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First-round breakdown: Devils-Canes
Updated: April 16, 2009, 12:15 PM ETBy Scott Burnside | ESPN.com
The last time these two teams met in the playoffs (the second round in 2006), the Hurricanes were building up momentum en route to their first and only Stanley Cup championship.
If there is a certain retro look to both teams, it's because Lou Lamoriello and Jim Rutherford, the longtime general managers in New Jersey and Carolina, have a deep and abiding respect for loyalty. It may not always work out, but they know what they like and like what they know. That's why the Devils' lineup ...
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The Stanley Cup playoffs kick off Wednesday. Scott Burnside, Pierre LeBrun and the rest of our NHL team preview the first round:
- No. 1 Boston-No. 8 Montreal | Watch
- No. 2 Wash.-No. 7 Rangers | Watch
- No. 3 N. Jersey-No. 6 Carolina | Watch
- No. 4 Pittsburgh-No. 5 Philly | Watch
- No. 1 San Jose-No. 8 Anaheim | Watch
- No. 2 Detroit-No. 7 Columbus | Watch
- No. 3 Vancouver-No. 6 STL | Watch
- No. 4 Chicago-No. 5 Calgary | Watch


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I know. It is a bit early for Cook Local to be focusing on kale recipes. After all, it is just the first week of September. However, fall is in the air and soon all of those luscious tomatoes and peaches and sweet corn will be a fond memory until next year.
Honestly though, that is a big part of why I love to cook local. Even though I occasionally pine for asparagus, I enjoy it so thoroughly when it returns in the spring, that I'm content to be thrilled by sweet corn in August and peppers through October. Today, we have a recipe that brings a little autumn into your summer cooking. Kale is super healthy for you, with a lot of iron and a rich, very green taste. We've got a number of different recipes for it, but until recently, we'd never actually turned it into a pesto.
- 1 bunch of kale, chopped
- 1/4 cup olive oil
- 4 cloves of garlic, minced
- Sea salt
- 1/2-1 cup Parmesan cheese, shredded
- 4 medium tomatoes, sliced
- Preheat the oven to 350.
- Add the kale to a large bowl. You can do this in a food processor, but I just used my chef's knife. The dish will change slightly as the kale chop moves from rough to fine.
- Mix in the minced garlic, the olive oil, and the salt.
- Oil a baking dish and line it with the sliced tomatoes.
- Top with a layer of kale and sprinkle some of the shredded Parmesan on top.
- Add another layer of kale and more Parmesan.
- Bake for 20 minutes or until the Parmesan has started to turn golden brown.
- Serve.
Our Notes: We absolutely loved this dish. Kale makes an excellent pesto and it is incredibly healthy. The cheese formed blend of crunch and gooey that set the dish off. If only tomatoes were regularly available over the winter, this would be our new go-to dish for kale. You do need to be careful eating this RIGHT OUT OF THE OVEN. The kale will be an appropriate temperature almost immediately, but the tomatoes need at least a couple of minutes to cool. For a variation, place the tomatoes on top of the kale and brush with a little olive oil before baking so they won't dry out. Alternatively, chop the tomatoes and just mix them in with the kale pesto. These two flavors together work very well. The sweet tomatoes cut any bitterness of the kale.
Related posts:
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- Evolution of a recipe: kale casserole We're not cooking too much over at Cook Local this...
- Roasted Asparagus with Hazelnuts and Parmesan Finally, asparagus season is back in the Pacific Northwest. Though...
- Rosemary and Parmesan Crusted Asparagus I think from the middle of April through the beginning...


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"...what a cool looking spider web on my spokes.....But how can he survive me riding all this time in 104 degree weather?....Wait...Why is the pattern so...so...OFF? Hey wait!! Why does my bike smell...FRUITY??"
All over the spokes, the saddle bag, the brakes, frame, the derailleur, the cassette!!!! AUGGHHH!!!
This has to be the worst nightmare for a person with OCD!!!
Never EVER ride past a school on a hot summer day.


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Jay Wagley is the Vice Chairman and Co-Managing Director of the Dallas Debt & Structured Finance ("DSF")group. Mr. Wagley is also Co-Regional Manager of the firm's debt and structured finance platform throughout Texas, Oklahoma and Colorado. Jay Wagley oversees the Dallas DSF group with Vice Chairman and Co-Managing Director, Mike Bryant.
Prior to joining CBRE Capital Markets, Mr. Wagley was a commercial lending officer in the World Banking Group of Chemical Bank and a senior consultant for Kenneth Leventhal & Company where he assisted real estate firms in various consulting engagements.
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Protect your head from the beating sun with a slick knit jersey cap. It's a light, breathable option set off stylishly by two-tone marling and our regal Express lion.
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We ship to over 200 countries...
When most folks think of O'Neill they usually associate the name with summer and surf wear, but O'Neill have a lot more to offer than flip flops and wetsuits. In fact the company have been creating some of the most popular and best trusted ski wear clothing and accessories for many years. It's not just the O'Neill name that draws people to the winter collections, its the fashion forward designs and the great quality that bring people back to the O'Neill brand season after season. So, if you're planning a winter sports trips this season, and you need some top quality kit that you can trust, then make sure you check out the full O'Neill range on offer at our Simply Piste store. Here we have everything you're going to need for your winter break including top selling – mens ski jackets, womens ski pants, mid layer fleeces, ski bags and beanies, as well as latest winter ski wear designs.
Sure, O'Neill are probably best known for their summer and water sports ranges, but don't let that fool you into thinking that the brand know nothing about winter sports. In fact, O'Neill know plenty. They've been designing and creating some of the most unique ski wear items for many years now, and more and more of the top skiers and snowboarders around the world wear O'Neill winter wear on the slopes.
Just like the O'Neill summer ranges, the winter and ski wear ranges are bursting with everything you could possible need for your next winter vacation. O'Neill design some of the most cutting edge mens ski pants, womens mid layer fleeces, all the way to ski backpacks, bags and beanies. Whatever you need this season, O'Neill will have you covered.
The O'Neil brand have invested tons of money and time into creating the best, most long lasting ski wear. The unique technologies they use won't just guarantee that you'll be warm and dry out there on the slopes, but you're gear will also last and last your season after season, no matter how harsh the conditions become.
But, it's not just the O'Neill quality that folks love, it's the unique garment designs, the wide range of colours, and the way the garments fit and feel that keeps the customers coming back to the O'Neill brand. Sure, there are plenty of ski wear brands to choose from, but there is none cooler than O'Neill. You'll feel great out there on the slopes, but you'll look great too. This seasons O'Neill winter range has done it again, by producing some of the best looking ski wear around. We've got the best of the bunch here at Simply Piste including O'Neill backpack, ski bags and beanies, at some of the lowest prices around. So check them out before we sell out.
Just like the other big ski wear brands, O'Neill have taken their time and created ski wear using the most advanced technologies. The guys at O'Neill know that you need a ski jacket and ski pant outer layer that you can trust. And you can be sure that your O'Neill layers won't let you down.
The unique materials, insulation and the garment construction will ensure that you're able to stay warmer for longer. But it's not just the cold that O'Neill clothing works hard to keep out.
Many of the outer layer garments such as the mens ski pants are also fully waterproof and wind proof. Many of the outer wear items come with a shell layer that helps to keep even the most harsh elements out, whilst you're able to stay warm and dry for longer on the snow.
But, whilst the outer layers are working hard to keep you dry on the outside, the inner materials are also hard at work keeping your cool and dry. The materials are able to wick away moisture from the skin, and the highly breathable materials ensure that you're body doesn't overheat on the inside.
Sure, your outer layers will work hard to keep you dry, and the insulation will keep you warm, but you'll still be able to move around freely in your O'Neill ski wear. Unlike other bulky womens ski pants and mens ski jackets, O'Neill clothing is designed with your chosen winter sport and movement in mind. The guys at O'Neill understand just how important freedom of movement is, and much of their clothing is lightweight in construction, easy to move in and uses stretch materials for extra comfort.
For any guys out there who are looking for find the perfect mens ski jacket this coming season have to take a look at the Seb C Toots mens ski jacket. This unique mens ski jacket comes with all the features you'll need when you hit the slopes this year, and will help to keep you warmer and dryer for longer. The cool design comes in plenty of colours for you to choose from and includes taped seams, armpit vents, articulation, google wiper and much much more. For the perfect outer later this year, why not team the Seb C Toots mens ski jacket with a pair of O'Neill Seb C Toots mens ski pants. Again, these waterproof and highly breathable mens ski pants come in a wide variety of colours for you to choose from. These men ski pants are easy to move around in, and very comfortable to wear.
Again, the only place to find the perfect ladies ski outer layer is at the Simply Piste O'Neil collection. Here you'll find two of the most popular and best selling womens outer wear choices… the Chiasa womens ski jacket and Kameko womens ski pant. Both of these outer wear choices are perfect for skiing and snowboarding, and will guarantee to keep you both warm and dry out there on the slopes. The cutting edge and extremely comfortable designs come in a wide variety of colours that will look great on you. Team your new outer layers with the right O'Neill womens mid layer fleece, ski backpacks and beanie, and you'll be set this winter season.


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Yes you can, the downgrade works for 3.6x, 3.7x, 4.00 & 4.11 - tried and tested many times
Yes you can, the downgrade works for 3.6x, 3.7x, 4.00 & 4.11 - tried and tested many times
How long does it take to downgrade to 3.55 from 4.11?
Depends how quick you are at soldering really, unless you use the solderless clips. Most of the time is spent waiting for the NANDs to read/write. If you know how to use Hexeditor then its pretty straight forward
Or Better still... forgot about this tool - Venix Downgrade GUI
This app patches both NOR & NAND images ready for downgrading. Saves the hassle of hexing the patches!
Mushy409 Can the single/dual NANDs on the fat ps3 motherboard be replaced? If so, will the ps3 be operational? I would think so since the things are brand new and would need to be flashed with any firmware since they're empty, right? Just wondering.
is there any hope for version 4.21?
hi, i hope you can help me. can you fix my 5 bad blocks in nand 0 and my 2 bad blocks in nand 1 .. tried to dump them 5 times but always the same .. (wanikoko v1 brick)
links for the files : https://www.dropbox.com/sh/bo6c40jx267d0or/7s2l8OhQ-1
any one ?!? help please
hello all... I have 3 bad blocks after nand0 dump using infectus double nand programmer v1.41. Tried 6x with the same results. No issues with nand1. When I use the infectus programmer, i don't receive any errors for both nands. I checked the wiring many times and the solder points are good. Before I proceed, could someone provide some insight. (wanikoko v1 brick)
Below is the error log report for nand 0. If needed, i will upload the files for further review...
[Register or Login to view code]
thank you for the great tutorial
excellent guide mushy409.. but I have a question that you probably know the answer I don't think that no one have tried this but i cannot read anything anywhere that maybe can lead us to downgrade easily a 4.21 console without a flasher, so here my question...
Now that we have the 3.60 keys is not possible to sign jaicrab LV2DIAG.SELF for work also on 3.60 and up to 4.21 firmware for exit from factory service mode ? if this work maybe we can downgrade easily no ?
PS3 Backup Game Managers
• GameSonic PS3 Manager Updates
• Hybrid Manager PS3 Updates
• IrisMAN PS3 Manager Updates
• Iris Manager PS3 Manager Updates
• MultiMAN PS3 Manager Updates
PS3 CFW (Custom Firmware)
• DARKNET PS3 CFW Updates
• Ferrox PS3 CFW Updates
• Habib PS3 CFW Updates
• Prometheus PS3 CFW Updates
• PS3ITA PS3 CFW Updates
• Rebug PS3 CFW Updates
• Rogero PS3 CFW Updates
• Sky PS3 CFW Updates
• Starz PS3 CFW Updates
PS3 Homebrew Apps
• Movian PS3 Media Center
• PS3 CCAPI (ControlConsoleAPI)
• PS3 NOR & NAND Patcher Updates
• PS3Xport / PeXploit Updates
• No PSN / NoPSN Patch Updates
• PSNDL / PSNDL v2 Updates
• PSNPatch / PSN Patch Updates
• PSNStuff+ / PSNStuffX Updates
• PSN / SEN Enabler & Disabler Updates
• TrueAncestor PS3 Tools Updates
• WebMAN Mod Plugin Updates
• Yutolio's PSN Database Updates
PS3 MFW (Modified Firmware)
• PS3 CFW Creator / PS3MFW UI
• PS3MFW Builder / Our MFW Updates


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Hi all
My name is Gregg and I currently live in Ascot UK.
Been riding for about two years but inconsistently but just finshed a 2 day London to Paris trip which has given me the bug again! Planning a Spain trip next year.
Always happy to hook up with other riders in my area!


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They are just positioned for holding a weapon, and being kind of long, spindly fingers, they don't show well in the video. Also in the MD2 version, the vertex distortion just ruins them, much like the teeth as well.
I make things. Lots of things. Mostly...I make no sense.
They are just positioned for holding a weapon, and being kind of long, spindly fingers, they don't show well in the video. Also in the MD2 version, the vertex distortion just ruins them, much like the teeth as well.
Alien Arena has won the Digital Man opensource competition! Digitalmancompetition.wordpress.com
Thanks to everyone who voted for us, we will now be getting ported to a new digital medium!
The things you should be looking for are:
1 - The md2 looks swimmy, and jittery. The iqm is solid.
2 - Look closely at the Martian's brain and you can see how much nicer the lighting is due to the more accurate normals and tangents that are passed to the shader.
Click on "view original", and the picture will be large enough that the distortion is *very* apparent. Honestly I am a little flabbergasted that some cannot see the differences. It seems quite striking in my eye. I'm going to upload a video that will hopefully show more of this comparison.
You have to be kidding. Shrug.
You have to see it in-game to truly appreciate it. The MD2, even in this pic, you can see the horrendous vertex deformation, particularly in the facial area. In motion, the IQM model is much smoother, can bend at the waist for player pitch, and has no vertex swimming like the MD2 has.
Yes, I believe you can indeed store the animations in a separate file and use them on multiple models. We didn't do so in our case just because sharing skeletons wasn't easy due to our player models being a little varied in form.
I'm not too familiar with SKM, but the main benefits I believe the IQM offers are that it stores alot more information in the model itself, like the tangents, normals and binormals, triangle neighbors, etc. Here is a site that really goes into all of it Lee.fov120.com
Well, for starters, just look at the difference in the facial area. The MD2 model on the right, the vertexes are badly distorted and deformed. Also, look at the way the skin reflects the light. The IQM has more accurate normals and tangents, and is decidedly "cleaner". Also look at the picture in which the model is bent over. MD2 cannot bend in such a manner, the entire model has to be rotated. Screenshots don't always also show all the differences. In our latest SVN version, there is a map called "iqmtest", which has an MD2 and an IQM model side by side. You can see how much smoother the IQM animates, and how bad the vertex swim is in the MD2.
Did you not see the picture of the IQM model side by side with the MD2? The visual difference is very obvious.
Looking like two weeks till release, max :) Knocking out alot of the remaining issues...crunch time.
I updated a number of old pics/added new ones. As you might guess, we are gearing up for another news post, this one will have details of when the new release is coming, as well as some more development news/demonstrations.
Note - there are two shadows, one for the world light, which is more top-down, and the dynamic light, which extends to the left and onto the geometry of the map.
We are currently leading the contest, but still need votes! Digitalmancompetition.wordpress.com
Not yet, but we just implemented a new skeletal model format, and we will eventually be adding them.
We still support the .md2 format, so users can choose between the two. Also the client can switch to the old .md2 format(provided a .md2 exists for that entity) using the r_legacy cvar. There are some things I'm going to improve with the .md2 format that I learned while implementing the .iqm, and I'll probably throw in .md3 support as well since those can be loaded in the same manner as .md2 can.
As for a SP game, hehe, well maybe one day, I certainly won't rule it out :)
Yeah, that could be an issue, plus 2000 polys isn't that high compared to say UT3, but we are also trying to maintain the game's scaleability to play on older hardware. By the next release, all the player models will be using the new skeletal format, so that'll definitely improve the appearance alot. You can test the difference now if you type "map iqmtest" in the console on the SVN version. The .iqm is on the right, the old .md2 on the left. Note, these are the same model, just exported to a different format. It's a pretty striking difference.
That's not really true - our player models use polycounts of around 2000, compared to the 500 of Quake2.
Alot of news to report, regarding version 7.41 which will be out sometime soon to fix a few issues. There is also news regarding a new skeletal model format and ragdoll physics which are now under construction. I'll post a news update before the weekend.
A big misconception is that we spend all of our time on the graphics engine, but people have to realize that this game has been developed for close to 7 years now, and the majority of the work was done on the gameplay side until recently. The gameplay has been evolved, tweaked and tuned over that period to the point where nothing drastic is going to change. I'm still curious, you never responded to my question to you about what you felt was "sluggish" in comparison to Quake 3/Live. Movement physics in this game are faster, and the weapons are more powerful making quick battles, but I am always interested in any constructive criticism that may improve the gameplay in the future. The gameplay as it stands was formed and evolved by the community, and there is no reason to stop now with that :)
Yup, it's far beyond Q3/Live, and beyond Q4/D3 as well in many areas.
One pass, using GLSL :)
Well the main draw, at least in what we are trying to accomplish vs QL, is that it's a far more advanced graphical experience than QL could hope to be, as well as having a specific theme and different gameplay. I'm curious as to what you might think is sluggish in comparison to QL, as the physics are faster(and include dodging moves), plus the weapons are more powerful across the board for much quicker battles.
Disable mouse acceleration. Also in the game options menu, make sure mouse smoothing is off.
Awesome :) The official announcement is expected tomorrow, though there are some complications with the timing unrelated to the game that may force me to push it back a week.
This is AA2k10, we just haven't officially announced it yet. Still waiting on some of our mirrors to update before announcing, it's expected to be tomorrow. These here just got approved faster than I expected :)
Uh, there are videos and images on the moddb page. C-mon man.
I've probably asked you before, but what are your specs, drivers versions, etc? There should be improvement.
That video, never drops below 30 fps even while using FRAPS(which sucks down performance), and it's on some pretty modest hardware (2.8 ghz dual core, NV 9800GTX). So if you're getting bad frame rate drops, it would be useful to know what hardware you are using, and what settings you have the game on.
Yup, we are going to be implementing a new skeletal model format over the summer :)
7.40 will be fine, unless you are still having the problems. If you are, would you mind posting your specs, and driver revision here?
Yeah it's just an updated version of the same trailer, more or less, with a few extras added in, and new renderings.


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Pronunciation: /ˈklanzmən/
Definition of Klansman in English:
noun (plural Klansmen)
A member of the Ku Klux Klan.
Example sentences
- He has been a neo-Nazi and Klansman since his teens.
- He is the second former Klansman tried in connection with the bombing.
- In 1924, 6,500 Klansmen paraded through downtown Indianapolis to a cheering crowd of 75,000 onlookers after Klan election victories.
Words that rhyme with Klansmanclansman, clansmen, Klansmen, landsman, landsmen
Definition of Klansman in:
- US English dictionary
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February 14, 2016 - 12:29 GMT
Daesh drowned eight prisoners in a residential swimming pool.
February 14, 2016 - 12:21 GMT
Libya's downfall to Daesh has been a long time coming.
February 14, 2016 - 07:00 GMT
Two human traffickers with weapons and false documents were arrested on Saturday.
February 14, 2016 - 06:30 GMT
After an army based was shelled in Kilis, the Turkish army responded.
February 14, 2016 - 06:00 GMT
Several central European countries are set to call for closing the borders of the Balkan migration route.
February 13, 2016 - 19:00 GMT
As Saudi conducts a joint military exercise and plans for a possible ground invasion of Syria, Iraq has said incursion on its borders will not be tolerated.
February 13, 2016 - 15:00 GMT
Saudi jets are due to arrive at Turkey's Incirlik air base, already being used by US-coalition members.
February 13, 2016 - 14:00 GMT
As the Syria talks develop, an end to hostilities is due to take place within a week, but no formal ceasefire has been agreed to as of yet.
February 13, 2016 - 07:00 GMT
"The truce does not apply to terrorists, and that is stated in today's document," Russian Foreign Minister Sergei Lavrov said.
February 12, 2016 - 19:18 GMT
"We do not have the word 'idiot' written on our foreheads," Erdogan said of the EU's support for refugees in Turkey.
February 12, 2016 - 19:14 GMT
Arsal has been the site of frequent clashes between Hezbollah and militant groups inside Syria.
February 12, 2016 - 19:13 GMT
"There are no huge crowds reaching at the border and trying to enter," Deputy Prime Minister Yalcin Akdogan said.
February 12, 2016 - 19:11 GMT
Sources said that two Russian warplanes struck a number of towns in Homs province's northern countryside
February 12, 2016 - 07:50 GMT
The last UN figures from 18 months ago put the death toll at 250,000
February 12, 2016 - 07:36 GMT
A partial truce is set to begin in one week to allow delivery of humanitarian aid to besieged cities.


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One lucky bidder lands an 'Oscar experience' with a seat beside Leonardo Dicaprio on a journey into space.
Picture: Leonardo DiCaprio - 66th Cannes Film Festival - Opening ceremony and Great Gatsby premiere - Cannes, France - Wednesday 15th May 2013
A trip to space with Leonardo Dicaprio has been auctioned off for a magnificent 1.2 million euros which will be donated to the charity amfAR Cinema Against AIDS.
The lucky bidder has landed the chance to be seated next to 'The Great Gatsby' star aboard Richard Branson's Virgin Galactic fleet on an unforgettable trip to the stars. The prize, which was advertised as 'a once-in-a-lifetime trip to space with a mystery guest', was sold at the Hotel du Cap-Eden-Roc in Cannes during a dinner/ auction organised by The Weinstein Company's Harvey Weinstein on Thursday night (May 23rd 2013) in benefit of the amfAR foundation. Two other seats on the same flight have been sold for a total of 1.8 million euros. After informing them of his star prize, Weinstein joked to the Hollywood Reporter that some wished he could be jetted off into the galaxy too. 'But only on a one-way ticket', he adds.
On Thursday, amfAR noted that the event brought in a spectacular $25 million; a stark contrast to their $11 million collection last year. But then, with prizes as enviable as a space holiday with the handsome DiCaprio, it's not surprising how much the event goers managed to cough up.
DiCaprio is currently starring in Baz Luhrmann's The Great Gatsby and will later this year lead the cast in Martin Scorsese's The Wolf of Wall Street.


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Are you Mitsuru Furuichi?Claim your profile
Publications (7)6.8 Total impact
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ABSTRACT: Characteristics of the signal transduction in Platelet activating factor (PAF)-activated platelets and effects of anti-platelet agents on this response were investigated in vitro for potential therapeutic applications in canine endotoxemia. Blockade of the PAF receptor by a specific blocker has the strongest inhibitive effect on the PAF-induced platelet reactions. The response was also inhibited by either Ca(2+) channel blockers or prostaglandin E(1).
Article: One-Step Immunochromatography Assay for Detection of High-Level Canine Serum Trypsin-Like Immunoreactivity[Show abstract] [Hide abstract]
ABSTRACT: We developed a one-step immunochromatography assay kit to measure high levels of canine trypsin-like immunoreactivity (cTLI) for bedside estimation of canine pancreatitis. The serum cTLI level can be determined within 10 min by visual comparison of color strengths in the test and reference zones. The serum cTLI levels determined by this method correlate well with canine TLI-ELISA and can be classified into 3 categories: cTLI levels higher than 60 ng/ml were considered positive; 20-60 ng/ml, weakly positive; and less than 20 ng/ml, negative. Twelve dogs suspected of pancreatitis were examined using this method; 4 dogs were positive, 2 were weakly positive, and 6 were negative. This test can detect a high level of serum cTLI and a positive result in the TLIH test will provide critical information for evaluation of pancreatitis in dogs.
Article: Establishment and characterization of primary canine hepatocellular carcinoma cell lines producing alpha-fetoprotein[Show abstract] [Hide abstract]
ABSTRACT: A primary cultured cell line named CHKS was established from a hepatocellular carcinoma (HCC) of a dog showing a high level of serum alpha-fetoprotein (AFP). CHKS secreted a 66 KDD AFP into the growth medium regardless of the presence or absence of fetal bovine serum (FBS). Cloning CHKS with limiting dilution produced 4 clones, CHKS-1, -2, -3, and -4, which secreted 826, 471, 70, and less than 10 ng/ml, respectively, of AFP into the culture medium. In culture, these cell lines were similar in morphology and proliferation pattern to epithelial cells and positive to periodic acid-Schiff (PAS) staining. The presence of mRNA for canine albumin was demonstrated by nested PCR. The doubling times of the clone cell lines were 21, 45, 36, and 35 h, saturation densities 34, 18, 22, and 24 x 10(4)/cm(2), and plating efficiencies 18, 45, 46, and 45%, respectively. Chromosome analysis of these cell lines showed near triploidy. These results show that CHKS and its clones have hepatic cell functions and are useful for carcinogenetic and clinical studies of canine HCC.
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ABSTRACT: Serum alpha-fetoprotein (AFP) concentrations were measured before and after surgical removal of tumor masses in four dogs with hepatocellular carcinoma (HCC). Localization of AFP was also examined immunohistochemically in tumor tissues. In three cases, the serum AFP concentration was 10 to 20 times higher than that of normal dogs. One to two months after surgery, the serum AFP concentration had decreased to normal range. AFP was localized in the tumor tissues in these three cases. One case, which had a low serum AFP, did not show AFP localization in tumor tissue.
Article: Molecular Cloning of the Canine c-Met/HGF Receptor and Its Expression in Normal and Regenerated Liver[Show abstract] [Hide abstract]
ABSTRACT: The c-Met proto-oncogene is the receptor for hepatocyte growth factor (HGF), which is a member of the tyrosine kinase family. Activation of the HGF/c-Met signal pathway leads to cell proliferation, motility, regeneration, and morphogenesis. In this study, the complete nucleotide sequence of complementary DNA (cDNA) of canine c-Met was cloned, and its distribution was determined in tissues. The canine c-Met cDNA clone had an open reading frame of 4419 bp that encoded a putative polypeptide of 1383 amino acids. The c-Met mRNA was expressed in a variety of canine tissues including peripheral blood mononuclear cells (PBMC), bone marrow, liver, kidney, lung, stomach, uterus, testis, thymus, lymph node, small intestine, colon, adrenal gland, thyroid gland, heart, muscle, skin, pancreas, ovary, prostate, spleen, fat, cerebrum, and cerebellum. In addition, the c-Met mRNA expression in normal and regenerated liver was examined. The levels of the mRNA increased 2-fold in regenerated liver compared to that found in normal liver, indicating that c-Met is involved in various functions including remodeling of canine hepatocytes.
Article: Molecular Detection and Characterization of Haemobartonella felis in Domestic Cats in Japan Employing Sequence-Specific Polymerase Chain Reaction (SS-PCR)[Show abstract] [Hide abstract]
ABSTRACT: A novel PCR assay was developed in order to examine the prevalence of Haemobartonella felis (H. felis) in Japanese domestic cats and which was able to differentiate of the Ohio strain and the California strain of H. felis. Blood samples from a total of 21 cats suspected of having haemobartonellosis were examined employing a novel PCR assay and demonstrated positive results in 18 cats which was confirmed by cytological examination of blood smears. Four out of 18 positive cats (22%) were infected with the California strain, whilst the other 12 cats (67%) were infected with the Ohio strain and two animals (11%) were infected with both strains. As most of the cats with moderate to severe anemia were infected with the Ohio strain, it is suggested that the most prevalent strain of H. felis in Japanese domestic cats might be the Ohio strain. In the present study, it was thought that molecular detection and characterization of H. felis may provide valuable information regarding the severity and prognosis of this illness.
- [Show abstract] [Hide abstract]
ABSTRACT: The effects of whole blood storage time on platelet aggregation and on post-transfusion platelet survival time were assessed in dogs. Citrate phosphate dextrose adenine-1 (CPDA-1) was used as a blood cell preservative. Storage time dependent decay of platelet aggregability was assessed. Platelet aggregation responses to collagen and ADP were maintained for at least 8 hr at room temperature. During blood storage, immunoglobulin became nonspecifically bound to platelets, suggesting the potential for immune destruction of platelets by the mononuclear phagocyte system after transfusion. To assess this assumption, the survival times of infused platelets, which were stored for 0 to 8 hr in whole blood, were measured. Post-transfusion survival of platelets was not affected by these storage times. These results suggest that canine platelets maintain viability when stored at room temperature for up to 8 hr in CPDA-1 treated whole blood intended for transfusion.
Top Journals
Azabu University
Sagamihara, Kanagawa, Japan
- • Department of Veterinary Medicine
- • Laboratory of Internal Medicine III


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From Our 2012 Archives
Giving Docs iPads Might Boost Patient Care
Latest MedicineNet News
MONDAY, March 12 (HealthDay News) -- Providing medical residents with personal mobile computers appears to boost efficiency, reduce delays in patient care and improve continuity of care, a new study shows.
Outlined in a research letter in the March 12 issue of Archives of Internal Medicine, the report included 115 residents at the University of Chicago Medicine who were given iPads in November 2010 and surveyed in 2011 about the impact of the devices.
Nearly 90 percent of the residents said they routinely used the devices for clinical duties, 78 percent said it made them feel more efficient, and 68 percent said it prevented delays in patient care.
The investigators then examined data from the hospital's electronic medical record system to determine when the residents placed patient-care orders during the first 24 hours of each new hospital admission.
After they received the iPads, the residents submitted 5 percent more orders before 7 a.m. rounds -- when they update senior doctors about overnight admissions -- and 8 percent more orders before they ended their shift at 1 p.m., as required by duty-hour rules.
"Residents face a vast and increasing workload packed into tightly regulated hours," study first author Dr. Bhakti Patel, a pulmonary critical care fellow, said in a University of Chicago Medicine news release. "They spend much of their time completing documentation and updating patient charts. This study indicates that personal mobile computers can streamline that process."
The iPads used in the study provide residents with access to the hospital's wireless network but do not store records. The devices are password-protected, to keep patients' personal information safe.
"We were encouraged to see that this technology could enhance patient care in the setting of restricted resident duty hours," Dr. Christopher Chapman, current chief resident of the internal medicine residency program at the University of Chicago Medicine, said in the news release.
-- Robert Preidt
Copyright © 2012 HealthDay. All rights reserved.
SOURCE: University of Chicago Medicine, news release, March 12, 2012
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RaceTrac Petroleum
- Employees in region:
- 1,763
- Sector:
- Retail
- HQ location:
- Atlanta, GA
'11, '12, '13, '14, '15
Headquartered in Atlanta, GA, RaceTrac has been serving guests since 1934 and now operates more than 330 retail gasoline convenience stores in four southeastern states including Georgia, Florida, Texas, and Louisiana. RaceTrac strives to nurture a culture of trust, doing the right thing and approaching all decisions with a bottom-up mindset, all while making its guests' lives simpler and more enjoyable. A standard RaceTrac features 20-24 fueling positions and a 4,000 plus square foot convenience store which features over 4,000 products including fresh food, drinks and convenience store staples like cigarettes and beer.
In January 2012, RaceTrac introduced its new 6,000 square foot store design. The stores are open 24 hours a day, 365 days a year.
"I work for a great company with great leaders"
"It is meaningful to see the changes we make within the company. "
"The people I work with, the atmosphere, and the specific type work I do."
"Fair salary, bonus, car allowance and mileage reimbursement."
"The company core values. "


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Valentine's Day TV Episode Pictures 2013
Sneak Peek: Check Out This Year's Valentine's Day Episodes
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Sneak Peek: Check Out This Year's Valentine's Day Episodes
Even if Valentine's Day isn't your thing, you can still appreciate the romantic, hilarious, and sometimes very awkward seasonal episodes of your favorite shows. This year, we've already gotten a look at special episodes from Modern Family, The Mindy Project, The Neighbors, and more primetime shows. Take a look at all the holiday pictures and check back often as we update you with new pictures!
— Additional reporting by Laura Marie Meyers


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STARmeterSEE RANK
Down 6,686 this week
Manuel Ferrara
Manuel Ferrara was born on November 1, 1975 in Gagny, Seine-Saint-Denis, France as Manuel Jeannin. He is an actor and director. He was previously married to Dana Vespoli. See full bio »
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NARS Lovejoy
341 reviews
79% would repurchase
Package Quality: 4.3
Price: $$$$
Package Quality: 4.3
Price: $$$$
Age: 25-29
Skin: Combination, Other, Not Sure
Hair: Brunette, Other, Other
Eyes: Blue
Lovejoy is a bronzed plum with subtle golden shimmer. On my NC20 skin, it gives a contoured effect. It can be subtly applied or layered for intensity.
Age: 30-35
Skin: Combination, Tan, Warm
Hair: Brown, Other, Other
Eyes: Brown
HG Blush! I highly recommend it for practically anyone. It's great on tanned skins. On me (NC42/43) it looks like the color I would naturally blush. It's a bronzed rose but like a "supa dupa" bronzed rose. You can't really go wrong with this blush.
Age: Unknown
Skin: Combination, Tan, Cool
Hair: Brown, Curly, Medium
Eyes: Brown
Lovejoy is a plummy pink kind of color with some shimmer which isn't even noticeable on the skin. I'm an NC45 man and Cadiz in NARS and the color shows up as a soft brownish plum pink, very natural. Unlike most NARS blushes, the pigmentation isn't very strong and I have to load up my brush with the product and it wears off quickly as well. This will be my go to everyday blush, but when I'm finished with it I won't repurchase.
Age: 18 & Under
Skin: Combination, Tan, Warm
Hair: Brown, Wavy, Medium
Eyes: Brown
This blush is still hard for me to figure out. Lol. It's like a blush and bronzer in one! I layered this over my Laguna bronzer and it made the bronze pop. But alone, this looks like a sun kissed rose. I really like this color and this is a nice change from the everyday peach or pink blush I wear. I will definately buy this again. :)
Age: 30-35
Skin: Normal, Medium, Cool
Hair: Blond, Straight, Fine
Eyes: Hazel
Gorgeous, bronzey-rose color with gold shimmer. I love this on my NW25-30 tanned skin. It makes my cheeks look sun-kissed, sexy and glowing. There is a but more shimmer in it that I like however I usually apply with a light hand over a brown-pink cream blusher and it looks absolutely amazing on. I would repurchase this one!
Age: 30-35
Skin: Normal, Fair-Medium, Neutral
Hair: Blond, Straight, Fine
Eyes: Green
Not for my skin type. I thought i could use this as a bronzer in the summer... But no. This has too much red base and looks brass.
A little does go a long way and i find its worth it to some one with the right coloring. My girlfriend with Olive complection just loves this... As i gifted it to her the other day =)
Age: 30-35
Skin: Combination, Fair-Medium, Not Sure
Hair: Brown, Other, Other
Eyes: Brown
I have fair medium skin tone, or nw20 for referance. I got this blush after I exchanged Orgasm cause I wasnt feeling all the gold shimmer it just made my skin look oily, it accentuated every imperfection and pores. Sooooo, I picked up this one cause it's summer and I like that bronzy glowy look. This blush done lightly looks gorgeous on my light skin. It has the right amount of golden bronze mixed with a rosy healthy glow. It is hard to describe how beautiful this color is. The closest I can get is if I did my makeup and just put laguna bronzer on my cheeks and spent an afternoon relaxing in central park and got a little rosy and glowy from the sun and a light walk. That's how this makes me look! Lol!!!!! Love it! <333
Age: 19-24
Skin: Combination, Tan, Warm
Hair: Brunette, Straight, Fine
Eyes: Brown
This was my first NARS blush that I used. The color payoff is amazing and the color glides on very smoothly. The thing I love about this blush is that you don't have to pack your brush with loads of the product, you need very little to achieve the right amount of flushed color. If your an NC40 skin color, you definitely need to check out this blush. Very gorgeous and very wearable. :)
Age: 19-24
Skin: Other, Other, Not Sure
Hair: Other, Other, Other
Eyes: Other
i really love the colour of this blush and the fact that it's very buildable. the subtle gold glitters in it aren't nearly as obvious on the skin as they are in the pan which is nice because i was a little intimidated at first. this blush also provides for a very smooth application and blends easily.
Age: 36-43
Skin: Other, Other, Not Sure
Hair: Other, Other, Other
Eyes: Other
I like this blush on my NC 45 skin, but it isn't a MUST BUY for me. It could pitch hit as bronzer and I use it for my most neutral looks. I said No on the repurchase because I doubt I will ever finish it.
I do use it though... as far as Nars goes, I think Gina and Torrid are my fav blushes.
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Articles in Fishing
Whether you have vowed to eat more healthfully or are just contemplating the addition of seafood to your diet this year, eventually you may find yourself staring into a refrigerated seafood case, wondering which fish is not only safe and eco-friendly but also a pleasure to eat.
No need to wonder. I have a list of wholesome winners for you. The lineup includes a hearty fish that satisfies meat lovers; one for those preferring mild, "non-fishy" fish; and a versatile, no-fuss shellfish.
The perfect seafood for meat lovers
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» If you can't take the heat, just make ceviche
First on the menu is Atlantic mackerel. In the same family as tuna, the torpedo-shaped mackerel possesses firm, oily flesh and a rich, beefy taste. According to the U.S. Department of Agriculture, no fish offers more heart-healthy omega-3 fatty acids than mackerel.
Healthful, flavorful and flexible, this fish can be braised, broiled, grilled, poached, sautéed or seared as well as pickled, salted or smoked. Its bold flavor marries with acidic ingredients such as citrus, tomatoes and vinegar and balances out more mellow foods such as lentils, potatoes and mushrooms.
When shopping for Atlantic mackerel, I look for fish sourced from Canada. Caught using purse seines rather than fishing trawlers, it possesses the highest sustainability rating by the Monterey Bay Aquarium's Seafood Watch. Other mackerel varieties, such as Spanish and King, have elevated mercury levels, making them a less favorable choice.
A 'gateway' fish
I think of farmed, American channel catfish as the gateway to seafood consumption. Its subtly sweet, low-fat and pliable meat puts it on the opposite end of the flavor spectrum from mackerel. It also makes catfish an excellent choice for reluctant or picky fish eaters.
With a flattened head and eight long, whisker-like barbells dotting the region around its nose and mouth, this creature bears a strong resemblance to its namesake. Typically, though, I don't see whole catfish, with whiskers intact, in markets. Instead, what I find are skinless catfish fillets. Iridescently white to off-white in color, they often get lumped into the broad category of "white fish."
Virtually an all-purpose fish, catfish can be baked, braised, broiled, grilled, poached, sautéed, steamed and deep-, pan- or stir-fried. It goes well with countless ingredients, including avocados, bacon, chilies, olives, tomatoes, tomatillos and wine.
Farmed channel catfish from the U.S. is among the most sustainable seafood available today. Be sure to purchase U.S.-farmed rather than imported Asian catfish, which also goes by the names "swai" or "basa." Although equally low in mercury, imported catfish is not as eco-friendly.
A shellfish to get you started
Maybe you prefer the colorful looks, flavor and texture of shellfish but also desire seafood low in cholesterol and mercury; high in protein, vitamins and minerals; and with moderate levels of omega-3 fatty acids. I have the bivalve for you: mussels.
Inside a mussel's hard, oblong, green or blue-black shell rests creamy, sweet, juicy meat that tastes like lobster but lacks the high cholesterol or price tag of that crustacean. Rich in protein, vitamins B-12 and C, iron and omega-3s, this shellfish packs a powerful nutritional punch.
Yet another adaptable seafood, mussels may be baked, broiled, grilled, steamed, stewed or smoked. They partner with bold, tart, spicy or mild ingredients such as beer, garlic, mustard, lemon, tomatoes, wine, chilies, curry powder, paprika, pasta, rice and zucchini. They also pair with other seafood, including clams, shrimp, squid, John Dory, snapper and monkfish. If you've ever tried the Provencal seafood stew bouillabaisse or Californian cioppino, then you know how nicely mussels combine with these fish and shellfish.
Although dozens of mussel species exist, I usually find farmed blue or common mussels at markets. Grown in abundance and available year-round, farmed mussels garner the coveted "best choice" label from Seafood Watch.
More good seafood choices
Along with this nourishing trio, I would suggest adding littleneck clams, farmed rainbow trout and char to your must-try seafood list. They all possess high nutritional and sustainability ratings. Couple these rankings with ease of preparation and agreeable taste, and you've got three more champs to add to your dinner menus.
Fans of bolder foods should also check out Pacific sardines and trap-caught sablefish. Both receive rave environmental, nutritional and cooking reviews, and both provide ample flavor and need little, if any, seasonings to shine.
No matter which type of seafood you favor, aim to make 2015 your year of healthful, sustainable and succulent fish and shellfish.
Smoked Mackerel Jackets
From "Fish Market" (Running Press, 2013)
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: Makes 4 stuffed baked potatoes
4 large russet potatoes
1/3 cup skim milk, warmed
1 tablespoon unsalted butter, softened
1/2 teaspoon kosher salt
Ground black pepper, to taste
1/4 cup grated Gruyere cheese
1 bunch scallions, sliced
1 pound smoked mackerel fillets, flaked
1. Preheat the oven to 350 F.
2. Using a fork, poke holes in the potatoes. Microwave them on high for 8 to 10 minutes or until hot and softened.
3. Cut the potatoes in half and scoop out most of the flesh, leaving behind a small rim of potato in each skin.
4. Place the potato flesh in a large bowl and, using a fork or spoon, mash together lightly. Add the milk, butter, salt and pepper and mash again until the mixture is smooth and creamy. Add the cheese, scallions and flaked mackerel and stir to combine.
5. Spoon equal amounts of the potato-mackerel mixture back into the skins. Place the filled skins on a baking sheet and bake until warm and golden brown on top, 10 to 12 minutes. Serve immediately.
Main photo: Seafood on display for customers. Credit: Kathy Hunt
Back in the 1950s, it wasn't unusual for fishermen plying the waters off Istanbul to land tuna weighing hundreds of pounds, or to have one of the massive fish leap out of the sea and over the prow of their boat. Dolphins cavorted alongside fishing vessels that hauled in lobster, oysters, razor clams, four kinds of crab and eight varieties of mussels.
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» In fall, Turks revel in anchovies
» Venetian fish "risotto" is not what you'd think
» Comfort food of Turkey's heartland
Lüfer Bayramı celebrates the bluefish
Celebrated each October with fishing competitions, film screenings, children's art activities, talks, and special meals, the holiday is named after one of Istanbul's favorite fish, the fatty, flavorful — but now endangered — lüfer (bluefish). This Lüfer Bayramı grew out of a campaign the group launched in 2010 to get restaurants, fishmongers and consumers to stop buying, selling and eating juvenile lüfer that aren't large enough to reproduce. ("Bayram" means "holiday" in Turkish.)
Many of the city's best chefs have signed on, including Didem Şenol, the acclaimed founder of Lokanta Maya and Gram restaurants.
"I grew up in a fish-loving family. My father would grill lüfer on Saturdays, and we'd eat it with fish soup, pilaki [a bean dish], and vegetables cooked in olive oil," Şenol says. "We weren't rich, but fish was so cheap then that my father could buy lüfer in big batches at the early-morning fish auctions and give the extra to our neighbors."
Prices of fish have gone up as stocks have diminished; data from the Food and Agriculture Organization of the United Nations indicate that the amount of bluefish caught in Turkey has plummeted over the past decade, from 25,000 tons in 2002 to just over 3,000 tons in 2011. Other research suggests that dozens of species have already disappeared from the Bosphorus Strait and Marmara Sea, two of the bodies of water on which Istanbul lies.
Both waterways are part of the lüfer's annual migration route, a more than 1,000-mile-long journey that gives the fish its strong, distinctive taste, according to chef Şenol. "Bluefish in the United States, where I studied [at the French Culinary Institute in New York], is not the same," she says. "Our lüfer travels from the Mediterranean up the Aegean to the Black Sea and back. It's a route with different climates and salinities, and all that really affects its flavor."
Lüfer season in Istanbul begins in the early fall, when the fish start their trip back down to more southern climes after spawning in the nutrient-rich waters of the Black Sea over the summer. Too many, though, are caught while still too small to breed and are sold, depending on their size, under the name çinekop or sarıkanat.
"People didn't even realize these were all the same fish, but it's really just like the difference between a sheep and a lamb," says Koryürek. "Catching this fish so young eliminates the possibility of having more of them in the future."
Campaign nets converts to the cause
A lobbying campaign led by Slow Food Istanbul along with Greenpeace Mediterranean has resulted in the raising of the minimum legal catch size for commercially fished lüfer from 14 centimeters to 20 centimeters (roughly 5.5 inches to almost 8 inches) — a good step, according to Koryürek, but an insufficient one. More than 100 restaurateurs like Şenol have agreed to not buy lüfer smaller than 24 centimeters (9 inches), the size activists say would be a more sustainable limit.
"We only have lüfer on the menu at Lokanta Maya for a very short period each year, when it is most plentiful," says Şenol. She was one of a dozen top chefs in Istanbul who participated in this year's Lüfer Bayramı by serving a special bluefish-based dish for a limited period of time.
"Since lüfer is a very fatty fish, it works best when grilled so it stays juicy inside as the skin gets crispy," she explains. "It goes well with stronger flavors, so I paired small portions of the grilled fish with a salad of radishes, arugula, and red onions pickled with vinegar and just a little bit of sugar."
Şenol and her staff also went out with fishermen to catch lüfer on the Bosphorus, an experience she says gave her a new appreciation for how hard the work is and how difficult it can be to keep from inadvertently landing some undersized fish even when using correctly sized nets.
Slow Food Istanbul has likewise been careful not to demonize local fishermen in its campaign, instead working to recruit them as allies.
"These waters have survived for hundreds of centuries with small-scale fishing," says Koryürek. "But since the 1980s, the boats and nets have been getting bigger, the technology has changed, and the number of fishermen has gone up dramatically." She estimates that large commercial boats are now catching 90% of Istanbul's lüfer, and too often take advantage of lax enforcement of regulations by fishing too close to shore, in illegal amounts, or with methods that are environmentally damaging.
Istanbul's soaring population over the past few decades — from less than 3 million in 1980 to more than 14 million today — poses a threefold threat to the city's formerly robust fish stocks. The unchecked growth means increased competition among fishermen, greater consumer demand, and more heavily polluted water and highly urbanized coasts.
"Lüfer is a symbol of all we've lost and all we may lose," says Koryürek. "These fish are a natural resource that is diminishing; protecting them needs to become a joint effort."
Main photo: A fish market in Istanbul. Credit: Jennifer Hattam
If a glass of ouzo and a chewy chunk of octopus is what comes to mind at the cocktail hour, you need a boat with a sail and a following wind to carry you round the Dodecanese, a string of volcanic islands that belong to Greece but are rather closer to Turkey.
Gastronomic delights on the little island of Lipso — if you're not a yachtie, as many of the visitors are, you can get there on the thrice-weekly ferry out of Samos — are goat's cheese and cephalopods, mostly octopus, or octopodi. Lipso's cheese can best be appreciated in the form of pies, tiropita, available hot from the wood oven at Taki's bakery on the harbor front of the island's friendly little capital, Lipsi. Meanwhlie, the night's catch of octopodi are visible throughout the day dangling suckered tentacles like reddish bunting from the awning of Nico's ouzerie by the quay where the fishermen land their catch. Octopus, for the tender-hearted, are voracious carnivores whose favorite supper, also on the menu at Nico's, is pipe fish, an eel-like creature no longer than your hand with a pointed snout and a luminous blue-green spine.
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As you might expect, there is more than one way to cook an octopus. There's octopus simmered with tomato and onion; octopus salad; octopus frittered or fried; octopus preserved under olive oil with vinegar to eat with fat slices of just-cooked yellow potato; octopus cooked with big white beans; octopus stewed with red wine and the peppery oregano that grows wild on Greek hillsides. But the simplest and most delicious is octopodi cooked to order on the grill at Nico's after the place opens for business at sundown, in the company, say, of a Greek family and friends celebrating a christening or wedding or just having a good time in spite of what's happening with the European Union in Brussels and the government in Athens.
Octopodi as served at Nico's is not for the squeamish. Which of course you're not, or you wouldn't be reading this. You will already have observed the evening's menu dehydrating in the morning sunshine when you took your breakfast at Taki's — open 24-7 because of the yachties — where your order might be Greek coffee (medium sweet), freshly squeezed orange juice and Lipsi's speciality pita, a puffy open-topped tart filled with grated cheese set with egg. The bakery's activities, you will observe from the video playing on the countertop, have been blessed by the Orthodox priest from the white-washed tourquoise-domed basilica on the hill where christenings and weddings take place, providing good business for the ouzerie and sharpening appetites for octopodi.
At sunset, when you take your place on one of the blue-painted chairs at a yellow Formica-topped table at Nico's, your order is taken by a blue-eyed, bearded man with a profile straight off a Greek vase who slings one of the draped octopodi over white-hot charcoal and watches patiently till it sizzles and singes. Then he chops it into bite-sized pieces, drops them on a plate and plunks it down in front of you with a quartered lemon, a jug of ouzo and as many glasses as you have friends — of which you will have plenty if, like me, you're recording the scene with sketchbook and paints. If your friends are happy and the ouzo flows freely, dancing will follow.
And no, I can't provide a recipe for grilled octopodi with lemon and ouzo as prepared at Nico's because preparing octopus is men's business — so what do I know? You'll just have to go there and order it yourself. What I can deliver, however, is instructions for octopodi ladolemono, octopus with oil and lemon as prepared by Lazarus, chef patron of the taverna of the same name on Ulysses's island of Ithaca on the Italian side of the Greek mainland. It may not be the same, but it's a start.
Octopus salad with oil and lemon
"As a woman," explained Lazarus. "Octopus is not your business. But as a foreigner in need of instruction, I shall tell you. First, you must capture your octopodi. For a skilled spear fisherman such as myself, this is not difficult. Now comes the work. You must pick the creature up without fear and throw it 40 times against a rock. Less times are needed if it's small, more if it's large. First the flesh is hard, but slowly it softens. Now you must rinse it in seawater so that it foams. Unless you do this, it will never soften. You'll know when it's ready because the tentacles will curl. You must not take off the skin, as so many ignorant people do. The skin turns red when you cook it, and this is what tells you the octopodi is fresh and good. No Greek would eat an octopus which is skinned and white. To prepare it for a salad, put in a pan and cook it gently with a ladleful of sea water until it's perfectly tender — allow 20 to 40 minutes. Drain it and slice it carefully into pieces — all of it is good. Dress it with the oil pressed from the fruit of your own olives, and squeeze on it the juice from the lemons from the tree in your own garden. Now you must shake over it a little of the oregano which you have gathered wild in the hills. Now all is ready. Set out the glasses with the ouzo and fetch water from the well, since you will also need to quench your thirst. Now you may call your friends, as many as are suitable for the size of your octopus. If you have too many friends, provide more bread and plenty of olives."
Main illustration: The town is Lipsi in Greece. Credit: Elisabeth Luard
As a longtime pescetarian and proponent of healthy eating, I'm delighted when people mention adding seafood to their diet. My heart sinks, though, when I hear that these additions consist of imported shrimp and tuna or farmed Atlantic salmon.
Although I appreciate any attempt to eat more wholesomely, I wish Americans would make wiser, more environmentally sound choices when it comes to shellfish and fish.
According to the National Oceanic and Atmospheric Administration, 91% of our favorite seafood was shipped in from overseas in 2011. Meanwhile, our own waters teem with nutritious yet highly invasive species such as Asian carp, northern snakehead and lionfish. In an age of increasing concerns about the environment and sustainability, our dependence on imported and ecologically unsound seafood makes no sense. It's time for us to stop making unviable choices and start eating America's glut of destructive, nonnative fish.
Eating invasive fish aids sustainability
Think that the need for invasivores — people who eat invasive species — might be overhyped? Consider Asian carp, specifically bighead, silver, black, and grass carp. They were introduced in the late 1960s to control parasites, algae and weeds in Southeastern U.S. aquaculture.
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This story is not unique. Dumped out of exotic aquariums, the flamboyant and venomous Indo-Pacific lionfish has infiltrated the coastal waters of Florida, spreading as far north as North Carolina and as far south as the Caribbean. Left unchecked, the lionfish has destroyed entire reef populations and drastically reduced biodiversity.
Native to Africa and Asia, northern snakeheads have likewise decimated wildlife in the Potomac, sections of the East and West coasts, Florida and Hawaii. Able to live several days out of the water, they wriggle over land to ravage nearby ponds, reservoirs and lakes. As a result, snakeheads are particularly troublesome.
Although America spends millions of tax dollars attempting to contain or eliminate these and other invasive fish, they remain prized foods in their native lands. In China and Southeast Asia, cooks grill, fry, poach, braise, steam or stew snakehead.
In Cambodia, this freshwater fish serves as an essential source of protein and stars in the traditional curry dish amok trey. Firm, white-fleshed and moderate in flavor, it makes a fitting substitute for overfished darlings such as monkfish and snapper.
Low in mercury and PCBs (polychlorinated biphenyl), Asian carp also abounds with culinary possibilities. Along with smoking, steaming, grilling and frying, it performs well in soups, curries and stews. Mild and white-fleshed, it's a good stand-in for the depleted Atlantic cod and Icelandic pollock.
Lionfish, too, is a pleasant-tasting replacement for environmentally unsafe fish. In July 2010, the Washington Post prophesized that lionfish could be "the new sustainable 'it' seafood."
Mild in flavor and white-fleshed, it offers a versatile alternative to popular but eco-unfriendly choices such as grouper and orange roughy. It responds well to most cooking techniques and pairs well with a number of ingredients.
Although lionfish does possess venomous dorsal spines, its meat is safe to eat. I say this from experience. This past winter in the Florida Keys, I had several lovely, light lunches of speared, filleted and then pan-seared lionfish topped with a spritz of lime juice or dollop of mango chutney. Obviously, I lived to write about it.
Our aquatic enemies may be tasty and a snap to cook, but not everyone will want to devour a fish called "snakehead" or "bighead carp." This is where smart marketing comes into play. Most people would avoid the unattractively named Patagonian toothfish. However, tucking into an exotic Chilean sea bass has proved to be A-OK with diners. Same fish, different designation. Provide snakehead and Asia carp with fancy or friendlier names, and watch how opinions change.
Exposure will likewise aid in gaining converts. Invasive species-themed dinners have already taken place in Chicago, Miami, Dallas and Baltimore. Along with raising public awareness of these marauding creatures, the events aim to tantalize the public's palate. Chefs create tempting specialties such as snakehead po' boys, European green crab stew, lionfish sashimi and Asian carp croquettes. Bite into a moist and flavorful snakehead taco, and you'll never fill your tortillas with shrimp or tuna again.
With a bit of consumer education, exposure and smart marketing, we could control — if not eliminate — America's invasive seafood species problem. In the process, we would reduce our dependence on unsustainable, imported seafood. It's time for us to take note of the invasive species' culinary appeal and start catching and consuming our nemeses.
Main photo: Lionfish. Credit: iStockphoto / kiankhoon
Perhaps no fish has a more fabled and forgotten place in American history than shad, a seasonal springtime fish that can be found up and down the East Coast where freshwater rivers meet the ocean.
An oily fish that lives in saltwater but spawns in fresh water, shad was a staple of the Lenape Native Americans' diet as well as a fertilizer for their crops. George Washington supplemented his income with an ingenious netting method that captured spawning shad running through the Potomac River in front of Mount Vernon, his Virginia home. In addition to selling the fish, he used them to supplement food for those enslaved on his plantation.
Shad gaining favor from East Coast to West
Through the years, Chef Walter Staib has had shad on and off the menu at Philadelphia's historic City Tavern, where he is the executive chef. He has served boneless shad and shad roe, which is pocketed in a lobe and considered a delicacy by aficionados.
More from Zester Daily:
» On the East Coast, nothing says spring like shad roe
» Eight technological advances to help save seafood
"The problem is that people don't really know about it — including new, younger chefs. It also has an unusual though delicious taste," Staib said. "Twenty years ago, I did a lot with shad and had regular customers who started calling when the runs began, wanting to know what we'd have on the menu."
The chef's love of the fish prompted him to feature it on his PBS cooking series "A Taste of History." He said the fish was a favorite throughout the 18th century, including among the founding fathers who gathered at the original City Tavern during the Continental Congress and afterward when the city served as America's first capital.
Washington's own relationship with shad was a lifelong one. Legend has it British troops netted the Schuylkill River outside Philadelphia to divert the shad run from where Washington's starving troops were encamped downstream at Valley Forge. The commander in chief's own taste for shad was legendary, and his steward and cook often sought to procure the earliest fish for his breakfast table — at considerable cost.
In those days, shad was an abundant fish, making the fortunes of many an East Coast river town, notably among them Fishtown, Pa. When overfishing for food and fertilizer reduced stocks, the fish went out of fashion.
Today, the fish is making a comeback, although declining stocks are not all that prevents shad from regaining its place as the quintessential American fish.
"Shad fisheries are rebounding because of regulations that have moved gill nets offshore," said Joe Lasprogata, vice president of new product development for Samuels & Son Seafood in Philadelphia. Gill nets, which had traditionally been strung across river mouths, prevented shad from spawning and made them easy prey for the striped bass that find them so tasty.
The larger issue, Lasprogata said, is that shad is strongly flavored because of its high oil content and has an unusual bone structure that makes filleting a challenge.
Place the fillets with their thick (head) end facing you and perpendicular to the work surface. Using a sharp filleting knife, cut into the fillet along one side of the darker red center line starting about 4 inches (10 cm) back and cutting toward the head end. Credit: Steve Legato
Samuels & Son has specialty shad filleters, and its process was featured in the book "The Fishmonger's Apprentice" by Aliza Green. (See slideshow above for directions on how to fillet shad.) Specialty shad filleters are also a feature of the many shad festivals that still take place during the small window of opportunity to enjoy the fish.
"There is an urban legend that shad can be roasted whole in low heat for a long period of time, and the bones will soften enough to simply eat, but I've never tried it," Lasprogata said.
In Essex, Conn., John Mackuck is one of the few, if not only, remaining shad smokers, using a closely guarded old recipe that starts with a salt, sugar and molasses brine then hot smoking with hickory, apple and cherry woods.
On the West Coast, with most harvested shad used for canning, some Pacific Coast chefs are putting shad on the menu.
"It does not have much of a following here in the Pacific Northwest due to the popularity of salmon," said chef Thomas Dunklin of Three Degrees in Portland, Ore. "However, I welcome the opportunity to educate my guests about it.
I like the delicacy of it. The roe is amazing served up seared. "
Shad roe and fillets can be sampled at various, mostly East Coast, festivals to which devotees flock. The shad festivals start earlier the further south you go and generally are held by community organizations.
You'll find a shad bake virtually anywhere the ocean meets fresh water.
The Grifton Shad Festival in Grifton, N.C., has been around since 1970 and is generally held in early April. Lambertville, N.J., has a renowned ShadFest and art show that takes place yearly in late April. The Shad Derby in Windsor, Conn., is usually held in mid-May and has crowned a Shad Derby Queen every year since 1966. In Essex, Conn., the Shad Bake has taken place since 1955, and organizers say they fillet and roast between 300 pounds and 350 pounds of shad yearly. This year's Shad Bake will be June 7 in the Connecticut river town.
These festivals are a great way to sample shad prepared at the hands of loving experts, but if you hurry can still get your hands on shad fillets or the highly prized roe. Fillet of shad can be had for roughly $15 per pound. Try the recipes below, which feature simple, tasty ways to enjoy this all-American fish.
Shad Roe in Caper Butter
This recipe by Chef Walter Staib of Philadelphia's historic City Tavern is a simple preparation for shad roe, considered a delicacy for centuries. The method is also demonstrated in this video.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
1 shad roe lobe
Salt and freshly ground black pepper to taste
4 tablespoons unsalted butter
2 tablespoons capers
1 tablespoon Worcestershire sauce
Juice of 1 lemon
1 tablespoon chopped parsley
Lemon wedges, as desired, for garnish
1. Season the shad roe with salt and pepper.
2. Melt butter in a large fry pan over medium heat. When the butter stops foaming, add roe and gently sauté for 3 to 4 minutes. Turn over with care once using a spatula.
3. Cover the pan and let the roe cook in the butter for about 6 or 7 minutes, or until browned on the outside but still tender and a little rare inside.
4. Add the capers, Worcestershire sauce and lemon juice and mix.
5. To serve, place roe onto a plate and spoon melted butter sauce over the roe. Sprinkle with parsley, and garnish with lemon wedges.
Shad Scaloppini With Fiddlehead Ferns & Lemon
Because shad is a delicate fish, Chef Walter Staib says he likes to have his greens and all the ingredients for the shad itself ready and waiting. Instead of Fiddlehead ferns you could prepare baby spinach, ramps, or dandelion greens with this dish as well.
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 servings
For the fiddleheads:
1 tablespoon salt
8 cups water
1 pound fiddle head ferns, washed and trimmed of any brown spots
2 tablespoons grapeseed oil
Salt and freshly ground black pepper to taste
For the shad:
Pinch nutmeg, freshly ground
Salt and freshly ground black pepper to taste
Juice of 1 lime
1 tablespoon Worcestershire sauce
1 pound shad, cut into 8 medallions
½ cup flour
1 egg, beaten well
2 tablespoons grapeseed oil
1 tablespoon butter
1 small lemon, peeled and sliced thinly
1 small lime, peeled and sliced thinly
For the fiddleheads:
1. Have a large bowl ready with 1 cup of ice and 3 cups of cold water.
2. Bring the salt and water to a boil in a large pot and add the fiddlehead ferns. Boil for 1 to 2 minutes then remove from the water with a slotted spoon.
3. Add the fiddlehead ferns to the bowl of ice water and allow to sit for 1 minute. Drain and set the ferns aside.
4. Heat a large fry pan over medium-high heat and add the grapeseed oil.
5. Add the fiddlehead ferns and stir well. Cook until they begin to get lightly brown, about 5 to 6 minutes. Season with salt and freshly ground pepper to taste and then spoon on to a platter.
For the shad:
1. Combine the nutmeg, salt and pepper, lime juice and Worcestershire sauce in a shallow, large dish. Marinate fish in the mixture for no more than 5 minutes. Leaving the fish in longer will result in the protein breaking down.
2. Remove fish and discard marinade. Dredge each medallion in flour. Shake excess flour off medallions. Dredge medallions in egg, coating well. Shake off any excess and set aside on a plate.
3. Heat a large fry pan with grapeseed oil and butter over medium-high heat and add the shad medallions. Fry for 2 to 3 minutes, or until golden brown, then flip and fry on the other side.
4. Remove shad medallions from the pan and layer onto the fiddlehead ferns.
5. Place the lime and lemon slices around the dish for garnish.
Main photo: Rotary Club members from Essex, Conn., remove the nails pinning shad to cedar planks for roasting. The organization has been holding a shad festival in the river town for more than 50 years. Credit: Richard Levine
Securing sustainable seafood is a convoluted prospect at best. That statement applies whether you are the individual harvesting groundfish from the ocean's floor, farming shellfish in local estuaries or buying wild salmon at the fish counter.
Buyers have to be "well versed in the adjectives (and colors) needed to ensure they are really buying sustainable seafood," says Sheila Bowman, manager of culinary and strategic initiatives at the Monterey Bay Aquarium.
Organizations such as the Monterey Bay Aquarium, National Oceanic and Atmospheric Administration and National Geographic have built seafood buying guides called Seafood Watch, FishWatch and Seafood Decision Guide, respectively. These guides employ green, yellow and red visual cues to advise consumers which fish are sustainable choices. Those ratings are based primarily on species population numbers and how pulling those fish from the ocean affects the overall marine ecosystem.
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» The challenge of finding really fresh fish
» Should you avoid seafood from Japan?
According to Barton Seaver, a longtime sustainable seafood advocate, seafood buying guides represent a good start. They help eaters choose the types of seafood the oceans can afford to give (those with green ratings and sometimes yellow), as opposed to the ones (red ratings) that may be overfished.
Seaver serves in a dual capacity as director of the Healthy and Sustainable Food program at the Harvard School of Public Health's Center for Health and the Global Environment and as a sustainability fellow at the New England Aquarium in Boston. He argues that issues of economic viability for the fishermen, cultural preservation of fishing communities and the overall health of seafood eaters must also be taken into consideration when assessing seafood sustainability. Pulling these multiple elements of the sustainable seafood picture into focus will require advanced technology.
Seaver, Bowman, Steve Eayrs, a research scientist with the Gulf of Maine Research Institute, and Shah Selbe, an aerospace engineer and National Geographic Emerging Explorer, can readily point to technologies they believe are changing the sustainable seafood landscape. Their suggestions fall into three categories: making fishermen more efficient at harvesting fish in a sustainable fashion; cracking down on illegal fishing; and providing eaters with a reliable means of tracing where the fish on their plate came from and how it arrived there.
Technology No. 1: Precision Fishing
Smart Catch Technologies is a company co-located in Newport, Ore., and Palo Alto, Calif., that creates products to support sustainable commercial fishing. Seaver pointed to the company's CatchCam and SmartNet products because they enable "precision fishing," a scheme under which non-target fish are released from nets before they are hauled ashore, thereby reducing both bycatch and waste.
Technology No. 2: Revamped Bottom Trawling Gear
Bottom trawling is the practice of towing a funnel-shaped net anchored open by two "doors" that have continuous or occasional contact with the ocean floor. Trawls catch shellfish and groundfish found near the seabed, and they have long been criticized for entrapping everything in their path, including sponges, corals and non-target species. Eayrs cites a recent study conducted by his institute showing that changes in the trawling gear — in how the doors are constructed to minimize contact with the floor and changes both in the size of the net holes and the materials from which they are constructed — reduce seabed impact by as much as 95% and yield a 12% reduction in fuel consumption with little or no variation in the targeted cod catch. If eaters are educated enough to be able to accept the premise that the fish was caught legally using the best available science, "then they can buy their cod with confidence," Eayrs said.
Technology No. 3: GPS-Enabled Selective Trawling
According to Bowman, establishing a trawling footprint — clearly articulating which parts of the ocean floor can or can't be open to trawling — and having fishermen (and enforcement agencies) use GPS technology to make sure fishermen do not drop their nets within a set distance from protected areas, is a use of technological application that holds the most promise for helping to feed the planet's 9 billion people. "But it will also likely raise the most controversy on what the ocean can continue to give up for the sake of human consumption," Bowman said.
Technology No. 4: Cheap Open Source Gear Helps to Decrease Illegal Fishing
In his recent lecture at the New England Aquarium, Selbe outlined FishNET, a project that focuses on developing integrated, low-cost technology solutions that help improve the ability to observe and collate data about illegal, unreported and unregulated fishing (IUU). This suite of technologies comprises a Web-based data collection server, off-the-shelf drone and cellphone equipment, and cheap, open-source monitoring devices that together capture and analyze official and crowdsourced data on fishing vessels and exploited areas.
Technology No. 5: Sophisticated Satellite-Enabled Poaching and Dumping Surveillance
Seaver points to companies such as Windward and SkyTruth to illustrate the role of satellites in vessel tracking and how these efforts can help with all IUU issues and enable better fisheries management.
Technology No. 6: Bar Codes for Near Real-Time Seafood Supply Chain Tracking
Norpac Fisheries Export is a successful processing and distribution business that has developed and implemented traceability software to track fish from catch to retailer. Through the use of bar codes and back-end software, this system lets sellers and buyers know where their fish are at any point in the process, letting them pinpoint procedural inefficiencies and keeping illegally caught fish out of the chain. Seaver also points to the emerging field of DNA bar coding as a possible evolution. "Whoever invents a hand-held tissue sampler that can accurately ID a species on the spot will win big!" he said.
Technology No. 7: Sustainable Seafood Matchmaking
Colorado-based FishChoice Inc. has built an online matchmaking service for buyers and suppliers of sustainable seafood. According to Seaver, this service opens up the chance to distribute and purchase sustainably sourced products and streamlines recommendations and certifications from the NGO community. "The service … provides education and the opportunity to conduct the transaction right there," Seaver said.
Technology No. 8: Storied Sushi
Owners of San Diego-based Harney Sushi have developed edible quick response codes (QR) — made of rice paper and edible ink — that customers can scan with their cellphones before eating any fish served to them. The codes link back to NOAA's FishWatch database. "By demanding this kind of detail, we help send a message to suppliers that they need to know and verify their seafood sourcing," Seaver said.
Main photo: San Diego-based Harney Sushi serves edible QR tags with its sushi, so eaters can scan the tags and get information about the sustainable status of the fish on the plate. Credit: Courtesy of Harney Sushi
Whenever I think about fresh fish I always picture that old MAD magazine column "Silly Answers to Stupid Questions." The female customer asks at the fish store, "Is that fish fresh?" And the fishmonger answers, "No, it's very well-mannered." Seriously though, the question was fair because it does come down to the fishmonger knowing best.
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» How the Vikings enjoyed dried stockfish
» Enjoying fish stew in Newfoundland
» Dig in to classic fish and chips
Today's fishmongers offer a variety of filleted fish, making our lives easier. But this convenience sometimes means customers get lower-quality fish than they did when they bought it unfilleted. Judging whether a fish is fresh is not such an easy thing. It's not hard for the fishmongers because when they buy it they have access to the fresh-caught fish and knowledge of fish that the consumer does not have.
They often know the fishermen or fish brokers. They have the opportunity to smell and handle the whole fish. Good fishmongers know where the fish was caught and who caught it and they know which areas of the ocean and seas have the right kind of nutrients for particular fish. Not all fishmongers know this, but the good ones do.
Consumers are at a great disadvantage. They cannot even see the whole fish because it often arrives at the fish store from a central processing facility. The fillets are cut into perfect and identical pieces with little to distinguish them from one another.
A fish name doesn't tell you everything
Furthermore, the fish often have names that have nothing to do with their species. When you buy black cod you're not buying cod. When you buy Chilean sea bass you're not buying sea bass. In the first case, black cod is sablefish (Anoplopoma fimbria), which tastes nothing like cod and is the only species in the Anoplopoma genus. The U.S. Food and Drug Administration approved "sablefish" as the only acceptable market name and considered "black cod" a regional name not to be used for statement of identity purposes. In the second case, Chilean sea bass is an invented marketing name for Patagonian toothfish (Dissostichus eleginoides), a deep-dwelling Antarctic Ocean fish.
Only one sure way to test whether it's fresh fish
The standard techniques for judging whether a fish is fresh — using your senses of sight, smell and touch — often won't help the average consumer. Along with not having access to whole fish, customers also often find the fish store does not know where the fish was caught and when. When was the last time a supermarket fishmonger answered, "The fish was caught seven days ago off the Alaska coast?" I can answer that — never.
A consumer's senses also are useless when the fish sometimes has been doused in sodium benzoate that can disguise a poor quality filleted fish.
There is only one way to determine the freshness of filleted fish, and that is through taste. Since this is not convenient when shopping, customers must trust the fishmonger the first time and then repeat their business if they like his or her fish. If the fish you buy at a particular store is consistently good, then that is your guide for fresh fish. Fresh fish should not taste "fishy," and the store should not smell "fishy." It should smell like the briny ocean.
Where the quality fishmongers are
Top quality fish will taste good, unadorned with sauces, while lesser quality fish will taste insipid and generic and — in a telltale sign of non-freshness — fishy. Choose the freshest fish before choosing the recipe. I usually find top quality fishmongers in ethnic areas where fish cookery is important to that particular culture, such as Japanese, Chinese, Vietnamese, Italian, Greek, Portuguese or Caribbean neighborhoods.
Lastly, don't be a boob and ask, "Is this fish fresh?" What do you think they'll answer?
Main photo: Rock cod (Lotella rhacina) caught off the California coast. Credit: Clifford A. Wright
Every morning during the fall in Michigan's thumb, I watch sport fishermen skimming by in boats outfitted with everything from baited poles to fancy outriggers. They are all after the same thing: salmon. Whether the catch is Atlantic, chinook or coho, it doesn't much matter as long as they reel one in. Some have a knack for it, some get lucky, some just enjoy a quiet morning on the lake. But I like it most of all when someone brings a fish heavy with roe (or eggs) to my home, because it means we will get two treats out of one catch: caviar and a couple of smoked filets.
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» From the Swiss Alps, a new alterna-caviar
» Sustainable caviar for the conscientious consumer
» On the grill: sweet and savory smoked fish
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Prized specimens from the endangered beluga sturgeon of the Caspian Sea have been illegal for sale in the United States since 2005. Certain lesser grades like sevruga and osetra are available but can be astronomically pricey, at over $4,000 per pound. But fresh eggs from locally caught salmon in the Great Lakes are quite a different matter. Few fishermen bother to save these precious jewels. Fewer still know how simple it is to cure the eggs and prepare fresh caviar. So you can understand why I felt a little giddy when I got my hands on a recent 10-pound catch with two skeins of roe that yielded 2 pounds of beautifully glistening eggs.
The process for transforming the eggs into caviar is deceptively simple and takes about an hour. It involves little more than preparing salt brine and biding your time. Once the eggs are brined to a level that won't overpower their delicate fish essence, they are ready to serve and share. All that remains is to offer a simple cracker with a smear of sour cream, a mound of cured eggs and a sprinkle of freshly ground pepper and chopped chives, or just a stunning spoonful to your grateful guests, and dig in.
Great Lakes Salmon Caviar
Fresh salmon roe (eggs) (see Note)
1 cup of kosher salt
8 cups of cold water
1. Place the salt and cold water in a large glass or stainless bowl and mix well until salt is dissolved.
2. Gently rinse each egg sac under cool running water to remove as much blood as possible and lower into the salted brine. Refrigerate for 30 minutes.
3. While the eggs are curing, prepare a second bowl fitted with a colander.
4. After 30 minutes, remove the sacs from the refrigerator and place them in the second bowl and colander in a deep sink, reserving the brine.
5. Cover the eggs with hot running tap water (approximately 150 degrees). As the outer membrane is exposed to the heat, it will shrink and begin to pull away from the eggs, making it simple to gentle slough the eggs away from the membrane and into the colander. Within the sac will be threads of more membranes that can be carefully removed by hand.
6. Once the outer membrane is removed and the eggs are separated, continue to refresh the bowl with cool water and stir the eggs, gently rinsing them by hand to remove the smaller white membranes that will float to the surface and may still cling to the eggs. Drain and repeat the rinsing process until the water in the bowl runs clear. This may require several rinses. Remove the colander from the bowl, draining the clear water away from the eggs.
7. Return the eggs to the original salt brine and refrigerate for up to another 30 minutes. Check the eggs at 10-minute intervals, rinsing and tasting the eggs for your desired level of saltiness. Continue to brine if not salty enough. If too salty, replace the brine with fresh water and let the eggs rest. The water will draw out salt until the eggs reach your desired level of brine.
8. Drain the eggs from the brine and store in a clean glass container with tightly fitting lid. Caviar can be served immediately or safely stored in the refrigerator for 7 to 10 days.
Salmon roe can be tricky to find if you don't know a sport fisherman in salmon territory. Try making friends with a fishmonger instead, or check online purveyors.
Top photo: A dish of cured salmon roe, or caviar. Credit: Caroline J. Beck


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Mabel by AndytheLemonWatch
©2012-2016 AndytheLemon
awesome job.
Can I use this as insparation for my image of Mabel(mostly hair)?
She looks amazing!
I just got hooked on the show after watching every episode and the shorts in two days. Mabel is the best!
Love this show....... I LOVE IT EVEN MORE NOW
I love it!
Way cute! Nice job with the...everything.
She's beautiful! Very well done!
Your draw is Magnificent!! Congratulation I love it!!
Mabel looks hot and cute. Like vampires....:3
Le Gasp! Mabel!
Man I love her.
Man I love her.
I love Mabel she's fantastic! well done!!
awww she is so cute
omg so cute!!
I love Gravity Falls! It's like the only Disney Channel show I like now.
please keep drawing her.
Is it Mabel from Gravity Falls? :3
Is it Mabel from Gravity Falls? :3
This is so good - i love the colors!!!
awww i love Mabel. this is really great!!!!
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Lol, Im on my phone right now. I've missed about a day of deviantart I think? Was on a plane so I'm not sure... Got on to 119 messages
Yay! You colored Mable! And I REALLY love this show too. So much in fact that I'm going to carve Dipper and Mable into my pumpkin!
I'm not familiar with Gravity Falls, but I really like how you've drawn this girl!
This is beautiful I love Gravity Falls so much XD
This is so awesome


text:
BARRY WILNER, AP Pro Football Writer
NEW YORK (AP) — The Seattle Seahawks have finished the 2013 season atop The Associated Press power rankings, just ahead of the Denver Broncos.
In balloting by 12 media members who regularly cover the NFL, the Seahawks, Broncos and San Francisco 49ers were the top three teams in the AP Pro32. They also were at the top of the poll heading into the season, with the 49ers first, followed by the Seahawks and Broncos.
NFC West champion Seattle grabbed eight first-place votes Monday and 380 points. AFC West winner Denver got the other four first-place choices and 372 points. Both had 13-3 records this season and are the top seeds in each conference.
Denver finished first for the 2012 season.
Houston, which began the schedule ranked fifth, finished 32nd and last with 13 points.
AP NFL website: www.pro32.ap.org


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Source Naturals, Horny Goat Weed (Epimedium), 1,000 mg, 60 Tablets
By Source Naturals19 Reviews
Expiration Date:?Oct 2019
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Product Overview
- Dietary Supplement
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Epimedium is one of the most valued tonics of Chinese herbalism. In China it is especially used for supporting healthy sexual activity-thus its name, Horny Goat Weed.
Suggested Use
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Microcrystalline cellulose, acacia gum, stearic acid, modified cellulose gum, and silica.
Note: If you are pregnant, may become pregnant, or breastfeeding, consult your health care professional before using this product.
Do not use if either tamper-evident seal is broken or missing. Keep out of the reach of children.
Store in a cool, dry place.
|Supplement Facts
|Serving Size: 1 Tablet
|Amount Per Serving
|% Daily Value
|Epimedium Aerial Parts Extract (10% flavonoids as icariin)
|1 g
|†Daily Value not established.
iHerb Customer Reviews
53 years old and still wanting to please my partner. I started taking this product about a year ago and my libido is back to where it was in my early 30's. I recommended this to a friend and he says it has changed his life.
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Katy Perry Might Have DISSED Taylor and Britney!
Celebrities – …And possibly expressed her adoration for Beyonce and Adele on ELLE's March 2015 issue!
Celebrities – …And possibly expressed her adoration for Beyonce and Adele on ELLE's March 2015 issue!
Celebrities – It's Britney, b*tch!
Beyonce Knowles – Forbes magazine has recently released its list of the 'Top earning women in music'. While your profession may have nothing to do with the music industry, you can see where your favorite diva falls in this list. Beyoncé and Taylor Swift At the top of the list is Beyoncé Knowles. The superstar singer raked in […]
Celebrities – It's raw Britney, bitch!
Celebrific Sighting Pictures – The last time anyone heard from Britney Spears' sister was when she got knocked up and lost her Nickolodeon TV Show Zoey 101. Now Jamie Lynn Spear's back and she's finally getting married to another hometown boy.
Career Moves – Britney Spears is changing her stripes by ditching her blonde locks for a brunette look. And we're loving the new BritBrit!
Beyonce Knowles – Who wouldn't want to smell like their favourite celebrity? With celebrity perfumes, you can. If you want to know more about the hottest fragrances available, here are the celebrity perfumes of 2012. But why just read about it? Visit your favourite department store today. Fame by Lady Gaga Initially, Lady Gaga's perfume was said to […]
Celebrific Sighting Pictures – We are all familiar with Britney's much-publicized breakdown in 2008. We saw her shave her head in front of the paps, we saw her all wild-eyed strapped on a gurney being taken into an ambulance.
Music Happenings – Britney Spears fans should be getting excited right now, the pop queen has announced that her new album, titled Femme Fatale will drop on March 15 and in celebration of that announcement the pop singer has released the cover art (pictured above) for the album. The album is the 7th Studio for Spears and in […]
Celebrities – Insiders have snooped that Kevin Federline is not marrying his longtime girlfriend Victoria Prince, an ex-volleyball player, because he would have to give up his spousal support. An information for Federline told Star Magazine: "She [Britney] pays spousal support until he remarries. If he does, his income would go way down."