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Joined on January 13, 2010
Last Post on July 13, 2013
Recent Posts
Baseboard output
@ July 13, 2013 12:23 AM in Undersized boilerSlant Fin 30 baseboard outputs 610 btu's per linear foot at 180 deg in. So estimating your baseboard OUTPUT at 600 per foot at 180deg in, would give you the capability of the baseboard.
If your house isn't heating adequately at 200 degree supply temperature, it could be many different reasons. 1> not enough baseboard installed, 2> too much baseboard in each loop, 3> boiler is undersized, 4> dirty fin tubes on the baseboard, 5> not enough air flow for the baseboard to properly convect.
A heat loss, even a rudimentary one, would be a good first step to telling you what the load of the house is, room by room. Then, you could measure the baseboard in each room and use 580 or 600 per linear foot to determine if there is enough baseboard.
Get some specs for your baseboard and see what the temperature curves are for it's output.
Your temperature drop on each loop should be 15-25 degrees F. They won't all be the same, 20 is a good temp difference for baseboard. If it's a lot more than that, you've got too much baseboard on each loop.
Once you have that heat loss at your design load (coldest day), you can use the temperature curves for your baseboard to redo your heat load calculations on the warmest day you'd want heat (i.e., if a room needs 12000 btus at 0 deg outdoor, it might only need 2500 btus at 50 deg outdoor ~ DISCLAIMER: THESE NUMBERS WERE ARBITRARY IN MY EXAMPLE).
Recalculate the water temperature needed based on available baseboard to output that load and you can set your boiler setpoint for your outdoor reset to gain the higher efficiencies.
Zman, Rich and Chris are ALL totally correct. We'd need more info, a heat loss should always be done, and 100,000 btu boiler can heat many 4000sf homes depending on where you live.
I'm in .... wait for it... Colorado!!
My 1972 968sf home has a heat loss of 58,000..... so 4,000sf would be pushing it for a 100,000btu boiler built before the late 80's early 90's.... maybe something in new construction would do well.
Slant Fin 30 spec sheet http://slantfin.com/images/stories/Technical-Literature/ratings_fineline30_r.pdf
Industry recognized design temperatures based on your city can be found http://www2.iccsafe.org/states/virginia/Plumbing/PDFs/Appendix%20D_Degree%20Day%20and%20Design%20Temperatures.pdf & http://www.energystar.gov/ia/partners/bldrs_lenders_raters/downloads/Outdoor_Design_Conditions_508.pdf
I usually design for an indoor temperature of 70... that's the way I was taught to do it, I'm not sure if it's an "industry standard" or not.
Avoid using a "rule of thumb"... some people will say XX btu/sf for radiant, YY for baseboard & ZZ for forced air..... but in two houses with the identical footprint will have two different heat loads if they were built with different matterials/insulation/infiltration values. Heat Loss calc is the only right way to do it.
Contact with ceiling
@ July 12, 2013 11:47 PM in Radiant Ceilings?[quote]Plaster
will have an R value between .3 & .6 per 1/2" , add .3 for 3/8" lathe and you will be under R1 . It may very well work . [/quote]
This is just speculation, but I'd wonder if smoothing out the rough "top" side of the plaster with perhaps thinset so that the Trak panels can lay flat with full contact wouldn't solve the problem with increasing the R value of the ceiling too much for good transfer.
I've considered doing a radiant ceiling in my own home to add the benefit of radiant cooling in the future.
Heat Migration
@ July 12, 2013 8:49 AM in control valves: supply or returnSigenthaler also is an advocate for closely spaced tees for the secondary loop, which I'm a huge fan of.... but I'd think there'd be just as much heat migration regardless of which side the zone valve is on in that scenario.
The idea of putting them on the return for the lower temperature to potentially extend the life of the valve is also valid, but in theory the delta T from service to return side of a heat emitter loop should be 10 - 20 degrees depending on design, so IMHO the potential is relatively small.
I think it comes down to personal preference and in the overall picture, it shouldn't impact your system regardless of which side you install your zone valve (control valve) on.
However, men (some of them Dead Men) much smarter than me have been talking about this for years and THAT is why I lurk in the forums hoping to absorb this vast knowledge.
Solar Thermal
@ July 12, 2013 12:14 AM in Are heat exchangers a viable way to heat swimming pools?I would seriously consider a set of solar thermal panels (2, 3, 5? )
The energy is relatively free (just the electricity to run a few pumps) and with a solar storage tank installed, it could provide a nice pre-heat for domestic hot water.
You'd want to consult a local professional for your specific situation, but you could heat your pool as the primary function (with adjustable high limit to lower the setting in winter), storagetanks to store the surplus production for domestic hot water and finally, a heat exhanger to heat the house via the furnace air handler, boiler tie in or seperate solar heat emitters (fan convectors or some radiant heat in the main living area)
couple of options
@ July 11, 2013 11:59 PM in Condensing combo boilerWe had good success with the Triangle Tube 110 Excellence. Not sure how a 110k compares to your heat loss.
One of our supply houses says good things about HTPs Versa Flame & Versa Hydro series, but ive yet to work witheither HTP product.
@ February 1, 2013 10:39 AM in Navien Tankless, A BIG MISTAKE!I had the same issue with a Rinnai tankless a few years ago, Neo.
Sure enough, I replaced the gas PRV and the unit's been flawless ever since.
I'd start out with plenty of gas pressure, and as soon as the unit fired, it would drop by about 1.7" wc..... the longer the unit ran, the lower and lower the gas pressure would drop over the course of several minutes. At the 3 minute mark when the unit would cycle to refire, I'd be down about 2.4" wc.
The 1" drop in pressure at high fire is pretty common amongst the tankless water heaters and high efficiency boilers (Triangle Tube and Munchkin that I know of, but am told by tech reps that it's pretty standard). YES, they should print that right in the manual, but they don't.
Tech 60
@ January 28, 2013 10:17 AM in Combustion AnalyzerI like my Bach Tech 60. It's about 10 years old and has always seemed to very well for me. The O2 sensor gets changed out about every 5 years per the manufacturer's suggestion.
My boss carries a UEI on his truck... and it's only 2 years old has had to be sent for repair 3 times, fortunately the first two times was under warranty, but still.
We get them both calibrated every 6 months to a year.
@ November 8, 2012 9:11 PM in WEIL MCLEAN ULTRAThat's an interesting situation you proposed Jean.. I've never seen a condensing boiler so fouled up that it need to have the heat exchanger removed to soak.That being said, I guess it is entirely possible... We ALL know people with high efficiency boilers get annual / semi-annual service like there supposed to .I'd never considered the possiblility of having to remove it to do so. I chase my "high-efficiency" customers down if I haven't heard from them in 18-24 months. When I get out there and the 18 month time frame isn't cutting it anymore with regards to cleaning, I start hounding them at the about the 12 month mark.Our business takes a slight down turn in early summer and I've managed to get all of my HE customers into that window for their annual/semi-annual maintenance. Keeps the dust from gathering on the cleaning tool kit during the summer.
Cleaning may not be clean enough
@ November 6, 2012 9:57 AM in High COEarly this summer, I was on a call to a 4 year old Buderus GC boiler (cast iron).
I was brought in to clean the boiler. The original installer cleaned it 2 years ago (again ONLY a 4 year old boiler) and got soot all over the place. So we were brought in to clean it this year. I pulled a ton of soot out of the boiler and had extremely high CO readings in the flue.
Ended up having to pull the boiler out to the back yard and power wash the heat exchanger.
That being said.... reinspect the heat exchanger. If it's sooted up or built up condescent again... you may need to inspect the flue and combustion air setups again. Perhaps an induction fan would be appropriate instead of a combustion air fan.
Correct Math
@ November 1, 2012 9:15 PM in solar nutYour math is correct... the 270k BTU boiler can handle the 2 119 gallons dhw tanks. Especially if you plumb the two tanks in parallel on the domestic side, so the domestic water is drawn evenly through the two tanks.
The question I cannot answer is if the load of 37g/day/apt is good, but if thats a standard across the county, it sounds like you're good to go.
Other issues with fuel appliances
@ November 1, 2012 1:21 AM in Flood Clean-Up CautionsReplacing all the electronics is one thing for a flooded appliance..... what about the gas burners? Draft passages? Venting flue and connections?
Other things that need to be considered are contamination of the burner compartment (debris, residues, chemical residues, etc).... getting that cleaned out so it doesn't affect the combustion process.
How much flooding? 4 inches of water in the basement is alot different situation for your appliance than 3 feet of water.
In a furnace or dhw appliance... was the "domestic side" compromised... again... chemical vapors, debris...etc.
It basically comes down to having a qualified professional thorough inspect your entire system ... if he/she is done in under an hour... fire them and get someone else. Under an hour in the "flooded" situation, not a regular inspection.
Thanks Vinny
@ November 1, 2012 12:58 AM in Lochinvar Knight Wall Mount CleaningThanks for posting the comparison picture Vinny.... I never thought to check the PH on what was coming OUT of the boiler... I've always looked for neutral coming out of the neutralizer.
In your example, I'd consider replacing all the media in the neutralizer when you change one shade down in the neutral area... that way you're ahead of the curve on protecting that in slab piping.
P.S... Good for you to be taking an active interest in the maintenance of your system. Too many customers only take notice when it doesn't work and the bill is handed to them.
Cleaning DHW coils
@ November 1, 2012 12:50 AM in Superstor low delta-t problemWe've often used (Phosphoric acid?) Ice maker cleaning acid bought at our local supply store. It's marked as safe for use on ice makers and such.
Heat the tank up.... drain it down until the water level is just a few inches below the coil (use a hose on the drain to make a liquid level ... 1/4" full is a good guesstimate for superstore)... and pour in a half gallon of the acid. Let it soak for 30 mins then flush it with water. We usually install a ball valve and a boiler drain on the hot water out (depends on the water heater)... but the T&P could be pulled temporarily as well.
The Amtrol WH7's (BLUE BULLET) tend to lime/scale up alot in some installations with hard water... and it's worked very well for them. Never had to do it on a SuperStor though.
@ November 1, 2012 12:43 AM in WEIL MCLEAN ULTRAI guess the OP got his answers...
BUT I found 2 cents and am going to give them here....
-define corrosion? .... I've seen Ultra's after 4 years that 3 inches of silt in the bottom and had a solidified silt in the condescent drain tube... after a good cleaning and drain tube replacement, they work fine. The silt is just the products of combustion collecting in the bottom.
-Combustion check.... was it EVER done? how recently?
-CO levels' in combustion air...?
-Pictures.... we love pictures here.
Sorry Jean.. don't want to disagree.. but the combustion chamber does NOT need to be removed for cleaning. Remove the front cover... use a nylon brush (I like engine cleaning brushes from the auto store)... and if necessary a spray nozzle hooked up to a hose on your water heater. Start with the condescent trap and drain line.... make sure they run clear.... then start flushing all the sediment and silt from the bottom of the heat exchanger. Once that's done, get as much out of the passages as possible. Done. (obviously, reassemble the cover).
Bottom Tap
@ November 1, 2012 12:30 AM in Honeywell SuperventThe bottom tap on Honeywell Supervents is intended for the connection of the expansion tank. The wire mesh (for the layman) inside the supervent is for collision and adhesion of the air bubbles in the system. If the supervent doesn't see the flow then the mesh can't do it's job.
Another Option
@ November 1, 2012 12:18 AM in Adding a fan coil to a hydronic systemSWEI asks some great questions to consider for you system in making the final decision.
If there is an outdoor reset, I'd assume (I know.. I know... assume...).... but, I'd assume it would be used to control the injection system to your floor heat. IF that is the case, and you don't limit the boiler temperature with the ODR, then you could run the fan coil as a wild loop off of your primary (i.e., if your primary loop is 1-1/4", then install a pair of 1-1/4 x 1/2" x 1-1/4 Tees so that the fan coil is servicing and returning on the runs of the Tees.) MORE ASSUMPTIONS... assuming the fan coil uses a 1/2" Supply & Return like the Beacon Morris Kickspace heaters, if not, size your Tees appropriately.
Then whenever there is a call for heat, your fan coil gets the hottest water available. You stated that the heat output doesn't need to be controlled because your space will use it. The 12' of piping you stated shouldn't provide enough pressure drop to limit the flow through the fan coil loop regardless of the pressure drop in the coil.
@ November 1, 2012 12:09 AM in solar nutNot sure how you figured this usage number.... so I'm not saying it's wrong.
However, I've been led to believe that 20g DHW per person is the typical usage. The problem is, I can't remember where I saw it documented or if it was something in conversation.
That being said, if you went with 20g/day/occupant... you'd have to estimate the average occupant load per apartment.
Boiler Buddy
@ October 22, 2012 11:01 AM in Buffer tank and AlphaYes... the boiler buddy will act like a Low Loss Header, but then you'd need a secondary pump coming from the boiler feeding the tank AND your Alpha Pump on the OTHER side of the boiler buddy feeding your zones.
The GV has a built in Primary Loop which will interrupt the secondary pump output until the boiler gets up to minimum operating temp before energizing the secondary pump.
You either need to add a 3rd pump (UPS15-58) to feed the boiler buddy or remove the boiler buddy all together and do straight Primary Secondary.
The use of a LLH in this installation is redundant because of the Pri/Sec piping built into the boiler.
The use of the outdoor reset would impede the boilers function... for instance.. if the ODR says the boiler only needs to fire to 120 but the Burnham doesn't enable the secondary pump until it reaches a minimum of 140, then the secondary pump would never fire.
If you're using an Alpha plugged into a 24/7 hot outlet, you'll avoid this issue, but the boiler has the potential to run cold (condensing). I'd seriously consider removing the boiler buddy and going straight to a 3 way mixing valve.
Boiler out into the hot, boiler return into the cold shared with the system return, and the alpha on the mix output.
Boiler Trigger
@ October 22, 2012 10:52 AM in Buderus GB142/30 no fire on initial start-upNot sure what an Argo ARM2 is, but if you're using an external dry-contact (no voltage) switch, don't you want to connect to the WA terminals? I think RC on the Buderus is for their Remote Controller for indoor reset.
PH Testing / Annual Checkups
@ October 22, 2012 10:46 AM in Lochinvar Knight Wall Mount CleaningI just use PH test strips sold in the PetSmart fish department.
It's part of our annual inspection routine. We check the PH before flushing the condescent trap. We typically use the NeutralPal Neutralizer because it's got a clear case you can see through and quick connect rings for the vinyl tubing.
I try to flush as much of the granualized media as possible to avoid clogging the drain line.
A previous poster said something to the effect of "not usually installed around here"... the NeutralPal costs about $60, I think, and it's well worth having one on the truck if that's the case. Nothing would be worse than a customer with a rotted out cast iron drain or a problematic septic because one wasn't installed for the minimal cost.
Laars Parts
@ October 22, 2012 10:36 AM in heatmakerAs of about 3 weeks ago....
Laars sold us a "rebuild" kit... it had the heat exchanger, solution limit, pressure switch, air vent, and a coin vent. It was about $1500.
Fire Tube Cleaning
@ October 19, 2012 11:03 AM in Lochinvar Knight Wall Mount CleaningI don't have a whole lot of experience with the Lochinvar Firetube boiler, but I have alot of experience with Triangle Tube. TT says you don't have to clean the heat exchanger unless you've got a combustion analysis out of whack and can't get it back in line with the recommended settings.
All modcons however, should have the condescent trap cleaned / checked annually, especially Buderus GB142's.
The neutralizer will probably last at least 2 or 3 years depending on the unit and how much it's working. We used to install them with unions so we could take the neutralizer out and give it a shake or check the approximate weight annually because they were white PVC.. but that was before the NeutraPal (which is a clear case) which uses Vinyl tubing and quick connect cinch rings.
In my experience, most of the condensing boilers when running low temperature applications (


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Tips for Schools and Teachers
Even though a lot of cyber bullying and computer use occurs at home, it is important for school districts and schools to have clear policies for dealing with cyber bullying. Cyber bullying isn't just limited to computer use - it also can be done through cell phones and PDA's. As social networking sites and cell phone use continues to grow in popularity among students, so, too, does cyber bullying.
Schools can do a number of things to control cyber bullying, including:
School districts should consider establishing new guidelines to deal with new forms of harassment, such as cyber bullying. Districts should clearly outline what disciplinary action will be taken when cyber bullying or other forms of victimization disrupt the learning environment. School districts also can help control the problem by sending letters home, posting safety tips on district Web sites and taking time to discuss the dangers associated with cyber bullying with students.

subset: commoncrawl


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A man was killed after his ATV rolled over on Paint Creek Road sometime overnight.
William David Turner, 59, of Pax was f0und pinned under the 4-Wheeler at 9:05 a.m. on Monday, Aug. 20. where he was pronounced dead. Turner was last seen at around 4:30 p.m. on Sunday when he left home. When he didn't return, his family began a search.
Witnesses said that Turner had a history of medical problems. Sheriff Steve Kessler said that there were no indications that any other vehicles were involved in the accident.
"It appears that he just ran off of the roadway and overturned," said Kessler. "Whether or not his medical condition had anything to do with this accident remains to be determined."
The accident is still under investigation by the Fayette County Sheriff's Office.


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Philip Wells Woods (born November 2, 1931) is an American jazz bebop alto saxophonist, clarinetist, bandleader and composer.
Phil Woods
This entry is from Wikipedia, the user-contributed encyclopedia. It may not have been reviewed by professional editors and is licensed under an Attribution-ShareAlike Creative Commons License. If you find the biography content factually incorrect, defamatory or highly offensive you can edit this article at Wikipedia. Find out more about our use of this data.
Links & Information
- Official homepage at philwoods.com
- Wikipedia article on Phil Woods
- Last.fm page on Phil Woods
- Discogs at discogs.com/artist/253777
- MusicBrainz entry on Phil Woods
Links & information come from MusicBrainz. You can add or edit information about Phil Woods at musicbrainz.org. Find out more about our use of this data. The BBC is not responsible for the content of external sites.
BBC Reviews
Phil Woods and his European Rhythm Machine at the Montreux Jazz Festival 2005Reviewed by Peter Marsh
Altoist Woods treads a thin line between bebop tradition and the avant garde on this...


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5 Must-See Charts of Big Trades to Take This Week
Berkshire Hathaway
Not all the names we're looking at are bullish setups -- Berkshire Hathaway (BRK.A) is starting to look "toppy" right now. And investors who own this name should take note.
Berkshire Hathaway has stomped the broad market's impressive performance this year, climbing almost 30% year-to-date. But Berkshire broke its uptrend on this latest correction, and it's currently in the late stages of forming a head and shoulders top: a bearish reversal pattern that indicates exhaustion among buyers. The head and shoulders is formed by two swing highs that top out around the same level (the shoulders), separated by a bigger peak called the head; the sell signal comes on the breakdown below the pattern's "neckline" level, which is right at $111 at the moment. A drop below that $111 level is the major sell signal for this stock.
Lest you think that the head and shoulders is too well known to be worth trading, the research suggests otherwise: a recent academic study conducted by the
Federal Reserve Board of New York found that the results of 10,000 computer-simulated head-and-shoulders trades resulted in "profits
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No special session on voter ID law
Submitted: 05/01/2014
Story By Associated Press
- People who want to vote in Wisconsin this November can leave their ID at home.
Republican leaders of the state Senate say there is not enough time to call a special session to pass a new voter ID law.
A federal court ruling stuck down Wisconsin's voter I-D law on Tuesday.
Senate Majority Leader Scott Fitzgerald says that federal court ruling leaves little room for the Legislature to act.
As Fitzgerald put it....."It's not going to be resolved for the November election.''
Republican Senate President Mike Ellis agrees, saying calling a special session to pass a voter ID law would be an ``exercise in futility.''
The state Department of Justice is appealing Tuesday's ruling.
Two separate cases are also pending before the Wisconsin Supreme Court.
(Copyright 2014 Associated Press - All Rights Reserved)
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What We're Working On
Submitted: 09/30/2014
- The Wisconsin Wetlands Association recently released a new book helping people understand how to care for and protect Wisconsin's wetlands. We visit a Northwoods wetland to find out how people can protect wetlands in our area.
- Plus, Richard Branson recently announced some of his employees at Virgin Airlines will get unlimited holiday vacation time. He's hoping that would increase productivity and keep employees at the company longer, but leaders at Nicolet Staffing in Rhinelander says that won't work here. Find out the details on why unlimited holiday vacation would only work for global companies.
We'll have the details on these stories and more tonight on Newswatch 12 - news from where you live.
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Update-Inmate captured after failing to return to jail
Submitted: 09/30/2014
- An inmate who didn't return to jail from Huber release will now get a chance to think about his mistake.
The Marathon County Sheriff's department confirms inmate Tommie Rothenberger has been captured.
He was found in Waupaca County around 5:30 last night.
Rothenberger was let out of the Marathon County Jail Friday morning to go to school at Northcentral Technical College.
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UW-Marathon County issues voter IDs to students who need one
Submitted: 09/30/2014
- A local college wants to make sure its students can vote this November.
UW-Marathon County is issuing voter IDs to students that don't have them.
Everyone in Wisconsin needs to have an ID to vote this fall.
The university started making the IDs Monday.
All UW schools will be issuing IDs to students who need one.
"The biggest reason that we're doing this is we really want our students to have that opportunity to vote," says Interim Assistant Campus Dean for Student Affairs and Enrollment Management at UW-Marathon County Carla Rabe. "Some of our students may not have the proper voter ID, and so for us to offer that opportunity to our students really just encourages them to really take the importance in voting."
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Iconic northern tree species could disappear as Northwoods climate warms
Submitted: 09/30/2014
- "Here's the paper birch, or white birch. It's one of my favorite trees," Linda Parker tells me as we walk through a part of the Chequamegon-Nicolet National Forest near Fifield.
But her next thought on the tree is not so pleasant.
"This again is one of the species that occurs at the southern edge of its range here. It's more common to the north," she says. "This is another species in which we expect to see large declines."
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Rothschild Fire Department holds a coat drive
Submitted: 09/30/2014
- A local Fire Department will try to get winter coats to everyone who needs one this winter.
The Rothschild Fire Department is holding a coat drive.
You can drop off coats at the Rothschild and Wausau fire departments.
This is the second year they've held the drive.
"[The] coat drive is meant to help out the needy within the Wausau area," says Paul Tackes of the Rothschild Fire Department. "Not everybody can afford the costs of the coats nowadays so we figured we'd try and help out."
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Domestic violence deaths total close to one person a week in Wisconsin
Submitted: 09/30/2014
- 55 people in Wisconsin died last year from domestic violence.
The organization End Domestic Abuse Wisconsin looked at the numbers. They found the following statistics:
- About one person every week died from domestic violence in 2013. 39 of the deaths were homicide victims.
-12 abusers took their own lives.
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Put on your dancing shoes! Rhinelander is offering a ballroom dancing class
Submitted: 09/30/2014
- Do you have a wedding or social event coming up... but feel like you have two left feet?
Well, there's still time to learn some fancy footwork of your own.
The Rhinelander Community Education program will be holding a ballroom class next Tuesday, October 7th. You can come alone or as a couple, but you must register beforehand. The instructor will go over the basics of swing, waltz and polka.
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Vegetarian lasagna packed with some of your favorite ingredients and just as satisfying as your traditional Italian dish. Even though we moved into our neighborhood just over one year ago, we are not the newest ones there. We have three neighbors surrounding us that moved in last summer, so we've been getting to know each […]
Fresh Salsa and Cream Cheese Pizza
A great lunch or party appetizer, this pizza includes freshly made salsa sprinkled over top a layer of garlic-infused cream cheese, with a crust made from refrigerated crescent dough. I almost gave up when trying this recipe. It didn't sound appetizing after I started making it. When looking at the ingredients and steps, I was […]
Caprese Quinoa Patties with Balsamic Ricotta Sauce
Round quinoa cakes, mixed with cheese and onion, and then topped with diced tomatoes and a delightful Balsamic Ricotta sauce. Another dish I made during December, in an effort to balance out all the holiday feasting, were these quinoa cakes. Packed with flavor from the cheese and onions, Ben and I loved these and made […]
Spaghetti with Bacon, Broccoli and Brown Butter Mango Sauce
"Bacon, Broccoli, Brown Butter"… That's a whole lot of delicious B-words! When the Mango Board sent me a few mangos, I decided to make one of their recipes and then create one of my own. It is National Mango Month, so I wanted to share this with you before the month was over. Can you […]
15-Minute Black Bean Patties
Every once in a while I'll develop a recipe, unplanned, that surprises me. I threw this dish together on a weeknight when Ben came home late from work, and I didn't have time for my planned grocery outing before dinner. I needed to use whatever I had available in the pantry to feed me and […]


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This was a good, solid recipe. I substituted can salmon (b/c I don't like can tuna), and it was a welcome lunch for me and my husband. It's great for an everyday lunch/side, and I will make it again in the future. We also ate it cold.
Tuna Pasta Salad
Sandi218 Posted: 06/07/10
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It seems obvious, but sticking to a healthy, balanced diet is essential when trying for a baby. To get pregnant and nourish a developing baby, your body needs to be healthy enough to do this. Being under or over weight can make you less likely to fall pregnant so making changes to your diet and maintaining these changes can increase your fertility.
And you know what accompanies a well balanced diet? Exercise. Regular work outs keep the body and mind fit and strong and is essential for keeping your weight in check. Exercise also boosts levels of endorphins, the body's own 'happy hormones', which may help to reduce stress, which can detrimentally affect fertility and make it harder for a woman to fall pregnant.
Talking about stress, recent research has revealed that stress is a big factor in how likely you are to fall pregnant - with high levels of adrenaline hampering fertility chances. Research has showed that women with the highest levels of the hormone were found to be 12 per cent less likely to conceive in the first month of trying than those with the lowest. Hectic lifestyles we lead these days provide a perfect breeding ground for high stress levels so it's important that we try to manage stress effectively and make the most of any 'downtime'.
Smoking has been strongly linked to infertility and early menopause in women, as well as sperm problems in men so if you are trying for a baby, it will be vital to kick the habit to improve your chances of conceiving and having a healthy baby.
Alcohol also plays a role in a woman's fertility chances so ensure you stick to the government guidelines when it comes to looking at how many alcohol units you are consuming week to week. Two to three units per week is the recommended amount - that's around one and a half glasses of wine or a couple of single vodkas with a mixer. Not a lot is it? When trying for a baby it's therefore important to ensure you're keeping an eye on that as we know how easily one glass leads to two then three then four.
Mohamed Hefni, Consultant Gynaecologist at Benenden Hospital
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In the last 50 years, the percentage of US children raised by a single parent increased from 9 percent to 26 percent. According to Jason DeParle of The New York Times, for women aged 30 and below, out-of-wedlock childbearing has become "the new normal." While in 1960 almost 70 percent of Americans aged 20 to 29 were married, today only 25 percent are married — and for those who do marry, the divorce rate remains high. How will these changes affect America's workplaces, faith communities, and economy in the coming decades?
At this event, Mary Eberstadt, Nick Schulz, and W. Bradford Wilcox will discuss these and other recent changes in American family structure, examining important economic and cultural consequences on the horizon.


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Spring Bedding Refresh: 10 Dreamy Beds
The past few days have felt more like August than May, and each night we find ourselves kicking the covers just a little bit further down the bed. That usually means it's time to stow away our winter bedding and switch to something a little bit lighter.
Whether you prefer a lightweight quilt, coverlet or empty duvet, there are dozens of options for bringing the colors and patterns of Spring indoors. Here are a few of our favorites:
Top row, left to right:
1. Swirly Rose Applique Quilt by Denyse Schmidt - $110-$250
2. Cartouche quilt in Teal Confetti by Plover Organic - $330-$395
3. Ring of Asters bedding from Anthropologie - $58-$268
4. Erika Persimmon duvet cover and shams from Pine Cone Hill - $40-$198
5. Cove duvet cover by Amenity Home - $330-$395
Bottom row, left to right:
6. Nicola Fiore quilt and sham at Garnet Hill - $35-$248
7. Links duvet cover and shams from West Elm - $16-$79
8. Beachy bohemian quilts by Kerry Cassill at Cape Weekend - $348
9. Modena and Ravenna bedding by Amy Butler
10. Hobe Sound bedding by Legacy Home - $125-$662
13 Comments
Thesear are all so colorful and springtime poppy fresh. I totally just bought a black quilt for my springtime change up. hahaha.
love all the orange here!
Liked the "Hobe Sound" bedding and looked it up...
...no mention made here of the $1000 minimum order requirement or the $25 surcharge added for sub-minimum orders.
A $700 duvet cover is just too rich for my blood.
i love 2, 3, 5 and 7. but yeah, ain't no way I am blowing that amount of money on duvet cover..
The Denyse Schmidt quilts are $110 - $250 PER SQUARE FOOT. In other words, a queen size quilt, which is about 86" by 93", costs about SIX GRAND. Six thousand. $6000.00
Slight difference.
ooh, love the Pine Hill duvet cover. My current orange duvet is starting to look a little peachy from all the washings...
Bought an Amenity Home duvet cover during their sample sale. Love the design and feel of the cotton but shocked to discover that the end of the duvet cover is wide open. You would think that for that amount of money they could put in a couple snaps. Now I have to figure out how to sew the end and put some closures. Ridiculous.
I love this idea...but could you put together a lineup of quilts/coverlets under, say, $75 for a queen? I know that's a lot to ask, but there's no way I can afford the lovely ones above.
I have to say I hate all of these. For me, I like to have everything on my bed white. EVERYTHING. Especially white linen There is something about waking up to the sun, and the sheets are all white, kinda making it brighter.
this blackberry ad keeps covering all the articles and i cannot close it out. help!!! i cant read AT today
I'm with Karen2980 what's up with the ad in the middle I can't see anything?!?!
On another note - I'm looking for a quilt for my bed that's colorful and modern in the $200 range. Anyone know of one?
I can't read anything on the site today because of the pop up that's blocking it all. Help!
Go away and stop taunting me, Amenity bed! I can't afford you.


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Was raised on beef & pork no-bean chilis made with cinnamon & cocoa powder -- so this is a natural combo to me. Subbed petite diced tomatoes with chiles for the whole tomatoes. After combining everything, added about 1½ - 2 cups beef broth, otherwise made to recipe. Very attractive presentation, nice flavors & colors. Served with yellow & blue tortilla chips. (This was the spicy half of a two-chili buffet, also served CL's spicy sausage chili. Both were very good.)
Black Bean and Chorizo Chili
carolfitz Posted: 04/17/10
pdwatson Posted: 11/05/08
This recipe is so good that it won first place at a Chili Cookoff. The only things we changed were to substitute a poblano chili pepper for one of the green peppers and add a bit more chorizo. Be sure to read the recipe carefully - and do NOT put the entire can of chipotles in it! Two is plenty. Also, I prefer to use dried black beans and soak them and boil them ahead of time. That way the beans are not mushy, but you need to adjust the amount.
southernblonde Posted: 02/05/11
Ditto, ditto, ditto!! It would be hard for me to add anything to what everyone else has already said. Fantastic flavor, so unique, and just mmmmmmmmmmmm!
sohacomom Posted: 12/26/08
This was spectacular. I added more chorizo as that is what I had on hand. Very flavorful. My husband was a bit surprised by the chocolate, but went for seconds. I will definitely make this a regular.
No Longer Registered Posted: 01/16/10
This was almost a disaster when I realized the recipe called for fresh not smoked chorizo but I substituted a 1 pound package of sweet italian sausage which I had on hand and it worked beautifully. (Next time I will use turkey Italian sausage to cut back on the calories.) Also changed up the beans using 1 can each of Great Northern, kidney and black beans. Very colorful as well as flavorful. Don't skip the chocolate....it is key! This my new favorite chili recipe and I will be making it again and again for family and friends!
esladky Posted: 02/08/10
I really enjoyed this dish. I didn't make 12 servings-worth, so I cut some of the ingredients by a little, but I kept the amount of chiles at 2; I like it spicy! All in all, not the best meal of all time, but definitely one of the best chilis I've ever had!!
CharmCityCook Posted: 01/13/09
I wanted to love this so badly, but it didn't quite knock me out. I used about 10 oz of chorizo and tried to up the spices accordingly, but maybe that's where I failed. Everyone thought it was tasty, and it was definitely flavorful, but nobody was really blown away. I will say that my 16 month old, who has a crazy affinity for spicy food, LOVED it!
EmilyFS Posted: 03/02/09
This is my new favorite chili recipe! The chocolate is really the secret ingredient - it really works well with the smokiness of the chipotle chiles. It adds a really interesting dimension that takes this chili to the next level. The dish is so pretty, with all of the different colors and textures from the different veggies. Next time I will use diced canned tomatoes instead of chopping the whole tomatoes.
dmloss Posted: 01/18/10
This receipt was delicious! I didn't want to make 12 servings so I modified the receipt to not make as much and it turned out great! The only thing I might change it to only include 1 chili instead of 2, but I am going to wait to make that determination after I have the leftovers. 2 chipotle chilies, half an onion, half a green pepper and half a red pepper, 3 garlic cloves, 12 oz ground chorizo with casing removed, 1 tablespoon chili powder, 2 teaspoons of cumin, 1 teaspoon oregano, juice from 1 lime, 1/16 of cinnamon, 2 (15 oz) cans of black beans, 2 (14 oz) diced tomatoes, 1 (14.75 oz) no-salt-added corn, 1 ounce bittersweet chocolate, 1/2 teaspoon salt 1/4 teaspoon pepper
mjmayinsf Posted: 08/08/10
This was a decent chili, if you like a chili with a lot of veg. I cut back to one chipotle to reduce the heat in the hopes that I could feed it to my toddler - no way! Still very spicy. The chorizo got totally lost, as noted by others. I probably won't make this again as I have other chili recipes I prefer, but wouldn't discourage others from trying it.
DAEsmae Posted: 01/24/11
Excellent chili. Made with and without the bell peppers and it's great either way. A kick of spice without being too spicy; great flavor complexity. Awesome with corn muffins. Easy recipe to make.
inwinecountry Posted: 10/02/11
I wanted to used up stuff I had on hand so I tried this recipe for the first time. I loved it. I cut the recipe back by 1/3 as I live alone and wasn't sure how I'd like it. I used two 15 ounce fire roasted tomatoes, a can of pinto beans and a can of black lentils as I didn't have black beans. I cut corn off the cob. I used some kind of yellow sweet pepper. I added some water as I didn't want such a thick chili. I'll definitely make this again. It might have been a little too spicy had I not used extra tomatoes, beans and water. I like spicy but not too spicy.
jmandelberger Posted: 10/23/11
I won a chili cookoff against 10 other chilis with this recipe. I only changed two things in this recipe. I used 15oz of Spanish chorizo (hot) instead of the small amount the recipe suggests. And, as another reviewer suggested, I substitued a poblano pepper for some of the green pepper in the recipe. The chili had perfect flavor, heat, and consistancy. I sauted the chorizo first in a nonstick skillet until cooked through. I did not drain the grease as there wasn't more than a couple of tbsp. I then added the chipotles in adobo, onion, peppers, and garlic to the pan and sauted until veggies were tender. Meanwhile I heated a crock pot to high and added the mixture and all other ingredients. Once it boiled I left it on high for 30 minutes as the recipe points out. Then I turned it to low, let it simmer for a couple hours, then added chocolate. I served it on top of sweet corn bread (http://allrecipes.com/Recipe/grandmothers-buttermilk-cornbread/detail.aspx), with a dollop of sour cream.
itchfen Posted: 09/11/12
I also used Trader Joe's chorizo, and a little Nescafé Classico,! ( I always add a little coffee , and sometimes lager beer in my chili). A very easy and tasty chili!
taurusChef Posted: 03/25/12
Made this FABULOUS with Trader Joe's veggie chorizo (available all over as well)--I turned this into a healthy and guilt-free taste SENSATION! BIG HIT! ENJOY! Black Bean and Chorizo Chili 1 (7-ounce) can chipotle chiles in adobo sauce Cooking spray 2 1/2 cups chopped onion, divided 1 1/2 cups chopped yellow bell pepper 1 1/2 cups chopped red bell pepper 5 garlic cloves, minced 1 package Trader Joe's Soy Chorizo 1 1/2 tablespoons chili powder 1 tablespoon ground cumin 1 1/2 teaspoons dried oregano 1 tablespoon fresh lime juice 1/8 teaspoon ground cinnamon 3 (15-ounce) cans black beans, drained 3 (14-ounce) cans whole peeled tomatoes, undrained and chopped 1 (8 1/2-ounce) can no-salt-added whole-kernel corn, drained 1 1/2 ounces semisweet chocolate, chopped 3/4 teaspoon salt 1/2 teaspoon black pepper 3/4 cup low-fat sour cream Ripe, diced California avocado Baked tortilla chips (optional) Preparation 1. Remove 1-2 chiles
CLFan52 Posted: 12/25/13
My go to recipe for superbowl parties..everyone loves it. Fabulous flavor. Freezes very well, I double the batch, freeze it and send some back to college with the kids after they visit. Comes together pretty quick. Family fave.
JannkiM Posted: 03/04/14
Excellent. I added chorizo vegan, jalepino, meatless ground beef, and fresh kidney and black beans, 4 chipotle chilies. I like it spicy. I browned the chorizo seperately first and then added it later. Fresh tomatoes chopped. 2 cups water. I like it a little soupy. It was perfect.
jverhoef Posted: 01/12/14
Reeeaaallly spicy hot! Will have to tone down if I make it again.


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Reader Comments (Page 1 of 1)
Maybe I'll try my hand at this.
Mograine and Whitemane exchanged a look, years of experience fighting together allowing them to communicate wordlessly. With that, eager to take out the weaker link immediately, Mograine let out a mighty roar and charged the mechanical menace, Whitemane wordlessly channeling the Holy Light to lash her opponent with Smites.
Mace and magic tore into the fragile construction, and the flimsy cardboard construct quickly crumpled under the onslaught. Eager now to finish the work begun by those nameless adventurers all those years ago, Mograine spun about, eyes darting around as he searched for the young assassin. No one was there. Mograine and Whitemane stood alone. For a moment, silence reigned over the arena floor.
Suddenly, the silence was broken by a loud peal of laughter. "My cardboard counterpart has served his purpose twice over. First to distract the audience, allowing me to make my way this far into the tournament. And again when he distracted you. I was never very good at hand-to-hand combat, you know. Not like my father. But I always excelled at poisons. Especially venoms that affect the mind."
Glass smashed and the Scarlet Crusaders found themselves wreathed in poisonous green fog. The world swam, shifted, spun, and then the two fell into nothingness.
Mograine found himself standing in the midst of darkness. An impossibly bright light shone down upon him, illuminating a circle perhaps ten feet across, but leaving whatever lay outside of it shrouded in darkness. "Hello? Is anyone there?"
The voice that answered from the darkness was chillingly familiar. "Renault…"
Mograine spun around, trying to pinpoint the source of the voice. "Who is it?" he cried.
"Renault… Did you think your betrayal would be forgotten?"
It was impossible, inconceivable. He was dead! And yet…"Father? But… How?"
The figure strode into the circle of light. Bloodstained armor covered by the torn remnants of a Scarlet Crusade tabard. Dead eyes sat in pale skin, and the smell of decay filled Renault's nostrils.
"Blood of my blood, I felt your cruelty long after my heart had stopped beating. And in death, I knew what you had done. I come to serve justice. I AM ASHBRINGER."
"Father, please… Please forgive me! I didn't know!"
The specter raised an enormous sword over its head, then looked deep into Renault's eyes. "You are forgiven."
The blade dropped, and Renault Mograine, Commander of the Scarlet Crusade, Champion of the Light, and slayer of Scourge welcomed oblivion as it claimed him.
Whitemane shook her head to clear her mind from the dregs of Vanessa's toxin. "Bah", she thought, "Was that the worst vision she could throw at me? Paletress, my old Priestschool roommate?"
Vanessa VanCleef stood before her, surprised, Whitemane thought, to see her standing. Eager to bring the Light to VanCleef's twisted, and no doubt Scourge-tainted soul, she called for Mograine to join her. "Come, my champion! Let us end this farce!"
There was no answer. Looking behind her, she saw the collapsed form of Morgarine lying still. Deathly still, without even the gentle rise and fall of his chest to show breath. Reacting quickly, she began to channel a resurrection spell.
"What treachery is this? Mograine is fallen? Arise my champion!"
The spell complete, Whitemane waited expectantly for her beloved Mograine to stand up, but nothing happened. Again, she reached out for the Light, willing it into Mograine's still form, but again with no result.
The only warning before the blade slid into her side was a breath of wind on her neck. The last thing she heard before the darkness closed in was Vanessa VanCleef's voice whispering into her ear. "Don't you know? He has to WANT it."


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Stephen Colbert's Greatest Gay Hits
I's on Edjukashun: Gay History and Disney English
July 21, 2011
California passed a law requiring gay history to be taught in public schools, so Colbert goes through his own version of that history. The segment really hits its stride at around the 3-minute mark, when we get to Michelangelo and Paul Lynde.
"Heterosexual Accountability Buddy" and Interview with Dan Savage, Part One
"Heterosexual Accountability Buddy" and Interview with Dan Savage, Part Two
July 12, 2011
Colbert takes on the "undercover gay" who went to Michelle Bachmann's husband's ex-gay therapy practice in order to expose him. One of Dr. Bachmann's prescriptions for wanna-be ex-gays who are invited to a same sex wedding: Take a "heterosexual accountability buddy."
So Colbert, who's been around the block with Dan Savage a time or two and seems to think he's irresistible – he calls him "weapons-grade gay" and says he's the worst kind of gay guy, "smart, thoughtful, charming, always smells like the first day of spring" — asks his building manager, Tad, to sit in with him and keep him on the hetero and narrow during the interview.
Colbert goes on the attack immediately, criticizing Savage's belief that a good marriage doesn't require monogamy. He finally asks Savage if he's ever committed adultery, and after a pause, Savage answers, "Is it adultery if I'm committing it at one end of a guy and he's committing it at the other end of that same guy?"
The audience goes nuts, and Colbert totally cracks up. When he finally gets a grip on himself, he goes back on the attack, but Savage objects to how his own argument is being characterized.
He says he doesn't think non-monogamy has to mean the end of a relationship, and says that in fact, he's against divorce, particularly if there are children. "My position is really very conservative," he says sincerely.
"Oh, really?" Colbert asks. "Your position? At which end of the guy?"


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By HealthMeUp | March 7, 2013, 12:58 pm IST Health & Fitness
Muscle Building: How to Pump Your Chest Muscle
Is muscle building equal to bulking up?
If you believe that building chest muscles through weight training will give you the bulky look, then this is what Arnav has to say, "Weight training PLUS eating well equals to bulking up and weight training PLUS eating less equals to leaning down. Weight training is a way to boost your metabolism and it is the food that you eat which is converted into muscle or fat. If you eat in excess, then the excess will result in increased weight in the form of muscle or fat. And if you lift weights and do not overeat then you will lean down."


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More than 66% of the 875 million illiterate people in the world are women.
2/3 of the children excluded from the educational system are little girls.
The number of unschooled children of primary school age has dropped from 103 million in 1999 to 73 million in 2006. (Source: UNICEF)
Education is one of the main ways to help children and adults escape poverty.
Exercising the right to education is crucial in order to enjoy a number of other human rights: the right to work, to health, to participate in politics, etc.
Access to education is a fundamental human right essential to economic and social progress, as well as a vital tool to reach the objective of gender equality.
Despite the progress recorded, a gap persists between men and women in terms of access to education. The fight against women's and girls' illiteracy is a global priority. According to the UNESCO's statistics directory, two thirds of the 875 million illiterate people are women. In South-East Asia, 3 out of 5 women are illiterate, similarly to one out of two women in Africa and in the Arab world.
Moreover, universal access to primary education is one of the Millennium Development Goals set by the United Nations.
Sources: UNESCO, United Nations


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Welcome to teamjoey.net!
2 year old Joey was recently diagnosed with Myelodysplastic Syndrome (MDS).
We created this site for a number of different reasons:
1. Keep people up to date on how Joey is doing
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Top Chef Masters Ep. #6 - 07/22/09 (Spoilers)
- LindaWhit Jul 22, 2009 08:09 PM
There's really only one word to use for this episode:
No rushing around from any of the 4 Master chefs, everything very methodical and easy-paced. Quite unlike the regular season TC. Even Gail Simmons talked about how friendly and helpful the chefs were towards each other....vs. what she usually sees on TC. But it also made for a less interesting show, IMO.
The Aisle Shopping Quickfire....Have to say that chocolate dessert by Cimarusti looked heavenly - chocolate and ginger - two favorite flavors together.
Interesting little sidebar bit (what do they call these throwaways that are not part of the show but almost like a little extra of the hours between the taping?) where they went to Kelly Choi's "apartment" and make dinner together.
Elimination Challenge - the Mystery Box. Again - all chefs very accommodating to each other - no one was going to sabotage the other by buying something they'd not be able to deal with. I was really hoping for Waxman to win. Although his plating definitely wasn't attractive, his dish sounded the best to me. But Smith's Mango Cobbler did look wonderful - a nice touch to go with the two (fried & smothered) chicken dishes.
So we now have the final 6. OH - and Gael Greene's blog is already up.
ETA: Choi's and Oselund's blogs are also up - and it turns out (per Kelly Choi's blog) that THIS was actually the first episode taped, albeit the last one shown!
Oh my word how I love this show and how hard it will be for me not to bring these wonderful chefs to mind when I am watching some misanthropic doughhead bitterly complain about how s/he doesn't cook here-there-anywhere-name-that-prefab-ingredient.
I wanted them all to win. I want this to be Top Chef.
T'will be interesting is if/when these Master Chefs come back as judges on the regular Top Chef.
I really enjoyed the camaraderie. Although I did see a little bit of the competitiveness in Art Smith early on, that kind of disappeared pretty quickly. In reading Kelly Choi's blog and watching the chef's interplay during dinner, I thought they were all genuinely enjoying themselves and each other, more so than the vibe from the other shows.
Art Smith generally rubbed me the wrong way, especially all the name dropping that he did in this episode and when he was a judge, but that man can cook! I was rooting for Waxman too, he seemed like a guy who has the pulse of his audience. Roy just seemed to be too distant from the everyday running of his restaurants to be able to deal with the time pressure and I think admitted as much.
re: Phaedrus
While I'm not a big fan of Roy's restaurants I have much respect for him as a Chef. Even more so after he openly admitted that working on the fly like this is not his game.
I enjoyed the show as well but thought it was slightly poor form for Chef Waxman to "deprive" Chef Cimarusti of seafood in his basket. Waxman may have said he wasn't looking over his shoulder but it was clear to me that's exactly what he was doing.
I found this even more disconcerting since Cimarusti used to work for Waxman.
In the end only two Chef's out of six won their respective episode that I'm not a big fan of including this one. I don't expect Art Smith to hold up well against the other TC Masters.
re: Fritter
I didn't catch this, but did they do a knife pull for the boxes or did they know who was going to get their boxes?
re: Phaedrus
I believe the knives had names of them. So after you pulled the knife, you knew whose box you're going to shop for.
re: Phaedrus
They didn't pull for boxes they pulled knives with the name of each Chef they were shopping for.
When Cimarusti opened his box he was like WTH is my fish?
Every one else besides Waxman shopped thinking of the Chef they were buying for.
I gotta give big props to Chef Cimarusti for making the best out of the lamb and hitting a homer with the QF. He got the short end of the stick on both ends.
re: Fritter
I will go to my grave believing that Waxman deliberately tried to screw Cimarusti by omitting fish from his basket, expecially after Waxman came in dead last and Cimarusti first in the QF. Waxman came off as terribly full of himself and mad as hell that he crashed and burned in the QF. I was so rooting for anyone but him by the end.
re: Fritter
Totally agree about Cimarusti getting the short end. I thought he was the most gracious and humble of the lot and really demonstrated camaraderie and respect towards other chefs, esp Waxman, his former teacher, which was only half-assedly reciprocated by Waxman. Half-assed because he said he was impressed with Cimarusti but then gave him a fishless box. Actions speak louder than words.... I didn't see it as a teacher pushing his pupil to do his best, but sabotage out of insecurity.
The 2 old guys really got on my nerves with their incessant juvenile jib-jab and their food seemed similar - homey, down-to-earth comfort food - which is fine, but to me seemed pedestrian and not innovative or spontaneous. I'm not a fan.
Of course, I'm biased because I'm a fan of Providence and Cimarusti. He seems like a lovely person and I thought it was sweet he referred to his wife - that she would be proud for his 5 stars on the QF.
re: soniabegonia
"I didn't see it as a teacher pushing his pupil to do his best"
That was my take as well. When I was much younger I worked under a Chef who used to say my job is not to teach you to cook. My job is to make you a Chef. I think it took me 20 years to really appreciate what he meant. I can't imagine sticking it like that to a Chef I brought up. I'd rather win to be sure but at the same time I'd be fairly proud to have my clock cleaned by one of the guys I helped train.
re: Fritter
Interesting..I'm not much for being overly competitive but it seems like I'd be in the minority for thinking this...It's one thing for these guys to not be jerk by way of putting complete and utter garbage in their opponents' baskets.
But it's still a competition/game - no foul play in giving the leader a little extra challenge.
It would have been interesting to see what Waxman would have done if Cimarusti were not in the lead or if Waxman had drawn a different competitor. Or if he had given Cimarusti Doritos and Chocodiles in his basket. If he had done it to a last-place Cimarusti (or if he had not done it to a first-place Yamaguchi) it would say something much different about his character.
But as it is....if I were on this show and I drew the guy in first place and I knew what his strong suits were, I would give him something else and I would expect anyone in the same position to do the same to me. I would certainly be good enough to not give you trash, but if I know your speciality is a crab cake....you better believe I'm not gonna give you any crab.
re: jzerocsk
I saw a video clip somewhere where Waxman explained that he actually didn't include any seafood because he felt that the quality of what he saw at Whole Foods was not up to his standards, and therefore he wouldn't want to stick Cimarusti with inferior product. Whether that's really true, who knows...
re: Phaedrus
Art Smith generally rubbed me the wrong way, especially all the name dropping that he did in this episode
Same here - didn't think that was really necessary. And he wins for making fried chicken?
re: Phaedrus
i so agree with you phaedrus! Art's incessant name dropping was annoying. And I love how Jonathan, I think, said how Roy probably hadn't shopped in a supermarket in 30 years! the distance was obvious!
re: Phaedrus
I agree about Art Smith. The name dropping and the ego talk was very annoying. His cooking with love comment reminded me of Carla.
This episode was very enjoyable.
I would have loved sitting down to that meal.
Their attitude of respect and treating each other as they would like to be treated was very refreshing.
Best yet! No false bravado (except for Chef Smith). The chef were very honest about their own strengths and weaknesses.
The comment about Chef Roy not being inside a supermarket for 30 years and the shot of him asking people where where the cheese is was hilarious.
re: Phaedrus
I was definitely getting tired of the name dropping by Smith. I agree - he rubbed me the wrong way as well - Waxman just seemed normal to me.
re: LindaWhit
Outside of Chicago, the only way Art will be recognized is by name dropping. He's a talented chef but unfortunately heavily influenced by fame. He just tries so hard to make sure everyone remembers who he knows.
re: Dee S
Well, I had heard of him. But again, ONLY because he was Oprah's personal chef for so long. But I agree with goodhealthgourmet below - he's just a little too saccharine & schmaltzy for me.
Based on the final 6, I don't think he stands a chance in hell of coming anywhere near winning this. Keller and Bayless seem to be the strongest (I don't know enough about Tracht and Lo).
And INTERESTING! Wikipedia's breakdown has a total of 4 more episodes: http://en.wikipedia.org/wiki/Top_Chef... So it looks like one will be eliminated in Eps 7/8/9, and perhaps 3 vie for the Top Chef Master title?
re: LindaWhit
If there are a final three the strongest, in my opinion, would be Hubert Keller, Rick Bayless and Anita Lo.
re: LindaWhit
The name dropping was a problem for me, but I think that some of the blame can be laid at the feet of the producers, since they are the ones that greenlight the editing. At any rate, I would think that all of the contestants in TCM have cooked for celebrities and high ranking officials from many countries(presidents and prime ministers from all over the world), and we don't hear them being so indiscreet as to announce them on TV.
It was such a pleasure to watch this show. Of course they all have their egos, but what a joy to see them cooking together. Some of those young bucks (and buck-ettes) could take a lesson from them.
It's also interesting to see just how difficult it is to produce that number of plates in a very lttle time, even if you are very experienced/accomplished.
re: PattiCakes
This was the first time I was annoyed by the Masters competition. I'll admit that I was pulling for Roy Yamaguchi because I think his restaurants get a lot of unfair criticism but I can't understand why the judges were making such an issue of the ribs & mahi combo when that's what he was given to work with.
I think they were star struck with the "Oprah chef" and he had it in the bag no matter what he put out there. Five stars for fried chicken, really?
Not looking forward to another round of the honey bear schtick in the finals.
re: tofuburrito
hmmmm two chefs from Chicago in the final 6.
re: ChefJune
Yes. One heavyweight (Rick Bayless) and one lightweight (Art Smith)
re: ChefJune
Also two from Northern California (Keller, Chiarello). One from NY (Lo), one from LA (Tracht).
re: tofuburrito
I also wondered about Gael Greene's rating. 5 stars for fried chicken? Is the fix in with Oprah or sumptin'?
What has really impressed me with this whole series is the apparent cooperation and camaraderie of the Masters. They all seem to respect each other in a way that is most appealing to watch. They show that they can be competitive but respectful at the same time. I also enjoyed seeing that segment where they all prepared a dish for the common dinner. I would have liked to have seen more of this segment.
re: araknd
<I also wondered about Gael Greene's rating. 5 stars for fried chicken? Is the fix in with Oprah or sumptin'?>
I doubt it. If you read her blog, you know how much she loves Waxman. My guess is that fried chicken was seriously smokin' -- whether you like Art Smith or not. I was amazed they were all blown away by his food, but there must have been something to it.
re: tofuburrito
Seems unlikely to me that they would be more "star-struck" by Smith than they are by any of the other star chefs. It's not like the judges are a bunch of ordinary folks who don't have a lot of exposure to the high-power media world. They *live* in the high power media world.
re: Ruth Lafler
Maybe not star struck but they were certainly giddy with excitement over his verbal presentation before they even tried the fried chicken and I think it's certainly possible that his constant references to Oprah and President Obama may have had a significant influence.
It seemed more personality driven than food driven to me, especially when you consider this "Master" was worried he wouldn't have chicken in his basket because he doesn't know how to butcher anything else.
re: tofuburrito
THAT comment threw me for a loop. Oh really chef, can't butcher anything but a chicken? They should have done the steak butchering QF last night.
re: tofuburrito
Well, Rick Bayless has cooked for President Obama too. And I really have a feeling that some of the name dropping was prompted by the producers, I bet there was a "Who have you cooked for?" question that some of that was in response to. Also, his references to Oprah and Obama were in the interviews, I don't remember him saying that to the panel.
re: JasmineG
Exactly. *We* heard his name dropping, but I doubt the critics did; they heard about the food and the food=love shtick, but not necessarily the roster of who he's cooked for. At any rate, I doubt that the critics would be swayed by that for this one chef, when all four of them in this round can rightfully say they've cooked for Big Name People.
re: Caitlin McGrath
Why do you doubt that he would stay in character for the judges? We don't know what was said other than the few minutes we see on TV.
I wish Colicchio had been there, we know how he feels about food made with love.
Whether or not he name dropped to the judges it's pretty clear the judges found him charming and the magazine critic developed a big man crush on him so I don't think it's crazy to suggest personality influenced their scores. Again; 5-stars for fried chicken while Roy got 2.5 because he used the ingredients that honey bear picked out for him.
re: tofuburrito
I just don't see the critics being overly impressed by his kind of name-dropping, vs. culinary reputations. Roy Yamaguchi and Jonathon Waxman certainly have more impressive reputations than Art Smith, IMO.
As for Smith's 5 stars vs. Yamaguchi's 2.5, a can only say that a) fried chicken wasn't the only thing on Smith's plate by far, so I'm not sure "5 stars for fried chicken" is necessarily a fair ding; b) there were a fair number of comments expressing problems with various components of Yamaguchi's dish, beyond the pairing of short ribs and mahi mahi; and c) most important, we the viewers cannot taste the dishes, which limits the extent to which we can really know which contestants are most worthy.
Look, I wasn't overly impressed with Art Smith myself, but I don't see any evidence that the critics gave it to him because they were star-struck or gaga over his name-dropping, vs. just being more impressed with his food, even though it was more casual and countrified than the others'. Maybe it just tasted better. Yaaguchi was at the bottom of their ratings for the four, so it's not as if he stole it from him.
re: Caitlin McGrath
Fair enough but did you really not detect a certain swooning towards Art Smith that didn't seem totally food related? Also; do you think they had a bit of an attitude towards Roy because he was quiet and reserved?
All I'm saying is that I think personality figured into the scoring.
re: tofuburrito
Art Smith is by far not the biggest name chef that they've dealt with, I'm not sure why you'd think that they would swoon for him just because he'd cooked for Oprah. Maybe his food was just that good.
re: tofuburrito
I don't know that I would say they had an attitude toward Roy, but they might have tipped toward Art Smith because he really sold his dish. Chefs with a winning performance always seem to do well on TC.
re: tofuburrito
I didn't see the judges swooning over Art Smith, I saw Art Smith swooning over Art Smith, I also expected him to break out in tears any second. He was very distracting.
Oh, right, I think I did see at least one judge swoon over the mango cobbler, a fricking peach/apple/berry cobbler done with mango... What inspired genius, Southern diner food. Not that there is anything wrong with that, but really for "Top Chef Masters"?
re: JasmineG
While I normally give the contestant the benefit of the doubt with editing, it does seem like Smith is a bit of a name dropper. If you look at his Q&A session with Bravo, Bravo asked him why he made a complete meal on a plate. His answer included Oprah and Streisand.
re: Fritter
OK, now you've don it. You will now have the wrath of LindaWhit upon you.
re: Phaedrus
ROFLMAO!!! Yeah, don't you go pickin' on Eric, Fritter! <vbg> I think you'd have several of us with our chef's knives ready to defend Chef Ripert at any given moment!
As for why he didn't compete - I'm assuming scheduling time frame just didn't allow it. Here's hoping he makes it to Las Vegas, however. :-)
re: LindaWhit
Now lets not makes excuses for pretty boy. He didn't compete and a few of the other chef's had been TC judges. If we are to make any assumptions it would be only fair to assume that Ripert had the opportunity to compete as well.
re: Fritter
One might argue that Ripert is even higher on the totem pole than these masters.
re: Ericandblueboy
You could argue just about any thing. Eric Ripert is not a CMC so at least on some level he is no "higher" than the rest of the Chef's and possibly lower as a judge for failing to compete.
re: Fritter
I will always make excuses for Chef Ripert. ;-) And as I said - in all likelihood, schedules didn't permit him to be out in CA on the show whereas the others were able to fit it into their schedules.
re: LindaWhit
Face it. Pretty boy was skeered! LOL
re: LindaWhit
All in good fun my friend. I think Ripert is a stellar chef and I was just dissapointed not to see him compete.
re: Fritter
You and me both! Would have loved to have seen him up there with the best as well. If they have another Masters TC, perhaps he'll have the time in his schedule.
Other than Bourdain, I think Ripert has been a guest judge on the regular TC more than any other chef. I think.
re: mnosyne
I would love to see a turn-the-tables show, with Tom, Padma and Gail forced to make appetizers for 100 food snobs in 15 minutes with only the produce in the "half-price" bin at my local inner-city market, what they can forage from the weedy edge of the TC parking lot and the ends of loaves of Wonder Bread.
I want to see the bear sweat.
re: newhavener07
Make Gail fix some eggs.
re: Phaedrus
Now that is something I'd love to see. Along with an episode devoted to "honoring the protein" for Tom!
re: TampaAurora
And perhaps another segment devoted to Tom preparing Coq Au Vin with an old rooster.
re: Hurner
LOL, forgot about that.
How about Jay Raynor proving his point about panna cotta and women's breasts.
Maybe I had too much wine with dinner (is that possible?) but watching this particular series is rather tedious and the food is rather uninspiring. I'm sure the fried chicken tasted good, but I would rather see a bit more creativity and risk from a Top Chef Master. Still, while it was probably tasty, I'm sure most of us of had better tasting chicken at a takeout restaurant somwhere in the world...
Do I really care that he has cooked for Obama and Oprah? Are people supposed to be impressed because a chef cooks for celebrities? I've never really understood that concept or line of thinking. The crying was really over the top and I'm wondering how many takes they had to cut in order to produce enough tears.
I'm hoping that the finale is a bit more energetic than these episodes and while I don't have a strong favorite, I'm hoping that Keller wins.
re: vinhotinto75
That's interesting, vinhotinto -- I've had exactly the opposite reaction to this series. I find it a pleasure to watch the professional chefs, who seem to take their tasks in stride and are open to admitting mistake or defeat with grace, as versus the contestants on the regular series, who rarely demonstrate composure under fire. I do wish they would be given a little bit more free reign to show off their skills, but from the previews, it looks like we will be given more of that in the finale, where the chefs have to cook their signature dishes.
As for the celeb comments, Smith was a little name-droppy, but I just figured that was because he was from Chicago, so of course he'd cooked for Obama -- I'd guess most of the chefs in nice restaurants have cooked for him, seeing as he's from there. It was a little bit more mellow than other episodes in the series, but I for one am thoroughly enjoying the lack of melodrama throughout!
re: DanaB
I agree with those who find TCM a little anemic and boring, though it has its appeal.
You can't really compare TC with TCM. The "Master Chefs" just don't have as much at stake. They've already carved out their place in the food world. They were invited on the show, spend a day or two playing in someone else's kitchen, and even if they lose, they get a grand for their chosen charity and successful restaurants to go back to. For these chefs, the whole thing is a lark and some good publicity.
I wonder how congenial these Master Chefs would be if the stakes were as high for them as for the Cheftestants.
I've been surprised and touched at how cooperative and helpful most of the TC Cheftestants have been with each other, especially the Miami and NY casts. I prefer the drama of TC to the professional courtesy of TCM. For both the Cheftestants, and for me, there's just more at stake.
re: JayEsBee
Everyone's point so far is that the TCM contestants have less incentive, are less hungry, and therefore have less drama in their contests, which I would agree with, but I think of TCM as a time travel version of TC. I look at the TCM chefs and think of them as what the TC contestants can be if they get their successes, kudos, and wealth, that is, they become the TCM in about five or ten years. I at least hope so.
So my view here is that I would certainly hope that the ones who were schmucks on TC (Ilan, Marcel, Spike, ad infinitum) could still retain their chops in the future but would act differently once they have attained their success. Two sides of the same coin, as it were.
I too found Art Smith annoying. Anyways among the remaining chefs, my top 3 are Lo, Tracht and Keller.
ok, so i'm a little late to the party this week...
i'm glad i'm not the only one who was bothered by Art Smith's shtick; i always have been. maybe it's unfair, but something about him strikes me as a little too saccharine & schmaltzy to be 100% genuine or believable. (i may also be a bit biased because i've never understood why so many people take Oprah's word on everything as gospel, so i guess he irks me by association.)
i have to say i was pretty shocked that Art pulled this off - i thought he was way out of his league when i first saw the lineup for this episode. of course i was also cranky about the result because i was pulling for Cimarusti. (i was initially rooting for Waxman as well, but that changed when he pulled that juvenile crap on Michael by withholding seafood for the mystery box challenge. seriously, grow up.) Michael's dessert in the QF looked & sounded divine, and i really wish there had been fish in his mystery box so he would have had the opportunity to showcase his talent.
i have the utmost respect for Roy Yamaguchi as a chef and restaurateur, but i thought they made it pretty clear early on that he doesn't spend much active time in the kitchen anymore, so i didn't have any expectations that he would win. i did find it sort of cute & amusing that he couldn't find his way around a supermarket :)
i get the sense that Art Smith is a one-trick pony. i'm not yet convinced he can keep it together if forced to do anything beyond his comfort zone of fried chicken, pie & cobbler...so he really may be in over his head in the Champions' Round if he has to make something else. whatever he makes, if he starts talking about "cooking with love" again i'm gonna be sick.


text:
ZURICH (Reuters) - Credit Suisse
"With regard to this issue, we have delivered data as directed by the Swiss government. According to the recent decision of the Swiss Federal Council, we provided the U.S. authorities directly with information," Dougan said, according to prepared remarks seen by Reuters.
Credit Suisse is one of roughly a dozen Swiss banks being investigated by U.S. officials for helping wealthy Americans dodge taxes by funneling money through offshore accounts.
The bank and the Swiss government are in talks with U.S. justice and tax officials to reach a settlement.
Strict Swiss bank secrecy laws prevent Credit Suisse from handing over client data, and Dougan did not disclose the nature of information handed over.
"We continue to cooperate with authorities, both in the U.S. and Switzerland, to resolve this matter in a responsible manner that complies with our legal obligations," Dougan said.
(Reporting By Katharina Bart; Editing by Dan Lalor)


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What is Gorilla Gold?
It's a towel that's impregnated with an all-natural solution that instantly repels moisture and tacks up any surface to which it's applied. In football, it's used on hands and gloves.
How will Gorilla Gold help my game?
Why does Gorilla Gold work so well in wet conditions?
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Does Gorilla Gold work better with or without gloves?
How often should I use Gorilla Gold?
How do I use Gorilla Gold?
Does Gorilla Gold replace a terrycloth towel?
Who should use Gorilla Gold?
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text:
THE NORTHERN RED SQUIRREL is a tree dweller closely related to, and about the size of the common red squirrel in the eastern United States. It is an inhabitant of the spruce woods of Alaska and northern Canada and sometimes is called "spruce" squirrel. The hearty "chir-r-r" of this little animal adds greatly to the charm of these silent forests. It remains active in winter as well as in summer and is especially appreciated when the trees are deeply covered with snow.
A close view shows that this animal has a striking white ring around each eye, also a flat plumelike tail which is almost as long as the body. Its claws are sharp, curved, and well adapted for tree climbing. In summer, the back of this squirrel is a vivid brick red and it is this distinctive character that gives the animal its common name; the under parts are yellowish white. The ears are slightly tufted in winter but in summer these tufts are lost. This animal has a total length of about 12-1/2 inches; tail, 4-1/2 inches.
In winter, their spherical nests of shredded bark, fibrous roots, and moss are placed in a sheltered spot, usually well up in a tree. One nest that I examined was more than a foot in diameter and had walls 4 inches thick. An entrance hole in the side of this nest led to a snug warm inner cavity, lined and insulated with caribou hairs and ptarmigan feathers.
As the northern red squirrel does not hibernate, it must lay up a winter food supply. Before the spruce cones are open in the fall, these little rodents cut off hundreds of these cones and store them in their winter cupboard in the damp cavity of a stump or beneath a log. Here they are preserved, unopened by the moisture and cold. Dried mushrooms and other choice titbits also are carefully tucked away in crevices or in between the main trunk and some branch of a tree. I once watched one of these squirrels drive a pair of Alaska jays, commonly known as "camp robbers," away from a certain spruce tree. Five minutes after the jays departed, the squirrel cautiously removed a piece of old mouldy cheese that it had stolen from our camp and carefully rehid it in a new place so the jay would not find it. The spruce trees provide food, shelter, and a safe home for these little animals throughout the cold, snowy months.
Last Updated: 01-Jul-2010