text:
E. Leitz, Wetzlar, Germany
also at Midland, Ontario, Canada from 1955.
E. Leitz was established initially as a microscope maker, and only offered camera equipment many years later. This may have begun from the need to supply equipment for photography through microscopes, and for low magnification work separately from them. Thus they seem to have developed a limited programme of high quality lenses from about the early 1900's. These were regarded in the trade as normal photo lenses rather than specialized items for macro or like use. In the 1920's they expanded into making enlargers, and selling lenses, notably on Nagel cameras, so that they were well placed to develop a programme for the 35mm camera which they introduced in about 1924. This relied on a precisely made body and sharp lenses to allow substantial enlargement, the limiting factor being the film then available. One reason may also be that for microscope photography, the small format would record all the detail available without the longer exposures needed for a larger but less well illuminated negative. They would be well aware of the "empty magnification" feature this can involve.
Early Lenses
Summar f4.5 24, 35, 42, 64, 80, 100, 120mm This may be a 6-glass Gauss type, (Frerk's comment) or an air-spaced Dagor type? (Lei001). This was shown in an early pamphlet and it is unclear how long it was sold. They show 8-air-glass reflexions with little sign of extra reflexions, which rules out extra spacing or even cemented surfaces. However it does seem that by the 1920's there was a new type. Thus it is thought that the design changed to a 4g/4c dialyt of equal performance in later years. These lenses do not seem to be numbered, and may be continued later than first thought in brass finish, as some are in M39x26 adaptors suggesting a post-Leica date, but a black finish 120mm example has also been seen. It was recommended to use 120mm on 9x12cm, 64mm on 6x6cm. In 1908 they were listed as Portrait lenses, with the f5 as a lens for groups and general outdoor work. The smaller examples such as a 64mm were listed as f4.0 in a B&J list. Several f4.5 lenses have been seen. The iris graduations are unusual, the f4.5/120mm being graduated from 2 (about f4.7) to 96 (about f32), the 80mm stopping merely to '24', about f16. Early examples are in lacquered brass, later in black enamel. A 120mm lens was used on a 6x9cm camera and gave
attractive negatives of good quality but fairly low contrast.
Fig 015 034 Leitz Summar lenses (l + r) Summar f4.5/120mm and (mid) Summar f4.5/80mm.
Summar Series 11 f5.0 95, 115, 135, 150, 180mm (Layout Lei002) This seems to be a less common series from the few examples seen. It was also made as:
Summar Series 11 also f6.0 150, 180, 210, 240, 270, 300mm (Layout Lei003) and this was the version Frerk knew. It was suggested to use 135mm for 9x12cm. (B.J.A. 1909, p696, 697).These are convertible to work as long focus lenses. The only example seen was a f6/135mm and was in a shutter, and no serial number could be seen. (The front cell was rather lightly engraved and the paint was badly worn.) It seemed to be a 4g/4c design, possibly a dialyt. The reflexion pattern was like the f4.5 in having 8 bright reflexions, but here two were very close together at all times on the 135mm lens seen.
Periplan f7.7 90, 120, 150, 180, 210, 240mm (Layout Lei004) This can be seen as a version of the Q7 anastigmat. Use 120mm for 9x12cm.
For all these, use a 7in lens for 1/2plate. The covering power of Periplan was nearly as big as the Summar, and it was a good deal cheaper at £3.oo compared to £4.5o for the Summar. (B.J.A. above."We can strongly recommend the "Periplan" to anyone requiring a cheap f8 lens.")(Anon): see B.J.A. 1900, p865 for a 3+1 type lens eg as a 240mm f8.0. Production of this seems not to be known.
Writing in 1926, Frerk says these were discontinued, but high quality items and useful secondhand. He does not "know" of the Elmar though the new Leica camera just got into the book, probably at the proof stage. Milar f4.5 25-100mm This was essentially a macro lens, using the Triplet layout. It was a very long lived product, still being produced well after 1945 for macro work. The layout is near Q13 with the front two glasses near together. The f4.5 50mm version was used on at least one Leica prototype. Note that Leitz also made or used triplets for cine use under the trade name "Dygon" both before and after WW2.
Fig 015 030 Leitz Milar f4.5/50mm. This seems to be a fairly modern lens with a red dot to match the 'M' series lenses.
Dygon f2.8, f3.5 20mm. This was a postwar lens, noted on Leicina 8S, also Leicina Vario. Most of them seem to be f2.0 as two Dygons f2/15mm and f2/9mm No1,794,33x on a Leicina and a posibly 'special' Leicina had a complete set of f2/9mm No1,858,86x; f2/6.25mm No1,939,68x; f2/36mm No1,981,16x and f2/15mm (incomplete).
Variogon Many Leicinas carry these and they are thought to be derived from Schneider. One Leicina 8S had Dygons 9 and 15mm. Angenieux Zooms such as Type K2 7.5-35mm at No1,079,32x are also used.
Aplanat There have been rumours of an Aplanat, =RR, possibly of projection origin. No details are available at present. Several other German firms used this layout for projection lenses until about 1920 or even slightly later.
"Studio" In the 1960's, B&J listed a single old Leitz f3.5 150mm lens in a Studio shutter: this seems to be an unknown lens otherwise.
Subsequently the Programme was dominated by the Leica camera. It is a very impressive experience to use an early Leica with modern film and see just how good the older lenses were. For choice this would be an Elmar on a fixed lens camera- or an early screw lens body with several Elmar lenses. Venturing outside the Elmar series prewar is a more mixed user experience and it is suggested that for users some caution is worthwhile before paying the larger costs of some of the other old lenses which are valued as collectors items rather than for use. Postwar the Leica lenses rapidly reached and indeed set a consistently high standard and can be recommended without the same reserve.
35mm lenses
The first and most famous of the original lenses for it was the 50mm f3.5 as follows. It was designed by M.Berek (1886-1949) who worked for Leitz from 1912, and while primarily a microscopist, designed the original lens line.
The layout of this famous lens was roughly Q15 but the initial patent covers a lens with a front glass designed so that the fundemental rays cut the axis near the front lens. (D.R.P. 343,086/1920). This led to a preferred iris position nearer the front than usual, and it is between glasses 1 and 2 in most Elmar 50mm lenses, and to a less curved interface in the rear element. The detailed design seems never to have been fully realized commercially, as it featured a movable second glass to allow for correction of astigmatism in close-up, and
perhaps since the external glasses were of rather soft DBC. The next development was a 5-glass type, which would not have fallen within the patents of the Q15 type and which may have eased the glass requirements. Finally a glass from the Sendlingen plant of Goerz allowed the design of a Q15 type lens of f3.5 aperture covering the whole of the 24x36mm frame. This was a new standard in 1925, and may have used features from the above patent. It has been suggested that when Zeiss produced the f3.5 Tessar, the patent position was sufficiently balanced for the firms to act independantly but without complaining if there was a possible overlap.
The Elmar designer was Dr Berek, and the lens had to be heavily modified about 1929 as the Sendlingen plant was then converted to produce other products and all optical supplies were taken from Schott. (The change followed the unification of Zeiss Ikon in 1926.) As a result, the new type has a visibly flatter front curve, and came into use about the time when the Leica Standard was introduced. Note that the iris position was kept in the same place in the new model, except when these are mounted in blade shutters for the small number sold in Compurs essentially for the Leica, Vollenda and Pupille cameras. These show the impressive covering power of the Elmar since in the rollfilm versions it is covering 3x4cm and still works well.
Many years later, Leitz were to redesign it again with "new rare earth" glass and show the change as the new red scale version. It is worth noting that the 'old' Q15 type did involve some compromise in the colour correction, less serious in the days of ortho films than it was to become later. This lead to the use of the Hektor type of layout to replace the 135mm Elmar lens, and the choice of a (rare) 50mm Varob-Hektor version for enlarging colour material. But the Elmar was the mainstay of the Leica for many years in its various forms, especially the 50mm lens, and still is a fine lens to use in any form.
Incidentally, the '50mm' covers a range of foci shown by number codes on the early lenses but typically they were about 51-52mm focus. It is likely that one factor was that this was easier to use to get good overall sharpness on 24x36mm as wide field designs at f3.5 were then hard to design. But Barnack's experience using movie lenses with imperfect cover on the bigger format will have helped to push the choice this way. Note thart a movie photographer would expect to use about a 3 or 4in lens on this format. G. Crawley in B.J.P. 24/01/1996 p23 mentions another point. That microscope lenses were in inches (=25.4mm) and Leitz will have tended to design Milar and similar lenses microscope lenses made to this focus, ie of 50.8mm. It is also true that makers do allow themselves some leeway in the choice of foci around the engraved value, though here Leitz always would measure and record the true value and tell the customer if needed, and later were to engrave the last 2 digits on the barrel.
Essentially Elmars
Leica Anastigmat f3.5 50mm Some of these are 5-glass versions and are so rare that they are seldom examined to see if they really are of this type. What is certain is that the number is very small and that they are very inaccessible to the normal lens collector.
Elmax f3.5 50mm Essentially these seem to be optically the very first set of 4-glass Elmars, but it is still not certain when the change over ocurred. The change of name does not necessarily coincide. (Layout Lei012, 5-glass; Lei005, 4-glass)
Elmar f3.5 50mm This was a Q15 type lens, and the uniquely sharp lens which made the Leica reputation for sharpness. It can be used on up to 3x4cm, and as an enlarging lens 'Varob' and Leitz considered it for projection work, both as camera lenses fitted in the 1930's to slide projectors, and sold postwar in custom fitting for the job. (Layout Lei005, 006)
Elmar f3.5 35mm Layout Lei011 This is a very compact and useful semi-wide angle lens, rather less sharp perhaps than the 50mm version and with more fall off in image quality in the outer parts of the field on 35mm. But the value outweighed any shortcomings.
Elmar f4.5
Elmar f2.8
Elmar f4.0
photography, and has always been a favourite. The focal length is one which suits the design very well and it was not challenged till it could be replaced with a rare earth design in the 1950's. Some early lenses are in a much more bulky and heavy mount commonized with the longer lenses and and these are described as 'fat' while soon the same lens was offered in a slimmer and lighter tube and this proved to be the long lived product.
35mm A prototype which was illustrated, listed but never sold.
35mm (This was a prototype for 1/2frame use and not a commercial item.) 90mm Lei010 This was the first medium focus lens for 35mm still
Elmar f6.3 105mm The Berg or Mountain Elmar was designed as a light item for travellers and climbers- hence the name. It needs care in use as it is slower and there is more danger of camera shake- hence the slight question that has been raised over its sharpness. (Lei009)
Elmar f4.5 135mm A longer lens in full weight mount. The earliest were not coupled to the Leica rangefinder- this also is true of some other Elmars- and the mounts do vary in detail. It should be a
sharp lens but the focus is long enough to begin to show up design limitations in the Q15 type. Prof. Berek therefore designed a new lens called the Hektor to overcome this limitation and it is the preferred item especially for colour work. The longer Elmars may actually be derived from designs for large format lenses for 6x9 (105mm) and 9x12 (135mm) and have been reported on Nagel cameras. (Lei008).
It is not quite clear what other Elmar lenses were made as Leitz enlargers of the period were fitted with anonymous lenses such as VOORT f4.0/95mm and these may include other focal lengths in this design area. One example was an enlarger for 4x6VP format with a lens of some 7.5cm. Incidentally Leitz provided for the longer lens heads to be removed for close-up work on copiers, etc. and they were and are very useful for this.
Hektor- An improved Elmar
During the early 1930's the programme of Elmars was extended by a series of more ambitious lenses with extra glasses, especially in the centre of the Triplet. Leitz were to use these in one form or another for many years, the last being as projector lenses long after WW2. It must be stressed these were designed both for greater speed, but also sometimes for wider angles or greater sharpness and that this is a design where Leitz were successful but few other designers have chosen to follow. In all cases they can be related to the triplet by compounding one or more components. This avoids extra air-glass surfaces but at the cost of rather limited design freedom.
(a) The centre glass was the only one doubled in the 135mm f4.5 Hektor, which replaced the 135mm f4.5 Elmar. The Hektor is generally regarded as an improvement, especially for the colour correction, and without any penalty. (Lei024)
(b) Both outer glasses were compounded in the 28mm f6.3 Hektor. Again this was a real success, offering a nice compact real wide angle lens of good sharpness and even illumination. [Most users would rate it ahead of the comparable Zeiss 28mm f8.0 Tessar of the same period. (Lei020)]
(c) The other two Hektors have all the three glasses compounded and are more controversial lenses. At small apertures they are extremely well corrected, especially for colour. But at large apertures the contrast falls off quite noticably due to the apertures of f2.5 for the 50mm lens (Lei021)and f1.9 for the 73mm one.(Lei022) They can do good work at full aperture, but really are best only under contrasty conditions where the under corrected spherical aberrations do not reduce the image contrast too much. This is really the sort of lens where the older workers carefully advised giving a minimum exposure, although they may not have always understood why this was essential. The Hektor may have been patented under USPat 1,939,098 of 12/12/1933 which uses glasses G1= 1.624/58.2; G2+5= 1.603/38.0; G3= 1.665/35.7; G4= 1.581/40.8; G6= 1.656/51.4. But Merte quotes a version with G1+6= 1.6190; G2= 1.6100; G3= 1.6750; G4= 1.5890; G5= 1.5290. Mr Cook (Photo Jnl Oct 1949 shows curves for the 73mm Hektor's correction. The field is fairly flat with quite a lot of astigmatism at up to 2% of the focal length at 17° and the spherical aberration is rather heavy, and continues to quite small apertures, giving a perceptible fringe round details. He comments that this type of correction can give detail under contrasty lighting conditions but falls down badly in low contrast subjects- (which is why soft focus lenses are used in portraiture!) A Hektor was occasionally used other than on a Leica: it has been noted on a Mentor Dreivier at No150,691, and a few were used for color enlarging as Varob Hektors f6.3- iris opening being limited to f6.3.


text:
On 01/21/2011 11:39 AM, Brian Manthos wrote: > The "Note" about the "will have the same effect" at the end of section 3.10 is > actually incorrect. They might RENDER the same but the OM impact is different. > I recommend we (a) remove it or (b) clarify and explain. Removed. ~fantasaiReceived on Wednesday, 9 February 2011 08:17:51 UTC
This archive was generated by hypermail 2.3.1 : Wednesday, 11 February 2015 12:34:48 UTC

subset: commoncrawl


text:
CHELSEA – Stacey Heams is headed home.
And she can thank Milan's softball team for the trip.
Heams, a former University of Michigan softball player, will return to her former home field as a coach when the Big Reds play at U-M's Alumni Field Tuesday in the Division 2 state quarterfinals.
Milan punched its ticket to Ann Arbor with a pair of dominant wins in Chelsea's Regional Saturday.
The Big Reds whipped Battle Creek Pennfield 6-0 in the semifinals, then dispatched Huron League rival Riverview 11-4 in the championship game.
"We were so close last year," said Heams, in her second year as Milan's coach. "It's been my dream to coach on Michigan's field."
A trip to Ann Arbor has been the dream for many of her players as well.
"I'm so excited that we get to play at U-M," said junior second baseman Cheyenne Brierley.
"It's been my dream to play there ever since I was a little kid," said junior catcher Dray Garrett. "I'm just blown away. I am so happy."
Riverview took a 1-0 lead in the first inning of the championship game, but the Big Reds never were in any serious trouble all day.
Senior pitcher Kat Hoffman was dominant in the opening game, carrying a perfect game into the seventh inning. A one-out double spoiled the perfection and Pennfield added a single later in the inning but could not score.
Hoffman gave herself all the support she needed. She doubled to start the game and came around to score on a single by senior third baseman Vanessa Garcia, then added a pair of RBI singles later in the game.
Garcia had three hits, including a double, and scored a run. Nena Doran, Krista Hoevemeyer and Garrett added two hits eacy. Hoevemeyer and Garrett had doubles and Doran blasted a home run.
Riverview helped Milan in the finals with seven errors, but the Big Red bats made sure the errors hurt.
"We compounded on their mistakes," Heams said. "One through nine, anyone on this team can come through."
Doran showed her power with a long, two-run homer and a triple.
"I didn't know about the first one (homer), but I knew the second one was going out," said Doran, who has cleared the fences five times this season.
Garrett had two doubles, Hoffman had two hits and an intentional walk and Garcia contributed a big two-run single.
Riverview's Mary Subuda got to Hoffman for an RBI double in the opening inning, but she retired the next 17 hitters in order.
It wasn't until the Big Reds had a comfortable 11-1 lead in the seventh inning that the Pirate offense showed any signs of life.
She struck out 12 in the first game and 17 on the day.
It all added up to the first softball Regional title in school history.
"I'm super ecstatic," Garcia said. "This has been my goal all four years. I am so excited to play on the U-M field."
"I am really excited," Doran said. "This is the farthest our school has ever gone."
Milan (30-2) will play in the quarterfinals at 5 p.m. Tuesday against Grand Rapids South Christian.


text:
Robot Toilet Paper Holder Is All Up in Your Business
Like us on Facebook
I said I loved robots, and I wasn't lying. Would I let one into my most private of sanctuaries — my water closet?!
Heck yes, I would. The Robot Toilet Paper Holder (now available in the US, thanks to Gizmine) is pretty pricey at $40, but it's an exotic import, so maybe it gets a pass?
Plus it's so frackin' cute. I don't even mind that it's pretty weird to take TP out of a robot's head. I'm ready for this weirdness.


text:
I tried to install chinese input in my device, and they only have simplified chinese available. Is there any way to install traditional chinese instead?
XDA Developers was founded by developers, for developers. It is now a valuable resource for people who want to make the most of their mobile devices, from customizing the look and feel to adding new functionality.
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text:
What's your most delicious pregnancy craving right now??
Snickers Ice Cream Bars!!!
What's your most delicious pregnancy craving right now??
I ate those all the time with DD! So delicious! I ended up becoming lactose intolerant for awhile so i had to give them up!
~*Mommy to Lillian & Alexis*~
*~Proud Air Force Wife~*
mmmmmm....I like sour gumi worms/sour patch kids
Momma to a sweet little toddler. K-1/16/12
My LO outgrew her dairy/beef/soy intolerances at 13.5 months!
Snickers Ice Cream bars are AWESOME!! Ive been wanting more burgers and such...and they have said that if you crave red meats it means you need more iron...I BEG TO DIFFER!!! My H & H is JUST fine! LOL! Oh, and yeah, the sour patch kids and gummis are awesome too! Although, Ive had to be careful with those at times, then the MS or nausea kicks in! LOL!
OMG YUM!!!!!! I actually went on a mission to find some Ice Cream Snickers one day and wasn't able to find one within walking distance!! You are torturing me!!
Ashoka was born 1/27/2012!!
Skinny PCOS
Pancakes...lots of pancakes...but tonight it was Papa John's pizza
Miscarraige on 3/15/11, 8/10/11 and 11/20/11. Trying to move forward.
I am craving nacho cheese sauce like crazy... on everything. The only way chicken sounds appetizing is with bacon and nacho cheese sauce- eventhough I still think I would only be to handle the bacon and cheese.
Ive been only able to eat Chocolate fudgesicles all day!!!
I dont want any other chocolate, just that.. :)
|| Born March 1st, 2012 - [Amiley Adalyn D.] ||
Sour stuff! Lemonade and air heads, and been chewing sour bubbliscious non-stop.
Haley Elizabeth 2/23/08
Hanna Elise 2/24/12


text:
Break Up Congestion And Mucus In The Chest
Author: Christie J.
Skill: ZYTO Compass
Location: AZ, United States
Date: 07-15-2012
Views: 7,328
Word Count: 106
Questions Received: 0
Testimonial ID: 7610-OR
My husband had a dry cough and tight chest for several weeks and had been told by co-workers it was probably Valley fever. We hesitated going to the Dr. for antibiotics and he drank Thieves in his water every day.
He was able to work and go about his day but we ordered a bottle of RC and the first day he put it on his chest he immediately felt relief and could breath clearly. He continued to apply it all day which broke up the congestion and then continued with the Thieves water to dissolve the mucus. He is feeling much better now!
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text: Perhaps things like sharpness, coatings, etc...being a matter of taste for most of us, isn't really "list-able" if I understand your question, however things like shody workmanship and poor engineering---the sort of stuff that is a waste of LF dollars(like, I understand, Tilt-all 4x5 holders) would be valuable things to avoid and might "make the list," if one were to be compiled. Of course anything included would be suspect since a contributor might not have the knowledge to evaluate something fairly, especially used equiptment. If I were to get a trashed Betax shutter, I might assume that all Betax shutters(maybe all Wolly shutters) are junk--which they aren't!. I might not take into account that I only paid six bucks at a yard sale (found it in a cigar box with Junior's Rock Collection)for the thing, or neglect to add that info to my gripe.----Cheers!


text:
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text:
BNA - For Australian and visiting cyclists from Road to MTB, to Track to Freestyle
Taking bike overseas: alternative options?
For Australian Cyclists travelling and touring OS
22 posts • Page 1 of 1
Taking bike overseas: alternative options?
Hi guys,
I'm nearing my departure for France date, but only now I realised that there will be no options for me to add a bike as an extra luggage and pay the extra cost with the tickets I'm getting, since it's paid by the company. Therefore I've prepared my bike and everything else to go overseas, and I'd like to still take it.
Does anyone have any suggestions what I could do in this case? I am going from Brisbane AU to Brest FR (long way away) for 6 months.
Re: Taking bike overseas: alternative options?
What did the airline say when you rang them though?
Santa Cruz Blur TRc XTR
Volagi Liscio Ultegra
Re: Taking bike overseas: alternative options?
I haven't anyone yet. Since this is a study trip, the air ticket is paid by my host institution. Therefore they will not get a ticket with the excess luggage for the bike included. So I must seek alternatives.
They haven't told me which airline or showed me the itinerary yet, so I don't know whether I can just make an addition to the existing itinerary, and have the excess luggage payment billed on my own credit card separately... Or whether there are any other alternatives.
Re: Taking bike overseas: alternative options?
Why are you talking to us then. Shouldn't you be asking your company what airline you are flying with so you can talk to the airline. What can we possibly tell you. It all depends on what airline you are travelling with.
I would think if you front up to the airport with excess baggage, you will just have to pay its. Its usually a set amount per kg and it will amount to a lot since a bike usually weighs about 17kg in a box.
Re: Taking bike overseas: alternative options?
Well I'm asking here is because I know a couple of other ways which can do this, since I know a couple, there may be more options that people from here might know. And exactly that's the problem, if they charge something like 20-50 dollars per kg, I'd be bankrupt! So I do my own research, which involves surveying, to find out what options I have available to me.
Taking bike overseas: alternative options?
My bike and box weigh a lot less than 10kgs.
Re: Taking bike overseas: alternative options?
alternative options:
a) (n+1) buy a new one over there
b) post it separately
inflammatory statement or idea
Re: Taking bike overseas: alternative options?
So why not just ring them then...
Santa Cruz Blur TRc XTR
Volagi Liscio Ultegra
Re: Taking bike overseas: alternative options?
many of the airlines will class a bike as sporting goods and will charge a set fee if it is oversize ie 158cm lenght plus with plus height
sometimes paying this additional fee will gain you additional weight allowance but on many the weight of the sporting goods are part of your 20 or 23kg allowance
to give you an idea a budget airline I am taking to France has a $70 each way sporting goods charge. Some airlines have a sliding scale charge where the larger the volume the higher the cost
there is, as far as i know, no financially viable alternative, there are plenty of excess baggage forwarding companies but they work on volumetric weight
(lenght times hight times wdth devided by 6000 )for a bike in the smallest bike bag on the market this worked out around $396 door to airport and they claim to be cheaper than airline unaccompanied bagage
Talk to airline head office in australia
establish a price both ways,
get that in writing in case the check in has other ideas
I have spoken to cyclists who have paid $200 plus in excess for a race bike
If you are going for 6 months an alternative is buy a bike from wiggle ribble etc and have it shipped to france (save 20% vat ) then sell it before you leave
or sell your bike here, buy a new one there, fly back with it
Re: Taking bike overseas: alternative options?
OK, so I took today to send out some emails and made some phone calls.
With the ones I've checked, some allows you to add additional luggage as sporting equipment after the ticket was purchased. This really solved my problems.
The best deal I found at the moment, is with China Southern Airlines, ticket prices are cheap, and an extra bag of sporting equipment (which a bike is considered as) of less than 23kg cost around AU$70. That is given the first free allowance of luggage is not above 23kg, but still need to make sure before we go to the airport.
The most expensive option I found was with Singapore airlines, where for sporting equipment that is equal or less than 15kg, they charge you for the first 6kg at $65/kg.
If I had the option, I'd get CZ, but it would be a longggg flight, their service is average, meals are bad, and no onboard entertainment.
Re: Taking bike overseas: alternative options?
Just did
Re: Taking bike overseas: alternative options?
I still don't understand why you are fussing about like this and why you don't ask your company which airline they are sending you on. It would save all this bother. But you've already done that. When you find out what airline you are travelling on, you will see that most of your phone calls were not necessary.
Re: Taking bike overseas: alternative options?
Look, the original purpose of this thread wasn't to ask what can the airline do for me, rather I was looking for answers like unaccompanied baggage or even better, some very reliable and well priced postal service particularly for bicycles. If you don't think there are any points to this, then I suggest you probably don't reply, as I think I have a valid question to ask, and it's up to the mods to remove my thread if it is not appropriate.
Re: Taking bike overseas: alternative options?
So why didn't you say what you were asking for in the first place. And did you get the answers you were looking for? I think not.
My point is your post as it is written is provoking. It provokes one to make the obvious suggestion. One still can't fathom why you don't find out what airline you are travelling on. Perhaps your doing something your company doesn't want you to do. It makes no difference to me if that is the case. But that's what it rather looks like.
Re: Taking bike overseas: alternative options?
Well said. Also with the wonderful thing called Google and the like others may come across the answers down the track. More wins
Good luck with the other options. I would suggest once you know the airline/flight details give them a ring or check their website to if you can buy excess luggage at a reasonable rate, e.g., like you can with Qantas domestic. Mind you it might be difficult but as you are not the ticket purchaser, but at least ask. Oh I know where you are coming from. Have the same issues here at work where I have to purchase the flights via internal process/corporate credit card.
Other options might be the likes of DHL but the cost may be even higher.
Last edited by Aushiker on Mon Jun 25, 2012 1:30 pm, edited 1 time in total.
Re: Taking bike overseas: alternative options?
Mine weighs much more, well my touring bike comes in on the road at around 17 kg
Re: Taking bike overseas: alternative options?
Hmmmm.... a bike box made from Balsa wood?
Re: Taking bike overseas: alternative options?
And bike made from Unobtanium
Riding bikes in traffic - what seems dangerous is usually safe; what seems safe is often more dangerous.
Re: Taking bike overseas: alternative options?
Brenchen, (Brendan),
Thanks for asking your question, I learnt something from the answers that were presented.
There are a lot of questions asked in these and other forums, some a little silly perhaps, other not very well presented but they are asked because the person asking really wanted to know something. The answers are also available to anybody that might search for the same or similar answers for their questions.
If I don't agree with the way a question is posed or if I think the question is silly, I don't take issue with the questioner, I simply assume that we are not all the same in the way we go looking for answers and our knowledge levels are not the same.
It's pleasing to see that most participants in this thread attempted to give you an answer rather than questioning your need to ask the question in the way that you did.
Re: Taking bike overseas: alternative options?
Thank you very much for backing me up. And a very to-the-point way of putting it It's good to know I'm not alone out there thinking like the way I do. And by the way, love your forum name! Performed in that musical myself as lead keyboard, absolutely adored the pieces!
Regarding bike boxes (although not directly in the scope of this thread, but related), I got the apollo bike pod, quite decent I assume, did hear some good reviews for it. I've basically left it at the shops until I leave (don't have enough room to put it where I live).
Re: Taking bike overseas: alternative options?
Hi Brenchen I feel you too… traveling overseas with sports equipment can be a very complicated thing. I used to fly a lot with my kayak and as you can guess I couldn't hide it in an extra bag. It was expensive but worth the money.
The only way of finding the limits of the possible is by going beyond them into the impossible. Sciatica Exercises
Re: Taking bike overseas: alternative options?
Well I got here safe and sound. Since I flew with China Southern, their sporting equipment policy is very cheap, I think it was like $40 or $70 for an extra 23kg of bicycle.
However, coming back is going to be expensive, as my first board is with Air France, so I'm considering shipping it back by boat with some of my other stuff...
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Originally Posted by SchwinnParamount
F2: Heavier. F1n: Lighter
Note, based on my own "seat of the palm" feeling the F1 has always felt heavier. Various specs online also confirm his: F1(n): 820g (or 795g if New F1), F2: 730g. I don't personally own an F-1, but a friend does and it's always felt like a solid brick of metal to me.
Stop worrying about grain, resolution, sharpness, and everything else that doesn't have a damn thing to do with substance.


text:
Ya'll….YA'LL! Its been a good week. You know why? Because school started Monday. And Monday was glorious with all of its school starting going on. The biggest complaint from Whitten (who started 1st grade) was "All we do is walk, walk, walk…don't they know my legs get tired?". And Ford (pre-K) said the best thing was just being with his best friends who teach him ninja moves. All is back to being right in the world. First world first grade problems and preschool Chuck Norris wannabe's. And I was just happy to be drinking my coffee. (which never really changed anyways)
Here are some good reads from around the web for your weekend enjoyment:
Imperfect and unprepared: The story of every parent ever.
How my daughter became a delight to me.
Some fellow Noonday gals took trips to visit the artisans in Guatemala and Ethiopia. Such a good reminder that we truly can purchase with a purpose. They had the opportunity to meet the hands behind the beautiful pieces. What a sweet moment captured in these blog post.
Now that I've seen I can't unsee
Until next time…
Peace Ya'll


text:
Where can you get a three-star experience at one-star prices? Which hot new restaurant merits the scorching hype?
The answer to all these questions and more can be found Tuesdays at 11 AM on Kliman Online. From scoping out scruffy holes in the wall to weighing the merits of four-star wanna-bes, from scouring the 'burbs and exurbs to hitting the city's streets, Todd Kliman covers a lot of territory.
Winner of a James Beard Foundation Award in 2005 for the country's best newspaper column about food, Kliman is food and wine editor and restaurant critic for The Washingtonian. His work has appeared in The New Yorker, Harper's, The Oxford American, The Daily Beast and Men's Health, among others, and he has been selected four times for inclusion in the Best Food Writing anthologies. He is the author of The Wild Vine, a literary exploration of two entwined mysteries: an obscure grape that rose to prominence, only to disappear, and its present-day evangelist, a foul-mouthed transgendered multi-millionaire vintner on an obsessive quest to restore the legend of an antebellum southern doctor.
Can't wait a week to talk to Todd? Follow him on Twitter for dining reports, tips, and breaking news from the culinary world.
Komi, DC
The best, most sensual, most fully realized restaurant in the area remains Johnny Monis's lair of a place, a sparely appointed East Dupont townhouse with—check it—no menu.
Eola, DC
Daniel Singhofen scrapped his a la carte menu this past April, replacing it with a $65 five-course tasting menu. The move seemed premature, given that the chef had yet to establish his Dupont Circle townhouse restaurant as a landmark dining destination, one that had endured many seasons and fads. But Singhofen and company appear ready to make the leap. Courses are imaginatively conceived without straining for effect, and the execution is clean and precise without lapsing into austerity. Best of all, Singhofen imbues these sophisticated dishes with a quality more precious than all the tricks in the molecular gastronomer's toolkit: soul.
R&R Taqueria, Elkridge
Best Mexican food in the area, and it's not even close. And—it's in a gas station. Worth the drive to Elkridge.
Fiola, DC
Fabio Trabocchi's edge-of-Penn Quarter restaurant has put its tentative beginnings behind it. The dishes emerging from the brick-framed, herb-potted kitchen find the prodigiously talented chef moving further and further from the controlled elegance of his work at the late Maestro. They also find him cooking with a renewed confidence and conviction. The best of these plates—an astonishingly flavorful ragu of wild hare with thick bands of papardelle, a double-cut, prosciutto-wrapped veal chop with toasted hazelnuts that accent the sweetness and nuttiness of the meat, a bowl of tender meatballs in a tomato sauce that frankly puts most Italian grandmothers to shame—marry rusticity with refinement. Desserts—including a fabulous cone of sugar-dusted bomboloni, with pots of apple marmalade and cinnamon gelato—remain a rousing finish.
Proof, DC
I love the tossed-off sophistication of Mark Kuller's wine-bar-plus, the sense you get that everything just seems to have fallen into place and nobody's straining too hard for effect. The cooking, under the direction of Haidar Karoum, reinforces the feeling with dishes that combine the complexity and intricacy of fine dining with the approachability of a neighborhood bistro: superlative foie gras (seared and served atop a cherry-studded short cake), crisp-skinned branzino in a saffron broth, a knockout plate of spaghetti and meatballs (foie gras is the crucial ingredient, an ingenious way of lightening the texture of the meat without resorting to bready filler). There's a wealth of good, interesting wines to pair with these plates—wines you're simply not going to find anywhere else in the city. The restaurant, to its great credit, makes them available in two-ounce pours that encourages you to try things you wouldn't ordinarily.
Banh Mi DC Sandwich, Falls Church
#1 Combination and #2 Roast Pork. $3.75 apiece. Vivid reminders of what the boring and/or dumbed-down others all miss—the peppery bite, the pronounced sharpness of the pickling, the balance between meats and condiments, the lightness of the loaf.
Mama Chuy, DC
Working from their perch in a rowhouse across the street from Howard University, a brother-sister team from Guadalajara (by way of Chicago) have delivered one of the great surprises of the season -- a taqueria that aims not merely to be authentic, but to win your hungry heart with its commitment to exactitude and detail. Start with an order of the superlative housemade chips -- as salty, thin and crunchy as you could hope for -- and guacamole, then move on to the tacos and sopes, each presented in easy-to-handle cocktail-size portions. The carnitas sopes (tiny discs of fried masa slathered with refried beans and topped with luscious cubes of marinated, grilled pork) might just be the best three bites of Mexican food you're going to find within city limits.
Rice Paper, Falls Church
This new Eden Center mom 'n' pop, the first restaurant venture for the host family after two-plus decades in the jewelry business, breaks from the drab utilitarianism of its Eden Center peers with a pressed tin ceiling, dangling globe lights, sleek leather chairs, and the requisite industrial brick wall. It's the cooking, though, that commands inspection: spicy lemongrass ribs, garlic-marinated roast chicken with coconut rice, and the most stylish presentation of grilled stuffed grape leaves I've ever seen -- and easily one of the most delicious. The coffee with condensed milk is a must-order, among the strongest and darkest you're going to find.
Mio, DC
In its five fitful years, Manuel Iguina's restaurant has endured more identity transplants than a snitch in the witness protection program and more mood swings than a teenie pop star. It's currently up -- way up -- thanks to new chef Giovanna Huyke. Like Iguina, Huyke is a native of Puerto Rico, and much of the inspiration for her menu looks to that small but vibrant island. The chef appears to value execution and lightness even more than boldness and spice, resulting in a slew of big-tasting dishes that don't taste big. Zero in on her roast quail stuffed with foie gras and white polenta, a cubed tuna tartare with orange cream, and, from the bar menu, her irresistible bolsitas -- tiny fried purses filled with juicy pork, served with a guava dipping sauce.
* Bon Fresco, Columbia
Best bread in the area. And maybe the best sandwiches, too -- I still can't stop thinking about the unlikely masterpiece of brie, lightly caramelized onions and sundried tomato pesto on a light and crusty baguette. And the London Broil on ciabatta is fantastic, too. Gerald Koh, the owner and bread-baker, is a former GM at Breadline and as passionate about his craft as any chef in the area.
Happy Valentine's Day! This week's book giveaway is a big one: On February 16, Sticky Fingers Bakery owner Doron Petersan releases her new cookbook, Sticky Fingers Sweets: 100 Super-Secret Vegan Dishes, and we will send you a copy.
Here's how to win it: Write a love letter to one Washington-area dish that makes you swoon.
Do you obsess over the Shackburger at Shake Shack? Does Rasika's palak chaat make your heart go pitter-patter? Perhaps you possess an inexplicable and abiding love for the pastrami-cured sweetbreads at CityZen, the anchovies at 2 Amys, or the cowboy-cut rib eye at Ray's the Steaks. We're not here to tell you what to love, just to give you some ideas to get you thinking—and typing. So go ahead, make us desire that dish as much as you do.
The paean Todd likes best wins the book. Submit before the end of the chat on Tuesday, February 14.
... "Inauthentic" has rarely sounded so promising.
Jackie Greenbaum, whose restaurant Jackie's helped to usher in the era of Suburban Chic when she converted a Silver Spring auto parts store into a trippy enclave of pink pillows and quirky comfort food, is set to open El Chucho's Cocina Superior in May, in Columbia Heights, serving "inauthentic Mexican food."
The forthcoming taqueria, located at 3313 11th St. NW, will seat 40, with an additional 16 seats outside and another 40 on the roof.
Greenbaum's tongue-in-cheek description is intended as a sly "out" for the sorts of playful dishes chef Diana Davila-Boldin -- whom we singled out last year as one of 13 "rising star" chefs for her work at Jackie's -- is devising for the taqueria, a mix of the "traditional and newfangled" that includes antojitos (small plates), tortas (sandwiches) and tacos.
There will be posole and mariscos, but also chicharrones with "Mexican kimchi" and "chile relleno with pork belly." Expect carne asada and al pastor tacos, but also a version with tripe and foie gras and another with "herb-marinated octopus."
Davila-Boldin's family hails from Guerrero, Mexico, and a significant portion of her girlhood was devoted to mastering the complex flavors of regional Mexican cooking. She apprenticed at her parents' three restaurants in her native Chicago, eventually becoming, at age 21, the executive chef of Hacienda Jalapenos, which garnered a strong two stars from The Chicago Tribune in 2003 and earned her the moniker "wunderkind."
At Jackie's, the chef works in an altogether different idiom, turning out an American cuisine that is dizzying in its global references. Her menu swings from spanikopita to brined pork skewers with Thai chili sauce, from rack of wild boar with brandied cherry sauce to burgers topped with pimento cheese, and often reads like an Ipod shuffle of wildly disparate hits. But Davila-Boldin pulls it off, somehow. And with great elan.
Greenbaum says she didn't want to squelch her chef's ever-broadening range, and thought that calling the new venture "inauthentic" right from the start would give her the wide latitude -- not to mention the critical immunity, Greenbaum joked by phone late last night -- to explore her past as well as her present.
Gordon Banks, who curates the selection of cocktails at Greenbaum's Sidebar, is her partner in the venture, and is assembling the lineup of drinks. It will include a wide selection of margaritas, including one on draft, craft cocktails, housemade soft drinks, as well as tequilas, mezcals and Mexican beer.
Greenbaum is aiming for a Cinco de May opening. Stay tuned.
Happy Valentine's Day, everyone! ... I'm looking forward to reading your paeans to your favorite dishes and drinks. Let 'er rip ...
We love traditional steamed mussels (white wine and garlic) and frites. We've tried them at Mannequin Pis, Belga Cafe, and Cafe Du Parc.So plump and sweet! Can you rank the others on our list? We're ready for more.
And, did I miss any? - Bistrot Du Coin - Brasserie Beck's - Et Voila - Granville Moore's
Et Voila! has terrific mussels and fries. I'd put it at the top of the list.
Then comes Beck -- I especially like their crazy veal bolognese mussels: two great tastes that (somehow) taste great together. Granville Moore's is next, then BDC.
My paean ...
You're not tiny like the other wings.
You don't baste yourself in garish orange sauce or attempt to hide your fatty curves by cruising with a clique of carrot and celery sticks.
You, Smoke and Barrel wings, are an appetizer all grown up.
And now that I have tasted your tangy, juicy flesh, I am forever blind to the Buffalo babes.
Nice! ...
Makes me wonder what it would've been like had Neruda tried his hand at writing about bar food.
You're in the running ...
Keep 'em coming ...
Hi Todd,
I feel like every week I read about an exciting new restaurant that is opening or just opened. I love when we get new places in DC as much as the next guy, but are there any brand new or almost-open spots that you are (and thus, we should be) really excited about?
This one -- El Chucho's.
I say that because a.) there's not that much good Mexican food in the area, and b.) because I don't suspect this is some slick project designed to make a quick, bar-fueled buck -- Jackie Greenbaum is a very invested owner, and seems to be more motivated by doing something interesting and good than making money -- and c.) because the chef, Diana Davila-Boldin, is a talent. And her specifically Mexican dishes at Jackie's have always been fantastic.
My paean ...
My Dearest City Tavern Grill Fried Zucchini, I have missed you so terribly. I count the days until we are together again. I want you so much. I want to dip your spear in that buttermilk ranch dip and totally consume it - to feel the tenderness beneath your spicy, crisp coating.
I can't wait to take that first bite. Oh yes, yes, YES! The old saying is so true...
Absence does, indeed, make the heart gro fonder! I will see you soon, my deliciousness.
(Paging Dr. Freud, paging Dr. Freud ... )
Um. Yeah. Ok ...
Thanks for playing, Fayetteville, you've given me a good laugh on this cold morning.
And made me pretty curious to head on down to Manassas to City Tavern Grill ...
In my relentless quest to progress the hot dog up the culinary totem pole I am hoping you would consider adding a "hot dog" category to your cheap eats dinning guide. Thanks for your consideration!!
Lionel Holmes
Haute Dogs and Fries
Lionel, thanks for taking part today ...
I'm not sure, though, what you're proposing -- a box, say, where we'd rate all the hot dog spots in the area?
And settle on yours as the pick o' the litter? ... ; )
BTW, everyone, I know that a hot dog is not something you'd consider getting in the car and taking a drive for, but Lionel's place is really, really good. Best hot dog place in the area. He's even got a dessert dog on the menu, a buttered bun dipped in sugar and cinnamon and slapped on the griddle, until it gets warm and almost crunchy on the outside, then stuffed with vanilla ice cream and drizzled with chocolate sauce.
Purcellville, Va., is over an hour from downtown DC -- an hour and 7 minutes, according to the current Google map -- but if you're winery-hopping on a weekend, or antiquing, consider making the trip out.
A forbidden love, if you will:
On those dark nights, when the hour grows late, and I am too intoxicated for sanity or cups of water, that's when I desire you the most. I know I can (and have and will) do better. But Oh! Alberto's Pizza, your instant gratification and free-flowing ranch dressing is my desire. Your crisp, thin crust and firm-bodied cheese push me towards sobriety and ease my guilt as I walk past Pizzeria Paradiso the next day.
I love it!
You're in the early lead, LTDC ...
Don't we all know that kind of forbidden love, the foodie's secret shame, the single slice of prole pizza ingested quickly and lustily and out of range of sight of anyone we know ...
Happy Safe and Healthy Valentine's Day to the Washingtonian's staff and to all the readers for your love and support
Love Enzo Fargione
Thank you, Enzo.
I've been searching for duck breast at a nice French restaurant for months.
In Paris, duck is everywhere - with honey, with cherry, figs or other fruit sauce - but, here, nothing but over-cooked duck a la orange.
Any ideas? Thank you SO much!!
Really? I haven't seen duck a la orange anywhere.
Where've you been looking? Bistro Bis and Bistro Cacao, both French, both on Capitol Hill, feature duck breast, and do a fine job with it.
The thing I've noticed of late is the absence of duck breast, for years a staple of high-end restaurants and ambitious bistros, while at the same time duck parts -- duck shanks, duck bacon, etc. -- are in abundance. I think that has everything to do with the collapse and the new need to economize.
Dear Shrimp and Grits at Evening Star,
I love the way I know you arrive the same way every time, perfectly plated--your crown of prawns steaming slighlty, your cheesy hominy plump and dressed prettily with pickled okra.
I love the way I can eat you all up and still have room for the cobbler for two that inevitably follows our union.
I love the way the server brings you to me kindly but without fanfare, the way she might present something casually concocted at a roadside Waffle House.
This is where I meet you, Shrimp and Grits, at the intersection of humble homey-ness and culinary precision.
It is my favorite place in the world.
Nice job.
And what a testimonial to a dish. Who doesn't want to drive out there and eat a plate of that right now ...
Bear in mind, everyone, that the paean need not be addressed TO the dish. Feel free to wax poetically ABOUT it.
Or not wax. A paean can be wonderful without going flowery or quasi-erotic ...
Just sayin' ...
Hi Todd,
We got a last minute sitter tonight and no reservations. Husband is telling me to be ready to go at 5 b/c we have to be at our destination at 5:30. He won't tell me where, but I have a strong feeling it's Little Serow. I really don't know if I want to go tonight, of all nights.
What do you think? Help! I really get nervous going out on V Day. With all the hype, I imagine that Little Serow will have a line forming well before 5:30 tonight.
But let's suppose for a minute that it IS Little Serow, and let's suppose also that there IS a line, and you have a wait.
At least you will know that you're going to be dining at Little Serow. If any restaurant is going to put out a great and loving meal on Valentine's Day -- a day that most restaurants dread -- it's Little Serow.
I hope everything works out for you, and I'd love to know where you ended up on your mystery date and how it was.
(Me, I'll be staying local. it's my son's birthday. Effectively wipes out a holiday for two for the next 15 years, but I'm not complaining. I like V-day, but I have also always found it -- the marketing and hyping of it -- to be coercive.)
For Falls Church, VA:
La Chaumiere has duck breast and they cook it just right.
Yes. How could I forget?
La Chaumiere = the epitome of "old school."
Thanks for chiming in ...
Here's my paean:
Such cruelty in 2008 when you left with Tom Wellings when Maestro in Tysons Corner closed.
Such billowy softness with every bite, such sweetness with every spoonful, such joy in all my senses were to be no more as I searched for you and sunk into total despair that I would never find you again within the 25 miles radius of my abode.
But hark, what wonderful apparition does my eyes perceive but you on the menu of Adour????!!!!!!
Yes, yes, yes...it is you again, my beloved hazelnut souffle.
Will this reincarnation be a dark cloud or will it be the parting of sunlit sky? My 9 year granddaughter looks at me with her soulful eyes as she pierces the souffle and takes a bite. Will she see nirvana like I or will she make the face of a thousand yucks?
She smiles and she says that she wants my souffle too.
Only if Hades freezes over will she get my souffle because I am devouring every bite before she can get her spoon anywhere near mine!
I love how you set us up to think that you're desperate to encourage your granddaughter's appreciation and devotion -- only to pull the tablecloth out from under us by declaring "Only if Hades freezes over ... "
Thanks for playing ...
BakeshopVA Cupcake,
IYou are fine girl, your Momma and Pappa must have really sifted your flour and measured all your ingredients because you came out perfect. The way you put it all out there with those sprinkles makes me want to lick all your frosting off. But girl, I like you so much I will take my time with you, and enjoy every bite of your luscious devilish chocolate flavor. Mmmmm MmM Mmmm!
I can see this now, whispered sweetly by R. Kelly in an outro -- "The Way You Put It All Out There (Cupcake Love)" ...
Boudin Blanc from Marcel's A singular pleasure. If I close my eyes while taking that first bite, I am instantly transported to all that was good about my childhood. Merci Boucoup Robert!
Agreed -- a fantastic dish, one of the glories of the area's food scene, and has been for years.
But as a paean? I'm not "feeling" the love. As Quincy Jones instructed MJ on "Lady in My Life" -- "You got to beg for it."
If you find this kind of begging to be unbecoming -- I, personally, don't; it's need; it's vulnerability -- then at least treat us to some more words ...
Thought you might enjoy this was in NYC a while back to meet up with some old friends and we were having dinner at one of "the" restaurants in Manhattan. It was a busy Saturday night and I discovered the FOH manager is also an old friend. I used to wait tables when she managed 30 years ago.
We were all waiting for our tables and one dude was being very loud and obnoxious. Telling the hostess do you know who I am. Just across the street was a pizza place that delivered so I walked across gave the manager a c note to a ham and pineapple pizza delivered to this loudmouth.
So manager comes across the street and walks in and announces pizza delivery for Mr Bourdain, pizza delivery for Mr Anthony Bourdain. Mr Bourdain pipes up with an obscene remark manager hands him the pizza and says its from Paula Dean. He looks inside and drops several F bombs. The whole restaurant is laughing hysterically and Tony and his party leave in a huff.
We had a great meal and I am sure the other patrons enjoyed themselves w/o having to listen to Tony.
I like your sass, Clifton.
Though it all sounds just a little too perfect, I have to say. And I have a hard time buying the idea that AB tried to big-foot like that.
Which makes for a better restaurant - a newcomer with seasoned talent that learns from the successes and failures of other restaurants or a restaurant that has been around for 30 or 40 or even 50 years, that tends to get lost in the shuffle of love from food critics but when it comes up in conversation, it always gets good reviews because it really is good (but not in a new way)?
The common denominator of all great restaurants is a certain energy in the air.
Good new restaurants have it in abundance, but many lose it after 6 months. There are much-older restaurants, places that have been around for many decades, and, amazingly, they still have it -- despite their wear, despite their turnover through the years. There's still a crackle in the air. It's a remarkable thing.
Walk into the Inn at Little Washington -- as just one for instance -- and though it certainly doesn't feel new, or look new, or make the same moves as its younger contemporaries do, it has the zip you look for. Things are crisp. Someone -- many someones -- are paying careful attention. There's an air of festivity and promise.
Fiola has a duck dish for two that is very good, cherry sauce I believe. And I just saw it on the menu at Charlie Palmer this past weekend, as well.
Good tips -- though of course neither is "French." Not sure how much that matters, but the chatter did mention it ...
Thanks for chiming in ...
Dear El Pollo Rico:
I've traveled all around this country, lived on both coasts, and eaten chicken in all sorts of ways. I like it fried, I like it stir-fried, I even like it double-fried. There were even a few days of experimenting in college where I'd have it... baked.
But all my life, with all the birds I've come across, it wasn't until a few years ago that I knew I could have it so good. The first time we met I was blown away. It was like every other chicken relationship was a fraud, a sham, a dry, boring waste of time and calories. Maybe it was because I was a little older, a little wiser, or a little more ready to accept mayo as a dipping condiment, you hit me and you hit me hard.
Then a week later I went back to the same place and you... changed. You weren't as good as I remembered. Was it just a one time thing? I had to go back and try again. YES! It was good. Maybe it was just me that other time.
This continued for a while. You played hot and cold with me. I tried to research a way to satisfy myself at home but to no avail. I had to go to you, and there was no telling what would be waiting for me when I arrived. The peaks and valleys just made me crave it more.
I've now moved my fascination on to things that are more consistent. I just can't put my effort into something that can be so cruel. But I can still look back on that first bite and smile.
I know the feeling.
EPR hasn't really been the same since the big move. A lot has to do with their ability, now, to keep so many of the birds warm in the oven. They sit, and sitting for more than a few minutes is death to crispiness and juiciness.
Good job in capturing the complexity of love and longing ...
We now have a two-way tie at the top ...
Keep 'em coming ...........
My love letter, buried in a box in the back of my shoe closet, goes out to the bone marrow at Blue Duck Tavern ...
"Oh oven roasted bone marrow, how I lust for you. I dream of your browned edges, the luster of the just barely melted marrow you covet in the crevice of the bone.
"You bring back memories, delicious and sweet, just like the roasted garlic that spreads with the push of a knife over the crusty bread. The vehicle for which the salty, sensual marrow touches my lips, like the wings of an angel, shutting my eyes and imagining no one else around but the dish of bone marrow.....me....and my glass of champagne.
"Love and forever yours, the petite gal who craves you when you aren't around."
I'll tell you -- I never imagined this week's contest would bring forth so much lusty writing.
I guess that's the nature of good food, to make us pant after the dishes we love ...
... or maybe you're just a bunch of repressed foodies. ; )
Thanks for playing, Potomac ...
Had a great cassoulet w/ duck confit at Montmartre
I like that dish, too.
Thanks for chiming in ...
Speaking of cassoulet -- there's a fantastic cassoulet on the menu right now at the new Mintwood Place, where former Central chef Cedric Maupillier is running the show in the kitchen. Worth going there just for that. (Actually, I could say that of a handful of dishes on Maupillier's menu.)
What's the deal with DC's underground dining scene? Is there anything worth doing if the opportunity arises? A friend passed along an invite to this dinner party, which seems new -- http://chezlecommis.wordpress.com/ -- but hey, the menu at least sounds intriguing!
It does.
And there'll be a pop-up thing this Thursday at Montserrat House with James Claudio, the chef de cuisine at Marvin, and Thang Le, of Toki Underground. They'll be making pho.
Intriguing. Though I wonder if a big part of the appeal of pho in an urban industrial setting -- call it the chic-ing of pho -- is that twentysomething urbanites don't have to rent a Zipcar to drive out to Falls Church for the real deal. They can have a cheap and hearty meal and save their money for a show at the Black Cat.
Another intriguing pop-up is Orange Arrow, Carole Greenwood's roving dinner series. Greenwood has been a commanding presence in the city for nearly two decades, from her days at Greenwood on through to her stint at Buck's.
Not a pop-up, but still part of the underground, is Dan O'Brien's promising Seasonal Pantry, in Shaw, with its 8-person-per-table dinners. O'Brien does the cooking, and the menu is always changing.
I know a lot of people make fun of pop-ups, and the quality seems to be pretty uneven, but I like what it indicates, just as the proliferation of food trucks is evidence of a grass-roots sort of gastronomic energy. A real food scene is not a top-down thing. A real food scene is strong at all levels, and there's always this kind of ferment going on. It's exciting.
L'auberge does duck right. Actually, they do a lot of things right - including the hazelnut souffle alluded to already.
L'Auberge has been doing a lot of things right for a long time.
Thanks ...
Boudin Blanc from Marcel's ...
OK, I'll try again.
Mon Ami Robert,
Your signature creation transports me to my childhood and all that was good then, but now I am no longer tasting like a child. I am now experiencing the taste as woman. What used to be a moment of of comfort when feed to me as prepared by my family has now become a moment of pure bliss when eaten with my love next to me and we share this delicious boudin together. We melt together as we both share a bite of the silkiness of such a "haute" dog!
A haute dog, for sure.
The haute-est of dogs, in fact.
Thanks for the tasty "revision," Clarksville.
Dear Palena's cauliflower, anchovies, and garlic,
When we ordered you, we figured you would just be a side dish - an accompaniment to our burgers. And yet, with one bite we were swooning. The garlic, the olive oil, the pungent kick of anchovies, and the roasted taste of cauliflower - we were in love. And obsessed.
We have been working tirelessly to recreate your amazing flavors at home so we can enjoy you whenever we want.
Love, us
Nice job, "us."
Amazing, isn't it, that such a simple thing could be so magical--?
The Mussel Corn Chowder at Bezu in Potomac rocks.
Good to know.
Thanks for the tip ...
Time to pick a winner. Doron Petersan's new cookbook, Sticky Fingers Sweets: 100 Super-Secret Vegan Dishes, out today, goes to "Shaw," for the paean to EPR, an unexpectedly complex entry that captures what it's like to love a dish, then be toyed with by a dish, and, finally, to move on from the dish -- but all the same, to never forget the dish.
Shaw, drop me an email at email@example.com and I'll get that book shipped off to you today.
Have a great Valentine's Day, everyone. I'll be interested in hearing your V-Day restaurant adventures next week ...
Be well, eat well, and let's do it again next Tuesday at 11 ...
[missing you, TEK ... ]


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Here is a short list of dental-health tips that most patients have either forgotten or never knew:
Don't eat ice cubes. It is the season for this refreshing pastime, but it can result in fractured teeth. Many older fillings are made of silver, which doesn't bond to teeth like the white amalgams and can cause tiny cracks because of the stress of chewing hard items like cubes, candy or unpopped popcorn kernels.
To clean the sulcus (the space between the gumline and the point where gum attaches to the tooth), turn your toothbrush at a 45-degree angle and get the bristles in there. A normal depth for the sulcus is 2-3 millimeters, but if it reaches 7-8 it's time to start worrying.
To clean in a particularly deep pocket, try tying a single or double knot in your floss to catch any food particles.
When flossing the back teeth, curve the thread around the tooth and push it underneath the gumline.
When the outer bristles of your brush start to flare, it's time to change it.
If you eat a sweet snack and can't get to your toothbrush for a while, rinse with water to delay the sugar's activity.
Stop smoking. Smoking is so destructive to teeth and gums that many periodontists won't even treat these patients because the prognosis for recovery is so poor.
The American Dental Association's website: ada.org


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- Timor-LesteRetailFunding via Tuba Rai Metin
ChrisantusKenyaEducationFunding via Sanergy
Juan AntonioEl SalvadorAgricultureFunding via CrediCampo
Almohada Group
Daxnia Leticia Hildago H. is another member and she sells varied grocery items and prepared beans. Lesbia Raquel D. A. sells beauty products, perfumes and kitchenwares of the Avon name brand. They will both invest the loan in the purchase of merchandise for resale.
Daxnia Leticia H. H. quien es otra de las miembros se dedica a la venta de algunos abarrotes y frijoles cocidos, por otro lado Lesbia Raquel Dávila A. comercializa productos cosméticos, perfumerías y utensilios del hogar de la compañía AVON. Ambas también invertirán el crédito en la compra de productos para la venta.
Additional Information
About ADIMLocated in Central America, ADIM is a small microfinance institution with a strong social focus. In the saturated microfinance market of Nicaragua, ADIM stands out for its emphasis on the holistic development of women as well as its provision of responsible financial services. Founded in 1989 by a small group of Nicaraguan women, this institution has remained true to its initial goal of providing its clients (90% of which are women) with an opportunity for economic growth, in addition to personal and professional empowerment. Supporting an ADIM borrower means contributing not only to the continued offering of the socially conscious services it provides, but also to the sustainable growth of a truly unique microfinance institution.
This is a Group Loan
In a group loan, each member of the group receives an individual loan but is part of a larger group of individuals. The group is there to provide support to the members and to provide a system of peer pressure, but groups may or may not be formally bound by a group guarantee. In cases where there is a group guarantee, members of the group are responsible for paying back the loans of their fellow group members in the case of delinquency or default.
Kiva's Field Partners typically feature one borrower from a group. The loan description, sector, and other attributes for a group loan profile are determined by the featured borrower's loan. The other members of the group are not required to use their loans for the same purpose.
About Nicaragua
77View loans »
Success!! The loan was 100% repaid
- Repayment Term
- 7 months (Additional Information)
- Repayment Schedule
- Monthly
- Pre-Disbursed:
- Jul 28, 2010
- Listed
- Aug 10, 2010
- Currency Exchange Loss:
- Covered
- Ended:
- Jan 19, 2011


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The Top 10 In Action Sports
01Kenton Cool And The Legend Of Everest
02The Martyn Ashton Interview: Meet the Man Who Got Back on the Bike
03Legends Behind the Lens: The Dan Milner Interview
04We Asked Surf Star Coco Ho For Her Step-by-Step Guide to the Basics
05The Tony Hawk Interview: How Is The Birdman Still Flying High After All These Years?
06We Toured Britain's Action Sports Hotspots With The New Ford S-MAX
07The Legend Of El Dorado: One Man's Obsession With Finding A City Made Of Gold
08I Am Legend: How Audiences – Real Or GoPro'ed – Can Affect Your Mind And Performance
09Watch A Freerunning King Defy The Laws Of Gravity In This Urban Assault On London
10Living On The Blood and Urine of Dead Sea Turtles: The Shocking Story of A Sailor Stuck in Hell
Stylewars: Grand Finale: 28 Stairs
A Snowboarding video by keltron - 4,691 views
Take a look at the Grand Finale of Stylewars as the annual 28 Stairs comp goes on under the lights.
Stylewars draws to a close as snowboarders take on the annual 28 Stairs competition under lights, and Mark McMorris is crowned new Stylewars Stairmaster. Best Trick goes to Seb Toots (Switch Hardway 270 Boardslide) and Best Aussie Rider is Jye Kearney from NSW.


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Bid History for 2 Prints by George Little
Auction Start Date: 01/10/12 4:10 PM ET
Auction End Date: 01/18/12 4:10 PM ET
Asset ID: 74 Number of Bids: 15
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2 Prints by George Little
889 visitors
2 prints by Chattanooga artist George Little.
George Edward Little was born in Ashland, Kentucky in 1908. He became interested in art as a child, and furthered his ambitions through correspondence courses. This led to a number of stops along his journey – as a newspaper cartoonist, sign painter for J.C. Penney, lobby card artist for theaters, and owner of an art shop in Miami.
In 1953, Mr. Little and his wife moved to Chattanooga, a place through which their travels had taken them several times. He worked for Faulkner Sign Company, and then opened the Little Art Shop in 1960 at 201 Frazier Avenue. A September 4, 1966 newspaper article dubbed George Little, the "Painter of Chattanooga." He was credited with capturing the beauty of the area on canvas, in the same way that Walter Cline had done through postcard photographs.
"From the first," said Mr. Little, "I was struck not only by the beauty of this area, but by the variety of vistas that kept unfolding as we drove along." Often, the images featured views of the city from surrounding mountains. He also captured scenes of historical significance which later disappeared, such as the Union Station. His painting of the depot was displayed in the restaurant in the basement of the Tallan Building, and was framed with boards taken from the depot.
On June 12, 1983 it was reported that George Little and his wife were selling his art shop. Looking ahead, Mr. Little said, "There's so much to do around Chattanooga, I could never get it all painted." George Little passed away in 1989.
Print 1 is "UPPER POND REFLECTION RIDING", painted in 1971. Print is framed and measures approx. 29" X 16" (unsure since it is in the frame). Frame is included in auction.
Print 2 is "STEAMBOAT ON THE TENNESSEE NEAR CHATTANOOGA" painted in 1972. Print measures approx. 29" X 16". Print is not framed, but does come with the matting for the print.
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News Details
Press Release: EU Council Ignores Threat to Milk Producers' Livelihood
In negotiations on the dairy market reform, the EU Council obstinately opposes major progress such as a monitoring agency and binding contracts for dairies throughout the EU
Brussels/Hamm, 06.10.2011: "It is incomprehensible how the Council of the EU is blocking major progress in the dairy market with its obstinate attitude", is how the President of the European Milk Board (EMB), Romuald Schaber, sums it up. At present the European Parliament, the Commission and the Council are holding negotiations on the Milk Package – a first reform of the dairy market. "It is obvious from the Council's first working document that the Council is ignoring the proposals included by the European Parliament, which could at least bring about some minor progress towards overcoming the crisis", says Schaber.
For instance, the Parliament proposes an EU-wide obligation to have contracts between producers and dairies, which the Council rejects. These contracts, which would have to be guided by production costs and negotiated by producer organisations across the board with the dairies, give producers the chance to obtain a fair price for their milk. This will not be achieved if – as the Council evidently intends – each individual member state is to decide whether it introduces compulsory contracts or not.
As the Council's working document goes on to show, what is referred to as the monitoring agency, proposed by the Parliament after talks with the EMB, is not to be included in the final dairy market regulation. According to the Parliament, this agency's initial function should be to collect market data on volume, price and costs. Even if no active supply management is planned yet, the monitoring agency as a market observer would be a beginning at least. Schaber explains the importance of this market instrument: "Once the state quota system comes to an end, it is only through a monitoring agency that we can prevent damaging surplus volumes being produced and the market plunging deeper into crisis."
The problem is also that the Council intends to put very severe limits on the size of producer organisations that negotiate contracts with dairies on behalf of milk producers: 33% of the national milk production and 3.5% of EU production. That is not enough to give producer organisations the requisite bargaining power. Dairies achieve a share of up to 95% of the national market. This enables them to simply dictate contractual terms and conditions – and with it inordinately low prices – to a producer organisation that is never allowed to achieve such numbers.
Whereas before in the EU only the Council and Commission worked everything out amongst themselves, now the Parliament has to be included in decisions on the new dairy market reform. It is questionable, though, whether this will actually result in more democracy. "Unfortunately, as you can see, the old "double act" – Council and Commission – looks as though it still does not want to take the Parliament's opinion on board", is how Schaber criticises the situation in Brussels. Do the policy-makers want to solve the crisis or merely pretend they are doing something? Inactivity will quickly reproduce the Swiss situation in the EU. In 2009 the Swiss legislator abolished the quotas without bringing in a sensible follow-up regulation for the dairy market. Since then, farm-gate prices have been in a downward spiral. For the European milk producers it is incomprehensible how the EU Council in particular is being so irresponsible and ignorant in wasting every opportunity to bring balance into the dairy market and overcome the severe crisis. The problems in milk production are not being taken seriously; the protesting dairy farmers are simply being ignored. Politicians have forgotten that it was their protests that forced them to put the situation in the dairy sector on the political agenda.
Contact: Silvia Däberitz, EMB Press Officer (DE, EN, ES): 0049 2381 4361 200
EMB – European Milk Board, Office
Bahnhofstraße 31, D – 59065 Hamm, Germany
Tel.: 0049 – 2381 – 4360495
Fax: 0049 – 2381 – 4361153
Please click here for a pdf-version of this document
More News
Press release: Protests all over Europe show desperate situation of dairy farmers
Only an overhaul of the system can stabilise the milk market – dubious solutions cannot improve anything and distract from the real problem
What is currently happening in Europe?
The desolate situation on the milk market is causing protests to flare up all over Europe. Politics cannot continue to conceal the problems, and an extraordinary agriculture council has been called in Brussels for September 7.
Newsletter July online
We should have learned our lesson by now, but we keep producing ever more milk, anticipating Russia and China to re-enter the market, whilst farm-gate milk prices drop and producers see themselves forced to give up their livelihoods.
read more....
Press release: Vote on the EU Milk Report: compromise for dairy farmers
The report shows positive approaches, but also missed key opportunities
Protests in Lithuania after 10 cents per liter
The current situation for Lithuanian milk producers is really dramatic at the moment. After offered only 10 cents per liter, producers have poured out 30 tons of milk on 1st of July. Lithuania is dominated by 5 milk processors, purchasing milk not only from local but also from neighbouring milk producers. Recently, the Ministry...


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Beyonce's Dad Hints That Elevator Fight Was a PR Stunt [VIDEO]
"It's called a Jedi Mind Trick," Mathew Knowles announced.
"It's called a Jedi Mind Trick," Mathew Knowles announced.
Tina Knowles is one fierce mother.
Beyonce's wants to world to know that she's still Mrs. Carter.
Last night, Aug. 9, Beyonce posted a photo on Instagram of her wearing a jersey with her husband Shawn "Jay Z" Carter's last name amidst tabloid rumors that the two would be separating after the On the Run Tour.
Beyonce is taking the stance that a photo is worth a thousand words, and all of her words are saying she and Jay Z aren't going anywhere -- except maybe home!
The man who bit off another man's fingertip at a recent Beyonce and Jay Z concert has been charged in the incident and is pleading not guilty.
A man was arrested at a Beyonce and Jay Z concert after he bit off a man's fingertip after groping the victim's girlfriend.
Rumors have been running rampant over Beyonce and Jay Z's allegedly crumbling relationship. The famous couple have so far kept a united public front amidst the gossip, but now the New York Post is reporting that Beyonce may already be one foot out the door.
Beyonce has taken to Instagram to showcase some amazing summer scenery amidst rumors that her relationship with Jay Z is on the rocks.
Fans who will be missing Jay Z and Beyonce's tour this summer will be pleased to know that HBO will be broadcasting an 'On the Run' concert special this fall.
Jay Z, Carrie Underwood and No Doubt are among the big names announced to perform at this year's Global Citizen Festival, a concert which aims to provide education and encourage advocacy in ending global poverty. Other musical acts announced include Tiesto, .fun and The Roots.


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The Palit GTX 560 2GB GDDR5 Video Card is a perfect option for anyone on a budget but still in need of an excellent video card. This product is jam packed with fantastic features and performs really well. And if more gaming power is required simply add another one for an SLI setup.
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|ISSN 1088-6826(online) ISSN 0002-9939(print)
The semigroup generated by a similarity orbit or a unitary orbit of an operator
Abstract | References | Similar Articles | Additional Information
Abstract: Let be an invertible operator that is not a scalar modulo the ideal of compact operators. We show that the multiplicative semigroup generated by the similarity orbit of is the group of all invertible operators. If, in addition, is a unitary operator, then the multiplicative semigroup generated by the unitary orbit of is the group of all unitary operators.
Retrieve articles in Proceedings of the American Mathematical Society with MSC (2000): 47D03, 20F38
Retrieve articles in all journals with MSC (2000): 47D03, 20F38
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Photos: Which schools shell out big bucks for their athletic directors? A look at the salaries of 10 local ADs
Photo: Kelley Chinn/Special Contributor
Chris del Conte, TCU / Total pay: $695,769; Max bonus: $0
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Definitions for ADLY
This page provides all possible meanings and translations of the word ADLY
Adly Moto are a Taiwanese scooter manufacturer. It is owned by the Her Chee Industrial Company Ltd. This was founded in 1978 and initially produced motorcycles. It now also produces scooters and quad-bikes.
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