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Trolling Hell: Is the Satanic Temple a Prank, the Start of a New Religious Movement -- or Both?
A few years ago Doug Mesner was a freelance journalist whose main stock-in-trade was debunking stories of evil Satanists.
"I don't see it as a contradiction at all," Mesner says of his career change. "It's completely consistent." The way he sees it, Satanic panic is still very much around. "I want to take that away, the idiotic mythology about a satanic cult that goes around murdering people and committing all these crimes." (He says it's the pervasiveness of anti-Satanist sentiment that convinced the Temple to use a pseudonym for its spokesman.)
Mesner wrote for his own site, Process.org, and for Examiner.com. For years he has been locked in an online battle with a man named Neil Brick, who claims he was subjected to ritual abuse and torture at the hands of MK-ULTRA, the infamous CIA "mind control" program. Brick runs an organization called S.M.A.R.T. for people who also believe they have been ritually abused. He also leads seminars on how to keep from being "mind-controlled."
Mesner takes great joy in deflating the claims of people like Brick. In 2009 he attended a conference on Satanic ritual abuse in Connecticut organized by S.M.A.R.T. He wrote a piece attacking the pseudoscience behind it (and the vendors in the lobby selling crystals and metal hats to deflect mind-control rays). Brick sued Mesner for defamation not long after that story came out. The case is ongoing.
Brick declined to comment about Mesner, saying his attorney has advised against it. He has written on his own blog that the Satanic Temple project is little more than an effort to get under his skin. He has a point: In the casting call for the Rick Scott stunt, the Temple's contact person was listed as "Neil Bricke." It's an alias that the New York actor who briefly played the Satanic Temple's leader trotted out in a number of interviews. (Mesner insists it wasn't his idea to use that name: "That was somebody else. I wouldn't bother antagonizing Neil Brick.")
Brick isn't the only person who's skeptical about the Temple's motives. Shane Bugbee is a writer and filmmaker who conducted one of the last interviews with Anton LaVey. These days he performs a big, yearly, traveling one-man show about Satanism called Let's Talk Satan, performed live in New York, Chicago, Seattle, and Portland. He says he met Mesner in 2001 and was involved with the Satanic Temple from the get-go.
Bugbee says the Temple project's mastermind, "Malcolm Jarry," is really Cevin Soling, a documentary filmmaker who runs a company called Spectacle Films. In 2009 Soling made a well-regarded documentary about the American school system, called The War on Kids. He's also president of the Harvard Extension Cultural Studies Club, the group that sponsored the infamous black mass.
"Doug was and is employed by Cevin," Bugbee maintains, adding that Soling had asked him to play the role of Lucien Greaves but that he declined. "They couldn't meet my contractual request of editorial approval of how my image would be used and my name exploited."
At first, Bugbee says, he saw the Satanic Temple as a group of pranksters whose motives he could get behind. "I like a good joke," he explains. "And a joke on the public at large and, in general, the grossly inept media, was thrilling to participate in."
Bugbee says he helped to "lay the groundwork" for the Oklahoma monument. ("I would have never taken the tits off of the Baphomet," he notes. "I mean, really — what's a Baphomet without a bare breast?")
But not long after the Rick Scott rally, Bugbee says, the Temple's mission statement seemed to shift in a way that made him uneasy.
"The dissolving of the original idea of making a mockumentary and the rise of a want for a real religious sect seemed to happen very quick," he says. He worried that his friends were taking the idea of being spiritual leaders a bit too seriously. (He also hated a Baphomet logo "Jarry" commissioned for the Protect Children Project: "It looked like a fucking coloring book.")
Bugbee contends that the Satanic Temple's unnamed third co-founder is David Guinan, who owns a film production and advertising agency called Polemic Media. Guinan writes on LinkedIn that his company works on "innovative broadcast and interactive commercial campaigns, documentary and narrative films, as well as location-specific art pieces."
His Facebook profile picture features him standing next to the Baphomet statute.
According to IMDb.com, Guinan and Soling co-produced a documentary in 2010 called John Frum He Will Come. From the description on the database: "On the tiny island of Tanna in the South Pacific, a cult religion believes that an American deity named John Frum will one day bring them an abundance of gifts and lead them to salvation. This film chronicles one man's attempt to fulfill this strange prophecy."
Bugbee argues that Soling and Guinan have "no real relationship with Satanism. They have no ties to any Satanic organizations, and Cevin has absolutely no understanding of the Satanic culture," he says.
"Malcolm Jarry" declined to discuss his true identity with the Voice, writing in an email, "I am happy to discuss the activities and future plans of the Temple with you, but cannot entertain speculation with regards to members who choose not to have certain things publicized. I hope you understand." Neither Soling nor Guinan responded to requests for comment for this story.
Several other people who appear to be involved with the Satanic Temple have backgrounds in film and media production. On May 5, one of them put out a call on Facebook seeking participants for the Harvard black mass, writing, "I'm still looking for a couple Acolytes for our ritual at Harvard."
Mesner responded to the posting in a way that made it sound as if he was not the organizer of the event. "How many you need?" he asked. "I have a few people here — or do they need to be in NY for preliminaries?"
When reached for comment, the Facebook user declined to elaborate on the nature of his relationship to the Temple. "I'm afraid I shouldn't talk about that kind of thing," he writes. "Obviously it is a delicate situation for those involved. I'm sure Lucien would be happy to field any follow-up questions you have about the Satanic community. I wish the circumstances were safer."
Mesner denies that the Satanic Temple is a hoax. He says Bugbee stopped working for the Temple over a petty financial dispute.
"He knows goddamn well this is a mission," he adds. "Especially for me."
Mesner won't discount the idea of making a movie, though. But he says he has turned down numerous requests (including one from Showtime) to make a quick-hit reality series. "It would have to be educational in nature," he says of a potential film tie-in. "It would have to be structured like a lecture. I think it'd be excellent if there were a 13-episode series, exploring the issues of the Satanic panic and modern Satanism and going to places like Africa, where there's a new Satanic panic in action. There's so much history and so many issues, so many things worth exploring well outside some idiotic vanity production." (Update, July 23: An independent producer who works with Showtime says that while she's been in contact with the Temple, they have never been offered a show on the network. She adds that Soling sent her a treatment for his own proposed series, which she turned down.)
Mesner says the Satanic Temple's upcoming agenda includes performing a same-sex marriage in Michigan, and, as he puts it, "rolling out a women's rights initiative that leverages the Hobby Lobby ruling."
"I know we're going to keep on doing what we're doing," he says. "That'll shine through eventually. I don't mind people coming off and dismissing us as a prank. Not to get all George W. Bush with you — about, you know, 'The future will judge us' — but I think ultimately we're going to have a body of work that you can't ignore, and you can't cast off as the idiotic working of fools."
In the meantime, he adds wryly, "time to put my Kevlar on."
Correction: An earlier version of this story referred to the Soling/Guinan film "John Frum He Will Come" as a mockumentary. It is a documentary. The Voice regrets the error.
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Press release from Business Wire
Elizabeth Arden, Inc. Announces First Quarter Fiscal 2013 Results

 ~ Net Sales of $345 Million; Increase of 13.5% ~

 ~ Adjusted EPS of $0.44; Increase of 41.9% ~

Monday, November 05, 2012
Elizabeth Arden, Inc. Announces First Quarter Fiscal 2013 Results07:00 EST Monday, November 05, 2012 NEW YORK (Business Wire) -- Elizabeth Arden, Inc. (NASDAQ: RDEN), a global prestige beauty products company, today announced financial results for its first fiscal quarter ended September 30, 2012. FIRST QUARTER RESULTS For the quarter ended September 30, 2012, the Company reported net sales of $344.5 million, an increase of 13.5%, as compared to the first quarter of the prior fiscal year. Excluding the unfavorable impact of foreign currency translation, net sales increased by 16.1%. On a reported basis, net income per diluted share for the current year period was $0.07. On an adjusted basis, net income per diluted share for the quarter ended September 30, 2012 was $0.44, as compared to net income per diluted share of $0.31 for the prior year period. Adjusted net income per diluted share excludes acquisition-related expenses and non-recurring charges associated with the Elizabeth Arden brand repositioning. A reconciliation between GAAP and adjusted results can be found in the tables and footnotes at the end of this press release. Net sales for the Company's international segment increased by 2.2%, or 8.8% at constant rates, over the prior fiscal year, and net sales in the Company's North America segment grew by 20.0%. Net sales growth in North America benefitted from several new fragrance launches. Internationally, sales growth was strongest in the Company's European and emerging markets. Sales of Elizabeth Arden branded products decreased by 5.1%, or 0.9% at constant rates, as compared to the prior year and reflect the Company's continued wind down of retailer inventory in advance of the broader roll-out of the Elizabeth Arden brand repositioning. E. Scott Beattie, Chairman, President and Chief Executive Officer of Elizabeth Arden, Inc., commented, "We have begun the year strongly, reporting double digit growth in net sales and adjusted earnings per share. Although early in the roll-out, we are experiencing strong retail sales performance at the flagship doors with our revitalized Elizabeth Arden products. As we look forward to the holiday season, we believe that our significant innovation along with the continued rollout of Elizabeth Arden branded products has us well positioned to continue our positive performance." OUTLOOK The Company is confirming its guidance for the first half of fiscal 2013 of net sales of $825 million to $840 million and earnings per diluted share of $1.98 to $2.08. For the second quarter of fiscal 2013, the Company expects net sales of $480 million to $495 million as compared to $430 million of net sales for the second quarter of the prior fiscal year. Earnings per diluted share for the second quarter of fiscal 2013 are expected to be in the range of $1.54 to $1.64. The Company is also confirming its guidance for fiscal 2013 for a net sales increase of 13.5% to 15.0% over the prior fiscal year and for earnings per diluted share of a range of $2.55 to $2.70. Gross margin (adjusted) for fiscal 2013 is expected to increase by 175 to 200 basis points as compared to gross margin (adjusted) for fiscal 2012. The annual net sales guidance assumes an unfavorable impact from foreign currency rates of approximately 0.70% as compared to rates in effect for fiscal 2012. The earnings guidance excludes non-recurring charges related to the Elizabeth Arden brand repositioning and expenses related to the acquisitions completed in the fourth quarter of fiscal 2012. The Company expects to incur the remainder of these charges, currently estimated at $4.6 million, primarily during the second quarter of fiscal 2013. The guidance is based on current foreign currency rates. The Company also notes that continued global economic uncertainty may have a negative effect on retailer and consumer confidence and demand, and, along with the foreign currency volatility, makes forecasting difficult. CONFERENCE CALL INFORMATION The Company will host a conference call on Monday, November 5, 2012 at 9:30 a.m. Eastern Time. All interested parties can listen to a live web cast of the Company's conference call by visiting the Investor Relations section of the Corporate tab on the Company's web site at http://ir.elizabetharden.com. An online archive of the broadcast will be available within one hour of the completion of the call and will be accessible on the Company's web site until December 5, 2012. Elizabeth Arden is a global prestige beauty products company with an extensive portfolio of prestige beauty brands sold in over 100 countries. The company's brand portfolio includes Elizabeth Arden skincare, color and fragrance products, the celebrity fragrance brands of Britney Spears, Elizabeth Taylor, Justin Bieber, Mariah Carey, Nicki Minaj, Taylor Swift, and Usher; the designer fragrance brands of Juicy Couture, Alfred Sung, BCBGMAXAZRIA, Geoffrey Beene, Halston, Bob Mackie, Ed Hardy, John Varvatos, Kate Spade, Lucky Brand, True Religion and Rocawear; and the lifestyle fragrance brands Curve, Giorgio Beverly Hills, and PS Fine Cologne. ELIZABETH ARDEN, INC. AND SUBSIDIARIES CONSOLIDATED STATEMENT OF INCOME DATA (Unaudited) (In thousands, except percentages and per share data) Three Months EndedSeptember 30, September 30, 2012 2011 Net Sales $ 344,541 $ 303,534 Cost of Goods Sold: Cost of Sales 195,611 159,755 Depreciation Related to Cost of Goods Sold 1,531 1,343 Total Cost of Goods Sold 197,142 161,098 Gross Profit 147,399 142,436 Gross Profit Percentage 42.8 % 46.9 % Selling, General and Administrative Expenses 129,407 118,447 Depreciation and Amortization 9,129 6,718 Total Operating Expenses 138,536 125,165 Interest Expense, Net 6,198 5,262 Income Before Income Taxes 2,665 12,009 Provision for Income Taxes 481 2,777 Net Income $ 2,184 $ 9,232 As reported: Net Income Per Basic Share $ 0.07 $ 0.32 Net Income Per Diluted Share $ 0.07 $ 0.31 Basic Shares 29,417 28,746 Diluted Shares 30,369 29,791 EBITDA (a) $ 19,523 $ 25,332 EBITDA margin (a) 5.7 % 8.3 % Adjusted to exclude acquisition-related and Elizabeth Arden repositioning costs, net of taxes (b)(c): Gross Profit $ 162,119 $ 142,436 Gross Profit Percentage 47.1 % 46.9 % Net Income $ 13,441 $ 9,232 Net Income Per Basic Share $ 0.46 $ 0.32 Net Income Per Diluted Share $ 0.44 $ 0.31 EBITDA (a) $ 34,587 $ 25,332 EBITDA margin (a) 10.0 % 8.3 % (a) EBITDA is defined as net income plus the provision for income taxes plus interest expense, plus depreciation and amortization. EBITDA should not be considered as an alternative to income from operations or net income (as determined in accordance with generally accepted accounting principles (GAAP)) as a measure of our operating performance or to net cash provided by operating, investing and financing activities (as determined in accordance with GAAP) as a measure of our ability to meet cash needs. We believe that EBITDA is a measure commonly reported and widely used by investors and other interested parties as a measure of a company's operating performance and debt servicing ability because it assists in comparing performance on a consistent basis without regard to capital structure, depreciation and amortization or non- operating factors (such as historical cost). Accordingly, as a result of our capital structure, we believe EBITDA is a relevant measure. This information has been disclosed here to permit a more complete comparative analysis of our operating performance relative to other companies and of our debt servicing ability. EBITDA may not, however, be comparable in all instances to other similar types of measures. We have also disclosed EBITDA as adjusted to reflect the effect of acquisition–related costs and the non-recurring product changeover costs related to the Elizabeth Arden brand repositioning. This disclosure is being provided for comparability purposes because we believe it is meaningful to our investors and other interested parties to understand our EBITDA performance on a consistent basis without regard to the effect of acquisition-related costs and non-recurring product changeover costs related to the Elizabeth Arden brand repositioning. EBITDA margin represents EBITDA divided by Net Sales. The table below reconciles net income, as determined in accordance with GAAP, to EBITDA and to EBITDA as adjusted: (For a reconciliation of net income to EBITDA for prior periods, see the Company's filings with the Securities and Exchange Commission which can be found on the Company's website at www.elizabetharden.com.) (Amounts in thousands)Three Months EndedSeptember 30,2012 September 30,2011 Net income $ 2,184 $ 9,232 Plus: Provision for income taxes 481 2,777 Interest expense, net 6,198 5,262 Depreciation related to cost of goods sold 1,531 1,343 Depreciation and amortization 9,129 6,718 EBITDA 19,523 25,332 Acquisition-related and Elizabeth Arden brand repositioning costs (c) 15,064 - EBITDA, as adjusted $ 34,587 $ 25,332 The table below reconciles net cash flow used in operating activities, as determined in accordance with GAAP, to EBITDA: (Amounts in thousands) Three Months EndedSeptember 30,2012 September 30,2011 Net cash used in operating activities $ (141,261 ) $ (115,584 ) Changes in assets and liabilities, net of acquisitions 153,011 135,523 Interest expense, net 6,198 5,262 Amortization of senior note offering and credit facility costs (340 ) (310 ) Provision for income taxes 481 2,777 Deferred income taxes 2,811 (1,116 ) Amortization of share-based awards (1,377 ) (1,220 ) EBITDA $ 19,523 $ 25,332 (b) The table below reconciles the calculation of (i) net income and (ii) net income per share on a basic and diluted basis from the amounts reported in accordance with GAAP to such amounts before giving effect to acquisition-related costs and non-recurring product changeover costs related to the Elizabeth Arden brand repositioning. This disclosure is being provided for comparability purposes because we believe it is meaningful to our investors and other interested parties to understand our operating performance on a consistent basis without regard to the effect of acquisition-related costs and non-recurring product changeover costs related to the Elizabeth Arden brand repositioning. The presentation in the table below of the non-GAAP information titled "Net income as adjusted" and "Net income per basic and diluted share as adjusted" is not meant to be considered in isolation or as a substitute for net income or net income per basic and diluted share prepared in accordance with GAAP. (In thousands, except per share data)Three Months EndedSeptember 30, September 30,20122011Gross Profit: Gross Profit as reported $ 147,399 $ 142,436 Acquisition-related and Elizabeth Arden brand repositioning costs (c) 14,720 - Gross Profit as adjusted $ 162,119 $ 142,436 Net Income: Net income as reported $ 2,184 $ 9,232 Acquisition-related and Elizabeth Arden brand repositioning costs, net of tax (c) (d) 11,257 -- Net income as adjusted $ 13,441 $ 9,232 Net Income Per Basic Share: Net income per basic share, as reported $ 0.07 $ 0.32 Acquisition-related and Elizabeth Arden brand repositioning costs, net of tax (c) (d) 0.39 -- Net income per basic share, as adjusted $ 0.46 $ 0.32 Net Income Per Diluted Share: Net income per diluted share, as reported $ 0.07 $ 0.31 Acquisition-related and Elizabeth Arden brand repositioning costs, net of tax (c) (d) 0.37 -- Net income per diluted share, as adjusted $ 0.44 $ 0.31 (c) For the three months ended September 30, 2012, gross profit and net income include $11.3 million (pre-tax) of inventory–related costs primarily for inventory purchased by us from New Wave Fragrances LLC and Give Back Brands LLC prior to the acquisitions of fragrance licenses and certain other assets from those companies, of which $6.4 million were non-cash, and $3.4 million (pre-tax) of non-recurring product changeover costs related to the Elizabeth Arden brand repositioning. In addition, net income includes $0.3 million (pre-tax) in transition costs associated with the New Wave Fragrances LLC and Give Back Brands LLC acquisitions and $0.1 million (pre-tax) of non-recurring product changeover costs related to the Elizabeth Arden brand repositioning. (d) On a reported basis, for the three months ended September 30, 2012 and 2011, our effective tax rate, which is calculated as a percentage of income before income taxes, was 18.1% and 23.1%, respectively. On an adjusted basis, for the three months ended September 30, 2012 and 2011, our effective tax rate was 24.2% and 23.1%, respectively. SEGMENT NET SALES The table below is a comparative summary of our net sales by reportable segment for the three months ended September 30, 2012 and 2011: (In thousands)Three Months Ended% Increase (Decrease)September 30,2012 September 30,2011 GAAP ConstantRates (e) Segment Net Sales: North America $ 231,557 $ 192,966 20.0 % 20.2% International 112,984 110,568 2.2 % 8.8% Total $ 344,541 $ 303,534 13.5 % 16.1% PRODUCT CATEGORY NET SALES The table below is a comparative summary of our net sales by product category for the three months ended September 30, 2012 and 2011: (In thousands)Three Months Ended% Increase (Decrease)September 30,2012 September 30,2011GAAP ConstantRates (e) Product Category Net Sales: Elizabeth Arden Brand $ 108,480 $ 114,298 (5.1 %) (0.9 %) Celebrity, Lifestyle, Designer and Other Fragrances 236,061 189,236 24.7 % 26.3 % Total $ 344,541 $ 303,534 13.5 % 16.1 % (e) Constant currency information compares results between periods assuming exchange rates had remained constant period-over-period and excludes gains and losses from foreign currency contracts in all periods. We calculate constant currency information by translating current-period results using prior-year GAAP foreign currency exchange rates. The gains and/or losses from foreign currency contracts were not material for all periods presented. ELIZABETH ARDEN, INC. AND SUBSIDIARIESCONSOLIDATED BALANCE SHEET DATA(Unaudited) (Amounts In thousands)September 30,2012June 30,2012September 30,2011 Cash $ 35,917 $ 59,080 $ 34,450 Accounts Receivable, Net 310,098 188,141 237,090 Inventories 396,059 291,987 327,945 Property and Equipment, Net 89,261 89,438 80,128 Exclusive Brand Licenses, Trademarks and Intangibles, Net 309,806 314,502 226,465 Goodwill 21,054 21,054 21,054 Total Assets 1,265,621 1,066,754 1,031,495 Short-Term Debt 214,000 89,200 137,200 Current Liabilities 483,005 278,679 334,755 Long-Term Liabilities 292,972 306,348 270,741 Long-Term Debt 250,000 250,000 250,000 Shareholders' Equity 489,644 481,727 426,000 Working Capital 340,158 345,818 351,936 SUPPLEMENTARY CASH FLOW INFORMATION (Unaudited) (In thousands)Three Months EndedSeptember 30, September 30,20122011 Net cash used in operating activities $ (141,261) $ (115,584) Net cash used in investing activities (14,334) (47,834) Net cash provided by financing activities 132,323 140,704 Net decrease in cash and cash equivalents (23,163) (24,400) In connection with the safe harbor provisions of the Private Securities Litigation Reform Act of 1995, Elizabeth Arden, Inc. is hereby providing cautionary statements identifying important factors that could cause our actual results to differ materially from those projected in forward-looking statements (as defined in such act). Any statements that are not historical facts and that express, or involve discussions as to, expectations, beliefs, plans, objectives, assumptions or future events or performance (often, but not always, indicated through the use of words or phrases such as "will likely result," "are expected to," "will continue," "is anticipated," "should," "estimated," "intends," "plans," "believes" and "projects") may be forward-looking and may involve estimates and uncertainties which could cause actual results to differ materially from those expressed in the forward-looking statements. These statements include, but are not limited to, our guidance and expectations regarding net sales, earnings, gross margins, operating cash flow and returns on invested capital. In addition, any such statements are qualified in their entirety by reference to, and are accompanied by, the following key factors that have a direct bearing on our results of operations: * factors affecting our relationships with our customers or our customers' businesses, including the absence of contracts with customers, our customers' financial condition, and changes in the retail, fragrance and cosmetic industries, such as the consolidation of retailers and the associated closing of retail doors as well as retailer inventory control practices, including, but not limited to, levels of inventory carried at point of sale and practices used to control inventory shrinkage; * risks of international operations, including foreign currency fluctuations, hedging activities, economic and political consequences of terrorist attacks, disruptions in travel, unfavorable changes in U.S. or international laws or regulations, diseases and pandemics, and political instability in certain regions of the world; * our reliance on license agreements with third parties for the rights to sell many of our prestige fragrance brands; * our reliance on third-party manufacturers for substantially all of our owned and licensed products and our absence of contracts with suppliers of distributed brands and components for manufacturing of owned and licensed brands; * delays in shipments, inventory shortages and higher supply chain costs due to the loss of or disruption in our distribution facilities or at key third party manufacturing or fulfillment facilities that manufacture or provide logistic services for our products; * our ability to respond in a timely manner to changing consumer preferences and purchasing patterns and other international and domestic conditions and events that impact retailer and/or consumer confidence and demand, such as domestic or global recessions or economic uncertainty; * our ability to protect our intellectual property rights; * the success, or changes in the timing or scope, of our new product launches, advertising and merchandising programs; * the quality, safety and efficacy of our products; * the impact of competitive products and pricing; * our ability to (i) implement our growth strategy and acquire or license additional brands or secure additional distribution arrangements, (ii) successfully and cost-effectively integrate acquired businesses or new brands, and (iii) finance our growth strategy and our working capital requirements; * our level of indebtedness, our ability to realize sufficient cash flows from operations to meet our debt service obligations and working capital requirements, and restrictive covenants in our revolving credit facility, term loan and the indenture for our 7 3/8% senior notes; * changes in product mix to less profitable products; * the retention and availability of key personnel; * changes in the legal, regulatory and political environment that impact, or will impact, our business, including changes to customs or trade regulations, laws or regulations relating to ingredients or other chemicals or raw materials contained in products or packaging, or accounting standards or critical accounting estimates; * * the success of our global Elizabeth Arden brand repositioning efforts; the impact of tax audits, including the ultimate outcome of the pending Internal Revenue Service examination of our U.S. federal tax returns for the fiscal years ended June 30, 2008 and June 30, 2009, changes in tax laws or tax rates, and our ability to utilize our deferred tax assets; * our ability to effectively implement, manage and maintain our global information systems and maintain the security of our confidential data and our employees' and customers' personal information; * our reliance on third parties for certain outsourced business services, including information technology operations and employee benefit plan administration; * the potential for significant impairment charges relating to our trademarks, goodwill or other intangible assets that could result from a number of factors, including downward pressure on our stock price; and * other unanticipated risks and uncertainties. We caution that the factors described herein could cause actual results to differ materially from those expressed in any forward-looking statements we make and that investors should not place undue reliance on any such forward-looking statements. Further, any forward-looking statement speaks only as of the date on which such statement is made, and we undertake no obligation to update any forward-looking statement to reflect events or circumstances after the date on which such statement is made or to reflect the occurrence of anticipated or unanticipated events or circumstances. New factors emerge from time to time, and it is not possible for us to predict all of such factors. Further, we cannot assess the impact of each such factor on our results of operations or the extent to which any factor, or combination of factors, may cause actual results to differ materially from those contained in any forward-looking statements. This press release is qualified in its entirety by the cautionary statements and risk factor disclosure contained in our Securities and Exchange Commission filings, including our Annual Report on Form 10-K for the year ended June 30, 2012. Elizabeth Arden, Inc.Marcey Becker, 212-261-1068Senior Vice President, FinanceorInvestors/Press:Integrated Corporate RelationsAllison Malkin/Michael Fox, 203-682-8200

subset: commoncrawl


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Leave a Review
This was absolutely easy and minimal ingredients. I added two chopped apples and used a good German beer. The results were delicious. I took a tip from Molly Stevens, ALL ABOUT BRAISING, and put the brisket under the broiler for about 7-8 minutes a side to brown, worked for me. My family enjoyed every bite!
I am the creator of this recipe and have been making it for over 25 years. There is always enough (if not) too much sauce. It's your typical braising method which needs to be cooked low and slow (preferably covered tightly in the oven)in order to tenderize this tough piece of meat. Thank you all for your nice compliments, and I hope you enjoy it for many, many years. -Jan
This is great! It makes wonderful sandwiches. I usually make this in my crockpot.
I'm thinking John from MA had a smaller than called for brisket so the sauce was off in proportion to the meat? I don't know. I hope he gives it another shot :-)
I had never done a brisket before so did this recipe for New Years Day brunch last year. It was the 'non- traditional' item for my family as I had done some familiar comfort foods with my own spin on them. I wasn't sure how the brisket would be received. It was devoured!! There was literally one forkful left for myself and my mom. A definite winner and what we're having tomorrow for dinner!
Holy Cannoli! this is disgusting. Do NOT, at your peril, waste good money on ruining a brisket (which ain't cheap) with this goopy, gloppy, mess. Yeccchhh.
Don't be concerned about the odd collection of ingredients...this has become a fall winter staple and is delicious! Don't usually do review, but had to with this one.
WONDERFUL: However, I found the gravy cooked away even though I had a heavy iron Dutch Oven. This is wonderful, but next time I will double the liquids. Has anyone tried this in a slow cooker? Time and setting? Would appreciate knowing.
This is my Go To brisket recipe and it never fails. I have made it MANY times over the yeras. Tonite a huge batch for 18 people and they ate it ALL with 2nds. I always saute onions, carrots and celery after searing the meat. Have to use an iron dutch oven to get it to carmlize. I add fresh/frozen craneberries as well...and some close to the end of cooking time so they hold up. Try it..so simple!
I made this last week and ended up having to throw it in the garbage. It was so bitter, it was inedible. I'm not sure if it reacted with the iron in my Le Creuset (enameling is intact) or if somehow when it was last washed it wasn't rinsed well. I'll make again, because I'm sure it was a fluke (I hope).


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Male body without legs found stuffed in bag
Published on Jun 11, 2014 9:15 PM
SINGAPORE - A male body without legs was discovered along Syed Alwi Road on Wednesday.
Police said that they received a call for their assistance at 6.04pm. Officers who responded to the scene were greeted by a bloody luggage bag. Police said that an upper body without both legs was found in the bag.
Eyewitness Woo Shin Kwong, a 57-year-old cleaner who was working nearby, said he saw a middle-aged man attempting to carry the luggage bag and stopped him because he noticed the bag was soaked in blood. He then called the police, and the middle-aged man remained on scene till they arrived.
Post by Johnson Ho.
Police said they are investigating the case as an unnatural death.


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Only screening method that allows for detection of polyps and their removal
during the same exam, BEFORE they progress into cancer
OAK BROOK, Ill., Oct. 2 /PRNewswire-USNewswire/ -- According to the American Society for Gastrointestinal Endoscopy (ASGE), colonoscopy remains the most effective screening option for colorectal cancer. Colonoscopy is widely accepted as the best method for colon cancer screening because it allows the trained physician to thoroughly evaluate the entire colon. Colonoscopy has a high detection rate for polyps, including small lesions, and the ability to remove them immediately during the procedure, rather than scheduling a second exam. Biopsies can also be taken of any abnormal areas at the same time as the screening or diagnostic test.
"Although there have been recent studies showing improvements in other colon cancer screening modalities, colonoscopy is the most effective because it is both diagnostic and therapeutic. Not only does it allow us to see the entire colon and identify polyps of all sizes, but it also allows us to remove polyps during the same exam, before they turn into cancer," said Mark Pochapin, MD, spokesperson for the ASGE. "Many colorectal cancer deaths can be prevented through proper detection. If you are over 50 or have a family history of colorectal cancer, talk to your doctor about getting screened today."
Earlier this year, the American Cancer Society announced drops in cancer deaths, which were attributed to earlier detection and improved treatment. The biggest decrease occurred in colorectal cancer deaths.
A 2006 study by Yale researchers found that, as Medicare coverage for
colorectal cancer screening expanded, so did colonoscopies and with that,
early cancer detection rates. The key variable in survival statistics among
cancers, including colorectal, is early detection and prevention. These
findings support ASGE's position that colonoscopy is the most effective
|SOURCE American Society for Gastrointestinal Endoscopy
Copyright©2007 PR Newswire.
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Amarta Project
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Keri Hilson ft. Keyshia Cole & Trina - Get Your Money Up
Artist: Keri Hilson
Featuring: Keyshia Cole, Trina
Producer: Polow da Don & Danja Handz
Album: In a Perfect World...
Avg Rating: 3.1 ( 48 votes )
Ever since mainstream audiences were first exposed to her via Xzibit's '04 hit, Hey Now (Mean Muggin'), Keri Hilson has been angling to parlay her success as a songwriter/producer into an equally acclaimed solo career. After four years of pushbacks, we'll soon get to judge firsthand whether she excels at her new full-time job—In A Perfect World… drops on March 24. Since that's less than two weeks from presstime, Best of the Booth winner Polow da Don and his Zone 4 camp (half of Keri's label situation) have decided to build some buzz by leaking the album's third track; here, Keri teams up with Keyshia Cole and Trina to dismiss all the fellas who try to holla at them, telling them to come back once they can "Get Your Money Up." The star-studded lineup alone should inspire numerous requests, but Polow da Don and Danja Handz' beat makes this a record the ladies can't deny! Though Get Your Money Up might not be a single yet, the label bosses would be crazy not to consider it when making their next selection.
Keri HilsonKeyshia ColeTrina Club
Written by Burmy on Mar 10, 2009
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Bernie Williams on Music and Sports
Monday, September 05, 2011
Former New York Yankee Bernie Williams describes how his talent at playing baseball was directly influenced by his musical training and his deep understanding of the similarities between musical artistry and athletic performance. Rhythms of the Game: The Link Between Musical and Athletic Performance, written with Dave Gluck and Bob Thompson, includes a series of conversations, narratives, and sidebars to reveal the influence of music and its rhythms on the game of baseball.
Guests:Bernie Williams
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How It Compares
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Compared to the other leading products, Heart Shield Plus has the same protection, but at a lower price!
*Based on Vet Market Product Sales data.
Information based on label claims as of 04/02/2012. Heartshield Plus is a product of TruRx, LLC. Heartgard Plus is a product of Merial Limited. PetTrust is a product of FidoPharm Inc.


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On camera, the mischief-makers were caught ripping tiles off the walls of the hotel spa and throwing them in the water and down the hall.
Soon after the police launched the Facebook page featuring photos of the criminals, they started receiving anonymous tips.
"Within 48 hours, we had them ID'd and charged with criminal mischief," said Deputy Chief Jason Moen, adding that the vandals were three boys, ages 15 and 16.
In their town of about 23,000 people, he said the Facebook page is "more than catching criminals. It's another way to communicate with our folks."
Some Facebook users hope the site could help solve even some of the most serious crimes.
In early March, a 27-year-old man from the United Kingdom started a Facebook group to find the man who nine months ago raped his girlfriend.
According to the BBC News, the victim was assaulted last August in Manchester, England. Although she has been able to identify her attacker from security video outside the bar, police have not yet been able to track down her assailant.
Started by Glyn McCutcheon of Manchester, the group "Find the Sale RAPIST," includes images from the security video and has attracted 7,277 members.
Soon after the group hit 7,000, McCutcheon decided to strip the group but left the photos and police phone number on the page.
McCutcheon said he decided to strip the group because even though it had attracted 7,000 members, only one person came forward with a possible lead.
"Myself and my fiancee, to be honest, need to start rebuilding our lives," McCutcheon told ABCNews.com in an e-mail. "But I am now debating whether or not to restore the group as I have literally hundreds of messages since I did the strip down asking for it to be restored to what it was."
Still, for others, Facebook is a way to connect people with their lost belongings when other options fall through.
Phillip Briscoe, a San Francisco Web designer, found a woman's wallet on a bus seat back in January. He thought about giving it to the bus driver, but wasn't sure he could be trusted.
He tried her credit card company, but they refused to give him a phone number or address.
"I looked at the age on her license and realized she wasn't that old," the 27-year-old said. Thinking she might be as Facebook-friendly as he is, he looked her up online. Before she even had time to realize the wallet was missing, he'd sent a message letting her know that it was safe.
"It's amazing how fast you can find someone," he said, adding that he's told others his success story. "Now that they know the story, it might help them."


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Beach Camera via eBay offers the refurbished Nikon Coolpix L830 16-Megapixel Digital Camera in Black, model no. 26439, or Plum, model no. 26441, for $119 with free shipping. That's a buck below our mention from last week and the lowest total price we've seen. (Outside of the price below, it's a current low for a refurb by $21 and $70 under the best price for a new unit.) The camera features a 3" LCD, 34x optical zoom, 1080p video capture, CMOS image sensor that allows shooting without a flash, and USB. Deal ends June 18. Note: No warranty info is provided.
A close price, Adorama offers a factory-refurbished unit in Red, model no. 26440 , for $119.95 with free shipping. A 90-day Nikon warranty applies.


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Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz, Lara Hata (Photographer)
Want to reserve & pick up at your local store?
- Enter your zip
- Pub. Date: March 2007
- 256pp
- Sales Rank: 145,501
|Other Formats
|Available in eBook
Product Details
- Pub. Date: March 2007
- Publisher:Potter/Ten Speed/Harmony
- Format: Hardcover, 256pp
- Sales Rank: 145,501
Ripe seasonal fruits. Fragrant vanilla, toasted nuts, and spices. Heavy cream and bright liqueurs. Chocolate, chocolate, and more chocolate. Every luscious flavor imaginable is grist for the chill in The Perfect Scoop, pastry chef David Lebovitz's gorgeous guide to the pleasures of homemade ice creams, sorbets, granitas, and more.
With an emphasis on intense and sophisticated flavors and a bountiful helping of the author's expert techniques, this collection of frozen treats ranges from classic (Chocolate Sorbet) to comforting (Tin Roof Ice Cream), contemporary (Mojito Granita) to cutting edge (Pear-Pecorino Ice Cream), and features an arsenal of sauces, toppings, mix-ins, and accompaniments (such as Lemon Caramel Sauce, Peanut Brittle, and Profiteroles) capable of turning simple ice cream into perfect scoops of pure delight.
Publishers Weekly
Lebovitz, a former Chez Panisse pastry chef and author of The Great Chocolate Book, credits his "first and craziest, most insane summer job"- as an ice cream scooper at a soda fountain-with inspiring his lifelong devotion to ice cream. The author's 25 years of experience as a frozen-dessert maker are put to excellent use in this wittily written, detailed volume. Step-by-step photos and advice on selecting an ice cream machine will reassure ice cream amateurs. Experts and novices alike will appreciate tips for selecting the best citrus and creating unusual but complementary pairings (apricots go nicely with Olive Oil Ice Cream). An impressive array of flavors is available for the making, like Chocolate Peanut Butter Ice Cream, Vanilla Frozen Yogurt, Fresh Fig Ice Cream and Pear Pecorino Ice Cream. Sorbet, sherbet and granita also are explored in depth, as are ice cream "vessels," such as brownies and crepes. Great photos and plenty of practical advice combine to make this an appealing and useful resource for the dessert aficionado. (May) Copyright 2007 Reed Business Information.More Reviews and Recommendations
DAVID LEBOVITZ is a former pastry chef at Chez Panisse. He is also a sought-after cooking instructor, a frequent contributor to food publications, and a popular blogger. He lives in Paris, France, where he leads chocolate tours of the city.
Customer Reviews
- Customer Rating:
- Ratings: 11Reviews: 6
- See All Reviews
Delicious recipes!by Kendra_in_CA
Reader Rating:
See Detailed Ratings
May 03, 2011: This book was recommended to me by several friends when I got an ice cream maker, and I've been very happy with it. The basic instructions for different kinds of delicacies are very helpful, and the recipes themselves are great. My favorite recipe is the Fresh Fig, and I am eagerly awaiting fig season so I can make it again! I've also made the Fresh Mint and Coffee ice creams several times each. I appreciate the variety of recipes for ice creams and sorbets, as well as for all the add-ons, vessels, and toppings. I highly recommend it!
A temptation for beginner and gourmandby Isfahan
Reader Rating:
See Detailed Ratings
March 11, 2010: Last summer my family decided to start making icecream. I picked up an icecream maker at a yard sale and started with the recipes in the book. At that point, a friend bought me The Perfect Scoop. She said it was not worth making icecream without it. I had never made icecream and since we have this book we have become (in)famous for our icecream variations.What is wonderful about the book is that it provides clear, simple recipes for all the icecream toppings and additives. Chocolate coated peanuts? Got it. Simple chocolate sauce? In there. And my favorite - an egg free choc chip cookie dough which can be thrown into a batch of vanilla for my son's favorite.The information is simple enough for beginners. The custards are tricky (but surprisingly forgiving) and after a while you can innovate a bit with the information provided. We have developed our own salted caramel which is as delicious than the one we had to wait in line for at Molly Moon. The author has a website which includes some of his recipes but the book itself is a pleasure and inspiration with many lovely illustrations and rich commentary.Enjoy!
I Also Recommend: Herbfarm Cookbook.
All Tracks -
Perfect Scoop
Editorial Reviews -
Perfect Scoop
Publishers Weekly
Lebovitz, a former Chez Panisse pastry chef and author of The Great Chocolate Book, credits his "first and craziest, most insane summer job"- as an ice cream scooper at a soda fountain-with inspiring his lifelong devotion to ice cream. The author's 25 years of experience as a frozen-dessert maker are put to excellent use in this wittily written, detailed volume. Step-by-step photos and advice on selecting an ice cream machine will reassure ice cream amateurs. Experts and novices alike will appreciate tips for selecting the best citrus and creating unusual but complementary pairings (apricots go nicely with Olive Oil Ice Cream). An impressive array of flavors is available for the making, like Chocolate Peanut Butter Ice Cream, Vanilla Frozen Yogurt, Fresh Fig Ice Cream and Pear Pecorino Ice Cream. Sorbet, sherbet and granita also are explored in depth, as are ice cream "vessels," such as brownies and crepes. Great photos and plenty of practical advice combine to make this an appealing and useful resource for the dessert aficionado. (May) Copyright 2007 Reed Business Information.
"The original ice cream tour de force."
—Cookbooker.com, paperback edition review, 6/2/10
"Here is the rare book in which the recipes live up to the delicious promise of their names . . . The collection of ice creams ranges from the sophisticated to the delightfully childish."
—New York Daily News
Amazon 2007 Top 10 Editor's Picks in Cooking, Food & Wine
"The Perfect Scoop digs right into what you need to know for successful ice creams, sherbets, gelatos, sorbets, frozen yogurts, and granitas."
—New York Times
"Having churned out ice cream at home and in professional kitchens for a quarter century, Lebovitz can guide even a beginner to a great frozen experience. . . . Truly the Good Humor man of home ice cream."
—San Francisco Chronicle
One of the best gift books of the year: "The scoop in the title is perfect, and so is everything else about this cookbook on homemade ice cream. It's informative, full of charm, and loaded with irresistible and impeccably tested recipes."
—Seattle Post-Intelligencer
"Everything you need to know about making anything remotely connected with ice cream . . . Lebovitz is an entertaining read . . . the recipe headnotes alone are worth the price of the book."
"Packed with beautiful photos and great-sounding recipes."
—Omaha World-Herald
"If you are one of those people who' 'scream for ice cream,' then you will whoop for The Perfect Scoop. . . Ice cream aficionados should be delighted with The Perfect Scoop. It is delicious."
—Peter Franklin's Cookbook Nook, United Press Syndicate
"The author's 25 years of experience as a frozen-dessert maker are put to excellent use in this wittily written, detailed volume. . . . Great photos and plenty of practical advice combine to make this an appealing and useful resource for the dessert aficionado."
—Publishers Weekly
"If you love cold sweets but never dared own an ice-cream machine for fear you'd soon weigh 300 pounds, then consider this book; you may just find some happy compromises."
"This is the only book you'll ever need to make stellar ice cream."
—Gale Gand, host of Food Network's Sweet Dreams
"Finally, someone has done real justice to my favorite food, ice cream. David's book is full of new ideas for cold delights and great takes on my favorite chocolate treats."
—John Scharffenberger, cofounder of Scharffen Berger Chocolate Maker and author of Essence of Chocolate
"I screamed, you'll scream—we all scream for David's wonderful ice cream! I highly recommend this book for all ice cream junkies."
—Sherry Yard, pastry chef at Spago and author of The Secrets of Baking
"The Perfect Scoop is luscious and perfectly luxurious—even David's accompaniments and accessories ('mix-ins' and 'vessels' as he calls them) sparkle sweetly."
—Lisa Yockelson, author of Baking by Flavor and ChocolateChocolate
Judith Sutton - Library Journal
Lebovitz, who was a pastry chef at Chez Panisse in Berkeley, CA, for 12 years, is the author of three other cookbooks, including Room for Dessert. Here, he offers dozens of recipes for delectable frozen treats, from Chocolate-Peanut Butter Ice Cream to Cherry Sorbet to Blood Orange Granita. All the classics are here, along with more innovative creations (Parsley Ice Cream, anyone?). Lebovitz also includes a good introductory section and a short chapter on homemade ice cream cones, meringue nests, and the like. For all dessert collections.
Full Product Details -
Perfect Scoop
Product Details
- Pub. Date: March 2007
- Publisher:Potter/Ten Speed/Harmony
- Format: Hardcover, 256pp
- Sales Rank: 145,501
Table of Contents
Basics 1
Ice Creams 21
Sorbets and Sherbets 105
Granitas 143
Sauces and Toppings 161
Mix-Ins 191
Vessels 217
Acknowledgments 236
Resources 237
Index 239
Read an Excerpt
Whether you're a novice or a highly experienced cook, you will find it's easy to make the freshest, most unbelievably tasty ice creams, sorbets, sherbets, and granitas in your own kitchen. If you've never done it before, prepare to be wowed. Nothing beats the taste of freshly made ice cream spooned directly from the machine.
In this chapter you'll find all the information you'll need to do it. Starting with step-by-step instructions for making the perfect ice cream custard, I'll take you through the process--including some pitfalls to avoid and steps to take in case you manage to fall into one of them. The best ingredients and the right equipment are crucial to making really perfect ice creams and sorbets. I'll give you advice to help you make your choices, including information about the differences among various models of ice cream makers, if you don't have one yet.
Making the Perfect Ice Cream Custard
Many of the ice cream recipes in this book are custard-based, or French-style ice creams. Others are Philadelphia-style, which refers to ice cream made simply by mixing milk or cream with sugar and other ingredients. French-style ice creams tend to be richer and smoother, due to the emulsifying properties of egg yolks. My fruit-based ice creams tend to be Philadelphia-style, since I prefer to let the flavor of the fruits come forward without all the richness. But in some cases I offer a flavor in both styles, so you can decide which you prefer.
If you've never made a French-style stovetop ice cream custard before, follow these step-by-step instructions to ensure success (in some recipes, the procedure may vary slightly). Although I make my custards in a saucepan over moderate heat, you may wish to cook your custard in a double boiler the first few times or use a flame tamer to diffuse the heat, until you get the hang of it. It will take longer to cook, but you'll appreciate the extra time to watch and make sure it cooks to just the right consistency.
Before getting started, prepare an ice bath to expedite the chilling of the custard. Make one by putting some ice in a large bowl and then adding a cup or two of cold water so the ice cubes are barely floating. You can also partially fill an empty sink with ice and some water. Most custard-based ice cream recipes call for pouring the warm, just-cooked custard right into the cream, which helps stop the cooking and expedites cooling. Set the bowl of cream in the ice bath, put a strainer over the top and make sure to keep it nearby; after you've cooked the custard, you'll need to pour it into the bowl right away.
Heat the milk or the liquid called for in the recipe with the sugar in a medium-sized saucepan on the stove. Always use nonreactive cookware, such as stainless steel or anodized aluminum.
In a separate bowl, whisk together the egg yolks.
The next step is to temper the yolks. Here's where you need to be careful. Once the milk is hot and steamy, slowly and gradually pour the milk into the egg yolks (1), whisking constantly, which keeps the yolks moving and avoids the risk of cooking them into little eggy bits. I find it best to remove the saucepan from the heat and use a ladle to add the hot liquid while whisking. If you add the hot liquid too fast or don't whisk the egg yolks briskly, they'll cook and you'll end up with bits of scrambled eggs.
Scrape the warmed egg yolks back into the saucepan. Then stir the custard over moderate heat, using a heatproof utensil with a flat edge. I like to use a silicone rubber spatula, although a straight-edged wooden spatula works well too. Cook, stirring nonstop, until the mixture thickens and coats the spatula. While cooking the custard, be sure to scrape the bottom of the saucepan while stirring. Don't be timid; keep the custard mixture moving constantly while it's cooking, and do not let the custard boil!
Custard Rescue
If your custard does boil or curdle, you can rescue it by blending it while it's warm with an immersion or standing blender. Don't fill a blender container more than half full with hot liquid since the steam will expand inside and can force off the lid. Ouch.
You'll know your custard's done when it begins to steam and you feel it just beginning to cook as you scrape the spatula across the bottom of the pan. You can test it by running your finger across the spatula coated with custard: It's done when your finger leaves a definite trail that doesn't flow back together (2). You can check for doneness with an instant-read thermometer too; it should read between 170°F (77°C) and 175°F (79°C) when the custard is done. Egg safety experts recommend cooking eggs to a minimum temperature of 160°F (71°C), but don't let them get above 185°F (85°C) or you'll have scrambled eggs.
It's ready! Without delay, take the custard off the heat and immediately pour the hot mixture through the strainer into the chilled bowl of cream in its ice bath, and stir (3). This will lower the temperature of the custard right away to stop the cooking (4). Stir frequently to help the custard cool down. Once it's cool, refrigerate the custard with the lid slightly ajar. It should be very cold before churning it. I recommend chilling most mixtures for at least 8 hours or overnight.
Chill the machine in advance. If you're using an ice cream maker that requires prefreezing, make sure the canister spends the required amount of time in the freezer--whatever's recommended by the manufacturer. Although it may feel frozen to the touch before the recommended time, take it from me: If you use the machine prematurely you'll end up watching the mixture go round and round without freezing--a big disappointment. Don't cheat! Most machines require 24 hours of prefreezing.
Some machines work best if you switch them on and get the dasher (the turning blade) moving before pouring in your mixture, since on some models the custard will begin freezing to the sides immediately when you pour it in, which can prevent the dasher from turning.
Although some experts say that most ice cream benefits from being allowed to "ripen" in the freezer for a few hours before serving, they can wait patiently for their rock-hard ice cream to ripen; I'm happy to enjoy the soft, freshly frozen stuff right from the machine as well. If your ice cream has been in the freezer for a long time, it will most likely benefit from being taken out 5 to 10 minutes prior to serving to allow it to soften to the best texture.
Keep It Clean and Play It Safe
Ice cream is a dairy product, so it's important to keep things as clean and hygienic as possible. Make sure all equipment is sparkling clean. Wash your hands after handling raw eggs, and clean the washable parts of your ice cream maker in very hot water (or as indicated by the manufacturer) after each use. Chill custards with eggs and dairy products promptly, and store them in the refrigerator.
All of the ice cream recipes in this book that require egg yolks are cooked as custards on the stovetop. If you have concerns about egg safety, use an instant-read thermometer to check the temperature. Most harmful bacteria don't survive at temperatures higher than 160°F (71°C). Pasteurized eggs in their shells are available in some areas and can be used if you wish.
Alcohol does two things in ice cream: it prevents ice creams and sorbets from freezing too hard (alcohol doesn't freeze), and it provides flavor. In some recipes you can omit it if you'll be serving kids or anyone who is avoiding alcohol. In other cases it's a vital flavor component, as in the Prune-Armagnac Ice Cream (page 78).
I frequently use kirsch, a distillation of cherries, to heighten the flavors of many fruit- or berry-based frozen desserts without interfering with the fresh fruit flavors. A few drops can transform a ho-hum fruit purée into something vibrant.
When buying liquor for cooking, my rule is to get a brand that you wouldn't mind drinking on its own, but you don't need to buy the most expensive bottle.
How Can I Make Softer Ice Cream and Sorbets?
Adding a bit of alcohol will give your ice creams and sorbets a better texture, since alcohol doesn't freeze. For fruit-based recipes, spirits like kirsch, vodka, gin, and eau-de-vie will enhance the flavor and produce a softer texture by preventing ice crystals from forming. Use caution, though: If you add too much, the mixture might not freeze at all, and you'll be left with a runny mess. In general, you can add up to 3 tablespoons (45 ml) of 40 percent (80 proof) liquor, such as rum or whiskey, to 1 quart (1 liter) of custard or sorbet mixture without any problems. I do push the limits with my boozy Eggnog Ice Cream (page 58).
Fresh berries are seasonal and should be used only when they're at their peak. I've never tasted a "fresh" berry that had been flown around the world that wasn't flavorless or bitter, so I never use them. I do use frozen berries, which can be quite tasty if you find a good brand, and they're generally less expensive than fresh berries. If buying frozen, choose berries that are unsweetened and individually quick frozen (IQF), rather than the sweetened ones packed like blocks of ice. When measuring frozen berries for recipes, be sure to measure them while they're frozen, since as they defrost they decrease substantially in volume.
Fresh berries should be plump and juicy when you buy them. Strawberries should be very fragrant and uniformly red, with no green "shoulders" or dark bruises. Peek under berry baskets before buying to see if there's dampness, which often indicates unseen spoilage.
I don't wash blackberries and raspberries, since they're fragile and will lose their delicacy, but fresh strawberries should always be rinsed and drained well before they're hulled and sliced to remove any grit. Fresh blueberries and cherries should be rinsed and drained as well.
For the recipes in this book that call for butter, use either unsalted or salted butter as noted.
Bittersweet and Semisweet Chocolate: Unlike the old days, new brands of chocolate are being introduced all the time, and deciding which one is best to use can be a bit confusing.
Bittersweet and semisweet are interchangeable terms, and chocolates labeled as such must contain a minimum of 35 percent cocoa solids. But many premium brands nowadays have a much higher percentage so I advise you to taste as many chocolates as you can (a delicious task) to find brands you like in your price range. In a couple of recipes, I advise using chocolate with a certain percentage of cocoa solids, which you'll find listed on the packaging.
Unsweetened chocolate, often called bitter chocolate (not bittersweet) contains no sugar.
Buying chocolate in bulk is more economical than purchasing little bars, and dark chocolate will keep perfectly well in a cool, dark place (not the refrigerator) for several years. See Resources (page 237) for some recommended brands.
Chocolate Chips: Most chocolate chips are formulated with less cocoa butter so they'll retain their shape when heated. I use them in baked goods like meringues and cookies (and for snacking), but not for melting. Most supermarket chocolate chips are fine to use, although I usually treat myself to premium brands.
Cocoa Nibs: These crunchy bits of roasted cocoa beans are the essence of pure chocolate without any added sugar. They remain delightfully crisp even when folded into ice cream. Cocoa nibs are available at specialty shops and well-stocked supermarkets. See Resources (page 237) for online purchasing.
Cocoa Powder: All recipes that call for cocoa powder use unsweetened cocoa powder. Do not use cocoa drink mixes or products labeled "powdered chocolate," which contain sugar and other ingredients.
In most cases I specify Dutch-process cocoa powder, which has been acid-neutralized and is darker in color than natural cocoa powder. I find it more flavorful and prefer it for my ice creams and sorbets. If your cocoa powder has been "Dutched," it should say so somewhere on the packaging, or it will list an alkalizing agent in the ingredient list. All European brands of cocoa powder are likely to be Dutch-processed.
Milk Chocolate: Milk chocolate is chocolate that's been mellowed by the addition of milk. Although ordinary brands must contain a minimum of 10 percent cocoa solids (in the U.S.), you should search out a premium brand with at least 30 percent cocoa solids and avoid using mass-marketed candy bars. They're not intended for cooking, as they contain the minimum amount of cocoa solids and are often quite sweet. Milk chocolate will keep for about one year if stored in a cool, dark place.
White Chocolate: Real white chocolate is made with pure cocoa butter, and that should be the only fat listed on the label. Cocoa butter is ivory colored, not truly white, so anything that is pure white is not likely to be real white chocolate. Quality is very important when selecting white chocolate, and buying a premium brand is always worth it. White chocolate will keep for about one year if stored in a cool, dark place.
Chopping Chocolate
The most effective tool for chopping chocolate is a long, serrated bread knife. You'll find a big, thick block easier to tackle if you start to chop at one corner. As you cut a wider swath, turn the block and start chopping at another corner. If a recipe calls for finely chopped chocolate, the pieces should be no larger than 1/4 inch (1 cm). Coarsely chopped chocolate means pieces that are about 3/4 inch (2 cm).
Coconut and Coconut Milk
I prefer to use unsweetened dried coconut, rather than the sweetened flakes from the supermarket, so I can control the sweetness in the final product. Dried unsweetened coconut is available in natural and specialty food stores.
If you can't find unsweetened coconut, soak sweetened coconut in hot water. Rinse it afterward, then wring it firmly with your hands and let it dry before using.
Coconut milk is the extracted liquid from coconut meat. Very good canned brands are available in Asian and ethnic markets, as well as in well-stocked supermarkets. The best brand is from Thailand, labeled Chaokoh. (Beware of similar-sounding brand names.) Do not substitute heavily sweetened Coco López or products labeled "cream of coconut."
Much of the success of any coffee-based ice cream or granita depends upon the quality and strength of the coffee or espresso you use. The recipes in this book call for strong, freshly brewed coffee or espresso. If you must use instant coffee or espresso powder, be sure to use a very good brand. The substitution ratio for these recipes is 1 rounded teaspoon of top-quality instant coffee or espresso powder to 1/4 cup (60 ml) of hot water.


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Please watch my video!
This is my dog who I am training! She is the very first dog I have ever tried to train. A lot different from training a horse! Lol!
Unfortunately when I took the video she wasn't really in the mood to listen, so she is usually way better, but I'm still proud of her!
These are the simple tricks she knows.
I am going to make a video of her harder tricks.
Thanks for watching!
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Bradley Handwerger / WWLTV.com Sports Reporter
Email: firstname.lastname@example.com | Twitter: @wwltvsports
NEW ORLEANS It's hard these days for Saints punter Thomas Morstead to go around New Orleans under the radar.
It's his long, flowing hair that stands out more than anything else.
Come Saturday, however, he might just go back to being an under-the-radar elite athlete.
And he's doing it for charity.
Morstead is cutting all of his off Saturday, donating his mane to Wigs for Kids during the annual St. Baldrick's Foundation fundraiser, taking place this year at Finn McCool's Pub on Banks Street from 11 a.m. to 4 p.m.
The inspiration to keep growing his hair came from former Saints special teams ace Steve Gleason, who used to do the same thing with his long hair.
'I found out he used to donate his hair every year,' Morstead said. 'Then it gave me a rational reason to do it. I had an excuse to not cut my hair.'
Morstead, who has been growing his hair since the 2010 Saints season, said the goal for this year's event is to raise $100,000. They've already nearly matched last year's haul of about $66,000 and have surpassed what they took in two years ago by $30,000.
But they're still $40,000 away, Morstead said.
The St. Baldrick's event is a sort of shave-a-thon, where people with hair long enough and not long enough shave their heads for charity.
'You don't have to have long enough hair to donate,' Morstead said. 'People just shave their head, kind of in an effort to, 'Hey, if we all shave our heads, what's the big deal about not having hair?' '
Though Morstead's mother is a cancer survivor, his interest has always been with helping cancer-related or children-related charities. His hair helps both.
The money raised by St. Baldrick's goes to research in fighting childhood cancer.
As for Wigs for Kids, Morstead said research led him to that organization.
'They seem like they do big things and are a little lesser known than other organizations,' he said. 'It's all for children.'
Still, just because it's for a good cause doesn't mean Morstead doesn't a have a bit of trepidation in shaving his head after growing it for nearly three years.
'I talked to a bunch of people who have grown their hair out for as long as I have,' Morstead said. 'They say it's a more emotional thing than you'll think it is, especially when it's going to somebody. It's not like cutting four inches off your hair or trimming your hair. It's like you had hair and then all of a sudden you're bald. It's a pretty extreme change.'
He's excited and ready for the change, as he suspects his fiance Lauren Moore is, too. The two are getting married in July and Saturday's event comes at the perfect time for him to be ready for that occasion.
'I mean it's going to be tough but it is for a good cause,' Morstead said.' I am getting married in July so I need to look respectable for my wedding day.'
But because Morstead also is a football player, he wanted to make sure Saints fans understood one thing about him cutting his hair he's not like Sampson.
'He's not going to lose his power with his hair because everybody keeps asking me if I'm worried about losing my mojo, my energy from my long hair,' Morstead said. 'I will be unaffected next year from that.'
To donate money, you can visit the St. Baldrick's website.


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Your core destination for all the latest news, tips and insight from the Microsoft in Education team and our wider community.
The 2nd UK Kodu Kup brought together 12 teams, representing 10 schools from around the UK, to compete for the coveted title of 'Kodu Kup Champions'. The competition proved again that the 'Computing' Curriculum is not just about coding....
One of the most requested apps I get asked for by Teachers is 'Explain Everything' and 'Is it available for Windows devices?' I am pleased to say now it is. Released this week in the Windows Store, one of the top rated ipad apps is now available for Windows devices.
blog by Simon Johnson – Microsoft Innovative Expert Educator and Wolves supporter
Last week was the 6th annual Computing At School (CAS) National Conference. The conference, which was attended by more that 300 delegates, provided an opportunity for teachers to find out about the new curriculum.


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The Roll
No More Waitlists for Birthright Israel Trips?
New funding plan would add $30 million from Israeli taxpayers and donations
The Climax
"Our departure imminent, the gloves (read: pants) came off."
Manscaping in Our Time
"Mark my words, the days of manscaping are over."
Margarita Comes Of Age
"I can honestly say that I've never been so excited about my personal Judaism."
Is Birthright "Working"?
Higher levels of attachment to Israel based on youth and travel
This Is How They Roll
The first step is getting in.
Birthright Israel: Day One
In which we crawl in caves and eat lunch at a gas station. Next up: Ben Gurion's grave.
Tablet Is Going to Israel
Birthright Israel will take 40,000 young Jews on a free trip to the Jewish state this year. We're joining them.


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New Sport Clubs begin as student organizations. All new Sport Clubs will not be eligible to apply to for admission to the Sports Club Council until after one year of existence.
The first step in the new student organization formation process is to complete and submit a Statement of Intent to Organize form. Once this form is approved by Student Involvement, your new organization is classified as an "Interest Group." At that point, you will be given instructions on the remainder of the formation process. You have SIX weeks to advertise and hold meetings to recruit members.
Student Involvement and Leadership will provide the applying club a packet that must be completed within six weeks.
Identify at least ten students interested in joining your organization.
Identify a faculty or staff member that will serve as an advisor to your club.
Complete the petition for Official Registration Form and Club Constitution and return to Graduate Assistant for Student Involvement and Leadership within six weeks.
Be sure to re-register your club once a year, by logging onto your club's Collegiate Link through your myFAU portal. The Assistant Director of Competitive Sports can help you start a new club or re-activate a club. Please contact the Club Sports Office at (561) 297-4512 or email@example.com to schedule a time to meet.


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New England Ropes Synthetic lifelines?!?!
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Re: New England Ropes Synthetic lifelines?!?!
I replaced my coated wire with Dyneema a couple of years ago after noticing some cracks in the swaging and some corrosion through the coating. I did not want to worry about corrosion and swages again. They are light, strong, have no meathooks, and are a see-able quantity. There's no guessing about whether swages are good or not. The best solution would probably be eye-spliced bare wire. Brion Toss has a good method of splicing 1 x 19 wire in his book and a demonstration online. Brent is right about wire being tougher. You aren't going to slit it with a sharp edge. That's my main worry about the Dyneema. Once I become proficient at doing wire splices, I may start replacing all my swaged fittings, swageless and swaged, with splices.
As far as length of Dyneema lifelines goes, I would leave 6" and use lashing. That's what I did and it has worked out well. The lashing method allows adjustment for stretch. Dyneema does stretch over time. My 6" is down to about 5" now, maybe a little less. Another plus for Dyneema is being able to easily wrap them up and stow them in a locker. I spliced around 5/16" shackles at the gate ends. The shackles act as stops so that the gates, when secured put tension on the run.
Alberg 35: With a philosophical flourish Cato throws himself upon his sword; I quietly take to the ship.
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Glock Warranty
Hi new member, with a quick question. Does glock have a lifetime warranty on their pistols or is it first owner only? Bought a dang near brand new Gen 3 Glock 17 (203 rounds fired by my buddy) for the Wife and wondering if the warranty would cover it in case anything went wrong or broke in the future. I dont think he registered it with glock for the warranty but still wondering.
About me, Active duty Jarhead, fixing to retire in a few months when I hit 20 years.
Thanks in advance
My manual said only a 1-yr warranty, if I remember correctly on my new G30.
Dang Near Lifetime Warranty
I took 2 gen 2 & 2 gen 2.5 up to Smyrna last month. They rebuilt them from the ground up and replaced all gen 1 and gen 2 mags for gen 4 for free. Threw in +2 pads for 9mms for free. I had 2 sets of night sites installed for $57 each set with 15 year warranty. Total cost was $114.00.
2 were police trade-ins treated me like gold.:embarassed:
in reality Glock has a lifetime warranty but they simply have the right to refuse to fix things I think. Such as Ruger, FN, and a few others.
Don't know about the warranty but , thanks a whole bunch for your service.
If it is a bad part they usually fix it, if done by owner they usually charge.
Take your gun to a GSSF event. At most events the Glock Armorer will fix just about anything with factory parts.
I have received new followers for eleven of my 40 S&W magazines and a new trigger pin for my G22.
GSSF is worth the money and is a great time with other Glock fans.
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How Jean-Georges Vongerichten Cooks a Swanky Vegetarian Feast
Prepared in honor of his upcoming raw, veggie-centric restaurant, ABC V.
Prepared in honor of his upcoming raw, veggie-centric restaurant, ABC V.
If you're going to pay $17 for a cocktail, why not pay $17 for one made by one of the best?
His last day is June 27. He'll be working on a solo restaurant.
How should star designations play out when every new restaurant has two-star ambitions?
Vongerichten's flagship has still got it.
New York's critic discusses Jean-Georges Vongerichten, Michael White, and the Torrisi team.
The chef opens his latest restaurant this week.
J.G.V. likes it raw.
It's coming next spring.
"Here was Jean-Georges, a jet-setting, Prada-wearing original, commanding attention on the world stage as though it were the most natural thing in the world."
Unlike ABC Kitchen, ABC Cocina seems to have been designed more for grazing than for a sit-down dinner.
Here's what you missed at this year's New York Culinary Experience.
We spoke to the French chef about his new Latin America-inspired restaurant.
The Spanish follow-up to ABC Kitchen is just a couple days from being a reality.
Also, Tosi made an oozing American cheese dessert.
In the ten years since Wylie Dufresne opened his groundbreaking restaurant, his staff has helped redefine New York City's food landscape.
Plus: Jean-Georges creates a sandwich to benefit Sandy victims, more benefits, a special wine dinner at La Slowteria in Carroll Gardens, and more in today's leftovers.
Jean-Georges Vongerichten is the latest chef to parlay his restaurant chops into a market.
$400,000 is a lot of soba noodles.
The new restaurant will take over the space currently held by Pipa.


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REGION: Insecurity looms for once-safe congressional seats
Prop. 20, census portend competitive elections
WASHINGTON ---- California House Democrats, thrust back into the minority by the midterm election, now face serious threats to their long-held seats.
A confluence of changes to California's election rules and congressional boundaries makes the nation's largest Democratic delegation especially vulnerable in the 2012 election and beyond.
"Preservation of incumbents isn't going to happen,'' said Gary Jacobson, a congressional expert and political science professor at UC San Diego. "There won't be any gerrymandering, and senior incumbents may find themselves knocked off."
The result may be many more close congressional elections in a state where it is virtually unheard of for incumbents to lose.
For the first time in California's 160-year history, the state will not gain any congressional seats after the census is complete. Southern California is likely to feel the change as the inland population booms, while the San Francisco Bay Area is expected to lose a seat to the Central Valley.
Many veteran lawmakers, including Republicans Duncan Hunter of El Cajon and Mary Bono Mack of Palm Springs, may find their districts dramatically reshaped and potential challengers emboldened.
In addition to the population shifts, California voters approved two measures in the past six months that will fundamentally alter congressional elections by giving an independent commission the power to redraw districts and placing the top two winners in a primary into the general election, even if they are from the same party.
The new political landscape will make it more attractive for aspirants to challenge incumbents. It could also push veteran lawmakers into the same district, leading to awkward negotiations over who should remain in Washington.
It is too early to know what the new map will look like. The new boundaries will not be complete until next summer.
But veteran California Republican strategist Tony Quinn estimated that the change in redrawing the districts alone could create as many as a dozen competitive districts in a state where successful challenges to incumbents are close to nonexistent.
In the 212 House races since districts were last redrawn, only two incumbents seeking re-election have failed. This year, Mack and Orange County Democrat Loretta Sanchez were the only Southern California incumbents regarded as evenly remotely threatened. Both won.
The nation's congressional districts will be reallocated, and every state will redraw the boundaries after the census figures are released early next year. There are 34 Democrats and 19 Republicans in the California delegation.
The state is expected to keep its 53 House seats, though some projections show it could lose a seat or two. The next largest delegation is Texas, with 34 seats.
According to 2009 data from the U.S. Census Bureau, the state's population has shifted eastward in the past decade.
Growth moves east
Census figures show that from 2000 to 2009, San Diego County's population grew by 9 percent and Los Angeles County by 4 percent. During the same period, San Bernardino County grew 18 percent and Riverside County 38 percent.
Past population shifts have been masked by the addition of new seats and creative drawing of districts by the state Legislature, often sympathetic to the electoral needs of incumbents.


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Eric Clapton: Time Pieces
Eric Clapton: Time Pieces
GW Before that time, you'd actually played with Muddy Waters. How did that come about?
CLAPTON I think Mike Vernon [the producer of Blues Breakers with Eric Clapton] put the whole thing together. He got Muddy in the studio, and all I can remember is just being incredibly scared, clumsy and overwhelmed, you know? Completely overwhelmed. At that time, the blues thing was going through some funny changes; if you played electric guitar, you'd sold out. Josh White had done a lot of touring in Europe, and Big Bill Broonzy had, too. Josh would go on and do "Down by the Riverside" and "Scarlet Ribbons" and things; it was very middle-of-the-road blues and folk, and it was all acoustic.
Then Brownie McGhee and Sonny Terry would tour and they made it palatable; they kind of acquainted everyone with the blues via the acoustic guitar, and so I think when Muddy came over the first time, he brought an electric guitar and it wasn't very well received. So he wasn't everybody's cup of tea. It was only the purists who knew about Chicago blues.
GW It must have been an overwhelming thing for you to play with him, since you were only about 20 at the time.
CLAPTON Yeah, if that. I couldn't take it all in. I felt really stupid because I was a little boy trying to play a man's music, and these were the men. They were actually just past their prime, so they'd done it; they'd done what I'm still trying to do. I felt really clumsy. I thought I didn't really belong, but I felt very grateful for the opportunity.
GW Everybody assumes you were with the Yardbirds a long time or that you were with the Bluesbreakers a long time, but in actual fact it was a matter of months in both cases.
CLAPTON Yes, I went through all those things very quickly. I mean, Cream was like a year and a half or something, and even with John Mayall, I was only half there. I was so unreliable, so irresponsible. I would sometimes just not show up at gigs, and that's how Peter Green would be asked to play—because I was not there. I went to see John last year to actually make amends. I'd been looking back and realized how badly I'd behaved.
GW How does Cream fit into your perspective now? It must have been a very intense 19 months.
CLAPTON It was very intense; it actually seems like we were together for three or four years, but in fact it was very short. I think my overall feeling about it now is that it was a glorious mistake. I had a completely different idea of what it would be before I started it, and it ended up being a wonderful thing, but nothing like it was meant to be.
GW It was meant to be your band, wasn't it?
CLAPTON It was meant to be a blues trio. I just didn't have the assertiveness to take control. Jack [Bruce] and Ginger [Baker] were the powerful, dominant personalities in the band; they sort of ran the show and I just played. I just went with the flow in the end and I enjoyed it greatly, but it wasn't anything like I expected it to be at all.
GW In the Cream period, you virtually ran the gamut of Gibsons. You played a Firebird, a 335, Les Pauls, the very famous psychedelic SG. Were there any particular favorites? Apparently, you've still got your 335.
CLAPTON Still got that 335, and I love it. I still get it out every now and then. The 335 was a big favorite, and that particular Firebird— I had some great times on that. The single pickup was a fantastic sound. I think that SG went through the Cream thing just about the longest. It was really a very, very powerful and comfortable instrument because of its lightness and the width and the flatness of the neck. It had a lot going for it—it had the humbuckers; it had everything I wanted at that point.
GW You've played as a guest on many different albums, but the most unusual must be your contribution to Frank Zappa's We're Only in It for the Money.
CLAPTON Yeah, we were pals. It started when I went to New York with the Cream and the Who to do the Murray the K show [Murray the K was a famous New York City disc jockey during the Sixties]. We used to go down to the Village to find out what was going on; there were the Fugs and the Mothers [of Invention, Zappa's band], and you'd be able to go into the Café Au Go Go and see B.B. King play and just everything. New York was unbelieveable. The Mothers were at the Garrick Theater, and there would be nobody in the audience—nobody! They were experimenting every night; they'd have odd people, bag ladies and marines, on the stage, and Frank would come off and sit in the audience and talk to someone while the band played. It was madness! He took me home one night to his house and he made me play into a Revox [tape recorder] and told me to play all the licks I knew. I thought it was really sweet, and I didn't mind doing it. I was just really flattered that he was interested, because it was clear this was a musical intellectual I was meeting.
He was very manipulative and knew how to appeal to my ego and my vanity, and I put everything on this tape. I think he just had files and files of tapes of people, and I was in there somewhere. When I went back I called him up and he invited me to the studio. He'd already had someone inside a piano talking—he'd climbed inside the piano—and he said, "I want you to pretend to be Eric Burdon [the Animals' lead singer] on acid." And that's what I did. I was just saying, "I can see God," and all this stuff, and it was funny to be involved with these people. I felt like I was being incredibly hip and fashionable… God, I had some funny times with Frank.
Another time I went to L.A., and I knew he was having a party, so I went 'round to his house and someone opened the door and put a guitar in my hands. It was already plugged in, like they'd been tipped off that I was coming, and I walked straight into this trap. Another time, I went to see him in concert, and he invited me to play. When I went out to do my solo, he did that famous thing of doing hand signals to the band, and they went through about 10 different time signatures and fucked me up completely! I couldn't make head or tail of it.
Artists:Eric Clapton
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Ministry of External Affairs (MEA) spokesperson Syed Akbaruddin said on Tuesday that multi faceted issues are likely to be discussed on US Secretary of State, John Kerry's visit to India.
Akbaruddin told ANI, "Secretary of State, Kerry will be visiting India for the strategic dialogue with his counterpart External Affairs Minister Sushma Swaraj. This is the first high level engagement between India and the USA, after the new government in India has taken office."
"Obviously we are very keen to engage so that India and the USA which have a strategic partnership that is multi faceted in nature can work together on a series of issues," he added.
Talking about Narendra Modi's planned visit to USA, he said, "Prime Minister will be visiting Washington later during the year and the effort is to work towards positive outcomes that will enhance India-USA relationship."
"Finally, as India and the USA have multi faceted relationship, so it is likely that we will be discussing not only the bilateral issues of economic nature with positive goals and outcomes but also regional and international issues where we collaborate in such fora as the UN and other organizations," he added.
The first Strategic Dialogue was held in Washington in June 2010, followed by successive rounds in New Delhi (July 2011), Washington (June 2012) and New Delhi (June 2013).