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An excellent video primer on the Water Cycle by Paul Andersen of Bozeman Science.
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Emporia State star is a beacon for the seasonNovember 21, 2011
When the 34th annual Community Christmas Parade begins it march north on Commercial Street, those on the floats can set their compasses for the star atop Emporia State's Plumb Hall.
Interim President Ed Flentje will flip the switch on the star shortly before the 7 p.m. start time of the parade, which will travel on Commercial Street from Fourth Avenue to 12th Avenue on Tuesday, Nov. 29, 2011.
The parade is the traditional kick-off of the holiday season in Emporia. The 2011 theme is "Spirit of a Kansas Christmas." Emporia veterinarian Dr. Duane Henrikson is the parade marshal.
Check out our students' achievements and accomplishments on Emporia State's meritpages.com site

subset: commoncrawl


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Decided to join this site to see if i can be of any assistance to anyone with the little knowledge that i already have and try to learn new stuff that i don't already know.
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Decided to join this site to see if i can be of any assistance to anyone with the little knowledge that i already have and try to learn new stuff that i don't already know.
Welcome To
You Have Just Joined The Best Site For Your Wii Needs.:)
Here are The Forum Rules
Please read them and Do your best to follow them.
Now, let's get that Wii Modded.Below you will find the best Soft Mod Tutorial around.Follow it to a "T" and you will have everything running smoothly.
Here is the The Best Softmod guide around
MauiFrog's SoftMod Any Wii Guide
Yes! This guide is for all Wii's.
Here is The basic's about what you will be doing and what you will need to know, please read this as it will prove to be useful.
This is Bluphant's
Basic Introduction To Wii Hacking
Remember we have alot of material that can help you out,so please have a look at these Tutorials & Guides.
Here is a link to other useful Tutorials and Guides.
Recomended Faq's
Backing up your games can be done two ways.1.) Through your Usb Loaders. 2.)Through you computer using The Wii Game manager.
To Backup your games This program Will Be needed.
Peire's Wii Game Manager Guide
Please be aware that newer Wii's Do not play back up disc from the disc drive. Your only option will be to load from the Usb port.Usb Loading is recommeded as you will not have any lag and if your lazy like me,you won't have to get up to change the Disc.:)
Before you go out and spend money on a HDD for your Wii,make sure that it is on the Compatibility list.This will save you time and money.
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Favs Usb Compatibility List
Formatting your Hard drive is not hard.Read this Guide a couple of times and then proceed to format.You will be pleased with the out come.I recommend the fat32 guide ,because you have your HBC/Emulators run from your HDD and your Usb Loaders With out the need of having two partition's.
Now your need a way to Format you hard drive.I recommend Pob3008 Fat32 Guide.
Pob3008 Fat32 Guide
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REPORT: Sussex benefit from Wright approach21-May-2012
Luke Wright smashed a powerful half-century as Sussex defeated Northamptonshire by 12 runs in a low-scoring Clydesdale Bank 40 encounter.
The Sharks were bowled out for 180 inside 36 overs with Lee Daggett taking 4-31 and Wright top-scoring with 59 off 57 balls.
Despite David Sales' 51 off 70 deliveries, the Steelbacks fell short of their meagre target as they were limited to 168 for seven, leg-spinner Will Beer claiming 2-21 from eight economical overs.
After choosing to bat first upon winning the toss, Sussex lost Ireland batsman Ed Joyce for 23 when he missed an attempted sweep off James Middlebrook and the ball went on to hit leg stump.
This broke an opening stand of 73 with Wright, and Matt Machan then faced five balls without scoring before edging Daggett to Northants wicketkeeper David Murphy.
Three deliveries later the vastly experienced Murray Goodwin, who has struggled for form this summer, followed Machan back to the pavilion when he edged Daggett to Sales at slip.
Wright went on to complete an explosive half-century off just 44 balls but Joe Gatting made only four before being bowled by Con de Lange.
Wright then perished when he launched Middlebrook to David Willey at long-on before Sharks wicketkeeper Ben Brown was trapped lbw by de Lange after plundering 20.
Beer was the next to fall, caught and bowled by de Lange, and Daggett bowled Sussex captain Michael Yardy for 39.
Daggett then pinned Amjad Khan lbw before Northants skipper Andrew Hall brought the Sharks innings to an end by having England spinner Monty Panesar caught at mid-off.
Chasing 181, the Steelbacks lost Willey for five in the third over when he was bowled by Yardy and Kyle Coetzer followed for the same score when his off stump was taken out by Wright.
Opener Stephen Peters looked well set in reaching 39 but threw his wicket away when he smashed ex-Northants man Panesar to Machan at long-off.
Sales hung around to reach 50 off 67 balls but he soon fell when he was caught leg before by Beer after missing a sweep.
Middlebrook departed from the very next ball, caught at midwicket by Joyce off Beer.
Rob White was dismissed for 29 in the penultimate over when he launched Chris Liddle high into the air and was taken by Brown before Hall hammered the same bowler to Beer at deep midwicket.
Report courtesy of ECB.co.uk


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Multiple Sclerosis
Multiple sclerosis, often called MS, is a disease that gradually destroys the protective covering of nerve cells in the brain and spinal cord. This can cause problems with muscle control and strength, vision, balance, feeling, and thinking.
MS has no cure, but medicines may help lower the number of attacks and make them less severe.
eMedicineHealth Medical Reference from Healthwise
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To learn more visit Healthwise.org
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The California Wine Rush
- By Matt Kramer
- | From Wayne Gretzky, Mar/Apr 97
One of life's curiosities is that identical twins, over time, turn out to be not quite so identical after all. Their genetic material is the same, all right. But how they react to life's innumerable challenges shapes them differently. It takes time for these changes to become recognizable.
So it is with wine, especially California wine. California seems like an orphanage of wine look-alikes: all white wines seemingly are Chardonnay; all reds, Cabernet Sauvignon. That's not true, of course, but the casual observer could be forgiven for thinking so. There is a lot of twinning in California wine growing: Half of all the vines planted in Napa County and two-thirds of those planted in Sonoma County are either Chardonnay or Cabernet.
Still, even seemingly identical Chardonnay and Cabernet twins, row upon row of them, are turning out differently. This, even though they are raised identically, nurtured with the same drip irrigation, trained on the same trellising systems and pruned pretty much the same way. What's more, the grapes are all made into wine using French oak barrels, computer-controlled presses and similar aging techniques. Yet the latest wines are tasting increasingly different.
While the variations may seem incredible, they were predictable. Like twins, nothing in California wine was ever as identical as it seemed. Now, finally, we're able to see this clearly for ourselves in the exceptional 1994 vintage. This stellar vintage, like a perfect snapshot, captured the evolutionary moment for us.
The '94 vintage was great throughout the West Coast, as Oregon and Washington also had history-making wines. It was well-nigh perfect: warm, but not too warm; a long, lingering autumn; no rains to harry pickers and no extremes to hurry winemakers.
Make no mistake, though: vintage perfection does not, in itself, make for real differences. A vintage is just the weather of one growing season. What makes '94 a landmark year is that it brought fully into focus the emerging distinctions that make California wine utterly different than it was even 10 years ago.
So what changed? And how do the wines themselves tell us?
If you talk to winemakers--some of them, anyway--all you'll hear about is wine-making technique. Consulting enologists (as winemakers-for-hire loftily characterize themselves) will expound like carny barkers, using big words like polymerization, cold maceration and phenolic extraction. Jargon aside, there have indeed been changes in wine making. In the past decade, California winemakers have steadily polished their red wines, making them less tannic, smoother, rounder, better balanced and more accessible upon release. The trick, they say, is to achieve this without sacrificing depth, dimension and potential longevity.
With white wines, there's an increasing awareness that merely tossing wine into a new French oak barrel is not enough. This is partly a revised aesthetic awareness that a lavish vanilla-scented oak taste won't carry a wine. But partly it's practical: French oak barrels now cost upward of $600 each, double what they cost a decade ago.
So, yes, there have been noticeable changes in wine-making techniques. But not that many. All the wine-making techniques and technologies used today were common 10 years ago: sophisticated wine presses, barrel fermentation, small oak barrels, stirring the lees, or sediment, in barrel-fermented Chardonnay and so on.
Actually, there is a new wrinkle worth mentioning--tunnels. California wine country is becomingly increasingly honeycombed with tunnels; they are everywhere today, especially in high-priced precincts such as Napa Valley and Sonoma County. Because such tunnels are extremely humid (about 90 percent humidity), the evaporation rate of wines stored in porous small oak barrels is dramatically reduced. Barrels stored in conventional structures such as a warehouse lose about two gallons of wine per barrel per year. In tunnels, the evaporation rate is half that.
To see an enormous tunneling machine rumble through the vineyards is to witness something grotesquely at odds with the gentility of wine growing. This is a malicious-looking phallic symbol: a 20-foot-long cylindrical snout with a rotating spiked mace at its tip. The machine, technically known as a Dosco Road Header Mark II-A, is imported from England, where it was used for coal mining in Nottingham. The operator simply rubs the snout against the hillside, where the cutting bits claw at the rock, reducing it to rubble. While the tip claws at the rock, it also insistently rubs up against it, the length of the apparatus arcing up and down. Keep at it and you've got a tunnel.
Since wines evaporate less in the tunnels, every gallon of wine saved means an extra five bottles of wine to sell. When you're getting $25 or $50 a bottle, this "found wine" adds up to real money. Wines such as Cabernet Sauvignon need to stay in barrels for up to two years; others, like Chardonnay, require at least a year.
One winemaker that built a tunnel is Rutherford Hill Winery, a large operation in Napa Valley. Its $1.6 million tunnel holds 8,500 barrels, which enabled the winery to retain an extra 36,000 bottles a year and ultimately recoup the cost of the tunnel in five years.
Randy Dunn of tiny Dunn Vineyards, high on Napa Valley's Howell Mountain, also has tunnels. Nobody's idea of a fashion follower, Dunn looks and talks like a ranch hand. But Dunn happens to make one of California's best and most expensive Cabernets. If you can find a bottle, you'll pay 70 bucks. He sells most of his small-production wines directly to consumers--in other words, retail. Every gallon of wine he saves is money in his pocket. He figures that his tunnels will pay for themselves in about seven years.
What makes these tunnels interesting goes beyond economics. By retaining more of the wine's water in the humid tunnel while losing a disproportionately larger amount of alcohol from the porous barrel, the tunnels have subtly changed the taste of some wines. Wine is, after all, mostly water, with a small amount of alcohol. Since alcohol is more volatile than water, a grower can--to a certain degree, anyway--pick riper grapes yet avoid the correspondingly higher level of alcohol in the resulting wine.
Such fine points aside, the real change in California wine has been winemakers' attitudes. Put simply, they've grown up. The young winemakers who surged into prominence in the 1970s and early '80s are now middle-aged. They've got 15 or 20 vintages under their (expanding) belts. They've traipsed to France and Italy like diplomatic couriers. They've had wine-making successes, as well as highly educational misses.
Collectively, what they've learned--or so their '94s tell us--is that finesse is prized, purity is appreciated and restraint is a virtue. That these qualities appear so often in a vintage as opulently fruity and rich as '94 tells us that a new maturity of palate has taken hold.
The proof is how comparable many California Cabernets are to the best red Bordeaux. Or how close California is edging to a Burgundian standard in its Pinot Noirs--which not even California's most enthusiastic boosters were predicting a decade ago. Chardonnays, of course, made their mark long ago. Yet today's versions are better: more refined, restrained and balanced, even in the lush '94 vintage. Merlots are slowly getting better; Sangiovese still has a long way to go, though.
But the biggest change of all is not in wine making. It's in wine growing. The word admittedly sounds odd, yet it's the source of goodness in the world's best wines. Simply put, great wines are not made, but grown.
What happens in the vineyard--where it's located and what's grown in it--is almost everything. "Ninety percent of wine making has nothing to do with the winemaker," says Roger Boulton of the Department of Viticulture and Enology at the University of California at Davis. "All a winemaker is doing is preventing spoilage, introducing some style characteristics and bottling it."
The story (and the glory) of California wine in our time is what might be called the "fine wine ambition," which took hold in the late 1960s when winemakers were no longer content to produce bulk wines selling for a pittance under plagiarized names such as Chablis.
When you trace the effects of the fine wine ambition anywhere in the world, you will discover the same pattern. The first wave is money: newcomers with cash to spare are entranced by wine. They take risks; they make dream wines with little regard for business payback. That was California in the late '60s and early '70s.
Then owners came to grips with the business of fine wine. It takes tons of money, which must be recouped. That means higher prices. But fine wine lovers aren't fools. There are standards. If you're making Cabernet, then you'd better keep an eye on Bordeaux. With Chardonnay, it's Burgundy. To get your price you've got to produce better wines with every vintage.
Throughout the 1980s, California kept up. The best equipment was purchased. No expense was spared. But eventually vintners realized that California wine making had achieved pretty much all that technology and technique could do. The next level of improvement had to be won in the vineyards.
That's when real change occurred. No matter how good a vintner's Cabernet Sauvignon was, there were too many on the market to differentiate one from the rest. The pressing question became, How was yours better? The answer--if you were lucky in your vineyard--is that your site had something to say.
Take Napa Valley's Spottswoode Winery, for example. Vintage after vintage its Cabernets stood out from the pack, a mark of good wine making to be sure, but ultimately of place. To this day, no other Cabernet is quite the same as Spottswoode's--and it's not for lack of others' trying.
Thus, the final threshold of the fine wine ambition is when you've realized--and accepted--that the world's greatest wines taste like they come from somewhere. That you can't make such profoundly distinctive wines, you can only grow them.
So what we're seeing, never more so than in the '94 vintage, is a rapidly increasing emphasis on place. Just check any wine label. Never before has California seen so many wines distinguished by district and single vineyard designations.
Cognoscenti no longer talk about Napa Valley Cabernets, any more than a Burgundy lover lumps together all red Burgundies as Pinot Noirs. The emphasis is all on place. Increasingly, the most expensive and sought-after Napa Valley Cabernets are distinguished by district. Cabernets privileged enough to say Stags Leap District, Howell Mountain, Rutherford, Oakville or Mount Veeder all command higher prices than a generic "Napa Valley" Cabernet.
The reason is obvious. Those attentive to fine wine know that a Stags Leap District Cabernet consistently tastes different than one from, say, Howell Mountain. Where Stags Leap District is soft, velvety, voluptuous and redolent of bitter chocolate, Howell Mountain is firm, detailed, tannic and profound. You can tell them apart in a blind tasting.
Throughout California, this awareness of place has transformed what people grow, how they make wines and, above all, how they talk about them. Take Zinfandel, for example. For years, only Ridge Vineyards took the trouble to designate its vast array of Zinfandels by the vineyard. Most other producers were content to add a county name to the Zinfandel label, and let it go at that.
No longer. Both winegrowers and wine fanciers have come to realize--and celebrate--the importance of place to Zinfandel. A Zinfandel grown in Sonoma County's Dry Creek Valley tastes utterly different from one grown in the neighboring Russian River Valley. Dry Creek is dense, tarry and even a little stern, while Russian River is delicate, fragrant and strongly reminiscent of Pinot Noir. The fact that both are Zinfandel is almost less important than where they are grown.
This emphasis on place has come to prominence with the '94 vintage. There have never been so many Zinfandels with such site-specific labels. The Haywood Estate in Sonoma Valley, for example, issues two Zinfandels, both from the same vineyard called Los Chamizal; the newer Los Chamizal bottling will carry the designation Rocky Terrace to indicate that the Zinfandel was grown in a small plot of the vineyard. This newer wine is denser, richer and more profound. And, with only 900 cases produced, it's also more expensive.
Never have Zinfandels commanded such high prices. This, too, is a result of reaching the final threshold of the fine wine ambition. If a Zinfandel or Pinot Noir or Chardonnay grown in one spot consistently tastes better than the same grape grown somewhere else, people gladly pay more for it. That's why Burgundy's Richebourg vineyard gets $200 a bottle while a Pinot Noir grown just a few hundred (less perfect) yards away will fetch only $50.
California's new appreciation of place has transformed its wines, as well as its wine making. When winemakers prize "somewhereness" above all, their wine-making techniques will change to reveal this distinction. They'll use less new oak, so as not to mask the intrinsic flavor of the wine. They'll keep vineyard lots separate, the better to explore and reveal subtle--but real--distinctions. Above all, they'll get out of the way.
This new deference to place made the '94 vintage so exciting. For the first time, the new attitude coalesced with a spectacularly good growing season. Everywhere you turn in the '94 vintage you can find the results: in the luxuriant Chardonnays of Santa Barbara County's Santa Maria Valley; the pinpoint distinctions of wines from the Santa Cruz Mountains; the stunning new Pinot Noirs from the cool reaches of western Sonoma County; the delicate wines from Mendocino County's Anderson Valley; and the general abundance of wines proclaiming a particular, often small, appellation.
"If only we could bottle it," goes the old line about success. Well, that's just what California's winegrowers can do. The proof really is in the bottle. (For California's best, turn to page 345.)
Matt Kramer is the author of Making Sense of California Wine (William Morrow & Co.) and a regular columnist for Wine Spectator, Cigar Aficionado's sister publication. Wine Spectator's Picks for the Best California Wines for 1996 California Pinot Noir
96 / Rochioli Pinot Noir Russian River Valley West Block Reserve 1994 / $48
95 / Dehlinger Pinot Noir Russian River Valley Reserve 1994 / $32
95 / Rochioli Pinot Noir Russian River Valley East Block Reserve 1994 / $60
94 / Gary Farrell Pinot Noir Russian River Valley Rochioli Vineyard 1994 / $50
94 / Rochioli Pinot Noir Russian River Valley Three Corner Vineyard Reserve 1994 / $40
94 / Williams Selyem Pinot Noir Russian River Valley Rochioli Vineyard 1994 / $60
93 / Dehlinger Pinot Noir Russian River Valley Goldridge Vineyard 20-Year-Old Vines 1994 / $32
93 / Talley Pinot Noir Arroyo Grande Valley Rosemary's Vineyard 1994 / $32
93 / Williams Selyem Pinot Noir Russian River Valley Riverblock Vineyard 1994 / $34
92 / Saintsbury Pinot Noir Carneros Reserve 1994 / $35 California Cabernet Sauvignon & Blends
98 / Groth Cabernet Sauvignon Napa Valley Reserve 1992 / $70
96 / Colgin Cabernet Sauvignon Napa Valley Herb Lamb Vineyard 1993 /$40
96 / Dalla Valle Maya Napa Valley 1993 / $75
95 / Chateau St. Jean Cabernet Sauvignon Sonoma County Reserve 1990 / $38
93 / Araujo Cabernet Sauvignon Napa Valley Eisele Vineyard 1993 / $40
93 / Conn Creek Anthology Napa Valley 1993 /$30
93 / Cornerstone Cabernet Sauvignon Howell Mountain Beatty Ranch 1993 / $33
93 / Shafer Cabernet Sauvignon Stags Leap District Hillside Select 1992 / $50
93 / Silver Oak Cabernet Sauvignon Napa Valley 1992 / $45
93 / Simi Cabernet Sauvignon Alexander Valley Reserve 1992 / $40 California Zinfandel & Blends
96 / Turley Zinfandel Napa Valley Hayne Vineyard 1994 / $27
94 / Turley Zinfandel Napa Valley Moore Earthquake Vineyard 1994 / $25
92 / Alderbrook Zinfandel Russian River Valley Gamba Vineyard 1995 / $20
92 / DeLoach Zinfandel Russian River Valley O.F.S. 1995 / $25
92 / Martinelli Zinfandel Russian River Valley Jackass Hill 1994 / $25
92 / Rosenblum Zinfandel Mount Veeder Brandlin Ranch 1994 / $20
92 / St. Francis Zinfandel Sonoma Valley Pagani Vineyard Reserve 1994 / $24
91 / Rabbit Ridge Zinfandel Sonoma County San Lorenzo Reserve 1994 / $23
91 / Ridge Geyserville Sonoma County 1994 / $20
90 / Ravenswood Zinfandel Sonoma Valley Monte Rosso 1994 / $20 California Chardonnay
95 / Beringer Chardonnay Napa Valley Private Reserve 1994 / $20
95 / Kistler Chardonnay Sonoma Mountain McCrea Vineyard 1994 / $38
95 / Matanzas Creek Chardonnay Sonoma Valley Journey 1993 / $75
95 / Peter Michael Chardonnay Sonoma County Cuvée Indigène 1994 / $60
95 / Rochioli Chardonnay Russian River Valley Reserve 1994 / $28
95 / Saintsbury Chardonnay Carneros Reserve 1994 / $25
94 / Kistler Chardonnay Russian River Valley Dutton Ranch 1994 / $36
94 / Marcassin Chardonnay Alexander Valley Gauer Vineyard Upper Barn 1994 / $39
94 / Peter Michael Chardonnay Sonoma County Mon Plaisir 1994 / $40
94 / Truchard Chardonnay Napa Valley Carneros 1994 / $19 Other Top California Wines
94 / Matanzas Creek Merlot Sonoma Valley Journey 1992 / $125
93 / Navarro White Riesling Late Harvest Anderson Valley Sweet 1994 / $14
92 / Alderbrook Muscat de Frontignan Late Harvest Sonoma County Kunde Vineyard 1994 / $20
92 / Bonny Doon Muscat California Vin de Glacière 1995 / $15
92 / St. Francis Merlot Sonoma Valley Reserve Estate 1992 / $24
92 / Mumm Cuvee Napa Brut Napa Valley DVX 1992 / $30
91 / S. Anderson Blanc de Noirs Napa Valley 1992 / $22
91 / Ferrari-Carano Fumé Blanc Sonoma County Reserve 1995 / $17
91 / Scharffenberger Blanc de Blancs Mendocino County 1991 / $23
91 / Sean H. Thackrey Syrah California Orion 1994 / $38


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WiiHacks General Rules and Guidelines
All Wiihacks members: Please Read and Follow the Rules and Guidelines or be Banned! The WiiHacks Site Rules and Guidelines are subject to change without notice. Members should regularly check the Site Rules.
Key Points:
1. All posts must be written in English.
2. WiiHacks resources and services are not to used to either spam or abuse others or to conduct any illegal activity.
3. Commercial spammers will be immediately banned. No unauthorized advertisements are tolerated.
The WiiHacks.com Website hosts the worlds largest Wii modding and forum community. In order to maintain a pleasant and relatively open environment within which members of all ages, experience, and background may enjoy the various aspects of the site and community, all members are expected to abide by the site rules and guidelines. Noncompliance with the rules and guidelines will result in disciplinary actions that may include, but are not restricted to: point infraction, member post moderation, temporary restriction to the Reading Room, suspension, or a permanent ban. All disciplinary actions are made at the discretion of the site moderators and are not open to public challenge.
In addition to the General Rules, certain Forums or Threads, the Internet Relay Chat (iRC) Room, and Blogs are governed by additional rules. Forum users are expected to read, learn, and abide by the Forum/Thread-specific rules before posting. The additional Forum/Thread-specific Rules areas are as follows:
Newbie Discussions Forum
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WiiHacks General Rules and Guidelines
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n) All materials once posted on Wiihacks.com, become the sole property of Wiihacks.com, and to be used in anyway at its sole discretion. (ie: edit, delete, closed, open, locked)
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a) Asking for or providing information, assistance, sources for, or direct provision of pirated materials, theft, or other illegal activities violate site rules.
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IV. Additional Forum Areas with Additional Specific Rules
Newbie Discussions Forum
In addition to the website General Rules and Guidelines, there are specific rules and guidelines for the Newbie Discussions Forum. This is an area to allow members to try and help one another. More experienced members and staff will more often be found in the topic forums than here.
1. New members are expected to create a new post in the Introductions Forum. A brief post will suffice to both introduce you to our community and to learn to create a post/thread.
2. Odds highly favor the probability that a question or problem posed by a new Wii owner and novice softmodder will have been reported and stored in the WiiHacks.com archives. Use of the sites SEARCH function and perusal of the Guides and Tutorials is strongly encouraged.
3. Should an answer not be found or a basic question needs to be posted, the Newbie Discussions Forum is an appropriate Forum for a lost or confused new member.
4. In addition to the general guidelines concerning the readability of member posts, titles of posts are important. Members and Moderators have different areas of experience, interest, and expertise. Posting questions in the related Forum location will assist in a response.
5. Be aware that a response to your query is not a right. All responses are provided on a voluntary basis with priorities given (in descending order) to site donators, Senior Members, Members, Junior Members, and then New Members.
6. Non-descriptive titles do not allow for responders to select your post for review. Such posts tend to be ignored by most members or edited with sarcastic titles. Examples of post titles that are commonly ignored include:
HELPPPPPPPPP ME! I need help, right now!!!!!
Wont someone answer me?
Im a noobie and need help.
Auuugggghhhh, I messed up.
7. Bumping your post tends to irritate members. Try and wait patiently for a response. Spend the time searching and reading. If you receive no response after 24 hours, please re-read your post. Chances are a rewrite is needed.
a. Posts that have a lot of run-on sentences, no line spacing, no upper and lower case letters tend to be hard to read; most members will not even try.
b. Questions that are posted in the wrong section, thread, or Forum also tend to be ignored.
c. There may be insufficient information provided generally, skip the Im new sentences and focus on the Wii, its system menu version, what has been done, what isnt working. Dont just say xxx doesnt work-provide an error code or screen description.
d. Posts posing a question that has been asked and answered very frequently may also be ignored, except by a Moderator or a very kind-hearted member. Remember, there are thousands of new members registering daily, but few moderators and members available to help at any given time.
iRC; Live Chat
WiiHacks maintains a means for realtime interaction between members. Realtime interaction is currently enabled via the WiiHacks iRC Chat Room. While the tone and atmosphere is more casual in the Chat area than in the Forums, the WiiHacks site rules still apply. Violations of site rules and guidelines will result in disciplinary action. Additional rules include:
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b) Similarly, members may find themselves occasionally "kicked" off by staff (Ops); if the intention, understood by all involved parties, is again under "friendly" banter and exchange, signing back on to re-engage in the friendly banter will not result in disciplinary action.
c) At the discretion of the iRC staff moderating the Chat session, the site rules concerning cursing may be occasionally relaxed depending on the members present.
6. Acceptance of the site rules and guidelines is required before a member can chat.
WiiHacks maintains a Blog Section. In addition to the General Site Rules and Guidelines, the additional rules for the Blogs section are as follows:
1. Members in good standing with a 100-post history may create and maintain a Blog.
2. Blog entries may comprise tutorials, technology and gaming news, personal opinions and interests, and other subjects that are typical for the Blog genre.
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Buy/Sell/Trade Forum
In addition to the General Site Rules and Guidelines, the Buy/Sell/Trade Forum has additional rules as follows:
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2. Threads with items for sale will be closed after 3 months.
3. Members should post SOLD after a successful sale of their item to allow the thread to be closed more quickly.
4. The number of items for sale is expected to be typical for an individual owner. Large lots will be considered evidence of commercial activity and treated accordingly.
5. WiiHacks.com is not liable and is not to be held responsible for the transactions that occur in this Forum. Individuals should exercise due caution when entering into an online financial transaction.
6. No exchange of pirated games or materials in violation of copyright is to occur in this forum. Do not offer to sell or ask for a hard disk or other storage device with game copies. Such posts will be deleted. Repeat violation will result in a permanent ban.
Commercial Sponsors
1. Commercial sponsors are also expected to adhere to the site General Rules and Guidelines.
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4. Site sponsors share a community attitude and do not aggressively solicit business among the WiiHacks membership community.
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6. Prior to approval as a site sponsor, responsible forum support for some time is required prior to final approval.
7. Applications to become a commercial sponsor are to be directed to firstname.lastname@example.com
For breaking above rules you may be warned/banned appropriately!
WiiHacks.com General Rules and Guidelines [rev. 08242010; written by Gen3SF...edited and authorized by ModderMan]
Last edited by gen3sf; Yesterday at 10:13 AM.


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Acetaminophen-Caffeine Tablet
Selected Xanthine Derivatives/Fluvoxamine
This information is generalized and not intended as specific medical advice. Consult your healthcare professional before taking or discontinuing any drug or commencing any course of treatment.
Medical warning:
Moderate. These medicines may cause some risk when taken together. Contact your healthcare professional (e.g. doctor or pharmacist) for more information.
How the interaction occurs:
Fluvoxamine slows down how quickly your body removes medicines called xanthine derivatives. Xanthine derivatives include aminophylline, caffeine, oxtriphylline, and theophylline.
What might happen:
The amount of these medicines in your blood may increase and cause toxic effects. Symptoms of toxicity include loss of appetite, nausea, vomiting, nervousness, agitation, headache, fast and/or irregular heartbeat, and/or seizures.
What you should do about this interaction:
Let your healthcare professionals (e.g. doctor or pharmacist) know that you are taking these medications together. Your doctor may want to check the amount of medicine in your blood. Your doctor may want to change the dose of your medicine. Let your healthcare professionals know if you any symptoms of toxicity. While you are taking fluvoxamine, you should limit your intake of caffeine from beverages and medicines.Your healthcare professionals may already be aware of this interaction and may be monitoring you for it. Do not start, stop, or change the dosage of any medicine before checking with them first.
1.Rasmussen BB, Jeppesen U, Gaist D, Brosen K. Griseofulvin and fluvoxamine interactions with the metabolism of theophylline. Ther Drug Monit 1997 Feb;19(1):56-62.
2.Rasmussen BB, Maenpaa J, Pelkonen O, Loft S, Poulsen HE, Lykkesfeldt J, Brosen K. Selective serotonin reuptake inhibitors and theophylline metabolism in human liver microsomes: potent inhibition by fluvoxamine. Br J Clin Pharmacol 1995 Feb;39(2):151-9.
3.Luvox (fluvoxamine maleate) US prescribing information. Jazz Pharmaceuticals, Inc. January, 2017.
4.Sperber AD. Toxic interaction between fluvoxamine and sustained release theophylline in an 11-year-old boy. Drug Saf 1991 Nov-Dec;6(6):460-2.
5.Diot P, Jonville AP, Gerard F, Bonnelle M, Autret E, Breteau M, Lemarie E, Lavandier M. Possible interaction between theophylline and fluvoxamine. Therapie 1991 Mar-Apr;46(2):170-1.
6.van den Brekel AM, Harrington L. Toxic effects of theophylline caused by fluvoxamine. CMAJ 1994 Nov 1;151(9):1289-90.
7.DeVane CL, Markowitz JS, Hardesty SJ, Mundy S, Gill HS. Fluvoxamine-induced theophylline toxicity. Am J Psychiatry 1997 Sep; 154(9):1317-8.
8.Jeppesen U, Loft S, Poulsen HE, Brsen K. A fluvoxamine-caffeine interaction study. Pharmacogenetics 1996 Jun;6(3):213-22.
9.Culm-Merdek KE, von Moltke LL, Harmatz JS, Greenblatt DJ. Fluvoxamine impairs single-dose caffeine clearance without altering caffeine pharmacodynamics. Br J Clin Pharmacol 2005 Nov;60(5):486-93.


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ESU Scholarship Run set for May 9May 7, 2013
Now's the time to dig out those running shoes from the back of your closet and get ready to raise scholarship money at Emporia State University. The annual Emporia State Empowering Scholars Run/Walk in memory of John Blaufuss is coming up Thursday, May 9, on the Emporia State campus.
Runners and walkers will gather in front of William Allen White Library for a 6 p.m. start. Participants have their choice of a five kilometer run or a two mile walk over meandering courses through the campus before winding up at the finish line back in front of Plumb Hall.
Activities including an inflatable obstacle course, beanbag toss, washers and other yard games will be there to enjoy before the race begins. Another event has been added to the run/walk to raise more money for scholarships. The Classified Assembly will be cooking hotdogs and brats to sell at the event that evening. They will be available hot off the grill beginning at 5 p.m. Make it a meal with chips, a drink and dessert item for $3.50.
Now in its ninth year, the event is held in the memory of John Blaufuss, former Emporia State controller. A dedicated runner, Blaufuss was killed while jogging in 2005. His dedication, both to running and to garnering support for the university, is symbolized in the run/walk event.
To preregister and view course maps, navigate to www.emporia.edu/recsports.
Participants may also register at the Sauder Alumni Center during business hours, or at the event beginning at 5 p.m. on Thursday, May 9. Event T-shirts will also be available in limited quantities.
Following the race, medals will be presented to the top three runners in different age categories — 25 and under, 26-39 and 40 and above. Members of the Blaufuss family will also award five $100 scholarships following the race. The fastest male and female runners who are enrolled to attend Emporia State in the fall will each receive a $100 scholarship award. Three $100 scholarship awards will also be given from a drawing of entries at the event.
All proceeds from the event go to the Empowering ESU Scholars Fund, which is the No. 1 tool used in recruiting and retaining the best and brightest students at Emporia State.
For more information on the event, contact Mike Wise, director of recreation services, 341-5952 or email firstname.lastname@example.com.
Check out our students' achievements and accomplishments on Emporia State's meritpages.com site


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News & Analysis
Slideshow: Hanging out at a hardware hackathon
4 comments
4 comments
SANTA CLARA, Calif. -- The pizza, trail mix and sodas flowed freely as nearly 100 engineers joined a hardware hackathon at the Open Compute Summit here Jan. 16, hammering out creative ideas to solve data center problems.
The group above was a mix of consultants and students, many of whom met for the first time at the event. They showed team spirit, insisting all members get included in a photo of their multidimensional server temperature sensor.
The winning team developed ideas for a distributed sensor network to monitor a data center. The Open Compute Foundation that hosted the event offered them a prize of subsidizing the costs of filing for a patent on the work or help bringing the product to market.
From left, Andrew Taber, Bruce Gottlieb, Rob Stephenson, Dave Rauchwerk, Eric Max and Joel Franusic show their multidimensional server temperature meter.


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Welcome to Hyperion Records, an independent British classical label devoted to presenting high-quality recordings of music of all styles and from all periods from the twelfth century to the twenty-first.
Hyperion offers both CDs, and downloads in a number of formats. The site is also available in several languages.
Please use the dropdown buttons to set your preferred options, or use the checkbox to accept the defaults.
|Satie: Piano Music
'We have had to wait far too long for this first solo recording from Yitkin Seow, for he is an excellent pianist with a keen sense of style' (Gramophone)
'A generously filled anthology… consistent beauty of sound' (The Penguin Guide to Compact Discs)» More


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PHILADELPHIA (CBS) – On Wednesday, Philadelphia Magazine posted an interview with Donovan McNabb, who reflected on his career in Philadelphia and had some controversial things to say … for a change.
On the Audio Roadshow app, the WIP Morning Show asked, "How do you feel about Donovan McNabb," with two simple options, like or dislike. A whopping 81-percent said dislike.
The Mike and Ike Show asked, "Do you even care what Donovan McNabb says anymore?" An overwhelming 94-percent of fans said no.
Click here to see the full results and to download the Audio Roadshow app.


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In the Name of Allah, The Most Gracious, Ever Merciful.
Muslims who believe in the Messiah, Hadhrat Mirza Ghulam Ahmad Qadiani (as)
A children's programme presented by Qari Muhammad Aashiq in Urdu teaching the correct pronunciation of the Holy Quran based on the Qaida Yassarnal Quran. Presentation of MTA studios Pakistan.
Tags: Yassarnal Quran


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Popular Applications:
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Home / Reports and Data / School Performance / Accountability Research
The following information accompanies the downloadable text file at 2011 high school completion data.
Education Information Management System (PEIMS) Data Standards provide
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HOVE: One-Day Groundsman of the Year Award03-Dec-2012
There was more awards success recently for Sussex Cricket as Andy Mackay, Sussex's Head Groundsman at The PROBIZ County Ground, Hove, was the winner in the one-day category at the ECB's 2012 Groundsman of the Year Awards.
Every pitch is rated at the end of the match by each of the umpires with these ratings used as the basis for making the awards.
It is has been one of the most challenging seasons on record for Andy and his team due to the increased amount of wet weather, making the achievement all the more impressive.
He and his team also scooped the award back in 2010 and have continued to produce excellent pitches at Hove. The Sussex staff beat off strong competition from Andy Fogarty's team at Headingley Carnegie, who were runners-up.
For more information about the awards, please click HERE
Well done to Andy his team from all at Sussex Cricket....!


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HPER online program helps active-duty militaryAugust 20, 2012
Charlotte Miller, a graduate student in Health, Physical Education and Recreation is living life on the sea. She has been in the Navy for the past 21 years. She is an AWFC, which is translated to Naval Air crewman Mechanic Chief E-7. When she is not "flying dignitaries where they want to go around the world," she is helping to keep the sailors in her command in good shape by also doubling as a Command Fitness Leader. In three years, she will have to retire and is pursuing a graduate degree to prepare for her next goal, which is to teach or serve as an athletic director at a community college.
"The Graduate Program at ESU has been a great experience, the HPER online program has allowed me to pursue my graduate degree while continuing to serve my country," she said.
Miller is currently living in Crofton, Md., but her hometown is Mansfield, Ohio.
Check out our students' achievements and accomplishments on Emporia State's meritpages.com site


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It's been great to read comments from all of our different personalities on the blog over the last year. While some of our readers agree with us and some agree to disagree, it's these types of personalities all melted and mixed in a fondue pot that help make blogs a little more interesting to dip into. We've had the opportunity to open some eyes as to why we do the things we do. We've also had our eyes opened a few times.
The TSA EoS Blog Team would like to thank everybody who's helped out with the blog this year. There are so many folks behind the scenes that you just don't see. You've got the IT folks, legal, our officers and other TSA folks in various positions in the field, several HQ departments that help us with research from time to time, and of course, all of our readers and commenters.
Have fun ringing in the New Year, but if you're traveling through an airport, please remember to divest all metal objects, or you'll be ringing in the walkthrough metal detector. Oh, and yes… champagne is a liquid.
EoS Blog Team


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It's sad to see a grown man still afraid of cooties.Manterax Prime wrote:Gundamu wrote:Manterax Prime wrote:Hasbro.....Stopt it now, or face the consequences. You are making a lot of people angry by doing this stuff.
Are you serious? Anyone getting mad at this needs to chill out and develop a sense of humor. It's just like the War for Cybertron commercials with Shockwave enjoying "The Touch"
Oh, I have a sense of humor.....when it comes to stuff that is actually funny. These commercials, however, are infuriating. And "The Touch" has been part of the transformers world since the the 80s, so of course it's gonna be used.


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I love cilantro. I love it so much I put it in just about everything I can, within reason, of course. It's the definitive flavor in so many Tex-Mex dishes, that its absence is sorely felt if omitted by one who doesn't quite feel the same as I. Yes, that's correct: not everyone loves cilantro. Matter of fact, almost 40% of the population believes cilantro tastes like soap. It's true; I've seen some hard data on this phenomenon, and while I can't understand it, I just have to accept it.
I grew up with cilantro—it was probably one of the first leafy, green things I'd eat without any argument. Everyone in my family grows it, and my uncle in Austin has taken to spreading the seeds all over the city in hopes they will take root and cilantro plants will flourish all over--like bluebonnets or Indian paintbrush. We call him Johnny Cilantroseed. So when you have a naive worldview like myself, if I like something, then everyone else must like it, right? Wrong.
My first brush with someone not liking cilantro was when I made my favorite salsa for a friend. This guy had a voracious appetite and he devoured and raved about everything I cooked, until I offered him the hot sauce. I placed the bowl in front of him, pushed over a basket of chips and asked him to try it. He dipped his chip, took a bite and said four words: "It tastes like cilantro." I brightened: "Yes! Yes! I used almost two cups. Isn't it great?" He was silent for a few moments. Then he asked for a glass of water, politely excused himself, and, well, I haven't seen him since. I guess he doesn't like cilantro.
More recently, Melissa made my recipe for hot sauce and conceded on her blog that she didn't include the recommended cilantro because it tastes like soap to her. Now, I don't care if someone likes or doesn't like cilantro--to me it's just their loss if they don't. But actually, it may be more than just a matter of preference: some say that there's an actual genetic predisposition toward thinking cilantro tastes like soap. Imagine that! Those poor people, how they must suffer.
So what's your verdict? Soap or not? And this is the most perplexing thing of all to me: what does soap taste like and how do you know? Were you prone to say naughty words as a child?
Monday, September 25, 2006
What does soap taste like?
I love cilantro. I love it so much I put it in just about everything I can, within reason, of course. It's the definitive flavor in so many Tex-Mex dishes, that its absence is sorely felt if omitted by one who doesn't quite feel the same as I. Yes, that's correct: not everyone loves cilantro. Matter of fact, almost 40% of the population believes cilantro tastes like soap. It's true; I've seen some hard data on this phenomenon, and while I can't understand it, I just have to accept it.
36 comments:
- Ros said...
No, cilantro definitely tastes nothing like soap. I know this because of a prank played on me in my fresher year :(.
Someone I know claimed ginger tasted like soap but that's because she'd tried to take a bite out of a bit of raw root.
- Luisa said...
I'm one of those people that hates cilantro - but soap isn't the word that comes to mind when I think about the taste. It's more like rat poison. How do I know what rat poison tastes like? I exaggerate, of course, but cilantro really tastes like awfulness to me, like harsh chemicals, something man-made, something that definitely should not be chopped up fine and put in my food.
I read that not liking cilantro is similar to the not-smelling-asparagus-in-your-pee thing - it's an enzyme missing in your tastebuds or nasal cavity. Who knows! I wish it weren't so - I bet I'd like Mexican food a whole lot more... ;)
- Julie said...
I have the cilantro loving gene, or enzyme, or whatever it is that causes some people to love cilantro. I still remember very clearly being amazed by the taste and fragrance of cilantro the first time I had it which was in a soup at a Thai restaurant.
I also remember being amazed by the first person I met who violently dislked cilantro. She claimed it tasted like "wet bathing suit smelled" which seemed completely bizarre to me at the time but now I have realized that it's not an uncommon sort of sentiment. It's not loved by everyone.
- vlb5757 said...
If cilantro tastes like soap, it means that you are allergic to it in some degree. There are sites that talk about it. A client of mine also said that she went to the doctor and he told her the same thing. I thought that was odd. I love cilantro so I would be so bummed if I was allergic!
- The County Clerk said...
So... how does everyone know what soap tastes like? I have some soup (left over from my married life) with so many "food" things in it that it probably tastes good.
Honey Oatmeal Soap made from Goat's Milk?
I didn't make that up! I COULDN'T make that up.
http://www.honeyoatmealsoap.com/index1.html )
I think I'd RATHER have Honey Oatmeal Goat Milk Soap grated and sprinkled on my enchiladas...
...rather than cilantro.
But that's just me.
Anyone have any Honey Goat Oatmeal Soap Recipes? I'm hungry.
- The County Clerk said...
Now that i think about it, maybe there is a market for gourmet CILANTRO black-bean soap?
- Danielle said...
Sometimes I feel like the only person in the world who neither loves nor hates cilantro.
- christine (myplateoryours) said...
Interesting. I have been both a hater and a lover. The first time I remember having cilantro was in some soup at a pan-Asian restaurant and I thought it tasted like -- of course -- soap. But I have since found that I love it and and I really do -- in salsa, in chutneys, in salads, even in soup. My theory, for what it is worth is that the big fat green leaves that cilatro first explodes with are delicious, but as the plant ages and gets close to bolting it sends up these frondsy leaves that are different from the early ones and they still do taste soapy to me.
- WhiteTrashBBQ said...
I'm not a big fan of cilantro. I would say in proper proportions, in its proper place, it's OK, but I've never had a dish where I said to myself, "self this would be better with a little cilantro."
And yes, it does taste a bit like soap.
But I don't like cucumbers either.
go figure.
- Homesick Texan said...
Ros--What a funny story. Thanks for the first-hand knowledge of what soap actually tastes like.
Luisa--Rat poison?!? Your feelings are strong! But you shouldn't think you can't like Mexican food just because you don't like cilanto. Trust me, there are lots of excellent dishes that are cilanto-free.
Julie--"Wet bathing suit"? That's a new one! But yes, it's an excellent addition to Thai food. Cilantro and coconut milk go together like peanut butter and jelly.
Vib5757--From a scientific perspective, that make sense. I can't stand canteloupe and it turns out I'm allergic to it.
County Clerk--I love your idea for a cilantro-black bean soap. If you ever wanted to get in the soap business I reckon you'd have a hit on your hands (no pun intended).
Danielle--Ambivalence can be good.
Christine--I read about experiences like yours-people's palates changing over the years. And that's an interesting thought: that it's the about-to-die cilantro that's soapy, not the fresh leaves.
White Trash BBQ--You don't like cucumbers? How can you not have pickles with your bbq?
- Rosa's Yummy Yums said...
In the past, I found that cilantro tasted bizarre; a bit like washing powder or soap. I didn't like it much, but now I love that herb! As I'm a big fan of Asian, Middle Eastern and Tex-Mex food, I have to like it, otherwise I would not be able to eat such yummy specialities...
- melissa mcgee said...
well, paint me purple and call me an eggplant.
i KNEW it wasn't just me!!! all this time i've been proclaiming that cilantro tastes like a mouth full of ivory soap - only to find out that i'm not alone. well, i gotta tell ya, that makes me feel A LOT LESS CRAZY about the soap thing.
Hank - actually, i'm a soapmaker - the natural kind, from scratch, with lye. every once in a while, believe it or not, i have to taste a bar of soap to test for it's alkalinity. so that's how I know what soap tastes like!
and i've made oatmeal & honey goat's milk soap before, many times. it's a bit like having a mouthful of cilantro. ;)
- Yvo said...
haha... I grew up eating Asian food and always, always, the cilantro had to go. Dunno about it being genetic because my cilantro would go... right onto my brother's plate. he loves the stuff. I also don't like parsley. HOWEVER, major caveat here, I can eat it (and enjoy it) in my brother in law's homemade salsa. it's not 2 cups for sure, but it's there and I taste it but with it broken down/"cooked" in the lemon juice he uses, it's bearable.
I also used to hate scallions but now adore them lightly cooked. (I do love veggies in general though.) I don't know. And cilantro never tasted like soap to me, just bitter. Oh, is that what soap tastes like? Hm... I HAVE tasted soap before (my sister convinced me that it was candy, and another time in a bubble bath I thought a bubble looked particularly appetizing... hey, I was really little ok?!) but I don't think I ever related the two tastes.
- WhiteTrashBBQ said...
Pickles with BBQ? What are you from Texas or something? :-)
Sorry, I don't like pickles unless they're absurdly sweet or spicy. Anything else tastes like a cucumber.
And I don't like cucumbers.
- Harry said...
I had so much cilantro in 1974 when I lived in Cuernavaca that I guess I burned out on it. Just lately, though, I've softened a bit and will add a bit when called for and make up the difference with parsley. Soapy? Well, I guess that's accurate. It's just so overpowering that nothing else comes through. Check out the blog: http://www.ihatecilantro.com/
- Hannah said...
I'm another than used to hate cilantro, but converted.
The first occasion was at a Mexican restaurant when I was a kid, and their salsa. I thought they hadn't rinsed out their bowls well, and still had soap in them... for the life of me, I couldn't figure out why my mom was still eating it...
Anymore, however, if my burrito isn't LOADED with the stuff, I feel cheated :) I adore it in soups, tacos, salsas, pretty much anything.
- Sam said...
I've encountered this phenomenon, too. Everyone I've known with the cilantro-hating gene also seems to be of Irish ancestry. Has anyone else noticed this too?
I love the site, btw. I'm a Texan stuck in Indiana.
- bigdenbear said...
I love Mexican food. Grew up on it, in fact, long before the primary ingredient for flavor began to be soap-weed.
That's right - cilantro is an abomination of nature. It's terrible. It literally destroys the flavor of anything with which it comes in contact, due to it's horrid, completely overpowering, soap-suds taste.
And really, you've never drunk from a glass that wasn't rinsed completely? Surely you know what soap tastes like. And if you don't, just taste cilantro.
- Gentle said...
I've heard that cilantro is the world's most commonly used herb (they use it a lot in India and China, so...)
Whether or not that's true, I'd wager that it's probably the world's 2nd most controversial herb. It'd be the #1 most controversial if weed were legal.
Also, I'm making a movie about cilantro.
- MissE said...
i can't seem to get ENOUGH cilantro into my diet!!
I hated it with a white-hot torching passion as a child, but now I find I have to be stopped from putting it into absolutely everything....
i have heard the soap thing quite a bit from folks here in Seattle...
- anon.amos said...
A particularly variety of cilantro, with larger leaves, and slightly lighter in color than cilantro from the Indian subcontinent(this the dominant cilantro of east asia) tastes exactly like soap to me, and to some other people I've encountered. Indian cilantro meanwhile is quite tasty and completely non-soap like to me.
As for why someone might immediately think of soap, most people have had soap enter their mouth at least once, and even if not, smell is ofen used as an estimate of taste.
- Anonymous said...
First time I tasted cilanto was in a Mexican restaurant when I was about 10 years old. I tasted the salsa and ate no more. It tasted like soap! Ugly! 30years later I made several salsa recipies and one called for cilantro. I identified the 'soap taste'when I bought cilantro. I hate it! and I am predominitly Irish! Go figure. It was a relief when I finally found people who disliked it also. My grown granddaughter hates it as badly as me and my Hispanic heritage friend does as well.
- topacio said...
I don't like cilantro because my mother put it in every "fresh" and "salad-y" dish she could think of. I don't think it tastes like SOAP, though. More like the smell gets to me than anything else. As for the taste, it's just....not pleasant to my tongue at all.
- Anonymous said...
It is so amazing to me to find out I'm not the only one!! I cannot stand the taste of cilantro. I've often described it a cross between soap and gasoline.
- jb8363 said...
The first time I tasted cilantro, I thought that someone didn't rinse the pot well and it still had soap in it.....never touched the stuff after that.
- Anonymous said...
When I first was exposed to cilantro, it was in a salsa at a party and I thought we were all going to die, that it had somehow been tainted or had gone bad somehow, nobody tasted what I tasted, they all thought I was kidding. NEVER in my life had I experienced such an unpleasant taste! It is almost like that part of you that tastes something poisonous and reactively spits it out. SOAP definately, also crossed with sucking on the live end of a 9 volt battery while chewing aluminum foil. I shudder to think of it. I have tried to sample it many times since then to see if freshness or preperation had anything to do with it, but alas, it just makes me cringe. I am definately that 40% or so of people that can't stand it. BUT I do not dislike any of the other associted vegies. Love brocolli, cukes, eggplant, you name it. Go Figure. Just glad i'm not alone in this!
Matt in NH
- Anonymous said...
the first time I encountered cilantro I did not even know it. It was about three years ago at a mexican restaurant. My boyfriend and I were eating a chicken dish and I have never gone back to eat there because the food tasted like soap and I thought the cooks did not wash out the dishes well and left soap in them.
Not until this week did I learn that cilantro, commonly used in Mexican dishes is what I was tasting and that some people have a genetic predisposition that makes it taste like soap, to me just like ivory soap. Glad to know that it was just not my imagination. I love Mexican but now I know to make sure that NO CILANTRO TOUCHES MY FOOD!!!
- radish said...
I cannot begin to describe to you my cilantro love - it is one of my favorite flavors of all time. I could write poems, sonnets (technically poems too) about cilantro and I wish everyone in the world loved it because it is such a bright note of flavor in the food - it makes food "happy" tasting (if that even makes sense). I've a friend who tells me cilantro dislike is genetic and to many people it tastes like tin foil - ew - he being one of those people. I've even made a mexican themed Bloody Mary with cilantro! If you make those fish tacos, I'll bring some cake, I promise!
- jitterro said...
I am willing to eat cilantro in small amounts, but I know I don't like it. However, it doesn't taste like soap to me.
It just tastes like cilantro.
- Airencracken said...
Cilantro is great. I like it quite a bit.
- Kristin said...
My boyfriend hates cilantro. So does everyone else in his family. They are from Kansas and I am from Texas. My family likes cilantro but they don't love it as much as me. I think it IS genetic and possibly also geographically related. His grandmother wanted us to pick a restaurant to eat at once. I suggested Chuy's. She said, "Do they put cilantro in their salsa?" My response, "doesn't everyone?" "Well I don't want to eat there." They pico de gallo "pico de yucky." I never understood.
- Anonymous said...
I never liked Cilantro, but love all other herbs. A friend of mine is a Doctor and told me that I am 1 in 10000 people who have or have not an enzyme in their system that
rejects the flavor of Cilantro....
- Anteater said...
I can tolerate cilantro but the coriander seed, where cilantro comes from, tastes soapy to me. Actually, since I brush my teeth with soap at times, the soap tastes milder than the coriander seed. Once I ate an ant, and that ant tasted a lot like a coriander seed. So it's an anty flavor, hahaha, and it tastes gross.
- herecomesrachel said...
Hey, so I know that this article is two years late, but I hope it helps some of you nay-sayers realize that the only things cilantro-love requires is time and patience!
- Jolene said...
i guess i am a little backwards. my step-dad is mexican, so i ate cilantro as a child. mom loves it; she's swedish. i'm half italian, so i guess i'm a swedish meatball, lol. anyhow, i liked cilantro as a kid, now it tastes like soap to me too (i'm 42). tried growing it myself & still tasted soapy. not sure if maybe the soil needs to be amended with something or if you need to eat the larger leaves before it gets frond-like and ready to bolt - like a previous entry stated. i'm willing to try again though.
wonder if i would like the papalo you mention in the cemita sandwich?
btw - i am also one of those that like the smell of skunk, old barns, garages (oil, motors, etc) and gasoline. not sure if it is missing enzyme or allergy or something else.
all i know is i do want to like cilantro, perhaps i could temper it into my recipes in small amounts at first? also - does the aversion also appear if the cilantro is cooked into a sauce, only when raw or both? i'll have to try it cooked & see...
Jolene in MN
p.s. I should've been born a Texan. Been to El Paso & Austin & had to be dragged back to MN kicking and screaming... :)
- Unknown said...
Sadly, I'm one to whom cilantro tastes like soap. I LOVE Mexican food (and I'm a native Texan as well), but I have to avoid dishes made with it. That said, I'm fine with those dishes if the cilantro is left out, and missed Mexican and Tex-Mex favorites during the years I lived in the Pacific Northwest. I did some research and learned about the gene, so I guess I have to blame my Dutch and Norwegian ancestors. At least there are plenty of other great flavors in Mexican food, so avoiding cilantro doesn't mean I can't enjoy the rest.
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