text:
Tex-Mex is not Mexican food. That's right, even though most of the restaurants you see all over Texas say that they're Mexican, they're not. But that's OK. When Diana Kennedy bellyached that the food Texans were cooking was an abomination of her beloved la cocina Mexicana, Texans replied, "You're right. Tex-Mex is a cuisine of its own!"
As much respect I have for Kennedy's work, she was rather draconian in her assessment on what was happening north of the border. I won't begin to outline the differences between Tex-Mex and Mexican food because quite frankly, there are more similarities than differences. And as Tex-Mex is practically a youngster in the grand scheme of world cuisines (it's only been around for about 150 years), it's still evolving.
Many traditional Mexican ingredients, such as epazote, huitlacoche, prickly pear, jicama and yes, even cilantro were absent on your classic Tex-Mex menu—which was a brown feast of tamales, tacos, enchiladas and queso, sandwiched between mountains of rice and beans. But today, many restaurants are going beyond the basics and including more of these authentic Mexican flavors. Squash blossom quesadillas? Of course! Chicken in mole verde de pepita? Why not?
Yet despite the growing sophistication of the cuisine, there will always be room in my heart for that Tex-Mex classic: cheese enchiladas. And no, I'm not talking about black bean and goat cheese enchiladas. And no, I'm not talking about radish, rajas and queso anejo enchiladas. I'm talking about a plate of rolled corn tortillas stuffed with orange, oozing cheese, floating in puddles of brown-chili gravy. Yes, that kind of cheese enchilada. The Tex-Mex kind.
What makes these enchiladas so special? It's the chili gravy, a Tex-Mex classic and said by Robb Walsh, the expert on all things Tex-Mex, to be the essence of the cuisine itself. (And if you don't have Walsh's definitive tome on the subject, The Tex Mex Cookbook: A History in Recipes and Photos, buy it now—it's a must-have for all homesick Texans or fans of Texan cooking.)
Chili gravy is a mash-up between flour-based gravy and Mexican chile sauce. It's a smooth and silky substance, redolent with earthy cumin, smoky chiles and pungent garlic. It's not fiery, as it was originally created by Anglos, but it does have flavor. And there's no meat in chili gravy—it's just fat, flour, chicken broth and spices.
If you eat Tex-Mex outside of the state, the lack of this chili gravy is what makes the food taste wrong. It took me a long time to crack the Tex-Mex code, but when I found this recipe and made it for the first time, it was an epiphany: this was the flavor I'd been searching for.
On these cold, bitter days, sometimes you just want to eat comfortable food, something to make you feel warm and cozy. And if macaroni and cheese or grilled cheese sandwiches are you usual comforts of choice, why not give these a try? They're cheesy, not too spicy and taste of Texas. Sure, you may have had cheese enchiladas, but unless you had them in Texas, they probably didn't taste like these.
Chili Gravy (from Robb Walsh)
Yield: 2 cups
Preparation time: 20 minutes
Cheese Enchiladas
Continue with remaining tortillas.
Yield: 4 servings
Preparation time: 20 minutes
Thursday, January 25, 2007
Cheese enchiladas: the essence of Tex-Mex
Tex-Mex is not Mexican food. That's right, even though most of the restaurants you see all over Texas say that they're Mexican, they're not. But that's OK. When Diana Kennedy bellyached that the food Texans were cooking was an abomination of her beloved la cocina Mexicana, Texans replied, "You're right. Tex-Mex is a cuisine of its own!"
108 comments:
- melissa mcgee said...
this brings to mind many delightful enchilada dinners consumed at ninfas, el fenix, el chico, and any hole in the wall mom & pop taqueria, anywhere in texas (by far my favorite place to eat tex-mex food).
i can't imagine being served a platter of cheese enchiladas without the chili sauce - that, to me, sounds as if it would be the abomination!
thank you for the recipes! they're getting printed and stuck in my recipe files for next time. and i'll definitely be going with lard vs. oil for the gravy - it ain't great for you, but as far as the flavor goes, there's no beating it!
- Eric said...
My wife, being from Texas, has always made great enchiladas. I have also had some fantastic variations while visiting Texas. This recipe is something I will have to give a try. Thanks!
- Shawnda said...
You are so right - chili gravy is the make or break ingredient!
- matt said...
I love Robb Walsh, have given that book as gifts, and cooked from it many a times when I was missing home.
Your images have really made me sad (for home) and happy (I know what I'm making tonight!)
- Julie said...
I was just pondering what to have for dinner tonight and you may have provided the answer. I can tell you my husband would be THRILLED if I made this. No, he's not from Texas, but he loves this sort of thing.
- Homesick Texan said...
Melissa--You're very welcome! It's funny, I never made these back in Texas because they were readily available, but I'm glad I have the recipe now.
Eric--Hope you like it!
Shawnda--Yeah, I'm glad I finally figured it out!
Matt--Isn't he great? I've been reading him for years online, but never bought this book until last week. I read it in one sitting! (And had a very hard time curbing my desire to hop on a plane to San Antonio immediately!)
Julie--Oh good! I hope they make him happy!
- meeegan said...
Thank you for the recipe! This former Austinite misses her Tex-Mex.
Since I'm a vegetarian, I'm going to try veg. stock to make the chili gravy -- more flavor than water.
- Yvo said...
so much the yum! >.<*
- Susan said...
Thanks--after reading your delicious description, I'll be checking out the Walsh cookbook.
You mentioned squash blossom quesadillas in your entry; I adore squash blossoms! Have you ever had one or made one?
- Chicken Fried Gourmet said...
Lisa, you should check out Grady Spears first cookbook " A cowboy in the kitchen" Robb Walsh is a contributor and pretty much every recipe is great.
- Homesick Texan said...
Meeegan--Good idea! Veggie stock has way more flavor than water.
Yvo--It is indeed!
Susan--Yes, I have made squash blossom quesadillas. At the Union Square Greenmarket in the summer you can buy them and they are divine!
Chicken Fried Gourmet--That sounds right up my alley. Thanks for the tip! I've seen some of Grady's recipes online, and was thinking about doing his Dr. Pepper-marinated flank steak this weekend.
- Sue(coffeepot) said...
Thank you. I love that Texas "gravy".
- Zora said...
Just followed your link over here and, hey, found this post, which answers a nagging question.
I was reading reviews of some New Mexico restaurants on Chowhound dismissed something as being "not Mexican at all, just drowned in chili tomato gravy," or something like that.
Now, I'm from New Mexico, and I know New Mexican food is not like Mexican food. Nor is it exactly like Tex-Mex. And this guy didn't seem to know the first thing about that, because he was using this weird word, GRAVY, to describe the sauce.
So...ah-ha. I had no idea Texans called their chile sauce (as we spell it) "gravy." At least I know where this guy is coming from now.
For the record, for all those people who are horrified when NM and Tex-Mex cuisine are not properly distinguished, NM chile sauce is pretty much the same thing. Only we don't use "chili powder," we use straight-up dried Hatch chiles, so it can get pretty hot.
- Anonymous said...
You're right, Tex Mex is in a category all it's own! I love how you captured all the cheesy goodness in your photos, yummy.
Ari (Baking and Books)
- Cigarlady said...
I make a similar sauce except I saute onion and garlic and use whole chiles that I toast and rehydrate in the chicken broth and then puree. I make a big lot and then put it in 2-3 cup containers and stash it in the freezer, it defrosts beautifully, just heat it up and stir. I make cheese enchiladas as a side dish to grilled/seared steak, but my husband's favorite dish is enchurritos. Spicy ground beef burritos with cheese and sour cream that I place in a baking pan and top with the chile sauce and cheese and bake in the oven til heated through and the cheese melts. He prefers this to a lot of my Diana Kennedy recipes. We're not Texans, though I love Texas and its food, we're from Chula Vista, thats 15 miles north of Tijuana. I started making Mexican or Border food when we moved to Ohio because we missed all the mom and pop taco shops that we went to while we were dating. I love your site and will keep checking in.
- verily said...
I was staying in a youth hostel in London a few months ago, and for some reason, the topic of local foods came up. One of the girls, a backpacker from Manchester, asked what Tex-Mex was and the only good, simple answer I could up with was that it was Mexican food but with lots more cheese in it.
You hit the nail on the head about what Tex-Mex is in one dish. Cheese enchiladas in chili gravy is the yardstick by which I measure all Tex-Mex restaurants. If a Tex-Mex joint can't manage a decent plate with gooey orange cheese and spicy chili gravy, then I won't come back. I've had travesties that included sharp cheddar, velveeta *shudder*, and/or flour tortillas.
- Linda said...
I'm lovin' your photos!
- Ivonne said...
How I adore your posts and photos! I will admit, Tex Mex has always represented a very mysterious cuisine for me here in Canada. I'm sure we have the usual sorts of chain restaurants that serve awful version of what Tex Mex really is, but you've given me a glimpse at the real deal.
Funnily enough, even though Canada has no football team, we always watch the Superbowl. I think it's because it gives us the chance to cook lots of food. These cheese enchiladas will be making an appearance!
- Homesick Texan said...
Sue--You're welcome!
Zora--It's funny, I've never found Hatch chiles all the fiery, but maybe the ones they send here (you can get them at Kitchen Market during the season) are milder varieties. But yes, I have friends here also from New Mexico and we're always arguing about the "right" way to make enchiladas and what to call the sauce. Funny how a border makes such a difference in the cuisine!
Ari--Thanks! I love that cheese!
Cigarlady--Using chiles instead of chile powder is a more authentic way of doing it, but for some reason Texans use the powder. It's easier, I reckon.
Verily--I agree, I judge all Tex-Mex joints on their salsa, refried beans and cheese enchiladas.
Linda--Why thank you!
Ivonne--Thank you! The Tex-Mex I had in Canada wasn't great, not very flavorful and way too many potatoes in everything. If you make the cheese enchiladas, let me know how they turn out!
- Jerry said...
I've become very fond of the Tex-Mex variety of chili gravy since moving to Texas.
We had something similar in California when I was growing up, but the taste is different. It probably has something to do with geography and the fact that most Mexican influences in California come up out of Baja and Tijuana, then percolate through a slight "gringo-ing" process by the time they make the area I grew up in.
- christine (myplateoryours) said...
I'm trying to kick the comfort food habit before I bust out of every piece of clothing I own, but you are making it tough, lady.
- Zora said...
The Hatch green chiles depend a lot on the season. I remember one year they were so hot that my mom's lips cracked...but we still kept eating them. My mom looked like some plague victim, but it was worth it.
The red chile--either Hatch or Chimayo--is a little more consistent because it's dry and they can mix and match, I guess. I don't think the stuff I use is terribly hot, but none of my friends can take it. Poor souls.
- Renz said...
Not that it's possible to get a low-fat enchilada, but you can cut down considerably by microwavin the tortillas to soften them: just wrap well in paper towel and plastic and nuke until soft. Work quickly, so they don't dry out (you can go in batches).
- Homesick Texan said...
Jerry--It's fine stuff, indeed!
Christine--I promise to post something about vegetables soon. That said, there will probably be bacon grease involved. But that's OK, right? Didn't Pollan via Jefferson say meat should be a seasoning? (I'll try to get grass-fed bacon!)
Zora--My first job here, my coworkers welcomed me by having a Tex-Mex party where they served mild Pace Picante Sauce and chips. They were all making faces and groaning because the salsa was so fiery to their timid palates. It was hilarious (and yet very sweet of them, nonetheless).
Renz--Great tip for those watching the fat!
- Cilantro said...
Just found your blog--I live in Texas, born and raised in San Antonio and still here (after several sojourns elsewhere)--so I can go out to the nearest Tex-Mex joint pretty much anytime I want to. But I found Walsh's book last year and I've come to the conclusion that I like my own cheese enchiladas, made from his book, as well or better than those I buy out somewhere. I use his recipe for homemade chili paste (I think that's what it's called--don't have the book in front of me) and they are the best. My son travels all over the country, living in a place for a couple of months at a time, and I've taught him to make these enchiladas so he's never without a taste of home.
I'm loving your blog already!
- Addlepated said...
I made this recipe tonight, with some modifications:
I doubled everything in the gravy recipe but the lard. I ended up using boxed chicken broth, but didn't realize until too late that it was not low sodium, so the gravy was really, really salty! I added water and a cornstarch slurry to thin it out/thicken it up.
For the enchiladas, I used a combination of sharp cheddar, velveeta, and shredded-in-the-bag store brand cheddar. It came out perfectly.
For 16 enchiladas, I used maybe 1-1.5 cups of sauce, so I've got tons left over. I'll see how it freezes.
I served it with homemade pinto beans and Spanish rice. Hubby and kids all said it was excellent! I've often bemoaned the state of Tex-Mex here in Austin as compared to that in San Antonio, where I grew up. These enchiladas are just perfect for scratching that itch. Thanks so much for the recipe.
- Anonymous said...
There's still a Ninfa's in Baton Rouge, believe it or not. They make the green sauce. Truly, it's the best stuff in the world. I've been in love with it for years and years. My husband calls it "love sauce".
- Jessica said...
Okay, so you write about cheese enchiladas and i'm all "oh my god we have to get on a plane and go straight back to America," to my boyfriend. Then I'm daydreaming about my Friday nights as a child - tex mex restaurant, cheese enchiladas and sopapillas for dessert. And then, sweet baby J, you post about sopas. Argh. You have to stop before I do buy another flight!
- Malady said...
Hello friend. I'm new to your blog and I love it. I'm a native Texas who grew up in Dallas, lived in San Antonio for four years and now lives in California where I can't find any decent TexMex food. I would give anything to figure out how to make El Fenix's cheese enchilada dinner at home.
- siraniko said...
I love chili but I didn't know there was such a thing such as chili gravy! I'm going to try this.
- Tace said...
Thannnnnnnk-you, I didn't even know chili gravy was missing from my life. Fantastic recipe.
- Christine Adkins said...
I googled red chili gravy...and stumbled upon this site! I am a Texan displaced in Nevada. I MISS THE TEX MEX SOOOOOO BAD!!! So I was going to give it a try at home! Cheese enchiladas with chili gravy extra onions is the only way to go! Oh top it of with a frozen margi swirled with sangria! These Nevadans don't know what they are missing. I have tried every place in town to no avail no Tex Mex or margis with sangria...Makes me homesick
- Elise said...
How is it possible that at 6:11 AM, my tummy is growling for cheese enchiladas? :)
I came over from "What Was That", and these look divine! On the menu for next week - thank you!
- Another Homesick Texan said...
Its true, the missing flavor is the enchilada gravy. Even some tex mex restaurants leave it out, I guess its becoming old fashioned. There are many shades to this enchilada Gravy. My favorite childhood restaurant in Jacinto City always had a gravy that was lighter and less peppery (but better suited for cheddar) than Ninfa's and you couldn't find anything resembling Ninfa's at Merida's (now that's a place I miss!)and still different at Spanish Flowers. (a tour of houston, eh?) Yet all true enchilada gravy. I've read many recipes for this and someone will always mix cream of something soup wth brown gravy and add cumin and someone else will always say "I guarantee real resturants don't use cream of mushroom soup." I beg to differ. I've been in the foodservice industry for eight years and I can bet that if that restaurant serves a cream soup or a cream sauce and a brown soup or brown sauce they DO use the leftovers accordingly and it will taste just as great as a flour and stock rendition. We served our cafeteria in culinary school enchiladas made from leftover bechamel and veloute with cumin and chili powder added and it was amazing. Sometimes it'd be cream of chicken soup and veloute or cream gravy and beef au jus, but it was always a good enchilada gravy.
My kitchen manager at whole foods made great cheese enchiladas using a recipe similar to this one. My advice, play with the recipe until its the flavor of your favorite enchilada joint (or better). It won't be wrong until you add tomato sauce.
Thanks for posting this recipe. I love your blog!
oh and a mushroom or chili pepper stock would make an amazing vegetarian version. (just get dried mushrooms or dried peppers and hydrate them, use the leftover water as your stock and save the mushrooms or chilies for another recipe)
- Jo Beth said...
Velveeta in cheese enchiladas? Um, no. Longhorn cheddar cheese is the ONLY authentic cheese that goes into Tex-Mex cheese enchiladas. Tex-Mex, not Mexican, not Cali-influenced. But Velveeta? What is that - Trailer Texan Tex-Mex? Gross. And your chili gravy is just wrong....seriously, chicken broth in the chili gravy? Rachael Ray, is that you?
Have you ever seen the movie Angie, where this WASP step-mom marries into an Italian-American family and cooks "Italian" food such as bolognese sauce with plenty 'o ketchup and pizza out of english muffins, jarred Ragu, and squeeze cheese? That's who you remind me of.
- Homesick Texan said...
Jo Beth--I'm sorry you don't like the recipe. I researched a lot of old Tex-Mex restaurants' chili gravy recipes and a large majority of them used chicken broth. Likewise, in the mid-part of the last century, Velveeta was also quite prominent in Tex-Mex restaurants, and some places, such as Larry's in Richmond, still use Velveeta in their cheese enchiladas today. Like you, however, I prefer cheddar. How do you make your chili gravy?
- EVille said...
I am in heaven now finishing my plate of cheese enchiladas and refried beans. Thanks for the recipe! I knew you were onto something when I ate the whole first batch of chili gravy with just tortilla chips, butter and salsa. Yummmmy!
My friend, who is from Mexico and came here to NYC with me from Dallas, just confirmed the accuracy of the recipe by saying, after devouring his plate, that they were a little too much like Ojedas. That means that they were perfect! Thanks again.
- EVille said...
And to the previous post, Jo Beth, your comments are a little uncalled for. I don't necessarily like Velveeta and choose to use Longhorn (despite the fact that I graduated from SMU, get it??) but I eaten it plenty of times at most Tex-Mex restaurants growing up in the DFW area.
And I just made the chili gravy and it was amazing. Not sure where you have been eating Tex-Mex but this is as good as I've ever had in Texas and the only real Tex-Mex I've had since moving to Manhattan. I love this blog!
- Jo Beth said...
You seriously think I'll divulge my secret family recipe for chili gravy? Ha! It's simple and it's authentic and it's not up for grabs.
Perhaps you might want to do some further research about cheese enchiladas with chili gravy, this time using majority sources other than chain restauranteurs and/or cookbooks written by Texas "foreigners".
And eville, my comments were and are COMPLETELY called for. You see, when you choose to publish your thoughts, ideas, recipes, or what have you, then you open yourself up to praise as well as criticism. Welcome to the world wide web.
- Anonymous said...
I'm sorry, Jo Beth honey, but I don't think you're a Texan at all. We don't treat people that way. I think you are probably some adolescent troll. If you aren't, then you, real bad, need to get over yourself.
Make food the way it tastes good to you, and don't make snotty comments about others preferences.
Thanks, Homesick Texan. Your recipe sounds good to me and I'm saving it.
- richard said...
IT always makes me giggle a bit when NMers talk about the heat associated with hatch chiles. The last time I was in Santa Fe, we ate in this little joint with a cool atmosphere and a sign outside that proclaimed: "If you order your burrito with the red sauce and it's too hot, you will not get your money back." Being a texan, I took this as something along the lines of a challenge. Now, while I do love the flavor that a couple of fresh hatch chiles give to a nice 7 pepper salsa, I have never found them to be particularly fiery, and the sauce on that burrito did nothing to change my mind. I have had hotter things come out of a packet from taco bell. Other than that, it was still a tasty burrito. I just had to giggle a bit. Thanks for humoring me.
- richard said...
No real offense was intended by that last post...just a playful jab at our cousins to the west!
No hard feelings!
- Jo Beth said...
- This comment has been removed by a blog administrator.
- Tace said...
Hi ya, I just had to say thannnnnnnnk-you again for providing this recipe. I have used it so many times now. I ordered the cook book it came from and hope to have it soon because if this recipe is any indication of how good the rest are then whoooo boy! Love your blog!
- rhhodapp said...
I can't even BEGIN TO THANK YOU for this recipe -
I've grown up in Texas... 30 years and have now moved to Ohio... I ate tex-mex like it was going out of style before we left b/c I KNEW I wouldn't be able to find it here. Our weekend adventures include wandering in search of decent tex-mex. I found a recipe for Pappasitos fajitas which are my husbands favorite on copycat.com and you have brought tears to my eyes with this recipe. I'll definitly purchase this book tonight! GOD BLESS YOU!!!! and TEXAS!!!
*** Also a homesick Texan!!
- Julie said...
Jo Beth, why so bitter? You come here obviously to pick up ideas from our host and then proceed to act all snotty? Well, I plan to try the posted recipe this Tuesday and cannot wait to get a taste of Chili gravy on my cheese enchildadas.
And get ready to feel real sorry for me folks, we have no cheddar, longhorn or Monterey Jack cheese here in Sweden.. not even Velveeta :) which I do love. Away from San Antonio for 15 yrs, where I lived for 14 yrs, I think it is time for a visit back home.
- Lee said...
Wow, what a bitch! I think any future self righteous posts by Jo Beth should be banned...also any post in which she calls someone "honey" or brags about being an eighth generation Texan. Here's a charm school tip for you Jo Beth - you can disagree with someone and do it in a nice and respectful way.
I can't wait to try this recipe. I moved to Germany from Dallas this year and I'm having Tex-Mex withdrawl. (I never learned to cook Tex-Mex until recently because there were so many wonderful restaurants to choose from in Dallas.) Thanks for all the recipes, I really enjoy your site!
- Kim Brown said...
I came across your blog recently...I'm a native too and have the great fortune of being back in Texas for some time after living out west. I was just about to suggest Mr. Walsh's wonderful book to you when I found this post!!!
I too grew up with huge family Saturday nights at the local Tex-Mex places both in Abilene and all over the DFW area (Friday nights are for HS football-lest we forget-LOL). As far as I can remember back, baskets of warm toasted chips with little pats of REAL butter to put on the chips before you were brave enough to dip it into the hot sauce on the table!!!
The book was such a homecoming to me, it brought back such great memories of food and family...Tex-Mex is what we learned to cook first. And yes, even rotel & velveeta for many a meal in HS & college.
Your site is fantastic and yummy and I'm blessed to be able walk in my pantry and grab a can of Rotel anytime I want!!!
I spent my 30th b-day (years ago) in Port Townsend, Washington-where we had just moved to from Texas. I felt so lonely and it was rainy, so I took my pity party down to Aldrich's grocery store and found they had Chili-Cheese Fritos AND Dr. Pepper (my great-grandmother called them Fruitos, "Honey go hand me the Frui-tos please"). I walked back home in the drizzle and enjoyed the BEST back of "Frui-tos" in my life...
Speaking of anyone ever put Tom's peanuts in a bottle of DP?? And at the laundry mat with your Memaw?
I love Texas! -Kim
- Lisa said...
Alright, you went and did it now. I *had* to make enchiladas last night. I was planning on tacos, so I already had my favorite corn tortillas on hand. Everything else was pretty much staples (along with an overabundance of cheese due to a grocery purchasing error earlier this week).
I found the chili gravy to be more chili powder-y than the ones that I remember eating. But that's easily adjusted. Soooo good to get that flavor again. Yum!!!!
I'm coming back to Texas for a visit of Christmas. Can. Not. Wait. :)
- Anonymous said...
Another Expat Texan suffering on Wednesday nights. Moved to the foothills of the Ctskill mountains 10 years ago. now I have to wait until I GO HOME each year to bust my stomach on El Fenix enchiladas and gravey.
I have perfected the enchiladas using longhorn cheese and cooking them at 350 degrees for 45 minutes to an hour in a steamtray. I use a shallow lazagna pan inside a deeper tray creating a water bath I cover both pans with "Release" non stick foil so it comes off clean.
However the gravy is still eluding me even though Rob Walsh's comes real close. I hope one day to catch a cook from the kitchen at one of the resturants and get the real receipe. The meat that is used with it is very slow cooked beef. I think the meat is the real key to the final gravy. It is a fatty cut that must be slow cooked because it melts in your mouth with the gravy.
I can't wait to review the rest of your site.
Homesick Jim "Misplaced Texan
- Anonymous said...
I just stumbled upon this blog and had to add my 2 cents. I too use a recipe from Robb Walsh's book from my personal favorite restaurant, Molina's in Houston. However, I've found the best Tex-Mex cheese to use is American. I go to the deli counter at my neighborhood NYC Food Emporium and get a big block of Boar's Head yellow American cheese. It melts perfectly (as well as Velveeta, but not as salty tasting). Sometimes I use a little Longhorn or cheddar mixed in, sometimes not. Now if I could just find out how to make Molina's salsa!
- Pat said...
For those interested in New Mexico red chile, which is a lot earthier and hotter than the Texas equivalent, here's a link to a cookbook website from New Mexico's largest power company, with decent home style recipes.
NM red chile isn't made with chili powder. Instead dried red chiles have their stems and seeds removed, and the pods are whirled in a blender with seasonings, and stock or just water (stock is better). There's also green chile, but the green chiles are harder to come by outside of New Mexico than the red pods.
- MrsCLeeC said...
Chili Gravy!! In Oklahoma there is no such thing and I have missed it on my tamales!. I'm from the NW side of Houston, and even just on the north side of the Red River, the Tex-Mex is different (and still called Tex Mex!). Althougth I have discovered chicken tamales with sour cream sauce . .yummy yummy!
- *Chrisie* said...
Oh GOD BLESS YOU!! I am DYIN for some Tex-Mex! I was raised in San Antonio and now live in Chicago. The "Mexican" food here is HORRIBLE! It is sweet and sugary and they use swiss and mozzarella cheese....I bet my my ancestors are rolling over in there graves at the thought! I am making this dish tonight and when I gain 15lbs, I promise not to blame you! Thanks again!
- Annette said...
Help! I'm a 6 generation TEXAN living in Florida without my chili con queso! I can't find a recipe anywhere that taste like Lupe's Mexican restaurants (East Texas) or Pulido's. I grew up with beef chili on my enchiladas.(*sigh*)
- firstname.lastname@example.com said...
Hey Robb, I think you are on the right track. I have experimented around and found that if you reconstitute a package of dried Ancho peppers with a can of Campbells beef broth and then blend them up with 3 teaspoons of garlic juice and 2 teaspoons of cumin, you will have a wonderful chili toppin for cheese and beef enchiladas. Be sure to remove the white seeds before you reconstitute the peppers. You can always add some hamburger meat for some great chili con carne topping. Add some onions that have been glazed in butter if you can stand some more flavor and calories. Try it and let us all know what you think!
- Anonymous said...
Im an Austinite about to move away. I have fallen in love with a certain cheese enchilada and gravy recipe at a recipe called La Posada in north austin. The enchiladas you order are baked in their own little dish, so all the gooey goodness stays with your enchiladas...and they drench it in gravy and top it with cheese. So, I was looking for a recipe that I could take and prepare away from this beloved little joint, I think I found it! thanks!
- Mary and Bill said...
Thanks for the recipe, I can't wait to try it. I am a South Dakotan living in NM now but looking at moving to Texas shortly, wife is a traveling RN. I have been trying to find a good recipe and my first attempt although spicy hot had little to no flavor.
I think adding the stock will be a great improvement. Thank God I like to cook. Short of going to my favorite place to eat here in Taos and beg for lessons it looks like this is a trial and error process.
- Mindy said...
This is a wonderful recipe! You're right--the secret IS the chili gravy (which must be why my previous attempts at Tex-Mex enchiladas have not worked out). I ended up used half velveeta and half shredded Mexican blend cheese and it worked out nearly perfectly.
Thanks for making a homesick Texan stranded in South Carolina happy.
- Anonymous said...
Ohh, that looks sooo good!
- Judy said...
God bless ya for this recipe! I am a fellow hst currently in PA and was wandering about the internet looking for a recipe to Molina's pecan pralines. Your site popped up and I am glad it did. Now to root through your Tex Mex files...Thanks!
- Anonymous said...
I stumbled accross this blog over 6 months ago. In hopes of finding a recipe like that of the El Fenix enchiladas. To my surprise I found your recipe. I live in Colorado Springs, CO and grew up in Rockwall, TX. Every Wednesday my family and I went to El Fenix. I dislike Colorado Green Chile. Nothing tops Tex Mex.
Also, I add cilantro, bay leaf and at times ground beef to the sauce and seems to work well. Thanks for the recipe.
- Anonymous said...
What a great site! I live in San Antonio, so I can't say I miss TEX-MEX. However I have always wondered how to make the recipes myself (growing up in Louisiana we did not have this type of cuisine). I made your King ranch chicken casserole the other weekend, and the native SAn antonian's in my house LOVED it! I'm trying your cheese enchilada's this weekend...I'm sure they won't disappoint!
Thanks and keep 'em coming!
- fishandchipsandsalsa said...
I just made these last night. I would have commented then, but I was in a cheese induced coma of pure tex mex bliss. These were wonderful! I had tried to do enchiladas before but they just weren't right, but these hit the spot. If we weren't already married, these enchiladas would have sealed the deal. Thanks for making this expat Texan feel at home!
- sixfeet said...
i'm making this tonight (maybe adding chicken -- not sure yet. leaning towards just cheese ... yah, just cheese)! thanks so much for this recipe. i spent a lot of time with relatives in san antonio when i was growing up and my aunt teresa made the BEST cheese enchiladas. sadly, i never got the recipe. i'm sure that this will be as close as i can get.
to kim brown ... peanuts in the coke bottle. SO good. i haven't thought of that in years. now, where can i find a coke -- in a bottle? i dunno, but i WILL.
- bsmanning said...
It is really amazing how many don't realize that Tex-Mex cooking uses Velveeta! My friends look away in disbelief and snarl their noses! LOL. When they taste the enchiladas I make, they don't complain!
I'm convinced you can't find good Tex-Mex cheese enchiladas out here in the OC (California), except possibly at On The Border.
- Anonymous said...
Thank GOD I found your blogspot. I think maybe we were seperated at birth. I also found the Blue Goose Cantina recipe for Sour cream chicken enchiladas if you're interested! It's authentic!
- Cristine Billings said...
Awesome! I thought I was going crazy when I couldnt find "real" cheese enchiladas. Im from Dallas and thought this was the only way they came!!
- Lisa said...
CHILI GRAVY RULES! I hate it when I'm looking forward to ooey gooey cheese enchiladas and they come out with a tomato-y sause. It's just not the same. I'll be tryin this recipe out soon!
About the Chili con Queso like they serve in TexMex restaurants, I managed a reasonable copy by chopping some onions and jalapenos, and saute' in some milk, maybe 1/2 a cup to start, add more as it evaporates. Then add to cheese mixture. Base of velveeta, maybe some monterey jack and longhorn grated in there. Plain velveeta works for this one. A little more milk if it's too thick. Sincerely open to tweaking. I feel that the simmering in milk evens out some of the stronger flavors in the onions/peppers, but keeping the simmered milk in the mix you don't lose that flavor. Give it a try. I like leaving the jalapeno and onions large enough so you have something to scoop out with your chips.
- Anonymous said...
I just found your blog yesterday... love it! I'm a displaced Texan, living in Las Vegas NV and I miss Tex-Mex more than my Pennsylvania-raised husband can understand. So when I saw the picture of your enchiladas, they looked like the real thing and after reading your write-up, I knew I had to try them. I made them for dinner last night and served them up with a big pitcher of margaritas. Hubby couldn't believe how good they were and I had tears in my eyes when I put the first bite in my mouth--It was like being back home in Texas! THANK YOU!!
- elyse said...
Just had to post and say that these are DIVINE. I'm not really a Texan - born there, but raised in Alabama, now in NY - but I have a soft spot for Mex/TexMex and these are the perfect, perfect enchiladas. I added ground beef (yay protein) and just.. wow. They are 500% better than the sum of their parts and I'm in heaven. Thank you! :)
- Anonymous said...
THANK YOU! I made this recipe and when I served it to my husband, he said, "El Fenix!" I have tried other recipes that were not quite right, but you have the perfect recipe for those who know what they are looking for in a decent cheese enchilada. Thanks for sharing the secrets with us!
- Susie said...
I can't wait to try this recipe! I've been searching for so long!! I am a native Texan, still here, and grew up going to El Fenix every Saturday night. It is still my favorite! I judge Tex-Mex restaurants by their cheese enchiladas & chili gravy (we always called it chili sauce), and their guacamole!
Thanks for this recipe! I will get the book!
- Anonymous said...
The lady who ran our favorite mexican restaurant just past away and too her recipe with her. Her family closed the restaurant, and needless to say there are many in my family that are mourning her loss as well as the loss of her secret recipe. If this works there will be many happy people in my family. I live on an Indian Reservation in Idaho. Have you ever had an Indian Taco?
- Anonymous said...
I am also a homesick Texan in NY and am very grateful for all of these wonderful recipes. I cannot wait to try some of them out... tomorrow! I also appreciate the suggestions on where to get a good chicken fried steak... If I see one more piece of meat with brown gravy all over it I will scream! ;-)
- Andy said...
these were awesome. thanks. i was a little confused about the heating up the tortillas part but it didn't make any difference in the end result. what was i supposed to do?
- Lisa (Homesick Texan) said...
Hi Andy, corn tortillas aren't very pliable unless they're heated.
- Memória said...
Oh, boy! These enchiladas were so goooooood! I used leftover Velveeta and some medium cheddar cheese. Everything was perfect! No. Beyond perfect. I also added ground beef and placed the enchiladas on top of some yummy, homemade Mexican rice.
I plan to blog about it in a few days, if any good pictures come out :). Thanks!!
- existential_crisis said...
I just made these tonight for supper, and OMG! Where have they been all my life? Something so simple, yet so perfect... especially the little onion chunks! And chili gravy is such a novel idea to me. I will definitely make it again! Thanks!
- Shelley Gerik said...
Yum! Finally, I've found the perfect enchilada recipe. Indeed, this reminds me of Texas. For the first time ever, my Texan boyfriend raved about my enchiladas. The way to someones heart truly is through their stomach.
- stellatexrecipes said...
Robb Walsh's brown Chili Gravy changed my life. Just as you say. After I made it, everything just made sense.
- Charlene said...
Just made this for dinner, and am so happy and also a little horrified. Happy because these were maybe the most delicious enchiladas I've ever eaten. Horrified because I'm an itty-bitty lady, and I wolfed down, like, five. Must try more of the recipes on this site!
- Yet Another Displaced Texan said...
Thank you! I grew up in Houston, and I still have fond memories of the cheese enchiladas w/chili gravy from Los Tios. I'm living in NYC now for residency and for the life of me, I can't find a decent Mexican (uh, Tex-Mex) restaurant. I plan on trying this recipe soon :)
- physicschick said...
OMG! I made beef enchiladas tonight with this chili gravy, and I'm in heaven! The only problem is... with enchiladas this good at home, my husband's never going to take me out for tex-mex again! LOL Thanks from Houston!
- Anonymous said...
This is going to be a labor of love! Not only is it nearly impossible to find a decent chili powder here in Canada, there are no corn tortillas to be found! Mexican oregano? Nope. I did manage to find a block of velveeta on a local store shelf today. It expired last year and they still wanted over $8 for a pound! Seriously thinking I'm going to have to take a drive to the border and find some ingredients in NY! I so miss Tex-mex!
- Lis said...
Just realized you can order almost all of the (hard to find) ingredients from Amazon! Woo! The first time I made this chili gravy I actually cried because I finally had found one that tasted like home. Sigh. At least I'll be going back in May! El Chico here I come!!! No onions please!
- deena said...
I made this last night to top some impromptu clean-out-the-freezer enchiladas (filled with corn, chili and nopales). It came together in the time it took me to find and thaw the filling elements. I simmered it a bit longer than called for, and also threw in a spoonful of tomato paste and a wee bit of brown sugar and cider vinegar (hopefully I didn't violate its authenticity). So rich and delicious! And so easy to make with pantry ingredients! I had to stop myself from sticking my finger in the tray to grab more...
- hannah said...
Being from Ohio, I've spent most of my life eating crappy "Mexican" food from chain restaurants, thinking to myself that there has to be something better out there. While i know of (and frequent) a number very good taquerias, I want to explore more of tex-mex and mexican cuisine than carnitas, carne asada, etc. I'm thrilled that I found your site and even more thrilled that this is the second recipe I've tried (the first was carnitas, houston style, and my boyfriend and I nearly ate all three pounds of pork butt before our guests arrived. enough said). Anyway, I'm so happy to have found some real, homestyle recipes such as these enchiladas with simple DELICIOUS chili gravy to add to my repertoire. And I love the stories you tell behind each of them. thanks!!
- Keeley said...
I found your blog while searching for flour tortilla recipes. I'm not from Texas, but I've visited twice and I LOVE the food! A flight attendant told me to try the cheese enchiladas in San Antonio and I am still thinking about them one year later.
I'll be making these. I'll also be following your blog.
- Anonymous said...
I make a double batch and freeze whatever is leftover. I also add onion powder and use some tomato sauce. It makes a very flavorful deep rich sauce like home!
- Anonymous said...
You have made my life in the kitchen complete. This is the stuff I've looked for, for at least 50 years. I can die happy now. Enchiladas are my go to meal when I want comfort food, and now that I have to live nearly salt-free, this is a dream come true. Thank you so, so very much!
- Anonymous said...
This is a good base that is pretty close (to my taste) to many joints in Texas. They are so many bad recipes out there and this one is good. I love Los Tios in Houston and would like to see their chili sauce recipe broken down. They have to be using at least a tiny bit of tomato paste in theirs. That may be blasphemous but it's what I taste.. I think ;)
- LadyJayPee said...
I lived in East Texas for 5 years, and do miss the Tex-Mex from there. I made this tonight for a neighborhood potluck. It is DELISH! Love it! Don't want to bring it now. :-) Thank you so much for sharing your recipe!
- Jen said...
I just stumbled on this blog and I am sooo excited. I grew up in Arizona, so perhaps there is some kind of chili difference (I didn't know the sauce was called chili gravy), but these look like the cheese enchiladas I love and have not been able to find outside of AZ and Texas. I went to San Antonio a few years ago and ate cheese enchiladas for every meal. I can't wait to try these!
- Anonymous said...
ooooooh myyyyyyy godddddddddddddd........... i grew up in texas. i've been in montana for 5yrs now. i have really been missing the FOOD! kolaches, tex mex, cajun, sea food, texas steak (even though montana is known for it's cattle ranches it's just not the same.) The only reason i want to go back to texas is only for the food (and to see some old friends).
What do they call mexican food in montana?
Taco Bell.
What do they call cajun food in montana?
red beans and rice
What do they call sea food in montana?
boiled shrimp and marriana sauce.
What do they call kolaches in montana?
they've never even heard of it.
What-a- Burger?
doesn't exist.
How can i buy this cook book!?
I will cherish it above all my other belongings! i am so glad i found this site!
- Anonymous said...
I'd like to give some Tex-Mex props to the creator for a great web site. I was actually searching for gravy recipes for my turkey and saw this interesting link in my Google search… Homesick Texan. Being from Texas I just had to click. I live in San Antonio, home of the best Tex-Mex food around (my opinion anyway). If you want some of the best tasting enchiladas this is the place to be. My daughter and I love the food and the one restaurant we keep going back to is Panchito's on Hildebrand and McCullough. They have the best cheese enchiladas I've ever ate. Their sauce is delicious. Despite many attempts to get the recipe I haven't given up. But I do know they create their chili sauce not with chili powder but with Guajillo chili's. And the cheese they use is not cheddar. It's American cheese. I think cheddar is ok, but too stringy. American cheese works well with the corn tortilla and is quite tasty. No strings! Although Diane Kennedy uses Guajillo chili's in her recipes and is more authentic than using chili powder, the Panchitos chili variation is most definitely of Tex-Mex quality.
The recipe you give here is a classic chili sauce recipe. Almost the exact same as mine but in my cookbook is dubbed "School House Enchiladas". Only because they remind me of the enchiladas I ate in elementary school. For some reason they would serve this dish almost every Wednesday with rice and beans and corn bread! Nice… I guess Wednesday's was Tex-Mex day.
-Johnny (12/2/10)
- Lisa said...
I'm a bit late to the party, but I found your recipe after trying a disappointing version posted elsewhere. I made it almost exactly as written, except for leaving out the salt because I had to use bouillion rather than broth. The chili powder I used was the cheapo stuff they sell at Aldi, but if this had been any better I don't think I could have stood it. I made it to go over sour cream & cheese enchiladas, but truly, I could eat it with a spoon, all by itself.
- Jessica Rhodes said...
Snowed in for SNOWMAGEDDON 2011 so we decided to try the enchilada recipe. Very simple to make and we already had all the ingredients! The smells coming from my kitchen are amazing and the taste is just like home. Thank you!!!
- Anonymous said...
Follow up: So enjoyed this gravy and these enchiladas that I HAD to figure out how to can the gravy and make tortillas!
Canning the gravy only required making it in quantity instead of just a 2-cup recipe. Since a pint = 2 cups, the finished recipe went into pint jars and was processed. Some friends and I have also experimented with using some ClearJel instead of the flour as a thickener, since flour is not recommended for canning recipes. (I don't like that option since part of the Tex-Mex taste is that roux, but my friends are very happy with it.)
Until today, I had always happily made the enchiladas with store bought tortillas. The home made ones were a little thick (perhaps my technique will improve with time?) so I made your recipe stacked instead of rolled. Delicious!
But you knew that! ;)
Really just wanted to let you know that some of the fans of your gravy recipe are now canning it! That you may not have known. ;)
- Eleanor said...
made these for dinner last night and my boyfriend ate 6. i'm definitely doubling the recipe next time because I was looking forward to having these for lunch today left over!! haha
These were so easy, so cheap, and sooo good. just like home!
- Ruston said...
I have been living in New England for almost two years and this website has been my saving grace! I wanted to ask you if I could store the Chili-Gravy overnight and use it the following evening?
- Lisa (Homesick Texan) said...
Ruston--Absolutely you can make it the night before! You can also freeze it, too.
- Anonymous said...
My husband thinks you are a hero because I make these about once a week now! There is only one problem: I have been layering the ingredients like a casserole because my corn tortillas crack and crumble into nasty bits when I try to fold them. Is this because I bought an inferior product? They taste fine as long as I make a texy mexy lasagna! What am I doing wrong?!?
- Lisa (Homesick Texan) said...
Anon--Not sure why they're cracking, as they should be soft. Maybe you're using too much oil. Try wrapping the tortillas in foil and place them in the oven set at 350 degrees for 10 minutes or so. That will make them soft, too.
- Janus said...
There is one essential fact that Diana Kennedy has never seemed to consider. If I'm remembering my history correctly (and I know I am), Texas was once part of Mexico. So to my way of thinking, when she says that Tex-Mex isn't Mexican food, that is a load of . . . Let's be polite and say Bovine Stuff, shall we?
- Jessie said...
Homesick Texan,
I happened upon your blog since I was making enchiladas. We don't make enchiladas with cheese often. They are usually ground beef and cheese. I needed the gravy sauce recipe. I have lived in South Texas, The Brush Country, small towns, all my life. Born and Bred, Texan of Mexican descent.
Your chile sauce is how m Abuela made it. The art of drying and making the chiles died with her. My husband loved them and they reminded me of my Abuela. I had to tweak it a little due to tastes but it was virtually the same. Tex-Mex is what the vaqueros created when working the ranches.
I want to thank you for your wonderful posts and the many times you have helped me cook dinner!
- Brian said...
OMG! I grew up in San Antonio and was transplanted to Nashville and let me tell you, there were NO good Tex-Mex places to eat. Actually there were NONE expect El Chico (and the one here wasn't as good as a Texas El Chico) Then out of no where a Chuy's popped up! I use to eat Chuy's at least twice a week while living in Houston! I was so glad to have them here, but I still wanted that good ole Tex-Mex! I found your recipe on here for the Chili Gravy!! YUM YUM YUM YUM YUM! I have had it twice this week! Sunday night and Tuesday night! Sunday was to test it and see how I liked it! It was good but on Tuesday night I tweaked the recipe a little and made the gravy less thick and then it was PERFECTION! It felt like I was back in San Antonio eating at the hole in the wall mexican place! Thank you for putting this out there!! I will be testing some other recipes too!
Franklin, Tn
- Erica said...
I just made this recipe including the homemade chili powder (my nose is still burning even with all the windows open)! Fantastic! I am in Xalapa, Mexico where Diana Kennedy will be thrilled to know there is not a cheese enchilada within 200 miles. I made a recipe of these for me and my boyfriend (he's at work) and sadly there are only 2 left for him.
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Jeter expects to be ready for Opening Day
Captain's spring schedule will be lighter than usual
By Bryan Hoch / MLB.com
TAMPA, Fla. -- Derek Jeter's schedule will be lighter than usual while he returns from a left ankle injury this spring, but the Yankees' shortstop said that he expects to be ready for Opening Day.
Jeter will not appear in the Yankees' early exhibition games because of his surgically repaired left ankle. He said that his recovery is on schedule, and he plans to move his running program from the treadmill to the field in the next few days.
"I broke my ankle in October. It's been quite some time," Jeter said. "I'm right where I'm supposed to be. Up until this point, the ankle has healed perfectly. Now, it's just a matter of getting everything else in shape.
"You've got to wait for the bone to heal before you can do other activities that are even before baseball activities. Now, it's just progressing up until that point. I'm going to have to push myself, but Opening Day has been the goal all along."
Jeter said that he had plates and screws inserted in his ankle, which shattered as he lunged for a ground ball in Game 1 of the American League Championship Series against the Tigers, and that they are likely to remain there permanently.
He also said that he probably should not have been playing on the ankle, which had already been weakened by a nagging bone bruise. But the captain had no regrets about continuing to take the field for the Yankees' playoff run.
"If you can play, you play," Jeter said. "Like I've always told you before, I don't think you ever really talk about injuries, because then it's an excuse. I was told I was able to play, so I played. Unfortunately, [my ankle] broke. But I would do the same thing over again if I had to."
Yankees manager Joe Girardi said at the time that one of Jeter's only requests during that game was to not be carried off the field. Jeter hoped to walk off under his own power, but ultimately needed to lean on Girardi and head athletic trainer Steve Donohue for support.
"It's kind of awkward to have someone carry you off the field in front of 40-something thousand people, so I'd rather walk if I could," Jeter said. "But, unfortunately, I couldn't put weight on it. I didn't want to be carried off the field; kind of embarrassing."
Jeter said that it was difficult to watch the final three games of the Yankees' 2012 postseason, and after the injury, he spent five to six weeks of the offseason on the couch because he was unable to move easily. At one point, he even tried using a scooter to get around.
"My offseason was terrible," Jeter said, with a laugh. "Absolutely terrible."
Jeter estimated that it could be two to three more weeks before he appears in an exhibition game, but said that the late start to his spring should not affect his preparation for the season.
"I don't think you necessarily need all of Spring Training to get ready," Jeter said. "There have been years when I've played in the WBC and missed the majority of Spring Training -- and was still able to get ready."
Jeter said that tests have shown the range of motion has almost completely returned to his left ankle. Even as he enters a season that will see him turn 39 in June, Jeter believes he will continue to be the same productive player he has been in the past.
"As much as I'd like to be getting younger, I'm not," Jeter said. "Everybody's getting older. There's always going to be questions, there always has been questions. I don't mind that. But it's not like I go out saying, 'I've got to prove something.' I just want to continue to improve. That's just the approach I've always taken."
Bryan Hoch is a reporter for MLB.com. Follow him on Twitter @bryanhoch and read his MLBlog, Bombers Beat. This story was not subject to the approval of Major League Baseball or its clubs.


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I ordered "the mat" a few months ago but never used it. I really don't like the taste of fondant so I've always talked people out of the fondant covered cakes. Plus I am good with butter cream and can get it to look as good as fondant(but it takes a while to do that). A couple of weeks ago I helped a friend with a wedding cake and she was using your "Elite" fondant icing, I liked the taste of it better than the Wilton brand that I have used in the past. So this past weekend I had a customer that just had to have a fondant covered cake. I ordered your Elite fondant and your Satin Ice fondant and thought I might as well try out my mat. The Mat may just be the best tool I have purchased in the last 20 years! It was very easy to use and very fast. Rolling out the fondant was so easy after watching your video. My mat is the old one without the lines printed on it so I'm going to cut it up for to use on small projects and order a new one with the lines printed on it for the bigger cakes. Thanks for a great store, web site and training videos! I'll be delivering a cake to Nashville next month, so I'll be sure and stop in and load up while I'm in town. God Bless
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Use this 2 piece mold to construce a HUGE 3D Diamond -- Create from poured sugar for glass effect. Made with food-grade silicone, this mold is extremely flexible and durable. Suggested uses include chocolate, fondant, gum paste, poured sugar and pressed sugar. Additionally, the molds can be used for ice, jello, etc. Oven safe to 350 degree
3D Diamond 3.5 Inch$62.99
This 12 oz bottle would make perfect sugar "beer" bottles -- Create Sugar Bottles! These 1/2 bottle molds have been redesigned to provide maximum stability and flexibility -- without the need of a seperate casting -- Constructed from the same food grade silicone as our lace presses, veiners and molds -- Made with food-grade silicone, this mold is extremely flexible and durable. Suggested uses include chocolate, fondant, gum paste, poured sugar and pressed sugar. Additionally, the molds can be used for ice, jello, etc. Oven safe to 350 degree
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David Bumble Lloyd has been choosing his FTI MVP t20 Team Of The 2012, and three Sussex players have made it into his XI, plus another on the bench!
What do you think of the selections? Why not discuss it in our Fanzone which can be found HERE
So as the dust settles on another thrilling FLt20 campaign, who were the stars of the show? What would an unbeatable side made up from all the players on the county scene look like. Well I've picked a team which could go up against any short-form side in the world. I've chosen 2 overseas players as per the competition's rules and gone for top performers from this year's MVP Rankings but also taking into account how they'd blend with each other and making sure I've got the balance right between run-scorers and boundary hitters, wicket-takers and those who keep things tight. These guys all field, too. See what you think!
Luke Wright (Sussex): A t20 specialist with IPL and Big Bash experience, Luke has enjoyed another fine t20 campaign. 312 runs @ 160 runs per 100 balls sees him ranked third in the batting charts, 11th on strike rate and 10th overall. His best score was 91 off 61 balls against the Middlesex Panthers and he also made an eye-catching 54 off 27 against Surrey. His bowling at the death could also come in handy. T20 Ranking: 10th
Michael Lumb (Notts): A World T20 winner Lumb has had a fine season across all cricket. He would form a potent left/right combination with Wright and consistently get the team off to fast starts. Of his 8 knocks in this year's comp he reached 20 on 7 occasions with a best of 62 off 26 against the Leicestershire Foxes. 252 runs @138 runs per 100 balls. Destructive and reliable. T20 Ranking: 38th
Paul Stirling (Middx): Brilliant ball striker especially in the powerplay overs Paul is the ideal number 3. Fourth in the batting stakes he scored 271 runs @ 143 runs per 100 balls from just 7 games with 3 high-class fifties. He's also a more than useful off-spinner who could utilize the rough created by our left-arm pace attack. T20 Ranking 19th
Matt Prior (Sussex): Prior leads the batting strike rate list scoring at an incredible 196 runs per 100 balls. 6 knocks, 249 runs, 28 fours, 11 sixes, 5 scores over 25 including 81 off 37 against the Hampshire Royals and 60 off 38 against the Gladiators in the quarter-final. He could keep wicket if necessary. International class. T20 Ranking 50th
David Miller (Yorkshire): Yorkshire's overseas signings were key factors in their first ever appearance at Finals Day and both make it in my team. David Miller is second in the batting charts and as he showed in the final he's a big match player. He scored a total of 390 runs at 154 runs per 100 balls with 47 off 35 in the semis against the Sussex Sharks before lighting up the Cardiff night sky with 72 off 46. He narrowly gets in ahead of Scott Styris as my first overseas signing. The fact he's a left-hander was ultimately what split them. T20 Ranking 4th
Darren Stevens (Kent): Stevens is the leading t20 points scorer in the history of the MVP rankings with 706.85 points, 80 more than his nearest rival. At the time of writing he's second in this year's overall campaign and he finished 8th in the FLt20 FTI MVP scoring 207 runs @ 135 per 100 balls and taking 7 wickets with an economy rate of 6.14 runs per over. He has enormous power with the bat and can impact the game with bat, ball and in the field. T20 Ranking 8th
James Foster (Essex): James is widely recognised as one of the best keepers in the world game particularly when standing up to the stumps. He is also ranked 6th in this year's batting statistics. 270 runs @ 166 runs per 100 balls he's a finisher who loves the pressure at the business end of games. 51 off 27 versus the Kent Spitfires and 65 off 31 against the Sharks were his best batting efforts but he was remarkably consistent with 6 scores of 23 or above and hit 18 fours and 15 sixes. T20 Ranking 3rd
Dimi Mascarenhas (Hants) Captain: Dimi led the Royals to their 2nd victory in 3 years using all his IPL experience to stay calm and make good decisions in the final. He topped this year's FLt20 FTI MVP Rankings with 15 wickets at an economy rate of 6.50 runs per over, an even better achievement when you consider he normally bowled 3 of his allocation in the powerplay overs. 4-0-11-2 against Somerset and 4-0-20-2 in the final against Yorkshire showed what he's all about. He gets top order batters out and gets his team ahead of the game. He's also one of the most detructive lower order hitters in the game. T20 Ranking 1st
Azeem Rafiq (Yorkshire): My frontline spinner loves a battle and would enjoy the rough created by my 2 left-arm quickies. He conceded runs at less than 6.75 runs per over and the 11 wickets he took in the competition were often valuable ones. 4-0-22-1 and 4-0-21-1 were his Finals Day performances, evidence of a young man enjoying the big occasion. T20 Ranking 16th
Chris Liddle (Sussex): Chris took 17 wickets in the campaign including 5-17 in his first game against the Middlesex Panthers. The left-arm quick never failed to take a wicket and operates effectively from over and around the wicket. A fine boundary fielder and tremendous athlete he was one of the first names down in this side. T20 Ranking 15th
Mitchell Starc: (Yorkshire): The leading wicket-taker in the 2012 FLt20, Australian Mitchell Starc was straight in to my team. 21 wickets, an economy rate of under 6 runs per over, Mitchell was probably the shrewdest signing of the whole competition. He took 3 wickets in an innings 3 times and 2 wickets in an innings on 5 occasions propelling Yorkshire to their first Finals Day. His best bowling was 3-24 in the quarters against Worcestershire. Had he been available to Yorkshire for Finals Day I think they would have won. T20 Ranking 9th
Those who narrowly missed out: Scott Styris whose blistering 37-ball hundred in the quarters against the Gladiators was one of the comp's highlights. Also took 3-fer in the semis. Wes Durston, a destructive hitter who scored 201 runs but whose major strength this year was his offies coming second in the economy rate list @ 5.21 runs per over. Mark Davies: if deadly accurate pace of the ball seam bowling is required Davies is in. In 9 games and 36 overs only once did he go for more than 25 runs giving an impressive overall economy rate of 5.72.


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The 44-year-old patient has Hunter syndrome, which doctors hope to treat using zinc finger nucleases.
Uncommonly Rare
November 1, 2014|
How one of the rarest neurodegenerative diseases could lend insight into ubiquitous neuroprotective processes
November 1, 2014|
How one of the rarest neurodegenerative diseases could lend insight into ubiquitous neuroprotective processes
November 1, 2014|
Once dominated by correlational studies, face-perception research is moving into the realm of experimentation—and gaining tremendous insight.
November 1, 2014|
Linking the human nervous system to computers is providing unprecedented control of artificial limbs and restoring lost sensory function.
October 29, 2014|
Allison Doupe, a neuroscientist known for her work exploring the neural mechanisms of learning, has passed away.
October 27, 2014|
Cellular blebs shed by tumor cells can process short stretches of RNA that go on to induce tumor formation in neighboring cells.
October 20, 2014|
Researchers identify brain activity patterns that may indicate when an unresponsive patient is conscious.
October 17, 2014|
Scientists reveal the neural underpinnings—and muscles tightly linked with—the involuntary flexing of the pelvic floor, which comprises muscles that help us delay urination.
October 17, 2014|
Snail not extinct after all; results too good to be true?; mice need myelin production for motor learning; keeping the brain young; the evolution of archaea
October 16, 2014|
The production of new myelin in the brain—a function of non-neuronal glial cells—may be necessary for motor learning, a mouse study shows.
October 15, 2014|
The brain's ability to make new neural connections can be restored in mice by blocking a protein that normally acts as a natural brake on neuroplasticity.


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Emporia campus closed at 5 p.m. Wednesday through ThursdayFebruary 20, 2013
Emporia State University closed at 5 p.m. Wednesday, Feb. 20 and will remain closed through Thursday, Feb. 21 in anticipation of inclement weather conditions. All Wednesday evening classes are canceled.
"We want our students, staff and faculty to be safe," said Dr. Michael D. Shonrock, president of Emporia State University, noting that Gov. Sam Brownback has closed executive offices for Thursday, the Legislature is closed Thursday and other state universities also have closed in anticipation of the winter storm.
Tonight's men's and women's basketball games with Pittsburg State University are being played as planned. Start time were moved up to help the PSU players, coaches and fans return home sooner.
On Thursday, the Hornets Nest resident dining will be open on a weekend schedule to accommodate students living in the residence halls.
Although the Emporia campus is closed, students in off-campus classes should follow the procedures outlines in the University Policy Manual for notification and reporting:
If it is not possible for the instructor to travel to the location of the class, or if weather conditions make travel hazardous at that location, the individual instructor may make the decision to cancel the class. The instructor must notify the department chair and Distance Education. The instructor should also contact a nucleus of students who would notify other students in their area in accordance with a prearranged plan. In case Distance Education cannot be reached, the instructor should also notify the campus switchboard and ESU Police and Safety.
Also on Thursday, crews from the Academic, Residential and Memorial Union facilities will be working and treating around their respective buildings and entrances. University facility crews will be working on sidewalks, parking lots and streets. Trouble areas may be reported to the University Facilities Office (Ext. 5331). Even with cleared walks and entrances, extreme care should be taken due to continual thawing and freezing cycles occurring during and after the event. Persons with mobility restrictions should take extreme precautions and request assistance or make arrangements with their departments to remain at home. Everyone should take extra time and be extra careful during and after the weather event.
Friday, Feb. 22 was already designated an academic holiday with no classes. A decision whether faculty and staff need to report on Friday will be made later. The campus community should listen to KVOE AM radio station (1400) or Kansas Public Radio; or watch KWCH , WIBW, KSNT or KTKA television stations; or access the home page for the University (www.emporia.edu) to determine whether the campus will be closed on Friday. If there is no new notification, campus will be open and staff will report to work.
Check out our students' achievements and accomplishments on Emporia State's meritpages.com site


text:
Type comic title or character name
Top 100 Cosplay in November
CosplayFU Customer Erki Saaremaa(Estonia)
"It´s so awesome! It arrived sooner than expected and is in top condition!! Highly recommended!"
Tags: Kuroshitsuji II Cosplay, Sebastian Michaelis Cosplay Posted in Customer Stories
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text:
TOUR MATCH: Sussex to welcome Australia to The PROBIZ County Ground01-Jun-2012
Sussex to welcome Australia to The PROBIZ County Ground
Friday 1st June 2012
Sussex County Cricket Club are delighted to announce that they will be hosting the Australians once again when they tour England for the next Ashes series in 2013.
The Aussies began their 2009 tour at Hove and will this time visit The PROBIZ County Ground for a three-day match between Friday 26th and Sunday 28th July 2013.
It will mean that Australia have visited Hove in three out of their last four Ashes tours and their new-look side will be aiming to win back the Urn for the first time on English soil since 2001, with the match against Sussex no doubt proving crucial to their preparations.
The drawn match in 2009 could have nearly seen a famous win for Sussex who after being set a target of 418 to win the match, had Carl Hopkinson (115) and Michael Yardy (67) to thank for pushing them close to the target before the match was called a draw at 373 for 7.
The crowd for that match three years ago totalled nearly 25,000 across the four days and the County will be aiming to match that success next summer, particularly with the new facilities having given the ground a fresh look since their last visit. Details for ticketing, and hospitality options for the match in the BrightonandHoveJobs.com Boundary Rooms, will be formally announced in due course.
Sussex's Chief Executive Dave Brooks said, "We are delighted to welcome Australia back to our new look PROBIZ County Ground for a fantastic weekend of cricket which will form the highlight of the season for many of our supporters.
"Watching Australia at Hove gives spectators the chance to get so much closer than they can at a major Test venue and offers a unique experience for them, and also for the players aswell.


text:
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I got your mat and I am in love with it. I also watched your YouTube video on making swags and drapes from fondant ( I am just starting to work with fondant). Today I made my first ever fondant drape on a wedding cake using your tips and technique ( the frosting was buttercream )....If I could hug you I would!! It worked out perfectly. It worked and looked just like you said it would. Want to send you a picture, but I guess you can only post videos in emails on YouTube...Anyways Thank you Thank you!!!
When you get your online classes up and running, I am so in!!
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Net weight: 100g
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A classic combination from Niederegger of fine marzipan enrobed in milk chocolate.
Milk chocolate min. cocoa solids 33%. Min milk solids 14%.
Milk chocolate (sugar, cocoa butter, whole milk powder, cocoa mass, emulsifier; soya lecithin, vanilla extract), almonds 30%, sugar, invert sugar syrup, alcohol.
May contain traces of nuts.
Nutrition Facts:
Nutrition values per 100g
Energy 2178KJ / 520kCal
Fat 33.4g of which saturates 12.0g
Carbohydrate 44.8g of which sugars 43.3g
Protein 8.4g
Salt 0.09g
Posted Fri 4 Mar 2011 4.50pm by Michelle
It was nice but I think I chose the wrong kind of bar really and should have stuck to plain milk chocolate. I was trying out some bars I wouldn't typically chose. It worked with the Amedei gianduja bar (WOW) but this was too sweet for my taste. I'm not sure I even like marzipan but know niederegger is meant to be the best so well, you have to try.
Posted Thu 4 Oct 2012 12.28pm by Paul
I love marzipan and really rate Niederegger as its not as overly sweet as some brands i've tried. Yes marzipan is sweet by its very nature but this has a lovely almond flavour, as marzipan also should have.
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Listeners joined emcee "Sir" Mark Christopher and Warm 106.9 for the 43rd Annual Seafair Milk Carton Derby! Nearly 100 colorful milk carton boats of all shapes and designs–including the Shark boat, the Official Warm 106.9 entry submitted by Ernie J. of Snohomish–competed on the waters of Green Lake for fantastic prizes and bragging rights!
There were plenty of activities on shore as well – including interactive displays and exhibits, autographs and picture opportunities (Seafair Clowns, Seafair Princesses, The SeaGals – and more!) and plenty of food booths, plus the Warm 106.9 tent where everyone stopped by for a fun Warm Weather Getaway Hawaii Photo!
If you can find your photo in our gallery, you could win $250! Just copy the URL of your photo, and enter here!


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With the CrowdPitch Competition, anyone who purchases a Founder/CEO or table ticket has an opportunity to pitch on stage in front of hundreds of investors, founders, and press at the Founder Showcase event.
Simply purchase a ticket, and submit your best one-sentence pitch in the comments below. Then, based on pitch popularity and our judging, we will select the top pitch on Tuesday, November 6th, and that company will get to pitch on stage at the 12th Founder Showcase on November 7th.
No other event gives attendees access to so much.
After more than 35 pitches and 1200 votes, the winner of the 12th Founder Showcase CrowdPitch Competiton is jobFig. Here is their winning one-sentence pitch;
My company, jobFig, is developing the eharmony for jobs to help candidates and companies find the best matches with each other using behavioral analytics developed on top of 30 years of peer-reviewed research.
Congratulations to Ravi Mikkelsen and jobFig, who will get to speed pitch the crowd at tomorrow's event!
There were several great pitches, so this was a hard decision. Honorable mentions include;
My company, MailGapp, is developing a mobile app to help busy professionals recapture wasted time spent checking the mailbox by viewing and managing their postal mail through our patent pending cloud based technology.
My company, Venio, is developing a personalized nutritional guide to help those struggling to become healthy in the increasingly complicated and stressful world of health, with personalization around people's tastes, habits, and preferences.
My company, Socialyzer, is developing a revenue performance management platform for social media to help businesses & marketers use social data to sell more products/services with our predictive algorithms that tell them how to engage which customers, on which channels, and with which message.
The 12th Founder Showcase event is on Wednesday, November 7th in San Francisco, and will feature David Sacks (Founder & CEO of Yammer) and Justin Moore (Founder & CEO of Axcient) as Keynote Speakers. We are expecting over 600 investors, founders, and press in attendance. Get your tickets now at http://foundershowcase.com/tickets.
Thanks to everyone who participated, and if you need helping developing a strong one-sentence pitch for your company, we highly reccommend following the format and video explained below:
My company, __(insert name of company)__,
is developing __(a defined offering)__
to help __(a defined audience)__
__(solve a problem)__
with __(secret sauce)__.
For more pointers, check out this short video of Adeo Ressi explaining the one-sentence pitch format.


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Hello all,
Two months ago my mother was killed in a tragic accident that my father and I were witness to. In the past two months I have had trouble coming to terms with her extremely sudden death and its impacts on my life. I returned to my Zazen practice a few days after the accident and have found momentary peace there but my mind is stormy and restless when I am not sitting. I understood concepts of impermanence and non-attachment but having someone close to me killed before my eyes made me realize how attached I really was. I find myself thinking more about the four noble truths but I am at a loss on how to proceed. I am writing to ask all of your opinions of death, attachment, impermanence, and possible life after death.


text:
Loestrin 24 Fe Tablet
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:
Severe. These medicines may interact and cause very harmful effects and are usually not taken together. Contact your healthcare professional (e.g. doctor or pharmacist) for more information.
How the interaction occurs:
Dimercaprol may bind to iron.
What might happen:
The complex of dimercaprol and iron is toxic and may harm your kidneys.
What you should do about this interaction:
Let your healthcare professionals (e.g. doctor or pharmacist) know right away that you are taking these medicines together. Your doctor may tell you to stop taking iron while you are taking dimercaprol. Your doctor may want to test your kidney function.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.BAL in oil (dimercaprol) US prescribing information. Akorn April, 2007. .


text:
Results for phone number 8002353640
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The page you requested was not found.
If you reached this page from a bookmark, a web search, or an publication released before Fall 2013, please note that our site has recently undergone a reorganization, so the information you are trying to find likely still exists, but in a different place. Check the navigation bar to the left to try to find what you're looking for, or use one of the links below to find your way.
If you typed the name of the page into the address bar, check to make sure it was entered correctly.
If you arrived here from a broken link on this site, or if you feel frustrated that you can't find the information you're looking for, please contact us to let us know, and we'll try to take care of the problem. You can use the information in the footer or the "Contact Us" button at the bottom of this page.


text:
Dilantin 30 Mg Capsule
Caspofungin/Fosphenytoin; Phenytoin
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:
Phenytoin may increase how quickly your liver processes caspofungin.
What might happen:
The amount of caspofungin in your blood may decrease and it may not work as well against your fungal infection.
What you should do about this interaction:
Let your healthcare professionals (e.g. doctor or pharmacist) know that you are taking these medicines together. Your doctor may want to increase the dose of your caspofungin.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.Cancidas (caspofungin acetate) US prescribing information. Merck & Co., Inc. January, 2013..


text:
Metoclopramide Hcl
Pramlintide/Agents Altering Gastrointestinal Motility
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:
Severe. These medicines may interact and cause very harmful effects and are usually not taken together. Contact your healthcare professional (e.g. doctor or pharmacist) for more information.
How the interaction occurs:
Pramlintide slows down the movement of food through your stomach. Some other medicines such as anticholinergics or antispasmodics do the same thing. Some medicines may speed up the movement of food through your stomach.
What might happen:
If you take pramlintide with anticholinergic or antispasmodic medicines, it may slow down the movement of food through your stomach too much and you may develop low blood sugar. Symptoms of low blood sugar include chills, cold sweat, dizziness, drowsiness, shaking, rapid heartbeat, weakness, headache, fainting, tingling of the hands or feet, or hunger. Severe low blood sugar makes it hard to think clearly, drive a car, use heavy machinery, or do other risky activities where you could hurt yourself or others.If you take pramlintide with medicines that speed up the movement of food through your stomach, your pramlintide may not work as well.
What you should do about this interaction:
Contact your healthcare professional (e.g. doctor or pharmacist) right away about using these medicines together. Your doctor may want you to check your blood sugar more often while taking them together.Carry a source of glucose (such as glucose tablets or gel, table sugar, honey, candy, orange juice, or non-diet soda) with you to quickly raise your blood sugar level if it is too low. Let your doctor know that you are experiencing low blood sugar.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.Symlin (pramlintide acetate) US prescribing information. Amylin Pharmaceuticals Inc. March, 2005..


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My nickname is Elmo and my last name begins with B..
Seriously riveting stuff
iuda wrote:
I slapped the keyboard.
good ol' keyboard slapping, I see
I slapped the keyboard.
Because I'm an anthropomorphic can that talks.
Just kidding.
I don't talk. I just yell really loud.
I dunno. This isn't my real name and I don't know a Chloe King. Hmmmmm...
Lol mines really boring! Just what I ride on the road,picture on profile. Told you it was boring lol.
I actually forget where mine came from. I guess no one will know now.
Sooo... My friends call me 'my cow' because my name is Miko, sounds similar? that have been my nickname for long, and I wanted something short to my username! I just signed in two days ago, so im still new here ^_^
It's my initials, 'GJ', just added Xs to make it seem cool. : 3
Mine came from By boyfriend his username for most things is clashman. A video game character was going to be name clashman but the changed it to crashman. he said should start using Clashgirl. so I did.
My derpy 12 year-old self haha. I used to watch a lot of Naruto and Bleach and I liked the number 7.
simple..it is my nickname
Hmm...I don't know actually.. Maybe because "Enchanted" sounds.. enchanted and fantasy-like?
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text:
The purpose of screening is early diagnosis and treatment. Screening tests are usually administered to people without current symptoms, but who may be at high risk for certain diseases or conditions.
There are currently no screening guidelines or tests for gallstones.
Revision Information
- Reviewer: Michael Woods, MD, FAAP
- Review Date: 09/2016 -
- Update Date: 09/17/2014 -


text:
- aerospace [4]
- construction [9]
- consumer products [4]
- customer service [1]
- energy systems [10]
- finance [2]
- healthcare [33]
- industrial products [7]
- IT & telecom [1]
- logistics [26]
- military, defense, safety [5]
- science and education [26]
- social research [18]
- technology [25]
- логистика [4]
- asset management [3]
- business processes [16]
- communication networks [2]
- epidemiology [10]
- freight traffic modeling [8]
- labour market [3]
- management [23]
- manufacturing processes [14]
- market modeling [7]
- marketing [8]
- personnel [3]
- strategic management [12]
- supply chain management [13]
- перевозки [4]
- стратегический менеджмент [2]
- управление цепочками поставок [2]
- agent based modeling [79]
- discrete event modeling [46]
- multimethod modeling [30]
- system dynamics modeling [40]
- агентное моделирование [2]
Building a Simulation Model to Characterize Interacting Workflows and to Explore New Workflow Alternatives Janet E. Wedgwood, Jay Ritchie, Nadya Belov, et al.
Sortie Generation Rate (SGR) is an important metric for air dominance. Lockheed Martin must demonstrate that the Air System can fly the sorties during an allotted time and deliver the capability to the war fighter. Aircraft turnaround time- the time between when the aircraft touches down, refuels, rearms, and completes inspections in order to release the aircraft, to aircraft wheels up - plays an important role in achieving the SGR requirement.» Mehr lesen
A Generic Operational Simulation for Early Design Civil Unmanned Aerial Vehicles Benjamin Schumann, Jim Scanlan (School of Engineering Sciences University of Southampton); Kenji Takeda (Microsoft Research). Proceedings of the SIMUL 2011: The Third International Conference on Advances in System Simulation
Contemporary aerospace programmes often suffer from large cost overruns, delivery delays and inferior product quality. This is caused in part by poor predictive quality of the early design phase processes with regards to the operational environment of a product. This paper develops the idea of a generic operational simulation that can help designers to rigorously analyse and test their early product concepts. The simulation focusses on civil Unmanned Air Vehicle products and missions to keep the scope of work tractable.» Mehr lesen
Complex agent interactions in operational simulations for aerospace design Benjamin Schumann, James Scanlan, Hans Fangohr, WSC-2012, Berlin
Product complexity in the aerospace industry has grown fast while design procedures and techniques did not keep pace. Product life cycle implications are largely neglected during the early design phase. Also, aerospace designers fail to optimize products for the intended operational environment. This study shows how a design, simulated within its anticipated operational environment, can inform about critical design parameters, thereby creating a more targeted design improving the chance of commercial success. An agent-based operational simulation for civil Unmanned Aerial Vehicles conducting maritime Search-andRescue missions is used to design and optimize aircrafts. Agent interactions with their environment over the product life-cycle are shown to lead to unexpected model outputs. Unique insights into the optimal design are gained by analysis of the operational performance of the aircraft within its simulated environment» Mehr lesen
The aero-engine value chain under future business environments David Buxton, Richard Farr, Bart Maccarthy. MITIP2006, 11-12 September, Budapest
Agent-based modelling is gaining popularity for investigating the behaviour of complex systems involving interactions of many players or agents. In this paper an agent-based simulation modelling technique is applied to understand the long term implications of strategy decisions for an aerospace value chain. The industry has unique elements including new business models, high levels of collaboration, long product lifecycles and long periods before positive paybacks are realised. Forecasting market conditions over this long term lifespan is inherently problematic and adds further complexity when devising a strategy. The model described includes all the major players and entities in the value chain and their interactions. Illustrative results are presented to demonstrate how the simulation approach can be used to evaluate strategy and policy decisions and their operational implications over the long term» Mehr lesen


text:
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.
from notes by Graham Johnson © 1989
|Schubert: The Complete Songs
'This would have been a massive project for even the biggest international label, but from a small independent … it is a miracle. An ideal Christ ...
'Please give me the complete Hyperion Schubert songs set – all 40 discs –and, in the next life, I promise I'll "re-gift" it to Schubert himself … ...» More
|Schubert: The Hyperion Schubert Edition, Vol. 7 - Elly Ameling
'An extraordinarily rewarding sequence of 24 songs' (The Penguin Guide to Compact Discs)
'An exciting voyage of discovery' (The Guardian)» More


text:
The beauty of helicopters for use in emergency situations or military operations is their ability to land and take off virtually anywhere thanks to vertical lift. But just where a helicopter in Norway had to land is probably the last place you would ever think it could do so — right atop a highway guardrail.
The description of the video taken by John Øystein and posted on the social news site Reddit said the helicopter was dropping of a doctor at the scene of a crash.
A news article detailing the ordeal (translated via Google Translate) reports the skillful landing being executed by pilot Lars Amdal, who said that although it "might look spectacular … it was neither dark nor snow[ing]," which are apparently worse conditions for landing.
"I had to balance a little, but it was not a very hard landing," Amdal said.
If that's hard to believe, the original poster of the video on Reddit wrote these types of landings are relatively common in Norway.
"Similar landings will be executed on rock formations or on cabin roofs during mountain rescues," nu5thetoad wrote.
Check out the footage (note: the audio is pretty loud so you might want to turn down your volume):
(H/T: Gizmodo, Motherboard)


text:
Your task is to destroy all tiles on the playing field with your bat and ball. Several monsters will be in your way and make your job that bit harder to complete. Some tiles contain extras that you can pick up. But beware: Some of the extras will make your job even more challenging. Some of these are even dangerous, so make sure you only choose the right ones. And now: Pick up your racket and get the ball rolling!
System requirements:
Mac: G3/400 or higher, 64 MB RAM, 8 MB Videocard, MacOS X, 4xCD ROM
Linux: Pentium II/ 400 or higher, 64 MB RAM, Linux Kernel 2.2 or higher, 3D Videocard with 16 MB memory
Pegasos: tba