text:
About HealthLink on Air
"HealthLink on Air" is an award-winning 60-minute program produced since 2006 by Upstate Medical University, the academic medical center in Syracuse, NY. The show airs every Sunday on National Public Radio station WRVO (89.9 FM & HD2 Oswego/Syracuse; 90.3 FM & HD2 Syracuse; 91.7 FM & 99.9 Watertown; 90.1 FM & 92.3 FM Hamilton; 91.9 FM Utica; 90.5 FM Cortland; 90.7 FM Geneva; and 89.9 Norwich.)
"HealthLink on Air" provides a weekly dose of information on health and medical issues affecting Central New Yorkers. The program showcases health professionals and researchers from Upstate Medical University, Upstate University Hospital, the Central New York community and those visiting the region who are involved with health care issues and events. The interviews are permanently archived at www.healthlinkonair.org
The host is Linda Cohen, a veteran TV broadcaster who has long been involved in local health care. She also serves as the communications and patient services coordinator for the internal medicine offices of Paul S. Cohen, MD. Previously she worked in marketing for the Milton J. Rubenstein Museum of Science & Technology and the Onondaga County Department of Aging & Youth, and before that, she was producer and host of Time Warner Cable Channel 13's Families in Focus weekly television interview show.
The director is Amber Smith, a 25-year veteran medical journalist who covered Upstate Medical University during her tenure at Syracuse's daily newspaper, The Post-Standard. Early in her career she worked as a volunteer paramedic at North Area Volunteer Ambulance Corps, NAVAC. Later, she earned a master's degree in Health Services Management and Policy.
The assistant director is Becky Cerio, who has coordinated the show since its inception in 2006. She also coordinates special events and maintains the HealthLink on Air website and several others at Upstate, where she has worked in Marketing and Communications since 2001. Previously, she was operations manager for Enable's Children & Family Services.
The producer is Steve Marks, manager of teleconferencing and multimedia services in the Educational Communications Department. Marks, who has more than 30 years experience in media and communications technology, oversees production of Upstate's "HealthLink on Air" program, with assistance from audio engineers Gerard Roy and John Miller.
Important Information for Website Visitors & Program Listeners
The HealthLink On Air web site and radio program are intended to advance Upstate Medical University/University Hospital's mission of providing excellence in medical education, research, patient care and community service.
The information provided on this web site is for informational purposes only and is not intended for use as diagnosis or treatment of a health problem or as a substitute for consulting a licensed medical professional. Participating as a web site visitor or program listener does not make you a patient of Upstate or of any of its staff, and information obtained during these activities should not be considered to be medical advice.
References to any non-Upstate entity, product, service, or source of information in this site should not be considered as an endorsement. Further, Upstate is not responsible for the content of any non-Upstate web pages referenced in this web site.
If you have any concerns with the healthlinkonair.org website or linked websites, please feel free to CONTACT US. We will review your concerns and respond accordingly.


text:
The following is an archive of a post made to our
'vox mailing list'
by one of its subscribers.
i have some mac parts that i would like to donate as well
powermac 6100 , UPS unit sans battery, epson printer
on 03.7.20 11:51 AM, Henry House at firstname.lastname@example.com was reported to
have writen:
> I (LUGOD's treasurer) am going to put together a list of items for the yard
> sale to advertise. If you want your items on this list, please mail me ASAP.
> I want to have the flyer ready to distribute at tomorrow's meeting.
"The world is a dangerous place to live; not because of the people who are
evil, but because of the people who don't do anything about it."
-Albert Einstein
vox mailing list
Hosting provided by:
Sunset Systems
Sunset Systems offers preconfigured Linux
systems, remote system administration and
custom software development.
LUGOD: Linux Users' Group of Davis
PO Box 2082, Davis, CA 95617
Contact Us
LUGOD is a 501(c)7 non-profit organization
based in Davis, California
and serving the Sacramento area.
"Linux" is a trademark of Linus Torvalds.

subset: commoncrawl


text: Apple iPhone 4 Ciderz Case (AT&T only. Does not work with 4S) **ALL SALES FINAL** Questions? Select Ciderz Case Color: Quantity $0.00 ADD TO CART / Free shipping on orders $29.95 and up 30 day money-back guarantee. > Tweet Pin It About Includes 1 Ciderz Side Protection Case .*For AT&T iPhone 4 only • Advantage Replacements • 30-day Money Back Guarantee *ALL SALES FINAL* Features:Protection - Maximum side coverage - Raised edges to protect screen from direct contact with surfaces - Superior Construction - Improves grip Design - Ultra-thin - Form-fitted design - Top quality materials (Polycarbonate and TPE) - Interchangeable Functionality - Access to all buttons and ports - Allows charging with case on - Easy to slip on and off - Enhances iPhone 4 usage


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Looking for a new digital camera? If so, the Sears Cameras Buying Guide can help you make sense of the terminology and make an informed camera decision.
shop cameras
Key Features
Digital pictures are composed of a series of dots called pixels; one million pixels equal a megapixel. Therefore an 8 megapixel camera captures 8 million pixels. The more megapixels you have, the more detail a camera can capture, which directly translates to how big you can print your picture before it becomes grainy or unclear.
The chart below should help you determine how many megapixels you require:
|Print Size
|Megapixels Required
It's very important to keep in mind that higher megapixels don't always produce better prints. The combination of megapixels and the sensor is what will determine the quality of your image (in addition to other factors such as your lens).
Instead of film, digital cameras have a small sensor that captures the image in digital format. These sensors record the pixels, and each pixel holds one tiny segment of your image. So, the more pixels a sensor has, the more detailed the image will be. The sensor also has a major impact on the quality of your image, how your lens functions and how it performs in low light conditions.
There are currently two sensors available - CCD and CMOS. While both types of sensors do the same thing, they produce different results. CCD sensors produce high-quality images, but they are more expensive and consume more power. A CMOS sensor is less costly to manufacture and is larger, so its surface is capable of capturing more light. Therefore, they are more sensitive and produce images higher in quality. Due to their size, cameras using CMOS sensors tend to be bulkier. The bottom line is, though, that neither sensor is better than its counterpart, they are simply different.
SD Cards
Once the sensor captures your image, it is saved on an SD card, which is a small, roughly 1" square plastic card that is stored in a small slot inside your camera. SD cards are easily removed and replaced. SD cards range is size from very small (such as a 32 megabyte card, which will hold only a few images) to very large (up to 32 gigabytes, which can hold several thousands high-quality images). A small card may be included with your camera, but it would be in your best interest to invest in a larger card.
The zoom function is handy when you want a picture of a subject that is far away but can't quite get close enough to satisfy your photographic needs. You may see one, two or three different types of "zoom" on the camera specifications: optical zoom, digital zoom and/or total zoom.
Optical zoom is determined by how far the lens can physically extend from the camera body. This will allow you to get "closer" to your subject without actually moving. Using optical zoom will ensure that you don't lose any image quality and is really the only zoom spec you should look for.
When the optical zoom reaches its end, the digital zoom then kicks in to allow you to appear "closer" to your subject. Digital zoom is in essence an optical illusion as it actually blows up a portion of the image and just enlarges the individual pixels, which in turn creates a lower-quality image that is pixilated and contains additional "noise". Therefore, digital zoom is more of a bonus; use it sparingly and try not to rely on it like you would the optical zoom.
Total zoom is actually the optical zoom multiplied by the digital zoom. For example: 5x optical zoom and 6x digital zoom equals 30x total zoom. Be sure that the optical zoom is what you are looking for and consider the digital zoom as an added bonus feature.
Image Stabilization
There are any number of elements that can cause an image to become blurry: if any element is moving (the photographer or subject), insufficient light, incorrect manual settings…the list can go on. Even something that may seem insignificant, like the wind or a miniscule shaking of your hand on a cold day can make your image less than 100% sharp, which can ruin an otherwise perfect shot. To compensate for these factors, many cameras have image stabilization built in, where basically part of the lens is movable, so if the camera moves in one direction, the lens will move in the opposite direction to compensate for the motion, resulting in a sharper image.
The ISO refers to the "speed" of your image sensor. Basically, the higher the number, the more sensitive to light the picture will be. For instance, on a bright, sunny day at the beach, your ISO should probably be 100 to 200; when you're taking a picture at night or in a room with poor lighting, your ISO could be 1600 or 3200 or higher (in most cases, the numbers double with each step up – 100, 200, 400, 800, 1600, 3200, 6400 etc). Just keep in mind that the higher the speed, the grainier, or "noisier" the image will be, which will limit the sizes with which you can print your images. The ISO is often automatically chosen by the camera, but if you prefer to handle things manually, most DSLRs have a wide range of ISO options.
LCD Screen
Point-and-shoot cameras usually feature a large, bright LCD screen and no viewfinder; DSLRs usually have an LCD screen to review images and change settings, but pictures are taken by looking through the large, clear viewfinder (which produces a more accurate depiction of the actual image than an LCD representation).
A video option is fairly standard with newer digital cameras, and many are able to shoot in high-definition 1080p, providing you with dazzling motion images that look like they've been taken with expensive camcorders. Keep in mind that if you know you'll never be taking videos you can often find a non-video version of your camera at a more affordable price.
Red Eye Removal
A near-ubiquitous setting, red eye removal ensures that the red eyes you sometimes see in pictures of people or animals is far less noticeable, or gone altogether.
Camera Size
Point-and-shoot cameras are extremely lightweight, compact and flat. They weigh very little, from ½ - 1 pound, and are easily stored in a small pocket. DSLR cameras typically weigh more than one pound, and are often well over that number, especially when you factor in additional lenses.


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Marjorie 'Marty' Stokes, 93
Published Date
PLYMOUTH — After a brief illness, Marjorie Stokes, age 93, passed away Wednesday March 12 at Speare Memorial Hospital. A longtime Plymouth resident, she was predeceased by her parents Pauline and Harry Hultgren, brother Harry Hultgren, Jr., husband Donald Stokes, and her former husband William Bolton, Sr. She is survived by her four children Shaughn Bolton of Plymouth, Lynore Bolton of Lyme, Peter and his wife Susan Bolton of Plymouth, and William Jr. and his wife Denise of Plymouth, four grandchildren William Richard III Bolton, Lauren Bolton, Andrew Peters and Brian Peters, and her niece Diane Hultgren Bennett of West Hartford, Conn., Diane's daughter Laura DeGennaro , Laura's husband Sam and their two children Joe and Jenna, of Cheshire, Conn., L. Blake Hultgren of Windsor, Conn. and Ingrid Hultgren Camill of Las Crescenta, Calif.
Marjorie, known as Marty to all, always said she had lived a very full life. Born in New Britain, Connecticut, the second of two children, she attended Hartford College for Women and the Fashion Academy of New York. While studying for an engineering degree at Penn State, she met her first husband William Bolton, Sr. She went on to work in aeronautical design at Hamilton Standard in East Hartford, Conn., during WWII. Marty had many interests and was an independent spirit. Besides raising four children, she hosted Fresh Air Children, was a member of the Chester N.J. Garden Club, and was an avid bridge player. Her Sunday New York Times crossword puzzles were always done – in ink! She also solved a puzzle in the shortest time ever while on the national TV game show Concentration. She was honored as a Concentration Champion of Champions.
Upon returning to New Hampshire, Marty worked for Oliver Drug, Plymouth Manufacturing, Old Mill Properties, and Norman Perry Lamps/Reale Mirror in Plymouth. She was passionate about her gardening, whether her vegetable gardens or her prized orchids. She loved volunteering and giving back to the community. She demonstrated this no matter where she was living! For fourteen years she volunteered several days a week at Speare Memorial Hospital with the Medical Records team, the members of which she cared for deeply.
A celebration of Marty's life will be held this Spring – most likely within the first few weeks of May. A notice will be posted regarding Marty's Celebration of Life in a future issue of this paper. The family is hopeful that you will consider a donation to the New Hampshire Humane Society (www.nhhumane.org) or the Plymouth Food Bank (www.foodpantries.org/ci/nh-plymouth ). In lieu of flowers, please plant a flower or tree on your own property in her honor. Having a strong love of nature and our earth, Marty would truly have appreciated this.


text: Ballistic Publishing - Call for Entries Geisha In BlueInspired from the Japanese culture. Copyright (C) Muhammad Zolghena 2007 All Rights Reserved No unauthorised duplication or distribution without explicit permission from the copyright holder. Artist Name: Muhammad Zolghena Artist Country: SY Entered for: Software used: Autodesk - MayaAdobe - Photoshop About us | Contact us | Privacy Policy Copyright © 2003 Ballistic Media Pty. Ltd.


text:
Diplomatic representation in the US: chief of mission: Ambassador PHANTHONG Phommahaxay
Definition: This entry includes the chief of mission, chancery, telephone, FAX, consulate general locations, and consulate locations.
Source: CIA World Factbook - Unless otherwise noted, information in this page is accurate as of April 17, 2002
© 2007 IndexMundi. All rights reserved.


text:
Case Hardwood Peanut Kit
Case Hardwood Peanut Kit
Factory New
|Bud's Item #
Make your own Case knife with this exclusive new kit! A great project for young and old alike. The pieces are hand cut and packaged right here in the USA.
Features: Assembly required American hardwood construction Unsharpened Completed knife measures 2-7/8" closed Ages 7 and up Kit Includes: (2) blades (clip and pen) (2) handles with laser engraved shield on front scale (2) liners (3) metal pins Complete instructions Custom tin
*Please Note!! Many of our pictures are stock photo's provided to us by the manufacturer and do not necessarily represent the actual item being purchased. Please verify this picture accurately reflects the product described by the title and description on this page before you place your order.


text:
Below are the first 10 and last 10 pages of uncorrected machine-read text (when available) of this chapter, followed by the top 30 algorithmically extracted key phrases from the chapter as a whole.
Intended to provide our own search engines and external engines with highly rich, chapter-representative searchable text on the opening pages of each chapter. Because it is UNCORRECTED material, please consider the following text as a useful but insufficient proxy for the authoritative book pages.
Do not use for reproduction, copying, pasting, or reading; exclusively for search engines.
OCR for page 23
23 ual assault was not considered an assault. These agencies lematic, and 26% reported that assaults involving projectiles noted that sexual assault is considered to be a separate crime thrown inside the bus was a problem. One respondent men- category and therefore not included with other assaults. One tioned indecent exposure as a problematic assault type. agency noted that sexual assaults are handled by a special Another noted a "general lack of civility." The total number unit that specifically focuses on sexual incidents. Eighty-four of respondents was 58, and multiple responses were allowed. percent of respondents considered being spat upon an assault. About three-quarters of the respondents also categorize ver- bal threats, intimidation, or harassment involving a weapon Contributing Factors such as a knife or firearm as assaults. Seventy-two percent Although some assaults occur without reason, many assaults state that throwing projectiles inside the bus is considered to do have one or more contributing factors. Primary factors be assault, and 62% state that verbal attacks without weapons mentioned by respondents are displayed in Table 4. They are are considered assaults. Almost half of the respondents indi- fare enforcement and intoxicated passengers or drug users, cate that throwing projectiles at the bus is an assault. It is followed by rule enforcement other than fare enforcement, interesting to note that large agencies are more likely to con- school- and youth-related violence, and individuals with sider each definition an assault. mental illness. Larger and midsize respondents were more likely to indicate that fare enforcement and intoxicated per- ASSAULT CHARACTERISTICS sons or drug users were contributing factors to operator as- saults. Also, most of the respondents who indicated that Assault characteristics, such as frequently occurring assault routes in high-crime areas and service problems were con- types, time period of occurrence, assault frequency, and tributing factors were larger and midsize agencies. This is causes of assaults (or contributing factors) are addressed in expected because these agencies operate in metropolitan this section. Understanding these characteristics can help areas where crime is generally more prevalent than in subur- agencies address and mitigate assaults. ban or rural areas. Only two (3%) respondents indicated cash transactions Assault Types were a contributing factor. Because most U.S. transit bus sys- tems have exact-fare policies and automated fare collection When asked which operator assault type(s) is or has recently systems, the operator does not need to provide cash change. been problematic for the responding agency, the assault type Other answers included Halloween pranks (objects thrown at considered to be most problematic for agencies was verbal the bus), overly aggressive operators, operators who make threats, intimidation, or harassment, as indicated in Table 3. exceptions, verbal altercations, and attempting to aid a pas- This result mirrors those of workplace violence studies that senger. Multiple responses were allowed. indicate that verbal attacks are the most common form of work- place violence. The next most problematic assault type was spitting. Although seemingly minor, being spat upon can be Assault Frequency temporarily traumatic to the victim. Also, because aggravated assaults that result in physical injuries can be preceded by Survey participants were asked to state the number of bus minor assaults, even minor incidents need to be reported and operator assaults that occurred in the previous year. There closely monitored. Note that 100% of large agencies reported were 59 responses, ranging from zero to over 500. As ex- that they consider spitting to be problematic, whereas 70% of pected, the results correlated with agency size based on the midsize and 26% of smaller agencies reported it as problematic. number of peak buses and bus ridership. Figures 7 and 8 demonstrate that, as expected, the average number of as- A lower percentage of respondents (38%) reported that saults is related to fleet size (peak buses) and to annual bus assaults involving projectiles thrown at the bus was prob- ridership. TABLE 3 TABLE 4 PROBLEMATIC ASSAULT TYPES CONTRIBUTING FACTORS Problematic Assault Type % Contributing Factors % Verbal threats/intimidation/harassment 81 Fare enforcement 67 Assaults involving spitting 60 Intoxicated passengers or drug users 66 Assaults involving projectiles thrown at the bus 38 Other rule enforcement 53 Assaults involving projectiles thrown inside the bus School/youth-related violence 48 (including liquids) 26 Individuals with mental illness 40 Assaults while vehicle is in motion 9 Routes operating in high-crime areas 26 Assaults due to operator race/gender/size 5 Service problems (delays, service reductions, etc.) 24 Simple assault 3 Gang-related violence 12 Assaults involving weapons 2 Cash transactions 3 Total Responses 58 Total Responses 58


text:
Scottsdale, AZ (PRWEB) April 05, 2013
WHAT: ASU Venture Catalyst Military, Defense and Veterans Open House and Luncheon
WHO: Active military personnel, veterans and members of the aerospace/defense industry
WHEN: Friday, April 12, 11 a.m.-1p.m.
WHERE: ASU SkySong, 1475 N. Scottsdale Rd., Scottsdale, AZ 85257
RSVP at http://asuopenhouse.eventbrite.com
Active military personnel, veterans and members of the aerospace/defense industry are invited to an open house and luncheon at ASU SkySong on Friday, April 12, from 11 a.m. to 1 p.m.
Attendees will tour the SkySong facility and learn about the programs and initiatives offered by Venture Catalyst for the military, defense and veteran communities, including:
Attendees also will have the opportunity to provide feedback on how Venture Catalyst can serve the military, defense and veteran communities.
About ASU Venture Catalyst (http://www.asuventurecatalyst.org/p/)
ASU Venture Catalyst, part of Arizona State University's Office of Knowledge Enterprise Development, accelerates high-potential startup companies by providing a range of services to faculty, staff and student entrepreneurs as well as to startups outside of ASU.


text:
Wish I could see her pretty face!
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text:
Bastrop Oil & Gas, Inc. filed as a Domestic For-Profit Corporation in the State of Texas on Wednesday, July 1, 1992. This corporation is no longer active according to documents filed with Texas Secretary of State.
W.'s past corporate interests include the President of Bastrop Oil & Gas, Inc. .
Key roles for W. E. Hammock
Bastrop Oil & Gas, Inc.
President, Treasurer, Secretary, Director


text:
|My home has a window that is too high for me to see anything except trees and sky. I sit in a wheelchair and cannot get close enough to the window to see my driveway below the window. This first picture is the view I normally have through that window.
|Here is a close-up view of the same window. As you can see, I can see nothing except trees and sky. But, I want to see if someone is in my driveway. Frustrating!
|An inexpensive solution is to buy a $10.00 wide-angle, flexible plastic, Fresnel lens which can be semi-permanently stuck to the window using water. This particular one is advertised as a better way to see what is behind a van. You stick this lens on your van's back window and it gives you a much wider rear view from the driver's seat. The lens gives a different view depending on whether you see through the front or the back side of the lens. Viewed frontwards, as in this picture, you get a view that is wide-angled and straight lines (like trees or telephone wires) appear to be straight.
|If the lens is viewed from the back side, (as seen in this picture) you get an even wider-angled view, but straight lines appear to be curved close to the edge of the lens. For my driveway window, I use the lens backwards because it gives the widest view possible. It also shows objects that are lower than I can normally see. Many companies make Fresnel lenses. This particular one came from 3Dlens.com.


text:
|Omni Hotels Fairfield hotels are listed below. Search for cheap and discount Omni Hotels hotel prices in Fairfield, OH for your family, individual or group travels. We list the best Omni Hotels Fairfield hotels + motels so you can review the Fairfield Omni Hotels hotel list below to find the perfect place.
This site will also list discounted Fairfield, OH lodging properties that get similar quality scores of a Omni Hotels.
Need a group/meeting discount? Get quotes from hotels in Fairfield OH
Next: Show All Available Comparable Hotels with Pricing >


text:
Tunisia and Gabon drew 1-1 in a friendly match played Thursday (January 10th) in Abu Dhabi, koora.com reported. After the CAN warm-up match, Tunisia coach Sami Trabelsi said he was not satisfied with the team's performance.
Tunisia/Gabon: Tunisia Draw With Gabon
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Articles and commentaries that identify allAfrica.com as the publisher are produced or commissioned by AllAfrica. To address comments or complaints, please Contact us.


text:
Licenses, Permits and Registrations
Detailed Information for:
Nurse Practitioners
active as of 07/31/2011.
Not the license you were searching for?
Click here to continue searching within the Oregon Licenses, Permits & Registrations directory.
Nurse Practitioners (NP) independently provide primary health care in one or more of the following classifications and scopes of practice: Adult NP, Nurse Midwife NP, Family NP, Geriatric NP, Neonatal NP, Pediatric NP, Psychiatric/Mental Health NP, College Health NP, Acute Care NP and Women's Health Care NP. Nurse Practitioners may have authority to prescribe and dispense medications within the scope of practice from a formulary approved by the Oregon State Board of Nursing.
Similar Keywords: nurses
Statutes, Rules, Ordinances:
Nurse Practice Act, Division 50 (OAR 851-050)
Oregon Revised Statute, Chapter 678
2 years
Fees - application, exam, etc.:
Original Certification: $150.
Renewal: $105.
Prescriptive Privilege: $75.
Prescription Monitoring Fund: $50
Responsible Agency:
Nursing, State Board of
Continuing Ed Requirements:
100 clock hours of continuing education obtained through independent, unstructured or structured learning activities. (National certification may count for 50 hours of CE.)
Division 50
Bonding Requirements:
Insurance Requirements:
1. Current Registered Nurse license in Oregon.
2. Masters Degree in Nursing.
3. Completion of a Nurse Practitioner program specific to the specialty role/category.
4. Meet practice and continuing education requirements for renewal.
Application Form:
Nurse Practitioner Initial Application
Service Links:
Initial Nurse Practitioner Application
Dispensing Authority Application for NP & CNS
Dispensing Authority Self-Assessment Test
License verification
Online Renewal and Personal Information Update
Downloadable Renewal Form
Agency Contact Information
Required Documentation:
Proof of completion of prerequisites.
Agency Information
Please refer to the Agency Website for further details and additional information.
Agency Name:
Nursing, State Board of
E-mail Address:
Mail Address:
Oregon State Board of Nursing
17938 SW Upper Boones Ferry Rd
Portland, OR 97224
Website Information:
Return to the Licenses, Permits and Registrations main page
Website Policies
Licenses, Permits & Registrations Home


text:
- What is radiation therapy? When is it used?
- How does radiation therapy work?
- Do the benefits of radiation therapy outweigh the risks and side effects?
- How much does radiation treatment cost?
- Who gives radiation treatments?
- Informed consent for radiation therapy
- How is radiation therapy given?
- External radiation therapy
- Internal radiation therapy (brachytherapy)
- Systemic radiation therapy
- Preventing and managing side effects of radiation therapy
- Common side effects of radiation therapy
- Long-term side effects of radiation therapy
- Managing side effects of radiation treatment to certain parts of the body
- Radiation therapy to the head and neck
- Radiation therapy to the brain
- Radiation therapy to the breast
- Radiation therapy to the chest
- Radiation therapy to the stomach and abdomen
- Radiation therapy to the pelvis
- Follow-up care after radiation therapy
- Radiation therapy glossary
- To learn more
- References
What is radiation therapy? When is it used?
Radiation therapy uses high-energy particles or waves, such as x-rays, gamma rays, electron beams, or protons, to destroy or damage cancer cells. Other names for radiation therapy are radiotherapy, irradiation, or x-ray therapy.
Radiation therapy is one of the most common treatments for cancer. It's often part of the treatment for certain types of cancer, such as cancers of the head and neck, bladder, lung, and Hodgkin disease. Many other cancers are also treated with radiation therapy.
Radiation can be given alone or used with other treatments, such as surgery or chemotherapy. In fact, certain drugs are known to be radiosensitizers (ray-dee-oh-SENS-it-tie-zers). This means they can actually make the cancer cells more sensitive to radiation, which helps the radiation to better kill cancer cells.
There are also different ways to give radiation. Sometimes a patient gets more than one type of radiation treatment for the same cancer.
Last Medical Review: 05/02/2014
Last Revised: 05/02/2014


text:
Steel Oven Stand
Hi Guys,
I'm doing my intitial research for a WFO (pompeii, probably ~42"), and for a few reasons (rental house, semi-perm installation), I would like to build it on a steel tube frame stand (like Toyota8's mobile one). I have decided to put it on castors or somehow concrete it into place.
So I have two questions:
(1) what size steel is needed to support the oven's weight? I would probably go with a similar design to Toyota8's with 6 legs (more if necessary). I was looking at 25mmx25mmx1.6 (1"x1"x1/16" - if my conversion is correct), but I don't know if that is large enough...it's a considerable price increase to 50mmx50mm, but would do it if needed.
(2) is there an easy way to install it into individual concrete 'pads', rather than making a giant slab? Can the tube just be sunk into the concrete, or does it need to be mounted on top of the concrete?
I hope I have made some sense :)
Re: Steel Oven Stand
Hi Ross and welcome aboard.
Good to see another from 'down under' on this great forum.
I personally would not use 25 x 25 x 1.6mm tube but better 50 x 50 x 3mm. securely welded, you will not need a great deal of bracing and this will easily support the oven on only 4 legs. The bulk of the oven weight will be on the perimeter so watch out for the strength in this area.
You will need to support close to a half ton and it will need to be sturdy. You could concrete the post into the ground but why not keep it free and movable, even if picked up and moved with a tractor forklift when you move.
Not everyone wants an oven.
Re: Steel Oven Stand
Thanks for the reply Neill. I could certainly put in on casters and have it wheeled out from undercover when in use...I actually like that idea. However, I would never be able to take it with me in built condition. There is no way to get a forklift to it - one side passge to backyard - can't even get a wheel barrow down due to air-con and heating units.
If it could be carried by hand down the hill in the backyard to the back fence, there is the possibility of getting a tractor forklift there (but still have to lift it over hte fence as the gate is too narrow. We back onto bush and have a 5m firebreak area....a few houses down is a driveway width access path.
I had resigned to the fact I'd have to demolish, and hope to re-use the bricks - that'll be my next thread I think.
Re: Steel Oven Stand
Re: Steel Oven Stand
Thanks dmun, I'll have to search out info on that and see if it is feasible for my situation ! Sounds promising.
Re: Steel Oven Stand
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text:
He was not deterred. If he couldn't get rid of the buskers because the wording of the law was too vague, then the law must be changed. In 1864 he published a pamphlet calling for a ban on street music. "It is difficult to estimate the misery inflicted upon...multitudes of intellectual workers by the loss of their time, destroyed by organ-grinders and other similar nuisances," he wrote. He tried anyway, calculating that over the previous 12 years "one-fourth of my working power has been destroyed by the nuisance against which I have protested." In one 80-day period, he recorded 165 instances of disturbance. "In several of these cases my whole day's work was destroyed, for they frequently occurred at times when I was giving instruction to my workmen relative to some of the most difficult parts of the Analytical Engine."
Babbage's complaints were not just the ramblings of a frustrated old man. Plenty of other Londoners were equally distressed. There were regular flurries of letters to
Not everyone was swayed. Some MPs, including the chancellor of the exchequer, William Gladstone, thought it a mean-spirited attempt to deprive the poor of entertainment. But George Grey, the home secretary who had snubbed Babbage earlier, was in favour. Robert Peel, the man who had refused Babbage's requests for funds when he was prime minister, came down on his side this time. The house voted in favour and in July 1864, Bass's bill - or Babbage's bill as it was often known - became law.
The new law didn't ban street music completely, as Babbage had wanted. But it did allow the police to arrest buskers who annoyed people going about their "ordinary occupation or pursuits". It was a small triumph, but it didn't do Babbage much good. He never finished any of his engines. And as he lay dying in 1871, the street musicians took their revenge. A constant stream of organ-grinders turned up outside his house and played long into the night.
But was Babbage just a killjoy who blamed the buskers for his own failure to finish his machines? Perhaps not. After he died, a post-mortem revealed something that might explain his hatred of street music. The pathologist found that "the large arteries of the brain were extremely diseased, the carotids being converted to calcareous tubes". Restricted flow of blood to the head probably led to the loss of the tiny hair cells lining the inner ear. The death of these cells, which turn sound vibrations into nerve impulses, causes deafness, starting with the loss of the quietest sounds.
Some people with this type of deafness suffer from another phenomenon: their perception of sound is altered so that loud sounds seem much louder than they would to someone with perfect ears. In some cases, loud noises also seem distorted. To Babbage, the sound of a barrel organ was probably as "vile and discordant" as he claimed.
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Please note, this title is not currently available in paperback format but you can buy the e-book version here.
Authors: Anne Dickens
Flexible working recognizes individuals' differing needs, lifestyles and life stages. It's about creating an environment in which people can achieve a work-life balance that leads to fulfilment inside and outside their place of work. The Flexible Working Pocketbook looks at the reasons for creating a flexible working environment and at the benefits for the individual and for the employer and its customers. Flexible working options are many and varied. They involve an organisation changing where, when and how their employees work. The Flexible Working Pocketbook explores the different options for flexible working, looks at how to introduce flexibility across the organisation, how to encourage 'flexible behaviour' and how to measure its success.
Additional Information:
Related subjects: HR


text:
MONDAY, July 7, 2014 (HealthDay News) -- Chopin, Vivaldi and Bach may have had natural musical talent, and then some. A new study suggests accomplished musicians are genetically programmed to commit to the long hours of practice needed to become skilled musicians.
The findings add to growing evidence that both nature and nurture help develop expertise, according to the researchers.
"The nature versus nurture debate has raged since the beginning of psychology," study leader Zach Hambrick, a professor of psychology at Michigan State University, said in a university news release. "This makes it very clear that it's both. Not only in the sense that both nature and nurture contribute, but that they interact with each other."
He and his colleagues looked at 850 sets of twins and found that accomplished musicians practiced much more than those who didn't attain the same level of musical skill, according to the study published online in the June issue of Psychonomic Bulletin & Review.
By comparing identical twins (who share 100 percent of their genes) and fraternal twins (who share 50 percent of their genes), the researchers concluded that an inclination to practice more was driven partly by genetics.
In terms of musical achievement, they also found that genes had a larger effect on those who practiced than on those who didn't.
The findings challenge the widely held view that a lack of natural ability can be overcome with enough practice and/or training, according to the study authors.
"Contrary to the view that genetic effects go away as you practice more and more, we found that genes become more important in accounting for differences across people in music performance as they practice," Hambrick said.
More information
The University of Washington offers an overview of music and the brain.
Copyright © 2015 HealthDay. All rights reserved.
HealthDayNews articles are derived from various sources and do not reflect federal policy. healthfinder.gov does not endorse opinions, products, or services that may appear in news stories. For more information on health topics in the news, visit Health News on healthfinder.gov.
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text:
July 27th, 2013
Del Potro Heads Washington; ATP/WTA Previews
Notes: Three former No. 1s among the seeds…No Williams sisters but plenty of Top 10ers and floaters…The Top 4 seeds receive opening-round byes…Tough openers for (1) Azarenka after a bye against Pennetta or Schiavone, (4) Vinci after a bye likely against the veteran Mattek-Sands, (7) Ivanovic vs. Cibulkova, (5) Stosur vs. the rolling Lepchenko, and (2) Radwanska after a bye likely vs. the veteran Hantuchova…Wildcards went to American Allie Kiick, France's Virginie Razzano, and Stosur…Pulling from the event were Marion Bartoli, Kirsten Flipkens, Bojana Jovanovski, Kristina Mladenovic and Anastasia Pavlyuchenkova…Martina Hingis and Hantuchova received a wildcard in doubles…Cibulkova beat Bartoli in the final last year…Returning champions in the field are Cibulkova (2012), Radwanska (2011), and Kuznetsova (2010).
Posted by Staff @ 8:54 pm in Tennis | 3 Comments »
November 29th, 2012
Are These The 10 Best Shots Of The 2012 ATP Season? [Video]
The ATP presents its Top 10 shots of the year.
Posted by Tom Gainey @ 1:46 pm in 2012 Season, Best Shots, Videos | 46 Comments »
November 3rd, 2012
Ferrer Seeks First Masters 1000 Title Sunday Against Surprising Cinderella Janowicz
David Ferrer eyes the biggest title of his career against surprising qualifier Jerzy Janowicz in the Paris Tennis Masters finale.
Posted by Staff @ 9:17 pm in Paris | 67 Comments »
November 1st, 2012
Murray, Del Potro Join Paris Exodus And Save Energy For London; Ferrer Sets Sights On First Masters Title
Andy Murray and Juan Martin Del Potro were both upset in Paris today, leaving David Ferrer the highest remaining seed at the final regular event on the 2012 ATP calendar.
Posted by Staff @ 9:53 pm in ATP Finals, Paris | 77 Comments »
February 26th, 2012
Raonic, Almagro, Del Potro Back In Sunday Finals
Some familiar names are back in ATP finals this Sunday.
Posted by Staff @ 12:46 am in Marseille, Memphis | 31 Comments »
December 4th, 2010
Djokovic Watches France Win Doubles Rubber; Serbia Looking Tispy Sunday
The French doubles comebacks puts the pressure on Serbia on Sunday.
Posted by Sean Randall @ 7:00 pm in Davis Cup | 146 Comments »
December 3rd, 2010
Serbia, France Level in Davis Cup Finale; Will Djokovic Play Doubles?
Serbia and France are even after a day of play, but doubles could be the swing match.
Posted by Sean Randall @ 10:29 pm in Davis Cup | 92 Comments »
December 3rd, 2010
Djokovic, Serbia the Favorites Against France in Davis Cup Final
Serbia hosts France in the Davis Cup final this weekend.
Posted by Sean Randall @ 12:56 am in Davis Cup | 50 Comments »
November 14th, 2010
Monfils Makes Magic, Meets Soderling in Paris Final
After two Saturday semifinal epics, it's Gael Monfils and Robin Soderling for the Paris supremacy.
Posted by Sean Randall @ 12:43 am in Paris, Tennis | 73 Comments »
November 13th, 2010
Gael Monfils, Robin Soderling Paris Interviews, Highlights [Video]
Robin Soderling and Gael Monfils advanced to the Paris final.
Posted by Tom Gainey @ 6:07 pm in Paris, Videos | 11 Comments »


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Hi. My name is Josh, and I am a nerd.
I am a hacker. I design and build electronics, sometimes as DIY kits for sale at Applied Platonics. I write lots of software and have written a bit of English here and there.
I put my projects into my projects gallery, and sometimes write up my thoughts in my blog. I tweet a lot.
During the week, I'm a single dad to Calvin Chaos, and a "Principal Data Scientist."
Photo Josh, The Mayor by Rubin Starset, the other mayor of noisebridge. Thanks Rubin!


text:
The Platinum Pets Wrought Iron Pyramid Single Feeder features an unique geometric design for your trendy pet. The stand is hand welded with four elongated feet structured in a triangular stance and finished in a matte black powder coat for extra strength and durability. Each Pyramid Feeder comes with one Extra Wide Rimmed bowl powder coated in a variety of FDA approved finishes. The bowl is built to fit snugly into the feeder while being easily removable for dishwashing.
Raised feeding promotes healthy digestion by limiting the amount of air that pets intake while feeding, thus reducing bloat and gassiness.
Intended Pet Type: Dog
Material: Stainless Steel
Pet Lifestage: All Ages
Care and Cleaning: Dishwasher-safe
Warranty Description: Lifetime Limited Manufacturer Warranty
other Info.
Warranty Information
To obtain a copy of the manufacturer's warranty for this item, please call Target Guest Services at 1-800-591-3869.
- Made in the USA and Imported


text:
I have a file with hex '40' spaces in a field OrderQty defined to DDS
as pack numeric.
I am using SQL to read the file and SQL croaks when it reads these
nasty invalid records.
Is it possible to filter out these records in SQL?
For example something like:
SELECT * from Datafile where left(OrderQty,1) = *blanks
Here is the SQL error:
Data mapping error on member SQLTEMP1.
A data mapping error occurred on field OrderQty in
1 -- There is data in a decimal field that is not valid.
This mailing list archive is Copyright 1997-2015 by MIDRANGE dot COM and David Gibbs as a compilation work. Use of the archive is restricted to research of a business or technical nature. Any other uses are prohibited. Full details are available here. If you have questions about this, please contact


text:
Manic Monday Crafts, crafts to help you connect with your kids when the week gets rough.
If you love the ocean you will love today's craft. It's called a Jellyfish In a Bottle! Imagine your little one carrying around this bottle and their very own "pet" jellyfish. They can swirl it, shake it and watch the jellyfish dance!
Things you need to make your own jellyfish :
1. A transparent plastic grocery bag
2. Plastic water bottles.
3. Thread
4. Food colouring
5. Scissors
Here is a preview of some of the steps involved..
Cannot tell you how excited we are to try this craft this week! If you find yourself having a rough week. Take a moment to craft with your kids, it will help you reconnect and have fun!
Click HERE to view the full instructions at Bhoomplay's Blog. Thanks Bhoomplay!!!!
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When to Apply for Admission
International students may apply for fall or spring semester. Remember: The application process for international students requires more time. Therefore, applications should be filed early to allow admission counselors time to review all credentials and assure that all immigration regulations are met.
Spring 2015 Admission Dates and Deadlines:
October 1, 2014 - Application Deadline
December 1, 2014 - Deposit Deadline for Admitted students
End of February - Preparatory Orientation (Additional to preparatory orientation, ALL spring admitted students will have to participate in the New Student Orientation given Fall 2015)
Fall 2015 Admission Dates and Deadlines:
November 1, 2014 - Early Action application deadline
Mid December - Early Action notice release
January 2, 2015 - start of bi-weekly decision notice release for all applicants
May 1, 2015 - Deposit deadline for admitted students
Mid August - Required New Student Orientation Program
Early September - Beginning of Academic year
The Application process
1) To ensure that your application is processed in a timely manner, please send all application materials in one large envelope as a self-managed packet (please make sure your full name is on each item) , including:
For more information on the SAT or SAT Subject Tests, please visit the following link.
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Admissions - Blinn Hall
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3) Skype interview sessions and/or questions can be addressed to:
Ms. Mirey Medina Ms. Kalli O'Brien
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International Affairs 508-830-6685
508-830-6682 firstname.lastname@example.com
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last updated 8-26-2014 by firstname.lastname@example.com


text:
Stroud, Gloucestershire
Your lion photograph purports to show a lioness repelling a rogue male ("All for one, one for all," 14 December, p 33). But actually it is quite evident to any leontologist that in fact she just mated with him.
It should be evident too that lions, which live in prides of close relatives, give no support to proponents of group selection.
To continue reading this article, subscribe to receive access to all of newscientist.com, including 20 years of archive content.


text:
Abstract available in
Claims available in
Description (OCR text may contain errors)
APPLIOA'HOI IILBD JUL! 8, 912- 1346315. 'Patented Dec. 10, 1912.
IS'WCDEOX Attorneys m -m MARI WNW. D. I.
Specification of Letters Patent.
Patented Dec. 10,1912.
Application filed July 8, 1912. Serial No. 708,324.
To all whom it may concern:
Be it known that I, JOSEPH LAVOIE, a subject of the King of Great Britain, residing at Montreal, Province of Quebec, Canada, have invented certain new and useful Improvements in Detachable Shoe-Heels; and I do hereby declare that the following is a .t'ull, clear, and exact description of the invention, such as will enable others skilled in the art to which it appertains to make and use the same.
The invention to be hereinafter described relates to detachable shoe heels.
In order to more clearly disclose the construction, operation. and use of the invention, reference should be had to the accompanying drawings forming part of the present application.
'lhroughout the several figures of the drawings like reference characters designate the same parts.
In the drawings: Figure 1 is a side elevation of the invention, applied; Fig. 2 is a vertical cross section through the heel; Fig. :l is a top plan view of the top heel plate, removed; Fig. 4 is a similar view of the bottom heel plate; Fig. 5 is a top plan view of the heel body; Fig. 6 is a vertical cross section through a slightly modified top heel plate; Fig. 7 is a side view of a cooperating bottom heel plate; and Fig. 8 is a side elevation of the heel body.
Referring to the drawings in detail, 1 indicates a top plate of circular, annular, or other desired shape and adapted to be suitably secured to the heel part of a shoe upper. This plate is provided with a vertical wall 2 havin .an annular ball race 3 in its inner face. bottom plate 4, similar in construction, is adapted to be removably inclosed within the plate 3 .and is provided with a ball race 5. The two races 3 and 5,
when alined, receive ball bearings 6. These bearings are inserted through a ball passage 7 adapted to be closed by a screw threaded closure plug 9. \Vhen the balls are in place it will be obvious that they act both as an antifriction bearing between the members 3 and 4, and also as a means of connecting these members to each other, thereby preventing dropping of the member 4 from within the member 3. The heel body 10 is connected to the bottom plate 4 by nails, screws, or any other suitable means.
It is thought that the construction, operation, and use of the invention will be clear from the preceding detailed description.
Changes may be made in the construction, arrangement, and disposition of the several parts of the invention without in any way departing from the field and scope of the same, and it is meant to include all such within this application wherein only a preferred form has been disclosed.
Having thus fully described my invention, what I claim as new and desire to secure by Letters Patent is:
In a shoe heel, a top plate adapted to be secured to a shoe and provided with a vertical wall having a ball race in its inner face, a bottom plate adapted to fit within the wall of the top plate and having a similar vertical wall provided with a ball race in its outer face and adapted to be alincd with the first named ball race, and ball bearings seated within said races and adapted to couple said plates together.
In witness whereof I have hereunto set my hand in the presence of two witnesses.
Qapio: of this patent may be obtained for ilvo cents each, by addressing the Commissioner of Istents, Washington, D. O.
Referenced by
Original Image


text:
Homemade Bagels, à la Jo Goldenberg
@beuteiful: Dunno. Never tried it. Wouldn't hurt to try, no?
Adam Kuban is the proprietor of the pop-up Margot's Pizza, which serves bar-style pizza. But you may also know him as the founder of Slice (RIP, 2003–2014) where he has written thousands of blog posts about pizza. He also created A Hamburger Today and served as Serious Eats's founding editor (2006–2010) after having sold those sites to SE.
Every year since 2009 I've compiled a roster of eight pizzas and/or slices from the past year that I still crave weeks and months after the fact. Here's my 2014 rundown. More
Whether you read Slice or Serious Eats in general, you're familiar with OMG, Food That Changed My Life. For most of us, it's exaggeration, a figure of speech. But for the students in Walter Gloshinski's special needs class at Newark High School, pizza is literally helping shape them as they shape it. More
Ditmas Park, Brooklyn, pizzeria Lo Duca will play host to a one-day pizza "pop-in" helmed by John Wozniak, who you may know from the comments here on Slice/SE. Wozniak, an alumnus of Paulie Gee's prep kitchen, describes his pizza as "a bastard child of early '90s chain pan pizza, Detroit, and grandma style." More
Every year I like to recap the eight pizzas that really took hold of my imagination. Here are the eight pies or slices that I keep thinking about weeks and sometimes months after having eaten them. (With a very special bonus NINTH pie this year.) More
This pizza is a pie after my own heart. Sausage and onion is my favorite topping combo. And lately I've discovered just how good a pizza with nothing but sauce and a generous fistful of Parmesan can be. Put all that together? WHAMMO. But this pizza from the recently released Roberta's Cookbook makes the jump to hyperspace. More
"I've always had strange ideas for pizza, but the rule is to always make the pizza make sense. Any a*****e can take a dish and basically just slap it on dough and call it pizza. But it's not that easy. It's texture, it's balance, and it should always be fun. If pizza isn't fun, it's lost its way." More
Photographer and writer Michael Berman of Pizzacentric visits Maria's Pizza in Milwaukee and comes away with a great blog post and a video that sheds some light on the pizzamaking process there. (Not that it's a huge secret, since the kitchen is open to one and all who dine there.) Maria's is one of my all-time favorite pizzerias. Nice to see the Pizzacentric treatment of it. More
I've got to thank Kenji for this idea. He suggested a garlic-knot monkey bread as a Home Slice topic, saying it might be good to do before the big game on Sunday. The byword here is EASY. This is almost a twist-and-dump thing. You could make your own dough for this (here's a suitable recipe), but I just used store-bought pizza dough from the freezer section. You'll need 2 pounds. (Most store-bought pizza doughs I've seen come in 1-pound portions, often 2 to a package.) More
Pie Nearby is an app for the iPhone that launched last week. Its goal is to help you find slices and pies near you, provided you're in New York City. It's $1.99 in the App Store. I've been putting it through its paces the last few days. I like what I see so far. I'd recommend it--with some caveats. More
When it comes to frozen pizza, I'd just give up eating it before I'd ever buy the fancy-pants kind. They fall within the UNCANNY VALLEY of pizza: close enough to the real thing but not quite there. Either give me the real thing or give me the obviously cartoonish version of "pizza." More
Every year since 2009 I've compiled a roster of 8 pizzas and/or slices from the past year that I still crave weeks and months after the fact. Take a spin through the slides here for the rundown. More
Popular Brooklyn pizzeria Paulie Gee's will open a branch in Baltimore in 2013, Slice has learned. Paul Giannone, whose transformation from IT manager to renowned pizza-maker is well-documented on this site (among many other places), is partnering with Baltimore local "Pizzablogger" (who asked to remain anonymous), at what will be called Paulie Gee's Hampden. More
Some of these are stocking-stuffers, some are pretty pricey, but most are somewhere in between. What they all have in common is that I have turned to these products again and again in my own pizza-making life. I hope your pizza obsessive—novice or veteran—appreciates them as much as I do. More
In this TedEducation video, Colm Keller uses math and physics to explain why folding a slice of pizza is the way to go. More
Hola, homeslices. When I last rapped at ya, I extolled the virtues of Totino's/Jeno's frozen pizzas. Some of you agreed. Some of you were like, "Ew, nasty" (even though I TOLD you not to argue with me). And some comments stuck with me weeks later. Like when Kdroste mentioned the "pepperoni nubbins." More
What's the best frozen pizza? See the photo at left, people. And you know what I don't want to see in the Comments here? Any other pizza that is not pictured at left. More
@beuteiful: Dunno. Never tried it. Wouldn't hurt to try, no?
@ftmftm: Thanks for the kind words! It's always fun to get an email notification from a satisfied bagel baker! Yeah, I think I didn't do the salt by weight because it ends up being such an insignificant amount to weigh for.
Thanks for writing this. You captured what it was about Josh and his writing that made him larger than life. He held no cows sacred and a fair amount of them delicious.
Nice work! Please do a follow-up for smartphone food photography! So many BAD PHOTOS of food on Instagram. People need to up their game. Help 'em!
@SeberHusky: Thanks for the tips. Yeah, I don't own a pizzeria ... yet. Maybe I should reconsider that path? I'll try these your way next time I grab some. Hasta la pizza!
Probably will be fine, @pogoman. ...
"If you're using active dry yeast, your recipe may tell you to proof it. It's not strictly necessary, but if you have any question at all about the freshness of your yeast, the following process will prove that it's alive and ready to go.…"Source: http://www.kingarthurflour.com/tips/yeast-dough-tips.html
AWESOME! Muchas gracias, amigo!
Recommendation: Wear gloves!
@Farro: it actually adjusts as the item is cut. It's hard to explain, but trust me, you will get most of the potato out of the potato. With onions, I actually have to discard some of the slices because I'll have inadvertently sliced too near the root end and gotten unsightly/wrong-sized chunks.
I own both the OXOs recommended here and routinely put them through the dishwasher, no gucks fiven. They work fine after many washes and many uses. I use the big OXO for onions and the little one for mushrooms.
I made them New Years Day, too, SusanT! And I shaped them lousily too! HNY!
Thanks for all the kind words, folks. I miss Slice, too, but I understand why SE made the consolidation. Slice had a good run, and I'm proud of the work that was published during that time. And I'm more pleased with the lasting connections it helped foster among pizza lovers and pizza makers over the years. Heck, the very path I'm on right now would not have been possible without Slice and the support Slice got from SE in its heyday. I do miss having a place that sifted through and filtered the pizza news/trends/happenings of the day and presented them in a single place. Not every post was a hit, but I think there were way more hits than misses, so there was a good track record, in the end.
I guess to address some of the comments above, yeah, I understand why Menkey would wonder why this material is here -- and without the context of Slice or its historical significance, I get why Menkey is confused. It's not really the kind of thing SE publishes anymore. So if you're a new reader, it's like, "WHO IS THIS GUY AND WHY SHOULD I CARE?!" Truth is, I anticipated that reaction, which is why I tried to re-introduce myself at the start of this post. And to address the other concerns people are having, yeah, I didn't get to that diverse a geographical region in 2014. NYC, parts of New Jersey, and SF were where I traveled -- oh, and Kansas City, but I skip pizza there in favor of barbecue, so ... *IF* I end up posting 8PTHMD 2015, I'll have to make sure to more strongly word the disclaimer about WHERE I ate pizza. Anyway. BLAH BLAH BLAH.
I actually had a pretty hard time narrowing down the list, and this ROBERTA'S pizza was just about on there:
Stuck around after my radio appearance to have my #weeklypizzalunch (for dinner) at @robertaspizza. Here, the Axl Rosenberg: sauce, mozzarella, hot soppressata, mushrooms, and jalapeños. #pizza #nycpizza #nycpizzagram #pizzagram #pizzaporn #foodporn #onthetable #omnomnom
A photo posted by Adam Kuban (@akuban) on Oct 10, 2014 at 9:14pm PDT
And the truth is, it was a spectacular pizza and reminded me of what a magical place Roberta's is. I hadn't been in ages, and the pizza had gotten even better since whenever that was ... AND the atmosphere was as energetic and infectious as always.
Last week I started what I hope will be a weekly thing, when I tried to shine whatever spotlight I have on a talented pizzamaker in Portland, Oregon*. This week I want to continue that action and highlight CALEB SCHIFF, owner-operator of @PIZZICLETTA in Flagstaff, Arizona. His pizzas are absolutely gorgeous, and it's a delight to see them show up in my IG stream. Here are four of his recent pies. His pizzeria is on my bucket list, and I hope to visit looong before I kick it. If you love pizza and/or food, you should follow him: @pizzicletta. (*That pizzamaker was @sarahminnick143 of Lovely's Fifty-Fifty — I didn't want to mention her first because I know some people skim the caption and I didn't want to confuse people and have them think these were her pizzas. Blah blah blah.)
A photo posted by Adam Kuban (@akuban) on Sep 9, 2014 at 8:39pm PDT
And THESE pizzas that I long for from afar:
Sarah Minnick of Portland, Oregon's Lovely's Fifty-Fifty just might be making the most beautiful pizzas in the pizza world right now — at least among those I've seen IRL or online. These are just four of her recent pies. They are friggin' works of art. If you love pizza and/or food, you should be following her: @sarahminnick143
A photo posted by Adam Kuban (@akuban) on Sep 9, 2014 at 8:34pm PDT
@mjb700: I have a slice like that! I usually include one slice/pizza every year that I've only SEEN but haven't yet tasted. A slice/pizza I dream about trying. I didn't have room to add it this year, but if I DID HAVE ROOM ... That pizza would be ...
Norma Knepp's Detroit-style pizza at ROOTS MARKET, LANCASTER PA
Here's a good blog post about it: http://mainlinepizzaquest.blogspot.com/2014/12/pizza-genius-normas-pizza-roots-country.html
@Dom Inoh: You're really combing through the archives, aren't you?!?
Awww, man. I had a bit of a nostalgia trip seeing the name "Ratbuddy" in this post.
@jim s: Yeah, to borrow Tupper's words from some talk we had going on Facebook, "he was an opinionated SOB," and he got my goat more than once or thrice, but he held the site to a high standard, and I would often try to write posts that would pass muster with him in mind. I wish I would have kept in better touch with him in these last few months, but it looks like he took things offline, I hope to commune with friends and family IRL and do what he loved most in the time he had left.
Thank you, also, for the kind words about M'sP. It has been incredibly fulfilling bringing this thing from the seed of an idea to where it is now. In the early days of my recipe development, I kept thinking to DMC's advice about patient experimentation and testing only one variable at a time. For all my other pizzamaking endeavors, I was all over the map. For bar pizza, I did what David suggested and methodically tested different ingredient variables until I got to where I was happy. I wish I could have invited him down to NYC for a pop-up.
UPDATE - 2014-11-03: I'm sorry to report that David M. Cavanagh passed away on Saturday, Nov. 1 after a battle with cancer. He was a HUGE presence on Slice/Serious Eats during Slice's salad days, and I will miss him. Eat a slice in his honor tonight, folks.
@ftmftm: I've also used my Rolls to mash potatoes. Overkill.
Yeah, I've been meaning to get one or breaking up tomatoes. Maybe this gives me an excuse.
This would necessitate me buying a masher -- unless I could get the same results with my potato ricer. ;)
This is great! Good to year from you. I know you're busy overlording, but I wish you had more time for posting! SE's been looking/reading great lately. Lots of compelling stuff finding its way into my social streams!
UGH, the bane of the name "Serious Eats." I've always thought someone (SE Overlord Ed Levine?) needed to write a post detailing the origin of the website's name so that editors/writers could link back to it in these situations.
I was there when that name came into existence. It's not "serious" in the sense of "weighty" or "gravitas" or "not frivolous."
One of SE founder Ed Levine's catchphrases is "Now that's some serious X!" Where X = "pizza" or "barbecue" or "apple pie" or whatever.
By that definition, "Serious Eats" can be about anything that is seriously delicious. Which this so-called "bar pizza" looks to be (despite the fact that it is not a true bar pizza crust and that to get truly serious bar pizza, you should try visiting a certain pop-up pizzeria-within-a-pizzeria).
If you were to go look at Kenji's body of work for this site -- and at the history of the site's content in general, you would see a good mix of the high and the low. And I would argue that the well-considered kind of "serious" food -- the homemade stuff, with real ingredients and good technique -- far outweighs the quick-make / semi-homemade stuff or the jokey/lowbrow stuff.
I'm not generally a negative person, and my normal reaction to seeing misinformation spread through the internet is to simply try and dilute it by spreading some verity and beauty—I've produced more than my share of articles about how to grill steaks (baked up and backed up by real science and research, no less!) in the name of truth and pageviews, and if you want to take a look at those, you can scroll on down to the bottom of this article for some links. But today, I'm fighting back for once. We're going to put to rest seven of the most stubborn myths about grilling steaks, and hopefully come out the other end as better—or at the very least, slightly less frustrated—people. More
A sweet start is interrupted by the fruity heat of jalapeños and tempered by a vinegar tang in this addictively delicious jam. More
The slap of the dough on the table
More than the words on a label
Tomato sauce, cheese
Napkins and grease
A whole pie or more if you're able More
Adam, we talked about you last night and how much you really got Slicer's and SE folks connected in such a wonderful way. Last night people came from Rhode Island, Massachusetts, Pennsalvania, Rochester and the Adirondacks to make pizza at... More
Visitors returning to the Jersey Shore this summer may get a bit of a what the wha? when grabbing a slice at Mack & Manco's: All three locations on the Ocean City boardwalk (as well as Mack & Manco's Too in Somers Point) have changed their name to Manco & Manco. More
In our house, cocktail rye was typically served as the base for chopped chicken livers or cream cheese, always served open-faced, kind of like the untoasted rye version of crostini. The smaller size of the loaf always made it seem fancier to me. More
You've seen the all-edge brownie pan, right? The first time I saw it, one thought popped into my twisted mind: "Forget brownies. Hello, pizza!" After all, on a square pizza, be it Sicilian or grandma or Detroit-style, the corner is king followed closely by the edge. (And the center's just for jokers.) More
Opened just over a year ago, Best Pizza has fast become one of our favorite pizzerias in New York, and yeah, it's mostly because they serve some of the tastiest by-the-slice stuff around. Since opening the shop, the menu has expanded ever-so-slightly to include sandwiches and a single salad. But man, oh man what good sandwiches those are. Check out everything they've got on the menu. More
Unlike San Francisco or Chicago, Portland is not one of the great doughnut towns. That said, the city still offers some hidden gems for those willing to look beyond the Tang-dusted and Cocoa Puffs-encrusted. Read on to see which glorious circles of dough we crave most in Stumptown. More
Bread snob that I am, there are times when all I need is something simple. Something that can be made quickly. But even when I'm in a hurry, I'd prefer that the resulting bread isn't completely bland. Sometimes that means I'm a little more generous with flavor enhancers. Like butter! Just a little extra. Y'all. More
Things I've overheard in a Neapolitan pizzeria lately:
I guess that even after the great pizza renaissance of the 2000s, Neapolitan pizza is still new to some folks. And, whatever, that's cools. I just figured I'd try to demystify it a bit if you've never had it.
Update/note: This post is geared toward folks in the U.S. or elsewhere who have never tried Neapolitan, Neapolitan-style, or Neapolitan-inspired pizza. It does not pertain to actual Neapolitan pizza in Naples, Italy.More
Visitors to Flushing, Queens might think of the neighborhood as primarily a Chinese food destination, but the world of Korean options is vast and diverse. Our intrepid Flushing explorer Chris Hansen has tracked down massive goat feasts, pork belly cooked on your table, killer Korean barbecue, and more. We asked him to pick his five favorite finds so far; check out his can't-miss Korean eating experiences in Flushing! More
If you were at Sandwich Fest two weeks back, you most likely picked up an amazingly delicious meatball sub from Best Pizza. After running into Pizza Obsessive alum amusebouche1 at the festival, I couldn't get those hot seat questions out of my mind. Luckily, I was able to find a willing interviewee in pizzaiolo and Best Pizza (reviewed here) owner Frank Pinello. More
Building this pizzeria has been a complete whirlwind since June 1, and even as I type this post, my notepad is sitting next to my laptop, yearning for my attention. My apologies to all the Slicer's that have been following along and patiently waiting for my next post, but I should let you know this is very likely my last post before opening day, which is scheduled for... drum roll please, July 5th. More
I loved how this all came together. The first taste was of sweet and tangy corn, but the sweetness slowly fades, giving way to the heat from the jalapeno and an earthiness from the chili powder and cumin. The "relish" can double as a dip for tortilla chips, salad topping, or taco condiment—it'll add excellent flavor to whatever it touches. More
In the pizza world, Chicago is justifiably known for thick deep dish and stuffed pizzas as well as heavily topped thin crust pies. But since Spacca Napoli opened its doors just over five years ago, this city has embraced the VPN-certified restaurant to the point that it is a required destination for every serious pizza eater around. More
If you're watching Castle on ABC tonight you might be wondering, Is there really an Authentic Nick's in NYC? The answer is no. There's no Authentic Nick's. Nor is there an Authentic Terrific Nick's or a Terrific Authentic Nick's. More
Monkey bread. Because kids go ape over it. You know what else they go ape for? Pizza. Let them help you make pizza monkey bread and they'll go positively King Kong in the kitchen. Making this stuff is way easier than making pizza, too, since you don't have to worry about stretching the dough or precise cook times. All you'll need are these recipes for dough and pizza sauce as well as and some Parmesan, mozzarella, and fresh basil. More
Liberation requires massive amounts of strength. Without discounting the passion that alone has fueled millions into a weeks-long protest, it is clear that Egyptians also rely on another direct source of energy. And that is a deceptively simple comfort food: koshary, the legendary dish that every Egyptian can both wax poetic on and furiously debate the merits of. More
[Photograph: Christine Tsai] When I was five, my mother bought a new kind of cookbook because she was entranced by the pictures within: here were elegant parties and rustic feasts; there was the author working her massive garden, feeding "part... More
To those of you not familiar with this classic Southern pickle, adding copious amounts of vinegar and sugar to perfectly ripe summer peaches might sound a little strange. But bear with me here—the combination of vinegar, sugar, and a few choice spices turn summer peaches in to a spectacular pickle that can be enjoyed well after peach season is over. More
In this video, Ed Levine antagonizes a room full of passionate pizza obsessives. I love the part where master pizzaiolo Enzo Coccia pulls out a historical photo of a pizza-maker from his wallet(!) and the part where Maurizio De Rosa tells Ed about "the original Ed Levine," a 1750 pizza guidebook writer. More
While today's graham crackers aren't the same as ones promoted by 19th century diet reformer Sylvester Graham, they're still a relatively healthy option, with lots of fiber from the whole wheat. But that's not why I eat them. As far as I'm concerned, graham crackers are the perfect vehicle for peanut butter. The majority of graham crackers around here disappear under a smear of the stuff. To me, that's the perfect quick and satisfying snack. But why stop at putting peanut butter onto the graham crackers? Why not put some in the crackers as well? More
The beef's right here, suckas! After lots of talk and little action, A Hamburger Today—in a bare-bones, not-much-to-look-at-yet version—is open for business. This is, in restaurant parlance, a soft opening, meaning that we'll be posting here on the down... More


text:
UTSA newsletters
» UTSA Expressions -- Student Center for Community Engagement and Inclusion
UTSA magazines
» Giving
» Discovery -- UTSA Research
» Innovations -- College of Engineering
» Ovations -- College of Liberal and Fine Arts
» Spectrum -- College of Education
Leadership UTSA announces third cohort, recognizes 2010-2012 class
(July 1, 2011)--Members of the 2011-2012 class of Leadership UTSA recently were named. Faculty selected to participant in the leadership development program for the upcoming academic year are Vince Canizaro (Architecture), Rhonda Gonzales (History), Amy Jasperson (Political Science and Geography), Michael Jennings (Educational Leadership and Policy Studies), Kimberly Kline (Communication), Harry Millwater (Mechanical Engineering), Pamela Smith (Accounting) and Valerie Sponsel (Biology).
Staff participants will be Lupita Barrera (Institute of Texan Cultures), James Casey (Grants, Contracts and Industrial Agreements), Ross Cobb (Intercollegiate Athletics), Donna Edmondson (Office of the Registrar), Christi Fish (Communications), Maggie Floyd (Tomas Rivera Center), Elvira Jacquez (External Affairs), Barbara Jakubowski (Libraries), Jonathan Jarrell (Facilities), Diana Macias-Ollervidez (Office of the Controller), Diana S. Martinez (Financial Aid) and Wendy McCoy (Environmental Health, Safety and Risk Management).
The program was developed in 2009 by John Frederick, provost and vice president for academic affairs, and Gage Paine, vice president for student affairs, and inspired by UT System leadership development program. As part of Leadership UTSA, participants attend daylong workshops each month during the academic year to gain a broader understanding of university programs, services and responsibilities of each vice presidential area. In addition, each participant shadows a UTSA administrator during the spring semester.
"I think what has surprised me the most was how much I didn't know about UTSA," said Cie Gee, assistant director of admissions and a graduate of the 2010-2011 Leadership UTSA class. "There are so many things that work together in ways that you can't understand until you can see UTSA from 30,000 feet, which is a perspective Leadership UTSA gives you."
Gee is one of fours members of the most recent cohort who was selected to serve on the leadership team to develop programming for next year's class. Others include Lisa Alonzo, Leticia Duncan and Cory Hallam.
"Leadership UTSA is designed to cultivate leaders within the university, so having program graduates help teach the new cohort is one way we're putting that into action," said Gage Paine. "Also, many of the participants have told us they wanted an opportunity to continue engaging in these types of discussions after the formal program ended. So, this year we have introduced Leadership UTSA Year 2, which is an optional brown-bag lunch series open to those who went through the program the previous year.
"That program is being led by several members of the first Leadership UTSA class from 2009-2010, so it's another opportunity for program participants to engage with others across the university and across cohorts," Paine said.


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By Annette Hinkle
A Conversation with Greg Therriault, the new museum manager at the Sag Harbor Whaling & Historical Museum.
Was your first season at the museum all you expected it to be?
As a 35 year village resident, I always admired the building and had been here on numerous occasions with family visitors or for events. But getting to see the wonderful building this is by spending time here by myself before the season began gave me a wonderful opportunity to think of things I'd like to personally see happen to build on what the board and prior management team have started.
What are some of those things and how do you think your skill set will further those goals?
The key word is skill set. This year we have an entirely new staff and the board has looked at the individual skills of the people they hired and chose people gifted in many areas. Vanessa Petruccelli is our wonderful business manager and very astute, Richard Doctorow has great experience and knowledge of whaling and is a perfect choice as collections manager. Michael Butler, former Eastville Community Historical Society president and an artist, brings a great deal of knowledge to managing the front of the house, and I come with a management background and a varied career. We each have specific skills and new eyes are looking at this building, what we can do and how we can proceed and build on the success.
We're also reaching out to encourage those who have been friends of the museum to spend more time here and participate on greater level and also welcome new visitors.
Let's talk about this summer's exhibits and the community reaction.
We had four wonderful shows this summer. The opening for the first exhibit curated by Dan Rizzie and Peter Marcelle, "A Whale of a Show," was the most wonderful Sag Harbor block party you could ever have. That was followed by Marcelle's curated art show "Made in Sag Harbor," then we had the tribute to D.A. Pennebaker and Chris Hegedus with a wonderful kite installation by Scott Sandell and the collaboration with the Parrish Art Museum and Almond Zigmund.
Each of those openings has been a revelation to me. People respond to this museum as if it's their own front porch and front yard. It's the heart of the community. While our wonderful neighbor, the library, across the street is being worked on and with the Custom House, Canio's, the Sag Harbor Historical Society and us all on upper Main Street, it's an opportunity to showcase the whaling collection and be creative with the front parlor to have exhibitions that connect and reflect life in Sag Harbor today.
People have said, "You're turning this into an art museum." Not exactly, but we do embrace arts in a profound way. We are a history museum, but our current history is rich in literary and visual arts. To me it makes perfect sense.
What else did this summer bring?
One of the other things I'm proud of is an educational grant we received from the Fridolin Foundation. We partnered with the Bridgehampton Child Care Center and did a summer series with artists and poets who met with the kids and had a wonderful afternoon at the museum. We hope to do it again.
Now it's Fiesta time, which kicks off HarborFest this Friday. What can we expect at the party?
Several years ago a group of individuals formed Friends of the Whaling Museum and became board members. A new group of younger families asked if they could help. Gina Hadley – a lifelong resident — and her husband Eric Hadley, Allison and Luke Babcock and Julie and Steve Hatfield agreed to chair this year's event.
We wanted to do something different that would be fun for their friends and somewhat different than what we've done in the past. They thought of the Montaco food truck and Montauk brewing company and DJ Mister Lama. So come to the fiesta – it'll be a great night and the weather will be great.
How will money raised from the party help the museum?
We're in the midst of a significant capital campaign for painting and restoration work and still need the community's help. The Century Arts Foundation offered us a $50,000 grant, which we matched six weeks ago, but we still need to raise more. This end of season party to celebrate HarborFest is also a final push for raising money.
When will painting begin?
The museum closes next Wednesday and painting begins on Monday, September 16. Ince painting will do the work and it will take eight weeks or so. If any building issues arise during the process we will bring in the firm Strata, Baxter Design/Build.
This is phase I of a several year project. Phase II will be the interior of the museum — painting, upgrade of bathrooms and roofing. Phase III will be the fencing the landscaping.
We hope the community will embrace and support us over the next several years.
Tickets to the Fiesta on Friday, September 6 from 6 to 9 p.m. are $50 ($12.50 for children). To reserve, call 725-0770. The Sag Harbor Whaling & Historical Museum is at 200 Main Street, Sag Harbor.


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HSBC "lift" by Grey London
Agency: Grey London
Rating: 5.0
By Gemma Charles, marketingmagazine.co.uk, Friday, 09 July 2010 08:00AM
The agency was awarded the work after a three-way pitch against undisclosed agencies. Dormen, which is owned by Glisten, was set up over 20 years ago.
The Dormen Food Company moved into supplying the retail sector in 1996 with national listing in all major supermarkets in addition to supplying some of the finest hotels in Europe including The Ritz, The Dorchester, Claridges and The Sheraton.
David Collard, the managing director of Glisten, confirmed that Quiet Storm had been briefed to drive consumer awareness of the Dormen brand as part of a September 2010 relaunch.
This article was first published on marketingmagazine.co.uk
Before commenting please read our rules for commenting on articles.
If you see a comment you find offensive, you can flag it as inappropriate. In the top right-hand corner of an individual comment, you will see 'flag as inappropriate'. Clicking this prompts us to review the comment. For further information see our rules for commenting on articles.
Agency: Grey London
Rating: 5.0


text:
Today I went and judged some science fair projects. I was forced to by my Bio 100 class, but I thoroughly enjoyed it. There were a few projects where they did more than I understand in computer programming. I understood almost all of it. I broke one kid's code by inputting in a blank input stream. Yup. I did it. Overall it was good stuff. And I got pizza afterwards!
I worked on the same assignment for 8 hours today. Didn't finish. Stress level rising.
I walked through our front door, and back out to visit some other apartments. I walk into one, where someone who cuts hair in the MTC comes in to visit another roommate and screams, "Today I cut David Archuleta's hair!!!!!" She loved it (both his hair and the experience). Funny stuff. Tomorrow is our big day out on the field. Capture the Flag begins tomorrow.


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tag:blogger.com,1999:blog-7173052990851751381.post5324833421598807361..comments2015-07-07T07:46:03.472-04:00Comments on Food Wishes Video Recipes: Spicy Orange Bison Balls - Feeding My Inner AdolescentChef Johnhttp://email@example.com:blogger.com,1999:blog-7173052990851751381.post-17727438819631456512012-02-24T12:10:51.684-05:002012-02-24T12:10:51.684-05:00Eeww, use some peanut oil and you'll have ball...Eeww, use some peanut oil and you'll have balls with a nutty flavor...1Bigg_ERhttp://email@example.com:blogger.com,1999:blog-7173052990851751381.post-64580791119115044342010-07-29T07:39:02.344-04:002010-07-29T07:39:02.344-04:00Made this 7/28, it was really good. I used Ground ...Made this 7/28, it was really good. I used Ground beef instead of the buffalo, but I think lamb would have made a better substitute. The sauce was delish, I certainly will be making this again!Rmona firstname.lastname@example.com:blogger.com,1999:blog-7173052990851751381.post-33383781931708134112009-12-19T11:39:02.169-05:002009-12-19T11:39:02.169-05:00Buffalo and bison are the same thing. Yes any swee...Buffalo and bison are the same thing. Yes any sweet/tart fruit condiment should work, even mango chutney! Enjoy!Chef Johnhttp://firstname.lastname@example.com:blogger.com,1999:blog-7173052990851751381.post-45398890530363911342009-12-19T08:54:03.065-05:002009-12-19T08:54:03.065-05:00Hello Chef John, I am a regular visitor to your ...Hello Chef John,

I am a regular visitor to your site. Thank you for the wonderful easy to cook Bison Meat balls,

Well, I am writing from india so bison meat is not available here. I guess I can use bufflo meat, which is commonly availabe.

The other thing I wanted to consult is about Orange Marmalade. It is available, but I am not sure if it will be really liked in India. Are there any other alternate like pickled lemons with some honey??

Please advise.

Tariq MumtazCasino Eighthttp://email@example.com:blogger.com,1999:blog-7173052990851751381.post-53127987162048176312009-07-09T07:24:22.663-04:002009-07-09T07:24:22.663-04:00Here in Zimbabwe traditionally when the men kill a...Here in Zimbabwe traditionally when the men kill a cow, they roast the genitals and eat them wherever they would have slaughtered the beast. Women are not allowed to eat that email@example.com:blogger.com,1999:blog-7173052990851751381.post-79641498555014031052009-06-14T00:40:33.194-04:002009-06-14T00:40:33.194-04:00I just made these bison balls tonight. They were ...I just made these bison balls tonight. They were really good, and fabulous as a party food. I loved the spicy orange sauce. I'm going to cook buffalo meat more often.Juliahttp://firstname.lastname@example.com:blogger.com,1999:blog-7173052990851751381.post-29755566850259857852009-03-06T16:07:00.000-05:002009-03-06T16:07:00.000-05:00I do many balls at one time, so that I can enjoy ...I do many balls at one time, so that I can enjoy some balls right away, and still have some for later. I did a lot of balls for my mother last week, so that she'll be able to enjoy them when I'm not there.

I prefer to do balls in the oven, which leaves my hands free to do other things.

I love saucy balls, and hope you'll blog about them again, because I love variety when it comes to balls.Shreelahttp://firstname.lastname@example.com:blogger.com,1999:blog-7173052990851751381.post-76311889847474331512009-02-26T22:12:00.000-05:002009-02-26T22:12:00.000-05:00I heard that when a buffalo mates with a cow to cr...I heard that when a buffalo mates with a cow to create "beefalo", the cow then becomes sterile. The problem is I enjoy beefalo more than regular buffalo.Joehttp://firstname.lastname@example.com:blogger.com,1999:blog-7173052990851751381.post-19806578705954783362009-02-26T19:15:00.000-05:002009-02-26T19:15:00.000-05:00The realization that I need to make these hit me l...The realization that I need to make these hit me like a kick in the *****.Greghttp://firstname.lastname@example.com:blogger.com,1999:blog-7173052990851751381.post-12800832684196029532009-02-26T14:45:00.000-05:002009-02-26T14:45:00.000-05:00A ground round would be fine, any cut really as lo...A ground round would be fine, any cut really as long as it's gound "lean" 90%Chef Johnhttp://email@example.com:blogger.com,1999:blog-7173052990851751381.post-77915319503910838332009-02-26T14:22:00.000-05:002009-02-26T14:22:00.000-05:00Wohaaa.Oh well, some people do eat animal's balls,...Wohaaa.

Oh well, some people do eat animal's balls, some say they are tasty, just never bothered.

I guess Beef would work nice here. Bison is not really available in Europe. I wonder since Bison is leaner, if a specific beef cut for the ground is needed.Luciahttp://email@example.com:blogger.com,1999:blog-7173052990851751381.post-23890890795917913122009-02-26T13:43:00.000-05:002009-02-26T13:43:00.000-05:00Would the bison balls pair nicely with your cousin...Would the bison balls pair nicely with your cousin Tony's email@example.com:blogger.com,1999:blog-7173052990851751381.post-82965004238886263652009-02-26T13:40:00.000-05:002009-02-26T13:40:00.000-05:00I'd like to put my 2 cents in this discussion. It'...I'd like to put my 2 cents in this discussion. It's all just a sack of email@example.com:blogger.com,1999:blog-7173052990851751381.post-67248414637906570882009-02-26T12:38:00.000-05:002009-02-26T12:38:00.000-05:00I make balls all the time and yes people get testy...I make balls all the time and yes people get testy when I don't have enough. Scott don't worry if they are too big, sometimes bigger is better. In Madrid there are tasty bull's balls at the market.
Chef loved the drum roll in the email@example.com:blogger.com,1999:blog-7173052990851751381.post-75150661416049990772009-02-26T12:31:00.000-05:002009-02-26T12:31:00.000-05:00I'm also sorry I couldn't get in earlier to use on...I'm also sorry I couldn't get in earlier to use one of the easier references, and yes, it does drive me "nuts"

However, I think I may be the first to bring up the South Park show where "Chef develops a new dessert treat for the film festival crowd, while Mr. Hankey beckons from below."

And may I suggest another way to get around the shock of the word "BALLS" showing up on a menu: Use an alternative ...
bison "globes" anyone?Pamhttp://email@example.com:blogger.com,1999:blog-7173052990851751381.post-90079826644710230322009-02-26T10:37:00.000-05:002009-02-26T10:37:00.000-05:00Saaaayy, what's the big idea Ace? (putting on my b...Saaaayy, what's the big idea Ace? (putting on my best Edward G. Robinson impersonation). Chef John put his balls on the table for us and you want to ask food question? Now's not the time! :)

Incidentally, Chef John, my balls are too big, maybe I should add a second cup?

Scott - BostonScott - email@example.com:blogger.com,1999:blog-7173052990851751381.post-44586439501215367992009-02-26T01:13:00.000-05:002009-02-26T01:13:00.000-05:00Yes Ace, I would use half the water, you can add m...Yes Ace, I would use half the water, you can add more of course.Chef Johnhttp://email@example.com:blogger.com,1999:blog-7173052990851751381.post-37647563009818192632009-02-26T00:52:00.000-05:002009-02-26T00:52:00.000-05:00Shwetty balls, LOL. I still giggle every time I li...Shwetty balls, LOL. I still giggle every time I listen to the NPR food programs.

"See how they glisten?"Sky Peacehttp://email@example.com:blogger.com,1999:blog-7173052990851751381.post-40162288429864630742009-02-26T00:50:00.000-05:002009-02-26T00:50:00.000-05:00Hey Chef. Another question about the sauce. Would ...Hey Chef. Another question about the sauce. Would I use less water if I was preparing the sauce before dumping 1/3 of it onto the browned chicken thighs? The site says 3 cups of water.AceTravishttp://email@example.com:blogger.com,1999:blog-7173052990851751381.post-64799533199221112522009-02-26T00:24:00.000-05:002009-02-26T00:24:00.000-05:00Hey, may I suggest a simple way to go around the s...Hey, may I suggest a simple way to go around the stark shock of the word "BALLS" showing up on your menu: Use another language! A short trip to Google translator has these and more:

Bola-Fillipino
Pallot-Finnish
Palle-Italian
Boules-French
Balle-German
Ballen-Dutch
Bale-Polish
Bile-Romanian (Hmm, maybe not this one though, eeww.)
Bollar-Swedish

The other languages were font-twitchy and wouldn't show up here, but you get the idea. The IQ's of those who'd be offended, why they'll never even pick up on it! However, they will be the first one yelling about how the dish being served is just meatballs though...email@example.com:blogger.com,1999:blog-7173052990851751381.post-91566548200123672652009-02-26T00:23:00.000-05:002009-02-26T00:23:00.000-05:00Hey, may I suggest a simple way to go around the s...Hey, may I suggest a simple way to go around the stark shock of the word "BALLS" showing up on your menu: Use another language! A short trip to Google translator has these and more:

Bola-Fillipino
Pallot-Finnish
Palle-Italian
Boules-French
Balle-German
Ballen-Dutch
Bale-Polish
Bile-Romanian (Hmm, maybe not this one though, eeww.)
Bollar-Swedish

The other languages were font-twitchy and wouldn't show up here, but you get the idea. The IQ's of those who'd be offended, why they'll never even pick up on it! However, they will be the first one yelling about how the dish being served is just meatballs though...firstname.lastname@example.com:blogger.com,1999:blog-7173052990851751381.post-24648534136796839772009-02-25T22:57:00.000-05:002009-02-25T22:57:00.000-05:00Am I the ONLY 14yr old (minded) one here?"uh, huh ...Am I the ONLY 14yr old (minded) one here?
"uh, huh huh, he said balls..."

...man, tough crowd.

Oh, can I feed these alongside Alec Baldwins "Shwetty Balls"?

...ok, I'm done I think:)ragecghttp://firstname.lastname@example.com:blogger.com,1999:blog-7173052990851751381.post-67230904799792788192009-02-25T21:24:00.000-05:002009-02-25T21:24:00.000-05:00Thanks Scott, I'm sorry you couldn't get in earlie...Thanks Scott, I'm sorry you couldn't get in earlier to use one of the easier references. That must drive you nuts.Chef Johnhttp://firstname.lastname@example.com:blogger.com,1999:blog-7173052990851751381.post-64213187231483385842009-02-25T20:53:00.000-05:002009-02-25T20:53:00.000-05:00Wait! I almost forgot the obligatory "ball" joke....Wait! I almost forgot the obligatory "ball" joke...

okay... um... let me think. (Nice job by everyone for hogging them all) ... hmmmm... okay, got it -

Hey Chef John, nice recipe. Can't wait to try it. Incidentally, I have no problem with balls at all. I mean, after all, where would we be without 'em!

Scott - BostonScott - firstname.lastname@example.com:blogger.com,1999:blog-7173052990851751381.post-29839624311868538322009-02-25T20:43:00.000-05:002009-02-25T20:43:00.000-05:00Well, it looks like you've just blogged yourself o...Well, it looks like you've just blogged yourself off of Nancy from Ohio's Christmas list. Nice going.

Incidentally, I kinda agree with her. I mean, if you really read today's blog and listen to it closely, I'd think you were trying to subversively trick us into thinking filthy thoughts... It's the worst kind of subversive too, the kind that you don't even know is being done.

And have you ever played one of these videos backwards?! For shame, Chef John... for shame.

Chicken Breasts! PorkLoins! I looked up the real meaning of "Giambotta"... The jig is up, Chef John.

And while your blog on "How To Enjoy A Salad Without Dressing" was delicious, I felt ashamed, and demeaned, and-and-and cold. My face was beet red when I sat down to eat it and realized what you were doing. As was my mother-in-laws' when she walked into the room.

I guess it's just a matter of different strokes (ahem).

Scott - BostonScott - firstname.lastname@example.com


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