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by Anton Shilov
The relentless doubling of processing cores per chip will drive the total core counts of upcoming server generations to peaks well above the levels for which key software have been engineered, according to Gartner. Operating systems, middleware, virtualization tools and applications will all be affected, leaving organizations facing difficult decisions, hurried migrations to new versions and performance challenges as a consequence of this evolution.
"Looking at the specifications for these software products, it is clear that many will be challenged to support the hardware configurations possible today and those that will be accelerating in the future. The impact is akin to putting a Ferrari engine in a go-cart; the power may be there, but design mismatches severely limit the ability to exploit it," said Carl Claunch, vice president and distinguished analyst at Gartner.
On average, organizations get double the number of processing cores in each chip generation, approximately every two years. Each generation of microprocessor, with its doubling of processor counts through some combination of more cores and more threads per core, turns the same number of sockets into twice as many processors. In this way a 32-socket, high-end server with eight core chips in the sockets would deliver 256 cores in 2009. In two years, with 16 cores per socket appearing on the market, the machine swells to 512 cores in total. Four years from now, with 32 processors per socket shipping, that machine would host 1024 processors.
Gartner said that organizations need to take heed of the issue because there are real limits on the ability of the software to make use of all those processors.
"Most virtualization software today cannot use all 64 processors, much less the 1024 of the high-end box, and database software, middleware and applications all have their own limits on scalability. There is a real risk that organizations will not be able to use all the processors that are thrust on them in only a few years time," Mr. Claunch said.
Mr. Claunch said that the software which runs today's servers has both hard and soft limits on the number of processors that the software can effectively handle. Hard limits are often documented by the vendor or creator of the product and are therefore relatively easy to discover. They are determined by implementation details inside the software that stop it from handling more processors. In this way, an operating system might use an eight-bit field to hold the processor number, meaning a hard limit exists of 256 processors. Soft limits, however, are uncovered only from word of mouth, real-world cases. They are caused by the characteristics of the software design, which may deliver poor incremental performance or, in many cases, yield a decrease in useful work as more processors are added.
Often the soft limit is noticeably below the hard limit for software, meaning that overheads and inefficiencies produce seriously diminished value for large processor counts that may technically be within the supported configurations of the software.
"However, while hard limits are readily apparent, soft limits on the number of processors that server software can handle are learned only through trial and error, creating challenges for IT leaders. The net result will be hurried migrations to new operating systems in a race to help the software keep up with the processing power available on tomorrow's servers," the analyst from Gartner said.


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subset: commoncrawl


text:
Tops celebrates 'grand reopening' of stores
SARANAC LAKE – Jessica Kemp belted out "The Star-Spangled Banner" in the produce aisle of the former Grand Union supermarket on Church Street Tuesday morning, surprising shoppers who walked through the building's automatic doors to pick up a few groceries.
No, it wasn't the start of a flash mob or a stunt for a hidden-camera TV show. Kemp's performance was part of the grand reopening ceremony for the store, which, along with the former Grand Union on Lake Flower Avenue and 10 other stores around the region, is once again under the banner of Tops Friendly Markets.
"We're very excited as a company to be here once again in Saranac Lake," said Kathleen Graim of Tops Community Relations. "Saranac Lake is unique. It has a rich history. The supermarket has been part of that history for many years, and Tops is proud to continue that tradition."
Tops officials, employees and a small crowd of guests gathered between shelves of condiments and bags of pre-made salad for the mid-morning ceremony at the Church Street store. It began with Marine Corps Lance Cpl. Eric Wamsganz reading the Pledge of Allegiance. Kemp, a Tops employee and salutatorian of the Saranac Lake High School Class of 2013, followed with the national anthem. Later, store Manager Jeff Cross handed out three checks for $500 each to local nonprofit organizations: the Tri-Lakes Humane Society, the JCEO Saranac Lake Community Outreach Program and the Saranac Lake Volunteer Fire Department.
Tops announced last year that it had bought 21 stores in upstate New York and Vermont from GU Markets LLC, an affiliate of C&S Wholesale Grocers Inc. For many of them, including the local ones, this is the second time in 12 years they had switched from Grand Union to Tops.
They had been owned and branded by an older Grand Union company until it went under in 2001 and Tops bought the stores. In 2005, Tops sold them to C&S, a grocery wholesaler that ran them under the Grand Union name, which it had acquired from the prior company's bankruptcy.
Since reacquiring the Church Street store, Tops has fixed up its facade, repaved its parking lot and renovated and re-branded the interior of the building.
"The changes for our customers in their shopping experience is absolutely profound," Cross said. "Anybody that was in the store six months ago knows exactly where we're coming from, our associates, our customers. We're off to a great start, and we're very proud about that."
Cross joined Mayor Clyde Rabideau and a pair of store employees to officially cut the red ribbon to open the store.
Similar "grand reopening" ceremonies were held Tuesday at Tops' Lake Flower Avenue store and former Grand Unions in AuSable Forks, Elizabethtown, Peru, Chestertown, Schroon Lake, North Creek, Warrensburg, Bolton Landing, Corinth and Northville.
Contact Chris Knight at 891-2600 ext. 24 or email@example.com.


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NEW DELHI(AP) India weightlifter Monika Devi proclaimed her innocence on doping charges Wednesday, saying she had been framed by officials who were upset she was selected ahead of their preferred lifters for the Olympics.
Devi, India's lone entry in Olympic weightlifting, was prevented from boarding her flight to Beijing on Tuesday.
``I'm innocent. I've always stayed away from illegal substances and that's why I was picked in the selection trials,'' Devi said Wednesday.
``Shoot me if I'm guilty. Everyone knows there are stringent tests in international competitions and no sensible athlete would resort to doping.''
Devi was selected for Beijing after the federal sports ministry insisted she get the place because of her then clean record. Devi believed those who were upset by her Olympic selection ahead of other candidates were behind Tuesday's positive doping result.
``I am being framed by officials who wanted to send another weightlifter,'' Devi said.
The Press Trust of India reported Tuesday that Devi tested positive for an anabolic substance in a test conducted by the Sports Authority of India on June 29. It quoted unnamed officials as saying the report showing the positive result came just hours before Devi was to board her flight to Beijing.
India's Olympic contingent head Baljit Singh Sethi confirmed Wednesday that Devi's entry had been withdrawn.
``I can confirm that Monika will not be taking part in the games,'' PTI quoted Sethi as saying from Beijing, where the Olympics will open Thursday.
``We are actually relieved it happened before she reached Beijing,'' Sethi said.
Devi's failed doping test is the fourth by an Indian weightlifter since May.
Junior male weightlifter Harpreet Singh testing positive for the banned steroid nandrolone last month, while Kavita Devi and Paritosh Upadhyay failed doping tests in May.
Kavita Devi was sent back from the Asian women's championship in Japan after the Weightlifting Federation of India was informed of her positive doping test result by the World Anti-Doping Agency, which had collected an out-of-competition sample.
Upadhyay tested positive in an out-of-competition test conducted by the Sports Authority of India, which also caught Singh during his training program.
Repeated doping violations by Indian weightlifters have caused India to twice be banned from international competition since the 2004 Olympics in Athens.


text:
The RAP4 Flexi-Air system for the Tippmann 98 features an enormous air expansion chamber. With this expansion chamber, which is conveniently hidden inside the collapsible stock, you can expect your Tippmann 98 to be consistent like never before. Your shots will be more consistent and reliable, and thus more accurate, as your 98 feeds continuously from this enormous reservoir. For winter play, your CO2 won't freeze up in your marker again!
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text: Silas is a bit naive in the beginning of the story. The writer's description of Silas is meant to lead toward a larger reveal when he is treated unjustly at the hands of many people. If the author had not chosen to build up Silas' character in the way that he did, then the unjust acts would not have had the emotional impact that they did. A very useful device in building up Silas' character is to contrast him with someone that is his 'foil' or his opposite. Despite the fact that William Dane is supposedly his best friend, it becomes evident to the reader, if not Silas, that he is not his best friend. Thus, when the betrayal happens, the reader feels it as acutely as does Silas. Silas' tragic flaw is exposed in the way he views the world the people he is surrounded by.


text:
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text:
When Ellen Degeneres announced on Twitter that she was taping a "costume challenge" on Michigan Avenue yesterday, we couldn't resist sending the "Garrett Popcorn Fairy" to join in the fun. It's hard to go wrong dressed up with a big popcorn kernel on your head, right? Look for her in the background during Jeannie Klisiewicz's segment on The Ellen Show this Friday at 3pm. For more on the event, visit NBC 5 for the story and more pictures!
UPDATE: NBC5's video of the costume contest.


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Maple syrup: It's not just for pancakes
"In the north when winter's claw
Relaxes now to keep the laws
Of nature in control
People come and stand in line
To rob the forest of her wine
But they don't feel the cold
Love and maple syrup shine like
Embers warm, like thoughts divine
They tell us it is spring"
Excerpts from 'Love and Maple Syrup' by Gordon Lightfoot
I love maple syrup. I love it on pancakes, on waffles, on French toast with fried eggs. But maple syrup is so much more than just pancake sauce. Maple syrup is the nectar of the gods; an epicurean delight that is meant to be experienced. It's amazingly full-bodied, with a complex and unreservedly enjoyable flavor that is, to me, what honey is to bees. I use it in my coffee every morning. And I pour it over oatmeal and other whole grain hot cereals. I enjoy it as a topping on fruit, yogurt, ice-cream, and pudding. I like to drizzle it over popcorn. And I find it absolutely heavenly in baked beans, pies, cakes, cheesecakes, cookies, sticky buns, cobblers, and corn bread. What's more, it makes a fantastic glaze for baked ham, pork chops, chicken or duck, and a delightful addition to stir fries.
For those who would like to get even more creative, how about adding a little maple syrup when preparing your favorite marinade? Just think about a delectable maple-marinated pork loin or burgers, wings or chops. And what about potatoes and zucchini infused with maple marinade? How about mixing up a batch of your favorite barbecue sauce with a generous measure of maple syrup added? Just thinking about basting baby back ribs, chicken, portabellas or shish kabobs in a sauce that sweet and tangy makes me want to step outside and start the grill right now! Mmm! Mmm! And a little bit of maple syrup can go a long way when it comes to making pickles, too.
For those of you that are into home-brewing – how about trying your luck at creating a batch of maple beer? I'm not particularly fond of dark beers, but several years ago, I had the opportunity to try a maple porter that had been crafted by a friend of a friend. It was a heady, dark beer that proved to be out of this world. He said that the recipe had been styled after one passed down by his grandfather who, as he told it, would boil down late season, mildly buddy sap partway to syrup; add the right amount of hops and yeast and forget about it until it was time to bottle.
Maybe you'd rather sip whiskey than drink beer. Fortunately for you, maple syrup blends very nicely into whiskey, too. In fact, there are several commercial distillers marketing extremely enjoyable maple whiskeys. Have you ever heard of Quebec-made Tap 357 Canadian Maple Rye Whisky or Crown Royal Maple Finished? That's what I'm talking about!
It's hard to believe that something so sweet, so unique, yet so versatile, can also be good for you. But the fact is, real maple syrup offers several potentially remarkable health benefits, too. A 2010 University of Quebec study observed that maple syrup showed anti-inflammatory and anti-cancer properties, with the anti-inflammatory effects appearing stronger in the darker syrup. That same study also indicated that the antioxidant capacity of pure maple syrup was similar to that of orange juice. And maple sugar, which has a glycemic index of 54, does not raise blood sugar as quickly as granulated table sugar (sucrose), which has a GI of 95. Let me elaborate on that.
A 2011 study conducted by University of Rhode Island researchers identified 54 compounds in maple syrup, many with antioxidant activity and potential health benefits. "We found a wide variety of polyphenols in maple syrup," said Dr. Navindra Seeram, assistant pharmacy professor at URI and a lead scientist on the maple syrup research team. "It is a one-stop shop for these beneficial compounds, several of which are also found in berries, tea, red wine and flaxseed, just to name a few." Seeram, working with Chong Lee, a professor of nutrition and food sciences at URI, also discovered that phenolic compounds (beneficial anti-oxidants) in maple syrup inhibit two carbohydrate hydrolyzing enzymes that are relevant to Type 2 diabetes management. In other words, maple sugar is potentially an anti-diabetes compound.
Maple syrup is also an excellent source of zinc and manganese. Zinc deficiency has been shown to compromise white blood cell counts and immune system response, especially in children. Manganese helps keeps bones strong and blood sugar levels normal. It also promotes repair of muscle and cell damage. What's more, a quarter-cup serving of maple syrup provides more potassium than a banana. And ounce for ounce, maple syrup offers more calcium than milk.
The maple sugaring season has begun. Several area producers have fresh new maple syrup available. So why not buy some today – and see what delightfully decadent (and healthy) gourmet extravagances you can create in your kitchen, using locally produced real maple syrup.


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PeteI looking last updated on NY Pizza recipeto commercial business please help. Thanks.
After returning to PMQ website at http://pmq.com/tt2/recipe/view/id_151/title_New-York-Style-Pizza/I noticed not talk about the stage of fermentation after mixingDirectly to the cooling I need to explain Thanks.
From time to time, I have thought about making a same-day, few-hours pizza dough based on the basic Lehmann NY style dough formulation that has been the subject of this thread. It wasnt until I saw a post recently on the PMQ Think Tank forum, in which the poster asked Tom how to make a few-hours version of his dough formulation (see http://www.pmq.com/cgi-bin/tt/index.cgi/noframes/read/30245), that I decided to try such a version. As will be noted from the above post, Tom recommends using 2% yeast. Based on what Tom has said before in other places, the 2% refers to fresh yeast, not instant dry yeast (IDY) or active dry yeast (ADY). For instant dry yeast--which is what I have been using--one would need to use about one-third of the 2% number (or one-half for ADY). I decided to make both a 2-hour cold fermented dough, with a 1-hour counter warm-up time (3 hours total), and a 2-hour room-temperature only fermented dough (2 hours total). I was somewhat puzzled by the cold fermented version because there is little that happens in a dough from a fermentation standpoint in two hours of refrigeration. Apparently I am not the only one puzzled by this. I recall that pizzanapoletana (Marco) commented on this phenomenon at http://www.pizzamaking.com/forum/index.php/topic,1055.msg9357.html#msg9357. The best explanation I can come up with is that the two-hour cold fermentation may be solely for the benefit of pizza operators to allow them to better manage their inventory of dough balls. I used the same dough formulation for both dough balls, and I tried as best I could to make the dough balls as identically as possible, adhering to the recommendations set forth by Tom Lehmann in the above post. (For the benefit of beginning pizza makers, I might add that I used the basic dough preparation techniques described in Reply 8 at http://www.pizzamaking.com/forum/index.php/topic,2223.msg19563.html#msg19563). For test purposes, I elected to make 12 pizzas and to use a pizza screen to bake them. I chose to use the pizza screen because it has been very hot lately in the Dallas area and I wanted to keep the oven time to a minimum--less than one-half hour. I used my KitchenAid stand mixer for mixing and kneading purposes, but any kneading approach should work equally well. And there is no reason why a pizza stone/tiles cant be used if desired, in which case I would use the normal protocol (temperature and time) for baking the pizzas on stones/tiles. The dough formulation I used for both doughs was as follows:100%, High-gluten flour (KASL), 7.14 oz. (202.26 g.), 1 3/4 c. plus 1 t.63%, Water*, 4.49 oz. (127.42 g.), between 1/2 and 5/8 c.1.75%, Salt, 0.12 oz. (3.54 g.), 5/8 t.1%, Oil (extra-virgin olive oil), 0.07 oz. (2.02 g.), a bit less than 1/2 t.0.7%, Instant dry yeast (IDY), 0.05 oz. (1.42 g.), a bit less than 1/2 t.* Temp. adjusted to achieve a finished dough temperature of between 85-90 degree FTotal dough weight = 11.88 oz. (336.66 g.)Thickness factor (TF) = 0.105Note: All measurements U.S./metric standard I had no problems whatsoever in making the two dough balls or in shaping and stretching them out to 12 inches. Both doughs about doubled in volume by the time they were to be used and both had a nice balance between elasticity and extensibility. It was very easy to toss the skins made from the dough balls. In fact, I think that the dough would make a good choice for one wishing to practice their dough stretching and tossing skills. Both 12-inch skins were dressed similarly in a simple pepperoni style. Each was baked on the lowest oven rack position of a 450-degrees F preheated oven for about 8 minutes, following which the pizza was moved off of the pizza screen to the middle rack position, where it was baked for about another 5 minutes or so, or until the rim of the crust had turned a nice shade of brown and the cheeses were bubbling and starting to turn brown in spots. The total oven time, from beginning to end, was about one-half hour. The photos below show the finished pizzas. The first set of photos is for the 3-hour dough; the second set of photos (regrettably under different lighting conditions) is for the 2-hour dough. I thought both turned out quite well but not as well as the typical Lehmann NY style pizzas I make using one or more days of cold fermentation. The crusts had a nice brown color, top and bottom, and were chewy and fairly soft with a breadlike crumb. For my palate, there was not a great deal of crust flavor, although the KASL itself, with its high protein content, contributed some flavor. However, the crusts and pizzas were tasty enough to be able to recommend them to someone who is interested or needs to make a pizza in only a few hours time. As between the 3-hour (cold ferment plus 1 hour warm-up) and the 2-hour version, I would perhaps go with the 2-hour version since I did not detect a big enough difference to warrant the 3-hour version. I might add that the Lehmann post referenced above also talks about a 4-hour cold ferment version using 3 hours of cold fermentation and a 1-hour counter warm-up time. I didnt try this version but I suspect it will be a bit better than the 3-hour version. For those who are interested in learning more about short-term doughs, the following items may be of interest: http://www.pmq.com/cgi-bin/tt/index.cgi/noframes/read/8503 and http://www.pmq.com/lehmann_winter-97-98.shtml. Note, however, that the latter article includes an error. The 7% IDY figure (in the 3d paragraph) should be 0.7%. I did not increase the oil content as suggested in the latter article, but that is something I plan to try in a future effort. PeterEDIT: See the Tom Lehmann Q&A on emergency dough at http://www.pmq.com/mag/200708/lehmann.php in lieu of the dead PMQ link given above.
Also , wanted to know that does high gluten flour absorb more water.
those shops where you see guys throwing and spinning large discs, would those be 58% also ?Where I come from(Trinidad) our higher gluten bread flour is at the limit with 58-60% and not "throwable"
Peter, as a new member having spent at least 8-10 hours reading a lot of your posts, how do we repay all your kindness help? The multitude of your posts, indexing, formulas, the priceless information, helping people out, and what must have taken you over a thousand hours of writing is just unbelievable.Saying thank you seems woefully inadequate. Really, I'm stunned at the contribution.
It recently dawned on me that of all the techniques I have used to test out the dough for Tom L.'s NY style pizza dough recipe, there was one that I completely neglected--hand kneading. Also, my focus had been on the larger-sized pizzas that are characteristic of the New York style. I suspect also that in the back of my mind was King Arthur Flour's admonition that a dough made with a high-gluten flour, such as its Sir Lancelot flour, should "be kneaded by a mixer, processor, or bread machine, to fully develop its gluten." The last part of this admonition gave me pause to wonder what would happen if I hand-kneaded a dough using the KA Sir Lancelot flour but did so gently, without a desire to fully develop the gluten (along the lines recommended by Tom L.), and if I just reduced the size of the dough ball so that it would not be a physical chore to knead it. With these thoughts in mind, I attempted an experiment based on these premises. For purposes of the hand-kneading experiment, I decided on a dough ball weight that would be sufficient to produce a thin NY style dough with a diameter of about 12 inches. Using the expression W = Pi (i.e., 3.14) x 6 x 6 x 0.10 (the thickness factor for a thin pizza), I calculated a value for W (dough weight) of a bit over 11.30 ounces. I concluded that such a weight would enable one to make a pizza on a standard size pizza stone (or tiles), or on a 12-inch pizza screen. Little else would be required in the way of pizza making equipment (except, perhaps, a calculator ). Flour (100%), KASL high-gluten, 6.80 oz. (about 1 5/8 c.) Water (63%), 4.30 oz. (about 5/8 c.) Salt (1.75%), 0.12 oz. (about 5/8 t.) Oil (1%), 0.07 oz. (about 1/2 t.) IDY (0.25%), 0.02 oz. (about 3/16 t.)To hand knead the dough using the above recipe, I had basically two methods to choose from--the countertop method or the bowl method. I chose the bowl method because it is simple and less messy. However, for those who prefer the countertop method, this is my suggested approach. Combine all of the dry ingredients on a work surface, including the salt, and form into a mound. Make a well in the center of the mound, and gradually add the water to the center of the mound. Using the fingers or a fork, draw the flour mixture into the water. When all the water and flour have been combined, the dough mass should then be kneaded for about a minute or two. If the dough mass seems dry, that's OK and don't be tempted to add more water. It takes time for the flour to be hydrated by the water. Then add the oil and knead that into the dough, for about 2 minutes, and continue kneading for about another 2 or 3 minutes. (If the flour and water were not weighed, it may be necessary to add more of one or the other--a little bit at a time--to get a dough of the correct texture and feel.) The dough will be sufficiently kneaded and ready for refrigeration when it is shaped into a round ball and the outer surface is smooth (i.e., without tears) and shiny. If it isn't, continue kneading, gently, until it is. It will be noted that I instructed that the salt be combined with all the other dry ingredients before adding the liquid ingredients. Doing so serves to slow down the oxidation of the flour and preserves the color and certain flavor and color enhancing vitamins (mainly carotenoids) in the flour. However, if an autolyse (rest period) is desired, as described in a previous post in this thread, the salt can be added later in the dough kneading process. However, trying to combine salt with an already-kneaded dough is a lot harder to do by hand than by a machine. The dough will separate and develop tears. However, this is a temporary condition and is overcome by simply kneading the dough until the salt is fully incorporated and the dough is smooth and elastic. As indicated above, I chose to use the bowl method to make the dough. I combined all of the dry ingredients in one bowl and put the water into another bowl. I gradually added the flour mixture to the water and stirred it with a spoon until the ingredients started to come together in a rough mass. I then put the dough mass onto a very lightly floured work surface and continued kneading until all of the flour had been taken up into the dough ball. I then added the oil and kneaded that into the dough ball, about a minute or two. I then continued kneading for an additional few minutes until the dough ball was smooth and shiny, with no tears. Once I reached that stage, I flattened the dough ball into a disk (to get the dough to cool faster), oiled the dough, put it into a plastic storage bag, and then into the refrigerator. I left the storage bag open for about 1 hour, to allow any moisture on the dough to evaporate, and then closed the bag for the rest of the duration in the refrigerator. To be faithful to Tom L.'s NY style dough recipe in making the dough ball as described above, I temperature adjusted the water to achieve a finished dough temperature of 80 degrees F. Unlike machines like stand mixers, food processors, and even bread machines, hand-kneading adds very little frictional heat to a dough--maybe 1 degree F. So, for a desired finished dough temperature of 80 degrees F, the water temperature will be close to room (and flour) temperature. For the temperature conditions that prevailed in my kitchen, the water temperature I needed was around 79 degrees F. (For those interested in the specific calculation methodology, visit some of my earlier postings in which the methodology is discussed in detail). The finished dough ball had a temperature of 80 degrees F. Its weight was 11.30 ounces (pretty much as calculated).About 24 hours after I placed the dough ball into the refrigerator, I removed it from the refrigerator and brought it to room temperature, where it remained for about 1 1/4 hours in preparation for shaping and dressing. The dough handled very nicely. It had good extensibility (stretch) and, surprisingly, some elasticity (springback). In fact, the elasticity, which I prefer along with good extensibility (the dough tosses easier), was greater than most of the doughs I have made using machines. I had no trouble whatsoever in shaping the dough. The shaped dough was finished and dressed in a simple pepperoni style, using 6-in-1 tomatoes, dried oregano and basil, crushed rep pepper flakes, Hormel pepperoni slices, a combination of deli mozzarella and provolone cheeses, a few squirts of a good olive oil, and freshly-grated Parmigiano-Reggiano cheese and fresh basil (added after baking). The pizza was baked for about 7 minutes on a pizza stone that had been preheated for about 1 hour at about 500-550 degrees F. The pizza was delicious. It had the usual characteristics of a NY style pizza, except that it was smaller. Also, the crust was a little bit crunchier, quite possibly because of its smaller mass. The photo below shows the finished product (with a slice photo in the following post). The pizza crust did exhibit some bubbling, which surprised me since the dough had been allowed to sit for a little bit over an hour before shaping and dressing. I think it may have been because the dough was a light mass compared with the much larger dough balls I have made previously for NY style pizzas, and colder when it emerged from the refrigerator. Letting the small dough ball sit for another hour might be a good idea (or use docking).What the above experiment says to me is that it is possible to make a very good small NY style pizza without a major investment in stand mixers, food processors, or bread machines. I do believe, however, that a good kitchen scale is a worthwhile investment--even for the beginning pizza maker--especially for weighing the flour and water, which make up the bulk of the dough and whose relative weights and measurements are important to making good pizza doughs. And, obviously, a pizza stone, tiles or a pizza screen, and a paddle (peel) are prerequisites if pizza making is to become a regular routine. Hand kneading will also teach you a great deal about doughs. Once that has been mastered and you want to move on to even greater pizza challenges, then you can think about fancier gear.Peter
Signus,Assuming that you did not make any measurement errors with the flour or water, part of the difficulty you experienced may have been because you used the King Arthur all-purpose flour (KAAP) instead of a high-gluten flour like the King Arthur Sir Lancelot flour (KASL). The KASL flour has a rated absorption value of 63%, whereas it is only 60% for the KAAP. You could still have gotten the KAAP to absorb the added water but you would have had to use "stretch and fold" or "slap and fold" techniques as are often used to make bread dough (more on this below). Some time after I posted the material you quoted, I put together a more detailed list of steps to follow to make a hand kneaded dough. Those steps are set forth in Reply 65 at http://www.pizzamaking.com/forum/index.php/topic,2223.msg63786/topicseen.html#msg63786. In that post, I did not discuss using "stretch and fold" or "slap and fold" techniques since the instructions presumed that the amount of water was essentially correct for the type of flour being used. However, as mentioned above, such techniques can be used when you are trying to force more water into a dough than suggested by the flour type. If you would like to see a video showing such techniques, see http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough.html, starting at about 1:10 in the video. However, I should mention that with the NY style of dough you don't want to overknead or overwork the dough. I cite the video just to show you how a lot of water can be incorporated in a dough that uses a flour that may not have a correspondingly high rated absorption value.Peter
My plan of attack to improve upon my Mexican all-purpose Lehmann NY style dough was fourfold. I would use a basic Lehmann dough recipe (in this case, for a 12-inch test pizza) but (1) I would use all-purpose flour (Mexican), (2) a lower hydration level, (3) vital wheat gluten, and (4) dried dairy whey. I have written before on using vital wheat gluten to increase the protein content of bread flour, and I have written before on using dairy whey to improve the coloration of crusts based on using Italian 00 flours, which tend naturally to be quite light in color. But, until the most recent experiment, I had not before used either vital wheat gluten or dairy whey with all-purpose flour in a Lehmann dough recipe. I will hasten to point out that neither is original with me. Both vital wheat gluten and dairy whey are used from time to time by professional pizza operators to achieve the unique qualities offered by these ingredients. The finished crust will not absolutely mimic one based on using a high-gluten flour, but the crust will be denser, chewier and crunchier than a crust based only on all-purpose flour and with a more pronounced degree of coloration. Both vital wheat gluten and dried dairy whey are relatively inexpensive ingredients and fairly widely available (I found both at Whole Foods).The recipe I created to perform the most recent experiment was as follows (together with bakers percents):100%, All-purpose flour (I used Mexican but U.S. all-purpose flour can be used as well), 7.15 oz. (1 3/4 c. plus 4 t.)60%, water (temp. adjusted to achieve a finished dough temp. of 80 degrees F), 4.29 oz. (a bit more than 1/2 c.)1.75%, Salt, 0.13 oz. (a bit more than 5/8 t.)1%, Oil, 0.07 oz. (a bit less than 1/2 t.)0.25%, IDY, 0.018 oz. (1/6 t.)3%, Dairy whey, 0.22 oz. (a bit more than 1 t.)Thickness factor (TF) = 0.105It will be noted that the above formulation does not reflect the use of vital wheat gluten. For those who are interested in these sorts of things, in order to make the all-purpose flour behave more like high-gluten flour from a protein standpoint (once enhanced with the vital wheat gluten), it is necessary to first determine the difference in protein content between the two flours. Using 14.2% as the benchmark for the high-gluten flour (the protein level of the King Arthur Sir Lancelot flour), I subtracted the protein content of the all-purpose flour, 11.5%, from 14.2%. This yielded a difference of 2.7%. Each 1% of vital wheat gluten, by weight of flour, added to the all-purpose flour increases the protein content by 0.6%. In our case, the percent of vital wheat gluten that is required to be added to the all-purpose flour is equal to 2.7 divided by 0.6 (4.5%) times the weight of flour in the above recipe (7.15 oz.), or about 0.32 oz. Using the conversion data on the package of vital wheat gluten, this translates to a bit more than 1 tablespoon of vital wheat gluten. Because the vital wheat gluten is dry, it is also necessary to compensate for this by increasing the amount of water in the recipe by 1.5 times the weight of the vital wheat gluten added. This is about 1 tablespoon. For all intents and purposes, it will be sufficient to just add about a tablespoon or more of vital wheat gluten for a 12-inch size pizza and increase it proportionately for larger sizes. Likewise with the dairy whey. Absolute precision is not necessary. What is especially nice for me is that the vital wheat gluten and dairy whey are lightweight and only small amounts are necessary. This means I can easily bring these ingredients with me to Mexico on future trips. The dough was prepared in a straightforward manner. The salt was dissolved in the water (at about 74 degrees F), and the flour, yeast, vital wheat gluten and dairy whey were combined and gradually added to the water/salt mixture and mixed at speed 1 of my KitchenAid mixer, for about 2 minutes. The oil was then added and kneaded into the dough, and the kneading continued for about another 6-7 minutes at speed 2. After about 30 seconds of final hand kneading and shaping, the finished dough ball was coated lightly with oil and placed in the refrigerator in a covered container. The finished dough weight was 12.40 ounces, and the finished dough temperature was 80 degrees F. The dough remained in the refrigerator for about 26 hours, following which it was brought to room temperature for about 2 hours in preparation for shaping. The dough handled extremely well, with a nice balance between extensibility (stretchiness) and elasticity (springback). I attribute the good handing qualities of the dough to the addition of the dairy whey. This is a quality I previously noted and reported on when I used dairy whey in experiments with the Italian Caputo 00 flour. Once the dough was stretched out to 12 inches, it was placed on a 12-inch pizza screen and dressed in a standard pepperoni style. The pizza was baked on the lowest oven rack position of the oven, which had been preheated for about 10 minutes at 500-550 degrees F. No pizza stone was used at all. The total bake time was about 8 minutes. The photos below show the finished product. The pizza was very good, and one that, after many prior unsuccessful attempts, am prepared to recommend to those who wish to try out a Lehmann dough recipe but do not have access to high-gluten flour. The crust was chewy, crunchy, yet it was light in texture with a nice crumb structure with holes of random sizes. The crust was also considerably darker than those I made in Mexico. Theres no doubt in my mind that the vital wheat gluten and the dairy whey were responsible for the improvements. I dont want to suggest that the results will be indistinguishable from a crust made with high-gluten flour. What I am prepared to say is that the pizza will be considerably better than one using only all-purpose flourin just about all respects--to the point where many may not notice the difference. I also hope that fellow member jeancarlo, who recently opened a pizzeria in El Grullo, Mexico will read this post and test out the above recipe (if he can locate supplies of vital wheat gluten and dairy whey) to see if it is suitable for Mexicans craving a NY style pizza. Peter


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Hey everyone! So my jacket kind of makes it look like I'm not wearing any pants, but I can assure you that I'm wearing shorts! haha. My outfit post today is super casual. The shorts that I'm wearing have slowly become one of my favorite pairs. I've been wearing them almost every day. They just go with every thing!
Sorry I haven't posted in a while, I've been so busy lately. Life has been crazy! I've mainly just been working a lot and haven't had time to post. I also joined a gym (finally! lol) so I can stay in shape over the summer. I've been going almost every day. It feels great to work out and I've had so much more energy!


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Marcy Club Revolution Cycle
by Marcy | Item #: 654133 | Model #: H2502C |
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About this itemThe bike to ride if you ride inside! Resistance adjusts to simulate varying terrains.
Large mass, balanced flywheel produces smoother, continuous momentum. Easy to reach manual resistance adjustment simulates different terrains, allowing users to customize their cardio workout, achieving maximum possible benefit. Lose weight while toning quads, hamstrings, glutes and back muscles.
- Fully adjustable handles and seat
- Large mass flywheel
- Adjustable basket cage pedals
- Manual resistance
- Flywheel brake
- Transport wheels
- Comfortable seat
- Accomodates users up to 300 lbs.
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The February 19th event will be first-come, first-served for photos with the trophy
In case you missed it, early last week the San Francisco Giants launched a public tour of their World Championship trophies. This will be the second public trophy tour held in the past three years and will feature both the 2012 and 2010 trophies. Get your Giants gear washed and ready as Modesto-area fans will have an opportunity to view the trophy in-person and pose for a photo on Tuesday, February 19th from 6-8 p.m. at the Modesto Centre Plaza! The viewings are free to the public with a suggested donation of $2 per person to the Junior Giants League hosting the event. This donation goes directly to our local Junior Giants and all donations received will remain within our local community.
Junior Giants is the flagship program of the Giants Community Fund, which serves more than 20,000 boys and girls in 80 underserved communities throughout northern and central California and southern Oregon. It is a free and non-competitive baseball program that has served as a model for MLB youth initiatives. Using baseball as the hook, Junior Giants provides opportunities for children to demonstrate confidence and leadership, to link with adult mentors and to develop a strong understanding of the importance of literacy and healthy living.
The Giants, in partnership with Print Room, the official photographer of the Trophy Tour, will provide fans the opportunity to purchase a commemorative 2012 Trophy Tour photo at each Trophy Tour stop (professional photos will also be available for purchase online through PrintRoom); the use of personal cameras will be determined by the Trophy Tour representatives based on the turnout of fans. The goal of the Giants is to give as many fans as possible the opportunity to view the Trophy during it scheduled visit to Modesto.
At the Modesto Trophy Tour stop, Giants fans are invited to come to the Modesto Centre Plaza, located at 10th and K Streets, to view and get their picture taken with the Trophy. The Trophy will be on display for two hours from 6-8 p.m. during the Modesto stop. The Giants and their partners will do their best to accommodate all fans, but the lines will be managed on a first-come, first-served basis in the manner necessary to keep the viewing and tour on schedule and to always ensure the safety of those in line. Please note, no one will be allowed to touch the Trophy.
For more than 54 years, Giants fans from throughout Northern California have demonstrated their unwavering support for the team. The World Champions Trophy Tour presented by Bank of America brings the championship celebration directly to fans and allows the Giants to say thank you for 54 years of dedication to the orange and black.
For more information on the Modesto stop of the San Francisco Giants World Champions Trophy Tour, please call the Modesto Centre Plaza at (209) 577-6444, or the Modesto Parks, Recreation and Neighborhoods Department at (209) 577-5344.
Downtown Modesto has four (4) pay-per-space parking lots and two (2) parking garages. In addition, there is free on-street parking with time limits throughout the Downtown-area. Please go to:http://www.modestogov.com/pwd/transportation/parking/ for additional parking information for Downtown Modesto.
Trophy Tour Specifics:
For more information on the San Francisco Giants World Champions Trophy Tour and/or to see the Trophy Tour schedule, visit http://sanfrancisco.giants.mlb.com/sf/fan_forum/trophy_tour.jsp.


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Topic: application start up slow
Hi I have an application on hosting rails the service is great but I am concerned with the performance.
If I go to my application in a browser the first time I connect it takes between 20 and 50 seconds to connect subsequently it
takes about 5 seconds. this seems a bit excessive. I am on mongrel and apache with 50 mb of ram.
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Meyers take helm at Tribune
TRUMAN – The Truman Tribune first rolled off the presses in 1900, started by a businessman from Madelia who spent one day per week in the burgeoning town gathering tidbits to publish.
Since that time, the newspaper, freshly filled with photos, updates and happenings, has been delivered weekly in and around Truman.
But last March, when one of the owners died suddenly, the future of the paper became uncertain. Rick and Vickie Greiner had owned and operated the paper for years. When Rick died, Vickie chose to give family members an opportunity to take over.
Meanwhile, in northern Minnesota, on the shore of Lake Superior, Neal and Nikki Meyer were just settling into their new life.
Nikki, a teacher by education, had just changed her focus to become a stay-at-home mom to baby Micah, while Neal was enjoying his job in the restaurant industry.
Word came through the family that Nikki's Aunt Vickie was selling a newspaper in southern Minnesota, and knowing Nikki always had a bent for writing, they wondered if it might be something they would like to take over.
The offer came as a surprise. The couple knew about the Truman Tribune, but had never considered the profession as their own.
"Not even a little bit," Neal said.
While intrigued, the couple wasn't ready to commit.
Thanks to Nikki's mother, who knew the couple had an interest, the Meyers were able to take some more time to think about the life-changing option.
Nikki's mother bought the Tribune, moved from Grand Marais and ran things until her daughter and son-in-law decided to take the plunge.
"Mom ran it from June through November," Nikki said. "We took over Dec. 1."
The Meyers have been running the Truman Tribune for a month; Neal primarily responsible for advertising and sales, with Nikki taking care of the writing and photography.
"It has been a big adjustment," Neal said. "We came to a new geography, new demographic and new careers."
Nikki said the look of the paper has changed since her mom took over – most noticeably the color added to the front page. The Meyers are looking for ways to continue to change the publication to fit the needs of its readers.
"I really want to make it something that appeals to all generations and demographics," she said.


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It's Finally Time to Buy Used Cars Again
NEW YORK (TheStreet) -- With the economy inching forward, the new car market gathers strength and buying a vehicle gets more expensive.
According to an Edmunds.com look at October, new vehicle sales are up 10% on a year-to-year basis, with American auto giants Ford
But some auto buyers are seeing lower prices and wider options -- by focusing on used vehicles.
Used cars are selling at their lowest prices since 2009, Edmunds.com says. The average used car price in the third quarter of 2013 clocked in at $15,617, the lowest since the third quarter of 2009, when prices stood at $14,808.
Prices have really slid since 2011, Edmunds points out, when used cars and trucks sold, on average, at $16,473.
It's a matter of inventory. With more interest in new cars as the economy improves, that leaves more used vehicles idling at dealerships and lower sticker prices as dealers cut prices.
"Now that the new car market has hit its stride, buyers are no longer drawn to used cars the way they have been in recent years," says Joe Spina, Edmund.com's director of used-car analysis. "Used car prices will likely continue to decline in the coming months simply because there will be more of these vehicles sitting on dealer lots."
Edmunds advises used car shoppers to focus on the automakers that seem to be coming through with the best pricing deals. On that list are Volvo, GMC and Chevrolet. Vehicles from those companies are stalling on dealer lots the longest, and thus seeing the biggest stick price discounts.
Focus on most major Japanese auto manufacturers -- companies such as Honda


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A family effort yields a stylish mountain retreat
A Townhouse Reborn in London
A family effort yields a stylish mountain retreatMore
At the Ketchum, Idaho, home of Mary Lynn and Rusty Turner, custom-made steel bookcases line the walls of the dining area in the great room; the wood-and-iron chandelier and oak dining table are by Lucca Studio; the chairs are slipcovered in herringbone linen, and the rug by F. J. Hakimian is made of vintage kilim panels.
The house is situated along the Big Wood River, one of the many picturesque waterways in the region.
From Paris with Flair


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Episiotomy or perineal tears: compared with catgut, synthetic sutures reduce risk of short-term pain and need for resuturing; rapidly absorbing sutures comparable to synthetic but reduce the need for suture removal
- Imperial College Healthcare NHS Trust, St Mary's Hospital, London, UK
- Correspondence to Ruwan Fernando
Department of Urogynaecology, Ground Floor, Cambridge Wing, St Mary's Hospital, Praed Street, London W2 1NY, UK; ruwan.fernando{at}imperial.nhs.uk
Importance of this review
Perineal trauma (either perineal tear or episiotomy) is reported to occur in over 60% of women following spontaneous vaginal delivery.1 Complications of perineal trauma following childbirth include haemorrhage, haematoma and abscess formation, perineal pain and discomfort, fistula formation, dyspareunia and anal incontinence. In addition, there has been an increase in litigation related to the complications of perineal trauma following childbirth.2 In this context, the Cochrane review by Kettle and colleagues provides the current best evidence with regards to the use of different suture material for the repair of episiotomy and second-degree perineal tears.
Summary of findings
The authors carried out a …


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Mildred E. Fleury
IRON MOUNTAIN – Mildred E. Fleury, 92, of Iron Mountain, died Friday, June 7, 2013 at Hyland Nursing Home.
She was born on April 11, 1921 in Birch, Mich., daughter of the late Carl and May (Raymen) French. Mildred graduated from Graveraet High School in 1939. Mildred married Clement Fleury on Nov. 27, 1942 in the Bishop's Parlor in Marquette. He preceded her in death on June 9, 2005. She was a member of St. Mary Queen of Peace Catholic Church. She was a former member of the Chippewa Club, Pine Grove Country Club, and the G.F.W.C. Mildred enjoyed reading, crossword puzzles, bowling and cheering on the Michigan State Spartans and the Green Bay Packers. She was a loving wife, mother, grandmother and great-grandmother, and will be missed by her family and friends.
She is survived by seven children, Clem (Phyllis) Fleury Jr. of Gladstone, Tom (Cheryl) Fleury of Ishpeming, Suzanne (Gary Sparpana) Fleury of Breitung Township., Beverly (Jim) Tobin of Marquette, Jim (Kathy) Fleury of Iron Mountain, Mike (Mary Anne) Fleury of Elizabeth, Colo. and Nancy (Don) Pelino of Rochester Hills, Mich.; a sister-in-law, Bonnie French of Indianapolis; 19 grandchildren; 11 great-grandchildren; and numerous nieces and nephews.
She was preceded in death by two brothers and three sisters.
Private family services will be held with Fr. Michael Woempner officiating.
Burial will be in Cemetery Park.
Her sons and sons-in-law will serve as pallbearers.
In lieu of flowers, contributions may be made to the charity of your choice.
Condolences may be expressed to the family of Mildred Fleury online at www.ernashfuneralhomes.com.
The family has entrusted the Erickson-Rochon and Nash Funeral Home of Iron Mountain with the funeral arrangements.


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- January 21: Mazda Recalls 94,000 Vehicles to Fix Takata Airbags recalls | 0 days ago
- November 15: Mazda RX-8 Recalled To Fix Cracked Fuel Pump Rings recalls | 67 days ago
- November 13: Mazda Recalls 2017 Mazda6 to Fix Turn Signals recalls | 69 days ago
- November 10: Mazda Recalls Tribute SUVs Over Risk of Fires recalls | 72 days ago
2001 Mazda Millenia
engine Problems
Worst 2001 Millenia engine Problems
Click on a problem below to read more.
- NHTSA: Engine And Engine Cooling3
- NHTSA: Vehicle Speed Control2
- NHTSA: Engine And Engine Cooling: Engine1
- NHTSA: Engine And Engine Cooling: Engine: Gasoline1
- NHTSA: Engine And Engine Cooling: Engine: Gasoline: ...1
one sec.
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Compare Mazda Millenia Model Years
Curious how the 2001 Millenia compares to other years?
Check out our Mazda Millenia overview to see the most problematic years, worst problems and most recently reported complaints with the Millenia.


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Solange Curled & Parted Hairdo
When it comes to keeping it natural and sexy Solange knows just how to accomplish just that! Women with curls around the world always spend a fortune on trying to get their hair straight when leaving it curled and untames looks just as nice if not nicer! Ladies let those curls go free and wildly.


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Tequesta Green Market
One of the calmer, more easy-going fresh market strolls, the Tequesta Green Market will return to Constitution Park 9 a.m.-2 p.m., every third Saturday of the month from October 18 to April 18. The quaint, tranquil scene on Seabrook is filled with shady trees, pleasant seating areas and plenty of space for the kids to run and play (two jungle gyms at the interior of the park allow for parents to shop in peace as the kids play), while the paved track offers the perfect gangway for vendors to setup shop.
More than just a place for residents to grab some produce, the Tequesta Green Market's goal is to foster a sense of community all while providing residents a place to purchase fresh, locally grown fruits and vegetables, locally sourced dairy and farm products (farm fresh eggs!), and artisanal crafts made by locals, helping stoke the local economy.
Offerings: Locally sourced, seasonal produce; farm fresh eggs; soaps; fresh seafood; organic bath and beauty products; home accessories and even clothing.
Prepared foods include baked goods; teas and coffee; fresh seafood; and alternating food trucks.
Extras: After a stroll through Constitution Park, make a trek across Seabrook to Gallery Square North for a dose of local art at the co-op Original Elements.
- Every thrid Saturday from 9 a.m.-2 p.m. (October through April)
- Location: Constitution Park (399 Seabrook Road, Tequesta)
- For more information, visit tequesta.org.
Note from the promoter: The Tequesta Green Market is a constantly evolving and is always on the lookout for new and exciting vendors that adhere to goals of the market, including: healthy and balanced lifestyles, fresh and organic products, sustainability, family friendly, good entertainment and casual. Admission is free, so if you fit the description, apply here.


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Please click "Read More" for details.
Forbes - Economy's Tragic Mismatch - July 26, 2016
It is a very insightful article that points out that the lack of skilled labor is the major problem facing our future needs by businesses in the US. A focus of the article is placed by Mr. Karlgaard on welders and the shortage of skilled welders needed for the future. It is very important that the focus on skills training and the skills trades are receiving coverage and exposure at this level.
As all of you know, it is a real effort we have at AWS and the AWS Foundation to focus more resources and scholarships for welding training. Articles such as this substantiate that our focus is on target for industry needs in the US.
Big Bend Community College Student Chapter Builds Battering Ram for Police Armored Vehicle
Welding Thunder 2016
The 5th annual WELDERS WITHOUT BORDERS: WELDING THUNDER TEAM FABRICATION COMPETITION will be held in Las Vegas this November as part of the 2016 FABTECH show. Thank you AWS District 21 for being this year's sponsor. VIEW THE WELDING THUNDER 2016 PAGE
Welder Training Scholarships (US & Canada)
Welder Training Scholarships are available to AWS Districts to provide funds to students seeking welder training through a trade school, community college, or other facility providing welder training programs, such as Tulsa Welding School and Hobart Institute of Welding Technology; or for an AWS Certified Welder (CW) seminar.
AWS Welder Training Scholarship Overview
Welder Training Scholarship Application
Welder Finds Inspiration In Superheroes
When it comes to finding appreciation for the art of welding, David Landon doesn't have to look any further than Hollywood. LEARN MORE
AWS Sections, please share this article originally posted on the front page of the Yankton Daily Press and Dakotan on your Facebook pages and with your friends and family.
Diversity in Welding: Welders in the Spotlight Videos
Learn about the inspiring stories of four welders in the welding community.
AWS Weldlink
You can now create your free profile on WeldLink! This is the future of job searching, planning, and management for welders around the world. Sign up today and get started! REGISTER NOW
This video looks at just some of the exciting careers options available to women (and men) who decide to invest their time in the study of welding. VIEW VIDEO


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Key Findings Report: 2013 Sponsorship and Event Marketing Measurement Survey, 2nd Edition
December 5, 2013
This Key Findings Report includes results from the 2013 Sponsorship and Event Marketing Measurement Survey, 2nd Edition. The objectives of this survey included assessing if companies measure return from sponsorship and event marketing, evaluating what metrics they use to measure success, determining the satisfaction marketers have with their current ability to measure ROI and ROO, and examining how marketers gather and use data in their decision-making.
Members Only Content
This content is available to ANA Members only. Please login below or create an account.
You may already be a member. Find out if your company is already an ANA member.


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by Anton Shilov
Quad-core Intel Itanium processor code-named "Tukwila" is again delayed. The chip, which was once promised to be available "towards the middle of the decade" will now be released only in the first quarter of 2010. The company states that the postponement will allow it to further boost performance of the solution.
"End-users choose Itanium-based servers for their most mission-critical environments, where application scalability is paramount. During final system-level testing, we identified an opportunity to further enhance application scalability. As a result, the Tukwila processor will now ship to OEMs in Q1 2010," said Patrick G. Ward, a spokesperson for Intel.
This is by far not the first delay of the Tukwila processor. Intel once stated that the first quad-core Itanium processors would be released "towards the middle of the decade" (which should probably mean 2005 - 2007) and then an executive from Sun Microsystems said that in 2007 Intel would present a platform that supports both IA32 and IA64 microprocessors (Tukwila will be the first chip to share infrastructure technologies with Xeon). However, in 2007 Intel itself said that it would launch the Tukwila in late 2008. Still, in early 2009 the world's largest maker of chips said that Tukwila faces further delay till mid-2009 because Intel decided to add DDR3 support and change form-factor so that to ensure compatibility with future generations of Itanium chips.
This time Intel claims that the delay of the introduction of the new quad-core Itanium chip will allow the company to boost scalability and better compete against proprietary RISC solutions, such as IBM Power or Sun/Fujitsu SPARC.
"In addition to better meeting the needs of our current Itanium customers, this change will allow Tukwila systems a greater opportunity to gain share versus proprietary RISC solutions including Sparc and IBM Power. Tukwila is tracking to 2X performance versus its predecessor chip. This change is about delivering even further application scalability for mission-critical workloads," added Mr. Ward.
Intel said that according to an IDC recent report, Itanium continues to be the fastest-growing processor in the RISC/Mainframe market segment.
What is important to note is that if previous-generations Itanium 2 chips – both dual-core and single-core – were compatible with the original Itanium 2 infrastructure, the new Itanium "Tukwila" will utilize entirely different platform architecture, which needed to be validated by actual solution providers.


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Airline travel might get even more expensive this winter.¬† A few months ago most airlines adopted a new policy charging around $25 to check a second bag. That's each way so add $50 to your trip. Now American Airlines has announced they will charge $15 for the first checked bag – each way.¬† This means those already full overhead compartments are going to be even more stuffed¬† and boarding is going to be a nightmare.
What's worse is that there's no way that you can carry on a snowboard bag so basically we're screwed.  Airfares are already significantly higher so adding fees may put long distance snowboarding trips out of reach financially. So far no other airlines have followed suit, and if no one does then it's likely American will have to drop this initiative.
Read the USA Today Story or American Airlines' Announcement


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More than almost any other German chef, Harald Rüssel has made regionality his maxim and developed his own interpretation of 'nouvelle German cuisine'.
Ruth and Harald Rüssel have been at Landhaus St. Urban in a quiet side valley of the Middle Moselle for 20 years. At the outset, Harald Rüssel realised that the produce from local farmers, butchers, bakers and anglers was an undiscovered treasure trove, and over the years he built up partnerships to support them. Rüssel is a rare example of a chef serving exclusively regional or German food, even in his gourmet restaurant, except for the sea fish which comes from France. Both classic and modern techniques are employed in transforming these precious ingredients into light, contemporary, transparent creations. Rüssel uses his plates to represent the idea of 'terroir', which is deeply rooted in his overall philosophy and reflected in his use of regional materials in the Landhaus decor.
With his gently poached brook trout with smashed sweet potato, chive broth and pig's chin , a tantalising contrast arises from the rusticality of the chive broth in combination with the wonderful salmony flavours of the trout. Nothing could be more fitting for the region, with the pig's chin adding to the culinary complexity. Rüssel's game specialities are locally hunted, for instance his splendid small wild boar with preserved pumpkin, beetroot and lamb's lettuce, or saddle of venison served with a small dumpling with hock ragout, hock jus with clove and a hint of lemon, which cries out for a German red wine. Rüssel has succeeded in putting German regional cuisine on the podium. This is what Germany tastes like right at the very top!
© Prof. Dr. Ingo Scheuermann
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IN PICTURES: EB Expo 2013 in Sydney, part 2 (42 photos)
EB Games Expo was held once again at Sydney's Olympic Park, bringing video game vendors, publishers and developers together under one roof.
EB Games Expo was held once again at Sydney's Olympic Park, bringing video game vendors, publishers and developers together under one roof.
RIG is the first console-centric headset from Plantronics since it partnered with Microsoft for the headset used with the original Xbox.
If you were one of the unfortunate souls whose PlayStation 3 was rendered near-useless by the borked version 4.45 firmware update, fear not! A new PS3 firmware update is on its way to fix that pesky console-killing problem. The bad news: It's not com...
Sony formally unveiled the PlayStation 4 (PS4) at E3 2013 in Los Angeles, and also announced the pricing for the console.
EA will release The Lost Island multiplayer DLC pack for Crysis 3 on 5 June.
In the lead-up to E3, EA has revealed that the latest addition to the Need for Speed franchise will be called Rivals.
Namco Bandai, the local distributor of Square Enix games, has set 27 August as the street date for Final Fantasy XIV: A Realm Reborn.
While local release dates for the PlayStation 4 and Xbox One are still up in the air, EA has confirmed that the next generation editions of Battlefield 4 will be available on the same date as the current generation versions.
Following the release of Call of Duty: Black Ops II Uprising DLC on Xbox 360 on April 17, Activision will bring the map pack for PlayStation 3 and PC on May 17.
Insomniac's first multiplatform game, Fuse, will launch on May 30 in Australia.
Rockstar Games has released additional screenshots to its highly anticipated open world game, Grand Theft Auto V.
Although the remastered version of Final Fantasy X has been confirmed for some time, Square Enix has made the surprise announcement that the sequel, Final Fantasy X-2, will also be included.
Following the release of Hitman: Absolution last year, developer IO Interactive has been collecting various bits of data and statistics about players.
EA has released a demo of the co-op mode from its upcoming third person action game, Army of Two: The Devil's Cartel. The demo is available now on Xbox Live's Marketplace for Xbox 360 and is shortly followed by the PlayStation 3 version on PlayStatio...
Willem Dafoe, star of movies such as Spider-man and Auto Focus, will be starring in Beyond: Two Souls, the latest title from developer Quantic Dream.
The latest business news, reviews, features and whitepapers
Visit our shop for the best deals on hot products
Watch our video news and reviews from around the world
Comprehensive buying guides, features, and step-by-step articles
First impression on unpacking the Q702 test unit was the solid feel and clean, minimalist styling.
For work use, Microsoft Word and Excel programs pre-installed on the device are adequate for preparing short documents.
The Fujitsu LifeBook UH574 allowed for great mobility without being obnoxiously heavy or clunky. Its twelve hours of battery life did not disappoint.
The screen was particularly good. It is bright and visible from most angles, however heat is an issue, particularly around the Windows button on the front, and on the back where the battery housing is located.
My first impression after unboxing the Q702 is that it is a nice looking unit. Styling is somewhat minimalist but very effective. The tablet part, once detached, has a nice weight, and no buttons or switches are located in awkward or intrusive positions.


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Oatmeal Peanut Butter Energy Bars
Recipe courtesy of Dana Angelo White
- Cooking spray
- 1/2 cup honey
- 1/2 cup natural creamy peanut butter
- 2 tablespoons maple syrup
- 1 tablespoon canola oil
- 1/4 cup light brown sugar
- 1/4 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 cups rolled oats
- 2 cups crisp brown rice cereal
- 1/4 cup toasted wheat germ
- 1/2 cup chopped roasted peanuts
- 1/2 cup chopped dried apricots
- 1/2 cup chopped dried figs
- 1/2 teaspoon kosher salt
DirectionsWatch how to make this recipe.
Spray a 9 by 13-inch baking dish with cooking spray and set aside.
In a small saucepan over medium heat, combine honey, peanut butter, maple syrup, canola oil, brown sugar, cinnamon. Stir and cook until mixture just begins to bubble, about 3 to 5 minutes. Remove from heat and stir in vanilla extract.
In a large bowl, combine oats, rice cereal, wheat germ, peanuts, apricots, figs and salt.
Pour peanut butter mixture over oatmeal mixture and stir gently with a spatula until well combined. Transfer to baking dish, cover with parchment paper and press firmly into dish. Allow to cool completely (will cool faster in the refrigerator). Cut into squares or bars.
Nutrition analysis per serving: Calories: 240; Total fat: 10g; Saturated fat: 1.5g; Carbohydrate: 30g; Protein: 6g; Sodium: 70mg
Recipe courtesy of Dana Angelo White
Cooking Tips
More Recipes and Ideas
Oatmeal Peanut Butter Bars
Recipe courtesy of Sandra Lee
Peanut Butter and Jelly Bars
Recipe courtesy of Ina Garten
Butterscotch Peanut Butter Bars
Recipe courtesy of Trisha Yearwood


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For sale by KRS Furniture 2 Dec 2:28 pmUttara, Dhaka
This Product Use Only Gorgon Wood & Gorgon plyWood,
All The Best Quality Our Products
All Our Furniture Is Currently Being Exported To USA.
Good looking for beautiful Bedroom Furniture.
Color : Your faverite choice.
Category: Home Furnitur:=!- Bed,Almari,Dresing table,
Daining table,Door,Sofa set.Kabinet,TV table,Weardroob .E.T.C.
Style : American Design Sofa
Type: Modern Style
we given 10 years warranty home delivery service and delivery charge depent on location
Location:-Uttara, Sectore:12,Road:6/c,House:54 ,Khalpar ,Mosque ,Purbo ,Pase ,Dhaka 1230.
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Chicken Tikka Masala
Recipe courtesy of Guy Fieri
- Guy's Big Bite
Tikka is a Persian word for "bits and pieces" and a masala refers to any combination of complementary Indian spices.
- Chicken and Marinade:
- 1 whole chicken (3 to 4 pounds), cut into 10 pieces
- Kosher salt and freshly cracked black pepper
- 1 cup plain yogurt
- 2 tablespoons smoked paprika
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 2 teaspoons cayenne pepper
- 1 teaspoon lemon zest
- 1/2 teaspoon ground cinnamon
- 3 cloves garlic, minced
- One 1-inch piece ginger, peeled and grated
- Sauce:
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 large onion, sliced
- 1 tablespoon tomato paste
- 1 tablespoon smoked paprika
- 2 teaspoons garam masala
- One 14.5-ounce can fire-roasted diced tomatoes, such as Muir Glen
- 1 tablespoon red wine vinegar
- 1/2 cup heavy cream
- 1/4 cup chopped fresh cilantro
For the chicken and marinade: Sprinkle the chicken pieces with salt and pepper. Combine the yogurt with the paprika, coriander, cumin, cayenne, lemon zest, cinnamon, garlic and ginger in a mixing bowl. Mix together well then pour into a resealable plastic bag. Add chicken pieces and shake around to coat all the pieces evenly. Place in the refrigerator and marinate for 1 hour.
Heat a grill to high. Wipe down the grates with an oil-blotted paper towel to create a nonstick surface. Remove the chicken from the marinade and wipe off any excess. Grill the chicken pieces until well-marked, 3 to 4 minutes per side. Remove to a plate and set aside.
For the sauce: Set a Dutch oven over medium heat. (Alternatively, you can cook in a pressure cooker. Simply cut the cooking time in half and cook over medium heat with medium pressure.) Coat with the oil and add the butter. Add the garlic and onions. Cook until translucent and fragrant, 3 to 4 minutes. Add the tomato paste, paprika and garam masala. Cook for 2 to 3 minutes to toast the spices and cook the tomato paste. Add the crushed tomatoes, vinegar and grilled chicken pieces. Stir well and simmer until the chicken is tender, 25 to 30 minutes. Finish the sauce with the heavy cream. Season with salt and pepper. Garnish with the cilantro.
Wine paring for meal: dry Riesling or sparkling wine
Recipe courtesy of Guy Fieri
Cooking Tips
More Recipes and Ideas
Chicken Tikka Masala
Recipe courtesy of Food Network Kitchen
Chicken Tikka Masala
Recipe courtesy of Robert Irvine


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AS A SOPHOMORE IN 2013Third on the team with 49 steals… Tied with teammate Julia Kirkland for the second most number of field blocks at 11… Finished the season with 146 quarters of earned playing time… Scored one goal with two assists and two ejections drawn in the season opener with Santa Clara (1/26)… Came away with two goals, two assists and two steals against Claremont Mudd-Scripps (1/27) and Sonoma State (4/6)… Posted a single-game high three goals against cal State San Bernardino (4/19) and again at the NCAA Championship Tournament against Pomona-Pitzer (5/11).
AS A FRESHMAN IN 2012 Named to the All-Western Water Polo Association (WWPA) Freshman Team ... Brooks scored 10 goals and dished out 10 assists in her rookie season for UC San Diego ... Added 27 steals and 17 ejections drawn to boast the strongest stat line of her class ... Had a breakout performance for the Tritons against Cal State Bakersfield in the conference tournament, posting two goals, one assist and two steals in the 12-7 victory.
HIGH SCHOOL A 2011 graduate of Davis Senior High School in Davis ... Led the Blue Devils to CIF Sac-Joaquin Section (SJS) championships in 2007 and 2010 as well as a Northern California championship in 2010 ... Team finished second place in the SJS championships for both 2008 and 2009 ... DSHS went 30-1 during her senior year (2010) ... Named to All-Delta Valley Conference First Team all four years (2007-10) ... Selected to CIF SJS All-Section First Team throughout high school (2007-10) ... Earned All-American status as a junior and senior (2009-10) ... Played for the third-place USA National Zone Championships Cadet Team in 2007 ... Posted career totals of 166 goals, 93 assists, 117 steals and 94 ejections drawn ... Also competed as a member of the swim team as well as pole vaulted on the track and field team for the Blue Devils ... Additionally, played for the Davis Water Polo Club and was part of the Olympic Development Program for many years.
PERSONAL Born Dec. 9, 1992 in Woodland ... Parents are Paul and Rhonda Brooks ... Has an older brother named Ryan ... Her grandfather played football for Cal ... Majoring in marine biology at Muir College ... Doing the cove swim with her team during its first meeting is her favorite UCSD memory ... Enjoys backpacking, paddle boarding, ocean swimming, hiking, and painting in her free time ... Roots for the San Francisco Giants ... Has "Say Hey (I Love You)" by Michael Franti and Spearhead on her playlist ... She's the Man is her favorite movie ... Could eat In N Out for the rest of her life if given the chance ... Actually left-handed, even though she plays with her right hand ... Her family are her greatest influence ... Hopes to live in South Africa doing research on great white sharks after graduating from UCSD.


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Looking for that very special gift?
The Lotus Driving Academy now offer an open gift voucher allowing you to tailor the cost of your gift according to your budget, allowing the lucky recipient to choose how they spend it on any of the variety of the Lotus Driving Academy experiences.
Ever wondered how good your driving really is? Could you be better?
At the Lotus Driving Academy, you can hone your driving skills and get tips from our expert professional drivers to maximise your driving enjoyment.
Formal classes and 1:1 personal tuition are available. If you want to take it further you there is The 'Lotus Licence', a tiered programme that delivers full driving training and qualification.
Get up close and personal with the new Lotus manufacturing facility and step back in time with a tour of the historic Team Lotus Formula One workshops.
An exclusive day with Lotus cars and instructors will give your customers a blast and support business relations. Make us a significant part of your special marketing campaigns, product launches and more.


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The Most Active Pages
The Newest Articles
The Pretribulation Rapture
The Tribulation Hour
Information For Those Left Behind
Featured End Time Writers
Understanding Bible Based Truth
Salvation Issues
Apologetics - Contending For Truth
General Topics
Email Contacts
Todd Strandberg - Fearless leader and
founder of RR
Terry James - Gifted speaker and
Search the Entire
Rapture Ready site:
Several people have asked me if they could reproduce articles found on this web page. I always say, "Yes of course." In fact, readers may disseminate this information via mail, e-mail, airmail, oral conversation, billboards, carrier pigeons, pony express, smoke signals; by means of telephone, television, telegraph, teletype; through Braille, sign language, placing messages in bottles, drum beats, books, CD's, radio, and telepathy for you New Age folks.
When the rapture should take place, resulting in my absence, it will become necessary for tribulation saints to mirror or financially support this site.
Recommended Christian Web Designers:
Xkast.com - Multimedia Solutions


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TRAINING LEVEL: Basic
CLASS SIZE: Minimum: 15 Maximum: 30
The Highway Safety Improvement Program (HSIP) Project Evaluation Course provides the necessary fundamentals to perform project evaluation. The course presents a description of safety effectiveness evaluation, an overview of fundamentals needed to perform safety effectiveness evaluation, and information about why safety effectiveness evaluation is important to a Highway Safety Improvement Program. Examples of project evaluation methodologies that account for regression-to-the-mean are discussed and you will be given an opportunity to calculate simple observational before-after studies, observational before-after studies with Empirical Bayes adjustment, and observational before-after studies using comparison groups.
This course can be a stand-alone course for professionals requiring an in-depth knowledge of project evaluation methods or part of a series of courses for professionals performing analysis for the HSIP process. Professionals performing analysis for the HSIP process are encouraged to complete the HSIP Overview and HSIP Project Identification courses prior to enrolling in this course.
You will be expected to complete six online lessons and two facilitated web conferences. The modules should be taken in order. Self-paced Modules 1 through 5 must be completed prior to web conference Modules 5.1 and 5.2. Module 6 is the final course module and is self-paced. You must complete all six of the online lessons and participate in the two Web conferences to obtain your certificate. By passing the online test at the end of the course, you can also receive Continuing Education Units (CEUs) for the course. All participants will need their own computer with internet connection and a telephone line to participate in the Web conference.
Upon completion of the course, participants will be able to:
The intended audience for this course is planners and engineers who evaluate the safety impact of projects on crash frequency and severity and those conducting technical analysis to support HSIP project and program evaluation.
If you have questions about this NHI training, please contact NHI at
firstname.lastname@example.com or 877.558.6873.
There are no sessions available.
The National Highway Institute (NHI) has been accredited as an Accredited Provider
by the International Association for Continuing Education and Training (IACET).
In obtaining this accreditation, NHI has demonstrated that it complies with the
ANSI/IACET Standard which is recognized internationally as a standard of good practice.
As a result of their Accredited Provider status, NHI is authorized to offer IACET CEUs
for its programs that qualify under the ANSI/IACET Standard.


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So glad they started this up a few years ago. With CDs becoming extinct and downloads taking over, it's nice to know people still appreciate vinyl enough that record labels still release new titles in this format. (or "the way God intended" as Elvis Costello said once when I saw him in concert)
The main Record Store Day event is in April, but the last couple of years they've had a "Back to Black Friday" event. The only retail store I went to on Black Friday this year in fact was my local record store. I got some really cool stuff - a Pink Floyd box set of the three 7" singles released from the Wall, a set of 4 Bob Dylan 45s, and a set of 4 Beatles 45s - Ticket to Ride/Yes It Is, Yellow Submarine/Eleanor Rigby, Hey Jude/Revolution, and Something/Come Together. If I had the means I would have bought a lot more - there was a limited edition live Tom Petty album recorded from last year's tour on vinyl, a Black Keys single, and a Beastie Boys limited edtion version of Hot Sauce Committee Pt. 2 on Blu Ray. The new Rolling Stones 7" single from the deluxe reissue of Some Girls, "No Spare Parts," was supposed to be there but my store didn't get it.
I hope this event continues to grow and artists continue to support it. It's cool to meet up with people in person and discuss music like it used to be done. And I love my vinyl!