text:
Armik: Romantic Spanish Guitar, Vol. 3 *
1 CD / Bolero Records / 2016-04-01Tracks: Sol De Sevilla; Noche De Romance; For Every Kiss; Only for You; Alma Flamenca; Lost in Your Eyes; Rainy Nights; Arte De la Guitarra, El; True Love; One Night With You; Guitar Soul
Artists: Armik
Personnel: Armik (guitar).
Audio Mixers: Annette Dashchi; Armik.
Liner Note Author: Paula Edelstein.
Recording information: Bolero Records Studio....continue...
Elliott Smith: Heaven Adores You [Original Motion Picture Soundtrack] [PA]
1 CD / Universal / 2016-02-05Tracks: Untitled Guitar Finger Picking - (previously unreleased); Untitled Melancholy Song; Don't Call Me Billy [Early Version of "Fear City"]; Christian Brothers; Hamburgers; Plainclothes Man [Elliott Solo ...
Artists: Elliott Smith
Recording information: Capitol Records Studio B; Jackpot! Recording Studio; Jon Brion's Studio; Sonora Recorders; Sunset Sound Studio3.
Editors: Nickolas Rossi; Eli Olson.
Paulini: Come Alive *
1 CD / Ambition / 2015-10-02Tracks: Air It All Out; By My Side; Fly; Not Another Love Song; Hung Over You; Physical; True Love; Forget That; Last December; Land of Heartbreak; Completely; Every Time I See Your Picture I Cry; Come Alive
Artists: Paulini
Balthazar (Belgium): Thin Walls [Digipak] *
1 CD / Play It Again Sam / 2015-09-25Tracks: Decency; Then What; Nightclub; Bunker; Wait Any Longer; Dirty Love; Last Call; I Looked for You; So Easy; True Love
Artists: Balthazar (Belgium)
Audio Mixer: Jason Cox.
Recording information: North Garden Studios; Yellow Fish Studios, Lewes, UK.
Photographer: Anton Coene....continue...
Sarah Fox (Soprano Vocal)/James Burton (Conductor): The Cole Porter Songbook
1 CD / Signum Classics / 2015-06-09Tracks: Anything goes; In the still of the night; Mrs Lowsborough-Goodby; What is this thing called love?; You do something to me; My heart belongs to Daddy; I get a kick out of you; Fifty Million Frenchmen,...
Artists: Sarah Fox (Soprano Vocal)/James Burton (Conductor)
British soprano Sarah Fox makes her solo recording debut with songs by Broadway songwriting legend Cole Porter. Accompanied by pianist and arranger James Burton, highlights...continue...
Liner Note Authors: Sarah Fox ; James Burton ; James Woodhall.
Recording information: All Saints Church, East Finchley, London (03/20/2014-03/24/2014).
Editor: Tim Oldham.
Sister Sledge: We Are Family Live
1 CD / ZYX / 2015-06-02Tracks: Everybody Dance; Thinking of You; He's the Greatest Dancer; True Love; Frankie; Brother, Brother Stop; We Are Family; Lost in Music
Artists: Sister Sledge
Peter Tosh: An Upsetters Showcase
1 CD / Cleopatra / 2015-04-14Tracks: 400 Years; No Sympathy; Brand New Second Hand [Version 1]; Downpressor; Dreamland Version; Moving Version; Shocks 71; Like It Like This; Picture on the Wall; Upsetting Station; Don't Let the Sun Catc...
Artists: Peter Tosh
Liner Note Author: Dave Thompson .
Ever politically outspoken and a songwriter of the toughest caliber, Peter Tosh rose in the mid-'70s to be one of the biggest names in reggae, building on the...continue...
Coldplay: Ghost Stories Live 2014 [CD/DVD]
2 CD / Atlantic (Label) / 2014-11-25Tracks: Always in My Head; Magic; Ink; True Love; Midnight; Another's Arms; Oceans; Sky Full of Stars, A; O; Midnight - (studio); Magic [Extended Director's Cut] - (studio); Sky Full of Stars, A - (studio); ...
Artists: Coldplay
Audio Mixer: Rik Simpson.
Recording information: B-Werk, Cologne (03/2014); Le Casino De Paris, Paris (03/2014); Los Angeles, CA (03/2014); Royce Hall, Los Angeles, CA (03/2014); Stage 30, Sony...continue...
Bobby Vinton: Roses Are Red
1 CD / Jasmine Records / 2014-11-18Tracks: Well I Ask Ya; Hip-Swinging, High-Stepping Drum Majorette; Roses Are Red (My Love); You and I; I Love You the Way You Are; Rain, Rain, Go Away; Over and Over; Trouble is My Middle Name; Let's Kiss an...
Artists: Bobby Vinton
Bobby Vinton in the early '60s was somewhat of a transitional figure, being a pop crooner in the style of the decade before, but his sentimental ballads and lush orchestral arrangements were essential...continue...
Rick Nelson: The Definitive Collection: 1957-62 [Box]
4 CD / Acrobat (USA) / 2014-10-07Tracks: I'm Walkin'; Teenager's Romance, A; You're My One and Only Love; Honey Rock; Be-Bop Baby; Have I Told You Lately That I Love You; Stood Up; Waitin' In School; Believe What You Say; My Bucket's Got a ...
Artists: Rick Nelson
Liner Note Author: Paul Watts....continue...
Baby Rockstar: Baby Rockstar: Lullaby Renditions of Coldplay: Ghost Stories
1 CD / Helisek Music Publishing / 2014-09-09Tracks: Always In My Head; Magic; Ink; True Love; Midnight; Another's Arms; Oceans; Sky Full Of Stars, A; O
Artists: Baby Rockstar
Tributee: Coldplay.
Arranger: Tim Helisek....continue...
X: More Fun in the New World [Bonus Remixes]
1 CD / Real Gone Music / 2014-07-01Tracks: New World, The; We're Having Much More Fun; True Love; Poor Girl; Make the Music Go Bang; Breathless; I Must Not Think Bad Thoughts; Devil Doll; Painting the Town Blue; Hot House; Drunk In My Past; I...
Artists: X
X: John Doe (vocals, bass); Exene Cervenka (vocals); Billy Zoom (guitar); D.J. Bonebrake (drums, percussion).
Producer: Ray Manzarek.
Reissue producers: Gary Stewart, John Doe.
Coldplay: Ghost Stories
1 CD / Atlantic (Label) / 2014-05-19Tracks: Always In My Head; Magic; Ink; True Love; Midnight; Another's Arms; Oceans; Sky Full of Stars, A; O
Artists: Coldplay
Audio Mixer: Mark "Spike" Stent.
Photographer: Phil Harvey.
Unknown Contributor Roles: Gavin Maude; Paul Makin; Mandi Bursteen; Lester Dales; Arlene Moon; Chris Salmon ; Jessie Collins; ...continue...
Frankie Yankovic: Hits I Almost Missed
1 CD / Polka City Records / 2014-05-14Tracks: Red Raven Polka; Blue Bird Waltz; Oh, Suzannah Schottische; Vienna Forever; Homecoming Waltz; Holtz Auction Schottische; Wooden Heart; True Love; Life in the Finnish Woods; Johnny's Knockin' Polka; S...
Artists: Frankie Yankovic
Christos DC: Long Road [Digipak]
1 CD / Honest / 2014-04-22Tracks: Just Talk to Me - (featuring Kenyatta Hill); Lovely Lady; Same Old Sing Along; Another Day; Living in the Past; Circles - (featuring Hugh Hall); So Hard To Say; 10,000 Miles from Home; Vasilikos - (f...
Artists: Christos DC
Fenster (Germany): The Pink Caves [Digipak]
1 CD / Morr Music / 2014-03-11Tracks: Better Days; Sunday Owls; In the Walls; Cat Emperor; True Love; Light, The; Mirrors; Fireflies; On Repeat; Hit & Run; 1982; Creatures
Artists: Fenster (Germany)
Audio Mixer: Tadklimp.
Arranger: Fenster .
Fenster's sophomore full-length album, 2014's The Pink Caves, is an atmospheric, dreamlike work that finds the German experimental outfit craft...continue...
Fred Frith: Prints: Snapshots, Postcards, Messages and Miniatures, 1987-2001
1 CD / ReR USA / 2013-12-03Tracks: Trains and Boats and Planes; Stones; Fingerprints; Life of a Detective; Ballad of Melody Nelson, The; Trocosi; Reduce Me; Levity; True Love; I Want It to Be Over; Spot; In the Winter of '64
Artists: Fred Frith
Personnel: Dave Kerman, Sheena Dupuis (background vocals).
Audio Remixers: Peter Hardt; Fred Frith.
Liner Note Author: Fred Frith.
Recording information: Noise, NY (1987-2001); Tr...continue...
The Brother Kite: Model Rocket [Digipak] *
1 CD / Clairecords / 2013-11-12Tracks: Secrets; Father To Son; Small Sparks; Giving Up Time; Bees; Am I Making Sound?; On the Mend; True Love; Oh, the Joy!; Holding On To the Vow
Artists: The Brother Kite
Recording information: Regal/Liberation, Providence, RI; The Overpass, Attleboro, MA.
Photographer: Ryan Wolstencroft.
Changing up their style from previous outings, the Brother Kite rei...continue...
David Serby & the Latest Scam: David Serby & the Latest Scam
2 CD / www.davidserby.com / 2013-09-30Tracks: True Love; Amnesia; When Couples Fall in Love; Waiting Out the Storm; Ain't No Way to Live; You're Bored; I'll Meet You There; Those Ain't My Dreams; Do I Still Need to Worry?; Pharaohs; What She's R...
Artists: David Serby & the Latest Scam
Joan Armatrading: Love & Affection: The Very Best Of *
1 CD / Spectrum Music (UK) / 2013-06-04Tracks: Love and Affection; Drop the Pilot; Me Myself I; I'm Lucky; Rosie; No Love; All the Way From America; Heaven; Living for You; Weakness in Me, The; Jesse; True Love; Kind Words (And a Real Good Heart)...
Artists: Joan Armatrading
Singer, songwriter, and guitarist Joan Armatrading has had a long career blending blues, jazz, and pop elements into a timeless folky mix that won her loyal fans worldwide since her debut in 1972, and...continue...
Wang Chung: Points on the Curve
1 CD / Culture Factory / 2013-05-21Tracks: Don't Let Go; Dance Hall Days; True Love; Devoted Friends; Talk It Out; Even If You Dream; Don't Be My Enemy; Waves, The; Look At Me Now; Wait
Artists: Wang Chung
Personnel: Nick Feldman (vocals, guitar, keyboards, bass guitar); Jack Hues (vocals, guitar, keyboards); Darren Costin (vocals, keyboards, drums, percussion); Mel Collins (saxophone); Chris Hughes , P...continue...
The Airborne Toxic Event: Such Hot Blood
1 CD / Island (Label) / 2013-04-30Tracks: Secret, The; Timeless; What's in a Name?; Storm, The; Safe; Bride & Groom; True Love; This Is London; Fifth Day, The; Elizabeth
Artists: The Airborne Toxic Event
Audio Mixer: Jacquire King .
Recording information: Blaclbird Studio D, Nashville, TN; The Bank, Los Angeles, CA.
Illustrator: Alex Haldi.
Photographer: Alex Haldi.
After t...continue...
Rosemary Clooney/Bing Crosby: Bing & Rosie: The Crosby-Clooney Radio Sessions [Digipak]
2 CD / Universal / 2013-04-09Tracks: Merry-Go-Run-Around, The; Takes Two To Tango; Chicago Style [Version 1]; Open Up Your Heart; South Rampart Street Parade; Something To Remember You By [Version 1]; You're Just In Love [Version 1]; It...
Artists: Rosemary Clooney/Bing Crosby
Liner Note Author: Martin McQuade.
Recording information: CBS Studio, Hollywood, CA (01/10/1953); Ford Ord, Monterey, CA (01/10/1953); Palm Springs, CA (01/10/1953); CBS Studio, Hollywood, CA (...continue...
Reels: Beautiful
1 CD / Liberation / 2013-03-26Tracks: This Guy's In Love (With You); Where Is The Love; True Love; Prefab Heart; Mer, La; Cry; Return; Electrical and Musical Industries Ltd; Last Night (I Didn't Get To Sleep); Science Is Golden; He'll Ha...
Artists: Reels
Kyle Park: Beggin' For More [Digipak]
1 CD / Kyle Park Music / 2013-03-19Tracks: Night is Young, The; Beggin' For More; You Make Me Believe; True Love; Long Distance Relationship; No Woman of Mine; Tagged; Live Through the Pain; He Got You; Turn That Crown Upside Down; Like Nobod...
Artists: Kyle Park
Composer: John Mills .
Personnel: Kyle Park (acoustic guitar, electric guitar, baritone guitar); Joe Manuel (acoustic guitar, electric guitar); Hayden Nicholas (acoustic guitar, slide guitar, b...continue...
Tom Morgan: Orange Syringe [Digipak]
1 CD / Fire Records / 2013-03-05Tracks: True Love; Best Thing For Baby; Taste For Blood; Awkward Living; Fatherland; I'll Provide the Wine; Virtuoso; Jungle Boy; Mess With the Bull; Final Final the One the One
Artists: Tom Morgan
Personnel: Tom Morgan (vocals, guitar); Leticia Nischang (vocals, drums); Andy Calvert (guitar, drums); Robert F. Cranny (keyboards).
Recording information: Zen Studios, Sydney....continue...
Erik Wendelken/Chuck Colley: 6X6
1 CD / / 2013-02-22Tracks: Brand New Day; Life of the Fringe; My Blues; When There Is Love; True Love; This Old Town; Give Your Heart to Love; Theresa; New Old Love; Kansas; Great Divide, The; Enough Time
Artists: Erik Wendelken/Chuck Colley
Nina & Mike: Ihre Grossen Erfolge [ZYX] *
1 CD / Silver Star Records / 2013-02-05Tracks: Paloma Blanca; Fahrende Musikanten; Sommer Auf Trinidad; Festival Der Liebe, Ein; Sweet America; Kinder Der Sonne; Big Bamboo; Rund Um Die Welt (Geht Das Lied Der Liebe); Lola; Lied Der Liebe, Das; N...
Artists: Nina & Mike
Elvis Presley: Brilliant Elvis Collection
8 CD / Cath Clothes / 2013-02-05Tracks: Are You Lonesome Tonight?; Girl of My Best Friend, The; Like a Baby; Working on the Building; Surrender; I Want You, I Need You, I Love You; There's Always Me; Mess of Blues, A; As Long as I Have You...
Artists: Elvis Presley
Elvis Presley: Brilliant Elvis: Love Songs & Gospel Favourites [Digipak]
2 CD / Redeye Music Distribution / 2013-02-05Tracks: Are You Lonesome Tonight?; Girl Of My Best Friend, The; Like A Baby; Working On The Building; Surrender; I Want You, I Need You, I Love You; There's Always Me; A Mess Of Blues; As Long As I Have You;...
Artists: Elvis Presley
Free Energy (Rock): Love Sign [Digipak] *
1 CD / Free Energy / 2013-01-15Tracks: Electric Fever; Girls Want Rock; Dance All Night; Hey Tonight; Hold You Close; Backscratcher; Hangin; Street Survivor; True Love; Time Rolls On
Artists: Free Energy (Rock)
Personnel: Paul Sprangers (vocals, piano, synthesizer, drum machine, percussion, background vocals); Scott Wells (guitar, acoustic guitar, drum machine, percussion, background vocals); Sheridan Fox (g...continue...
Thorcraft Cobra: Count It In [Digipak]
1 CD / Plaza Bowl Records & Tapes / 2013-01-08Tracks: Count Me Out; Another Day; Party Clock; True Love; Dark Willows, Bright Flowers; Black Swan (It's All Inside of You); Bemused, Bored and Deranged; Obsession; Oh Melody!; I'm Not Sorry; Forget the Pho...
Artists: Thorcraft Cobra
Audio Mixer: Jared Kuemper.
Recording information: Crazy Lady Says What???; Del Boca Vista Studios; Jochelson's Old Place, Toronto, CA; Leghorn Studios; The Log Cabin....continue...
The Everly Brothers: 101 - Cathy's Clown: Best of the Everly Brothers
4 CD / AP Music / 2012-11-09Tracks: Bye Bye Love; Wake Up Little Susie; I Wonder If I Care As Much; Maybe Tomorrow; Keep a Knocking; Should We Tell Him; Bird Dog; Claudette; This Little Girl of Mine; All I Have To Do is Dream; Devoted ...
Artists: The Everly Brothers
P!nk: The Truth About Love [Clean]
1 CD / RCA / 2012-09-18Tracks: Are We All We Are; Blow Me (One Last Kiss); Try; Just Give Me a Reason - (featuring Nate Ruess); True Love; How Come You're Not Here; Slut Like You; Truth About Love, The; Beam Me Up; Walk of Shame; ...
Artists: P!nk
Photographers: Deborah Anderson; Andrew MacPheron.
Following up 2008's Funhouse, 2012's The Truth About Love is vocalist P!nk's sixth studio album. Featuring work by a bevy of name producers in...continue...
P!nk: The Truth About Love [PA]
1 CD / RCA / 2012-09-18Tracks: Are We All We Are; Blow Me (One Last Kiss); Try; Just Give Me a Reason - (featuring Nate Ruess); True Love; How Come You're Not Here; Slut Like You; Truth About Love, The; Beam Me Up; Walk of Shame; ...
Artists: P!nk
Photographers: Deborah Anderson; Andrew MacPherson.
Following up 2008's Funhouse, 2012's The Truth About Love is vocalist P!nk's sixth studio album. Featuring work by a bevy of name producers i...continue...
P!nk: Truth About Love [Bonus Tracks]
1 CD / Sony Music Distribution (USA) / 2012-09-18Tracks: Are We All We Are; Blow Me (One Last Kiss); Try; Just Give Me a Reason; True Love; How Come You're Not Here; Slut Like You; Truth About Love, The; Beam Me Up; Walk of Shame; Here Comes the Weekend; W...
Artists: P!nk
Following up 2008's Funhouse, 2012's The Truth About Love is vocalist P!nk's sixth studio album. Featuring work by a bevy of name producers including Greg Kurstin, Butch Walker, Max Martin, Dan Wilson...continue...
Mitch Ryder: Live At Rockpalast 1970 + 2004 [DVD]
2 DVD Video / MIG / 2012-08-21Tracks: Long Hard Road; War; Nice, 'N' Easy; CC Rider/Jenny Take a Ride; Ain't Nobody White (Can Sing the Blues); Devil With a Blue Dress On/Good Golly Miss Molly; Liberty; Dance Ourselves To Death; Wicked M...
Artists: Mitch Ryder
Recording information: Burg Satzvey, Germany (02/27/2004); Grugahalle Essen, Germany (02/27/2004); Burg Satzvey, Germany (10/06/1979/10/07/1979); Grugahalle Essen, Germany (10/06/1979/10/07/1979)....continue...
Mitch Ryder: Live at Rockpalast 1979 + 2004 [Box]
3 CD / Made in Germany / 2012-08-07Tracks: Long Hard Road; War; Nice 'N' Easy; CC Rider/Jenny Take A Ride; Ain't Nobody White (Can Sing The Blues); Devil With A Blue Dress On/Good Golly Miss Molly; Liberty; Dance Ourselves To Death; Wicked Me...
Artists: Mitch Ryder
Audio Mixer: Lutz Güne.
Audio Remixer: Reiner Kuhl.
Liner Note Author: Peter Rüchel.
Recording information: Burg Satzvey, Germany (02/27/2004); Grugahalle, Essen, German...continue...
Eydie Gorme/Steve Lawrence: The Greatest Hits, Vol. 1
1 CD / Razor & Tie / 2012-07-31Tracks: If He Walked Into My Life; Go Away Little Girl; Through the Years; What Did I Have That I Don'T Have; Portrait of My Love; Thats What Friends Are For; Blame It On the Bossa Nova; More; Hallelujah; To...
Artists: Eydie Gorme/Steve Lawrence
The Greatest Hits, Vol. 1 is a single-disc, 15-track overview of Steve Lawrence and Eydie Gorme's pop hits, both duets and solo material, recorded in the '60s and '70s. Among the stand-out tracks are ...continue...
Rosemary Clooney/Bing Crosby: Bing & Rosie: The Crosby-Clooney Radio Sessions [Digipak]
2 CD / Traditions Alive / 2012-07-17Tracks: Merry-Go-Run-Around, The; Takes Two To Tango; Chicago Style [Version 1]; Open Up Your Heart; South Rampart Street Parade; Something To Remember You By [Version 1]; You're Just In Love [Version 1]; It...
Artists: Rosemary Clooney/Bing Crosby
Liner Note Author: Martin McQuade.
Recording information: CBS Studio, Hollywood, CA (01/03/1953); Fort Ord, Monterey, CA (01/03/1953); Palm Springs, CA (01/03/1953); CBS Studio, Hollywood, CA (...continue...
Colleen McHugh: Pret-A-Porter: Cole Porter's French Connections [Digipak]
1 CD / CD Baby (distributor) / 2012-07-09Tracks: I Love Paris; Let's Misbehave; Ça, C'est L'amour; I'm in Love Again; Night and Day; Find Me a Primitive Man; You Don't Know Paree; It's All Right With Me/Just One of Those Things; Do I Love You?...
Artists: Colleen McHugh
Personnel: Matt Munisteri (guitar); Aaron Weinstein (violin); Harry Allen (tenor saxophone); Tedd Firth (piano).
Liner Note Author: Colleen McHugh.
Arranger: Tedd Firth....continue...
Durocs: Durocs [Digipak]
1 CD / Real Gone / 2012-05-22Tracks: Hog Wild; Lie to Me; Don't Let the Dream Die; We Go Good Together; No Fool No Fun; It Hurts to Be in Love; Seeker (You Be Sucker); True Love; One Day at a Time; Saving It All Up for Larry; Pete Has G...
Artists: Durocs
Audio Mixers: Ron Nagle; Scott Mathews .
Liner Note Author: Gene Sculatti.
Recording information: The Automatt (02/1979-06/1979); The Pen, San Francisco, CA (02/1979-06/1979); TikiTown S...continue...
Dr. Sheila L. Johnson: Move With God [Digipak]
1 CD / / 2012-04-02Tracks: First Day of the Week; First Day of the Week (Reprise); True Love; Little David Play on Your Harp; Jesus the Problem Solver; Jesus the Problem Solver (Reprise); Move with God; Always; There Is a Foun...
Artists: Dr. Sheila L. Johnson
Devora Clark: Trees of Righteousness [Slipcase]
1 CD / / 2011-12-09Tracks: True Love; Achan; Spirit Of Adonai; Hear, Oh Israel; Aaronic Blessing
Artists: Devora Clark
G Precious: On My Shoulders [PA]
1 CD / Blue Basket Entertainment / 2011-11-04Tracks: Dear Lord (On My Shoulders) - (featuring Brooke Trujillo); Family - (featuring Ashley Cde Baca); Her Love; Be In Love; You & Me - (featuring Ashley Cde Baca); True Love; So In Love; Dazed - (featurin...
Artists: G Precious
Kajun Kelley: Struggle Within
1 CD / CD Baby (distributor) / 2011-10-14Tracks: (Harbinger); Can You Help Me; True Love; Sky Is Falling; Reasons to Complain; (Reasons/Falling); Falling Behind; Fire, The; (Fire/Future); Future Passed Me by; My Sweet Memory; (Memory/Coming); Comin...
Artists: Kajun Kelley
Trapped Under Ice: Big Kiss Goodnight
1 CD / Good Fight / 2011-10-11Tracks: Born To Die; Pleased To Meet You; Jail; Outcast; Victimized; Time Waits; Dead Inside; True Love; Disconnect; Draw the Line; You and I; Still Cold; Reality Unfolds
Artists: Trapped Under Ice
Personnel: Alex Russin, Patrick Kitzel, Al Vaz, Freaky Franz, Mark Williams, TUI, Luis Hernández, Paul Miner, Chad Gilbert (vocals).
Audio Mixer: Paul Miner.
Recording information: ...continue...
Avory: Much from Little [Digipak]
1 CD / / 2011-09-01Tracks: All Creation Will Hear; Much from Little; Enthroned Forever; True Love; All This Time; Good, Beautiful, and Everything Else; Like a Song; Lover of Nations; What Breaks Me; How Great
Artists: Avory
David Bethany: True Love [Digipak]
1 CD / / 2011-08-20Tracks: True Love; Can't Hold On; I Don't Want To Talk About Love; I Speak The Lingo; If I Count The Ways; Scotch For Supper, Cigarettes For Dessert; Lumbago, The; World Turning 'Round; She Doesn't Want To S...
Artists: David Bethany
Personnel: David Bethany (vocals, guitars, mandolin, trumpet, electric piano); Bill Nance (Hammond b-3 organ); Tim Bonomo (drums, percussion).
Recording information: Charleston Recording Studio...continue...
Trina Murphy: Living Water
1 CD / Murphy's Music / 2011-08-08Tracks: Living Water; Restore Me; My Lover - (featuring Charles Henderson); My Heart; I Am; Worship You; True Love; Celebrate
Artists: Trina Murphy


text:
When Columbus East hosts a gymnastics sectional Friday night and a regional March 14, it will be a little more crowded than in past years.
The IHSAA has reduced the number of gymnastics sectionals from eight to six and the number of regionals from four to three. As a result, there will be more teams in each sectional.
"We've already received a memo from East saying it's going to last a lot longer," Columbus North coach Sandy Freshour said. "I think we'll all have to run through it once this way. Then, I'm sure there will be a lot of discussion about how it went. Cost of judges and availability of judges, this made a lot more sense and was economically better."
East coach Nancy Kirshman said a lack of judges was the key factor in the realignment.
"They've been talking about this for a couple of years," Kirshman said. "We need some of these young girls who are graduating after college to get their judging license because there are not enough officials."
IHSAA assistant commissioner Sandra Walter, who oversees gymnastics, said
73 of its 412 member schools field teams of one to
20 gymnasts.
"We lost some schools, but the realignment was more due to some imbalance of schools, and some was due to travel," Walter said. "While no one wants to discuss how long gymnastics will be around, we aren't gaining schools. We don't see the numbers growing, but they're not diminishing either. They're staying pretty steady."
The 12-team East sectional also includes Seymour, Bloomington North, Bloomington South, Franklin Central, Indianapolis Cathedral, Jeffersonville, Martinsville, Owen Valley and Roncalli. The top two teams will still qualify for regional.
"Everybody starts with score 0 at the beginning of the meet, so for anybody to get through, us included, it depends on hitting our routines," Freshour said. "Based on rankings, we would be the favorite, but 34 years of coaching has granted me wisdom that you take nothing for granted."
The Connersville Sectional will still be the only other sectional feeding into the East Regional. This year, three teams will qualify to state out of each regional, up from two in recent years and one in the distant past.
"I have always liked the Final Four," Kirshman said. "Years ago, when they went to the final eight, they thought by taking more teams, it would grow the sport. It's not always the quality gymnastics that should get to the state level.
"I really wish they would have taken the two and then if they'd taken a ninth team, make it somebody who has met a qualifying score," she said. "It makes it a very long day. They go up there and warm up, and it could be three hours before they compete."
Icemen to play for title
The Columbus Icemen will play Culver for the Indiana State High School Hockey Association 5A title at 8 p.m. Saturday at Lutheran Health Sportscenter in Fort Wayne.
The Icemen advanced to the final by going 2-1 to finish second behind Culver in the four-team Final Four pool last weekend in South Bend. Columbus beat Lake Central 3-2 on Friday, then edged South Bend St. Joseph 3-2 in overtime on Saturday afternoon before falling to Culver 4-2 Saturday night.
The Icemen were the only team to score against Culver, but gave up three power-play goals. Andrew Schwartz and Cam Wiederhoeft scored for Columbus, with Drew Yeley and Schwartz providing the assists. Braden Phelps recorded 45 saves.
"We have as good a shot as we've ever had with regards to how we match up with them," Icemen coach Rich Gordon said. "They have some power-play goals they converted on. We have a really good shot."
Crusaders honored
Senior Dalane Shaull, who led Columbus Christian to the Indiana Christian State Tournament title on Saturday, was named the tourney's most valuable player.
Josh Miracle and Austin Straub joined Shaull on the All-Tournament Team. Straub won the ICST Christian Character Award.
Girls make All-District 3
Four area girls basketball seniors have been named to the Hoosier Basketball Coaches Association District 3 All-Star team.
North's Kelsey Cunningham and Tayler Goodall and East's Allyson Bunch made the 10-player District 3 squad, along with Brown County's Whitney Williamson.
North junior takes 2nd
Columbus North junior Chase Ballard, who was competing unattached, ran
9 minutes, 46.98 seconds to finish second in the boys 3,200 meters in the DePauw University HSR Qualifier on Saturday.
Brown County junior Emily Brady took third in the girls pole vault at 10 feet, 6 inches. Brady had earlier qualified for this month's USATF Nationals in the pole vault, long jump and 60-meter hurdles through a Midwest Qualifier at Purdue.
Ted Schultz is a sports reporter for The Republic. He can be reached at firstname.lastname@example.com

subset: commoncrawl


text:
Order received
I received the order that I placed with Ken's fish today. It came in one large box that was well packed and nothing was damaged at all. Ken even threw in some free wafer fish food.
Ordered was:
Rena Filstar XP3 canister filter. Easy to understand instructions and seems well built. Also ordered a package of the ceramic rings to go in the filter
API Professional test kit. Great test kit. Comes in a plastic tackle box like box. Included is a large (approx) 18"x11 1/2" laminated wall poster showing all the different test color ranges and solution mixing instructions. As well as small laminated cards for comparing your sample readings. A pre-scripted water parameter tests tablet that you can write down and check box tests to keep for comparing notes, if you will. Kit also includes a syringe for collecting the water from the tank to fill your test tubes (6 incl.) making a neat job of the work.
A python water change kit and 10' extension.
I'm very happy and can't wait to get it all set up and running. The test kit looks like it's going to be the funnest thing to use. I'm a water science nut. And the Rena filter price was unbeatable. A++ on this order.
glad to hear your order was delivered with out incident!! now the real fun begins!!....you know i have been looking for THAT version of the API master test kit...cant find it....i want one just because it looks so fun. all i was able to find the API master test kit in the little see through plastic box...im jelous!!
:welldone:yay you're finally getting there step by step now the plants and then soon the fish...excellent :-)
Glad the order went well! Now let the fun begin!
I find Ken's just amazing! He has a huge selection of fish foods, all great ingredients, and 1/2 the price of anything I would buy in a store around here. Heck, everything he sells in cheaper than stores in my area, even with shipping cost added in. The freebies are always a plus too.
Pfffttt now that you know all you need and what EXACTLY you want this will work quick. And before we all know it you'll present pictures of a awesome looking tank here!!!
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Cannon and Cannon
Cannon and Cannon
Since 2010, Cannon and Cannon have been at the forefront of the British charcuterie revolution. Specialising in artisan British charcuterie, Cannon & Cannon's produce is carefully selected, taking into account animal welfare, food miles, provenance and of course taste! With everything from Cornish air-dried lamb to Welsh salami and wild venison chorizo their knowledgeable staff are always on hand to offer customers advice on how best to use their products in innovative ways.
Slow Food Approved


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Nuit Blanche by weruninhalflightWatch
©2013-2016 weruninhalflight
Omfg this is great, where is this?
Im not quite sure why, but something about this picture really strikes me. Like its just socks on a clothesline but theres like so many different ones, and like why only socks? I dont know, this picture just really got me thinking and its also really pretty with the light in the background it makes them look like more than just socks. Really awesome photograph!


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In memory of SPC Tomas Garces.
Garces was in my unit when we deployed to Iraq in 2004. He died from wounds caused by in IED (roadside bomb) on the side of the road in Baghdad. He was 19.
Damn the preggo hormones, I am crying as I type this, so I must be brief...
If this little one is a boy, he will be named Thomas. I haven't told anyone where the name came from.
Tomas was a good kid, and was missed by all. 5 years later, I still cry.


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Federal Budget Fails To Address Student Debt Crisis
OTTAWA, March 21, 2013 /CNW/ - Today's budget takes no steps to make post-secondary education affordable for Canadians despite record levels of student debt. "Continuing to download the cost of post-secondary education onto students is a short-sighted policy that will harm Canada's economic recovery," said Adam Awad, National Chairperson of the Canadian Federation of Students. "The 2013 budget is not an economic action plan for students and recent graduates."Despite widespread public concern about steadily declining affordability of post-secondary education, the federal budget fails to address the student debt crisis. If the current trend continues, student debt is expected to surpass $19 billion before 2016. At the same time, the federal government has written off over $700 million in unpaid student loans in the last three years. The 2013 budget contains no new student financial assistance measures to address the increasing student debt loads burdening students and their families. " Canada should be addressing skills shortages by reducing the up-front costs of post-secondary education and training programs," added Awad. "Reallocating wasteful investments in tax credits and savings schemes into upfront grants for students would greatly improve Canada's labour market by increasing access to the skills training required for global competitiveness." The Canadian Federation of Students is Canada's largest student organisation, uniting more that one-half million students in all ten provinces. The Federation and its predecessor organisations have represented students in Canada since 1927. SOURCE Canadian Federation of Students
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Grown & Sewn
Legend Shorts
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Cotton shorts with quarter top front pockets and rear patch pockets in hand dipped indigo wash. 11" rise. 9" inseam. Available in Indigo. Made in U.S. Cotton. Dry clean. Style # 502437202
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DIY Add on diopter
Started Oct 26, 2013 | Discussions thread
Shop cameras & lenses ▾
Stephen Barrett • Contributing Member • Posts: 677
Re: DIY Add on diopter
Hello dicklaxt,
One picture is worth a thousand words:
This is a picture of my left hand, holding one of my home-made closeup lenses near a wall. (My right hand is snapping the picture.) An inverted image of the window at the opposite side of the room is projected onto the wall. You can see an upside-down tree with grass at the top of the image and sky at the bottom. The image of the tree is in focus when the lens is 70 mm from the wall, so that is the focal length. The strength is (1000/ 70) ~ 14 diopters.
It isn't a good closeup lens because it is convex on one side and concave on the other. Like yours, it was scavenged from a camera lens.
Stephen Barrett's gear list:Stephen Barrett's gear list
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Mike Trout is already a rich man, having agreed to a one-year, $1 million deal on Wednesday, which set a new salary record for a pre-arbitration eligible player. But it may just be a matter of days before he upgrades to filthy rich man.
According to multiple outlets, including the initial report from Yahoo's Jeff Passan, the Los Angeles Angels are contemplating an an extension for Trout with the rumored numbers ranging anywhere from $140 to $150 million over five or six years.
That's a lot of dough. It's also a lot for the 22-year-old Trout to contemplate as he prepares for his third season. But his mind was far away from the negotiating table when he stepped in with the bases loaded during the Angels Cactus League opener on Friday. Just ask Chicago Cubs hurler James McDonald, because it was his 2-0 fastball that Trout turned on and launched over the hill at Tempe Diablo Stadium for a mammoth grand slam. In fact, if the bushes lining the hill were in play, it would have been a 460-foot ground rule double.
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News and Press Releases
Moody`s upgraded credit ratings of five AHML's mortgage-backed security issues.
04.10.13 - News and Press Releases
Moscow, 4 October 2013. Moody`s Investors Service upgraded credit ratings of the senior classes of five Class Ŕ mortgage-backed bond issues of CJSC Mortgage Agent of AHML 2010-1, CJSC Mortgage Agent of AHML 2011-2, and CJSC Mortgage Agent of AHML 2012-1.
The credit rating of Class Ŕ2 bonds of CJSC Mortgage Agent of AHML 2010-1 was upgraded from Âŕŕ3 to Ŕ3; Class Ŕ1 bonds of CJSC Mortgage Agent of AHML 2011-2 from Âŕŕ1 to Ŕ3, and Class Ŕ2 bonds from Âŕŕ3 to Âŕŕ1; Class A1 bonds of CJSC Mortgage Agent of AHML 2012-1 from Âŕŕ1 to Ŕ3, and Class Ŕ2 from Âŕŕ3 to Âŕŕ1.
According to Moody`s analysts, such upgrade was driven by lower regulatory risks of housing mortgage agents due to the Federal Law On Mortgage-Backed Securities amended in December 2012. AHML actively contributed to the amendments.
The assigned ratings, some of which are higher than Russia's sovereign credit rating (currently, Âŕŕ1), speak for the high credit quality of AHML's mortgage-backed securities.
"We are very content with the high credibility of our mortgage-backed securities appreciated and with the upgrade above the sovereign rating as assigned by Moody`s Investors Service. It means that the Agency uses appropriate structures and models in its mortgage-backed securities issuance, and proves the high quality of underlying mortgage pools. AHML is going to do more to develop mortgage asset securitisation tools. The nearest target is to establish a multi-originator platform allowing for joint issuance of mortgage-backed securities by several market players at a time. This will help reduce mortgage pooling and deal preparation time, along with boosting return on issuance of mortgage-backed securities by smaller banks and regional mortgage market operators. The Agency also believes it necessary to introduce certain statutory amendments as provided for by the mortgage risk mitigation plan approved by the Russian Government", said Aleksander Semenyaka, AHML's CEO.
The Agency is the major issuer of mortgage-backed securities in Russia. AHML mortgage agents' share in domestic securitisation deals is 36%. From 2007 to 2013, the Agency issued nine mortgage-backed bond issues for a total of RUB 92.6bn.
06.10.15 // News
10.08.15 // News


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Every plate on our lunch and dinner menus is inspired by authentic Mexican fare and influenced by new American cuisines. Our bold recipes are scratch-made from quality, uncommon ingredients that enter our kitchen raw.View Our Menu Fresh Sheet
Each of our locations carry unique specialty menus. These include location specific Happy Hour menus and our signature Tequilas.


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A selection of more than 100 photographs including personal work and work shot for stock.
Architectural, floral, animal, conceptual, abstract, minimalist, record, I think there's something in here for everyone.
A Baby Boomer, I learned my craft in the days of Ben-Day Tape and silver-based photography, and when hallucinogenic drugs were new and special. I spent altogether too much time hunched over a drawing board, in the darkroom or staring at sunsets trying to understand them. Now I embrace digital photography like a long-lost lover.
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COME-BACK FROG Published June 19, 2009
MYTHS OF THE HORIZON Published June 19, 2009


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Brand New to credit scores, need advice building from where I am.[ Edited ]
11-19-2012 02:14 PM - edited 11-19-2012 02:28 PM
I have a FICO score of 711.
My oldest credit is 6 months old.
$500 Overdraw protection reported as some sort of loan. -- June 2012
$250 Retail store card. -- Sept 2012
$200 Retail store card. -- Sept 2012
No balance on any of them. If I do buy something on one of the store cards I pay it off 5 minutes later. Is this advisable? Should I put a $20-50 charge on it and perhaps pay it off the next month? (along with the 18% interest.)
How do you recommend that I should I manage these cards?
The $500 overdraft protection reports a $10 Monthly Payment Amount.
Total credit = $950.
# of accounts = 3
Total balance = $0
Accounts with a Balance = 0.
Debt to credit ratio 0%
Monthly payment amount = $10.
Inquiries in the Last 2 Years = 4
(2 Several Service providers and 2 for the 2 retail store cards.)
I am in my mid 20's and have never had to have debt before as I worked through collage and have always had a good job. Though I wish I had gotten a card or two a few years ago just to hold onto to build my credit.
My end goal is to purchase a house. I am currently planning on purchasing this June. So a secondary question is will my credit be good enough to get a good rate on a $60-70K loan putting up 20-30%? By June I will have 1 years worth of credit but nothing much else will have changed unless you guys can make a worthy recommendation to me.
Thirdly as I currently pay rent would it be beneficial for me to use a service such as rentreporters.com to boost my credit by reporting my rent payment to the credit bureaus?
Any well thought out advise would be immensely appreciated.
Thank you in advance.
Starting Score: 0
Current Score: 719
Goal Score: 750
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May 2, 2016
Local law enforcement officials are getting ready to begin their yearly crackdown on drunk driving this holiday season.
Law enforcement from across the area will participate in the nationwide Over the Limit, Under Arrest campaign, starting Wednesday.
It means they'll have extra patrols, be doing roadside sobriety checkpoints, and also have undercover investigations to try to catch those driving under the influence.
Over the limit, Under Arrest will continue through the New Year's holiday weekend.
Click Here to access the online Public Inspection File
Viewers with disabilities can get assistance accessing this station's FCC Public Inspection File by contacting the station with the information listed below. Questions or concerns relating to the accessibility of the FCC's online public file system should be directed to the FCC at 888-225-5322, 888-835-5322 (TTY), or firstname.lastname@example.com.


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Archived Story
A new year, a new me in 2013Published 5:19pm Monday, December 31, 2012
What a privilege to write the first column of the new year.
This is when people look back at where they have come from, and out of regret comes resolution – to reach higher, go further and achieve more with the time they have been given.
There's really only one thing I want out of 2013, and that's to grow closer to God.
I became a Christian in 2000 when I was 10 years old. It's one thing from which I have never looked back.
It's a dangerous thing to say you're a Christian sometimes. If you don't walk the walk when you talk the talk, you can reflect poorly on the church and on the Lord. I know I have done that in my past.
But with God's grace, the opportunity is always there to move forward, so that's what I plan to do.
I'm going to grow closer to God.
A lot of things are built into that. By growing closer to God, I can help strengthen the church. I can encourage my brothers and sisters in Christ. I can build up my marriage. I can become more involved in personal outreach and evangelism.
Spiritual growth is a hard thing to see sometimes. While I sometimes fret because of lack of knowledge, and while I am often pricked in my heart because I know that I can do more for the Lord, I am also confident that I have grown in his service and that I am a better Christian today than I have been in the past – as much as any of us can do better when compared with the light of the glory of God.
I have a long way to go, though, in God's service, and I want to give him praise for giving me another year in which to do that.
Our Sunday night lesson was about being a vessel for God – about being a channel of blessing through which he can reach others.
I don't know that I've always been that.
But I'm going to work harder – to love more, to give more, and to have more faith.
God's grace is available to all who want it, and when people start talking about blessings, that to me is the biggest one.
Philippians 3:13–14 says "I do not count myself to have apprehended; but one thing I do, forgetting those things which are behind and reaching forward to those things which are ahead, I press toward the goal for the prize of the upward call of God in Christ Jesus."
That's my resolution for the new year.
If I can do that, everything else will fall into place.
James is a staff writer for The Outlook.


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Hi, my name is Natalie, I have one son Aidan who is six, I recently had a baby girl who passed away six days after she was born due to SIDS. Today makes is exactly one month that she has been gone. I miss her terribly. We are in the process of moving across the country which has helped to keep me busy and focused, I worry once I stop,that it will all hit me. I waited so long to have another cuz my son was a little tough, I just wish God hadn't wanted my little angel. She was so perfect, and so little. I look foward to making some friends in this group and getting some advice. Thankyou.
My baby girl Fiona
Comments (5)
Welcome and I am sorry you need to be in a group of this nature. I am so sorry for your loss. I lost my 1st born, a son, when he was 4 weeks old. It has been over 10 years for me.
When you get where you are going, look into a support group. Also, www.firstcandle.org has some good info that you might want.
How is your son doing with the loss. Children sometimes have a hard time with grief.
If you ever need to "talk" feel free to email me. firstname.lastname@example.com
Hi I am so sorry for you loss! I am also sorry that you had to find your way here.
My son passed away a little over a month ago. He was 2 months 5 days old and as perfect as you could get. My story is on here named Gannon's story if you would like to read it.
It made me feel better telling my story and letting it all out. Maybe that will help? We are really supportive in this group feel free to vent or anything that you need to. Hope to hear from you soon.
Love and Peace,
Brady and Angel Baby Gannon
Mama to Grayson Matthew 9/29/06
Gannon Jacob 9/07/08-11/12/08
Granger Wayne 11/1/2010
My son seems to be doing okay. He is alot more clingy and very lovey dovey lately. He seens to fall apart at times and cry for no reason or over something very small and then within like 10 minutes he is okay. when we ask him what's wrong he says he doesn't know, that he is just sad. We've had him talk to a counselor, I don't want this to scar him. He just wants another baby. I guess it's the child mentality, when something is gone you replace it. I told him in time we will. He wanted to be a big brother so bad, I tell him he still is, but he says he is not. My poor little guy. Hopefully once we move and get closer to family and settle in we will all start to heal.
natalie1313- my son was 3 when our daughter passed away. he is now 6. i have been thinking of going thru counseling with him. he has been a pretty strong lil man, but there are times that i know its still weighs on his mind ya know. for example, before he blew his bday cake candles out he made the wish that his baby sister could come back so they could play again. now there's nothin wrong with memories, but i dont know if this is something always on his mind and he just cant express himself. he's done that a quite a few times, mentioned her outta the blue.
he is very happy that we have another baby on the way, but he misses her as well. this baby will not replace her......for any of us.
family will help. i think that is a smart move, nat. we did the same thing.
mama to a lil grown man (12/08/02), a sweet angel in heaven (05/05/06-08/27/06), and baby girl EDD 06/09/09 YAY!!
I am so sorry for your loss. My name is Natalie also. I just joined this sight yesterday; I saw your name and read your post. I only just had my baby girl Adrianna October 30th. It has been one month from her death on the 12th. I just realized that when I read your post. I can't believe it has been a whole month already. She was 44 days old when she died. We are also in the process of moving, I know what you mean about keeping busy packing it is a big job. I hope the change dose your heart good. I would love to share with you and learn more about you as you go through this. Love Natalie


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Teen Trips
Private Groups
Brazil - April 9th 2011
I am booked to go on the Brazil trip on April 9th. Would great to chat to anyone else that is going.
I'm on the Brazil trip in April 2011 but will join you in Foz do Iguacu as I am travelling out a few days earlier. I'm really looking forward to it. It's my second time to Brazil. I've been to Sao Paulo and Paraty before but not yet to the places on this trip. Charlotte
Hi Charlotte,
Thanks for your reply. This will be my first time in Brazil and so am a little nervous about going on my own but still can't wait!
I hear there is only 3 of us so far!
Hi everyone (all 3 of us!) I am booked to go on this trip and I am both nervous and excited as I have never been to Brazil before and I have a MISSION to go up to the
Corcavada! I probably am older than the rest of you but that is only in body....I am
18 in my mind and still act it!!!!!
Hi Alison! I'm alot more chilled out now I have had a message from both of you!!
I'm definetly going to do Corcavada even though its looking scary!! Are you flying out from Heathrow on the 9th or joing us out there?
Hello to you both! I think this will be a good trip even if there are only three of us. It makes it easier to go to smaller restaurants. I intend to do the Corcavado too - not to be missed. It's nice to be going to three very different places in the one trip and to be staying three nights in each rather than moving each day. I've done some trips where you cover a lot of ground but don't get time to relax if you want to.
Have either of you got Visa'a for Brazil?
If you are a British citizen you don't need to get one in advance as long as you are not there for more than 90 days. You just get a stamp at the airport. Other nationalities I don't know.
Thanks Charlotte.
I hear there are now 5 of us on this trip!
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Client Project Manager Assistant
AGAT Laboratories - Edmonton, AB
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AGAT Laboratories is a highly specialized, Canadian-based company that provides laboratory services worldwide. With over 30 years of...


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Illinois Public Media News
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October 24, 2012
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October 24, 2012
52nd State Senate Candidates Look at Funding, Evaluating Schools
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#NPRreads: Take Your Pick Of Space, Race Or Celebrity
The Bison Is Poised To Become The U.S. National Mammal
Friend Of Charleston Shooter Pleads Guilty To Hiding Information
Pentagon Report Says Airstrike On Afghan Hospital Wasn't A War Crime
Cracker Jack's Prize In The Box Will Now Be Digitized
K-Tel Founder And Infomercial Icon Philip Kives Dies At 87
Dee Gordon, National League's Reigning Batting Champion, Gets 80-Game Penalty
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Uni High and WILL look at local farming in the 21st century in new 5-part radio series


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Sous Vide
After months of design, testing, logistics, and a half-cow's worth of steak tastings, I'm thrilled to announce the first two new products from Sansaire since our sous vide circulator!
The Sansaire Steak Aging Sauce gives any steak the flavor of 60-day dry aging. Just add one tablespoon per pound of meat to the bag before cooking sous vide – there's no need to marinate ahead of time. The sauce was inspired by a line in Modernist Cuisine at Home that suggested adding a dash of fish sauce to your steak to add "aged" flavor. We took the idea several steps further, through dozens of rounds of variations. The final recipe is scientifically formulated with a high concentration of glutamic acid, the naturally occurring molecule responsible for the umami flavor we enjoy in aged meats. The natural sugars in the sauce – from fish sauce, soy sauce, and molasses – will also contribute to a rich golden crust when you sear your steak. It makes cheap steak taste expensive, but without imparting a flavor of its own. Think of it as a steak amplifier. But, don't take our word for it… the reviews are starting to come in. See Sousvidely.com's Steak Aging Sauce Review.
For the last two years, the Sansaire has enabled you to cook your steak to the perfect interior doneness every time, but what about the sear? Introducing The Sansaire Searing Kit, the most powerful culinary blowtorch ever designed for home cooks. Produced in partnership with BernzOmatic – a trusted name in fueled flame products since 1876 – the kit includes a trigger-start torch head, a flavorless propane fuel cylinder, a heavy-duty stainless steel searing rack, plus an enameled tray to catch drippings and protect your countertops from the intense heat of the flame. I had been using a hardware store torch for years to sear my foods, and I can say that larger flame size and increased power of the Searing Kit torch is positively grin-inducing. The clean-burning flame produces no "torch taste" and the heavy-duty searing rack makes cleanup easy – just toss it in the dishwasher. I've used the Searing Kit to put a golden crust on a whole prime rib (for 12 people, as they gathered around the kitchen counter in amazement), to sear ling cod for fish tacos, to char peppers for salsa, to fire-roast corn, to brulee watermelon cubes… and other uses that I probably shouldn't name for insurance purposes. The thing is a beast, and you'll love the deep crust it produces.
If you're already cooking sous vide, adding these tools to your arsenal might just turn your kitchen into the best underground, pop-up steakhouse in the neighborhood. If you're new to the movement, I encourage you to jump on in. The water's warm!
Today is my last day at Modernist Cuisine. After three and a half years serving as the Director of Applied Research, it's time for me to turn my attention to Sansaire full-time.
To call this decision "bittersweet" is a gross understatement. This has been my Dream Job, and every moment of my time at MC lived up to the fantasy I conjured when I first heard about the place. I've had the most incredible opportunities and the most unimaginable experiences here. I've worked alongside ridiculously talented people and learned from the best culinary minds in the world. And, for my part, I've made a contribution to books that will forever mark the period in history when the science of cooking became accessible to the world.
My first visit to the Modernist Cuisine lab was five years ago. I visited as part of an open house thrown in honor of the International Food Blogger's Conference, and although I had spoken with Nathan on the phone once previously, it was our first time meeting in person. He was as effusive and smart as I expected, and way less stuffy. I soaked in every detail of the lab tour (with my jaw dragging on the ground), and I wore a stupid grin for a week after that.
It was crystal clear that this is where I was meant to work. Although he never said it in exactly these words, I think Nathan recognized that I was the right kind of crazy to be at Modernist Cuisine. (Note: Nathan has, on many other documented occasions, pointed out that I am plenty of other kinds of crazy.) When he created an opportunity for me to graduate from "unofficial fan club president" to full-time employee, Nathan was taking a risk that some guy from the Excel team at Microsoft with no culinary training and (I mean this pejoratively) a blog would be a good addition to his team.
Less than two months into my job, I was on a plane to Los Angeles with a steamed omelet laser-etched with Jimmy Kimmel's face packed in my suitcase. A few weeks later, I was sitting for lunch with the Top Chef judges, designing our new website, and reviewing chapters for the upcoming Modernist Cuisine at Home release. When I opened my eyes next, I was writing code for a motorized microscope mount to shoot focus-stacked photography, designing a museum exhibit, mastering CNC-milled slip-cast ceramics, introducing Ferran Adria at Seattle Town Hall, 3D printing a mold for bean-to-bar chocolate, making liquid nitrogen ice cream on Irish TV, building a robot, laser-cutting a gingerbread house, and convincing Andrew Zimmern to drink dinosaur broth.
Through all of those experiences – and too many others to list – I had the time of my life. The Modernist Cuisine team has grown and matured, and their capabilities, creativity, and energy now are the best I've ever witnessed. My team specifically – Melissa, Caren and Gabbie – are individually the kind of people I may spend the rest of my career trying to find and hire; as a team, they're an unmatched force in the industry. The editorial team is turning the largest bread book project in history into a printed reality, and with Head Chef Francisco Migoya at the helm, the culinary team is cranking out delicious, beautiful, and uniquely Modernist bread that [I believe] will hugely disrupt the world of baking. I'm very thankful to all of these people for allowing me to play alongside you.
Most of all, I want to thank Nathan. Nathan, you have given me my Dream Job, and extended to me the trust, encouragement, and resources to make this the most incredible period of my life. The lessons that I've learned from you – some of which I know, some of which I don't yet realize – will resonate with me for the rest of my career. I am indebted for the opportunity to apply my brand of crazy to your vision for Modernist Cuisine, and I will remember these years (and all that sous vide pastrami) with great fondness.
All the while, during my fantastic voyage at Modernist cuisine, a team of incredible folks have been hard at work bringing Sansaire to life, growing the business, and creating new opportunities to change the way the world cooks. My nights and weekends at Sansaire won't cut it anymore – we have big plans and hard work ahead, and it's time for me to be with my Sansaire family full time.
So here we go…
One of my favorite dishes to serve during the holidays is prime rib. By cooking your prime rib sous vide using the Sansaire, you're guaranteed to produce a perfectly cooked, juicy, succulent roast, without tying up your oven, stressing doneness, or worrying about timing.
I am beyond thrilled to announce that our Kickstarter campaign for the Sansaire has been successfully funded*, and we're now open for pre-orders at Sansaire.com!
*OK, "successfully funded" is a bit of an understatement. We hit our $100,000 funding goal in the first 13 hours, 4 minues of the campaign. In 30 days, we raised $823,0033 and became the most-funded food project in Kickstarter history. We are absolutely blown away by the level of support and enthusiasm from our 4084 Kickstarter backers, as well as our family and friends who helped spread the word about the project. Since I like charts and graphs, check out this beauty. That dotted blue line at the bottom was the funding goal.
The night before the Kickstarter campaign, I was a nervous mess. I was only cautiously optimistic that we'd hit our funding goal within 30 days. When I did the math in my head, we had to sell just over 500 units, or about 17 per day. That seemed achievable… maybe… as long as we could get the word out, and as long as I could coerce all of my friends to buy one. But what if everyone hated it? What if we were criticized because there have already been other sous vide projects on Kickstarter? I had that same feeling as where you show up to school in your underwear in a dream.
The campaign launched at 5AM PST. I was up. By the time I checked the Kickstarter page we already had two backers. Phew, I thought – at least it's not a shutout! I made coffee (the night before a Kickstarter is a long night), took a shower and checked the page again. This time, we had $4,000 in funding. "Whoa, that's awesome. But maybe we peaked early, and we'll run out of interested people soon." I got dressed and said goodbye to my wife before heading to work. "How's the campaign going?" she asked. I checked my phone. $11K. That was pretty much the best morning ever. I wore a stupid grin all day.
I left the office a little after 5PM to meet Lukas and Widad, the other Sansaire co-founders, at a coffee shop in Seattle. I made it just in time to watch us tick past the $100,000 mark. It was a surreal moment! We looked at each other. "I guess we have to make sous vide machines now!" Nothing could make me happier!
Over the following weeks, we were fortunate to get some really great press. We owe a tremendous thank you to Kenji at SeriousEats.com for writing an incredible piece that he posted the same morning as our Kickstarter campaign. If you aren't already a religious reader of SeriousEats.com, you will be soon. Thank you, Kenji, for testing the Sansaire and giving our backers confidence that the machine works! Thank you, as well, to the awesome folks at Mashable, Tested, Cnet and LA Times who gave us some love during the campaign! Finally, I want to thank all of the readers of this blog who have supported and encouraged the sous vide cooking movement. You guys rock.
Now that the Kickstarter campaign is over, we're focused on building the Sansaire on schedule and with high-quality. We're beyond thrilled to bring this project to life, and we can't wait to deliver the Sansaire to all of our Kickstarter backers and pre-order customers. Speaking of which…
The Sansaire is available for pre-order right now at Sansaire.com. It's still just $199, but act fast – due to the incredible demand, we're likely to sell out of our first shipment soon.
I am very proud to announce the Sansaire sous vide immersion circulator. It's the only tool you need to cook sous vide, and it only costs $199. This morning, my team and I launched a campaign on Kickstarter to raise funds for the initial production run of the Sansaire, and we have 30 days to reach our goal of $100,000.
If you're a reader of Seattle Food Geek, you know that it has been my dream to create a high-quality, low-cost sous vide machine for the last three years. My $75 DIY Sous Vide Machine post is still the most popular article on this site, and is evidence of the growing audience for sous vide cooking. As rewarding as it's been to help people build their own immersion circulators, there's a much larger group of people who aren't ready to pick up a soldering iron and don't want to spend $400+ on a commercial device. The Sansaire is the result of three years of work designing, testing and constructing a sous vide machine that is reliable, good looking, and affordable. It's an evolution of the original DIY device, engineered by my team here in Seattle, and [we hope] poised to make sous vide more accessible than ever!
Funding this project on Kickstarter will give us the money we need to pay for the initial production run, and will give you an opportunity to be one of the first to own the device! So, if you've enjoyed reading Seattle Food Geek in the past, if you've built your own DIY circulator, or if you've always wanted to try sous vide but were waiting for the right machine, please consider supporting our Kickstarter campaign by making a donation, or by helping us spread the word!!
$199 on Kickstarter – Pre-order Now!
Just need the basics of sous vide? This video, the second in the MDRN KTCHN series, breaks down the basics. My go-to sous vide machine these days is the PolyScience Sous Vide Professional CREATIVE series, but if you'd prefer to save a little money and don't mind the elbow grease, join the 1,000+ folks who have built their own sous vide machines from my $75 DIY instructions.
My favorite part of any bird is the dark meat – besides the skin, dark meat is the only real "flavor country" found in foul. I'm particularly fond of duck because both the leg and breast meat is darker than you'll find in a chicken or a turkey. But ducks are relatively small and, shall we say, flat-chested. A goose, however, is a much more curvaceous creature and offers quite a lot to love. Like ducks, geese fly quite a lot. And just like in any other animal (that I'm aware of), the more a muscle needs to work, the darker its meat will be. So, geese end up being an animal composed entirely of dark meat!
But, if the idea of roasting a goose gives you anxious visions of forgotten kitchen timers and smoking ovens, let me assure you that there's a better way. Just like a turkey or a duck or a chicken, a goose is a great candidate for sous vide cooking. I started with a whole goose, which I carved into four pieces: two breasts and two legs. I packed each piece in a vacuum bag with salt, aromatics and fat, then cooked sous vide. Just before serving, I shallow-fried each of the pieces to brown and crisp the skin. In reality, I treated the goose just like I was cooking duck confit, sous vide style. This was phenomenally easy, risk-free and wonderfully delicious.
Many thanks to Whole Foods for providing a complimentary whole goose for the development of this recipe.
Shopping list:
- 1 whole goose, thawed
- 40g kosher salt
- 35g juniper berries
- 65g light brown sugar
- 10g fresh rosemary sprigs
- 1g cinnamon stick, microplaned (or ground cinnamon)
- 150g rendered duck fat
- Canola oil, for frying
- Rinse the goose thoroughly and remove the neck from the interior of the body. Reserve the neck for another use.
- Remove the legs and thighs. With the goose breast-side-up, grab the end of the drumstick and pull the leg outward from the body of the goose. Cut through the skin underneath the rib cage as you pull the leg away. Flip the goose over and fold the leg away from the body until the "hip" joint is visible. Run your knife through the hip joint to free the leg and thigh. Trim away excess fat and skin, leaving enough to cover the meat. Repeat for the other leg.
- Remove the breasts by making an incision through the skin of the breastbone. Allow your knife to follow the contour of the rub cage on one side and peel the breast away as you cut . Trim away excess fat and skin. You may save the fat, carcass and wings for another use, such as a pressure-cooked goose stock.
- Combine the salt, juniper berries, brown sugar, rosemary and cinnamon in a large bowl. Mix to combine, gently crushing the aromatics to release their oils. Toss each goose piece in the salt mixture until well-coated.
- Divide the duck fat among four vacuum bags (or two, one for breasts, one for legs). Place the goose pieces in their respective bags and toss in any juniper berries and rosemary that may have been left behind. Vacuum seal on high. Refrigerate overnight.
- Preheat a sous vide bath to 62C. Add the goose legs and cook for 18 hours. If you're not serving the goose immediately, remove the bag and chill in an ice bath. Refrigerate until ready to serve.
- Preheat a sous vide bath to 54C. Add the goose breasts and cook for 6 hours. If you're not serving the goose immediately, remove the bag and chill in an ice bath. Refrigerate until ready to serve.
Note: If you have two sous vide baths, you can perform the previous two steps simultaneously. If you only have one sous vide bath and don't want to wait quite as long, you can turn the temperature down from 62C to 54C after 12 hours and add the breasts to the same bath as the legs. The legs won't turn out quite as flaky, but they'll still be delicious.
- Heat a large pot of canola oil 1/2" deep to 400F. Remove the goose from the vacuum bags and wipe off any juniper berries or rosemary that may be clinging to the skin. The meat will be wet from the duck fat, but that's OK for frying.
- Working one piece at a time, fry the legs skin-side-down for about 1 minute or until golden brown. Flip and fry for an additional minute skin-side-up.
- Fry the breasts, skin-side-down only, for about 1 minute or until the skin is golden brown.
- Slice as desired and serve immediately.
As you'll notice in the picture above, geese have a hefty layer of fat underneath their skin. This helps them stay buoyant and warm, and I personally enjoy eating the fatty exterior, which is made soft and delectable by the long cooking time. However, if you want to reduce the fat layer and you have a little extra time on your hands, before step 4, remove the skin from each piece of goose. Using the back of your knife, scrape the fat away from the underside of the skin. Dust the skin with Activa RM (transglutaminase; meat glue) and place it back on the meat before vacuum sealing. It's a little trick I learned from Modernist Cuisine, which has quite a lot to say about cooking tough and tender meat sous vide.
We had friends over for brunch last weekend, so I pulled out an old standby: brioche with a 64°C egg, maple syrup, pancetta and pea butter. It's my version of French toast, you know, because of the toast part. I'm not trying to sound snooty when I say this is "as simple as can be" because you do need a sous vide machine and a centrifuge to make it. However, provided you have those tools, the recipe brain-dead easy. When I was growing up, we used to go for brunch at a diner that made "sweet pea guacamole" served alongside a Tex-Mex omelet. I loved the notion of having peas with breakfast, and once I discovered centrifuged pea butter, that was even more reason to work it into the dish. I'm sure there's a "green eggs and ham" permutation of these ingredients, too; if you find it, please share.
Total kitchen time: 10 minutes + 3 hours centrifuge time + 1 hour sous vide time
Makes: 4 servings
- Make pea butter by blending 4lbs of thawed peas until smooth, then centrifuging at 1500 RPMs for 2-3 hours.
- Cook 4 eggs sous vide at 64°C for one hour.
- Meanwhile. cut 4 slices of brioche, about 1" thick. Toast on a flat-top grill with copious amounts of melted butter.
- Fry up 8-12 slices of pancetta. Pro tip: frying pancetta in a waffle cone maker keeps it from curling up.
To assemble, top the toasted brioche with an egg. Pour over pea butter and warmed maple syrup. Finish with slices of fried pancetta.
[Thanks to the Estevez family and my wife Rachel for helping me make a mess in the photo above]
As you might know, I've been working on sous vide machine designs for a little over a year now. I'm happy to announce today that I've finally got a model ready for sale: the Easy-Vide Sous Vide Water Oven for Kids!
I discovered that children are currently the biggest untapped market for kitchen technology, and in order to make sous vide cooking pervasive in the future, we need to educate the next generation of chefs and home cooks. I created the Easy-Vide to be the simplest, easiest and most fun way to teach kids about sous vide.
- Screw in the light bulb (included), fill the basin with water, and pug in the power cord.
- No pesky temperature settings to remember. The water bath is heated by the light bulb – it's that simple!
- Works for all types of foods including steak, chicken, fish, and even vegetables!
- Kids will love searing their favorite snacks with the included Mini Blowtorch
I'm still in negotiations with several retailers, so check back soon for pricing and availability. The Easy-Vide promises to be the must-have toy for the aspiring cook in your family!
I'm not much of a chocolatier, but I've watched my dad temper chocolate and make truffles a dozen times or so. The transformation that takes place during the tempering process is fascinating, and it only becomes more curious with my first attempt to temper using sous vide. Notice the pattern of dark, shiny dots and lines? I didn't put it there.
Sous vide strikes again! This time, we're exploiting science for perfectly medium-rare, ultra-tender flank steak. And, since we're throwing ethnic authenticity to the wind, why be predictable with our condiments? Salsa and Monterey Jack are out, red onion compote and chèvre (goat's cheese) are in. If you're not a sous vider (yet), you can cook your flank steak however you like: broiled, grilled, smoked, or fried.
Makes: 4 Tacos Scientificos
Total kitchen time: 30 minutes (+12 hours cooking time)
Special equipment: Vacuum sealer, sous vide water oven
Shopping list:
- 1 lb. flank steak
- 1 tsp. Mexican seasoning blend
- 2 tbsp. lime juice
- 1 large red onion, diced
- 1 tsp. olive oil
- 1/4 cup dark brown sugar
- 1 tbsp. sherry vinegar
- 1 pinch salt
- 4 four tortillas
- 1 cup crumbled goat's cheese
- 1/2 cup sour cream
- 1 bunch cilantro
- Pat the steak dry and coat all sides with Mexican seasoning blend and lime juice. Vacuum seal the steak in a bag large enough that the meat lays flat (but still fits in your water oven). Cut the meat into two pieces and seal separately, if needed. (If you're not cooking your steak sous vide, place it in a zip-top bag or a covered shallow dish and let it marinate overnight). Note: although it might be tempting to add aromatics like garlic to the marinade, don't! Your kitchen will smell like ass by the time the meat is done.
- Set your sous vide water oven to 56°C. Add the vacuum sealed steak, making sure the meat stays submerged. Cook for a minimum of 1 hour, up to 48 hours. The picture above shows the meat after cooking for 12 hours, which was perfectly tender.
- Meanwhile, heat 1 tsp. olive oil in a medium saucepan over moderate heat. Add the red onion and reduce the heat to low. Let the onion sweat 5 minutes, until it is slightly translucent, but not browned. Add the dark brown sugar, sherry vinegar and salt and stir to combine. Simmer 30 minutes, stirring occasionally, and making sure the mixture doesn't boil or burn.
- Remove the bag from the water bath and let the meat rest, still in the bag, for 10 minutes before searing. Remove the meat from the bag and pat dry on all sides. Sear with a blow torch, under the broiler, or in a smoking-hot pan.
- Slice the meat perpendicular to the direction of the muscle fibers, and on a sharp bias.
- Assemble the tacos: tortilla, sour cream, steak, cheese, onion compote, cilantro. Enjoy!
Cooking the steak sous vide rather than just grilling it may sound like a pain in the ass since you have to plan 12 hours ahead. However, the hardest part of cooking flank steak is getting your timing right. Leave it on the grill 1 minute too long and it's overcooked and tough; take it off too early and it's raw. And, if you're entertaining company, you may be more focused on your margarita than your steak. Cooking your meat sous vide lets you be laissez-faire with your timing – sometimes I even sear my steak before company arrives and return it to the water bath to keep it warm until we're ready to eat.
It's been a little while since I checked in, but I thought I'd give a quick update. I'm hard at work getting production versions of my sous vide heating immersion circulators ready for sale. The picture above is of my current prototype, based largely off of the DIY design I published a few months ago. As you can see, I've got a custom-made heating coil and a slightly prettier enclosure. The controller I've selected is also far more user-friendly, and I've upgraded other components after months of intense testing (and a handful of literal meltdowns).
Anyhow, I'm still working as hard as I can to bring you all a sub-$200 sous vide heating immersion circulator accurate to .1C! If you'd like to be on the email list when the first units are ready for sale, please leave a comment below.
I love sous vide cooking. Those of you who have discovered it know what I'm talking about – nothing short of a new frontier of culinary technique, and one of the first pure intersections of science and cuisine. However, if you aren't willing to drop $1000+ (or you don't have a soldering iron and some patience) it used to be the case that you were excluded from the inner circle of sous vide wizardry. Professional thermal immersion circulators are extremely expensive and, due to their scientific design aesthetic, aren't very likely to show up on the shelves of Sur La Table anytime soon. But, for the first time, a home cook willing to spend $450 (the price of a top-of-the-line stand mixer + accessories, for example) can experience for themselves the eye-opening, mouth-watering, religious revelation of their first sous vide steak.
I've blathered on for the last handful of posts about how great sous vide is, and to a certain extent, I've become obsessed with the method. So, you can imagine my delight when the nice people at SousVide Supreme offered to let me test drive a unit for two weeks (there's my disclosure). When the unit arrived, I anxiously brought the box inside and began unpacking. The first thing that struck me? "Damn, this thing is big!" So big, in fact, that there was no hope of ever storing a unit like this anywhere in my kitchen. For the entire two week trial run, it sat on top of my stove, next to my stockpot that's also too big to find a home. If you can't tell from the picture above, the unit is about the size of a large bread machine. And although it's handsome enough for what it does, I'm not sure I would acquiesce to the idea of making this behemoth stainless brick an objec d'art atop my precious counter space. That said, I've found myself cooking nearly everything sous vide recently, so perhaps it wouldn't be such an inconvenience to have the machine on display all the time.
Once I got over the size issue (like a blind date with a girl who has "a great personality"), it was time to put this unit through its paces. By now, I had already been cooking with my DIY sous vide machine for a few weeks, so I had some reasonable expectations of heating time, temperature evenness (temperature measured at different spots in the basin) and temperature fluctuation (how well the target temperature holds over time). I filled the unit's basin with hot water from my kitchen faucet to speed up the pre-heating time. If you haven't been to the gym in a while, you might notice that the water-filled unit is quite heavy. The unit features well-placed inset handles to help with carrying, but even so, it's a precarious beast when full – especially when full of hot water! It would be great to see a drain valve in version 2, since it's very difficult to negotiate 30 lbs of 120° water up and into the kitchen sink without spilling everywhere.
The SousVide Supreme comes with a wire food rack (shown in the picture above) which actually does a great job of keeping your food in place and allowing ample circulation. Unfortunately, since the unit doesn't have circulator of any kind, you've gotta rely on convection currents to distribute heat evenly through the basin. I was initially quite concerned that this would result in hot and cold spots (which it does) but the temperature differences were reasonably small – within .5°F as measured with a laser thermometer.
Heating from faucet temperature (about 110°F) to cooking temperature (about 144°F) took about half an hour – a time scale consistent with my DIY machine, and certainly reasonable for anyone who's ever waited for an oven to preheat. However, I was quite surprised to see the temperature fluctuations of the machine over time. The video below shows 1 hour of cooking time condensed into 2.5 minutes. The target temperature remained fixed at 144°F, and there were no external factors influencing the temperature (eg. I never removed the lid, opened a window, turned on the stove – in fact, I wasn't even home!). The temperature varies between 142.1°F and 144.5°F, and if you watch closely, you'll notice that this variation happens in a very cyclical manner. In other words, the machine is programmed to allow a zone of acceptable temperature that is at least 2.4°F wide.
These temperature fluctuations weren't noticeable on beef short ribs or potatoes, where there is a wider zone of doneness. However, if you're finicky about your steak, and especially if you're aiming for the Goldilocks zone on eggs, those temperature swings may make a difference. As you can see in this invaluable guide to sous vide cooking there's a substantive difference between eggs cooked at 146°F and 148°F.
All in all, however, the SousVide Supreme did a fine job cooking. Plus, I felt completely comfortable leaving the unit unattended to run overnight or while I was away at work. The all-in-one design certainly is convenient, but the machine's bulk means you'll have to annex the dining room to find storage. I'm delighted to see the SousVide Supreme bring sous vide cooking into home kitchens for the first time, and very excited at what the future may bring!
Sous vide cooking works its magic on a lot of foods, but short ribs yield some of the most dramatic results I've seen. In traditional recipes, the ribs (usually cut into short 2-3" chunks by the butcher) are braised for several hours. Although the braising method adds great flavor and makes the meat extremely tender, the meat is also necessarily well-done. But, thanks to our sous vide wizardry, we're able to maintain a perfectly-pink medium rare and have our meat come out fork-tender. Feel free to experiment with marinades in the bag, but know that some herbs, like thyme, will start to reek after 3 days in the bath.
Makes: 6-8 best-of-both-worlds short ribs
Total kitchen time: 72.5 hours (give or take)
Shopping list:
- 6 lbs. short ribs (I used a 6 lb. uncut slab from my butcher, but you can use 6-8 pre-cut pieces)
- 8 cloves garlic, smashed
- 2 tbsp. coarse smoked salt (I prefer Alder wood smoked salt)
Special equipment: sous vide heating immersion circulator, vacuum sealer and (optional) blowtorch.
- Preheat a large water bath to 56C (133F).
- If using an uncut slab of short ribs, trim off any large areas of fat on both sides.
- Coat all sides of the meat with salt and garlic cloves. Place slab (or pre-cut short ribs) into a large vacuum seal bag. If using pre-cut pieces, you may need to divide them between 2 bags, ensuring there is plenty of space between the ribs. Seal the bag.
- Fully submerge your bags in the water bath and cook, turning the bags every 12-18 hours. After 60 hours, increase the heat to 62.5C (144.5F) and cook an additional 12 hours.
- If using a blow torch: Pace a cooling rack on top of a sheet pan or jelly roll. When ready to serve, remove the ribs from the bag and drain.
- If using a slab of ribs, turn the ribs bone-side-up and slice through the meat between the bones lengthwise to separate out each bone. Cut the membrane running the length of the bone and slide the bone loose (it should give easily, with a little encouragement from your knife). Trim any access fat surrounding where the bone used to be. Cut the trimmed meat into portions.
- If using the blowtorch, place a cooling rack above a sheet pan or jelly roll pan. Place each portion of ribs on the cooling rack, allowing plenty of space in between. Pat the ribs dry with paper towels. Using your torch, sear all sides for a few seconds, or until golden brown.
- If you're not using a blowtorch, give the ribs a quick fire under the broiler or in a little oil on a smoking-hot skillet to brown all sides as quickly as possible.
- Serve immediately.
After tasting these short ribs, I may never cook any type of ribs the same way again. This summer, I plan to lightly smoke a rack of spare ribs, then cook them sous vide for a few days before finishing them back on the grill. I expect pretty incredible results.
I've recently been fascinated by the idea of sous vide cooking – a method of slowly cooking vacu-sealed foods in a precisely controlled water bath to achieve the optimal doneness. Last year, Sur La Table started carrying the world's first "home" sous vide cooker, the SousVide Supreme. This was fantastic, since commercial sous vide cooking machines cost north of $2000. However, the home model (priced at $450) is still a steep investment for something that essentially just keeps water warm. I was determined that I could build a better device on-the-cheap.
Behold, the $75 DIY sous vide heating immersion circulator! By scrapping together parts that are readily available on eBay and Amazon, I was able to build a self-contained device that heats and circulates water while maintaining a temperature accurate to .1 degree Celsius (yes, point one degrees!). And unlike the SousVide Supreme, my device can be mounted onto any container (up to a reasonable size, perhaps 15 gallons) allowing you more room to cook, if needed.
To build your own device, you'll need some basic soldering skills, the list of stuff below, about 6 hours of free time (plus time for glue to dry) and the can-do attitude of a geek who doesn't want to pay $450 for a water heater. Click the "more" link for complete step-by-step instructions.
If these instructions have helped you build you own machine, I hope you'll consider donating. My goal is to mass-produce the world's first sous vide heating immersion circulator for under $100, and every donation helps!


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I enjoyed this recipe but as a Texan, I found it very bland. Next time I will double the spices, add Worcestershire sauce, thyme, etc. I do think it will be easily frozen in the stage before sour creme is added.
Mushroom-Beef Stroganoff
From EatingWell: January/February 1998, The EatingWell Diabetes Cookbook (2005)
Braising is an excellent way to tenderize an inexpensive cut of meat like top round—and create a rich-tasting sauce. Embellished with mushrooms, colorful bell peppers and a dollop of low-fat sour cream, it becomes downright luxurious. Try serving this over barley instead or whole-wheat egg noodles.
3 Reviews for Mushroom-Beef Stroganoff
As another reader, I also omitted the bell peppers. But this recipe was delicious. I think next time I might add a few more mushrooms or actually use baby bellas, but that's just personal preference.
I omitted the bell peppers - just to be true to my idea of stroganoff, I added a dash of cayenne pepper and also a splash of Cabernet Sauvignon. (Blackstone 2006 - $10) I served it over whole wheat egg noodles. This dish was delicious! It's definitely going in my favorite recipes collection.


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SALEM, Ore. (AP) — Oregon boaters will have to submit to inspections for zebra mussels under legislation that passed the Legislature.
Lawmakers hope more inspections will prevent the spread of the invasive species into Oregon waters. The mussel can cling to boat hulls.
The Oregonian reports voluntary inspections that began two years ago have checked nearly 3,000 boats and resulted in 19 having to be cleaned.
The bill that passed Thursday will go into effect with the governor's signature. Running a checkpoint could result in a $90 fine.
Washington, Idaho and California already have mandatory boat checks for zebra mussels.
Information from: The Oregonian, http://www.oregonlive.com


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Review Details
Field Ammo Can Box ACGRN
Product Review (submitted on July 18, 2013):
Great price the item itself but shipping was high. I ordered (5) which made it a better deal. The boxes are well designed. I was able to get about (600) rounds of loose 7.62x39 into one box. I am satisfied with the purchase. I would recommend this product.


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The next time your boss or a Japanese nuclear power plant threatens to melt down, don't get into the fetal pose--get into a kringle. Heavy on the fat and light on pretense, kringle is the Danish grandma who believes there's nothing like the healing balm of butter and sugar to soothe frayed nerves. A Danish pastry by way of Austria, kringle reigns as the top biller at Larsen's Bakery in Loyal Heights (a neighborhood within a neighborhood, if you will, but that's Ballard).
Eve M. Tai Comfort in a pastry.
The Cheesehead in me yelped at the sight of kringle piled cozily inside a display case. (Kringle is a big deal in Wisconsin, where I used to live.) These babies gleamed with high-octane sugared almond paste slathered over flaky, sugar-encrusted pastry. Sliced almonds and raisins added the finishing touches.Nothing about Larsen's would ever appear in Artisan Baker or Dwell magazine. But that just ups the comfort factor. Cafeteria-style seating, scalloped paper plates, and half-and-half (not organic) straight from the carton are the norm here. That and oodles of buttery/sugary pastries, cakes, and cookies coated in bright frosting. It's all as reassuring as a Norman Rockwell painting.
And speaking of the boss, get the large, pretzel-shaped kringle to share at the office. Your colleagues will thank you for putting them--and your boss--into a dreamy, happy stupor.


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- UgandaFoodFunding via BRAC Uganda
BarbraUgandaClothingFunding via HOFOKAM Ltd., a partner of Catholic Relief Services
Kavule Devt...UgandaClothingFunding via UGAFODE Microfinance Limited
Mpungwe Aliseeka Group Of Jinja
Different school head-teachers in Jinja have been flocking to her work station to buy her maize product which she stores in plenty after the harvest season. Since she began, she has been making steady profits in the range of 200,000 to 250,000 shillings per week.
With the hard work ethic she embodies, Hasifa's future business prospects are looking favorable every passing year. This being her first loan, she is gleefully optimistic that it will be invaluable in helping her buy more bags of maize.
Additional Information
This is a Group Loan
In a group loan, each member of the group receives an individual loan but is part of a larger group of individuals. The group is there to provide support to the members and to provide a system of peer pressure, but groups may or may not be formally bound by a group guarantee. In cases where there is a group guarantee, members of the group are responsible for paying back the loans of their fellow group members in the case of delinquency or default.
Kiva's Field Partners typically feature one borrower from a group. The loan description, sector, and other attributes for a group loan profile are determined by the featured borrower's loan. The other members of the group are not required to use their loans for the same purpose.
About Uganda
92View loans »
Success!! The loan was 100% repaid
- Repayment Term
- 6 months (Additional Information)
- Repayment Schedule
- Monthly
- Pre-Disbursed:
- May 13, 2010
- Listed
- May 26, 2010
- Currency Exchange Loss:
- Possible
- Ended:
- Oct 16, 2010


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female drow style by Kloor-a-KawnWatch
©2012-2016 Kloor-a-Kawn
Damn. She can join my team any time
Those eyes...
Looks like something that would be right out of Oblivion or Skyrim. Possibly even reminds me just a little bit of the nightingale armor, but I suppose it's really just the hood and mask, the rest of the outfit is pretty different. I like the details.
This may sound silly, but what is she holding? Is it just a staff or..?
This may sound silly, but what is she holding? Is it just a staff or..?
Very impressive. One question however. Is the lower abdominal part of the chest piece supposed to pooch out like that? Or is that just the wearer?
Wow! DAT DROW!!
Love them hoods and masks.
I miss the black skin and white hair But all kiding aside, very, very nice!


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Ron Eldard made his movie debut in Nancy Savoca's True Love.
Ron Eldard is 5'10" tall.
Ron Eldard has frequently acted in the theatre, with two notable occasions being the Tony Award winning production of Arthur Miller's Death of a Salesman, where he played the role of Biff Loman, and Neil LaBute's Bash: Latterday Plays in which he starred alongside Calista Flockhart.
Ron Eldard is a member of the Buddhist faith.
Ron Eldard starred in the 1991 movie Drop Dead Fred alongside Rik Mayall and the 1998 movie Deep Impact starring Robert Duvall.
Ron Eldard dated Julianna Margulies from 1991 to 2003, they met while filming ER.
Ron Eldard is a former Golden Gloves boxer and is now actively interested in jiu jitsu.
Ron graduated from the New York High School for Performing Arts.
In the 2002 movie Phone Booth Ron Eldard was the original voice of the caller, but was later replaced by Keifer Sutherland during re-shoots.
Ron Eldard was named one of the top 10 performers in 1999 by Entertainment Weekly. In that same year Ron Eldard was also elected as 1 of the 25 performers of the 'Stars of the New Millenium' by members of the Talkin' Broadway All That Chat forum.
Ron Eldard was able to bench press 312lbs when he was in High School.
Ron Eldard is the second youngest of seven children. He has four sisters; Laurie, Linda, Lana and Lisa. He has two brothers; Roger and Raymond.
Ron Eldard's mother died when he was young and he and his six siblings grew up with various relatives.
Ron is friends with actor David Duchovny.
Ron Eldard: My high school years I was working probably 30 hours a week. I'd work all weekends, three or four nights a week. I got home at 4 and worked till 11. That was fine. I spent my time acting.
Ron Eldard: Men are freaks. We really are. Maybe I'm just speaking for myself.
Ron Eldard: (About auditioning for Fame and Fortune) You have to think you'll be one of the ones who makes it.
Ron Eldard: I can play really terrible human beings, and I seem to have a quality that people can, if not necessarily forgive me those sins, at least cut me some slack.
Ron Eldard: I feel blessed that I am able to play really dark guys in a business where they usually want you to play the same character over and over. Poor Michael Rapaport will being playing white homeboys till the day he dies. That's not the kind of career I want.
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6/17: Natalie Giorgi Sunshine Foundation, Willie's 'Ultimate Men's Health Guy,' more
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