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Diagnosis begins with a visit to the doctor. Kidney cancer may be noted when an imaging test, such as a CT scan , is ordered for an unrelated reason. Kidney cancer may have many different symptoms or no symptoms at all. Some of the symptoms include abdominal pain, blood in the urine, unexplained fever, and weight loss. However, each of these symptoms can be caused by conditions other than kidney cancer. The most common type of kidney cancer is called renal cell carcinoma, but there are several other types.
The diagnosis and prognosis of kidney cancer includes the following:
- Medical history
- Physical exam
- Testing
- Cytology
- Staging
- Prognosis
Medical History
Your doctor will ask about your symptoms and medical history. You will be asked when you first noticed the symptoms and how the symptoms have progressed. Your doctor will also ask about anything that may increase your risk of kidney cancer, including:
- Smoking history
- Family history of kidney cancer
- Some genetic diseases (such as Von Hippel-Lindau disease , tuberous sclerosis)
- High blood pressure (This is a controversial risk factor for kidney cancer.)
- Dialysis
- Exposure to asbestos, cadmium, and petroleum by-products
- Obesity
Physical Exam
The doctor will perform a physical exam, paying careful attention to any signs that may indicate kidney cancer, such as swelling in the legs or a lump in the abdomen.
Diagnostic tests may include:
Blood and urine tests —These tests are used to check kidney function or to find substances that indicate kidney cancer may be present.
CT scan —This is a type of x-ray that uses a computer to produce cross-sectional images of the inside of the body.
Intravenous pyelogram (IVP) —For this test, a dye is injected into one of your veins and a series of x-rays is taken. The dye courses through the urinary system, allowing x-ray pictures to be more clear and detailed.
Renal angiography —A dye is injected into an artery and a series of x-rays is taken of arteries that are leading to the kidney. The dye coats the blood vessels, making it easier to see abnormalities on the x-ray images. This test is useful in diagnosing renal cancers and can help in identifying arteries, which will help the surgeon during surgical treatment. This test is rarely used now, though.
MRI scan —This test uses magnetic waves to produce images of the inside of the body. Using a large magnet, radio waves, and a computer, an MRI produces 2D and 3D pictures.
Renal ultrasound —This involves the use of sound waves and the characteristic patterns they make bouncing off of various structures in the body to identify tumors and other conditions.
Biopsy —A biopsy is the removal of a sample of kidney tissue to test for cancer cells. This test is rarely needed, since imaging studies usually provide enough information. When a biopsy is done, the doctor inserts a needle through the skin to remove a sample of tissue from the tumor. This tissue is checked for cancer cells.
Cytology is the study of cells. The cytology of cancer cells differs significantly from normal cells, and physicians use the unique cellular features seen on biopsy samples to determine the diagnosis and assess the prognosis of a cancer.
Staging is the process by which physicians determine the prognosis of a cancer that has already been diagnosed. Staging is essential for making treatment decisions (such as surgery vs. chemotherapy ).
Additional tests to determine staging may include:
Blood tests —Blood tests may help determine possible cancer spread to other parts of the body and assess your overall health.
CT scan —A series of x-rays are put together by a computer to create images of internal areas where the cancer may have spread.
MRI scan —This test is used to help assess whether the cancer has spread.
Bone scan —For this test, an injection of a radioactive compound called technetium is given. Three hours later, you lie on a table as special cameras move slowly above and below the table taking pictures. These cameras detect small amounts of radioactivity in the injected technetium, allowing the doctor to see areas of the bone that may contain cancer cells.
Renal cell carcinoma staging considers three categories: tumor, lymph nodes, and metastases (TNM).
Your doctor considers the following factors to determine the stage of renal cell carcinoma:
- The size of the tumor and if it has spread to fatty or connective tissue surrounding the kidney
- Whether the disease has spread to your lymph nodes
- Whether the disease has spread to the bone, liver, or other places outside the kidney
Kidney Cancer Tumor (T) Stages:
- TX —Primary tumor cannot be assessed (information not available).
- T0 —There is no evidence of a primary tumor.
- T1a —Tumor is 4 cm in diameter or smaller and is limited to the kidney.
- T1b —Tumor is larger than 4 cm but smaller than 7 cm and is limited to the kidney.
- T2 —Tumor is larger than 7 cm but is still limited to the kidney.
- T3a —Tumor has spread into the adrenal gland or into fatty tissue around the kidney, but not beyond a fibrous tissue called Gerota fascia, which surrounds the kidney and nearby fatty tissue.
- T3b —Tumor has spread into the large vein leading out of the kidney (renal vein) and/or the part of the large vein leading into the heart (vena cava) that is within the abdomen.
- T3c —Tumor has reached the part of the vena cava that is within the chest or invades the wall of the vena cava.
- T4 —Tumor has spread beyond Gerota fascia (fibrous tissue that surrounds the kidney and the fatty tissue next to the kidney).
Kidney Cancer Node (N) Stages:
- Stage NX —The lymph nodes near the kidneys cannot be assessed.
- Stage NO —The cancer has not spread to the lymph nodes.
- Stage N1 —The cancer has spread to one lymph node near the kidney.
- Stage N2 —The cancer has spread to more than one lymph node near the kidney.
Kidney Cancer Metastatic (M) Stages:
- Stage MX —It cannot be assessed if the cancer has spread to distant organs.
- Stage MO —The cancer has not spread.
- Stage M1 —The cancer has spread to other parts of the body beyond the kidney area.
Stage I —T1a-T1b, N0, M0
- The tumor is 7 cm or smaller and limited to the kidney.
- There is no spread to lymph nodes or distant organs.
Stage II —T2, N0, M0
- The tumor is larger than 7 cm but is still limited to the kidney.
- There is no spread to lymph nodes or distant organs.
Stage III —T1a-T3b, N1, M0 or T3a-T3c, N0, M0
- There are several combinations of T and N categories that are included in this stage.
- These include any tumor that has spread to one nearby lymph node, but not to more than one lymph node or other organs.
- Stage III also includes tumors that have not spread to lymph nodes or distant organs but have spread to the adrenal glands, to fatty tissue around the kidney, and/or have grown into the large vein (vena cava) leading from the kidney to the heart.
Stage IV —T4, N0-N1, M0 or Any T, N2, M0 or Any T, Any N, M1
- There are several combinations of T, N, and M categories that are included in this stage.
Prognosis is a forecast of the probable course and/or outcome of a disease or condition. Prognosis is most often expressed as the percentage of patients who are expected to survive over five or ten years. Cancer prognosis is a notoriously inexact process. This is because the predictions are based on the experience of large groups of patients suffering from cancers at various stages. Using this information to predict the future of an individual patient is always imperfect and often flawed, but it is the only method available.
The five-year survival rate for all renal cell cancers is 60%. The five-year survival rate by stage is as follows:
Stage I: 90% to 100%
Stage II: 65% to 75%
Stage III: varies widely between 45% and 80%; survival goes down to 15% to 50% if the cancer has spread to other areas, like the renal vein or the regional lymph nodes
Stage IV: less than 10%
There are certain risk factors that affect the five-year survival rate. These factors can shorten a patient's survival time:
Abnormal blood counts:
- Lactate dehydrogenase (LDH)—high levels
- Calcium—high levels
- Low red blood cell count or anemia
- Cancer that has spread to two or more distant sites
- Less than one year from diagnosis to the need for systemic treatment
- Decreased ability to participate in normal daily activities
Revision Information
- Reviewer: Mohei Abouzied, MD, FACP ; Michael Woods, MD
- Review Date: 05/2015 -
- Update Date: 05/20/2015 -


text:
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Slim Leg Jeans in White
Style # prod8139275
Out of Stock
The original So Slimming Jean that started the fashion phenomenon. Crafted with our Hidden Fit technology (and a hint of stretch), and perfectly proportioned in the wildly popular slim-leg silhouette.
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- Our jeans sit just below the waist, for a modern fit with maximum comfort.
- 88% cotton, 10% polyester, 2% spandex.
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Read more… Read less…

subset: commoncrawl


text:
messagingtoolkit SMS/MMS library is a .NET managed library which consists of
- A core library which you can use to send out various kinds of messages, which include SMS, MMS, WAP Push message, vCard, vCalendar, and Smart SMS.
- A utility program which serves as the demo to the library (with source code).
- A diagnostic program to analyze the capabilities of your devices (with source code).
- Bulk Gateway which can be used to send out messages in bulk (with source code).
- An open source SMS application server that you can customize to suit your needs.
The library currently supports AT commands, SMPP and MM1 protocols.
It also supports sending and receiving SMS through Android devices using the app which is available at Google Play Store
Since it is based on .NET, it requires .NET Framework 3.5 or 4.0 to be installed.
More details can be found at http://platform.twit88.com/projects/messagingtoolkit
messagingtoolkit Barcode library is a C# barcode library that can be used in standalone Windows applications, ASP.NET web applications, and Windows Phone 7 applications.
More details can be found at http://platform.twit88.com/projects/show/mt-barcode
CDP is a content delivery platform which aims to delivery
- A content filtering proxy server which can be used to extract relevant content from web pages, ignoring all the advertisements, and irrelevant contents.
- A content indexing and categorization engine which can be used to index and categorize web pages
- A analysis and heuristics engine which can be used for trend analysis
- A delivery engine to deliver contents to different platforms, e.g. web browsers and mobile phones.
At this moment only the beta version of CDP Proxy is available.
Latest news
188.8.131.52 is out
Release 1.8.10 is out now with support for Mono platform.
220.127.116.11 is released
With this release, you can now use your Android phone to send and receive messages.
MessagingTookit Android App
Development of the mobile apps is in progress now
New release coming with new features
We are working on the next release with more features and improved performance.
New release coming with new features
In the upcoming release, the library should support HTTP APIs which allow the use of smart phones and GSM modems to send and receive messages.
Latest projects
messagingtoolkit-pdu (03/16/2013 07:00 pm)
MessagingToolkit PDU library is a subproject of MessagingToolkit, featuring a library that can be used to encode and decode SMS in PDU format.
PDU Library Demo Screen
- messagingtoolkit-barcode (09/23/2011 11:21 am) MessagingToolkit Barcode library is a C# barcode library that can be used in
messagingtoolkit-mms (11/06/2009 04:19 am)
messagingtoolkit-mms is a C# and Java library that can be used to encode and decode MMS. The encoded MMS can be sent to a MMSC through MM7 protocol, GPRS/3G modem or GPRS/3G handsets through MM1 protocol.
For the C# version, a demo program is available to show how to encode and decode a MMS message. A WAP client library is also included. The WAP client library is used to send and receive MMS through MM1 protocol using a GPRS/3G modem....
CDP Proxy (08/30/2009 04:21 am)
CDP proxy is a content filtering proxy which can be used to filter web pages and only retrieve the real content the page is meant for by removing advertisements, unnecessary back links, etc. It uses the host file from http://www.mvps.org/winhelp2002/hosts.zip...
messagingtoolkit-smartgateway (08/12/2009 07:44 pm)
SmartGateway allows you to set up your message gateway easily. The expected features
- Support multiple gateways
- Incoming and outgoing SMS in XML so that you easily integrate it with external applications
- Command line utilities to send SMS
- External program or PowerShell scripts can be triggered using rules for sent/received messages...


text:
The impression of depth, thanks to the use of both eyes, is the big advantage that binoculars offer, and the big advantage that Telescopes Direct offers is an impressively wide range of the best binoculars on the market. Plus - when you buy binoculars from us, you'll get free shipping anywhere in Australia. That's what we call no fuss, easy online shopping. Take a look through the pages below to buy binoculars. You'll find the compact options that conveniently join you on any adventure, options for bird watching and spotting whatever you're after in the bush, waterproof binoculars and zoom binoculars. All because you never know when you need to put both of your eyes to work.
Number of items per page
Number of pagination links shown
Number of start and end points
"Previous" label
"Next" label


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I am a DE (Developer Evangelist) for the MSDN (Microsoft Developer Network) team. My job is to give talks to developers throughout Southern California, to listen to their feedback, and to communicate that feedback back to Redmond. My interests and specialities are as follows:
I am a "language geek" with a degree in linguistics and have a hobby of learning foreign languages. Semantic modeling - both visual and verbal - fascinates me. I love LINQ, SDML, ORM and the like...I mean, really, how many people have you ever met that actually used English Query in SQL Server 7.0?


text:
Faces Of Inspiration
The Faces of Inspiration campaign tells the stories of a wide variety of real-life patients, families, and employees to illustrate our commitment to providing patient and family-centered care. Access the categories to the right to view the stories. You are also invited to submit your own using the form below.
My Story Online Submission Form
Hennepin County Medical Center is fortunate to have an amazing health care team. Our staff strive to deliver an exceptional experience for every patient, every time by practicing patient- and family-centered care.
If a staff member of provider has made a difference in your experience or the experience of someone you know, please take a moment to share your story. We will use it to recognize our staff and inspire others.


text:
A VERY small Beatrix Potter drawing has sold for nearly £50,000 at an auction in America.
The three-and-three-...
Its been a beautiful sunny weekend, and spring is certainly in the air, with summer not far behind we hope.
The leaves are app...
Rothay Manor Hotel has been in every issue. "Standards are as high as ever: immaculate, beautifully furnished bedrooms and lounges; excellent food; a warm welcome."
To celebrate we received their Gold award in recognition of this achievement, one of only four hotels in the UK.
Web Development by Click Innovate


text:
« Back to people
Dan PhifferAdjunct, Alumni, Class of 2007
resume: http://phiffer.org/dphiffer.txt
|Courses Taught:
|Fast, Easy, Complicated, and Powerful
Dan is a programmer/artist/media hacker from California interested in exploring the cultural dimension of inexpensive communications networks such as voice telephony and the Internet. Dan is a Media Technology Developer at the Museum of Modern Art where he does front-end web development and helps manage the museum's WordPress sites. He's also exhibited work at MoMA, as well as SFMOMA and at Ars Electronica's Prix Ars festival. He lives in Brooklyn with fiancée/collaborator Ellie Irons and a stripy cat named Beefra.
|Current residence:
|Bushwick, Brooklyn, USA


text:
Watch Mystique Eat a Bacon Cheeseburger in This Slightly Sexist, X-Men Themed Hardees Commercial
Comment without an Outhouse Account using Facebook
Note: while you are welcome to speak your mind freely on any topic, we do ask that you keep discussion civil between each other. Nasty personal attacks against other commenters is strongly discouraged. Thanks!
About the Author - Jude Terror
Jude Terror is the Webmaster Supreme of The Outhouse and a sarcastic ace reporter dedicated to delivering irreverent comics and entertainment news to The Outhouse's dozens of loyal readers. Driven by a quest for vengeance, Jude Terror taught himself to program and joined The Outhouse. He instantly began working toward his goal of forcing the internet comics community to take itself less seriously and failing miserably. Ironically, our webmaster, whose website skills know no end, has very little understanding of social networks or how they work. Regardless, you can find him on Twitter, Facebook, and Tumblr, but would probably have the most luck just emailing him.
More articles from Jude Terror


text: Home eMed eMed : Book 8 results found Filter Options Items/Page --select -- 10 25 50 1 Type Articles Audio Blog Book File Links Videos Title Author Date Blue Ocean Strategy 10/31/2012 Book Resource Summary: How to create uncontested market space and make the competition irrelevant. This bestseller challenges everything you thought you knew about the requirements for strategic success. Go To Source (www.amazon.com) Business Model Generation Osterwalder Alexander 10/31/2012 Book Resource Summary: A handbook for visionaries, game changers, and challengers striving to defy outmoded business models and design tomorrow's enterprises. Go To Source (www.amazon.com) Commercializing Biomed Technologies 10/31/2012 Book Resource Summary: Basic principles for the development of drugs, diagnostics and devices including market analysis, development, intellectual property and regulatory constraints. Go To Source (www.amazon.com) Entrepreneur's Guide to Business Law 10/31/2012 Book Resource Summary: This takes you through the various stages of starting a business--from start-up and growth to an initial public offering--while highlighting the legal preparations and pitfalls that go along with them. Go To Source (www.amazon.com) The Founder's Dilemmas: Avoiding the Pitfalls That Can Sink a Startup 10/31/2012 Book Resource Summary: Drawing on a decade of research, Noam Wasserman reveals the common pitfalls founders face and how to avoid them. He looks at whether it is a good idea to cofound with friends or relatives, how and when to split the equity within the founding team, and how to recognize when a successful founder-CEO should exit or be fired. Go To Source (www.amazon.com) The Lean Startup Ries Eric 10/31/2012 Book Resource Summary: How today's entrepreneurs use continuous innovation to create radically successful businesses. This new approach is changing the way companies are built and new products are launched. Go To Source (www.amazon.com) The Startup Owner's Manual Blank Steve 10/31/2012 Book Resource Summary: The Startup Owner's Manual walks you, step-by-step, through the tested and proven Customer Development Process and shows you how to "get, keep, and grow" customers--literally every step of the way. Go To Source (www.amazon.com) Venture Deals Feld Brad 10/31/2012 Book Resource Summary: Puts this discipline in perspective and lays out the strategies that allow entrepreneurs to excel in their start-up companies. Page by page, this book discusses all facets of the venture capital fundraising process. Go To Source (www.amazon.com) 1


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We've gathered some of our favourite recipes from the exhibition - take a look and maybe even try one out (we haven't tested them - read our disclaimer).
Do you have a recipe to share? Submit your recipe in the comments form below, and if we like it, we'll publish it on the site.
Asure (Noah's pudding)Image: Dylan KellySource: Museum Victoria
The spirit of sharing with neighbours, the history of humanity unfolding within a story, the healthy and humble ingredients... These are all the emotions conjured up within my heart when I think of asure. It is the combination of these emotions that allows asure to maintain a holy and spiritual status within Turkish culture, while spreading happiness throughout the community
Recipe contributed by Feriha Resitoglou
Place pre-soaked and strained barley, chickpeas and white beans into a large pot and cover with all of the boiling water.
Place pot on medium heat, add cloves and bring back to boil.
Allow pot to simmer for approximately 30 minutes. Add rice, sugar, figs, apricots and almonds and cook for another 15 minutes, adding boiling water if needed.
After pudding is cooked, place into bowls and garnish with sesame seeds, walnuts, cinnamon or pomegranate seeds as desired.
Badam ki burfiImage: Dylan KellySource: Museum Victoria
The very first salary I received back in India was paid in cash! After collecting my monthly pay envelope I would unfailingly take an autorickshaw to the nearest sweet shop and pick up a kilogram of mixed sweets such as ladoos, barfi and jalebis to take home for my parents and brothers and sisters to share after dinner. -- Shabbir Wahid
Recipe contributed by Krishna Arora
Place milk and sugar in a heavy bottomed pan, place on slow fire and constantly stir until the milk thickens. Add ghee and cook further until the mixture leaves the sides of the pan. Add cardamom powder and pour on to a greased tray. Flaten with a flat spoon and cool. Cut in diamond or square shapes.
Turkish BaklavaImage: Dylan KellySource: Museum Victoria
During the 1970s I was working as a contractor when I visited the city of Gaziantep which is famous for its baklavas. My aim was to have a 'baklava crawl', visiting one baklava shop after another to find the best baklava in the city. However after half a dozen shops I realised I couldn't continue as I almost had a 'sugar attack'. Umit Ugur
Recipe contributed by Yildiz Ugur
To make syrup, boil water and sugar mixture for 20 - 25 minutes on low heat.
Cut whole stack of filo sheets into 2 to fit the size of a baking tray measuring 20 x 30 cm. Use half the sheets for bottom, brushing each sheet liberally with butter. Spread finely crushed walnuts and continue with the rest of filo pastry for top half. Butter the top sheet again and cut into baklava (diamond) shape (or squares if you like).
Cook in slow oven (about 160°C) for 50 - 60 minutes until brown. Pour cold syrup over hot baklava and wait to cool down before serving.
Brioche à la Rosana Clark styleImage: Stella Hennequin
For the First Communion we make brioches which are taken to the priest for a blessing. After the First Communion ceremony the children are given a basket of brioches and they give one brioche to each person as a symbol of the sharing of bread recieved from God. -- Rosana Clark
Recipe contributed by Stella Hennequin
Makes 12
Sift flour into a large deep bowl and set aside in a warm place. Heat milk, sugar, salt and butter in a small saucepan on gentle heat and simmer. Do not bring to boil. Remove the mixture from heat and cool to lukewarm. In a small bowl, dissolve the yeast in the 1/2 cup of warm water. Make a well in the centre of the sifted flour, pour the yeast mixture, cover with flour and allow the yeast to rise for a few minutes. Pour in the milk mixture, the beaten eggs and bergamot essence mixture, stirring continuously with a long handle wooden spoon until the mixture is smooth, shiny and forms a soft sticky dough. Cover with a cling wrap or tea towel and chill for at least 4 hours.
Place dough onto a floured surface and knead until smooth. Cut into 4 equal parts by measuring on a scale. Slightly roll out each piece of the dough to form a log and cut each log into 3 equal parts. Flour a clean surface and your hands. Flatten out any air bubbles in the dough and roll into a ball using the palm of your hand ensuring that your hand remains cupped at all times (Tip: lean the inside of your wrist onto the surface). Place on baking tray lined with greaseproof baking paper, cover with a tea towel, set aside for about 1 hour to allow the dough to rise again. Preheat oven to 200ºC for about 10–15 minutes. Whisk the egg and milk together for the glazing and baste the brioche ensuring that it is completely covered.
Place in oven and reduce heat to 180°C, bake for approximately 15–20 minutes. Remove brioches from the oven, baste again with the glazing. If the brioches are for a Holy Communion place 3 tablespoons of plain flour and 2 tablespoons of self-raising flour in a cup and mix with a small amount of water to form a paste, not too runny. Place in a piping bag or gun and form a cross on the brioche. Return to the oven for another 10 minutes. Remove from heat and allow to cool on a cake rack.
CanolliImage: Dylan KellySource: Museum Victoria
My mother loved writing recipes on small scraps of paper and she kept these in the pages of her various cookbooks. I found this recipe recently in one of her Italian cookbooks I have inherited. Her recipe includes cherries - we used maraschino cherries (not usually included in cannoli recipes). -- Marisa Raniolo Wilkins
Recipe contributed by Elena Raniolo
For the cannoli shells
For the filling
Rub butter into flour or mix melted butter into flour, add cocoa, ground coffee, egg white, brandy and marsala, knead to form a dough, wrap in a clean floured cloth and rest for about 2 hours.
Roll dough out thinly; using a thick glass cut into 10 cm diameter circles, wrap around a cannoli form/rod (2 cm in diameter and 12 cm long), which have been greased with butter, brush edges with egg white to seal. They need to float in oil to fry (in other words, deep fry in hot oil).
It is just assumed that the cook will know what to do with the filling because instructions are not included in the recipe, but basically beat ricotta and sugar, fold in candied fruits and well drained cherries. Fill the cannoli with this mixture (after the cannoli have been drained on paper towel and the cannoli forms have been removed).
Sprinkle one end of each cannolo with nuts and the other with chocolate.
Sprinkle each cannolo with icing sugar.
CastellaImage: Emily KocajSource: Museum Victoria
Castella is a delicious Japanese sponge cake, originally an immigrant, but now totally naturalized. Castella is a popular gift in Japan for the bride and groom to give as a return present to their wedding guests. Your main chance to eat castella is when someone brings it as a present when they visit your home, or as an omiyage (souvenir gift) after a trip somewhere.Recipe from Suponji Keiki Sae Jozu ni Yakereba, If You Can Bake a Sponge Cake, by Masako Kawada, Bunka Shuppankyoku, 1998
Recipe contributed Anthony Preston
Put 5 eggs and 2 yolks in a bowl, lightly whip with a hand blender at medium speed. Add sugar.
Put the bowl in hot water at 45°C–50°C and stir until the mixture is 34°C–36°C. Remove the bowl from the hot water, and apply a mixer to the mixture for about 3 minutes to mix air through and make it froth.
Add about 60 ml of mix into honey and water, stir and fold over. Froth it up for 4–5 minutes at high speed.
When it is frothed up, mix for 40–50 minutes at medium speed. Sprinkle plain flour all over.
While turning the bowl as though pulling it to your front left, stir the mix by lifting it up with a rubber scraper.
Add about 100 ml of mixture into the canola oil, and mix thoroughly with the rubber scraper while folding the mix back into the bowl, stirring it carefully from the bottom until the mixture starts to shine.
Pour the mixture into the 21 x 21 cm tin and tap the tin to get rid of bubbles. Insert a bamboo spike into the mix about 3–4 cm to eliminate bubbles.
Put the tin into an oven heated to 170°C, cook for 20 minutes and when the surface is baked, cover it with foil, turn the temperature down to 160°C and cook for another 40 minutes.
Sweets exhibition
I experimented with various types of chocolate to find the best taste using rich dark chocolate. Care is required to prevent the manju from splitting when baking them. These are in demand for various get-togethers. They are not sold commercially, so I was pleased to learn how to make them at home. Recipe from Haruko Kanezuka, Denshi Renji to Fuudo Purosesaa de Wagashi ga Dekiru Japanese Desserts You Can Make with a Microwave and Food Processor, Kodansha, 2000.
Recipe contributed Kyoko Preston
Makes 15 choko manju
Make outer layerPut dark chocolate into heat-resistant glass, cover with oven wrap, melt for several seconds in microwave. Mix white sugar, honey and beaten egg in food processor until sugar grains disappear. Add the melted dark chocolate and baking soda and mix.
Mix the flour and cocoa and sift. Add to the mixture, and stir until the flour is not visible. Move the mixture to a bowl and rest it for 30 minutes (In the refrigerator in summer).
Wrapping the white bean pasteSeparate the white bean paste into 15 balls. Put the mixture on a bench dusted with bread flour and knead the mixture until smooth.
Apply flour and stretch out the mixture into a round shape. Brush the flour off with a brush, place the anko bean paste ball on the mixture and wrap the mixture around it. Shape the manju correctly, then brush off the flour.
Bake in the ovenSpread a baking sheet over a baking tray, line up the manju on the tray with sufficient space between them, brush off the flour and lightly spray a water mist over the manju to prevent cracking while baking. Bake the manju in the oven at 180°C for 10 minutes, then cool on wire rack.
Frutta di martoramaImage: Emily KocajSource: Museum Victoria
All over Sicily there are celebratory sweets and special rituals to celebrate religious feasts. Frutta di martorama is the marzipan-shaped fruits and vegetables always seen in Sicilian pastry shops and are strongly associated with Sicily. Marzapane (Marzipan) is also called pasta reale.
Recipe contributed by Marisa Raniolo Wilkins
To make marzipan
To make marzipan fruits
In a food processor, grind the almonds with about 2 tablespoons of the sugar until very fine, almost powdery. In a food processor or in an electric mixer, combine the nuts, the rest of the sugar, the water, vanilla, and the almond extract. Process until the paste is very smooth. Remove to a marble slab or other cold work surface dusted with icing sugar and knead briefly by hand. Add more icing sugar if necessary.
Wrap in plastic wrap and refrigerate until ready to use. Marzipan will keep almost indefinitely in the refrigerator. The marzipan can be made up to 8 weeks in advance.
Marzipan should be made at least 2 days ahead. Work with small pieces of marzipan at a time and keep the remaining marzipan covered tightly. Form the marzipan into a smooth ball by rolling it between the palms of your hands, and mould it gently into the desired shape. Wiping your hands occasionally with a damp cloth and using a little icing sugar to coat your palms helps stop it sticking. Let the marzipan dry on sheets of foil overnight.
Use small brushes dipped in the food colour to achieve the desired colours and shadings. You may need a second coat of colour but let the first coat dry. Use cloves to form the blossom end of fruits such as apples and pears.
Let the marzipan dry uncovered for 1 day, and once again with a soft brush add any fine details.
If you wish to make the marzipan look like citrus fruit or strawberries roll it over a fine grater or sieve.
Ichigo daifuku are said to be invented in the 1980s. They are usually eaten in the springtime in Japan, but in Australia strawberries are available throughout the year, so this can be enjoyed all year round. This recipe was first adapted from a friend's recipe. -- Anthony Preston
Crema pasticcera
Mix the mochiko and sugar well, add water, cover in cling wrap and microwave for 3–5 minutes.
Knead the mochiko dough to stretch it. Spread katakuriko (rice flour/potato starch) over bench top to prevent mochiko dough sticking to everything, spread out dough to cool it. Wrap hulled strawberry in white bean paste and mochiko dough.
Irmik helvasiImage: Elise MurphySource: Museum Victoria
My memories of irmik helva are bitter sweet. I love the taste of helva but because we usually make it when someone dies, my enjoyment is mixed with sadness. When I hear someone near and dear has passed away, I find it comforting to make the helva and think of the person because it makes me feel close to them. -- Yildiz Ugur
Melt butter in a large pan, add pine nuts and brown.
Add semolina and cook over low heat, continuously stirring with a wooden spoon until a medium golden colour.
Boil the water separately and add to the mixture until all water is absorbed.
Add sugar over low heat while still stirring continuously until the mixture is thick and grains are separated.
Rest for 10 to 15 minutes.
Serve spoonfuls in a dish.
Walking down the busy stoned passages of Istanbul we entered a shop with sweets piled on every bench top, some glistening with syrupy goodness, others dusted in snow-white icing sugar. I had to try the rose pink lokum (Turkish delight). It was so soft and fresh that I could pull it apart with my fingers. -- Sahika Goker
Recipe contributed by Nurper Goker
Mix all of the dry ingredients together.
Add the water and mix well.
Cook on high heat until it boils and thickens stirring all the time.
Line a baking tray (about 30 x 45 cm) with baking paper, pour the mixture into it and refrigerate overnight.
Next day, turn the tray upside down, cut into small cubes and roll them in icing sugar to cover the surfaces.
Modur pulaoImage: Anjali Tikoo
Back in India, even though we had cakes for birthdays, my family celebration was more with sweet saffron rice. I always associate birthday celebrations with the dish. My husband and I came to Australia almost twenty years ago and now have two girls who enjoy the best of both cultures (Indian and Australian), including having modur pulao on birthdays along with a birthday cake.
Recipe contributed by Anjali Tikoo
Wash rice. Add 2 cups of water to a saucepan and bring to a rolling boil. Let the rice cook till it is nearly ready but not fully soft (about 55 minutes of boiling). Drain the rice and keep aside.
Meanwhile, soak the saffron in a few teaspoons of water or milk and then grind in a pestle and mortar. Roast the cashews in a pan and keep aside.
Heat the ghee in a saucepan. Add all the spices and let them sizzle for a bit. Add sugar, stir and add 1/2 cup of water. Bring to boil – it should now be a thick syrup. Stir and add the partially cooked rice. Add the saffron liquid, swirling with a spoon. Drop in the dry fruits and nuts. Cover and cook on low heat for about 40 minutes. Leaving longer will give a crispy layer at the bottom.
NapolitainsImage: Jon AugierSource: Museum Victoria
After almost 40 years in Australia, I still make traditional sweets such as napolitain learnt from my cousin Lindsay . . . My napolitains are a little different to the ones you would buy in Mauritius as they are much lighter in texture and made with a much thinner layer of icing. -- Stella Hennequin
Makes around 50 or more if using a smaller biscuit cutter
Rub the butter into the flour using your fingertips, until the mixture looks like fine breadcrumbs. Knead until it forms a soft dough. Roll the dough on a lightly floured surface to 1 cm thick. Cut out circular shapes about 2.5 cms for small or 5 cms for large using a cookie cutter. If the dough gets too dry add a little bit more margarine.
Place on a baking tray and bake in a preheated oven 180°C for 17 minutes or until biscuits turn a light golden brown. Allow to cool. Spread jam over one biscuit and sandwich it up with another biscuit. Place the paired biscuit on a cooling rack over a drip tray, leaving sufficient room between them so that when you ice your biscuits they do not stick together.
Sift the icing sugar into a jug and add sufficient hot water to form a paste, not too runny and not too dry. Add drops of food colouring until you reach desired colour. You want the paste to be able to be poured over the biscuit to cover it without the biscuits being seen through the icing. Test a couple so the consistency can be adjusted.
Place some boiling water in a large cup with a serving knife and spoon. Coat the biscuits with the icing by scooping 1 tablespoon of the paste in a circular motion over the biscuit using the spoon from the hot water and make sure that it is covered thoroughly by guiding your spoon around the biscuit. Using the hot serving knife, gently remove the coated biscuit and place on a serving platter to set. Remember to not allow them to touch each other until they are dry.
As a child growing up in Trieste (northern-east region of Italy) I particularly liked to eat pandoro. I used to dunk it in my hot chocolate and I enjoyed it because it was soft. I much preferred it to panettone, which had dried fruits – I did not like the fruit floating in my cup.
A pandoro tin is star shaped (20 cm tall and 20 cm in diameter), you may be able to purchase one from a speciality cooking store. If not substitute another similarly sized tin.
To make the biga (sponge) put the warm water in a small bowl. Stir in the yeast, 1 tablespoon of sugar, an egg yolk, and 1/3 cup of flour. Cover the bowl with plastic wrap and let it rise in a warm place for 2 hours (it should have doubled in size).
Using an electric mixer and a kneading hook, combine 3 egg yolks, 1/3 of the butter, half the left over sugar and biga. Beat on low just to combine the ingredients. Increase the speed to medium-low and beat the dough for 3–4 minutes. The dough will be soft and a little sticky.
Cover the bowl with plastic wrap and let it rise in a warm place for 2 hours.
Add the remaining flour and sugar and work it into the dough, together with the whole egg and the yolk, add the lemon zest and the vanilla extract. Knead the dough well. Add the rest of the softened butter and beat well. Cover with plastic wrap, and let it rise for another 2 hours.
Butter and flour the tins. Divide the dough into 2. Shape into 2 balls and place each into a tin – each should fill the tin about a third of the way up. Cover the tins with a cloth and put into a warm place to rise until the dough reaches the top of the tins. (40 - 60 minutes).
Preheat oven to 200°C. Bake the pandoro for 30 minutes. Reduce the heat 180°C and cook till done (until the top is brown and a tester inserted in the centre comes out clean). Let the bread cool in the tin for 10 minutes. Remove bread from tins and cool completely on wire racks.
Dust with icing sugar when ready to eat. Pandoro can be sliced into vertical wedges or cut horizontally into star-shaped slices.
Poudine maisImage: Dylan KellySource: Museum Victoria
Poudine mais reminds me of my childhood! This simple, healthy and tasty treat made of polenta was available at the market, home, school canteen, and from street merchants. -- Patricia Kimtia
Recipe contributed by Patricia Kimtia
In a pressure cooker, add the water, polenta, sugar and vanilla pod and boil on low heat for half an hour. Blend the powdered milk in 1 litre of water and add to the mixture. Leave on the stove until the liquid evaporates. Pour into a greased serving platter. Sprinkle the grated coconut. Slice into pieces when cool.
Poutou cakes bring back old times when we would queue up after mass or late nights besides the poutou cake lady at street corners, to enjoy nice, warm and tasty poutou cakes. These cakes are traditionally prepared in poutou cake steamers. Today, they can be prepared using microwaves but nothing beats poutou cakes freshly steamed in poutou makers. -- Clancy Phillipe
Recipe contributed Madeleine Phillipe
A potou maker may be able to be purchased from an Indian grocery store or online
Soak the rice for 3 hours. Leave on a tea towel or in a strainer and allow to drain. When dry, grind in a mixer into a fine powder.
Heat the powder over low heat in a pan for 5 minutes and keep stirring to stop it from burning. Allow to cool.
Add the salt to the hot water and mix well. Sprinkle the hot water into the rice powder and gently fold in (don't add too much water). Make sure that the rice is still in powder form and not dough.
Mix the shredded coconut with the sugar and elaichi powder.
Now add a layer of shredded coconut mix in the poutou maker and then add the wet rice powder in stages, alternating with the shredded coconut layers. Use one quarter of the wet ground rice flour and shredded coconut for each layer. This is done till you reach the top of the poutou maker.
Close the lid and steam for 5–8 minutes or until cooked.
Grease a microwave dish 20 cm in diameter) with butter. Melt the butter and add it to the hot milk. Add all the other ingredients. Mix well with a spatula and pour the preparation in the dish. Cook in a microwave oven at high for 8–9 minutes. Very quickly done and delicious, same taste as the ones sold in Mauritius.
Both my parents worked in the capital, occasionally they would take us on a Saturday to visit their offices, then we all went to La Flore Mauricienne a very reputable French bakery for a special treat... There we ate all the delicious cream cakes and pastries. I can still see myself suck my fingers after having devoured a puit d'amour... -- Danielle Herbereau de Lachaise
Custard filling (crème pâtissière)
Baking the pastry casesSift the plain flour and the self-raising flour into a mixing bowl. Pour the egg mixture, icing sugar and softened butter in the centre of the bowl. Using your hands, mix all the ingredients well until you have a dough; if required add more egg to make a nice dough (do not use any water). Roll out into a log, wrap in plastic wrap, refrigerate for 2 hours. Use a floured board to roll out the pastry to 1/2 cm thick. Using a cookie cutter with scalloped edges cut out circles 1 cm larger than your mould. The remaining dough can be re-rolled and used again. Gently layer the dough into your mould to retain its scalloped edge, blind bake in a moderate oven on 180ºC until they are golden, remove from oven and allow to cool. Cases can be stored in an airtight container for up to a month.
Making the crème pâtissièreHeat milk without boiling. Use a hand mixer to mix egg yolks, caster sugar, plain flour and corn flour until no more lumps appear. Slowly pour the hot milk a little at a time over the mixture, transfer to a saucepan and cook on medium heat stirring continuously until the mixture thickens. Add vanilla and continue to stir until well blended. Remove from heat and pour into a bowl/container, cover with plastic wrap, allow to set in the refrigerator.
Putting it all together to serveTip: it is best to assemble the puits d'amour just before serving so the cases remain crispy. Scoop 1–2 tablespoons of the crème pâtissière into the pastry cases, ensure you round it up with a spoon to end up with a dome effect. Sprinkle shredded or desiccated coconut; cut up glacé cherries in half or quarters, place on top of the puits d'amour. Et voilà, they are ready to eat!
The one sweet I have always fantasised about is qubani ka meetha, made from apricots in a caramelised syrup and particular to Hyderabad. I was fortunate enough to visit Hyderabad twice in the last few weeks. I plan to do more business in Hyderabad so I can get more of the qubani ka meetha!! It is just divine. -- Shabbir Wahid
Recipe contributed by Gurpreet Bhatia
Wash and soak the apricots in water for 5–6 hours or overnight. Drain the liquid and set aside.
De-seed the apricots and blend or chop finely.
Make syrup of sugar and water and add apricots.
Cook over medium heat till the apricots are fully cooked and the colour changes from light brown to slightly dark. Add saffron and mix (sometimes rose syrup is also used as flavouring).
Chill and serve cold garnished with blanched almonds or apricot kernels. Traditionally it is garnished with malai, homemade clotted cream from buffalo milk.
Rikyu manju is a Japanese cake named after a great tea master, Sen no Rikyu (1522–1591).
Recipe contributed by Takae Okada
Divide the sweet bean paste into 12 and roll them into balls. Put the un-refined brown sugar into a small pan with 2 tablespoons water. Heat over low heat, mix well with a spatula until the sugar is melted. Place into a mixing bowl, and let cool completely.
Mix the baking soda with 1 tablespoon water in a separate small bowl, and add to the cooled sugar solution. Sift the flour and add it to the sugar/baking soda solution in the mixing bowl. Mix with your hands into a dough. Wash your hands and then dust them with a little flour and divide the dough into 12 balls. Roll each of them into flat disk sheets (5–6 cm in diameter), a little thinner at the edge than the centre. Place 1 an sweet bean paste ball on the centre of your palm, and wrap the dough around it, then place bottom side down on a small piece of waxed paper. This is a manju ball before steaming.
Heat the steamer on high until steam comes out. Add extra water into steamer and lay a piece of wax paper (or a clean wet cloth) on the mesh shelf in the steamer. Line up the manju balls in the steamer, leaving some space for expansion between them. Cover with the lid of the steamer and steam on high heat for 8–10 minutes. Pick the warm manju balls up from the steamer and serve. Or they can be cooled on a wire rack before serving.
Halwa is often made to be offered as Prasad (after prayers), for pujas, festivals and other joyous celebrations.
Heat the ghee in a karai (wok) at a medium heat and add semolina. Stir well.
Add water and keep stirring to make sure there are no lumps. Add sugar, raisins and cashews and stir. When water evaporates and consistency is right, remove from heat.
This recipe has been adapted from my mother Luisa Zarro, and she has always made them by hand. But to save time it could also be made in a food processor using the dough attachment. I think making them by hand is more authentic!
Recipe contributed by Rosaria Zarro
Zeppole machine - you can buy this in any large Italian supermarket.
For the first step, boil the water with the peel of a lemon and a teaspoon of salt. As soon as water boils, add the flour a bit at a time. Cook the mixture on a low flame for about 30 minutes. The flour has to amalgamate well.
For the second step, put mixture on a table and while still warm work it well with your hands to remove all clots of flour. Put mixture in a big container and add the eggs 1 at a time. Work again with your hands until the eggs are absorbed into the mixture.
Put the dough mixture into the zeppole machine. Squeeze the dough into circular shapes into abundant hot oil, the donuts should be covered. Fry until golden brown. Place on absorbent paper. When cool, dust with icing sugar and serve either warm or cold.
Zuppa ingleseImage: Marisa Raniolo Wilkins
I use Alchermes to make the famous Italian dessert zuppa inglese (literally translated as English soup). This is the Italian version of the English trifle.There are many stories about how this English dessert came to be part of Italian cuisine and the most colourful is that the well-off English living in Florence in 1800s asked their Italian kitchen maids to prepare trifle. The maids had to use Italian ingredients – savoiardi (sponge fingers) and Alchermes the ancient Florentine, red liqueur and crema pasticcera.
In a saucepan, mix the egg yolks with the sugar and slowly add the flour, salt and a little milk to make a smooth paste - a whisk could be useful. If you do not have sugar that has been infused with a vanilla bean, use a little vanilla (not artificial). Add the rest of the milk and incorporate to dilute the mixture evenly.
Using a vegetable peeler remove the rind in 1 piece from the lemon. Add 1/2 the rind to this to the milk mixture. Add the cinnamon stick. Use low to medium heat, stir it constantly with a whisk or a wooden spoon and slowly bring it to the boil until the custard thickens. Cool before using. To prevent a skin from forming, I place a piece of baking paper or buttered paper on the surface.
I use a large glass bowl to assemble the layers of ingredients - sponge fingers moistened with Alchermes, cover these with crema pasticcera, repeat for 2–3 layers finishing with a layer of sponge fingers.
Keep the zuppa inglese in the fridge for at least 4 hours or overnight. Cover it with a layer of panna montata (literally meaning cream made into mountains – whipped cream with a little caster sugar flavoured with vanilla bean).
Grate dark chocolate on top for decoration.
Hi there Salem. As the recipe for Asure indicates in the third step 'Allow pot to simmer for approximately 30 minutes. Add rice, sugar, figs, apricots and almonds and cook for another 15 minutes, adding boiling water if needed.' We hope this helps.
Hi Lee Ann,
Unfortunately, we don't have a recipe for flourless Baklava. However, a quick search of the internet should produce one. Good luck!
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Cisco Nexus 5500 Series NX-OS Virtual Port Channel Command Reference
This document contains the virtual Port Channel (vPC) commands that are supported in the Cisco Nexus 5500 Series switch software releases. Some of the commands that are included in this document may not be supported in your Cisco NX-OS software release.
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Santa Cruz Community Calendar
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Amazing Arms
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Amazing Arms: Get ready to show off those biceps, triceps, back, chest, and shoulders! We will focus on exercises that tone and sculpt the entire upper body, including your core. For more info and to book a class, visit our website: WWW.SANDNSEAFITNESS.COM
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Sand N Sea Fitness, 3700 Portola DR, Santa Cruz
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Accentuate your dazzling Falcons fanaticism whenever you're on the go with this 20oz. Glitter travel tumbler. It features printed team graphics and glitter accents for a brilliant display of team spirit. Keep refueling until the next Atlanta game with this spectacular tumbler!
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"Friendship Fish"
When Dallas gives George a Chatswin makeover, he decides he likes his new look and begins to feel at home in the suburbs. But as soon as some of George's friends from New York visit, they start poking fun at his girlfriend and new life. In an effort to get back at them, George and Dallas make a pitch for the Scarsdale Performing Arts Center job that his friends are after. Meanwhile, Malik leaves Lisa for two days, so she decides to spend every minute with Tessa. Part of their girl bonding time involves them eating some smoked fish, which leaves Tessa in the hospital with food poisoning.
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Kosher. Product of Bulgaria.
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Area Info
The White Sand Paradise that is the
'Central Gulf Coast'
The Central Gulf Coast beaches start at the north end with Clearwater Beach and end at the south with St. Pete Beach.
Clearwater Beach
Clearwater Beach is one of the destination beaches with all the typical vacation activities you would expect in a beach community, including a wide variety of restaurants, charter fishing trips, dolphin watching tours, jet skiing and such.
Just to the East of Clearwater Beach is a small island called Island Estates. This residential island offers a variety of amenities such as The Island Way Grill, the closest grocery store, banking, and the Clearwater Beach Aquarium where the movie 'Dolphin Tale' was filmed. A history of Clearwater Beach can be found in our blog pages. Click here for a list of Clearwater Beach restaurants.
Sand Key
Heading down the coast to the south is Sand Key. This is the perfect location for an extended stay in the area. The high-rise condos here mostly have minimum stays of a month, with the exception of a couple of buildings that allow as few as two weeks. Although Sand Key has two hotel chains, it is more laid back without the activities of its neighboring Clearwater Beach, just a short Jolly Trolley ride way.
The next stop on your way south from Clearwater Beach to St. Pete Beach is Belleair Beach.
This beach is all residential living and fairly restricted to only the residents of the area, however it is a nice part of the drive to see the beach mansions.
Indian Rocks Beach
Indian Rocks Beach and Indian Shores is the next area that supports vacation rentals. Here you will find plenty of good restaurants and a few shops but don't expect to see too much in the respect of beach activities. However, you can still get to Clearwater Beach for action with a short drive North.
Redington Shores
Before you get to Madeira Beach, there is Redington Shores, North Redington Beach and Redington Beach. All three beaches are very similar and have a good mix of residential and vacation rentals. Being mostly the same as Indian Rocks Beach, it does not offer a lot if you are looking for an activity filled vacation.
This again is the place you are going to want to go if you are looking for a nice quiet beach for sun-seeking and beach walks. From here, head south to Madeira Beach and Treasure Island to whet your appetite for beach activities.
Madeira Beach
Speaking of Madeira Beach, that is our next stop on our way down the Central Gulf Coast. Madeira Beach is a great place to stay on a tighter budget. Here we have more high-rise condos that allow weekly rentals. Similar to Clearwater Beach, it has a lot of beach vacation activity with shopping, boat tours and restaurants. John's Pass Bridge provides the access to the southern beaches of Treasure Island and St. Pete Beach.
We are the Clearwater Beach Hotel alternative, offering condos up to 50% off the rate of expensive hotels.
Why pay more for less, when you can have the best?
A condo will give you the freedom that a hotel will not, all the comforts of home away from home.
Come join us in beautiful, tropical Clearwater Beach for warm beaches and great prices.
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