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PHILADELPHIA — Every time the Philadelphia Eagles have won a game during this lost season, they've considered it a starting point.
They've run out of time to turn things around, but, hey, at least they're still clinging to playoff hopes.
A 26-10 win at Miami on Sunday coupled with the New York Giants' 37-34 victory at Dallas kept Philadelphia alive in the division race. Even at 5-8, the defending NFC East champions have a chance to repeat. They must win their last three games, and the Giants and Cowboys each have to finish no better than 1-2.
Tough task, for sure. But until they are mathematically eliminated, the Eagles aren't conceding anything.
"It's exciting. We've got three games left and it's up for grabs," coach Andy Reid said Monday. "I'd say that's a good thing."
Michael Vick returned after missing three games with broken ribs to help lead Philadelphia past the Dolphins (4-9). Vick had a so-so performance, completing just 15 of 30 passes for 208 yards, one touchdown and one interception. He was also sacked four times.
Though he hasn't played like the Pro Bowl starter he was last year, Vick was a distinct improvement over backup Vince Young. The Eagles were 1-2 with Young, including consecutive blowout losses to New England and Seattle.
"Just having his presence in the huddle, it changes everything," running back LeSean McCoy said. "There are plays that should be called dead or be stopped, and instead you have Vick running around making plays down the field, so it's good to have him back."
While Vick's return bolstered the offense, it was their maligned defense that carried the Eagles to victory in Miami. Juan Castillo's crew had nine sacks, forced three turnovers and held the Dolphins to just 204 total yards in their best all-around effort this season.
Castillo, the offensive-line-coach-turned-defensive-coordinator, has been under intense scrutiny since Reid made the stunning decision to switch his position. For at least one week, Castillo will hold off some of the criticism.
"I think Juan did a really great job with the plays that he was calling," cornerback Nnamdi Asomugha said. "It helped us. We had some turnovers, had some sacks. It was exactly what we needed."
Given the mediocre state of the NFC East, the Eagles are certainly kicking themselves for all those blown opportunities earlier in the season. They lost five games in which they led in the fourth quarter, including four at home.
"We started out slow and there were a lot of games that we were supposed to win and we didn't finish," Vick said. "We got some wins and we had some losses and then I got hurt. The guys just really rallied around each other win, lose or draw. I think the ultimate goal is to come out and win each and every week, but at the same time just play together."
The biggest obstacle blocking the Eagles' path to the playoff is their own play. It's more likely that the Giants and Cowboys would lose two more games than the Eagles would win four in a row. They've had just one winning streak of two games this season when they beat Washington and Dallas sandwiched around a bye week in October.
"We have a chance. It does matter," tight end Brent Celek said. "That's all you can ask for after the position we left ourselves in. We just have to capitalize on every opportunity we have."Comment on this story
The Eagles, 1-5 at Lincoln Financial Field this year, host the New York Jets (8-5) next. They'll visit the Cowboys (7-6) on Dec. 24 and finish at home against the Redskins (4-9) on New Year's Day.
Notes: WR Steve Smith was placed on injured reserve with a bone bruise in the same knee he had had microfracture surgery on last year. DT Cedric Thornton was signed off the practice squad to take his roster spot. ... WR Jeremy Maclin (hamstring tightness), RT Todd Herremans (sprained ankle), DT Cullen Jenkins (strained groin), RB Ronnie Brown (strained hamstring strain), DE Darryl Tapp (broken rib) were injured against the Dolphins.


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Madonna Disregards Warning About Using Swastika in France, Will Be Sued
Forget that pesky lawsuit over a sample from her smash hit 'Vogue.' Pop queen Madonna has bigger legal fish to fry, so to speak. Madge chose to disregard and ignore the warning to remove the depiction of a swastika on the forehead of National Front party leader Marine Le Pen when she brought the MDNA tour to France.
Madge included the image of Le Pen in one of her video montages at her French gig on July 14 and will be hit with a lawsuit imminently.

subset: commoncrawl


text:
Liquor: Green-brown liquor, clear with a very distinct ripe dried plum and shea butter aroma
Dry Leaf Notes: Same as the liquor aroma.
Flavour: Dark green leaf, twisted and somewhat curled, about 1.25 inches in length. Some gloss.
185 °F / 85 °C 4 min, 0 sec 1 tsp 8 OZ / 236 ML


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4 Police Officers Who Went Out of Their Way to Save Community Cats
Written by Becky Robinson, President and Founder of Alley Cat Allies
It's much more than just a game of good cop/bad cop. Some police officers are very serious about helping save animals while they're on duty (and off duty, too, of course).
Police Officer Jon Boyer in Baltimore got more than his 15 minutes of fame when a photo of him cuddling a kitten he saved went viral. He became an instant internet heartthrob and was even interviewed by The Today Show. But he's not the only police officer helping out cats.
Many media stories involving police officers and animals are bad news, unfortunately. For example, in January an officer in Bloomfield, Neb., shot and killed a beloved pet cat named Larry. (My organization Alley Cat Allies is demanding an investigation and justice for Larry). Heartbreaking stories like this one often get a lot of media attention.
Unfortunately, the cops who do everything they can to help animals (with the exception of Officer Boyer) often don't get any media attention. But they're out there—and it's more than just the typical cop-rescuing-a-cat-from-a-tree tale (although sometimes those tales aren't typical at all).
For example, D.C. Police officer Joe Dolan found three feral cats after a snowstorm and got them spayed/neutered and vaccinated through Washington Humane Society's highly successful Trap-Neuter-Return (TNR) program. He and his team continue to care for the cats by providing regular feedings and even a heated water bucket to keep them more comfortable throughout the winter.
Marietta, Ga. Police Officer Amy Valente has helped (and adopted) multiple cats and dogs she has encountered while on duty. Once she fed a stray cat, and then after the cat jumped in her car with her, she brought her on her next call where she ended up arresting someone. For the entire ride to the police station, the cat (who she adopted and named Patty) stared the man down from the top of the passenger seat headrest. She has also bottle-fed neonatal kittens found while she was on duty.
Major Steve Lamb is helping cats in a very big way. This veteran police officer took over Spartanburg Animal Services in South Carolina in 2009 and implemented changes that have saved the lives of countless cats. One big change he made was starting a Trap-Neuter-Return program for community cats. Through the program, more than 600 cats have been neutered and returned—and the kill rate of cats picked up by animal control has dropped to essentially zero. The agency also posts often on its Facebook page about its successes and has gained a huge following.
In Scottsdale, Ariz., Police Aide Mary Seroka is also changing how her community views and treats cats. When the Scottsdale Police Department received calls about three feral cat colonies, Seroka committed to Trap-Neuter-Return all the cats. Within four weeks, she trapped 147 cats, and returned them to where they were found after they were neutered, vaccinated and eartipped to identify the cats as neutered and vaccinated.
These are just a few police officers who work hard saving animals' lives. They go above and beyond the duties of their jobs to protect the lives of animals in their communities. And I think we should all give them props! If you see a police officer—or anyone else for that matter—helping an animal, let them know that you support what they're doing. It can make all the difference.
Photo Credits: Alley Cat Allies


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Staff Report - May 04, 2006
Kelly Creel, 26, of 207 River Oaks Dr., was arrested and charged with poss. of a CDS to wit Hydrocodone and 2 SCSO attachments at the above address on April 21. Sheriff Champagne reports that officers executed a search warrant at the above location. A search of the residence revealed Creel to be in poss. hydrocodone. The subject was also wanted on 2 traffic attachments.
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The grass roots came to the lush and rolling green of Brentwood on Thursday night as People for the American Way--perhaps too long known as "Norman Lear's thing"--kicked off its organizing effort for a Southern California base. First, the crowd at Betty and Stanley Sheinbaum's--folks like Vidal Sassoon, Grace and Harold Willens, Mike Farrell, public relations exec Linda Hunt, and Dick and Judy Rosenzweig--heard writer Jimmy Breslin, concerned as usual about newspapers doing a better and more responsible job, writing more stories about the poor and minorities. Breslin suggested that "People For" sponsor an annual awards ceremony, citing newspapers that did the "worst job for their communities. They couldn't handle that."
The crowd then got to see a 17-minute film on "Televangelism." National director Tony Podesta said that "People For" was the chief lobbying force in two recent battles to turn down judicial appointments by President Reagan. He said the phone calls and letters from "People For" members helped prevent the Senate Judiciary Committee from approving Jefferson B. Sessions III as a federal district court judge--and that a similar effort would be instrumental in getting the Senate to turn down the nomination of Daniel Mannion to the U.S. Circuit Court of Appeals. "We need help and we need a lot of help and help is in the form of money--as usual," according to Sheinbaum.


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Don't miss your chance to see Meat Puppets in Birmingham! Check out the schedule below for the concert date of your choice, then buy your Meat Puppets Birmingham tickets before they sell out!
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Ducks vs Jets Final: 3-2 - Recap
The Ducks beat Winnipeg 3-2 on Sunday, earning a victory backstopped by Viktor Fasth's 15 saves.
The Ducks were a +135 underdog in the win. The combined score dipped UNDER the total, which closed at 5.5.
Anaheim got goals from Corey Perry, Andrew Cogliano, and Mathieu Perreault in the victory. Perreault opened the scoring at 10:16 of the first period.
Viktor Fasth turned in a 15-save effort for the Ducks.
Andrew Ladd (2) scored for the Jets, finding the net behind Viktor Fasth.
Ondrej Pavelec stopped 30 of 33 shots for the Jets, but it wasn't enough to earn the victory.
On the power play, Anaheim went 0-for-4, while the Jets were 1-for-3 with the man advantage.
Winnipeg lost the shots on goal battle to Anaheim by a margin of 33-17.
Anaheim heads into a battle against the Rangers. Winnipeg, meanwhile, will have their next action against Minnesota.


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Carmike Cinemas closed four of its nine screens at Georgia Square Mall Friday.
The four screens inside the mall -- Carmike continues to operate five screens in a building located outside the Atlanta Highway retail center -- went dark after almost 20 years.
The four in-mall screens opened in February 1981, shortly after the mall's grand opening. The screens outside the mall opened in January 1994.
Suzanne Brown, public relations coordinator for Columbus-based Carmike, said the four screens closed because the company's lease had expired.
But Christine Hands, manager of Georgia Square Mall, said Carmike signed a 20-year lease in 1981, meaning that its lease should not expire until February 2001.
''I've not been told anything officially (about the reason for closing),'' Hands said.
She did, however, say that mall management is ''having some ongoing conversations with Carmike.'' She would not comment on the nature of those discussions.
''It's sad to see them (Carmike) take this step,'' Hands said.
In Hands' view, the closing of the in-mall screens should not affect the general retail traffic at the mall.
''Last year, when the theaters converted to $1.50 theaters, the theater traffic dropped substantially but our traffic increased by 8 percent. I'm not worried about a decrease in mall traffic at all,'' Hands said. ''We have new stores moving in all the time.''
All nine mall theaters became second-run theaters following the opening last April of the Carmike 12 Cinemas on Lexington Road in eastern Clarke County.
The closing of the four mall theaters is not the only recent theater closing in Athens.
On Jan. 3, Alps Art Cinema at Alps Road and Baxter Street closed its doors. The theater opened in the mid-1960s as a first-run house, and later became a discount theater. It began showing art films just four months prior to closing.
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Homeland Security: Fix your Windows — In a rare alert, the U.S. Department of Homeland Security has urged Windows users to plug a potential worm hole in the Microsoft operating system. — The agency, which also runs the United States Computer Emergency Readiness Team (US-CERT) …
Discussion: Neowin.net and TechBlog
Steven Parker / Neowin.net: Microsoft Patches 23 Vulnerabilities
Chron.Com / TechBlog: Your new PC advisor: Dept. of Homeland Security
DHS Recommends Security Patch to Protect Against a Vulnerability Found In Windows Operating Systems — The Department of Homeland Security (DHS) is recommending that Windows Operating Systems users apply Microsoft security patch MS06-040 as quickly as possible.
Discussion: Neowin.net, Security Fix, Good Morning Silicon Valley, GigaLaw.com Daily News and digg
Steven Parker / Neowin.net: U.S. Homeland Security Urges Windows users to Apply Patch
Brian Krebs / Security Fix: Microsoft Fixes 23 Security Flaws
John Paczkowski / Good Morning Silicon Valley: MS06-040 patch wins coveted "DHS Choice" award
Doug Isenberg / GigaLaw.com Daily News: Homeland Security Urges Applying Windows Patch
Joris Evers / CNET News.com:
Another hefty patch month for Microsoft
Another hefty patch month for Microsoft
Robert McMillan / InfoWorld: Update: Microsoft updates fix PowerPoint, Windows flaws
Mary Jo Foley / Microsoft Watch:
Microsoft to Tighten the Genuine Advantage Screws — In a further expansion of its anti-piracy program, Microsoft is building more 'Genuine' checks directly into Windows Vista, and is expanding the program to target not just consumers, but PC makers and system builders.
Discussion: Teching It Easy, Neowin.net, VoIP & Gadgets Blog and eHomeUpgrade
Steven Parker / Neowin.net: Microsoft Tightens Grip with Genuine Advantage
Alexander Grundner / eHomeUpgrade: Microsoft to Ramp Up Genuine Advantage Hooks in Vista
Ed Bott / Ed Bott's Microsoft Report:
Another WGA failure
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Rocky Mountain News:
Sony Fights to Define the PSP — The PlayStation Portable was born a thing of entertainment convergence, a portable gaming device that would let people play games, watch movies, listen to music and surf the net. — But somewhere on the way from announcement to the hands of gamers, the PSP dropped the multimedia ball.
Discussion: Techdirt, PSP Fanboy, Slashdot and Kotaku
Andrew Yoon / PSP Fanboy: Zune & its impact on PSP's identity crisis
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Leopard's top-secret secrets — (InfoWorld) - When you watch a Steve Jobs keynote from home, you only get about two-thirds of the value. For one, there's usually complimentary orange juice and danish on the way into the hall. For another, you get to go hyper-nerd obsessive on every observable detail.
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Michael Sippey / Everything TypePad:
Introducing TypePad Mobile — Today we're excited to announce the release of TypePad Mobile, a free application for your Palm, Windows Mobile or Symbian Series 60 smartphone that lets you post photos and entries to your TypePad blogs and photo albums with just a few clicks.
Discussion: Jeff Clavier's Software Only, MobileCrunch, PalmAddicts and Mashable!
Jeff Clavier / Jeff Clavier's Software Only: Testing the TypePad Mobile application
Oliver / MobileCrunch: SixApart Launches TypePad Mobile; possibly the best mobile blogging platform?
Sam Mcloughln / PalmAddicts: TYPEPAD MOBILE ANNOUNCED
Pete Cashmore / Mashable!: TypePad Launches TypePad Mobile
Ryan Block / Engadget Mobile:
The BlackBerry Pearl: 8100 gets a name — What was once known as the BlackBerry Stealth, then as the BlackBerry 8100, is now known as the BlackBerry Pearl. That's right, RIM's first cameraphone with media capabilities and external storage is coming to T-Mobile on September 18th.
Discussion: The Mobile Gadgeteer and Phone Scoop
Matthew Miller / The Mobile Gadgeteer: RIM seems to have found the black Pearl
Jeffrey Burt / eWEEK.com:
Engineers: DC Power Saves Data Center Dough — Engineers at the Lawrence Berkeley National Laboratory and about 20 technology vendors this month will wrap up a demonstration that they said shows DC power distribution in the data center can save up to 15 percent or more on energy consumption and cost.
Discussion: SiliconBeat
Michael Calore / Wired News:
Flash Turns 10 — Flash, the premiere platform for presenting audio and video on the web, turns 10 years old Tuesday. Over the last decade, the technology has grown from a simple sketch tool to a near-ubiquitous rich media application used by sites like MySpace.com, YouTube and Google Video …
Discussion: The Universal Desktop, TechSpot, blackrimglasses.com, Buzzworthy and JD on EP
Ryan Stewart / The Universal Desktop: Happy birthday Flash
Justin Mann / TechSpot: Flash format turns 10
Ethan Kaplan / blackrimglasses.com: Wired News: Flash Turns 10
John Dowdell / JD on EP: Downey on Flash: Mike Downey, product manager for Adobe's …
Om Malik / GigaOM:
Asterisk Creator Gets Venture Backing — Digium, the company that spawned open source PBX and telephony software, Asterisk, has received $13.8 million in Series A funding from Boston-based telecom specialist venture fund, Matrix Partners. — Digium is the latest amongst a growing list …
Discussion: O'Reilly Emerging Telephony, Networking Pipeline Blog and dailywireless.org
Bruce Stewart / O'Reilly Emerging Telephony: Digium Gets VC Funding
Bob Parsons / Hot Points:
GoDaddy pulls its IPO filing! Why I decided to pull it. — We just finished our best quarter - ever! — This decision comes after the best quarter in the company's history. During this 2nd quarter The Go Daddy Group Inc. had GAAP revenue of $56,985,000, a net accounting loss of $733,000 …
Discussion: BeyondVC, VC Ratings, Netcraft and Good Morning Silicon Valley
Rich Miller / Netcraft: Go Daddy Cancels Planned IPO
John Paczkowski / Good Morning Silicon Valley: GoDaddy delays IPO because world going to hell
David Meyer / CNET News.com:
Cameroon registry accused of typo-squatting .com — The .cm registry in Cameroon appears to be redirecting misspelled .com addresses to an ad-based search page. — Internet authorities in the West African nation that owns the .cm top level domain (TLD) have been accused of authorizing …
Discussion: Techdirt and GigaLaw.com Daily News
Doug Isenberg / GigaLaw.com Daily News: Cameroon Using Its Top-Level Domain to Catch Typos
Josh Gerstein / New York Sun:
Google Founders Silence Designer Of 'Party Plane' — The founders of Google have prevailed in their campaign to silence an Oklahoma man hired to prepare lavish designs for a Boeing 767 the Internet mavens purchased, reportedly for use as a "party airplane."
Discussion: SearchViews and Search Engine Watch Blog
Barry Schwartz / Search Engine Watch Blog: Google Jet Lawsuit, Over Bed Sizes, Has Been Settled


text:
Weapon Collection
Credits & Info
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- swords
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- spears
- axes
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Author Comments
Rated 5 / 5 stars
matt has a hell load of swords
Rated 5 / 5 stars
lol guitar. I perfer chain saw sword though.
to guy underneath me, ya mean to cut down an M1 A1 Abrams tank? andhting that you cant cut, ya just CANT cut.
Rated 5 / 5 stars
holy shit
every weapon here without exception is phenomenal and i want them all irl
Rated 5 / 5 stars
Wow... O.o'
Uh... I'm kinda afraid to vote now. How'd you manage a 7.35 out of 10!? I knew it was awesome but... dang. Um... I guess I would have given you a 5/5 but I'll just leave it alone so I don't drop that awesome score.
Rated 5 / 5 stars
And I am certainly glad you did! Imagine how much work it would have been for you to submit them all individually. It's just so wonderful to see all this great detail in one place. I remember all of these from the games! I guess you could update it now. You even included musical instruments!
You show wonderful diversity, especially with the scythes. Every single weapon is so unique. Well, at least it took you longer to make the actual game than the swords. It's great to see something that made such a big part of something so wonderful. These are just some of the many things that make the Epic Battle Fantasy series so great. Is there still a limit on pictures?


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Written on: 14/11/2013
Website very easy to use and was easy to select a suitable hotel from the information shown. Also offered lots of room options for each hotel viewed. Prices very reasonable and similar costs to booking via individual hotel websites. Selected and paid for hotel room quickly and plenty of options available, especially around Christmas time.


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" Brand: Naturally Powered / Type: Washing Up Liquid / Category: Cleaning & Disinfectant "
As a BzzAgent, I am lucky enough to have the opportunity to test products for free in return for spreading the word about them to others. (It's not a paid job, sadly, but a nice way to try stuff for free. Anybody interested can sign up online at www.bzzagent.co.uk)
One of my most recent campaigns has been for a new range of eco-friendly products created by Tesco (and obviously exclusive to Tesco) but branded under the title 'Naturally Powered'. I'm not entirely sure why there seems to be this recent trend to 'brand' own brand products - perhaps it is meant to make them seem more of a premium product? Nonetheless, I was very impressed with the contents of the Naturally Powered campaign pack and was pleased to discover some washing up liquid to try out too.
I do love my dishwasher but, sadly, some products do have to be washed by hand. I tend to use washing up liquid for the worst jobs - roasting tins, saucepans, baking sheets and the like - that can't be washed in the dishwasher or just take up too much room in there, so my hand washing is quite heavy duty.
I've tried another well known brand of eco-friendly washing up liquid (Ecover) in the past but found that it just wasn't up to the job of premium brands. I have found that eco-friendly liquids don't tend to produce much bubbles in the sink, probably due to the lack of so many chemicals in the formula, so I was pleasantly surprised that Naturally Powered did produce a decent amount of frothy bubbles in my sink whilst still being an eco-friendly product that I could feel good about using. I also found that the bubbles left the washing up feeling clean without leaving any residue behind or drying out my own hands, which have a tendency to be dry and sensitive, as part of the process. I also liked the fragrance of the washing up liquid; it smelt fresh and lemony, in keeping with what I expect from a product designed to clean dishes.
The only real disappointment was that I found the bubbles did dissipate fairly quickly, particularly when used to soak heavily soiled dishes for more than just a few minutes. I found that I needed to add extra liquid to compensate and to clean the pots and pans effectively, meaning that this liquid may not prove to be as economical to use as competitors' brands in the long run.
I would recommend this as a reliable product for everyday dishes but, in all honesty, I probably won't repurchase myself as I don't think the bubbles and cleaning power are effective enough to tackle the kinds of soiled pots and pans that I tend to wash by hand.
This is exclusive to Tesco stores and online, costing £1.25 for 500ml or two bottles can be purchased for £2.
(Based on my review previously submitted to the BzzAgent website)
I got to try out this washing up liquid because I am a Bzz agent and I got to try out some of the new eco-friendly products from Tesco for free. I have to admit to being a bit skeptical at first about this washing up liquid. I am normally a bit of a washing up snob preferring to splash out my cash on the fairy brand. However, as I had this, I decided I would give it a fair go.
I found that a small amount of this liquid made lots of soapy bubbles to wash my dishes. Compared to other brands I have tried that weren't fairy, this was a good first impression. The scent was a strong citrus aroma. At first I wasn't that keen as I was reminded of the toilet cleaner I had tried, but it is a natural smell, and once I got over the scent being the same as when I cleaned in the bathroom, the citrus oil smell grew on me and was pleasant.
The suds were more than capable of washing the dishes. I find sometimes cheaper brands you can get the suds to appear at the start, but as you wash up they disappear so quickly you aren't actually washing the items properly nearer the end of the task. Here, the suds were maintained while washing, and I found they were still there after completing a mountain of washing up. I didn't really test it out on anything horrendously greasy, but it was fine on baking trays and trays that had been used for oven baking some chips that were a little greasy.
I found that my hands were a little dry after washing up, but my skin gets really dry while doing water based household tasks anyway, so on this factor it was only slightly worse than my fairy. Not anything to put me off buying this.
Overall, I think this one is a strong competitor. I would definitely consider buying it again. It is £1.25 for a 500ml bottle, and as a little goes a long way it should last as long as my fairy does.
I received a few samples of this washing up liquid, as I am joined to bzz agent which is a scheme were we test out free products and spread our "bzz" around to other people about what we think of it!
I tried out my samples of Tesco Naturally powered Washing up Liquid today to wash all the breakfast dishes and some pans which I had left over from the night before!
The first thing I noticed when I opened the sample was the lemony smell which is quite nice and refreshing. The colour of the washing up liquid is a bright yellow colour, and it did remind me of the Tesco lemon washing up liquid that I had been using previously.
I personally prefer to wash up with running water rather than the 'washing up bowl' method, so I put the liquid onto a washing up sponge to make the bubbles and then clean the dishes with that, before rinsing them in the running water.
It took me 2 sachets of the washing up liquid to get the job done, which I would say is about the same amount as my usual washing up liquid, as I do normally have to reapply some midway through the washing up - as this method tends to use more washing up liquid than the washing up bowl method, but I feel it is cleaner this way.
My dishes came up nice and clean, and it seemed just as effective as other washing up liquids which I have tried.
I did not feel it irritated my hands at all.
Overall it got the job done absolutely fine!
I have also submitted this review on the bzzagent site
In my limited spare time, I am a bzz agent which means I get sent sample products to try out and give me opinion on. One such range of products that I was sent recently was this Naturally Powered range of cleaning products. I am actually reviewing the washing up liquid, of which I got sent two samples. Now, we don't have a dishwasher in our house, so I am well used to washing dishes, and using my fair share of Fairy Liquid. I have always been very sceptical about buying any other washing up liquid other than Fairy, because I always find Fairy to be good value, last a long time and do the job very well on the dirty dishes.
This concentrated washing up liquid costs £1.25 a bottle which is pretty average, although Fairy is often on offer. This product is lemon coloured and has a fruit summery smell, which is very pleasant as you are washing the dishes. On the product sample that I was given, it claims that this product is a long lasting foam, includes plant derived cleaning ingredients and is dermatologically tested. It also states that this washing up liquid is tough on grease, and offers 'outstanding performance'. There is also a claim that you can use 'less' whilst still getting these great results.
When I added this washing up liquid to the hot water in my dish, it immediately started to foam and bubble up, which was obviously what it was meant to do. That very pleasant fragrance then hits you very quickly. I used one of these sample packs to wash up all our dinner dishes tonight, which included plenty of greasy dishes that can be harder to clean well quickly. Very often after I have washed them when I go to dry, or if hubby dries I realise I have missed some of the grease and have to start again. Using this washing up liquid, I have to say, that I found that it cleaned the grease off the dishes very quickly, I didn't have to soak anything, and I certainly didn't have to re wash anything.
THe only slight negative thing I found about the product was that when I was washing the dishes, they seemed to be quite slippy. Now, that might sound strange given I am using water, but I found them extra slippy so much so that I ended up dropping a plate as I lifted it to the draining board. Now, I do not know what would make this slippier than the likes of Fairy, and it isn't a big negative, but it is something that I would bear in mind if I were to buy it again.
All in all, this washing up liquid did offer great results in terms of its effectiveness on grease, and I liked the fragrance that it produced when added to the water, however, I think I still prefer my traditional fairy liquid, which is cheaper when on offer, which it very often is, so I really can't see myself changing. I don't like the slippy feeling of the dishes when using this product either which convinces me further that although it is a decent product, I don't think it is quite as good as Fairy.


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TellAMC.com - Make movie going better by taking a small survey.
About TellAMC.com
TellAMC.com is a site where visitors of AMC Theatres can give feedback to the company via surveys. There are two ways you can use TellAMC.com. One of the ways is if your survey was printed on the back of a movie ticket and the other if it was on a postcard. Simply fill out the form on TellAMC.com to submit your feedback.
To take the AMC Theatres Guest Satisfaction Survey, click here.
Contact details for TellAMC.com
Although there is no contact info listed for TellAMC.com, you may want to check out AMCTheatres.com to find contact information regarding the parent company.


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Santiago, June 17 (IANS) Brazil coach Dunga has dismissed claims of any lingering bitterness between Selecao captain Neymar and Colombia full-back Juan Zuniga ahead of the teams' Copa America Group C match on Wednesday.
A clumsy challenge by Zuniga during last year's World Cup left Neymar with a fractured vertebra, prematurely ending his tournament, reports Xinhua news agency.
The pair came face to face again in a friendly in Miami last year when they embraced and shared a joke before kickoff.
"They have already played against each other in the US without any problems," Dunga said during a press conference on Tuesday.
"It was a normal tackle. He (Zuniga) was running at full pace and collided awkwardly with Neymar as he was walking backwards. He was unable to stop and committed the foul."
Earlier, Zuniga, also played down suggestions of any ill-feeling with Brazil's No. 10.
"Everything is fine with Neymar," the 29-year-old said. "It's in the past. This is a normal match. I hope people don't make a big fuss about it."
Neymar almost single-handedly orchestrated Brazil's 2-1 victory over Peru in their opening Copa America match on Sunday. The 23-year-old headed in his team's first goal before providing a deft through ball for Douglas Costa's injury-time winner.


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|QUOTE (Mokrie Dela @ Thursday, Aug 2 2012, 01:58)
| ive decided that this game isnt worth it. It's overly-polished, like many EA games. It's the leggy blonde "essex bird"* that looks great but has nothing to back it up. The cities shown in the trailers look generic and bland. to be honest, this game looks boring, and i LOVED SC4, i still play it to this day, 10 years (apparantly) since its release.
This new game? I wont even consider buying it.
*nothing against essex residents, i use the slur to convey the meaning behind it, nothing more.
Me too,I´m not going to buy it. The game not looks so bad imo,but the "DRM", "always online"..... this sucks.
Why? It´s a sandbox game oriented to play solo, I want build my own city, I won´t play online.
I see the new multiplayer perfect as an option, but ,why you have to do it mandatory? I don´t understand it at all.
Cheers for EA one more time.


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Hi Guys
Sorry to be so dumb, but I am trying to use Excel to calculate the cost price of an item.
Say it will retail for $ 8.95 and the retailer wants to make 100% markup, I need a formula to give me the price I must sell it to the retailer at.
This is so that I can "Play" with several retail prices.
Any suggestions ?


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You Deserve a Beautiful Smile
Your smile is a tool and a badge. A bright, beautiful smile can disarm a tense confrontation and it can warm the hearts of those you love — a symbol of the affection you feel. When you neglect your teeth, you risk losing that treasured form of expression.
The gentle, caring and competent staff at Keith Pannell, D.D.S. can restore and preserve your smile for you, ensuring that you'll be able to carry your exceptional emblem with you for years to come. We provide both general and cosmetic dentistry.
Please contact us today to schedule your appointment — we look forward to working with you.
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Tuition and Fees
ALCP students should bring enough money to cover the cost of tuition and fees, health insurance, housing expenses, books and enough cash to cover incidental expenditures. We recommend that students bring money in traveler's checks rather than cash. Students should carry all documentation of financial support for immigration purposes, as well as for registration with the ALCP.
Costs Per Session
(8-week prices are estimates and are subject to change without notice):
- ALCP Tuition: $2,808
- Registration/Program Fees: $75
- Orientation/Program Fees: $100
- Housing (Room and Board): $2,081
- Books and Supplies: $289
- Personal Expenses (Estimated): $467
- Required Insurance: $420 (We will accept alternative insurance plans if they meet the University of Idaho's minimum requirements.)
- Total Estimated Cost: $6,240


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BUSINESS leaders have called for reassurance that the public takeover of Prestwick airport by the Scottish Government will not have a "detrimental effect" on Glasgow airport.
Stuart Patrick, chief executive of Glasgow Chamber of Commerce, has asked to meet Nicola Sturgeon to highlight concerns over the impact the purchase could have on the commercial interests of Scotland's second busiest airport.
It comes after Scottish Government confirmed on Saturday that the sale of the Ayrshire hub from New Zealand owners, Infratil, had been completed in a £1 deal, seven weeks after the decision to take the loss-making airport into public hands was first announced.
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In a letter to the Deputy First Minister, Mr Patrick said: "We are conscious of the established impact that a successful international airport has on the economic development of a city and the damage that can be done to investment potential if the city airport is unsuccessful.
"In response to feedback from our members, Glasgow Chamber is paying particular attention to the growth of Glasgow International Airport's offer of direct routes to markets of relevance to business, connections to Heathrow as our primary international hub airport and the expansion of connections to other important hub airports such as Dubai."
In particular, members of the Glasgow Chamber are seeking clarification on how the takeover will affect Government marketing support for air routes out of Glasgow and future plans to improve surface access to attract new airlines and additional services.
They also raise concerns about the impact Prestwick's ownership will have on Glasgow airports' ability "to share commercially confidential information about its strategic intentions with Scottish Government officials".
A spokesman for Glasgow Airport said bosses had been assured by the Scottish Government that its plans for Prestwick "will be entirely commercial and will not harm any other airport", but were now seeking a further meeting "to stress the importance of maintaining a fair and competitive landscape" in light of the weekend's announcement.
Gordon Matheson, leader of Glasgow City Council, said the Government's actions in relation to Scottish airports appeared "unplanned and ad hoc", and demanded a clear plan on how it would support "continued growth of Glasgow Airport as a successful and thriving passenger airport".
A spokesman for Transport Scotland said: "Investment by the Scottish Government will be undertaken on a commercial basis. We expect investment to generate a long term return for taxpayers' money. This investment will help ensure the continuation of robust competition between airports in Scotland."


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Credit Advice
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I'm having the same issue trying to access my GapCard and I even checked with the Banana Republic and Old navy connections. I don't even get a spin. It just shows loading and then nothing. However, GE's bank connection comes up. Is there a problem with their credit cards? Please help!
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How to Get Fit the "Prince of Persia" Way (J!-ENT Interviews and Articles)
September 17, 2010 by J!-ENT
When Jake Gyllenhaal signed up to star in the action movie Prince Of Persia: The Sands Of Time, he called on fitness expert Simon Waterson to help transform his lean and lithe body into that of a muscle-bound warrior. "The ultimate goal with Jake's training was to provide a functional, strong and agile physique which would enable him to carry out the huge workload and stresses he'd have to undertake as Prince Dastan in the movie," explains Waterson. "My main aim was to build athleticism because his scenes included running, jumping, climbing and sword-fighting – but he also had to look amazing, too."
So exactly how did Waterson – a former Royal Marine – approach the personal training with Gyllenhaal? Read on to discover the intense daily workout regimen tackled by the Hollywood actor in preparation for the physically demanding role…
Click here to download the article
General Disclaimer:
J!-ENT has not received any compensation from the company for this post. J!-ENT has no material connection to the brands, products, or services that are mentioned in this post.
For Product Reviews:
For product reviews, J!-ENT has purchased the above product for review purposes or may have received one or more of the products or services mentioned above for free by the company which in no way affects our reviews, may it be positive or negative. We only recommend products or services we have tested/reviewed and believe will be good for our readers.
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Some of the links in our posts are "affiliate links." This means if you click on the link and purchase the item, J!-ENT will receive an affiliate commission.
J!-ENT is disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."


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Obama's Speech in Ghana on African Development
The prepared text of President Barack Obama's speech in Accra, Ghana, on development in Africa.
Good morning. It is an honor for me to be in Accra, and to speak to the representatives of the people of Ghana. I am deeply grateful for the welcome that I've received, as are Michelle, Malia and Sasha Obama. Ghana's history is rich, the ties between our two countries are strong, and I am proud that this is my first visit to sub-Saharan Africa as President of the United States.
I am speaking to you at the end of a long trip. I began in Russia, for a Summit between two great powers. I traveled to Italy, for a meeting of the world's leading economies. And I have come here, to Ghana, for a simple reason: the 21st century will be shaped by what happens not just in Rome or Moscow or Washington, but by what happens in Accra as well.
This is the simple truth of a time when the boundaries between people are overwhelmed by our connections. Your prosperity can expand America's. Your health and security can contribute to the world's. And the strength of your democracy can help advance human rights for people everywhere.
So I do not see the countries and peoples of Africa as a world apart; I see Africa as a fundamental part of our interconnected world — as partners with America on behalf of the future that we want for all our children. That partnership must be grounded in mutual responsibility, and that is what I want to speak with you about today.
We must start from the simple premise that Africa's future is up to Africans.


text: quote:Originally posted by Sushi_GirlI saw a Fat Boys Barbecue the other day when i went to Ocala Florida,,is that a chain? it really didnt look like one, and has anyone ever been in there? im curious.There is a huge vacancy for good b-b-q here i need some place to go.


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SAN DIEGO—There were 1,502 players selected in the major league draft three years ago. Stephen Strasburg was not among them.
All 30 major league teams passed on Strasburg coming out of high school. This year, 29 teams may not have a chance to choose him even if they want to. And they want to.
The Washington Nationals have the first pick in the 2009 draft. Strasburg, a junior righthander at San Diego State, is the odds-on favorite for the first choice. So just how does a pitcher go from obscurity to the top of the draft?
• By hitting 101 mph on a radar gun.
• By outdueling the first pitcher selected in last year's draft.
• By striking out 23 batters in a game.
• By being the first collegiate player selected to the U.S. Olympic team since professionals were put on the roster in 2000.
Strasburg did all that and more last year, making him The Next Big Thing. Everyone, it seems, is now on board.
"Eighty percent of the teams wrote him off in high school," said a National League scout who has followed Strasburg in both high school and college. "Now guys are saying, 'I turned him in.' Oh, yeah, you thought he was going to throw 100. Bull."
This is where the explanation begins as to why Strasburg was overlooked in the draft three years ago.
Too Chubby For Scouts
Strasburg, who was born in San Diego, pitched for West Hills High in Santee, about 10 miles northeast of the SDSU campus. He displayed flashes of brilliance his senior year, touching 90 mph with his fastball and posting a 1.68 ERA and 74 strikeouts in 62 innings.
But Strasburg also was carrying nearly 250 pounds on a 6-foot-4 frame. He didn't wear it well. And at times he seemed as undisciplined on the mound as he was at the dinner plate.
"I was a chubby kid," admits Strasburg, "with a poor mental game out there."
Said Scott Hopgood, Strasburg's coach at West Hills: "There were some very difficult times. The biggest thing is he was hardest on himself. He wanted to win, and he felt like he had to go out and strike everybody out.
"Twice he had no-hitters in the fifth and gave up a jam shot. He would be totally pissed. The next thing you know he gives up a couple of runs. You go out and talk to him and say, 'OK, why did this happen? You lost your focus. So what. You gave up a hit. Big deal.'
"The mental side of the game was very, very weak."
Hopgood recalls the problems being limited to Strasburg's junior year, but that's not how the scouts saw it. They witnessed the same thing his senior season.
"I saw a game where there were quite a few scouts there and he blew up, just absolutely lost it on the mound," said an American League scout. "He was a kid that would challenge his infielders when they would make mistakes. He would challenge his coach. He would challenge the umpires . . . When you put that into the professional equation, it doesn't work.
"I think 30 teams got it right with Stephen Strasburg. I don't think we missed it. Everyone did their job. And it seemed like we all came to the same consensus. Not quite ready."
In polite circles, scouts said Strasburg was soft or that he lacked mental toughness or intestinal fortitude. Take your pick. Among themselves, they put it more bluntly.
Although Strasburg didn't know it at the time, that's what was said about him. SDSU pitching coach Rusty Filter passed the word soon after Strasburg stepped on campus.
"When Coach Filter told me that's what everybody was saying behind my back, that really pissed me off," Strasburg said. "I was out there to prove them all wrong . . . To this day, that's kind of a sore spot in my heart. But it's fueled the fire to get me where I am today."
A Rough Start
Molding Strasburg into the pitcher he is today began with his body. He shed nearly 30 pounds his first semester at SDSU, developing muscle and tone for the first time in his life.
Early on, Strasburg said he got exhausted simply going through the stretching exercises before the actual workout began.
When Strasburg went to thank SDSU strength coach Dave Ohton for pushing him during the team's first week of conditioning, Ohton said: "I really think you should quit."
Said Strasburg: "When he said that he kind of made me think, 'What do I want to do? I want to play baseball.' It was a sign that I needed to step it up."
There were other signs as well. If Strasburg didn't get through his workout quickly enough, the weight room would be shut down and all of the players would have to go down to the field and run.
"They (his teammates) were yelling at me every day my freshman year if I didn't get through something," Strasburg said.
Developing Strasburg's mental toughness began soon thereafter. As a freshman, he pitched in middle relief for the Aztecs before being moved into the closer's role.
"We ran him out there and put him in every hot box situation that we could," Filter said. "There were times we would intentionally walk someone to load the bases and tell him he had to strike out the next two guys and he was delivering."
Strasburg finished the season with seven saves over 25 appearances in which he allowed but 10 earned runs. His confidence began to soar. So did his velocity.
Strasburg gained eight mph on his fastball between his freshman and sophomore seasons, looks of disbelief registering along with a 101 mph reading on the radar gun during a fall intrasquad. He hit triple digits several times during the season as well.
"I've never seen anything like this," said Filter. "Most guys at that age start to plateau. The benefit in this whole thing is he learned how to pitch before he became a velocity guy.
"I want people to know that he's worked extremely hard, and it's not just a guy blessed with a great arm."
Highlights Galore
The Aztecs moved Strasburg into the starting rotation for his sophomore season. He gave a glimpse of what was to come in the 2008 opener when he got the best of crosstown rival San Diego and lefthander Brian Matusz, who was selected fourth overall last year by the Orioles.
Strasburg seemed to build on each outing over the next five weeks before missing a start with a bad cold that led to an ear infection.
He returned the following week with a game for the ages, a 23-strikeout, one-hit performance in a 1-0 Mountain West Conference win over Utah. It was the third-most strikeouts ever and the most by a pitcher since the 1981 season.
Strasburg struck out the side in the first inning as well as the fifth, sixth, seventh and eighth against the Utes. In the ninth, he hopped off the mound and pumped his fist after striking out Utah's Jesse Shriner to end the game.
"I've seen a lot of baseball," SDSU coach Tony Gwynn said after the game. "I've never seen anything like that."
Strasburg may have been even better two weeks later in a 4-1 win over Texas Christian in which he took a perfect game into the seventh inning and finished with 13 strikeouts in a one-hitter.
The game provided the first hints of a phenomenon developing. The crowd's voice at Tony Gwynn Stadium rose as one whenever Strasburg got two strikes on a batter, a fan along the first-base line was putting up K's after strikeouts and a female student behind home plate held up a sign that read "Yo mama let u date?"
This all came during a seven-week stretch in which Strasburg allowed just two runs (one earned) over 55 innings. For the season, he was 8-3, 1.57 with 133 strikeouts and 16 walks in 97 innings.
It makes some wonder what Strasburg has in store for an encore.
"He might not match the numbers of last year," Filter said. "His numbers were unbelievable. The thing we're looking at is trying to increase the win total . . . We're trying to get him peaked for the end of February. Answer the bell strong and get better throughout the season. At the end of the year, we'll take a look at the numbers. We're not going to get consumed by it."
For all the success, scouts would actually like to see Strasburg experience a little failure.
"What I'd really like to see him do is have a bad game," said the AL scout. "I'd like to see a team come out and hit him, maybe an umpire miss a call. Those are the things I'll be watching closely because he's already shown he can pitch.
"If he's going to get $6 million, or whatever it is this year for the No. 1 pick, he's got to show that he's matured, 100 percent, all the way against adversity. I want to see how he handles that. I don't want him to be happy about it, but I want him to be able to handle it with pride and poise and still believe who he is."
San Diego County has produced more than a dozen major league pitchers over the past decade—Cole Hamels, Aaron Harang, Mark Prior, Barry Zito and Joel Zumaya among them.
Strasburg's name now seems destined to join the list, although he's more concerned with leading the Aztecs to their first regional appearance in 18 years.
"Playing at the next level is great and I think it's going to work itself out," Strasburg said. "But my goal right now is to make an impact on this program and leave a footprint to help build a tradition for the future."
Kirk Kenney is a sportswriter based in San Diego.


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Jose e Pilar.XviD.(2010)-[DVDRip.]. (+ PT-SUB)
- Type:
- Video > Movies
- Files:
- 3
- Size:
- 1.32 GiB (1416597367 Bytes)
- Info:
- Spoken language(s):
- Spanish
- Texted language(s):
- Portugese
- Tag(s):
- Jose Saramago
- Uploaded:
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- SidewaysDan
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(Problems with magnets links are fixed by upgrading your torrent client!)
"José and Pilar," a documentary by Miguel Gonçalves Mendes, is a deeply moving story about love, loss and literature. It follows the days of José Saramago, the Nobel-laureate Portuguese novelist, and his wife, Pilar del Rio. The film shows their whirlwind life of international travel, his passion for completing his masterpiece, "The Elephant's Journey" and how their love quietly sustains them throughout. "Jose and Pilar" reveals the hidden Saramago, unravels any preconceived notions about him, and proves that genius and simplicity are indeed compatible. It is a funny and touching portrait on the endurance of the artistic spirit. A glimpse into the life of one of the greatest creators of the 20th century, it shows us that, as Saramago says, "There is always another way to say everything." Avi format + PT- SUBS. Inside the rar there is a repeated set of PT-SUBS, not sure why. This is legit, anyhow. Other subtitles may be available elsewhere on the internet. Enjoy and seed ;). *I did not create this torrent and take no credit for ripping or creating the content.*
Este documentário dá imenso jeito.
Anyone know where I could find English subtitles for this release?
Gracias por el aporte, aunque ahora tengo que ir a buscar los subtitulos en español


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Archive for Thursday, September 7, 2006
September big month for chamber
De Soto Chamber of Commerce Executive Director Sara Ritter is bracing for a busy month.
The chamber has four events scheduled for September, including its two top fund-raisers.
The month of activities will start with an afternoon of golf. The chamber's fall golf networking day will be from 3 to 6 p.m. Tuesday at the nine-hole Burning Tree Golf Course north of the Wyandotte Street Bridge.
Two days later, the chamber will have its monthly luncheon starting at 11:30 a.m. at the De Soto USD 232 central office, 35200 W. 91st St. Presaging another chamber event for later in the month, the Kansas Speedway will sponsor the event.
The program will include a presentation from the school district representatives on the $104.6 million bond referendum on the Nov. 7 ballot.
The next event will be a new twist on an old concept. For the past three years, the chamber has had a musical fund-raiser with music provided by choirs or opera singers.
This year, the music and the atmosphere will be decidedly less formal as the chamber will have its Blues and BBQ from 5 to 10 p.m. Sept. 23 at Zimmerman's Kill Creek Farm.
"Admittance will be free. We want this to be a community event," Ritter said, adding that it would be great if those attending brought an appetite for the barbeque prepared by Morse's Market. Meals will be $10 in advance and $15 at the event.
The silent auction that has been part of past musical fund-raisers will be joined by a live auction at the Blues and BBQ event, Ritter said.
"We got a lot of interesting stuff for the silent auction," she said. "We have speedway tickets, Chiefs tickets, baskets and collectibles."
Helping with the meal with be students from the Olathe school district's culinary arts class, which is taught by Steven Tatley, Ritter said. Tatley is the husband of chamber member and Our Future Child Care owner Stephanie Tatley, Ritter said. The chamber is also working with the De Soto district about getting the Eudora culinary arts class and its De Soto students involved, she said.
Providing music for the event will be the Jimmy Nickelsen Band with Cotton Candy, the stage name of Annetta Washington. Washington is a founding member of the Kansas City Blues Society and was the first woman inducted into the city's Elder Statesmen of Jazz.
The month's final event will be the annual Chamber Day at the Kansas Speedway. The Sept. 29 event will draw more than 20 metropolitan area chambers, Ritter said.
"It's a great networking event," she said. "There will be 1,200 in the pavilion. We've had a lot of people make great contacts there."
Last year, the De Soto Chamber of Commerce won $200 from the speedway for getting the second-highest percentage of its members to the event.
"We want to be first this year," Ritter said.
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Fashawn - Fash Plays It Cool
Fashawn may still be waiting for his solo debut, the autobiographical Boy Meets World LP, to receive a release date from the label brass (originally scheduled to drop in summer '09, it's been pushed back to October 20th), but the CA buzzmaker's not off his grind—in the meantime, he's been chilling with iconic beatsmith The Alchemist, cooking up The Antidote to lousy-hip-hop malaise. On newly-released lead single Fash Plays It Cool, the artist does just as the title says, spitting chilled-out lyrical fire over Alc's propulsively spacey blend of head-bobbing percussion and gauzy synth burbles. The agile, expressionistic braggadocio the emcee delivers here is about as far as you could get from his tightly-written narrative on the previously-featured Life As A Shorty, but just as compelling—peppered with vivid imagery and nostalgic asides, Fashawn's "miscellaneous raps" blend beautifully with the dreamy beat, and the end result has a hypnotic energy that's hard to resist. Keep it locked to the Booth for release info on Boy Meets World and an exclusive interview with Fashawn.


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|Número de publicación
|Tipo de publicación
|Número de solicitud
|Fecha de publicación
|2 Feb 1982
|Fecha de presentación
|11 Dic 1978
|Fecha de prioridad
|11 Dic 1978
|También publicado como
|Número de publicación
|Kenneth B. Basa, Robert G. Agusto
|Cesionario original
|National Can Corporation
|Exportar cita
|BiBTeX, EndNote, RefMan
|Citas de patentes (8), Citada por (8), Clasificaciones (13), Eventos legales (1)
|Enlaces externos: USPTO, Cesión de USPTO, Espacenet
1. Field of the Invention
This invention relates to lipid dispersible color compositions for food products and to lipid-based edible compositions, including artificial chocolate, incorporating said color compositions.
2. Description of the Prior Art
Cocoa, coffee, maple, cinnamon, walnut, pecan and other natural products are frequently used to impart their characteristic flavor and aroma to lipid-based food coating or filling compositions. Their normal brown or tan coloration is associated with the charactic flavor and aroma of the products wherein they are incorporated. By "lipid-based" is meant any lipid-containing food compositions which contain a significant or substantial amount of a fat or oil base and in which no water has been added during the normal or conventional food processing or manufacture sequence. "Compound coatings", as that term is used in the art, are lipid-based food compositions which serve as coatings for candies, cookies or frozen confection bars. These compound coatings may be derived from a variety of natural foods, such as cocoa. They also include coatings associated with well known flavors, such as maple, coffee, etc. However, in compound coatings certain processed fats are employed as the principal lipid fraction. The lipid of a chocolate coating is cocoa butter, while in other coatings other cocoa butter-like fats or shortenings are employed. The characteristics of the broad varieties of available processed fats are varied, making it possible to exercise control of the physical, organoleptic and rheological characteristics of the coatings, such as sheen, mouth feel, viscosity, melting and setting temperatures, and resistance to rancidity.
"Creme" fillings are confectionary-type food compositions containing the characteristic imparting flavorant such as cocoa, coffee or maple flavor, powdered sugars, and lipids such as shortening, and optionally containing other food adjuncts which impart desired texture, additional flavor, bulk or color. Creme fillings are typically used as the fillers for sandwich cookies and wafers.
Shortages in natural products, such as cocoa and coffee, have resulted in wide fluctuations in the price of these commodities. It is therefore desirable and economically attractive to employ edible substitutes for these natural products in foods which contain and are associated with these natural products and closely simulate their color and flavor. Likewise, some people are allergic to certain nonessential components found in natural food products and nonallergenic substitutes for these natural products would be and are desirable.
The use of United States Certified Food Colors, i.e., FD&C Colors (Food Drug & Cosmetic Colors) as such, or in the form of insoluble precipitated "lakes", as colorants for food compositions, including compositions that are lipid-based, is known.
It has also been determined that brown hues may be obtained by blending certain blue, yellow and red FD&C colors or color lakes thereof. The red color is required in such compositions to introduce the reddish tint characteristic of chocolate, cocoa, coffee, maple, cinnamon, ginger and other colors.
However, due to governmental regulation, the permissible uses of certain red colors or lakes made therefrom in food compositions are limited. Some red food colors and lakes are permitted in the United States, but not in Canada, while others are permitted in Canada, but not in the United States. Thus, restrictions are placed on the FD&C colors that can be blended to attempt to produce brown hues which are, at the same time, compatible with the food additive regulations of both countries. In particular, FD&C Red No. 40 (Allura Red) is permitted in the United States but not in Canada; FD&C Red No. 2 (Amaranth) is permitted in Canada, but not in the United States.
The only red color acceptable in both Canada and the United States, therefore, is FD&C Red No. 3 (Erythrosine). This colorant, however, is not suitable for use in many food compositions because it demonstrates poor stability on exposure to light and/or acid environments. For example, when FD&C Red No. 3 is mixed with the other colors (blue and yellow) to produce a brownish color blend, it has been observed to fade on exposure to light, leaving the residual color blend (green) as the dominant hue.
The use of caramel to impart brown hues to aqueous based foodstuffs is known. Caramel, which is carefully controlled burnt carbohydrate, usually dextrose or sucrose, is a water soluble, but lipid insoluble color additive, regulated and permitted in both the United States and Canada. As an article of commerce, it is available as a viscous, dense liquid, or as a drum-dried or spray-dried solid in powder or particulate form.
U.S. Pat. No. 2,651,576 teaches the use of powdered caramel coloring dissolved in water base systems, such as cola-type and other brown-hued beverages, artificial maple syrups, artificial vanilla flavors, sugar-based confections, bread and beer. Another use for caramel color in the dried form is found in U.S. Pat. No. 2,841,499, where dry caramel is added to a powdered mix, which powder is subsequently dissolved in water to make the final product. However, there is no teaching of the use of caramel for the coloring of lipid-based food compositions.
Finally, while the industry uses insoluble pigments, particularly color lakes, in lipid systems, there is no teaching of the use of the lipid insoluble caramel color as a pigment in a lipid system.
The prior art also discloses the use of water soluble-oil insoluble dyes in non-aqueous food compositions, but only when special provision is made to disperse those dyes. For example, U.S. Pat. No. 3,677,691 requires a three-step process to convert a water soluble colorant into an oil soluble colorant. Included in this process is the dissolution of the colorant in a polyhydric alcohol, followed by admixture and heating at 150° C. with a solution of glycerol fatty acid ester converting agent to make a dye "complex".
U.S. Pat. No. 1,919,025 discloses the use of lanolin to effect an even distribution of water soluble food colors in fatty foodstuffs. Similarly, U.S. Pat. No. 3,489,573 indicates that, in order to use water soluble coloring materials in fatty compositions, the dye may be emulsified in a fatty acid ester of polyglycerol. U.S. Pat. No. 2,524,291 also describes dispersion of an aqueous solution of the dye in an emulsifier such as lecithin.
Yet another method of utilizing oil insoluble dyes in fatty compositions is described in U.S. Pat. No. 2,686,722. There, the dyes, being partially alcohol soluble, are first dissolved in alcohol, and then combined with the food composition. The temperature is raised to volatilize the alcohol, but the dyes remain in the composition.
Finally, U.S. Pat. No. 1,371,450 discloses a method of incorporating fat-incompatible (but otherwise unidentified) colors in confectionary coatings and fillings which use fat as the liquefying ingredient. The procedure taught involves adding the color to sugar (or similar component miscible with the color) and then milling the colored sweetener with the fat liquefying component to obtain a uniformly colored product.
Each of the above-cited prior art patents have in common the feature of requiring a special step, typically emulsification or "complexing" by which the oil insoluble colorant can be introduced into the fatty food composition. None of these references teach the use of caramel as a pigment to provide a brown color for lipid-based foods.
The food color industry, therefore, remains without a satisfactory method for imparting stable brown or chocolate or similar color hues to lipid-based food compositions, other than by the use of the natural products, and particularly lacks a method of coloration of lipid-based food compositions which is relatively simple, inexpensive, produces a stable food colorant, is not detrimental to health and can be marketed without contravening governmental restrictions.
It is therefore an object of the present invention to provide edible color blend compositions for lipid-based food compositions to replace in whole or in part the natural products heretofore used, which color blend compositions overcome the aforementioned shortcomings of previous color substitutes and, additionally, to provide compound coatings and fillings that may be substituted for the natural product-derived compound coatings and fillings.
It is a further object of the present invention to provide an economical substitute for conventionally employed natural ingredients, such as cocoa, to impart the normally associated brown hues to lipid-based food compositions.
It is also an object of the invention to provide a food colorant composition which is accepted as safe when ingested and, therefore, not restricted or banned by governmental regulations in the United States or other countries.
Another object of the invention is to provide a food colorant which is color stable in a wide range of compositions in which it is employed, including acid conditions, and under the conditions in which food compositions are commonly exposed, such as light and heat.
A further object of the invention is to provide a color blend composition for lipid-based food compositions that will furnish a wide range of brown shades based on blend variations and which will, therefore, closely match natural colorants.
A still further object is the provision of lipid-based compositions, especially confection-type compositions, that closely simulate compound coatings and fillings made from natural ingredients such as cocoa and chocolate, or the like.
The foregoing objects are achieved by the present invention which in one broad aspect includes edible, food grade colorant compositions which provide brown colors, including the characteristic cocoa or chocolate brown hues, to lipid-based food compositions. The dry colorant compositions used in the present invention are in the broadest form a dry, pulverulent, water soluble, lipid insoluble caramel powder. More particularly, novel colorant compositions which are uniform, pulverulent, dry blends of lipids insoluble caramel powder, admixed with color enhancers such as yellow, and mixtures of yellow and blue, food grade lakes and their use as colorants in lipid-based food products are disclosed.
In one broad form the present invention relates to an edible, pigmented brown, lipid-based food composition comprising a lipid and a finely divided caramel powder uniformly dispersed throughout said composition.
The present invention also relates to a method of forming an essentially water-free, lipid-based, edible food composition having a brown coloration which comprises admixing a water-soluble, lipid insoluble caramel powder in highly divided form with an edible food grade lipid material in an amount sufficient to impart a uniform brown coloration to said lipid.
More particularly, the present invention relates to the use of dried caramel color in finely divided, pulverulent, powdered form as a pigment dispersed in lipid-based food compositions to impart a brown or chocolate or similar coloration to the said food product wherein incorporated and to brown colored lipid-based food compositions made in accordance with this procedure. Accordingly, a method of imparting a brown or chocolate coloration to lipids and lipid-based food compositions by the addition to the lipid or lipid-based foodstuffs of a finely divided caramel color as a pigment is here provided, as well as brown colored lipid-based food compositions containing caramel as a pigment made by that method. The basic brown color imparted to lipids or lipid-based compositions by the use of caramel as a pigment in dispersed form in a preferred form of the invention may also be modified by the addition of other dry supplemental colorant or enhancers such as the Yellow No. 6 and, optionally, combinations of Yellow No. 6 and Blue No. 2, food grade lakes.
The absence of the regulated red FD&C food colors obviates objections or prohibitions with respect to the use of FD&C Red No. 2 (Amaranth) and Red No. 40 (Allura Red) and the absence of FD&C No. 3 (Erythrosine) eliminates the attendant problems of light and acid instability which are known to be associated with the use of that product. Caramel as a food color additive, while subject to regulation, is permitted in Canada, the United States and other countries. It is universally recognized as a safe, edible substance, and exhibits exceptional stability. Furthermore, it is economical in comparison to both natural brown hued ingredients and food color lakes. It also provides coloring that closely matches the hues imparted by many brown colored natural ingredients.
Accordingly, the present invention fulfills the objective of providing a satisfactory food grade brown, cocoa or chocolate coloring composition that is non-toxic, edible, color stable in light and air and free of potential hazards to human health. The compounded, colored, pigment compositions of the present invention, when used alone or particularly when compounded with flavorants and diluents, are suitable artificial replacements for all or part of the cocoa conventionally used in compound coatings and creme fillers containing cocoa, as well as other lipid-based food compositions characterized by brown hues such as coffee and maple coatings and fillers.
In accordance with the present invention, the dry caramel pigment and the color enhanced dry caramel pigment and the FD&C color lake blends of the present invention may be used to impart a wide range of brown hues to lipid-based food compositions. Thus, the normal color imparted by natural ingredients such as cocoa, coffee, maple, cinnamon, walnut and pecan, may be provided by caramel pigment and caramel pigment based color blends. Examples of lipids used as a base for the aforenoted food compositions are vegetable fat, vegetable oil, animal fat, animal oil, butter, cocoa butter, butter oils and so-called hard butters, each of which may be blended, fractured, partially hydrogenated or completely hydrogenated. The lipids preferably melt in the range of about 89° F. to 114° F. (31°-46° C.). Other melting ranges may be preferable depending on season and geographic location, e.g., a range of 108° F. to 114° F. (42°-46° C.) for use during summer and in the southern United States.
The caramel pigment used alone or supplemented or enhanced by the addition of Yellow No. 6 lake or a combination of Yellow No. 6 and Blue No. 2 lake, may be used as such to provide the color customarily imparted to the lipid-based food by the natural product which it replaces. Preferably, the colorant is compounded as a part of a total color- and flavor-imparting concentrate product which comprises the dry caramel pigment colorant or enhanced colorant blend, a flavor ingredient and a diluent, carrier or bulking agent, such as sugar, corn flour or the like. The color blends may be used to supply all of the color associated with the natural product which it is intended to replace or may replace only a portion thereof. In one preferred embodiment the natural food ingredient is replaced by the color substitute or artificial product on a one-to-one weight ratio basis.
Caramel powder and the color blends of caramel powder and the color enhancing food dye lakes of the present invention are, as indicated above, also used to impart a brown color to compound coatings and creme fillings of a confectionary type which consist mainly of powdered sugars and shortening. In keeping with the invention, other conventional adjuncts and additives such as lecithin, salt, whey powder, dry milk solids, natural cocoa, chocolate liquor and cocoa butter, may also be present in the creme filling or compound coating. In one preferred embodiment, the caramel or caramel colorant blends are used to impart a brown color to compound coatings which typically consist of a lipid or fat component, a powdered sugar component and, optionally, food adjuncts or additives such as those listed above.
The edible lipid-based food compositions such as compound coatings and creme fillings in general contain 2 to 6% by weight of colorant composition, from about 25%, preferably 30 to 40%, of edible lipids such as fat or hard butters and from about 50 to 60% sugar. Thus, the amount of caramel powder present in these food compositions, calculated by reference to the colorant compositions of the examples which follow and the instant specification, falls within the range of from about 1 to about 24% by weight of the lipid. Other diluents, filler or adjuncts such as non-fat milk solids or the like may be used in amounts of from about 4 to 12% by weight of the food compositions. The colorant composition may be caramel powder or caramel powder with the color enhancers Yellow No. 6 and Blue No. 2 lakes, as described above.
The caramel powder used as a pigment and coloring agent in the lipid-based food compositions described in the present invention are powdered, finely divided, pulverulent or particulate materials. Preferably, the caramel powder is such that 100% passes through a 100 mesh screen (U.S. Standard Sieve Series), although coarser grades such as (-80 mesh) or blends of -100 and -60 or 80 mesh may be used. The caramel powders used are usually spray dried but may also be drum dried material. They are water soluble, lipid insoluble materials. The color of the caramel materials is usually expressed in terms of Hue Index and the color intensity in terms of Tinctorial Power (K). Hue Index is defined by Linner in his paper "Caramel Coloring--A New Method of Determining Its Color Hue and Tinctorial Power", Proc. Soc. of Soft Drink Technologists (1970), Bulletin 571, as follows:
Hue Index=10 log (A.sub.0.51 /A.sub.0.61)
where A0.51 is absorbancy at 0.51 microns and A0.61 is absorbancy at 0.61 microns. Tinctorial Power, K0.56 is determined from the equation:
K.sub.0.56 =A.sub.0.56 /cb
where A0.56 is absorbancy at 0.56 microns, "c" is the concentration in grams per liter, and "b" is the cell thickness in centimeters.
Suitable caramel powders include the preferred Sethness RT-2 spray dried caramel which has a Hue Index of about 5.22±0.08 and a Tinctorial Power of 0.325. A Sethness acid-proof powdered caramel which has a Hue Index of 3.9±0.10 and a Tinctorial Power of 0.680, is also useful but less preferred.
The color blends of the present invention contain a lipid-insoluble powdered caramel pigment, Yellow No. 6 lake and, optionally, also Blue No. 2 lake. Yellow No. 6 lake is approximately 39% Yellow No. 6 dye adsorbed on about 61% by weight alumina, and Blue No. 2 lake is approximately 34% Blue No. 2 adsorbed on about 66% by weight alumina. The range of dye content in commercial Yellow No. 6 form is about 15-42% and in the case of Blue No. 2, 11-36%.
Colorant compositions containing caramel pigment and the color enhancer Yellow No. 6 lake as the principal colorants impart a natural brown hue when combined in ratios of from 99.5 to 60% spray dried caramel powder and 0.5% to 40% by weight Yellow No. 6 lake of the color component blend. Within this broad range for producing brown hues is a more limited, preferred range resulting in brown or cocoa colored shades where Yellow No. 6 lake constitutes from 0.5% to 6% by weight of the color blend and the balance (of 100%), powdered, spray dried caramel.
Optionally, and as a most preferred embodiment, the caramel powder blend used as the principal pigment in the colorant blend composition described above, supplemented with Yellow No. 6 lake as a color enhancer may be further supplemented and enchanced with Blue No. 2 lake for certain desirable brown shade variations. Satisfactory brown hues will be obtained by the use of from 0.1% to 10% by weight of Blue No. 2 lake in the colorant blend composition. Shades suitable as cocoa color simulations are produced when as little as 0.1% to 1% of Blue No. 2 lake is employed.
It should be understood that the foregoing percentage ranges of the Yellow No. 6 and Blue No. 2 lakes used as color enhancers are applicable to lakes having the higher concentration of FD%C dye. When lower dye concentration lakes are used, larger amounts of the lake must be used on a proportional basis.
It is also contemplated as part of the present invention to include as color supplements non-certified, food color additives such as paprika; carrot; annatto and turmeric; or their extracts or oleoresins; riboflavin, carotenoid colors; dehydrated beets; carmine; toasted, partially defatted cooked cottonseed flour; dehydrated grapeskin extract; dehydrated fruit juices; saffron or titanium dioxide.
Cocoa replacers which are one of the preferred compositions of the present invention are, broadly, concentrates comprising a pulverulent color blend composition containing from about 50 to 99.4% by weight of spray dried powdered caramel and 0.5 to 40% by weight of FD&C Yellow No. 6 lake. The color blend concentrate preferably also contains from 0.1 to 10% by weight of FD&C Blue No. 2 lake, said color blend being admixed with a flavorant for cocoa and a diluent such as sugar, powdered sugar or yellow corn flour. The flavorant may be a commercial artificial cocoa flavor (such as National Food Ingredient Co. No. 224-0400) or an admixture of artificial cocoa flavor and vanillin. A total cocoa replacer powder would contain, on a dry weight basis, about 20 to 45% powdered caramel; 2 to 10% FD&C Yellow No. 6 lake; 1 to 3% FD&C Blue No. 2 lake; 5 to 7% powdered, e.g. spray dried, cocoa flavor; and 35 to 72% diluent such as sugar or sugar and other powdered edible diluent.
The present invention will be more clearly understood from the following specific examples.
Ninety-six parts of spray dried powdered caramel pigment (Sethness RT-2, -100 mesh, Hue Index 5.25) is combined with 4 parts Yellow No. 6 lake (39% dye) to produce a brown, powdered color blend that is 96 parts by weight powdered caramel and 4 parts by weight Yellow No. 6 lake.
A pulverulent cocoa replacer composition is prepared by blending together 30% of the powdered caramel color blend prepared in Example 1, 6% spray dried artificial cocoa flavor (National Food Ingredient Co., a Division of National Can Corporation, NFIC Cocoa Flavor, Artificial No. 224-0400) and 64% by weight of powdered sugar.
A compound coating is prepared by combining 59.75 parts by weight powdered sugar; 30.5 parts by weight of a hard butter (m.p. 99°-103° F.); 0.25 parts by weight flour salt; and 9.0 parts by weight of the cocoa replacer prepared in Example 2. The mixture is heated with stirring at a temperature between 140° and 150° F. for a period of about 2 hours to form a smooth melted blend.
To the melted blend is added 0.5 parts by weight of lecithin, heat is withdrawn and the blend is cooled to about 120° F. while stirring continuously. At this point, the resulting compound coating was used to enrobe a baked product. When fully cooled to 38°-40° F., the resulting product exhibits a cocoa brown shade fully acceptable as a substitute for the food color which is produced by cocoa at a 9% concentration.
The amount of caramel powder present in the compound coating so produced is 8.5% by weight of the lipid.
The procedure of Example 1 is followed with the exception that the caramel pigment (-100 mesh) constitutes 99.0 parts by weight of the color blend, and Yellow No. 6 lake constitutes 1.0 part. The resulting shade of a compound coating prepared as in Example 3 simulates that of Dutch-processed cocoa. This shade is darker in color than that produced according to Example 1 and is equally acceptable as an artificial food color.
Following the procedure of Example 1, a color blend was prepared by admixing 93.8 parts by weight powdered (-100 mesh) caramel pigment (Sethness RT-2), 6 parts by weight Yellow No. 6 lake and 0.2 part Blue No. 2 lake. This color blend was compatible with and evenly dispersible in fats and oils.
Thirty parts of the color blend prepared in Example 5 is admixed with 6 parts spray dried cocoa flavor, NFIC Cocoa Flavor, Artificial No. 224-0343; 0.5 part vanillin; 53 parts powdered sugar; and 10.5 parts of yellow corn flour (-100 mesh) to produce a pulverulent powdered cocoa replacer.
Two parts of the cocoa replacer of Example 6 is blended with 38 parts of Ambrosia White Pearl Brand of "hard butter"; 49 parts of powdered sugar; 9.5 parts of powdered, non-fat dried milk solids; 0.5 part lecithin; 0.5 part salt; and 0.5 part vanillin at a temperature of 130°-140° F. for a period of 2 hours following the general procedure set forth in Example 3. The final product exhibited a cocoa brown color and a flavor that was commercially acceptable.
The amount of caramel powder present in the compound coating so produced is 1.48% by weight of the lipid.
A color blend concentrate was prepared by admixing 42.5% powdered caramel pigment (Sethness RT-2, -100 mesh); 3.5% Yellow No. 6 lake; 1.0% Blue No. 2 lake; 47% powdered sugar; 5.0% spray dried NFIC cocoa flavor, Artificial No. 224-0343, (National Food Ingredient Co.); and 1.0% vanillin (-60 mesh) [Percentages are by Weight]. The resulting cocoa replacer was used as a cocoa extender in a sandwich cookie creme filling to replace part of the natural cocoa. This cocoa replacer was added to a creme filling base comprising 62% powdered sugar and 31% shortening, in an amount of 3.5% by weight of the filling with an equal amount (3.5%) of natural cocoa. The resulting creme filling has a chocolate brown shade approximating that produced using 12% natural cocoa. The creme filling composition used in sandwich cookies was considered to be acceptable from a color, texture and taste standpoint and compared favorably to a 100% natural cocoa flavored creme filling.
The amount of caramel powder present in the creme filling so produced is 4.79% by weight of the lipid.
A color blend of 96% by weight powdered caramel pigment (Sethness RT-2), 3.0% by weight Yellow No. 6 lake, and 1.0% by weight Blue No. 2 lake are combined to produce a blend that has an acceptable cocoa brown color.
A compound coating is prepared by combining 62.5% by weight of powdered sugar; 33% by weight of hard butter (KAOKOTE, Durkee); 4% Sethness RT-2 spray dried caramel powder (100% -100 mesh, Hue Index 5.25); and 0.5 artificial cocoa flavor. The mixture is heated with blending at a temperature of between 135°-145° F. for a period of 2 hours. To the heated mixture is added 0.5% lecithin and the mixture stirred without added heat until it cools to 120° F. The resulting product was a compound coating have a dark cocoa brown shade similar in color to compound coatings made from natural chocolate.
The amount of the caramel powder present in the compound coating so produced is 12.1% by weight of the lipid.
A compound coating for a light brown maple coating was prepared following the procedure of Example 10 using the following ingredients:
______________________________________ %______________________________________Durkee KAOKOTE (Hard Butter) 36Sethness RT-2 Powdered Caramel(-100 Mesh), Hue Index5.25 2Powdered Sugar 60Maple Powdered Artificial) 1Salt .5Lecithin .5Total 100______________________________________
The product had a tan color and is used as a maple coating for baked products.
The amount of caramel powder present in the compound coating so produced is 5.5% by weight of the lipid.
The foregoing discloses a variety of color blends, lipid-based, brown-hued coating and filling food compositions incorporating powdered caramel as a pigment or blends of powdered caramel color enhanced with Yellow No. 6 or combinations of Yellow No. 6 and Blue No. 2 lake.
Cocoa replacer compositions are also described which may be used to replace natural cocoa powder on a 1 for 1, or greater, replacement basis or as a concentrate, such as is shown in Example 8, wherein 3.5 parts of the cocoa replacer described replaces 9.5 parts of cocoa in various lipid-based food compositions. These cocoa replacers broadly contain 8 to 35% powdered caramel; 5 to 10% Yellow No. 6 lake; 1 to 3% Blue No. 2 lake; 1 to 7% cocoa flavor; and an amount of an edible diluent such as sugar to make 100%, i.e., 50 to 70% by weight. (When a cocoa replacer containing 8% caramel is incorporated in the compound coating of Example 8, a food composition results in which caramel powder is present in the amount of 0.9% by weight of the lipid.) These cocoa replacer compositions may be used as the sole flavored colorant or as a partial replacement for natural cocoa used in lipid-based confectionary food compositions, to produce the artificial cocoa or chocolate food products as are herein described with the usual variants, as are apparent to those skilled in the art.
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|Clasificación de EE.UU.
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Owner name: AMERICAN NATIONAL CAN CORPORATION, A CORP OF DE.
Free format text: MERGER;ASSIGNORS:AMERICAN CAN PACKAGING INC., A CORP. OF DE.;TRAFALGAR INDUSTRIES INC., (INTO);NATIONAL CAN CORPORATION;REEL/FRAME:004813/0201
Effective date: 19870430