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240 of 247 people found the following review helpful
5.0 out of 5 stars
Jeni's Ice Creams at Home, easy and delicious!,
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This review is from: Jeni's Splendid Ice Creams at Home (Hardcover)
Since buying this book, I've tried four of Jeni's recipes: Goat Cheese and Roasted Cherries, Salty Caramel, Darkest Chocolate Ice Cream in the World, and Buckeye State. Perfect results with all of them! Just follow the recipe, and you really will get Jeni's Splendid Ice Cream at Home.
Before getting started, I'd recommend reading the first chapter of the book with Jeni's notes, tips, and explanation of the science behind making a great ice cream. As far as equipment goes, you'll need an electric ice cream machine (Jeni uses the Cuisinart Ice-20), whisk, 4-quart or larger pot, 2-3 mixing bowls, gallon size ziploc bags, ice cream storage container, parchment paper, and a big bowl for creating an ice bath. Other tools that comes in handy: a knife for chopping up larger ingredients, cherry pitter if you plan on making anything with cherries in it, digital kitchen scale, and double boiler for melting chocolate. You'll want an extra freezing canister if you plan on making more than one batch a day. For cooking the ice cream mixture, Jeni recommends a 4 quart pot, but I've been using a 6-quart stock pot and couldn't imagine anything smaller. When boiling your cream mixture, it could easily boil over, if your pot isn't big enough. Basic Ice Cream Ingredients: you'll need heavy cream, whole milk, cornstarch or tapioca starch, sugar, salt, cream cheese, and light corn syrup/glucose syrup. Each recipe will also call for different additional ingredients like vanilla extract or beans, chocolate, natural peanut butter, spices, honey, nuts, liquor, etc. As with all cooking, the better the ingredients: the better the product. Buy organic ingredients and non-homogenized dairy products if you can, and splurge on the "good" chocolate...all this effort deserves the good chocolate! Ice Cream Storage: I have tried three different storage methods. Reusable gladware/tupperware containers are ok, but I had a couple crack and shatter after freezing, leaving all the ice cream exposed to air. Specialty containers like the ones sold at designer kitchen supply stores are good, but I didn't want to spend $35 on a container, especially when I like to keep several flavors on hand. My favorite containers have been the disposable cardboard containers by Sweet Bliss. The Plain White Quart Size Frozen Dessert Containers fit one Jeni's recipe, or you can divide it between 2-3 Pint sized containers. Great for home storage and transporting (in an iced cooler). It's been a blast to make all these great recipes, and I fully intend on cooking my way through this whole book! The recipes are well written and easy to follow. The photography is beautiful, and you get a good feel of what the finished ice cream is supposed to look like. Jeni lists her preferred suppliers if you want to use the exact same ingredients (I've found similar replacements at Whole Foods or the local farmers market). One note: the "Salty Caramel" recipe has one small typo. The ingredient list calls for vanilla, but it's not listed in the recipe instructions. I added it at the end before mixing the cream mixture with the cream cheese mixture. 7/9/11 - One more note: there is another typo in The Milkiest Chocolate Ice Cream in the World recipe. It should read 1.25 cups of heavy cream instead of just 0.25 cups of heavy cream. I've heard that these typos will be fixed in the second edition which will be printing soon!
208 of 220 people found the following review helpful
3.0 out of 5 stars
This ice cream is "different". Try online recipe to see if you like it, before buying book.,
By cachkn46 (Massachusetts, USA) - See all my reviews
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This review is from: Jeni's Splendid Ice Creams at Home (Hardcover)
I don't live anywhere near Jeni's shops, so I've never bought her ice cream and cannot comment on whether these recipes really taste like what she sells at her shop. Other reviewers seem to say it does, so if you already love her ice cream, you might be very pleased with the book. I, on the other hand, found these recipes disappointing.
I got the book about a year ago, and have been experimenting with the recipes ever since. I was excited to learn of a technique for making egg free ice cream with a super smooth texture that will stay smooth even after freezer storage for days. Many ice cream recipes call for eggs, and cooking the egg/cream/milk/sugar mixture it into a custard. These custard based ice creams do stay nice and smooth in the freezer for a long time, but I was interested in learning about Jeni's egg free technique, for when I have no eggs or for when I'll be serving it to someone who cannot eat eggs. All the recipes use an interesting strategy for binding the water, which helps prevent ice crystals from forming (ice crystals give ice cream a gritty texture). The milk/cream is boiled for 4 minutes to denature the proteins, then a corn starch slurry is added and it's cooked for another minute to thicken it. Some corn syrup is used because it is high in glucose, which binds water better than table sugar. Finally, cream cheese is added (or evaporated milk, in the case of one of the chocolate recipes), for "body". I've made many batches with this technique, usually experimenting with either vanilla or chocolate, since we eat a lot of that, but I tried about 10 different flavors in all. Flavor and texture are good (I mean how can you go wrong with cream and sugar), but I have to say that there is not a single flavor using Jeni's technique that I prefer over the same flavor made with a custard base, or over uncooked ice cream. Every flavor tastes a little like cheese cake and cooked milk, and it melts into a paste in the warmth of my mouth, leaving a pasty after-feel. Some people I served it to found the thick texture to be sumptuously pleasant, but some of us (myself included) find it pasty and unpleasant. And I do like cheese cake, but do not want all of my ice cream flavors to taste like cheese cake. I tried many different things to try to improve the flavor and reduce the pastiness, but nothing really resulted in an improved final product. In the end I decided that Jeni had pretty much optimized the technique, which, again, makes some pretty good, but not out of this world ice cream. And if I'm going to spend a lot of time and calories, and dirty so many dishes in the process, I want the result to be outrageously delicious. Here is a summary of what I tried, FYI: 1. Substituted tapioca starch for corn starch (Jeni says she uses tapioca starch in her shop) - no difference. 2. Substituted tapioca syrup for corn syrup (jeni uses the former in her shop) - no difference. 3. Reduced amount of corn/tapioca starch - pastiness reduced, but texture less smooth. 4. Reduced cream cheese - tasted less like cheese cake, but then the unpleasant cooked flavor of the milk/cream is more prominent. So I came to the conclusion that the most important role of the cream cheese was to mask the cooked flavor, not to give the ice cream "body", and these recipes really do need the cream cheese to make the final product taste good. (Oh, just remembered: Jeni's suggestion of using organic valley cream cheese is right on. I tried Philadelphia, and it doesn't mix in as well into the ice cream base: the final product has annoying little tiny lumps of cream cheese throughout it.) I highly recommend warming the cream cheese before mixing it with the base, but the way, as this helps reduce clumping. 5. Reduced cooking time to 3 minutes: tastes better, but then final product not as smooth. I found it interesting that Jeni says milk proteins bind water better than egg proteins do. That's right, but only if you boil the bejesus out of the milk, making it taste funny. You have to cook it that much to denature the proteins so they will bind the water. Eggs, on the other hand, produce a delicious flavor and velvety texture just by cooking the mixture to 170 degrees to form a custard. That doesn't destroy the fresh flavor of the milk and cream, and the final product stays just as smooth after days of freezer storage. So that's about it. It does dirty a lot of dishes: the saucepan for the milk/cream, a bowl for the corn starch slurry, and a bowl for the cream cheese. The 3 stars are for the beauty and engaging nature of the book, the novel technique, and the interesting flavor combinations. But the upshot is that I won't use Jeni's recipes very often, as it is a time consuming method that dirties lots of dishes, and the ice cream is just good, not great. Flavor and texture are just not quite right. I would suggest trying out one of her recipes available online to see if you like this type of ice cream, before buying the book. Really it's a question of taste. Obviously the positive reviews say that a lot of people like this ice cream. Maybe it depends on what you are used to. And maybe Jeni's ice cream, with its corn syrup and pasty cornstarch base, approximates supermarket brands better than other home made ice creams do, which I wouldn't know, since I haven't had supermarket ice cream in many years.
105 of 117 people found the following review helpful
5.0 out of 5 stars
A delightful read - and even better ice cream!,
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This review is from: Jeni's Splendid Ice Creams at Home (Hardcover)
I've had my Jeni's Splendid Ice Creams at Home cookbook for almost a week, and after several ice cream experiments, I thought I should post a review.
First, let's talk about the book, and then we'll talk about the finished products. The book is such a great read - easy to understand, yet complex enough to give my inner nerd all the details I need. I'm the type of home-cook who likes to know the science behind the recipes so that I can branch out and be as creative with the flavors as I want. And Jeni doesn't miss the mark here! She teaches the "why?" behind every technique, but she says it as if she were your next-door neighbor - not the insanely smart food scientist she's become. Next, the stories. Oh, the heart-felt personal stories about her business! Jeni gives refreshingly honest recollections of how her business began, why she uses certain products, and how she chose many of her suppliers. If these stories don't warm you up, then your heart must be even colder than the ice cream. And then there's the photos in the book. These are not only beautiful, but also super-helpful! I know I wouldn't have been as successful in my ice cream-making ventures if I hadn't seen the photos to help me along the way. So, I loved the book, but I loved the ice cream even more. Seriously, this is some amazing stuff. I can only recall eating homemade ice cream right after it was made; nobody ever dared try to actually put it in the freezer and eat it later! But Jeni's recipes are instead intended to be frozen solid and scooped! After a few hours in the freezer, the ice cream scoops perfectly, is firm, and has the creamiest texture you've never before had from a home ice cream maker. The finished ice cream actually tastes like and has the same texture as the Jeni's ice cream I buy down the street at one of her Scoop Shops. Get this book today!
20 of 20 people found the following review helpful
5.0 out of 5 stars
creative, delicious (14 recipes and counting),
By Len (Connecticut USA) - See all my reviews
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This review is from: Jeni's Splendid Ice Creams at Home (Hardcover)
It's a beautiful book to look at, and Jeni's recipes have really interesting flavor combinations that make you want to make her ice cream every week.
Here are the recipes I've made (will add more over time): - Salty Caramel, which Jeni's describes as her biggest selling flavor, is extraordinarily thick, creamy and rich. Making the caramel with the dry sugar technique takes some close monitoring but isn't overly technical for cooking at home. The recipe didn't come close to making the quart it was supposed to, but the flavor is so rich the batch will last you awhile all the same. In my batch the sweet overpowered the salty, so if you're looking for the contrast, go a bit heavier on the salt than the recipe calls for. - Toasted Rice with a Whiff of Coconut and Black Tea, is a really neat flavor. I recommend, when toasting the rice, don't go all the way to "the color of brown sugar" as Jeni instructs. This gave the rice a slight burnt taste in my batch, so go for a lighter brown. Also, make sure to taste the rice pudding as it cooks to get the al dente texture the recipe calls for. I went a bit past al dente to a softer rice texture, still good, but it could have been better. If you don't have a fine sieve to remove the tea from the cream mixture, pour it through cheese cloth, which worked great for me. The final ice cream is a very unique and delicious combination of flavor which is led by the black tea, and texture which is led by the rice. Don't expect a lot of coconut flavor if you go the full 10 minutes steeping the black tea. All-in-all unique and delicious. - Savannah Buttermint is very rich with a satisfying, substantial mouth-feel. I found it overly sweet fresh out of the ice cream maker, but much more mellow and smooth the next morning after a night in the freezer. The only real trick in the cooking was melting the white chocolate. I used white chocolate chips instead of chopping up baking squares, and the chips were very slow to melt in a double-boiler (really a pot-in-a-pot) so I added heavy cream about a teaspoon at a time until the chocolate finally melted into a thick paste. The flavor profile of this ice cream - with 10 drops butter flavor to 4 drops peppermint oil - is much more buttery than minty. If you like a pronounced mint flavor I'd go 7 drops butter flavor and 5-6 drops peppermint oil. Also I think this flavor would be excellent a bit less sweet - you may want to go with 1/3 cup of sugar instead of 2/3. - Roasted Strawberry and Buttermilk is extraordinarily thick and creamy. The buttermilk adds a finish of tang that adds a unique freshness and character to the deep strawberry flavor. I expected the strawberries to shrink and dry in "roasting", but there's not enough oven time for that. They stay plump. It's more like you're heating them through to bring out their natural flavor. I almost increased the roasted strawberry puree content from 1/2 cup, but stayed with the directions and was pleased with the final strawberry quality. This was also the recipe where I learned that when Jeni says use a 4 quart pot to boil the cream mixture, that's really important. I used a small saucepan and as soon as the mixture reached boiling it surged out of the pot and all over the stove. Definitely use a big pot to boil the cream mixture! - Baked Apple Sorbet is very flavorful, like apple cider at the season's peak, or a spiced apple sauce. The recipe is interesting, essentially baked apples, cider, cinnamon and vanilla, pureed in a food processor and then strained for the juice which is spun the ice cream maker until it forms "soft peaks" like whipping cream. The cinnamon and vanilla bring a nice depth to the apples, and I found the overall balance of flavors right on target. I used and high quality vanilla extract syrup instead of a vanilla bean, which worked just fine. - Bangkok Peanut is rich and delicious. Just a 1/2 cup of peanut butter really goes a long way delivering the peanut flavor, but it's the coconut milk and toasted coconut that really take this flavor to another level. My wife who doesn't like peanut butter ice cream really liked this one, and I think it's the complexity of the coconut that won her over. The only challenge with this ice cream is the toasted coconut clumps around the churner paddle, so isn't evenly dispersed evenly through the ice cream when the churn is done. It must be re-blended in by hand. - Maple Ice Cream with salty buttered nuts is thick, rich and creamy. I think I've used this description for almost every ice cream I've reviewed here, so please forgive my redundancy, it's the most accurate description. Jeni recommends using Grade B or C maple syrup for this recipe ("they have a stronger maple flavor"). My supermarket only had Grade A so I selected the most premium Grade A on the shelf for this recipe. The result was a very strong, rich maple flavor. It's hard to imagine getting a stronger flavor with a Grade B or C, but it would be interesting to hear other peoples' results. The salty buttered nuts (I used pecans) are absolutely essential to this recipe, because the salt and crunch cuts right through the creamy sweet maple, adding a bright contrast that really wakes up the flavor. - Sweet Potato with Torched Marshmallow has a good ice cream base, with the molasses adding pleasing maple notes, and the potatoes contributing a more pureed than creamy mouth-feel. The torched homemade marshmallows are the star here though, don't even think of leaving them out. Making them takes some time and care - boiling the sugar to a precise temperature, beating to a consistency like marshmallow fluff, spreading the fluff onto a baking sheet and cutting it into squares. I was lucky I didn't really know what I was getting into, but the final marshmallows were a big hit with my kids, and worth making even without the ice cream. Don't forget to torch the marshmallows with a kitchen torch before adding to the ice cream - it brings out a different and better flavor than the plain marshmallows. The consistency of my marshmallows ended up a bit more like nougat than your conventional soft gooey supermarket marshmallows. I don't know how it happened, but it tasted great all the same. UPDATE - of all the flavors so far, this took the longest to use up. My wife and kids just weren't crazy about it. The kids were happier eating the extra marshmallows. I you make this one, my suggestion is make it for a big crowd who will eat most of it in one sitting. - Black Coffee is rich and delicious for any coffee lover. It's very simply to make. You just steep ground coffer in the hot cream mixture for 5 minutes, then strain through a sieve. You need 1/4 cup coffee, which is a little less than 2 single-serve pods. I used Wolfgang Puck "Vienna Coffee House" which imparted a nice dark coffee flavor, but I guess a good thing about this recipe is your ability to use whichever ground coffee you like best. - Banana Ice Cream with Caramelized White Chocolate Freckles is pleasantly lighter than most of the others so far. If you like banana desserts I think you'll love it. I used a full vanilla bean as the recipe calls for, which contribute great flavor, but I suspect 1/2 bean would be fine if you want to save the rest. Ripe bananas pureed work well to achieve a smooth base for freezing. The caramelized white chocolate freckles add a nice dulce de leche flavor. I used Nestle chips instead of chopped blocks, and grape seed oil because I couldn't find refined coconut oil at my local supermarket. I think any light neutral oil would work fine - you need function here, not flavor. Lastly I layered the caramelized chocolate into the container, which resulted in nice big chunks, instead of drizzling it into the mixer. - Coriander Ice Cream with Raspberry Sauce - I ordered Jeni's complete essential oil kit from aftelier.com, so am set to make any of the recipes with essential oils. I like this flavor a lot. Coriander is smooth and with hints of vanilla as Jeni says, but quite different and hard to describe. I made both raspberry and blackberry sauce for this recipe. I ended up only needing one, so went with the blackberry, which was delicious and very necessary to complement the coriander ice cream. However these sauces are just berries and sugar, and I think any Smucker's jelly heated in a sauce pan would be just as effective and delicious. This ice cream was the most thick and creamy of any I've made so far. I'm not sure, but it might have been because I left the ice cream base out in my kitchen overnight because I started the recipe too late in the evening to run the ice cream maker. The recipe called for 3-5 drops of coriander oil. I split the difference with 4. This created a nice flavor, but subtle. I think the recipe could work well with 5 drops, for a more pronounced flavor. - Brown Butter Almond Brittle is amazingly great. The brittle alone is delicious. I used Marcona almonds from Costco, which have an excellent fresh, crunchy saltiness, and crushed them a bit with a mortar and pestle. The ice cream is very easy, just Jeni's basic base, mixed with butter solids made from melting 3 stocks of butter, letting it settle and pouring off the clarified butter to leave the brown solids at the bottom of the pot. (I poured the clarified butter into a small jar, and put in the refrigerator for future use.) The brittle, in the butter thick ice cream, is immediately addictive - rich and smooth, with an immediate and satisfying Heath Bar-like crunch from the almond brittle, which I generously layered with the ice cream. You will have plenty of brittle left over for candy-snacking later. - Roasted Pumpkin 5-Spice ice cream is reminiscent of the Sweet Potato (with Torched Marshmallow) ice cream, in that is has a more pureed than creamy mouth fell. This is of course because of the pumpkin, or in my case, the butternut squash. This is an easy ice cream to make, pureed roast pumpkin/squash blended into the cream cheese before incorporation with the cream base. 5-spice is an interesting, nice addition, lending a touch of anise for a more complex flavor profile than the pumpkin alone. This would be a great ice cream to serve at Thanksgiving. - Ylang-Ylang with Clove and Honeycomb has a floral, perfumed taste. This may sound off-putting, but I encourage you to try it, it's delicious. This ice cream is super easy to make if you have the essential oils - just Jeni's ice cream with a few drops of the essential oils. More interesting is the honeycomb candy, which is basically sugar, corn syrup and honey heated to 296 degrees ("hard crack") and spread on parchment paper on a baking sheet to harden, then cracked into nickel-sized pieces. If you eat this candy straight from the baking tray it's so hard and clingy it will surely rip out your fillings if you try to bite it. Let it sit overnight in the ice cream however, and it takes on a delicious crunch, like an aerated toffee. All-in-all this flavor is well worth trying, especially if you've bought the essential oils. Did I mention it's thick and creamy? ; ) ps I still don't know exactly what ylang-ylang is.
36 of 40 people found the following review helpful
5.0 out of 5 stars
More than just amazing ice cream,
This review is from: Jeni's Splendid Ice Creams at Home (Hardcover)
As a former Columbus resident, I am a huge fan of Jeni's, to the point where my sister sent me 4 pints of ice cream as a Christmas present last year. I was excited when I heard about this book, but was somewhat skeptical as to whether I could recreate Jeni's fabulous ice cream at home, especially since I haven't had much luck making ice cream with other recipes. This is where the genius of Jeni's book comes in. Her instructions are so clear they're virtually foolproof, and she has tested the recipes multiple times in home ice cream makers. This is the first ice cream recipe I tried that actually fit my ice cream maker instead of making way too much. Also, while she created a bunch of new flavors for the book, she did not skimp on sharing the recipes for most (if not all) of the tried and true favorites from her ice cream shop. We made the Salty Caramel ice cream last night, which is a staple in her shops, and it was, hands down, the best ice cream I've ever made.
In addition to the 100+ recipes she includes in the book, she also details the steps in a clear, concise manner, with base recipes for ice cream and frozen yogurt and encourages you to experiment at home with your own flavor ideas. I really feel that this book is more than just a recipe book, and more like a course in ice cream making, where you can learn the basic technique and are inspired to create your own flavors based on what is seasonal and tastes good to your palate. I encourage you to buy this book, not just because I'm a fan of Jeni's, but because this is one of the best homemade ice cream books I've ever seen.
22 of 23 people found the following review helpful
4.0 out of 5 stars
Great Recipes, Great Ice Cream, one caution,
This review is from: Jeni's Splendid Ice Creams at Home (Hardcover)
Adding to the raves already. THe book is nicely laid out (although not as spectacular as others say). THe recipes ARE that spectacular.
Two warnings: 1. The ingredients lists are done in pastel colors, not black. This is probably to make the pages "pretty" or "appealing" (see other reviewers who get off on that), but for anyone trying to follow them with the slightest eyesight problems, or with less than optimal lighting, it's difficult to distinguish 1/2 from 1/3 and so on. 2. She tells you that as soon as you're done cooking the base, pour it into a plastic baggie. Really? 200+ degree liquid in a flimsy bag? The first time i did this, it melted through my bag and made a mess of my cabinet. Maybe i shouldnt buy the generic bags? Regardless, just be careful. ALso, i hate coffee and anything that even has a hint of it. So if you make the Dark Chocolate recipe, just replace the coffee with water and it turns out delicious!
11 of 11 people found the following review helpful
3.0 out of 5 stars
Great ice cream but errors in the book,
By Lulu (Seattle) - See all my reviews
This review is from: Jeni's Splendid Ice Creams at Home (Hardcover)
I have the first edition of this book and have used it several times since purchasing it right after it came out in 2011. I've made four of the ice creams so far, only four because the ones I started with were so good that I didn't want to try anything else. Those four are Backyard Mint, Salty Caramel, The Buckeye State Ice Cream and the Cognac Ice Cream. All turned out well and Backyard Mint and Buckeye State have been repeated a few times in my kitchen.
I like the consistency of the ice cream, as I like softer ice cream. People from the Midwest who like frozen custard will like the consistency of the finished product, as it's very similar to that of frozen custard style ice cream. (For those of you who are not lucky enough to have had frozen custard and don't know what it is, Google it and be sure to indulge if you ever get the chance!) My only complaint about consistency is that the cream cheese doesn't always incorporate well into the mix. Perhaps I'm not leaving it out long enough to get soft enough to whip (by hand) to a fluffier consistency that easily mixes with the ice cream base. I am adding the cooked base a little at a time, as directed, but I still get some cream cheese lumps. I'd use the stand mixer to whip the cream cheese with the salt, but it's such a small amount that it likely wouldn't be effective and, as another reviewer mentioned, these recipes already create a lot of dirty dishes. A few times, I've strained the ice cream right before putting it in the ice cream machine and that created a smoother product without the little, undissolved cream cheese chunks. As a side note, the only other ice cream book I have is The Perfect Scoop by David Lebovitz. I've made one recipe from that book (chocolate) and the consistency was very similar to Jeni's recipes and the recipe was a lot easier, did not have as many steps and created a lot less dirty dishes. My biggest complaints are the inaccuracies in the recipes....many have been noted in the other reviews (for the Salty Caramel and Milkiest Chocolate). Perhaps there are others, as I haven't read the other reviews in a while, but I discovered another one this weekend. I made the Honey Nut Pralines and the ratio of coating to nuts seems to be way off. I used about a half to three-quarters of a cup of nuts, not the one cup called for. Had I used a full cup, they would not have been well coated with the 5 tablespoons of coating. Additionally, the recipes calls for baking them for 8 minutes, then stirring them to redistribute the coating and cooking them for 5 to 6 minutes more. I baked mine for a total of 12 minutes and next time I would bake them for no more than 8 to 10 minutes total, as mine were just on the verge of burning. I know ovens vary but brown sugar and honey burn quickly, so the recommended 13 to 14 minutes seems to be far too long. Hopefully, all the recipe errors have been fixed in more recent additions of the book. Like I mentioned at the start of my review, I'm working out of the first edition. I have two other complaints, both of which have been mentioned by early reviewers. The *small* pastel print of the recipes is ridiculously hard to read for anyone over a certain age. I'm not that old but, wait ladies, it's coming....you too will be wearing reading glasses someday. And even with the granny specs, the recipes are hard to read...recipes printed in pastel ink and small print are foolish choices on the part of the publisher/book designer. Finally, my last complaint is one I think is a serious one. Jeni recommends immediately pouring the hot ice cream base into a Ziploc bag. No, no, no, no, no. This is the same reason why you should not heat food in plastic containers in the microwave. Miniscule plastic particles will melt into your food, or in this case, your ice cream base. Many studies have shown that these plastic particles get stored in our fat cells and can lead to cancer. Instead, I fill a large bowl with ice as recommended and pour the mixture into a heat-safe bowl, which will fit inside the bowl of ice. This won't bring the temperature down as quickly as the Ziploc bag method, so I just let it chill in the fridge (in the ice bowl) overnight. I use a bowl that's deep enough so that when some of the ice melts while in the fridge the interior bowl won't sink down too far and water won't slosh into the bowl of ice cream base, and/or I put a lid on the bowl with the ice cream base once the contents have cooled down. Stainless steel, nesting bowls would be a good choice, as they're not very thick and the contents will cool a little more quickly. I'll admit, I made the first batch or two with the Ziploc method recommended in the book and then decided I didn't like the health risk and I have not seen any consistency differences between the methods, so I don't think a super rapid cool down is necessary if you're willing to chill the mixture overnight and then churn it. This is also perfect in case you forgot to put the canister of your ice cream maker in the freezer overnight, so it could properly freeze. Other than those concerns, I'm pleased with the book, the extensive instructions and the recipes and will continue to make many of the versions listed in the book, as well as experiment with my own combinations.
14 of 16 people found the following review helpful
5.0 out of 5 stars
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This review is from: Jeni's Splendid Ice Creams at Home (Hardcover)
If you'v ever been to one of Jeni's shops, you know how addicting (and expensive) it can be. We've found ourselves going once a week last summer! She has quality and all natural ingredient (for the most part), and I know I'm not eating a bunch of over sugared, high fructose, art. food dyed ice cream. She supports local farmers, so the price doesn't bother me too bad.
I am quite good at making ice cream, and before this book, I mastered some of Jeni's recipes just by reading the ingredients. When I heard about this book, I thought she was crazy for giving away her staple recipes! When I got my book, I read through most of the ingredients of some of my favorites and most were pretty accurate. I made the milkiest chocolate in the world, first. It's not the same as the shops, much darker (use milk chocolate instead of bittersweet), but delicious none the less. It had a thick smooth, frosting like texture. Next I made bangkok peanut, it was dead on. And just today I made our favorite, Savannah Butter mint. This was the recipe I was hoping would be in there, because I've tried to replicate it in the past. It was everything we hoped it would be, smooth, creamy, buttery, minty! You can't go wrong with this book! A couple things to note: if you want to skip corn ingredients, use tapioca starch and organic tapioca syrup. This is what she uses in her shop and it's more accurate this way. You can find these at a health food store or here on amazon. Also, I tried the pastic bag cooling method. Don't take chances and don't waste plastic. Make your base and chill it in the fridge over night to insure it's totally chilled. This is where a lot of ice cream recipes go wrong. It's a lovely book and I'm so grateful she wrote it and shared her recipes! Now I can save a little money! But there is still nothing like going to her shops and enjoying the tastings and fresh sundae's! *I use a kitchenaid ice cream bowl attachment. Make sure it is frozen over night and use the slowest speed.
24 of 30 people found the following review helpful
3.0 out of 5 stars
Good ideas and flavor combinations, but an off-flavored base,
By J. Brown (Portland, OR) - See all my reviews
This review is from: Jeni's Splendid Ice Creams at Home (Hardcover)
After all of the rave reviews I had to try Jeni's recipes. I have tried several, and there are things I like. She has some interesting flavor combinations/ideas/suggestions. I appreciate that her base recipe is something different and that she attempts to address some of the limitations of standard ice creams and custards. Indeed, Jeni has developed an ice cream that defies the laws of physics and does not melt from a solid to a liquid. It stays in a lump...even the next day, a blob that didn't get washed down (yes, I dumped more than one serving of these ice creams) was sitting high and proud in the sink.
In order to achieve the desired consistency, the base is cooked at a full boil for 4 minutes and is whisked into some cream cheese. This does produce a nice consistency going into the freezer and if consumed immediately after freezing. The flavor of the base tastes like what is is...overcooked dairy and cream cheese. These off flavors must be masked by potent flavoring or I find them quite distracting. As an aside, this book could be presented in about 6 pages (true of many single-topic books...but because the base never changes, it's even more noticeable here). One page for the description of the base then another five with the flavor variations. The base never changes, even when additional ingredients (juices, for example) are added, in spite of the fact that this sometimes alters the fat and moisture content leading to changes in the texture. I appreciate that the author is trying to make a one-size-fits-all base...but in my opinion, it is not that. I am glad that so many people really like these ice creams, but with so many other recipes out there that lack the off flavors of the base (not to mention the ridiculous number of excellent super-premium choices available in most grocery stores...) I'll keep looking for other options. I guess I wouldn't be so disappointed had I not read so many five-star reviews.
9 of 10 people found the following review helpful
5.0 out of 5 stars
Best Ice Cream Book You Can Buy,
This review is from: Jeni's Splendid Ice Creams at Home (Hardcover)
I consider this the best ice cream book on the market, and I've been making ice cream at home for almost ten years. The author, Jeni Britton Bauer, proprietor of Jeni's Splendid Ice Creams, made 75 versions of her ice cream base until she perfected it. Much of her introduction details the science of ice cream making. Eggless confections tend to be icy, but with custards the flavor of egg yolks often influences color and flavor. Her idea is to skip the eggs and to let the base flavors shine by utilizing milk proteins and corn starch to create a perfect texture.
This all sounds a bit technical, but the final product isn't difficult to make and will be the best ice cream you've ever churned at home. I served her vanilla ice cream at a family gathering, and my brother-in-law requested a double batch for his birthday. She starts off the book with strawberry ice cream, a flavor that I've found over the years nearly impossible to pull off at home because of iciness, tartness and even coloring issues. Her version is perfect: creamy but not too rich, deeply flavored with real strawberries, beautifully pink and still scoopable after a few days in the freezer. But these are just the basics. The book includes such innovative flavors as Cherry Lambic Sorbet, Lemon Frozen Yogurt with Blueberry Swirl, Macaroon Ice Cream Sandwiches, Queen City Cayenne ("Hot" Chocolate Ice Cream), Riesling-Poached Pear Sorbet and Bangkok Peanut (Curried Peanut Ice Cream w/Coconut). While I've only churned the first two of these, I've tried the others at her scoop shops. All of them have been excellent. She also includes recipes for sundaes, toppings and cocktails. Her Disco Melon Fizz (using Watermelon Lemonade Sorbet as a base) gives mojitos a run for their money as a hot weather drink. I look forward to delving further into the book. |
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Jeni's Splendid Ice Creams at Home by Jeni Britton Bauer (Hardcover - June 15, 2011)
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Barrow police locate stolen Jaguar
Last updated at 11:25, Monday, 11 February 2013
POLICE are investigating the theft of a Jaguar saloon from outside a house in Barrow over the weekend.
The grey Jaguar X-Type 2005 – valued at about £6,000 - was taken after a set of keys were stolen from a home in Nelson Street, Hindpool, in the early hours of Saturday morning.
It has since been recovered by police in the St George's Square area but investigations into the theft are ongoing.
The brazen offender or offenders gained entry to the house via an unsecured door sometime between midnight and 8am while the occupants slept.
Following the incident, police have urged all residents to ensure they lock their house even when at home.
Anyone with information that could assist officers is asked to contact Barrow police on 101, or Crimestoppers anonymously on 0800 555 111.
First published at 17:55, Saturday, 09 February 2013
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XBRL to Sharpen Banks Biz Reports
XBRL to Sharpen Banks Biz Reports
John S. McCright
Posted 2004-06-14
As Sarbanes-Oxley regulations loom, systems integration companies are urging their banking and financial services clients to use emerging Extensible Business Reporting Language-enabled software.
Banks upgrading their IT infrastructures to comply with new regulations that require them to report financial data using the XBRL specification may find that, with a little additional work, they can get a lot more for their buck. Systems integration and professional services companies such as PricewaterhouseCoopers LLC are urging their banking and financial services clients to use emerging Extensible Business Reporting Language-enabled software not just for reporting to external agencies but to sharpen internal business reports as well. The Federal Financial Institutions Examination Council is requiring that U.S. banks by the end of this year submit their quarterly reports tagged using XBRL metadata taxonomies. It joins more than two dozen regulators and other public authorities worldwide that have adopted such policies.
Less than four years old,
describes a standard way for reporting business information so that when companies aggregate data from a variety of data warehouses to create reports, the information can be automatically integrated and validated as correct without human manipulation.
Without this automatic integration and validation, the flow of vital information through a business is slowed down at every step by clerks and managers trying to get numbers laid out in different formats to line up.
Click here
to read more about how XBRL will ease financial reporting.
"Aggregating information is a core competency of financial services companies; it is very important to have the correct aggregated information to assess the risk on borrowers and policy holders," said Mike Willis, a partner at New York-based PricewaterhouseCoopers and the founding chairman of XBRL International, the governing body overseeing the development of the XBRL specification. "Without XBRL, you go back to the pre-Henry Ford type of supply chain."
Willis, who has been involved in the deployment of XBRL-enabled general ledger and other applications, said regulatory compliance is a big reason banks are interested in the specification. But once they really understand the power of XBRL, banks will use it for internal reporting to make their businesses more nimble, he said. To take advantage of the possibilities that XBRL offers, however, financial services companies have to do a little software development and a lot of business process re-engineering. Because of this, PwC does not have a separate XBRL practice but includes XBRL experts in its audit, tax, risk management and other practices. "When you look at a project, it is 5 percent XBRL, 15 percent other technology and 80 percent process re-engineering," Willis said. In addition to a chief financial officer and a controller, participants in planning for XBRL pilot projects should include the CIO and the information architect. Banks and other financial services companies would be well-served in initiating their XBRL deployment by infusing the technology into Sarbanes-Oxley compliance efforts, Willis said. This is because SarbOx is focused on managing financial reporting controls, which XBRL aims to improve.
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Stoneridge Gallery Homes for Sale in Mission Viejo, CAThere are currently 1 MLS Listings in the search: Stoneridge Gallery | Homes for Sale in Mission Viejo, CA. Click on a listing to the view property details, photos and agent comments. If you would like to change or expand your search criteria, go back to the main Mission Viejo search page, or try using our Advanced Search. Search Results Currently Displaying Listings
1-1 of 1
Status: Active
Listing Price: $875,000
Status: Active
23111 Fairfield Mission Viejo CA 92692
Residential - Single Family Residence Living Area: 2,800 Sq. Ft. Bedrooms: 5 Bathrooms: 3.00 BACK ON THE MARKET!! THEIR LOSS - YOUR GAIN! Welcome home to this beautiful five bedroom Gallery home in the guard gated community of Stone Ridge. The open floor plan is perfect for entertaining with a separate formal living room and spacious dining room, great for family dinners. You will love the gourmet kitchen with center island and newer stainless appliances which create the hub of the family area complete with a separate breakfast area and adjoining family room with a stone enhanced fireplace. Completing the lower level is a large bedroom and bath. The master suite encompasses beautiful sunset views and features a luxurious bath area with a separate soaking tub and shower, dual sinks and two mirrored walk-in closets. Three additional bedrooms, a guest bath plus the laundry room are on the second level. Relax outdoors with a spacious covered patio, built-in BBQ, and large grassy area while enjoying the fabulous sunset views. Three car garage, low taxes (mello-roos tax is $769.58 per year) and membership to Lake Mission Viejo is included. Terms: Standard Listing courtesy of First Team Real Estate, Pam FecherFirst Team Real Estate, Shirley Laderman Currently Displaying Listings
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The real estate search: Stoneridge Gallery | Homes for Sale in Mission Viejo is brought to you courtesy of ListingPoint, the premier SoCal Real Estate Search Site. If you would like more information about the real estate on this website, or would like to talk to a realtor specializing in Mission Viejo, contact us! ListingPoint is a full service real estate company servicing the counties of Orange, Los Angeles, Riverside, San Bernardino, and Ventura. *ListingPoint utilizes the CARETS regional IDX system, and relies on data entry from outside agents in our search results. For the best search results direct from the MLS, please contact one of our Realtors specializing in Mission Viejo, CA. Comments
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6985 results for "contract extension"
Breaking down Matt Bryant's three-year extension
Vaughn McClureThe Atlanta Falcons kept kicker Matt Bryant in the fold with a three-year contract extension with a maximum value of $8.5 million. His average of $2.83 million per year puts him in the top 10 among the highest-paid kickers, right at No. 10. Here i...
Blog | February 27, 2015 -
Last year for Murphy in Queens?
Doug MittlerDaniel Murphy is open to signing a contract extension with the New York Mets, but no in-season talks are planned and the "expectation is the Mets will let him walk" next winter when he is eligible for free agency, reports Adam Rubin of ESPNNewYork.c...
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Mississippi State coach Dan Mullen receives contract extension th...
Chris LowMississippi State coach Dan Mullen has cashed in on one of the best seasons in school history with a contract extension and raise that will pay him an average of $4.275 million per year.
Story | Conversation | February 26, 2015 -
Matt Hasselbeck, Indianapolis Colts sign 1-year contract extensio...
Mike WellsRetirement can hold off for at least another year for quarterback Matt Hasselbeck, who signed a one-year contract extension with the Indianapolis Colts on Thursday.
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Didier Deschamps extends contract with France
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Barcelona confirm Sergio Busquets to sign contract extension
ESPN staffBarcelona have confirmed that Sergio Busquets has agreed to extend his contract until 2019. Sergio Busquets, renovado hasta el 30 de junio de 2019 http://t.co/9lXGaNR2a3 pic.twitter.com/vyyMCikVrV - FC Barcelona (@FCBarcelona_es) February 26, 2015...
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Kyle Clifford signs extension with Los Angeles Kings
Katie StrangThe Los Angeles Kings have signed 24-year-old forward Kyle Clifford to a five-year contract extension.
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Nick Leddy agrees to seven-year, $38.5 million contract extension...
Craig CustanceThe New York Islanders have agreed to terms on a seven-year contract extension with 23-year-old defenseman Nick Leddy, the team announced Tuesday.
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Darling 'super excited' for contract, future opportunity with Haw...
Scott PowersCHICAGO -- Chicago Blackhawks rookie goaltender Scott Darling has been a magnet for good news the last few days. Darling was recalled Sunday evening, had a two-year contract extension announced shortly later and was named Monday the team's starter...
Blog | February 23, 2015 -
Scott Darling signs extension with Blackhawks
Scott PowersThe Chicago Blackhawks signed goaltender Scott Darling to a two-year contract extension Sunday. Darling, 26, was set to the become a restricted free agent after the season. He originally signed a one-year deal with the Blackhawks in July 2014. ...
Blog | February 22, 2015 -
Takeaways from first day of Sox workouts
Gordon EdesFORT MYERS, Fla. -- A few takeaways from the first official day of workouts in Red Sox camp: * The Sox announced that manager John Farrell has been given a two-year contract extension that will take him through the 2017 season, with an option...
Blog | February 21, 2015 -
Farrell rewarded despite last-place finish
Gordon EdesFORT MYERS, Fla. -- Only a handful of Red Sox managers have finished in last place, only three in the past 83 seasons. Until Saturday, when the Sox announced a new deal for John Farrell, none had been rewarded with a multi-year contract extension. ...
Blog | February 21, 2015 -
Boston Red Sox extend John Farrell's contract through 2017, with ...
Gordon EdesThe Red Sox announced Saturday morning that manager John Farrell, who was entering the final guaranteed year of his contract with the team, has been given an extension through the 2017 season, with a club option for 2018.
Story | Conversation | February 21, 2015 -
San Diego Chargers re-sign left tackle King Dunlap
Eric D. WilliamsThe San Diego Chargers announced on Friday that they've reached an agreement on a four-year deal that keeps left tackle King Dunlap in the fold, not letting the pending unrestricted free agent hit the open market in March.
Story | Conversation | February 20, 2015 -
Pete Carroll says Seattle Seahawks 'always preparing for the futu...
Rich CiminiSeattle Seahawks coach Pete Carroll refuses to believe rumors Marshawn Lynch might retire, claiming he never has considered the possibility of losing the mercurial running back.
Story | Conversation | February 20, 2015 -
Dave Doeren, NC State Wolfpack coach, gets contract extension
Brett McMurphyNC State has extended coach Dave Doeren's contract two years through 2019.
Story | Conversation | February 20, 2015


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This is a rare water pitcher or carafe made by Kenwood for Shawnee Pottery. It is a great mid-century modern style. The pottery is a nice glossy black finish and is accented with the small white pottery lid that has a black rubber coating on the bottom to make it fit the pitcher opening. It measures 9 1/2" tall including the lid. It is in excellent condition. The sleek styling of the handle is very comfortable. It is marked on the bottom "Kenwood USA 945". What a great collector piece and a great decorator item for any modern, retro or industrial design.
Item ID: RL583
Well "glory bee" ! Great estate finds here....antique, vintage & collectibles!
Ruby Lane is a treasure trove & "Glory Bee" has great treasures for you! Please check them all out and enjoy!


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Treat yourself with extra 15% off hundreds of products. Click for terms & conditions.
This is a mirror. It's what people used to memorize their faces before selfies existed. This is no ordinary mirror though. The Girdy Me Mirror is deceptively simple. On one side is normal mirror glass. On the other side you'll find a copper-colored glass that tints your reflection with a nostalgic tone (like the Hefe filter). It's not only perfect for practicing duck face, it's also an incredibly beautiful design object.
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UFC President Dana White spoke with Ariel Helwani post-fight UFC 184 and gave his thoughts on the event. He spoke on the main event between Ronda Rousey and Cat Zingano, his respect for Zingano and who is next for Rousey. ... Read More »
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Feed SubscriptionFOX Sports 1 UFC 184 Post-Fight Show Quotes – 2/28/15
The following quotes and videos are from tonight's FOX SPORTS 1UFC 184 POSTFIGHT SHOW. The show was hosted by Jay Glazer, with Kenny Florian,Daniel Cormier and Miesha Tate providing analysis. Ariel Helwani conducted interviews on-site. UFC ON FOX analyst Kenny Florian on Ronda Rousey vs. Cat Zingano: "Almost as certain ... Read More »
'UFC 184: Rousey vs. Zingano' post-fight press conference (live stream)
Ronda Rousey did it again. Fourteen seconds this time. What does the future hold for the UFC women's bantamweight champ? After the fight she called out 4-Hoursewomen hunter Bethe Correia and mentioned Holly Holm as a possibility. Hear from Rousey, ... Read More »
'UFC 184: Rousey vs. Zingano' live results and round-by-round updates
"UFC 184: Rousey vs. Zingano" takes place this evening from the Staples Center in Los Angeles and features Ronda Rousey defending her UFC women's bantamweight title against Cat Zingano in the main event. Both these ladies are undefeated and someone's "0″ will have to ... Read More »
UFC 184 Embedded: Episode 5
The UFC 184 Embedded series returns withe episode 5 as Ronda Rousey and Cat Zingano continue to promote their upcoming fight with interviews and media day. Also, coverage from co-main event fighters Holly Holm and Raquel Pennington work to make ... Read More »
'UFC 184: Rousey vs. Zingano' live weigh-in results and photo gallery
Fighter weigh-ins for UFC 184: Rousey vs. Zingano are being held today from the Staples Center in Los Angeles, the same venue hosting Saturday's Pay-Per-View card featuring Ronda Rousey vs. Cat Zingano for the UFC women's bantamweight title. Holly Holm makes her ... Read More »
ProMMANow.com UFC 184 Staff Picks
They HYPE! Well maybe the hype isn't what it once was considering that Chris Weidman and Vitor Belfort aren't tomorrow's headliners but still a decent offering for fight fans. UFC 184 goes down with undisputed female queen of the MMA ... Read More »
Watch today's UFC 184: Rousey vs. Zingano weigh-ins (live stream)
Watch the official fighter weigh-ins for UFC 184: Rousey vs. Zingano, live Friday, February 27 at 7pm/4pm ETPT. UFC women's bantamweight champ Ronda Rousey will defend her title against No. 1 contender Cat Zingano from the Staples Center in Los ... Read More »
UFC 184 Embedded: Episode 4
The UFC Embedded series for UFC 184 returns with episode 4. In this episode you'll find footage from the open workouts for UFC women's bantamweight champion Ronda Rousey and challenger Cat Zingano, as well as the pre-fight staredown. Also, co-main ... Read More »
UFC 184 Embedded: Episode 3
The third episode for the UFC 184 Embedded series begins to focus on UFC newcomer and former boxing champion Holly Holm as she'll be taking on TUF alum Raquel Pennington. Also, coverage continues for main event fighters Ronda Rousey and ... Read More »
UFC 184 Embedded: Episode 2
The UFC 184 Embedded series continues with episode two. UFC women's bantamweight champion Ronda Rousey is featured as she gets in some cardio as she cuts weight down to the 135 pound limit. Also, welterweight Jake Ellenberger trains with Mickey ... Read More »


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Tablet. Hotels for Global Nomads
Travel Better.
Check availability as rates may vary for dates. Best rate guaranteed.
Though it's the capital of California, a state with an economy bigger than those of about 180 countries, Sacramento doesn't get much respect — it's often overshadowed by nearby San Francisco, much as Albany plays second fiddle to New York City. But in the Citizen Hotel, Sacramento might finally have the hotel it deserves.
It's by any definition a modern boutique hotel, conceived by the California-based Joie de Vivre group. But stylistically it's far from the modern-design standard. Instead the Citizen is full of historical references, with an atmosphere that recalls the 19th century — think gold mining, railroad barons, the Wild West struck rich and grown up.
By the time you get to the rooms, the retro atmosphere is fairly subtle — some guests, in town on official government business, might not pay it a second thought. Bedrooms are not quite haute luxury, but more than comfortable enough, with all the necessities: fine Italian linens, efficient work spaces, and Mac Minis in all the rooms, serving as one-stop movie, music and internet centers.
Grange, the restaurant, showcases modern Californian cuisine — organic, local and seasonal — in a genteel throwback atmosphere, and the Scandal Bar feels like the sort of place where back-room deals are made (sans cigar smoke). In fact they probably are, given the Citizen's central location, close by to the courthouse and the Capitol.
- 198 Rooms
- Style: Contemporary Classic
- Atmosphere: Happening
- 17 Guest Reviews
- The Citizen Hotel
- 926 J Street
- Sacramento, CA, USA
Hotel amenities and services
- 100% non-smoking hotel
- 24 hour front desk
- Bar
- Business center
- Central air conditioning
- Library
- Lounge
- Luggage storage
- Restaurant
- Room service
- Self service parking (charges apply)
- Valet parking (charges apply)
- Wi-fi (charges apply)
Other Sacramento hotels
17 Guest Reviews
All reviews are from Tablet guests with verified stays.
- Dustin
- Stayed December 2012
- Rating: Good
What I liked:
The Atmosphere and pleasant staff were quite amazing
What the hotel could do better:
Nothing, had a wonderful stay!
- Reed
- Stayed December 2012
- Rating: Excellent
What I liked:
Location, the Grange Restaurant, ornate rooms
What the hotel could do better:
Nothing, had a wonderful stay!
- Kathryn
- Stayed November 2012
- Rating: Excellent
What I liked:
Atmosphere and amazing view of the Capitol building.
Proximity to The Grange is perfect. We enjoyed being able to charge our meals and drinks to our room.
What the hotel could do better:
Nothing, had a wonderful stay!


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Arts & Life
Photos: The best of Plano Olympic gymnast Nastia Liukin, from winning in Beijing to attending Rangers games
Photo: AP
Nastia Liukin stretches as she returns to competition for the first time since 2009, during a practice session for the US Classic gymnastics meet Friday, May 25 2012, in Chicago.
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Haad Yao Villa is the perfect place for relaxing and resting after celebrating the night away.
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Man pulls out gun inside courthouse
UPDATED 5:20 PM CDT Mar 24, 2014A man pulled out a gun in the Madison County Courthouse triggering a school lockdown.
Video TranscriptRight now in Winterset...A man brought a gun into the Madison County courthouse triggering a brief lockdown at Winterset Schools. Ryan Smith is live in Winterset to explain. ... ...
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Making Contact (1986)
No critic reviews yet...
No critic reviews yet...
Movie Info
Vengeful spirits go after the family and friends of a young psychic after he attempts to make contact with his dead father.
- Rating:
- Genre:
- Action & Adventure , Horror , Kids & Family , Science Fiction & Fantasy
- Directed By:
- Roland Emmerich , Klaus Dittrich
- Written By:
- Thomas Lechner , Roland Emmerich , Has J. Haller
- In Theaters:
- Jun 1, 1986 Wide
- On DVD:
- Nov 19, 2002
- Runtime:
as Joey
Making Contact Videos
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The doll was really creepy and devlish. All around the Movie was not bad, watchable. I think the Movie is not for kids under let say 12.
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The Kentucky senator is voted the top GOP candidate for the third consecutive year.
For six years, President Barack Obama and Israeli Prime Minister Benjamin Netanyahu have been on a collision course over how to halt Iran's nuclear ambitions, a high-stakes endeavor both men see as a centerpiece of their legacies.
Democrats are losing some skirmishes over the Department of Homeland Security, but many feel they are winning a political war that will haunt Republicans in 2016 and beyond.


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From the producer who brought you The Woman In Black and Let Me In comes the unnerving tale of The Quiet Ones. Tucked away in an estate outside of London, Professor Coupland along with a team of university students conduct an… More From the producer who brought you The Woman In Black and Let Me In comes the unnerving tale of The Quiet Ones. Tucked away in an estate outside of London, Professor Coupland along with a team of university students conduct an "experiment" on Jane Harper, a young girl who harbors unspeakable secrets. What dark forces they uncover are more terrifying than any of them expected. Inspired by true events, the film stars Jared Harris (Mad Men and Sherlock Homes: A Game of Shadows), Sam Claflin (The Hunger Games: Catching Fire), Olivia Cooke (Bates Motel), and is directed by John Pogue from a screenplay by Craig Rosenberg and Oren Moverman and John Pogue, and based on a screenplay by Tom de Ville. (c) Lionsgate
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Consensus: While it definitely sports a few palpable scares, The Quiet Ones finds Hammer Films trading too heavily on past glories.
"The Quiet Ones" simply has nothing to say.
Full review…"The Quiet Ones" is rated PG-13, but it's scarier than R-rated gorefests, like "Proxy," "Nurse 3D," and "American Mary." Anyone can create disgust; creating slowly-building disquiet is entirely another proposition.
Full review…There is a lot to admire as the film embraces a pleasing brand of old-school chills over modern-day, pop-culture hipness.
Full review…The Quiet Ones is a pretty ironic title for a horror film whose primary scare tactic is to periodically crank up the volume, sending the needle to the red with a sudden spike in the decibel levels.
Full review…The Quiet Ones is uninspired even by contemporary horror standards - which comes as a bit of a shock, given its pedigree.
Full review…With its many desperate attempts at scares and a completely lacking narrative, "The Quiet Ones" is a failure on just about every level.
Full review…Unfortunately, it's all very familiar and somewhat tediously played out.
Full review…A retro possession story that will wind up being best remembered for its groovy '70s setting (lots of mutton-chop sideburns and T. Rex and Slade songs on the soundtrack) and a deliciously sinister performance from Jared Harris.
Full review…Things certainly do go bump in the night--and the day and the morning and at just about every other possible moment that Pogue can toss in an amped-up sound effect to scare the pants off his hopefully susceptible viewers.
Full review…


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PIU wins the regional championship and heads to the finals. View the final seconds here.
Click here to get your Bruin Gear ready for basketball season.
The 2014-2015 schedules are up. Use the links in the left column to access the latest sports schedules and results.
Carl "CJ" Tyson has been selected to the NCCAA Division II All-Regional Basketball Team.


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2007 Acura TSX
Choose Acura TSX Style:
C/D Overview:
Adapted from the European Honda Accord, the TSX is an edge-of-luxury sports sedan that's quick on its feet, loaded with luxury features, and a model of precise assembly. The TSX has already claimed three Car and Driver 10Best Cars trophies, and is an exceptionally satisfying driver's car.
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President Obama, who unilaterally authorized a full air campaign in Libya in 2011, is taking a different approach this time with Syria — mindful both of the political price he paid for that earlier effort and of the far more thorny questions involved in attacking the Assad regime.
Since he made clear his intention to retaliate against Syria for what he says is clear evidence of an Aug. 21 chemical weapons attack, Mr. Obama had been priming the country for a unilateral decision to take military action.
But over the last 48 hours he saw growing resistance in Congress, he lost his chief international partner when the British Parliament rejected joining in any military action, and he realized he wouldn't be able to get U.N. backing.
Faced with the choice of going it truly alone, he instead decided to throw the issue to Congress, asking them to share responsibility for the decision.
"I'm also mindful that I'm the president of the world's oldest constitutional democracy," Mr. Obama said from the White House Rose Garden. "We've heard from members of Congress who want their voices to be heard. I absolutely agree."
The decision marks the latest twist in the president's views of his own powers — though in his remarks he said he believes he does have the authority to launch attacks, but he acknowledged his hand is strengthened if he does have congressional backing.
His chances for success in Congress are likely good. Much of the opposition he has faced in recent days was not to strikes themselves, but rather to going about it without first coming to Congress.
"The president made a strong case today, and wisely chose to seek congressional support, even though he believes he is not required by law to do so," Senate Armed Services Committee Chairman Carl Levin, Michigan Democrat, said after the speech. "A congressional vote to authorize the use of force would strengthen the president's decision to take military action."
Ever since he signaled his intention to strike, the president has faced a series of setbacks, in addition to Congress's reluctance. The U.N. has pleaded for time to let its inspectors finish their investigation into the attacks, Britain has rejected joining a military effort, and Mr. Obama has been reminded of his own previous stance on unilateral action.
In a response to a questionnaire from the Boston Globe during the 2008 campaign Mr. Obama said: "The president does not have the power, under the constitution, to unilaterally authorize a military attack in a situation that does not involve stopping an actual or imminent threat to the nation."
Mr. Obama isn't the only high-ranking official who was opposed to unilateral strikes in the past.
Then-Sen. Joseph R. Biden, who is now Mr. Obama's vice president, said during the 2007 campaign that he would lead the charge to impeach President George W. Bush if he bombed Iran without first gaining congressional approval.
Two years ago Mr. Obama ignited a constitutional crisis when he committed U.S. troops to enforce a no-fly zone over Libya, without congressional approval.
The House held several votes but could not reach a consensus on whether to authorize or to block that action, and Libyan leader Col. Moammar Gadhafi was ousted before a court challenge to Mr. Obama's policy was heard.
Still, Mr. Obama's decision cost him support from some of his liberal base.
© Copyright 2015 The Washington Times, LLC. Click here for reprint permission.


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Yoga relax and meditation
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Ayurveda Yoga Villa Event |
Ayurveda Yoga Villa - Yoga Workshop |
Yoga Workshop: | Ayurveda Yoga Villa Event |
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Best ResponseYou've already chosen the best response.0Wikipedia has an article, Limit of a function, that might help: http://en.wikipedia.org/wiki/Limit_of_a_function
- 2 years ago
Best ResponseYou've already chosen the best response.0A limit is basically the value of something that approaches something else (as simple as I can put it).
- 2 years ago
Best ResponseYou've already chosen the best response.0limit, i wont define it, but i will tell you something about limits. Limit knows this, knowing the function value of a point of a function is useless, it is not applicable in real life. but knowing what happens, the behavior of the function as it moves towards a point, that makes some sense. Limit, is the backbone of calculus.
- 2 years ago
Best ResponseYou've already chosen the best response.0limit is actually a tool to find the value of a function at a point where its value exist or may be some of its indeterminate form...graphically the value of y when x approaches a definite point....u hv ne query in limit ..i may help to sort it out |dw:1355174021983:dw| for this fn y=x ..at x=2 lim. of f(x)=2...
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ChilmadChilmad (kĭlˈmăd) [key], in the Bible, city or state that traded with Tyre. The Columbia Electronic Encyclopedia, 6th ed. Copyright © 2012, Columbia University Press. All rights reserved. More on Chilmad from Fact Monster:
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Sidsel Endresen
Norwegian vocalist Sidsel Endresen chats to Radio 3's Fiona Talkington at the Molde Jazz Festival ahead of a more in-depth look at her career in the Freakier Zone next week.
Stuart's featured album is Mental Notes by Split Enz, plus new music from Wayne Coyne's side project Electric Würms and live music from the Manchester Jazz Festival.
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Jacobsen challenging for Renville County judgeship
OLIVIA -- Glen M. "Jake" Jacobsen, assistant county attorney for Renville County, is challenging Judge Randall J. Slieter for the Eighth Judicial District judgeship in Renville County.
"I don't feel the current judge is adequately serving the people of Renville County," Jacobsen said, adding that he has been considering running for the bench for several years.
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Pronunciation: Faribault
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Students at Dawson School are using algorithms they developed themselves to look for patterns in cancer data provided by the Baylor College of Medicine.
The initiative by Code.org to stimulate students' interest in computer science may involve as many as 15 million people around the world.
High school students in New York City Public Schools will begin learning data literacy this month through the new City Digits project, which aims to promote civic engagement among youth while teaching data collection and analysis skills.
Northwestern University has partnered with Evanston/Skokie School District 65 on an initiative to introduce students to programming in conjunction with the Hour of Code.
Stratasys has launched a 3D printing curriculum for secondary and post-secondary students.
With the help of data now becoming available, high school teachers and students in two programs at Notre Dame University can study data from the Large Hadron Collider near Geneva, Switzerland.
Verizon Innovate Learning Grants totaling $1.6 million will go to underserved schools to stimulate interest in STEM subjects.
The use of technology-enabled approaches in education is receiving attention today as the White House hosts its second "College Opportunity Day of Action."
Five more universities will receive funding to implement the UTeach Expansion Program.
Kuka Robotics has debuted a program designed to help high schools, community colleges, universities and vocational schools offer a certificate based on robotics, Kuka Official Robotics Education.
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Success in a 1-to-1 environment depends on strong leaders who build a culture of innovation and collaboration. Learn the key things that you need to know for a successful 1-to-1 rollout at your school. Read more...
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