text:
Jamie Oliver's Instagram
"I had a fantastic Vietnamese meal last night at a cute hidden away supper club in East London thank you @loveleluu great job to you and the family and the dog. the sea bass Congee with kale and ginger wow , great noodles, amazing exciting shredded salads with lovely spicy vinegar and nut dressings and Saigon summer rolls to name but a few!!! Of the 9 healthy courses and I Had a good giggle with a few friendly faces you might know the loverly @elliegoulding bless ya heart her boy @idougahole good man and that filthy scallywag that we all love @dexfletch you remember baby face or spike in press gang …… Good times jamie xxx"More Info
Olive Magazine
The Observer Food Monthly
Jamie Oliver
"what a beautiful book thank u !! big love jamie"More Info
Delicious Magazine May 2014
Stella Magazine
Tomato, Tofu & Fish Sauce recipe
Vietnamese Recipes: Stir-Fried Udon Noodles And Veggies, Caramelized Sardines in Coconut Water And Avocado Ice Cream
Huffington Post
Stir-Fried Udon Noodles and Vegetables
Caramelized Sardines in Coconut Water
Avocado Ice Cream
More Info
J'aime London
Alain Ducasse
4-page feature in Alain Ducasse's culinary guide to London amongst award winning restaurants and classic London destinationsMore Info
Uyen Luu: 'Vietnamese food is about emotional wellbeing'
The Observer Food Monthly March 2014
The author of My Vietnamese Kitchen on her extraordinary journey from refugee to cookbook author
When Uyen Luu – cook, blogger and supper club founder – invites you for lunch, you go on an empty stomach. As we climb the stairs to her kitchen, the smell of herbs and bubbling broth grows stronger. "I wanted to give you an idea of what proper Vietnamese cooking is about.
Luu describes herself as a "typical cook and feeder" – and when she tells you about the importance of food in her family, you understand why. Her cookbook, My Vietnamese Kitchen, is part autobiography. Luu grew up in Hackney after arriving with her mother and younger brother from Saigon in 1983 as refugees from the Communist regime. "People were starving because of the trade embargo," she says. Up to 1.5 million tried to escape but many, if caught, were sent to "re-education camps".
She has no memory of the camps, but does remember her grandmother on her father's side, who opened up her front room as a small restaurant serving an "extraordinary noodle soup" to provide for her family. After her father, one of the "boat people", was rescued by the British, he sent for them. But he had fallen in love with another woman at sea, leaving Luu's mother to provide for her children. "Hackney in the 80s was tough," explains Luu. "My mother sewed blouses that ended up in C&A in an East End sweatshop for 10p per shirt. But she cooked wonderful food on a budget, shopping for the best deals at Ridley Road and Brick Lane markets."
After studying film and fine art at Central St Martins, Luu started her own small fashion company, juggling designing clothes with running a shop in central London. In 2009, she was forced to close as it proved too stressful. "The overheads were too high and I'd got myself into debt," she explains, while dropping freshly made vegetable spring rolls into hot oil.
She worked, briefly, as a fundraiser for the Jamie Oliver Foundation and Oliver's website; Luu even found herself teaching Oliver how to make perfect summer rolls for his TV show. At the same time, she was cooking for friends. "They'd all turn up here and I'd cook. They all said I should try getting into the food industry."
Luu never intended to turn food into a career. It's hard to believe, as she expertly mixes delicate dipping sauces, that she couldn't cook her native cuisine until six years ago. "In 2009 I was cooking a lot of Italian because my mum never allowed me in the kitchen [growing up]." Luu then convinced her mum to teach her and began hosting what was then the only Vietnamese supper club in London. "Once you know the principles: how to balance salty, sweet and sour, and adding heat to that, it's quite easy to master," she says. "It'll always feel like I'm trying to achieve mum's standard – that's where the bar is set."
The rising popularity of Vietnamese food in the UK is not lost on Luu – "although my bugbear is when it's done incorrectly". Vietnamese cooking is very precise, she explains, while chopping spring onions so fast that I have to look away. "When I notice corners have been cut – the wrong type of noodles or herbs with the wrong soup – it drives me mad."
Luu teaches me how to make summer rolls. Hers are expertly filled and rolled within seconds, while mine look like they've been through a hot wash. She looks a little disappointed. "Try again! I want you to master it!"
As I give it a go, Luu explains how she believes food affects mood. Vietnamese cuisine, she says, "doesn't bring you down, it's light" – in Vietnamese culture, eating is about emotional wellbeing, too. She continues: "Cooking is very emotional for me, it's tied up into my family's story" – she thinks for a moment – "and it brings people together."More Info
Rocket & Squash
Rocket & Squash
"I'm still yet to taste a better pho in London than Uyen Luu's. I remember sitting with Raymond Blanc in her little Hackney kitchen as he slurped the product of two hours of cooking and filming. For the first time in those two hours he stopped trying to show that he knew more than everyone in the room and fell silent (briefly, though it blissfully felt like forever) and, effectively, in love with Uyen's soup.
It is key that the five taste elements are there (sweet, sour, salty, bitter, umami) but also that those qualities are balanced. There should be a real, meaty depth to the stock – which is thin, though the odd trotter or bone will provide just the tiniest bit of viscosity.
Having read Uyen's book as well sat with her a couple of times as she prepared the broth, it seems odd to me that her standard is not met elsewhere. No offence, but it's not rocket science. I guess in more commercial environments, corners are cut or ingredients and time gradually whittled down to the bare minimum. Love and care are probably important but unwritten and often forgotten seasonings."More Info
Uyen Luu's Tenderstem® and Chicken Vietnamese Noodle Soup
I have written a recipe for TenderstemMore Info
The Observer Food Monthly
The Observer
Out on Sunday 16th March 2014
The Best Pancakes In The World
The Guardian: Word Of Mouth
Asia arguably rivals Europe as the continent with the best pancakes, especially in terms of diversity. Vietnamese banh xeo are not only delicious, but a boon to those with allergies or intolerances as they're made without eggs, and with gluten-free rice flour and coconut milk.Uyen Luu has a good recipe for these golden, crispy crepes stuffed with pork and prawns in My Vietnamese Kitchen.More Info
James Martin: Home Comforts
"Childhood Favourites"
James shares the recipes that remind him of his Yorkshire childhood, including his grandmother's roast shoulder of pork and her indulgent bacon sandwiches. Historian Gerard Baker delves into the history of childhood favourite gingerbread, and Vietnamese cook Uyen Luu explains how memories of her native grandmother's beef noodle soup have inspired her to start a supper club business in her London home.
BBC One iPlayer link here
More Info
A Chapter In: "For The Love Of Cooking"
Published By Callwey
By German photographer Charlotte Schreiber & writer, Yvonne Niewerth who kindly gave me a chapter in their wonderful book, Aus Liebe Zum Kochen which translates as, For The Love Of Cooking, published by Callwey.
The book gives insights to worldwide chefs, authors, critics, bloggers and restaurant owners' passion for life and their deep attachment to eating. Its about their indulgence of good food and the enjoyment of being together.More Info
'My Vietnamese Kitchen'
Stripped Health Magazine
When Uyen welcomes us into her home in Hackney, our senses immediately are hit by delicious, mouth-watering scents: she and her team (her mother and a friend) are preparing some food for a later event. 'We have an launch party for my new book 'My Vietnamese kitchen' tonight,' she explains. There are vegetables, herbs and baguettes everywhere.
I am intrigued by the fact that someone with a background in the arts may end up writing a book about Vietnamese cuisine: it's very clear to me, as soon as I start interviewing Uyen, that she lives on the cusp of two cultures. On one side, she comes across as very much a Westerner, in lifestyle, surroundings and mannerism; however it's very clear that she is also fiercely loyal to her origins, and it occurs to me that this may be a way to pay tribute to the country where she was born.
Hackney is indeed a hub for Vietnamese outlets, restaurants and culture. Walking through the area, I spot two Vietnamese shops, three restaurants and even a Vietnamese business centre. After the war in Vietnam in 1975 the UK started taking refugees from Hong Kong, a British colony at the time. They were mainly relocated to Lewisham, Southwark and Hackney: Uyen's family is from Saigon and they moved to the UK when she was five.
'My inspiration was my mother', Uyen says without any hesitation, and with a glint of pride, when I ask how it all started: and it's going well, with a published book and a thriving dining club in her home…
Written by Journalist Elena Francesca Barbiero
Read FULL interview in the Premier issue of STRIPPED! out soon 2014More Info
A Weekend of Feasting with Uyen Luu's My Vietnamese Kitchen
Kavey Eats
Pete and I and a couple of friends spent the weekend feasting with Uyen Luu. And she wasn't even there!
Instead, we cooked up a storm from her beautiful cookery book, My Vietnamese Kitchen. Over the weekend we made a dessert for our first dinner, another recipe for breakfast, one more for the next dinner and yet another for Sunday lunch. While the rain and wind lashed outside, we stayed warm and busy cooking and eating – what better way to spend a weekend with dear friends?
Uyen Luu was born in Vietnam into a close-knit, food-loving family – her maternal grandmother opened a noodle soup shop in her front room to help make ends meet during the tough times following the Vietnam War, and some of Uyen's earliest memories are of her grandmother making and serving her fragrant bún bò huế to customers. Times were very tough during that period and Uyen's parents made the decision to emigrate to London. Here, her mother continued to raise her family on a traditional Vietnamese diet, as best she could with the ingredients available here.
I came to know Uyen's story and her cooking via her food and travel blog, where she shares a mixture of old and new memories and tasty recipes, all beautifully illustrated by her creative photography and styling. Since moving to the UK, she has returned to Vietnam often, and her travel journal posts are a particular pleasure to read.
Uyen and I met in person several years ago via her supperclub – she is one of the pioneers of the UK supper club phenomenon – and I couldn't fail to be captivated as much by her gentle and complex character as by her food; she's shy but riotous (and occasionally fiery), vulnerable but strong, superbly creative but genuinely modest, a social butterfly but also quite private. I love to sit in her kitchen, following her instructions to stir the stock, chop some vegetables, rub salt and oil onto the meat, and talk about life, the universe and everything. She has a knack for bringing out a protective feeling in me, and I'm always so happy to learn of her successes and joys.
So I was delighted when she announced her book deal, which resulted in this truly beautiful book. Her food is authentic, delicious and achievable and she's taught many, many people how to make it during the cookery classes she also runs out of her East London home. Those numbers include greats like Raymond Blanc and Jamie Oliver, who are quick to acknowledge not only her skill with flavours but also her ability to teach those skills to others.
I was one of the many friends who helped Uyen with recipe testing when she was still writing the book, and when I saw the finished book, I felt very proud to have played a (very very tiny) part in it.
As I always knew it would be, the book is a visual feast. The team she worked with to style and photograph the book have captured Uyen's very personal and quirky style amazingly well. First and foremost, the images showcase the food itself, but they also create a very warm and rich tapestry that tells Uyen's story beautifully.
My Vietnamese Kitchen starts with an introduction to key ingredients. The recipe chapters are then divided into Breakfast, Soups, Snacks, Noodles, Lunch & Dinner and Sweets. Many of the recipes need only what you can find in a well-stocked UK supermarket, but of course there are some that require specialist ingredients. In this era of online shopping, these are no longer difficult to source.
Read more on Kavey EatsMore Info
New Cook Book
The Kitchn/ Apartment Therapy
What's the view out your window look like? Dreary and grey? Then take a step inside Uyen Luu's kitchen. Breathe in the aromas of spices and chiles frying in oil and fragrant beef skewers roasting over flames. Fall into the lush and vibrant rooms of Uyen's Saigon. This is a cookbook that inspires, transports, and leaves you aching for just one little taste of something bright and spicy — all at once.
Quick Facts
• Who wrote it: Uyen Luu
• Who published it: Ryland Peters & Small
• Recipes for right now: Omelette Banh Mi, Beef Noodle Pho, Sticky Rice with Chinese Sausage, Udon Noodle Soup with Fish Cakes, Fish Congee with Ginger, Sizzling Crepes with Pork and Prawns, BBQ Pork Belly Skewers, Tofu and Tomatoes in Fish Sauce, Avocado Ice Cream
• Major Takeaways: Authentic recipes, some of which will be familiar (pho and banh mi!) and some of which might take you by surprise (fried frogs legs and caramelized sardines!). Don't expect to find all the ingredients at your local chain grocery store, but it should be easy enough to source everything at a well-stocked Asian market.
• Who would enjoy this book? People of Vietnamese heritage looking for a taste of home, world travelers suffering from Vietnamese street food withdrawal, adventurous cooks who want to a taste of Vietnamese cuisine not found in restaurants.
Find the book at your local library, independent bookstore, or Amazon:My Vietnamese Kitchen by Uyen Luu
Food Books To Buy This Christmas
Books for fans of Vietnamese cooking:
My Vietnamese Kitchen by Uyen Luu (Ryland, Peters)
This is possibly the prettiest book of the year. Uyen Luu, a supper club hostess of Vietnamese origin, came here as a boat refugee and settled in Hackney where her supper club is located. Interesting, detailed recipes and a vivid insight into Vietnamese culture and family. She styled the photos in this book so she is multi-talented. Props also to photographer Clare Winfield. RRP: £16.99
Things I'd like to cook:
Mustard greens and tofu broth
Fresh rolls with mackerel ceviche
A Sweet Sour Sea Bass Soup With Loyd Grossman
In Round 1 of the Food Blogger Challenge, Uyen Luu shows us how to cook her warming hot and sour soup with sea bass. This Vietnamese feast uses a mix of wonderful herbs and pineapple to give it its distinctive flavor combination with a delicious poached sea bass, making it perfect for a cold winter's evening. Join Loyd Grossman in this Grokker Premium Video as he tries Uyen's original dish, in the first round of Grokker's Food Blogger Challenge. Remember to love this video below, if you would like to see Uyen in the next roundMore Info
Cooking at Chateau Mango with 'My Vietnamese Kitchen'
Expat Diary: Vietnam
There is some major kitchen love going on at Chateau Mango for the cookbook 'My Vietnamese Kitchen' by Uyen Luu. I recently discovered the book in Artbook, a local shop in Saigon and have not been able to put it down since. Uyen Luu is based in London, having moved to the UK from Vietnam with her family when she was a young girl. This cookbook is thoughtfully written for those who may be attempting Vietnamese cooking for the first time as well as those who are looking to expand their Vietnamese repertoire. Uyen explains everything there is to know about working with Vietnamese ingredients. If you have trouble finding a few, she has great tips for alternative ingredients. Before you start cooking you are well versed on herbs, spices, condiments, rice and noodles…the Vietnamese essentials.
This week we made Lemongrass Beef in Betel Leaves also known as 'bò là lốt' Fortunately for us… we have a plentiful supply of betel leaves and lemongrass growing in our garden. We turned it into a meal and had enough left over for lunch the next day. I loved the flavours in this dish… lemongrass, garlic, chilli, sesame oil, sesame seeds, honey, betel leaves, fish sauce, roasted peanuts, Thai sweet basil, cilantro, mint and perilla….you can find the recipe here. Our woman about the house, Huyen, cooks for us amongst many other things. She is one of the memories I will cherish most about our time living in Vietnam. Huyen prefers to cook from cookbooks, something I am only to happy to oblige her with. When we cook Vietnamese, which is most often the case, I always ask her opinion first, for she knows best. This recipe received a big thumbs up from Huyen.More Info
Fiona Beckett
Matching Food & Wine
One of the cuisines I've always wanted to get to grips with is Vietnamese, not least because we don't have a good Vietnamese restaurant nearby so I welcomed Uyen Luu's beautifully illustrated My Vietnamese Kitchen with open arms.
This is one of the simpler recipes, a version of the popular Bánh mi that would make a fantastic breakfast or brunch dish this weekend.
Uyen writes: Bánh mi is a Vietnamese baguette originally inspired by the French and now a staple in Vietnamese cuisine. As with most Vietnamese food the lightness of the ingredients you fill it with is vital – no-one relishes being weighed down. The dough in the centre of the baguette is removed so that you bite straight through the lovely crisp crust to the filling within.
For an extra dimension, drop the sliced chillies into a bowl of good soy sauce and bruise them with the back of a spoon – this releases the chillies' flavour and heat. Drizzle over the baguette.
More Info
Norwegian www.klikk.no
Photography © Fay Elizabeth Harpham
Creme Caramel
Sainsbury's Magazine
Guest Chef for Sainsbury's Magazine
Click to view an adaptation of a recipe from My Vietnamese VietnameseMore Info
Vietnamese Chicken Curry
Sainsbury's Magazine
Guest Chef for Sainsbury's Magazine
Click to view an adaptation of a recipe from My Vietnamese VietnameseMore Info
Roast Pork Belly Skewers
These roast pork belly skewers are soft and delicious making them a perfect weekend meal for someone special.
They have beautiful Asian flavours and a lovely sticky texture, these are definitely an MSK favourite.More Info
Supper Club MasterClass For The Guardian
Uyen Luu is a writer, cook, photographer, food and prop stylist. She trained in fine art film and video at Central St Martins. She runs supper clubs and the UK's only dedicated Vietnamese cooking classes in her Hackney home, and writes and blogs about food, recipes and travel. She writes for Time Out and her recipes have appeared in the Evening Standard. Uyen's first cookbook 'My Vietnamese Kitchen' (Ryland, Peters & Small), published on the 10th October, will be available to buy.More Info
Recipe For The Weekend
Ryland Peters & Small
This week we have a recipe from a fascinating new book, My Vietnamese Kitchen by Uyen Luu. I say fascinating because this is not just a cookbook, but a window into the Vietnamese world through exciting stories and tasty food traditions. The recipes are truly delicious, so here's one for you to try over the weekend. You can tweet us @rylandpeters with a photo of your results!
Stir-fried beef and fresh noodles
phở xào bò
Phở noodles (also known as "ho fun" and used in phở soup) are fabulous for dry stir-fry dishes, as they are quick and easy to cook. You can use any vegetables you like in this dish and make it as simple or colourful as you wish. Prepare everything before starting so that nothing gets overcooked.More Info
Sizzling crepes with pork and prawns
Sainsbury's Magazine
Guest chef
Uyen is a London-based food blogger and supper-club host who also runs cookery lessons teaching Vietnamese cuisine. She is author of My Vietnamese Kitchen.More Info
What Is Vietnamese Pho?
BBC Food
Uyen Luu teaches people to make pho at a supper club in Hackney and has a recipe for beef pho in her new book My Vietnamese Kitchen.
She says: "The French brought a lot of ingredients over to Vietnam, including onions, garlic, carrots and potatoes.
"In the south, they use a lot of herbs and they have it slightly different than people from the north. But more or less, it's a beef noodle soup, and it's got special spices in it that makes it really unique."
Pho is largely eaten as a breakfast dish in Vietnam, and while Uyen Luu says the British are not yet used to having a noodle soup for breakfast yet, she's "sure it will take off very soon".
"You can actually just have it anytime you want. But the reason you have it for breakfast is because it's so spicy with all the fiery ingredients in it, it sort of wakes up the senses and it gives you a lot of energy for the day for your mind, your spirit and also your body.
"That's why we have spicy things for breakfast."
The Vietnamese prefer to eat pho out, and don't make it much at home. But Uyen Luu says it is "actually quite easy to cook".
"It's a soup that really requires your attention, and how much love you give to it," she says.
"You can have all the ingredients there and follow a recipe. But if you buy really good ingredients like good bones and cuts of beef or chicken then your stock's going to be so much better… you have to sort of watch over it. It takes about four to five hours to make."
But she warns, once addicted: "It could be like a lifetime's work to master the broth."More Info
Eat Is East
EasyJet By Rosie Birkett
The pop-up-preneur
Uyen Luu
Uyen Luu's Vietnamese Supper Club
The bohemian atmosphere and antique crockery might be a supper-club staple, but Uyen Luu has a few tricks up her sleeve.
Every Friday night in her flat, the Saigon-born chef, who's lived in Hackney since the age of five, serves up some of London's best Vietnamese fare. "East London today is very different from when I was growing up," she says. "It was all a bit grungy. Now it's a place you want to be." Luu, whose first cookbook, My Vietnamese Kitchen, is published next month, started her club in 2009, inspired by the area's well-established love affair with Vietnamese food. "It first happened here about 20 years ago, when the artists were starting to move in. They ate Vietnamese food because it was so affordable, then told all their friends about it. More places opened to cater for the demand and that's how the word got out."
on the menu
Supper Club
Traditional dishes like banh cuon – silky rice pancakes filled with black mushroom and pork, topped with crispy shallots – and chef Luu's pho, which is based on her mother's recipe.
Lemongrass With Uyen Luu
We take a look at a super-hero of an ingredient and give you five simple ideas of how to use them. Here Uyen Luu shares her best lemongrass recipes.
Lemongrass is a versatile and common ingredient used in Vietnamese cooking. Its lemony fragrance and flavour adds a unique sweet zest to savoury and sweet dishes as well as being great for drinks and infusions. It is best to buy lemongrass with its leaves firm to the body, without bruising or dried layers.
Bash… lemongrass with a rolling pin. It can also be charred to give a smoky flavour and then infused in noodle soup broths with beef, pork, chicken or fish for citrusy tones. After a slow simmer, add fresh lemongrass to the broth at the end to finish off. Garnish with mint, coriander, fresh chillies and a wedge of lime.
Chop… very finely, blitzed in a grinder or blender for curries and stews. It can also be cut into finger sized stalks, which can be removed at the end. Vibrant lemongrass flavours combines and balances very well with mellow coconut milk in curries which is then finished off with a squeeze of lime and enjoyed with a fresh baguette to dip in.
Mix… chopped lemongrass with sesame seeds, a touch of fish sauce or soy sauce, honey, garlic and chilli and use as a marinade for BBQ pork chops, thin slices of beef or chicken for banh mi, rice dishes and stir fries.
Infuse… lemongrass stalks in a sweet syrup (using rock sugar) with ginger and silkened tofu or poached in a sweet broth with fruits like peaches and a star anise. It is also a great ingredient to infuse for granitas and sorbets.
Slice… inches of a couple of lemongrass stalks into a teapot with boiling water (optional: with mint) for a lovely invigorating drink which is palate cleansing and refreshing.
My Vietnamese Kitchen by Uyen Luu, £16.99 published by Ryland Peters & Small.
– See more at: http://www.eattravellive.com/news/take-5-lemongrass-uyen-luu/#sthash.Ay1Okl5s.dpufMore Info
How to make perfect Vietnamese summer rolls
The Guardian
Featured in the Guardian Word of Mouth
Fillings vary, incorporating prawn, chicken and pork, but the basic aim is to cram as much fresh stuff into some rice paper as possible. If you haven't tried them, you're in for an absolute treatMore Info
Vietnamese Summer Rolls
Delicious Magazine
How to make Vietnamese Summer rolls
Eat It
Escapism Magazine
Asia may be an exotic land far, far away but one woman has brought the colours and flavours of Vietnam to life in her Hackney Kitchen…
A Cuppa With Uyen Luu
Photography Monthly
In our second blog post celebrating food photography this week, we turn to photographer, film maker and author Uyen Luu who shares her first memories behind the camera ahead of her new recipe book launch.
With a Film and Video degree from London's Central Saint Martins College of Art and Design, Uyen Luu masterminded an award-winning food documentary for The Arts Council of England and has worked with celebrity chefs including Raymond Blanc and Jamie Oliver.
Her new recipe book My Vietmamese Kitchen soon to be on the shelves, London blogger and chef Uyen Luu talks to PM about her passion for photography and the bond it holds to her Vietnamese roots.
How did you get into photography?
The greatest gift I ever received was a Canon AE-1 SLR camera from the 70s. My uncle gave it to me when my mother, brother and I left Vietnam in 1983 along with photographs he took of us and all our family together so we wouldn't forget them…. read more here
Food Styling With Uyen Luu
Waitrose Kitchen
If you enjoy taking photos of a kitchen creation, it can be easily incorporated into the ritual of cooking itself. I usually take my daily food pictures with my iphone. Just one snap and off I go and eat it all up!
To tweak or not to tweak?
James Ramsden
There are, as we all know, and broadly speaking, three kinds of cooks. There are the Deliacolytes who follow recipes so closely that they leave streaks of snot on the page…More Info
12 of the best ice-cream recipes
MSN FoodMore Info
Rosie Birkett – Uyen Luu's Vietnamese Kitchen
A Lot On Her Plate
Meeting the beautiful and talented Uyen Luu has been a big part of this. I'm not kidding when I say that Uyen is a one woman food creative machine…More Info
Tori Haschka – Vietnamese Cooking With Uyen Luu
For all the travel we've indulged in, there is one country which remains a haunting sore thumb on the to-do list. It lives as a niggle in my head and a stone in my shoe. The fact that we haven't made it to Vietnam is something of a small travesty…More Info
Three Vietnamese cuisine ambassadors
Tuoi Tre News
Vietnamese cuisine enjoyed a bonanza in 2012 with many international and domestic TV shows featuring its appetizing recipes and starring some impressive chefs…More Info
Inflight Magazine
London's love affair with Vietnamese food has gone into overdrive – something that makes Vietphile Rosie Birkett very happy indeed…More Info
Uyen Luu Vietnamese Supper Club, London
Vi-Vian's Food Blog
Uyen Luu Vietnamese Supper Club, London – When I started my research on supper clubs, I was surprised to see that there are quite a number of supper clubs around in England mostly, based in London…More Info
We run restaurants from our own homes
The ExpressMore Info
Vietnamese cooking: Uyen Luu's home restaurant
The GuardianMore Info
Pho – the truth
The Editor
'I've never had a good pho in London,' says Uyen Luu. 'They seem watered down – nothing that a Vietnamese person would go back for.' Uyen has lived in Hackney since she was a schoolgirl, and run supperclubs from her house for three years. She has shown Jamie Oliver and the FT how to make pho, using know-how she picked up from her mother, who, in turn refined her own technique over years…More Info
A Vietnamese Kitchen Goddess
Kitchen Goddess
London based, Uyen Luu, Writer, Photographer and Good Cook talks to Kitchen Goddess about her life which now revolves around the kitchen, Vietnamese style of courseMore Info
Olympic Eatathon By Victoria Stewart
The Evening StandardMore Info
Hot Dinner Summer Rolls Recipe By Uyen Luu
The Evening StandardMore Info
Dating In London
Scout Magazine
Even when a date falls from the sky we have all felt the white- knuckled anxiety of looking for a last minute date place, desperately slamming "decent cocktail bars, Clapham," into Google and seeing what comes up…
More Info
100 Best Dishes
Our list of 100 best dishes in London is a sure fire way to get you hungry. Sweet, savoury, spicy, fancy, cheap, exotic and classic – this is one hell of an edible bucket list. As if that wasn't enough to get your mouthwatering, we've also asked some of London's best food bloggers to pick their fave dishes in the capital. Today, it's the turn of Uyen Luu, of Leluu, whose top ten dishes include Spaghetti with truffle…More Info
TV Guest Appearance on Marco Pierre White
Kitchen Wars - Channel 5More Info
How To Cook Vietnamese: Essential Vietnamese Ingredients By Uyen Luu
Good Food Channel
In the second of her series of blog posts on how to cook Vietnamese food, guest blogger Uyen Luu explains how some of the key ingredients are used.More Info
Uyen Luu's Supper Club
Betty MagazineMore Info
Good Food Channel
The Good Food Channel
She hosts a London supper club Love, Leluu, welcoming strangers from all walks of life in her East London flat and invites them to eat her favourite Vietnamese dishes – dishes that she learned from her mother. Uyen is one of London's bloggers, writing mainly about her life with Vietnamese food and also holds Vietnamese cooking classes in her kitchen…More Info
Eight Courses Down
She Loves London
A few hours before myself and three friends embarked on Friday night's plans, there was confusion in the air…More Info
Young British Foodie: Uyen Luu
The Evening StandardMore Info
Cooking Tips
Snig's Kitchen
I am really thrilled to have a guest post from the lovely Uyen Luu. An expert in Vietnamese food, Uyen demonstrated the basics of Vietnamese food to Jamie Oliver in an extended film shoot…More Info
Fork Magazine
"When Jamie Oliver asked her to show him how to cook some Vietnamese dishes Uyen Luu quietly expanded her class size via her blog. Like her supper clubs, Luu asks for a suggested donation from people who attend her classes, and in return you will be given a rare insight into real Vietnamese cooking. Whether you're yearning for the authentic pho or want a unique cooking experience from a now legendary supper club, we can guarantee that you'll definitely have a good time with Uyen".
The Queen of Supper Club
The Skinny Bib
Uyen Luu needs no introduction. She entered the London food scene a few years ago, shook it all up with (Fernandez &) Leluu Supper Club, and given the proliferation of supper clubs these days, has become a somewhat inspirational figure. Certainly, there had been a lot of expectation on my part (especially because I had to drag myself all the way to Hackney), which by the end of the night, was surpassed…More Info
Back to School: Leluu's Vietnamese Cooking Class
Snig's Kitchen
Very Vietnamese
Time & Leisure Magazine
Everyone has their own special comfort food, a particular dish that not only nourishes but improves your mood.More Info
Supper Club
A London A Day
Supper Clubs are all the rage don't ya know. And just before Christmas me and some of the gang decided to check one out. Specifically we decided to check out Love, Leluu's supper club because of the blog post recommendation from Ben Wallace (see below).More Info
My very first Supper Club
Itchy & Bacon
After salivating over the array of supper clubs in East London for the last two years on my best friend Twitter, I finally chose one ten minutes walk from our flat, Leluu & Blyde.
More Info
Lessons in sweet + salty + sour
Kitchen Conversations
A good Pho loaded with lime, fresh herbs and chile is one of my favourite dishes. A dish that I have no idea how to recreate…so when Uyen of Leluu supper club started her Vietnamese cookery course I knew I had to go along…More Info
Leluu Supper Club, London
Chopsticks 2 Steak Knives
Let me invite you to think back to the 31st December 2010 and if possible to the last few hours before midnight. What memories spring to mind? I am thinking hard but I can't even remember what I was doing on that day to celebrate. What I do remember were some of those resolutions that we make but which keeps getting recycled every year when we don't fulfil them.
More Info
Food bloggers are Grazing Asia
Time Out
Earlier this year, 4 London food bloggers formed a collective under the name Grazing Asia, with the aim of sharing their knowledge of Asian food. They host an array of events including cookery classes, supper clubs and wine matching evenings, each centred around a particular cuisine…More Info
London Supper Club Review – Leluu Supper Club
The London Foodie
One of the pioneers of the supper club movement in the UK, British-Vietnamese Uyen Luu is the brains behind Leluu Supper Club, an offshoot of the late Fernandez & Leluu (F&L) of Hackney, London.More Info
London's best Asian supermarkets
The Guardian
Uyen Luu has lived in Hackney for 30 years and is a big fan of Longdan. She prefers buying her fresh goods on Thursdays (the main delivery day for the area) and likes to spend a bit extra on decent fish sauce. Her favourite is Viet Huong, "the Three Crabs brand. It's expensive [around a fiver] compared to other sauces, but tastes a thousand times better".More Info
What's it like to be … a Supper Club host?
40 Not So Single
Okay so now I've been to a couple of undergound supper clubs I can understand why people may go to them. The next obvious question is why host one? Seems like a lot of hard work to have people come over to dine at yours – I mean I really enjoy cooking and throwing dinner parties but doing it on a regular basis for strangers is definitely not for me.More Info
Vietnamese cookery class with Leluu
A Girl In Walthamstow
For the past couple of years, as part of my mission to seek out new and interesting dining experiences, I have been going to supper clubs in London. This is basically where someone opens up their home and transforms it into a mini restaurant for the night, and in exchange for a donation you are thrown together with other like-minded intrepid diners to enjoy a meal in a complete strangers living room. You get to hear about these places mainly by word of mouth, the best places flourishing though their good reputation and ending up over-subscribed every night.
More Info
Leluu Supper Club
Vegetarian & Me(at)
On Friday, for my friend Lucy's birthday, we chose to dine out at a Supper Club, something I have wanted to do for a while now. Supper Clubs are a new phenomenon sweeping across London. People open up their homes to diners and show off their cooking skills and the diners pay to eat. Lucy is a huge fan of Vietnamese and having searched for somewhere local to her and read many reviews we finally came across the renowned Leluu Supper Club located close to London Fields. I haven't eaten Vietnamese food many times so I was excited at the prospect of trying something new, and I sure did…
More Info
V is for posh Vietnamese
ES Magazine
"Hackney's 'Little Hanoi' is spreading west with the opening of Cay Tre on Dean St, an elegant offshoot of the Shoreditch Vietnamese joins Cay Tre and Viet Grill. "I'm please because there are no Vietnamese places in this part of town" says chef, Mark Hix,whose restaurant is on nearby Brewer St. Supper Clubbers should visit Fernandez & Leluu's blog to find out when they are next serving a Vietnamese menu."
From Vietnam With Love By Tim Hayward
The FT Weekend Magazine
Tim Hayward learns how to make pho at home. Ask most chefs or foodies their favourite meal and they won't mention a…


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I went with my best friend for our birthdays! We had 3rd row center seats and never sat down. Everyone was dancing and singing! Their new songs are fabulous! The only thing that I regret is that this was my first time seeing them in concert.
They performed with enthusiasm and put on a rocking show!
I hope they return to Colorado!
[8 of 8 customers found this review helpful]
I hope this doesn't sound cheesy...but here goes! This was actually my first concert so I did not know what to expect. I have loved Duran Duran since I was about 11 and now am turning 37 so there was definitely some nostalgia. I came to the concert by myself all the way from Louisiana but had a great time even going solo. Everyone was really into the concert, and I had a blast with those around me especially since I was on the floor and only the 6th row back! I know Duran Duran has played for many, many people in their career,and this was just another gig for them, but not for me. I had been waiting a long time to see them. They didn't disappoint; they played and engaged the crowd as though they were still early in their career, and I am so thankful to them for that! Thanks, Duran Duran, for making this one of the most memorable times of my life! Great lighting and great set list, too!
[3 of 3 customers found this review helpful]
Patty here. Went to see my seventh Duran show at Merriweather--it was awesome! Band look great (as usual), and even fans who aren't familiar with the new stuff got into it. No security hassles, and my seats were decent enough to take pics. Can't wait till the next show!
[1 of 4 customers found this review helpful]
Opening with 3 songs almost no one knew was weak. Once they got going, better set followed. Good effort to entertain, light/sound effective. I would think diehard fan very happy, casual fan entertained but not enough to recommend to other casuals.
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subset: commoncrawl


text:
I love this stuff. I doesn't irritate my sensitive skin and blemishs seem to disappear in hours.
The smell is little strong, and so I don't use it during the day. I put it on at night after washing my face and wait a few minutes afterwards before putting on moisterizer to allow the blemish stick's "drying" process to work. Its not a miracle cure for pimples but it does dry them out fairly well. I agree with some previous postings that the roller-ball thing on it is a little disconcerting.
I have mixed feelings about this- The product itself is great, seems to really work on blemishes & oily areas...& has a nice tingly feeling...(The smell might bother some people, but it's not nearly as strong as most herbal treatments of this kind)...My biggest complaint, like everyone else- is the packaging, which seems to defeat the whole purpose of the product...It is very unsanitary, & I also noticed debris floating in mine after a while, which is kind of gross...I would buy this again because I really like it, but they should rethink the packaging.
I find this product so good for my skin, it clears up any breakouts that I have. The problem is that I live in England so I don't suppose anybody knows a way to get some in England?
Such a good product and really worked with my skin so I do recommend it - im not sure but is this the same as the other herbal blemish stick in the yellow packaging?
I've been spot using this stuff for awhile. The packaging is its biggest downfall. The rollerball tends to dry out and get stuck with infrequent use. Then, it tends to overflow and pour out over your face. The floating debris is another problem.
I think this stuff is great for treating blemishes, however. I get very few pimples, but when I do, I put this on them and it really seems to heal and dry out the zit. Great results, packaging needs improvement.
I am a woman who has to have an alternative! Sometimes it is just not possible to make it to the dermatologist for that cortisone injection! I rank this on a list with other alternatives I use right next to Tea Tree Oil. I use medications to keep my skin clear but hey we all get at least one per month! This is a great item to add to your products for zapping those blemishes!
This stuff is great-dries em right up without drying my skin very much:)
More reviews by DanielleWilliams
This works wonders - I love the fresh herbal scent to this and the packaging is wonderful. I don't recommend applying the product directly to the problem area... Instead, I find it much more sanitary to apply a bit to a clean finger and pat it on. It dries quickly, is not at all greasy, and actually works. I also love the idea of something pure going on my skin... And, since Burt's Bees does not test on animals, I will continue to buy :D
I like this stick better than the Desert Essence stick simply because it smells less like tea tree oil. It smells a lot like fennel, which I love. And it seems to work.
I am a huge fan of Burt's Bees, but this one just didn't do it for me.. the smell was SOO pungent, I could smell it for at least 20 minutes after I applied it! It's definitely the tea tree oil, you can tell, and they are all natural, so I understand but that was wayy too much for me!! I think it works pretty well for blemishes, but I like Mario Badescou's drying cream a lot better. I would buy lots of BB products again, but this one just isn't one of them.


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Monday 10 September 2012, 13:27
Wolfblood was inspired by a shelf of second-hand books. Which just goes to prove that writers can get inspiration from pretty much anything. I was standing in a charity shop, browsing the books, when my brain somehow read half of one title and half of the one next to it, producing a new title - Wolfblood. "Interesting," I thought. "What's a Wolfblood?" And thirty seconds later, I was dashing out of the shop to buy a notebook and pen and start scribbling...Image from CBBC's new drama Wolfblood
I knew pretty quickly what the story was about: a girl who'd always kept a secret, abut her family and herself, and a boy who threatened to betray that secret to the world by refusing to live the way she did. It would riff on werewolf clichés, but it wouldn't be bound by them. Being a Wolfblood wasn't a curse, but just who they were; they would have to change at full moon, but could also transform at other times. There would be echoes of The Incredible Hulk, Jekyll & Hyde, and perhaps most all, The X-Men, who often had more problems with just being teenagers than with defeating super-villains…
What I didn't really know was what to do with the idea. I was more used to writing genre pieces – science fiction, crime, thrillers – and I'd never written for children. But when the writersroom announced an open call for children's drama scripts, in association with CBBC, the opportunity seemed too good to miss.
When Wolfblood made it through to the final round, I was among the eight writers whisked off to a remote conference centre for a few days of intensive development. This also functioned as an introduction to the unique challenges and possibilities of writing for eight to twelve year-olds. Children view the world very differently to adults, and the desires and emotions that would drive an adult drama may not appeal to them. It's also a challengingly wide age group to write for: you can't scare or bore the younger viewers, but neither can you pitch the story too far towards older viewers. A good CBBC show has to have something for everyone.
To my amazement, Wolfblood was one of two projects chosen to be developed by CBBC – and then the real work began! "Development" is probably the most accurate term in television: you're taking something largely unformed, like a negative from a camera, and developing it into the best possible version of what that negative contained. Characters get bigger and bolder, locations and plot evolve to reflect the themes of the series, backstories, rules and mythologies are tweaked to ensure we have interesting places to take the characters.
The real elephant in the room, though, was money for the visual effects. A show where characters regularly take the form of wolves is never going to be cheap – and it was vital that the wolf-forms felt every bit as real as the human characters and the dramatic Northumbria locations. A co-production deal with ZDF/ZDFE brought in European funding, and with German FX house Trixter on board, we were finally ready to go…
As I and the team of other writers raced to finish the scripts, filming started – in the coldest, wettest and generally most hostile February for years! Cast and crew shivered through night shoots in the woods, presumably cursing my name...
For me, the major attraction of television writing is that you're creating a starting point for a collaborative effort. Your ideas don't just sit there on a page – they inspire others to contribute their ideas and skills to a work that's bigger and better than any individual's contribution. What started as a random made-up word is now a whole dramatic world brought to life by dozens of talented people. And now the audience can share that world too.
So, welcome to Stoneybridge, where no one is quite what they seem – but be careful in the woods, especially at full moon…
Debbie Moon is the writer and creator of Wolfblood, a brand new fantasy action drama for CBBC. Watch the first episode today at 17.15 on CBBC.
All posts are reactively-moderated and must obey the house rules.
Join the discussion...
Helo Debbie.
Congrats. But... just a quick query. That BBC Writersroom open call comp was supposed to be for CBeebies not CBBC, i.e. they were asking for programme ideas for 4 - 8 year olds.
Or am I thinking of a completely different comp? (Although I can't remember them running 2 childrens' comps)
The competition I entered was definitely for CBBC, 8 - 12 year-olds. I do have a vague memory of a competition for CBeebies, which I didn't enter, but that was (I think) some time afterwards...
Oh, wait a minute. I remember now. Yes. There was a CBBC comp about 2 years ago or so.
(slaps head) Doh!
Sorry, I got a bit confused there.
Looks like your show is getting pretty good viewing figures, feedback, everything. :)
My brothers were watching WolfBlood last week and they asked me to come watch it with them. I said I would not knowing what it was about, but as soon as I began watching my mind kept thinking about possible plot lines and the different ways the series could go. I started writing a FanFiction on it a couple of days later and since the story was a unique one and I really enjoy writing I am finding it really fun writing it. So, thanks for being inspired as it inevitabley inspired to write a FanFiction on it. - EMS-C
P.S. I really hope this doesn't sound too weird.
Dear Debbie Moon
Well done on getting your story made into a TV show. I have watched it recently and I was wondering if they are contemplating making a second series? I enjoy writting and was wondering where do you find out about competitions like the one you entered? I would realy like to try my hand.
Thanks for your time
I started watching Wolfblood on i-player with my 10 year old daughter last night, after the little sisters were in bed. We are hooked - watched two episodes last night and am impatiently waiting for her to get in from cubs to watch the next one. Bedtime has gone out the window...
if you want to know about writing competitions, you're in the right place!! I found the competition right here on BBC writersroom. If you click the Home button, there's a link on the Homepage to all current writing opportunities...
Just wanted to check - I have two radioplays - I'd like to submit one to Scriptroom and one to the Writer's Prize. I take it I can still send one for the next window?! Thanks.
hey love it crying now its finished so glad shan and tom now hurry up with new one wow so cool me my son think its amazing
8-12...yeah 12...that's me (16)... Great show though! LOVE Wolfblood! Aimee Kelly is amazing and gorgeous! I want to be her a little bit! How did you find her for the role? Do you think it's bad that people a little older than the guide age watch your show? I really enjoy it so I don't really care when my friends laugh at me for watching CBBC! I've also started writing my first ever fanfiction on Wolfblood. The show's so good I had to give in and start writing, it just poured out of me! Thanks, Lily.
Friday 31 August 2012, 14:16
Thursday 13 September 2012, 14:27


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Concur Provides Preliminary Results For Second Quarter Of Fiscal 2013
REDMOND, Wash., April 15, 2013 /PRNewswire/ -- Concur (Nasdaq: CNQR) today announced preliminary financial results for its second quarter ended March 31, 2013.
Based on preliminary information, for the second quarter of fiscal 2013, Concur expects non-GAAP pre-tax income per share to meet the company's previous guidance and revenue growth to be approximately 17.5%, compared to the company's previous expectation of approximately 19% revenue growth. The company expects to announce its full financial results for the second quarter of 2013, and conduct a conference call, after market close on May 1, 2013.
Steve Singh, Chairman and CEO of Concur, commented, "Driven by strength in both the public and private sectors, we experienced one of the best bookings performances in Concur's history, with new bookings growing more than 100% over the second quarter last year. The strong bookings have resulted in longer implementation cycles in the short term, which impacts short-term revenue growth. We believe that fiscal year 2013 bookings growth may continue to outpace our previous expectations, and are confident that our implementation cycles will return to historical averages within the next few quarters. Accordingly, while we will announce our full financial results and updated full-year guidance in our regular quarterly earnings release, we expect revenue in the third quarter of fiscal 2013 to be at least $139 million, or approximately 23% growth over the prior year period."
Singh continued, "Customer demand continues to be at an all-time high, and we are excited to welcome more than 2000 attendees to Fusion – our annual customer event – beginning tomorrow in Las Vegas. We continue to invest aggressively against our key growth initiatives such as the Concur T&E Cloud, Concur Open Booking and the public sector vertical, which are contributing to strong bookings growth, and the ongoing evolution of the corporate travel and expense industry. We look forward to sharing our vision with our customers and partners and invite you to listen to the live stream of the Fusion keynote on our Facebook page."All company or product names are trademarks and/or registered trademarks of their respective owners. This press release contains forward-looking statements that are inherently uncertain. These forward-looking statements, such as the statements made by Mr. Singh, are based on Concur's current expectations and involve many risks and uncertainties that could cause actual results to differ materially from current expectations. Factors that could cause or contribute to actual results differing from current expectations include, but are not limited to: potential difficulties associated with our deployment and support of our products and services, such as longer implementation cycles at public sector customer deployments; our ability to manage expected growth of our subscription service offerings; potential difficulties in connection with recent business and asset acquisitions, including achievement of the anticipated benefits of these acquisitions or the broader integration of such businesses with Concur; potential delays in market adoption and penetration of our subscription service offerings; the scalability and security of our computer networks and hosting infrastructure for our subscription service offerings; risks associated with the privacy and protection of information while in our possession; potential increases in the rate of attrition of customers of our subscription service offerings; the level of investment in information technology by our customers; the level of business travel that may reduce the use of our products and services or inhibit new sales of our products and services; potential difficulties associated with strategic relationships and with development of new products and services; risks or difficulties associated with expansion into new geographic markets; uncertain market acceptance of recently-introduced or future products and services; risks associated with our financing and investment activities; adverse economic or market conditions, which may cause customers and prospects to delay or reduce purchases of our products and services, cause customers to reduce business travel and correspondingly reduce the use of our products and services, reduce the ability of customers, channel partners, vendors and suppliers to fulfill their obligations to us, increase volatility of our stock price and foreign exchange rates, and otherwise adversely affect our operations and financial performance. Please refer to the Company's public filings made with the Securities and Exchange Commission at www.sec.gov for additional and more detailed information on risk factors that could cause actual results to differ materially from current expectations. Concur assumes no obligation to update the forward-looking information contained in this press release. About Concur Concur® is a leading provider of integrated travel and expense management solutions for companies of all sizes. Concur's easy-to-use web-based and mobile solutions help companies and their employees control costs and save time. In support of the mission to fuel The Perfect Trip™, Concur delivers continuous innovation through The Concur® T&E Cloud, the open platform that enables the entire ecosystem to build upon and extend applications, content and T&E data aggregated through Concur; Concur® Open Booking, which ensures fully integrated travel and expense for every trip – regardless of where it is booked; and Concur® Big Data, which leverages the industry's most comprehensive source of T&E data to provide enhanced value in accordance with their travel policies. Learn more at www.concur.com. SOURCE Concur
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text:
Around my office, in the woods right off the parking lot, are a lot of big, purple grapes. I did a little research, and it turns out they are Muscadinos. I have only brewed beer in the past, but after seeing many pounds of these grapes fall to the ground and rot, I am toying with the idea of coming here on a weekend and picking a bunch.
I just read through a page or two of the Massachusetts group buy, and saw there that you need 3 lugs to make five gallons. I think I could pick that much easy, mainly because these guys are huge.
What would be really cool is to just crush these, and put them in a bucket and let them ferment with wild yeast. The cost would be zero, and if it worked like a friend of mine did with pomegranates, I would be charged up.
Your opinions?
What have you got to lose? I haven't had Muscadine wine in years, but this lady's been making it for years:http://www.monticellowinery.com/winery.html
Don't drink & drive. Don't even putt.
- Dean Martin
Its like drinking cough syrup, but people around here love it.
Since the cost is almost nothing, you have nothing to lose, but a little bit of your time. You already have all the equipment except a corker. You won't need any bottles or corks for a year.
Also, winemaking is a lot less time consuming than making beer. Yeah, for the first week or so, you will have to push down the grapes a few times a day, but after that it is 99% patience and a little bit of sampling, racking, & oaking.


text:
PolygraphMusic says
KelMusic says
See my track http://audiojungle.net/item/dramatic-trailer/2045804
ThePantherLab says
Hi there,I have a few ambient songs in this collection http://audiojungle.net/collections/1611519-music
HorrorStudio says
Just do Ambient. Here can listen to some trackshttp://audiojungle.net/collections/2892985-space
SkindiverNE says
Hello! Maybe this: http://audiojungle.net/item/depth/4467440?sso
HorrorStudio says
hi !!! here is try to listen this:http://audiojungle.net/item/space-heath/4072496 http://audiojungle.net/item/save-the-planet/3838085
matsteiner Envato team says
This thread is 4 month old. I bet at0m33 found a track and this thread could be closed?
SoundRecord says
http://audiojungle.net/user/JohnFranc Hello, Come visit
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Attention! The version of Internet Explorer you are using prevents you from accessing features on jwpepper.com.
Use the link below to update your version of Internet Explorer or visit our site using Chrome or Firefox.
Download Internet Exlorer 11
This new edition contains five pieces by Ludovico Einaudi, including some first-time publications and a brand new arrangement of the title track from his 2004 album Una Mattina. The 48-page full score...


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Double Digits! Practice Vertical Addition with Carrying 43
Is your child tired of the same old math practice sheets? Give him something new and different with this charming worksheet that takes the monotony out of math. Practicing double-digit addition with carrying will actually be an enjoyable experience when it involves this colorful printable!
If your little mathematician enjoys this worksheet, make sure to check out the rest in the Double Digits series.
Topics: Second Grade, Addition
Updated on Jan 12, 2010
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4 stars 4/5 Stars Average score of 1 user reviews spread across 15 releases and 0 DLC
Street Fighter debuted at the arcades in 1987, and was originally designed by Takashi Nishiyama and Hiroshi Matsumoto. The player took control of a lone martial artist named Ryu who competes in a worldwide martial arts tournament spanning five different countries (United States, Japan, China, England and Thailand) and ten opponents (two per country). The player could perform three basic types of punches and kicks (which varies between speed and strength) for a total six attack buttons ...0 out of 1 found this review helpful.
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About FDA
CDRH FY 2010 Strategic Priorities - Accomplishments
In January we released to the public and began implementing our 2010 strategic plan. The plan, CDRH FY 2010 Strategic Priorities, identified four priority areas of activity that presented significant opportunities to improve our effectiveness in fulfilling our mission. In an effort to set both clear and aggressive timelines, the strategic plan included time-bound goals associated with each strategy we were planning to implement, and time-bound actions associated with the goals listed under each strategy.
We committed to achieve many of the goals in fiscal year (FY) 2010. For those goals that would take longer to accomplish, we identified the supporting actions we would take in FY 2010 to stay on track . In total, we committed to 123 actions, with 107 of those actions due in FY 2010. Recognizing that by setting aggressive timeliness many of the deadlines we set for ourselves were really stretch goals, we set as our performance target accomplishing at least 85 percent of the actions with due dates in the fiscal year. (See CDRH's FDA-TRACK Management Dashboard.)
We are pleased to report that we met our FY 2010 performance target having successfully completed 86 percent, 92 of the 107 actions due in FY 2010. As of November 30, 2010 we have successfully completed 91percent, 99 of 109 actions due by the end of November. The following examples highlight some of our accomplishments:
- We completed and released for public comment two preliminary reports recommending concrete steps we could take to strengthen the 510(k) program and increase the predictability of our use of science in regulatory decision making by fostering medical device innovation, enhancing regulatory predictability, and improving patient safety.
- We launched the CDRH Transparency Website; a website which will eventually serve as a one-stop-shop for publicly released information about our decisions, as part of our efforts to increase transparency in our decision making.
- We implemented the CDRH Leadership Program and are finalizing the development of core competencies and recommended coursework for premarket reviewers and medical officers, as part of our effort to enhance CDRH's ability to meet the Center's mission critical needs and to maintain high-quality employees.
- We established and held a public meeting of the Council on Medical Device Innovation, comprised of representatives from FDA and other federal agencies, as part of our efforts to proactively facilitate medical device innovation to address unmet public health needs. We also worked, and continue to work, with industry and others to facilitate improvements in the design of devices that have been associated with safety problems across multiple manufacturers: (i) in February, we announced an Initiative to Reduce Unnecessary Radiation Exposure from Medical Imaging; ucm199904 and (ii) in April, we announced the Infusion Pump Improvement Initiative.
Before we issue our strategic plan for 2011, we want to highlight the significant amount of work accomplished by our dedicated staff in support of the FY 2010 Strategies Priorities. The tables below provide an account of the status of those goals and actions whose due dates have elapsed as of November 30, 2010. Following a scorecard approach, we used a checkmark to indicate actions and goals we accomplished; we labeled with "Started" actions that are ongoing; and used italics to indicate actions not covered by this progress report.
Strategy 1.1. Enhance and Integrate Premarket, Postmarket, and Compliance Information and Functions
1.1.1. Strengthen Premarket Review
|Goal 188.8.131.52. By September 30, 2010, CDRH will begin to implement the recommendations of the 510(k) Working Group.
|Goal 22.214.171.124. By June 30, 2011, CDRH will complete our evaluation of recommendations from the IOM report.
|Goal 18.104.22.168. By December 31, 2010, CDRH will take steps to improve the quality of clinical data submitted in support of premarket approval applications (PMAs).
|Goal 18.104.22.168. By September 30, 2010, CDRH will fully adopt iReview to support the structured review of 510(k) submissions.
|Goal 126.96.36.199. In 2010, CDRH will take steps to address class III device types currently allowed to enter the market through the 510(k) process.
1.1.2. Align Our Scientific Resources throughout the Center
|Goal 184.108.40.206. By September 30, 2010, CDRH will establish policies and procedures to determine how to optimally use CDRH's scientific resources to support the Center's programmatic functions.
1.1.3. Optimize Meaningful Data Collection and Analysis
|Goal 184.108.40.206. By January 31, 2012, CDRH will put in place systems and procedures to more efficiently and effectively capture, analyze, and share high-quality information about adverse events.
|Goal 18.104.22.168. By January 31, 2011, CDRH will implement strategies to increase real-time adverse event reporting and establish pathways for interactive information exchange with healthcare providers through MedSun.
|Goal 220.127.116.11. By January 31, 2011, CDRH will develop collaborative relationships to promote the establishment of and gain access to registries that provide important information for medical device surveillance.
|Goal 18.104.22.168. By September 30, 2013, CDRH will implement a Unique Device Identification (UDI) system.
1.1.4. Institute Knowledge and Process Management
|Goal 188.8.131.52. By December 31, 2011, CDRH will have in place systems, analytical methods, and processes for compiling, distributing, and storing information, including data related to regulated products and institutional knowledge, to support the Center's programmatic functions.
|Goal 220.127.116.11. By December 31, 2010, CDRH will fully implement a business process for signal escalation.
|Goal 22.214.171.124. By September 30, 2010, CDRH will develop a strategy for and begin to incorporate use of the @Work toolset into day-to-day Center functions.
|Goal 220.127.116.11. By September 30, 2010, CDRH will pilot and evaluate Appian's business process management suite.
1.1.5. Reorganize to Effectuate Integration
|Goal 220.127.116.11. By July 31, 2010, CDRH will assess possible organizational structures to effectuate integration of Center functions.
|Goal 220.127.116.11. By December 31, 2010, CDRH will begin implementation, if a decision is made to reorganize across offices.
1.1.6. Address Challenges Associated with Globalization
|Goal 188.8.131.52. By July 31, 2010, CDRH will enhance our internal capacity to coordinate international activities.
|Goal 22.214.171.124. By June 30, 2011, CDRH will have in place mechanisms to exchange medical device information with trusted foreign regulatory authorities.
|Goal 220.127.116.11. By January 31, 2012, make use of Good Manufacturing Practices inspections conducted by other countries (see Goal 22.214.171.124.).
|Goal 188.8.131.52. By January 31, 2011, CDRH will have in place a public database of results from device inspections conducted by FDA and accredited third parties.
|Goal 184.108.40.206. By July 31, 2011, CDRH will create a collaborative consultation and premarket review pilot program with other countries.
1.1.7. Seamlessly Incorporate New and Evolving Science into Regulatory Decision-Making
|Goal 188.8.131.52. By September 30, 2010, CDRH will begin to implement the recommendations of the Task Force on the Utilization of Science in Regulatory Decision-Making.
Strategy 1.2. Improve Guidance and Regulation Development
|Goal 1.2.1. By September 30, 2010, CDRH will have in place a centralized team of regulatory and policy specialists dedicated to the strategic development of policies and practices that support the Center's mission and programmatic functions.
|Goal 1.2.2. By January 31, 2011, CDRH will institute standard roles, responsibilities, practices, and procedures for guidance and regulation development.
Strategy 1.3. Develop a Cross-Center Compliance Strategy
|Goal 1.3.1. By May 31, 2010, CDRH will finalize and begin implementation of the Center's Compliance Strategic Plan.
|Goal 1.3.2. By November 30, 2010, CDRH will assess progress on implementation of the Compliance Strategic Plan and identify next steps.
Strategy 2.1. Develop and Implement a Strategic Approach to Public Communication
|Goal 2.1.1. By September 30, 2010, CDRH will implement a strategic communication program to optimize the public health benefit of the information we distribute to our external constituencies.
|Goal 2.1.2. By February 28, 2010, CDRH will develop and begin to implement mechanisms for routinely engaging external constituencies in two-way communication.
Strategy 2.2. Improve Internal Communications
|Goal 2.2.1. By March 31, 2010, CDRH will develop and implement mechanisms for engaging Center leadership, other managers, and employees in two-way communication about issues important to employees.
|Goal 2.2.2. By September 30, 2010, CDRH will develop and implement tools and processes for routinely sharing, discussing, refining and vetting new ideas among employees about ways to improve the Center (ideation).
Strategy 2.3. Increase Transparency in Decision-Making
|Goal 2.3.1. By June 30, 2010, implement and begin to assess web-based strategies to increase transparency, consistent with Agency efforts.
Strategy 3.1. Recruit, Develop and Retain High Quality Employees
|Goal 3.1.1. By September 30, 2010, CDRH will implement a Center succession program.
|Goal 3.1.2. By June 30, 2010, CDRH will implement a strategy for recruitment and Center-wide policies for the use of recruitment and retention tools, consistent with Agency policy.
|Goal 3.1.3. By December 31, 2010, CDRH will begin to develop and put in place core competencies, recommended coursework, and other formal programs for role-specific employee training in support of an "Employee Life Cycle" approach.
Strategy 3.2. Leverage External Expertise
|Goal 3.2.1. By June 30, 2010, CDRH will enhance our mechanisms for establishing collaborative projects with external partners.
|Goal 3.2.2. By June 30, 2010, identify options for creating a network of external experts.
Strategy 3.3. Establish Pathways for Resolving Differences of Opinion
|Goal 3.3.1. By February 28, 2010, CDRH will implement and train staff on a Center-wide Standard Operating Procedure (SOP) for Resolution of Internal Differences of Opinion in Regulatory Decision-Making.
|Goal 3.3.2. In 2010, CDRH will clear a draft revised guidance on resolving differences of opinion between CDRH and external parties.
Strategy 3.4. Improve Internal Administrative Processes
|Goal 3.4.1. By August 31, 2010, identify and begin to implement improvements in the provision of administrative services within CDRH.
Strategy 3.5. Make CDRH White Oak Facilities More Workplace Friendly
|Goal 3.5.1. By September 30, 2010, CDRH will improve the physical functionality of common-use spaces in and around Center buildings.
|Goal 3.5.2. By March 31, 2010, CDRH will improve our systems and processes for reserving and making use of available conference rooms.
|Goal 3.5.3. By May 31, 2010, CDRH will address our shortage of offices to accommodate current staff needs and anticipated growth.
Strategy 4.1. Foster the Development of Medical Devices to Respond to Unmet Public Health Needs
|Goal 4.1.1. By June 30, 2010, CDRH will identify the top five most important unmet public health needs.
|Goal 4.1.2. By September 30, 2010, CDRH will establish an internal capacity to facilitate the development of medical devices to address unmet public health needs.
|Goal 4.1.3. By September 30, 2010, CDRH will identify the necessary steps to facilitate development of medical devices to respond to at least two of the top five most important unmet public health needs.
|Goal 4.1.4. By September 30, 2010, CDRH will establish at least one mechanism to solicit innovative solutions to unmet public health needs from external constituencies.
|Goal 4.1.5. By September 30, 2010, CDRH will identify and publicly announce steps we will take to facilitate improvements in the design of device types that have been associated with safety problems across multiple manufacturers.
Strategy 4.2. Develop a Personalized Medicine Program
|Goal 4.2.1. By December 31, 2010, CDRH will have in place the infrastructure and procedures for managing personalized medicine submissions across Centers.


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Gulfstream Park Racing & Casino begins its historic 2011-2012 race meet Saturday, December 3 with the finest racing in the country highlighted by Hall of Fame trainers and jockeys, the top Triple Crown contenders, the best older horses, and numerous improvements to enhance the fans' experience.
John Kimmel isn't about to underestimate the competition in Saturday's $100,000 Spectacular Bid Stakes at Gulfstream Park, but the veteran trainer's primary concern will be focused on the sky.
With partly cloudy skies and only a slight chance of showers forecast for the opening day of Gulfstream's 2011-2012 meeting, it looks like Kimmel will be able to relax and concentrate on Vexor's task at hand in the six-furlong stakes for 2-year-olds.
First race post is 12:35 p.m.
Gulfstream Park television analysts Ron Nicoletti and Jessica Pacheco will host a live chat at www.GulfstreamPark.com Friday night to discuss the upcoming 87-day meet, which begins Saturday, Dec. 3 with a first race post of 12:35 p.m.
For the first time, Gulfstream Park Racing & Casino will stream live video on its web site (GulfstreamPark.com) every Saturday and Sunday throughout its 2011-2012 meet, beginning Saturday, December 3.
Gulfstream Park Racing & Casino will be home to quite a few new features throughout its 2011-12 meet, including a Dec. 3 return of live racing, a 12:35 pm first race post time, and a new infield video board.
One thing remaining the same, however, is the overwhelming talent that will call the Gulfstream Park jockey's room home during the upcoming season.
All Proceeds to Benefit Gulfstream Thoroughbred After-Care Program
Opening Day Spectacular Bid Draws 31 Nominations
Manicero, Zero Rate Policy Nominated for Sunday's Sunshine State
Gulfstream Park Racing & Casino announced today 16 giveaway days during its 2011-2012 racing season, beginning with opening day December 3.
Gulfstream Park Racing & Casino announced today its wagering menu for the 2011-2012 racing season will include the introduction of the $1 Super Hi 5 and the return of the popular 10-cent Rainbow 6.
Gulfstream Park is dedicated to providing world-class thoroughbred racing and gaming entertainment. We take pride in our continuous effort to maximize our guests' experiences. Click below to access convenient information about our entertainment destination.
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Reserve a day at the races for an unforgettable birthday, office party, family reunion, fundraiser or association gathering. With a variety of all-inclusive packages that include value added extras, like a trip to the Winner's Circle and a picture with the winning jockey, your next gathering is sure to be a memorable one.
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Horse racing offers a unique, interactive experience like no other sport. Learn the terms and techniques to place your first bet.
The Gulfstream Park Advantage Club Card
Thoroughbred's racing's Premier Rewards Program
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Copyright © 2011 All rights reserved.


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Algae Grower
PTrader: (0/0%)
Join Date: Feb 2013
Location: Villa Park, IL
Posts: 32
Driftwood in dirted tank - Bury or not?
I have a 12-gallon tall tank (Marineland) which I'm planning on converting from gravel substate to dirted Walstad-style. I currently have a large chunk of driftwood which is low and flat, with great "caves" for shrimp, covering over 50% of the tank bottom. My question is, with a piece this large, should I put this on the bare-bottom of the tank, then fill the soil and cap around it, probably burying the edges, or should I set this on top of my substrate? My concern with the latter is large portions of the substrate that plant roots will never get to, and possible anerobic activity. Opinions? Anecdotes?
Planted Tank Guru
PTrader: (1/100%)
Join Date: Jan 2012
Location: Oakland, CA
Posts: 2,165
I like to bolt my driftwood to pieces of slate (with nylon machine screws). It helps with the buoyancy of the driftwood, and keeps it from moving around. Plus you can get pieces to stand straight up, or lean at an angle and remain stable.
Though, a lot depends on the shape of the driftwood and what you are planning on doing with it. I was considering laying a piece on the substrate surface, and probably would have used nylon mono filament or zipties to anchor it to the slate. If the driftwood already sinks, this is probably unnecessary.
Can you post a pic of the wood you are using? might be able to help with ideas, etc.
I don't think you have to worry much about plant roots not reaching substrate in a 12 gallon tank, even if there aren't plants under the driftwood, their roots will probably grow there given some time. Another possibility would be to use cheap gravel/rocks/bricks as a space filler under the wood, so you don't end up needing as much of the expensive stuff.
Algae Grower
PTrader: (0/0%)
Join Date: Feb 2013
Location: Villa Park, IL
Posts: 32
Hmmm... I like the idea of maybe using the cheap gravel under the wood.
Here's the tank... it's currently active with just plain gravel substrate. Don't be fooled by the tall plants in the back and the foreground anubius... they're just floating there until I re-do the tank. (Grabbed them ahead of time while they were on sale). All the Jave Fern, though, is attached and descended from one plant I got a couple years back...
The wood goes completely from one side of the tank to the other, with barely a 1/2 inch gap on each side. From the front to back of the tank, it covers the middle 50% at the wood's widest point. The dark hardscape in front right is just a rock piece. The dark area on the left is the cave the wood forms which I think shrimp will find inviting.
Wannabe Guru
PTrader: (14/100%)
Join Date: Aug 2011
Location: Denver, CO
Posts: 1,701
My guess is that you will need to pull the driftwood out of the tank at some point for some sort of maintenance.
In that case I would want the driftwood to be 'buried' only in the capping layer of soil (the gravel) rather than really buried into the MTS.
I wouldn't worry much about the anorexic spots directly under where the driftwood touches the substrate. If you get the MTS set-up correctly the gas won't be a serious issue.
Even using the Walstad method you can avoid gassing issues initially if you get lucky or do it right and that involves using top soil with organic content (and thus more gas sources).
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The interiors are particularly impressive in that they are not overdone. Each seat is very simply presented with side bolsters and a single transverse seam across the central seating area. There are no pleats and no complex patterns, just soft leather and soft foam. Yet they hold one in place during even the most vigorous cornering on tight, winding roads. The range of adjustments is wide, and in some models the rear seats are able to change height and rake. The right rear seat even includes an ottoman extension such as those found in first-class airline seats (or in a Maybach). All seat controls are electrically operated, of course, and particular attention has been paid to the sound quality of all those electric motors, so they are pleasant and harmonious if you do hear them.
Traditionally, Japanese manufacturers have offered very few options, but in seating alone, this Lexus is offered with a luxury package, a rear-seat upgrade package, an executive-class seating package, and even a semi-aniline leather upgrade for the long-wheelbase LS460L's luxury package. There are two suspension systems, air and steel spring; two wheel sizes, eighteen- and nineteen-inch; two braking systems, with 13.2-inch radial-fin ventilated front rotors or 14.1-inch spiral-fin front rotors; two steering systems, with fixed and variable ratios; two cruise-control systems, traditional and with dynamic radar control; and a huge variety of trim and color choices. There are even two optional parking systems. The more advanced one steers the car, with the driver only controlling its speed with the brake pedal. It will be interesting to see how dealers specify cars for stock, but we'd estimate that they will be loaded and will go for top dollar.
Despite all the increased content and the 30 percent stiffer body shell, the LS460s are only 375 pounds heavier than directly comparable LS430s. That doesn't mean that they are lightweights; they average two metric tons each, or 4400 pounds, with the long-wheelbase model about 85 pounds heavier than the standard model. Lexus anticipates that about 30 percent of sales for 2007 will be of the LS460L and just five percent will be the hybrid LS600hL version yet to come.
For all of the high-tech components, the final arbiters of salability in the extensive inspection processes that regulate production of these extremely serious cars are human beings. Highly trained and highly motivated, these quality controllers rely on their ears to discern and eliminate any sound source that might bother a customer. That "fine musical instrument" metaphor is taken quite seriously in Lexus Land.


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5 Dividend Stocks Shoveling Cash to Shareholders in 2012
Another name that hiked its dividend payout substantially last week is DDR (DDR), a $3.7 billion shopping center REIT that owns 546 shopping centers spread throughout the U.S., Puerto Rico, and Brazil. DDR increased its dividend by 50% last Thursday, bringing its quarterly payout to 12 cents per share. That gives DDR a solid 3.58% yield right now.
Don't be fooled by the apparent real estate exposure of a REIT. It's better to think of a REIT like DDR more as an income-generation instrument than a way to get exposure to commercial real estate.There are a couple of good reasons for that. Frst is the fact that most commercial REITs sign long-term triple-net leases with tenants. That keeps them off the hook for things such as property taxes, maintenance and insurance, leaving them to collect consistent rent payments instead. Another critical factor is the REIT status itself. Because REITs such as DDR are obligated by law to pay out the vast majority of their incomes to shareholders (before taxes), they're truly designed to throw cash over to your portfolio. DDR's diverse property portfolio makes the firm a fairly limited risk holding, even if that comes at the expense of a higher yield.
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