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Say Hello Kim Moreno!
May 24, 2013 by Ellen
Filed under Basic Grey, Core Blog
Hi y'all! My name is Kim Moreno and I am excited to once again be joining the Core team!
I am a mom of 5 kids ranging from 17 to 11 year old twins… 3 boys and 2 girls! You will see them show up all over the pages I create. I have been married for almost 20 years to my retired Air Force husband. I am currently living in a small town in Texas and my husband works out of town so all of the daily life activities (and there are many!) are left to me… so to say my world is a little busy would probably be an understatement! I also work part time as a preschool teacher at my church during the school year and I am the director for VBS for my church as well.
I have been scrapping for around 10 years now and have had the privelage to have been published in all the major magazines and have had several covers as well. I have worked for many popular manufacturers and kit clubs over the years. I enjoy scrapbooking and recording the everyday memories of my life. I am also a big cardmaker! I currently design for the Gossamer Blue kit club and PSA Essentials stamps.
Check out my blog here: http://www.livingthecircuslife.blogspot.com
Welcome Vivian!! Beautiful layouts that brings your blooms to life. I so need to win this one, as I have an SD card full of flowers from Hawaii, Tennessee, and Nevada desert.


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My wuyi samples arrived from TeaSpring last night and now I have to brew some tea. It is very exciting - my first wuyi, - but I have a very vague idea how to brew them. I got several dark ones: Da Hong Pao, Shui Xian, Rou Gui.
Could someone help, please? I have a 3.5 oz gaiwan, so I can try gongfu. But I am also interested in a more western method if possible. Some general brewing parameters would be so great!

subset: commoncrawl


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Skip to comments.Is Free Republic running faster?
Posted on 03/08/2013 6:28:46 AM PST by PROCON
I'm on an old work computer that I've used for years so I know it's not on my end, but FR seems to be running faster/smoother....Sweet!
I noticed that this morning as well.
What am I going to do with the extra 4 hours a day I used to spend waiting for the data to come up?
Say- - -
"Thank you, John."
He whipped it good.
I believe it is! Thank you, John!!!
Server crashed a few weeks ago. This is a brand new server so it runs faster. FR was down for three days while it was being diagnosed, and the new server was being purchased, installed, and brought up to speed.
Thank you, John.
Exactly, Woo-Hoo, FReepathons DO Work!
Now that you mention it - yes? Wonder if they upgraded the servers?
Loading faster for me
I just had to see if it posts faster.
Using HTC One-X+
Y s, it is swe
Except there has been a time period between then and now when it still slogged around as always.
It appears that FR would be a great candidate for something like vmware which would make things as close to indestructible as possible. I figure the tab on that would be about $50K-$60K for everything. Software, servers, storage, switches...
I find my time to do anything varies thruout the day.
I blame it on the volume of what is going on. Not sure what part of it gets bogged down - maybe my IT provider - they do have problems BAD.
But like early in AM and all thru the NIGHT is pretty good.
But during the day it DRAGS TERRIBLY.
OH WOW ! I just did PREVIEW of this - response time was like RIGHT NOW INSTANTANEOUS ?!!!
well - - did that again and was not quite as instantaneous.
so i did it again : YES IT IS REAL PERKY FAST NOW !
I'm posting to see if it's faster for me. This comment window opened faster than usual.
FReerepublic is running!
I mean, as a relatively seasoned FReeper, I've never seen an outage like we recently had. So count your blessings.
Who am I kidding... I'm so seasoned, I'm almost embalmed!
Wow, couldn't believe it. Wrote the post, hit the button and it posted immediately. Fantastic.
Jim, thanks so much for you and John making this happen.
Posting always drags for me, so here goes....
I posted a moment ago, and it went through before I could blink.
Wow! Wicked fast!
Are you sure you're logged in?
Wait a sec, now I'm logged in...yup slow as usual :-)
"On the Twelfth day of Blackout, the Freepers gave to me:
Twelve Freepers freeping,
Eleven trolls a-weeping,
Ten admins banning,
Nine Freepettes swooning,
Eight pimps a-spamming,
Seven posts a-locking,
Six mods a-blocking...
Four classic posts,
Three stuned beebers,
Two nuked accounts...
and a hamster runs the server faaaaarm!"
Thank You John. Yeah she is ripping this morning. Hope it keeps up.
Posted very quickly. Cool!
The Hamster is on Meth
Yowza! Whiplash! Awesome!
gonna miss the double post.
gonna miss the double post.
This is going to help solve my Facebook addiction and I pray it lasts. I'll be 80 soon and I don't have 30 or 40 seconds to spare waiting for a upload or download...
Its still fairly slow to respond from my phone, but all else is faster. :)
They had to replace a database server during the last outage, so I'd imagine it's a lot faster.
Me too.
Embalmed? Is that the funny smell I can not identify? LOL
Now that is funny!
I fit in that category too.
Thanks, John!
Yup, new hardware, installed during the great Free Republic blackout of 2013. Took awhile to get it configured just right for service, besides, hardware needs a good smoke test. Nothing worse than hooking in a new box only to lose data. I'm anxious to see this thing handle peak load. So far since coming into service it hasn't come near breaking a sweat. The hamsters def on 'roids with this one. 8 cores of 'em with brains 68,719,476,736 times the size of a typical Dem. And wheels... 500MB/s sustained read and write! Yowsah!
Unfortunately, it's a completely foreign Linux distro I'm experimenting with (Ubuntu Server... shame on me.) Seems the version of MySQL that ships is slightly barfing on some of the perfectly fine queries I had crafted, so we'll have to do some tweakin' before we're peakin'.
I noticed it also, but, I swear, if your thread jinxes it....
Congrats, and many thanks ! !
(crossing fingers just in case . .)
(had to post again just cuz it's flyin' so good .. lol !)
This thread seems to be by way of being a thank you thread!
THANK YOU to John and Jim Rob .... and all the FReepers who support the efforts here!
Less traffic. All the Catholic posters are in conclave.
Yes, indeed it is. Didn't really notice it until you said something. The hanging up between clicks is gone. Bravo to someone!
Nice and thanks for the technical details - I agree that things are smoking (in a good way!).
I've noticed that once you let the smoke out of the magic gray boxes they don't work as well.
One question I've always wondered about. I see the local chit chat on my feed (i.e. my state) and aside from the fact that it's not something I necessarily want or need it always seems to be 2 months behind - I see conversations in March from back in January. Can this be turned off or o/w configured?
The difference is like night and day here in the Southeast US. If the JRs are just giving a trial run to the new server(s), please buy it/them...with a good service warranty, of course.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.


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Topic: Dough hydration question and dough sticking to hoook. (Read 8861 times)
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Posts: 51
Location: Brooklyn, NY
Dough hydration question and dough sticking to hoook.
April 03, 2005, 09:02:55 AM »
After reading Pete-zza's inspirational posts on experimenting with Lehman's NY recipe I decided to increase my dough hydration to about 60% not realizing all this time my recipe was using about 52%. I never really took into consideration the idea behind baker's precentages and just kind of kept using the dough recipe that I've always used. Anyway after using more water I noticed that the dough is sticking to my hands after mixing and I've always read and been told that the dough should feel sticky but not stick to your hands. Am I answering my own question in saying that I just need to mix it longer? If so, is there a good method to keep the dough from sticking to the hook. What I get a lot is just the dough sticking to the hook and just spinning around as opposed to the hook actually kneading the dough. Thanks
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Re: Dough hydration question and dough sticking to hoook.
Reply #1 on:
April 03, 2005, 10:21:55 AM »
Unfortuately, most home stand mixers, like the KitchenAids, can't do as good a job with dough as a Hobart. So, you have to play around with the machine and the processing. Some people spray the dough hook with a light oil spray (you may have seen Alton Brown do this in a foodnetwork segment), and some will use the paddle attachment to get a good start. I have noted at least four places where human intervention in the process is quite often needed.
First, is to get the dough ball started. The flour will often spin around the bowl and stick to the sides of the bowl. I use a spatula to scrape down the sides of the bowl to direct the flour into the path of the dough hook or paddle. If necessary, I stop the machine to do this, but more often I am able to do this while the machine is running (at low speed).
Second, is the hydration issue--the one you mentioned. Instead of throwing the entire amount of flour into the bowl at one time, I add it gradually, using either the stir or #1 setting, and, if necessary, the spatula, to keep the flour and dough in play. You will have a better chance of incorporating the flour into the dough ball that way, even at relatively high hydration levels up to 65%. If you decide to use an autloyse rest period, that will also improve the hydration.
Third, is kneading in the oil. When everything comes together in a rough dough ball, that is when I add the oil, and knead that in, usually using the #2 setting. If the dough ball sticks to the dough hook or it doesn't seem to be incorporating well, I just stop the machine, do a little bit of hand kneading (which itself will also improve the hydration of the flour), and put the dough ball back into the machine and resume the kneading.
Fourth, is the matter of adjustments. I usually do this after the oil has been added since it is a liquid and will absorb some flour. My experience is that where the flour and water have been weighed on a scale there is usually not much need for any adjustments. However, when adjustments are called for, I do it a teaspoon at a time. Many people make the mistake of adding too much flour because the dough seems to them to be too wet. I have found that just kneading the dough by hand will reduce that wetness by a surprising amount. It is only when you can't remove the dough from your fingers after hand kneading that you may want to add a bit more flour. But only the minimum--like a bit of bench flour. I want the dough to be tacky.
I might also mention that fellow member Friz has found it useful to use a high machine speed (I think is is above the #5 setting) to get a high enough centrifugal force to propel the dough ball off of the dough hook when it is riding the dough hook. Sometimes jogging the dough hook by shifting from one speed setting to another will also help dislodge the dough from the hook. But I wouldn't recommend using the high machine settings for too long a time, for fear that the dough will develop a close crumb in the finished crust because of overkneading. The final thing I do when the dough ball looks done is to knead the dough by hand for an additional minute or so. That helps shape the dough ball into a nice round ball but it also gives you a good idea as to whether you succeeded or not in getting a good dough ball to proceed with. That is also the time when I weigh the dough ball (mainly for my notes) and take its internal temperature to see how close I have come to hitting the 80-85 degree F finished dough temperature.
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Re: Dough hydration question and dough sticking to hoook.
Reply #2 on:
April 04, 2005, 04:37:14 AM »
Go to my website and read about the DLX mixer and kneading techniques. The Kitchen Aid is hard to work and the Hobart is too expensive. The DLX works great.
Registered User
Posts: 51
Location: Brooklyn, NY
Re: Dough hydration question and dough sticking to hoook.
Reply #3 on:
April 04, 2005, 12:09:28 PM »
Thanks for the detailed information guys. I will try them.
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Posts: 562
Re: Dough hydration question and dough sticking to hoook.
Reply #4 on:
April 04, 2005, 12:27:22 PM »
Don't forget that flour is a tricky substance--that's the problem with relying too much on formulas. Depending on the level of humidity, altitude, age of the flour, etc., etc. , it can take more or less water to hydrate. In the winter I've had to use almost half a cup of water for one cup of flour.
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Re: Dough hydration question and dough sticking to hoook.
Reply #5 on:
April 04, 2005, 08:38:24 PM »
peter -
i have to ask about your point #5...
i've always heard that kneading dough on too high of a speed like that (although i admit i do it sometimes myself) is a good way to add too much friction to the dough and in turn, too much heat, too quickly. i don't know what the end result is, but i hear it's not good. perhaps an experiment is in order?
also, you say that it may result in overkneading. again, i've always heard that overkneading is next to impossible, unless you're spending hours kneading the thing. underkneading is what bakers are afraid of.
anyway, it's just what i've heard.
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Re: Dough hydration question and dough sticking to hoook.
Reply #6 on:
April 04, 2005, 09:20:30 PM »
Generally speaking, the factors that will determine the final dough temperature of a dough are water temperature, the amount of dough to be kneaded, and the speed and length of kneading. The last two items are related to the frictional heat of a particular machine, and can vary from one machine to another. You are correct that kneading at high speed, all other things being equal, will increase the temperature of the dough. Since it was fellow member Friz who used a higher than usual speed, I went back and found the post in which that matter was discussed. This is what Friz said (in quotes):
"After a dough ball was created in the mixer at speed #2 and then speed #3, it began, as it normally does, to stick to the dough hook and seriously restrict the kneading process. So, as a "change-up" to anything I had done before, I INCREASED THE MIXER SPEED TO 4-6 FOR THE FINAL 3 MINUTES OF MIXING. 4-6 is a speed on my mixer (there is no 5 or 4, just a setting that is "4-6"). I am convinced that this provided a valuable element to the stand mixer kneading process. While some of the dough still stuck to the hook, the speed of the mixing periodically released the dough from the hook and provided some additional kneading, but for only a short period of time."
It is hard to hurt a dough with kneading, and apparently that was the case with Friz's use of his 4-6 setting for 3 minutes, since the results he reported were very good. However, if Friz had used that speed for say, 10 minutes, he might have built up the heat in the dough to levels above optimum for fermentation (80-85 degrees F). If Friz knew from the outset that he was going to do what he did, he could have compensated for the additional heat by using cooler water.
As to your question about overkneading, I was using the term overkneading in the context of pizza dough, not bread dough. According to Tom Lehmann, pizza dough should be kneaded only until the dough ball comes together into a smooth and elastic ball, and no longer. Technically, it is possible to overknead a dough to the point where it may not be usable. During kneading, the gluten strands get longer and longer, but a point can come where the gluten strands start to break apart due to excessive kneading. This is called the "letdown" stage and will result in a dough that completely disintegrates and becomes wet and stringy. Our dough recipes don't call for a level or duration of kneading that should take us to that point. But too much kneading can lead to a tight crumb in the finished crust with small voids.
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Do you think if the Jets win this game they'll win the division or if they lose will cause them to spiral into a slump & possibly miss out on the playoffs??? Personally I feel this game holds HUGE implications for the Jets more on their psyche than their actual record. If they win it will embolden them & prove that they are no longer the same old Jets but if they lose it will negatively affect them & could cause them to go into a funk...any thoughts?
Toggle shoutbox NYJETSFAN BANTER
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Make Or Break Game???
Posted 30 November 2008 - 04:23 PM
Posted 30 November 2008 - 04:32 PM
Is having control of the ball, and being touched down not enough for it to be down and play over?
How was that play not reviewable?
How was that play not reviewable?
"No sugar? Damn. Y'all ain't never got two things that match. Either y'all got Kool-aid, no sugar. Peanut butter, no jelly. Ham, no burger. Daaamn." -Smokey
Posted 01 December 2008 - 10:22 AM
read my other post in "I'm happy we lost to Denver." This was in no way a must win or statement game.
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I found that adding ~1/3 or less of the original amount of dry sheng you put inside your Gaiwan once the taste starts to fade is a great way to taste the subtleties of it, especially when it's still rather bitter.
I use very short infusions after adding the new piece.
I thought that might interest some of you who haven't tried this yet.


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Bumper crop of zucchini this year? That's what happens when you have a green thumb (or an awesome farmer's market or supermarket.) But is the "Z" section of your recipe box a little bare? Here are 7 zucchini recipes that make the most of this summer veggie…
Preparation1. Preheat oven to 350°F. Coat 2 mini 6-by-3-inch loaf pans with cooking spray.
2. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
3. Whisk egg whites, sugar (or Splenda), applesauce, oil and lemon extract (if using) in a medium bowl. Stir in zucchini.
4. Make a well in the dry ingredients; slowly, mix in the zucchini mixture with a rubber spatula. Fold in walnuts. Do not overmix. Transfer the batter to the prepared pans.
5. Bake the loaves until a toothpick comes out almost clean, 40 to 45 minutes. Cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack to cool completely. Enjoy!Nutrition FactsPer serving:118 calories3 g fat (0 g sat, 0 g mono)0 mg cholesterol22 g carbohydrate2 g protein1 g fiber88 mg sodium37 mg potassium
Nutrition Bonus: vitamin C (190% Daily Value), fiber (20% DV), potassium & vitamin A (15% DV)
Preparation1. Preheat oven to 450° F. Coat a baking sheet with cooking spray.
2. Toss zucchini, potato, 3 tablespoons shallot and egg in a large bowl. Add breadcrumbs, feta, 1 tablespoon dill, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to combine. Form the mixture into 12 patties.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 6 patties, cover and cook until crispy and browned on one side, 2 to 5 minutes. Carefully transfer the latkes to the prepared pan, browned-side down. Repeat with the remaining 1 tablespoon oil and patties.
4. Transfer the latkes to the oven and bake until firm and heated through, 10 to 12 minutes.
5. Meanwhile, prepare tzatziki: Combine yogurt, cucumber, vinegar, the remaining minced shallot, 1 tablespoon dill and 1/4 teaspoon each salt and pepper in a small bowl. Serve the latkes with the tzatziki on the side.
Enjoy!Nutrition FactsPer serving:325 calories12 g fat (3 g sat, 0 g mono)62 mg cholesterol45 g carbohydrate14 g protein10 g fiber689 mg sodium560 mg potassium
Nutrition Bonus: vitamin C (35% Daily Value), zinc (33% DV), calcium (30% DV), magnesium (25% DV)
Preparation1. Heat 2 teaspoons oil in a 10-inch nonstick skillet over medium heat. Add zucchini and onion; cook, stirring often, for 1 minute. Cover and reduce heat to medium-low; cook, stirring occasionally, until the zucchini is tender, but not mushy, 3 to 5 minutes. Add tomatoes, mint, basil, 1/8 teaspoon salt and a grinding of pepper; increase heat to medium-high and cook, stirring, until the moisture has evaporated, 30 to 60 seconds.
2. Whisk eggs, the remaining 1/8 teaspoon salt and a grinding of pepper in a large bowl until blended. Add the zucchini mixture and cheese; stir to combine.
3. Preheat the broiler. 4. Wipe out the pan and brush it with the remaining 2 teaspoons oil; place over medium-low heat. Add the frittata mixture and cook, without stirring, until the bottom is light golden, 2 to 4 minutes. As it cooks, lift the edges and tilt the pan so uncooked egg will flow to the edges.
5. Place the pan under the broiler and broil until the frittata is set and the top is golden, 1-1/2 to 2-1/2 minutes. Loosen the edges and slide onto a plate. Cut into wedges and serve. Enjoy!
Nutrition FactsPer serving:376 calories28 g fat (10 g sat, 0 g mono)445 mg cholesterol10 g carbohydrate21 g protein3 g fiber590 mg sodium565 mg potassium
Nutrition Bonus: vitamin A (40% Daily Value), vitamin C (40% DV), iron (25% DV), folate (22% DV), calcium (20% DV)
Preparation1. Heat oil in a Dutch oven over medium heat. Add carrots and onion; stir, cover and cook, stirring occasionally, until the onion is soft and just beginning to brown, 6 to 7 minutes. Stir in garlic and rosemary and cook, stirring often, until fragrant, about 1 minute.
2. Stir in broth and zucchini; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the zucchini is beginning to soften, about 3 minutes. Add tortellini and tomatoes and simmer until the tortellini are plump and the tomatoes are beginning to break down, 6 to 10 minutes. Stir vinegar into the hot soup just before serving.Enjoy!
Nutrition FactsPer serving:203 calories8 g fat (2 g sat, 0 g mono)10 mg cholesterol28 g carbohydrate7 g protein4 g fiber386 mg sodium400 mg potassium
Nutrition Bonus: vitamin A (80% Daily Value), vitamin C (35% DV)
Preparation1. Heat oil in a large nonstick skillet over medium heat. Add zucchini and cook, stirring every 2 to 3 minutes, until tender and most of the slices are golden brown, about 25 minutes. Reduce heat to medium-low, sprinkle with salt and pepper; stir to combine. Sprinkle with cheese, cover and cook until the cheese is melted, 1 to 2 minutes more. Serve warm.Enjoy!Nutrition FactsPer serving:82 calories5 g fat (1 g sat, 0 g mono)5 mg cholesterol8 g carbohydrate5 g protein3 g fiber204 mg sodium594 mg potassium
Preparation1. Place a baking sheet on the middle rack of the oven. Preheat oven to 500 degree F.
2. Toss zucchini with oil in a large bowl. Spread the zucchini on the preheated baking sheet in a single layer. Roast until beginning to brown, 5 to 7 minutes. Turn the zucchini and continue roasting until just tender, 7 to 9 minutes more. Return the zucchini to the bowl. Add pesto, salt and pepper; toss to coat.
Enjoy!Nutrition FactsPer serving:107 calories7 g fat (1 g sat, 0 g mono)3 mg cholesterol8 g carbohydrate4 g protein3 g fiber119 mg sodium617 mg potassium
Preparation1. Bring a large saucepan of water to a boil. Cook gnocchi according to package instructions until they float, 3 to 5 minutes. Drain.
2. Meanwhile, melt butter in a large skillet over medium-high heat. Cook until the butter is beginning to brown, about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add cherry tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes. Stir in Parmesan and parsley. Add gnocchi and toss to coat. Serve immediately.Enjoy!Nutrition FactsPer serving:424 calories10 g fat (6 g sat, 0 g mono)25 mg cholesterol66 g carbohydrate17 g protein5 g fiber753 mg sodium539 mg potassium
Nutrition Bonus: vitamin C (70% Daily Value), vitamin A (35% DV), calcium (25% DV)Want more? Check out these EatingWell features:Browse EatingWell Recipe CollectionsBrowse Healthy RecipesBrowse More Zucchini Recipes
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Green River golf team visits Millsite golf course
As they hoped for before the season began, the Green River golf team is having a good season. About half-way through the schedule, Green River is leading the region by almost 60 strokes per meet as the Pirates are establishing themselves as the team ...
Emery baseball and softball seasons wind down
The high school softball and baseball seasons are quickly wrapping up and the Emery High teams are trying to position themselves for the upcoming state tournaments.
|Print Page


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Woman gets 7 months in assault case
ESCANABA – A 21-year-old Escanaba woman will spend seven months in jail in connection with a home invasion involving the assault of a Bark River man. The sentencing was handed down in Delta County Circuit Court Thursday prior to a co-defendant making a plea.
Alyna Caryn Brunette wept as Judge Stephen Davis sent her to jail on one count of attempted larceny in a building. He also ordered her to 18 months of probation and $568 in fines and costs. She was given credit for the 19 days she served in jail prior to posting bond last fall.
Before sentencing Brunette on Thursday, the judge described the assault she was involved in as a serious and premeditated sick scheme.
Brunette and co-defendants Michael Scott Jones, 19, and Ashley Marie Stodola, 20, also of Escanaba, were arrested last fall in connection with a home invasion incident in Bark River Township on Oct. 22, 2011 when a 41-year-old man was assaulted.
The three defendants were charged following a year-long investigation by the Michigan State Police Post in Gladstone. According to police, Brunette and Stodola were meeting with the victim inside a mobile home when Jones and others allegedly assaulted the man in an attempt to rob him.
Brunette was arrested in October and originally charged with conspiracy to commit larceny from a person. She pleaded to the lesser charge of attempted larceny in a building.
Later Thursday in circuit court, Jones pleaded guilty to third-degree home invasion, stating he made plans with Brunette, Stodola and others to break in the house to beat up the victim with bats and take his money. Jones said he kicked the door down, punched the man in the face, and left with Brunette.
Jones attempted to plead guilty to third-degree home invasion in circuit court on Tuesday but Davis did not accept the plea because the defendant did not give sufficient facts to support the guilty plea.
Jones was arrested in November last year and lodged in the county jail in lieu of a $10,000 bond. He was originally charged with first-degree home invasion, conspiracy to commit larceny from a person, and felonious assault. These counts were dismissed in exchange for Thursday's guilty plea.
Jones also agreed to testify truthfully about others involved in the Oct. 22, 2011 incident if there are further court proceedings.
Jones will be sentenced in circuit court on the third-degree home invasion charge on March 4. The felony carries a maximum punishment of five years in prison and a $2,000 fine.
Stodola is scheduled for a pretrial conference hearing in circuit court on Feb. 5 when a trial date or a plea date will be set.
Stodola is charged with conspiracy to commit larceny from a person, a 10-year felony. She was arrested in October last year and remains lodged in jail in lieu of a $5,000 cash bond.


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Clostridium botulinum
Clostridium botulinum is a Gram-positive, rod-shaped bacterium that produces several toxins. The best known are its neurotoxins, subdivided in types A-G, that cause the flaccid muscular paralysis seen in botulism. It is also the main paralytic agent in botox. C. botulinum is an anaerobic spore-former, which produces oval, subterminal endospores and is commonly found in soil. In addition it produces two ADP-ribosyltransferases: C2 and Clostridium botulinum C3 toxin. C2 acts on monomeric G-actin, while C3 causes the ADP-ribosylation of rho G-proteins with dramatic consequences for cellular integrity.
Clostridium botulinum is a rod-shaped microorganism. It is an obligate anaerobe, meaning that oxygen is poisonous to the cells. However, C. botulinum tolerates traces of oxygen due to the enzyme superoxide dismutase (SOD) which is an important antioxidant defense in nearly all cells exposed to oxygen.[1] C. botulinum is only able to produce the neurotoxin during sporulation, which can only happen in an anaerobic environment. Other bacterial species produce spores in an unfavorable growth environment to preserve the organism's viability and permit survival in a dormant state until the spores are exposed to favorable conditions.
In the laboratory Clostridium botulinum is usually isolated in tryptose sulfite cycloserine (TSC) growth media in an anaerobic environment with less than 2% of oxygen. This can be achieved by several commercial kits that use a chemical reaction to replace O2 with CO2 (E.J. GasPak System). C. botulinum is a lipase negative microorganism that grows between pH of 4.8 and 7 and it can't use lactose as a primary carbon source, characteristics important during a biochemical identification.[2]
Taxonomy history
Clostridium botulinum was first recognized and isolated in 1895 by Emile van Ermengem from home cured ham implicated in a botulism outbreak.[3] The isolate was originally named Bacillus botulinus, after the Latin word for sausage, botulus. ("Sausage poisoning" was a common problem in 18th and 19th century Germany, and was most likely caused by botulism)[4] However, isolates from subsequent outbreaks were always found to be anaerobic spore formers, so Ida Bengston proposed that the organism be placed into the genus Clostridium as the Bacillus genus was restricted to aerobic spore-forming rods.[5]
Since 1959 all species producing the botulinum neurotoxins (types A-G) have been designated C. botulinum. Substantial phenotypic and genotypic evidence exists to demonstrate heterogeneity within the species. This has led to the reclassification of C. botulinum type G strains as a new species Clostridium argentinense.[6]
Clostridium botulinum strains that do not produce a botulin toxin are referred to as Clostridium sporogenes.[7]
The complete genome of C. botulinum has been sequenced Sanger.
The current nomenclature for C. botulinum recognises four physiological groups (I-IV). The classification is based on the ability of the organism to digest complex proteins.[8][9] Studies at the DNA and rRNA level support the subdivision of the species into groups I-IV. Most outbreaks of human botulism are caused by group I (proteolytic) or II (non-proteolytic) C. botulinum. Group III organisms mainly cause diseases in animals. There has been no record of Group IV C. botulinum causing human or animal disease.
Botulism poisoning can occur due to improperly preserved or home-canned, low-acid food that was not processed using correct preservation times and/or pressure.
Neurotoxin types
Neurotoxin production is the unifying feature of the species C. botulinum. Seven types of toxins have been identified and allocated a letter (A-G). Most strains produce one type of neurotoxin but strains producing multiple toxins have been described. Clostridium botulinum producing B and F toxin types have been isolated from human botulism cases in New Mexico and California.[10] The toxin type has been designated Bf as the type B toxin was found in excess to the type F. Similarly, strains producing Ab and Af toxins have been reported. There is evidence that the neurotoxin genes have been the subject of horizontal gene transfer, possibly from a viral source. This theory is supported by the presence of integration sites flanking the toxin in some strains of C. botulinum. However, these integrations sites are degraded indicating that the C. botulinum acquired the toxin genes quite far into the evolutionary past.
Only types A, B, E, and F cause disease in humans while types C and D cause disease in cows, birds, and other animals but not in humans. The "gold standard" for determining toxin type is a mouse bioassay, but the genes for types A, B, E, and F can now be readily differentiated using Real-time polymerase chain reaction (PCR).[11]
Organisms genetically as they identified as other Clostridium species have caused human botulism; Clostridium butyricum producing type E toxin[12] and Clostridium baratii producing type F toxin.[13][14] The ability of C. botulinum to naturally transfer neurotoxin genes to other clostridia is concerning, especially in the food industry where preservation systems are designed to destroy or inhibit only C. botulinum but not other Clostridium species.
|Group I
|Group II
|Group III
|Group IV
|Toxin Types
|Disease host
|Toxin gene
|Close relatives
|C. sporogenes, C. putrificum
|C. butyricum, C. beijerinickii
|C. haemolyticum, C. novyi type A
|C. subterminale, C. haemolyticum
Clostridium botulinum in different geographical locations
A number of quantitative surveys for C. botulinum spores in the environment have suggested a prevalence of specific toxin types in given geographic areas, which remain unexplained.
North America
Type A C. botulinum predominates the soil samples from the western regions while type B is the major type found in eastern areas.[15] The type B organisms were of the proteolytic type I. Sediments from the Great Lake regions were surveyed after outbreaks of botulism among commercially reared fish and only type E spores were detected.[16][17][18] It has been noted in a survey that type A strains were isolated from soils that were neutral to alkaline (average pH 7.5) while type B strains were isolated from slightly acidic soils (average pH 6.25).
Clostridium botulinum type E is prevalent in aquatic sediments in Norway and Sweden,[19] Denmark,[20] the Netherlands, the Baltic coast of Poland and Russia.[15] It was then suggested that the type E C. botulinum is a true aquatic organism, which was indicated by the correlation between the level of type E contamination and flooding of the land with seawater. As the land dried, the level of type E decreased and type B became dominant.
In soil and sediment from the United Kingdom, C. botulinum type B predominates. In general, the incidence is usually lower in soil than in sediment. In Italy, a survey was conducted in the vicinity of Rome, and a low level of contamination was found; all strains were proteolytic C. botulinum type A or B.[21]
Clostridium botulinum type A was found to be present in soil samples from mountain areas of Victoria.[22] Type B organisms were detected in marine mud from Tasmania.[23] Type A C. botulinum have been found in Sydney suburbs and types A and B were isolated from urban areas. In a well defined area of the Darling-Downs region of Queensland, a study showed the prevalence and persistence of C. botulinum type B after many cases of botulism in horses.
A "mouse protection" or "mouse bioassay" test determines the type of C. botulinum present using monoclonal antibodies. This can now also be accomplished using real-time PCR.[11]
Clostridium botulinum is also used to prepare the medicaments Botox, Dysport, Xeomin, and Neurobloc used to selectively paralyze muscles to temporarily relieve muscle function. It has other "off-label" medical purposes, such as treating severe facial pain, such as that caused by trigeminal neuralgia.
Botulin toxin produced by C. botulinum is often believed to be a potential bioweapon as it is so potent that it takes about 75 nanograms to kill a person (LD50 of 1 ng/kg,[24] assuming an average person weighs ~75 kg); 500 grams of it would be enough to kill half of the entire human population.
Clostridium botulinum is a soil bacterium. The spores can survive in most environments and are very hard to kill. They can survive the temperature of boiling water at sea level, thus many foods are canned with a pressurized boil that achieves an even higher temperature, sufficient to kill the spores.
Growth of the bacterium can be prevented by high acidity, high ratio of dissolved sugar, high levels of oxygen, very low levels of moisture or storage at temperatures below 3°C (38°F) for type A. For example in a low acid, canned vegetable such as green beans that are not heated hot enough to kill the spores (i.e., a pressurized environment) may provide an oxygen free medium for the spores to grow and produce the toxin. On the other hand, pickles are sufficiently acidic to prevent growth; even if the spores are present, they pose no danger to the consumer. Honey, corn syrup, and other sweeteners may contain spores but the spores cannot grow in a highly concentrated sugar solution; however, when a sweetener is diluted in the low oxygen, low acid digestive system of an infant, the spores can grow and produce toxin. As soon as infants begin eating solid food, the digestive juices become too acidic for the bacterium to grow.
- ^ Doyle, Michael P. (2007). Food Microbiology: Fundamentals and Frontiers. ASM Press. ISBN 1555812082.
- ^ . (2005). Brock Biology of Microorganisms (11th ed.). Prentice Hall. ISBN 0131443291.
- ^ E. van Ergmengem. 1897. Über einen neuen anaeroben Bacillus und seine Beziehungen Zum Botulismus. Zentralbl. Hyg. Infektionskr. 26:1–8.
- ^ Frank J. Erbguth. Historical notes on botulism, Clostridium botulinum, botulinum toxin, and the idea of the therapeutic use of the toxin. Movement Disorders. Volume 19, Issue S8, pages S2-S6, March 2004.
- ^ I. A. Bengston. 1924. Studies on organisms concerned as causative factors in botulism. Hyg. Lab. Bull. 136:101
- ^ J. C. Suen, C. L. Hatheway, A. G. Steigerwalt, D. J. Brenner. 1988, Clostridium argentinense sp.nov.: a genetically homogeneous group composed of all strains of Clostridium botulinum type G and some nontoxigenic strains previously identified as Clostridium subterminale or Clostridium hastiforme. Int. J. Sys. Bacteriol. 38:375–381.
- ^ Judicial Commission of the International Committee on Systematic Bacteriology (1999) Rejection of Clostridium putrificum and conservation of Clostridium botulinum and Clostridium sporogenes Opinion 69. International Journal of Systematic Bacteriology. 49:339.
- ^ L. V. Holdeman, J. B. Brooks. 1970. Variation among strains of Clostridium botulinum and related clostridia. Protocols of the first U.S-Japan conference on Toxic Microorganisms. pp. 278–286
- ^ L. D. S. Smith, G. Hobbs. 1974. Genus III Clostridium Prazmowski 1880, 23. In R. E. Buchanan, N. E. gibbons (eds.), Bergey's Manual of Determinative Bacteriology, 8th edition. William & Wilkins, Baltimore. pp. 551–572.
- ^ Hatheway C. L., McCroskey L. M. (1987). "Examination of faeces for diagnosis of infant botulism in 336 patients". J. Clin. Microbiol 25 (12): 2334–2338. PMC 269483. PMID 3323228. http://www.pubmedcentral.nih.gov/articlerender.fcgi?tool=pmcentrez&artid=269483.
- ^ a b Satterfield, B. A.; Stewart, A. F.; Lew, C. S.; Pickett, D. O.; Cohen, M. N.; Moore, E. A.; Luedtke, P. F.; O'Neill, K. L. et al. (2010). "A quadruplex real-time PCR assay for rapid detection and differentiation of the Clostridium botulinum toxin genes A, B, E and F". J Med Microbiol 59 (Pt 1): 55–64. doi:10.1099/jmm.0.012567-0. PMID 19779029.
- ^ Aureli, P.; Fenicia, L.; Pasolini, B.; Gianfrancesche, M.; Mccroskey, J. M.; Hatheway, C. L. (1986). "Two cases of type E infant botulism caused by neurotoxigenic Clostridium botulinum in Italy". J. Infect. Dis. 154 (2): 207–211. PMID 3722863.
- ^ Hall, J. D.; McCroskey, L. M.; Pincomb, B. J.; Hatheway, C. L. (1985). "Isolation of an organism resembling Clostridium baratii which produces a type F botulinal toxin from an infant with botulism". J. Clin. Microbiol 21 (4): 654–655. PMC 271744. PMID 3988908. http://www.pubmedcentral.nih.gov/articlerender.fcgi?tool=pmcentrez&artid=271744.
- ^ Notermans S., Havellar A. H. (1980). "Removal and inactivation of botulinum toxin during production of drinking water from surface water". Antonie van Leeuwenhoek 46: 511–514. doi:10.1007/BF00395840.
- ^ a b A. H. W. Hauschild. 1989. Clostridium botulinum. In M. P. Doyle (ed.), Food-borne Bacterial Pathogens. Marcel Dekker, New York. Pp. 111–189
- ^ Bott, T. L.; Johnson, J.; Foster, E. M.; Sugiyama, H. (1968). "Possible origin of the fish incidences of Clostridium botulinum type E in an inland bay (Green Bay of Lake Michigan)". J. Bacteriol 95: 1542.
- ^ M. W. Eklund, M. E. Peterson, F. T. Poysky, L. W. Peck, J. F. Conrad. 1982. Botulism in juvenile Coho salmon (Onocorhynchus kisutch) in the United States. Aquaculture 27:1–11
- ^ M. W. Eklund, F. T. Poysky M. E. Peterson, L. W. Peck, Brunson. 1984. Type E botulism in salmonids and conditions contributing to outbreaks. Aquaculture 41:293–309.
- ^ A. Johannsen. 1963. Clostridium botulinum in Sweden and the adjacent waters. J. Appl. Bacteriol. 26:43–47.
- ^ Huss, H. H. (1980). "Distribution of Clostridium botulinum". Appl. Environ. Microbiol 39 (4): 764–769. PMC 291416. PMID 6990867. http://www.pubmedcentral.nih.gov/articlerender.fcgi?tool=pmcentrez&artid=291416.
- ^ Creti, R.; Fenicia, J.; Aureli, P. (1990). "Occurrence of Clostridium botulinum in the soil of the vicinity of Rome". Curr. Microbiol 20: 317.
- ^ C. E. Eales, J. M. Gillespie. 1947. the isolation of Clostridium botulinum type A from Victorian soils. Aust. J. Sci. 10:20–21.
- ^ D. f. Ohye, W. J. Scott. 1957. Studies in the physiology of Clostridium botulinum type E. Aust. L. Biol. Sci. 10:85–94.
- ^ Fleming, Diane O.. "Biological Safety: principles and practices". ASM Press, 2000: 267.


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Saturday, May 17, 2014
Types, and two approaches to problem solving
4 comments:
- Quiz said...
I think you could argue that the partition step of quicksort is a quotienty algorithm: to sort xs, we take the quotient of less-or-greater-than-pivot, and sort in the quotient. Compare to merge sort, which does the division into subproblems as the first step.
- Saturday, 17 May, 2014
- Dan Piponi said...
@quiz If you partition any set into a bunch of subsets then you have two ways of looking at the situation. You can think of the subsets as being *sub*sets. But you can think of the collection of subsets itself as being a quotient set. So you can move back and forth between the two views.
A Galois connection (http://en.wikipedia.org/wiki/Galois_connection) is also something that allows you to go back and forth between quotient and sub- things. (That article also mentions abstract interpretation.)
So to some extent it's a point of view. But in different contexts one or other view can seem more natural.
- Saturday, 17 May, 2014
- Chad Brewbaker said...
The intro reminded me of a recent post on cstheory, http://cstheory.stackexchange.com/questions/22578/would-it-be-possible-for-a-compiler-to-convert-a-recursive-sum-into-the-average
The post could be cleaned up, but it asks an interesting question as to if a compiler could recognize and translate between various recursive formulas for the triangular numbers.
$T_{a+b} = T_a + T_b + ab$, addition recursion
$T_{ab} = T_aT_b + T_{a-1}T_{b-1}$, quotient recursion
- Saturday, 17 May, 2014
- Dan Piponi said...
@chad I finally got around to looking at that stackexchange link. As usual, my rule of thumb "90% of statements involving the term "Turing complete" are incorrect" seems to hold. The example given is part of a large family of recurrence relations that are trivial to solve and Mathematica's RSolve will handle it.
Your own examples are a bit harder and I don't know how to attack them generally. If I were writing a compiler I'd throw expressions of the form SUM of POLYNOMIAL*EXPONENTIAL at them and solve for the coefficients.
- Saturday, 06 September, 2014
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- Blog: A Neighborhood of InfinityCode: GithubTwitter: sigfpeHome page: www.sigfpe.com


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General Information
We believe that your care is not only impacted by your medical team but also in the relations this team has with your family and friends. In light of this, Penn State Milton S. Hershey Medical Center seeks to provide a patient- and family-centered care approach, where you and your loved ones are partners in your medical care.
The following information was prepared by our staff with input from patients and their families to answer many of the questions you may have about our facility and the services available to you.
We are here to serve you and your family. We welcome your questions or suggestions to improve this site or the information we have provided here. If you need additional information, please call the Information Desk at 717-531-8080 from outside the Medical Center.


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|"Here they come, the beautiful ones...."
Photo: Max Rossi/Reuters/Guardian
Edit at 2.30pm 7th June 2011:
|"Here they come, the beautiful ones...."
Photo: Max Rossi/Reuters/Guardian
Nice post. One of the benefits of our promotion is that we'll get a bit of attention from better bloggers. I look forward to Swiss Ramble too getting involved!
Your point about the owners' motivation being unclear. Briatore got involved on a bit on a whim. There's a quote where he says he thought we were a restaurant at first. Ecclestone followed to help out a mate.
Between them they came up with a decent short term gamble which involved 4 rough stages.
1, Buy a Championship Club for £1-2m (the actual amount is in dispute as one of the former owners Caliendo claims he is owed money).
2. Use your contacts to get better commercial deals. Which they did, although QPR has become like an F1 lobbying club. Gulf Air and Santander only getting involved to grab Bernie's ear at the odd home game he attends. Probably worthwhile spending another £1m if you're spending £200m globally on a sport as it is alleged Santander do. But that explains the good commercial performance.
3. Get it promoted. Tick box.
4. Sell it. Bernie's comments in April even while the FA commission was going on fired the starting gun on this.
Bernie/Flavio - they act together so should be considered as an entity - added two good interim moves from their pov. The price of the club was cheap due to high debts. They took on these debts but paid off the previous loans and took them on themselves, paying interest to their own companies. A small dividend on a big debt guarantee, but they're banking on never paying the debt back and selling the club with it. So, a nice interim return.
Also, they sold 20%, then another bit to make 33% to the Mittals. So they probably already made back their initial investment.
Essentially they've already made money but will bank their big profits when they sell up.
Depending on who you believe Mittal offered anywhere from £30m-£60m for the club. Given he bought Bernie's old house for a then record amount, Bernie is used to fleecing him for good money.
As a fan I'm most upset in the wasted opportunity for the club to grow with promotion. I do at least respect Ecclestone for being honest and being clever. He's never pretended he's a fan of the club or any kind of saviour. Flavio however...
Thanks for the comment Jim. One of things that struck me looking at the accounts was that in 2008 they published a glossy, detailed version with photos of Flavio and lots of talk of "custody" of the club etc. After that glossy publication, silence. Back to minimum reporting at Companies House....
It's almost as if they though about the Cityesque "project" and then decided "No, can't be arsed".
Do you worry about the ground being sold and some relocation to a bit of waste ground in Willesden or somewhere?
This is a very good article, Anders, although you understate the degree to which QPR supporters are being screwed. The number of season tickets is to be strictly limited (I believe to around 7000 or so), meaning that a larger number of seats at any one match will be available on a 'walk up' basis. Based on the club's presentation of the 'savings' to be made by buying a season ticket, it's clear that the price rise for single match tickets is going to be even steeper. For example, to sit near my father (a season ticket holder), I need to buy a 'Gold' category ticket. For the 2010-11 season these cost £30. Based on what the club is saying about the benefits of buying a season ticket, it seems that the same seat is now set to be sold for £58. So that's about a 93% rise vs. last season's price!
Thanks this is my england.
I did notice the "saving" line in the pdf but ignored it on the basis that most seats would be sold as season tickets. I hadn't realised they were restricting them to 7k!
So out of a c. 19,000 capacity you've got 2,500 away fans(?), maybe 500 press etc leaving 16,000 seats of which 9,000 are at those higher prices!? That's incredible and frankly a disgrace.
I really like Loftus Road, proper ground. Haven't been since United played Fulham there during that ground share...
I've heard it said that for the 2011-12 season, the cheapest seats at Loftus Road will cost only slight less than the most expensive ones at Anfield. I could not be angrier. QPR has a largely working class fanbase that already has to contend with the current big squeeze on the cost of living...
good read anders, the only conclusion to come to regarding why bernie and flavio have put this price increase onto the fans is that they do not want us there. 2.8 mill to be gained does not make business sense if the cost of it is to lose the low wage earning fans.
I sit in silver and thought my season ticket had gone up on a match basis by 70%.
£20 a match last season to £34 this.
Or is my maths pony?
Hi Anonymous at 12.44
Your maths is spot on but you must have paid the "early bird" price (£469) last season. My graphs were based on the full price £525. There is of course no "early bird" option this season. Norwich by contrast are giving discounts for early renewal...
Great article.
This is England - the number of Season Ticket holders I believe was around 8150 for last season. So at the very least I would expect the cap of ST holders to be around the 9k mark this year.
@Anders - not worried about a move if done for the right reasons and to grow the fanbase in the long run. We moved 12 times in our history before so were nomads until the 1920s.
@Anonymous am in silver too, your calculation is about right. I made it 67%
Two further thoughts.
1. Why the price rises? If you're looking to sell a Prem club a rough rule of thumb is it is worth x1 turnover. Every £ added means more fattening of the goose
2. Forgot to say as a valued season ticket holder, in addition to the cap I have to pay £35 just to buy a guest ticket. At an average of £52 in silver. Some games it will be more - there will be the old A/B/C categorisation of matches. Imagine Man U visit will be around £70
@goldie - OK, so that's potentially 2000 fewer people who will not be among those most spectacularly mugged off by the crazy rise in walk-up ticket prices. Nice one, Tango and Cash. Big thanks.
Thanks for all the comments. I've added an edit at the end of the piece. I always try to correct errors. Assuming 50% of seats are season tickets and 50% are match day tickets I calculate the average increase per match to be 75-80%.
That's probably the largest annual ticket price increase in the history of professional football...
Truly disgraceful treatment of fans.
My senior early bird last year was £378, now £499. Given that probably 90% renewals would have been at early bird prices, my rise was 32%, and others more I suspect.
What do you class as weighted increases, does this take into account that platinum for example are only a few hundred seats, compared to the majority being gold?
Hi Steve,
Yes "weighted" means taking the price rise per category (Silver match day, Platinum Season Ticket etc, etc) and trying to work out how many seats there are in each.
This is my guestimate of how Loftus Road splits:
"Match day" tickets
Bronze 3%
Silver 22%
Gold 22%
Platinum 3%
Season tickets
Bronze 3%
Silver 22%
Gold 22%
Platinum 3%
In other words roughly 9k STs and 9k "match day". Then I take the following price increases (excluding last year's early bird):
"Match day" tickets
Bronze 20 to 47 = 135%
Silver 25 to 52 = 108%
Gold 30 to 57 = 90%
Platinum 35 to 72 = 106%
Season tickets price per game
Bronze 20 to 29 = 48%
Silver 23 to 34 = 50%
Gold 26 to 40 = 53%
Platinum 30 to 53 = 73%
Then I "weight" all those price increases by the percentages for the number of seats to get a "weighted average" price rise of 78%. Note I'm only looking at full Adult tickets which is complex enough!
Final pedantic point.
Your point about the glossiness of the accounts - probably a remnant of the requirement of a plc to publish accounts even after the plc stopped being listed when the club went into administration in 2001. Think it's five years and they probably carried on a bit longer before realising.
Not so much a commentary on ambition as a realisation of pointlessness...
love QPR and would dearly love to go,I have decided instead to keep my money and I have just purchased a Leyton Orient season ticket , I know its not my R@s but would rather support my actual local team and for only £300 ...
Thanks for a really good article which says a lot about the current state of QPR. Currently the popularity of the Ecclestone/Briatore clique is the lowest it's ever been, though its never really been high. It's an unfair judgment in some respects because its is fair to say they saved the club from a dire financial state and , as you indicate, brought in sponsorship funding which no one else could probably have done. And, of course, they brought in the Mittals. Most of us at QPR see the Mittals as much more positive owners of QPR than Bernie and Flavio. The Mittals are at the matches and have an excellent rapport with the fans, something that the irregular attending/leave early/ignore the fans/ Briatori and Ecclestone have not attempted. Even before the price hike and the response of Mittals reps on the board, we would have preferred to see the Mittals become the sole owners and hope that will still be the case.
Even aside from the unjustified price hikes what is even more annoying is the fact that so far at least it appears that none of the extra cash being generated from admission charges and the Premiership perks seem to be going into squad strengthening. We are also seeing a return to the managerial uncertainties which characterised the club previously when Briatore held sway. Having got us promotion Warnock's reward has been a gossip stream suggesting he's going to be replaced by whichever Italian manager seems to be best friends with Flavio on that day. All of which is making us, yet again, a laughing stock. So please keep the articles coming.
Great read andersred - your analysis has been linked to some QPR message boards, where I came across it - it shows starkly just how badly Rs fans are being shafted by owners who care nothing for the Club beyond a business opportunity.
Now that I've belatedly found your blog I'll continue to follow it for the brilliant insights into the murky world of footy finance.
I appreciate the amount of time and effort you must put into writing this blog and I hope you get enough positive feedback to consider it worthwhile - thanks so much!
A really interesting piece - thanks
In regard of Bernie's motive - perhaps its worth looking at the BBC TV centre - the whole BBC move north finances are base don selling Wood Lane HQ – negotiations were at an advanced stage when the economy faltered, this affected the price – the buyer withdrew…What if Bernie was the buyer and the plan was to move Rangers to a super stadium at wood lane which also served as a music venue and top class hotel – as Westfield needs…..Hammersmith and Fulham Council would also want to see some housing but if the buyer was Bernie then that housing would be on the Loftus Rd site! I hear negotiations are under way again….also wouldn't it be a good home straight for a London grand prix!
Many thanks for the blog. A rare objective look at a sensitive subject for us QPR fans.
It is difficult to get a sensible take on this because our message boards tend to be monopolised by the paranoid. For instance there doesn't seem to me to be any intention of replacing Warnock, the paper talk boiling down to the owners default position of keeping employees on their toes. Hopefully Ecclestone will sell soon to someone with some thought for the long term interests of the club. He is obviously after the highest bidder and I do not really see the Mittals as fairy godmothers so maybe that is a long shot.
Thanks for all the comments. I struggle to think of a worse example of fans being financially exploited than this one. It makes my blood boil to (again) see football supporters treated like shit to make rich people richer while the "football authorities" bang on about "the best league in the world", snoods and people swearing on TV...
Reflecting on it all after a couple of days it seem to me that this is all about Ecclestone flipping the club on. Push through the price increase, show it sticks (sadly all fans are addicts at heart) and that's £4m or so on the bottom line and c. £30-40m on the value of the club. Simple as that really.
I just hope for QPR fans' sake that IF the club is sold it ends up in the hands of someone in it for the glory not the cash.
The property angle is an interesting one in the new age of Westfield and a gentrifying Shepherds Bush, maybe a long-term threat/opportunity for the club.
Excellent argument, but, remembering when QPR were last in the Premier League, we were getting very poor crowds. Probably, most of this years season ticket holders will renew, but I can't really see many paying circa £60 a match to see us against the likes of Wigan and Bolton, though Chelsea, Man U etc will be sell outs. Bearing that in mind, the extra revenue because of cost, will be balanced by the smaller crowds than would be expected if we only increased matchday tickets by 10%, unless we have a cracking season, which I doubt will happen, sadly.
If we do end up struggling or getting demoted, which is higly likely, don't expect crowds to be more than 15,000, the owners/their chairman have no idea about the depth of feeling that Rangers fans have, and how they feel let down.
Here's hoping I'm wrong, though I do remain angry that I'm having to pay so much more for 4 fewer matches.
The last comemnt was from Hastings Steve, not the earlier Steve, by the way. Cheers, Hastings Steve!


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I've been drinking tea for a couple years now, coffee-mug infuser-ball style, and I've decided it's time to start stepping up my routine. I recently had a good experience with puerh, and I've been lurking here learning and researching and I think I'm just about ready to order.
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Temperate time of year
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Here's how RW members rated this race in the past (593 votes).
In short: One of the events of My yearIn full: Tee shirt excellent goody Bag excellent even the bag is a reusable shopping bagA lot of other races cost more and you don't get as much Well done again this is the 6th time I have done this raceDate of review: November 29, 2015
In short: Well done Bitton, again!In full: What a great race, the course this year was the bet ever! Would I do it again? Hell yes!Date of review: November 14, 2015
In short: fantasticDate of review: November 12, 2015
In short: Great race I'll be back again next year Date of review: November 12, 2015
In short: Well organized, plenty of mud and lots of funDate of review: November 12, 2015
In short: MUD GALORE In full: First time doing the slog, iv had friends who have done it previous years and had suggested we do it as a group. What a superb day out & i really loved teh t shirt at the end Date of review: November 10, 2015
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In short: Awesome though tough - a slog it is.Date of review: November 9, 2015
In short: Hard muddy fun! Smiles all round. Date of review: November 9, 2015
In short: My favourite face every year!In full: Great atmosphere, plenty of mud, well-organised, excellent marshals, friendly faces - just make sure you get your entry in early as it is always a sell-out!Date of review: November 9, 2015
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Topic: Burning questions (Read 1484 times)
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Lifetime Member
Posts: 657
Location: Scotts Valley, CA
Burning questions
November 12, 2012, 12:48:53 PM »
Last night I had a lot of problems with burning, more than usual. My oven is a very efficient low-dome and runs hot on the floor, so I've always had to manage it carefully. Yesterday I heated the oven for about 9+ hours before cooking, and did not remove coals so had a huge coal bed. I'm guessing that was a big part of the problem. I know I used too much bench flour on some, and that was an issue for a few.
But the pattern I seem to have repeatedly is that the first pizza is the best of the night, and the second one is okay, and the rest seem downhill from there. I'm sure some of that is in my head, because of course the first one tastes the best when you're hungry, etc... But I definitely also have more trouble with burning as the night goes on, which seems opposite what I would expect. And I find the crust less tender after the first one, maybe two, pizzas - more dry on the surface, stiffer and less soft. The first pizza is almost like naan, soft and tender and perfect, and then next one is less so, and so on. Then I start having issues with burning. Usually I chalk this pattern up to the dough window - I figure the dough is at it's best when I start and then continues to ferment, becoming overblown and therefore burning, as the cooking continues. But last night was really cool and it still happened. The dough last night felt good, handled well, and was not overblown, so I don't think that was the issue, and I had really bad issues with burning after the first couple. Which was probably exacerbated by the huge coal bed, but clearly that's not the whole issue.
My dough is a straight Neapolitan 100% Caputo dough, 60% HD, IDY, sometime I vary the HD up or down 1-2%. Last night's dough was a 24 hour room-temp - because it was cool (~50F overnight) I left it in bulk for about 18 hours and then balled and in trays for about 6 hours. Usually I do closer to 12 hour bulk and then ball and into fridge until a couple hours before cooking. It was only about 60-65F in the house when I was cooking, so the dough stayed pretty stable.
Anyone have any ideas?
Registered User
Posts: 637
Age: 37
Location: Columbus, OH
Re: Burning questions
Reply #1 on:
November 12, 2012, 01:33:21 PM »
what was your IDY%?
Nick Gore - just a dough eyed wanderer
Lifetime Member
Posts: 2440
Age: 63
Location: ohio
I Love Pizza!
Re: Burning questions
Reply #2 on:
November 12, 2012, 01:59:48 PM »
robin did you get a floor temperature reading.if your floor is really hot you have to get the dough set and cook it off the floor turning it in the entrance so as not put it back on you hot floor. you probably overheated the floor with a nine hour heat up. i have seen the good pizza guys with pro ovens have the same problem. if your dough is a little lower in hydration you can get it to set quicker so you can air cook. your lower dome may get that oven smoking hot.
Lifetime Member
Posts: 657
Location: Scotts Valley, CA
Re: Burning questions
Reply #3 on:
November 12, 2012, 02:08:02 PM »
Weemis: I'm not sure how to calculate the yeast in percentages, it's such a small amount that I just use the 1/8th tsp measuring spoon and use a little more if it's cold and a little less if it's hot (room temp).
Supporting Member
Posts: 20686
Location: Houston, TX
Re: Burning questions
Reply #4 on:
November 12, 2012, 02:08:28 PM »
You mean burning on the top and sides - not on the bottom, right?
When I have problems with burning, it's generally because my oven is not hot enough (not enough heat saturation). This necessitates either/or a bigger fire and baking closer to the fire. My best pies come when I can bake sub-60 at the farthest point from the fire, and the smaller the fire/coal bed I can get away with and still do it, the better the pies.
Next time you bake, I would suggest asking your husband to time every pie of the night and NOT tell you the results until you are done. The results might be interesting.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."
Craig's Neapolitan Garage
Lifetime Member
Posts: 657
Location: Scotts Valley, CA
Re: Burning questions
Reply #5 on:
November 12, 2012, 02:10:24 PM »
Larry: I wasn't taking temps with the IR gun, but one guest did time my bakes and I was averaging 70-80 seconds. Your explanation makes sense, maybe I'll try a little lower HD and lift sooner - the problem is that the dome is low and so hot that I can set a pizza on fire instantly if I'm not very careful!
Lifetime Member
Posts: 657
Location: Scotts Valley, CA
Re: Burning questions
Reply #6 on:
November 12, 2012, 02:17:27 PM »
Craig: Sides and bottom. My oven floor is 39" so I can't get that far from the fire. I do think I've been leaving too much coal bed in while cooking, last night was huge but normal is still too big, I think. I will definitely work on that. The oven should have been saturated as I had a blazing fire in it from 8:30 am until dinnertime - it was freezing in my house so I was deliberately heating my kitchen with the oven
As to the timing, the guest did not time the first couple pies but they went
fast, and now that I think about it the later ones could have been slower, so maybe that's it. Less coals, faster bake...
scott r
Supporting Member
Posts: 3171
Age: 45
Location: boston
I Love Pizzafreaks!
Re: Burning questions
Reply #7 on:
November 12, 2012, 02:38:45 PM »
If your temps stayed the same (which im sure they arent) but lests just pretend they do..... The dough should be getting less and less color as it goes into over fermentation. Craig and I argued this point on another thread, but I am able to make 90 second pizzas, and for me with commercial yeast the longer the dough sits the better it gets until eventually it gives up almost no color at all. I have a feeling the dough isn't the problem here.
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Nutrition Facts
Serving Size ½ of recipe
Calories 236
Total Fat 7.5 g
Saturated Fat 3 g
Sodium 416 mg
Total Carbohydrate 3 g
Dietary Fiber 0 g
Protein 37 g
Ingredients and Preparation
Ingredients Measures
Reduced-fat sour cream ¼ cup
Prepared horseradish 2 teaspoons
Salt 1/8 + 1/8 teaspoon
Freshly ground pepper to taste
Halibut steaks 2 (6-ounce)
Cooking spray
- Preheat oven to 375ºF.
- In a medium bowl, combine sour cream, horseradish, 1/8 teaspoon salt, and pepper. Set aside.
- Season halibut with salt and pepper and place into a baking dish that has been coated with cooking spray. Bake until opaque throughout, about 15 minutes. Top fish with horseradish sauce and serve.


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Merrell has partnered with the wMMBA to host a trail work day during National Trails Day this Saturday June 5th from 9am-1pm at the Cannonsburg Ski Area and a side trip to CSGA. Merrell will be on hand with a free lunch, free Merrell goodies and a chance to win $100 worth of Merrell products! Last time Merrell partnered with us we had over 45 people attend! We are hoping for a large turnout again as the Cannonsburg Ski Area and Game Area need a major haircut. Come on out and help remove some face slappers. Bring gloves, rakes, loppers, bug spray and water. Event held rain or shine. Canceled if thunderstorms are present.
If you can not make the trail day and would like to help by trimming on your own time that would help too. All that we ask is that when trimming branches please remove the offending branch all the way to the trunk of the tree or ground. This will eliminate the potential of creating an eye poker and lessen the amount reoccurring trail work.


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Avian influenza A(H7N9) virus
Avian influenza A(H7N9) is a subtype of influenza viruses that have been detected in birds in the past. This particular A(H7N9) virus had not previously been seen in either animals or people until it was found in March 2013 in China.
However, since then, infections in both humans and birds have been observed. The disease is of concern because most patients have become severely ill. Most of the cases of human infection with this avian H7N9 virus have reported recent exposure to live poultry or potentially contaminated environments, especially markets where live birds have been sold. This virus does not appear to transmit easily from person to person, and sustained human-to-human transmission has not been reported.
Human infection caused by the avian influenza A(H7N9) virus - highlights
Background and summary
31 January 2014
WHO Risk Assessment of human infection with avian influenza A(H7N9) virus
23 February 2015
Overview of the emergence and characteristics of the avian influenza A(H7N9) virus
pdf, 1.24Mb
31 May 2013
China—WHO Joint Mission on Human Infection with Avian Influenza A(H7N9) Virus, 18 – 24 April 2013, Mission Report
pdf, 467kb
Technical guidance - surveillance
Interim WHO surveillance recommendations for human infection with avian influenza A(H7N9) virus
pdf, 118kb
10 May 2013
Technical guidance - vaccine
WHO recommendation on influenza A(H7N9) vaccine virus
pdf, 124kb
26 September 2013
Technical guidance - clinical
Post-exposure antiviral chemoprophylaxis of close contacts of a patient with confirmed H7N9 virus infection and/or high risk poultry/environmental exposures.
pdf, 290kb
17 January 2014
Technical guidance - virology and laboratory
Disease outbreak news on human infection with avian influenza A(H7N9) virus
About avian influenza A(H7N9)
FAQs on human infection caused by the avian influenza A(H7N9) virus
Update as of 14 February 2014


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Spray Button - Mix
$9.77 $7.33
ITEM#: CBQT MiX
Top your delicious cupcakes with these adorable Spray Buttons. Perfect for any occasion, these edible ready-made by fondant creations offer a way of decorating cupcakes hassle free for both professional and amateur decorators. Add a unique touch to your cupcakes that everyone is sure to love!
Quantity Per Box: 8
Approximate Size: 1.5" x 1"
Color: Assorted Colors - Red, Pink, White, Purple


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This stuff is bad to the bone.
My local Heinen's stopped carrying it for some reason. Been canvassing town looking for it. Finally found the website a couple weeks ago and ordered a case online.
http://www.hormelfoods.com/brands/world ... tsang.aspx
Sweet, spicy, and a great flavor. Definitely has a little giddy up. I still add a little crushed red pepper.