
The new Trainees are: Katlego Moncho; Lewellyn Afrika; Lee-Joel Bosman; Lusanda Dayimani; Lusindiso Dibela; Nichelle Linnert; Nkemiseng Khena; Nkosinathi Mngomezulu; Nomfundo Hlongwa; Tamsyn Spannenberg; Thamsanqa Masoka; Thembekile Komani; Ntombizandile Nonyati; Vuyolwethu Stuurman and Yaseen Manuel.
Destination Lerato will be presented at the Artscape Theatre Centre on Friday 8 and Saturday 9 February at 8.15pm and on Sunday 10 February at 6.15pm. Tickets cost R70 or R50 for pensioners, students, scholars and block bookings of ten or more. Bookings can be made at Computicket.
Jazzart Dance Theatre is grateful for the support of its sponsors, Artscape and the Department of Cultural Affairs and Sport.
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Photo Flash: SOUTH AFRICAN DANCE FESTIVAL October -November September 01, 2014 |
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subset: commoncrawl


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But so far electronica has not plugged in to the mainstream. With a few exceptions, notably the Chemical Brothers, Crystal Method, and Prodigy, the genre has failed to turn on more than a fraction of the U.S. record-buying public. And unfortunately, in the labels' quest for the almighty dollar, some bands were lumped into the category against their will, and quite possibly against better judgment. The members of Prodigy, in particular, crackle with emotion whenever the word electronica is mentioned.
"There are a lot of misconceptions about us," says the group's MC, Maxim Reality, on the phone from Washington, D.C., just before a gig there. "We're not part of any 'electronica.' We weren't created overnight by the media or record companies just so they could market us in America. We've been going for seven and a half years. It's important for us to say, 'This is Prodigy -- not what you read in the papers.' We've got a million more shows to do before people know what we're about."
And just what is Prodigy about? According to Maxim, "We're about closeness to people. We like to play venues where people can feel the dynamics of the sound and understand that that's what it's about. It's about getting a buzz between the four of us and between us and the crowd. It helps you release something. Personally, it helps me release my anxiety. It triggers something in me. Young people need to release, and when you come to a Prodigy show that's what you do."
They don't have a new album this year, but Prodigy is touring America anyway because, as Maxim tells it, performing live is simply What They Do. The four-man dance-music act (Maxim, dancers/MCs Leeroy Thornhill and Keith Flint, and classically trained composer Liam Howlett) from Sussex, England, toured the States extensively last year on the strength of its third album, The Fat of the Land (Maverick), which has now sold seven million copies worldwide (two million in this country alone).
Prodigy came out of England's early-Nineties rave scene, a youth-culture underground comparable in terms of scope, autonomy, and drug consumption to the late-Sixties American rock scene. Early Prodigy singles such as "Charly" and "Everybody in the Place" (both released in 1991 on the XL label, which went on to handle all of Prodigy's subsequent U.K. releases) sold well and charted high with scant mainstream airplay. "Music-industry people expect you to change," says Maxim. "People told us, 'You have to do the radio stations, you have to do TV, you have to do Top of the Pops, and then maybe you'll have a number-one record.' We said, 'We're not doing any of that.' Radio One refused to play our records. But we [eventually] brought people around to our way of thinking."
Prodigy's early U.K. successes earned them a stateside contract with Elektra, who released the group's first album, The Prodigy Experience, in the United States in 1992. That same year, the label brought Prodigy over for its first American tour. Coinciding as it did with the raucous guitar-rock explosion out of Seattle and with the rise of West Coast gangsta rap, the tour was, by all accounts, a resounding failure. "We were a bit naive about the music industry and the way things work," Maxim remembers. "We were also naive about music. We just listened to dance music. Around our third year [1993], we said, 'Hold on, there's a lot of different music out there.' We got into guitar music, into hip-hop, and took on different inspirations. We got a harder edge out of those."
Indeed, 1993 was the year that Prodigy broke away from the dance-music pack. Howlett's arrangements offered a greater depth of field than most house and techno hits, which don't seem designed for attentive listening. In his mature phase, Howlett's mastery of technique -- the subtle interplay between loud and soft, fast and slow, melodic and heavy, and among dozens of repeating rhythms -- made for singles that were less like pop tunes than aural action films.
Unfortunately Prodigy was hitting its stride at the same moment that the ever-fickle English music press was deciding that the group's time had passed. "I don't know if it's because England is so small," says Maxim of British music magazines, "but everybody wants to be the first to break this or that and the first to slag it and put it down. So they can say, 'We said it was rubbish first; now everybody's saying it.' It's schizophrenic." But Prodigy managed to outsmart the doubting scribes -- or rather, the band let them outsmart themselves. "They were saying Prodigy is this and Prodigy is that," recalls Maxim. "So we said, 'Let's do a single and not put our name on it and see how it goes.'"


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LightWave Solar has announced the hiring of several new employees in the
last few weeks. The business has recently expanded its Tri-Cities office in
Johnson City. Paul Sutton has done a wonderful job installing solar projects in
the Tri-Cities area, and the aim is to continue to grow in East Tennessee. To do
so, LightWave Solar has added several new positions to this office. Sutton's
primary responsibility is business development and sales. His new job title
is Solar Consultant.
Archive for December 30, 2011
LightWave Solar is creating jobs in Tennessee
National News: Reps. Bilbray and Cohen Break Down Barriers to Solar Energy
Today, Congressmen Brian Bilbray (R-CA) and Steve Cohen (D-TN) introduced H.R. 3664, the Solar Energy Regulatory Relief Act of 2011. This bipartisan legislation will promote standardization for local permitting requirements for solar energy and lower the installation costs for solar energy systems. "In Memphis and cities across the nation, families and small businesses are trying to install solar panels on their homes and businesses," said Congressman Cohen. "However, these individuals' good faith efforts to reduce their energy costs and carbon footprints are being hindered by burdensome, local regulations and red tape. This targeted, fiscally responsible legislation will incentivize municipalities to eliminate these regulatory hurdles so that more solar systems can be installed across the nation. By easing the transition to solar energy, this legislation would save consumers money on their electricity bills, spur billions of dollars of new investment, and create thousands of jobs."
The Solar Energy Regulatory Relief Act is the House companion bill to Senator Bernie Sanders (I-VT) and Senator John Boozman' (R-AR) 10 Million Solar Roofs Act, which was passed out of the Senate Energy and Natural Resources Committee today.
Milestone reached at West Tenn. Solar Farm
Chickasaw Electric Cooperative has announced the completion of system improvements between the cooperative's Dancyville substation and the West Tennessee Solar Farm in Haywood County, according to a news release. The upgraded line was energized on Wednesday and the cooperative is ready to receive power from the 4.5 MW solar farm. The completion comes 11 weeks ahead of schedule, according to the release.
Learning About Solar Panels at Cleveland State Community College
John Hondulas of Knoxville and Richard Rutledge of Niota were able to take classes as part of a statewide program that allows those 60 or older to audit public higher education courses for free in a class at Cleveland State Community College. Rutledge and Hondulas were classmates for the class on solar panels. Rutledge said he is interested in converting his house to solar energy. He said a TVA reimbursement program would have the program pay for itself in about seven years. Hondulas attended the class in preparation for a trip to the Dominican Republic to install solar panels in a village there.
The complete story can be found here.
Portland TN Company Receives Certification for Multiple 1000VDC Smart Combiner Boxes
Shoals Technologies Group Receives ETL Listing to UL 1741 for Multiple 1000VDC Smart Combiner Boxes with Integrated Disconnects and SNAPShot String Level Monitoring
Portland, TN, December 24, 2011 –(PR.com)– Shoals Technologies Group, the global leader in photovoltaic balance of systems components proudly announces it has received ETL certification to UL 1741 for multiple 1000VDC smart combiner boxes with SNAPShot™ string-level monitoring and integrated DC disconnects.
"Shoals has been leading the PV balance of systems market for nearly a decade by consistently providing the most innovative, highest quality, BOS components, at prices that have helped move our industry towards grid-parity. Our new 1000VDC smart combiners are another step in that direction and we are very happy to announce their ETL listing and look forward to providing these products to our many commercial and utility scale customers," said Dean Solon, President and CEO.
The new 1000VDC smart combiners feature:
⁃ 12 to 32 strings inputs
⁃ 250A and 400A DC disconnects
⁃ Reinforced, plated buss bars
⁃ Blown fuse indication
⁃ SNAPShot™ string level monitoring
⁃ NEMA 4X enclosures
For more information regarding Shoals 1000VDC smart combiners, please visit www.Shoals.com or contact Shoals Technologies at +1-615-451-1400 or at email@example.com
China: Aiming for 15 GW of Solar By 2015
Facing a manufacturing overcapacity and a growing need for clean energy, China announced a plan that could have impacts on both fronts.
China's National Energy Administration (NEA) last week announced it is aiming for the country's installed solar power generating capacity to reach 15 GW by 2015. This is a 50 percent increase from its previous plan.
This new target marks a new urgency in China's attempts to create a domestic solar market. Right now China's production capacity is about 30 to 40 GW. Yet, for this year, China's market size is about 2 GW. Being an exporter of solar modules while their domestic energy needs are so serious has been a sore spot to Beijing for the last five or six years.
Reauthorization Update of Small Business Innovation Research (SBIR) and Small Business Technology Transfer (STTR)
On December 14, 2011, Congress passed the FY 2012 National Defense Authorization Act (NDAA) which included a six-year reauthorization of the Small Business Innovation Research (SBIR) and Small Business Technology Transfer (STTR) programs. These are three-phase grant programs that direct federal research and development dollars to small firms. This reauthorization represents a major victory for the small business community, which has been working toward a long-term reauthorization. Since September 2008, these programs have survived only through a series of 14 consecutive temporary extensions.
The Final Senate/House Deal
The final SBIR reauthorization passed through the NDAA reauthorizes the program for six years and includes language that permits small firms that are majority-owned by venture capital firms to compete for up to 25% of SBIR funds at the National Institutes of Health, National Science Foundation, and the Department of Energy. For other agencies that participate in these programs, including the Defense Department, the threshold is 15%. The U.S. Small Business Administration is also directed to promulgate a rulemaking, with public notice and comment, within one year to determine eligibility requirements for firms that are majority-owned by venture capital.
other key highlights of the final SBIR reauthorization include:
· Increasing the annual allocation for the SBIR program within qualifying federal agencies (the final deal increases allocation from 2.5% to 3.2% of federal R&D dollars over the length of the reauthorization, allowing more access for small businesses to compete for R&D funds);
· Increasing the annual STTR program allocation, from .3% to .45% of federal funds each year;
· Raising grant award levels, allowing for annual inflation adjustments, and providing waivers for critical research;
· Increasing small business collaborations with federal laboratories;
· Shortening the time for final decisions by federal agencies and the amount of time between decision and release of funds; and
· Increasing congressional oversight to reduce fraud and abuse.
Semprius Achieves 41 Percent Efficiency
On December 14, the National Renewable Energy Laboratory, or NREL, announced that it had confirmed an efficiency rating greater than 41 percent for solar cells made by Durham, North Carolina-based Semprius.
This efficiency rating is calculated on the ability of the low-cost lenses incorporated Semprius's gallium-arsenide (GaAs) cells to concentrate sunlight (to an intensity of 1,000 suns) on solar cells with a sufficiently wide optical angle to maximize solar insulation and reduce tracker costs.
Apparently Semprius's inexpensive solar cell manufacturing technology was so tempting that global electronics giant Siemens AG (NYSE: SI) took a 16-percent stake in the company in June. The company will begin manufacture from its North Carolina plant in 2012, producing solar panels in a volume that will reportedly be cost competitive with fossil-fuel technology.


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Learn Berber
If you're trying to learn Berber which is also called Tamazight, check our courses below about adjectives, adverbs, articles, gender (feminine, masculine...), negation, nouns, numbers, phrases, plural, prepositions, pronouns, questions, verbs, vocabulary, excercises... to help you with your Berber grammar. Below are our free Berber lessons. Enjoy our courses!


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The Week At SpaceX
This week, we successfully completed a wet dress rehearsal (WDR) for the Falcon 9 Flight 3 launch vehicle at Space Launch Complex 40, Cape Canaveral, Florida. The WDR is a significant test during which we load propellant into the vehicle and perform all operations just as we would on launch day right down to T-1 seconds, at which point we abort and detank the propellant.
Since our last flight, we have made significant upgrades to the launch pad to streamline the countdown. For example, we installed new liquid oxygen (LOX) pumps that reduced our previous loading time from 90 minutes to under 30. Improvements like this are getting us closer to our long term goal of Falcon 9 going from hangar to liftoff in under an hour. This is no easy task for a vehicle with about the same takeoff weight as a fully loaded Boeing 747, but if a 747 can do it reliably day after day, then Falcon 9 can too.
In a SpaceX clean room shown above in Hawthorne (Los Angeles) California, technicians prepare the Dragon spacecraft for thermal vacuum chamber testing. The open bays will hold the parachutes. NASA has given us a launch date of Nov 30, 2011 for Falcon 9 Flight 3, which will send a Dragon spacecraft to the International Space Station (ISS) as part of NASA's Commercial Orbital Transportation Services program.
Also in Hawthorne, we have conducted separation tests of the Dragon trunk from the Falcon 9 second stage (shown above). Release mechanisms hold the trunk (top, with solar panel covers on left and right sides) to the stage (bottom). When activated, springs on the Falcon 9 push against the Dragon trunk. The trunk separates and the test fixture's counterbalance system raises the spacecraft up and away.
In the Hawthorne factory high bay, we tested the Dragon solar array rotary actuator by hanging the full array from the ceiling. The actuator (top center) turns the entire array. In flight, the solar panels will track the sun for maximum energy capture.
Clockwise from upper left: First stage tank, with domes and barrels for the second stage; all nine Merlin engines have been individually tested in Texas and then returned to California for integration into the thrust assembly; the pressure vessel for the CRS-1 Dragon spacecraft has 10 cubic meters (350 cu ft) of interior volume; composite interstage structure that joins the stages. Photos: Roger Gilbertson / SpaceX
We are well into production with all parts (shown above) for the following launch, Falcon 9 Flight 4 and its Dragon CRS-1 spacecraft, which should be the first commercial cargo resupply mission under NASA Commercial Resupply Services (CRS) program. Significant additional tooling and automation with be added to the factory, as we build towards the capability of producing a Falcon 9 first stage or Falcon Heavy side booster every week and an upper stage every two weeks. Depending on demand, Dragon production is planned for a rate of one every six to eight weeks.
Demolition work continues at Space Launch Complex 4 East, our new launch site at Vandenberg Air Force Base on the central coast of California. Recently, the crew dropped the big "hammerhead" overhanging structure from the legacy Titan IV Mobile Service Tower (sequence above). Removing the tower is a major step in upgrading the pad for Falcon 9 and Falcon Heavy launches. We are targeting late 2012 to bring Falcon Heavy to Vandenberg for vehicle to pad integration tests and 2013 for liftoff. Falcon Heavy will be the most powerful rocket in the world.
Stay tuned for more updates on the combined COTS-2 and COTS-3 mission to the ISS, slated for launch on Nov 30, 2011.


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Police direct traffic after a small plane crashed, Thursday, Oct. 25, 2012 in Hookset, N.H. New Hampshire state police say a man and a woman died in the crash near Interstate 93 in Hooksett, N.H. (AP Photo/Jim Cole)
HOOKSETT (AP) — New Hampshire state police say two people have died in a small plane crash near Interstate 93 in Hooksett.Police say the single-engine Beechcraft hit a light pole alongside I-93 northbound about 1:35 p.m. Thursday, sending it crashing into the woods next to the highway.The medical examiner went to the scene. The two people on board have not been identified.Police say they do not know why the plane was flying so low as to hit the pole. The wreck is visible from the highway.Traffic was down to one lane for northbound I-93 and the ramp to 293 South was closed.


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What Sets This Firm Apart...
At Law Offices of Joshua Friedman, we have decades of experience representing employees and students in harassment and discrimination suits. We bring to every case the total dedication of , whose track record of success is reflected in recent recognition:
- Selected by peers to list of "Best Attorneys in New York" for 2009-2014.
- Named by New York Magazine as one of "New York Area's Top Attorneys 2011."
- Jury Verdict Reporter Top Ten Punitive Damages Awards in 2010 employment case.
We do not charge a fee unless we obtain a jury verdict or a settlement. That means our goals are aligned with our client's goals. We take cases that we are confident we can win in order to bring justice for our clients and to protect others from similar mistreatment.
Our practice is limited to sexual harassment, racial harassment and other types of harassment, at work and at school.
If our firm takes your case we make this commitment: we promise to try your case to a jury if the defendant does not make a settlement offer we can recommend.
We have developed our own techniques for investigating and trying these cases. We encourage you to review these techniques which are explained in our training materials .
- Sexual Harassment was Just the Beginning of Their Ordeal: Their Boss Calls them a "Liar" on TV What do you do when you report sexual harassment, your employer does an investigation, the evidence ....
- New Jersey school racial harassment case heading to trial We are in the final days before our pretrial conference in this peer racial harassment case heading ....


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With four wins and nine points in their last six games, the Albany Devils embark on their third consecutive three-in-three weekend. The team travels to face the Binghamton Senators Friday (7:05 pm) at the Broome County Veterans Memorial Arena. Albany then hosts the Adirondack Phantoms Saturday (2 pm) and the Senators Sunday (3 pm) at Times Union Center. |
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Last week, the Devils earned five-out-of-six points thanks to an 8-3 win at the Utica Comets Friday and a 4-1 victory at the Adirondack Phantoms Saturday. The team collected a point during a 4-3 shootout loss at the Hershey Bears Sunday. |
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The Devils are second in the Northeast Division and tied for fourth in the Eastern Conference at 23-11-3-3 (52 pts.) with a 12-6-2-0 home mark and an 11-5-1-3 road record. The Senators are first in the East Division and third in the conference at 25-12-0-3 (53 pts.), including a 14-4-0-3 home record and an 11-8-0-0 road showing. The Phantoms are third in the Northeast Division and tied for 10th in the conference at 20-17-0-2 (42 pts.) with an 11-10-0-1 home mark and a 9-7-0-1 road record. |
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As part of "Times Union Family Day" Times Union readers will receive $5 or $10 admission Saturday at the box office by presenting their newspaper bill, a copy of the paper or any "Times Union Family Day" ads. Additionally, Marvel's Iron Man will make a special appearance and the first 1,500 fans though the turnstiles will receive a Joe Whitney bobblehead, courtesy of Yankee Trails. |
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After Sunday's contest, fans are invited to stay and interact with the Devils players during the first of three postgame autograph sessions this season. Additionally, fans can also bring their skates and take laps on the Times Union Center ice. |
What To Watch For: Jan. 20-26


text: 'Cuban Five' spy renounces U.S. citizenship to stay on islandBy Patrick Oppmann, CNNUpdated 7:23 PM ET, Mon May 6, 2013Rene Gonzalez helped gather intelligence in Florida to prevent terrorist attacks against Cuba, according to the Cuban government. Story highlights'Cuban Five' renounces U.S. citizenship as condition of staying in CubaU.S. judge issued renunciation option for Rene Gonzalez on FridayConvicted spy would be lesser U.S. security risk in Cuba, judge writesFour others still serving sentences in U.S. prisonsA member of the "Cuban Five" spy group renounced his United States citizenship at the U.S. diplomatic mission in Havana on Monday, removing the final obstacle to his permanent return to the island.Rene Gonzalez, a Cuban intelligence officer, was a member of a network of agents in South Florida that the Cuban government said was gathering intelligence to prevent terrorist attacks against Cuba; U.S. federal prosecutors called them a dangerous spy cell.The men were convicted in 2001, and ever since they have been the focus of a campaign by Cuban officials to free them.Gonzalez was released from prison in October 2011 but was required to serve three years' probation in the United States.But on Friday U.S. District Judge Joan Lenard ruled that Gonzalez, who had already been allowed to temporarily return to Cuba for his father's funeral, could stay there if he renounced his U.S. citizenship.In her ruling she wrote that federal prosecutors had said Gonzalez would be less of security risk to the United States if he returned to Cuba. Previously prosecutors had argued that Gonzalez should not be allowed to return to Cuba.Gonzalez, who had dual Cuban and American citizenship, arrived Monday at the U.S. Interest Section in Havana to renounce his citizenship surrounded by his family and U.S. attorney."Rene went in and filled out all the paperwork necessary to renounce his citizenship," said his attorney Phil Horowitz. "He will be able to stay in Cuba after a couple more processes, and after the State Department issues a certificate of loss of nationality, he will be able to stay in Cuba forever."Former federal employee charged in spy conspiracy Gonzalez is the first of the Cuban Five to return the island. The other four men continue to serve lengthy sentences in U.S. federal prisons. Their case strained already shaky United States-Cuba relations.The Cuban government said that their agents had simply kept tabs on violent Cuban-American exile groups. But federal prosecutors argued the men also had tried to infiltrate U.S. military installations and had provided information that led to the 1996 downing of two planes from the group Brothers to the Rescue, which searched for boats stranded in the Florida Straits. Four men flying from Florida to Cuba were shot down and killed by Cuban air force jets.In 2012 Cuban officials offered to negotiate the release of the Cuban Five for Alan Gross, the U.S. State Department contractor jailed in Cuba for transporting banned communications equipment to the island.But U.S. officials rebuffed those overtures, saying Gross had not spied in Cuba.More from americasLost city discovered in Honduran jungleReputed boss of Zetas drug cartel captured in MexicoVenezuela gives U.S. 15 days to reduce embassy staffPowered by Livefyre


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Heart-Rate Monitors 101
by Dana Angelo White in Fitness, May 15, 2012Looking for a way to make the most of your workouts? Try a heart-rate monitor on for size.
What is a Heart-Rate Monitor?
As advertised, these gadgets measure your heart rate (a.k.a take your pulse) by sensing and displaying how many times your heart beats each minute. While heart rates will vary from person to person, a healthy adult typically averages anywhere from 60 to 100 beats per minute while at rest. As physical activity increases, so will the beats.
While there are some decent mobile apps out there for pedometers, it's a very different scene for heart-rate monitors – apps just won't cut it (at least not yet).
The most common heart-rate monitor styles are worn on the wrist, but some come with chest straps for continuous monitoring of heart activity. Chest strap models are slightly more cumbersome but are also more accurate (and more expensive). For the wrist-only models, you usually have to stop activity to get an accurate reading. There's also a huge variety of options – units range in price from $30.00 to more than $500.00! I'm a big fan of anything made by Timex and Polar has a nice variety of budget-friendly models.
Extra features you may find include timers, GPS devices, footware accessories that measure distance traveled and the ability to store data and download it to your computer to track progress.
Getting Started
The higher your heart rate, the more calories you are burning but since it's unrealistic (and unsafe) to maintain a high heart rate for too long, a monitor can help you keep a handle on things.
Using a heart rate monitor is a safe and smart way to monitor your intensity and helps make the most of your exercise sessions. Exercising in the proper heart rate range, or "zone" can maximize the efficiency of your workout.
Working out at varying percentages of your maximum heart rate helps to give you a better and more well-rounded workout. Lower intensity exercise burns a high percentage of fat while higher intensities use more carbs for fuel while helping to develop cardiovascular fitness and increase speed.
Healthy Lifestyle Tips
• Get started with a simple and affordable heart-rate monitor and then trade up if you're looking for more features.
• Calculate your maximum heart rate with this simple calculation (220 – your age).
• Vary exercise intensity between 50 and 85% of you maximum heart rate to diversify your exercise intensity.
• Use interval training – a mix of low and high intensity — within a workout to burn the most calories.
• Use a heart rate monitor for more than just running – it works for walking, biking and skiing too.
Tell Us: Do you use a heart rate monitor?
Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition. See Dana's full bio »
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"I'm really trying to learn everything I can about what's being done and what's going to have to be done for the next several months and couple of years," Clinton told a group of survivors. "If we do win the election in nine weeks ... we want to know what role we can take as the national government."
Clinton endorsed one of the ideas already espoused by Bush: a pledge to rebuild Homestead Air Force Base. Clinton said he was "moved" by the statements he heard from people in the area about "the economic importance of the base" to the surrounding community.
"If I do win in November," Clinton declared outside one of the tent cities erected in Homestead, "I have to assume the responsibility of getting your community back on its feet."
Steve Shiver is driving through Homestead, pointing out one development project after another, when I make the mistake of asking him a question about a vacant lot he mentioned a few moments earlier but which was now very much behind us. Without hesitating Shiver whips a U-turn and stops only after I suggest he is about to hit a car in the oncoming lane. Undeterred, Shiver presses on, his enthusiasm boundless.
As mayor of Homestead, Shiver has taken boosterism to new heights. And there certainly is a lot to be excited about in this South Miami-Dade municipality. At the center of town, just west of the historic downtown corridor, the city is nearing completion of Pioneer Village, a model community for low- and middle-income families. Beginning in 1995 the city (along with developer Lowell Homes) purchased about 30 acres of land and 66 rundown houses, which are now in the final phase of being refurbished. A historic library in the middle of the gated enclave will be turned into a community center featuring high-speed Internet connections.
"For a long time this was one of the more dangerous neighborhoods," Shiver says. "The police would be called in here on a regular basis. It's not going to be like that again. There's a sense of pride here now that comes with owning your own home."
Less than a block away lies the site of a joint project between Miami-Dade Community College and the state's Technological Research & Development Authority to create a "technology incubator," which along with help from NASA, will try to attract high-tech businesses to Homestead. (Six similar incubators are scattered around the state.) "Carrie Meek got us a million dollars for that project," Shiver beams.
On the outskirts of town is Keys Gate, 800 acres of land where Michael Latterner & Associates is building an ambitious housing development. The Homestead Park of Commerce is already up and running. Initiated by the Rockefeller Group, the park is anchored by a major boat manufacturer and is expected to grow in coming months.
Shiver also is optimistic that a new 200-acre water-theme park will be built soon. The proposed park, which would straddle Homestead and Florida City, would be the biggest amusement center this side of Disney World. "There'll be water slides and roller coasters," Shiver says. "They're working on the financing now."
The motorsports complex east of town is thriving, too, Shiver adds, and there is even talk of building a second complex, south of Palm Drive, to house a drag-racing facility.
Shiver reports that over this past year two new occupational business licenses per week have been issued in Homestead. "For a town of 27,000 people, two new businesses opening every week is pretty good," he smiles. "We're mounting an aggressive campaign to pursue economic development on all fronts, and it's working."
The town's population has rebounded to what it was before Hurricane Andrew, the mayor says. Current unemployment stands at 5.5 percent; in the months before the hurricane it was nearly twice that. (By comparison Miami's unemployment rate currently is 5.8 percent.)
Homestead no longer is an economic wasteland.
Nowhere is that more evident than in the historic downtown. The Seminole Theater, built in 1922, is being refurbished, and along Krome Avenue a budding arts community is taking root. Led by artist Ellie Schneiderman and developer Stanley Levine, who were key players in the renaissance of South Beach, Shiver hopes the historic district will continue to draw people to Homestead. "I went down there a few times and was struck by all the people I met," says Levine. "It just had a wonderful feel."
In the past nine months, Levine has bought five properties along a two-block stretch of downtown, including the old South Dade Baptist Church and the Green Stone Motel. The church complex includes nearly 23,000 square feet of classrooms; the motel is envisioned as a place where artists can stay and exhibit their work. "We have tenants waiting to come in," Levine says, explaining that each motel room will function as a gallery. "We want to turn this area into an artists' community."


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Dancing With The Stars Season 16: Super Blogger Week #1
"If you have stage fright, it never goes away. But then I wonder: is the key to that magical performance because of the fear?" Stevie Nicks
The Premiere of Season 16 gave us all a realistic insight into "Opening Night Jitters", which, I must say, they overcame BEAUTIFULLY! Although all of the contestants are PERFORMERS, doing something new and different before millions of people can leave one frozen in their tracks, watery kneed, and/or completely void of memory. We saw them all overcome their fears and do amazing performances of courage and dancing!
This week's scores will be added to next Monday's scores before the first "Results Show" to be aired next Tuesday. And now…on with the SHOW!
Kellie Pickler (American Idol C&W Singer) & Derek: Cha Cha Cha
Wow! A KNOCKOUT! Pixie-cut Kellie certainly holds a great deal of promise! Entering in front of vertical stripes of white light--so bright it created a silhouette, she was sharp and genuinely stunning in her silver fringe. She danced with a "world" of stage presence and poise. They impressed all 3 judges and pulled straight 7's across-the-board which is highly commendable for a first performance on DWTS.
Victor Ortiz (Boxing Champ) & Lindsay Arnold (So You Think You Can Dance): Fox Trot
I thought Victor did very well. Keep in mind that this was 19 year-old Lindsay's first show as well. Boxers must be able to "dance" in the ring. Victor demonstrated great balance, timing and fluidity, with a glowing smile--but the judges wanted a bit more content. They scored 6's from all 3. I'm looking for more good things from them! Victor "lives" competition and drive and his good nature shines through and brightens the entire room.
Ingo (General Hospital, "Silver Linings Playbook") and Kym: Contemporary
Now HERE was a very nice surprise! Ingo was amazingly graceful and visibly "into" the dance-- and his lifts! He looked like a PRO! Great control and confidence. Their costuming reflected night-time-at-home attire: Ingo in an undershirt and scrubs-type pants and Kym in lingerie look skirt and lacey, short cropped top. Soft lighting and beautiful lifts created a softly, passionate atmosphere. Good lines! I enjoyed this one! Good compliments and their results of Two 7's and a 6 from Len illustrated that the Judges enjoyed it, as well.
Lisa Vanderpump (Real Housewives of Bev. Hills) & Gleb Savchenko: Fox Trot
Lisa did a nice job of flowing across the floor in her lovely, pink gown. The beginning of their dance featured Lisa's cute little, Koala-bear/Gizmo dog. I liked her dance, but felt that it lacked "personality". Her smile was beautiful, but looked "pasted on" or a bit "plastic". Gleb…..well now…..hubba HUBBA! This is Gleb's first DWTS season! Watch this guy! He has a smile will melt you into a puddle! Their performance was smooth but not enough posture and energy for the judges. Three 6's.
D.L. Houghley (comedian) & Cheryl: Cha Cha Cha
I thought Cheryl's usually GREAT choreography was not particularly good for D.L. D.L. is NOT a dancer. The judges like to see REAL STEPS. Although we did see a little tiny bit of Cha Cha, it was mostly poses. Cheryl would have been wiser working like crazy and performing the actual Cha Cha Cha footwork.. The judges thought this dance was so bad that they really didn't know what to do with it, or even SAY about it other than it "was bad". Straight 4's.
D.L. commented, with a smile: "I haven't danced since in 30 years, so that (the judge's comments) was the equivalent of bulling a 2nd grader."
Zendaya Coleman (Disney) & Val: Contemporary
16 year old Zendaya leaped off the Judges desk and into our hearts. Her maturity was astounding! Her dancing completely blew us all away! What a wonderful performance in her flowing yellow, floral skirt. She could have been performing a "garden party celebration" from ANY musical or theater stage! She was ballet-like in her lifts and earned them three 8's – the highest score of the night! My prediction is that Zendaya is the one to beat! She is amazing!
Sean Lowe (The Bachelor) & Tina Murgatroyd: Fox Trot
What a fantastic special-effect, giant "Pin Ball machine" opening. We could SEE Sean's nervousness and his focus on "thinking" through the steps. He was a little heavy-footed. "Refinement" was the description of what was needed from the judges.. Carrie Ann predicted he would "go far" because of the enthusiastic way he has "attacked the dancing". Two 6's; One 7 from Carrie Ann. I too believe that we may see Sean become the "most improved" dancer of the group!
Alexandra "Aly" Raisman (Olympic gymnast) & Mark: Cha Cha Cha
Mark is always a superb teacher and coaches Aly on how to "step lighter" and move with more of a "flow". Aly (18 yrs) is muscular and strong. Pink rows of fringe below a lovely, very "grown-up" upper body highlighted her steps and hip action. She is working on toning down her strength, demanded from her years of gymnastics, to execute her movements in a more graceful and lighter way. She did a good job—especially for a "First Time Out" dancer! 21 on the Leader Board for them. Good job!
Dorothy Hamil & Tristen: Contemporary
Oh my! The entire dance was so light and airy that we were swept up into the world of a "Winter Fairy" flitting and floating around the floor. Arm movements are very similar in both ice skating and dancing, so she was outstanding with her lines and expression. I thought she was elegant and beautiful throughout. She is a major contender! Judges score: 21
Wynona Judd & Tony: Cha Cha Cha
Wynona has NO PROBLEM with expression, that's a CERTAINTY! She has wonderful expressive vocal performance talents that easily carried-over to the dance floor. They didn't do a LOT of footwork (just a couple of sequences), but what they did, Wynona NAILED! Every step—every count—was right on the money! It was great to see that. The judges want to see more "umph" (energy and enthusiasm) from her. They still scored three 6's!
Sharna Burgess & Andy Dick (comedian): Fox Trot
Andy was a Fred Astaire look-alike in his Top Hat and Cane. He struggled with frustration in rehearsal, to the point of real tears. I was not expecting him to come out there and really PERFORM! But he DID! Yes…….he was a bit "robotic", but there were moments when he smoothly reached for the arm sweeps. Overall, he handled himself beautifully throughout the dance.
If we hadn't seen the rehearsal videos, we would have never known that he had even a moment of nervousness about stepping onto that floor. I was very proud of him!
Brook asked about his fight with addiction. I have to say, that really came across as "in bad taste". With so much subject matter at your disposal after the dances, it seems very inappropriate to question a contestant about something so personal, especially since he has fought such a gallant battle to overcome addiction. I thought she was out of line and it almost made her appear non-empathetic and lacking in plain old fashioned manners. Andy responded with outstanding poise in a sensitive situation.
The judges came down on him pretty hard, but still scored them with two 6's and one 5.
Jacoby Jones (Super Bowl Champ) & Karina: Cha Cha Cha
Okay…..Jacoby is 6'2" tall and long-legged….but come ON! I would think there would be enough fabric around there to make his pants long enough! Talk about "high water britches"! Jacoby danced great--just like his pants fit! But they were so short that they were unflattering and even distracting! The judges said it was a series of touchdown dances! He did very well and earned a score of 20.
The Season 16 Premiere was a very good, and insightful, premiere show. In every rehearsal video, the dancers demonstrated nerve-racking apprehension and fears, for different reasons, but in the end, they ALL received HUGE "gold stars" from me for their courage, enthusiasm and eagerness to do their very best.
Here's to the Dancers and the magic they created!
…….until next time.


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Nose: Floral with Opal Fruit (I mean Starburst of course) sweets with intense notes of Campari followed by toffee, butter fudge and shortbread, beneath this there is green apple and gooseberry providing a very satisfying aroma.
Palate: A soft rounded body with further notes of toffee and bars of milk chocolate. Then comes a wave of malt, sweet grist and angelica root.
Finish: Soft butter fudge leading to lychees and green grapes. The finishes concludes with subtle spice and an aromatic herbaceousness.
Overall: For a drink that shouldn't really work, this really does. In Brown Drink tradition it is insane and delicious in equal parts.
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Wouldn't spend money for it, but as a sample in the advent calendar it was quite interesting. Nothing I'd recommend to taste after an Islay single malt though...
24th December 2012


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I have been following the Bernstein low carb solution for the past 3.5 months. My A1C in January was at a record high of 8.2. I had to take control and do something about it so I read the Bernstein Solution after having seen reference to it on this website! I'm a T1 and have been on a pump for close to a year now - diagnosed 7 years ago. I am 46 years old.
I have just received my latest blood work, and while my A1C is at a record low of 5.9 (aiming to bring it down even further) my Cholesterol profile has changed. My Cholesterol was 193 and is now 220. My Triglycerides are at 90 from 129. My H.D.L is steady at 63 but my LDL went to 119 from 104.
For this blood test, I asked to have my thyroid checked. While my T3 and T4 are within the reference range, 2.16 and 0.98, respectively, my TSH is at 6.32. I read in the Diabetes Solution book (page 58 of the most recent edition) that the rise in cholesterol when starting the Bernstein diet can be attributed to a decline of thyroid activity.
I should also add that I take a 10mg dose of Statins daily. My new Endo has just prescribed 50 mcg Thyronorm to address the decline in my thyroid activity.
Has anyone else had similar experiences with Cholesterol and thyroid activity? If so, how was it corrected?
Congratulations on your A1c! Your TSH is quite high, as you know, though TSH is an inaccurate measure of thyroid function. Were Free T3, Free T4 & Reverse T3 tested? Unfortunately, what doctors interpret as normal thyroid activity is rarely normal.
Low thyroid effects triglycerides. Mine kept increasing & my lipid profile improved with thyroid supplementation.
Thyronorm is synthetic T4. T4 must be converted to T3 to be utilized. Many have problems with the conversion due to a variety of causes. Low ferritin & adrenal insufficiency (cortisol) can be at the root.
Most people do far better on natural dessicated thyroid, which contains T4 & T3. Afraid it's not easy to convince doctors of the advantages of dessicated thyroid, but it was successfully used for over 90 years. Can't patent a natural product, so pharma pushes their ineffective synthetics & have done a good job marketing to doctors to our detriment.
Two wonderful thyroid sites are http://www.naturalthyroidchoices.com & http://tiredthyroid.com/. There's also a Tu group for hypothyroidism.
Thank you Gerri, very useful information...I am a newbie re: thyroid issues. I will visit your recommended sites.
BTW, my free T3 And free T4 were within the reference range.
You're lucky to have a doctor who tested fT3 & fT4. Progressive thinking considers optimal range for fT3 to be in the upper third & fT4 in mid-range. Thyroid problems are complex. I have Hashimoto's, an auto-immune disease.
Erfa's a dessicated thyroid brand prescribed in CA.
In case your doctor didn't mention, thyroid pills should be taken on an empty stomach & not with other meds or vitamin/mineral supplements.
yes, it was mentioned that I take it on an empty stomach...how long do i have to wait before eating or taking my vitamin supplements?
Although Dr. B doesn't talk about it, many people on low carb diets (such as Atkins) report that they have transient elevated cholesterol for 6 months or more after starting the diet. And if you are losing weight, you will often find elevated triglycerides as your body burns fat. And to top it off, your cholesterol tests are basically the same within normal error ranges for the cholesterol test. Frankly, I would just ignore the cholesterol and see where it is in another 6 months to a year.
I dropped about 10 lbs...not that I really needed to...I hope it stops or I'll have to spend my days pumping iron in the gym. Triglycerides were down to 90 from 129 - only the LDL and cholesterol were elevated. My doctor put me on thyroid meds...just started taking them two days ago, and feeling exhausted, I wonder if that's an initial symptom of taking the meds, perhaps my body is trying to adjust to the new hormone levels....who knows!
I continue to marvel at the complexity of human physiology and the nearly infinite variations and combinations of behavior that result. When I started following Bernstein, I dropped 30 lbs and all of my lipids improved -- and when I say improved, I mean drastically. Go figure.
Melissa Lee
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Recent Comments:
Cataclysm Spoiler: Sylvanas' plans no one saw coming {WoW}
Jul 5th 2010 11:42PM FYI, the guy Garrosh is quoting is Saurfang.
Cataclysm Spoiler: Sylvanas' plans no one saw coming {WoW}
Jul 5th 2010 11:40PM You guys think Garrosh is awesome and a really cool guy now!?!?! Trust me, Garrosh gets EVEN MORE AWESOME in other questchains in the Expansion.
Just take a look at this pic (spoiler), you can't say that what he said/did was not awesome and honorable, especially if you learn the context of the quest chain (basically the guy ordered the deaths of numerous non-combatants testing "The Bomb").
Sorry, calling Sylvanas names and saying that there is nothing separating her from the Lich King, doesn't compare to this.
WRUP: Catching them all edition {WoW}
Apr 11th 2010 1:39PM get a DS (emulators are overrated and ts worth the money, trust me) get the game, play for like 20hours, fall in love, play for like 20 more hours (if your good and don't lose), get three guys to level 50 start playing online (get peoples friend codes, its easy just post yours online and they will add you!!), pwn little kids because they have no concept of strategy, and then feel like a total badass (until you get some guy who knows what they are doing and rapes you).
WRUP: Catching them all edition {WoW}
Apr 11th 2010 1:23PM SoulSilver, still can't beat Red because of his freaking level 88 Pikachu because two of my main guys are weak against electrical attacks.
I reccomend this game to anyone who grew up with the older pokemon games because of sheer nostalgia. Also Competitive Pokemon is serious business.
Let me show u mah Pokemanz:
Brogekiss*(Togekiss, i love nicknames ^-^) level 66
ROFLCOPTER* (Scizor) level 63
Carl (red Gyarados) level 63
Mr.Giggles (Tyranatar) level 60
KobeBryant (Gengar because he is [shadow] BALLIN!) level 60
LamePun* (Latios) level 59
* ones i use for threes/Battle frontier crap
Breakfast topic: Your favourite patch 3.3.3 change? {WoW}
Mar 24th 2010 10:11AM I am loving the Flame Shock changes, i can now do 7k DPS on my shammy ^-^
Breakfast Topic: Borrowed Death {WoW}
Mar 23rd 2010 9:08AM FALCON PUNCH!!
Totem Talk: Elemental scaling and how Cataclysm can fix it, Page 2 {WoW}
Mar 21st 2010 1:46AM as an ele shaman I support the idea of turning ToW into a searing-esque ability, but on the condition that its range be increased to 30 instead of the current 20.
IMO we need a new spell or something to make our rotation less dependent on Lightning Bolt scaling, maybe a frost (water) spell that increases the damage done by Lightning Bolts/Chain lightning? It would have decrease fire damage dealt until hit with a nature spell.
The thing about the ele shaman's spells is that they all have short cast times, 2sec and 1.5sec, a spell with a longer cast time but did alot of damage would be kinda neat. Maybe it would deal a similar amount to lightning bolt (maybe a little less) but provide a DoT that would last the duration of its cooldown (10sec, 1 tick every 2 sec, or every sec), now this DoT would cause slightly more damage than our trusty flame shock but it would need to be re-applied alot more and consume alot of mana compared to flame shock which if following a crit and specced right only costs 47mana at level 80.
Our rotation is just boring plain and simple, sure you can throw in a FROST SHOCK! or fire nova here and there but basicly it comes down to Flame Shock > Lava > lightning bolt x2 (or 3 in my case due to 28% un buffed spell haste) > chain > lightning bolt x 2 > lava > chain >lightning x2 > you get the picture
I want to see our spec have more spells with short CDs (maybe 10sec or something similar), but make it so you lose DPS by not casting them and just sticking to lightning bolt. I would like to see the ele shaman become even more of a skill oriented spec thats dps cant be measured by calculators like Elitist Jerks and MaxDPS, but by the DPS meters.
We are not mages or hunters, we're shaman, we dont just spam arcaneblast and occasionally missiles or just use steady shot. we are better than that.
Breakfast Topic: If you could redo features in Wrath, what would they be? {WoW}
Mar 3rd 2010 2:27PM I like the idea of Malykryss insted of naxx, but have it lead an assault against Dalaran. This would make turn Dalaran from a laggy city to a laggy city thats on the front lines of an epic battle
Breakfast Topic: Who could be a new world boss in Cataclysm? {WoW}
Mar 1st 2010 10:37AM I love this idea! But I think it would be a lot cooler if the two groups consisted of 25 people each (one alliance one horde) fight the boss WHILE fighting EACH OTHER. Thats right combine pve and pvp.
The lewt would go to the group that did the most damage or had the most people alive at the end.
The groups would be split in two, one would focus on the boss and the other will kill the other faction. Blizz wants to make WoW more fun for healers, and having to heal a PvE fight that involves PvP would be alot of fun. In fact I might dust of the resto set and go healing (insted of Ele).
TL;DR version: VoA meets Faction Champs meets Arena
Spiritual Guidance: Everything I know about magic I learned from Rydia {WoW}
Jan 20th 2010 10:06PM I liked FF3 (or 6, you know the one with Kefka) the most.
though 2/4 comes in at a close 2nd, i think that they should have stopped after 3/6, 7 really killed it for me in that the fans ruined it, it was a great game though, just terrible fans.


text: The Lost Hotel Digging For Riches King George digs in search of riches at the site of an opulent Victorian hotel called the Broadwater in Helena, Montana, the boom town of Montana mining country in the late 1800s. Although the hotel was demolished in the 1970s, the grounds are surely rife with treasures from the hotel's heyday. In the Dirt Ringy reaches into the ground after getting a loud, high-pitched sound in his detector headphones. Struck Silver KG celebrates after finding some "ster" (sterling silver) on the grounds of the historic Broadwell Hotel. The Hunt Continues KG keeps digging in search of scandalous artifacts for the Broadwell Hotel's history museum. Archaeologist at Work Production archaeologist Kate Culpepper expertly catalogs the findings. Speakeasy Relic KG finds a relic from the speakeasy that used to sit on the property. Hungry for History KG tries to eat the relic. Inventory All the findings of the day have been meticulously labeled after being measured and cataloged by the production archaeologist. Ghosts of the Gilded Age Ruins of the historic Broadwell Hotel left behind in Helena, Montana Bathtime Ringy beats the summer heat by jumping fully clothed into a fountain. 0 comments   Get Livefyre FAQ Sign in + Follow Post comment Link Newest | Oldest


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After hearing/reading numerous people requesting a recipe for Apple Pie Wine, I searched for and found one. Many of the recipes for Apple Pie Wine use grain alcohol and are not wines. This is a wine recipe. It will need to be modified somewhat (I'm pretty sure it wasn't written by an accomplished winemaker.) but that should not be a problem.Making Apple Pie Wine Things You'll Need: 12 ounce can of frozen apple juice concentrate, 100 percent juice 6 ounce can of frozen lemonade 1 pound of sugar 1 gallon of water 1/2 teaspoon pectic enzyme 1 packet of wine yeast 2 cinnamon sticks 4 whole allspice 1/4 teaspoon fresh ginger Stainless steel pot 2 one-gallon glass jugs, cleaned and sanitized Rubber band Plastic wrap Funnel Chopstick or other long stick for stirring 4 foot length of clear plastic tubing from an aquarium shop Step 1 Remove the frozen apple juice and frozen lemonade concentrates from the freezer and let them defrost. Step 2 Place one quart of water in the stainless steel pot and bring it to a boil. Step 3 Remove the pot of water from the stove and add the sugar, stirring so the sugar dissolves. Step 4 Using the funnel, pour the warm water into one of the gallon jugs. Step 5 Add the thawed apple juice and thawed lemonade to the jug, stirring with the chopstick. Step 6 Stir in the pectic enzyme and the remaining three quarts of water. Step 7 Cover the lid of the jug with the plastic wrap, securing it with the rubber band. Step 8 Place the jug in a warm, dark space for 24 hours. Step 9 Remove the plastic wrap and stir in a packet of wine yeast. Step 10 Cover the lid of the jug with a new piece of plastic wrap, securing it with the rubber band. Step 11 Place the jug in a warm, dark space for one month so the wine can begin to ferment. The temperature should be between 60 to 80 degrees. Step 12 After one month, use the plastic tubing to siphon the wine into the new jug, leaving all the sediment behind. Step 13 Stir the spices into the wine. Step 14 Cover the lid of the jug with a clean piece of plastic wrap, securing it with the rubber band. Step 15 Set the wine aside for a few more months to finish fermenting. Then enjoy a cup of delicious homemade apple pie wine.
Sounds pretty good. I think you would need more apple juice though, other wise it would be pretty thin. Not sure about the lemonade, never had that with apple.
Seems like the lemon would cut the sweetness a bit so it wouldn't be syrupy, sounds like a good edition to an apple pie type of wine. The apple juice does seem a bit week. Usually 3 cans(11-120z) of frozen and enough water to make a gallon seems to be the norm. Other than that sounds like a great recipe to drink warm on a cold winter night. At least for those of us who know what winter is!! (I was just out shoveling snow and was wondering what it must be like to have never seen snow, and lots of people haven't) Our friend Betty in Belize may not enjoy it!!LOL Might have to get her the skeeter pee recipe, sounds like a thirst quencher.
Troy"Never let a seal lick your finger after you have been handling fish, because, afterall, a seal is going to be a seal" -Eskimo Proverb
Hillbilly take a look around in here.http://brewery.org/ Lots of beer, cider, meads, wines, liquers, and even soda pop. Troy
Thanks for the heads-up T-Roy... I already had the Cat's Meow 3 saved on my desktop, but I didn't have the others. This will come in handy if I decide to brew some beer this coming spring. Snowing like crazy outside... just heard the snow plow drive by on the highway at the foot of the hill. Take care... HB


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A lot vs. Alot: 9 Grammatical Pitfalls
Hindu goddess of learning and the arts, especially music. First appearing as the personification of the sacred river Sarasvati and also identified with Vac, the goddess of speech, she is later named the consort, daughter, or granddaughter of the god Brahma. She is regarded as the patroness of art, music, and letters and as the inventor of the Sanskrit language. She is usually represented as riding on a goose of pure white that is able to undertake long flights and holding a lute and a manuscript or book. In modern times her mount has frequently been represented as a swan. Sarasvati is worshipped at the advent of spring (January-February), when her image is taken out in jubilant procession, but she is also invoked perennially and at examination times by students and by artists and performers of all kinds. Sarasvati is also popular in Jain and Buddhist mythology.


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Prosciutto and Fig Crostata
From Country Living
Expand your menu with dependable staples from the pantry. Dried figs and prepared piecrust combine to make a sophisticated hors d'oeuvre.
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Nutritional Information
(per serving)
Calories | 377 |
Total Fat | 23g |
Saturated Fat | -- |
Cholesterol | 15mg |
Sodium | 601mg |
Total Carbohydrate | 36g |
Dietary Fiber | 2g |
Sugars | -- |
Protein | 6g |
Calcium | -- |
Charles Schiller
Serves: 6
Yields: One 12-inch crostata (6 servings)
Oven Temp: 425
U.S. | Metric | Conversion chart |
- 4 ounce(s) dried Black Mission figs
- 1/4 cup(s) lemon juice
- 1 tablespoon(s) fresh thyme leaves
- 2 clove(s) garlic
- 1/2 teaspoon(s) coarse salt
- 1 refrigerated piecrust, such as Pillsbury, unbaked, unrolled
- 4 ounce(s) cream cheese, softened
- 2 ounce(s) prosciutto, cut into 1/2-inch-wide strips
- 1 large egg white
- Heat oven to 425 degrees F.
- Place the figs, lemon juice, thyme, garlic, and salt in the bowl of a food processor fitted with a metal blade and process until smooth. Set aside.
- Roll the dough into a 13-inch circle on a lightly floured surface. Transfer the dough to a baking sheet and gently spread the cream cheese onto the dough, leaving a 3/4-inch-wide border around the edge. Spread the fig mixture over the cream cheese and fold the border edge over the fig mixture to form a 12-inch crostata. Top the crostata with the prosciutto strips and lightly brush the folded edge of the dough with the egg white. Bake until golden -- about 15 minutes. Cool on the sheet for 10 to 15 minutes. Cut into 6 wedges and serve.
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Monday, June 16, 2008
Popiah Basah (with Lingham's sauce)
15 comments:
- Sri said...
I love Lingham sauce too and luckily for me, the asian store here stock some!! Even my mat saleh hubby loves it. It's so delicious!
Btw, I'm Sri...a Singaporean living in FLorida. - Thursday, June 19, 2008 9:10:00 AM
- Salt & Turmeric said...
zue, wht do they call kulit popiah here? its not the egg roll skin right? sbb egg roll skin tu nampak macam too tebal.
eh u beli ke buat kuih bom tu? - Thursday, June 19, 2008 12:40:00 PM
- Beachlover said...
Kak Zue I wanna some of your popiah basah!!.So far I still didn't attempt to make popiah basah yet!!.Should try one day soon!!.Why I don't have Lingham sauce in my pantry??.
- Friday, June 20, 2008 9:47:00 PM
- Siti Khuzaimah said...
Salam Kak Zue,
Da few time visit ur blog, just wanna say Hi... a lots of recipe here, i shud try it...looks like u stay in Malaysia not in US... - Sunday, June 22, 2008 9:48:00 PM
- Zue Murphy said...
Sri,thank you for visiting and leave a message in my recipe blog. Florida di mana? Dekat tak dengan Disney World? Do send email to me at firstname.lastname@example.com if you need to. My husband has not try the Lingham sauce yet. But he knows it must be good or else I would not buy that many at one time.
- Wednesday, June 25, 2008 3:56:00 PM
- Zue Murphy said...
Farina, You are right, this one I had was made from indonesia and it is called something else. egg roll skin tu keras. This one is very light and lubang-lubang kecil.
- Wednesday, June 25, 2008 3:58:00 PM
- Zue Murphy said...
Beachlover, you must try the popiah basah. I am sure yours will turn out good. The secret is the sauce. If the sauce taste good then the popiah will be great.
- Wednesday, June 25, 2008 3:59:00 PM
- Zue Murphy said...
waalikumsalam Siti Khuzaimah, thanks for visiting my recipe blog. I try to put out recipe that I cook at home. I miss asian cooking. At home, my husband cooks for us American food.Oh yeah...how do you know that I live in Malaysia? No, I live in US. On the eastern part of US, Pennsylvania. Where do you live?
- Wednesday, June 25, 2008 4:04:00 PM
hi!!! I love linggams! and I am making popiah goreng today with sengkuang.( turnip)
yummi!!!! i am a Malaysian living in FL with my hubby and I miss Malaysian( asian) food so much! - Saturday, August 02, 2008 1:43:00 PM
- Zue Murphy said...
anonymous, thank you for stopping by. Nama siapa? Sos Lingham memang sedap. But I cannot it too often. Too sweet for my teeth.:-(
How's your popiah goreng? Dah habis makan? - Sunday, August 03, 2008 8:57:00 AM
- SHARONINA said...
hi zu my name is sharon... dah makan habsi dah popiah goreng.... buat ngan inti sengkuang( turnip).... tapi takada linggams cili sauce...my hubby makan 20 batang.. hahah.. this week i am making popiah basah chinese style..
- Saturday, August 09, 2008 1:07:00 PM
- Zue Murphy said...
Hi Sharon, thank you for stopping by. You are so lucky to have a husband who appreciate your popiah. Let me know how's your Chinese style popiah turn out.
- Monday, August 11, 2008 12:55:00 PM
- lilmizlynn said...
I miss eating popiah basah. Sadly, I wont be able to get this unless I go to Nashville. :(
- Friday, October 30, 2009 5:06:00 PM
- Zue Murphy said...
lilmizlynn, how far is your place to Nashville? If the trip could satisfy your crave then it should be ok. I would stock up if I were you.
- Saturday, October 31, 2009 8:46:00 AM
- Alida said...
I just googled 'easy popiah basah recipe' and your site came up first! Thank you so much for posting! Oh my goodness I'm bookmarking your wonderful site!! I'm from KL and now live in Cali with my hubby. I miss Malaysian cooking sooooo much and am slowly trying to replicate some dishes. I hope to find the right kulit popiah! Wantan wrapper boleh? The Asian markets around me are not so awesome.
Di - Thursday, February 03, 2011 2:14:00 PM


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Forage crops in Pennsylvania have been coming on strong in recent weeks. "We've been getting some periodic rains, and the temperatures have cooled off nicely," says Marvin Hall, forage specialist with Penn State University Extension. "The forages are growing like crazy right now."
Yields on this year's first three cuttings lagged significantly compared to what's been normal in most parts of the state. After getting off to an early start, first crop was set back slightly by frost. Second crop was significantly reduced. A prolonged midsummer hot and dry spell wiped out the third crop.
Even with the recent weather improvement, hay supplies are likely to be tight heading into the winter feeding season. "We're still going to be short of hay, but our situation has improved quite a bit," says Hall. "If we get a long fall, we'll be able to make up a lot of ground. Things aren't anywhere near as dire as I was thinking they might be just a few weeks ago."
Prices have tracked steadily upward throughout the summer. Just prior to the start of the growing season, alfalfa packaged mostly in small square bales was selling in the $200-250/ton range. Currently, the price is well over $300/ton, says Hall. High-quality alfalfa-grass hay, favored by many horse owners, is approaching $400/ton.
"It's a little early for prices to be moving up this far. Last year we had a pretty dry year, too. But we didn't see these kinds of prices until October or November."
With continued favorable weather in the next few weeks, Hall believes prices could level off. "But I don't see them dropping any. We didn't have any surplus coming out of the winter. And with the widespread drought in other parts of the country, there really isn't any place to look for a supply."
To contact Hall, call 814-863-1019 or email firstname.lastname@example.com.