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Volunteer Scott Bregar of Fruita carries plates of food to hungry guests during the Salvation Army's annual free Community Thanksgiving Dinner this morning at the Elks Lodge, 249 S. Fourth St.
This was the eighth year Bregar has volunteered to work at the dinner.
Most of the folks pulling, tugging and guiding the massive balloon characters flying high above New York City during the Macy's Thanksgiving Day parade are employees of the department store. But one non-Macy's handler in the crowd this year is a Grand Junction woman who's realizing a longtime dream. Weather permitting, of course.
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COLORADO SPRINGS, Colo. (AP) — The magic number for the U.S. cities hoping to host the 2024 Olympics is $5 billion.
DENVER (AP) — Bryan Bickell scored late in the third period and the Chicago Blackhawks overcame strong goaltending from Calvin Pickard to beat the Colorado Avalanche 3-2 Wednesday night.
COPPER MOUNTAIN, Colo. (AP) — The end of a ski season usually brings another surgery for Andrew Weibrecht followed by weeks and weeks of recovery.
DENVER (AP) — A trove of ancient bones from gigantic animals discovered in the Colorado mountains is providing scientists with a fascinating look at what happened about 120,000 years ago when the Earth got as warm as it is today.
DENVER (AP) — Ty Lawson scored 20 points, including a key jumper in the waning seconds, and the Denver Nuggets beat the Chicago Bulls 114-109 on Tuesday night for their fifth straight win.
FERGUSON, Mo. (AP) — The word spread within minutes of Michael Brown's death — a young black man with his hands raised in surrender had just been shot by a white cop.
FERGUSON, Mo. (AP) — Protesters in Ferguson pressed pause Thursday as the city welcomed Thanksgiving, decorating boarded-up storefronts with some Dr. Seuss inspiration and gathering for church services — a stark contrast to previous days of outrage over the grand jury decision in the Michael Brown case.
ST. LOUIS (AP) — Thanksgiving started quietly in Ferguson, following protests Wednesday night that drew the smallest crowd since a grand jury's decision not to indict a white police officer in the death of Michael Brown, a black 18-year-old.
NEW YORK (AP) — Millions of Americans across the country are marking the holiday with lots of turkey, football, parades and early shopping, while many are overcoming some nasty weather and power outages. At the White House, President Barack Obama is spending a quiet Thanksgiving with a traditional meal.
NEW YORK (AP) — Early-bird shoppers headed to stores on Thanksgiving in what's becoming a new holiday tradition.


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company esops: Original post by Debbie Donner of Demand Media The bullish strategy of buying stock and protective puts simultaneously is called a married put. http://photos2.demandstudios.com/DM-Resize/photos.demandstudios.com/getty/article/197/5/87457899.jpg?w=700&h=700&keep_ratio=1 Hemera Technologies/Photos.com/Getty Images Companies are increasingly turning to employee stock options plans (ESOPs) to
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Tagliani turns heads, takes Indy pole
The underdogs, the castaways and the forgotten had their day at Indianapolis on Saturday's run for the pole.
Alex Tagliani (bumped out of the 2009 Indy 500), Oriol Servia (without a ride in 2010), Dan Wheldon, (who lost his job for 2011), Townsend Bell (a once-a-year racer) and Buddy Rice (out of IndyCar since 2009), made the Fast 9 session and proved that the dominant teams and drivers can indeed be beaten — at least in qualifying.
And Tagliani saved the biggest run for last, taking the pole for the centennial Indianapolis 500 on the final run of the day at Indianapolis Motor Speedway.
"We're playing in the big boys league, and we're trying to bring it," said an ecstatic Tagliani. "The next step is to try and win the race. I'm probably going to be pinching myself until I go to bed. It's been an amazing team effort. We have a great group of people and the additions with the other cars. I had good input from Townsend (Bell) and Dan (Wheldon), and it's been nice to work as a big group this week. I wanted this one so bad."
The French-Canadian open-wheel veteran had been fast all week, leading the time sheets on multiple occasions, and despite taking the best shots that Target Chip Ganassi Racing and Team Penske had to offer, the minnows at Sam Schmidt Motorsports shocked the establishment to place the Bowers & Wilkins-sponsored No. 77 Sam Schmidt Motorsports car on top of the leader board.
Next Sunday's 2011 Indy 500 also marks the 10th anniversary of SSM's first run at the Speedway.
"I'm really lost for words," said Schmidt. "It's truly huge. Whether it's the 100th anniversary or whether it's the adversity that Alex has overcome, it's just really large."
Tagliani's laps of 227.733, 227.488, 227.430 and 227.238 were fast enough to demote Ganassi's Scott Dixon to second place. Tagliani's 227.472 average was just slightly faster than the 227.340 produced by Dixon, the 2008 Indy 500 winner.
The Cinderella Story for Tagliani and the SSM team at Indy on Saturday sent the crowds into a huge cheer when the No. 77 eclipsed Dixon for pole. (IMS Photo)
"It was kind of a strange day," said Dixon. "Even to see Helio (Castroneves) starting 16th is kind of mind-boggling. We missed a little bit. Dario obviously missed on fuel a little more than we did. He ran out going into Turn 1 and I ran out into Turn 4, and I think that cost me the pole. We lost nine-tenths of a mile-per-hour on that last lap. To come so close and to not get it was quite frustrating. Mistakes happen. That takes nothing away from Tagliani and what he's achieved, though."
Third place went to Servia who sat on pole until Dixon and Tagliani moved him to the outside of the front row. The Telemundo-sponsored Newman/Haas Racing pilot recorded an average speed of 227.168 during his impressive run.
WHO'S NO. 1?See the 2011 IndyCar standings here.
"Six months ago, a month ago, Monday — I would not have predicted we would have made the front row," said Servia. "I figured if we were really luck we would make the top 9. That was our goal. They gave me a great car, and we got all out of the car that we could. To have the three Penske cars behind in qualifying it just feels amazing and is such an achievement for the team."
Bell continued his string of top-caliber runs at Indy to qualify fourth in the second SSM car. Bell drove the No. 99 Herbalife car to an average of 226.887.
"This is my favorite racetrack and the best racetrack in the world, and I just love coming here," said Bell. "It's really just become like a pilgrimage every year for me to come here from California. It's great to be a part of it. I really want to win this thing, and this is the best car I've had so far. When I start doing stuff in the cockpit on the first lap, you never know how it's going to affect the other side of the track, so I had to make sure I could put a whole lap together in all four corners before I got more aggressive in (laps) three and four. Once we settled down, the time started to pick up. It's a really nice race car and full credit to Tagliani and his engineering staff that really led the program through last year until now. It's just a joy to drive the car."
Will Power — the only Penske driver to make the Fast 9 — did his best to hide his disappointment of qualifying fifth after starting in the middle of the front row in 2010.
"Our car was solid all day," he said. "And I was pretty trimmed out, so I don't know what else I could have done. As a team we didn't do that well, so we're a bit surprised. There's not much else to say."
Wheldon made the day for Bryan Herta Autosport as he qualified sixth in his William Rast-sponsored car. The 2005 Indy 500 winner benefited from the technical alliance between BHA and the pole-sitting SSM team, giving the three-car collective an amazing 1-4-6 in qualifying.
INDY, INDEEDGet more of SPEED'S IndyCar coverage here.
"I would have liked to have gone a little bit quicker and pushed Tag (Alex Tagliani) a little bit more," Wheldon said. "It was a lot more gusty than what it has been, and there was a difference in the wind direction. That means you have to be more on top of the controls in the car, and I think I handled that reasonably well. I made a little bit of a mistake on the exit of Turn 4 on the final lap when I just let the wind get underneath the car. To be honest, the speed is a testimony to this team. It's not me; the guys have done a fantastic job. I know what I want from the race car, and we're making it work. Being in a race car is what I love to do. My time off made me realize how much I love motor racing. I'm having a blast. We will be a force to be reckoned with."
Rice put his unsponsored Panther Racing entry seventh on the grid for the Indy 500, reminding everyone just how skilled the 2004 race winner happens to be.
"When we unloaded we had such a good car I knew the speed was there," said Rice. "Both Panther cars were fast all week. We just missed it a little bit with the gear[ing] and the weather."
Ed Carpenter kept Sarah Fisher Racing's dream month going by qualifying eighth. The fearless oval specialist set a staggering warm-up lap, but struggled for grip throughout the rest of his four-lap run.
"It was a great day for the entire Dollar General/Sarah Fisher Racing organization," Carpenter said. "We missed on the balance a little bit when we went back out for the Fast Nine, but we're still very happy. We're not here to win the shootout; we're here to win the race. We'll get back on track tomorrow and continue to work on getting the Dollar General machine set up for the race."
Dario Franchitti won't forget May 21, 2011 anytime soon after his Target-sponsored car ran out of fuel on his fourth and final qualifying lap.
"We were pretty close on setup with the Target car, but not good enough for the pole today," said Franchitti. "We were definitely good enough for third place. We obviously ran out of fuel at the end of the third lap and that was it. It's disappointing for us, but I'm happy for Sam Schmidt, Allen McDonald, Alex Tagliani and their whole team."
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Military Downsizing:
Persons Returning to Civilian Life Need More Help from DOD
HEHS-94-39: Published: Jan 21, 1994. Publicly Released: Jan 21, 1994.
Additional Materials:
- Full Report:
(202) 512-7101
Office of Public Affairs
(202) 512-4800
Pursuant to a congressional request, GAO reviewed the extent to which the Departments of Defense (DOD), Labor (DOL), and Veterans Affairs (VA) provide transition assistance services to separating members and their spouses.
GAO found that: (1) many separating service members and their spouses do not get timely transition services because the transition program does not receive adequate support from DOD, military service headquarters, and individual military unit commanders; (2) officials responsible for providing transition services often do not know what members are scheduled to separate; (3) separating service members are not provided information on their military experience and training that will enable them to seek employment in the private sector; (4) many separating service members are not provided timely individual preseparation counseling; and (5) many service members and their spouses do not have the opportunity to attend transition seminars and use employment assistance centers.
Recommendations for Executive Action
Status: Closed - Implemented
Comments: DOD has issued directives to implement the transition assistance program.
Recommendation: The Secretary of Defense should direct the secretaries of the military departments to implement the transition assistance program required by law.
Agency Affected: Department of Defense
Status: Closed - Implemented
Comments: On November 5, 1993, DOD issued a policy memorandum requiring the skill verification document be provided to service members 120 days prior to separation. Also, the Air Force and the Marine Corps have been asked to review their efforts to contact former service members and offer them the document. ASD (P&R) approved DOD Instruction 1332.35, "Preseparation Counseling for Military Personnel," on February 14, 1994, replacing the policy memo of November 5, 1993. The Air Force has contacted separated airmen, and the Marine Corps conducted a nationwide campaign in print and radio to encourage Marine veterans to contact a toll-free number to request the verification document.
Recommendation: The Secretary of Defense should direct the secretaries of the military departments to get skills verification documents to those personnel they missed and ensure that all future separatees have the document to use in the individual preseparation counseling sessions.
Agency Affected: Department of Defense
Status: Closed - Implemented
Comments: DOD Directive 1332.35 directs the military departments to use their inspectors general to evaluate installation transition programs and report annually. The DASD (Personnel Support, Families, and Education) implemented quarterly reporting requirements to monitor the system more closely. Spot checks of installation transition programs are ongoing.
Recommendation: The Secretary of Defense should direct the secretaries of the military departments to evaluate transition assistance at the installation level until the secretaries are certain the programs are operating effectively and make periodic evaluation thereafter.
Agency Affected: Department of Defense
Explore the full database of GAO's Open Recommendations »
Nov 20, 2014
Building Partner Capacity:State and DOD Need to Define Time Frames to Guide and Track Global Security Contingency Fund ProjectsGAO-15-75: Published: Nov 20, 2014. Publicly Released: Nov 20, 2014.
Ford-Class Aircraft Carrier:Congress Should Consider Revising Cost Cap Legislation to Include All Construction CostsGAO-15-22: Published: Nov 20, 2014. Publicly Released: Nov 20, 2014.
Nov 19, 2014
Defense Contractors:Additional Actions Needed to Facilitate the Use of DOD's Inventory of Contracted ServicesGAO-15-88: Published: Nov 19, 2014. Publicly Released: Nov 19, 2014.
Nov 18, 2014
Overseas Military Construction:Observations on U.S. Contractor PreferenceGAO-15-45: Published: Nov 18, 2014. Publicly Released: Nov 18, 2014.
Oct 30, 2014
DOD Space Systems:Additional Knowledge Would Better Support Decisions about Disaggregating Large SatellitesGAO-15-7: Published: Oct 30, 2014. Publicly Released: Oct 30, 2014.
DOD Business Systems Modernization:Additional Enhancements Are Needed for Army Business System Schedule and Cost Estimates to Fully Meet Best PracticesGAO-14-470: Published: Sep 30, 2014. Publicly Released: Oct 30, 2014.
Oct 16, 2014
Specialty Metals:DOD Dissemination of National Security Waiver Information Could Enhance Awareness and Compliance with RestrictionsGAO-15-133: Published: Oct 16, 2014. Publicly Released: Oct 16, 2014.
Oct 10, 2014
Nuclear Weapons:Some Actions Have Been Taken to Address Challenges with the Uranium Processing Facility DesignGAO-15-126: Published: Oct 10, 2014. Publicly Released: Oct 10, 2014.
Oct 8, 2014
National Defense:Department of Defense's Waiver of Competitive Prototyping Requirement for the Navy's Fleet Replenishment Oiler ProgramGAO-15-57R: Published: Oct 8, 2014. Publicly Released: Oct 8, 2014.
Sep 30, 2014
Afghanistan Equipment Drawdown:Progress Made, but Improved Controls in Decision Making Could Reduce Risk of Unnecessary ExpendituresGAO-14-768: Published: Sep 30, 2014. Publicly Released: Sep 30, 2014.
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Pink (medium) Spare Ribs
I remembered mid morning I had a defrosted rack of St Louis cut spare ribs in my basement refrigerator that needed to be cooked. I generally cook ribs in a smoker slowly after a dry rub and several hour or overnight rest. My smoker broke recently (suspect regulator) so I cooked them indirectly on my gas grill. Fire on one side, ribs on the other. I dry rubbed them and coated with a little salad oil then seared the rack over the hot side and moved them to the cool side and closed the lid. about an hour into the cook I coated the meat side with no sugar added BBQ sauce. The total cooking time was about 2.5 hours at just under 300 but the temperature wasn't consistent. The ribs were only cooked to medium, nicely pink throughout. They were very tender and succulent, some of the best ribs I've made or eaten. I know some people love fall of the bone cooked ribs but I like a little chew to mine. Does anyone else cook spare ribs or baby backs less than well done?
If they were on at 300 for 2.5 hrs, they're fully done. The pink is the smoke ring that results for the hemoglobin in the meat reacting with the carbon monoxide from the burning fuel.
re: rjbh20
Right. I think a lot of people don't know that.
re: rjbh20
This wasn't a smoke ring as I used no wood and I'm a pretty experienced "smoker". I probably am wrong about the temperature. These were cooked medium.
re: zackly
You don't need wood to get a smoke ring, though you get a more pronounced one with wood smoke. The combustion gases from propane or natural gas pride the same effect.
re: zackly
Since you didn't take an internal temperature, it seems that your justification for them being cooked medium is the rosy hue. I agree with the others who say that ribs cooked for that amount of time at 300 are done. Sounds like you're mistaking the color imparted by smoking with rareness.
re: Melanie Wong
I'll say it one more time:
No mistake, these were cooked medium (pink). It was not a smoke ring. Let's move the discussion on from here.
re: rjbh20
Can't imagine getting much of a smoke ring on a gas grill
re: scubadoo97
No need to imagine anything -- chemistry has a pesky way of happening on a remarkably consistent basis. Do you really think 2.5 hrs at. 300 on a slab of ribs is going to result in pink meat because it's less than 145f? Thermodynamics would argue differently.
re: rjbh20
And isn't it nice that the smoke ring has been determined to do nothing for taste or texture?
re: rjbh20
Dude, based off the OP "wasn't consistent" "nicely pink throughout" attributing the "nice pink" to a smoke ring would be a helluva stretch.
My personal verdict would be undercooked ribs.
re: On_yun
But they were "very tender" and "succulent" and OP knows his/her way around cooking meat.
re: c oliver
Generally, Very tender ....and a little chew does not go hand in hand when I think of cooked ribs. Chinese style ribs are what I imagine were the results of what the OP is describing.
re: fourunder
And the meat has to come away from the bone cleanly, how you like your meat cooked is subjective (somewhat), but that really isn't. At least if you want a good percentage of rib eaters to like your ribs. If these were back ribs I could be willing to pick up what they're laying down and chalk it up to mistaking pink-ish for medium, but spares? Nuh uh. I suppose there is one other possibility, what if the ribs weren't pork? :O lol
Really good BBQ ribs shouldn't have meat that "falls off the bone" - those are overcooked. A slight pull is highly desirable, in fact.
re: mcsheridan
Don't you think that's more personal preference than right vs. wrong?
re: c oliver
I think that everything in the food world is up to personal preference, as far as that goes. I didn't use the words right vs. wrong. All of us here on Chow have very strong opinions, and most of us are purists about something, whether it's Reuben sandwiches, ragu alla Bolognese, or BBQ ribs.
If someone wants to eat overcooked ribs and likes them that way, that's their choice. If someone wants to eat a well-done steak and likes it that way, that's their choice. I have a friend who likes to marinate chicken for more than 48 hours, that's his choice. I think it ruins the texture of the chicken much as I think cooking to well-done destroys a good piece of meat, and overcooking ruins the texture of BBQ ribs.
I like to think that eating ribs is half the reason we have teeth. :)
re: mcsheridan
Thanks for elaborating. I had just thought that the words "shouldn't" and "overcooked" were more a personal comment. While I prefer ribs the way you do, I'd rather have them "fall off the bone" than be too tough.
re: c oliver
How about pink throughout?
re: On_yun
Huh? Don't understand.
re: c oliver
It was a joke. Pink throughout indicates undercooked ribs.
re: On_yun
Not for me.
re: mcsheridan
Usually, that fall of the bone texture comes from the introduction of some sort of steam. I don't use water in my smoker for ribs.
re: zackly
Here's a clarification you may or may not be interested in. The falling off the bone texture doesn't come from steam but from a long cooking time. A long cooking time causes the connective tissue in the meat to break down, resulting in higher tenderness and eventually mushiness. The lower the internal temperature of the meat, the longer the cooking time has to be to achieve this.
The problem with a long cooking time is that it provides a big window for a lot of the meat's moisture to evaporate, causing the development of bark at the meat's surface and eventually a dry chewy piece of meat, regardless of how broken down the connective tissue is. Here's where the steam comes in: one way to limit the evaporation of the meat's moisture is with steam. But it's not the only way. Foiling ribs can prevent evaporation. Sous vide cooking can prevent evaporation. Constant basting can prevent evaporation. And technically speaking, just placing a pan of water in the grill/smoker isn't so much creating steam as it is just raising the humidity inside the smoker enough to limit evaporation. Limiting evaporation has the added benefit that you are then also limiting evaporative cooling, which helps the meat's temperature not to stall and makes the meat cook more quickly.
With ribs, you can safely file a lot of this under 'so what?' but it becomes more important to know if you're cooking trickier cuts like brisket.
re: cowboyardee
That's true but adding moisture, in a home smoker anyway, inhibits evaporation and creates a semi moist cooking environment instead of completely dry. It acts as a crutch, providing a larger margin of error against overcooking (drying out). You can get the temperature high enough to break down the connective tissue while still maintaining moisture in the meat but for me I prefer dry heat because the evaporation concentrates the meatiness. But like I said, I don't shoot for fall off the bone tenderness. I like my ribs al dente.
re: cowboyardee
That's probably the best condensed down explanation for the whole shebang I've ever read with all the subjective nonsense and myth left out.
re: mcsheridan
re: Uncle Bob
It is (or should be) a primal experience, after all. :)
re: kseiverd
They can in a drafty gas grill with heat coming from only one end. Throw in a completely unreliable thermometer and presto.
I can say with 100% certainty that these ribs were cooked to medium (pink) doneness. My question still is does anyone intentionally cook ribs to only this temperature on purpose
re: zackly
Once they're tender or there's some shrinking up the bone but not falling off like baby food, mine are done. I think your temp was a tad high, unless it dropped a lot during the cook, so hard to imagine they were medium but you were there and I was not.
re: mcf
Yes, they were definitely medium cooked. I was guessing and probably wrong about the time and temperature. I guess the internal finished temperature was 150-155. My new hypothesis is that spare ribs don't need longer cooking times to tenderize, that they are naturally tender. Now, it might have been this particular rack was tender but it was a nothing special, commodity rack of ribs bought @ Shoprite.
re: zackly
Well at that temp, pork is well done. But if you're guessing who knows? Some pork stays pink when cooked, I've found.
re: zackly
I use a Thermapen on most meats, but with ribs I go by sight and touch, and time, loosely.
So I can tell you that if it were a supermarket pork chop at 150-155 it would be dry and white, IME, and if a juicier heritage breed, white with moisture.
Recently, my husband thought a thick, red wattle pork chop I served was raw next to the bone, based on appearance (it really did look raw), but upon trying it, disovered it was cooked to his satisfaction, and he tends to like things cooked a bunch more than I do.
Just sayin'.
re: zackly
Unless you actually checked the internal temperature of the ribs, you really can't speak to their temperature with 100% certainty. Just not possible. I'm sure they were pink though.
As to the bigger question of how hot or how long to cook them:
I've cooked ribs many ways. When I've BBQ'd ribs, I've typically done the full 5-6 hour cooking time, which would presumably achieve a final temperature in the 190s range. I've also cooked spare ribs sous vide and used temperatures in the 140-145 range, though a very long cooking time ensured tenderness in this case.
Recently, my father has become something of a rib junkie, developing his own preferred cooking process. He generally cooks using indirect heat and a little wood smoke in a grill, but he only cooks em for about 2 hours. He makes em just about any time I show up. These ribs are not as tender as traditionally cooked ribs are. But they are still quite enjoyable. I don't find them hard to eat - that little bit of chewiness can be pleasant. But it would be hard for me to guess exactly what their final temperature was. It might be relatively high (180+) - ribs ain't thick and 2 hours is still a long cooking time, considering that you can overcook a steak in under 10 minutes. Or it might hit stalling temperatures (a little north of 150) and stay there, as my father doesn't wrap with foil or use steam.
All that said, it's not only internal temperature that determines tenderness but also cooking time. You could make ribs overly tender, bordering on mushy, if you cooked em at 135 long enough via sous vide.
re: cowboyardee
My ribs yesterday had the approximate "tendeness" of an excellent beef filet mignon steak. My question is, do spare ribs even benefit from a longer cooking time or higher internal temperature? My experience yesterday suggests maybe not.
re: zackly
"My ribs yesterday had the approximate "tenderness" of an excellent beef filet mignon steak"
Incidentally, I've described pork shoulder cooked sous vide to 140 for maybe 20 hours in almost the exact same terms.
"My question is, do spare ribs even benefit from a longer cooking time or higher internal temperature?"
Generally speaking, you're not going to get filet mignon texture cooking spare ribs the way you did the other day. The most reasonable explanation for that was that it was something of a fluke based on the particular spare ribs you bought.
However, you may still find that ribs cooked over a shorter time are not unpleasantly chewy to you and that you like the effect of a shorter cooking time. My father did, for example. But BBQ nerds have spent decades developing procedures like the 3-2-1 method and writing books on tiny differences in cooking times and temperatures because these things do indeed make a difference. Might not be a difference you're interested in, is all.
re: cowboyardee
I've eaten a fair amount of professional BBQ in my life. I would say that pork ribs are all cooked well done. They differ by cooking times and what they are seasoned with be it a dry rub, mop sauce or BBQ sauce. My theory is maybe they don't need to be cooked "low and slow" to get excellent results. I'm going to cook them the same way the next time & see if I get similar results.
re: zackly
"I've eaten a fair amount of professional BBQ in my life. I would say that pork ribs are all cooked well done."
Yeah, just about any professional BBQ place is going to cook ribs to a high internal temperature. It's one of the defining characteristics of the style.
"My theory is maybe they don't need to be cooked "low and slow" to get excellent results."
Here's an experiment for you to demonstrate what I mean. Next time you make ribs, cut off a little section (maybe 3 ribs, raw) and cook it under your broiler or on the grill using direct heat. Check the internal temp with a thermometer and pull the ribs when the meat near the bone reaches 150. Shouldn't take long at all, even though the bone will draw out the cooking time a bit compared to a steak of similar thickness. Either way, we're talking minutes/side, not hours. Dig in and note the texture.
Cooking for 2.5 hours IS cooking low and slow. It's just not as slow as traditional BBQ. This kind of cooking time is not a brand new discovery. I'm no expert in Chinese cooking, but I'm relatively sure that the Chinese spare ribs we all love are only cooked for maybe 2 hours. Heck, here's a recipe from a usually-reliable source where they're only cooked about 80 minutes:
re: zackly
I think low and slow is the only way to cook them, but hey. There are folks that boil them first, too, then grill them.
Not anything I would do, but however someone wants to eat their own food is nunna my bizniz.
re: mcf
The Rendezvous in Memphis is famous for ribs that are not cooked low and slow. 425 degrees for around 60 min.
The "Smokyokie method" for first grilling a brisket and then cooking at higher temps also changed attitudes on low and slow for brisket
I do mine low and slow but there are more ways to skin a cat and cook BBQ with good to excellent results
re: scubadoo97
See above. I got no quarrel with folks doing it their own way. Tweechisown and all.
I think fast and hot would be a bit too barkish for me.
re: scubadoo97
That's true but they're back ribs and kinda mediocre at that. They move a lot though so you could do a lot worse in Memphis. What they're really famous for is their unique dry rub with chili powder, coriander, and clove.
I just invited my husbands family for a BBQ next month (for the record, we are grilling the meat with propane, not using wood chips etc) and my BIL is insisting on bringing spare ribs. Probably because he can't grill at his apartment complex. I was hoping he meant precooked from a good takeout but it sounds like not. He and SIL are saying they will marinade and throw on my grill at the last minute,I'm trying to think how to politely decline the offer. I have rib eye and elk burgers and pork belly and all kinds of other stuff; if he wants to make them fine but I fear they will be inedible. I don't know that my grill could get low enough to cook correctly, and I'm not about to ruin the day messing around with it. Myself, I like to just cook them at 250 in the oven, set it and forget it so to speak, but I will try to be a good hostess and not be too negative ;-) Hope they enjoy!
re: coll
I just searched, quick coked ribs. This is from Addicted to Grilling web site:
"Spare ribs:
Spare ribs come from the the belly of the pig - where bacon comes from. Because they're larger and tougher than baby backs they take longer and are more of a challenge to cook. However, they also have more meat than baby backs and more fat marbling which makes them more flavorful. The fact that they're a greater test of grillmanship and they deliver more flavor makes them the rib of choice with people on the profession barbecue circuit.
St. Louis cut ribs - also known as Kansas City cut ribs - are merely spare ribs with the rib tips cut off. Removal of the tips makes the rib slab more attractive and helps it to cook more evenly.
Here's a quick rundown on how to grill 'em:
The fast way - 2 to 3 hours:
Grill them - indirectly if at all possible - at medium heat, about 325° F to 350 ° F for 2 to 3 hours. You'll know they're done when the meat has shrunk back from the bone about a 1/4 of an inch and the meat is tender enough to tear apart with your fingers (Don't forget to let the test piece cool a bit so you don't burn your fingertips.)
re: zackly
I cook them about 2-3 hours at 250 or so and they're done and tender. So do that if you want fast and dried out. I've never been impressed with that site's cooking methods any time I've looked.
re: zackly
Thanks that's what I'm saying. I know all the cuts, including Danish baby back and lets even mention bone in country ribs just in case, who knows what he has planned, but I've never thought to attempt to cook any type less than 2 or 3 hours, or to go over 300. My BIL watches too much Food Channel but doesn't cook much at all. I thought maybe there was a new method I wasn't aware of. They usually expect to eat about an hour after arrival so good luck with that. Not that there won't be plenty of other food, we won't starve.
I'm not tying up my grill and my time while he plays pitmaster, but I had a good idea. I'll resurrect my old charcoal Weber kettle, put it in the driveway and light the coals before he gets here,and let him go to town. And don't worry, I'll make him happy to be on his way!
re: On_yun
Oh thanks, I can be sort of devilish too unfortunately!
Despite all the distracting noise, I understand your question and the answer is yes. Neither spare nor back ribs need to be cooked well done, falling off the bone, or pulling away cleanly. Medium or even medium rare is fine (and safe) if that's how you like them, and sometimes I do.
This is why God gave us teeth.
Backs certainly don't need low and slow, as they are basically the prime rib of the pig -- no more than 45 minutes, tops, on the grill or in the oven; there is almost no collagen or connective tissue in them that needs to be dealt with. Spares need a little more time but you gave them more than enough and they sound great.
While you certainly *can* do low and slow with these, you sure don't have to.
There is nothing more subjective and prone to causing verbal fistfights -- and sometimes literal ones -- than barbecue. I happen to hate St. Louis style ribs because they cut all the best parts off, but most people love them because they look good and are easy to eat.
re: acgold7
Try selling medium spares off a food truck and get back to me. Even asian sticky ribs are par cooked some way or another before being glazed. Cooking to medium you're going to need to set out some dental floss next to the napkins and for someone who likes rib tips so much I have to wonder if you've had any success actually serving them to people.
re: On_yun
Who said anything about selling? Or serving to anyone other than one's self? Or "glazing" or any other kind of saucing? What a leap.
The question was "Does anyone else cook spare ribs or baby backs less than well done?" and my answer was "Yes."
This isn't about selling them. It's about how you like them. Did you read the OP? That's OT and not what the question or my answer was about at all.
I have two food Trucks and there we obviously sell food the way our customers like it. To do anything else would be foolish. But that doesn't mean I always cook that way at home. This is, after all, the "Home Cooking" board.
People who prize fall-off-the-bone tenderness over everything else generally boil their ribs -- as do the many crappy fake "BBQ" joints all over the country. Are you suggesting we should do that?
And of course you mostly cook all ribs before *glazing* or *saucing*. That really has nothing to do with this discussion. Also completely OT.
And yes, we've catered many very successful Barbecues.
Before you make another completely unjustifed personal attack by leaping to conclusions ("I have to wonder if you've had any success actually serving them to people") perhaps you'll have the patience to sit through one of my typically interminable anecdotes:
A number of years ago we had some friends of the family over for a barbecue. The Mom insisted she had the best recipe for Baby Backs that her kids loved, and she insisted on not only making but buying the ribs. She came over with a few racks she had bought at the local custom boutique butcher. She unwrapped the package and I was appalled. She paid something like $10 a pound for these and they had been stripped of virtually all the meat -- only what was between the bones was left. These were "shiners" -- the bones were shining through. Now I knew I could get whole racks at Costco for about $3 a pound and they would usually have about an inch of meat covering the bones, so I was stunned that she'd say "These are the best ribs in town." But I kept my mouth shut.
And I said nothing when she proceeded to cut the racks in half and throw them into my Stock Pot and boil them for half an hour. Then she took them out, covered them with some crappy BBQ sauce she brought with her, and threw them on a high grill -- there was no stopping her at this point -- and procceded to char them until black.
Her kids ate them up like there was no tomorrow. I died a little inside.
Lots of people like them this way because they've never had them any other way. Does this make it the right way?
So the next time they were over I made them the "right" way. I made spares and backs -- spares low and slow, backs both simply grilled and also properly smoked and none of them sauced until at the table. The kids (and everyone else) ate them with amazement but didn't know what they were. I didn't want to embarrass the Mom so I just said, "Oh, they're just another way of doing BBQ."
BTW, what's so bad about floss? You need it with corn on the cob, which just happens to be a great accompaniment for BBQ anyhow (or for a lobster clambake). And my dentist wants me to use it nightly anyway.
re: acgold7
The final question in the OP was "Does anyone else cook spare ribs or baby backs less than well done?" Is there some kind of rule here I don't understand about discussing the body or title also? How about responses?
The glazing or saucing had absolutely nothing to do with the point I was trying to make and that's why the emphasis was on par cooking. Someone else brought up "Chinese" ribs which are par cooked (usually) and glazed. You knew this though right? It's an example of ribs cooked less than well done which is the reason other people are talking about it, remember the final question in the OP? The only thing that I'm supposed to answer?
The majority of your bird with a broken wing routine seems to admit scarcity of commercial presentation or lack of public interest but then questions what that would have to do with pink undercooked spare ribs and whether or not people like them that way. Otay.
Let's see here.. fall off the bone... boil your ribs.. I must be suggesting people do that. LoL
I need to touch just a bit on the boil your ribs thing though. I'm not an advocate of par boiling ribs for most preparations, but since the Chinese style ribs have been brought up already I'm gonna dive into forbidden territory and discuss something not in the OP.
Some of the best ribs I've had asian style were in fact boiled. WAIT! I know what you're thinking, that I'm advocating boiling everything pork and want to start "fistfights" and stuff! I can assure you this is not the case. Cut across the bone in two inch lengths, simmered a bit to start the cooking and get some fat out of there plus a little broth left over, and DEEP FRIED! Yes, I'm serving myself on a plate so you can imply that I'm telling people to boil AND deep fry ribs. I'll skulk away in shame and won't mention that they were glazed lest that become the sum of my entire experience with pork along with fake crappy bbq joints.
On the rib tip thing, that's what made me wonder if you were embellishing your response just a bit. Rib tips have cartilage bands running through them and to most peoples taste they need a little more cooking in order to separate from the layer of connective tissue that covers them. I always get whole spares and trim at the bone, tips are done whole and wrapped midway to accelerate getting to my idea of done. Oops, getting off topic again. Pink ribs are one thing, rib tips would have someone just making a mess unnecessarily in my amateur rib tip loving opinion. I could be rushing to judgement since you didn't specify how you like tips.
Your story about the lady boiling ribs, kinda sounds like you're passing judgement, kinda sounds like what you are accusing me of, if in a more sideways indirect fashion. I think that I've seen a lot of people cook ribs similarly but don't consider evangelizing since unspoken rules for this sort thing are well established. Don't insult your host pretty much covers it. This isn't a table though, it's a forum on the internet.
WelI, I don't really care how people like ribs at home or whether it follows some kind of accepted norm. You can eat them dead rare if you prefer them that way. I will voice my opinion on how I like to eat them, and may even go a step further and suggest that the vast majority of people won't appreciate rib meat that has to be stripped from the bone by gnawing and scraping. I'm crazy like that.
No offense meant to the OP and my intention wasn't to clutter your thread. My answer to the question would be yes, but the majority of the time it's due to having undercooked ribs- let's eat.
re: On_yun
>>>Is there some kind of rule here I don't understand about discussing the body or title also? How about responses?<<<
Possibly. You responded to my post and appeared to be aggressively refuting points neither I nor the OP made. I was simply trying to clarify. Questioning my personal knowledge or experience was an unnecessary personal shot and inappropriate for this discussion so I thought a little background would help.
I happen to love deep-fried ribs and any version of tips, and virtually any Chinese preparation of any type of ribs, as well as the traditional BBQ. But as cbrd and four have very accurately pointed out, color is not an indicator of anything in the pork world. Ham is always pink.
re: acgold7
I'll point out that grilling on direct heat for 45 minutes will almost certainly result in ribs cooked beyond medium rare (~130 f).
I don't actually disagree with anything in particular you wrote in your post. But I think it's important to make a few key distinctions. The OP seems to have made two assumptions that are problematic and might lead to some iffy conclusions:
1) That you can reliably tell the doneness (internal temperature) of pork by its color
2) That the medium doneness (questionable or not) is the main factor in how the ribs came out, and that cooking them for 2.5 hours didn't mitigate spareribs' tendency towards chewiness. This is why I suggested above an experiment wherein the OP grill some spareribs over a hot fire to medium or medium rare doneness over the course of a few minutes, like you would grill a steak - the results of this would certainly be significantly chewier than his results cooking over 2.5 hours.
The point is that while it's certainly true that spareribs can be delicious cooked much more quickly than the [semi]standard 6 hour BBQ method and can also be cooked to lower internal temperatures than the standard 190+ of traditional BBQ, it's misleading and oversimplified to say that they only need to be cooked to medium or medium rare - which seemed to be the conclusion the OP was reaching. It's not just the temperature/doneness that matters but also how you get there.
re: cowboyardee
While I can't disagree with anything you've said (as usual) I just wanted to take a minimalist approach and go to a simple direct answer to the original question, which is yes.
I think a lot of this other side talk is getting into "how many angels can dance on the head of a pin" territory and you can sense zackly's frustration in some of his other posts.
I should have clarified what I meant by medium-rare, as it seems a lot of people, at least in the steak realm, really mean fairly raw in the middle. But I can assure you that even over a lowish-to-medium direct heat we can get baby backs completely cooked but still slightly pink and extremely juicy in the middle after 45 minutes -- they squirt juice when you bite through that lower membrane (which we never, ever remove). We'd never put them over the screeching 650F heat that most people use because then you are eating charcoal. Direct heat does not necessarily mean high heat.
More typically, though, I will just get some nice grill marks over the direct heat and then do the bulk of the cooking over the indirect section but at a fairly high temp in the 400s. That of course is grilling, not BBQ.
re: acgold7
personally, I don't see the color of the Pork to be a good indicator for the temperature of the finished meat. It has more to do with the specific animal's muscle and whether it came from the tip or fattier end. The meat can be white, pink or darker...I will concede the meat will turn more white or dark as the meat cooks over time, but to get an actual reading on meat temperature with a rib is spotty at best, as the bones are too close to each other. Cooked at 300 for 2.5 hours, the meat is cooked through, but it doesn't mean it will be tender every time.
re: fourunder
Tender is tender, and it's done when it's done.
At least in bbq terms and assuming it's the tender you're shooting for. This is what hangs most people up on brisket. It's more of an art than a science so it goes over or gets pulled too soon because of expectation instead of what's really going on with the meat. Same holds for ribs or shoulder.
Gas grill and temperature automatically make me think inaccurate if we're talking about the stock therm that came on it. A tightly sealed charcoal setup has a big variation from grate to sensor, add inaccurate therm into that and who knows...
A good point about specific animal. It definitely matters.
re: acgold7
"I should have clarified what I meant by medium-rare... we can get baby backs completely cooked but still slightly pink and extremely juicy in the middle after 45 minutes"
I think one of the big things causing some confusion in this thread is the clash between people who define rare-ness in terms of temperature (120 rare, 130-135 med-rare, 140-145 medium, etc) and people who define rareness in terms of appearance and texture (with this outlook, filet mignon might be medium while chicken thighs would be rare when both cooked to the same internal temp).
It is unlikely that you can cook ribs near 300 for 2.5 hours and wind up with an internal temperature that's not at least a little above 140 (medium, to the temp-defined crowd). But ribs can remain pinkish and juicy (medium, to the appearance-defined crowd) at higher temperatures than many other meats.
Neither method of defining doneness is necessarily wrong, but they can cause confusion when the temp crowd discusses doneness with the appearance crowd. Normally, I'm a temperature kinda guy, so keep that in mind if looking over my other posts.
re: cowboyardee
I think another thing is that temp/doneness definitions have changed over the years. If you look at old cookbooks (and old meat thermometers) they have way higher temps defined for each stage than we typically do now. When I was a kid we defined medium rare as evenly pink and juicy throughout. Now that description is used for medium or even medium-well at the fancy steakhouses.
Did you use a thermometer to check the actual temperature? The only concern would be the bacteria growth at that temperature for that period of time. Otherwise it should be fine.
As long as it tastes good to you and it's safe to eat, then it's great.
To answer your final question, I cook ribs sous vide @ 140F for 72 hours sometimes.


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Home » NewHampshire.com » Outdoors » Waterfalls
Hudson police officer finds support as he battles cancer
Community members are banding together to help Hudson Police Officer James Stys in his battle with colon cancer. (COURTESY)
Hudson Police Officer James Stys, the district's school resource officer, was diagnosed with colon cancer in mid-November.
Stys' cancer treatments are covered by insurance, but some of the treatments are quiet costly and must be paid for up front and reimbursement takes several weeks to process, according to Bergeron.
Tickets are $25 per person.
Proceeds from the benefit will assist Stys with medical expenses as well as with wages lost from the occasional days when he's unable to make it into work.
Those efforts have included substantial fundraising and donations involving the Cops for Kids With Cancer foundation, according to local police officials.
Hudson police have raised and donated thousands of dollars to assist the Lowe family over the past year, and Stys helped organize several of the community events held in McKenzie's honor.
"He's just a great guy, one who is always so friendly and has such a wonderful way with the kids," Cayot said.
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Hollister Fire Chief Investigated on Charges of Nepotism- 11/16/14 19:30 P.M.D.
The Hollister fire chief has been on paid administrative eave since last month. On Friday it was announced that Chief Mike O'Connor was placed on leave while the city investigates a personnel issue. The announcement came after many residents expressed concerns that the leave was over overtime budget concerns. Instead the city is investigating the chief on charges of possible nepotism, and will examine conditions around the former employment of his son as a reserve firefighter. The city manager has stressed this is not a criminal manner, the leave just makes personnel investigations easier on all parties. The issue is expected to be resolved next week.


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1-7 of 7 three bedroom houses to rent found
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3 bedroom character property to rent East Grinstead
They say that location is everything when looking for a property and you will not be disappointed with this. Nestled within 11 acres of stunning communal grounds this property in the Old Convent boasts 3 double bedrooms (2 larger than average), modern kitchen with appliances modern bathroom with ... More details ›
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3 bedroom house to rent St. James Road, East Grinstead
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3 bedroom detached bungalow to rent Dunnings Road, EAST GRINSTEAD
In a superb location convenient for the town centre this beautifully presented three bedroom detached chalet bungalow benefits from off road parking for two cars and a generous rear garden. More details ›
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3 bedroom chalet to rent Dunnings Road, East Grinstead
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3 bedroom house to rent Sycamore Drive, East Grinstead
A Terraced house on the popular Estcots development, convenient for schools, providing:- hallway, living room, kitchen/diner, sun room, bedroom 1 with fitted wardrobe, bedroom 2 with freestanding wardrobe, 1 boxroom/study, family bathroom, Gas warm air heating, patio garden with parking to the re... More details ›
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3 bedroom property to rent East Grinstead, West Sussex. RH19 3XY
A fantastic three double bedroom family home offered in excellent decorative order throughout. Comprises of entrance hall, downstairs cloakroom, stylish kitchen with fitted kitchen appliances, The lounge has sliding patio doors to the rear garden. To the front of the property is a driveway & Garage More details ›
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Quality Assurance Jobs in Streator, Illinois
6 Streator, IL Quality Assurance jobs found on Monster.Jobs 1 to 6 of 6
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Build your career at ConAgra Foods. At ConAgra Foods, we make great food — everyday food — in extraordinary ways, which is why we're creating meaningful career opportunities for the best and the brightest. Whether you're a recent graduate or an experienced professional, ConAgra Foods provides extraordinary job opportunities for growth with competitive salaries and benefits in an exciting, fast-pac...
Owens-Illinois Global Glass Streator, IL, 61364
We are currently seeking a Plant Health & Safety Manager to join our team at our manufacturing facility in Streator, Il.Under general supervision of Plant Manager, this position is responsible for planning, coordinating and promoting the plant safety, workers' compensation and occupational health programs for the site. The position provides support to the site operations leadership in the followin...
Arka Express Streator, IL, 61364
Company Driver Benefits: $1000 minimum per week guarantee Home weekends Layover and detention pay 100% no-touch freight Brand new assigned equipment Affordable health insurance for driver and family Fuel cards and EZ Pass Owner operators welcome / excellent rates and perk Company Driver Bonuses: $500.00 referral bonus $100.00 for every clean DOT inspection Company Driver Requirements: ...
Renzenberger Streator, IL, 61364
SUMMARY OF POSITION: Serves customer by transporting crews safely and on time. ESSENTIAL DUTIES AND RESPONSIBILITIES: Maintain customer relations by transporting crews safely and efficiently. Determines condition of equipment by inspecting vehicle prior to each trip and completing van inspection forms, documenting and physical damage, mechanical or vehicle concerns. Ensures operation of vehic...
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November 20 - An Analysis of Obama's Immigration Reforms by Executive Action; How Obama's Immigration Proposals Will Impact the 11 Million in the Shadows; Obama on Solid Legal Ground; Massive Demonstrations Against Impunity and Corruption in Mexico
Full Program
Part 1
We begin with an analysis of President Obama's address to the nation outlining his executive actions on immigration reform. Kamal Essaheb, an Immigration Policy Attorney at the National Immigration Law Center, joins us to discuss the scope of the president's actions and how they will be implemented, as well as how many immigrants from the 11 million living in the shadows, will benefit from Obama's just-announced initiatives and how much opposition these proposals will face from the Republicans who are already angry at what they see as executive overreach.
Part 2
Then we analyze the president's proposals further with Martha Arevalo, the Executive Director of the Central American Resource Center (CARACEN) who specializes in immigration advocacy work, community outreach and Latino strategic communications. She joins us to discuss the likely impact of Obama's initiatives on the community she serves and what the reaction is so far from those who might benefit from immigration reform and those who will be left out.
Part 3
|Then Dr. Manuel Pastor, a Professor of Sociology and American Studies and Ethnicity at the University of Southern California and author of "Uncommon Common Ground: Race and America's Future" joins us to discuss how President Obama has carefully shaped his initiative to comply with the law in anticipation of heated Republican opposition.
Part 4
Then finally we go to Mexico City for an update on the massive demonstrations coinciding with National Revolution Day in which hundreds of thousands have taken to the street to protest the disappearance of 43 students at the hands of a drug gang allied with a local politician. Dr. Andre Dorce Ramos, a researcher at the Communications Sciences Department in the Universidad Autonoma Metropolitana in Mexico and the ombudsman for Public Broadcasting Channel 22, joins us to explain how Mexicans have reached the breaking point in their anger and frustration at rampant corruption and the culture of impunity among Mexico's political elite, highlighted by the recent appearance on Mexican television of the president's wife, a soap opera star, indignant that she should have to explain the inside deal she got from a crony of her husband's on a seven million dollar mansion.
November 19 - Obama's Expected Immigration Reform Proposals; Is the U.S. Reaping What it has Sowed in Honduras?; U.S. Responsiblity for Mexico, Guatemala and Honduras Becoming Narco-States
We begin with a preview of President Obama's expected executive actions on immigration reform due to be announced on Thursday. Angela Maria Kelly, the Vice President for Immigration Policy and Advocacy at the Center For American Progress, joins us to discuss the extent to which Obama can push the envelope through executive action on immigration reform in the face of an obstructionist Congress whose inactivity on the issue of our broken immigration system has led to the current impasse. We will assess what reaction and retaliation the Republicans might take amid threats of impeachment and shutting down the government again.
Then, with the discovery of the body of a Honduran beauty queen who was due to fly to London to represent Honduras in the Miss World contest, we examine the roots of violence in this tiny impoverished country that has the highest homicide rate in the world. Adrienne Pine, a Professor of Anthropology at American University and a self-described militant medical anthropologist who as worked in Honduras, joins us to discuss the extent to which the U.S. is reaping what it has sowed in Honduras by supporting the 2009 military coup that has turned the country into a narco state.
Then finally we will speak with Alexander Main, the Senior Associate for International Policy at the Center for Economic and Policy Research whose research focuses on U.S. foreign policy in Latin America and the Caribbean and U.S. security and counter-narcotics assistance in Central America. We discuss the extent to which the decades long war on drugs has failed to stop Mexico, Honduras and Guatemala from turning into narco states and the how much the recent flight of unaccompanied minors to the United States is the direct result of a lack of security and safety for the citizens of Honduras and El Salvador who appear to be collateral damage in failed the war on drugs.
November 18 - The Islamic State's Use of the Media; Endangered House Democrats and a Possible Republican Shutdown; FIFA's Flagrant Corruption
Part 1
We begin with an analysis of the media strategy of the Islamic State in terms of their displays of brutality on television and their choice of sites for executions that have significance in end-of-times Islamic prophesies. An expert on the Arab media, Marwan Kraidy, the Chair in Global Media, Politics and Culture at the Annenberg School of Communication and a Fellow at the Netherlands Institute for Advanced Study, joins us to discuss the obvious attempt by the jihadists to bait the U.S. and the West into sending troops into Islamic lands for an apocalyptic showdown, and whether the disciplined ritual of mass slaughter they just conducted will recruit more fighters or turn off the larger Muslim audience.
Part 2
Then, with the reelection of Nancy Pelosi as the top Democrat in the House following the worst route of the Democrats in recent history where they now have their lowest numbers in the House since World War 11, we speak with a long time senior House and Senate staffer Mike Lofgren, the author of "The Party is Over: How Republicans Went Crazy, Democrats Became Useless and the Middle Class Got Shafted". We discuss how the Democrats could possibly revive their fortunes and whether the Tea Party will drag the Republicans back into intra-party fratricide resulting in another government shutdown.
Part 3
Then finally we examine the flagrant criminality and corruption inside of FIFA, the governing body of the soccer World Cup, whose recent internal report investigating payoffs from Russia and Qatar to get the World Cup tournaments in 2018 and 2022, were declared a clean bill of health and case closed by FIFA's controversial head Sepp Blatter, even as the author of the report declared it contained "numerous materially incomplete and erroneous representations of facts and conclusions". The only reporter banned from Sepp Blatter's press conferences, investigative journalist Andrew Jennings, the author of "Omerta! Sepp Blatter's FIFA Organized Crime Family", joins us to discuss the possibility of the German Football League and the English Football Association uniting to boycott the next World Cup.
November 17 - The Site for the Latest TV Beheadings;Maziar Bahari, the Subject of the New Film by Jon Stewart, "Rosewater"; How Much Went Missing of the $200 Billion for Military Contracting in Iraq & Afghanistan;The National Disgrace of Homeless Children
We begin with the latest TV beheadings and get an analysis of why Dabiq, the small Syrian town near the Turkish border, was chosen by the Islamic State as the location for the atrocity. Nicholas Heras, a Middle East researcher at the Center for a New American Security who has extensive field experience in all regions of Syria, Lebanon and Jordan, joins us to discuss the jihadist's use of Dabiq as the site of Islamic apocalyptic prophesies for an end-of-times showdown between Muslims and their enemies.
Then we get an ironic insight into the minds of killers and torturers who are sanctioned by religious fundamentalism and operate as political instruments of extremist theocrats. Maziar Behari, a Canadian/Iranian journalist who was arrested and imprisoned in Iran in 2009 while covering the presidential elections for Newsweek between the hardline incumbent Ahmadinejad and the reformer Mousavi, joins us to discuss his detention and torture which was a result in part of his appearance on The Daily Show. His imprisonment without trial and torture is the subject of the new film by Jon Stewart, "Rosewater."
Then, as military contractors salivate at the prospect that a third Iraq war will be another blank check for them, we examine the difficulty that U.S. government prosecutors are having getting their hands around the massive fraud from the earlier Iraq war and Afghanistan from which the Commission on Wartime Contracting estimates, private contractors have received $200 billion of U.S. taxpayer money, out of which up to $60 billion has been lost to waste and fraud. Laura Dickinson, a Future of War Fellow at the New America Foundation and author of a recent report "Outsourcing War and Peace", joins us.
Then finally we speak with Carmela DeCandia, the Director of the National Center on Family Homelessness at the American Research Institute's Health and Social Development Program, about her new study "America's Youngest Outcasts" that finds 2.5 million American children were homeless in 2013.
November 16 - Russia's Growing Isolation; U.S. Strategy in Iraq Driven by Domestic Politics; Outrage Intensifies in Mexico
We begin with an analysis of the just-completed G-20 summit in Australia at which Vladimir Putin was the odd man out in terms of being ganged up on because of escalating Russian aggression in Ukraine, while the host, Australia's Prime Minister Tony Abbott, was the odd man out in trying to keep global warming off the summit's agenda while, based on racist ignorance, isolating Australia from global effort to combat Ebola as the only advanced nation refusing to allow its doctors and healthcare workers to go to west Africa. Salvatore Babones, an Associate Professor in Sociology and Social Policy at the University of Sydney, Australia, joins us from China where he is just returning from Vladivostok in Russia's far east where he was able to assess the reactions of Russians to their growing global isolation.
Then we speak with Iraq expert, Juan Cole, about the latest beheading by the Islamic State of an American aid worker and the surprise visit of America's top general Martin Dempsey who met with the new Iraqi Prime Minister Abadi in Baghdad before going on to Erbil to meet with the Kurdish Prime Minister Barzani. We discuss how much domestic American politics are shaping America's strategy in Iraq that does not appear to make any sense as the U.S. becomes the Air Force of the Iranian-backed Shia.
Then finally we get an update on the growing outrage in Mexico over the disappearance of 43 students at the hands of a drug gang with ties to local politicians of the leftist PRD Party in Guerrero State. Tim Johnson, the Mexico City bureau chief for McClatchy Newspapers joins us to discuss how this latest atrocity in the on-going mayhem from the war on drugs in Mexico has turned into the last straw that broke the camel's back and is now threatening the administration of President Pena Nieto as corruption scandals linked to him and his wife begin to surface.


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Jay-Z Adds Three More Dates For Barclays Brooklyn Gigs
Hip-Hop fans hoping to snatch up tickets for Jay-Z's much anticipated string of homecoming shows in Brooklyn are in luck. The hip-hip superstar, who previously had announced five concerts to celebrate the opening of the new Barclays Arena in Brooklyn, New York, has added three more dates.
"We can't control the secondary market," explained Barclays Center CEO Brett Yormark to the New York Daily News. The new dates were added to deflate the high ticket prices on the web. Jay-Z and his team have taken on the issue by pricing 7000 seats at $30 for each show. On some ticket sites, tickets priced at $29.50 are being sold for as much as $195.
"We price these shows so that anybody who wants to come can," added Yormark. Jay-Z, a minority owner of the newly christened Brooklyn Nets, will kick off the Barclays Center home of the former New Jersey NBA franchise. But the Barclays Arena will not only host the Roc Nation music mogul. Future shows at the newly constructed entertainment complex this fall will include Barbra Streisand, Justin Biber, and Neil Young.
Jay-Z will also be opening up a new 40/40 Club at the Barclays Center in September. The rhyme icon is building a 9,000 square-foot version of his posh sports bar/restaurant inside the Brooklyn Nets' new home.
–Keith Murphy, CBS Local
More Jay-Z News On Fresh1027.com
Read More On Fresh1027.com:
- Taylor Swift Wants Her Belly Button to Remain a 'Mystery'
- Interview: Charli XCX on 'Sucker,' Working with Weezer and Chilling at the White House
- Beyoncé's New Song 'Ring Off' Is a Tribute to Her Mom
- Metallica Unleash 'Enter Sandman' on Fourth Night of 'Late Late Show' Residency: Watch
- Bruno Mars & Mark Ronson Do Everything Wrong in 'SNL' Teaser: Watch
- One Direction Sit Down With 'Ellen' To Talk Taylor Swift, Bad Disguises & Weddings


text: ns_29rangreport23gm.jpg Published June 29, 2014 at 1024 × 725 in Curious season of Rangers closer Soria continues as he takes loss Sunday Texas Rangers relief pitcher Joakim Soria (28) looks on as Minnesota Twins center fielder Sam Fuld crosses the plate during the ninth inning of Texas' 3-2 loss Sunday, June 29, 2014 at Globe Life Ballpark in Arlington, Texas. (G.J. McCarthy/The Dallas Morning News) Top Picks


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No Thinstate utility then?
Guess i'll find out soon enough anyway.
To clarify my point above... I bought 30 units when the t5125 reached end of life - I foolishly assumed that these were a straight replacement.
- The OS on the terminals is some kind of hacked-to-death Linux-based distro that isn't really Linux any more.
- The Altiris client on the terminals does not work properly - it's only any good for setting the time and powering the units on/off.
- You cannot use the capture/deploy scripts that you can use on the t5125 and t5725 units.
- Some of the settings are 'get attable' which means you ocasionally need to reconfigure them (a job that must be done manually!).
In use, the terminals are great... they just work.. however, it takes a long time to set them up - even if you manage to decipher the FTP-based configuration instructions... for the 30 I had it didn't seem like a productive use of my time.
No Thinstate utility then?
Guess i'll find out soon enough anyway.
You can copy the SDD image to a pen stick and re-image on mass from there. As I said above we keep an image to hand permanently for when the little darling factory reset them for us!
Ah that's ok then.
Might give one of the Axle units a whirl when i get time.
If you fill in the link on:
AXEL: request a demo unit from Axel Ltd.
We'll send you one to have a look at and you can be the judge.... it only takes 30 seconds to set up from scratch, less time than most other thin-clients take to boot! The only obligation is that you send it back if it does not suite your requirements. The key benefits you would see are
Much easier to setup up
Instant booting (<5 seconds)
Intuitive Remote Management Software (supplied fully featured at no charge)
Much smaller (size of cigarette packet) and comes with TFT VESA mounting kit
Much lower power consumption (6w)
Support direct from the manufacturer
All "components" ie RDP/ICA protocols, remote management software, setup menus,
boot microcode and hardware are all exclusively written and designed in-house by Axel, so all the "compromises" of the integrating third party products are avoided.
We have supplied over 50 evals to various "Edugeekers", if you do a search on Axel on this site you will find numerous posts giving various descriptions and photos
(Graphics support is 1280x1024 and wide screen res 1400x900).
Axel are the third largest thin client manufacturer in UK, all development and manufacturer is done in Europe. We have sold approaching 1 million terminals - though we have only been focusing on the educational market for the last few months. We offer genuine special educational pricing.
Two final points from posts above, As Axel have no operating system there is none of this "pressing x" key to interrupt boot, the setup is password protected. If the password is kept save there is zero possibilily for any student to tamper with the setup. Finally RDP (or ICA) require around 3Mb and very little CPU power. All other memory on a thin client minus this amount is used solely to host the operating system or other peripheral programs. So by removing the operatring system you remove the need for most of the hardware - which is the key reason why Axel's use less power, are smaller, and cost less...
I did some multimedia testing with watching videos etc and the Axel client performed pretty much identically to the t5135 - they both could not display full screen video very well, though if you made the video much smaller, they could display it much better. Both were able to display flash sites e.g games, and animation, but not flash videos.
This though, is the same for all current "cheap" thin clients, and the Axel is by far the cheapest! I've no doubt one of the more expensive HP Thin Clients would fare much better with multimedia - but then at £300-£400 for a thin client I would expect it to do alot more than multimedia too!!! (make Coffee, take me to and from school, etc...)
Do you know if sound is something that might be added in the future?
Yes, in a previous thread it was revealed that they will be using a USB dongle to add sound to the devices.
Axel AX3000 m70
We plan to release a new version of the M70 in October. It will be same size as the current model, but deliver 4 x the performance and we are anticipating it will be the first thin client that is capable of multi-media video support. Pricing is not released yet - but should still be well below that of Linux and CE based terminals... As Geoff says above we plan to deliver sound via USB (this is one direction the industry seems to be going with the latest generation of mobile phones and similar products - though we plan to support a USB to phono dongle convertor for those who don't want to use USB headphones)
Well in the end HP sent us some WinCE ones anyway, it turns out that you can disable the F9 on bootup feature.
Also the thinstate util allows you to deploy an image from a reference client to the others over the network so no need for USB sticks.
Glad to hear you got the WinCE ones and they worked out for you. You've listed probably the biggest two reasons why I'd pay extra for the WinCE clients over the Linux ones in the future. Add to that you can turn off the taskbar and HP Quickconnect (I think thats what they called it) software in user mode on these. On the Linux boxes, if you turn the HP software off in user mode the clients will not auto connect!
Yes i've found this to be a pain. I've removed GNOME and made the user autologon and launch the Citrix client which is fine but once the citrix client is closed the user can't reopen it. You can set it to be persistent so it reopens but that's not ideal as it keeps a Citrix session open. Also when you insert a USB drive the GNOME browser pops up over the Citrix session so you can then access the local drives and browse the network and so on also it confuses the users.On the Linux boxes, if you turn the HP software off in user mode the clients will not auto connect!
I've contacted HP about this so we'll see what they say.
On the WinCE model the thinstate util seems much better you can mirror a device to another over the network in seconds, very handy.
I have noticed an issue with our T5530's and that is that they never turn off so concequently the HP monitor stays on ALL the time, as soon as i turn off the TC device the monitor goes to sleep. When i look in help on the TC device it mentions power saving a sleep options but i can 't find any settings in WinCE.
Can anyone help?
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Beyonce's Soundboardt Has All Of Bey's Catchphrases, And We Can't Stop Playing With It
Posted: Updated:
Your day just got considerably better with the discovery of Soundboardt.com, a life-changing soundboard with all of Beyonce's signature catchphrases.
You know you want to hear Queen Bey say "I woke up like this" five hundred times, and Soundboardt has endless ways to keep you distracted. Just make sure your headphones are plugged in, unless your whole office is cool with you repeatedly blasting "bow down bitches."


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Frivolous lawsuits drag us down
September 9, 2014 10:00 am ET
I applaud Mr. Duffy's article in your Mailbag section ("Cease and desist progress?" March 24).
I applaud Mr. Duffy's article in your Mailbag section ("Cease and desist progress?" March 24).
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