text:
Shane Watson
|Personal information
|Full name
|Shane Robert Watson
17 June 1981
Ipswich, Queensland, Australia
|183 cm (6 ft 0 in)[1]
|Batting style
|Bowling style
|Right-arm fast medium
|Lee Furlong (wife) (m.2010)
|International information
|National side
|Test debut (cap 391)
|2 January 2005 v Pakistan
|Last Test
|9 December 2014 v India
|ODI debut (cap 148)
|24 March 2002 v South Africa
|Last ODI
|26 March 2015 v India
|ODI shirt no.
|T20I debut (cap 19)
|24 February 2006 v South Africa
|Last T20I
|10 October 2013 v India
|Domestic team information
|Rajasthan Royals
|New South Wales
|Sydney Sixers
|Brisbane Heat
|Career statistics
|Source: ESPN Cricinfo, 10 January 2015
Shane Robert Watson (born 17 June 1981) is an Australian cricketer. He is a right-handed batsman and a right-handed fast medium bowler.
He debuted for the Australian cricket team in 2002, playing his first One Day International against South Africa. While he has become a regular member of the one-day squad, Watson only reached his 50th Test Match for Australia in the fifth Ashes match in January 2014, having debuted against Pakistan at the Sydney Cricket Ground in January 2005. Despite being allocated to be Australia's designated Test all-rounder, injuries have often prevented him from claiming his position in the Test team. However, from the second half of 2009, Watson acted as Australian Test opening batsman, along with Simon Katich, but has since settled into the number three position.
Watson was awarded the 2010[2] Allan Border Medal and again in 2011,[3] becoming the second player (after Ricky Ponting) to win back-to back Allan Border Medals. He won a total of 6 awards in the Tests, ODI & T20I player of the year awards category, which is the most by any player. He is the only player to win "Player of the Year" award in all formats.[4] Watson's wife Lee, whom he married on 29 May 2010, is a Fox Sports Australia presenter.[5]
He was declared man of the series in the 2012 ICC World Twenty20 for scoring a total of 249 with an average of 49.80, while taking 11 wickets with the ball.[6] He is the only player to win four consecutive Player of the Match Awards in ICC event history.[7] He has also been voted the man of the tournament in the IPL a record two times in 2008 and 2013.
He holds several records in ODIs and T20Is. Some of them include, the highest ODI score in a run-chase,[8] highest one day international score by an Australian batsman,[9] highest ODI batting average of all Australian opening batsmen who have scored over 1000 runs.[10] highest T20I strike rate of all opening batsmen who have played over 30 matches.[11]
According to Forbes, Watson is the highest paid cricketer outside of India, earning over US$5.9 million in 2012, 2013[12] and 2014.[13][14] He became the highest paid Australian cricketer in 2011.[15][16][17][18]
- 1 Playing career
- 2 T20 World Cup 2012
- 3 Achievements
- 4 Awards
- 5 Records
- 6 References
- 7 External links
Playing career[edit]
Early career[edit]
Watson was an AIS Australian Cricket Academy scholarship holder in 2000.[19] He started his first-class cricketing career for Tasmania after leaving his home state of Queensland, but returned to play for his native Queensland as his international career was beginning. He has also played for Hampshire in the English County Championship in 2005. He regards Terry Alderman as one of his mentors.
International career[edit]
Watson was selected for his first Australian team in early 2002, being selected to tour South Africa with the Test team after topping the Pura Cup wicket-taking charts for Tasmania, as well as steady middle-order batting performances. Australian captain at the time Steve Waugh stated that Watson would possibly be Australia's first genuine all rounder since Keith Miller and Alan Davidson in the 1950s. Watson expressed joy at being selected in an Australian team with Waugh, whom he cited as his idol. Watson scored an unbeaten century on his debut in a tour match, but did not play in the Tests as the selectors retained the same XI that had swept South Africa 3–0 in the Australian season. Watson did make his ODI debut on tour, ironically replacing Waugh, who was sacked after the team failed to make the ODI finals in the preceding Australian summer. Watson continued as a regular member of the ODI team until he suffered three stress fractures in his back, at the start of 2003, missing the 2003 Cricket World Cup. He was replaced by his Queensland teammate Andrew Symonds, who proceeded to establish his position as the all rounder after scoring 143* and 91* during the tournament.
Watson's injury sidelined him until the 2003–04 Australian season, and during his rehabilitation he played most of the season as a batsman, allowing himself to improve his batting skills while his back was still healing. During this time he smashed an unbeaten 300* for his club side, Lindisfarne.
Watson returned to regular ODI duty in the 2004–05 season, as a bowling all rounder. He also played in the Third Test against Pakistan as the fifth bowler, in order to allow Australia to play two spinners and three pace bowlers on a dry Sydney Cricket Ground pitch.
Following England's Ashes victory over Australia in 2005 with a five bowler strategy, Australia responded by including Watson as the fifth bowler and all rounder in all Test matches. Watson stated his intention to emulate Andrew Flintoff, who played the analogous role for England. Watson played against the ICC World XI in the role, but he dislocated his shoulder in just his second Test in that designated role against the West Indies, after diving to field a ball. Watson was again replaced by Symonds and was unable to represent Australia for the remainder of the summer.
He was recalled for the one day squad for the 2006 tour of South Africa but was dropped when all-rounder Andrew Symonds returned from injury. Watson was looking to establish a place in the Test side when he got injured, and Andrew Symonds stepped in to fill the gap.
Watson had been previously criticised for his relatively flat bowling trajectory and inability to move the ball, reflected in his relatively high bowling average. Jamie Cox, a former Tasmanian team-mate and future Australian selector, felt that Watson was being mis-used as a bowling allrounder, believing that he was better suited as a conventional batsman and part-timer bowler, rather than a bowler who engaged in power hitting in the latter part of an innings.
This changed when Watson opened the batting for Australia at the 2006 ICC Champions Trophy, alongside wicket-keeper Adam Gilchrist, instead of Simon Katich. In the competition he impressed with both the ball and bat, as Australia moved to their first Champions Trophy victory. Critics and captain Ricky Ponting cited his better strike rate, straight hitting and the ability to bowl as the reasons why he was selected ahead of Katich. After failing in the first two matches against the West Indies and England, Watson made a 50 in Australia's victory over India, which sealed their place in the semi-finals, he then took 2 wickets and scored 57 not out in the finals to seal the win. In the 2009 Champions Trophy held in South Africa, Watson again played a prominent role, making two consecutive 100s against England and New-Zealand in semi-final and final, helping Australia to defend their title.
Ponting suggested that Watson would bat at the number 6 position in the Ashes series against England in 2006–07, and he was named in the squad. However, he came off the ground in a one-day domestic game the week before the first Test with a suspected hamstring tear, which ruled him out for the first three Tests. Michael Clarke was called up in Watson's place, and responded with a half-century, and then a century to cement Clarke's place in the team.
Watson was expected to be fit for the fourth Test on Boxing Day and the MCG in Melbourne, and because of Damien Martyn's unexpected retirement, it looked likely that Watson would be included in the side. However, another injury setback in a match for Queensland ruled Watson out for the rest of the Ashes series. Watson eventually returned in February to the ODI side, replacing Cameron White in the all rounder position, However he again broke down with injury during the 29th match of 2007 Cricket World Cup and missed two matches of the Super 8's before returning in fine style smashing an unbeaten 65 off 32 balls against New Zealand. Injury again struck Watson in the early stages of the 2007 ICC World Twenty20 as he missed most of the tournament due to hamstring strain. He was then out of action for the 2007–08 Australian season.
After Symonds was omitted from the Australian team for disciplinary reasons, and Watson took the all rounder's position for the tour of India in late-2008, batting at No. 6. During the Third Test in Delhi, he was involved in a series of confrontations with Indian opener Gautam Gambhir, who scored a double century and reached his century by lofting Watson over midwicket for six. During the innings, Gambhir elbowed Watson while going for a run, and claimed that the incident was not intentional at a press conference, and claiming that Watson had no capacity to dismiss him. He later pleaded guilty and was banned for one match.
After returning to Australia, Symonds was recalled to the Test team and both all rounders played in the First Test against New Zealand in Brisbane. As the pitch was a green, rain-affected moist surface expected to favour seamers, spinner Jason Krejza was dropped to accommodate two seam bowling all rounders. After the match, which Australia won, Watson was dropped as spinner Nathan Hauritz was included and Symonds retained. Symonds continued to perform poorly, and there were calls for Watson to take his place, but both men then fell injured at the end of the year, Watson with a stress fracture. Watson returned to international duty in the ODI series against Pakistan in the UAE, scoring a century.
He returned to the Australian Test side for the 3rd Ashes Test match at Edgbaston on 30 July 2009 when he replaced opener Phillip Hughes who had been struggling for form. In a rain interrupted match he made 62 and 53 batting alongside Simon Katich.[20] He scored his second highest Test score of 96 against the West Indies in the Second Test in Adelaide in December 2009. He and Katich put on a century stand and he had reached 96 at stumps, only to inside edge his first ball of the next morning onto his stumps while attempting to hit a boundary to reach his century. In the Third Test, he made 89 in another century stand with Katich. In the second innings, he removed opposition captain Chris Gayle and then charged towards him, screaming in celebration directly in front of him. This earned him a fine from the match referee, and considerable criticism from much of the Australian public.
In the First Test against Pakistan, he made 93 runs on Boxing Day and featured in his third century stand in as many matches with Katich, but was run out after a mix-up with Katich in which both players ended up running towards the same end, again falling short of his debut Test hundred. On Day four, Watson finally made his first Test hundred. He went to lunch sitting on 98* and including the lunch break was stuck in the 90s for 106 minutes. After the lunch break he got to 99, and was then stuck there and could only get dot balls. He brought up his debut Test century in interesting style, hitting the ball hard to Abdur Rauf at point who put the catch down. The ball spilled away and gave Watson enough time to run through for the single he needed. His century came after 293 minutes off 186 balls with 9 fours and a six. When Ponting declared, he remained not out, making 120. Watson was awarded man of the match on 30 December for his role in Australia's Test victory.
In the second innings of the Second Test at the SCG, Watson fell short of another century, dismissed for 97. During this Test, the Australian Cricket Media Association presented Watson with Australian Cricketer of the Year Award.[21]
In the first test of Australia's 2010 tour of India, Watson opened his account with his second test century – an attritional 126 runs off 338 balls on a slow, low Mohali pitch. The innings capped an excellent start to the tour, as he also scored a century in each innings of the warm-up match, albeit at a much brisker pace. He topscored again in the second innings with a run-a-ball 56, which proved vital in setting a competitive target as Australia's middle order again collapsed in spectacular fashion following his dismissal.
On 30 March 2011, Watson was named test and ODI vice-captain.[22] On 11 April 2011 he made 185 not out off 96 balls against Bangladesh. Watson made several records in this match, which include most sixes, highest score by an Australian batsman,[23] fastest 150 and most runs from boundaries. Due to injuries in the home series against South Africa and Sri Lanka, he decided to become a top order batsman instead of an allrounder.
Before the 3rd Test against India in March 2013, Australia dropped Shane Watson, along with James Pattinson, Mitchell Johnson and Usman Khawaja for failing to do homework. Watson had subsequently flown back to Australia due to the birth of his first child.[24] Several former players reacted with astonishment at the harsh decision taken by the team management.[25]
T20 World Cup 2012[edit]
In the 2012 ICC World Twenty20, he showed sublime all-round form. In the first match against Ireland at R.Premadasa Stadium in Colombo, he opened the bowling & took 3/26 (wickets of opener-captain William Porterfield, keeper-batsman Niall O'Brien and dangerous Kevin O'Brien) and then scored a breezy 51 from 30 to help his side win the match in 15.1 overs. He was subsequently awarded the Man of the Match. In the next match against West Indies he again opened bowling & batting, took 2/29 from 4 overs(wickets of devastating Chris Gayle & Kieron Pollard) and then scored 41* from 24 balls to win Man of the Match as his side won by 17 runs (by Duckworth-Lewis method). Against India, he was used as 2nd change bowler & took 3/34. It was he who had changed the game by taking the wickets of Yuvraj Singh and opener Irfan Pathan in 11th over. He also dismissed dangerous Suresh Raina in the last over. he followed it up with a 72 from 42 balls (7 sixes & 2 fours), and had an 133-run opening partnership in 13.3 overs with David Warner making a mockery of the target 141. Against South Africa, he took 2/29 (wickets of Hashim Amla and AB de Villiers) and then followed it up with 70 from 47 balls to win 4 consecutive Man of the Match awards and also Man of the series award.
Indian Premier League[edit]
Watson played in the Indian Premier League for the Rajasthan Royals team in the inaugural IPL season. Signed for US $125,000, he performed well with both the bat and the ball scoring four half-centuries to anchor his team to victory in three matches of the tournament and in the semifinals. He also picked up 17 wickets, won four man of the match awards in his first twelve games and also won the Man of the Series award.[26]
On the back of his IPL performance, Watson was subsequently selected to replace Matthew Hayden in the one day series as part of Australia's tour to the West Indies, after Hayden had injured himself during the IPL season.[27] Watson went on to establish himself as an ODI opener in the series.
Watson missed the second IPL season due to national duty and injury, and Rajasthan failed to reach the top four in the qualifying rounds. For the 2011 season, Rajasthan Royals successfully retained Shane Watson along with the skipper Shane Warne.[28]
On 22 April 2013 he scored his first century in IPL playing against Chennai Super Kings at MA Chidambaram Stadium, Chennai, India. He scored 101 runs of 61 balls hitting 6 boundaries and 6 sixes. This was also his first hundred in Twenty20 cricket. His strong performances continued and subsequently went on to win man of the tournament award for the 2013 IPL.
For the 2014 IPL season, for which a fresh auction was held, Watson was again retained by the Royals, making him one of the few international cricketers to play for the same IPL franchise since the inception of the tournament, grouping him along with Virat Kohli (Royal Challengers Bangalore), M. S. Dhoni, Suresh Raina and R. Ashwin (Chennai Super Kings), Shaun Marsh (Kings XI Punjab) and Harbhajan Singh and Lasith Malinga (Mumbai Indians), who were also retained by their respective franchises.[29] He was also appointed the captain of the team for the 2014 season, replacing Rahul Dravid, who had retired from all forms of cricket in 2013.[29]
Test centuries[edit]
|S No
|MCG, Melbourne, Australia
|PCA Stadium, Mohali, India
|The Oval, London, England
|WACA, Perth, Australia
ODI centuries[edit]
|S No
|West Indies
|Queen's Park, Grenada, Grenada, West Indies
|Sheikh Zayed Stadium, Abu Dhabi, UAE
|SuperSport Park, Centurion, South Africa
|New Zealand
|SuperSport Park, Centurion, South Africa
|MCG, Melbourne, Australia
|Sher-e-Bangla Cricket Stadium, Dhaka, Bangladesh
|West Indies
|Manuka Oval, Canberra, Australia
|Rose Bowl, Southampton, England
|Vidarbha Cricket Association Stadium, Nagpur, India
T20 centuries[edit]
|S No
|Rajasthan Royals
|Chennai Super Kings
|Chennai, Tamil Nadu
Test 5-wicket hauls[edit]
|S No
|Lord's, London, England
|Headingley Stadium, Leeds, England
|South Africa
|Newlands Cricket Ground, Cape Town, South Africa
- Bradman Young Cricketer of the Year: 2002
- Australian ODI Player of the Year: 2010, 2011, 2012
- Australian Test Player of the Year: 2011
- Australian Twenty20 Player of the Year: 2012, 2013
- Allan Border Medal: 2010, 2011
- McGilvray Medal 2010
- Player of the series ODI vs. West indies 2008(away), New Zealand 2009–10(away), India 2009–10(away), England 2010–11, Bangladesh 2011(away)
- Player of the series Tests vs. Pakistan 2009–10
- Player of the series T20 vs. West Indies 2011–12(away), World T20 2012–13
- Player of the series IPL 2008, 2013
Test Awards[edit]
Player of the Series Awards[edit]
|S No
|Man of Match Awards
|Series Performance
|Match 1: MCG, Melbourne
|Dec 2014 – Jan 2010
|Runs: 346 (650 balls: 38×4, 4x6), Ave – 69.20, SR – 53.23
Field: 54–13–125–5, Ave – 25.00, SR – 64.80, 6 catches
|Won; 3–0 [30]
Man of the Match Awards[edit]
|S No
|Match Performance
|Melbourne Cricket Ground, Melbourne
|26–30 December 2009
|1st Innings: 93 (191 balls: 11×4); 13–3–30–1, 1 catch
2nd Innings: 120* (220 balls: 10×4, 1×6); DNB, 1 catch
|Won [31]
|Headingley Stadium, Leeds
|21–24 July 2010
|1st Innings: 5 (19 balls: 1×4); 11–3–33–6
2nd Innings: 24 (48 balls: 4×4); 5–1–18–0
|Lost [32]
|Kennington Oval, London
|21–25 August 2013
|1st Innings: 176 (247 balls: 25×4, 1x6); DNB, 2 catches
2nd Innings: 26 (32 balls: 2x4, 1x6); 5–0–22–0
|Draw [33]
ODI Awards[edit]
Player of the Series Awards[edit]
|S No
|Man of Match Awards
|Series Performance
|West Indies
|Match 3: National Cricket Stadium, St. George's, Grenada
|Jun/Jul 2008
|Runs: 206 (214 balls: 27×4, 2x6), Ave – 41.20, SR – 96.26
Field: 27–1–119–6, Ave – 19.83, Eco – 4.41, 2 catches
|Won; 5–0 [34]
|Match 4: Punjab Cricket Association Stadium, Mohali, Chandigarh
|Oct/Nov 2009
|Runs: 256 (281 balls: 34×4, 3x6), Ave – 42.67, SR – 91.10
Field: 39.2–1–220–10, Ave – 22.00, Eco – 5.59, 4 catches
|Won; 4–2 [35]
|Match 4: MCG, Melbourne
|Jan/Feb 2011
|Runs: 306 (299 balls: 30×4, 5x6), Ave – 61.20, SR – 102.34
Field: 38.3–1–187–6, Ave – 31.17, Eco – 4.86, 4 catches, 1 run-out
|Won; 6–1 [36]
|Match 2: Sher-e-Bangla National Stadium, Mirpur
|Apr 2011
|Runs: 294 (168 balls: 29×4, 20x6), Ave – 147.00, SR – 175.00
Field: 24–0–119–3, Ave – 39.67, Eco – 4.96, 5 catches
|Won; 3–0 [37]
ODI Man of the Match[edit]
|S No
|Match Performance
|ICC World XI
|Docklands Stadium, Melbourne Docklands
|5 October 2005
|8 (15 balls); 10–0–43–3, 1 run out
|Won [38]
|ICC World XI
|Docklands Stadium, Melbourne Docklands
|9 October 2005
|66* (66 balls: 4x4); 7.5–0–39–4, 1 run out
|Won [39]
|West Indies
|Kinrara Academy Oval, Puchong
|12 September 2006
|2 (15 balls); 8–0–43–4
|Won [40]
|West Indies
|Brabourne Stadium, Mumbai
|5 November 2006
|57* (88 balls: 4x4); 3–0–11–2
|Won [41]
|West Indies
|National Cricket Stadium, St. George's
|29 June 2008
|126 (122 balls: 15x4, 2x6); 5–0–23–1
|Won [42]
|SuperSport Park, Centurion
|2 October 2009
|136* (132 balls: 10x4, 7x6); 8.4–1–35–2
|Won [43]
|New Zealand
|SuperSport Park, Centurion
|5 October 2009
|105* (129 balls: 10x4, 4x6); 10–0–50–0, 1 run out
|Won [44]
|PCA Stadium, Mohali
|2 November 2009
|49 (52 balls: 6x4); 7.4–1–29–3, 2 catches
|Won [45]
|Sydney Cricket Ground, Sydney
|24 January 2010
|69 (74 balls: 9x4, 1x6); 3–0–10–1, 1 catch
|Won [46]
|West Indies
|Melbourne Cricket Ground, Melbourne
|7 February 2010
|59 (74 balls: 3x4); 6–0–31–1, 1 catch
|Won [47]
|Melbourne Cricket Ground, Melbourne
|16 January 2011
|161* (150 balls: 12x4, 4x6); 8–0–44–0
|Won [48]
|Sardar Patel Stadium, Motera
|21 February 2011
|79 (92 balls: 8x4, 1x6); 3–0–7–0, 2 catches
|Won [49]
|M. Chinnaswamy Stadium, Bengaluru
|16 March 2011
|94 (90 balls: 9x4, 4x6); 6–0–22–1
|Won [50]
|Shere Bangla National Stadium, Mirpur
|11 April 2011
|185* (96 balls: 15x4, 15x6); 7–0–35–1, 2 catches
|Won [51]
|South Africa
|Kingsmead Cricket Ground, Durban
|28 October 2011
|49 (46 balls: 6x4, 1x6); 10–0–42–0
|Won [52]
|West Indies
|Manuka Oval, Canberra
|6 February 2013
|122 (111 balls: 12x4, 2x6); DNB
|Won [53]
|The Rose Bowl, Southampton
|16 September 2013
|143 (107 balls: 12x4, 6x6); 9–0–52–1
|Won [54]
T20I Awards[edit]
Player of the Series Awards[edit]
|S No
|Man of Match Awards
|Series Performance
|West Indies
|Match 1: Beausejour Stadium, Gros Islet
|Mar 2012
|Runs: 69 (45 balls: 5×4, 6x6); Ave – 34.50; SR – 153.33
Field: 8–0–42–3; Ave – 14.00; Eco – 5.25; 1 run-out
|Draw; 1–1 [55]
|2012 ICC World Twenty20
|Match 2: Opponent: Ireland, Venue: R. Premadasa Stadium, Colombo
Match 8: Opponent: West Indies, Venue: R. Premadasa Stadium, Colombo
Match 16: Opponent: India, Venue: R. Premadasa Stadium, Colombo
Match 19: Opponent: South Africa, Venue: R. Premadasa Stadium, Colombo
|Sep/Oct 2012
|Runs: 249 (166 balls: 19×4, 15x6); Ave – 49.80; SR – 150.00
Field: 24–0–176–11; Ave – 16.00; Eco – 7.33; 3 catches
|Lost; 4–2 [56]
Man of the Match Awards[edit]
|S No
|Match Performance
|Beausejour Stadium, Gros Islet
|2 May 2010
|81 (49 balls: 7x4, 4x6); 3–0–24–0
|Won [57]
|Adelaide Oval, Adelaide
|12 January 2011
|59 (31 balls: 6x4, 3x6); 4–0–15–4
|Lost [58]
|South Africa
|Newlands Cricket Ground, Cape Town
|13 October 2011
|4–0–26–1; 1 catch; 52 (39 balls: 6x4, 2x6)
|Won [59]
|West Indies
|Beausejour Stadium, Gros Islet
|27 March 2012
|4–0–16–1; 1 run out; 69 (43 balls: 5x4, 6x6)
|Won [60]
|R. Premadasa Stadium, Colombo
|19 September 2012
|4–0–26–3; 1 catch; 51 (30 balls: 5x4, 3x6)
|Won [61]
|West Indies
|R. Premadasa Stadium, Colombo
|22 September 2012
|4–0–29–2; 1 catch; 41* (24 balls: 2x4, 3x6)
|Won [62]
|R. Premadasa Stadium, Colombo
|28 September 2012
|4–0–34–3; 72 (42 balls: 2x4, 7x6)
|Won [63]
|South Africa
|R. Premadasa Stadium, Colombo
|30 September 2012
|4–0–29–2; 70 (47 balls: 8x4, 2x6)
|Won [64]
- Highest One Day International (ODI) score in a run-chase.[8][65]
- Holds all top three spots in the list of ODI highest scores by Australian batsmen in a run-chase.[65][66]
- Highest ODI batting average of all Australian opening batsmen who have scored over 1000 runs.[10]
- Best ODI all-round figures (batting-bowling average) of all Australian players who have scored over 2000 runs and took at least 100 wickets.[67]
- Highest Twenty20 International (T20I) strike rate of all opening batsmen who have played over 30 matches.[11]
- Best T20I all-round figures(batting-bowling average) of all players who have scored over 1000 runs and took at least 30 wickets.[68]
- Highest one day international score by an Australian batsman.[9][65]
- Highest percentage of runs in an ODI innings – 80 percent.[69][70]
- Only player to win four consecutive Man of the Match awards in ICC event history.[7]
- Only player to win Australian "Player of the Year" award in all formats.[4]
- Won six awards for the Australian Test, ODI and T20I player of the year awards, which is the most by any player.[4]
- Won IPL player of the tournament twice, in 2008 and 2013.
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- ^ "Watson wins Allan Border Medal". Cricinfo. 15 February 2010.
- ^ "Watson wins second Allan Border Medal". Cricinfo. 7 February 2011.
- ^ a b c "Award winners". cricket.com.au. Cricket Australia. Retrieved 28 January 2015.
- ^ Casamento, Jo (30 May 2010). "Sport's golden couple tie knot in unassuming style". Sydney Morning Herald. Retrieved 30 May 2010.
- ^ "Shane Watson named Player of the Tournament". Wisden India. 7 October 2012.
- ^ a b "Shane Watson wins four consecutive Player of the Match Awards". ICC. 30 September 2012.
- ^ a b Runs scored by batsmen in 2nd innings. Retrieved on 2015-02-21.
- ^ a b "Highest scores by an Australian in ODI". espncricinfo. Retrieved 28 January 2015.
- ^ a b Australian openers who scored over 1000 runs in ODI. Retrieved on 2015-02-21.
- ^ a b Highest Twenty20 SR of openers who played over 30 matches. Retrieved on 2015-02-21.
- ^ "World's Highest-Paid Cricketers". Forbes. 26 July 2012.
- ^ "BRW Top Sports Earners list for 2014". BRW. 17 February 2015.
- ^ "Watson tops cricket's rich list". cricket.com.au. 17 February 2015.
- ^ "Shane Watson to become highest paid Australian cricketer". news.com.au. 21 January 2011.
- ^ "Shane Watson to become highest paid Australian cricketer". The Daily Telegraph. 21 January 2011.
- ^ "Watson turns highest-paid Oz player". thatsCricket. 21 January 2011.
- ^ "Watson is highest-paid player in Australian cricket". Herald Sun. 21 January 2011.
- ^ Excellence : the Australian Institute of Sport. Canberra: Australian Sports Commission. 2002.
- ^ "Scorecard: England v Australia, 3rd Test at Edgbaston, 30 July–3 August 2009". Cricinfo. Retrieved 1 August 2009.
- ^ Watson named Australia's best by the media, The Roar, Retrieved on 11 January 2010
- ^ "BBC News". 30 March 2011. Retrieved 30 March 2011.
- ^ "Shane Watson hits world-record 15 sixes as Aussies win". BBC Sport. 11 April 2011. Retrieved 11 April 2011.
- ^ Australia. "Shane Watson to rejoin Australia squad for tour of India after being sent home 'for not doing his homework'". Telegraph. Retrieved 9 August 2013.
- ^ "Never heard anything so stupid: Mark Waugh". Wisden India. Retrieved 11 March 2013.
- ^ Sangakkara, Kumar. "Five Finds". Cricinfo Magazine. Crincinfo. Retrieved 27 July 2009.
- ^ "Watson called to fill Hayden's one-day shoes". Cricinfo. Retrieved 27 July 2009.
- ^ "Royals retain Warne, Watson". indian express. Retrieved 8 December 2010.
- ^ a b "Rajasthan Royals retain Shane Watson, Ajinkya Rahane, James Faulkner, Stuart Binny and Sanju Samson". ndtv.com. 10 January 2014
- ^ "Pakistan in Australia Test Series, 2009/10". ESPNcricinfo. 18 January 2010. Retrieved 22 January 2015.
- ^ "Pakistan in Australia Test Series, 2009/10 – Australia v Pakistan Scorecard". ESPNcricinfo. 30 December 2009. Retrieved 22 January 2015.
- ^ "MCC Spirit of Cricket Test Series, 2010 – Australia v Pakistan Scorecard". ESPNcricinfo. 24 July 2010. Retrieved 22 January 2015.
- ^ "The Ashes, 2013 – England v Australia Scorecard". ESPNcricinfo. 25 August 2013. Retrieved 22 January 2015.
- ^ "Australia in West Indies ODI Series, 2008". ESPNcricinfo. 6 July 2008. Retrieved 22 January 2015.
- ^ "Australia in India ODI Series, 2009/10". ESPNcricinfo. 11 November 2009. Retrieved 22 January 2015.
- ^ "England in Australia ODI Series, 2010/11". ESPNcricinfo. 6 February 2011. Retrieved 22 January 2015.
- ^ "Australia in Bangladesh ODI Series, 2011". ESPNcricinfo. 13 April 2011. Retrieved 22 January 2015.
- ^ "ICC Super Series ODIs, 2005/06 – Australia v ICC World XI Scorecard". ESPNcricinfo. 5 October 2005. Retrieved 22 January 2015.
- ^ "ICC Super Series ODIs, 2005/06 – Australia v ICC World XI Scorecard". ESPNcricinfo. 9 October 2005. Retrieved 22 January 2015.
- ^ "DLF Cup, 2006/07 – Australia v West Indies Scorecard". ESPNcricinfo. 12 September 2006. Retrieved 22 January 2015.
- ^ "ICC Champions Trophy, 2006/07 – Australia v West Indies Scorecard". ESPNcricinfo. 5 November 2006. Retrieved 22 January 2015.
- ^ "Australia in West Indies ODI Series, 2008 – West Indies v Australia Scorecard". ESPNcricinfo. 29 June 2008. Retrieved 22 January 2015.
- ^ "ICC Champions Trophy, 2009/10 – Australia v England Scorecard". ESPNcricinfo. 2 October 2009. Retrieved 22 January 2015.
- ^ "ICC Champions Trophy, 2009/10 – Australia v New Zealand Scorecard". ESPNcricinfo. 5 October 2009. Retrieved 22 January 2015.
- ^ "Australia in India ODI Series, 2009/10 – India v Australia Scorecard". ESPNcricinfo. 2 November 2009. Retrieved 22 January 2015.
- ^ "Pakistan in Australia ODI Series, 2009/10 – Australia v Pakistan Scorecard". ESPNcricinfo. 24 January 2010. Retrieved 22 January 2015.
- ^ "West Indies in Australia ODI Series, 2009/10 – Australia v West Indies Scorecard". ESPNcricinfo. 7 February 2010. Retrieved 22 January 2015.
- ^ "England in Australia ODI Series, 2010/11 – Australia v England Scorecard". ESPNcricinfo. 16 January 2011. Retrieved 22 January 2015.
- ^ "ICC Cricket World Cup, 2010/11 – Australia v Zimbabwe Scorecard". ESPNcricinfo. 21 February 2011. Retrieved 22 January 2015.
- ^ "ICC Cricket World Cup, 2010/11 – Australia v Canada Scorecard". ESPNcricinfo. 16 March 2011. Retrieved 22 January 2015.
- ^ "Australia in Bangladesh ODI Series, 2011 – Bangladesh v Australia Scorecard". ESPNcricinfo. 11 April 2011. Retrieved 22 January 2015.
- ^ "Australia in South Africa ODI Series, 2011/12 – South Africa v Australia Scorecard". ESPNcricinfo. 28 October 2011. Retrieved 22 January 2015.
- ^ "West Indies in Australia ODI Series, 2012/13 – Australia v West Indies Scorecard". ESPNcricinfo. 6 February 2013. Retrieved 22 January 2015.
- ^ "NatWest Series [Australia in England], 2013 – England v Australia Scorecard". ESPNcricinfo. 16 September 2013. Retrieved 22 January 2015.
- ^ "Australia in West Indies T20I Series, 2011/12". ESPNcricinfo. 30 March 2012. Retrieved 22 January 2015.
- ^ "ICC World Twenty20, 2012/13". ESPNcricinfo. 7 October 2012. Retrieved 22 January 2015.
- ^ "ICC World Twenty20, 2010 – Australia v Pakistan Scorecard". ESPNcricinfo. 2 May 2010. Retrieved 22 January 2015.
- ^ "England in Australia T20I Series, 2010/11 – Australia v England Scorecard". ESPNcricinfo. 12 January 2011. Retrieved 22 January 2015.
- ^ "Australia in South Africa T20I Series, 2011/12 – South Africa v Australia Scorecard". ESPNcricinfo. 13 October 2011. Retrieved 22 January 2015.
- ^ "Australia in West Indies T20I Series, 2011/12 – West Indies v Australia Scorecard". ESPNcricinfo. 27 March 2012. Retrieved 22 January 2015.
- ^ "ICC World Twenty20, 2012/13 – Australia v Ireland Scorecard". ESPNcricinfo. 19 September 2012. Retrieved 22 January 2015.
- ^ "ICC World Twenty20, 2012/13 – Australia v West Indies Scorecard". ESPNcricinfo. 22 September 2012. Retrieved 22 January 2015.
- ^ "ICC World Twenty20, 2012/13 – Australia v India Scorecard". ESPNcricinfo. 28 September 2012. Retrieved 22 January 2015.
- ^ "ICC World Twenty20, 2012/13 – Australia v South Africa Scorecard". ESPNcricinfo. 30 September 2012. Retrieved 22 January 2015.
- ^ a b c Master of the run-chase. Retrieved on 2015-02-21.
- ^ Scores by Australian batsmen in 2nd innings. Retrieved on 2015-02-21.
- ^ ODI Batting-Bowling average of Australians who scored over 2000 runs and took 100 wickets. Retrieved on 2015-02-21.
- ^ Twenty20 Batting-Bowling average of Australians who scored over 1000 runs and took 30 wickets. Retrieved on 2015-02-21.
- ^ Shane Watson's history-making stats. Retrieved on 2015-02-21.
- ^ Match report. Retrieved on 2015-02-21.
External links[edit]
|Wikimedia Commons has media related to Shane Watson.
- Allan Border Medal winners
- Australia One Day International cricketers
- Australian Test cricket centurions
- Australia Test cricketers
- Australia Twenty20 International cricketers
- Australian cricketers
- Australian cricket captains
- Australian Institute of Sport cricketers
- Brisbane Heat cricketers
- Cricketers at the 2003 Cricket World Cup
- Cricketers at the 2007 Cricket World Cup
- Cricketers at the 2011 Cricket World Cup
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- University of Wollongong alumni
- 1981 births


text:
Betting big on the future of drones
Kai Ryssdal
Interview by
Mar 9, 2015 CyPhy Works CEO Helen Greiner has big plans for flying robots.
What do you do when your hit show ends its run?
Dan Gorenstein
Feb 20, 2015 The crew for Two and a Half Men are entering a very different Hollywood landscape.
2 nods, 1 category: Alexandre Desplat on scoring big
Kai Ryssdal
Interview by
Produced by
Feb 6, 2015 The composer on collaboration, the joys of his job and not worrying about Oscar.
With 'Into the Woods,' Disney goes dark
David Weinberg
Dec 26, 2014 Disney's latest fairy tale movie is an uncharacteristic exploration of adult themes.
Why holiday reruns are the gift that keeps on giving
Jim Burress
Dec 23, 2014 Nine out of 10 of us will watch at least one holiday TV special this year.
Multi-channel networks: YouTube's big break
Eliza Mills
Story By
Dec 15, 2014 New stars are born less frequently on stage and more frequently online.
An argument for a federal robotics commission
Ben Johnson
Oct 13, 2014 Robotics and A.I. are challenging to govern. Should we leave it to the experts?
Beyond bookshelves: Meet your public library's robots
Mark Herz
Oct 10, 2014 The Westport, Ct. library has two robots that patrons can learn how to program.
There is going to be a 'Tetris' movie
David Gura
Sep 30, 2014 Yes, about bricks.
The flop that is 'Expendables 3'
Kai Ryssdal
Interview by
Aug 22, 2014 The film only grossed approximately $15 million on its opening weekend.

subset: commoncrawl


text:
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AboutA web log for all fans of Walt Disney, The Disney Company, and its many products. Using the theories behind Walt Disney's family oriented entertainment and education, this blog is intended to be a safe read for the whole family. Proud to be a part of Quality Will Out Omnimedia. The Disney Blog is not affiliated with The Walt Disney Company in any way. All Disney parks, attractions, lands, shows, event names, etc. are registered trademarks of The Walt Disney Company. The Disney Blog is affiliated with LaughingPlace.com, the number one Disney Fan site on the internet. Please see creative commons license at the bottom of this page for copyright information. All content on this website is my own and does not necessarily represent the views of my employer or anyone else on the planet. The Disney Blog is supported by advertising and some of the links on this site and in product reviews are revenue share affiliate ads. I also do accept product for review and to give away as prizes. However, I compose all my editorial separate from any decision regarding advertising or affiliate links. YMMV.
Tag Archives: queue
New Queue, New Disney?
There is a lot of talk going on about Disney's queues right now. Kevin Yee writes about the new Winnie The Pooh queue. FoxxFur has her original article "The Third Queue" which she follows up on in her yearly recap … Continue reading
Posted in Walt Disney World Tagged design, history, park theory, queue, theme park theory, themepark design 9 Comments
Fantasyland Expansion impact on Magic Kingdom will be huge
The Disney Parks blog recently announced that February 11, 2011 will be the last day to visit Mickey's Toontown Fair. That's nice information to have for those planning vacations. Unfortunately, you really have to plan more than 6 months out … Continue reading
Posted in Walt Disney World Tagged 2011, 2012, dumbo, expansion, fantasyland, mickey's toontown fair, next-gen, nge, queue, rumor, snow white, theme park, Travel Planning, travel planning, walt disney world, WDW 27 Comments
Winnie The Pooh attraction at Magic Kingdom opens with new Queue
My wife took the kid to the Magic Kingdom today and reported that parts of the new queue for Winnie-The-Pooh attraction were open today. The queue is part of Imagineering's attempt to make waiting in line less like waiting and … Continue reading
Posted in Walt Disney World Tagged attraction, fast pass, Imagineering, interactive queue, pooh, queue, testing, WDI, Winnie the Pooh 9 Comments
New Interactive Features coming to Haunted Mansion Queue
Walls have recently gone up around the queue of The Haunted Mansion at Walt Disney World's Magic Kingdom. Workers have begun the installation process for some new interactive elements that will be added to the queue. WDWMagic has some images … Continue reading
Posted in Disneyland, Imagineering, Walt Disney World Tagged Disneyland, Imagineering, interactive, interactive queue, next-gen, queue, themed queue, Walt Disney World, WDI, WDW 16 Comments
Wizarding World of Harry Potter Pow Wow Preview – Part 2
At the end of the previous post, I had just discovered I would likely be unable to ride the attraction at my current size (fwiw, I'm already off my diet). I am tall enough; the ride height requirement is 48 … Continue reading


text:
The first professional nail competition at the First Annual Who's Who Nail Exposition happens January 3-4, 1988
Jan Bragulla [Arnold] and Jim Nordstrom of Creative Nail Design will host the professional nail competition at the First Annual Who's Who Nail Exposition in New York City, January 3-4, 1988. The student sculptured nail competition will be hosted by Tammy Taylor of Tammy Taylor Nail Products.
Both the professional and student sculptured nail competitions will be held on Sunday, January 3. Cash trophies, certificates and gifts are among the prizes for the winners.
The flat nail art competition will be held on Monday, January 4. This contest will be strictly on artistic ability with the use of flat paints and polishes only. Contestants are encouraged to include costuming as part of an entire theme.
"We have had an exceptional response from nail techs all over the East Coast," says Marilyn Clark, director. "The manicurists and nail technicians are just delighted to have their own show and competition at last."
Jan Arnold
Jim Nordstrom
Tammy Taylor Nails
Hidden Gems: Underside Nail Art11 photos
Nail Looks From NYFW F/W2015188 photos
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text:
A blended yolk composition is disclosed comprised of a fat, an emulsifier and an aqueous component, at least one of the fat and the aqueous component containing a chicken-type flavoring. The yolk composition can be used in baking or combined with egg white, a modified egg white or a simulated egg white to produce a simulated blended whole poultry egg composition.
Alternatively the yolk composition may utilize a modified yolk, such as decholesterolized yolk. Also disclosed are methods of preparing the compositions.
1. A process for improving the keeping quality of a simulated scrambled egg composition comprised of a blend of egg white and fat comprising:
intimately treating the composition with an oxidizing gas in an amount effective for reducing the bacterial count;
heating the composition to a temperature effective for further reducing the bacterial count without substantially denaturing the composition;
degassing the composition, and
cooling the composition at a rate sufficient to stabilize the blend.
2. A method of improving the keeping quality of a liquid egg product comprising:
introducing an edible oxidizing gas into the liquid egg product under conditions which promote intimate contact with the liquid egg product and which reduce the bacterial count of the liquid product; and
thereafter treating the liquid egg product while in a liquid state to remove substantially all of the edible oxidizing gas.
3. A method of improving the keeping quality of a liquid egg product comprised of introducing an edible oxidizing gas into the liquid egg product under conditions which promote intimate contact with the liquid egg product in a sufficient quantity, at a sufficient temperature and for a sufficient time to reduce the bacterial count;
treating the liquid egg product to substantially remove the edible oxidizing gas, and
introducing into the liquid egg product a nonoxidizing gas in a amount sufficient to promote retention of the keeping quality in the liquid egg product.
4. A process for producing a simulated scrambled egg composition with a shelf life extended over that of untreated simulated scrambled egg compositions, comprised of an emulsion of non-fat egg white and fat, comprising:
intimately treating the non-fat portion with an edible oxidizing gas in an amount effective for reducing the bacterial count of the non-fat portion;
heating the non-fat portion to a temperature effective for reducing the bacterial count without substantially denaturing the egg white;
separately treating the fat portion by heating the fat to a temperature for a time period effective for reducing the bacterial count of the fat;
treating the fat portion with a non-oxidizing gas;
blending the fat and non-fat portions to form an emulsion;
deaerating the emulsion, and
cooling the emulsion at a rate sufficient to stabilize the composition.
5. In a process for producing a simulated scrambled poultry egg composition comprised of a blend of egg white, a fat and algin, the improvement comprised of so inhibiting enzyme induced oxidation of the composition by treating the egg white with oxygen as to deactivate enzymes present in the egg white and then blending the egg white with the fat.
6. The process described in claim 5 wherein the oxygen is generated from hydrogen peroxide.
7. The process of claim 5 wherein the oxygen is oxygen gas.
8. In a process for producing a simulated scrambled poultry egg composition wherein egg white, fat, algin and poultry flavorant are blended, an improvement comprised of reducing the tendency of the composition to spoil or support microbial growth by pasteurizing the composition and then placing the composition under vacuum at a pressure and under conditions effective for so deaerating the composition as to inactivate aerobic bacteria remaining in the composition after
9. A method of reducing the bacterial count of an egg white and fat containing composition comprising treating the egg white with hydrogen peroxide at a concentration, for a time and at a temperature effective for reducing the enzyme content of the egg white and then blending the egg white with the fat.
10. The method of claim 9 wherein the hydrogen peroxide is used in an amount which is equivalent to about 0.3% of the total weight of the egg white containing composition.
11. The method of claim 9 wherein the egg white is treated with hydrogen peroxide at an initial temperature of about 110� F. to 125� F., and the temperature is raised to about 130� F.
12. The method of claim 9 further comprising maintaining the egg white at an effective temperature for pasteurizing the egg white without substantially denaturing the egg white.
13. A process for stabilizing a simulated scrambled egg composition comprised of egg white, fat, poultry flavorant and algin comprising:
treating the egg white with oxygen in an amount effective for reducing the bacterial count of the egg white;
heating the egg white, poultry flavorant and oxygen to a temperature effective for substantially removing the oxygen without substantially denaturing the egg white;
heating the fat to a temperature for a time period effective for reducing the bacterial count of the fat;
blending the heated egg white, flavorant and fat to form a blend, and
cooling the blend at a rate sufficient to stabilize the composition.
This application is a continuation-in-part of U.S. application No. 349, 974, filed May 8, 1989, copending herewith, which was a continuation of U.S. application No. 196,878, filed on May 19, 1988, and abandoned, which was a continuation of U.S. application No. 070,597, filed on Jul. 8, 1987, and abandoned, which was a continuation of U.S. application No. 748,086, filed on Jun. 24, 1985, and abandoned.
Liquid egg substitute products have recently demonstrated increasing consumer acceptance. The primary benefit of these products is reduced fat, cholesterol and calories. Typical modified liquid poultry egg and simulated egg products suffer a variety of deficiencies when compared to natural poultry egg preparations particularly in organoleptic qualities, i.e., taste, aroma, mouth feel, texture and flavor. In particular, such products tend to be somewhat thick and grainy, and, when cooked, tend to be somewhat soft, fluffy or otherwise physically abnormal. Moreover, such products are typically deficient in functional parity compared to scrambled eggs and products made from poultry eggs.
In addition to the foregoing, microbiological stability before and during storage has been and continues to be a problem for liquid, modified, simulated and poultry egg compositions and products. A significant consideration of such products is that liquid poultry eggs and consequently products made therefrom contain differing degrees of microbial contaminants (such as salmonella) which can cause spoilage and illness. There are additional risks of cross-contamination upon mixing, processing and handling. Pasteurization processes retard bacterial spoilage for up to about 72 hours. Most liquid egg and egg products require frozen storage and defrosting prior to use. Despite freezing, some bacterial problems have persisted in those products.
Frozen egg replacement products are difficult for consumers to locate in stores and require thawing prior to use. In addition, if improperly stored, these products have a relatively high risk of bacterial spoilage.
Whether prepared for consumer or institutional use, various egg products have been pasteurized and dried. The drying usually is accomplished by spray drying, although in some instances the egg material is dried in a thin layer in a pan. The dried material may be ground to a powder of uniform consistency.
Poultry egg yolk is of greater commercial value than poultry egg white because the yolk contains the greatest nutrient value. It behaves as an emulsifier and may be used with or without egg white in various prepared foods such as pastries, cake mixes, souffles, sauces and pasta products. The modified and simulated liquid poultry egg compositions of the present invention are organoleptically, textually and functionally very similar to liquid poultry egg compositions and products made therefrom. Products of this invention are improved in keeping quality over ordinary liquid poultry egg compositions and do not necessarily contain cholesterol. They may also be reduced in fat and/or calories over ordinary poultry eggs.
This invention relates to simulated and liquid poultry egg products, products which ordinarily contain natural poultry eggs and products which ordinarily utilize yolks or blended whole poultry eggs such as scrambled eggs, egg patties, tube eggs, french toast batter, mayonnaise, souffles, omelets, hollandaise sauce, pancakes, waffles, pastries, egg nog and such.
As used herein, the term "modified" refers to compositions which contain components of natural egg in relatively large amounts, which have been treated to reduce the levels of fat and/or cholesterol contained therein, reduce or increase the viscosity of the product, or otherwise treated to affect the organoleptic or functional quality.
The term "simulated" refers to those products which do not contain a substantial quantity of a natural egg component in the composition.
For example, a yolk composition which contains a high concentration of decholesterolized natural yolk is referred to as a modified composition, whereas a yolk composition containing essentially no natural yolk is referred to as a simulated yolk composition.
The composition described herein can be used in place of natural poultry yolk, such as in baking, as well as in a blended composition containing the yolk composition and additional ingredients which when blended together with the yolk composition, simulate scrambled egg or a batter which is used as described above to simulate blended whole eggs.
Products produced in accordance with this invention may include poultry egg white, yolk or combinations thereof, as well as defatted, decholesterolized or otherwise modified natural egg components.
During processing, free glucose may be removed from the egg material by the action of bacteria, yeast or enzymes. Also, it may be desirable to stabilize the egg material or otherwise alter its physical properties. The resulting egg material may be stable in its dry form or may be preserved by refrigeration or freezing.
Compositions produced in accordance with the present invention resolve these organoleptic and functional problems, and are microbiologically more stable. After packaging, the compositions produced according to the invention may be frozen or simply refrigerated. When carefully processed and packaged, products can be made to provide extended keeping even when stored at room temperature.
One problem which has vexed egg substitutes prior to this invention is texture. They tend to have an unnatural fluffy, spongy or grainy consistency as described above.
When prepared using a microwave oven poultry and simulated poultry eggs become degraded organoleptically and cook unevenly. If slightly undercooked, there may be free running raw product mixed with cooked portions which may be somewhat rubbery. If overcooked, there may be a mixture of rubbery and even burnt portions in an abnormal chewy mass.
Products prepared from the present invention, whether provided in raw or pre-cooked form, substantially overcome these problems. Entrees may be made utilizing the composition of the invention which may be freeze thaw cycled numerous times.
When liquid egg products are processed in accordance with the present invention, they may be kept over extended periods of time without producing "off" flavors.
One object of the present invention is to provide modified and simulated poultry egg compositions which have substantially the same consistency as ordinary poultry yolk and blended poultry egg compositions, while imparting the same consistency as liquid poultry eggs to preparations and products made therefrom.
An additional object is to provide egg compositions which can be used as substitutes for blended whole poultry eggs or poultry egg yolks, exhibiting the characteristic effects of poultry eggs in preparations and products made therefrom.
It is a further object of the invention to provide a modified or simulated poultry egg composition which does not substantially separate on standing and is easily re-homogenized.
Another object of the invention is to provide a composition which can be employed in place of poultry egg yolk, and can be combined with egg whites or an equivalent thereto to closely simulate blended whole eggs or yolks in commercial food preparations.
An additional object is to provide a liquid modified, simulated poultry egg composition which is functionally equivalent to natural poultry egg and/or egg yolk, imparting the same or similar benefits to preparations when used as an ingredient.
Another object of the invention is to provide a simulated poultry egg yolk composition which contains essentially no poultry egg material.
It is also an object of the invention to provide a process for making simulated poultry egg compositions which are economical to use.
It is another object of the present invention to provide liquid modified and simulated poultry egg compositions as well as products containing such compositions which may be readily microwaved without noticeable substantial diminution in quality.
Another object of the invention is to provide liquid modified and simulated poultry egg compositions and products which are freeze/thaw stable whether raw or pre-cooked.
Another object of the invention is to provide a method and the product produced therefrom, which are safe to prepare and eat after packaging and storage for extended periods of time.
The foregoing objects can be accomplished by producing liquid, modified and simulated poultry egg and/or yolk compositions and products made therefrom that can be used as poultry yolk and blended whole egg substitutes to provide simulated and modified scrambled eggs, poached eggs, tube eggs, yolk for use in baking, pasta, pastry, omelets, french toast batter, pancakes, waffles, egg nog, mayonnaise, sauces, souffles and the like.
Modified and simulated poultry yolk and blended whole egg compositions and products which contain such compositions are described herein comprised of mixtures of a chicken flavored aqueous liquid, fat and algin, having substantially the same consistency as natural products.
Modified and simulated liquid poultry egg compositions and products produced therefrom are also described herein, comprised of a blend of the yolk composition and natural, modified or simulated poultry egg white, said blend having the approximate functional and organoleptic properties of liquid poultry eggs.
The composition of the invention can be substituted for liquid whole poultry egg or egg yolk in cooking, in the industrial preparation of foods such as for cake mixes, pastas, waffles, pancakes and french toast batter, and can be frozen raw in microwaveable containers, breakfast entrees, pastries, sauces such as Hollandaise sauce, mayonnaise, salad dressing and such.
The major ingredients contained in the composition are an aqueous poultry-flavored liquid or a substitute, such as dehydrated chicken broth and a vegetable, animal or poultry fat.
The most preferred aqueous poultry flavored liquid is natural poultry egg white, which can be included in the composition as described below. The aqueous liquid is preferably chicken broth (dried or aqueous) to provide a poultry flavor to the composition. When dried chicken broth is used as a flavorant, a quantity of water may also be added to assist in maintaining the proper consistency. A preferred substitute for chicken broth is hydrolyzed vegetable protein having a chicken-like flavor.
As used herein, the term "fat" includes both edible fats and oils. This component can be any edible, substantially non-cholesterol containing fat or oil, which is blendable with the aqueous ingredients and flavorant, and which will form a suitably stable emulsion with the aqueous material. Hence, an edible oil such as canola oil is preferred.
The fat (or oil) component can include poultry flavoring for the composition. For example, chicken fat or a flavored fat such as butter can be used, preferably in minor amounts, to avoid any substantial addition of cholesterol to the composition.
The components described above are blended with sufficient gums, colorants, stabilizers, preservatives and the like to render the blended composition substantially identical to natural poultry egg yolk in taste, aroma, texture, stability, cooking or baking properties and the like.
The fat component and aqueous component are typically emulsified through the use of the gums and/or stabilizers which are used in emulsifying amounts. As such, the gums can act as emulsifiers in and of themselves, or additional emulsifiers can be included.
To prepare a composition which simulates blended whole egg, the yolk composition described above is combined with natural egg white, treated egg white or a synthetic egg white in proportions which are equivalent to the proportion found in natural eggs, about 1 part yolk to about 1-5 parts of white.
One preferred gum which assists in imparting the desired consistency to the simulated egg yolk composition, and which substantially stabilizes the emulsified product is algin. The algin used can be of the low or high viscosity type. It is preferred that a combination of low and high viscosity algin be used.
If low viscosity algin alone is used, there should be a larger percentage concentration of algin than if high viscosity algin or a combination of low and high viscosity algin is used. It is more economical to include at least some high viscosity algin. Alternatively, the algin component can also include some medium viscosity algin. The amount of algin used in the composition should be such that the composition will have approximately the same consistency as natural egg yolk and the blend will stabilize.
Sufficient yellow food coloring can also be used to match the color of natural egg yolk.
One procedure for making the simulated poultry egg yolk composition is to blend the aqueous liquid, fat and the algin in a high-speed blender without the application of heat for a period of 15 to 20 minutes until the mass has attained homogeneity. The resulting semiliquid composition can be either frozen, dehydrated and powdered, or incorporated directly in cooked foods.
The composition can be mixed with powdered or liquid egg white and cooked to make a blend for preparing simulated scrambled eggs. It is preferred that the simulated egg yolk material be combined with natural egg white material in the proportion of 65 to 95 percent by weight egg white (preferably 77 percent) and 5 to 35 percent by weight yolk material (preferably 23 percent).
Alternatively, the simulated poultry egg yolk composition can be used in place of natural egg yolk in conventional recipes such as for making noodles or other pasta products or for making mayonnaise or salad dressing.
In making batter for french toast, natural egg white material and the simulated egg yolk material described above can be combined and then blended with milk (about 5-15% by weight).
An alternative process of the present invention includes deaeration of the composition at a vacuum pressure of between 20 to 30 in. Hg. until essentially all of the gas is disentrained from the liquid product. This is usually accomplished while the liquid batter is warmed, preferably below about 140� F. which is the coagulation point of the natural egg white constituents which are frequently used in the composition.
After deaerating the composition, precautions can be taken in subsequent processing steps to insure that ambient air is not re-incorporated at any point. Gasification with inert gas or combinations thereof, can be accomplished by entraining desired gases in the blend through gas lines, thereby supplying the deaerated product with inert gas upon restoration of atmospheric equilibrium. Inert gases are particularly useful for reducing the tendency of the product to spoil or support microbial growth.
The inert gases used may be selected from those commonly used in food products. For example, nitrogen or combinations of nitrogen and carbon dioxide may be used, and a preferred gas mixture is one containing nitrogen 75% and carbon dioxide 25%.
The egg substitute product can be made thin running and of very homogeneous consistency. It tends not to separate upon storage. Most importantly, when the product is poured onto a preheated cooking surface slowly and then folded over as the surface cooks, the final product is dense and nonporous, offering a firm texture which many consumers prefer.
If a fluffier product is desired, the liquid egg composition may simply be whipped with a fork or other mixing device, such as a whip or egg beater, to incorporate air, and a small quantity of milk can be added as would be done with natural poultry eggs. Thus, the product can be prepared in a wide variety of ways.
Additionally, the liquid egg product can be formulated to prepare crispy surfaces on baked products by adding some sugar or other glaze-producing ingredient to the blend. Some consumers desire this characteristic in french toast.
Additionally, when produced as described, the product does not require freezing for distribution even though it is substantially freeze-thaw stable. The prepared (cooked) product is also freeze-thaw stable and does not become watery, crumbly or rubbery when thawed and re-heated, such as by microwaving. In this respect, the product of the present invention is superior to natural poultry eggs.
The composition described herein may be cooked by any conventional method including microwaving. To microwave, the composition may be placed in a heatable container, such as a styrofoam cup, even in frozen form, and then placed in a microwave oven for a short cooking time e.g., 1 to about 3 minutes. To further facilitate preparation, a quantity of the composition equivalent to about two poultry eggs by weight (100 gms.) may be pre-poured into an 8 oz. disposable container and frozen solid. The cup is then simply removed and placed in a conventional household microwave oven (e.g., 700 watts) and microwaved. The cooked product may then be removed and eaten. The product resembles natural scrambled eggs which have been prepared on a stove top in a skillet.
Consequently, a wide variety of tasty, convenient products may be prepared as microwaveable breakfast entrees in this fashion, including scrambled eggs, egg sandwiches, french toast and the like.
Hollandaise sauce can be made from the simulated egg yolk material with or without milk, cream or sour cream, by including a small amount of lemon juice, salt and seasoning, such as a little hot pepper sauce or cayenne pepper.
Simulated whole eggs can be made by surrounding an amount of the simulated egg yolk material approximately equal to the amount of egg yolk in a natural egg with an amount of egg white approximately equal to that present in a natural egg and freezing the simulated egg yolk and egg white combination in an egg-shaped mold to produce a simulated natural poultry egg. To such quantity of simulated yolk material, a heat-activated coagulant is added selected from the group consisting of carbohydrate, protein and metal ionic material such as calcium which will set to a greater or lesser extent when heated. After being frozen, the simulated egg can be dipped into a liquid preparation forming calcium carbonate which will harden to form an egg shell if desired.
As described above, the vacuum deaeration step can be particularly useful for achieving the notable improvements in the products of this invention. Preferred processes are described in detail below.
Natural poultry egg white is charged into a refrigerated tank which is kept near freezing temperatures. The egg white is then pre-blended with any dry ingredients utilized at a reduced temperature, e.g., about 34� F., with continuous, slow agitation. The agitation may be continued for several minutes up to about an hour, at which time the blend may be treated with an enzyme deactivator, e.g, hydrogen peroxide, over a time period and at a temperature which are effective for substantially deactivating any pre-existing viable egg white enzymes, e.g., catalase, thus reducing any untoward reactions between the egg white and the other ingredients. Hydrogen peroxide is preferred, since it forms oxygen and water upon reaction. However, substantially pure oxygen gas can be used which is derived from other sources, e.g., bottled gas, UV or cathode generated oxygen gas and the like. The oxygen gas should be incorporated into the egg white before or during heating, and intimately mixed into the egg white blend, such as with a turbine, to cause intimate mixing with all parts of the blend.
The hydrogen peroxide is typically added to the egg white as about a 35% (w/v) solution and a suitable quantity of the peroxide solution is typically added which is equivalent to about 0.3% of the total weight of the final product. Due to the rapid generation of oxygen gas, the egg white may foam upon reaction with the peroxide. Hyperoxygenation of the liquid egg white portion of the formula occurs, and this has surprisingly been found to reduce the need for detergents, gums and emulsifiers which are useful for stabilizing the final product in emulsified form. Alternatively, emulsifiers such as Tween 60 can be used.
After processing and during the cooling step, the fats and oils may begin to solidify. The product may form a floc and begin to separate. The container should be agitated at this point before additional chilling to preclude further separation without any substantial diminution in quality. Hence the final emulsified product is relatively stable upon standing. The resulting product is more free-flowing and has a smooth consistency.
The flavor of the egg white pre-blend is relatively unaltered by this step, since the oils and colorants need not be present during this peroxide treatment. Consequently, oxidation of the oils which would lead to rancidity and oxidative changes of the colorants can be avoided, and there need not be any alteration of the flavor/aroma profile as would be expected with whole egg. Additionally, nitrogen gas may be added to the blend of egg white ingredients to aid in removing any ing any oxygen gas saturated in the blend.
The oil and colorant components are typically pre-blended together and heat treated prior to combining them with the egg white after the egg white and peroxide have reacted completely, as judged by the cessation of bubbles, or after the dissolved oxygen gas is otherwise removed.
The oil and colorant components are combined in a container and heated to about 180� to 300� F. for a time period effective for rendering the mixture substantially free of microorganisms, e.g., from about 10 minutes to about 10 hours.
After mixing the egg white and dried ingredients and chilling this mixture, the chilled egg white/dried ingredient blend is rapidly heated to a temperature of about 115� F. to about 120� F. The preferred method of rapidly heating the egg white/dried ingredient blend is through the use of a heat exchanger, which utilizes a hot water flow at a temperature of about 165� to 170� F. After this initial heating step, the peroxide solution is added as described above. At temperatures in this range, the peroxide is added slowly to avoid overfoaming, prolong the release of oxygen and avoid over-treatment of the egg white. If oxygen gas is aggressively added, the temperature may be raised through the heat exchanger more rapidly to a higher temperature, e.g., about 125� to about 139� F.
After this rapid heating step, the egg white blend is heated to a higher temperature, just below the protein coagulation temperature. This further reduces the activity of any enzymes present, and heat pasteurizes the egg white blend. This temperature typically ranges from about 135� F. to about 148� F. over a few minutes. At about 120� F., enzyme activity of the blend decreases substantially and at about 125� F. the enzymes are denatured. It should be noted that pasteurization can be accomplished at higher temperatures, such as about 160� to about 180� F. if the heating time is reduced sufficiently to avoid unwanted coagulation.
The heating step described above should be continued until the peroxide has reacted completely, so that essentially no hydrogen peroxide remains in the egg white blend. The presence of hydrogen peroxide, as well as the presence of peroxidase and catalase, may detract from the stability of the composition, and can be detected using the tests described below.
Alternatively, if oxygen is added from a source other than peroxide, the oxygen can be displaced with nitrogen gas prior to the addition of the oil components. Additionally, an oxygen scavenger such as glucose oxidase, can be utilized to assist in removing oxygen from the egg white blend prior to the addition of the oil components.
The oil/colorant blend is preheated and then combined with the essentially peroxide and oxygen-free egg white blend. This combination produces the final blended product, which is then typically subjected to vacuum and packaging steps.
After the oil/colorant blend is added to the egg white blend, the temperature can be maintained at the pasteurization temperature for about 10 minutes to 90 minutes, preferably about 15 minutes.
Upon completion of the heating cycle, the formulation is passed while hot into a vacuum chamber, where about a 25 to 30 in. Hg. vacuum is applied to the formulation. By creating negative pressure within the chamber, the formulation may be drawn into the chamber. The formulation may be continuously agitated while under negative pressure through the use of a static mixing tube which homogenizes the formulation. The formulation may be recirculated under vacuum, such as with a recirculating pump located in the vacuum loop. By drawing the formulation off at the bottom of the vacuum tank and recirculating it back through the static mixing tube under vacuum, the formulation may be homogenized and the level of dissolved gas in the formulation substantially reduced.
The vacuum chamber may optionally be allowed to pressure equilibrate with an inert gas, e.g., nitrogen or carbon dioxide gas. This optional step allows the dissolved gas level in the product to increase and equilibrate without allowing ambient air to contact the product. The vacuum tank pressure is then reduced as previously described. Glucose oxidase may then be added when the temperature of the blend is about 135� F. or below.
When the level of oxygen gas has been sufficiently reduced in the formulation, and with the blend at a temperature of about 110� F. to about 120� F., the formulation may be cooled rapidly to about 50� F. or lower. This cool-down step may utilize a heat exchanger as previously described, using a cold water flow instead of hot water as described above.
The formulation may then be transferred into a chill tank where it is gently agitated and further cooled to a temperature slightly above freezing, e.g., 33� F.
The product may then be aseptically fed into a filling/capping device, and packaged under positive filtered air pressure.
The heat treatment of the chilled formulation at the beginning of the process and the rapid chill down at the end of the process facilitate and enhance stabilization of the emulsified end product, and reduce the potential for bacterial contamination. Temperature changes in the pre-blended components and in the chill down at the end of the process can be made rapidly to minimize the time at which the blends are at "incubation temperatures," thus minimizing bacterial colonization. Anaerobic microorganisms are typically destroyed by the peroxide reaction or oxygen treatment, and aeromicroorganisms are destroyed by the pasteurization process. Any remaining aerobic bacteria are rendered substantially inactive in the oxygen deficient/inert gas environment, which is largely non-supportive of bacterial growth.
The resultant product is quite stable even after 16 to 18 weeks at variable temperatures, e.g., about 36� F. to 44� F., when kept in an aseptically sealed container. Culture tests of samples have demonstrated bacterial levels of 0 to <10 microorganisms per gram.
Since enzyme concentrations can be expected to vary somewhat from batch to batch in natural egg white, since the evolution and rate of evolution of oxygen gas from the peroxide reaction are important to stabilization, and since all hydrogen peroxide is desirably removed from the product, it is important to ascertain the peroxide and enzyme levels in the blend at various stages.
Tests have been developed for quick determinations of both peroxidase and catalase activity, and the presence of residual hydrogen peroxide.
To test for the presence of catalase or peroxidase:
In a 25 ml. test tube, combine 12.5 mls. of egg white and 12.5 mls. of distilled water at 75� F. Using a standard 7 mm. paper punch, punch a disc from Whatman #1 filter paper. Using forceps, dip the disc into a 3% solution of hydrogenperoxide. Shake excess peroxide from disc, and insert the disc into the test tube beneath the surface of the diluted egg white. Release the disc and time the disc as it falls in the tube. It should freely fall down the tube toward the bottom. As the absorbed peroxide reacts with the enzyme, free oxygen forms on the surface of the disc, and it achieves neutral and then positive buoyancy in a direct relationship to the amount of oxygen generated. Stop the watch when the disc has returned to the surface of the tube.
The measurement of time is directly proportional to the level of enzyme activity and is a quick test for enzyme presence and activity. Standard times range from 3 to 15 seconds. For every ten second interval beyond 15 seconds, the peroxide treatment period is lengthened by about 5 minutes.
To test for residual peroxidase activity in the product:
Instill 25 mls. of 6% hydrogen peroxide into a test tube. Dip the disc into the processed egg white formulation, soaking through. Shake off the excess, and drop into the test tube. The disc should descend to the bottom and should not rise back to the top for at least 3 minutes. If enzymes are present, the disc will rapidly rise to the surface.
When oxygen gas is utilized in the blend as described above, an oxygen redox potential meter can alternatively be used to determine the level of free oxygen remaining in the blend.
A representative formula for the preferred simulated poultry egg yolk composition is as follows:
______________________________________Ingredient Weight______________________________________Chicken broth 74.850%Chicken and/or poultry fat 22.455%Low viscosity algin powder 2.246%High viscosity algin powder 0.449%Total 100.000%______________________________________
The proportion of the various ingredients can be varied as follows:
______________________________________Ingredient Weight______________________________________Chicken-flavor aqueous liquid 70.0 to 80.0%Vegetable and/or poultry fat 18.0 to 26.0%Algin 1.0 to 10.0%Total 100.0%______________________________________
______________________________________Yolk CompositionIngredient Weight______________________________________Dried chicken broth 15.52 gms.Egg white 2.28 lbs.Canola oil 0.14 lbs.Sodium alginate 7.04 gms.Lecithin 66.00 gms.Butter culture 5.80 gms.Tween (polysorbate 60) 1.97 gms.Sodium stearoyl lactylate 1.03 gms.beta-carotene 0.01 gms.Yellow food dye 0.60 gms.Table salt q.s.______________________________________
Combine egg white, sodium alginate, dried chicken broth, and salt in a main process tank. Agitate until the ingredients mix well, approximately 1 hour. Slowly feed the mixture through a heat exchanger (30+plate double pass) heated to 165� F. to 170� F. into a tank, raising the temperature of the blend to between 100� and 105� F. Maintain the blend in the enclosed heated agitation tank. Add 0.3% by weight of a 35% solution of hydrogen peroxide. Agitate with a small, internal turbine type mixer inserted into the tank. The mixing assists in contacting peroxide with the egg white enzymes and breaks up oxygen gas bubbles for rapid release.
Separately combine all other ingredients in a sealed container. Heat to about 250� F. for 25 minutes while keeping the container sealed until added to the egg white formula.
After the hydrogen peroxide has been added to the egg white blend and the foam has cleared, add 0.3 to 0.6% gaseous nitrogen through a turbine (2000 to 28000rpm) and with the temperature above 102� F., aseptically add the oil, dye, butter culture, lecithin, polysorbate 60, and sodium stearoyl lactylate, and continue to raise the temperature to between 138� and 139� F.
Continue agitation for at least 10 minutes at this temperature, then transfer into a vacuum tank.
Upon completion of this transfer, recirculate the product through the vacuum tank and a passive mixer at a vacuum pressure of 30 in. Hg.
When all bubbles have visibly been removed (as viewed through a vacuum tank porthole) and when the product tests negative for hydrogen peroxide or demonstrates less than 300 ppm dissolved oxygen as per an oxygen redox potential meter, transfer through a heat exchanger fed with water at 33� to 34� F. into a chill tank.
Feed the deaerated product from the chill tank into a filling and capping machine and package. After packaging, the product may be refrigerated or frozen for distribution.
After processing, samples were subjected to routine microbiological surveys. The average plate count was <10 colonies per cm2.
Prior to processing blend samples yielded values ranging from 4,000 to 125,000 colonies per cm2.
All ingredients from Example 2 are combined in a primary mixing tank while agitating. The temperature is rapidly raised to 137�-139� F. by circulating the blend through the heat exchanger. Oxygen gas is introduced through the agitator (approximately 0.2 to 0.5 lbs per 100 lbs of blend).
When the ingredients have become completely blended and homogenized, they are transferred to a vacuum/agitation tank which has been evacuated by vacuum pump at a negative pressure between 23 and 30 in. Hg. Evacuation of gas from the liquid egg product is completed within about 10 minutes while the blend is circulated and continuously agitated. Gaseous nitrogen may be added at this stage at a rate of about 0.2 to 0.6 lbs per 100 lbs of blend, and the blend may be re-evacuated as appropriate. The temperature is maintained within the range of 137� to 139� F. throughout the deaeration step.
When this deaeration step is complete (no more visible bubbles), the liquid egg product is transferred to a packing machine. Nitrogen gas may be flushed into the product and the product packaged. After packaging, store at 138� to 139� F. for 0.5-2 hours. The product should be intermittently agitated during the heated storage step.
Alternatively, the packages may be placed in a heated water bath and agitated by gently shaking for about the same period of time. The packaged product is rapidly cooled by placing in a pre-cooler or by contacting with sub-zero air or icy water while agitating. When the product has been cooled to about 45� F., it is transferred to refrigerator temperatures, e.g. 33� F., or frozen for distribution.
Following the same procedures as outlined in Example 2, liquid egg yolk which has been processed to remove cholesterol and reduce fat is combined with antioxidant effective amounts of alpha-tocopherol (about 1% by weight of the egg yolk). Sufficient beta-carotene is added to compensate for any loss of color due to reduction during the oxygenation step.
______________________________________BLENDED EGG COMPOSITIONIngredient Weight______________________________________Decholesterolized Egg Yolk 20 lbs.Egg white 162 lbs.Dried chicken broth 2 lbs.Butter flavored corn oil 6 lbs.Sodium alginate (Kelco) 1 lbs.Beta-carotene 0.005 lbs.Hydrogen peroxide, 20% 0.12 lbs.Food grade silicone 0.02 lbs.Butylated hydroxyanisole (BHA) 0.0001 lbs.alpha-tocopherol 0.05 lbs.glucose oxidase q.s. up to 10000 units per 100 lbs of formulationTOTAL 191.1451 lbs.______________________________________
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Classic arcade game comes to Surrey and north-east Hampshire - and gives you a chance to eat the gridlock
Organisers of Frimley Park's annual Run Frimley event are hoping to attract more than 1,800 runners this year
The family of Private Geoff Gray, who died from two gunshot wounds to the head at the army barracks in 2001, said it was "pretty definite" they would now apply for a fresh inquest
The legendary British racing driver will meet fans and talk about his 1955 Mille Miglia
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For full newsroom contact details, click here. For advertising contacts, click here.
The Surrey Advertiser, News & Mail and Staines Informer are part of Trinity Mirror Southern, offering you unique access to our audience across the region online and in print.
We reach an average of 599,113* unique users a month with dedicated coverage of Guildford, Woking, Esher, Staines and the whole of Surrey
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To book an advert with the our advertising team, call 01483 508700 or visit the Trinity Mirror Southern website trinitymirrorsouthern.co.uk for more information.trinitymirrorsouthern.co.uk for more information.
We are part of Trinity Mirror Southern, offering you unique access to our audience across the region online and in print..
Source: *Omniture (UK 6-month average Sept 2014-Feb 2015). **JICREG 01/05/13
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including www.getsurrey.co.uk, wwww.getwestlondon.co.uk, www.gethampshire.co.uk & www.getbucks.co.uk.
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WANTED: yellow confederate rose double
gloria_j(z8tx)October 6, 2005
do i ask for much or what? does any one have any seeds of the yellow confederate rose? i want it double ,if i dare ask...
I think the yellow CR is like the Holy Grail, Bigfoot and the Abominable Snowman. People talk about them, people claim to have seen them but no one has one. I will apologize profusely to anyone can prove one exists. The best proof will be to send me cuttings so I can see for myself. The only yellow perrenial type hibiscus I have seen is "Ol' Yella" which I don't believe is classified as hibiscus mutablilis (Confederate rose).


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In Focus Labs Photographer
stephjcampbellModel Female Brampton, Ontario, Canada
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About MeI am a competitive Figure athlete with a passion for fitness and nutrition. Signing up to ModelMayhem to see where it may take me!
IG name if you'd like to browse: stephjcampbell
Currently living in LA until May, then home to TO!
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text:
I LOVE Cookbooks! I also love cooking and food
magazines, blogs, and websites. Oh who am I kidding?! I love ANYTHING that has
to do with learning more about food and cooking and NOT just healthy cooking
ALL cooking (the healthy part is where I get to create my own spin)!
So when a friend of mine offered to send me a FREE copy of
Gluten-Free Italian by Jacqueline Mallorca (say that name out loud...
MALLORCA... is it just me or is that a really fun name to say!) with the measly
agreement that I would try some recipes and if I liked them I would post about one on the blog, you better believe I was happy and grateful to jump on board!
Continue reading "Minestrone Soup w/ Rutabaga and Beans from "Gluten-Free Italian"*" »


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Kojak (1973)
188 Fans
Set in New York City's 13th Precinct. It revolves around the efforts of the incorruptible, but not adverse to bending the rules when it's needed, Lt.Theo Kojak (Telly Savalas), a tough, bald cop who was fond of using the catchphrase, "Who loves ya, baby?" and had given up smoking and had taken to lollipops instead and these became his trademark.
Trivia Facts | Top Quotes | Goofs/Mistakes
- Telly Savalas is seen throughout the series both sucking on his lollipop and smoking. The lollipop was used to cut back on smoking. His character Kojak even admitted once that he smoked too much and sucked on lollipops every day except on Sundays.
- Lt. Kojak's rhetorical question "Who loves ya, baby?" was ranked #18 in TV Guide's list of "TV's 20 Top Catchphrases" (21-27 August 2005 issue). The line is also prominently featured on the slipcase of the season-1 DVD set.
- The series was translated to Hungarian in the 1970s. The actor who gave his voice to Kojak, László Inke, resembled Telly Savalas so much that a movie was shot in which he actually played Kojak (Kojak Budapesten (1980)). While the original series is in color, the Hungarian film is black and white. Also, according to the film's plot, Kojak was born in Hungary, and had been a very clumsy cop before emigrating.
- Telly Savalas' real-life brother George Savalas had a supporting role as Detective Stavros.
- Although it is stated numerous times that Theo Kojak is of Greek heritage, the name "Kojak" is actually of Polish origin. Kojak's heritage was changed to Greek in order to match Telly Savalas's Greek heritage.
- Originally, Abby Mann casted Marlon Brando for the lead role, but Telly Savalas took it anyway.
- During its 5 year run, Telly Savalas, Dan Frazer, Kevin Dobson and George Savalas, are the only actors to appear in every episode.
- Kevin Dobson was offered the role of Det. Bobby Crocker, after he was looking for work.
- The film is based on an actual case known as the "Career Girl" murders that happened on 28 August 1963. It was the date on which 'Martin Luther King Jr.' delivered his "I Have A Dream" speech, as mentioned in the film.
- After Telly Savalas died, the movie was shown again for the first time in nearly 20 years, this time with a short clip of Telly and the words "Dedicated to the memory of Aristotle 'Telly' Savalas 1920 - 1994" at the end of the show.
- In this pilot film, the lead character's name is spelled "Kojack" (with a "c"). The "c" was taken out when "Kojak" became a series.
- Telly Savalas' real-life brother George Savalas appears in this film, but playing a different character to the Det. Stavros character he would play throughout the later Kojak TV series.
- A well-known book among entomologists, "Insects of the World" by Walter Linsenmaier (Mcgraw-Hill, June 1972) makes repeated appearances during the last 30 minutes of this Kojak episode, starting at 28 minutes/30 seconds into the episode, then later the book is examined by the lieutenant when he's sitting in Kojak's office, and its then in the background of the final scene with Kojak in his office. The book is never mentioned in the episode.
- Kojak's trademark lollypop makes its debut.
- Kojak's signature phrase "Who loves ya, Baby?" makes its partial debut when Kojak says "Who loves ya?" to a woman he interviews.
- This episode marks star Telly Savalas debut as a director.
- Originally two hours, it was split into 2 one-hour episodes for syndication.
- This episode marked the first time George Savalas was identified by his first and last name for his acting credit. Before this he was credited by only his middle name of "Demosthenes" in order to prevent any confusion with his older brother Telly.
- This episode contains a funny moment that is apparently an outtake that wasn't taken out. Kojak (Telly Savalas) is throwing darts when Captain McNeil (Dan Frazer) sees him and scolds him for wasting time. McNeil throws a dart himself and does a double take when he sees how accurate his aim was, especially compared to Kojak's efforts. What follows seems unscripted. Telly Savalas looks into the camera, shrugs, and says, "Whaddya want? He's Irish!"
- TV debut of David Ogden Stiers.
- Only Christmas theme episode of the TV series.
- Final TV role of Oscar Beregi Jr..
- The Kojak meeting Father Dimitrius church scene in Manhattan was filmed at the Saint Sophia Greek Orthodox Cathedral in Los Angeles. In real life, Telly Savalas was a member of the congregation. His funeral was held January 25, 1994.
- Originally aired as a 2-hour segment, the syndicated version is split into two, 1-hour episodes.
- Originally aired as a 2-hour segment, the syndicated version is split into two, 1-hour episodes.
- WWRK's Rita McCall radio phone in number is 555-9970.
- Ma Wonderly references the Sam Spade novel The Maltese Falcon.
- Kojak's office phone number is 555-3861.
- In "No License to Kill", the golf course is in Griffith Park, just outside of downtown LA, not New York.
- This episode was apparently meant as a companion piece to Telly Savalas's movie "Beyond Reason" (which he also directed) by having Priscilla Barnes appear in both shows - however, she was dropped from the feature film (she's still visible in long shot for those who have seen the movie).


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August 1-7 marks World Breastfeeding Week. It is well established that breastfeeding is beneficial for both mom and baby. As an employer, ensure you are providing breastfeeding mothers with appropriate resources.
Both state and federal law provide protection to pregnant and nursing mothers. Specifically, California Labor Code 1030 requires employers, including the state and political subdivisions of the state, to provide a reasonable amount of break time to accommodate breastfeeding mothers (this can run concurrently with other break time and additional break time can be unpaid). However, employers are not required to provide breaks if it would "seriously disrupt" the operations of employers.
Additionally, Labor Code 1031 requires employers to make a reasonable effort to provide breastfeeding mothers with the use of a room/location to express milk in private, except a bathroom stall, in close proximity to the employee's work area.
Employers should encourage their employees to notify them in advance in order to address scheduling and make arrangements for the accommodations.
It is important for employers to understand their legal requirements to provide accommodation for breastfeeding employees. Employers who fail to provide reasonable accommodations may be subject to investigation and prosecution of complaints by the Department of Fair Employment and Housing for gender discrimination, a citation from the Labor Commissioner for violation of the Labor Code, and/or civil penalty.
The California Department of Public Health's website also has more information on breastfeeding for both employers and employees.
DISCLAIMER: Because of the generality of this update, the information provided herein may not be applicable in all situations and should not be acted upon without specific legal advice based on particular situations.
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Getting There
Covering transportation in the Capital Region and beyond
By Tim O'Brien | About Getting There | Fix-it Map
Posts filtered on Category
Debate over 8-story parking garage near Albany Med
The tension between a need for parking and the aesthetics of a gigantic garage near Albany Medical Center has sparked heated debate among city officials, as well as unease for residents. A recent proposal for the garage has it standing at 8 stories. From today's story: If approved, the 855-spot garage would be the tallest building […] [Read More]
CDTA adds more parking at two area rail stations
Rensselaer Capital District Transportation Authority is adding parking spaces at the Rensselaer rail station and at the station in Saratoga Springs. CDTA, which owns both stations, will add 85 spaces across from lot A in Rensselaer, boosting the total to 1,385 spaces. The project includes additional entry points to economy parking lotB. Callanan Industries was awarded the $873,465 […] [Read More]
First Niagara to pay for parking at Palace in Albany
First Niagara Bank will provide free parking to people attending events at the Palace Theatre at the Albany Parking Authority's Quackenbush Garage, effective immediately. The bank will spend up to $1 million over the next two years to cover the $5 cost of parking at the 900-car garage at 25 Orange St. The Palace typically […] [Read More]
New text: Do u need more meter time?
In the not too distant future, people who park in Albany may be able to pay for parking time using their cell phone. In the middle of a meeting, sweating that you're going to have to duck out and feed the meter? Sometime this year or next, you'll be able to get a text […] [Read More]
CDTA budget: Bus fares won't rise, but parking fees will
The Capital District Transportation Authority board approved a $76 million budget that includes no fare increases, although parking rates will rise on April 1 at the Rensselaer rail station. CDTA's capital spending will top $7 million and includes the purchase of 15 new buses. The transit authority also said it will pay $2.97 a gallon for diesel […] [Read More]
Stuyvesant Plaza parking plan still moving forward
Neighbors expressed their dislike of a proposal to add parking spaces at Stuyvesant Plaza, but the plan moved forward Wednesday for further review. Kristen V. Brown reports that the Guilderland Planning Board recommended a special use permit for the plan, but with several conditions to improve traffic flow, enhance aesthetic appeal and increase and protect green […] [Read More]
Car towed from freshly made handicapped space
Imagine parking your car on a street then emerging to find it gone, towed for being in a handicapped space. Except it wasn't a space for the disabled when you parked there. It happened to a driver in Israel, who parked along a street. Hila Ben Baruch then found surveillance video that showed workers painting […] [Read More]
More parking for state workers
The state announced Wednesday that 1,000 parking spaces will be available to state employees who work in downtown Albany. Spaces for Public Employees Federation and Civil Service Employees Union members are designed to help with the loss of parking under the city's new residential parking permit system, according to a release from the state Office […] [Read More]
Albany parking permits take effect Tuesday
The good news: Albany's parking permit system takes effect Tuesday. Here's what you need to know by the numbers. The bad news: Due to flooding, City Hall is closed today. So if you were planning to go get a permit, you have to wait. [Read More]
Police: Light towing marks first phase of Albany snow emergency
Happy Holidays! Warmest Regards, the Albany Police Department. City police towed just 16 cars between the start of Albany's latest snow emergency parking ban at 8 p.m. Thursday and late Friday morning, Officer Steven Smith said. While snow emergencies — which suspend normal parking rules and impose mandatory, 24-hour alternate-side parking – usually land scores of cars in the […] [Read More]
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1701 Towne Crossing Boulevard
Mansfield, Texas, 76063
Commute to Downtown Mansfield
Most errands require a car.
Score Details
1701 Towne Crossing Boulevard has a Walk Score of 48 out of 100. This location is a Car-Dependent neighborhood so most errands require a car.
This location is in Mansfield. Nearby parks include Town Park, McClendon Park West and Julian Field Park.
Nearby schools include Mansfield Legacy High School, Mansfield Frontier High School and Walnut Creek Private School.
The closest grocery stores are Edible Arrangements, WineStyles and Braum's Ice Cream & Dairy Store.
Nearby coffee shops include Starbucks, Cotton Patch Café and Einstein Bros Bagels. Nearby restaurants include Popeyes© Louisiana Kitchen, Subway and Wendy's.
1701 Towne Crossing Boulevard is near Elmer W. Oliver Nature Park.
Explore how far you can travel by car, bus, bike and foot from 1701 Towne Crossing Boulevard.
View all Mansfield apartments on a map.
Popular apartment searches include fireplace, pool and fitness.
This location is in the city of Mansfield, TX. Mansfield has an average Walk Score of 23 and has 56,368 residents.


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