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EDUCAUSE is the foremost community of higher education IT leaders and professionals.
E-books have been around since the early 1990s but have had a slow adoption by the higher education community. While e-books allow for the inclusion of richer media, providing a more interactive experience for the reader, the format, as well as access and copyright issues, are still currently evolving. Explore this resource site—a collection of all EDUCAUSE resources related to E-Books.
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- Cost Differentials between E-Books and Print in Academic Libraries, College & Research Libraries. January 2015. This article discusses how academic libraries face funding pressures compounded by the need to provide students with access to electronic resources, both in journal and book formats. Dealing with space constraints and the need to repurpose library space to other uses, libraries must carefully examine the move to e-only formats for books to determine if the format makes reasonable economic sense.
- The Current State and Potential Future of E-Textbooks, ELI Brief, November 5, 2013. The University of Washington conducted a pilot to investigate two leading e-textbook platforms to determine which platform participants preferred. Participating instructors taught with their choice of e-textbook and selected the platform they preferred; they were not required to use the e-textbook in a predetermined manner. This brief discusses the pilot and its findings.
- Understanding What Higher Education Needs from E-Textbooks: An EDUCAUSE/Internet2 Pilot, ECAR Report. July 2013. This pilot shed light not just on the usability of McGraw-Hill textbooks in Courseload but more broadly on the value of digital materials in higher education at this time.
- Stanford School of Medicine E-Book Pilots, ELI Brief, January 2013. This project focused on the authoring and publishing processes as well as the response of the residents who were to be the eventual users.
- E-books: Developments and Policy Considerations, OECD, October 2012
- A Study of Four Textbook Distribution Models, EDUCAUSE Quarterly, December 2011. In preparation for campus-wide e-text adoption, Daytona State College completed a two-year comparative study of four textbook distribution models: print purchase, print rental, e-text rental, and e-text rental with e-reader device.
- Mobile Perspectives: On e-books E-Reading: The Transition in Higher Education EDUCAUSE Review, March/April 2011.
- 2011 Horizon Report, ELI/NMC, February 2011. Each year, the Horizon Report describes six areas of emerging technology that will have significant impact on higher education. This year electronic books are prominently featured in the report.
- The User-Driven Purchase Giveaway Library, EDUCAUSE Review, September/October 2010.
- Deploying Innovation Locally, EDUCAUSE Review, September/October 2010.
- E-Textbooks: "An Interesting Ride", EDUCAUSE Review, March/April 2010.
- 7 Things You Should Know About E-Readers, ELI, March 2010.
- Digital Books and Your Rights: A Checklist for Readers, Electronic Frontier Foundation, February 2010
- E-Books in Higher Education: Are We There Yet?, ECAR Research Bulletin, January 2010
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- eTexts: A Perishable Opportunity for Higher Education?, EDUCAUSE Live!, January 2012. This EDUCAUSE Live! This program addresses the strategic, business, and policy implications for institutions in light of a changing world of consumer electronics and new models for digital educational resources such as eTexts, website tutorials, and other licensed content
- Digital Content in Higher Education – Practical Findings, ELI Web Seminar, March 2011 (ELI membership required) This webinar provides an overview of the digital textbook landscape as it currently exists and a glimpse into the emerging trends that will shape higher education digital content in the near future.
Library Items on this Topic
EDUCAUSE Library Items for E-Books
- eTexts: A Perishable Opportunity for Higher Education?
January 24, 2012
What role, if any, should colleges and universities play in the shift from print to digital textbooks (eTexts) ? One perspective is that eTexts are a consumer transaction between a publisher …
- Barnes & Noble
October 18, 2011
Barnes & Noble.com is the Internet's largest bookstore featuring everyday low prices on an outstanding selection of eBooks, eTextbooks, rental, used and new textbooks, critically acclaimed…
- The Horizon Report in Action: Emerging Technologies Today and Tomorrow
May 3, 2011
Wondering what's new in mobiles, electronic books, learning analytics, and other emerging technology areas? Join Malcolm Brown and Veronica Diaz of the EDUCAUSE Learning Initiative as they r…
- Digital Content in Higher Education – Practical Findings
March 7, 2011
Digital content growth is exploding in all facets of book publishing, including the higher education market. The digital reading universe is a maelstrom of formats, devices, digital rights mana…
- The Transformation of Digital Content in Higher Education
December 7, 2010
Presentation at the 2010 ECAR Symposium, December 7, 2010, in Carlsbad, California. E-reading and digital content growth are exploding in all facets of book publishing, including the higher educa…
- The Campus Computing Project: Two Decades of Data, Information, and Insight About IT Planning and Policy Issues
November 5, 2010
Begun in 1990, the Campus Computing Project is the largest continuing study of the role of computing, e-learning, and information technology in U.S. higher education. This session with Casey Gree…
- Horizon Report 2010: Projects in E-Books, Open Content, Mobile Learning, and Augmented Reality
July 12, 2010
This web seminar includes speakers representing six projects featured in the latest Horizon Report . In this special one-and-a-half hour ELI webinar, you'll be taken on a tour of their …
- The Horizon Report in Action: Emerging Technologies Today and Tomorrow
April 9, 2010
While it is difficult to predict the future, it is essential to plan for it. The Horizon Report is an established planning resource, designed to catalyze discussions around emerging and arriving …
- E-Readers and E-Textbooks: Current Reality and Future Possibilities
August 26, 2009
This seminar will initially address the current state of e-reader devices and their functionality as platforms for the delivery of e-textbooks, as experienced by Northwest Missouri State Universi…
- E-Texts or Bust: Observations from the Internet2/EDUCAUSE E-Text Pilot
February 5, 2013
A session at the EDUCAUSE Learning Initiative Annual Meeting
In 2012, Internet2 and EDUCAUSE sponsored an initiative to pilot the use of e-textbooks across multiple universities. Over 25 institutions are participating in the study, with each evaluating the i…


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Joey Bartosic
Four GW Baseball Players Earn Atlantic 10 Postseason Honors
Freshman Duo of Bartosic & Campbell Highlight Bright Future for GW Baseball
Honors: Named to Atlantic 10 All-Rookie Team.
2014: Named to Atlantic 10 All-Rookie Team after batting .298 with 12 RBIs in 46 games ... started 37 games in left field and one game in right field ... batted leadoff in 29 of 38 starts ... tied for fifth in Atlantic 10 with 20 stolen bases in 25 attempts ... tied for sixth in Division I with eight outfield assists ... finished fifth on team with 10 multiple-hit games ... finished season on 14-game hit streak, one hit shy of tying program record ... batted .379 (25-for-66) with 12 runs, eight RBIs and 13-of-14 in stolen base attempts in final 15 games ... went 4-for-6 with three RBIs and one run against UMES (April 23) ... led Atlantic 10 with 14 stolen bases in conference games ... went 1-for-2 with two walks and four steals at VCU (May 2) ... totaled three hits or more in three games.
Bartosic's Career Batting Statistics


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Deck xxxxx xxxx xxx xxxx xxxxxx xxxxx xxxxxxxx xxxx xxxxx xx xxxxx xxxxxxxx
Earlier this month, Los Angeles-based sportfishing captain Steve Quinlan reeled in a mako shark topping 1,000 pounds — one of half a dozen such trophy-sized fish he caught this summer.
Although Quinlan had made a career of landing monster makos in shark-fishing tournaments, his recent catch was in the service of science.
Quinlan and fellow angler Keith Poe are collaborating with Southwest Fisheries Science Center biologist Heidi Dewar to tag, track and study massive sharks, hoping to learn about their growth, movement and feeding.
The fishermen volunteer to catch and release the half-ton makos, marking them with satellite tags that pop off nine months later to reveal a raft of data about the sharks' travels in the Pacific. Each has caught and tagged a shark in recent weeks, and they plan to tag three more.
And when a Long Beach fisherman landed a trophy-sized mako last summer, Poe drove the shark carcass to Florida to preserve samples from the prized catch.
In addition to volunteering on the water — and on the road — the anglers offer a treasure trove of experience at finding and handling some of the ocean's biggest predators.
"Working with the fishermen provides us access we wouldn't have," Dewar said. "There's no way we could be out there every day trying to catch large mako sharks."
Although sharks are some of the most celebrated sea creatures, scientists strive to understand their behavior and biology.
"Sharks are what they eat," Dewar said. So scientists examine muscle tissue and ear bones for chemical signatures that pinpoint where a shark has been foraging. And they count vertebral rings, which, like tree rings, may reveal a shark's age.
Although they've gotten a handle on the movements of smaller sharks, Dewar said, "for mako sharks we don't know what the larger ones are doing."
That's where Poe and Quinlan came in.
Quinlan had gained national acclaim as the winner of "Shark Hunter" tournaments in 2005 and 2006, when he had a change of heart about the creatures he had spent a lifetime pursuing.
The biggest female sharks have some of the highest reproductive value in the population, said Steven Teo, fisheries biologist with the Southwest Fisheries Science Center, a branch of the National Oceanic and Atmospheric Administration. With their larger body size and proven resilience, they can bear bigger litters of larger, healthier pups. Quinlan began to feel they'd earned their place in the sea.
"I had put so much effort into figuring out what makes these big girls tick," Quinlan said. "Most had a gaffe scar, others had been in nasty fights with swordfish. I really respect these fish, and I said, 'That's it, I'm not killing them anymore.' "
He switched his charter service to catch-and-release, and found an eager clientele among anglers who preferred the pursuit to the kill. He began talking to Dewar about volunteering to tag sharks, but the plan never took off.
Recently his friend Poe, a 20-year volunteer shark tagger, approached him about the mako project. The Southwest Fisheries Science Center, a branch of the National Oceanic and Atmospheric Administration, had some satellite tags available and wanted to follow the largest sharks for research. And it happened to be a banner year for makos.


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Sample some recipes from Heston Blumenthal's recipe book HESTON BLUMENTHAL AT HOME
Heston Blumenthal at home Photography by Angela Moore Art direction and design by Graphic Thought Facility The essence of flavour 11 Stocks 29 Soups 47 Starters 73 Salads 109 Meat 131 Fish 167 Sous-vide 189 Pasta and grains 207 Cheese 225 Sides and condiments 239 Ices 273 Desserts and sweets 297 Biscuits, snacks and drinks 351 Specialist kit 389 Specialist ingredients 394 Using this book 396 Index 401 6 Welcome to a strand of my cooking that you may not be familiar with. I'm probably best known for the dishes I serve at the Fat Duck, like hot and iced tea, nitro-poached vodka and lime sour, and jelly of quail with crayfish cream, all of which are extremely labour-intensive. I love the technical challenge of such dishes and the thrill of taking an idea and turning it into something that is wonderful to eat, but I'm not into complexity for its own sake. I'm a self-taught chef, and I know just how frustrating and perplexing cooking can be. So I've always been keen to demystify the process. For some time I've wanted to write a book that has both exciting recipes and all the background information that explains how they actually work. A book that makes people feel really at home in the kitchen. This is that book. There are plenty of classics like onion soup, roast chicken, prawn cocktail, Scotch eggs, pork scratchings, shepherd's pie, lemon tart and, of course, my triple-cooked chips. There are simplified versions of Fat Duck dishes like red cabbage gazpacho, scallop tartare with white chocolate, and bacon and egg ice-cream. And there are dishes that will, I hope, surprise and delight, like a salad that looks like a garden, complete with vegetables growing in edible soil, and a cinnamon and vanilla ice-cream that can switch from one flavour to the other. Most of the recipes are no longer than a page, and most of them require no complex technology. (Though I couldn't resist slipping in some stuff for the cook who wants to push the boat out, like whisky ice-cream made with dry ice, and a chapter on the sous-vide method of cooking, which I'm convinced is the way we'll all be cooking in the near future � you heard it here first.) I was bitten by the food bug at sixteen, when my parents took me to a three-star French restaurant, and I learned to cook from books, preparing versions of the French classics over and over again. What drove me nuts 7 was that even with a basic thing like chicken stock, there'd be major variations from one recipe to the next. Why did one chef make it by roasting chicken wings, then simmering them in water with flavourings for four hours, while another covered raw carcasses and giblets with water, added flavourings and then simmered for only an hour and a half? With a vanilla ice-cream base, why did different recipes choose to use whipping cream, double cream, cr�me fraiche or powdered milk? Once you know the answers to such questions, you're no longer simply a slave to a recipe, you can play around with it, or take its principles and apply them to a different dish � in short, you can really experiment and begin to let rip in the kitchen. The habit of questioning everything that I picked up while teaching myself to cook became the normal way of doing things at the Fat Duck. Constantly challenging the orthodoxy has led to many surprising discoveries that have helped shape the way I cook � like the fact that searing meat doesn't hold in its juices, or that cooking asparagus in water loses a lot of the flavour, or that unrefined sugar caramelizes quicker than refined, so you can brown it on the top of a cr�me br�l�e without overcooking the custard beneath. This know-how underpins the recipes in this book. Try carving meat against the grain to make it more tender, or searing a steak by flipping it regularly and frequently, or adding salt to counteract bitterness, or browning onions with star anise to boost the meaty notes. I guarantee you'll be amazed by the results and make them part of your kitchen repertoire. And, when you read about the difference between taste and flavour, it'll change the way you think about cooking. Some of the techniques I've developed depend on modern technology. Often people find this daunting, or think that using probes and digital scales and water-baths somehow takes the romance out of cooking. But, like a sharp 8 knife, liquidizer or fridge, these are just tools to make the cooking easier and more accurate, or to create flavours and textures that would otherwise be difficult. A pressure cooker will make a stock with exceptional depth of flavour. A water-bath will cook fish to exactly the right temperature. Dry ice will make ice-cream that's unbelievably smooth. Technology is a part of cuisine that should be embraced rather than shunned. I've kept the specialist kit to a minimum, but there are a few things that will make a huge difference to your cooking. A digital probe, for example, might seem a bit space-age, but using one removes the doubt about whether food is cooked or not. Probe a piece of meat or fish and, if the readout shows the required temperature, it's done. This kind of accuracy is, it seems to me, far more helpful to the home cook than vague, subjective comments about the right colour or texture. At the Fat Duck, we use technology to help ensure that we consistently produce dishes that are perfectly cooked. If you want to cook these dishes the way I do, precise measuring and careful probing will help you achieve that goal. However, I don't want talk of technology to obscure the fact that, in the end, cooking is about intuition and emotion, about going into the kitchen and following your instincts, trying things out, having fun. Much of the pleasure of eating comes from the flavours, textures and aromas you coax out of the ingredients � and the pages in this book will help you with that � but a lot comes from the memories and associations and nostalgia that food evokes. Great and memorable meals come from somehow tapping into these feelings and capturing them in the food you put on the table. The key to cooking is thinking about what excites you and working with that. These recipes are the ones that excite me. I hope that they inspire you to go into the kitchen and create something extraordinary. 9 Red cabbage gazpacho I serve a version of this at the Fat Duck, and diners love its fresh flavour and wonderful purpleness. The key to that flavour is juicing the final quarter of the cabbage into the soup at the last minute, so that you retain some of its peppery zing. It's served with mustard ice-cream (p.288), as cabbage contains mustard oil (where its pepperiness comes from). You could also serve the gazpacho � minus the ice-cream � as a summer appetizer in shot glasses. Here I've used a red wine mayonnaise to help thicken the soup. The recipe will make more than you need (making less isn't really an option because you can't easily weigh out half an egg yolk), but the mayo will keep in the fridge for a week and it's superb with cold meats or in sandwiches. (For more about making mayonnaise, see p.118.) Serves 4 For the red wine mayonnaise 1 10g 90g 10g 15g Large egg yolk Dijon mustard Groundnut or grapeseed oil Red wine vinegar Red wine For the red wine mayonnaise, combine the egg yolk with the mustard in a bowl, then slowly whisk in the oil to form an emulsion. When the emulsion is very stiff, stir in the vinegar and red wine until thoroughly combined. Cover with clingfilm and keep in the fridge until ready to use. To start the gazpacho, remove the white core of the cabbage (which can be bitter), and juice three-quarters of the cabbage. Weigh out 250g juice. Place the cabbage juice in a container with the bread and refrigerate for 2 hours. Strain the juice through a fine sieve lined with muslin, using a ladle to press out as much juice as possible from the bread. (The bread releases starch into the juice, which will thicken it a little.) Discard the bread. Just before serving, juice the remaining quarter of red cabbage and strain into the rest of the cabbage juice. Using a hand blender, mix the juice and the mayonnaise, then season with vinegar and salt. When ready to serve, put a small mound of diced cucumber in the bottom of each bowl, then place a small scoop of mustard ice-cream on top. Pour the gazpacho around the ice-cream at the table. For the gazpacho 1 1 20g 30g Red cabbage Slice of white sandwich bread, crusts removed Red wine mayonnaise (above) Red wine vinegar Salt To finish and serve � 4 Cucumber, peeled, de-seeded and finely diced Scoops of mustard ice-cream (p.288) 63 Scotch eggs It's said that the department store Fortnum & Mason invented the `Scottish Egg' in the mid-nineteenth century as a ready-to-eat luxury food. While most modern massproduced versions are dense and stodgy, the Scotch egg can be a wonderfully refined food with lots of textural contrasts � a crunchy fried-breadcrumb exterior giving way to juicy meat and that final surprise of the egg with its still-runny centre. I like it served with a blob of mustard mayonnaise (p.118) or sauce gribiche (p.123). Scotch eggs are great picnic food, but to ensure runny yolks you can't really make them much in advance. To be at their best, they should be served as soon as possible after leaving the oven. You can use any sausage meat here, but for me what works best is the kind used in a banger � something that has a bit of filler, which gives a smooth texture, rather than pure meat, which gives a coarser, drier texture. It's a good idea to keep the sausage meat very cold, as it will be easier to wrap around the eggs. Makes 8 10 450g 1 tsp 45g � tsp 2 tbsp Medium eggs Sausage meat Chopped thyme leaves French's mustard Cayenne pepper Chopped chives Salt and black pepper Plain flour Whole milk Panko (Specialist ingredients, p.395), or coarse breadcrumbs, blitzed to a powder Groundnut oil, for deep-frying Turn into a bowl. Add the thyme, mustard, cayenne pepper, chopped chives and season with a little salt and freshly ground pepper. With clean hands, mix the spices into the meat and then divide into eight balls, approximately 55g per portion. Once the eggs are cool enough to handle, carefully peel off the shells (see tip, below). Flatten each portion of sausage meat between two sheets of clingfilm into a circle, then remove the clingfilm. Place an egg in the centre of each sausage-meat circle. Wrap the sausage meat around the egg, pressing the edges in order to seal it but being careful not to press too hard. Place in the fridge for 20 minutes. Pre-heat the oven to 190�C. In the meantime, put enough flour to coat the eggs into a bowl and season with salt and freshly ground pepper. Beat the remaining eggs in a second bowl and stir in the milk. Put the Panko into a third bowl. Roll each egg in the flour, gently tapping off any excess, then dip it in the beaten egg. Finally, roll it in the breadcrumbs, making sure that all sides are coated. Heat a deep fat fryer to 190�C or place a deep saucepan no more than half filled with oil over a medium-high heat until it reaches this temperature. Fry the Scotch eggs two at a time for 2 minutes until golden brown. Remove from the oil with a slotted spoon and place on a drying rack over a baking tray. When all the eggs have been fried, place the tray in the oven for an additional 10 minutes. Serve immediately while the yolks are still runny. How to peel a soft-boiled egg Place 8 of the eggs in a large pan with enough water to cover the eggs by 2cm. Place the pan over a high heat. Bring the water to the boil; as soon as it starts to simmer, allow the eggs to cook for 2 minutes exactly. Remove the eggs to a bowl and place under cold running water for 2 minutes. Let them cool for 10�15 minutes. Meanwhile, place the sausage meat in a food processor with 2 tablespoons of cold tap water and pulse six times. 107 Tap the top of the egg (the less pointy, more round end) carefully on the side of the sink to crack the shell. Hold the egg under a cold tap that is running very gently. Allow the water to get between the egg white and the shell and peel away the shell with your fingers, taking care not to pierce the albumen and break the egg. 50g 125g Garden salad with sauce gribiche Gribiche is a classic French sauce similar to tartare. It traditionally accompanies fish and chicken, and can also be used as a dip for chips (p.257) or Scotch eggs (p.107). Here, though, it forms the base layer of a miniature edible garden, complete with vegetables that appear to be bedded in soil. The idea of edible soil was first thought up by the Japanese chef Yoshihiro Narisawa and has since appeared in a number of restaurants, including Ren� Redzepi's Noma in Copenhagen. I've used it to create a piece of horticultural visual trickery that will delight your guests as they eat with their fingers and warily taste the soil, only to find it's delicious. The choice of vegetable can vary according to the season. In place of those below you might want to try radishes, baby leeks, baby turnips or baby fennel. (As a variation you can grill the vegetables instead of cooking them in oil or water. This will give them a nice barbecued characteristic � although you will lose the illusion that the vegetables are growing out of the soil.) Serves 6�8 For the salad 200g 25g 8 8 8 8 8 Pitted black olives in brine, drained and rinsed Grape-Nuts Baby carrots Brussels sprouts Baby asparagus Baby broccoli Baby bok-choy Pre-heat the oven to 110�C. To dry the olives, spread them on a tray lined with parchment paper and dry in the oven for 4 hours. Halfway through the drying process, roughly chop the olives so they dry more quickly. Remove the olives from the oven and allow to cool before chopping very finely. Do not be tempted to chop the olives in a food processor because it will become a paste. While the olives are cooling, increase the temperature of the oven to 180�C. Toast the Grape-Nuts on a baking tray for 10 minutes. Remove from the oven and allow to cool before crushing with a pestle and mortar to a coarse powder. Mix the toasted Grape-Nuts with the dried olives and set aside. To start the gribiche, lower the egg into a small pan of boiling water and cook for 10 minutes. Drain and cool under cold running water. Remove the shell (see tip, p.107), then separate the white from the yolk. Finely chop the egg white and press the yolk through a sieve. Stir both into the mayonnaise with the cornichons, capers and vinegar. Lightly whisk the cream to soft peaks and fold into the mixture. Season with salt and freshly ground pepper, cover with clingfilm and refrigerate until needed. When ready to serve, cook the vegetables in oil or water, depending on the vegetable, or serve them raw. (For more on cooking vegetables, see pp.242�3.) Just before serving, chop the herbs and fold them into the gribiche. To construct the salad, put a layer of gribiche in the bottom of individual bowls or one large serving dish. Sprinkle the olive and Grape-Nut mixture in a layer on top and `plant' the vegetables in neat rows in the soil. For the gribiche 1 130g 35g 30g 15g 30g 2 10g 10g Medium egg Mayonnaise (p.118) Cornichons, finely chopped Capers, rinsed, patted dry and finely chopped White wine vinegar Whipping cream Salt and black pepper Sprigs of tarragon, leaves picked Flat-leaf parsley leaves Chives 123 Braised chicken with sherry and cream Normally white wine would be used in a cream sauce for chicken, but here I have used sherry. It adds deep aromatic notes to what is basically a very simple dish. If you have time, you could brine the chicken thighs in an 8 per cent brine (80g salt per 1kg water) for 4�6 hours first � this will make the texture and flavour even better (p.135). Serves 6 For the chicken 6 Chicken thighs, skin on Salt and black pepper Plain flour Unsalted butter Onions, peeled and sliced Leek, white part only, cleaned and sliced Cloves of garlic, peeled and bashed with the flat part of a knife or by hand Palo Cortado or Amontillado sherry White chicken stock (p.38) Double cream Baby onions, peeled (see tip, right) and halved Pinch of sugar Sprigs of thyme, leaves picked Button mushrooms, quartered Pour the sherry into the onion pan and bring up to the boil. Set alight (see tip, p.153). When the flames have died away, reduce the heat, add the chicken stock and cream, and simmer for 20 minutes. Return the chicken to the pan and bring to a simmer. Cover the casserole dish and place in the pre-heated oven for 45 minutes or until the chicken is completely cooked. Allow the chicken to cool in the liquid. Once cool, remove the chicken from the pan. Strain the sauce through a fine sieve and discard the vegetables. Place the sauce back in the casserole over a high heat and boil to reduce by half, skimming off any impurities that rise to the surface. In the meantime, in a frying pan, melt half of the remaining butter until foaming. Sprinkle the baby onions with salt, freshly ground pepper, a pinch of sugar and the thyme leaves, and brown on the flat side, then remove. Add the remaining butter to the pan and caramelize the mushrooms to a golden colour, seasoning during the process (approximately 15�20 minutes). Add the onions and the mushrooms to the casserole with the reduced sauce, and simmer for 2 minutes. Wipe the frying pan and, over a medium-high heat, render the fat out of the lardons until they are soft (approximately 10 minutes). Remove the lardons and drain on kitchen paper. To serve, add the Parmesan, Gruy�re, mustard and truffle oil to the casserole. Season with salt and freshly ground pepper. Add the chicken thighs, stir, and place over a medium heat for 10 minutes to warm them through. Garnish with the lardons and freshly chopped herbs. How to peel small onions and shallots Small onions and shallots are fiddly to peel, but you can make it easier by blanching them in boiling water first. Bring a pan of water to the boil, add the whole onions and blanch them for 1�2 minutes, covered with a lid. Remove with a slotted spoon and cool immediately in iced water. When cool, they should easily come out of their skins. 150g 2 1 3 300g 500g 250g 10 8 150g To finish and serve 100g 10g 10g 5g 1 tsp Pancetta lardons Parmesan cheese, finely grated Gruy�re cheese, finely grated Dijon mustard White truffle oil Chives, tarragon and parsley Season the chicken thighs with salt and freshly ground pepper, and dust with a little flour. Melt 30g of the butter in a casserole dish and sear the chicken until golden brown. Remove the chicken from the pan and set aside. Add the onions, leek and garlic to the pan, and cook until translucent (approximately 15 minutes). Pre-heat the oven to 100�C. 147 Fish pie In most recipes for fish pie, the ingredients are all heated together for the majority of their cooking time. This approach will always be a compromise � there's no way a single time, temperature and technique is going to suit all the components of the dish � and these ingredients tend to lose their individual character. So here they are cooked separately, and then brought together briefly at the end to marry the flavours. Fish pie sauces are generally made using a form of starch � flour, cornflour or arrowroot � but this can mask the delicate flavour of the fish and make the sauce seem heavy. So, the sauce here is made using a technique I developed for the Fat Duck, in which a liquid is set using agar-agar flakes, then blitzed to create what looks like a pur�e but is in fact a smooth, broken-up jelly. You can make the components of the dish in advance, and finish it on the day. Make sure, though, that you only warm the ingredients through, or they'll end up overcooked. Serves 4�6 For the cured salmon 125g 125g 250g Salt White granulated sugar Salmon fillet, skin removed For the pommes pur�es 10g 15g Pommes pur�es (p.258) Horseradish sauce Worcestershire sauce, 12 drops Wholegrain mustard To finish and serve 16 250g 80g 5g 5g 5g 5g Raw peeled prawns, cut in half lengthways Smoked haddock, cut into 2cm pieces Frozen peas, defrosted Chives Parsley leaves Tarragon leaves Chives Salt Sand and sea foam topping (optional, overleaf) To cure the salmon, combine the salt and the sugar in a bowl. Place half of this in the base of a shallow container, and put the salmon on top. Cover with the remaining salt mixture, then with clingfilm, and place in the fridge for 6 hours. Rinse off the cure thoroughly under cold running water and pat dry. Cut the fish into 2cm pieces. Keep to one side. For the confit onions, trim the roots and peel them (see tip, p.147), then lay them in a single layer in a saucepan and cover them with oil. Place the pan over a medium heat and allow to cook until golden (approximately 15 minutes). Drain the onions, discarding the oil, and allow to cool. When cool enough to handle, cut the onions in half. Keep to one side. To start the sauce, melt the butter in a saucepan over a medium heat and sweat the onions and garlic until they become translucent (approximately 10 minutes). Deglaze the pan with the wine and vermouth, and boil to reduce to a thin syrup. Add the haddock, fish stock, milk and cream and bring to a simmer for 20 minutes. continued overleaf For the confit onions 15 Baby onions Olive oil For the sauce 15g 2 4 40g 20g 50g 200g 125g 125g 2 tbsp Unsalted butter Medium onions, peeled and finely sliced Cloves of garlic, peeled and finely sliced Dry white wine Dry white vermouth Smoked haddock, cut into 2cm pieces Fish stock (p.42) Whole milk Double cream Agar-agar flakes (Specialist ingredients, p.394) 176 The ultimate cheese toastie Like most kids of my generation I was excited by the Breville sandwich toaster when it first appeared in the 1970s. I remember the napalm-like heat of the cheese in the toasted sandwich, and the delicious browned crispiness of the bits of cheese caught at the edges of the machine. So I thought it would be fun to take the toastie and give it an upgrade. A key part of that upgrade is an unlikely piece of kit: a washing-up sponge. One of the difficulties with toastiemaking is producing a crisp, browned exterior without overcooking the filling. My solution is to do it in two stages. First you toast the slices of bread in the machine for 5 minutes, with a triangle of sponge inserted between them to ensure there's a decent cavity for the filling. Then you remove the sponge, put the filling in its place, and cook for a further 5 minutes. It's more fiddly than just bunging a cheese sandwich in the Breville, but the results can be amazing. I always enjoy giving a humble dish a luxury makeover, so my filling has fondue cheese (p.231), shredded ham (p.65), onion compote (p.270) and truffle oil. But you can choose whatever ingredients you like and use the same process to make a toastie that's truly terrific. Serves 1 1 2 New washing-up sponge (without scourer) Slices of white sandwich bread Unsalted butter, at room temperature Set fondue cheese (p.231), sliced Shredded ham (p.65) Onion compote (p.270) Truffle oil Cut the sponge into two triangles to fit inside each half of a toasted sandwich maker. (The size of the sponge triangle will depend on the size and shape of your machine but the sponge should fit inside the triangle that the machine makes, leaving a 1cm gap around the edges.) Pre-heat the toasted sandwich maker. Spread one side of the bread with soft butter and place one slice butter-side down on the pre-heated machine. Place the sponge triangles where the filling should be and place the second piece of bread on top, butter-side up. Toast with the sponge inside for 5 minutes or until the bread is lightly golden. Remove the sponge sandwich from the machine and cut open if sealed. Remove the sponge and spread a little softened butter on the inside of each half of bread and add slices of the cheese fondue, some shredded ham and a layer of onion compote, along with a few drops of truffle oil. Close the sandwich and return it to the machine. Cook for 5 minutes more, until the toastie has sealed and the bread is golden brown. Be careful when biting into the toastie, as the contents will be piping hot and molten. 232 Broccoli with chilli This is a very simple side dish that goes well with fish, pork and roast chicken; or you could toss it with pasta and a little grated Parmesan. You can also take it in a slightly different direction by adding some chopped salted anchovies halfway through cooking. Serves 4 1 tbsp Olive oil 400g Tenderstem broccoli 1 tsp Chilli flakes, or 1 red chilli (with or without seeds, depending on how hot you like it) Sea salt and black pepper Heat the oil in a heavy frying pan over a medium-high heat and, when hot, add the broccoli. Cover with a lid and cook for approximately 5 minutes, shaking the pan from time to time to ensure even cooking. Add the chilli flakes to the pan and toss the broccoli again. Season with salt and freshly ground pepper before serving. Brussels sprouts with bacon The key to this recipe is to separate the leaves of the sprouts. This might seem laborious, but if sprouts are cooked whole, by the time the interior is soft the exterior is overcooked. This way the sprouts are sweet and evenly cooked, and have no unpleasant boiled-cabbage characteristics. The recipe uses a simple technique in which the vegetables fry and steam at the same time, in butter, bacon fat and a little added water. You could also add some garlic and chopped chilli to the pan. And at Christmas, it's nice to add a few chopped pre-cooked chestnuts to the lardons too. Serves 6 5 400g 50g Slices of smoked bacon, cut into lardons Brussels sprouts Unsalted butter Salt and black pepper Fry the bacon lardons in a frying pan over a medium heat until they are soft but not coloured (approximately 5 minutes). Remove from the pan with a slotted spoon and drain on kitchen paper. Set aside. Keep the bacon fat in the pan. Slice the bases off the Brussels sprouts and carefully separate the leaves, pulling them off the sprout. Alternatively, shred them finely with a sharp knife. Melt the butter with the bacon fat in the frying pan over a medium-low heat. When the butter is foaming, add the Brussels leaves and stir to coat them. Add 2 tablespoons of water and cover the pan with a lid. Allow to cook for 5 minutes, stir in the lardons and season with salt and freshly ground pepper. 248 Triple-cooked chips I became obsessed with chips around 1992, before I had even opened the Fat Duck, and this was probably the first recipe that I could call my own. It has since cropped up in restaurants and pubs all over the place. Achieving the crisp, glass-like exterior depends on getting rid of moisture from the potato and creating little cracks in the surface where the oil will collect and harden, making it crunchy. (For more about this technique, see pp.244�5.) Serves 6 1kg Maris Piper potatoes, peeled and cut into chips (approx. 2 � 2 � 6cm) Groundnut or grapeseed oil Sea salt Place the cut chips into a bowl under running water for 5 minutes to wash the starch off. Place 2kg cold tap water in a large saucepan and add the potatoes. Place the pan over a medium heat and simmer until the chips are almost falling apart (approximately 20�30 minutes, depending on the potato). Carefully remove the cooked chips and place them on a cooling rack to dry out. Then place in the freezer for at least 1 hour to remove more moisture. Heat a deep-fat fryer or a deep pan no more than half filled with oil (to a depth of around 10cm) to 130�C. Fry the chips in small batches until a light crust forms (approximately 5 minutes), remove from the oil and drain on kitchen paper. Put the potatoes on a cooling rack and place in the freezer for at least 1 hour. (At this stage, if you don't want to cook and serve immediately, the chips can be kept in the fridge for 3 days.) Heat the oil in the deep-fat fryer or deep pan to 180�C and fry the chips until golden (approximately 7 minutes). Drain and sprinkle with sea salt. 257 Lemon tart Crisp pastry, the velvety filling, the brisk citrus sharpness as you bite in � not much beats a good lemon tart. For me the key to this tart is making the filling as smooth as possible: it has to be at the point where it's just set and no more. If the custard is overcooked it will be too heavy and if it's undercooked it will collapse. Reaching that precise level of set can be tricky. In the early days at the Fat Duck I became a little obsessed with making sure that each tart we served was just right. The conventional way to check for this is the `Wobble Test' � shaking the tart to see whether it's firm enough. But how do you describe this in a recipe? The answer is a digital probe (p.389). If you use a probe to take the filling to 62�C and then 70�C, it should be spot-on. Serves 10�12 For the pastry 120g 3 300g 150g � tsp Icing sugar Large egg yolks Plain flour Unsalted butter Salt Seeds from � vanilla pod Zest of � lemon, finely grated cornmeal (approximately 2�3 minutes). Add the vanilla seeds and lemon zest, then add the egg yolk mixture and continue to mix on low speed until fully combined and a very soft dough has formed (approximately 3�5 minutes). Mould the dough into a flat rectangle and wrap it in clingfilm before placing in the fridge for at least 1 hour. Roll the pastry between two sheets of greaseproof paper to a thickness of 2mm, then place in the freezer for 30 minutes. Pre-heat the oven to 180�C. Line a 20cm tart tin (2cm deep) with the pastry as per the instructions on pp.301�3, prick the base with a fork, then place back in the freezer for 10 minutes. Line the pastry case with scrunched greaseproof paper and beans. Place in the oven to blind-bake for 30 minutes. After 30 minutes, remove the paper and its contents, and return the tart case to the oven for a further 10 minutes. Take the tart case out of the oven and allow to cool a little. Trim the overhanging pastry by running a sharp knife round the top of the tart tin and discard. Leave to cool completely. When ready to bake, pre-heat the oven to 120�C, and place the baked pastry case in the oven to warm up. Place all the filling ingredients in a bowl and mix together using a spatula. Place the bowl over a saucepan of simmering water and allow to warm up until the temperature reaches 62�C. At this point, strain the mixture through a fine sieve into a jug. With a spoon, remove the bubbles from the surface of the liquid. Slide the oven rack out a bit, then pour the mixture into the warm pastry case inside the oven. Fill the case to the top, slide the rack carefully back in, and bake the tart for approximately 25 minutes or until the temperature of the filling reaches 70�C. Allow to cool completely at room temperature. Just before serving, sprinkle a thin layer of sugar on top of the tart. Using a blow-torch, gently caramelize the sugar while continuing to sprinkle further sugar on top. Serve with cr�me fraiche. 310 For the filling 300g 390g 9 1 Finely grated zest and juice of 5 lemons Double cream White caster sugar Large eggs Large egg yolk To finish and serve 80g Unrefined caster sugar Cr�me fraiche To start the pastry, blitz together the icing sugar and egg yolks in a tall container with a hand blender. Use a mixer fitted with a paddle attachment to mix the flour, butter and salt on low speed until it resembles fine Hot chocolate Rich, sweet and warming, hot chocolate has got to be the ultimate comfort drink, and I've added cream and real chocolate to make it about as comforting as you can get. Frothing the mixture with a hand blender gives it a lovely light, velvety texture. Serve with pineapple, orange-blossom or rosewater marshmallows (p.345). Serves 2 100g 55g 60g Dark drinking chocolate Dark chocolate, broken into small pieces (minimum 60% cocoa solids) Whipping cream Pinch of salt Put 200g cold tap water and the drinking chocolate into a saucepan and bring to the boil over a medium heat. When boiling, add the dark chocolate, whipping cream and salt, and stir until the chocolate has melted. Using a hand blender, aerate the chocolate before pouring into a big mug to serve. 384 387 COOK LIKE HESTON YOU CAN CLASSIC HOME COOKING, BY BRITAIN'S MOST CREATIVE CHEF. www.bloomsbury.com/hestonblumenthal For the three magical J's in my life, Jack, Jessie and Joy; Zanna, for her tireless energy and her light; my mother, for being there always; and in memory of the most incredible man I have ever met, my father. First published in Great Britain 2011 Text copyright � 2011 Cape Press Ltd. Written in cooperation with Pascal Cariss Photography � 2011 Angela Moore Illustration on page 14 � 2011 Annabel Milne The moral right of the author has been asserted. All rights reserved. No part of this book may be used or reproduced in any manner whatsoever without written permission from the publisher except in the case of brief quotations embodied in critical articles or reviews. Bloomsbury Publishing Plc 50 Bedford Square, London WC1B 3DP 175 Fifth Avenue, New York, NY 10010 Bloomsbury Publishing, London, Berlin, New York and Sydney A CIP catalogue record for this book is available from the British Library. UK ISBN 978 1 4088 0440 7 US ISBN 978 1 60819 701 9 10 9 8 7 6 5 4 3 2 1 Art direction and design: Graphic Thought Facility Photography: Angela Moore The publishers would like to thank the following for all their help in the creation of this book: the staff at Waitrose, Maidenhead; Staub, member of the Zwilling Group; Kenwood for electrical appliances; John Lewis; David Mellor, Sloane Square; Sebastian Bergne at buysebastianbergne.com; Juliette Raine, Westye Group for the Sub-Zero fridge; Theo Fennell for silverware; Skandium; Mike and Sasha Davies; Nick Webb; Sophie Smallhorn; Michael Lisle-Taylor at Studio Grid; Jane Cumberbatch; Ellie Gill, make-up artist; Jonathan Self, Studio Boardroom; Eleanor Harrison, Pearson Lloyd; Holly Bruce; Ryan Stamatiades; Matthew Kneebone; Eibhl�n Doran; Bastien Conus; Richard Dawson, Housestyle. Typeset in Monotype Sabon Printed and bound in Italy by Graphicom All papers used by Bloomsbury Publishing are natural, recyclable products made from wood grown in well-managed forests. The manufacturing processes conform to the environmental regulations of the country of origin. www.bloomsbury.com/hestonblumenthal www.bloomsburyusa.com


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Those expecting that the Delaware court, in a case involving Hemispherx, would soon address the as-applied validity of a fee-shifting bylaw may be disappointed. (As discussed in this post and this Cooley Alert, the Delaware...more
In Mahindra Forgings Ltd. v. Bentler Automotive Corp., 1:12-cv-991 (W.D. Mich. Feb. 1, 2013)(Bell, J.), Bentler moved to dismiss an amended complaint based on expiration of the statute of limitations. Bentler's argument was...more
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Marinated Artichoke
14 May 2010
|Fresh artichoke
|1 Large
|Lemon juice
|1 Teaspoon
|Olive oil/Vegetable oil
|1⁄3 Cup (5.33 tbs)
|3 Tablespoon
|Sliced green onion
|1 Tablespoon
|Chopped parsley
|2 Teaspoon
|1 Clove (5 gm), minced
|1 Teaspoon
|1⁄4 Teaspoon
|Dried thyme
|1⁄4 Teaspoon, crushed
|Cayenne pepper
|1 Dash
Trim stem and remove loose outer leaves from artichoke.
Cut 1 inch off tops; snip off sharp leaf tips.
Brush cut edges with lemon juice.
In large saucepan, cook artichoke in boiling water 20 minutes or just until tender and inner leaves can be pulled out easily.
Drain and cool slightly.
Place artichoke in plastic bag; set bag in bowl.
In screw-top jar, combine oil, vinegar, onion, parsley, garlic, sugar, 1 teaspoon lemon juice, the salt, thyme and cayenne.
Cover tightly; shake well.
Pour marinade over artichoke in bag.
Close bag tightly and refrigerate several hours or overnight.
Drain artichoke; place on platter to serve.
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Marinated Artichoke Recipe


text: Some Clouds and Sun After Storms Exit Ronelle Williams 06/04/2014 07:30 AM 06/04/2014 07:54 AM Some Clouds and Sun After Storms Exit By Associated Press 06/04/2014 07:54 AM After late night storms, clouds will break up on Wednesday for skies to become partly sunny. (ST. JOSEPH, Mo.) After overnight showers and storms, Wednesday morning starts with mostly cloudy skies.As the day progresses, clouds will decrease for skies to become partly sunny.Winds will be breezy out of the north at 10-15 mph with high temperatures near the mid 80s. Copyright 2014 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed. Page: [[$index + 1]] weather weather forecast


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text:
This series consists of talks in the area of Superstring Theory.
I will describe the emergence of geometric (Berry) phases in supersymmetric systems.
In theories with degenerate states, non-Abelian geometric phases can arise.
I show how supersymmetry helps to ensure the existence of this phenomenon by invoking the examples of systems with (2,2) and (4,4) supersymmetry. In the former, I show how instantons contribute crucially to the form of the non-Abelian phase.
We describe simple systems where stringy instantons induce dynamical supersymmetry breaking, without any non-Abelian gauge dynamics. In suitable cases, a dual description via geometric transitions allows one to recast the instanton-generated superpotential as a classical flux superpotential. These simple DSB systems may have applications in model building.
We find that there is no supersymmetric flavor/CP problem, mu-problem, cosmological moduli/gravitino problem or dimension four/five proton decay problem in a class of supersymmetric theories with O(1) GeV gravitino mass. The cosmic abundance of the non-thermally produced gravitinos naturally explains the dark matter component of the universe.


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After a touching display of grace and compassion at the 2014 NCAA Tournament in March, the Tennessee men's basketball team was one of four groups to receive the annual SEC Sportsmanship Award.
Click here for the original story.
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text: http://www.itwire.com – Written by: Sam VargheseThe organisers of the 13th Australian national Linux conference are making a bid to attract local sponsors to the conference which will be held in Canberra early next year. {loadposition sam08}Coincidentally, next year will also mark the centenary of the Australian capital.In a media release issued last week, conference director Michael Still said this was a good opportunity "to get in early and take advantage of sponsorship deals being offered for the conference". He added that while the conference routinely hosted 500-700 delegates in a different city each year, this (IT news)


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Best Answer Yoruichi-san, 13 February 2013 - 07:25 PM
Spoiler for Answers and creditsGo to the full post
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Best Answer Yoruichi-san, 13 February 2013 - 07:25 PM
Posted 11 February 2013 - 06:04 PM
Spoiler for last limericklimaçon?
Oui, monsieur. Peut etre la premiere limerique a la Francais, aussi.
(Okay, I don't actually know how to say 'limerick' in French ;P)
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celebrity life
Gerard Depardieu granted Russian 'Green Card' by Putin
- From: AP
- January 04, 2013
FRENCH actor Gerard Depardieu has been granted Russian citizenship.
A brief announcement on the Kremlin website revealed that President Vladimir Putin signed the citizenship grant on Thursday.
The former Oscar nominee and star of the movie Green Card has been vocal in his opposition to French President Francois Hollande's plans to raise the tax on earned income above 1 million euros ($1.25 million) to 75 per cent from the current high of 41 per cent.
"I have never killed anyone, I don't think I've been unworthy, I've paid 145 million euros in taxes over 45 years," Depardieu wrote in an open letter in mid-December to Prime Minister Jean-Marc Ayrault, who had called the actor "pathetic."
"I will neither complain nor brag, but I refuse to be called 'pathetic," Depardieu wrote in his response.
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Comments on this story
Dennis Posted at 1:31 PM January 04, 2013
Putin shouldn't have given him citizenship. He is only trying to avoid paying French taxes.
Comment 1 of 29
Liz Posted at 1:48 PM January 04, 2013
75% is ridiculous. Where's the point in working hard to earn more if the government pockets three quarters of that income? Sure, it's only on everything above 1 million but still, that's not right. I totally understand that he's going somewhere else.
Comment 2 of 29
Jay of Perth Posted at 1:53 PM January 04, 2013
So he should leave France. Who the hell do governments think they are with wanting to tax high income earners 75% of their income. It's ridiculous. Maybe time for another revolution.
Comment 3 of 29
Lisa Posted at 1:55 PM January 04, 2013
Really? glad to see someone reading between the lines. what would you do if you were required to pay 75% of your income to tax Dennis?
Comment 4 of 29
Ben Posted at 1:57 PM January 04, 2013
unconscionable behavior from someone who owes his success and wealth to the the very same public that he refuses to give back to. everything he has is a result of ticket sales, all paid for by normal people earning much less than him, and he's not in the slightest bit appreciative.
Comment 5 of 29
Marc of Gold Coast Posted at 1:59 PM January 04, 2013
@Dennis. You would move too if you were going to be taxed at 75%.
Comment 6 of 29
Brendan Posted at 2:01 PM January 04, 2013
Dennis, there is a difference between avoiding tax and stopping someone or something stealing your hard earned income. 75% is not taxation, its theft pure and simple.
Comment 7 of 29
sometimes sue of cairns Posted at 2:02 PM January 04, 2013
Dennis, that is true, however, he wants to avoid paying 75% in taxes. I am all for higher taxes for higher income earners, but that does seem somewhat excessive. Can't say I blame him if they want to take away three quarters of his money.
Comment 8 of 29
Leah of QLD Posted at 2:11 PM January 04, 2013
Dennis, 75% tax is absurd. Of course he's trying to avoid paying that. I would too. Changing citizenship is a perfectly legal way of avoiding tax requirements.
Comment 9 of 29
Michael Posted at 2:14 PM January 04, 2013
Dont blame him for moving, i think 145 million euros over 45 years is more than enough to pay for taxes, simply its just a grab for cash from another struggling european country ..
Comment 10 of 29
TheRealist of Perth Posted at 2:17 PM January 04, 2013
How much TAX does do you expect this man to pay? he's contributed 145 million euors over 45 years!!! Enough is enough.
Comment 11 of 29
Antonio Posted at 2:22 PM January 04, 2013
Paying taxes is one thing. Paying 75% taxes is plain robbery. Specially, when governments shouldn't run deficits. Ever. Period.
Comment 12 of 29
Allan Keys of Perth Posted at 2:23 PM January 04, 2013
If the government charges me 75% income tax on me I'd be leaving too.
Comment 13 of 29
AJB of Cremorne Posted at 2:32 PM January 04, 2013
I'd rather pay 75% tax rates and remain in France than even visit Russia...Just saying...
Comment 14 of 29
Jo Posted at 2:36 PM January 04, 2013
I don't blame him. 75% is ridiculous.
Comment 15 of 29
Phil of Barossa Posted at 2:37 PM January 04, 2013
Dennis, would you happily pay 75% tax if you could avoid it? I'll wager you'd avoid it as well if you could. I'd also wager you'd avoid our more reasonable taxes here if you could. If the French government wants that much of a slice of his income, perhaps they should have shared in the financial risk earlier on.
Comment 16 of 29
I never pay tax Posted at 2:42 PM January 04, 2013
Anyone that can avoid paying tax is doing good, specially in Australia.
Comment 17 of 29
Why pay tax Posted at 2:45 PM January 04, 2013
Good on you Gerard.
Comment 18 of 29
helen of brisy Posted at 2:46 PM January 04, 2013
he-he, nice, russians do appreciate and welcome such great people. old russia used to be very popular with french individuals who would endulge on the great russian hospitality. 75% of tax - is robbery
Comment 19 of 29
Andrew of Prahran Posted at 3:46 PM January 04, 2013
Great, 75% tax, now that you've run with this story its just given Gillard and her rabble an idea. "There will be no 75% tax under any government I lead"
Comment 20 of 29
Tony H of Sydney Posted at 4:04 PM January 04, 2013
Why didn't he just move to Monaco? They have zero income tax, it's all GST there.
Comment 21 of 29
Sara Posted at 4:08 PM January 04, 2013
75%...how utterly ridiculous. Don't blame him in the slightest. He really was forced to do it.
Comment 22 of 29
Matthew of Australia Posted at 4:25 PM January 04, 2013
I would take Russian citizenship to avoid the outrageous increases in cost of living in Australia if it was on offer.
Comment 23 of 29
blair Posted at 4:28 PM January 04, 2013
ben comment 5 ,I think you'll find most of his cash comes from american film companies not the public.The public makes the film companies rich.
Comment 24 of 29
Mr Average Wage of Sydney Posted at 4:35 PM January 04, 2013
I fully support proportional taxation and rich paying fair share, but 75% is a joke... by the way so is 13% they have in Russia, to extremes I think. Income tax should NEVER exceed 49.9% in my opinion. You should keep majority of what you earn even if its by 0.01%. If he is paying 75% on income above 1m , he is also paying like rest of us all the Tarifs, Sales Tax, Luxery tax, Property tax and million other taxes they keep hitting us with. In the end how much do you get to keep????
Comment 25 of 29
Ray of Madeley Posted at 4:39 PM January 04, 2013
I would just love the opportunity to pay 75% tax on any earnings over $1,250,000. Most of the people making comments here seem to think that the 75% is on ALL earnings rather than on a sliding scale. Must say that 75% is a bit high though.
Comment 26 of 29
Phil of Brisbane Posted at 4:44 PM January 04, 2013
Way to go Gerard. Tell them to jam their taxes. Now, can anyone tell me why high income earners should pay more tax than low income. What extra things do the high income earners get from the government that the low income earners don't Do they get extra 'stuff' from the government, or is it just that they have more, so the government think they can take more. There is no incentive whatsoever for anyone in the workforce to aim for higher things. You study and strive for promotion and all you get once you get there is more responsibility and the chance to pay a higher percentage of your wages in taxes just to live in your own country.
Comment 27 of 29
Ivo of Melbourne Posted at 4:45 PM January 04, 2013
75% tax is simply redicilous regardless of how much you earn but that's the benefit of having socialist government in power! tax more, waste more! AJB of Cremorne - obviously you have no idea.
Comment 28 of 29
Rusty of Sydney Posted at 4:53 PM January 04, 2013
It's a bit rich for Ayrault or any politician to call him pathetic. They're the ones who stuffed up so badly that they had to hike taxes up to 75%. I'd leave in a second.
Comment 29 of 29


text:
Amazon Wish List Awards List Calendar of Events Friends of the Library Library Commission Library Policies Message from the Library Administrator Staff Directory
Literacy Program has a new location!!
Introducing the NEW Maurine Gray Literacy Center (Formerly Maurine Gray Literacy Depot). We have relocated to the Main Library at 801 Pearl Street in the lower level of the library. Our hours have stayed the same Monday through Friday from 9:00 AM to 8:00 PM and Friday from 9:00 AM to 5:00 PM. Come see our new facilities and talk to our excellent staff!
The Beaumont Public Library System offers e-books and e-audiobooks through Overdrive. Click on the link below to access the Overdrive site and begin using your Kindle, Nook, Sony, and other readers, as well as computers, smartphones and more to access this content. You will need a current Beaumont Library Card to be able to use this service.
Click on the link below to start the process, or go to the nearest Beaumont library branch. All you will need is a library card and an email address.


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SSH Commander
100 - 500 downloadsAdd this app to your lists
+ By Gerrit Schimpf
Main features:
- Support public/private key authentication
- Ansi color support
- Command results can be shared
- Variables can be added to commands which can be replaced on when executing
- Create shortcuts on home for fast command start
To use a variable in a command use ##VARNAME##. When executing the command the values can be set in popup dialog. For example "PS ##OPTS##" to pass options to the ps executive.
For more information visit http://sshc.schimpf.es and if you have any trouble with the application or you have a great idea to improve SSH Commander, you can open a ticket at http://support.schimpf.es.
Tags: commander with ssh, ssh commander.
- fixed error when adding a new command
- some layout changes
- fixed problem when closing a command and reopening it
- added android lolipop support
(67 stars)
I use this to run some commands on my Raspberry Pi as part of my sensor network. I love this app!
(67 stars)
Perfect with a raspberry pi server.
(67 stars)
Great contact with the developer. Features added which were suggested. Rated 3 star when I first got the app. Upgraded rating to 5 star for great support and constant updating and new features.
(67 stars)
Useful utility. Ability to share definitions between devices would be good. Execute time passing of parameters would be good. Very responsive dev. Thanks.
(67 stars)
Can you add support to use other than default port for connection? Edit 130118: No sooner said than done. This problem is solved immediately by the dev. Another essential feature that we need is the ability to enter, edit, exec multi line commands. Currently we have to use a ;-splited script. This will make entering and editing multi line scripts a lot easier. A feature to export and impor


text:
Audiences will experience a dress rehearsal of sorts as cellist Dennis Parker and pianist Lina Morita present their program for an upcoming May performance at New York City's Carnegie Hall at 7:30 p.m. Monday, April 29, in Ralph Squires Recital Hall
The McNeese State University Student Art Association's annual spring art sale will be held from 8 a.m. to 4 p.m. Friday, May 3, in the lobby of the Shearman Fine Arts Annex.
Six McNeese State University faculty members are recipients of the 2013 Pinnacle Excellence awards, recognizing outstanding faculty achievement in each of the McNeese colleges -
Faculty, staff and students from McNeese State University participated in the second annual University of Louisiana System Academic Summit on the campus of the University of Louisiana at Monroe.
McNeese State University will host a grand opening reception and silent auction fundraiser for the newly renovated Band Hall from 6:30 to 8:30 p.m., Friday, April 19.
McNeese State University's Annual Juried Student Exhibition is currently on display in the Abercrombie Gallery of the Shearman Fine Arts Center through April 18.
The McNeese State University Foundation Board of Directors has elected new officers for 2013. Judy Fuller will serve as president.
Kenneth Baskin won the Best of Show award for his ceramic piece titled "Gear and Chain" exhibited in the Regional Juried Ceramic Competition at the University of Dallas.
Six McNeese State University students received several awards at the recent 2013 ADDY Awards program sponsored by the Lake Charles chapter of the American Advertising Federation.
The McNeese State University Department of Visual Arts is showing the Annual Juried Student Exhibition from 6–8 p.m. March 7 in the Abercrombie Gallery of the Shearman Fine Arts Center.


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For verily I say unto you, That whosoever shall say unto this mountain, Be thou removed, and be thou cast into the sea; and shall not doubt in his heart, but shall believe that those things which he sith shall come to pass; he shall whatsoever he saith (Mark 11:23)
As long as you're discussing or musing over the challenges you're facing, instead of eyeballing them and commanding a change, you're going to get the result Jesus spoke about in the scrip[ture above. Maybe it's a growth in a certain part of your body, and you're complaining about it to everyone around and even receiving sympathy from them; it's time to stop talking about it and talk to it! Say "Grownth, die and pass out of my body in Jesus' Name," and begin to rejoice that it's done.
Perhaps you've been having financial difficultie; it's time to speak and cause a change! God gave you a mouth so you can speak and effect the changes you desire in your life. Your words rule your life; they're what determine whether you're going to be a success or failure.


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Eat to Lose Weight
50 - 100 downloadsAdd this app to your listsTweets por @Appszoom
Discover how to lose weight just by eating healthy. Eat More, Eat Healthy, Lose Weight.
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Keyword Results for 'cardiac'
Washington, May 21 (ANI): If you use personalised music playlist with temp-pace synchronization during work-out, then your adherence to cardiac rehab increases by 70 perecent, claims a new study.
London, May 11 (ANI): Tim Nicot, a lower-league footballer, has become the second Belgian player to tragically pass away due to cardiac arrest in the past two weeks.
London, May 01 (ANI): Belgian footballer Gregory Mertens has died in hospital of heart failure after he collapsed on the pitch during a reserve game on Monday.
RCGM Mumbai raises Rs 23 lakh cardiac surgeries for infants Apr 6, 2:05 pm
Mumbai, Apr. 6 (ANI): The Rotract Club of Green City (RCGM) Mumbai, through a cyclothon, has raised funds for the free surgery of new born children suffering from Congenital Heart Diseases (CHD).
Washington, Mar. 16 (ANI): Researchers have revealed that energy drinks increase blood pressure in healthy young adults who don't consume caffeine regularly.
Steamy sauna's can also be life-savers Feb 24, 10:14 am
Washington, Feb 24 (ANI): A sauna may give more than a steam bath, as a new study claims that sauna may be associated with reduced risk of cardiac, all-cause mortality.
Mumbai, Feb. 8 (ANI): Hundreds of children took part in a fund-raising marathon in Mumbai on Sunday to spread awareness about cardiac diseases.
Joan Rivers' voice doctor refutes 'abandonment' claims Jan 30, 5:44 pm
Washington, Jan 30 (ANI): The attorney for Joan Rivers' voice doctor Gwen Korovin has denied allegations that she left the room when the comedian went into cardiac arrest.
New Delhi, Jan. 20 (ANI): Doctors at a New Delhi hospital implanted India's first Subcutaneous Implantable Defibrillator (S-ICD) on a 48 year old patient, a system that is approved for patients who are at a risk of sudden cardiac death due to life threatening ventricular arrhythmias and those who do not require a pacemaker.
New cardiac technologies may change face of medicine in 2015 Dec 27, 5:15 pm
Washington, Dec 27 (ANI): Researchers has made a lot of new cardiac technologies that will help treat the patients better in the coming 2015.
Washington, Dec. 21 (ANI): Researchers have recently revealed that patients suffering from the world's most common heart rhythm disorder who can manage their lifestyle factors are five times more likely to have long-term survival.
Bulging bellies increase sudden heart attack death risk Dec 11, 2:48 pm
Washington, Dec 11 (ANI): A new study has linked midriff bulge to heightened risk of sudden, often fatal, heart malfunction.
Veteran actor Deven Verma passes away following cardiac arrest Dec 2, 12:11 pm
New Delhi, Dec 2 (ANI): Veteran comedian, actor, director and producer Deven Verma died following a heart attack and kidney failure, it has been revealed.
Stem cells may help mend 'broken hearts' Nov 20, 11:19 am
Washington, Nov 20 (ANI): A new study has suggested that delivering stem cell factor directly into damaged heart muscle after a heart attack may enhance cardiac repair and reverse injury.
Jamaat ideologue and war criminal Ghulam Azam dead Oct 24, 10:21 am
Dhaka, Oct.24 (ANI): Jamaat ideologue and war criminal Ghulam Azam passed away late last night in the Cardiac Intensive Care Unit (CICU) of Bangabandhu Sheikh Mujib Medical University. He was 92.
Washington, Oct 19 (ANI): A new study has revealed that Vitamin D deficiency increases the risk of poor brain function after sudden cardiac arrest by seven-fold.
Living next to highway can increase cardiac death risk in women Oct 14, 1:52 pm
Washington, Oct 14 (ANI): A new study has revealed that living near a major road may increase the risk of dying from sudden cardiac death in women.
World's smallest pacemaker is 'vitamin pill-sized'! Oct 12, 3:36 pm
Washington, Oct 12 (ANI): A new research has revealed about the new investigational cardiac pacemaker, which is as small as a multivitamin pill that is one-tenth the size of conventional ones.
Cardiac arrest rates 'elevates' with daily high pollution levels Oct 12, 12:18 pm
Washington, Oct 12 (ANI): A new study has suggested that cardiac arrest rates are higher a few days after increased levels of several air pollutants.
Washington, Oct 8 (ANI): Scientists have revealed for the very first time that they have found evidence that suggests that life can continue after death.
Chemotherapy, radiotherapy has no negative effect on fetus Sep 28, 3:48 pm
Washington, Sept 28 (ANI): Scientists have revealed that children who are exposed to chemotherapy or radiotherapy while in the womb suffer no negative impacts on mental or cardiac development.
Tributes pour in for late comedienne Joan Rivers Sep 5, 9:07 am
London, Sept 5 (ANI): Tributes for comedian Joan Rivers poured in on social media when she took her last breath at 81 after being on life support post cardiac arrest in New York.
Washington, Sep 03 (ANI): Joan Rivers' daughter Melissa Rivers has recently revealed that her mother is still on life support even after five days post suffering from respiratory and cardiac arrest during a medical procedure.
Former Attorney General Goolan Vahanvati passes away Sep 2, 7:50 pm
New Delhi, Sep. 2 (ANI): Former Attorney General Goolan Vahanvati passed away here today following a cardiac arrest. He was 65.
Your face can reveal your heart disease Aug 30, 11:45 am
Washington, Aug 30 (ANI): A new study has revealed about the technology that is developed for detecting atrial fibrillation, a treatable but potentially dangerous heart condition, by observing a person's face with the help of a web camera and software algorithms.
- Betting on Tendulkar's 100th international century crosses Rs.2 billion mark
- 'Gold-obsessed' Aliens using Earth as 'battlefield'
- Smartphone app allows watching football matches minutes after game commencement
- Oz head cricket coach Arthur confident of win over Kiwis, without star players
- Brit women top obesity league in Europe


text:
I've been trying to monitor my worker role using IntelliTrace, particularly during times when we've been subjecting to high load.
When I try to download the logs using Visual Studio, I get:
Failed to open IntelliTrace log. Error message: System error.
Other times, when the log file has been downloaded another error is produced: The operation could not be completed.
I've downloaded, IntelliTraceReader and while debugging, it pointed out that there's a problem with the logfile itself, declaring:
An item with the same key has already been added
I saw a post on SO pointing out that this may be a known issue, however, I'm not sure how to work around it. Any further recommendations than that?


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SMP Levels Samuel Wilson Sheet Music: 1 items found
1st Christmas At The Piano - Easy Piano
(Easy Piano Solo). Arranged by Samuel Wilson. For Piano. Piano Collection. Christmas and Learn To Play. SMP Primer Level (Early Elementary). Songbook (big note notation). Big note notation and fingerings (does not include words to the songs). 12 pages. G. Schirmer #SG2516. Published by G. Schirmer (HL.50005760)
Usually leaves our warehouse: Within 24 hours
SMP Levels


text: ; ) Sam BiddleProfileFollowUnfollow Sam BiddleFiled to: Image cache ipad 5/11/12 1:40pmEditDelete Invite manuallyPromoteXDismissXUndismissBlock for gizmodoHideShare to KinjaShare to FacebookShare to PinterestShare to TwitterGo to permalink Yes this is great for protecting your iPad while making pancakes. And it definitely will not be purchased by people using this. Nope, no, nope. [some guy on Reddit] 24Reply 24Discuss


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Order Anywhere
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text:
Foamy Peach Dessert
25 Sep 2009
Peaches are so dear to many and so is this wonderful recipe for Foamy Peach Dessert. From kids to adults, men and women, I have seen all of them dying for their scoop of this Foamy Peach Dessert. Why don you give this incredible fruit dessert and try and see if your family loves it too!
|Canned peach slices in extra light syrup
|8 3⁄4 Ounce (1 Can)
|3 Ounce (1 Package, Jell-O Brand)
|Ice cubes
|1 1⁄2 Cup (24 tbs)
Drain peaches, reserving syrup.
Add water to syrup to make 3/4 cup; pour into small saucepan.
Bring to a boil over high heat.
Pour boiling liquid into blender.
Add gelatin.
Cover and blend at high speed until gelatin is completely dissolved, about 1 minute.
Add ice cubes and stir until ice is partially melted.
Add peaches.
Blend at high speed for 2 minutes or until ice is melted and mixture is smooth.
Pour into serving bowl or individual dessert dishes.
Chill until set, about 2 hours.
Recipe Summary
Difficulty Level:Easy
Course:Dessert, Fruit Dessert
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Foamy Peach Dessert Recipe


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[August 25, 2014]
KMWorld Honors kiteworks as a 2014 Trend-Setting Product
(Marketwire Via Acquire Media NewsEdge) PALO ALTO, CA -- (Marketwired) -- 08/25/14 -- Accellion, Inc., the pioneer in providing mobile file sharing and collaboration solutions to enterprise organizations that enable increased business productivity while ensuring security and compliance, today announced that its kiteworks solution has been named a 2014 Trend-Setting Product by KMWorld.
"Our goal is to provide enterprise organizations and their users with secure, mobile access to content, no matter whether it is stored behind the firewall or in the cloud, and without introducing new data security risks into an organization," said Paula Skokowski, CMO at Accellion. "This recognition of kiteworks by KMWorld as a trend setting product validates not only the innovation of our solution but also the importance of delivering breakthrough technology to enable the increasingly mobile workforce." The kiteworks by Accellion solution features a three-tier private cloud architecture and mobile-first design with integrated productivity tools for secure creation, editing, annotation and sharing of content on mobile devices, including universal access to enterprise content stores. With kiteworks, organizations are able to leverage secure cloud computing to realize mobile productivity gains, while benefitting from the security controls and features of an enterprise-grade solution.
The Trend-Setting Product awards began in 2003. More than 650 offerings from vendors were assessed by the judging panel, which consists of editorial colleagues, analysts, system integrators, vendors, line-of-business managers and users. All products selected demonstrate clearly identifiable technology breakthroughs that serve the vendors' full spectrum of constituencies.
About KMWorld KMWorld (www.kmworld.com) is the leading information provider serving the Knowledge Management systems market and covers the latest in Content, Document and Knowledge Management, informing more than 40,000 subscribers about the components and processes -- and subsequent success stories -- that together offer solutions for improving business performance. KMWorld is a publishing unit of Information Today, Inc. (www.infotoday.com) About Accellion Accellion, Inc. is an award-winning private company that provides mobile solutions to enterprise organizations that enable increased business productivity while ensuring security and compliance. As the leading provider of private cloud solutions for secure file sharing, Accellion offers enterprise organizations the scalability, flexibility, control and security to enable a mobile workforce with the tools they need to create, access and share information securely, wherever work takes them. More than 12 million users and 2,000 of the world's leading corporations and government agencies including Procter & Gamble; Indiana University Health; Kaiser Permanente; Lovells; Bridgestone; Harvard University; Guinness World Records; US Securities and Exchange Commission; and NASA use Accellion solutions to increase business productivity, protect intellectual property, ensure compliance and reduce IT costs. For more information please visit www.accellion.com or call (650) 485-4300. Follow Accellion's Blog, Twitter, Facebook and LinkedIn.
Accellion and kiteworks are registered trademarks of Accellion, Inc. in the US and other countries. All other trademarks contained herein are the property of their respective owners.
Media contacts Caitlin Ridge Accellion (650) 485- 4357 Email Contact Source: Accellion
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- Published: Champaign, IL : Human Kinetics, 1997.
- Year Published: 1997
- Description: 299 p.
- Language: English
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Truecaller helps identify unknown calls with Caller ID, blocks unwanted spam & scam calls all over the world reported by our users. To date, Truecaller has more than 100 million users worldwide that contribute to this community. * See who is calling if you don't have their number in your phonebook * Block unwanted calls from spam callers and telemarketers * Search for any number in the world to see who it belongs to * You can now copy a number anywhere (e.g. website or apps) and Truecall
With Truecaller you can search for any mobile, landline or business number in the world for free. Don't miss out on who's calling you! Search a phone number and add directly to your phonebook contacts. Over 75 million users love Truecaller! For more information visit: www.truecaller.com 3G/Wifi is required
Truecaller is the most accurate Caller ID on the market! With Truecaller you can search for any mobile, landline or business number in the world for FREE! Don't miss out on who's calling you! Features: - Caller ID, see who is calling - Social Caller ID, see your friends latest info from Facebook/LinkedIn - Block spam calls - Name and number search - SMS Preview - Update phonebook with missing address information For more information visit: www.truecaller.com/support Note: 3G/Wifi
Truedialer is a smart phone dialer unlike any other! Replace your old, slow and boring dialer for the quickest and most convenient way to find your contacts. This dialer uses a simple and easy to use numeric pad to help find numbers within your phonebook, and beyond your phonebook with Truecaller integration. Truedialer gives you instant access to relevant information about people you are about to call, and lets you save the information quickly into your phonebook for later use. And the best
See who the unknown caller is, block unwanted calls, and manage your contacts for free. Truecaller is the world's largest verified mobile phone community. Truecaller makes your mobile environment smarter by allowing you to connect with who you want, when you want. The app enables you to expand your contact list and reach people you want to find, helps you more easily identify who is calling you, and protects your mobile identity from unwanted telemarketers.


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Intel is touting a Linux-server version of its cache-acceleration software for solid-state drives, and said CAS has been expanded to handle VMware vMotion and NAND flash. "The advantage is not just to provide better performance, but ensure no matter what happens, that performance remains consistent," Intel's Andrew Flint says.
View Full Article in:Computerworld
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Roasted Garlic Mushrooms
Community Recipe from
- mushroom
- **Please make sure to share so you can fin this later on your timeline!**
- 16 even-sized open cup mushrooms, stalks cut level
- 3 tbsp corn or vegetable oil
- 75g unsalted butter, softened
- 3 cloves garlic, chopped very finely
- 2 tbsp fresh thyme, chopped
- 1 1/2 tbsp lemon juice
- salt and freshly ground black pepper to taste
- 50g fresh breadcrumbs
- Preheat the oven to 200C/400F/gas mark 6. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds.
- Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.
- Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.
August 2013
This recipe is a personal recipe added by affj1159 and has not been tested or endorsed by MyRecipes.
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Roasted Garlic Mushrooms Recipe at a Glance
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