text:
5 Cooking Terms Let's Leave Behind in 2007
1. Dressing
It's not dressing, it's stuffing.
Get it? It gets stuffed in the bird. That why it's called stuff-ing. Even if you don't use it to stuff, you're not 'dressing' the bird. The mere mention of the word 'dressing' makes me wince down to my you-know-what. (It's even hard for me to type.)
If you want further proof, it's Stove-Top 'Stuffing' Mix, not 'Dressing' mix. I don't care what the dictionary says. Don't argue with me. Or Kraft.
Ok, you can call Kraft on it. But not me. I'm too thin-skinned.
2. Veggies
Perhaps the worst offender. They're vegetables, my friends. If you're too lazy to pronounce two extra, teeny-tiny syllables, all hope for humanity is lost. You deserve to read about the mindless antics of Britney and Paris for the next decade.
And I don't mean my mindless antics in Brittany, or Paris.
3. Combine
The jury's still in recess on this one.
Judith Jones swears this word means nothing, but I beg to differ. 'Combine' means to incorporate two or more ingredients. To merge them. If I say "Combine the oats and cranberries with your hands", I think most people would get the drift.
Still, who am I to argue with Julia Child's editor. I've ditched it a while ago, so let's leave it behind us once and for all, shall we?
4. Sammies
I have nothing against Rachel Ray. Really. She's as cute and perky as all get-out. And she can smile non-stop for far longer than I'm capable of doing. I don't mind those other words like 'evoo' or whatever she says.
But I can't get this friggin' word out of my head!
It's been a couple of years now and it's really the stupidest word used in relation to food ever. I just can't shake it!
Please, make those voices in my head stop….aarrgghh…..
5. Seasonal
I'm guilty of this as well. But it's been so overused, it's as tired as those endless post-Presidential debate discussions on the cable networks, discussing the same stupid stuff over and over and over and over. I was back in the US for less than 48 hours and I had it up to my neck and ending up watching Blind Date and transfied on I Love New York 2 on VH1 for two days, which, surprisingly, was far more interesting.
(Which perhaps says something about me…)
Anyhow. I've had raspberries served to me in 'seasonally-inspired' restaurants…in New York…in January. And who really wants all that asparagus in the winter from Argentina—unless, of course, you live in Argentina? If people haven't gotten the message to cook seasonally by now, it's a lost cause, folks. Let's drop it. I'm going to give it a try. If I use the word 'seasonal' again around here, next time, you can call me on it. After you call Kraft, that is.
Any others I missed?
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129 comments
Yes you missed "nonundelows." That would include anything "non…" "un…" "de…" or "low…" If you can't handle the real thing why bother?
As a former Southerner, David, I would be killed by my grandparents for ever uttering the word "stuffing" – even though I will admit to using it myself, in private.
There are a couple of terms that need to be filed with "veggies" –
"starters" – for the first course or Hors d'œuvres
"Chipotle" – in everything, especially annoying is "chipolte mayo ". as familiar as yellow ball-park mustard, but much more annoying.
If I read one more desciption of flavors that "sing," I might cough up a hairball.
STOP WITH THE HARMONIC FOOD, already. You didn't think of it, and you shouldn't copy it. It's overdone. Bo-ring. Trite.
Um, thanks for letting me rant.
What?!! How DARE you attack the very name of my vegetable-loving blog?!!
; – ) And actually, I do rue the day that on a whim and without a thought, really, I named a blog (what was a blog? I knew not) A Veggie Venture since the veg(etari)an crowd has co-opted the word as theirs and theirs alone and so they have a cow (okay well maybe not a cow, but an eggplant, say?) when I cook vegetables in bacon grease. One can cook veggies – I mean, sorry, vegetables! – and still eat meat.
Thanks for today's good chuckle.
You don't mind Yum-O? I have to bristle at that one! :)
I think I would nominate "Pomegranate" though maybe we can't eliminate a fruit directly – we could call it "that red bulb" or something so new recipes would be Custard Verrine with That Red Bulb Reduction sauce. :)
Alanna: You've earned an exemption, but just temporarily! You're lucky, though.
At least you can change the name of your blog—I can't! ; )
…I also forgot 'chai tea'. But since someone took me to task once for saying 'small demitasse' (which I countered with the fact we say 'huge SUV'), I'll let those pass.
But just until '09. Then, it's either 'chai' or 'tea'.
And I forgot that I DESPISE "more-ish" – I see it more frequently in British cookbooks, but regardless, it's awful.
Veggie dressing combined in a seasonal sammie… Spot on DL!
Sammie, ugh.
Could we try to speak like an adult instead of a 5 year old, please?
Unlike veggie, which is an abbreviation of sorts, sammie and sandwich have the same number of syllables.
And while we're discussing Ms. Ray, what's with "stoup"? Why does she have to keep making up silly words?
Calling anyone a "Celebrity chef" but especially when it's used to describe people who aren't even chefs, such as Rachel, Sandra, Paula . . .
I see your point about stuffing, but it irritates me when people bake something outside the turkey and call it stuffing. After all, where the heck is it getting stuffed? In a pan? That doesn't really make sense. Perhaps we need a new word to refer to stuffing that isn't stuffed inside some sort of other tasty treat.
Other than the quibble about stuffing, I think you're right on the mark!
It's not dressing OR stuffing. It's filling. Was my family the only one to call it that?
I'll have to argue for dressing as it isn't stuffing at all. I'll agree that there is no dressing involved, but it truly is a different beast having not been inserted into the beast. Another difference, provided by being cooked outside the bird is that dressing develops a crust, and as anyone knows, crusty edges of baked goods are often the best part.
I say we don't stop at ridding ourselves of sammie but that we continue on to rid ourselves of Rachel Ray altogether.
Sorry, in Georgia it's dressing. End of discussion. And if the best you can come up with to suppourt your claim is that cardboard-tasting stuff from a box, that's sad.
To the southern grandparents it's cornbread dressing or it doesn't exist. To the California me… it's stuffing. But yes yummo and sammies both have got to go! Also… am I the only one tired of 'marbled for flavor'??? It's fatty. Yes tasty. And yes… fatty.
"Even if you don't use it to stuff, you're not 'dressing' the bird."
Sorry, you're wrong. If you;re not "stuffing" the bird it isn't stuffing. And if you live in the South (as I do) it is dressing even inside the bird.
I'm sorry my friend, you may not like it, but if you're not prepared for regional differences you have no business living in France. You might as well argue that cookies aren't biscuits in England.
What have you got against Aussies, we love our veggies, they go with the snags on the barbie, especially if you have a couple of cold stubbies to wash them down.
Apologies to all you southern folks (incl. Andy), but I don't get how a turkey is 'dressed' with something, when it's served on the side? You dress a mannequin, you dress-up to go out to dinner, you dress the salad by pouring dressing on it.
Kevin: Biscuits are close enough to cookies so I let that slide. It's 'pudding' I can't take. Isn't pudding soft and runny?
Good thing I don't live in England. I've been booted from the US, and there's just a few English-speaking countries that'd let me stay at this point ; )
Laura: Yes, that one too! I was trying to explain what a 'foodie' was to a group of French friends and they were looking at me like I was nuts. Kinda like when I was trying to explain who Martha Stewart was.
Nancy: And thanks a lot…now I've got that word 'stoup' in my head now too!!
"Chai tea" is on my list of redundant terms that I dislike hearing, because I dislike redundancy (and redundant redundancy). However, there is a case to be made for it. In North America (and, I'm surmising, other places that aren't India) it is viewed as a variety of tea the same as "jasmine tea" or "Oolong tea", so "chai tea" does make sense in this context.
I use the word "stuffing" even though it doesn't stuff the bird. I don't "dress" the bird either. The stuffing is a side dish, cooked on its own. So, what is it called? I could call it "heavenly bread-meat-herb mixture for turkey" but that's too long. So, "stuffing" it is, as in "We stuff ourselves full of the heavenly bread-meat-herb mixture".
-It's not cooking, but it's arguably food related: "Street meat" (as in, hot dog carts). Ugh.
-"Nuke". Sounds appetizing, non?
I want to knock myself unconscious when I hear the word "sammie".@##$%%
So David, if you don't use the word combine, what do you put in its place – incorporate, mix, mélanger ;-)?
Is that where "Sammies" comes from?! I saw a commercial for some sandwich chain (Subway?) advertizing them. UGH!
I hate "healthful." I know it's grammatically correct but it sounds so pretentious (Martha started it). It's often used by reviewers on Epicurious when they change a bunch of ingredients then complain when the recipe doesn't turn out.
I won't buy number 3, no way, no how. You have to combine things sometimes, or they stay in different places and no one eats.
I hate that everyone says their recipe is a twist on something. Say what? Who wants twisted food? Other than Challah.
I don't like to be told "enjoy." This is a verb that necessitates a direct object. Can't the server find the time to add just a couple of extra words? "Enjoy your dinner," or "Enjoy your food."
Also, I don't like lots of extra prepositions, especially the dangling kind: to cook or bake something off, to finish something off in the oven, to let something set up are examples that come to mind. They are not only grammatically questionable, these expressions always either sound violent or lascivious or both.
While I'm playing grammar nazi, there's also the problem of the express checkout at the grocery store that has a sign announcing "12 items or less," instead of "12 items or fewer." Am I the only person left in the US who cares about the difference between count nouns and mass nouns? Maybe not, because I went to Trader Joe's the other day and they got it right!
This isn't a word… but really, if one more f'ing waitron asks, "Is everything tasting delicious/excellent?", I will retch.
I mean, what do you say? What's the answer? If I say "no", then I'm rude. And if I say yes, I'm a liar!
To build on Fatemeh's right-on-the-money comments, I would vote to legally prohibit waitstaff from asking if I'm still "working on" my meal. I work hard at a lot of things, but eating a lovely meal in a restaurant isn't one of them.
How about "a"? As in, hamburger with "a" sun-dried tomato reduction. Or french fries with "a" chile sirloin ragout? Shouldn't that have played itself out along with, say, the Bush Sr administration?
I certainly agree on Sammies…it should be sammiches! heh
Can we add the verb 'to pop' when used in reference to adding an ingredient? As in, "And now let's just pop that garlic right in the pan!" I don't know why it makes me shudder so…..shudder.
I wasn't even sure what a "sammie" was….we don't have Miss Perky on Italian TV!
Dressing/Stuffing, what's the diff….I know what it is regardless. Guess being from KY is close enough to the south (right on the Mason-Dixon line) that I'm used to both.
David–I totally agree with your list, but not with your pardoning of "evoo." Too cute, too cute. Regarding seasonal, the word taking its place is local. I'm all about supporting local farmers, but I'd be more concerned about the carbon footprint created by food if I weren't hearing about it from yuppies driving their gas-guzzling Range Rovers to the farmers market to "buy local." On an only slightly related topic, don't use the word fudge as a cute substitute for the F-bomb. Unless you're under 12, either drop the bomb or shut up.
Sammige. :) (in an affectionate, special occasion way. Not everyday. Please.)
Dressing goes on salads.
I've been exposed to Rachel Ray periodically on our cable TV. Funny show, but the voice!
Oh yeah, "local", I'm also in favor of that term disappearing. It's become just another marketing phrase that has no real meaning – like "natural". Ask you "local" purveyor where their stuff comes from!
ugh, can we put a moratorium on adults calling food "nummy". that makes me cringe.
"Source" as an active verb – as in, "That chef is sourcing very good ingredients these days." Hate it, hate it, hate it. It's pretentious, insider-y, foodie and arrogant. It's got to go.
ah yes – dressing, veggies, and sammies sound like nails on a chalkboard to me – terrible! you forgot EVOO, and any other Rachael-Ray-term out there ;0)
Maybe it's just a western MA thing, but I'm sick of "native" at the farmstands. "Native corn!" "Native strawberries!" "Native locally grown heirloom tomatoes!" It's baffling.
Love this post. Definitely agree with "sammies" "veggies" and "dressing" (jeez it's TOTALLY stuffing). But hey, what are your thoughts on the term foodie?
What's so evil about "combine"? Two syllables,short and sweet and to the point. That's like saying you don't like "mix". I could see if it were a flowery word like "marry", or one with too many syllables like "incorporate", but c'mon! What's the big whoop?
…Pomegranate???? haha
I'm with PhlD on this, I'm rather affronted at your placing veggies on the list – it may be slang, but its also indicative of the Australian lexicon, along with 'Aussie', 'barbie', 'snag', and 'g'day'. Lets not condemn something just because it doesn't fit in with the ideal of American English.
I don't like combine, because it's too vague. I want to know exactly how I am supposed to combine things: mix them, beat them, whisk them, sift them together, fold them etc. Combine only tells half the story. There's always a better verb.
My special dislike is "I like to serve this with …" I hate it because it seems so fake and folksy. (As if the writer of the book were constantly dishing up, to their perfect family and sophisticated friends, some particular meal which just happened to be constructed out of various of the hundreds of recipes in that particular book!) Also because it smacks of the cult of the celebrity. As if I wanted a book in order to live my life like the author. "Me and Nigella, we both like to serve our chicken-fried chorizo with parsnip and artichoke croquettes." Tell me by all means that something does or might taste good together, especially if it's surprising. Or that some companion dish is classic. Or awful. But don't tell me what you "like to serve", as if I should care.
I agree with the majority of the people irritated by the new fangled somewhat presumptious or too cutesy labels coming forth. I don't understand the reason behind nominating Pomegranate though.
I used to feel gah about the fact some people use Savory as a label to mean "as opposed to Sweet tasting".
I use savory in roughly the same way I would use tasty, I may be wrong in so doing, but some "savory" labeled concoctions are just not tasty… But i don't care anymore.
Tonights menu -Celebrity Chef inspired late harvest local pomegranate and veggie sammie that pops with a savory chipotle mayo. Enjoy!
While we're on the subject, there is no such word at "heighth," people! Stop using it. It's just "height and width" not "heighth and width". Stop it. Right now. I mean it.
See, even the dictionary says so:
heighth –noun a nonstandard spelling of height.
Um, David, when you say "Combine the oats and cranberries with your hands", I get a terrible picture of a cook with bleeding wrist-stumps tossing detached hands with oats and cranberries, to what purpose I cannot imagine.
Response to:
Wicked Good Dinner
Very, very…funny.
It's not really that serious, but I'm a linguist with a couple thoughts.
(#1-dressing) Language doesn't have to follow logic to convey meaning. (ex. Double negatives are the standard in Spanish- French too? So in no case does "No quiero ninguna naranja" really mean I DO want an orange) (#2-veggies) We shorten things all the time. (Television is only 2 syllables shorter than TV, but I doubt that bothers anyone.) By the way vegetables is usually pronounced in 3 syllables: veg-tuh-bulls
(#3-Combine-Sammies)Basically, no one person can control language, (and English doesn't have an authority like the French Academy). It just has to work for communicating. And RR didn't invent "Sammies" (#5-seasonal) This one is different. I don't think it's a lost cause. Lots of people still haven't gotten the message. I've just recently begun trying to eat seasonally. The revolution is just starting in less cosmopolitan areas! Please just try to promote the idea with or without the word.
how about the word infused? Truffle-Infused French Onion soup. no? okay, I take that back. I guess it's better than Truffle-Amalgamated French Onion Soup.
Okay, since we're talking about food word peeves, I can't figure out why the main dish in the U.S. is called the "entree." The entree is the starter/appetizer by virtue of the word itself. And don't get me started talking about an "appie" followed by an "entree."
I'm from central Illinois, where stuffing and dressing are completely interchangeable terms. It's a half northern, half southern area. Less/fewer and between/among have lost the grammatical battle. No one uses these terms correctly. I've solved the problem of being irritated by Rachel Ray's word creations. I never watch her show. I can't make myself do it.
One other comment: I read in this morning's newspaper that Rachel Ray is going to be doing a new show, something like "Rachel On Vacation" in which she will travel the world, discovering new places and foods. Now none of you are safe. Gird your loins. And every other place.
pf: What's wrong with 'starters' for the first course? It seems totally logical to me, and it mirrors the French usage of 'entrées' (which are not the main courses, whatever Americans might think).
And moorish is a very commonly used word, I don't think it's recent, not particularly 'cheffy'.
I vote for over-use of the possessive:
Steak haché avec ses frites.
While we're on the subject, how about VERY unique??? By definition, it means it's the only one. It either is, or it isn't. It can't be a little or very. I think there should be seminars on this subject. :)
Joanne, 'savoury' is the opposite of sweet as well having the alternative meaning of 'tasty'.
It's very useful because I can't think how else to phrase this:
'we sell both sweet and savoury tarts'.
Can we not have a few lazy Australians painting all Australian gourmets' as "aussie veggie snag n stubbie guzzlers" please? I swear I will shoot the next relative who says the word snag in my presence.
I agree with foodie. Gourmand, Gourmet, Gastronome, we have an abundance of words to describe 'food fanciers' without resorting to adding 'ie' to the end a perfectly innocent word.
Dressing is incorrect, regardless of what anyone says about regional differences. Its a regional difference for certain people to add "eh" to the end of every sentence, that doesn't make it correct. Stuffing can be viewed as correct as it is intended to be stuffed regardless of whether it is or not. You cannot dress a bird with stuffing.
Hi Misty: The French (well…at least Parisians) got rid of some of that double-negative stuff, and you hear "C'est pas vrai" or "C'est pas grave" all the time…although as Claire pointed out, they can be extra-possessive: it's really cute when French people say, in English, "The baguette, she is delicious!"
Terry: Hmm, never thought of that. What about when the smallest size available is 'medium', which implies 'in the middle'.
I don't understand how there can be a 'medium' size available without small and large bracketing it?
Charles; Yikes, maybe I should have written "with a spoon"…
pf: LOL-you hit almost all the bases.
Linda: Maybe she'll come here. We can go out for baguette sammies—although I doubt the French would include that work in their vocabulary.
re: Pomegranites-I like them. I really do. But it's funny how they're the new wonder-fruit (especially in light of recent studies that show anti-oxidants don't really do anything.) What are we going to do with all those 'red bulbs' after they're no longer trendy?
Pudding is what you eat after main course, whether runny or not! In fact, the stodgier, spongier and the more covered in custard the better. (I'm British. Just in case that wasn't clear).
I say "starters" all the time in restaurant reviews to avoid the problem of French vs US "entrées," which of course mean something entirely different. But maybe I will consider using "first course," although it is two words instead of one!
How I hate the word "veg" – as in the British "meat and three veg". You just know that nothing called a "veg" can be appetizing!
anything that comes out of ray ray's big mouth
All abbreviations and acronyms, starting with the obvious Ray-Ray contenders (yum-o, evoo etc., as fellow commentators have suggested). Let's also ditch Cab[ernet] Sa[U]v[ignon], mayo[nnaise], etc.
"Pairing", or "paired" as in "halibut paired with enoki mushrooms"
"Protein" used instead of "meat" or "fish" or "tofu" has become ubiquitous and unappetizing.
"Sustainable." I'm all for the philosophy behind sustainability, but every time I hear that word I am a) also generally being clocked over the head with smugness and b) concerned that if this is so very trendy right now…well, trends end, and then what?
Artisanal is another one.
I don't like the word "foodie" as a word, but I think it's now describing something specific that other options don't quite cover. It's more than just a person who appreciates food, to me, it's a person who self-identifies as a person who appreciates food and sort of builds this persona around it. Like the fact that the word is kind of irritating makes it like even more descriptive of the kind of person I'm usually thinking of when I think "foodie."
And I can't think of any single word to some this up but what I'd like to see extinguished in the new year is what I've been calling the fanboy elitism around food right now. Somehow it's like food is the new indie rock or something, and only if you're making foam at home and buying whole pigs on which to practice your charcuterie do you have any street cred.
Er – "sum" this up.
1) Quality (adj.)
While my upper lip longs to curl into a sneer whenever I hear someone modify nouns with this noun, I especially dislike hearing it uttered directly before "ingredient(s)" or the name of a specified food.
2) Natural
Raises suspicions, especially when we're talking processed, packaged foods with natural ingredients. Not the same thing, but General Mills touts many of its products as healthful because they're made with whole grains, yet when you read information on the side of the box, you learn there's virtually no fiber. Does that mean the corporation started with whole grains yet refined them to death, stripping them of their nutritional value?
3) Carbon Footprint
Now that there's backlash directed at Michael Pollan's admirable book, I'm still on his side and hope that after all the detraction, the crazy practices of shipping foods back and forth across the world to cut costs on processing and distribution will be severely curtailed. I guess I don't like any of the catchy phrases that evolve to support a cause because they are vulnerable to derision and end up sounding So Last Year so quickly. FYI: Wasn't the word "sustainable" the bee in Pollan's bonnet in his most recent article in the NYTs?
* * *
SEASONAL: Gotta defend it. I got sick of "local" real fast, especially as in "locally sourced". And I'm a regular volunteer at my (sigh) local farmer's market. Menus that list the farms that surrender their heirloom Purple Cherokee tomatoes for your dining pleasure are just a bit too precious.
Yet, I don't hear the word "seasonal" enough. It saddens me, in fact, that locavores made their case so well that the non-foodie public focuses its attention on what it might view as oddly obsessed elitists while still buying "heirloom" tomatoes shipped across the country for salad on Christmas Eve. Because they only shop at supermarkets, they don't see the difference between the big, cottony, white & hollow-centered strawberries shipped by Driscoll's in June and the ones that come from Mexica or Chile in the winter.
As much as the concept of eating seasonally goes hand in hand with buying locally grown food, too few people are aware of the seasons in which certain foods are naturally (;)) at their prime.
Leslie: I made peace with the word 'foodie' since it's now used more tongue-in-cheek than it used to be. But what's with all that hyper-testosterone cooking?
Elizabeth: I use the word 'quality' when suggesting that people use a top-notch ingredient. For example, I'll say, "Best quality chocolate chips" to refer to something other than one particular brand of semisweet chocolate morsels (which aren't bad, actually…but you get the idea.)
But that 'whole grains' thing, like whole-grain Fruit Loops, is pretty amusing. As if eating Trix is going to be good for you. Shredded Wheat rocks! Although I confess to liking the frosted mini-wheats too. : 0
Wow! So many comments and great ones on a fantastic post that really gets to the point. My pet hates:
– pan-fry or pan-fried (where else can you fry things – in a teapot?)
– drizzle (of evoo, just to "pair" them – for whoever it was that objected (rightly) to paired halibut!)
– names of dishes with a million (or so it seems) words – do you really have to say every ingredient that went into the dish?!
Thank you!!! Veggie has bugged me for years!! I only dont mind it when put with burger, but when someone offers to bring a veggie tray I shudder! :)………. And this may seem like a small thing but I dislike hearing "your" when a TV cook is adding ingredients. "Then you had your vanilla"…Technically I guess it is _mine_ since _I_ bought it at the store, but I would rather they say "the" instead………..Also, David, we have been making Chocolate-Almond Buttercruch Toffee for gifts and I've had nothing but rave reviews! I lost a good recipe I had years ago and have been trying lots of others with minimal success. What a treat to find yours! I knew it would be good and was not disappointed! Thank you! :)
Fusion. I hate that term. It's overused… Asian, Thai.. I'm waiting for a BBQ Fusion place to open locally.
Ugh, the "sammies" thing has been bugging me ever since I first heard it. It's now pervaded American culture to the extent that I see it on menus and in cookbooks by folks other than Rachel Ray.
It's like nails on a blackboard.
"Dressing" is basically a southern colloquialism. :) So, it's best to not take it too literally.
Hey lets go make some veggie sammies and combine some of the seasonal dressing with it. Sounds yummy!
If any decides to call Kraft about their crappy stuffung, please tell them NO MORE MELTY.
I agree wholeheartedly with most of the evictions, except for the fact that I interchange "stuffing" and "dressing" so often that I honestly can't remember which one I think is correct! However; anyone who is a public chef MUST make sure he/she is pronouncing words correctly. Pet peeves are "vinegar-ette" and "papa-rika." Alton Brown is notorious for his mispronunciations as well as faulty factoids. Please, folks, don't lead us astray while claiming to educate us.
Lovely hot baked bread. I hate lovely for obvious reasons, but the hot in that sentence makes me want to scream!
Baking hot bread! It would be difficult to bake a cold variety.
Puck. I see this in reviews all the time. I don't want to eat a puck of anything.
My sister's partner just schooled me on the difference between dressing and stuffing this last Thanksgiving. Apparently (in Texas at least) dressing is cooked outside the bird while stuffing is put into the bird. So technically there is a difference – who knew? How Rachel Ray manages to still have all of fingers is a question I'd like answered. Have you ever watched her cut vegetables? I cringe every time. But you know, Webster's included EVOO in the dictionary. What's next – Emril's "bam, bam"? Bisous, Ms. Glaze
OK, I may be the only food blogger on the planet who doesn't know what "Sammie" means. Seriously. I have never seen more than 5 minutes of Rachel Ray's cooking show, and that was at the gym, where I only saw her on the screen but didn't hear her. Based upon some of the comments I've read above, it seems that's the way some other people might want to watch her show in the future.
And here, here, for "stuffing."
Here's one RayRayism that needs to be snuffed out immediately.
America runs on Dunkin.
If it's true, Canada will be able to kick our butts if we ever go to war.
Ah! The perfect 'seasonal' post (excuse the droll humour). Instead of promoting love and tolerence, let's encourage hate and intolerence! Personally, I rejoice in the variety and regionality of the English language, as I do in the variety and regionality of food! A perfect marriage!
Merry Christmas David, and to all :)
I agree with just about everything everyone has written. The worst for me is the "evoo" BECAUSE Ray then goes on to say what it is.
"evoo–extra virgin olive oil…"
Every time.
It's that way in her cookbooks, too.
Redundant. Stupid. Insulting to viewers and readers. NOT cute.
Oh my, how I agree with you, MAS!
my hubby is about to declare ME redundant because I complain about this so often. Is an abbreviation really an abbreviation if it makes the experience longer?
Re: an earlier comment: The chain selling "sammies" is Quiznos, a chain I used to love dearly over places like Subway, Jersey Mike's and Firehouse (a sub shop found in the American South). Until they started selling $2 "sammies." The thought of those commercials drives me mad.
I'm with everyone that hates any of Rachael Ray's "invented" words. I'd like to add one, though, from her talk show: "basil confetti" for chiffonade, because chiffonade sounds like a "mean" word. Words cannot express how much I want to choke her for "inventing" that phrase.
Yes!!! I agree with you on ALL of these, especially "veggies" and "dressing". Ugh. Just ugh. Hopefully the rest of the culinary world will see the light soon. ;-)
Amen on veggies, but I wouldn't touch the word dressing–you're only showing what a Yank you are. ;)
Adding: Meltingly tender, tasty treats, divine, delectable, sumptuous… I could just keep going and going, but I'm likely guilty of all of these, despite finding them cringe-worthy.
unctuous – i hate that word. makes my skin crawl…
A little off topic but how about Pointseteeea, I was so happy the other day when someone else pointed out that pronunciation makes her cringe, I thought it was just my lack of sophistication.
Actually the term "dressing" comes from the Victorians who felt that the word "stuffing" was too graphic.
One thing that make me nuts is people who use false Italian pronunciation in the NYC area. You will often hear people say "gallamar" which is calamari, "brushut" which prosciutto, "manicot" which is manicotti, mootzrell for mozzarella and "ricott" for ricotta.
The correct Italian pronunciation is completely phonetic, You say every letter.
"scented", as in lavender-scented shortbread
David, delurking here to say I endorse your vocabulary pet peeves. I would like to encourage foodies to pronounce the word "artisanal" correctly: artis-an-al. It hurts my ears to hear the word pronounced artis-in-al or artees-in-al�who started this?
I'm surprised no one has brought up the classic song "tomatoes, tomahtoes, potatoes, potahtoes…let's call the whole thing off." An important discussion, but some things transcend logic. I will, however, add the term "nazi" as in food nazi; and far afield, "free gift." UGH!
Artis-an-al no matter how one pronounces it has got to go!
Gotta keep tubesteak though.
Merry Christmas, David! I attended your ice cream class at Central Market in Dallas. Hate to say it, but my cornbread dressing is in the oven right now! My Alabama relatives always said Yankees served stuffing…
Happy 2008!
Veggie, as in "ich bin ein Veggie".
I love "combine". It assumes you know what you're doing, no further instructions necessary.
I have to agree with all of the (non-cute) RRay words, they make me crazy. But so does "money" to describe good food, so does, in fact, almost every catch phrase that comes out of the "Food Network". So I will sum it up…the word I hate most is "Food Network"!
Riff. I cannot stand that word used in context with food. I also hate unctuous, sammies, seasonal (tho I'm guilty of using it) and locavore. Argghhhh!
"Dressing" and "stuffing" ARE different. You may not like it, but it's a regional thing and you are not going to change it. You can't be literal about meanings–otherwise ganache on a cake could never be called "frosting" or "icing." Moreover, Richard's complaint about Italian pronunciations speaks to Sicilian-scented slang. I never knew that "gavadell" was actually 'cavatelli." The Italian language is extraordinarily divided among regions, with several dialects (the country wasn't even united politcally until the late 19th Century)–but the way a lot of people in the northeast hear it pronounced by true Italian 'descendants' is nothing more than a guttural, lazy southern Italian slang that would be disowned by people who spoke the language properly. Many of them who say "pasta fazool" would never deign to speak English with so pronounced an accent. And happy birthday, David…
David, thank you. I agree with every word on your list — this from a cook who grew up on farm foods in Iowa.
Others have spelled out the regional stuffing versus dressing issue better than I can, so that needs no elaboration.
Two more points:
*In my home state, "combine" is the machine you use to harvest the corn and soybeans. And yes, I grew up driving one every fall.
*Could someone just put Rachael (Rachel?) Ray in a bag and drop her off of a bridge? Please? I'm having skin cancer treated soon and that will be far more pleasant than watching her insipid behavior on that dreadful show. I cannot stand that blabbering mouth. Someone needs to slap her hard and tell her to grow up and not talk like a baby when she is sucking so much money out of gullible advertisers. I even quit serving and eating Ritz Crackers because she is endorsing them.
I don't know who this Rachael Ray person is (another veggie and snag consuming Aussie, I'm afraid), but she sounds like a nightmare.
How about this one: just yesterday I saw an episode of Nigella, in which the domestic goddess described herself as 'Jackson Pollocking' some melted chocolate over the top of her cheesecake. Yes… she actually used someone's name as a verb – deliberately. It's right up there with the 'vociferous cheddar' she mentioned a couple of weeks ago.
Post-prandial. If I read it again in a food-travel piece I will vomit.
Richard.. I have to say.. as an italian, I was bothered by the same thing.. however, my family is half northern and half southern and when I asked my dad (whose family is from Sicily) about the messed up shortened pronunciations, he told me that that's how a lot of those words are pronounced in Sicily.. it's just dialect. maybe this will help you be less annoyed? It helped me..
As for my own gripe, this has nothing to do with food, but will people please stop confusing anxious and eager??? If you are "so anxious to try out a new recipe", that means that your are nervous and worried, not excited. I'm pretty sure that you're eager to try it!!
One more thing.. will restaurants pleeeeeeease please please learn to use apostrophes correctly? I don't think I can stand to look at any more noodle's, burrito's, or crab's in 2008!
and why does olive oil always, always have to be "drizzled"? can it not be poured?
"Pre-heat the oven" – No oven I know has a "Pre-heat"-mode. "Heat the oven" will do.
It drives me crazy when watching cooking competition shows such as Top Chef, the contestants CONSTANTLY overuse the word "little" when describing their dishes. For example, "I have for you a little poached halibut over a little pomegranite puree and topped with a little kumquat salsa".
I know it's a legitimate cooking term, but I do not want to see the word coulis ever again. A menu I saw last week had a dish containing both asparagus coulis and beetroot coulis. The dessert menu mentioned raspberry coulis, mint coulis and blood orange coulis. Stop it. Now.
I never ate dressing, but I love a good stuffing. And filling is something you put in a cannoli.
I scanned Room for Dessert for the word "decadent" before buying it. You managed to describe chocolate without it, which is just one of the many reasons I love that book. Another one that bugs me is "crusty" bread. These adjectives are out of vogue in food writing these days but man, 15 or 20 years ago there was no escaping them. Rachel Ray will pass, too. Just turn off the box and keep cooking!
Hi Carole: I don't like to use words that are off-putting or that make people feel like it's 'sinful' to eat dessert (there's another one!)
'Decadent' is one of those words.
Another thing I dislike is when people use words like 'Chocolate Heart Attack', 'Coffee Brain-Blast' or 'Toffee Infection' (ok…the second one I made up.)
What is it with people using disease to describe food? Ick.
Around my place, with a toddler, we say 'the veg' meaning all vegetables. It's a new one, so we'll see if it sticks, but I think it lends an importance to all of them.
Filling? For something you put in a bird? That's just wrong!
As for the others, they can come or go as far as I'm concerned. My grammar pet peeve is using fresh (fresh baked bread) when you should use freshly.
Mostly, I'd like people to realize that they don't need to like every show on any given network. Change the channel and move on if you don't like it.
I agree with whoever said "pop." It drives me nuts!
man i've committed a lot of veggie crimes!!!!
one more thing, david. i really don't mind seasonal that much. but since you do, you might want to replace that term with something else in the second to last paragraph of your bio! :-)
Hi Marni: I would change that phrase on my Bio page…except I can't make changes to the other pages on my site; only my webmaster can do that.
And he only does them seasonally.
; )
When did baking something become "bake off"?
I must needs disagree with Joan – 'pan-fry' is the means that people who have never heard, or find pretentious the use, of the term 'saute' (please forgive my keyboard, which does not speak French), to distinguish the practice thereof from deep-fat frying, which can also be done in a pan, further confusing the issue.
I have long since given up any hope of seeing or hearing correct usage. I'm now willing to settle for just being able to understand what someone is trying to convey. For that reason, I am deeply appreciative of the person who explained what 'evoo' meant, as I do not watch Rachael Ray, which so many of you who are panning her seem to do, or you wouldn't recognize her umm… looseness of language.
That said, I gotta say I lurves youse guys! Especially you, David. Hope everyone has a great 2008!
Please don't hate foodie. Happy New Year David.
The soft and runny from-a-box concoction you refer to as "pudding" is an American shortening of "custard pudding", which most of the English-speaking world calls "custard." A pudding most often is a dish consisting of bread or cake combined with an egg and liquid base and boiled, steamed, or cooked in an oven until set; it can be sweet or savory. Of course, by this definition, neither stuffing nor dressing is correct; by ingredients and technique, it's bread pudding.
I'm with RDW — "bake off" drives me insane. Why should I bake off my cookies when I could just bake them? What, exactly, am I baking off of them?
Oooh. I hate "Sammie". My son is named Sam, and he is definitely not a sandwich.
But he does love his veggies!
Someone please get rid of the term "amuse bouche"…
it's another overused trendy term!
A little late to the party but had to chime in with one of the things that makes me cringe: ingredient lists instead of a useful name for a dish. I really hate it when menus say 'pork – shallot – rosemary – red bulb' instead of 'pork with red bulb glaze' because preparation matters to me. I might like 'pork with red bulb glaze' whereas 'stewed pork chunks combined with red bulb seeds,' not so much.
Nils: My oven (a 1970-something model, needing replacement) does have a pre-heat setting.
I will not refer to dressing as stuffing when it's not stuffed into something! Ludicrous. (And I'm not a Southerner, I'm from Oregon, with one parent from Vermont and one from Arkansas.) I'm not fond of the term 'bread pudding' because what I've mostly had was undercooked and too sweet, but I'll accept it as a compromise if you can get anyone else to!
Enthusiastically 2nd the correct use of apostrophes, only please don't stop with restaurants. A mis-places apostrophe can change the meaning not only of the word but of the whole sentence.
No more foam, please. And I would rather have my food mixed than "infused with…"
I agree about stuffing. I probably have used veggie myself, but now I'll be self-conscious about it at least.
Anything Rachael Ray says cannot be trusted. She can't toast bread and is proud of it. The other day, she washed leeks AFTER she had chopped them in tiny pieces, so that she would have to dry them in some new towel that has her name on it.
Slightly off topic, but you reminded me of it and it's worse than all of the above, are people that don't know to pronounce MOET. It drives me crazy.
Now that you've culled quite a collection of culinary malaprops, check out these Top 40 Vocabulary Pet Peeves, but warning… you may cringe on a few that you have misused.


text:
MEMORIES of living in a houseboat on Hampshire's rivers will be explored at a special event.
An illustrated talk called One Houseboat Two Rivers, by Tim Deacon, will be given, based on his book about his houseboat – an ex-Second World War vessel moored on the River Hamble and River Itchen.
It will take place on Wednesday, May 14, at 7.30pm at the GAF Centre in School Road, Bursledon.

subset: commoncrawl


text:
BEREA -- Quarterback Vince Young has been trying to restart his NFL career since 2011. He's getting a chance with the Browns.
Young, the No. 3 pick in the 2006 draft, was scheduled to undergo a physical Monday and participate in a voluntary minicamp Tuesday through Thursday on a tryout basis.
"Our interest in Vince is that he's been productive and he's had success in the National Football League," Browns general manager Ray Farmer said Monday in a pre-draft news conference. "We wanted to take the opportunity to see where he was. We've been kind of following him through the offseason and he had been doing some things that kind of caught our eye and made us kind of take note and we wanted to see what that looked like in his own time frame.
"The opportunity was right and minicamp seemed to be the appropriate time and we brought him in."
The Browns brought in a second veteran quarterback in Tyler Thigpen, 10 days before they're expected to add at least one quarterback in the NFL Draft. Brian Hoyer, who's recovering from a torn anterior cruciate ligament, and Alex Tanney, who's never taken an NFL snap, are the only quarterbacks under contract.
Young, who will turn 31 next month, was 31-19 as a starter but hasn't played since 2011, when he went 1-2 with Philadelphia. He spent 2006-10 with Tennessee.
He was brought into training camp late last year by Green Bay, then released in the final cuts. Young (6-foot-5, 230 pounds) has completed 57.9 percent in his career with 46 touchdowns, 51 interceptions and a 74.4 rating.
Thigpen (6-3, 235) is 1-11 as a starter in a career that has included stops in Kansas City, Miami and Buffalo. He was last with the Bills in 2011-12 but didn't make a start.
Thigpen, 30, was a seventh-round pick in 2007. He's completed 54 percent with 21 touchdowns, 18 interceptions and a 72.5 rating.
Young and Thigpen share a trait new coordinator Kyle Shanahan is looking for at the position: mobility.
"I think it's a piece of the puzzle. I wouldn't say it's the top piece," Farmer said. "They both are mobile. They both are very good athletes.
"That's a good piece. Kyle would say he likes a quarterback that is mobile. The offense is definitely going to require the quarterback to do different things -- throw on the move, play outside the pocket to some degree."
Farmer was assistant general manager last year when the Browns were desperate for a quarterback following injuries and poor play. Yet Young and Thigpen weren't signed to play in former coordinator Norv Turner's traditional system.
"When you talk about any one player fitting in a place, it's styles make fights," Farmer said. "If a guy doesn't fit with a potential coach or a scheme that we were operating before, those guys get passed over. Now that there may be an opportunity for a fit, you tend to be a little bit more aggressive or follow guys a little differently."
Farmer was asked about Hoyer's progress.
"I don't want to really comment about guys' health and who's injured and who's not, where are they at. But he's fine," Farmer said. "He'll be fine. It's a long way away before we play any football. I'm excited where Brian is right now."
Farmer believes he has a good idea what will happen in the draft before it's his turn to pick at No. 4. Houston has the top pick, followed by St. Louis and Jacksonville.
"Internally, I feel like one, two and three is starting to shape up in my mind," he said. "I would say there are five options to go one, two and three so I think I'm starting to narrow it down, at least in my head."
Quarterbacks Johnny Manziel and Blake Bortles, pass rushers Jadeveon Clowney and Khalil Mack, receiver Sammy Watkins and offensive lineman Greg Robinson have been mentioned as possibilities to go in the top three.
Owner Jimmy Haslam met with some of the draft prospects who visited team headquarters over the past couple of weeks.
"He definitely was involved and we made sure he was involved," Farmer said. "We made sure he had time to spend with certain guys."
Farmer is in the role of GM because Haslam fired CEO Joe Banner and GM Michael Lombardi in February. In less than two years as owner, Haslam has fired two coaches, a CEO and a GM.
But Farmer insisted he doesn't feel the need to make a splash in the draft.
"I don't feel any pressure," Farmer said. "He's been more than supportive. He is involved, he is in meetings, he comes around. We keep him up to speed as to what we're doing and why we're doing it."
Farmer, the first African-American general manager in team history, was asked about the racist comments reportedly made by Los Angeles Clippers owner Donald Sterling.
"Any time that those comments are made, we'll say allegedly made, it is disappointing," Farmer said. "That's a different subset. I've been focused on the draft. I'm happy I'm in a situation where we don't have to be worried about those comments being made."
Kicker Brandon Bogotay was waived. He spent training camp with the team last year, but lost the battle to Billy Cundiff.
** Browns coach Mike Pettine will be the speaker May 19 at the 35th annual Akron Browns Backers banquet at Tangier restaurant. Receiver Josh Gordon will be honored as player of the year, and left tackle Joe Thomas as Good Guy Award winner. Several former Browns players will be in attendance.
Doors open at 4:30 for a fan fest, a VIP cocktail party starts at 6 and dinner is at 7. Tickets for dinner are $60. Call Jim Iona at (330) 630-2311.
** Farmer thanked all the organization's scouts, but specifically mentioned Chisom Opara and Bobby Vega for their work in preparation for the draft. "Definitely demonstrated that they are frontline scouts and guys that can really make a difference in this organization," Farmer said.
Contact Scott Petrak at 329-7253 or firstname.lastname@example.com. Fan him on Facebook and follow him on Twitter @scottpetrak.


text:
Relating to this vendor:
And, this specific program:
DivX Web Player 1.x
|Dix X Web Player ??
|7th Nov, 2010 03:30
Ranking: 0
Posts: 2
User Since: 27th Dec, 2007
System Score: N/A
Location: N/A
PSI tells me Dix X web player is out of date yet Divx site says all are up to date?
Can someone enlighten me if possible please C:\Program Files\DivX\DivX Web Player\npdivx32.dll
|RE: Dix X Web Player ??
|7th Nov, 2010 11:13
Posts: 6,279
User Since: 22nd Apr 2009
System Score: N/A
Location: UK
Very often when you update a prog, the older version/file isn't automatically removed...psi continues to detect that, even if it is in the Recycle bin.
Do you have a Divx prog showing in the Patched tab as well as an entry in the Insecure tab ?
If you have need to contact the forum again, could you please give details of psi version and your Operating System....often helpful in resolving matters.....thankyou.
|Anthony Wells
|RE: Dix X Web Player ??
|7th Nov, 2010 12:51
|Score: 2540
Posts: 3,401
User Since: 19th Dec 2007
System Score: N/A
Location: N/A
Last edited on 7th Nov, 2010 12:52
|Hello Gerry ,
In addition to what Mogs has told you ; the following is relevant :-
The latest up to date version of the DivX Web Player is 184.108.40.206 and is displayed by the PSI at the same location you indicate . PSI references it as DivX Plus Web Player
Do you have the latest DivX Plus Player loaded . My latest "free" version is displayed as 8.10.x and version 10.2.1.13 .
This version is still "vulnerable/insecure , no solution"** to the "Insecure Library Loading vulnerability" as per this listing :-
and this specific Secunia Advisory41108
**Please note : there is a PSI bug which prevents the Web Player plug-in displaying in the "secure browsing" tab/page of the PSI .
Take care
It always seems impossible until its done.
Nelson Mandela
|RE: Dix X Web Player ??
|7th Nov, 2010 22:34
|Score: 0
Posts: 2
User Since: 27th Dec 2007
System Score: N/A
Location: N/A
|Thank you all for your help....I managed to remove the old web player which I could not as it was not originally in Add Remove but for some reason it popped up, all seems well now.
Regards Gerry


text: Hello to everyone from the other half of the world! I am new to the smoking world. I am a 32yr old mechanical engineer from Kansas and work in the oil and gas industry. I have always been a griller, but decided 6 months ago to make the switch. I chose a Primo Oval XL so I could have the best of both worlds. I have since been relocated to Malaysia. Unfortunately, this has limited me since my access to wood (and pretty much beef altogether) is all through the internet. Luckily, I live on an island where seafood, pork, and lamb are all abundant so I think I can make due. One thing I am interested in is alternative smoking woods. Malaysia does not have much in terms of the regulars (oak, hickory, mesquite, pecan, apple, ect). This has led me on a bit of a hunt for tropical woods that can be used for smoking. If anyone has suggestions on that let me know.


text:
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Submitted by [email protected] on
Last week, Justin Baeder at Ed Week's "On Performance" blog had a post arguing that adopting policies that force teachers to copy the teaching strategies of effective teachers is bound to fail.*
Yes, you can get better by imitating those who are better than you?this is how most learning takes place?but this is very different from "implementing" decontextualized practices and expecting it to "work."
Great teachers are great teachers, whether or not they use "best practices." When we study great teachers, we can start to identify common elements in their instruction. However, turning these practices into policy by making poor teachers implement them is not the road to success for our students.
Here, Baeder has it mostly right. Trying to improve student achievement by having all teachers copy the effective practices of the most effective teachers is destined to fail for at least three reasons.
First, it takes our eye off the ball. Teachers should be held accountable for student learning, not for implementing particular pedagogical strategies. And too often, well-intentioned instructional leaders try to get at student achievement indirectly by managing inputs like the implementation of a particular curriculum or fidelity to a particular pedagogical model. The most effective teachers are effective because they are razor-focused on student learning?measured multiple ways?and they tailor their instructional strategies and adopt practices that yield better student achievement results. Sure, they do often learn by imitating the work of master, but they are constantly evaluating their own practice to ensure it meets their students' needs and to ensure that it is actually driving student achievement.
Second, these policies take ownership over student achievement results out of teachers' hands. If we tell teachers that imitating particular practices will yield greater student achievement gains and then manage towards how faithfully teachers implement those practices, then whose fault is it when student achievement lags? In order to hold teachers accountable for their students' learning, they must have the flexibility to meet their goals in multiple--and perhaps even sometimes messy--ways.
Finally, such policies pretend that you can miraculously transform poor teachers into great ones through mimicry. To be sure, all teachers need support and all struggling teachers need to be afforded the chance to improve. But in teaching, just as in all professions, it's impossible to coach everyone to greatness. (Or even to effectiveness.) So we should focus our management and policies on coaching those who can improve and counseling out those whose strengths are better matched to other professions.
In teaching, like in art, you can't turn amateurs into artists with paint-by-numbers. Let's acknowledge that and focus our policymaking and management on the kinds of results-oriented, flexible support that good teachers will thrive on.
May 18, 2015
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text:
Brooks Moving Comfort Foxie Long Sleeve Shirt 300462
This product was discontinued November, 2013 and is no longer available. Please consider one of the Customer-Recommended Replacements above, or try a new search.
This performance shirt features heathered, same color insets at side front and top of back for a sporty look. A small zippered pocket at lower right side keeps small items safe.
Try these keyword searches with similar features:


text:
Have you ever noticed the patterns in car wheel trims? These
questions will make you look at car wheels in a different way!
This challenge invites you to create your own picture using just straight lines. Can you identify shapes with the same number of sides and decorate them in the same way?
Look at this shape. The dotted line shows how it can be cut in half to make two shapes that are the same shape and size.
How can these shapes be cut in half to make two shapes the same shape and size?
Can you find more than one way to do it?


text:
Foil Balloon Birthday Cake & CandlesItem #: 22815
£6.17incl. VAT, plus shipping
Delivery until 25.11. possible**
Fitting for this:
Add the product directly to your basket by clicking the checkbox
Add the product directly to your basket by clicking the checkbox
Foil Balloon Birthday Cake & Candles
Moody Birthday Foil Balloon with cake & candles as a motive
A huge birthday cake with colorful birthday candles as wunderschner foil balloon is a wonderful birthday gift.The foil balloon with the words "Happy Birthday" and the birthday cake as a motive will appeal to young and old alike and is a great idea to decorate the birthday party.
The Colorful Foil Balloon Birthday Cake & Candles has the colors brown, pink, yellow, blue and Grn, Turquoise and red as additional colors.The foil balloon is about74 cm large and consists of a polyethylene film, on which a glnzende aluminum film was vapor-deposited.More Foil balloons and balloons for birthdays in our range are the Foil balloon Happy Birthday Pink Skully and Foil balloon Happy Birthday Skull ,
Package included: 1 x Foil Balloon Birthday Cake & Candles
- Color: Brown / Pink / Yellow / Blue
- Gre: ca.74 cm
- Material: polyethylene and aluminum
- The foil balloon made unbefllt
- The foil balloon can be filled with helium or air befllt
Warning: Not suitable for children under 3 years because of small parts can be swallowed.The foil balloons birthday cake candles & will be shipped unbefllt and can later be befllt of you with helium or air.,


text:
|02 May 2010
Windows 7 Pro 64 bit
Remote not working after sleep wake up
I am using Win 7 Professional x64 for my HTPC. Initially, i wasn't able to wake my PC from sleep (S3) using my IR remote (shows up as ehome transciever on device manager). I fixed that using a jumper setting on my Biostar TH55XE motherboard to change the USB power to 5VSB instead of just 5V. Now I can wake it up using the power button on the remote, but after it wakes up the remote buttons do not work. If I unplug the IR receiver from the USB port and plug it back in, it starts working. It also works fine after a reboot. It's funny that I can wake it up using the remote, but then it stops working. Can anyone please help?
|My System Specs
|02 May 2010
Windows 7 Ultimate x64, Mint 9
Sounds like it is not waking the device correctly. Try updating drivers.
Sleep itself is buggy, so there is a chance this is not fixable.
|My System Specs
|Thread Tools
|Similar help and support threads
Wake-On-Lan not working after a long sleep
Hi All, I have a relatively old laptop (Lenovo Thinkpad x61) which is running 32-bit Windows 7 and has an intel NIC. I have been trying to setup wake-on-lan (inmy local network) for this machine for a couple of days and haven't been able to make it completely work. I have upgraded the bios...
|Network & Sharing
Laptop extremely slow to wake up from sleep mode, 5+ minutes to wake
Hi, I am new here. Hoping someone can help me out with this issue. I work in IT so am not a complete computer bonehead and am at my wits end with this. My laptop is about 4 years old, it's a toshiba. For whatever reason, it started taking 5+ minutes to wake up from sleeping. If it sleeps...
|Performance & Maintenance
Wake on lan from sleep not working
My pc can wake up from sleep if it is shut down, but if it's on sleep or hibernated, i can not wake him up. I've already turned on everything in Bios and Windows. There no option like WakeOnLAN from Sleep, just WakeOnLan from PowerOff in network adapter's Advanced tab properties. I've also...
|Network & Sharing
IR Remote Wake UP After Sleep
I am hoping someone can answer this very annoying problem I am having. First let describe what I have. I am using a Dell laptop, with Windows 7 64 bit and Media Center to record and watch TV. I have a Plextor Mini Digital HDTV receiver (PX-HDTV500U). My laptop is connected to a HD TV through...
|Media Center
Can I wake up my computer by using the sleep button on my wmc remote?
I put my computer to sleep with the sleep button on my remote. just wondering if I can wake it up with a remote? I have to push the power button on the computer to wake it and watch my shows on wmc.
|Media Center
Remote wake MCE from xbox / Wake on Lan
When I was using MCE 2005, I used to be able to wake my MCE via xbox360. After I upgraded to Windows 7, I seem to have lost this functionality. My initial suspect was that Wake on Lan is not working. When I check my driver setting on Windows 7 machine, it is checked so I would assume it is set...
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The Last Day PromoSteve Marsi at . Comments
The first promo for the April 28, 2011 episode of The Vampire Diaries, "The Last Day." Damon is totally gonna screw this up.
This video is no longer available. Please check below for related videos.
- Show:
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- The Vampire Diaries Season 2 Episode 20: "The Last Day"
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text:
Alternative Titles: estral cycle, heat cycle, oestral cycle, oestrous cycle
Learn about this topic in these articles:
The heat cycle of the female lasts from 18 to 21 days. The first stage is called proestrus. It begins with mild swelling of the vulva and a bloody discharge. This lasts for about 9 days, although it may vary by 2 or 3 days. During this phase the bitch may attract males, but she is not ready to be bred and will reject all advances. The next phase is the estrus. Usually the discharge decreases...
In reproductively mature female mammals, an interaction of hormones from the pituitary gland and the ovaries produces a phenomenon known as the estrous cycle. Estrus, or "heat," typically coincides with ovulation, and during this time the female is receptive to the male. Estrus is preceded by proestrus, during which ovarian follicles mature under the influence of a...
...the time when coition may take place. Pregnancy normally follows, but if the ewe is not served by the ram the changes retrogress until the next breeding season. This cycle of changes is termed the estrous cycle.


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Hello people ! This is a tutorial on How to Draw Hannibal Lecter, portrayed here by Mads Mikkelsen in the new show Hannibal . The show is amazing in my opinion , sure Mad's no Anthony Hopkins , he's not a better Hannibal, or worse, he's different and a lot of people don't seem to get that , you either love the show or hate it . Anyways , I've selected a rather dark reference picture, I love drawing dark things , and this one suits the character , somewhat . At first I wanted to make something that included blood, but then it would had been too similar to another favorite character , Dexter. Anyways , I hope you'll find this tutorial a tiny bit helpful and fun. Bye !
DragoArt members upload artwork and drawing tutorials! They are also allowed to leave comments on tutorials, profiles, etc. Many more features, as well; it's way better than just being a boring guest! Register Now!


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Pictures and Quotes From Rachel Bilson and Tom Sturridge During the NYC Premiere of Waiting For Forever 2010-04-09 09:30:42
Exclusive: Rachel Bilson and Tom Sturridge Get Personal at Their NYC Premiere!
Rachel Bilson and Tom Sturridge hit the red carpet together at the premiere of Waiting For Forever in NYC last night during the Gen Art Film Festival. She showed some skin in her cutout dress, but we were interested in focusing on the puppy she's been spotted with in LA lately — turns out the dog is a friend's and Rachel is just acting as a protective "aunt." The film is a love story between Rachel and Tom's characters, and in real life she's still planning her wedding to Hayden Christensen, though she laughingly said there are no updates on that front. Tom, meanwhile, is pretty hesitant when it comes to acting as the leading man. He was enthusiastic about playing opposite Rachel, but he said he needed to "hide behind her" during their love scenes. Tom also revealed that he might be planning a longer stint in the Big Apple to star in an upcoming play. He couldn't make it down the press line without someone asking about his BFF, Robert Pattinson, who evidently isn't a fan of Skype.
To see more of Rachel and Tom just


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Third Generation of Winter Sotto Zero Introduced
Pirelli continues to expand its range of premium products with the Winter Sottozero 3. Launched last month in Austria, the latest edition to Pirelli's winter line-up guarantees top performance in wintry conditions. The tire's safety, durability and grip were on display as a driving experience took over 400 European dealers between Seefeld, Austria and the Kuhtai pass, a route that climbs more than 2,000 meters.
The new Winter Sottozero 3 is an Ultra High Performance tire developed for premium segment cars with a medium to high engine capacity, designed to enhance the sporting characteristics of the cars to which it is fitted. Its profile has been optimized to guarantee a longer tire life thanks to a uniform footprint. The shoulder, by contrast, is more rounded to expel more water. The deep grooves on the surface also help to improve the dispersal of water.
Pirelli's research laboratories have developed an innovative compound that – thanks to the use of specialized polymers that improve the mechanical, thermal and dynamic properties of the rubber – increases tire performance and road holding even on wet or icy surfaces. Backed by rigorous testing in the most extreme winter conditions throughout Italy, Austria, Sweden, Finland and New Zealand, the new Sottozero 3 continues to uphold Pirelli's standards for safety, mileage and performance.
For the 2013-2014 winter season, the Winter Sottozero 3 will be available all over the world for wheels from 16 to 21 inches in 11 different runflat sizes.


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I'm not going to even lie. It's been a minute since Jay has put something out that I've though was dope, but this is ill. For those of you that don't know this Santogold broad is pretty dope too if you're into that progressive shit. This is off of the soundtrack to Biggie's bio-pic.
Jay-Z ft Santogold "Brooklyn (Go Hard)" To Preview Track Click Here


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Can't Stop the Serenity, worldwide charity screenings of Serenity movie for the Equality Now fondation, auctioned back in October 2010 various collectibles signed by actors of the Whedonverse.
Side note : you can find another Firefly metal art in a previous blogpost.
Like our Facebook fan page below to stay connected to the latest Summer Glau news!


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This one day introduction to baking is designed as an easy introduction to bread making at home,
This course is an introduction to the art that is baking. It will introduce you to the science and practical steps behind long fermentation, serving as a brilliant starting point for you to go home and start making really great bread. Learn about dough development using different types of yeast and how to balance a recipe.
Try your hand at:
No. of places per course: 6
Price per person includes light refreshments and lunch.
All ingredients, equipment and recipes are provided by Shipton Mill.
Courses start at 9:30am but please try and arrive by 9:15am. The day will finish around 4:00pm.
You may cancel at anytime but if we are unable to fill the place then we will be unable to offer a refund. So please give us as much notice as possible.
Location: This course takes place in the test bakery at our Frampton Mill site in the village of Frampton-on-Severn (click here for Google Map).
PDF DOWNLOAD - Basic Baking Course Information
For those requiring a place to stay in the village, Frampton Court Estate offers beautifully furnished rooms and fabulous views. See their website for more details www.framptoncourtestate.co.uk
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
"A Handful Of Flour" explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.
We endeavour to despatch your order within 3-5 working days. For orders received before 11am we do our utmost to deliver next working day but this is not guaranteed. More ...
We offer Free Delivery to most parts of the country on order values of £30 or more up to a maximum weight of 100kg; standard delivery on orders below £30 is £6. More ...
Your orders are stored on our system - you can save your basket to come back later and you can re-fill your basket with the items from your previous orders. Log in to My Shipton Mill to find out more.
Ideally flour should be kept in a sealed container in a cool dry place with stable temperature. Typically white flour has a shelf life from milling of 12 months. Wholemeal flour will be good for 6 months. More ...


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The Ecocide Project
The term 'ecocide' refers to the extensive destruction, damage to or loss of ecosystem(s) of a given territory. In a series of resolutions, the former United Nations Commission on Human Rights and the United Nations Human Rights Council have drawn attention to the relationship between a safe and healthy environment and the enjoyment of human rights. These resolutions have raised awareness of how fundamental ecosystems are to the enjoyment of human rights.
The Ecocide Project (EP) of the Human Rights Consortium, School of Advanced Study, University of London is a unique academic forum that provides a national focal point for leading, facilitating and promoting research into the problem of ecocide, its human rights implications and the drive by our partners - the 'Eradicating Ecocide' initiative - to make it the 5th Crime Against Peace . The project seeks to integrate the shared interests of scholars, practitioners and activists in the environmental and human rights fields; stimulate discussion and collaboration between academics and non-academics, and enhance relevant policy impact at the national and international level.
The Ecocide Project hosts conferences, workshops, seminars, short courses and other events to promote and facilitate research on the problem of ecocide and the potential solutions. It leads and manages policy impact research and training projects, and carries out consultancy work on ecocide law development.
E: email@example.com
Image courtesy of Garth Lenz


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Official announcement from State Representative Ann Nischke
Dear Friends,
Earlier this week, Dan and I reached a very difficult decision.
Nearly four years ago, our community called on us to represent Waukesha in the State Assembly. It is a humbling honor and privilege to serve our friends and neighbors in public service.
There are so many things that I am proud that we accomplished together. In this short amount of time, we did everything from funding the Second Chance youth apprenticeship program and the new highway sign that will mark the exit to the Waukesha County Historic Museum to the overhaul of the state insurance plan for the most vulnerable and the restoration of limits on medical malpractice lawsuits.
Yet of all the things we accomplished together, I am most proud of the opportunity to help the many individuals who contacted our office for help with their state government.
The opportunity to represent my community has been one that I will always remember and cherish. But this responsibility is a temporary one, just as our nation's founders intended.
I am eternally grateful to my wonderful husband Dan, our son and daughter-in-law and our precious grandchildren for loving me enough to let me be away from them on the many occasions demanded by the commitment to public service.
While I do not yet know His plan, I trust that God will continue to use my life in His service. What I do know is that now is a time when I must to exchange my duties as a full-time legislator to focus on being a wife, mother, and most of all grandmother.
We could not have accomplished any of this without your support and encouragement over these past four years. For that support and encouragement, I cannot thank you enough.
Your neighbor,
Ann Nischke
State Representative
97th Assembly District
Note: since Wispolitics.com broke the 4pm embargo, I'm posting this now.
– james wigderson


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After wowing us in a series of knock-out red carpet gowns, Bond beauty, Berenice Marlohe has shrugged off her usual glitzy style for this month's FHM.
Berenice reveals more about her Skyfall character Severine and talks about playing dark, intense lead roles. If the shoot wasn't thrilling enough, Marlohe goes on to say that: "My favourite Bond Girl has to be Xenia Onatopp from Goldeneye," she says. "The psychopath who kills people and orgasms when she kills them! This is what I want to see on screen when I see a movie..." Take a look at the cover girl in action below:
This latest photo shoot is the second leather-clad Bond girl we've seen in one month! Which look do you prefer, Berenice for FHM or co-star Naomie Harris in Hunger magazine? Let us know and see more Skyfall pics below:
The full interview appears in this month's FHM, on sale now.


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Leila Samodien
Justice Writer
A POLICEMAN is to pay a R3 000 fine for filming a sexual encounter in a toilet at the Elsies River Police Station.
After being found guilty of crimen injuria in the Western Cape High Court last week, Constable Jaede Fillies, 26, was yesterday sentenced to either a fine or six months behind bars.
He opted for the fine.
Judge Patricia Goliath sentenced him to an additional six months, suspended for three years.
Fillies' conviction stems from an incident in a toilet stall at the Elsies River Police Station on June 15, 2010.
The woman involved – who was arrested along with her boyfriend in Viking Park, Epping that night – claimed that she was raped by policemen.
Four police employees were initially prosecuted but one, Theo van Wyk, was discharged mid-trial.
The other two, former Warrant Officer Theodore Syster and admin clerk Beverly Carelse, were acquitted on charges relating to the incident.
Syster and Fillies were acquitted of rape.
Fillies, however, was convicted for filming part of a sexual encounter between Syster and the woman, in her early 30s, on a cellphone without her knowledge or consent.
It was distributed to several other police officers.
In handing down her sentence, Judge Goliath said crimen injuria was a serious offence that needed to be seen against the background of the circumstances that night.
Fillies had been an on-duty officer dressed in full uniform who had recorded the incident for his own gain, and had not intervened when the incident took place.
He had also seriously violated the woman's privacy.
She described his actions as "unethical" and "childish".
Judge Goliath weighed this up against Fillies' personal circumstances.
He was a first-time offender who has two children, he was a constable based at the Mossel Bay Dog Unit and he had already been punished at an internal police disciplinary procedure for conducting himself in what was described as a "disgraceful manner".
He had lost two months' salary and been given a nine-month suspension of which six months were suspended for two years.
Judge Goliath also looked at the interests of the community, saying that after the incident, the woman involved had lost trust in police officers.
There was a possibility that society might also lose trust in the police as a result of Fillies' crime.
"Such indifferent behaviour by police members will not be tolerated," she said.
Fillies' legal representative, Adrian Montzinger, said that his client was able to immediately pay R1 000 of the R3 000 fine.
The judge ordered that he pay the balance off in instalments of R500 a month.


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One of the coolest upcoming MMORPGs planned for release in 2010 is Astrum Nival's Allods Online. GamerSyndrome is working with Gala Networks to give away 100 free beta closed for the fourth closed beta test of Allods of Online. Gamers interested in acquiring one simply need to keep reading.
Simply click on the following link and follow the instructions for retrieving a beta key: Allods Online Closed Beta Key Giveaway
Additionally, if more than a 1000 followers join up to follow GamerSyndrome, they'll increase the giveaway to 200 beta keys.
The game is definitely worth it if you're remotely interested in fantasy MMORPGs. The questing is streamlined and the astral ships are an astounding sight to see…gliding gracefully through a universe composed of liquid astral(?). It's a cool game worth checking out, nonetheless.
For more information on Allods Online be sure to visit the Official Website.
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Best iOS Apps Now Free to Celebrate Apple's Fifth Anniversary of App Store
The best iOS apps are now free in Apple's App Store and the giveaway coincides with the fifth anniversary of what is now the largest distribution platform for mobile devices. The App Store has over 900,000 third-party apps developed and over 50 billion apps downloaded since it's opening July 10, 2008.
Some of the best iOS apps that are available are also the ones that cost money to download. Though Apple estimates that about 37 percent of their approved applications are free, sales such as this one push many users to grab these temporarily free apps while they can.
The first app made free around the Apple Store's anniversary is Infinity Blade II, a sword-swinging slasher made easy with simple swipes on the screen. The RPG involves a mysterious warrior fighting his way through a castle with a variety of weapons, armor and magic to choose from. Normally it costs upward of $5.99, but is free right now.
Superbrothers: Sword and Sorcery is a critically-acclaimed, artistic game with a different approach to role-playing games with an emphasis on social media.
Where's My Water? is a popular puzzle game suitable for all ages that is easy to learn, but difficult to master.
Badland is similar to another app, Jetpack Joyride, but with a much tougher difficulty and darker, smoother graphics. Tiny Wings, which is comparable to top app Angry Birds, is also available for free download.
More than just games are being offered for free currently. There's also Traktor DJ, which before cost $19.99 but is now free, Day One, an interactive journaling app, Over, a graphic font and picture app, How to Cook Everything, and Barefoot World Atlas, which introduces the world to a younger generation.
Apple has not yet commented on all the free apps.


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A RUNDOWN seafront shelter will be turned into a modern cafe after Southend Council gave planning permission for the £300,000 development.
Councillors on the development control committee voted to allow the development, which will see the creation of 12 permanent jobs in the eatery which will open from 8am to 11pm from Monday-Saturday.
They welcomed the development of the shelter, which had been unused for a number of years and fell into disrepair after years of use by drunks and homeless people.
Councillor Judith McMahon said: "I would like to commend this particular conversioon, it is the most empathetic use of the building and is absolutely superb.
"We should be very pleased and it will add a lot to Southend, both with its design and it being in-keeping with the local area."
The front of the venue will include open-air seating, with the possibility of music - such as violin performances - while people eat.
Antonia Waite, daughter of former council leader Anna Waite, was awarded the lease for the cafe – provisionally called Seaside Rock – and now planning has been approved she hopes to start building in late summer.


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I never made any of this about PSL's. Why bring that up here? I am arguing that the clusterfu*k of the stadium has everything to do with what type of team we have because it was when this stadium was announced that Woody started meddling and the circus began.
It's not just the upper deck also. It's the 10% nonclub PSL's that are not sold like you said previously. That is significant. And hey if it's the old time fans that are not filling up the upper deck how is that not on Woody? Number 1 he built it in the wrong place and number 2 the horrible sightlines of the upper deck (cue the parachute pic). Is just plainly obvious that Woody did not know his fanbase. The Giants did but Woody didn't.Furthermore, the reason for the empty seats in the upper deck has everything to do with the old-time fans, many from Queens, who decided not to show up after the Jets stopped making the playoffs.
Nobody was talking about it? That's a joke. Only about 5000 threads on JI.The first two years after the new stadium opened, nobody was talking about the lack of the sellout, or potential blackouts.
Seriously SAR is it the narcs that's making you like this? You're off your game.


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The Japan Times reports on plans by Yoshimoto Kogyo, a talent agency and media company, to put on various performances with English subtitles in Kyoto at the Yoshimoto Gion Kagetsu theater. Formerly known as the Gion Kaikan, the theater is home to other events such as the Gion Odori in November.
In order to attract a foreign audience, they plan to have regular subtitled shows starting in late July. However, since the performances are primarily comedy and being that comedy is very hard to subtitle, they are still working out the content of the shows and how they will be subtitled. Shows that contain content that crosses language barriers, such as magic, are also being considered.
Read the full article at Japan Times Online
Photo from Yoshimoto News Center. ©Yoshimoto Kogyo


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Gay marriage 'will not be forced on churches
CULTURE Secretary Maria Miller vowed no church would be forced to conduct a gay wedding as she faced a backlash from Tories yesterday.
The first gay couples are expected to marry in church within the next 18 months under the plans which have sparked civil war in Conservative
A Bill allowing same-sex civil and religious marriages for faith groups that choose to conduct them is expected to be introduced in January, with the first gay weddings likely in early 2014.
Roman Catholic churches, synagogues and mosques which object will be given "watertight" protections against being forced to conduct gay weddings, said Mrs Miller.
She said she was putting in place a "quadruple lock" to guarantee religious organisations would not have to marry same-sex couples against their wishes.
The Church of England and the Church in Wales are to be banned from holding gay weddings under the new law.
It will also be illegal to force a religious organisation or individual to conduct a gay wedding or allow it to happen on their premises and be unlawful for organisations or ministers to let such a marriage go ahead unless their governing body has opted in. The Equality Act will be altered so that a discrimination claim cannot be brought where there is a refusal to marry a same-sex couple.
However, Tory backbenchers denounced the plans as an attack on the centuriesold definition of marriage as the union of a man and a woman. Church leaders also warned they would continue to oppose the change when ministers publish detailed legislation in the new year.
Those who argue marriage should never change are out of touch with public feeling
In the Commons, Mrs Miller told MPs that her proposals to allow same-sex marriage in England and Wales was built on Article 9 of the European Convention on Human Rights, which protects the right to freedom of religion.
Tory backbenchers called for the plans to be postponed until after the next election and insisted there was no public majority in favour of allowing gay couples to wed.
Peter Bone said none of the three main parties' 2010 election manifestos pledged to introduce gay marriage.
Stewart Jackson added: "There is no electoral mandate for these policies." Nick Herbert, who is openly gay, was heckled when he agreed the plan had "widespread support in the country". As many as 130 Tory backbenchers are against the proposals and could oppose David Cameron, who has pledged to offer a free vote on the issue.
The Roman Catholic Archbishops of Westminster and Southwark, Vincent Nichols and Peter Smith, accused ministers of ignoring a petition signed by 600,000 people opposing change.
Shadow equalities minister Yvette Cooper said: "Those who argue marriage should never change are out of touch with public feeling."


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Driving city government toward improved services (City of Niles, Ohio)
Learn how HP ProLiant servers, HP P4000 storage, and VMware software enable the City of Niles, Ohio to increase service levels and uptime while lowering administrative time and costs.
Sponsored by HP and Intel® Xeon® Processors:
Intel, the Intel logo, Xeon, and Xeon Inside are trademarks or registered trademarks of Intel Corporation in the U.S. and/or other countries.
Provided by: Hewlett Packard Enterprise & Intel® Xeon® Processor Topic: Software Date Added: Jun 2012 Format: PDF


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9 Knightsbridge Green, London SW1 (020 7225 2238). Meal for two, including wine and service, £110
It's all about context. Almost anywhere else, Chabrot would be big stuff. The chef, Thierry Laborde, has the kind of CV that would make the purring voiceover on MasterChef pant its way towards climax. The operations manager, Yann Chevris, has worked for Nobu and Nahm; the wine man, Philippe Messy, is spoken of in hushed tones in the sort of corners which know about these things. Hell, there is even the involvement of Pascal Lavorel, who is apparently a celebrity florist – the sort of job description that makes me want to punch people until they promise never to utter the two words anywhere near each other ever again.
So, as I say, big. Except that, as it is located across from the Mandarin Oriental Hotel in Knightsbridge, it seems tiny. It becomes the little bistro that could, the boho shack slammed between gastro-skyscrapers. For right now all attention is focused on that hotel and, a few weeks ago, the multi-million opening of its Dinner by Heston Blumenthal, a restaurant event that only those without a pulse could have missed. Be patient, my children – I will be telling you all about it next week.
Chabrot is small and demure, and perfectly slathered in Parisian bistro tropes and clichés. But it is done with such precision and intent and fondness that you can not begrudge it. The tablecloths are white with red stripes. There is a big mirror upon which is written up the specials of the day, and a wine list which has heard of a few places that are not France, but only in passing. And yes, the menu does the classics with no shame. There are snails. There is 45-day aged sirloin with beurre Maitre d'hôtel. It is French with a bloody thick accent, the sort that could only be perfected by a chef from the southwest of the country, where they take these things seriously.
The menu is big on seafood and searing things on the plancha and seasoning liberally. A bowl of crisp baby squid, from a list entitled "Small eats when ready", is greaseless and tender and salty. Better still is a warm, crumbly duck liver, more reminiscent of my Jewish great aunt's way with chopped liver. Unusually, I mean that in a good way – Jewish staples are generally so much ballast – but this was light and soft. It came with what they called a gougère and we'll call an individual Yorkshire pudding. It was still warm and flavoured with Comté cheese. A crunchy salad of red cabbage, apple and hazelnuts was one of those ideas you mentally steal from the table to replicate at home.
Our main courses ranged from the simple – two large prawns seared on the plancha, dressed only with lemon, olive oil and herbs – to another of true French let's-treat-Larousse-Gastronomique-as-the-bible classicism: a Savoy cabbage leaf stuffed with veal, chestnuts, foie gras and ceps. It sounds like an aneurism on a plate, the kind of dish cardiologists queue up to endorse on account of the extra business. Instead it was thrillingly light and fresh and came with a translucent non-sticky jus that was the sum of all of its parts.
And then dessert. Or not – Chabrot does not have a sweet tooth. The special was a bowl of undistinguished curd cheese with fruit compote, which would feel like a defeat if you served it at a dinner party. They list rice pudding, a salad of oranges or cheese. As dessert lists go, it's one huge Gallic shrug. There is just the one distinguished offering: a soft chocolate mousse cake, crusted with sesame, with a slick of something custard-like. In short, Chabrot has just one little black dress in its wardrobe and if you don't like it, you ain't got nowhere else to go.
So for now do not leave space for dessert. Fill up on its bone marrow or seared black pudding or selection of charcuterie. Like so much at little Chabrot, it will not let you down.
Email Jay at email@example.com or visit theguardian.com/profile/jayrayner for all his reviews in one place


text: Most people seem to like it when Augusta places high on those national "best places" type of lists that come out every once in a while. Me, I get a twinge in the gut. It happened a couple of weeks ago when Augusta was named the nation's most affordable housing market by a national publisher of business journals that had analyzed income and housing price data for 95 metro areas larger than 500,000 people. It also happened last summer when The Wall Street Journal wrote a mostly positive piece on how the market's high quality-of-life and low costs made it an under-the-radar draw for retirees. Call me kooky, but sometimes I wonder if all this national attention does more harm than good – the problem with being known as a great place to live is everybody wants to live there. Could our 20-minute drive from the suburbs turn into an hour's commute? Could condominiums and estate homes filled with New Jersey transplants occupy every last tract along our serene lakes and rivers? Could our own home and land prices exceed our children's ability to afford them? (Home prices in Augusta, by the way, are already rising faster than the averages for the U.S., Georgia and South Carolina. Check the Office of Federal Housing Enterprise Oversight report at www.ofheo.gov/media/pdf/4q06hpi.pdf for the latest data.) If brisk population growth is in our near future, at least there's an upside. Some people around here will make a bunch of money selling condos, Cadillacs and catheters to all the newcomers. If those folks are lucky enough, they'll make enough money to retire and move away from Augusta to some nice, mid size city – you know, the kind of place with a good "quality of life." IT WON'T HAPPEN THIS YEAR: If the area is poised to become a major metropolis, 2007 probably won't be the catalyst year. Sources in the local construction industry say housing inventory (that's unsold houses to you and me) is pretty high right now compared with this time in 2006 and really high compared with 2005. Although we are by no means in a housing market recession – especially compared with the rest of the nation – activity is definitely slowing. That means you can expect to see fewer job opportunities in construction during the coming months (unless you're an illegal immigrant, of course). The hammer-swing ers will be thinned even more starting in 2008 when Georgia begins requiring contractors to undergo licensing. The rules, which mandate certain levels of insurance and bonding, are expected to drive out most of the fly-by-nighters and jacklegs who jumped in the market a few years ago. Maybe they can try their hand at customer service – I hear the call centers are hiring. SO ARE THE BURGER JOINTS: Red Robin Gourmet Burgers said it is hiring more than 100 new "team members" for the restaurant in Evans it is scheduled to open next month. If you want a job, call them at (706) 566-1330. SCRUB A DUB: If you get hired there and end up on floor-cleaning duty using one of those motorized buffer thingees, take comfort in the fact that the abrasive pad on the bottom was likely made in Wrens by the Glit/Microtron factory. The Jefferson County plant could be gearing up to make more of those pads because the company recently applied for a permit with the Georgia Environmental Protection Division to install a "new nylon production and coating line" and inject its wastewater into a "thermal oxidizer." I don't know what that means, but it sounds pretty cool. SOMETHING ELSE THAT'S COOL: I received a letter from Nelson Danish, of Waynesboro, who found an error in Scuttlebiz two weeks ago. He noticed I used the wrong address when I referred to The Bee Hive bar/restaurant project as the "gutted, four-story building at 970 Broad St. with the plywood facade." Let the record reflect I should have said the "gutted, four-story building at 972 Broad St. with the plywood facade." Scuttlebiz regrets the error. Mr. Danish said the building belonged to his family (which included Cohens and Antopolskys) from the 1920s until they sold it to the current owners a couple years ago. He said some Augusta residents will remember The Bee Hive as a general dry goods store, selling everything from "men's celluloid collars to ladies' hats, silk corsages, material and hatpins." It was a children's clothing store when it closed in 1979. Another interesting factoid, Mr. Danish points out, is that the building was built in 1916 on what was once Butler's Alley, which ran from Ellis to Broad streets. If you go into the Still Water Tap Room at 974 Broad St. and look at the east wall, you can see a bricked-up window that once looked out on the alley. Mr. Danish, thanks for the correction – and the history lesson. CHANGING COURSE, PART DEUX: A couple of weeks ago the developers of the upscale Village at Riverwatch "lifestyle center" project announced their all-retail concept has been tweaked to include non retail components such as a hotel and possibly even a public exhibition center. Scuttlebiz last week surmised the decision was made because the lion's share of potential tenants had already committed to other lifestyle center projects, namely the one under construction at Augusta Mall. That hypothesis is sounding more sound all the time. News came out last week that the developer of another local lifestyle center project, Atlanta-based Forum Development Group, is nixing some of the retail it had planned to build near the intersection of Walton Way Extension and Interstate 20 in favor of homes and office space. The city's population is moving away from Augusta Mall . The stores apparently are not. WHEN IN THE LOWCOUNTRY: Last, if you happen to be walking the romantic streets of historic downtown Charleston, S.C., with your better half , make a stop at The French Hare Gallery and Galleria at 418 King St. It's owned by former Evans-area resident and photographer Susan Lucas. I'm sure she would appreciate hearing about how affordable houses are in Augusta.


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A mediastinoscopy can provide a tissue sample that's used for staging (determining the extent of the cancer). During this procedure, the healthcare provider inserts a scope through a small incision (cut) made in the neck. By looking through the scope, he or she can see lymph nodes. Lymph nodes may be removed and tested. If no cancer is found in them, you may have more surgery (see below). If cancer has spread to the lymph nodes, more surgery may not be done because the chance of curing it with surgery is low. This decision is based partly on which lymph nodes the cancer has spread to. It's also based on how much of the healthy lung must be taken out to remove all of the cancer.
The type of surgical procedure done to treat lung cancer will depend on the location and extent of the cancer. The goal of surgery is to remove visible areas of cancer. This often requires taking out all or part of a lung:
Segmentectomy or wedge resection. This surgery removes the cancerous tissue and a small area around it.
Lobectomy. This surgery removes an entire lobe of the lung. This is often the preferred type of surgery for lung cancer if it can be done.
Pneumonectomy. This is removal of the whole lung.
In some cases, a procedure called video-assisted thoracic surgery (VATS) may be a choice. It is typically used only for early stage cancer near the outside of the lung. Removal of the lung tissue is done through several small incisions using a thin, rigid tube with a video camera at the end to see inside the chest. Less pain, a shorter hospital stay and quicker healing are benefits of this type of surgery.
Lung surgery has certain risks and possible complications. These include:
Risks of general anesthesia
Air leaking through the lung wall
Heart problems
Blood clots in the legs
Shortness of breath (especially in people with other lung problems)
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Top 5 Tips: How to Run A Successful E-commerce Website
Although online E-commerce business provides you with the chance to enjoy a worldwide reach in
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What is it? WHOIS protection, otherwise known as Domain Privacy, is used to stop the
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