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Costco (Kirkland) Tri-clad Stainless Cookware
Following a long comparison we finally decided to try the CostCo brand (Kirkland) 12 piece Tri-Ply Clad 18/10 Stainless Steel Cookware set.
This cookware is created by permanently bonding a layer of pure aluminum between two layers of 18/10 stainless steel. The aluminum core extends throughout the bottom and up the sides of the pans allowing even and efficient transfer of heat. These are Italian made and are of extremely fine quality with flared edges for easy pouring. They are safe for baking (up to 550 degrees F (280 degrees C) and are ANSI/NSF Standard 2 compliant.
This set only cost us $199.00 plus tax and includes:
2 Qt. Saucepan with lid
3 Qt. Saucepan with Steamer insert and lid
8 Qt. Stockpot with lid
10" Skillet
5.5 Qt. Saute Pan with lid
3.0 Qt. Saucier with lid
The only negative thing we have noticed is that one must immediately dry the pans when finished washing (no drip dry)or the polished mirrorlike surface will spot - it is not permanent but is just annoying.
We have had the set for about 3 months now and have been very pleased with our purchase.
We have a set of 5-ply 18/10 Costco waiting for our new kitchen installation. The set is our 25th anniversary present to each other, but we are in the middle of construction, so haven't pulled them out yet. (But by Christmas!@!!!)
Question.... I keep reading on the Google cooking equipment forum, and now here, about the Kirkland 3 ply set. Now, I have the 13 pc, 5 ply, copper bonded set, $199, made in Italy. And it's no longer available at our local store in Salinas. ARe we talking apples and oranges here? What's the difference with the 3 ply that everyone talks about?
The only All Clad pan I own is:
Item: Fry Pans
Item Number: 5110
Size: 10 x 2"
Suggested Retail: $95.00 but I paid around $45.00 for it on sale.
I really like this (All Clad) fry pan very much. It seems to be a bit lighter weight than the Kirkland pan (probably because the Kirkland pan has a more solid handle) but the warranty is the same and the price is much less for the Kirkland. For the money I would buy the Kirkland over the All Clad because I can't cost justify it for the lighter weight.
That said, if you can afford the All Clad it is excellent cookware and I agree with the earlier comment that you get what you pay for - I just couldn't justify the expense for a lighter weight pan. They both cook fine.
I've had the Kirkland 5-ply Stainless set for the past few weeks and love it. I investigated a number of stainless sets and it came down between the All Clad and Kirkland. Frankly, I feel the Kirkland is superior cookware and I find the weight pleasing, as I like the sturdiness of the equipment. In fact, with the exception of the weight and the manufacturer's stamps, it would be hard to tell the difference between the All Clad and the Kirkland. For my money those are the only two cookware sets worth getting.
I think the only difference between the tri-ply (older set) and five-ply is that the five ply has the addition of a copper plate on the bottom (that I don't really care for as I feel the heat conduction would be better without that extra layer of copper, which I feel serves as an insulator).
I looked at the Kirkland 5-ply. Judging from other posts, the 3-ply has an aluminum core going up the sides of the pans, ensuring even heating. The 5-ply doesn't have this, as far as I can tell from the box. The box merely says "polished 18/10 stainless steel construction" for the body of pans. Also, a diagram on the box shows a cut-away view of the pans, and the only "ply" is the bottom of the pans: ss/al/cu/al/ss. It doesn't show any sandwich-type construction for the sides of the pans. Now, Costco's web site says the 5-ply pans have the 3-ply construction on the sides of the pans. But I don't see any evidence of this on the product's box.
Just to compare, I went to All-Clad's site. I noticed that for the LTD, the Stainless, & the MC2, and the Cop-R-Chef lines, All-Clad specifically states these products have a "pure aluminum core that not only covers the bottom of the pan but also extends up the sides." But their Copper Core line, a 5-ply similar to Kirkland's, does not state this at all. Is this an oversite, or does the All-Clad Copper Core line not have the aluminum core up the sides?
Perhaps all 5-ply pans lack the sandwich sides? Perhaps they don't need it? What exactly is the point of a 5-ply bottom anyway? If aluminum is an excellent conductor of heat, then why put in a copper layer?
The Kirkland 5-ply set is drop-dead gorgeous and heavy & balanced. I just wonder if it will heat as evenly as a 3-ply construction.
I looked at the Kirkland 5-ply. Judging from other posts, the 3-ply has an aluminum core going up the sides of the pans, ensuring even heating. The 5-ply doesn't have this, as far as I can tell from the box. The box merely says "polished 18/10 stainless steel construction" for the body of pans. Also, a diagram on the box shows a cut-away view of the pans, and the only "ply" is the bottom of the pans: ss/al/cu/al/ss. It doesn't show any sandwich-type construction for the sides of the pans. Now, Costco's web site says the 5-ply pans have the 3-ply construction on the sides of the pans. But I don't see any evidence of this on the product's box.
Just to compare, I went to All-Clad's site. I noticed that for the LTD, the Stainless, & the MC2, and the Cop-R-Chef lines, All-Clad specifically states these products have a "pure aluminum core that not only covers the bottom of the pan but also extends up the sides." But their Copper Core line, a 5-ply similar to Kirkland's, does not state this at all. Is this an oversite, or does the All-Clad Copper Core line not have the aluminum core up the sides?
Perhaps all 5-ply pans lack the sandwich sides? Perhaps they don't need it? What exactly is the point of a 5-ply bottom anyway? If aluminum is an excellent conductor of heat, then why put in a copper layer?
The Kirkland 5-ply set is drop-dead gorgeous and heavy & balanced. I just wonder if it will heat as evenly as a 3-ply construction.
Ditto awm03. Was looking at the set today and came home to research and found this excellent forum. The 5-ply copper must be this year's cookware. We did notice that the bottom has the aluminum and copper, but maybe not the sides. So what is the difference? And how does it affect the cooking? We're replacing old Magnalite. Does anyone know who manufactures the cookware, which Kirkland rebrands? Also, any comments about the more rounded shape of the pans?
I just bought this set after much research--and I LOVE it! What a beautiful set of cookware. The pan shape is so stylish, and the stainless steel/copper bottom is so pretty. I have a few All Clad pans and one Analon pan (more non-stick--cannot go in dishwasher, which is a big bummer!) and these pans out perform both!
I got my set at Costco and the price was 199.00.
So you got the 5-ply, you mean? Can you give details about how it cooks compared to the All-Clad? I ended up buying the Kirkland 5-ply (none of the bargain priced tri-plys are available in my area). But I haven't used it yet as my new cooktop still isn't installed. Thanks for any more details you can offer. So glad you like your new cookware!
Awm3: It is my understanding that the benifets of aluminum in cookware is that it is much lighter weight than other metals. However, a drawback is that aluminum does not evenly distrubute heat as well as, say copper, or even stainless steel. By combining a layer of aluminum, copper, and stainless steel, you are, a) getting the heat-distribution benifets of copper, b) getting the light weight benifets of aluminum (if the pan were pure steel, it would probably weigh twice as much) and, c)the impermiable, superior browning ability of a stainless steel. Recent investigations on food safety, including a reoport on ABC's 20/20, indicate that pans that have a cooking surface of aluminum, or even the non-stick teflon, could be a health hazard over time, as microscopic bits of teflon and aluminum wind up in your food over time.
I am also looking into buying a set of these dishes. You are right, however, They apparently do not have the 5-ply on the sides, but only on the base, as stated on the Costco web-site, where I found these pans on sale ($199.00). Before I ran into these Kirkland dishes, I had my eyese on the Emeril All Clad 10-pc. set for 199.00 With these, you are getting three more peices.... seems like a better deal. Here is what the Costco Web-site has to say:
Kirkland Signature products are designed and produced with only the finest quality materials and workmanship available. This beautifully fashioned cookware demonstrates an Italian stylishness with its elegant curved design and flared rim for easy pouring. Constructed of 18/10 stainless steel, the copper-bonded five-ply base is manufactured to allow even and efficient transfer of heat while eliminating hot spots.
Each pan is manufactured with a five-ply base construction consisting of two layers of stainless steel, two layers of aluminum and a copper core. The substantial impact-bonded base enables the pan to reach and maintain the desired cooking temperature quickly and evenly. This cookware is durable, elegant and easy to maintain.
--Hope this helps...
Just one more thing, I recently purchased a GE smooth top saran glass top stove, and I read where your pots and pans need to have a flat surface. A couple of my current frying pans have some warping, and it's very noticable on the cook top. Are the Kikland pots and pans flat on the bottom, or rounded? this may make a difference... Could anyone tell me?
Sorry to disagree with ross, but aluminum is actually a much better conductor than stainless. Copper is, as I understand it, better still. The drawback to aluminum is that it will negatively react to acids, like citrus, tomato, wine, etc., resulting in discoloration and an off flavor in foods. For a little trivia, pure carbon steel, as opposed to stainless, will actually react to acids as well and turn black. You don't want copper to come into contact with certain foods (again, those pesky acids) because....well, because the copper that would leech into the food is a poison. Anyway, this is why these pans are layered....to get the benifit of the extremely good conductivity of copper and and the pretty good conductivity of aluminum in a tidy, easy to clean, non-reactive package. As for the All-Clad/Costco issue...I have All Clad and it's great, but if I were to buy again I would save a little money and get the Costco stuff....it looks of great quality to me, and the Kirkland branded stuff is generally really reliable.
Well, I took the plunge and bought the Kirkland 5-ply. I''m now putting the set through its paces with my annual Holiday Cooking Frenzy. So far they are wonderful. The bottoms are flat. They do have a Kirkland brand stamp on the bottom, so there is a small area (silver dollar sized) that isn't completely in 100% contact with cooktop, if that makes a difference to anybody. They take awhile to heat up on my new ceramic cooktop, but once they do, I can cook on medium to medium-low heat. At that setting, my Dutch oven-ful of potatoes bubbled happily without boiling over or splattering. Ditto my batch of fudge, a gentle steady boil that reached the soft ball stage without any fuss on my part -- and no scorching on the fudge's part. Onions & celery sauteed well with no sticking. Egg fried just as I like it: crispy on the bottom, but there with a tiny bit of sticking with the egg (I used a higher heat setting, though). And the handles stay cool! After using warped aluminum junk on coil cooktops all these years, I just didn't realize what I was missing. This Kirkland set is a whole new world of cooking.
lythonde: Thanks! I stand corrected! Your link on metal conductivity was intersting. I too took the plunge and purchased a set of the 5-plys. I would agree, they cook wonderfully. I cooked a stew, last night, with Thanksgiving leftovers, in the 3. Qt. Saucier and it cooked evenly and good. I, too have been usung cheap aluminum junk on a coil top electric stove... how nice to have a new seran-top, with good dishes to go with it. The only thing that takes some getting used to is the weight of these pots and pans. They are much heavier than what we had. I'm OK with that, and my wife says she's OK with it... but I can see where a smaller woman, or man, might get weary from lifting these with a full meal... I believe that the extra weight is worth the benificial cooking performance and the longevity I would expect from a set like this... I forgot to look at the box about the warranty... is it lifetime?
Hi John, glad you like the cookware too. What confused me about that Costco website is that the list of features states "18/10 Tri-ply stainless steel cookware" (this is printed below the paragraph that you copied). I was hesitant to buy the Kirkland set because I wanted tri-ply up the sides of the pans, like All-Clad. I wonder what the cooking difference is? Oh well. So far the Kirkland set has been a pleasure to cook with.
Hope I am not repeating....just finished my first post
and it didn't appear to work. Buying, by mail, the
Kirkland from Cosco. Does it have copper on the
outside of the bottom? And if so, wouldn't that
scratch/stain a white smoothtop stove? I can't tell
by the photo and no Costco around here.
The copper is the middle part of the 5-ply "sandwich": ss, aluminum, copper, aluminum, ss. Stainless steel is on the bottom of all the pans.
As for using the dishwasher, I'm too chicken to try and was too tired last night to reread the brochure I'd filed away that came with the set :)
I really need some new cookware and I want to avoid teflon. Is the 5-ply the only kind Costco sells with the Kirkland brand? (in case I go looking this weekend). It sounds good from all yours posts. Are you serious cooks or weekend warriors? The All Clad is expensive but I would be happy to invest in it over time if it really does make a difference. But WHAT type of All-Clad?? I would like non-stick w/out teflon and am not really worried about "spots" on the cookware from use.
Does the Kirkland 5-ply have glass tops? I LOVE that feature BTW and would be disappointed to not be able to see inside since I am not a very good cook (even tho the good lord knows I try) and it REALLY does help me to be able to see inside (is it simmering or boiling?? etc.).
I have read, and read and re-read people's comments. I am still not sure what to do
Thanks, Susan
The Kirkland ss 5ply clad come with metal lids. There is also a Kirkland brand of dishware that looks like a Caphelon look-alike... not sure what kind of lids they have. I'm not a serious cook... just looking to become better at it... I do notice a difference in even the way soups and sauces come out in a good quality cookware. Things seem to reduce at a lower heat. There are some great quality cookware out there with glass tops. I would recommend the Emerilware by Allclad (not quite the quality of mainline Allclad, but seems like a good product for the price.) I haven't seen a mainline Allclad with a glass top... but perhaps they are out there...
After following this thread, I went to the Costco website and I was unable to find a Kirland stainless steel set for $199.00. I need some help locating it and reading up on it.
Don't know much about cookware and need a new set. This sounds just what I might be interested in.
Now that I'm an experienced Kirkland user (all of 2 1/2 months), I must say how pleased I am with this cookware. They are a delight to cook with. So far, no scorching, no boil overs, minimal splattering, and the big fry pan makes a beautiful crispy crust on breaded fish.
The only downside is the weight. I can't drain the 3 qt. pot with one hand, as in draining pasta or rice into a colander, or pouring a sauce or syrup into a bowl. The handle is so smooth and slippery that the heavy pot slips back into the upright position when you try to tilt it for pouring. But...I can live with it.
The icing on the cake is that the pots and pans are so beautiful. They look lovely sitting on my cooktop whether they are cooking dinner or just holding the leftovers.
I have the same 'complaint' that the handle is rounded enough to slip a bit. I think I'll try one of those slip on rubbery handles and see if that helps. Have you ever tried one of those? Like you, tho, I love the pans and I can live with this. And my guests comment on how nice these are, too.
"I think I'll try one of those slip on rubbery handles ..."
Good idea! Thanks for sharing it.
Last week I made orange/lemon marmalade in the Dutch oven. That involved cooking down the fruit mixture until it reached the jelling stage -- about an hour of gentle boiling. I was so happy with the Dutch oven: no scorching, no splattering until the end when the fruit got thick (I could have turned down the heat to correct this, but I was getting impatient). The marmalade came out perfect!
Can't buy them separately. This is Costco, after all. If it's not in bulk, it's not there. LOL! Handles do heat up somewhat, but I expect that anyway. You can put the entire pan into the oven, tho. There are always trade-offs. Pans that go into the oven have metal handles that can heat up. I think that's a rule.
Linder ~~
If this works, here is a link to the $199 set at Costco.
I've been looking at this set for several months. Every time I pick up the 10" skillet, I sigh ~ I can't do it without two hands. I love this set ~ it's beautiful and affordable combined with functional (or so it seems). I just wish I could get past the weight.
I just bought this set last night. I have read several places that All-Clad is best, but I can't afford it right now (after spending a fortune on a new kitchen). Still, I wanted something *new and wonderful* to cook in until I can fill up the coffers enought to buy something better. I must have looked at this Kirkland set fifty times. Finally gave in. I especially love the steamer pan, size-wise and the feel of it. Plus they are so beautiful.
I have two questions:
1) Is the exposed copper portion of the pans easy to keep clean? My mother cooked with a copper-bottomed set for many years and it was a pain to keep clean/polished.
2) Does anyone know who *really* makes this Italian cookware?
I cut and pasted this from Consumer Guide.com: "All-Clad Stainless is the best high-end cookware, say experts. All-Clad's heavy aluminum core, which extends up the sides of the pan, is sandwiched between a stainless steel cooking surface and an exterior layer of magnetic stainless steel. That makes it a good choice for use with gas ranges, where flames can lick against the sides of cookware. This is the most popular cookware with experts, who also note it is heavier than cheaper pots and pans. You get one ten-inch nonstick fry pan with this set. Experts also like the nonstick version of this cookware, All-Clad Stainless Nonstick." Hope this helps.
Having been researching for a while the best cookware to buy, I'm getting really tired of all the "All-Clad Stainless is the best high-end cookware, say experts" hype. It's understandable, because All Clad has some well-paid flaks, but it's not true. The experts I've read state unequivocally that the following are better than All Clad Stainless for most or all pieces:
The following are better on all measures for at least all the straight-sided pieces (not in any particuar order):
* Paderno Grand Gourmet
* Sitram Professerie
* Sitram Catering
* Demeyere Atlantis
* Demeyere Sirocco
* Demeyere Apollo
The following are better for the non-straight-sided pieces (i.e., frying pans, curved- or slant-sided saute pans, etc.):
* Demeyere Atlantis
* Demeyere Sirocco
Some of the above also cost a lot less than All Clad, as well. (Not Demeyere, though.)
The following are far better for cooking purposes than All Clad and the above products, but have copper exteriors and are not induction-compatible, so they may or may not be better for a particular application:
* Falk Culinair
* Bourgeat
* Mauviel
There are others that I haven't listed here.
Quote: " It's understandable, because All Clad has some well-paid flaks, but it's not true. The experts I've read state unequivocally that the following are better than All Clad Stainless for most or all pieces: "
Where did you get your information from?
According to "Cooks Illustrated" a monthly magazine that does not sell any space in its magazine for ads, says that All-Clad is the overall best stainless cookware available.
Take a look at the reviews on their site:
And again they do not let sponsors taint their results. No advertisements on their PBS television program : "America's Test Kitchen" and no ads in their magazine "Cooks Illustrated"
I've attached a really thorough discussion of the subject of cookware, the metallugy involved, and how that relates to the task of cooking. Also, if you rumage around the forums at that site, there are some good discussions of cookware, and what's working for people.
I tried the Cooks Illustrated link--It wanted me to buy a subscription before it would let me look at the reviews.
The bottom line is that the lines of cookware I listed put more and/or better heat-conducting material in the places where it counts in the cookware, and are at least equal to All Clad in the exterior metals they use. Despite marketing hype, this stuff isn't black magic. You build something with X amount of Y metal, and you get a deterministic result. If you build something with with better materials, or amounts more appropriate to the task as hand, you get a better result.
I'm not familiar with your sources, so I have no opinion about their integrity. However, my experience with "unbiased" journalism leads me to suspect that all too often the results go to the guys spending the marketing bucks. For many years, I developed commercial software products written in the "C" language. Every time Microsoft announced a new version of their C compiler, there would be a flurry of magazine articles describing supposedly-objective benchmarks tests of the new compiler, all of which showed Microsoft's product well ahead of all their competitors. We'd try the new Microsoft compiler on our production code base, and every time the Metaware "High C" compiler proved to be substantially superior to the Microsoft compiler. So, I've become very jaded about these "unbiased" tests.
I supposed the that same might be said about the folks I've been reading. But there is a certain independently-verifiable, objective component there--7 mm of aluminum is a lot bigger than 2 mm of aluminum. 2.5 mm of copper conducts heat a lot better than 2 mm of aluminum. And no amount of black magic invoked by All Clad marketing can change that.
That said, All Clad is a nice product--there's certainly nothing wrong with it, and people who own it can do so knowing that they have pots and pans that will cook very well for them.
I'm with SolarPowered in terms of being tired with the "All-Clad is the best" message.
Here is a little something I wrote (updated, the origional is linked below).
There are a lot of tri-ply (stainless/aluminum/stainless), fully clad across the base and up the sides, stay-cool oven-safe riveted handles, tight-fitting lids cookware that are available, but that you almost never see in stores. People don't know about these other cookware lines because it's harder to come across them, especially if a certain store (like WS or BB&B) carries only one line of tri-ply clad cookware. At WS and BBB you can compare that one tri-ply clad line against lines like Calphalon One anodized aluminum, two-ply copper, single-ply stainless, nonstick, circulon and the like--which to me is not a true comparison at all. Organizations like CI/ATK also seem to product test in similar waysnot 10 or 20 different tri-ply lines against each other, but one tri-ply clad line (usually AC) against cookware made of different materials like anodized aluminum or single ply stainless-- again, not a fair comparison, in my opinion. I speculate that the source of this lack of easy comparables is because of the huge marketing muscle of AC, revealed in product placements on food shows, and exclusive distribution agreements with retailers, plus laziness/lack of shelf space on the part of bricks & mortar retailers, and the strong name brand recognition/word of mouth appeal of AC, which basically allows the product to sell itself.
So you won't see all the tri-ply clad lined up together and you won't be able to cross-compare them immediately or easily.
Some tri-ply fully clad lines include:
Cuisinart Multiclad;
Tramontina Tri-Ply Clad;
Calphalon Tri-Ply (with glass lids);
Calphalon Contemporary Stainless (also with glass lids);
Henckels Classic Clad (with funky handles);
Revere Total Tri-Ply;
Le Gourmet Chef;
Members Mark (from evil Sams Club);
Sur La Table house brand;
Fagor Commercial;
Gourmet Standard,
Anolon Commercial Clad (discontinued; but some internet retailers still offer it for sale, including on ebay, as of this writing March 2005; their roaster in particular is a pan of note);
Farberware Millennium Clad (discontinued); and
TAkum Ravenna (call the company for retailers/pricing, as this might be the least expensive of them all).
Bottom line: the list grows longer with each passing day
I prefer those with brushed stainless exteriors--like the Cuisinart Multiclad (and you can get 10-12 piece sets off of ebay for ~$200), and the now-discontinued Farberware Millennium Clad. I also like the design of the Cuisinart Multiclad and Farberware Millennium Clad better since ALL pots and pans in the line have flared rims for drip-free pouring (some of the AC stainless line has flared rims, and some straight rims). I also like the handles on the Cuisinart Multiclad and Farberware Millennium Clad better than those on the AC. In my opinion, the handles have better balance, and are easier to control (they are not at angles as striking as AC and are thus easier to grasp, even if you are not 66" tall) and have less potential for slippage. So there is much to be said for chunky (sometimes funky-looking), brushed handles set at flatter angles over those that are thin, elegant, gleamingly polished and perfectly smooth and set at striking angles.
The set of cookware that is the closest near-identical to All-Clad that I've come across is the Le Gourmet Chef set (Le Gourmet Chef has stores in outlet malls around the country), for about 35% cheaper than AC. http://www.legourmetchef.com/product.php?category=1&page=9&product=777
For the best bargain copy, you can get an 11 piece set from Sam's Club under their house Members Mark brand-- all tri-ply, all clad up the sides, tight-fitting lids, stay-cool oven-proof handles, and even the same inconsistency of some pans having flared rims and other ones not, for a whopping $130. The set is assembled in the U.S.A. (probably some guy in the south/Midwest riveting the handles to the bodies/lids, but the bodies, lids and handles themselves are made in China). Not sure if the exterior stainless is 18/0 like AC, so bring a magnet with you to test it if induction capability is important to you. http://www.samsclub.com/eclub/main_shopping.jsp?mt=a&n=0&coe=0&oidPath=0%3A-23541%3A-23967%3A-24050%3A-31030%3A872131
Dont worry if you are not a Sams Club memberjust make sure the store has it (you can audit the store, just tell them you are thinking of becoming a member) and that it looks OK to you. Then go over to the WalMart nearby and buy a gift card for yourself for the price of the set, plus tax. Then use that gift card at Sams Club. Or go through an internet retailer for a slight bit more (~$170 + shipping; do a web search for "members mark tri ply clad" and a couple of them will show up).
The two good things I can say about AC is that (1) usually the stuff is made in the U.S.A. (whereas the less expensive brands are typically made elsewhere, like China, Korea, Brazil, or Italy, among others), and (2) they are induction compatible since the exteriors of most of the line is 18/0 magnetic stainless. The 18/0 stainless exterior is useful to have if you have or are thinking of getting induction. But if you dont have or plan to have induction in the future, 18/8 or 18/10 exteriors are perfectly functional.
It's also worth mentioning that the TAkum Catania and Campania collections are very nice alternatives to the AC Ltd line, for a fraction of the price. http://takum.com/cookware/takum/catania.htm (metal lids) http://takum.com/cookware/takum/campania.htm (glass lids, slightly thicker aluminum)
The Takum Tuscany line is a very nice alternative to the AC Cop-R-Chef, Cusineart Copper, and Calphalon Copper lines, again for a fraction of the price. http://takum.com/cookware/takum/tuscany.htm
And though a lot of folks claim that AC is "the best", here is an excerpt from a paper presented at the 2001 International Food Technologists meeting that suggests that the copper disk bottom cookware are superior in heat distribution http://ift.confex.com/ift/2001/techprogram/paper_8729.htm
"A comparison between surface temperature distribution of different composite cookware show that the three-ply base cookware made of stainless steel, aluminum and copper performs best, followed closely by two-ply base made of stainless steel and aluminum, and the three-ply composite cookware made of stainless steel, aluminum and stainless steel."
But cookware is not ONLY about surface temperature distribution, and the paper does conclude "...Due to its consistent high performance, buying choice for composite cookware may be based on appearance or price rather than performance differences."
And finally, there is an even more interesting alternative out therethe Daniel Boulud cookware, which is tri-ply, but the middle layer is made of carbon steel, copper, or aluminum, depending on which pan you buy and what it is used for. https://www.chefscatalog.com/category/cat901001/q_and_a_boulud/
Yes, AC is good cookware, but there are a lot of comparable (dare I suggest even better?) cookware out there, often for substantially less $$$.
Originally posted on Gails March 17, 2005; tweaks made along the way afterward.
Just a quick plug from another Kirkland 3-ply owner. We've had the 3-ply set (8 qt. stock pot; 5.5 qt. saute pan; 3.5 qt. , 2 qt. & 1.5 qt. sauce pans), since my DH gave it to me as a surprise Christmas gift in '99 . . . they cook wonderfully, we've used them A LOT, and they still look terriffic. No warping, no serious scratching, and most of the pieces have been through the dishwasher hundreds and hundreds of times.
For anyone else out there who is wondering if the Kirkland cookware is a good value . . . absolutely!
I just purchased a set of the 3 ply Kirkland cookware and thought it was beautiful and well made, until I used it. Each and every pot I have used results in the interior staining, even as far as leaving individual rice imprints on the bottom of the pot.I am cooking under low to medium heat, not burning anything, but still each pot's interior is now discolored and rather UGLY. Any advise??
Barkeeper's Friend is your friend. It will remove the stains and discoloration from your stainless justlikethat.
Check around on the forum for more info about it. It's a cleaning powder readily available in most supermarkets.
Stainless can discolor even if you use low heat, btw ... :)
Much to my surprise, when I did the magnet test this weekend on Costco's Kirkland 5 ply set (with copper sandwich bottoms) it worked! The bottom stainless layer must be 18/0 even though they don't mention anything about this. Nice to have this option for us induction types.
Don't worry about the brand name... use what works best!
Whether you buy All-Clad piece by piece, or over time, it's easy to end up spending $800-$1500 on what amount to, let's be honest, FRYING PANS! They are just one small step in the making of your finished recipe. Both the All-Clad and Kirkland stuff are more than capable of handling serious daily use. (Obviously you're going to need to use nylon utensils with nonstick cookware if you want it to last more than a month! I actually use a rubber "spatula" instead of a nylon spatula; it works great in a nonstick pan.)
I've used, on a daily basis, All-Clad Stainless, All-Clad LTD, and currently, the Kirkland nonstick cookware (Costco #783634) for sauteing, frying, roasting, etc. I consider all three to be excellent cookware, and I've noticed no difference in performance between them. Obviously the nonstick makes life MUCH easier. I prefer the Kirkland pans' handles. They are hollow stainless, and are easier to grab. The All-Clad ones are thin and V-shaped, and aren't as easy to work with. Which is a pain when you're doing 2 crepes simultaneously, each in their own pan, and Time Is Of The Essence. :-)
I've got the Kirkland pans set up on a wall rack in my home kitchen, and it looks very sharp, so don't let the low price fool you... it's very high quality manufacturing, and if you're going for that "cool kitchen" look it's just as slick as the All-Clad stuff, in my opinion.
I believe that good cookware (and a hot fire) can turn cooking from a chore into a fun, memorable experience. If you've got a junkyard of pots and pans, struggle to turn out consistently cooked food, and find it generally miserable, I recommend giving the Costco stuff a try. You get an entire set for the price of 1 to 1.5 All-Clad pans, you take it all home that day, and can immediately use it all.
To sum up: buy the Kirkland stuff, and use the $1000 you saved on not buying an expensive frying pan... to buy higher-quality ingredients... French wine... organic produce... which will REALLY make for good cooking!
I know this is an old thread but TrudyJ's question above "Does anyone know who manufactures the cookware, which Kirkland rebrands?" got me wondering so i did some digging.
According to "Costco Connection" (Costco's magazine) found here: http://costcoconnection.texterity.com/connection/201008/?pg=78 "Kirkland Signature cookware has been made by the same manufacturer (now the world's second largest) since 1994". Quick search for the worlds second largest cookware manufacturer turns up Meyer Corporation: http://en.wikipedia.org/wiki/Meyer_Corporation Wiki says "Meyer's cookware is manufactured and distributed internationally with factories in China, Thailand and Italy." which goes with what we're seeing in where they're made - The cookware was made in Italy before and people are now finding some from Thailand? Admittedly, I havent looked at the bottoms of the pans at Costco in a while. According to www.meyer.com, they own Analon, KitchenAid, Paula Deen, Fujimaru, Raco, Bonjour, Rachael Ray, EarthPan, Circulon, Faberware, Essteele, Select, Prestige, NapaStyle, Silver Stone and FineT.
None of this is official... just a guess from someone who was curious and did some digging
Just wanted to share that when pots have aluminum, these can be damaging to the brain overtime. For instance, if acidic foods like tomatoes sit in a pot with aluminum in the refrigerator for a few days...as these age, the aluminum can leach into the food. Here's a great site I found, where you can learn more details about stainless steel, and what each term means:
I am attempting to compare the Kirkland 13 piece ss cookware with the Emerilware All-Clad 10 piece set. Kirkland has 5 ply layers in the base but it is unclear if it goes up the sides too. The pots are much heavier but does that make them better? Emerilware is only 3 ply in the core but it does have different feature such as glass lids,pouring spouts and strainers in the lids. Price is similar, Costco is 179 and Macy's sale price is 199. for emerilware plus some bonus peices.
The original post from MDsnell in 2005 described the Kirkland cookware built with 5-ply all around the pots/pans (base/bottom and sides). It seemed that Kirkland cookware had changed its material design. The current design only has 5-ply at the base/bottom. The sides are only constructed of SS.
Emeril has 2 SS designs: The "Pro-Clad" and the regular "Stainless Steel". The "Pro-Clad" is triply at the base and the sides. Whether, the "Stainless Steel" is triply only at the base.
If you want to compare fairly with the Kirkland cookware, you'd need to purchase the regular Emeril's Stainless Steel.
I find it interesting that Costco website did not specified the Kirkland cookware oven safe temperature. Whereas, the Emeril SS is clearly stated that the cookware is oven safe up to 550F degrees, and the glass lid oven safe to 350F degrees.
"is that the five ply has the addition of a copper plate on the bottom (that I don't really care for as I feel the heat conduction would be better without that extra layer of copper, which I feel serves as an insulator)."
Ignorance is bliss I suppose. The put aluminum in pots because it heats up quickly. They cover it in stainless because cooking in aluminum does not work well with acidic foods. The copper layer retains the heat the best of any metal. It does not serve as an insulator. As a professional chef, for the price these are the best you can buy. Sure All Clad may be "better" but who can afford a similar set of All Clad pans?
I personally use All Clad Stainless. I bought one / two pots a year when they went on sale at Macy's or the All Clad outlet. I used Revere ware for years. That's what I got as a wedding gift but, I keep melting and warping the discs on the bottom, so I searched for different pots. I went thru the glass ones and the kitchenaid ones then wound up with All Clad. For the money and the quality I think you can't go wrong. They clean up well and work great on the stove. That's not to say there are not equal or better pots out there. I just think picking cookware is a personal choice.


text:
Root Catalog
NQ Clarifier Medical Grade HEPA - UV Air Purifier$999.00The NQ Clarifier air purifier is in a class by itself. With its five-stage, hospital-grade filtration process, it absorbs a wider spectrum of allergens, gases, viruses, and bacteria than any other air purifier we offer. NQ Clarifier air purifiers include Learn More
NQ Clarifier Replacement Carbon Ring (40851-NQPC)$200.00
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NQ Clarifier air purifiers are known for their filtration technology and ability to deal with bacteria, gases, viruses, and odor control. Are you looking for air purifiers for your home or office? Not sure which one you should choose? GoVacuum has a wide variety of air purifier models, so you can be sure that you pick one that suits your needs. Don't forget to browse our wide range of vacuum cleaning systems and replacement parts that can help repair rather than replace your vacuum cleaner.
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Results 1 - 24 of 24

subset: commoncrawl


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Some stuff getting ready to bloom
Went around the yard the other day to see what might be getting ready to bloom. Here is what I found--
Oh, nice stuff! I am envious of your Pachypodium namaquanums. Mine lost all its leaves recently. It seems to be responding to more light and moisture now that it is Spring and it is back outside. It is severely underpotted right now and it is good to see yours in the ground. I thought it was too cold for this plant during the winter here in SF Bay peninsula, and kept it inside for a couple of months. I got my first half-men last summer and am still uncertain how it will like living here. What is your location?
Nice to see the blooming aloes too and your dense and diverse plantings. Good growing!
Thanks. I live about 10 miles due east of San Diego (I can see downtown from my balconies). I had the P. namaquanums for a number of years in pots. I've discovered they are among the easiest of Pachys to grow. They seem to handle the cold and wet quite well here.
Just an FYI--for me at least, the more difficult Pachys for me to grow OUTSIDE are P. rosulatum and P. horombense. I lost a really nice, blooming P. horombense in a pot last year--just by moving it to a different, less sunny spot!
The really touchy ones like P. eburneum and P. makayense I grow inside in one of those kitchen window greenhouses.


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I'm thinking about writing a program as my junior project ... the program should connect to different networks on the same system i.e if the PC has 2 NIC each one with different type (e.g.Ethernet and WIFI ) the program should read the frame from an NIC , changes the header so it matches the other NIC header's type , and then send it to the proper NIC ..
so can anyone direct me what to look for ,and what to read about in order to get this project done ??
the platform isn't that important to me , im ready to do it or linux or windows and the language is not a big deal also because im taking this project to learn as much as i can but as the title says , it would be much better to have it in c++
thanks in advance


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Commando Wolf
Senior Member
New game mode now available!
We are proud to introduce to you the free for all game mode as well as a new map made specifically for this game type! We will push out the new map and game mode along with Skarner on the patch tomorrow!
Its on the front page guys! Look!
O SNAP lets play count the red posts ive seen like 15!
New volcano skin for summoner's rift.
Riot: "It's magma chamber! Problem?"
keep refreshing front page so
1) not trolled
2) see the announcement ASAP
anyone else?
True Sol
I FIGURED IT OUT. A Teemo skin just went on sale. The big news must be... +19 NEW TEEMO SKINS.
And to appease WhattayaBrian: Included in this set of 19 new Teemo skins are no less than three (3) MLP pwny skins.
© 2015 Riot Games, Inc. All rights reserved. Riot Games, League of Legends and PvP.net are trademarks, services marks, or registered trademarks of Riot Games, Inc.


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Mind and Nature: A Necessary Unity
Dutton, 1979 - 238 pagina's
Renowned for his contributions to anthropology, biology, and the social sciences, Bateson asserts that man must think as Nature does to live in harmony on the earth and, citing examples from the natural world, he maintains that biological evolution is a mental process
Vanuit het boek
29 pagina's komen overeen met question in dit boek
Resultaten 1-3 van 29
Wat mensen zeggen - Een recensie schrijven
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Review: Mind and Nature: A Necessary UnityGebruikersrecensie - Vironika Tugaleva - Goodreads
There's nothing like it in the world. What a gentle, thoughtful, poignant, and careful disassembly of the world around us. And an equally careful reassembly. If you are willing to apply it, there are new worlds to be experienced on every page. Volledige recensie lezen
Review: Mind and Nature: A Necessary UnityGebruikersrecensie - Christine - Goodreads
Fascinating way to view the criteria of mind to better understand processes, moires, and thought pattern. This was required reading in college in one of my very favorite classes created by a professor who won national awards for his curriculum. Volledige recensie lezen
Every Schoolboy Knows
Multiple Versions of the World
Criteria of Mental Process
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Biography 1993 | TV Show Watchlist
Cast & Crew | Episode Guide | Video Clips
A popular documentary series profiling an eclectic range of notables, with each episode focusing on one figure. Based on a half-hour syndicated program that ran from 1961-64 and in 1979, the concept was successfully revived as an hourlong show with Peter G (more…)
Premiered: January 5, 1993
Rating: TV-PG
Latest NewsSee all »
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Watch video about their expedition and exploration of The Louisiana Purchase.
From Hollywood to Harvard and back, Natalie Portman has followed her own path to super-stardom.
Scarlett Johansson's bee-stung lips, voluptuous figure, and husky voice has made her one of the decade's hottest women.
Sarcastic, dirty, and completely unapologetic, Chelsea Handler's comedy has taken the entertainment industry by storm. At only 36, her remarkable resume includes best-selling author, comedian, talk show host, actress, producer and much more.
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Views: 324
Amen! Now how about a prayer!
Our Father, who aren't in heaven
Hollow is thy name
Thy kingdom is done,
Free will has come
On Earth
As there is no heaven
Thank you. Now I have something to utter under my breath when I have to attend the family religious gatherings... trying to talk to that lot is, well, trying...
It looks like there's a last name in your profile URL -- that can retain a name someone originally used to join the site. You can fix it: Settings (upper right), My Page (upper left), fix the Address, click Save.
I believe the fix is retroactive to old comments. I found this about requesting Google to remove the search results once they stop linking to A|N:
© 2015 Atheist Nexus. All rights reserved. Admin: Richard Haynes.


text:
Deutsche Bank, Goldman, Sachs, Jefferies, BMO Capital Markets, RBC Capital Markets, Macquarie Capital, and Nomura will provide debt financing for the acquisition of Life Time Fitness by Leonard Green & Partners and TPG.
The transaction announced earlier today is valued at more than $4 billion. Other key investors include LNK Partners and Life Time CEO Bahram Akradi, who will remain in his role and has committed to make a rollover investment of $125 million in Life Time common stock.
Under the terms of the merger agreement, the investors will acquire all of the outstanding shares of Life Time Fitness common stock for $72.10 per share in cash. This price represents a significant premium to Life Time's closing share price of $41.60 on Aug. 22, 2014, the last trading day prior to the announcement that the issuer was exploring a potential conversion of real estate assets into a real estate investment trust.
Life Time had total debt of roughly $1.2 billion at year-end 2014, according to an SEC filing. EBITDA for the fourth quarter of 2014 was $86.8 million compared to $80.4 million in the year-ago equivalent period. For 2014, EBITDA was $374.3 million compared with $351.8 million in the prior-year period.
The merger is subject to approval from Life Time's shareholders and other customary closing conditions. The transaction is currently expected to close in the third quarter of 2015. – Staff reports


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Coffee Cake
Does anyone have a recipe for coffee cake,using coffee?I have a lot going on in my life right now and I am trying to keep my mind busy on something else. I did look up recipes on the computer but did not see what I was looking for. I always have coffee left over and thought maybe it would make a good coffee cake. I just can't figure out how to do it.It seems like there should be coffee in coffee cake..
Here's Pioneer Woman's coffee cake with coffee
Here is a link that might be useful: coffee cake with coffee
This is Martha Stewart's Aunt Patty's coffee cake
î§2 tablespoons sugar
î§1 tablespoon instant coffee
î§1 tablespoon unsweetened cocoa powder
î§2 cups all-purpose flour
î§1 teaspoon baking soda
î§1 teaspoon baking powder
î§1 1/2 teaspoons coarse salt
î§8 tablespoons (1 stick) unsalted butter, softened
î§1 cup sugar
î§2 large eggs, at room temperature
î§1 cup sour cream, at room temperature
î§1 teaspoon pure vanilla extract
Step 1
Preheat the oven to 350 degrees. Butter and flour a 12-cup Bundt pan.
Step 2
In a small bowl, mix together the sugar, instant coffee, and cocoa.
Step 3
Separately whisk together the flour, baking soda, baking powder, and salt. Using an electric mixer, cream together the butter and sugar. Add one egg at a time, beating until just combined. Beat in one third of the flour mixture, then half of the sour cream, then another third of the flour mixture. Beat in the remainder of the sour cream and the last third of the flour mixture. (Always start with flour and end with flour.) Add the vanilla and mix for another minute or two, scraping the sides of the bowl well with a spatula.
Step 4
Pour one third of the batter into the prepared pan and sprinkle half of the filling on top. Pour in another third of the batter and sprinkle the remainder of the filling on top of that. End with the last third of the batter. Run a dinner knife down through the batter and swirl the knife gently to marble the batter in about six places.
Step 5
Bake for 50 minutes, or until a cake tester inserted in the middle of the cake comes out clean. Cool on a rack for 30 minutes, then turn out onto a plate or onto foil. The cake can be frozen while still warm.
This recipe came in my email today..
I will try it..
Here is a link that might be useful: Mississippi Chocolate & Coffee Cake
If you have a Kindle (or the Kindle reading app on any of your devices), you can buy a cookbook named Made With Coffee Recipes. There are "28 deliciously easy cake, muffin, brownie and dessert recipes made with coffee." (to quote the Amazon page)
And it's only $2.99.
And per the Amazon page, these are the recipes:
Coffee & Cream CakeâÂÂ
Chocolate Coffee Ruin CakeâÂÂ
Coffee Carrot CakeâÂÂ
Espresso BrowniesâÂÂ
Mocha Mayonnaise CakeâÂÂ
Coffee Ginger MuffinsâÂÂ
Walnut Coffee SandwichâÂÂ
Espresso Choc Banana BreadâÂÂ
Coffee Pecan MuffinsâÂÂ
Chocolate Espresso CakeâÂÂ
Crunchy Coffee BarsâÂÂ
Moist Coffee CakeâÂÂ
Coffee Banana Nut MuffinsâÂÂ
Chocolate Espresso MuffinsâÂÂ
Coffee Fruit CakeâÂÂ
Coffee Madeira CakeâÂÂ
Coffee Creme BrowniesâÂÂ
Cappuccino Cheesecake
Boozy Espresso BallsâÂÂ
Coffee Rice PuddingâÂÂ
Frostingsâ --
Coffee Cream Cheese FrostingâÂÂ
Coffee Buttercream FrostingâÂÂ
Espresso Buttercream FrostingâÂÂ
Coffee Fudge FrostingâÂÂ
Chocolate Fudge FrostingâÂÂ
Mocha Sour Cream FrostingâÂÂ
Coffee Glace IcingâÂÂ
Jane's Espresso Martini
I haven't tried this yet. Doesn't use much coffee, though. Sounds sort of like a sour cream coffee cake.
Coffee Coffee Cake
1/2 c. chopped pecans
1 pkg. yellow cake mix
1/2 c. cold coffee
8 oz. plain yogurt
3 eggs
1/2 c. firmly packed brown sugar
1/4 c. chopped pecans
1/4 c. chopped dates
2 Tbsp. flour
2 tsp. cinnamon
2 Tbsp. butter, softened
Heatoven to 350. Grease and flour 10-cup tub or agel food tube pan. Arrange 1/2 c. pecans n the bottom of pan.
In a large bowl, combine reamning cake ingredients and beat at low speed until moistened; beat 2 minutes at highest speed. Pour half the batter over pecans.
In a small bowl, combine all filling ingredients until well mixed. Sprinkle evenly over batter, spreadwith remaining batter. Bake at 350 degrees for 40 to 50 minutes or until toothpick comes out clean. Col upright in pan 25 minutes. Invert onto serving plate. 16 servings.
Thank you ladies! I will have to try these. My granddaughter is having her wedding shower next week,so I will have to see which one is good enough to take to the shower. Jim will have to be my taste tester. Jim is going through Chemo and the doctor said not to worry about what he eats, but I am trying to get him to eat more fruits and vegetables so just small tastes.Then I will send the rest to my daughter. She likes to take things to work to share with her co-workers.


text:
Exploiting Redundancies to Enhance Schedulability in Fault-Tolerant and Real-Time Distributed Systems
Free registration required
Executive Summary
In the past decades, distributed systems have been widely applied to real-time applications, most of which have fault-tolerance requirements to assure high reliability. Due to the stringent space constraints of real-time systems, the issue of schedulability becomes a major concern in the design of fault-tolerant and real-time distributed systems. Most existing real-time and fault-tolerant scheduling algorithms, which are based on the primary - backup scheme for periodic real-time tasks, introduce unnecessary redundancies by aggressively using active-backup copies.
- Format: PDF
- Size: 824.8 KB


text:
Bucks to open Summer League July 13 in Las Vegas
The Milwaukee Bucks will open their N-B-A Summer League schedule on July 13th in Las Vegas. The format is different this year. The Bucks will three opening round games. And then all the teams will be seeded for a single-elimination tournament that culminates with a championship contest on July 22nd. There will also be a consolation round, so all teams are guaranteed a minimum of five games.


text:
Harley Davidson Safety Glasses
What does your work gear say about you? Are you wearing battered, scuffed, plastic safety glasses to work that you would never wear in public? Enjoy the stylish side of safety with Harley Davidson Safety Glasses instead. Slip into the lightweight frames and the attractive appeal of these Harley Davidson Safety Glasses. Using scratch-resistant Po...lycarbonate Lenses for durability and protective side shields for high-flying grit that can scratch your eyeballs, these Certified Safety sunglasses can lower stress in a hurry. . If you're really into anonymity, try the Mirror Lens Safety Glasses option while you do your thing. Let Harley Davidson safety glasses spice up your safety - and your sense of style.(Learn More About Harley Davidson Safety Glasses)(See less)
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It's time to play ball…Dawson City style! This annual slo-pitch tournament attracts quality teams from all over the North. Stop by Minto Park to watch some great slo-pitch, cheer for your favourite team, or to get a something tasty from the concession. Round-robin Friday & Saturday, playoffs on Sunday.
The White Ram Poker Tournament is the largest poker weekend in the North! Over $150,000 is handed out in multiple tournaments over a whole week! You're sure to get your fill of Texas Hold'em Poker! Each tournament is a different style, with the Limit starting things off on Friday, followed up by the No-Limit on Saturday-Sunday and capping it all off is the Freeze Out tournament on Monday.
Pre-registration is available for this tournament and usually goes on sale in August.
Do you have what it takes to run up our 3000 ft Midnight Dome? Then join other running, jogging, and walking enthusiasts for an experience of a lifetime!
The race kick-starts outside the historic Palace Grand Theatre and follows an unpaved route through a picturesque subdivision. Here, the steady incline transforms into a challenging upward spiral, as participants climb their way to one of the town's highest peaks.
This unique event is not for everyone ~ are you UP for it?
The Dust 2 Dawson Motorcycle event is an annual event which invites motorcycle enthusiasts from across the world to get together and celebrate in Dawson City.
Since 1992, old friends and new have been getting together over a common bond: motorcycles. The D2D weekend consists of motorcycle games on unpaved streets of Dawson, a poker run in the historic goldfields, and a banquet full of delicious food, crisp Canadian beer, and a whole lot of fun!
Run all night in the beautiful community of Mayo, Yukon! The run starts in front of the community hall and proceeds out of town along the Silver Trail towards Stewart Crossing.
Start times will be staggered between the different events starting with the Marathon at 8:00 PM making for an exciting finish line! Registration includes an amazing breakfast on Sunday morning.
Come golf under the midnight sun at the Dawson City Golf Course!
Teams of five (must include one woman) are invited to in our annual best-ball tournament (use the best shot of all five players) to decide who's the best nighttime golfing team. Luckily the sun will still be shining and the fun will be flowing.
Dawson has a huge Scottish connection dating from the Klondike Gold Rush through to present day. Many of those tough Scottish pioneers have helped shape the community.This pioneering spirit is still alive in the Klondike!
This event showcases Scottish dancing, piping and drumming competitions. Heavy events such as caber toss, hammer throw, tug 'o' war and other special Yukon events will be featured.
The German tire company has been hosting their Fulda Challenge in the Yukon for over a decade.
Athletes and celebrities from across Europe test their mettle in extreme events like airplane pulling, snowshoe racing, ice chopping and dog mushing. Fulda tests their winter tire lines in the Yukon, and each event at the challenge captures the spirit of superior winter performance.
Don't miss the Annual Crane & Sheep Viewing Festival and one of North America's most spectacular migrations of the Sandhill Cranes!
At the beginning of May, Sandhill Cranes migrate to nesting grounds in western Alaska and North-eastern Siberia. Visitors can see the birds funnel through the Yukon's Tintina Trench, swooping, soaring and riding thermals right over the Town of Faro.
The festival also showcases Fannin sheep, tours of the area, natural history talks, and family entertainment.
Get ready for fast paced hilarity! It's a race, it's a scavenger hunt, it involves decorated outhouses on wheels, it's completely absurd! Visitors are encouraged to participate in this one of a kind event. And yes, we supply the outhouses.
Check out what other travelers say about Yukon on TripAdvisor.
Plan Your Yukon Vacation


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Next Major War in Space? 805
from the throwing-rocks-in-glass-houses dept.
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All this would be of no concern if it were not for the Kellser Effect. Basically, when two pieces of debris collide, they break up into several more pieces of debris, which inturn increases the rate of collisions... What's happening right now is an exponential growth in the number of pieces of junk out there (note again that a decrease in the size does not lead to a corresponding decrease in its harmfulness), threatning to make orbit all but impossible within the next couple of decades.
Its bad enough as it is, and we need to think of a way to solve the problem real fast. If space turns into anything remotely resembling a "battleground", space will be a very, very different place from what it is now. Perhaps it will even mean the end of the space age.
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Winrer returns to Midwest, How do you protect your fruit tree??
After record setting warm weather in Midwest region, temporature will be back down below frozen at night tomorrow. Many fruit trees are flowered. My Elberta peach, Santa Rose plum, and Asian Pear are all done flowering. Flower buds' hardiness varies at different stages , but the babay fruit will be in trouble in frozen temporature.
My fruit trees are still very small. I am thinking about just tie 3 8" post together to make a teepee then cover the teepee with clear plastic. It can be left in day time to let sun goes in, and provide some wind break at night. If the night temporature is very low, I might just put a small heater in it , or have a high wattage light on. The light bulb generates some heat will raise the inside temporature somewhat.
Anyone in this forum has better idea on what is the best way, easy way, most economic way... to pretect the young fruits on the tree??
Tenting with clear plastic only gives 1 or 2 degrees protection. You do need to either add heat inside, or use something a lot thicker. Old blankets and quilts are better. A couple of layers, with a dead air space in between, will help, too, if you can do that. If you do use tarps or plastic, be sure they are elevated off the majority of the plant, or the frost goes right through them.
A different option is to spray everything down with water just before dark, and then do it again in the wee hours of the morning. That helps, because water releases heat as it freezes, and ice is an insulator. If you do that, though, a word of advice based on experience -- drain your hoses and take them inside with you after you spray in the evening, or they will be too frozen to use in the morning hours.
Good luck. I'm pretty much resigned to just losing stuff. I looked at Asian Pear blooms yesterday, I'd say about 1/4 of them were black inside, the trees are in full bloom. If it holds at 28/29 tonight, some might squeak through. If it goes lower, adios.
I think this is going to be a very bad year for fruit production in the midwest/northeast. 90 in March, 20s in April. Just as I feared.
Cover and heat is best in most cases. But beware of leaving clear poly on during sunny days. I killed the fruit once that way by excessive heat.
You might consider PVC or thin wall conduit for the support unless you have something already on hand.
I'm using old blankets, sheets, etc... I try to stay away from plastic.
One option I'm throwing around is butchering a few of these apricots back... Since I lose all the fruit uncovered, I might as well prune the heck out of them (they need it bad...lots of long wood with fruit only at the ends of the branches)... and then cover them. I'm going to start collecting blankets today...next week looks brutal.
I'm building a whole cover for the cherries. I'm not losing them.
My greenhouse covered with double layer inflated poly only gives a few degrees of protection without heat. On a clear night in winter it's almost none. But now it's warming to 88F by day and that gives about 3-5F protection at night. That's all I've seen on pretty good temperature sensors.
denninmi, fruitnut ,harvestman , Thank you all for your help.
I do have several 2x 4 8' wood on hand which I plan to use. My plan is to staple a sheet of 2 ml. clear plastic on the wood, all the way to the ground to catch some groud heat. The ground is warmed up despire the freeze air temporature. Then I staple the plastic all the way up , only leave just about an inch to the top for heat to escape in the sunny day . This will protect the plant from the wind and get warm in the day. I do have a old movers blanket that I can put it to the teepee too. But I don't have enough to cover all.
So far I got the lowest at 36 at nigth which will not be problem for the young fruit. but tomorrow night will be in upper 20s, at least this was forecasted, which is the big problem. I still keep my fingers crossed that weather man might say lower 30s in my suburb tomorrow. The lowest temporature does not last very long at night so raise few degree of temporature might do the trick.
Spread water also help depends how low and how long the temporature will go. If the temporature does not go down too far, I can go to Walmart to get 3-4 large gabage can putting around the tree. Then fill all the gabage cans with warm water in later evening for it to release heat during coldest night. Garage can is about 3 ' tall and my fruit tree is about 4-5' so the water heat should be able to reach the top. This should work well if all the gabage cans are inside a teepee. Welocme anyone might want comment/add on this method.
Thanks for remind the PVC pipe contruction. it is very clever way. You can put one together fairly fast and easy, and take it down when it is not in use, and does not take up much space. I read something like that and visited a website, and saw some drawings for various projects. I haven't figured out what willl be the most optimal structure shape to build that will accomadate a smaller tree now and a bigger tree in few years. I am not talking about the height, I can also swap a 10 ' tall PCV to replace 5' tall one.. I am talking about the branches. Don't want a strange looking , huge monster in the yard that neigbors might raise issue, but large enough to cover most of the branches. Also PVC pipe is light weight, If the structure is too large, it increase the chances of catching the wind , might be blowed away even with bricks to hold it down. I don't know where you folks live. Where I live, anything permnant will need a permit so the PVC structure has to be temporary, removable.
I know I will be very busy tonight. THG, I am off tomrrow for Good Friday.
I build my teepee covered with 4 mil plasticsheet Thursday night. We did had frost last night but the lowest temporature only went down to 34 degree around 5:00am.I don'tthink I have major frost damage but there are more frosty nights left in the season,The teepee defintely helped.
I'm in Madison and I didn't see any frost. Luckily my trees are on a hill so I think they're still okay. But next week isn't looking good right now with three nights below freezing in a row. My apricots are just past petal fall with tiny fruits, my plums are almost to petal fall, my peach was in full bloom but had been open for a few days. I'm ignoring the cherries as my Lapin is too young anyway and Danube never gives enough to do anything with.
Sparta, Volk Field and Black River Falls all were at 21F this morning. I see MSN was 26F, but I think the airport sits away from the city in a colder site. My yard isn't great (flat), but I'm not the lowest spot in the neighborhood. I was down to 27F a few years back in April and didn't have much damage.
I think next week Tues/Weds looks the bad night here. Winds should go calm at some point and that is when temps can plummet.
Frank - the Madison airport is on the other side of town from me and is usually colder. The local abc station said it was 30 degrees at 5am and they're much closer to me. I think I would have seen more frost at the bottom of the hill if it had been much colder than that.
The local paper did have a great article about what the larger vineyards and orchards are doing. They're looking at possibly losing thousands of dollars.
Here is a link that might be useful: Fighting frost with fire
On my chart the last stage is post bloom. I've had damage as warm as 30F at that stage. But a degree or two can easily be measurement error.
As the tree leafs out, one does start getting protection from the foliage overhead. That helps on those quick radiation freezes that are common late in the year.
Here is a link that might be useful: MSU freeze chart
One easy trick I stumbled upon was to build the simple teepee with wire or tomato cages or anything you have on hand and then drape a tarp (plastic or fabricc)over the teepee and extend it out in all directions away from the plant. If you have bushes or small trees in a row and really big tarp just drape it up and over what you can and then lay the rest of it flat against the ground. The soil will give off heat at night and the heat will collect in the tents made by the small trees. There can still be some frost damage where the leaves touch the plastic but it is amazing how much green you can save.
Thru the spring freeze period the green fruit is all about the same. I've had it frozen out at one inch size. Some damage at 30F. Near total lose at 28F. It's all about the same after the blossoms open. Before the blossoms open they are much more freeze tolerant. And before they open the blossoms can actually reharden. The increase in frost tolerance is brought on by a couple days in the 30s and 40s before dropping lower. The rehardening is likely brought on by a decrease in water content brought on by cold just above freezing.


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Reverend Craig lists
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Parents of the X-Men!
Superhero Nursing Home2
Some of the well known and lesser known biological ancestors of the heroes and villains we know and love today.
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This is a list that consists all the villains that have fought the X-men. Enjoy.
Complete Monster0
This kind of villain is pure evil and irredeemable. He does bad things without a reason or so, and is proud of it. Heroes would be scared of him, even his allies if they could turn against him. The only way to get a happy ending if he dies or doesn't...
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This is a split board - You can return to the Split List for other boards.
Rampant abuse of lighting.
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Why do so many games this generation abuse the hell out of lighting techniques such that some scenes are almost impossible to look at? It's as if some of these developers climbed out of a dark pit and stared at the sun for the first time and they think that this is how the human eye actually views the world on a normal basis. Here's a few screenshots I recently took while playing Syndicate to give you an idea of what I'm talking about (launching Origin games through Steam FTW!).
This is just a normal back alley and very typical of the games' lighting.
A typical floor...
And my personal favorite. Is it a portal to another dimension? The light that Carol Anne was told not to go into? No! It's just a generic wall with a light shining on it...
Syndicate is by no means the only example of this, but it's a rather good one. Battlefield: Bad Company 2 was also especially guilty of using blinding lights all over the place for no good reason, along with countless other titles. My question is, why? Surely nobody thinks this is realistic? And as far as art style goes...how is it "artsy" to produce an image that's hard to look at?
Am I the only one who think that games should not be designed as if they were being viewed through a camera lens with a long exposure time and various lens effects? When I play a game, I want my monitor to essentially be a portal into the game world. Therefore, I shouldn't be seeing all this blinding lighting crap that has no doubt been responsible for many Mogwai deaths. Anyone else feel the same way? And more importantly, do you think this state of affairs is likely to change now that the next-gen consoles should be capable of higher quality lighting effects rather than just vomiting bloom all over the screen?
Syndicate is a horrible offender for having blinding bloom. I just played it recently. There's a couple of tweaks to make it more easy on the eyes, but they also get rid of a lot of effects.
Design choice. That is all.
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Lots of games let you turn down the bloom if you find it irritating.
Have you checked the options for that game?
He who stumbles around in darkness with a stick is blind. But he who... sticks out in darkness... is... fluorescent! - Brother Silence
DV8ingSources posted...
Design choice. That is all.
Well...yes. But that goes for just about anything. The bottom line is, it's a bad design choice that needs to die.
SinisterSlay posted...
Lots of games let you turn down the bloom if you find it irritating.
Yes, and there is no option for it. Like the other guy said, apparently there is a way to turn it down outside of the game, but you also reduce the graphical quality in other areas.
Another thing I hate is putting a bunch of different effects under an all-inclusive category like in Saints Row 3 and 4. I want Ambient Occlusion, but not motion blur and depth of field, why do I have to choose all or none?
Russian is my first language, so yes there may be a spelling error or two.
Kirino is best girl.
Consoles. Always blame consoles. What's the best way to hide crappy textures and character models? SHINY LIGHTS! Bloom, god rays, DOF, blur, color filters! MORE MORE MORE! Are you entertained? Are your eyes popping out of your eye sockets yet?
- My vision is augmented
You pretty much talk of the one thing I hate the most about modern video games, and that is how they use some of the modern techniques such as bloom, blur and HDR. Other things like Depth of Field etc, and general post processing.. all tries to fake crap that I don't need faking.
I despise all that stuff and turn it off whenever I can, but its sadly becoming harder and harder. Its not rare for those settings to be tied to the main graphic settings either.
I don't understand it either.
Syndicate was a fun FPS game in all, and its graphics were almost top notch, but yes i turned down the bloom and it helped slightly. Rampant use of ligthing overall though, it was annoying.
I think it's supposed to make the environment look more sterile and modern. Mirror's Edge used it to good effect. That's too damn much though.


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Slow Cooker Savory Pot Roast
Community Recipe from
- 1 can(s) (10 1/2 oz) Campbells condenced cream of mushroom soup
- 2 ounce(s) Dry onion soup & recipe mix
- 6 Small red potatoes, halved
- 6 Medium carrots cut into 2" pieces
- 3 to 3 1/2 pound(s) Boneless beef bottom round or chuck pot roast
- In a 4 1/2 qt. slow cooker stir in soup, onion soujp mix, potatoes & carrots.
- Add beef & turn to coat
- Cover & cook on low 8 or 9 hours until fork tender or on high for 4 to 5 hours.
November 2012
This recipe is a personal recipe added by rrtrigger and has not been tested or endorsed by MyRecipes.
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Slow Cooker Savory Pot Roast Recipe at a Glance
- COURSE: Cakes/Frostings
- CONVENIENCE: 5 Ingredients or Less
- CUISINE: American
- MAIN INGREDIENT: Beef
- COOKING METHOD: Slow Cook
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Winnipeg Free Press - PRINT EDITION
Perils of Senate reform
If Canadians think federal-provincial wrangling is divisive and unproductive, wait until they experience routine parliamentary gridlock between the House of Commons and an elected and empowered Senate.
"Of all the bills being pushed forward by this government, C-7, the Senate election bill, is likely to be the most dangerous. Yet almost nobody is talking about it," former Liberal leader and intergovernmental affairs minister Stéphane Dion says.
Dion was in Winnipeg last week to speak to a University of Manitoba audience on the environment and climate change. But he set aside time to do an interview about the Harper government's bill to create an elected Senate; a proposal Dion warns will paralyze the national government and literally "overturn our federation... We face the possibility of major constitutional disputes."
The former constitutional law professor has just published a paper in the academic journal Inroads titled The Senate Reform Bill: A Constitutional Danger for Canada. He says an elected Senate will import all the paralysis and dysfunction currently being experienced between the two houses of the U.S. Congress and the White House but lacking any mechanism for resolution.
"Canada is a decentralized federation whose 14 member governments have huge powers and responsibilities," he writes. "In such a decentralized federation, it is important that federal institutions, common to all citizens, be able to work well and quickly when drafting legislation or making decisions. Federal institutions should not be constantly hampered by opposition between two elected chambers."
But that is only the first of the snares set by empowering provinces to elect federal senators in a constitutional, institutional and procedural vacuum. Unlike most other second chambers in parliaments around the world, the Canadian Senate enjoys co-equal power with the House of Commons, the chamber that selects the government, except it cannot originate money bills. The Senate may amend financial legislation but it cannot levy or increase taxation.
Because of their non-elected status, Canadian senators traditionally defer to the elected House of Commons. But, Dion warns, if senators are elected "they will be entitled -- and it may be argued, will have the duty -- to exercise their constitutional powers to their full extent."
Elected senators will be stronger and more powerful than MPs in many ways, he continues. Senators would represent larger constituencies than MPs (provinces rather than ridings), they would be elected for longer terms (nine years instead of four) and they would be fewer in number -- 105 senators compared with 308, rising to 338, MPs -- giving them more prestige and clout.
Nor is that the only way an elected Canadian Senate would eclipse the House of Commons, the house to which the government of the day is accountable and the only house able to defeat it.
"An elected Senate will not limit itself to complementing the House of Commons, but rather duplicate it and likely oppose it," Dion says. "How many bills passed by the House would an elected Senate reject?" he asks.
Although the western provinces, particularly Alberta and B.C, are the most keen for an elected Senate, Dion argues they will be the most disadvantaged. B.C., with a population of 4.6 million, has just six senators, only two more than Prince Edward Island, with a population of 146,000. That means there is one senator for every 685,581 British Columbians compared with one senator for every 33,962 islanders. The comparison with Alberta is almost as stark: Alberta's population is 3.8 million, meaning each of its six senators represents 548,391 people.
"This unbalanced distribution of Senate seats... is a problem for the two western provinces and an anomaly for our federation," Dion writes. "The government's reform would make the situation much worse."
Yet individual provinces are plunging ahead. Alberta has already elected four senators and B.C. and New Brunswick are planning senatorial elections.
David E. Smith, senior policy fellow at the University of Regina's Johnson Shoyama graduate school of public policy, seconds all of Dion's warnings about the Harper elected Senate legislation and adds more.
He finds it "puzzling and disturbing" that Canada, alone among the parliamentary democracies, is apparently prepared to have Parliament's second chamber elected not by federal law, but by the laws of 13 provinces and territories.
"I'm not a lawyer, but I don't see how the provinces can establish the laws by which individuals are elected to the upper chamber of Parliament. I don't quite understand that. You would have 13 different sets of laws, 13 different sets of rules... I just don't get it. How does this reflect selection of members of the upper chamber of the federal House?
"It's a provincial Trojan Horse," Smith continues. "I think this could be challenged on constitutional grounds. There needs to be more public debate."
Frances Russell is a Winnipeg
author and political commentator.
Republished from the Winnipeg Free Press print edition March 28, 2012 A11
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Smelly roots?
jtizzle10February 3, 2007
when i change the watter today i can smell something really bad so i took out the plants and near the bottom is black. what do i do?
rhizo_1 (North AL) zone 7
Wash and bleach the container thoroughly. Place the plant (roots) in a bowl of water that has a small amount of bleach mixed with plenty of water. Rinse. Cut off any obviously dead and mushy roots. You can also put some hydrogen peroxide in the plant water when you refill it. If your container holds about a cup of water, use a tsp. or so of the peroxide.
The water should be changed regularly to avoid the smelly, anaerobic conditions.
my bamboo leaves are getting yellow and it's roots also smells bad and something like jelly is on the roost, i was wondering can i cut off the roots?


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Finally, the long-awaited English edition of the historic Japanese book. It pays tribute to Gibson's...
Celebrating 50 years of the Fender® Strat®.<br />Authorized package offers the best photos, quotes, facts,...
The story of one of the world's most important and influential electric guitars. Meticulous listings for the...
How Leo Fender and I Built G&L Guitars
Top 20 Charts from 1954 to the Present Day
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Debra Jung presented an overview of critical and developing issues in the realm of employment law for an audience of peer attorneys and wine industry...
Posted by: Simon, almost 4 years ago.
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Debra is the "go to" person for labor/employment matters, especially those affecting not-for-profit organizations. Debra is passionate about her work,...
27 years since Debra Ann Jung was first licensed to practice law.
We have not found any instances of professional misconduct for this lawyer.


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Latest Nonmetals Stories
LONDON, Oct.
The largest migration on the planet is the movement of small animals from the surface of the open ocean, where they feed on plants under cover of darkness, to the sunless depths where they hide from predators during the day.
Chemical fingerprints of the element nitrogen vary by extremes in materials from the molecules of life to the solar wind to interstellar dust. Ideas for how this great variety came about have included alien molecules shuttled in by icy comets from beyond our solar system and complex chemical scenarios.
In space, a new way of producing gas is being tested for steering satellites. On Earth, it is now fighting fires without harming the environment – and business insiders say it could be revolutionary.
Transparency Market Research includes new market research report "Global Phosphorus Ore Market: Industry Analysis, Size, Share, Growth, Trends and Forecast 2014 - 2020" to its huge collection
Evolution of the first burrowing animals may have played a major role in stabilizing the Earth's oxygen reservoir, according to a new study in Nature Geoscience.
Early results just released from new research by Ohio State University is showing significant reductions in phosphorous runoff from farm fields, bringing new life to an ancient farming technique.
DALLAS, August 5, 2014 /PRNewswire/ -- DeepResearchReports.com offers 2014 Market Research Report on Global and China Phosphorus pentachloride Industry, a 163 pages market
ASU team shows evidence for one mineral affecting the most fundamental process in organic chemistry: Carbon-hydrogen bond breaking and making
The formation of planets of stars is still somewhat of a mystery to astronomers. While much progress has been made, particularly in the last few decades, there are still unanswered questions as to how the planetary building blocks form. But now, new research may be closing that knowledge gap.
Latest Nonmetals Reference Libraries
Acid rain is any form of precipitation that is unusually acidic, meaning that is possesses high levels of hydrogen ions. It can have harmful effects on aquatic animals, plants, and infrastructure. Acid rain is caused by emissions of sulfur dioxide and nitrogen oxide, which react with the water molecules within the atmosphere to produce acids. Nitrogen oxides can be produced naturally by lightening strikes. Sulfur dioxide can be produced naturally by volcanic eruptions. The chemicals that are...
- Large; stout; burly.