text:
Outline of menu
Note from the cook – this is the final menu for 12th night, all dishes were selected from the menus from Bartolomeo Scappi for the month of January.
Translations and redactions are given below. I try to arrange menus such that common allergens (nuts, dairy, gluten) are not present in all dishes, thus you should be able to enjoy feast if you have allergies with one of these. Please make sure that you check the menu before buying feast if you have significant allergy concerns.
Should you have more extensive food concerns or dietary issues it is best to contact me as soon as possible. I will be able to advise you which foods you should avoid and may be able to make arrangements for an alternative dish, should budgetary and staff concerns allow.
Should you wish to help in the kitchen or with feast service please contact me.
Helewyse de Birkestad, Maestra di Cucina.
helewyse at yahoo dot com
Primo servizio di Credenza First service from the Sideboard
Pane a beneplacito A variety of breads based on period descriptions and recipes.
Mostardo amabile Sweet mustard – a fruity mustard
Pezzi di marzipan Pieces of marzipan modeled by the youth and others
Uve fresche Fresh grapes
Fettuccine di burro Butter piped onto plates and sprinkled with sugar
Insalata di verdura cotte e crudo Salad of greens, cooked and raw items
Limone tagliate e servito con zuccaro e acqua rosa thinly sliced lemons dressed with sugar and rosewater
Olive Olives
Prosciutto cotto in vino e poi sfillato, servito con uva passa, zuccaro e succo di melagranata Ham cooked in wine, then shredded served with currants, sugar and sour orange juice on top
Primo servizio di Cucina First service from the kitchen
Vaccina salpresa alessata, servito con petrosemolo Salted pressed beef, boiled served with parsley
Pasticci di piccioni domestici con fette di gola di porco dentro Pastry of domestic pigeons, with slices of pork jowl bacon inside. (chicken thighs substituting for pigeons)
Salza Bianca fatta d'amandole Garlic almond sauce
Spinaci soffritti, acconci con aceta rosata, uva passa & zuccaro Fried spinach, dressed with rose scented vinegar, currants and sugar
Vegetarian option – Torta d'herbe alla Lombardo Lombard style herb (& cheese) tart.
Riso alla Lombardo – Rice in the Lombard style, rice layered with cheese, sugar and cinnamon.
Secondo servizio di Credenza Second service from the sideboard
Frittelle alla Venetiana Fritters in the venetian style (essentially a choux paste) stuffed with:
Crema Francese – French custard, or crème patisserie
Formaggi di piu sorte – Italian cheeses of many kinds – a small amount of good Italian cheese
Pere crudi Sliced pears – again a small amount, served with the cheese
A finire To finish
Finnocchio dolce Fennel seeds
Stecchi profumicati Scented toothpicks
Condite & confettioni di piu sorte Candies and confits as one wishes (quince paste, candied fennel, candied orange peel)
Translations and redactions.
All recipes are taken from Opera by Scappi unless otherwise noted. (Scappi, 1570). All translations have been done by the cook. If you wish to read the original Italian there are several copies of Scappi available on google books.
Some modifications to recipes have been made to accommodate modern tastes and the financial limitations of an SCA feast, these are noted underneath each recipe. Where appropriate amounts of ingredients are given, some ingredients however are indicated as "to taste" where appropriate.
First service from the kitchen
Variety of breads –
From Romoli Domenico (Romoli, 1593).
Of the bread maker
This office, or room of the baker will not be boring whether it is secrete or overt, despite the few chores. But well I say, that when the bread maker was not a store keeper, they keep order of a good cupboardio with his keys, & in it with your order is preserved, not just ordinary bread of the master, but at all times many appetizing little things such as: flat cakes with elderflower, melted butter, and sugar; breads with: salt, pepper, olives, figs, raisins, nuts, saffron, fennel, pepper; round cakes (ciambelle); biscotti; bracciatelli with anise seed; barley flour biscuits; round cakes with eggs; small sugar cakes; & berlingozzi. And every day these things accompany the service of the bread according to the month & year. I remind you, that even though these things seem of little moment, nevertheless many desire them.
Basic bread recipe is as follows:
100g AP flour
60 g water
5 g salt
5 g yeast
Mix ingredients together until dough is soft and elastic. Allow to rise in a warm place until doubled in size (at least three hours).
Divide dough and knead in the following flavorings (one per each type of bread)
Chopped olives, coursely ground fennel seed, finely ground saffron mixed with a small amount of water, walnuts, currants, chopped figs, black pepper
Shape into loaves, proof for at least one hour. Bake at 450F until bottom sounds hollow when rapped.
For flat bread of butter and sugar, flatten the bread, dock with fingers (like a focaccia), brush with melted butter and sprinkle with sugar.
Sweet mustard for sauce
Sweet Mustard Scappi Cap CCLXXVI, folio 95, 2nd book.
Take a pound of sauce of grapes, and an other of quinces cooked in wine and sugar, four ounces of "appie" apples cooked in wine and sugar, three ounces of candied peel of eggplant, two ounces of candied lemon peel, and half an ounce of candied nutmeg, and paste all the candied together with the apples and quinces in a mortar. When everything is ground pass it through a sieve together with the grape sauce, add to the said material three ounces of cleaned mustard seed, mor or less depending on how strong you want it. And when it is passed (mixed) put in a little salt and sugar finely ground, half an ounce of cinnamon, and a quarter of cloves, and if you don't want to make a paste of the candies then chop them minutely. If you don't have sauce of grapes one can make it without, take more quinces and apples cooked in the above said manner.
To make sauce of black grapes Scappi Cap CCLXXIIII folio 95, 2nd book
Take black grapes, that are firm, those that are called "gropello", that is "cesenese", that have a red skin, break them and put to boil in a casserole on a low fire for an hour. After take the juice that they have made and strain through a sieve. And for every pound of juice take eight ounces of fine sugar and put it to reboil in a casserole, scum it well and to this add at the end a little salt and whole cinnamon and let it boil on a slow fire until it takes the cooking (the implication here is that the sauce reduces and becomes syrupy) and when it is cooked conserve it in a glass or glazed pottery vessel.
For the grape sauce:
1 lb red or black grapes
4 oz sugar
1 " stick cinnamon
For the apples cooked in wine and sugar:
3 apples
1/2 cup wine
1/2 cup water
1/3 cup sugar
For the quinces
1 lb quinces
For the mustard sauce:
1 oz candied lemon peel
1 small pinch ground nutmeg
1/4 teaspoon ground cinnamon
1 pinch cloves
1 oz mustard seed ground
pinch salt
Take the grapes, break the skins and place in a covered pot on a low heat for one hour. Strain the grapes through a sieve and then strain the resultant pulpy juice through a jelly bag or cheesecloth. This should yield 8 oz of grape juice. Add the sugar, return to the pan and bring to a boil. As it boils remove any scum that rises to the surface. Simmer for about 20 minutes until the sauce reaches a consistency that is tacky and thick and is before the jelly stage.
Peel and core the quince, chop roughly and place in a pan with a little water, simmer until tender. Remove the quince from the liquid, blend and press through a sieve to remove any chunks.
Core the apples, chop roughly and place in a pan with the wine and sugar, simmer until tender. Remove the apples from the liquid and press through a sieve or other strainer, to remove skin and mash apples.
Blend 12 oz grape sauce with 12 oz of quince and 4 oz apple paste in a blender with the lemon peel and remaining spices including the mustard. Blend until smooth. This is a sweet, tangy, fruity mustard, in every way friendly (which is the literal translation of amabile). Makes enough to fill a 16 oz canning jar, serves 30 for feast.
Pieces of marzipan
No individual recipe could be found in Scappi (Scappi, 1570) thus excerpted from a pie recipe:
To make small fried pies of marzipan and other varied fillings, Cap 234 5th book
Take one pound of ambrosia almonds peeled, four ounces of pine nut candy, a pound of sugar and grind everything together with three ounces of rose water. Of this stuffing make pies large or small with a sheet of pasta made as described in the previous chapter. Cut them with the spur (metal pastry wheel), or with the rowel of wood (wooden pastry wheel) and fry them in oil, and when they are fried serve them with sugar on top. In the same way one can make small fried pies of whatever stuffing is described in the previous tart and crust recipes.
12 oz of skinned almonds
12 oz sugar
3 oz rose water (may substitute plain water)
Place dry ingredients in a food processor and grind until smooth, add water or rose water until a firm, not sticky dough is made.
Fettuccine made with butter
No recipe in Scappi but a slightly post period source has one (Turco)
Little worms of butter
Take fresh butter and wash it with fresh water many times and the last time wash it with rose water and sugar.
Then have ready a barrel of tin or of wood hollowed in the form of a syringe, but make sure that the bottom plate has three or four holes in it. Then make the barrel almost full of butter and have a piece of wood that fits into the said barrel and one pushes it into the barrel and the butter will come out of the holes at the bottom and make little worms. The which one should allow to fall onto plates and then dust with fine sugar on top.
Sweet cream salted butter
Powdered sugar
Warm the butter to room temperature and place in a stand mixer with a paddle attachment. Beat the butter and incorporate a small amount of water (no more than 1/8th by weight) this lightens the butter and makes it softer.
Load the whipped butter into a piping bag with a decorative nozzle, pipe onto small serving plates, sprinkle with sugar, serve.
Please note – the rosewater was specifically excluded from this dish as to many modern dinners it is too much, thus to please the palates of the many the rose water has been omitted. To make it in a more period manner whip in rosewater to taste prior to piping.
Salad of greens and other things cooked and raw
Rather than a specific recipe the following seasonal vegetables are given as being eaten in salads, and their cooking method if any.
From Archidipno (Massonio, 1627)
Parsnip – roasted
Red beets – boiled or roasted
Turnip – roasted
Onions – boiled or roasted
Radish – boiled or raw (if sweet)
Fennel – parboiled in water (stems) raw (fronds)
Romaine lettuce – raw
Endive – raw dressed with oil, vinegar and mosto cotto.
Cabbage (green) – internal (white) leaves shredded dressed with grapes, mosto cotto, oil and vinegar.
From Castelvetro (Castelvetro, 1614) – Winter salads
Chicory leaves chopped with garlic
White endive
Roasted onions
Roasted carrots and turnips
Will vary dependent upon availability and price, the composed salad will be laid on a bed of raw green leafy vegetables (endive, romaine, watercress or cabbage), roasted and cooked components may include: Fennel, parsnip, beets, onions, carrots, turnip.
Salad will be dressed with salt, pepper and an oil and vinegar dressing slightly sweetened with mosto cotto (reduced grape juice). Ratio of 3 parts oil to 1 part vinegar and ½ part mosto cotto.
Fresh grapes of many kinds
No recipe, menu description only (Scappi, 1570).
Ingredients – fresh grapes. Method – wash grapes and plate.
Citron lemons cut in slices served with sugar and rose water on top
No recipe, menu description from Scappi (Scappi, 1570) only: thinly sliced lemons dressed with sugar and rosewater
Ingredients – lemons, sugar, rosewater, Method – using a mandolin slice the lemons into thin (1/16th inch) slices. Arrange on a plate, dust with white granulated sugar, sprinkle lightly with rosewater.
Olives in plates – menu description (Scappi, 1570) only. good olives, a small amount
Ingredients – olives Method – plate and serve.
Ham cooked in wine, then shredded served with currants, sugar and sour orange juice on top–
No recipe, menu description only (Scappi, 1570).
Red wine
Cinnamon and cloves (a few)
Zante currants
Sour orange juice (obtained from Mexican market)
Cook the ham in a mixture of 50/50 water and wine with the addition of several sticks of cinnamon and about 5 cloves. Follow directions for boiling ham given with the meat. Allow to cool completely then shred with two forks.
Arrange shredded ham on a plate, sprinkle zante currants and sour orange juice over the ham to taste.
First (and only) service from the kitchen
Meat Salted pressed beef, boiled served with parsley–
To lightly salt and boil every cut of the said animal, chapter 4, Scappi
I find that the shoulder and breast of the said animals are more appropriate than the others. When the cow or bull is dead and skinned without being skinned, one cuts it into the said layers in many pieces, and one puts it in slat in a ceramic vessel or wood, the which has been well washed, because if the salt is not cleaned, and if it is full of dirt it will have a bad smell, and when the pieces are places one on top of the others one covers the vessel with a wood cover, adding above a weight that holds everything well pressed until it has made the salt solution, and the summer when it has been curing for four days, and in the winter for eight, one pulls it out of the vessel, as much as you want to cook, rinse it in fresh water, and put it to cook in water without salt, and make sure above all that it is well skimmed. When it is cooked one can serve it hot or cold at every time with garlic sauce or mustard in plates. And if you want to make it in the same day that the animal is killed, take a piece of the shoulder or another part, and put it to boil in strong salted water until it is well cooked. And serve this in the same way that it is said above.
Beef Brisket
Pink salt (sodium nitrite)
Spice blend – coriander, black pepper, garlic powder, fennel
Method – modified from serious eats
Trim and clean the beef, removing connective tissue and most of the fat.
Prepare the dry rub which requires 100g kosher salt and 10g pink salt, 2 tablespoons cracked black pepper, 2 tablespoons coriander, 1 tablespoon garlic powder, 1 tablespoon crushed fennel per 5lb of meat.
Rub the dry cure over all surfaces of the meat. Place in a vacuum bag or ziplock bag so that salt remains in close contact with meat surface. Refrigerate for 7 days turning the bag daily.
Cook the beef in a slow cooker set to no more than 190F for at least 8-10 hrs. Cool slightly and slice.
Serious eats – http://www.seriouseats.com/recipes/2011/03/homemade-corned-beef-brisket-with-potatoes-cabbage-carrots-recipe.html
Pastry of domestic pigeons, with slices of pork jowl bacon inside.
To make a pastry of domestic pigeon, turkey and other birds, Chapter 36, 5th book.
Take the pigeon, that is sufficiently tender (aged) and pluck it dry, cut of the wings, but leave the neck with it's plumage. Clean out the insides and with a cloth, without washing, one cleans out all the blood that is inside. Then dust it with pepper, cloves, cinnamon, nutmeg and salt and to keep it tender and juicy put inside a bit of salted pork jowl or lardo and several dried fronds of sweet fennel. Accommodate the legs, and let the pigeon firm (par cook) on the grill or in water, but it is better on the grill. Making sure that you don't spoil the collar, and after it is firmed let it cool. Cut off the feet and put several cloves into the breast and thighs, then have ready a sheet or a pastry case made with coarse flour as indicated in chapter one. With slices of lardo below place in the birds as many as will fit and dust them with the above said spices. And one buts the birds breast down with more lardo on top of the spine and cover with pastry. Make it in such a way that the head stays outside of the pie and wrap it well in waxed paper. Put it to cook in the oven on low heat, and when it is cooked in the winter it will keep for 10 days, and in the summer for four. In this way one can prepare turkey, having made sure to cut off the point of the breast, because otherwise you cannot fit it in the pastry, these two birds one can stuff with any of the compositions which are given in chapter 115 for stuffing birds. In this way one can also make large mountain pheasants, those with the black plumage and red eyes, and also geese and wood ducks.
Excerpt from Chapter 1 – coarse pastry
Take flour of wheat (this may possibly be spelt i.e. grano grosso) sifted through a clear hair sieve, in the way that in this sieve the bran is left behind. Paste this with cold water without salt, because if you paste it with warm/hot water and with salt it will rise and easily cracks and it isn't as nice. Less in the summer but in the winter, when there is a big chill it is enough that the water has taken the cold, because it is as bad to be too cold as it is to be too warm. When it is well pasted let it rest on top of a table for the space of half an hour. Knead it with the fist or kneading instrument, until the pastry has become soft and firm.
Chicken pie
Notes – skinless chicken thighs were substituted for partridge in this recipe to reduce cost and ease portion control. The pastry is not designed to be edible it is in essence a baking dish that contains the aromas and flavors and moisture of the cooking meat.
Whole wheat flour
Chicken thighs
Jowl bacon or belly bacon (dependent on price and availability) sliced thinly.
Spice blend containing 2 parts black pepper, 2 parts cinnamon, 1 part nutmeg, ½ part cloves
Fresh fennel fronds
Sift the whole wheat flour to remove the coarse bran. Add cold water sufficient to make a malleable dough (about 50-60% liquid by weight, this means 50-60g water per 100g flour). Allow dough to rest for at least 40 minutes.
Line a pie plate or 9"square dish with a layer of the rolled out whole wheat dough. Lay down several fennel fronds, arrange skinless chicken thighs in the dish. Sprinkle with the spice blend to taste, cover thighs with slices of bacon. Cover the pie with another layer of pastry. Seal the edges. Bake at 350 F for about 45-60 minutes or until the internal temperature of the chicken is at minimum 180F.
Serve warm, remove lid and eat the chicken, the pastry will be dry and flavorless, don't eat it.
Garlic almond sauce for flavor
To make a garlic sauce with fresh walnuts and almonds Chapter 257, second book
Take six ounces of fresh walnuts, and four of fresh ambrosine almonds, and six parboiled garlic cloves, or one and a half raw, and grind in the mortar with four ounces of bread crumbs that have been soaked in meat broth or fish broth that isn't too salted. And when they are ground add a quarter (of an ounce) of ground ginger. This sauce should be well ground but should not be strained only tempered with the said broths. If the walnuts are not fresh then soak them in cold water until they soften and you can peel them. In the same sauce one can also grind a little bit of turnip or kohl rabi cooked in meat broth if it is a fat day.
Garlic almond sauce
Parboiled garlic (6 cloves)
10 oz peeled almonds
4 oz bread crumbs soaked in lightly salted water, and squeezed out
Splash of olive oil
¼ oz ginger powder (or less to taste)
Place all ingredients except for the ginger in a food processor, blend until the mixture is a smooth paste, add additional water if necessary to smooth it out. Add salt and ginger to taste.
Note – to make this dish vegetarian friendly the meat broth has been omitted, Scappi himself notes that salted water and oil may be substituted for broth in Lenten days.
Fried spinach, dressed with rose scented vinegar, currants and sugar
To fry spinach and cook it in other ways. Chapter 244, third book.
Take tender spinach, wash it and drain it, have a frying pan with hot oil and put inside the said spinach with the smallest amount of salt, and turn it with the spoon and beat it. And when it is beaten and cooked add currants, pepper, cinnamon and sour orange juice or clear verjuice or a little mosto cotto and let it raise to the boil again and serve everything together hot. If you want it in the Florentine style, put it in the pan washed without oil and let it fry and beat it with the spoon and drain off the water and add oil, salt, pepper vinegar, mosto cotto and currants and put everything in a pan and let it finish cooking very slowly with the same sauce, and when it is cooked serve it warm or cold as you please with its sauce on top. If you want it in a third way when the spinach is large (and tough) let it parboil in boiling water and when it is par cooked take it out and press out the water and make it into large balls, the which balls one can keep from one day to the next. And when you want to serve it, one fries it with small onions chopped in oil, adding salt, pepper, currants and one serves it hot with verjuice or sour orange juice on top and mosto cotto. One also may cook it in any way that one cooks the other herbs in broth.
Spinach sautéed with vinegar and mosto cotto
Olive oil
Red wine vinegar
Wash spinach and drain but do not dry. Heat a pan with a tablespoon of olive oil in it. Add the spinach and sautee, turning frequently, add a teaspoon of vinegar, a sprinkling of sugar and a teaspoon of currants. Send to the table hot. This dish does not hold well and must be prepared as it is being served.
Vegetarian option – Herb and cheese tart.
To make Lombard style herb tart, chapter 92, 5th book
Cut swiss chard finely with a knife, and wash it in plenty of water, let it drain by itself in a colander because if you press it the juice will exit and that is it's goodness. Than take a pound of Parmigiano or of fat Riviera cheese grated, a pound of fresh sheep ricotta or cow, an ounce between pepper and cinnamon, a quarter (of an ounce) between clove and nutmeg, four ounces of fresh butter, six eggs and make the mixture of these things. Have ready a tart pan greased with butter with a sheet of pasta made of fine flour, rose water, sugar, butter, egg yolks and tepid water, and put the stuffing in the tart pan and cover with another sheet of pastry that is wrinkled, and let it cook in the oven or under a "testo" and serve hot. And if you want to add sugar in the stuffing or on top it is up to you.
Lombard style herb tart
For pastry: 8 oz All-purpose flour, 4 oz butter, 1/2 teaspoon salt, ice water to mix
For filling:
12 oz ricotta cheese
4 oz frozen chopped spinach, thawed and drained
2 eggs
spice blend consisting of nutmeg, cinnamon, cloves and pepper
Pre-heat the oven to 400 F. Make the pastry by rubbing the butter into the flour, add salt and blend to a dough with the ice water. Allow the dough to rest in the fridge for at least half an hour before pro-ceeding. Roll out the dough and use it to line a pie plate, bake blind in the oven for 15-20 minutes, or until the crust has set but is not colored. Reduce the heat to 360.
Meanwhile make the filling. Squeeze the spinach to remove all the water, blend the spinach with the ricotta and eggs, add salt, and spices to taste. I prefer the following predominance of flavors, pepper, nutmeg, cinnamon and cloves. Pour the filling into the prepared crust and bake for about 45 minutes or until the filling has set. Remove from the oven and chill before serving.
Rice in the Lombard style, rice layered with cheese, sugar and cinnamon.
To make a dish of rice in the Lombard style baked with chicken meat, yellow sausage and egg yolks, Chapter 146 Second book.
Take rise and wash it in the way described above, and cook it in broth in which one has cooked capons, geese and yellow sausage, and when it is cooked in such a way that it is still firm take a part of this rice and put it in a plate of earthernware, or silver or tin and sprinkle with cheese, sugar and cinnamon and put above this rice several pats of fresh butter and the meat of the breast of capon and of goose with yellow sausage cut in pieces and resprinkle with cheese, sugar and cinnamon. In this way make three layers and the last layer bathe with liquefied fresh butter and powder with the same mixture and put in the oven, that is not too warm, and leave it for half an hour until it takes a little color and spritz it with rose water and serve hot. One can also make the rise in another way, that is when it is cooked grease a plate with butter and put on it slices of fresh non salted provatura and sprinkle with sugar and cinnamon and grated cheese and above this put the rice. And above the rice put raw egg yolks, depending on the amount of rice, and above these yolks put more slices of provatura sprinkled with sugar cheese and cinnamon and then cover with more rice. In this way one can make two or three layers and at the last a little butter on top and let it stay under hot ashes or in the oven as described above and serve hot.
Dish of rice in the Lombard Style
Long grain rice
Shredded mozzarella
Melted butter
Parcook the rice, as it is being roasted further the rice should be slightly al dente, it will steam cook the rest of the way in the oven as the cheese melts. For mass servings it is best to treat the rice like pasta and boil it in a large volume of water, strain the rice through a sieve when it reaches al dente.
Layer rice in a large buttered casserole with alternate layers of shredded cheese with a light sprinkling of both cinmaon and sugar. Top with melted butter and return to a 250 F oven for 15-20 minutes or until melted and lightly browned on top.
Second service from the sideboard
To make various sorts of fritters, and first to make Venetian fritters Chapter 136, page 370
Put to boil six libre of goats milk in a casserole well tinned, with six ounces of fresh butter, four ounces of sugar, four ounces of rose water, a little saffron and enough salt. When the boil begins to rise add into it two pounds of flour little by little. Mix continuously with a wooden spoon until it becomes stiff like bread dough. Take it from the casserole and put it into a stone mortare and pound it for a quarter of an hour. Then take it out and put it into a bowl of copper or of ceramic, mix it with a wooden spoon or with a hand until it chills. Then have twenty four fresh eggs and put them in one by one, mixing continuously with the wooden spoon or with the hand until the paste because liquid. After adding the eggs beat for a quarter of an hour until it makes blisters (bubbles?) and leave it to rest for a quarter of an hour in a warm place then beat again. Then have ready a frying pan with hot lard, and take the mixture and put it over a plate and with the mouth of a bottle well greased with cold lard or with a cane of white iron cut the fritters and put them into the lard and give them gentle heat, and several times move the pan making the fritters dance in the lard without touching (each other) and when the fritters begin to be cooked they will crack, because by nature they puff up and become like medlars. Many times one will see that they have taken enough color and they are light, take them out with a slotted spoon and serve them hot with fine sugar on top. With this paste one can make various works with the syringe (pastry bag) but it should be somewhat thicker than that used for fritters if one wants to make them better with the syringe. Let them bake for half an hour in an oven which is not too hot and serve them with fine sugar on top.
As originally written 6th of recipe
72fl oz goat milk 12 fl oz goat milk
6 oz butter 1 oz butter
4 fl oz rose water 2/3 fl oz rose water
saffron pinch
salt pinch
4 oz sugar 2/3 oz sugar
24 oz white flour 4 oz flour
24 fresh eggs 4 eggs
Boil the saffron with the butter and goat milk, add the flour all in one go, beat it hard. When it has come together as a nice smooth ball of paste, transfer it to a stand mixer. Turn it on and let it mix for at least 15 minutes, this also helps cool it. Beat the eggs in separate bowl and add in small installment. For a fried batter add the full amount of eggs, for baking use 1 less per 4 oz flour. Allow eggs to incorporate fully before the next addition. Pipe or place spoonfuls of batter on a greased baking sheet and bake at 400F for 25-35 minutes, or until golden. Alternatively cut pipe them into hot lard and fry until golden.
To make pastries in various ways with French cream, chapter 45 book 5
The crema is a French word, it is made of flour, milk and eggs. Take a foglietta of fresh goat or cows milk and mix in four ounces of sugar and four ounces of fresh butter and a little rose water and enough salt; and put it to the fire in a casserole and when it begins to boil have ready an other half foglietta of milk with four ounces of flour and six beaten eggs and mix everything together with this flour and pour it into the casserole, mixing well until it thickens, then take it out and put it into a clear strainer and let it strain and put it back into a glazed pot or tinned copper pot with a little more sugar and rose water. If you want to add raw egg yolks that is up to you. Have ready a case of layered or non layered pastry you can fill it with this mixture and you can do all the works with it that one can do with blancmange. One can also fill Imperial cones and Royal pastry, having first cooked the cones in the oven and these cones should be filled more for their beauty than their flavor. When they are stuffed one gives them a warm in the oven and serves them hot or cold as you wish with sugar on top, also of this mixture one can stuff various arms cut by hand or other arms made in forms.
Foglietta –is about 450ml or about 1 pint.
French pastry cream.
1. 5 pints Whole milk
4 oz Sugar
4 oz Butter
Rosewater – omitted for feast, add to taste
Pinch of Salt
4 oz Flour
6 Eggs
In a bowl whisk the flour and eggs with ½ pint of milk. Meanwhile heat the remaining milk with the sugar and butter. Once the milk has come to a boil slowly add to the egg and flour mixture, mixing continuously to prevent scalding the eggs. Return the mixture to the pan and heat gently whilst stirring continuously until the mixture thickens. Remove from the heat and strain to remove any lumps. Cover with plastic wrap (to prevent skin formation) and cool. Fill piping bag and use to stuff Ventian fritters above. Serve dusted with powdered sugar.
Italian cheeses in slices – a small amount of good Italian cheese
Menu description in Scappi only. Estimate 1-2 oz of total cheese per person, cacciocavalo, provolone, and asiago
Sliced pears –
Menu description only. ¼ – ½ pear per person.
A finire
Fennel seeds – fresh fennel seeds
Scented toothpicks – toothpicks soaked in rose water
Candies and confits as one wishes
candied fennel – purchased from Indian grocer
Candied citron peel (Turco)
Take the peel of citron and put in fresh water for eight days, changing the water twice a day. Then boil them in fresh water until they are half cooked and they have lost their bitterness and have become transparent, then refresh them with cold water and spread them out on a surface to dry.
After this put on top of them enough sugar, in the syrup stage, that they are covered, and it should be cold when one adds it. Let them stay in the syrup two or three days. Then one drains the syrup and cooks it to drive off the water that it has pulled from the peels, and return it to the same syrup stage. When it is cool pour it over the peels again and leave for another three or four days. Then boil the syrup and the peels very slowly together until all the absorbed water has left and the peels will have taken the sugar and they will be perfect and lustrous.
In place of sugar one can use honey, and hold to the same order, but honey can be put on top as it is without cooking first if it is the best honey, and when you cook it take care that only the water that has been extracted (from the peels) is leaving. One holds the same order for the rest as is said for sugar.
Take care that neither the honey nor the sugar should boil aggressively.
Candied peel
Lemon and orange peels
Soak peels in water for eight days. Boil until translucent, chill in fresh water and dry.
Boil together 2 cups of sugar and one cup of water until a temperature of 230 (thread stage), cool and pour over dried peels, leave in this sugar solution for three days. Strain syrup from peels, cook syrup to thread stage (230F), cool and cover peels for another four days. Put pan on heat and heat slowly until peels are tender and translucent and sugar has reached 230 F again. Remove from syrup and spread on waxed paper to cool.
Cotognata or Genovese paste (quince paste) – Del Turco.
Take one pound of powdered sifted white sugar, two pounds of strained quince paste and mix them together in a casserole above the fire. Cook them slowly until they are half cooked then continue to cook stirring continuously until it is ready.
When it is cooked one puts it into molds or on rounds of clay or over marble sprinkled with sugar or oiled with fresh almond oil. And one puts them in the sun until they are firm, and if there isn't sun then put them in a cool oven until they are dry.
2 lbs quince chopped roughly
Roughly chop the quince, cover with water and cook until tender. Strain the quince and cooking liquid through a sieve to remove skin and seeds. Weigh the resultant paste, for every pound of paste add ½ lb of sugar. Cook slowly on the stove, as the mixture thickens you will need to stir more frequently, if you leave it alone at this point it will volcano and cover your cupboards, wall and ceiling with little specks of quince paste (TRUST ME!). When a spoon pulled across the bottom of the pan leaves a clear line it is most likely done. Test the paste for doneness by placing a teaspoon of paste on a cold plate, it should be set and jelly like, more like a fruit jelly than a preserve. Pour the cooked jelly onto a greased baking tray and allow to cool, slice and store in the fridge, or roll in additional sugar, spread out and leave in a low oven overnight to dry further.
Castelvetro, G. (1614). Brieve racconto di tutte le radici, di tutte l'erbe e di tutti i frutti che crudi o cotti in Italia si mangiano. London.
Massonio, S. (1627). Archidipno overo dell'insalata e dell'vso di essa. Venice: Marc'Antonio Brogiollo. Retrieved from http://alfama.sim.ucm.es/dioscorides/consulta_libro.asp?ref=B20397215&idioma=0
Romoli, D. (1593). La singolare dottrina de M. Domenico Romoli… dell'vfficio dello scalco, de i condimenti di tutte le viuande, le stagioni che si conuengono a tutti gli animali, vcelli & pesci…:. Gio. Battista Bonfadino. Retrieved from http://books.google.com/books?id=n6BdtDOHxhMC&printsec=frontcover&dq=inauthor:%22Domenico+Romoli%22&hl=en&sa=X&ei=KyNKUoOHIpOu2gWG2YH4AQ&ved=0CDgQ6AEwAQ#v=onepage&q&f=false
Scappi, B. (1570). Opera di M. Bartolomeo Scappi, cuoco secreto di Papa Pio V diuisa in sei libri.. Retrieved from http://books.google.com/books?id=9VCtiKCegTUC&dq=scappi&ei=RChKUqPoJMnAsQfMnIFg
Turco, G. d. (1602-1636 (reprint 1992)). Epulario e segreti vari. Trattati di cucina toscana nella Firenze Seicentesca. Bologna: Arnaldo Forni .


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My name is Bagheera, and although I'm not sure about posing for a picture, I'm really a very sweet guy who enjoys attention from people especially if you have a kitty treat in hand to entice me!ÊI like to meet other cats, too, although sometimes the ladies seem a bit shy of me.ÊJohn Lew photo.
How to find them
Bagheera, Harley, Tiger, Kaycee and other cats and dogs are all waiting for adoption at the Mendocino Coast Humane Society, at 19691 Summers Lane, Fort Bragg. For more information, call 964-7729. To find other adoptable pets, check the blog link at www.mendocinohumane.org, the Facebook page, and/or petfinder.com.

subset: commoncrawl


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Gamewell-FCI by Honeywell has expanded its portfolio of emergency communications systems to include wireless and hard-wired audible notification solutions for outdoor applications. High-powered speaker and siren systems, developed by Acoustic Technology, Inc., of East Boston, Massachusetts, deliver continuous tone alerts and voice announcements. Integration with Gamewell-FCI's portfolio of in-building fire alarm and emergency communications systems creates a comprehensive, cost-effective mass notification system for virtually any facility. Custom-designed for each site, the systems provide fast, supervised communications over a choice of media, including radio frequency, IP-Ethernet, mesh radio, and satellite. The use of compact Class-D amplifiers saves space and expense by producing more sound with less power. An intuitive software interface allows users to direct recorded or live voice notifications to zoned areas.
See all the latest links and resources that supplement the current issue of Security Management magazine.


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Rooster Road Trip South Daktota Recap – GSP Edition
Wednesday, October 30th, 2013
Great people, stellar dog-work, textbook public habitat and flushing pheasants.
Base Layers Options for Early, Mid and Late Season Pheasant Hunting
Wednesday, October 2nd, 2013
Today's base layers come with "WikMax®", "Omni-Freeze®", and "Ploly-dri" prefixes, which all aim at keeping you comfortable in any situation.
2013 Pheasant Hunting Gear Guide
Monday, August 26th, 2013
With the 2013 pheasant hunting opener drawing closer, it's time to gear up.
NEW FOR 2013: Gamehide "PF" Marshlord Pullover
Wednesday, July 10th, 2013
A waterproof, comfortable and affordable pheasant hunting pullover.
NEW FOR 2013: Upland Innovation Continues with Tenzing Bird Vest
Thursday, June 27th, 2013
This vest is the first Pheasants Forever logoed offering from Tenzing, made for the type of upland hunter who will go that extra mile.
Legacy Gun: Truly More Than a Gift
Wednesday, November 28th, 2012
I thought the fact I respected and appreciated the gun was what counted. I was wrong. What the gun represented was what truly mattered.
You Know it's Opening Day When…
Wednesday, October 10th, 2012
being awake all night in anticipation of the season we've all been not-so-patiently waiting for got me thinking… You know it's opening day when…
October Marks One Bird Dog's Renaissance
Thursday, October 4th, 2012
Not to count all of my chicks before they hatch, it appears as though through the miracles of modern medicine and credit cards, Beau is officially back and ready to find some birds.
Want to Shoot Better? Buy a Flashlight
Wednesday, October 3rd, 2012
Our shooting instructor was able to dissect each individual's shooting quirks and issues quite easily but he left us all with one universal tip that would lead to more direct hits this fall…
Guest Blog: Wingshot Gets to Know PF through Internship
Tuesday, August 21st, 2012
Brittney Traxinger, a native South Dakotan and lifelong hunter, is a 2012 Pheasants Forever summer intern.


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Layered on top of ever-evolving industry restructuring and corresponding FERC rulemakings, we have the provisions of the Energy Policy Act of 2005. When viewed in totality, the new energy...
FIT in the USA
Constitutional questions about state-mandated renewable tariffs.
utility. Some states require an in-state transmission interconnection to count an out-of-state REC. Several states require that a REC actually be associated with energy that is, or could be, by virtue of contracted transmission capability, delivered in-state. Some states allow a wider trading area within an independent system operator (ISO) or similar electric transmission system region. Some states encourage, but don't require, RECs to be traded in-state by attaching a multiplier value to in-state RECs. Distributed generation typically is required to be located in-state to qualify to create RECs. However, requirements to create RECs in a state raise dormant Commerce Clause issues, and multipliers can raise similar concerns.
Several states give preferences to in-state projects. California's amendments to its RPS law in 2006 for the first time in a decade allowed new out-of-state generation to be counted toward RPS requirements of load-serving entities in the state. 30 Eight states require that the power eligible for RPS RECs must be delivered to in-state load-serving entities. Such geographic program restrictions raise Commerce Clause concerns under the U.S. Constitution. 31
FIT Endgame
Federal case law and FERC precedent indicate that PURPA and the FPA prevent utilities from being mandated or required to purchase renewable energy above their avoided cost for wholesale purchases. Even state FIT legislation can't mandate a wholesale electric purchase at a price above the avoided cost under principles of federal preemption. Any theoretical FIT proposal, in order to be effective, would have to require prices well above purchasing utilities' avoided costs, and therefore would be subject to a Federal Power Act challenge by ratepayers or utilities. These challenges began in May 2010.
PURPA regulations and FERC provide that they don't limit the ability of parties to negotiate agreements for rates and terms different from those called for in regulation. 32 However, a situation where regulated utilities voluntarily agree to purchase power at a rate clearly exceeding their wholesale avoided cost also could be open to legal challenge as imprudent under the FPA or its PURPA amendments, or state ratemaking law, by other parties, such as industry or consumer groups, if the latter are consequently compelled to bear the cost of a higher retail electric rate. It's unclear that voluntary utility participation, at the utility's own cost and risk, would provide the long-term investment certainty desired from a FIT incentive program.
Grafting onto American constitutional law a mandatory FIT for renewable power, at above the typical wholesale market cost of all power or above a purchasing utility's avoided cost of alternative equivalent power resources, confronts existing legal precedent and provisions of the FPA. This renders the European option of wholesale FIT legally barred from state mandate under America's legal system. Despite this, some states are ignoring these issues and moving toward mandating above-wholesale-cost FITs for state-regulated investor-owned utilities by their state regulatory authorities. Great legal care is necessary in this regard. This leaves the RPS with tradeable RECs as the legally viable alternative to monetarily incentivize the adoption of renewable power technologies for power generation by independent power producers in the United States.


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The three-night Big Game package catapults fans into a football frenzy with pregame events, overnight sleeping quarters, and game-day views of every crucial play, crushing hit, and halftime high note. Guests can tackle pregame jitters and pillows at the Clarion Hotel or Comfort Inn, both of which boast access to indoor pools, hot breakfasts, high-speed Internet, and long, carpeted hallways fit for agility-based combine training. Also before kickoff, an immersive fan event whets gridiron appetites with autograph sessions, kids' football clinics, interactive displays, and one of the largest known football memorabilia shows on earth.
Founded in 1963 at a local YMCA, the Cincinnati Ballet grew into a major regional company by adhering to its mission to express the human experience through dance. Today, it continues upholding that vision by housing resident artists who entertain audiences with dance performances of both classic and original work. Beyond supporting local audiences and their right to clap, the Cincinnati Ballet also seeks to nurture artists through the Otto M. Budig Academy. There, a professional faculty trains aspiring performers at all skill levels. These training opportunities are supplemented by outreach programs such as CincyDance!, which provides free training and dance attire to children.
Spring Tour Bus offers transportation between New York and Ohio in comfortable, amenity-packed buses. These buses, which service the Chinatown neighborhood in New York City and travel to Columbus, Dayton, and Cincinnati, are driven by experienced drivers with a minimum of five years experience. The buses feature reclining seats, heating and air conditioning, high-speed WiFi access, outlets, and restrooms in the rear.
The newest attraction at Louisville Mega Cavern, Mega Quest, just opened in Fall 2013 and claims to be the only underground ropes challenge course in the world. The Mega Cavern, originally a limestone mine, was mined for 42 years, beginning in the 1930s, and is now the largest building in the state of Kentucky. The cavernous facility utilizes its 90-foot-high thoroughfares to unite guests with an exhilaration previously known only to highly caffeinated miners?ziplining. Customers can purchase separate tickets for a variety of attractions, including Mega Zips ziplining, open daily throughout the year, the Lights Under Louisville show running during the Christmas season. The Mega Tram, which runs beginning in mid-January through early October. During Mega Zips tours of up to two hours, amateur spelunkers will stream across the subterrain?s six underground ziplines and dual racing lines under the sage supervision of the cavern's ACCT-certified experts. Along the way, guides will entertain guests with tales of the cavern?s rich history and uncanny impressions of stalagmites.
Classic Biplane Tours' certified pilots helm modern versions of the 1935 Waco YMF, as they trace premapped and custom routes through the sky. Each pilot possesses years of professional flight experience, whether working as a missionary pilot, corporate pilot, or commercial pilot, and cheerfully shares savvy knowledge of the skyways throughout each flight via voice-activated headphones and microphones. Once safely returned to earth, passengers are bestowed certificates that designate them as qualified barnstormers, which budding aviators can then proudly display at home or use to legally commandeer an eagle.
During the Republic Bank Big Hit 1/4 Marathon, runners and walkers loop through Louisville, chugging past Main Street landmarks before sliding headfirst into the finish line at Louisville Slugger Field's home plate. Spectators, musicians, and specialty groups line the 6.55-mile route, cheering on participants and shoveling coal directly into their mouths. At the post-race festivities, every participant dons a finisher's medal, the speediest runners also receiving an engraved Louisville Slugger bat. A portion of the proceeds from the race—and its sister half-marathon, taking place simultaneously—go to the Boys & Girls Clubs of Kentuckiana.


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Written by Karen Gellender: email@example.com Friday, 22 June 2012 00:00
There's a show on the Food Network where pastry chefs compete for the title of "Sweet Genius." Sweet Genius, hosted by cake maestro Ron Ben-Israel, challenges the chefs to make desserts with unusual ingredients like cactus, aloe vera, hot sauce and even baby formula. Nine times out of ten, the chefs try to hide the weird ingredients in some kind of batter or frosting, thinking they've beat the system, only to be devastated when Chef Ron says—with absolute, deadly seriousness—"I can't taste the cactus in your cake…."
It's incredibly silly and maybe even stupid, but I'm hooked: I love the show, and I even love watching Chef Ron stretch the concept of campiness to previously unheard of levels. It wasn't always thus.
For years, I refused to watch anything on TV I considered vulgar, stupid or trashy (you might assume this led to watching very little TV, and you would be right.) I had Proust to read, pictures to draw, things to do; I had no time to spare watching mental Lilliputians humiliate themselves on national television for only the briefest taste of fame. I turned up my nose at all of it.
The seduction started innocuously enough. When I started visiting my boyfriend's (now fiancé) parents, they would often have the latest episode of Top Chef playing in the den. Not wanting to be rude, I sat through an episode here or there, telling myself I wasn't "really" watching it; I was just being social. However, casually watching the show if it happened to be on quickly changed to "Did you DVR the latest Top Chef?" I realized I'd lost the right to say I wasn't really watching when I heard myself say things like "Richard's passion for molecular gastronomy appears to be tempered by his appreciation for traditional cookery and bold flavors."
Okay, so I liked Top Chef, but was that really so bad? It was something of a reality show, but if anything it was closer to a game show, and I had grown up watching Jeopardy! Top Chef is just like Jeopardy!, I told myself, only with sautéed foie gras instead of Daily Doubles and a supermodel subbing for Alex Trebek (who never should have shaved his mustache, but I digress.)
However, one day Hell's Kitchen was on instead of Top Chef, and I had no conceivable excuse. For those who haven't seen the show, it features foul-mouthed British chef Gordon Ramsay screaming his head off at a bunch of equally foul-mouthed (and often, dumb as bricks) line cooks over and over again. It was stupid; it was trashy; with Ramsay in a speaking part, it was automatically vulgar. I should have been appalled, but whenever Ramsay turned purple with impotent rage and began yelling "you DONKEY!" at someone for trying to serve him undercooked beef, I giggled. I couldn't help it.
Having watched Hell's Kitchen and admitted to enjoying it, at that point the floodgates were opened: I started catching episodes of Cake Boss, What Not to Wear, Say Yes to the Dress (and who could forget Say Yes to the Dress: Bridesmaids?) Now, instead of trying to defend the things I watch as "not that bad," I know I watch them specifically because they're bad.
How can any reasonably intelligent person defend these shows when they're usually mind-numbingly stupid? For me, I've realized that my mind sometimes could use a little numbing, because even things that are supposed to be leisure activities often turn into projects. I write about anime and scripted shows (i.e., those that have actual plots and characters and some semblance of production values), so watching most shows isn't really relaxing; I enjoy it, but I'm always composing a piece in the back of my mind. I write about games too, so even playing a video game often involves too much thinking.
As much as I love to read, I also find that I just can't do it all the time. A thought-provoking book can stay with me for weeks, keeping me up at night while my mind tries to process new information. Light fiction is something I also must consume in moderation: it takes up mental real estate that I don't seem to have as much of as I would like. Sometimes I want to start reading a series, but the idea of making room in my mind for a whole new world of characters and locations is just exhausting. I can only care about so many things at once.
And that's the beauty of bad TV: I'm never going to write a literary analysis of Hell's Kitchen. It requires no permanent residence in my mind. Top Chef actually inspires me to cook sometimes, but pure laziness usually nips that in the bud, so it's still almost pure relaxation.
All that said, this kind of television can be harmful. I shudder to think about those who make a steady diet of it without breaking it up with something more intellectual. Furthermore, it demonstrates and reinforces a culture of narcissism. Every reality show contestant seems to feel the need to stick out their chest and say "I'm the best, I'm awesome and I'm going to win!" because they were raised to believe that they are all Very Special Snowflakes; they apparently never learned that it's better to be modest and let other people say nice things about you.
So yes, I realize there are problems with bad TV, even major problems if you consider it from a sociological angle. Yet, if I can find a place for it in my life— and whether I'm proud of it or not, sometimes I really do need that kind of mind-numbing relaxation—I can't dismiss the possibility that other people might have good reasons for watching some of it too.
I still refuse to watch those Real Housewives shows, however; sometimes, you just have to draw a line in the sand. Arbitrary? Yes, but please allow me to maintain the illusion that I'm still above something.


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Invasion success and impact of an invasive fish, round goby, in Great Lakes tributaries
Article first published online: 26 SEP 2012
DOI: 10.1111/ddi.12001
© 2012 Blackwell Publishing Ltd
Diversity and Distributions
Volume 19, Issue 2, pages 184–198, February 2013
Additional Information
How to Cite
Kornis, M. S., Sharma, S., Jake Vander Zanden, M. (2013), Invasion success and impact of an invasive fish, round goby, in Great Lakes tributaries. Diversity and Distributions, 19: 184–198. doi: 10.1111/ddi.12001
Publication History
- Issue published online: 7 JAN 2013
- Article first published online: 26 SEP 2012
Funded by
- University of Wisconsin Sea Grant Institute. Grant Number: NA06OAR4170011
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Fretwell, Paul (2008) from the cold (2008) female voice and electroacoustic sound. Item format: score and recording of performance. (Unpublished) (The full text of this publication is not available from this repository)
|The full text of this publication is not available from this repository. (Contact us about this Publication)
Taking its starting point from the 'cold' aria from Purcell's King Arthur, this work synthesis, stretches and adapts Purcell's extraordinary harmonies to form a new harmonic and melodic framework.
|Item Type:
|M Music and Books on Music
M Music and Books on Music > M Music
|Faculties > Humanities > School of Arts > Music and Audio Arts
|Depositing User:
|Paul Fretwell
|Date Deposited:
|19 Oct 2012 07:55
|Last Modified:
|19 Oct 2012 07:55
|Resource URI:
|http://kar.kent.ac.uk/id/eprint/31752 (The current URI for this page, for reference purposes)
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7:30 pm
Pati's Mexican Table "Tequila!" This episode puts a twist on tequila by using it in a number of tasty, savory and sweet recipes sure to impress special guests. A noted mixologist shows Pati how to make a unique cocktail, and she uses tequila to ignite a main dish. Ancho Chile and Orange Juice Tequila Chaser (Sangrita); Fresh Jicama and Orange Pico de Gallo; Tequila, Mexican Cream and Chipotle Shrimp; Derek Brown's Cocktail; Coffee Flan with Tequila Whipped Cream. D
8:00 pm
The Woodwright's Shop "English Layout Square with Chris Schwarz" Building this simple square with laps and bridles brings beauty and utility to your workbench. D
8:30 pm
Rick Steves' Europe "Budapest: The Best of Hungary" Capitalism has taken hold in the city laced together by bridges across the Danube. Gypsy orchestras and venerable mineral baths are the rage.G
9:00 pm
Burt Wolf: Travels & Traditions "Cayman Islands" As Christopher Columbus was sailing back to Spain at the end of his fourth and final voyage to the New World, a storm came up between Panama and Haiti and pushed him off course. It pushed him to the west, directly into the islands that are now known as the Cayman Islands. Burt tours the island and discovers the history of scuba diving as he swims with the stingrays. D
9:30 pm
Jacques Pepin: More Fast Food My Way "Citrus Thrill" Jacques fires up the kitchen with skirt steak grandma, which is accented with freshly squeezed lime in anchovy and garlic sauce.G
10:00 pm
America's Test Kitchen from Cook's Illustrated "Fall Classics" NULL
10:30 pm
Coastal Cooking with John Shields "California Coastal" Visit the Monterey Bay Aquarium as special guests Susan Feniger & Mary Sue Milliken and prepare their Minted Calamari Salad. John then makes a Big Sur Fennel and Roasted Beet Salad with Walnuts and Gorgonzola Vinaigrette and Seared Scallops with Orange, Fennel and Polenta. D
11:00 pm
Joanne Weir's Cooking Confidence "Passport to Sardinia" NULL
11:30 pm
Rick Steves' Europe "Budapest: The Best of Hungary" Capitalism has taken hold in the city laced together by bridges across the Danube. Gypsy orchestras and venerable mineral baths are the rage.G


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I have been quietly watching the press, including those from my own group, talk about the seemingly final round of the Blu-ray and HD DVD format war. Having attended the Consumer Electronics Show (CES) along with the myriad press conferences and now seeing everyone (including electronichouse.com) jump on the bandwagon, I have to share my opinion as well.
Go ahead call me a Pollyanna, but I thought the idea behind the format war was to let the consumer choose—right? Yes, I do think it would have been better to have had both sides in the beginning deliver the one and best format. Yeah, right. So that didn't happen and they left it to the consumer to choose the winner in the end. Yeah, right. This is politics and money at its best.
Because I am in the industry, I will own both HD DVD and Blu-ray players. I am too close to the subject to know if I would have put down the money for both if I didn't need to do so. Given that I pay monthly for three HD-DVRs, I probably would have. For better or worse, I have also gotten close to the people behind the development of the products for both formats. They are all really good people.
I wince when I see writers (including those from my own group) doing a dance over HD DVD when the war hasn't been decided yet. Yes, it makes for a good story. Don't get me wrong, I am not apologizing for them. They have a job to do and I am respectful of their opinions.
The Toshiba press conference at CES was a tough one to get through. I respect Jodi Sally, Toshiba's V.P. of marketing for the digital A/V group, for not spinning the news that Warner had dumped the HD DVD format in favor of Blu-ray. She appeared devastated. Jodi started by saying "As you can imagine, this is a tough day for me. I have had better." Good for her for admitting that. She and her team have worked really hard on this and will continue to support the format with products.
During CES I got together with many other people I have come to know well on the Blu-ray side of the fence as well. Understandably, their joy was hard to contain.Facebook and Twitter.
Check out our recommendations for the season's best new TVs for home theater, living room or anywhere.
Home automation system helps wounded war veteran live more comfortably.
Check out our recommendations for the season's best new TVs for home theater, living room or anywhere.


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Diddy: Press Play
Diddy: Press Play
|Bad Boy
|Release Date:
|Hip Hop/Rap
You probably didn't expect to hear the opening of Tears for Fears' "Head Over Heels" when you pressed play on Diddy's Press Play, but the proud example of Kanye West has set this man free. By the third song you'll be surprised he didn't just redo Kanye's "Touch the Sky." So why does every zippy dance number on Press Play have to slow down after the workmanlike guest raps so Puffy can say shit like "oh yeah . . . feels like we flying, don't it?" Why are there interludes where he drawls about how his mom said he was gonna be somebody so he decided he might as well be great over some harp tinkle, featuring groans from Avant?
And so it goes, with more Kanye horns and then, finally, a Christopher Wallace reference. Did it really take him 11 tracks? Overall, Diddy sounds most concerned about the transience of love: "Thank you for showing me how to love . . . thank you for showing me." He actually says a bunch of nice stuff to the invisible ladies of Press Play, but he sounds really drunk: "You stayed by me through that J.Lo stuff." Huh? And "I, too, must download me in every residence" kind of rhymes with "intention to be the first black president."
It's a shame Diddy felt the need to make two-thirds of this album. "Special Feeling" is the best Ready for the World song in 20 years. The blast-from-Craig-David's-past "Thought You Said" featuring Brandy would be a great Brandy single, and "Last Night" is the latest example of a pop act doing Basement Jaxx better than Basement Jaxx. But to get to this, you have to hear Diddy rap "The heartache and pain/ Sometimes it goes to your brain/ Sometimes it drives you insane/ Sometimes our joy is our pain" and threaten to shoot Keysiha Cole's motherfucker up. The track featuring Mary J. Blige is recommended to those of you who liked "1 Thing" a helluvalot, and the closer featuring Jamie Foxx is strictly for whomever Diddy is proposing to.


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Raspberry Bavarian Cake >
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Raspberry Bavarian Cake
This recipe is an all-time favorite with my family and everyone else who tastes it. It's so easy but makes an impressive company dessert. Because it doesn't seem light, everyone feels like they're sinfully over-indulging! —Linda Murray, Allenstown, New Hampshire
16 Servings
Prep: 20 min. + chilling
5 packages (12 ounces
) frozen unsweetened raspberries, thawed
2 cups confectioners' sugar
2 envelopes unflavored gelatin
1/3 cup plus 1/2 cup cold water,
38 ladyfingers, split
2 tablespoons seedless raspberry jam
1 teaspoon water
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed,
In a large saucepan, combine raspberries and confectioners' sugar.
Bring to a boil. Reduce heat; simmer for 5-10 minutes or until
bubbly and sugar is dissolved, stirring occasionally. Mash and
strain raspberries, reserving syrup. Discard seeds; set aside.
In a small saucepan, sprinkle gelatin over 1/3 cup cold water; let
stand for 1 minute. Heat over low heat stirring until gelatin is
completely dissolved. Stir in remaining cold water and raspberry
juice. Cover and refrigerate for 1-1/2 to 2 hours or until slightly
thickened, stirring occasionally.
Meanwhile, line the bottom and sides of a 9-in. springform pan with
ladyfingers. In a small bowl, combine raspberry jam and water;
spread over ladyfingers lining bottom of pan. Fold 3-3/4 cups
© Taste of Home 2014
2 of 2
Raspberry Bavarian Cake
Directions (continued)
whipped topping into raspberry mixture. Pour into prepared pan.
Cover and refrigerate for at least 3 hours or until firm. Garnish
with remaining whipped topping. Yield: 16 servings.
Nutritional Facts:
1 slice equals 223 calories, 3 g fat (3 g saturated fat), 35 mg cholesterol, 121 mg sodium, 46 g carbohydrate, 3 g fiber, 4 g protein.
© Taste of Home 2014


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Get involved
"IfA membership should not be regarded as a passive membership – you have to get involved if you want your profession to evolve"
Dan Atkinson AIfA
Joining IfA is just the start. There are many ways that members can get involved with the Institute and help shape their profession. You may want to become involved with our Area and Special Interest Groups, join one of our committees or even stand for Council. You can join, set up or be part of the committee that runs a special interest or area group or advise us on responding to consultations. The IfA is its membership, which is why it's so important that members get involved with the Institute, as this is the only way it can grow and change.
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FOUND Outside
May 20 to November 4, 2012
The Aldrich's focus for the first half of 2012 on artists' use of found materials and objects continues with FOUND Outside, six works sited in the Museum's Sculpture Garden. The works were originally commissioned by Socrates Sculpture Park in New York City through their Emerging Artist Fellowship Program and were shown at the Park as part of the 2011 EAF Exhibition. The works included in FOUND Outside were chosen for exhibition at The Aldrich not only for their exploration of the concept of "found," but also because of the varied ways they forge meaning through their materiality. The siting of each piece has taken advantage of the varied situations and opportunities available in the Museum's landscape.
Joy Curtis's bronze column made from casts of architectural fragments is sited in a grove of pines on the garden's southern border; Ethan Greenbaum's "frieze" of illusionistic, vacuum-formed plastic panels is installed on the exterior of the Museum facing the parking lot; Jason Clay Lewis's tower-like sculpture made from engraved oil drums stands in the open glade on the north side of the garden; Saul Melman's ethereal sculpture composed of translucent doors emerges from a sharply sloping hillside; Jessica Segall's construction fabricated from pillows and cushions cast in concrete sits like a child's fort on the lawn; and Jean-Marc Superville Sovak's paved map of the United States (made with salvaged brick) conforms to the amphitheater-like steps of the Museum's entry terrace.
Special thanks to Socrates Sculpture Park
The works in this exhibition were commissioned by Socrates Sculpture Park through the Emerging Artist Fellowship Program and were shown at the Park as part of the 2011 EAF Exhibition.
Top of page: Jason Clay Lewis, Black Tide Tower (detail), 2011
Special thanks: Geoffrey Owen Miller, Shane LaVancher, Duck Drake, and Genevieve Allison
Courtesy of the artist.


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DeMarini The One ASA Slow Pitch Bat 2012
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Product Information:
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- 2-1/4" barrel diameter
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NOTICE: We recommend that you receive approval from your local league before removing wrapper from your bat.
Country of Origin: United StatesWeb ID: 15644356
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DeMarini The One ASA Slow Pitch Bat 2012 28 28
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Guo, Shaojun and Wang, Yuling and Wang, Erkang (2007) Large-scale, rapid synthesis and application in surface-enhanced Raman spectroscopy of sub-micrometer polyhedral gold nanocrystals. NANOTECHNOLOGY, 18 (40).
Full text is not hosted in this archive but may be available via the Official URL, or by requesting a copy from the corresponding author.
Official URL: http://dx.doi.org/10.1088/0957-4484/18/40/405602
Macromolecule-protected sub-micrometer polyhedral gold nanocrystals have been facilely prepared by heating an aqueous solution containing poly (N-vinyl-2-pyrrolidone) (PVP) and HAuCl4 without adding other reducing agents. Scanning electron microscopy (SEM), energy-dispersive x-ray spectroscopy (EDX), ultraviolet-visible-near-infrared spectroscopy (UV-vis-NIR), and x-ray diffraction (XRD) were employed to characterize the obtained polyhedral gold nanocrystals. It is found that the 10:1 molar ratio of PVP to gold is a key factor for obtaining quasi-monodisperse polyhedral gold nanocrystals. Furthermore, the application of polyhedral gold nanocrystals in surface-enhanced Raman scattering (SERS) was investigated by using 4-aminothiophenol (4-ATP) as a probe molecule. The results indicated that the sub-micrometer polyhedral gold nanocrystals modified on the ITO substrate exhibited higher SERS activity compared to the traditional gold nanoparticle modified film. The enhancement factor (EF) on polyhedral gold nanocrystals was about six times larger than that obtained on aggregated gold nanoparticles (similar to 25 nm).
|Item Type:
|Material Science > Nanofabrication processes and tools
Material Science > Nanochemistry
|ID Code:
|Deposited By:
|Farnush Anwar
|Deposited On:
|16 Jan 2009 13:12
|Last Modified:
|16 Jan 2009 13:12
Repository Staff Only: item control page


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From the producers of Shaun of the Dead and Hot Fuzz, the sci-fi action comedy Attack the Block follows a gang of tough inner-city kids who try to defend their turf against an invasion of savage alien creatures, turning a South London apartment complex into an extraterrestrial warzone. Directed by Joe Cornish. Official Web Site
Joe Cornish
Jodie Whittaker, John Boyega, Alex Esmail, Franz Drameh, Leeon Jones, Simon Howard, Luke Treadaway, Jumayn Hunter, Nick Frost
1hr 27mins


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AVB: Bale can reach Ronaldo's level
Andre Villas-Boas believes Gareth Bale can become Tottenham's version of Real Madrid forward Cristiano Ronaldo.
Bale is enjoying his best season of a short, yet dazzling career. The 23-year-old was a gangly left-back when he joined Spurs in 2007, but he has since developed his game, and his physique, to become one of the most devastating wingers in European football.
Now Bale's career appears to be heading in a different direction. Villas-Boas has recently deployed the Welshman in a more central role, either as a number 10 in the hole or as an out-and-out striker.
One of Bale's idols, Ronaldo, spent the early stages of his career on the flank at Manchester United but now operates as a deadly centre-forward for Real Madrid, and Villas-Boas thinks all the signs are pointing towards the idea that Tottenham's star man could end up doing the same.
"You can see similarities in each of the players," the Tottenham manager said.
"Both of them are extremely technical players, and extremely powerful and pacy.
"It's funny to see how both players compare. They grew up as strikers, but became wingers. Gareth was a left-back and moved to winger and now going to a more advanced role. Ronaldo is also able to play that role up front.
"Ronaldo is now 28, and has achieved so much in his career, he is an example to Gareth as to what he can achieve."
Bale first gained notoriety by burning down the flanks and whipping flat balls into the near post, yet he rarely hugs the touchline nowadays.
That has led to some frustration among the Spurs supporters, who like to regularly remind their manager that they think former Southampton man should "play on the left".
But Bale has excelled down the middle in Tottenham's last two games, scoring decisive goals against West Brom and Norwich, so Villas-Boas appears set on playing his star man up front for the time being.
"We played Gareth up front for the second half against Norwich. We did it again against West Brom and it worked fine," he said.
"We played him in pre-season up front on his own too. Playing him up with somebody else can help his game too in terms of the space that the other can create and the link-up play.
"Gareth is such a phenomenal player that he is able to do that kind of role. He has been scoring a crazy amount of goals coming in from the right wing or through the middle, rather than from the left or assisting from the left. So it means a player can explore his full potential through the middle.
"The most important thing is to get the players feeling well about what they do for the team. And I think Gareth feels well in that position. If he's able to fulfil his full potential it's something we have to consider for the future.
"We know that he has grown out on the left. On the left he becomes a different type of player.
"I'm not sure if it limits his full potential."
Bale may be joined up front against Newcastle on Saturday by Emmanuel Adebayor. Adebayor has been on Togo duty at the African Nations Cup for almost a month but, despite a striker shortage at White Hart Lane, Tottenham say they are happy for the 28-year-old to return to training on Friday afternoon - less than 24 hours before the game against the Magpies.
Villas-Boas was reluctant to comment on Adebayor's whereabouts on Thursday - he would only say that the striker was "in Africa" to "take care" of some "issues".
Given that Jermain Defoe is out for up to three weeks with an ankle injury, the Spurs boss is hopeful that the Togolese will be passed fit.
"It's not a big ask for him to play on Saturday," the 35-year-old said.
"He is in good form and you have to allow the player to rest and recover.
"If he is ready physically we will select him.
"It's always difficult with the trips from extreme heat to cold.
"He will not be 100 per cent, but he's still a player that can make a difference."


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romanticismLine breaks: ro¦man¦ti|cism
Pronunciation: /rə(ʊ)ˈmantɪsɪz(ə)m /
Definition of romanticism in English:
noun[mass noun]
A movement in the arts and literature which originated in the late 18th century, emphasizing inspiration, subjectivity, and the primacy of the individual. Often contrasted with classicism.
Example sentences
- In common with other early nineteenth century literature, Emily Brontë's novel contains elements of romanticism, gothic, and fantasy.
- Balanced between neoclassicism and romanticism, the composition appears at once rigidly stable yet inherently fluid.
- This involved a step from classicism towards romanticism - which was also a shift from civilisation towards barbarism.
Romanticism was a reaction against the order and restraint of classicism and neoclassicism, and a rejection of the rationalism which characterized the Enlightenment. In music, the period embraces much of the 19th century, with composers including Schubert, Schumann, Liszt, and Wagner. Writers exemplifying the movement include Wordsworth, Coleridge, Byron, Shelley, and Keats; among romantic painters are such stylistically diverse artists as William Blake, J. M. W. Turner, Delacroix, and Goya
- 1
romanticist noun
- Example sentences
- Like the leading surrealists he undertook a serious study of psychoanalysis and cultivated a friendship with the German romanticist writer Hermann Hesse for whose books he provided illustrations.
- After a brief stint as a literary critic in the columns of L' Indicatore Genovese on the side of the romanticists against classicists, he found his way into the secret society of the carbonari to conspire and agitate for government reform.
- It was a pathetic love story of the romanticist poetess Elizabeth Barrett and novice poet Robert Browning.
Definition of romanticism in:
- US English dictionary
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Word of the day verbose
Pronunciation: vəːˈbəʊs
using more words than are needed…


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