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A dishwasher is a mechanical device for cleaning dishes and eating utensils. Dishwashers can be found in restaurants and private homes. Unlike manual dishwashing, which relies largely on physical scrubbing to remove soiling, the mechanical dishwasher cleans by spraying hot water, typically between 55 and 75 °C (130 and 170 °F) at the dishes, with lower temperatures used for delicate items. A mix of water and detergent is circulated by a pump. Water is pumped to one or more rotating spray arms, which blast the dishes with the cleaning mixture. Once the wash is finished, the water is drained, more hot water is pumped in and a rinse cycle begins. After the rinse cycle finishes and the water is drained, a heating element in the bottom of the tub heats the air to dry the dishes. Sometimes a rinse aid is used to eliminate water spots for streak-free dishes.
Mechanical dishwashing devices were developed in the mid- to late-1800s. A domestic dishwasher was invented in the 1920s, but it did not see widespread use. Dishwashers became more common in wealthy homes in the 1950s. By the 1970s dishwashers had become common. Present-day machines feature a drop-down front panel door, allowing access to the interior. The inside of a dishwasher in the North American market are either stainless steel or plastic. Mid-to-higher end North American dishwashers often come with hard food disposal units, which behave like miniature garbage (waste) disposal units that eliminate large pieces of food waste from the wash water. Many new dishwashers feature microprocessor-controlled, sensor-assisted wash cycles that adjust the wash duration to the quantity of dirty dishes. Large heavy-duty dishwashers are available for use in commercial establishments (e.g. hotels, restaurants) where a large number of dishes must be cleaned. Washing is conducted with 65-71 C / 150-160 F temperatures and sanitation is achieved by either the use of a booster heater that will provide the machine 82 C / 180 F "final rinse" temperature or through the use of a chemical sanitizer.
The first reports of a mechanical dishwashing device are of an 1850 patent in the United States by Joel Houghton for a hand-powered good device. This device was made of wood and was cranked by hand while water sprayed onto the dishes. This device was both slow and unreliable. Another patent was granted to L.A. Alexander in 1865 that was similar to the first but featured a hand-cranked rack system. Neither device was practical or widely accepted.[1][unreliable source?]
The first reliable (hand-powered) dishwasher was invented in 1887 by Josephine Cochrane and unveiled at the 1893 Chicago World's Fair. Cochrane was quite wealthy and never washed dishes herself; she reportedly invented the dishwasher because her servants were chipping her fine china.[2]
In England, William Howard Livens invented a small dishwasher suitable for domestic use in 1924. It was the first modern dishwasher, and incorporated most of the design elements that feature in the models of today;[3] it included a front door for loading, a wire rack to hold the dirty crockery and a rotating sprayer. Drying elements were even added to his design in 1940. It was the first machine suitable for domestic use, and it came at a time when permanent plumbing and running water in the house was becoming increasingly common.[4][5]
Despite this, Liven's design did not become a commercial success, and dishwashers were only successfully sold as domestic utilities in the postwar boom of the 1950s, albeit only to the wealthy. Initially dishwashers were sold as standalone or portable devices, but with the development of the wall-to-wall countertop and standardized height cabinets, dishwashers began to be marketed with standardized sizes and shapes, integrated underneath the kitchen countertop as a modular unit with other kitchen appliances.
By the 1970s dishwashers had become commonplace in domestic residences in North America and Western Europe. By 2012, over 75 percent of homes in the US and Germany had dishwashers.[6]
The international standard for the capacity of a dishwasher is expressed as standard place settings. Dishes or plates of irregular sizes may not fit properly in a dishwasher's cleaning compartment, so it is advisable to check for compatibility before buying a dishwasher. Most Common residential dishwashers load between 15 and 22 Place Settings.
Commercial dishwashers are rated as plates per hour. The rating is based on standard sized plates of the same size. The same can be said for commercial glass washers, as they are based on standard glasses, normally pint glasses.
Dishwashers that are installed into standard kitchen cabinets have a standard width and depth of 60 cm (Europe) or 24 inches (US), and most dishwashers must be installed into a hole a minimum of 86 cm (Europe) or 34 inches (US) tall. Portable dishwashers exist in 45 and 60 cm (Europe) 18 and 24 inch (US) widths, with casters and attached countertops. Dishwashers may come in standard or tall tub designs; standard tub dishwashers have a service kickplate beneath the dishwasher door that allows for simpler maintenance and installation, but tall tub dishwashers have approximately 20% more capacity and better sound dampening from having a continuous front door.
Present-day machines feature a drop-down front panel door, allowing access to the interior, which usually contains two or sometimes three pull-out racks; racks can also be referred to as "baskets". In older U.S. models from the 1950s, the entire tub rolled out when the machine latch was opened, and loading/removing washable items was from the top, with the user reaching deep into the compartment for some items. Today, "dish drawer" models mimic this style, while the half-depth design eliminates the inconvenience of the long reach that was necessary with older full-depth models. "Cutlery baskets" are also common. A drawer dishwasher, first introduced by Fisher & Paykel in 1997, is a variant of the dishwasher in which the baskets slide out with the door in the same manner as a drawer filing cabinet, with each drawer in a double-drawer model being able to operate independently of each other.
The inside of a dishwasher in the North American market are either stainless steel or plastic. Stainless steel tubs resist hard water, provide better sound damping, and preserve heat to dry dishes faster. They also come at a premium price. Older models used a baked enamel on steel and are prone to chipping and erosion; chips in the baked enamel finish must be cleaned of all dirt and corrosion then patched with a special compound or even a good quality two-part epoxy. All European-made dishwashers feature a stainless steel interior as standard, even on low end models. The same is true for a built-in water softener. The flutes (Or valve meters) of the dishwasher are prevalent in American models (With some appearing in European and Asian models influenced by US design) due to the higher pressure of the American water system (which averages at 90 torrs/min, as opposed to the 65 torrs/min pressure in other countries). The flutes help drain the excess water, preventing entropy within the system due to higher pressures at a lower volume. This is a removable fixture, as some areas require a higher or lower discharge based on their water system.
Mid-to-higher end North American dishwashers often come with hard food disposal units, which behave like miniature garbage (waste) disposal units that eliminate large pieces of food waste from the wash water. One manufacturer that is known for omitting hard food disposals is Bosch, a German brand; however, Bosch does so in order to reduce noise. If the larger items of food waste are removed before placing in the dishwasher, pre-rinsing is not necessary even without integrated waste disposal units.
Many new dishwashers feature microprocessor-controlled, sensor-assisted wash cycles that adjust the wash duration to the quantity of dirty dishes (sensed by changes in water temperature) or the amount of dirt in the rinse water (sensed chemically/optically). This can save water and energy if the user runs a partial load. In such dishwashers the electromechanical rotary switch often used to control the washing cycle is replaced by a microprocessor but most sensors and valves are still required to be present. However, pressure switches (some dishwashers use a pressure switch and flow meter) are not required in most microprocessor controlled dishwashers as they use the motor and sometimes a rotational position sensor to sense the resistance of water, when it senses there is no cavitation it knows it has the optimal amount of water. A bimetal switch or wax motor opens the detergent door during the wash cycle.
European dishwashers almost universally use two or three spray arms which are fed from the bottom and back wall of the dishwasher leaving both racks unimpeded and also such models tend to use inline water heaters, removing the need for exposed elements in the base of the machine that can melt plastic items near to them. Many North American dishwashers tend to use more basic, and old fashioned water distribution and exposed elements in the base of the dishwasher. Some North American machines use a large cone or similar structure in the bottom dish rack to prevent placement of dishes in the center of the rack. The dishwasher directs water from the bottom of the dishwasher up through this structure to the upper wash arm to spray water on the top dish rack. Some dishwashers, including many models from Whirlpool and Kitchenaid, use a tube attached to the top rack that connects to a water source at the back of the dishwasher which allows full use of the bottom rack. Late-model Frigidaire dishwashers shoot a jet of water from the top of the washer down into the upper wash arm, again allowing full use of the bottom rack (but requiring that a small funnel on the top rack be kept clear).
Some dishwashers include a child-lockout feature to prevent accidental starting or stopping of the wash cycle by children. A child lock can sometimes be included to prevent young children opening the door during a wash cycle. This prevents accidents with hot water and strong detergents used during the wash cycle.
A dishwasher should never be emptied before a complete process has been signified to be finished by the control system, as this will often leave the contents unwashed or still in a saturated state. It is a common misconception that to empty a dishwasher before the end of a cycle will save energy, as many of the contents may need to be re-run, hence almost doubling running costs.[citation needed]
Depending on the model, some dishwashers can be plumbed into either the hot or cold water supply, taking into account the maximum incoming water temperature recommended by the manufacturer where hot water is used.[7] Plumbing a dishwasher into the hot or warm water supply can improve cleaning performance and reduce food debris in the interior of the dishwasher.[7] A few dishwashers may spend much less time on the wash phase if the incoming water is hot, which can compromise cleaning, so results will vary.[7] Dishwashers may cost less to operate on a hot water supply if there are other forms of energy available that allow water to be heated more cost efficiently than an electrically powered heating element in a dishwasher.
Modern dishwashers are quieter than older models. Using blankets, panels, and sound-absorbing materials in various configurations, dishwashers can achieve sound damping levels down to 39 decibels or so. Undamped, low-end dishwashers generally output noise levels of anywhere from 65–70 decibels. Most manufacturers generally use their own nomenclature with trademark for sound damping.
This section needs additional citations for verification. (April 2012) |
Different kinds of dishwashing detergent contain different combinations of the items in the list below. Not all of the ingredients below are used in some detergent.
Dishwashing detergent may also contain[citation needed] :
Dishwasher detergents are strongly alkaline (basic).
Inexpensive powders may contain sand, which can be verified by dissolving the powder in boiling water and then passing the solution through a coffee filter. Such detergents may harm the dishes and the dishwasher. Powdered detergents are more likely to cause fading on china patterns.[9]
Besides older style detergents for dishwashers, biodegradable detergents also exist for dishwashers. These detergents may be more environmentally friendly than conventional detergents.
Prior to the invention of the dishwasher in 1886, hand-washing primarily with simple detergents was common. The invention of the machine prompted the use of stronger detergents and rinse agents, thus saving time. Hand-washing dish detergent (washing up liquid) should not be used in a dishwasher, as it will create a large foam of bubbles which will leak from the dishwasher. If hand-washing detergent is accidentally used, the foam may be removed by spraying with salt, and the dishwasher should be forced into a drain cycle to remove the detergent and water.
Rinse aid (sometimes called rinse agent) contains surfactants that uses Marangoni stress to prevent droplet formation, so that water drains from the surfaces in thin sheets, rather than forming droplets.
The benefits of using it are that it prevents "spotting" on glassware (caused by droplets of water drying and leaving behind dissolved limescale minerals), and can also improve drying performance as there is less water remaining to be dried.
In some countries, especially those in Europe, dishwashers include a built-in water softener that removes calcium and magnesium ions from the water. Dishwasher salt, which is coarse-grained sodium chloride (table salt), is used to recharge the resin in the built-in ion-exchange system. The coarse grains prevent it from clogging the softener unit; unlike certain types of salt used for culinary purposes, it does not contain added insoluble anticaking agents or magnesium salts. The presence of magnesium salts will defeat the purpose of removing magnesium from the water softener. Anticaking agents may lead to clogging or may contain magnesium. Table salt may contain added iodine in the form of sodium iodide or potassium iodide, but these compounds will not affect the ion-exchange system, but adding table salt to the dishwasher's water softening unit can damage it.
If a dishwasher has a built-in water softener there will be a special compartment inside the dishwasher where the salt is to be added when needed. This salt compartment is separate from the detergent compartment, and generally located at the bottom of the wash cabinet (this is below the bottom basket). On most dishwashers, an automatic sensing system will notify the user when more dishwasher salt is required.
Pouring detergent into the salt compartment will damage the water softening system, however this can be reversed if the user acts very quickly and the dishwasher is NOT used: with a suitable wet and dry vacuum cleaner, remove the foreign substance e.g. detergent, followed by adding water again and removing the water with the wet and dry vacuum and repeating the process several times.[10]
Some newer dishwashers allow the use of "all in one" tablets/detergents (which include an amount of water softener along with detergent and a rinse agent) and are marketed as an alternative to using separate salt and rinse aid, but dishwasher salt must still be added to the salt compartment in very hard water areas. The use of such "all in one" detergents does not mean that separate salt and rinse aid is not required, as omitting separate salt and rinse aid will impair the cleaning and drying results and may cause limescale damage, also, incorrect use of "all in one" tablets/detergents may not be covered under the dishwasher's warranty..
Some dishwasher detergents are marketed for use in hard water areas for dishwashers which do not have a built-in water softener (and therefore do not use any dishwasher salt). These detergents use higher levels of phosphates to increase the solubility of hard water ions. In very hard water areas, the amount of phosphate may still be insufficient and the manual addition of dishwasher salt into the detergent compartment is recommended. Adding salt along with the detergent does not soften the water as does a dishwasher with an ion-exchange water softener, but the water will gain some additional ability to dissolve hard water ions. Note, however, that as water drops remaining on the dishware evaporate, deposits of the salt will likely remain. To combat this, the use of a rinsing agent which cause the water to "sheet" will help eliminate the spotting.
Glassware washed by dishwashing machines can develop a white haze on the surface over time. This may be caused by any or all of the below processes, only one of which is reversible:
If the dishwasher has run out of the salt that recharges the ion exchange resin that softens the water, and the water supply is "hard", limescale deposits can appear on all items, but are especially visible on glassware. It can be removed by cleaning with vinegar or lemon juice, or a proprietary limescale removal agent. The dishwasher should either be recharged with salt, adjusted appropriately for the hardness of the supply water – or possibly this is a symptom of failure of the ion exchange resin in the water softener (which is one of the more expensive components). The resin may have stopped working because it has been poisoned by iron or manganese salts in the supply water.
This film starts as an iridescence or "oil-film" effect on glassware, and progresses into a "milky" or "cloudy" appearance (which is not a deposit) that cannot be polished off or removed like limescale. It is formed because the detergent is strongly alkaline (basic) and glass dissolves slowly in alkaline aqueous solution. It becomes less soluble in the presence of silicates in the water (added as anti-metal-corrosion agents in the dishwasher detergent). Since the cloudy appearance is due to nonuniform glass dissolution, it is (somewhat paradoxically) less marked if dissolution is higher, i.e. if a silicate-free detergent is used; also, in certain cases, the etching will primarily be seen in areas that have microscopic surface cracks as a result of the items' manufacturing.[11][12] Limitation of this undesirable reaction is possible by controlling water hardness, detergent load and temperature.[13] The type of glass is an important factor in determining if this effect is a problem. Some dishwashers can reduce this etching effect by automatically dispensing the correct amount of detergent throughout the wash cycle based on the level of water hardness programmed.
Glassware placed such that it is physically touching can abrade and produce a milky surface.
Components found in dishwasher detergents can chemically scour the glass, causing tiny crystals, which can precipitate further crystal growth that can turn entire glasses cloudy[14]
Lead crystal should not be cleaned in a dishwasher as the corrosive effect of dishwasher detergent is high on such types of glass – that is, it will quickly go 'cloudy'. In addition, the lead in the crystal glass can be converted into a soluble form, which could endanger the health of subsequent users.[15] Some items can be damaged if washed in a dishwasher because of the effects of the chemicals and hot water. Aluminium items will discolor. Saucepan manufacturers often recommend handwashing due to the harsh effects of the chemicals on the pan coatings.[16] Valuable items – such as antiques or hand-painted items, should only be washed manually as they may be dulled or damaged, and detergents will gradually fade the glazing and print. Sterling silver and pewter will oxidize and discolour from the heat. Furthermore, pewter has a low melting point and may warp in some dishwashers.[17] Cast iron is likely to rust in a dishwasher.
Items soiled by wax, cigarette ash or anything which might contaminate the rest of the wash load (such as poisons or mineral oils) should be washed by hand. Objects contaminated by solvents may explode in a dishwasher. Glued items, such as some cutlery handles or wooden cutting boards, may be melted or softened if put in a dishwasher, especially on a hot wash cycle when temperatures can reach 75 °C (167 °F); these high temperatures can also damage plastic items which are designated as only being washed by hand, however some plastic items can be distorted or melted if placed in the bottom rack too close to an exposed heating element, therefore most dishwasher-safe plastic items recommend placing in the top rack only (most newer dishwashers have a concealed heating element away from the bottom rack entirely). Squeezing plastic items into small spaces may cause the plastic to distort in shape.
Dishwashers should only be used to wash normal household items, such as plates, cutlery, cups, mugs, kitchenware etc. Items such as paintbrushes, tools, furnace filters etc. should not be put into a dishwasher as this will cause the subsequent washes to become contaminated and may cause damage to the appliance.
The heat inside the dishwasher dries the contents after the final hot rinse; the final rinse adds a small amount of rinse aid to the hot water, as this improves drying significantly. Plastic and non-stick items may not dry properly compared to china and glass, which hold the heat better. Some dishwashers incorporate a fan to improve drying. Older dishwashers with a visible heating element (at the bottom of the wash cabinet, below the bottom basket) may use the heating element to improve drying, however this uses more energy.
North American dishwashers tend to use heat assisted drying via an exposed element. European machines and some high end North American machines use passive methods for drying – a stainless steel interior helps this process and some models use heat exchange technology between the inner and outer skin of the machine to cool the walls of the interior and speed up drying. Most dishwashers feature a drying sensor and as such, a dish-washing cycle is always considered complete when a drying indicator, usually in the form of an illuminated "end" light, or in more modern models on a digital display or audible sound, exhibits to the operator that the washing and drying cycle is now over.
Governmental agencies often recommend air-drying dishes by either disabling or stopping the drying cycle to save energy.[18]
Most consumer dishwashers use a 75 °C (167 °F) thermostat in the sanitizing process. During the final rinse cycle, the heating element and wash pump are turned on, and the cycle timer (electronic or electromechanical) is stopped until the thermostat is tripped. At this point, the cycle timer resumes and will generally trigger a drain cycle within a few timer increments.
Most consumer dishwashers use 75 °C (167 °F) rather than 83 °C (181 °F) for reasons of burn risk, energy and water consumption, total cycle time, and possible damage to plastic items placed inside the dishwasher. With new advances in detergents, lower water temperatures (50–55 °C / 122 °F-131 °F) are needed to prevent premature decay of the enzymes used to eat the grease and other build-ups on the dishes.
In the US, residential dishwashers can be certified to a NSF International testing protocol which confirms the cleaning and sanitation performance of the unit.[19]
Large heavy-duty dishwashers are available for use in commercial establishments (e.g. hotels, restaurants) where a large number of dishes must be cleaned.
Unlike a residential dishwasher, a commercial dishwasher does not utilize a drying cycle (commercial drying is achieved by heated ware meeting open air once the wash/rinse/sanitation cycles have been completed) and thus are significantly faster than their residential counterparts. Washing is conducted with 65-71 C / 150-160 F temperatures and sanitation is achieved by either the use of a booster heater that will provide the machine 82 C / 180 F "final rinse" temperature or through the use of a chemical sanitizer. This distinction labels the machines as either "high-temp" or "low-temp".
Some commercial dishwashers work similar to a commercial car wash, with a pulley system that pulls the rack through a small chamber (Known widely as a "rack conveyor" systems). Single-rack washers require an operator to push the rack into the washer, close the doors, start the cycle, and then open the doors to pull out the cleaned rack, possibly through a second opening into an unloading area.
In the UK, the British Standards Institution set standards for dishwashers. In the US, the NSF International (an independent not-for-profit organization) sets the standards for wash and rinse time along with minimum water temperature for chemical or hot water sanitizing methods.[20] There are many types of commercial dishwashers including under counter, single tank, conveyor, flight type, and carousel machines.
Commercial dishwashers often have significantly different plumbing and operations than a home unit, in that there are often separate spray arms for washing and rinsing/sanitizing. The wash water is heated with an in-tank electric heat element and mixed with a cleaning solution, and is used repeatedly from one load to the next. The wash tank usually has a large strainer basket to collect food debris, and the strainer may not be emptied until the end of the day's kitchen operations.
Water used for rinsing and sanitizing is generally delivered directly through building water supply, and is not reusable. The used rinse water falls into the wash tank reservoir, which dilutes some of the used wash water and causes a small amount to drain out through an overflow tube. The system may first rinse with pure water only, and then sanitize with an additive solution that is left on the dishes as they leave the washer to dry.
Additional soap is periodically added to the main wash water tank, from either large soap concentrate tanks or dissolved from a large solid soap block, to maintain wash water cleaning effectiveness.
Boris is a robot that can load a dishwasher. [21]
The dishwasher has made cleaning and drying dishes much easier and more efficient. In the European Union, the energy consumption of a dishwasher for a standard usage is shown on a European Union energy label. In the United States, the energy consumption of a dishwasher is defined using the energy factor.
Comparing the efficiency of automatic dishwashers and hand-washing of dishes is difficult because hand-washing techniques vary drastically by individual. According to a peer-reviewed study in 2003, hand washing and drying of an amount of dishes equivalent to a fully loaded automatic dishwasher (no cookware or bakeware) could use between 20 and 300 liters of water and between 0.1 and 8 kWh of energy, while the numbers for energy-efficient automatic dishwashers were 15 to 22 liters and 1 to 2 kWh, respectively. The study concluded that fully loaded dishwashers use less energy, water, and detergent than the average European hand-washer.[22][23] For the automatic dishwasher results, the dishes were not rinsed before being loaded. The study does not address costs associated with the manufacture and disposal of dishwashers, the cost of possible accelerated wear of dishes from the chemical harshness of dishwasher detergent, the comparison for cleaning cookware, or the value of labour saved; hand washers needed between 65 and 106 minutes. Several points of criticism on this study have been raised.[24] For example, kilowatt hours of electricity were compared against energy used for heating hot water without taking into account possible inefficiencies. Also, inefficient human washers were compared against optimal usage of a fully loaded dishwasher without manual pre-rinsing that can take up to 100 liters of water.[25]
Most dishwasher detergent contains complex phosphates, as they have several properties that aid in effective cleaning. However, the same chemicals have been removed from laundry detergents in many countries as a result of concerns raised about the increase in algal blooms in waterways caused by increasing phosphate levels (see eutrophication). 17 US states have partial or full bans on the use of phosphates in dish detergent,[26] and 2 US states Maryland and New York ban phosphates in commercial dishwashing. Detergent companies claimed it is not cost effective to make separate batches of detergent for the states with phosphate bans (although detergents are typically formulated for local markets), and so most have voluntarily removed phosphates from all dishwasher detergents.[27]
In addition, rinse aids have contained nonylphenol and nonylphenol ethoxylates. These have been banned in the European Union by EU Directive 76/769/EEC.
Many recipe websites have noted that a dishwasher can be used to cook certain foods, in particular salmon.[28][29][30][31] It is very important that all foods be completely sealed to avoid contamination with soaps or rinse aids, and that the maximum temperature available in the washer is taken into account (as certain foods should not be prepared below a certain temperature, for food safety reasons).
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The Wacky World of Ald. George Cardenas
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Walter "Butch/Bearstradamus" Brzeski
Life story in 50 words or so: Born in Bucktown to a middle-class family and has lived in Chicago his entire life, now residing on the far Northwest Side. Attended St. Hedwig, Lane Tech, Triton College and Eastern Illinois University. Has worked myriad jobs in the city, including many years as a bartender; is now a substitute teacher. Currently, is working on finishing his Masters in Education along with studying for his National Strength and Conditoning Association (NCSA) certification test ..................................................................................... Self-description: An avid sports fan, he describes himself as an average, "300-level guy." "I've never been a rich man, I've never been a poor man; I've been in-between." He is as much of a through-and-through Chicagoan as one will meet. He is proud of his Chicago accent and works to give back to the community. A humble man, he values a strong work ethic, which his dad instilled in him............ Writing experiences: Describes himself as the "most opinionated person in Chicago." He tries to get the average guy's voice out there, modeling his writing after the conversations he had with patrons when he was a Wrigleyville bartender. "I'm trying to let people know what is going on. Most of the things I write about, people are thinking about." He considers himself the voice for the working Chicagoan who doesn't think his opinion can be heard. His favorite topics to write about are sports and observations about what's happening in Chicago, and the two often mesh................................................................................... Unique traits: He attended EIU on a football scholarship as an offensive lineman and has been an athlete and sports fan all his life. A favorite childhood memory is racing home from school to catch Cubs games. His house is decorated with Chicago sports memorabilia; his favorite item is a letter written to him by former Bear Dan Hampton. He hopes to one day open an upscale sports bar (in Chicago, of course) and put his collection on display. — By Dan Waters, Tribune reporter
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Brean Murray Carret & Co. LLC, the New York-based investment bank and asset manager, has hired Scott Buchta as its head of fixed-income strategy as the company expands in bonds.
Fannie Mae and Freddie Mac are set to auction as much as $17 billion of mortgage bonds they acquired before the real estate collapse to meet a regulatory directive, potentially straining demand at the same time the Federal Reserve considers a stimulus pullback.
Sandler O'Neill & Partners LP, the investment bank that focuses on financial-services clients, hired a team of five people for its fixed-income group in Chicago.
Words may speak louder than actions for Federal Reserve Chairman Ben S. Bernanke when the time comes to outline plans to raise interest rates and shrink the central bank's balance sheet .
Three years after the collapse of Bear Stearns Cos., which helped fuel the worst financial crisis since the Great Depression, former bond executives of the firm are running businesses at one-time rivals, including Bank of America Corp. and Goldman Sachs Group Inc.
The Federal Reserve's effort to support the economy by acquiring $40 billion a month of mortgage bonds is crimping Wall Street's business of packaging the government-backed securities into new notes.
The Federal Reserve Bank of New York joined with the biggest bond investors in the U.S. in seeking to force Bank of America Corp. to buy back bad home loans packaged into securities as the battle over who will bear mortgage losses intensifies.
"Investors could not get enough of these deals three weeks ago."
- Scott Buchta on Aug 13, 2014


text: Growing up, this was my favorite beach to go to. You have to park across the street and find the entrance in the neighborhood. After walking down a flight of stairs, you reach secluded little beach surrounded by cliffs. It never gets too crowded and perfect to lay around. The waves are all shorebreaks so don't plan on surfing/bodyboarding.


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Railz Snow Skateboard
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Take skateboarding to an exciting new level by skating down the slopes with the Railz Snow Skateboard. The versatile shape of this skateboard with a double kick-tail deck will have you sliding across the wintery white ground like never before. Waterproof coating on deck and a super tacky EVA grip pad prevent slippage and create sure footing. The snow skateboard features a durable design with heavy-duty aluminum hardware. For skateboarders over 5 years of age. Weighs 7 lbs. 31" x 9" x 5-1/2".


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Born in Mexico I have lived in USA for 18 years, same years experience in the services industry. I'm business oriented and run a very successful cleaning service in the greater Long Beach area. I keep my units very clean and sanitized. I love my job and get personal satisfaction from hosting visitors and providing clean and sanitary conditions for their stay.
We do remodeling, move outs, and keep all the units beutifull and clean.
I love travel, good music, healthy food and clean living. I love Long Beach California!
Emma has completed online and offline ID verification.
The house is comfortable and centrally located between long beach downtown and belmont shore beach front. The 1 bedroom apartment is clean with very hand washing and drying unit. But, it was very difficult to find car parking after 7PM in the evening. The apartment is right on the street and it gets really noisy in the mornings around 7AM. The house is old and can hear every single footstep from the 1st floor unit. Over all you cannot sleep late in the morning even if you wish too.
The reservation was canceled the day before arrival. This is an automated posting.
Everything was great! Except parking maybe a bit difficult to find. The overnight parking at the gas station is often full.
Be aware that the parking spot is a tandem spot, and we didn't know this beforehand, so you have to coordinate with the other short-term guests. Other than the parking spot, our stay was fantastic! The pictures make the place look a little bigger than it is, but that won't stop you from enjoying how clean and well-situated the apartment is. It seemed relatively safe, was very close to the beach, and had quite a bit of nightlife nearby (without being too much). We stayed here in order to visit the greater LA area, and it was a great jumping off point for all the different beaches. We had some small issues with the shower and internet, but Emma responded swiftly and immediately. Very happy with our stay, and would stay here again if we are ever in the area!
Our overall stay with Dear Emma was a great experience. She is such a sweet lady and takes the time to genuinely care for us during our stay. Emma, We appreciate all your efforts that you made to accommodate us and our situation. We will be sure to refer as many people to your lovely place on Broadway. We are truly grateful for you and will keep you in our good thoughts always. Happy Valentine's Day James & Dino :D
The reservation was canceled 4 days before arrival. This is an automated posting.
Emma was a great host. The apartment was fully stocked, clean, bright, and great location. Highly recommended.
Emma's place was great.
The apartment was clean and comfortable and surprisingly quiet given the busy street. However the TV did not work and the lack of necessities like toilet paper lightbulbs in all of the fixtures was a bit inconvenient. It was comfortable enough for two for a weekend stay.
It is a great downtown city stay. Things going on all around and busy street life. The inside is nice with all the amenities you need. You will probably need the fan (provided) in the front room to drown out the noise from the street, but that is just part of having a down-town location. Great coffee shop about 100' away. Your own parking space is very nice as well!


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According to the monthly Fibonacci charts, the Sensex is testing the quarterly support around 16,235
The markets ended lower for the third straight week, amid global economic worries. The Sensex trended lower during the week, and finally settled with a loss of 538 points at 16,293. In the process, the index has plunged nearly 1,100 points in the last three straight weeks.
Among the index stocks this week, Tata Power slumped nearly eight per cent to Rs 92.50. State Bank of India and Hero MotoCorp plunged around seven per cent each to Rs 1,852 and Rs 1,843, respectively. Sterlite Industries, Jindal Steel, Infosys, Sun Pharma, Tata Steel, HDFC Bank and Mahindra & Mahindra were the other major losers. On the other hand, Bajaj Auto, BHEL and DLF ended with gains in excess of three per cent each.
According to the monthly Fibonacci charts, the Sensex is testing the quarterly support around 16,235. If the index is able to sustain above it, we could see a counter-rally to 16,730-16,900 odd levels. However, if the index breaks below 16,235, then we could see the index slide to its next major support around 15,850.
The bears continued their domination on the Nifty, as the index failed to cross its near-resistance at 5,130 mentioned last week. The index touched a high of 5,125, and then broke the psychological 5,000-mark, as it tumbled to a low of 4,906. The Nifty ended with a loss of 158 points at 4,929.
Select momentum indicators, such as the Relative Strength Index and the Stochastic Slow, are in oversold territories. Hence, the index looks due for a bounce in the near term. Similarly, the short-term (20-week moving average) has crossed the medium-term (50-week moving average) on the weekly charts, which again is a positive sign. However, the index is below its short- and medium-term weekly moving averages, which can neutralise the above effect.
The near-term bias is likely to remain bearish as long as the Nifty sustains below 4,940, the lower end of the Bollinger Band. Going ahead, one should expect support for the Nifty around 4,815, which is the long-term (200-week moving average).
Bulls can be active either around the support levels of 4,815 or on a sustained trade above 4,940. Next week, the Nifty is likely to seek support around 4,845-4,795, while face resistance around 5,010-5,065.
In view of rising farm input costs, the Agriculture Ministry has proposed a Rs 170 per quintal increase in the minimum support price (MSP) of paddy ...
The Rs 240-crore IPO of the cable and internet services provider, which ended on Thursday, failed to garner full subscription
Market raps disinvestment department's proposal to Sebi for suspension of trading in a stock during divestment as ill-conceived, unfair and ...
Slippery slope ahead if oil demand and prices don't pick up soon
The 30-share Sensex gained 68 points to end at 29,449 and the 50-share Nifty rose 15 points to close at 8,938.
Provisionally, the 30-share Sensex gained 78 points to end at 29,458 and the 50-share Nifty rose 13 points to close at 8,936.


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Henry Jenkins - The Transmedia Generation: Spreadable Media, Fan Activism & Participatory Learningon Connected Learning on Livestream - Watch live streaming Internet TV.
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Seared Spicy Fajitas
From Martha Stewart Living Omnimedia
Use reduced-fat sour cream to make this South-of-the-border skillet favorite a little lighter, and swap in whole-wheat tortillas in place of the flour ones.
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Nutritional Information
(per serving)
Calories | -- |
Total Fat | -- |
Saturated Fat | -- |
Cholesterol | -- |
Sodium | -- |
Total Carbohydrate | -- |
Dietary Fiber | -- |
Sugars | -- |
Protein | -- |
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U.S. | Metric | Conversion chart |
- 1 teaspoon(s) ground cumin
- 1/2 teaspoon(s) ground coriander
- 1 pound(s) skirt steak, cut crosswise into 2 equal pieces (if too large for skillet, cut into smaller pieces)
- 2 tablespoon(s) fresh lime juice
- Coarse salt and ground pepper
- 2 red bell peppers , (ribs and seeds removed), halved and thinly sliced
- 1 red onion, halved and thinly sliced
- 2 jalapeño chiles , (ribs and seeds removed), very thinly sliced lengthwise
- 8 6-inch flour tortillas
- Sour cream and lime wedges, for serving
- In a small bowl, combine cumin, coriander, 2 teaspoons coarse salt, and 1/2 teaspoon pepper. Rub steaks all over with spice mixture.
- Heat a large skillet over medium-high; add meat (if crowded, cook in two batches). Cook 2 to 4 minutes per side for medium-rare. Transfer to a cutting board. Tent steaks with aluminum foil, and let rest at least 5 minutes.
- Meanwhile, reduce heat to medium; add bell peppers, onion, and chiles; season with salt and pepper. Cook, stirring occasionally, until crisp-tender, 8 to 10 minutes. Add lime juice, and stir, scraping up browned bits in skillet.
- Stack tortillas, and wrap in a damp paper towel or kitchen towel. Microwave on high 1 minute. Thinly slice steaks crosswise, and serve with tortillas, peppers, onion, and chiles, along with sour cream and lime wedges.
Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
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Nice House for Rent in Spain - Malaga (Costa Del Sol)
To rent house close to Malaga city and Airport. House is new (2013) and fully equiped for max 6 persons. House is great and located in woderful area, very quiet but close to city, perfect for relaxing holidays. Vew to the mountains, see and also to t