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Lauren Pastrana
Lauren Pastrana joined CBS Miami in April 2012 as a reporter. She is an Emmy nominated, multimedia journalist with experience in television, radio and web-based news reporting.
She believes everyone has a story to tell and she is anxious to share them in the community where she grew up.
When Lauren first became a member of the CBS4 family, she was also doing double duty as the morning news anchor at Newsradio 610 WIOD.
After many months of very limited sleep, she became a fulltime weekday evening reporter on CBS4.
A Miami native, Lauren returned to South Florida from WINK-TV, the CBS affiliate in Fort Myers, where she was as a reporter and fill-in anchor.
Before her stint in Southwest Florida, Lauren was a reporter and afternoon news anchor at WIOD where she covered everything from Super Bowl XLIV to local political corruption. She also spent a season as an in-stadium reporter for the show "Miami Dolphins Game Day Live".
Lauren graduated Summa Cum Laude from the University of Florida, where she was awarded the Four-Year Scholar Award, a distinction bestowed to those who graduate at the top of their class. While in Gainesville, Lauren anchored and reported for WUFT-TV and was part of the team responsible for launching a Spanish-language web-based news service targeting Alachua and the surrounding counties titled AM850: Noticias en Español.
In her free time, Lauren enjoys reading and spending time with her husband and their rescue dog, Daisy.
Man Accused Of Robbing Magic City Casino Winners
A man is accused of stalking and robbing Magic City gamblers.
Parents Accused Of Beating And Starving Son Appear In Court
A Homestead mother and father are being held without bond on charges of kidnapping and child abuse.
Man Charged In Florida In Yasiel Puig Smuggling Case
The man who allegedly smuggled baseball player Yasiel Puig into the U.S. from Cuba pleaded not guilty on Thursday following his arrest.
President Vows To "Degrade & Ultimately Destroy" ISIS
In a primetime address to the nation Wednesday night, President Obama laid out his strategy for targeting the Islamic extremist group known as ISIS.
Coral Gables Police Chief Resigns
Coral Gables Police Chief Dennis Weiner resigned Wednesday.
Memorial Held One Month After Murder Of Rabbi
Family and friends of Rabbi Yosef Raksin gathered Tuesday evening for a street side service in his memory.
Ravens Respond To Ray Rice Video
Hours after the Baltimore Ravens announced the termination of running back Ray Rice, Head Coach John Harbaugh held a press conference explaining the decision, which was based on newly released video obtained by TMZ.com showing Rice getting into a physical altercation with his then-fiancé at an Atlantic City hotel in February.
Bill Clinton Campaigns For Crist In Miami
Former President Bill Clinton is in town tonight stumping for the former Republican Governor Charlie Crist.
Man & 6-Year Old Injured In Miami Shooting
A man and 6-year old child were injured in a shooting in Miami Thursday evening.
Miami-Dade Commissioners Meet For First Budget Hearing
It may be a long night at a Miami-Dade budget hearing Thursday as there is plenty to discuss in the county's $6 billion budget.


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Majestic Technologies bent over backwards to help create an awesome website even when there were numerous changes and problems.
Majestic was able to produce an incredible volume of work, with a highly aggressive schedule while maintaining professional level of quality.
I love these guys and I trust them completely. I have had two bad experiences with two other Elance providers , but these professionals at Majestic, I would recommend them unconditionally to anyone
Majestic did an outstanding job in building my job board in a timely manner and within the pricing we initially agreed on

subset: commoncrawl


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Winnipeg Free Press - ONLINE EDITION
Overreacting to bullies
A Florida mother was arrested this month for allegedly stabbing her two sons' bullies in the back with box cutters. News reports stated that after calming down an altercation between her sons and a group of boys, the mother reignited the situation and attacked the boys, sending two to the hospital.
Last year, a teenage boy posted something nasty and hurtful in response to a teenage girl's Facebook posting. The girl was distraught, contemplated hurting herself and complained to her mother that she had been bullied. This caused the mother to become distraught. A short time later, police say, the mother saw the boy in a mall and took matters into her own hands, literally. She allegedly choked him.
But the reaction among many to the news reports was that the story was about a heroic mother seeking vengeance against a terrible bully on behalf of her victimized daughter, not an adult choking a child.
Although these two examples are extreme reactions to alleged bullying, many people are overreacting to childhood aggression in less-extreme, everyday circumstances. It is not uncommon for adults to define even minor difficulties between children, such as being left out of social situations, as bullying. This is fundamentally changing the way childhood is understood.
We hear a lot about bullying — on the playgrounds, in schools, in the media. We are infuriated with the bullies and terrified for the victims, and rightly so when it is appropriate. But the idea that childhood today is full of bullies is misleading. We do have a problem, but it's not with our children. It's with the adults.
Today, children are seen as being either dangerous villains or helpless victims, but the truth is kids haven't changed that much in the past generation. I have worked as an educator and a clinician in schools for 25 years, and I can attest that children are not meaner, nastier or more aggressive than they used to be. Nor are they more fragile.
Admittedly, digital media amplifies some of their mistakes and pours salt into wounds, but the behaviour and reactions aren't new. What's new is the reaction to childhood aggression — and the increasing impatience with children and readiness to label them when they make certain mistakes or experience pain.
What caused this shift? In a word, Columbine, but not for the reasons many believe.
Dave Cullen, in his book Columbine, wrote that after the 1999 Colorado school massacre, the media crafted the explanation that shooters Eric Harris and Dylan Klebold had been bullied. They apparently hadn't been, but the nation — fearing a repeat of the tragedy — adopted a zero-tolerance attitude toward many normal, albeit painful, aspects of childhood behaviour and development, and defined them as bullying.
As a result, behaviours such as social exclusion, persistent unfriendliness and a nasty remark on Facebook have become intolerable acts that cause grave victimization. We now react to the children who commit these acts with a degree of intolerance that we wouldn't consider in other areas of their lives, and we assume that when children feel pain as a result of such mistakes, they will be scarred for life.
Can you imagine if we called children stupid when they made mistakes in math? Or if we assumed they'd never recover when they fell off their bikes? This is how we're essentially reacting every time we label children bullies or victims for making typical childhood mistakes or when they feel any hurt in a relationship. And we're doing this with an unprecedented degree of abandon.
Stanford professor and author Carol Dweck explains that labels create something called a "fixed mind-set," which limits how children learn and perceive themselves, and how we perceive them.
Think about it: The mother in the box-cutter case allegedly initiated her assault after the situation had cooled off — fueled, no doubt, by the thought that the boys deserved it because they were bullies. And chances are the mother in the choking incident would have had a hard time justifying her behaviour if the boy was someone who had simply made a mistake. But once he was labeled a bully, all bets were off. She and her daughter became victims and were therefore absolved of all responsibility for examining their own behaviour.
This is not just a question of semantics. The penchant for labeling children in situations such as these, and our increasingly fixed mind-set about their behaviour, is a real threat to their welfare. As soon as children are labeled bullies, this seems to give us permission to unleash on them a degree of anger and scorn that is frightening. As for the ones we label victims, we keep them identified with their pain and deny them the opportunity to develop true resilience.
We must admit that our approach to childhood aggression is flawed. Our children are not worse than they used to be, nor are they less resilient. But we adults seem to be. Instead of being so quick to label them, we must teach them how to deal with their aggression and pain appropriately and to develop compassion, impulse control and resilience in their relationships. And we must learn to do the same.
Susan Eva Porter, a clinical social worker and school administrator, is the author of Bully Nation: Why America's Approach to Childhood Aggression is Bad for Everyone.
—The Los Angeles Times.
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Altare Barolo La Morra 2009
Altare - Piedmont - Italy - Barolo
Professional Wine Reviews for Altare Barolo La Morra 2009Additional information »
Despite less than ideal climatic conditions, featuring storms which threatened an otherwise perfect year, most parts of California had an excellent year for viticulture. Chardonnays and Sauvignon Blancs were picked at optimum ripeness, and Californian white wine was just about as good as it could be. Surprises and overcoming difficulties summed up much of the United States' wine industry in 2009, and many of the results from Oregon, Washington State and all over California speak for themselves, with the flagship Cabernet Sauvignon grapes having developed healthy, thick skins and thus plenty of character and distinction. Elsewhere in the New World, South Africa had a very good year in 2009, and wineries across the cape of the African continent are proclaiming it a truly great vintage. In most of Europe, fine weather and punctual ripening periods produced some excellent wines, with many of the best coming out of France's Bordeaux and the surrounding regions. Merlot had an exceptionally good year in France, and wineries are proclaiming that the 2009 Merlot harvest was one of the best in living memory. Indeed, across most of France, ripening was relatively even, and red wine grapes such as Cabernet Franc, Syrah and others were reportedly highly characterful, with plenty of the required tannin levels with which to make high quality wines. Italy, too, had a very good 2009. Piedmont reported extremely favorable conditions throughout 2009, and their signature Nebbiolo grapes were more or less perfect when harvested, having benefited from the slight drop in temperature at the end of their ripening period. Veneto, too, had an enviable year, producing superb Pinot Grigio and Chardonnay wines in 2009.
Nebbiolo grapes have been grown for centuries in the hilly region of northern Italy, and have more recently started to appear in many New World countries, too, where modern vintners have expressed great enthusiasm for their fine characteristics. Their fame and popularity is widely known, and the Nebbiolo varietal is recognized as the grape responsible for producing the legendary fine wines of Italy. Indeed, this grape is packed full of intense and interesting flavors, ranging from truffle and prune, to tobacco and violets, making the wines they produce a sensory delight which simply get better the longer they are aged. The grapes also lend a beautifully pale red color to their wines, which helped secure their place as some of the finest and most elegant to be found anywhere on earth.
n Italy, the region most closely associated with excellent quality red wines and characterful sparkling wines is Piedmont. This alpine region is located in the north-west of the country, and features beautiful foothills of the impressive mountain range which forms the nearby border between Italy, France and Switzerland. Wineries in Piedmont work with the Nebbiolo, Dolcetto and Barbera grapes which thrive in the warm, dry summers and cooler autumns, as well as the beautifully expressive Moscato grapes which are used for the sparkling Asti wines the region is famed for. For generations, these wineries have perfected the art of aging their red wines, and blending grape varietals to get the most out of each one, leading to a region known all over the world for the exceptional quality of its produce.
There are few countries in the world with a viticultural history as long or as illustrious as that claimed by Italy. Grapes were first being grown and cultivated on Italian soil several thousand years ago by the Greeks and the Pheonicians, who named Italy 'Oenotria' the land of wines so impressed were they with the climate and the suitability of the soil for wine production. Of course, it was the rise of the Roman Empire which had the most lasting influence on wine production in Italy, and their influence can still be felt today, as much of the riches of the empire came about through their enthusiasm for producing wines and exporting it to neighbouring countries. Since those times, a vast amount of Italian land has remained primarily for vine cultivation, and thousands of wineries can be found throughout the entire length and breadth of this beautiful country, drenched in Mediterranean sunshine and benefiting from the excellent fertile soils found there. Italy remains very much a 'land of wines', and one could not imagine this country, its landscape and culture, without it.
High in the beautiful northern Piedmont region of Italy, we find one of the country's most famous and highly esteemed wine regions. Barolo has been used for the cultivation of high quality grapevines for centuries, and over time it received more and more recognition for the exceptional flavours and aromas its Nebbiolo grapes would lend to red wines. By the nineteenth century, Barolo was considered one of the greatest wine regions of Europe, adored for its wines which had an unparalleled richness of flavor and depth of aroma. Today, Barolo wines are a little different than those made in the past; more fruity and accessible than their deeper, high complex ancestors. However, the quality of the wine remains paramount, and Barolo remains one of Italy's true stars.


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MVC Widget Error
7 Tips to Prepare for Your Appointment
The key to a successful appointment is communication. To get the most out of your visit, prepare ahead of time so you can lead the conversation with your doctor. These 7 tips will get you ready
Appointments & Offices
Check insurance plans, locations and make an appointment
Office Locations
- Mass Gen Chldrn N Shre Med Ctr
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bergenPAC Presents Jim Brickman's On A Winter's Night Tour Tonight
Jim Brickman continues to wow audience members year after year with his intimate and beloved holiday tour. Performing live in one spectacular concert, Jim Brickman On A Winter's Night arrives in Englewood at bergenPAC tonight, November 28th at 8pm.
The best-selling piano artist and his special guests will delight the audience with classic and contemporary holiday music, fan favorites and songs from Jim Brickman's latest CD, Believe. Dazzling solo piano, vibrant vocals, warmth, and humor make this an ideal winter's night celebration.
Jim Brickman has revolutionized solo piano with his pop-style instrumentals and star-studded vocal collaborations. With over 7 million records sold, Brickman's signature songwriting style, original music, and unique performances have also brought him six Gold and Platinum selling albums, 30 charted adult radio hits, Grammy nominations in 2003 & 2009, two SESAC "Songwriter of the Year" awards, a Canadian Country Music Award and a Gospel Music Association Dove Award.
His best-known compositions include the chart-toppers "Valentine," "The Gift," "Love of My Life," "Simple Things" and "Peace." In January 2012, Jim commanded the top three spots on the Top 10 of Billboard's New Age chart for his albums Love, Romanza and All is Calm. His albums feature collaborations with such noted vocalists as Martina McBride, Gerald Levert, Lady Antebellum, Matt Giraud, Michael W. Smith, Kenny Loggins, Carly Simon, Herb Alpert, Collin Raye, Michael Bolton, Sara Evans, Donny Osmond, and Olivia Newton-John.
About Author
- Anna Kendrick and Jeremy Jordan-Led THE LAST FIVE YEARS Movie to Hit Theaters, VOD on Feb 13
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- Cast of FINDING NEVERLAND to Perform on ABC's GOOD MORNING AMERICA on Thanksgiving
- NBC to Air NATIONAL DOG SHOW PRESENTED BY PURINA, 11/27


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By Polly Keary, Editor As two Turks wrapped up excellent track seasons at the District Track and Field Championships last week, the spring sports season came to an end, and with it, the 2013-2014 athl [...]Read More
Doubek reflects on victory
Turk Senior Steven Doubek contemplates his 4th-place medal in the long jump event at the Washington State High School Track and Field Meet Thursday at Mt. Tahoma High School in Tacoma. Photo by Jim Sc [...]Read More
Mackinaw finishes out stellar career in record-setting Turks softball season
Senior Jolene Makinaw, who has started on the Sultan Turks softball team four years in a row, completely protects third base in the Turks' win over Coupeville, 4 – 1, on Wednesday afternoo [...]Read More
Season Stats
For complete sports stats from the spring sports season, go here. [...]Read More
Errors cost Lady Turks against Granite Falls
Turk Randi Tuggle makes the play at second and looks to first for the double play during the Turks' error-filled, 8-6 loss to Granite Falls Wednesday afternoon at home. Courtney Morris batted tw [...]Read More
Leverett leads Turks to 6-3 victory over Falcons
Turk starting pitcher, #22 Steven Leverett, a senior, makes the tag at home, covering for the catcher in the Turks' 6-3 win over South Whidbey Island on a blustery, sunny Monday, April 29 in Sultan. L [...]Read More
Batter up! Turks take 2-4 loss to Coupeville
Turk second baseman, #2, Joey Crawford, looks for a pitch in the Turks' loss 2 – 4 to Coupeville on Wednesday afternoon. Photo by Jim Scolman [...]Read More
Last home game a win for Turk seniors
The seniors included Erick Alonzo, Rafael Valencia, Jason Barrus, Bryce MacDicken, Danny Arroyo, Adrian Cayetano, Anthony Silvestre and Alex Martinez. At the half, Head Coach T.J. Nicholas said, ̶ [...]Read More
Out at second! Cedarcrest topples Turks
Starting pitcher and second baseperson Courtney Morris laser-guides a throw, making the tag at second during the Turks' 7-15 conference loss to Cedarcrest on Thursday. The Lady Turks jumped to a [...]Read More
Turks sports
Turks take 5-1 win over Lakewood Cedarcrest shuts Turks down Doubleheader gives mixed results for Turks For complete stats and standings, go here. [...]Read More


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Fort Worth is launching a review of its master thoroughfare plan aimed at accommodating continued suburban growth and central city redevelopment with a greater variety of streets and more efficient traffic flow.
Longtime Fort Worth businessman, philanthropist and preservationist Holt Hickman died Nov. 15, 2014, at the age of 82.
A key linchpin in the Fort Worth economy, American Airlines Group Inc., is considering sites for a new headquarters, possibly outside the city, the airline's CEO said this morning.
Residents of West Fort Worth's Crestwood Association are trying to block the rezoning of a small apartment complex at White Settlement Road and North Bailey Avenue to make way for a planned office building, saying it would represent the start of commercial encroachment into their neighborhood.
Rarely does Golf Digest make the news. Leave it to Dan Jenkins to change that.
Sally Jenkins
NFL teams that use top draft picks on quarterbacks tend to prefer them to be statuesque, unflappable in times of violent pressure, solemn in public, and unfailingly purposeful. Also, if possible for the marketing department, yellow-haired. That's not Johnny Manziel. He doesn't play football as if he's tasked with saving the whole human race.
Watching personnel experts torment themselves over whether to take the leap on Manziel has been the chief amusement of this fallow period waiting for the draft. There is a perplexity over Manziel that you don't usually hear from NFL experts, who like to think they reduce the draft to information science. The unusually long wait for this draft has given them "more time to overthink and find busy work," says former executive turned ESPN analyst Bill Polian.
The questioning and double-questioning of Manziel, the uncertainty over whether to take him early or late, has created a ripple effect until no one is quite sure what they're looking at, even in appraising a more conventional talent such as Louisville's Teddy Bridgewater.
"There is more diversity of opinion on the top quarterbacks than I've ever seen," the NFL Network's Mike Mayock said.
The team that drafts Manziel will be letting itself in for a certain amount of uncontrolled madness. And NFLers like control. Manziel presents them with an agonizing choice: Do they go for his blazing dramatic energy, and risk that he could be a bust? Or do they pass him up, and risk that he will become the face of someone else's franchise? With Manziel, you don't get control. You get peril and potential astonishment.
"He's almost in a separate category," Polian says.
He runs like a doe, and he likes to go on heart-clutching adventures. There is the sense that Manziel literally likes to "play" the position. He's the most fun ever, partly because he takes the whole enterprise more lightly than perhaps he should. After his pro-day workout he must have used the used the word "fun" a dozen times in an interview with the NFL Network.
"It's the game we all love, let's throw the pigskin around and have some fun," he said. "Let's make it as challenging as we possibly could, let's get throws on the run, let's get stuff in the pocket to reset, let's go out and have fun more than anything.''
With Manziel you get someone who's going to visit the lowlier districts, both on and off the field. This delights his legions of fans, but it arms potential critics. Draft Manziel, and you could be hearing a chorus of them echoing what Texas defensive coordinator Vance Bedford tweeted this week, that Manziel plays "backyard ball" and has to "learn how to be a QB."
With Manziel you don't get the "ideal" quarterback, you get a fidgety slightly undersized playmaker whose main potency is his unpredictability, who will give your team vitality, and make the ball flip, dip, and soar. But will he adhere to the text? Will he follow instructions? Maybe not. He might outgun the game plan.
"Whatever it is, he has it," Mayock says. "I know on Saturday, Sunday, whatever day you play on, he's going to show up with an edge about him thinking he's the best guy on the field and he's going to elevate the play of those around him. I believe that. I also struggle with him in his off the field antics."
The team that takes Manziel will need a strong belief in players who defy the "measurables." That kind of team will understand why a player with only a 4.6 time in the 40 seems to have so much speed – it's because of his quick lateral movement.
"If you're gonna draft Johnny ,what you want to do is tailor your offense to what he can do, and not put a square peg in a round hole," Polian says. "You got a guy who without question can do wonderful, magical things."
The sheer anomaly of Manziel's talent has everyone in the league ruminating and puzzling over him, not just the scouts and GMs. How effective will those open-field jaunts be when the guys chasing him are bigger and stronger? And can he take the hits? These topics intrigue Steelers quarterback Ben Roethlisberger.
"We've seen some of the scrambling-, jumping-, throwing-, flipping-type things he can do and it makes your jaw drop because it's special stuff," Roethlisberger said in a radio interview. "Does that translate to the NFL? I don't know … You better be really athletic, or get down, or be big. I think he definitely has a lot of upside, but we'll just have to wait and see."
Manziel is an outlier in a league that likes to cut men to certain sizes, and cram them into molds, templates and prototypes. He takes some of the science out of the draft and restores the human. He also exposes it as the chancy shell game that it really is.
"Look, we're trying to project human beings into slots at a higher level of football, and that's hard to do," Polian says. "It's no different than any other human resources operation. You're gonna be wrong a fair amount. It's not an exact science, and you can't make it so."
Maybe Manziel will be a boom for a team, maybe he will be a bust, or maybe he will become a more conforming player. But what's certain is that watching it will be entertaining. You'd like to see his sense of fun not just survive, but thrive.
Fort Worth native Sally Jenkins is a sports columnist for The Washington Post. Contact her at firstname.lastname@example.com
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Calif. residents 'scared'
LA police say officers guarding a target in an ex-officer Christopher Dorner's manifesto shot and wounded several people in Torrance who were in a pickup. People in that neighborhood say it's unfortunate that one man has so many people afraid. AP video. (Feb. 7)
Brittney Walsh's parents react to Grasing conviction News 12 Long Island weather report Holiday travel chilly, wet for New Yorkers Literacy Nassau coaches naturalization applicants through every step Hospital patients enjoy early Thanksgiving lunch Mostly rain, slush for the Thanksgiving holiday Jacob's Light Foundation sends its final care package Most extravagant homes on LI Snow, rain could impact holiday travel News 12 Long Island weather report Algieri's rise from Paramount to Pacquiao Fire chief: Levittown clothing store a 'total loss' after blaze


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Sign up for Yardbarker's daily Top 10 newsletter, the Morning Bark! Customize to get news on your favorite sports and teams.
Found January 24, 2013 on Fox Sports:
PLAYERS: Lance Armstrong, Alberto Contador, Oprah Winfrey, Ivan Basso, Jan Ullrich, Alejandro Valverde
Just days after Lance Armstrong's doping admission, cycling is set for more damaging revelations when the long-delayed Operation Puerto case finally goes to court in Spain. Seven years after Spanish investigators uncovered one of cycling's most sophisticated and widespread doping networks, some of its central figures will stand trial on Monday in Madrid's Criminal Court. The case, in which 35 witnesses are called to testify, is scheduled to last until March 22. Judge Julia Santamaria will preside as six defendants are tried. They include doctors Eufemiano and Yolanda Fuentes, brother-and-sister suspects at the heart of a complex blood-doping ring that stained cycling's reputation in Europe. Also on trial will be Jose Luis Merino, another medical doctor; and Manolo Saiz, former ONCE and Liberty Seguros team sports director. Vicente Belda and Ignacio Labarta, both associated with the former Kelme team, will also be on trial. Many riders will be called to testify as witnesses, including two-time Tour de France champion Alberto Contador. Cyclists will not be on trial because Santamaria can only rule on matters covered by Spanish law as it applied in May 2006, when police raids uncovered a mass of evidence in labs, offices and apartments in Madrid, Zaragoza and El Escorial. This limitation means the scope of the trial can only focus on charges relating to actions that could ''endanger public health.'' But that doesn't mean the trial won't lead to new revelations about athletes who cheated to get an unfair advantage. ''If one of the defendants says that, for example, he injected a certain athlete, then Spain's anti-doping agency or a sports federation could open an investigation to see if they could be subject to a ban,'' Eduardo Esteban, spokesman for the state prosecutor's office, told The Associated Press. Miguel Angel Adan, spokesman for Spain's anti-doping agency, confirmed the body was studying the possibility. According to documents reportedly seen by sports newspaper AS, defense lawyers will argue that Fuentes and his co-defendants did not endanger cyclists' health because they relied on the best technology available. The proceedings will be followed closely by the World Anti-Doping Agency, which pushed for the case to go to court and will be a party to the trial along with the International Cycling Union, the Italian Olympic Committee, the International Association of Professional Cycling Teams, and former cyclist Jesus Manzano. WADA is disappointed the trial is limited to cycling, as athletes from other sports were also implicated. ''We have expressed our frustration, but at least we are finally getting a hearing,'' WADA director general David Howman told the AP in a telephone interview. ''The case was originally canned, but we pushed and insisted to get it reopened. Our expectations are limited, but our hopes are high.'' ''There were athletes from a number of sports involved,'' Howman said. ''The doctor is on trial. We need to hear what he was practicing and who his patients were.'' Among evidence seized were code names allegedly referring to individual riders, refrigerators stocked with numbered blood and blood plasma bags and a virtual pharmacy of performance-enhancing substances including EPO, human growth hormone, steroids and testosterone - many of the things Armstrong admitted to using in his interview with Oprah Winfrey. The Puerto case implicated more than 50 cyclists - including Contador, Ivan Basso, Jan Ullrich and Alejandro Valverde - in the use of performance-enhancing substances or practices. The most high-profile witness is Contador, who was stripped of a third Tour de France title and banned for two years for testing positive for clenbuterol en route to winning the 2010 Tour. Contador has since had to negotiate with the UCI and the Court of Arbitration for Sport about the size of the fine to be paid when the court rejected his assertion that the positive doping sample he provided originated from eating contaminated beef. Contador is scheduled to testify on Feb 15. Contador's spokesman told the AP that the cyclist refused to comment ahead of the Puerto trial. Hampered by the legal shortcomings of the trial, particularly that suspects cannot be charged retroactively for doping crimes, Spanish judges have twice tried to drop the case. These actions have scarred Spain's reputation for combating doping just as Madrid is bidding to host the 2020 Olympics. ''Justice shouldn't be this slow. It manifests the inefficiencies of the Spanish judicial system,'' Esteban said. ''This case in particular has taken far too long. It was difficult to place the events (under investigation) within the legal framework existing at the time, because blood isn't medicine. It generated a lot of doubts that had to be cleared up.'' The government has since taken action to criminalize doping and current Sports Minister Jose Ignacio Wert has said legislation is making its way through parliament. If found guilty of endangering athletes' health, the defendants could stand to lose their professional licenses and face two years in jail. They could avoid jail time and receive suspended sentences, Esteban said. Valverde is the only Spanish rider who has been punished based on Puerto evidence. German cyclist Ullrich chose retirement in the face of the police discoveries and Italian cyclist Basso's implication led to a two-year ban. Valverde was banned worldwide after a CAS panel accepted WADA and UCI arguments that he doped with the blood-boosting hormone EPO and was connected to the Puerto investigation. Valverde led cycling's world rankings when his suspension was confirmed in 2010. At the heart of the case is the process of blood doping or blood packing. Fuentes allegedly stored bags containing high concentrations of hemoglobin-rich red cells taken from the riders' own blood so it could be re-injected in competition when they needed a performance boost. Bags were labeled with codes, some based on the names of riders' dogs. Basso was ''Birillo,'' Jorg Jaksche of Germany was ''Bella.'' Although he denied it, Valverde owned a dog called Piti, the arbitration court heard. And Piti was the code on a bag containing blood plasma which DNA tests confirmed was his. Fuentes is alleged to have used centrifuges to separate red blood cells from the plasma they normally float in, enabling riders injected with them to enjoy a significant boost. Manzano, one of the plaintiffs, is a retired cyclist who turned whistleblower after suffering medical problems he said were caused by doping practices he was submitted to by Eufemiano Fuentes while riding for team Kelme. Given Puerto's history, Manzano is not optimistic about the trial's outcome, reiterating WADA'S complaint that there were athletes from other sports who were clients of Fuentes yet to be named. ''I don't have many hopes, with the judges having opened and closed the case so many times,'' he told the AP by telephone. ''There are 100 bags of blood that nobody knows who they belong to, and many other things, a lot of (doping) products. There are things we will never know.'' --- AP Sports Writer Stephen Wilson in London and Associated Press writer Joseph Wilson in Barcelona contributed to this report.
Original Story: http://msn.foxsports.com/cycling/stor...
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Originally published Monday, November 5, 2012 at 11:43 PM
Nissan reports nearly 8 percent rise in quarterly profit to 106 billion yen ($1.3 billion) .
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Your best big gadget\tool?
I know I'm not alone on this site for lusting after a bigger mixer or a gas range, even a commercial one. Sometimes it's because something I do is really slow but often it's because I perceive that something will make me perform better, faster, etc... etc...
I'm trying an electric pressure cooker "Instant Pot IP-DUO" and a "Eurodib S2F1" induction cooktop.
These may not be big ticket items to some of you but for me I'm hoping for a year of messing around to experiment with them.
What are your favourite, perhaps outlandish, purchases that you enjoy in your kitchen?
Its ok to be completely honest. If you love the item because you think Batman had one, that's ok :).
I thought my Breville Smart Oven might be just an overgrown toaster, but oh, it is so much more than that!
re: kitchengardengal
That is next on my list. My son is older now and I think we will get so much use out it, plus my ancient toaster is…errr… toast!
I have yet to find them on sale. WS, BBB, Macy's, etc all list Breville as an exclusion when they have sales and coupons. I am waiting for "tax free weekend" so at least that will save me $$.
re: kitchengardengal
Just bought a toaster oven, and I seriously considered the Breville (altho' Mr. P. 'bout fainted at the price). However, I needed an oven that would hold a 9x13 pan, so the choices became limited. Got a Hamilton Beach, so far, so good. Next will use the convection function, then the rotisserie for chicken. Still like the idea of the Breville, though.
re: pine time
The full sized Breville fits a 13x9 as long as it doesn't have extended handles.
re: rasputina
Yeah, my mistake--I was looking at the smaller Breville.
re: rasputina
Just out of curiosity, how well does the Breville stay clean? My toaster oven is horrible - although I'm not the best at keeping it clean......but it is so hard to clean. The glass is all brown, and that will not come off.
re: rudeboy
Mine stays pretty clean, other than crumbs. I have one of those liners on the bottom tray. We mostly bake and toast in ours though. I don't cook a lot of meats or things that splatter in it.
re: rudeboy
ammonia and steel scrubbie?
re: DebinIndiana
DebinIndiana - but I'm a dude. Can't it just magically stay clean? No, I'll admit, you have a good point....
re: rudeboy
<Can't it just magically stay clean?>
Mine does. At least, that's my presumption, since I never clean it.
I brush off the crumb tray once or twice a year, just for grins.
re: kitchengardengal
ohhh i am coveting one of these. it's on my wedding registry and if i don't receive one it'll be the first thing i buy.
Most used has got be the Breville Smart Oven. We have the full sized one and it's used numerous times a day.
Second would be my Ankarsum mixer, I just love it and wish I'd bought one years ago. The most used attachment has to be the meat grinder.
My pressure canner, I use it mostly for canning stock but it's so nice to have jars of homemade stock ready to use and not wasting freezer space or requiring thawing.
Brød and Taylor proofing box. My only complaint is it doesn't fit a half sheet pan, but it is great. My cats think it's the perfect thing to lay on top of so it doubles as a cat tree and proofer all in one LOL Only problem is only one cat can use it at a time.
re: biondanonima
Oh man, we LOVE our Big Green Eggs. We have 2 larges. I should have put them on my list.
re: rasputina
I hate you. GREEN with envy here! :)
re: rasputina
Is it the easy and style of cooking with the egg that you like? Or do you just love the taste?
re: Sigurd
Food retains moisture better, which I think is due to the radiant heat from the ceramic. I love how versatile it is, you can sear a steak and do a pizza at 800+ degrees or maintain 225 for 24 hours on one load of charcoal. Due to the thermal mass it excels in maintaining even temperature even in the snow. It's great as a smoker and a great grill.
re: rasputina
I want one so badly....I had forgotten about my BGE envy ARGH - alas I just spent a grand on roof repairs so no BGE for now
re: jbsiegel
I bought the same ice cream maker and tried to use it once without success. Could you give me some guidance and perhaps a recipe that you like. I bought the Ben and Jerry ice cream book but it seems so complicated. I would like to make some recipes that are not too high in fat - if that is possible.
Thanks in advance for any suggestions
re: lukfam
I am REALLY lazy when it comes to ice cream. I don't do the whole cooking/egg thing. I mix up the base (usually in the blender), let it sit in the fridge overnight so the sugar, etc. can dissolve, and then churn in the morning.
I keep the ice cream canister in the freezer so that it's always frozen solid. I also make sure the base and any add-ins are cold. Works great for me.
As far as low fat...no such luck - sorry! I make my base with 1 cup of 1/2 and 1/2 and 2 cups of heavy cream. My go-to recipe is a brownie batter:
1.25 cups brownie mix
.25 cup cocoa powder
.5 cup sugar (I use slightly less)
2 tsp vanilla
pinch of salt
1 cup 1/2 and 1/2
2 cups heavy cream
I blend the brownie mix, cocoa powder, sugar, vanilla, salt and 1/2 and 1/2 until mixed. Then add the heavy cream and blend until just mixed (don't want to over-whip). Let it sit overnight in the fridge. Give it one last jolt on the blender before pouring into the canister to churn. I churn about 20-25 minutes and then add any add-ins.
You can easily adapt the above recipe, but that's the basic that I use.
re: jbsiegel
Thank you for taking the time to reply. I hopefully will give it a try in the near future.
re: lukfam
I, too, have a Cuisinart ice cream maker and have had great luck with gelato. You might want to try gelato instead of straight up ice cream (calls for more milk than cream). Though I don't think anyone would consider what I make low-fat. ;)
But my favorite kitchen thinG is my new candy apple red Kitchen Aid mixer with the glass bowl. I had a cobalt blue KA for many years and always coveted (even publicly on this site!) that sexy red mixer. When part of my old mixer fell off (no kidding), I was all to happy to snatch up the new one. I even picked up the dough scraper attachment--bonus!
Hi Sigurd -
No, not the Gaggia Ice Creme machine that my wife stubbs her toes on continually, and wants removed from the house.
No, not the immeasurable boxes of spares and odd kitchen tools in the closets and garage.
Yes, on our Rösle Küchenfolienschneider, Schneider für Frischhaltefolie. Or in English, a kitchen foil paper and cling wrap dispenser.
Not inexpensive, not a necessity, but very useful and practical for us.
re: SWISSAIRE
I commend your lady wife and remind her that patience is a virtue.... :)
re: SWISSAIRE
Ok now I want one of those. I like my other Rösle products. My only concern is the cats playing with the rolls and unraveling them. They love to do that with toilet paper.
re: SWISSAIRE
I LOVE that, Swissaire! Can you tell me if it can hold more than two rolls of paper? I've got a drawer full of paper products (heavy duty foil, regular foil, non-stick foil, plastic wrap, parchment paper, wax paper) and unless the dispenser could hold all (or most) of them, it wouldn't be practical for me.
re: CindyJ
Hi CindyJ-
It is 22:03 here now, and by my simple math, you have 6 rolls of various kitchen paper.
The dispenser only accommodates 2 standard-sized rolls, so you would either need 3 dispensers, or another solution.
You did bring up an excellent point, being the elimination of a drawer full of paper rolls. Or freeing up said drawer for another purpose, which resulted for our paper drawer on or kitchen island.
We removed all, and 2 more under the sink, and now keep those on a pantry shelf. We only require the 2 (foil and cling paper) for 90 % of the time in the kitchen, but the cling wrap is much faster and easier that we use it more.
re: CindyJ
I always detested parchment paper in roll form so now I buy the flat sheets from King Arthur Flour; I took a sheet to Container Store and found a plastic box with lid that they fit in just right. It does go in a kitchen drawer but just thought I'd mention it.
re: walker
I love love love my parchment paper flat sheets. If you search out bakery supplies you will find places where you can buy the sheets by the box. It is much more economical!
I left them in the box and just cut out a strip in the front so that I can access them easily.
re: walker
Even Amazon sells 1/2 sheet pan sized parchment for 20% cheaper than KAF.
re: rasputina
That's good to know! Does anyone have a favorite half sheet pan? I used to have the gold ones from Wms-Sonoma but they got stained, now I have the $12 ones from W-S and they get stained, too. Do they all get like this? (I never put them in dishwasher.)
re: walker
I use these: http://www.amazon.com/dp/B0001MS3P6/?...
Mine are 4 years old and stlll look good. I usually use parchment, though not always. Maybe 90% of the time.
re: walker
NordicWare. Made in USA and you can get them very inexpensively on Amazon. I'm pretty sure they manufacture the gold pans for W-S.
re: pedalfaster
re: pedalfaster
re: pedalfaster
That was my AM duo until a month ago when the Copco lost its whistle and had rust inside. DH bought another brand and it sucks. I may thrift shop the new one and buy another Copco.
re: rudeboy
don't tempt me I don't need more things - how many things can I get rid of if I get one?
re: JTPhilly
Right off the bat, JTPhilly, I tossed my mini-cuisinart chopper thing to goodwill, and I haven't used my blender since (although I'm keeping it because it is pretty on the countertop). If you have a dedicated grinder for spices, as i did, you can toss that, as there's a chopper blade for nuts and dry spices (and I like the little cup used for that because it keeps them all close to the blade). I tried grinding coffee beans with it, but I actually think that my grinder does a better job (and it's pretty), but it will definitely work. It has a grinding attachment for ice, but I've never used it. Some people still may have ice grinders.
I didn't buy it for that reason, as it was just an impulse buy, so I realized only after I started using it that "hey, we can get rid of these things." Easy to make ice cream shakes for the kits, and the blender pitcher thing is about as big as my blender's. If you don't really like your blender, you could store it now and then give it away later. The bullet will certainly NOT replace your new processor.
re: rudeboy
Well I may be sold.. next time I am a few into the evening and watching infomercials I may just dial it in LOL.
I would be happy to drop the horrible mini-processer, second coffee grinder for spices and get my (not particularly pretty) blender off the counter.
re: JTPhilly
Just so you know, JTPhilly, the Magic Bullet has gone big time. I got mine at Costco, but Target, Bed Bath Beyond, and others have it in stock now. They're all less expensive than Amazon.
re: rudeboy
I got one at Costco for my niece. College girls have lots of uses for Magic Bullets, from protein shakes to margaritas.
re: rudeboy
LOL I know I have seen them at target - but 2AM impulse buys are more fun
my most loved gadget is my great-grandmother's Chitarra although I have not yet been brave enough to use it, I will though.
My most used is my programmable slow cooker
Most frivolous is the wine fridge
Most feared is the Mandolin
Most underused is the ice cream maker
Most underrated is the immersion blender
Most frustrating is the Atlas pasta maker - love the thing but it really is a project to use
I collect coffee making apparatus so I love all of them even the never used superfluous ones
I just got my first real grown up Cuisinart food processor - I have only had a baby one and a horrid blender/processor combo that sucked at both so I am excited about that
re: JTPhilly
re: rudeboy
re: walker
My blender is just about the easiest thing to clean ever. I just put the canister and the top in the dishwasher. Easy peasy!
re: jbsiegel
Do you put everything but the bottom motor/stand in the dishwasher?
re: walker
Sure do. It's just the pitcher part and the lid. Right in they go.
re: walker
Immersion may be a little less effective, but it is much safer for hot foods than a traditional blender, you don't get the steamy exploding vortex that can happen when you put too much hot stuff in a blender.
re: walker
My experience has been that the immersion blender purees at least as well as my old blender (admittedly, a 1970s Osterizer, not a top-power Waring or Vitamix). Partly that's because it's easier to see what's going on, to control where the blades go, and to stir/scrape the food being blended.
Just this week I'm reading the Zuni Cafe Cookbook for the first time, and came across Judy Rodgers' tip for maximum smoothness while using an immersion blender: Remove half or more of the liquid to another container and buzz the solids and remaining liquid to the desired smoothness, then add back liquid until the texture is what you want. This might seem to defeat some of the efficiency of using an immersion blender in the first place, but I know it would have shortened the blending time for a spinach-green pea soup I made this spring (delicious, but really did take so long to reach smoothness that I had to take breaks to avoid overheating the blender motor).
re: JTPhilly
Get yourself a cut resistant glove to use with the mandolin .. I even use it when I use microplane grater to grate cheese. On a recent cooking show they were at Old Hen Inn and the male owner got a cut from using a mandolin w/out glove.
not sure if it counts as a big ticket item, but i'm in love with my kitchenaid stand mixer. i bake a lot and it's so beyond any mixer i've had before. i joke about if there were a fire in my house, the two things i'd save are the cat and the mixer.
(not sure if Batman had one - but he might have been interested, given that all the attachments can convert it to a meat grinder, juicer, pasta maker, ice cream maker, etc!)
re: poochiechow
And funnily...I DETEST my KA stand mixer. I hate the way all the ingredients get caught in the paddle, hate the way I can't reach in with my spatula to easily scrape (or clean off the paddle), hate the fact that the head doesn't tilt (on my model), just basically hate the thing. Makes me long for my old cheapo Sunbeam! (Although I do like the way it makes yeasted dough...)
re: jbsiegel
no way! i've never heard of anyone hating theirs! have you seen this thing? http://www.bedbathandbeyond.com/store...
i don't have one yet but it's on my list. looks like it could be pretty helpful.
and if cake batter or frosting didn't get caught in the paddle, what would you have to taste?! ;)
re: poochiechow
I wouldn't mind if the cookie batter (my fav) got caught COMPLETELY MIXED in the paddle, but I am grossed out by the unmixed softened butter that gets caught in there. I have to carefully scrape all that out to be sure the whole batch gets mixed well.
I have one of the flexible scraper paddles that came out before KA started making their own. Why they didn't anticipate the need for one from day one is beyond me. But..the flexible scraper paddle has even MORE nooks and crannies for things to get caught in.
re: jbsiegel
Ah, you've got a SideSwipe. I love mine. I rinses clean very easily, and batters and doughs are easily shaken off it into the bowl.
Plus, it just plain works.
re: poochiechow
YES! That's the attachment I mentioned above. It's great! And tastes good, too. ;)
re: jbsiegel
I agree I hated mine too. I hate the overhead motor, I hate the mess when trying to add ingredients, I hate the crappy plastic housing of the meat grinder that cracked. I finally gave it to Goodwill a year ago after it sat in the box for a couple years when I replaced it.
re: rasputina
Please tell me what you bought to replace it. Do you like it better? I swear...just bring my Sunbeam back and I'll be a happy girl!
re: jbsiegel
I bought the Ankarsrum. It's a Swedish mixer that has been made for over 40 years. I've had it for about 2 years now and I still love it. It works differently than the KA does. First off it's a belt drive and the bowl spins not the beater. It has a completely open bowl because the motor is in the base. It has a roller and scraper that cleans the side of the 7 1/2 qt bowl. It can mix up to 10 lbs of bread dough ( 18 cups of flour). It also comes with a dough hook that can be used instead of the roller.
It also comes with second bowl with a traditional double beater that is supposed to be for cakes and cookies. I only use it for whipping cream or beating egg whites though. The main bowl with the roller and scraper mix cakes and cookies very well and even frosting.
I bought a bunch of attachments for it also. The meat grinder is larger than the KitchenAid so it processes faster and the housing and grinder parts are all metal.
You can read more about it here
re: rasputina
Oh yes...I've looked at those while trying to figure out what the "ultimate" mixer would be. To be honest, my KA hand mixer gets the most use right now in my house!
re: rasputina
Hi, rasputina:
Thanks for the link. This looks great, especially in light of the off-shoring and de-engineering of KA and others.
A few questions, though. (1) Is it really a torque monster as the ad copy suggests? 600W sounds somewhat small to me, even considering it's belt-driven.
(2) How accessible is the bowl while it's mounted up for scraping, adding stuff, etc.?
(3) Does the scraper blade function as pictured?
(4) Do you have many of the attachments? If they work well, this would be a huge plus for me.
re: kaleokahu
I really don't know much about engines and electricity and how watts and torque work together. I can say that I rarely run it over 1/2 speed. In fact the manual says not to run it over 3/4 speed when doing normal mixing, for a long time the older models were 450 watt IIRC. The higher speeds are for some of the attachments like the blender. The only times I've turned it up to 3/4 was beating egg whites and cream. It has plenty of power and it doesn't walk on the counter.
The bowl is totally open even with the roller and scraper on. The scraper normally rides right against the side of the bowl but you can swing it a middle, and I do that on occasion if I want to free up anything clinging to it. The roller is on a spring arm that has a dial to tighten it to hold it in place where you want it in the bowl. But you can still move the arm to the middle if you want to pick up dough or batter. You basically adjust the roller arm depending on the volume of ingredients in the bowl so they don't ride up on the side.
It's extremely easy to add ingredients. With yeast doughs though, you start with liquids and then add the dry ingredients. This machine is incredible at creaming and makes lovely textured cakes and cheesecakes. I've found that it mixes better when the fats aren't cold though. It won't beat cold butter into submission like the KA does since has a different action.
Bread Beckers has a really good you tube video on using the mixer https://www.youtube.com/watch?v=zMB4C...
As for the attachments, I have the Grinder Complete package that Pleasant Hill Grain sells. It's the meat grinder, sausage stuffer, strainer, cookie press, pasta disks, and grater ( the nut and chocolate one).
The grinder is really nice it's a size #10/ #12, IIRC the KA grinder is a #5, this one is notably larger and grinds faster. I only got the attachment set a few months ago and I've only used the meat grinder and the cookie press so far. I make cookies for Christmas every year with a star plate and it's really nice to have it auto dispensing for me. I just have to catch them and put them on the sheet pan. I was planning on using the strainer for canning tomato puree this year but my tomato plants aren't cooperating so I haven't tried it yet. I had the strainer for my KA and like it though.
I have a Vitamix so I don't need the blender, but I am considering the slicer graters.
The mixer is really popular on The Fresh Loaf and the people over there could probably explain the mechanics better than I.
re: jbsiegel
Hi jbsiegel-
You might feel better if you knew that KA is THE ULTIMATE MARQUE for stand mixers right now here in European kitchens.
We had an old model, possibly prehistoric, and decided to shop around and upgrade one week. We donated the entire KA stand mixer kit first, to make it final, in the style of Hernán Cortés with his ships in Mexico. No going back.
The KA units had jumped astronomically, and are expensive in Switzerland, France, and Germany ( around 1000-1500 €/CHF ) for a good model and complete set. One nice salesman offered us a generous rebate if we "traded-in " our old model, but as that option was behind us, we felt it was time for a change.
His offer got better as we headed out the door, almost too good, but we had made up our mind. I'm sure he thought we were balmy to turn down the opportunity for a new KA.
re: jbsiegel
My sister hated her tilt - head KA because she had to pull it out in front of the wall cabinets to tip the head up. Now she has a mixer lift base cabinet in her new kitchen, so that's not a problem anymore.
re: rudeboy
I bought one a few years ago with high hopes. The one I purchased sold itself as more healthier - uses less oil. It worked well but unless you do a lot of frying in my opinion it's a waste of money. To fill the container requires a lot of oil. Then, how often do you change the oil? Also, you have to store it with the oil. After I cleaned it out for the first time it went to "storage" and has not been used since.
re: rudeboy
I have one. It's ok. It's a complete PITA to clean. It's only real benefit is you can store the oil in it for multiple uses, vs having to empty and clean a pot on the stove and the fact that you can set the temp is nice.
re: rasputina
Thanks lukfam and raspunita = exactly what I was looking for. I don't like wasting oil, and if I fry in my cast iron skillet or wok, I toss the oil each time. Seems like they'd make the basket bottoms and 1.3 up the sides as "crumb catcher" sized holes to reduce the gunk at the bottom. I haven't seen one like that.
I bought a Cuisinart Elite processor. I liked that it has 3 different sized bowls. I took my 8 C. to my niece. She did not have one and with 4 kids to feed she can use it to save time. I sent her a pressure cooker a few years ago and that she loves.
1) Cuisinart Griddler. It's like a better Foreman grill thing that actually does a god job of searing and cooking steaks and pork chops as long as they're at least 1 1/4" thick and boneless. For the two of us it is perfect -- get a nice Char on the outside and then put a thermometer in and finish to temp. Also it does sandwiches, veggies. You can use it open as a grill too though I never have.
2) Fasta Pasta. Interestingly this just got reviewed in ATK magazine. It's basically a plastic box that you put water and salt and your pasta into, and according to their chart, cook your pasta in the microwave for a total time (from cold water) of from about 10 to 15 minutes. I've had mine for several years, paid ca. $8 for it at Amazon, and have never made pasta another way since the first time I used it. I've given them as gifts and the recipients have loved them as well. This is another time, energy and heat saver, especially in the summer.
3) My old metal steamer basket thing, the thing that looks like a flower that you put in the bottom of a pan. First I caught on to the recipe that I guess I saw on Chow Tips on cooking the perfect boiled eggs by steaming them -- since I use jumbo 7 minutes or soft, 12 for hard. Then I found it perfect for steaming corn on the cob -- 4 minutes for local just picked, 6 minutes for the Florida stuff you get in February that's bred to carry over for a long period of time.
4) My smoker. Maybe this should have gone up higher on the list. I have a $800 Weber grill, but my $200 propane smoker gets used four times as often. And each time I use it I stuff it with enough meat for at least six meals. This past weekend I did a large roasting chicken, beef ribs, two bns chicken breasts, and sill had enough room on top to put a little foil pan with chicken liver for smoked liver pate. It is something that has to be monitored for a few hours so I might as well make it worth it each time.
It would have to be my Blackstone pizza oven. So easy to use and doesn't heat the house on hot days.
re: JuniorBalloon
Way to go Junior !
A 90 second capable Pizza oven.
Outside the house and rotating too !
re: JuniorBalloon
Kinda jealous.
re: JuniorBalloon
Hey, Junior? Wanna swap for a big-ass wine fridge?
My confectionery guitar cutter. Cuts a slab of ganache, pate de fruits, marshmallow, etc into dozens of perfect even pieces in a few quick steps.
My ice cream machine would be the most underused.
I love my Breville SmatOven. It's the bomb. And if a cutting board can be a gadget, I'll give honorable mention to my Boos island top. I can cut anywhere on my island, and do.
I'd be remiss if I didn't give a nod to my Presto Poplite popcorn popper,which makes the best popcorn ever, and it's the easiest thing on the planet to use. It's so perfect, that like the Bass-O-Matic, there's never been the need for a redesign. It's perfect in form and function.
But best of all? This is horrible, I know... but I really love our big-ass Vinotemp wine chillers. We've got two of them, holding ~500 bottles each. Wine never had it so good. It was brought back to me this morning how wonderful they are. We opened a '97 Buttonwood merlot that is lovely, and I would never have predicted this wine would last so long. It's in tonight's roast, and yum.
Batman didn't have one, but I'm pretty sure that Bruce Wayne's wine cellar is a Vinotemp design.
BTW - We're looking to unload one of them, so if you're in need... just a thought.
re: DuffyH
Wow 500 bottles, It has to be as big as my kitchen LOL - my wine fridge holds 8 :)
re: JTPhilly
Hi JT,
It fits perfectly into your basic 4-ft closet. By perfectly, I mean exactly. You'll need help moving it, they weigh almost 500lbs.
It doubles as a 250-pair shoe closet. Sweet!
re: DuffyH
Cause everyone needs refrigerated shoes!
Would love to have such a device, but I doubt it would make the decent and turn into the basement.
re: autumm
Hi autumn,
Sure it will. And it will do that demo work on the stairs you've been putting off at the same time.
One thing about this fridge, it takes a commitment. Once it's in place, it's in place. I doubt it could be moved when it's loaded. It's gross vehicle weight is about 2000lbs.
re: DuffyH
I think we will pass on the wine fridge. When first moving in, we managed to get a sleep sofa stuck in the stairs, as we were 4 inches (4 INCHES) short on turning space at the bottom.
And I only have about 150 bottles in the root cellar, and with the contemplation of another pregnancy, I'm guessing you would be better off with the wine fridge
re: DuffyH
LOL Duffy - my house was built sans-closets in the 1860s (sans electricity, plumbing and people I think too) I will take 500 bottles of wine over 250 pairs of refrigerated shoes anyday!
re: JTPhilly
Just as well, JT. Without electricity your shoes will never get cold. Best stick with the wine.
My nicest knife - and the nicest thing I have in my kitchen - is a 240mm Sakai Yusuke gyuto, custom made for a lefty. I like it because it cuts like a lightsaber.
After that (and perhaps a few other nice knives), probably my nicest kitchen appliance is a Sous Vide Magic PID controller. It's already fairly outdated as home sous vide equipment goes, but I've gotten a lot of use out of it. Also, the more janky technology forced me to really learn the mechanics of the cooking technique.
re: cowboyardee
That's some nice choppy chop there.
re: wattacetti
And built to fit the proper hand. So few knives are. That's some thoughtful design.
re: cowboyardee
re: cowboyardee
Great looking knife. What steel? What material is the handle?
re: EatFoodGetMoney
The handle is ichii wood. Really nice look to it in person. The blade itself is made of hitachi white #2 carbon steel.
There was a big thread about it when I bought it initially:
re: cowboyardee
~$1000: Vacmaster VP 215C, use it for sous vide, compressions, infusions, quick pickling, preservation. Super versatile and I think it's a value at the price it is offered. Having the oil pump motor is a huge benefit I think. This 90 lb. beast lives on my kitchen counter since I use it so much, I buy vac bags by the 1,000 now.
<$500: Kunh Rikon 8L pressure cooker, my favorite kitchen tool of all time besides my knives. Also love my Waring MX1200XT blender, never thought I'd use it so much. A lot of the time I use the pressure cooker in conjunction with the blender and a fine strainer or cheesecloth.
~$200: I also love my Anova circulators, Dynamic Mini Pro immersion blender and Misono 270mm Swedish steel gyuto
I'd love a proper kitchen but until a few years down the road when I own, I gotta deal with a shitty glass-top piece of garbage, no real ventilation, and a smoke alarm that hates me.
re: EatFoodGetMoney
I'll get an anova circulator eventually. Initially I was holding off waiting to see how the reviews were. The reviews have been good, but the truth is I'm so used to rigging up the SVM that I'm not in a hurry to buy a new device, even one that's admittedly an improvement.
Someday I'll buy a chamber vac, but it's still a little too pricey. That's a bigger hangup in my sous vide process than the lack of an immersion circulator. I'm a little jealous of yours.
The swedish steel misono is a nice gyuto, btw.
re: cowboyardee
Oh weird, I don't know how my post replied to yours, meant to reply to the OP with the general reply button, oh well.
The Anovas are good, definitely the only real choice out there, but I think the market is still in its infancy, you seen the Anova Pro model coming out soon? That looks really sick. I ordered one of the ones on Kickstarter too, I liked the option to adjust it for a lower or higher water level. I don't need it, may just sell it or gift it since I got 2 already, I'll see how I feel in October.
Chamber vacs really need to go down, they're crazy fun. It just makes SV so easy. I've never done a ziplock, but I know ziplocks are the way to go for burgers, fish, and a few other things. Chamber vacs deform stuff sometimes, chicken breasts can look kinda gnarly occasionally, nothing a sear won't fix, but you gotta torch it or grill it because the surface is not even for a pan sear. I think I waste less food since I got a chamber vac, it's just so easy to seal and freeze something in the blink of an eye.
Love the knife, my other gyuto is VG-10 (One of those JCK house knives, the "Gekko," line with the cliched hammer finish and that sorta faux damascus, good knife actually, just looks sorta cliched) and the differences are crazy when sharpening, and just general edge retention.
I've had my Waring "Ice Cream Parlor" since 1995, and we use it almost weekly. It's an electric ice cream churn that you put ice and salt in. We always have plenty of ice in the ice maker bin, but I don't usually have room for the canister type freezer bucket that they make these days. As long as we keep a couple packages of salt in the pantry, we're ready to make ice cream anytime. DH has been using Jeni's (from Columbus OH) recipe for vanilla ice cream, and he printed up one of her chocolate recipes to try soon.
re: kitchengardengal
Those old-school churns make the best ice cream. :-)
re: kitchengardengal
Could you post the recipes?
re: lukfam
Here's the vanilla:
And dark chocolate:
And milk chocolate:
When my husband and I went to Jeni's last month in Charleston, we had these - he had the dark, I had the vanilla bean and the milk chocolate. Hubby's been making the vanilla bean for a while, though, as one of our friends can't have eggs in a regular custard ice cream. This ice cream doesn't suffer for the lack of eggs. It's delicious.
re: kitchengardengal
Hi kitchengardengal,
Um, thank you? And a huge thanks to lukfam, too, for requesting your recipes.
I will make almost anything with cream cheese. I might even dig out our benighted ice cream maker for this recipe.
EDIT - BTW, I just received this oddball ice cream recipe from Purewow. It's easy enough, and made with stuff on hand... but ricotta? Well, why not?
re: DuffyH
A while back, when DH made the vanilla, he thought it would be perfect if he made it with all heavy cream, no milk. Oh my god, was it creamy. But it was just too slimy in the mouth. This week, I asked him to make it with the whole milk that the recipe calls for, and half & half instead of the cream. I like it this way - for one thing, I can have a bigger bowl, cause it's not 400 calories per half cup. Plus, I prefer the less greasy texture. I pointed out to him that using all cream is just making sugary frozen butter.
We just recently found that Horizon Organics makes a lactose free half & half, and we use Lactaid milk in it, too, so we can finally have ice cream without (ahem) discomfort.
re: kitchengardengal
<We just recently found that Horizon Organics makes a lactose free half & half, and we use Lactaid milk in it, too, so we can finally have ice cream without (ahem) discomfort.>
That's a recommendation I will definitely take, having experienced the very same ahem from time to time.
I have rediscovered my food processor. I have several blades for slicing and grating, and I've discovered how easy it is to get julienned or grated veggies using various blades.
I've never used the unit for mixing pie crust, but perhaps I should try that next. (Although I've made pie crust for decades with a KA mixer.) At any rate, I am discovering new uses for it, and it was definitely a major purchase about a decade ago.
re: sueatmo
re: Susangria
Thanks funny, because I went back to my pastry blender. Most of the time I just don't feel like cleaning the FP.
re: rasputina
I thought I was crazy for doing this! I really prefer being "hands on" with my pastry dough, so happily went back to the pastry blender. (And I still sometimes knead bread doughs by hand, even tho' my KA does a fine job. I kinda like the kneading process.)
Well, I'm torn.
I have an electric pressure smoker that is just wonderful for bringing in pulled pork sandwiches when the teenager forgets to tell me he signed me up for food. 90 minutes to feed 30 or so people. I have a huge vacuum tumbler for quick marination and infusion. It can hold a 13 lb turkey. The souis vide oven so I don't "really" have to cook on work nights. The older style stainless vitamix.
tough to decide. I could live without the break maker, but I use it a lot. I did give up the convection microwave.
Probably my Lello Musso Pola 5030 Ice Cream Maker. It is a beast in terms of size and weight, not to mention cost, but well worth it as it churns ice cream in about 13 minutes that is exceptionally smooth, dense, and creamy. I made a 1500g batch of Roasted Carrot ice cream that went down nicely with the family.
Fortunately, you haven't limited us to one item. However, my #1 item at the top of my list of can't do withouts is my Juro Capressa superautomatic coffee machine. Well, espresso machine actually. Whatever you want to call it. It cleans itself, then it grinds my whole coffee beans, tamps them into a firm coffee puck, shoots high pressure steam to moisten the grounds in order to extract the richest flavor, then shoots through enough high pressure steam to condense into a super rich crema laden cup of the best espresso on planet earth! And all I have to do is push a button! I used to use one of the traditional, tamp-it-yourself espresso machines, but it was a lot of hassle before I got my coffee. So now I am spoiled... I just push a button! But it's not entirely hassle free... I do have to keep water in the reservoir, coffee beans in the grinder hopper, and empty the used grounds hopper when it is full. But all in all, I've never had better coffee anyplace in the world! Now, if only decent coffee beans weren't running at about $40.00 a kilo! <sigh>
#2 fave, but not by much, is my Sous Vide Supreme stainless steel "water oven." I did a LOT of investigating, trial and error, and thinking before deciding on the SVS instead of a "traditional" external circulator pump system. First off, unless you have unlimited kitchen counter space (I do not)you will most likely want to break down the usual set-up for a circulator pump in a lidded plastic container when you don't plan to sous vide anything in the next day or two. Then there are the racks you have to use with the circulator pump set up to make sure water is able to flow freely around the bag of food. With my "water oven" everything is ready, it's compact enough it live on my counter top. I change the water once or twice a week, but unless a bag breaks (never happened so far) the water is good for more than one session. It's designed so that I can use it with or without interior racks because the bottom of the oven has a raised platform that makes it work just as well without a rack, meaning I can do much larger items than I could with a standard circulator pump set up that would fit on my counter top. I'm learning a lot about sous vide cooking every time I use it. For example, I've learned it is a great money saver if you like really tender medium rare beef because I can make a shoulder roast as tender and juicy as a tenderloin, except the shoulder roast has more flavor! I've also learned that I don't care for sous vide chicken. In my experience, it comes out tasting like post WWII canned whole chicken, and that was never one of my favorites. It has other advantages I have come to appreciate. Like it doesn't matter how many times a week I sous vide something, or how many days it takes to cook, I NEVER see it reflected in my electric bill! Living in an all electric house in an area where electricity is pretty darned expensive, that's a real bonus!
So now, where am I probably headed next? Well, I have a one burner induction hot plate I've been cooking just about everything on for a couple of years now. It sits on top of my total electronic knob-free ribbon element ceramic cook top that I don't use any more because it is an energy hog! For a long time, my "plan" has been to replace the cook top with a GE induction cook top because GE has 19 presets in its induction units, which is more than any other induction cook top available on the American market. The number of presets in an induction unit are what determines how smooth the transition is from one temperature level to the next. GE is the best available for home kitchens. BUUUUUTTTT... Now I'm rethinking that and twice now, I have ALMOST ordered a new Volrath single burner induction hot plate because..... It has 100 presets, super sophisticated magnet management, and it's designed for front of the house restaurant use. You can temper chocolate on it WITHOUT using a water bath! And hold the chocolate as long as you like. You can make a stock that takes days without it automatically shutting down as long as you remember to stir the pot every couple of hours or so. It will heat a 14" pan from side to side. And it's in the $500.00 ball park, which is why I'm still thinking about it... My latest selling point to myself is that with the Volrath, if I ever move (joke!) I can take it with me. With the built in, I have to buy another one if the next house doesn't already have induction... I think I'm almost sold...! '-)
Oh, and finally, OMELETTE PANS...! Two days ago, I made an omelette to die for in my ancient 8" CAST IRON frying pan!!! So now I'm banging my head against the wall and asking WHY I own a "non-stick" (NOT!) Swiss Diamond omelette pan, a Zwilling TruClad non-stick pan that isn't any more non-stick than the Swiss Diamond, not to mention several T-Fal and other "non-stick" pans when NONE of them work as well or are as non-stick as my well seasoned near ancient cast iron? Sometimes I have to wonder if I'm the Queen of Dumb or the Queen of Gullible when it comes to "non-stick." One things for sure, Queen of Smart I haven't been! But I am learning...!!!
re: Caroline1
I'm completely with you on cast iron over nonstick for omelets. They work fabulous.
re: Caroline1
How can you do bigger items in a SVS compared to a regular circulator like an Anova? I have a full 20 liters of water I can put things in. You can definitely go bigger with a conventional immersion circulator, there's simply far more room. Not to mention you can see what's going on when things are cooking.
I never use racks with mine and have never had any problems. I've put in 4-5 hanging tenders (small-medium pork tenderloin size) in mine at once and never had any problems.
Interesting about your chicken experiences, I've found chicken to be juicier than ever cooked sous vide (I cook breasts to 59.5C for 1.5-2 hours).
re: EatFoodGetMoney
I understand your doubts about my comments re "bigger things," but my thinking was/is mostly about not having to break down and set up between uses. As a senior senior who needs help with heavy/heavier appliances the SVS is easy for me to handle in that my housekeeper takes care of changing out the water and such. As for problems with uneven cooking with a circulating pump, that was second hand information from an acquaintance who said he had a problem with a roast that sat on the bottom of his container and was not uniformly cooked because he didn't have it on a rack and failed to turn it. I believed him because it sounds logical to me. In a SVS, the "bottom" is perforated and about a quarter to half inch above the "true" floor of the unit, which gives me the freedom to use or not use a rack. I suspect that like all cooking equipment, we quickly come to prefer what we're familiar with. But given my arthritic hands, I do find the SVS works well for me.
As for chicken, I'm beginning to suspect I just don't like chicken all that much any more. I did some Vietnamese style lemon grass-ginger (large) chicken legs last week and was seriously disappointed by the texture more than anything. Theoretically, a good sear to the skin with a kitchen torch or on a grill and they should have been fantastic. They were not! My results on that dish are MUCH better when I make it the old fashioned way on a grill. To date, I've tried about five sous vide chicken recipes and concluded that sous vide chicken just isn't my cup of tea. Or soup! I think I used 140F for 2 hours, if I remember correctly, which was the consensus for sous vide chicken on several websites. The finished texture was surprisingly "dense," as in too close to tough for comfort. Maybe I did something wrong, but I'm low on incentive to try again when I get sensational results the old fashioned way. '-)
re: Caroline1
I see, changing the water would probably be a huge pain for you with a 20 liter container.
I could see that problem happening with a roast if it was big enough and had a flat spot, I probably would rig up some sort of rack for that. The perforated bottom is great on the SVS. I hear it is great for making custards and stuff because it's easy to set the dishes in some water and have them heated to the perfect temp.
I only really cook chicken breasts sous vide, most other parts I cook a different way. I'm with you on preferring the grill for most chicken, especially dark meat. The flavor seems fuller, even compared to sous vide then torched chicken. I also think that a ziplock bag is best for chicken breasts sous vide because it doesn't compress them at all. I haven't tried it yet, but I recently heard that it is better than a sealer for chicken breasts.
re: EatFoodGetMoney
I've heard the same thing about custards, but so far haven't tried them. I have thought about it enough to figure out I can do a crustless quiche by covering the top of the quiche dish with a round cake rack, then vacuum seal it and it won't get sucked out because of the cake rack protecting it. I just have to find a smaller diameter quiche dish than the ones I have now... Or maybe make a deep one in a souffle dish? Fun and games!
re: Caroline1
Can you link to the Volrath induction burner you like? I would love to find one that goes low enough for chocolate.
re: babette feasts
Here you go. And I was spelling it wrong. 2 "Ls"!
The best price I've seen is here:
Amazon also carries it. And here's a link to Vollrath's original Introduction of it a year or so ago:
The MSRP is nearly a thousand bucks, but you can find it with steep discounts such as the first one above. Vollrath has now introduced this same unit with the 100 presets in a drop-in unit. When I win the lottery, I'm going to buy four of them, then have a new black granite top cut for my island with all four of them mounted in it SIDE BY SIDE! No more reaching across any boiling pots!
Now, note to self: Self, BUY lottery tickets! You can't win without 'em!!! <sigh>
re: Caroline1
re: Caroline1
Thanks. 80F is really low, sometimes the kitchen is hotter than that! That actually could be good with chocolate.
re: Caroline1
<When I win the lottery, I'm going to buy four of them, then have a new black granite top cut for my island with all four of them mounted in it SIDE BY SIDE! No more reaching across any boiling pots!>
Like these induction tiles, for which I fell head-over-heels when in the '80's when I saw them at the Del Mar Fair one year. They could go in any configuration you wanted. I don't recall how many presets they had, but those Fasar tiles were too cool for Cocoa Puffs.
re: DuffyH
We first saw them at the same place! I used to live in Del Mar. The ones I recall (and tried very hard to find when I remodeled my kitchen, but to no avail) were hexagonal in shape and looked like hand painted Mexican tiles. Loved them! No longer available.
I forget who the current manufacturer is, but there are induction warmer units now available designed for installation UNDER stone counter tops for keeping buffet dishes warm. Tons of fabulous things you can do with induction if you have a rich imagination...!!! '-)
re: Caroline1
<I forget who the current manufacturer is, but there are induction warmer units now available designed for installation UNDER stone counter tops for keeping buffet dishes warm.>
I've seen those online. Here they are: http://springusacom.siteprotect.net/p...
re: BiscuitBoy
mmmm... What is it?
re: Caroline1
Food processor...really GOOD food processor - Robot Coupe
re: BiscuitBoy
Then I'd like a real robot, a la The Jetsons, to clean up after it's been used. :) C'mon over, Rosie!
re: BiscuitBoy
Ahah! I have a "VERY vintage" Cuisinart, which was touted to be a first cousin of RobotCoup when it was new. Good grief! Its got to be coming up on its 36th birthday at least! Which is about the age of my Kitchenaid mixer. Neither has any plastic or nylon parts, just metal, and both work as well as when they were new.
I readily agree that a great food processor is a true kitchen joy! A vintage Cuisineart is probably pretty cheap by now, if you can find one. It might be worth a try? I have all sorts of blades and attachments for mine, which makes it fun. But I will admit that when I first got it, I was a bit miffed that matchstick and julliene veggies came out with a slight curve to them, but it is sooooo much faster than my chef's knife!
re: BiscuitBoy
Serious drool.... ugly but oh, so functional!
Oh, what a fun thread!!
My faves:
Vitamix - could not live without it
Cuisinart - I have a pretty big one and a variety of blades, it's amazing
KitchenAid Artisan mixer - LOVE - I am a bread maker (totally hobbyist level!) and use it to start off all of my yeast doughs
Honorable mention: immersion blender and Breville juicer
re: RabbiBeth
I've had a kitchen for over 40 years, love to cook, but just finally bought a KA mixer (Professional) last year. The first time I had butter & sugar creaming and I could just walk away for a few minutes was a revelation! Glad I finally got one (altho' Mr. P. calls it "the door stop." Silly man.)
re: pine time
<Glad I finally got one (altho' Mr. P. calls it "the door stop." Silly man.)>
If a man says something but there's no woman around to hear him, is he still wrong?
Why yes, he is.


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Passport Newsroom
Expedited U.S. Passport Services For Winter TravelOctober 24, 2014
Apply for Your U.S. Passport Now Before the Busy Winter Travel SeasonREAD MORE
The U.S. Department of State, San Juan Passport Agency, will open to the public on Monday, January 13, 2014. The Agency is located at Centro Gubernamental Minillas on Avenida Jose de Diego, Parada 22.
The U.S. Department of State's Passport Services Directorate, via our contractor, The Logistics Management Institute (LMI) and their subcontractor, STR, is currently conducting the Passport Demand Forecasting Study, which is a voluntary nationwide study being carried out to estimate the overall demand for passport products.
The U.S. Department of State offers expedited passport services to U.S. citizens planning to travel abroad this summer, including families going on summer vacations and students participating in study abroad programs. While we urge U.S. citizens to apply as early as possible for their passport needs, the Department offers convenient options for those who need their travel documents sooner than our standard 4-6 week processing time.
CDC Contact Information on U.S. Passport Books no longer in service.
This summer, London will host the 2012 Olympic and Paralympic Games. American visitors will join millions of others from around the world, descending on London in a celebration of sport. The 2012 Olympic and Paralympic Games will bring together athletes from 205 countries competing in 26 different sports.
Inaccurate press reports about travel between Puerto Rico and mainland United States
Do you think you are a Victim of Identity Theft?
Beginning April 1, 2011, the U.S. Department of State will require the full names of the applicant's parent(s) to be listed on all certified birth certificates to be considered as primary evidence of U.S. citizenship for all passport applicants, regardless of age. Certified birth certificates missing this information will not be acceptable as evidence of citizenship. This will not affect applications already in-process that have been submitted or accepted before the effective date.
As of October 30, 2010 the United States Department of State does not accept Puerto Rican birth certificates issued prior to July 1, 2010 as primary proof of citizenship for a U.S. passport.


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Things to Do in Jamaica
Begin your quest for the unexpected in Jamaica. Climb Dunn's River Falls, go bobsledding down Mystic Mountain, go zip lining in Ocho Rios and watch young cliff divers take the plunge near Rick's Cafe.Filed under:
Pelican Bar
Welcome to Pelican Bar in Jamaica's St. Elizabeth Parish. This rustic wooden bar is located on a sand bank between the Black River and Treasure Beach. Unplug and unwind by spending a day sunbathing, drinking a couple beers, eating fresh fish and swimming the shallow waters.
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Ireland pardons wartime deserter "heroes"tags: World War II, NYT, Ireland, United Kingdom, The Emergency
LONDON — The Irish government is to reverse what has been described as a historic injustice by granting a pardon to soldiers who deserted their units to fight the Nazis in World War II.
An amnesty and immunity bill, scheduled to be enacted on Tuesday, includes an apology to some 5,000 men who faced post-war sanctions and ostracism after they quit the defense forces of neutral Ireland to join the allied war effort against Hitler.
The measure comes too late for most of the deserters — only about 100 are believed to be still alive — but it was welcomed by their families and supporters....
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- Raleigh Trevelyan, Chronicler of a Notable Family, Dies at 91
- Former spokesman of B.C. anti-immigration group wants UBC history prof fired
- Harvard's Steven Shapin Wins History of Science Award
- Middle East Studies Association Fights a Rising Tide of Critics
- Juan Cole says the postwar Middle East governments were modeled on the Soviet Union, though not communist (interview)


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