text:
"I'm definitely going to enjoy every moment that I have in the UFC and
do the best that I can, put on the best fights, and leave everything
I've got out there." Antonio Carvalho
In a literal and figurative sense, Antonio Carvalho had fought the good fight. A pro since 2002, the native of Sault Ste. Marie, Ontario was a top featherweight before the UFC had the weight class among its ranks and before the WEC basically introduced the 145-pounders on a wide scale to a North American audience.
But his biggest fights were in Japan, so when he told some of his students that the odds of him ever getting a chance to compete in the UFC once it began putting on shows in Canada were slim, he wasn't giving a Doomsday prediction; he was just telling it the way he saw it.
Well, 2012 may be the end of the world according to the Mayan calendar, but it turned into the start of something big for Carvalho, who not only made his long-awaited Octagon debut in January, but also competed in his native country in July. So what do you want first, the good news or the bad news?
The bad is that he lost his debut at UFC 142 in Brazil, dropping a competitive decision to Felipe Arantes. The good? He secured his first UFC win six months later in Calgary, and he did it with a knockout of steel-chinned prospect Daniel Pineda that took just 71 seconds.
Now that's a homecoming. And he was glad that what he told his students all those years ago turned out to be a pretty poor prediction.
"I guess I was wrong on that one," he laughs. "That's why it was a very emotional time for me when I did get that first win because it was all of that coming together at that one moment and it was just so overwhelming and I finally got to show Canada that I was a solid fighter and all the time and effort that I put in certainly paid off."
It was the perfect way for the 33-year-old to pick up his first UFC victory, as he secured his immediate future in the Octagon, and did it in highlight reel fashion. But as he knows, he has to now move on and get ready for a UFC 154 bout with TUF Brazil veteran Rodrigo Damm.
"That was about as perfect as I could get," said Carvalho of the Pineda win. "That's the hard thing, letting that one go because it felt so good and it was such a moment, and everything, from leading up to the fight to during and after, it was such an experience that you want to live on that high for so long. But I've got to remember that it was just a moment. It was a great one for me for sure, but I gotta come back to Earth and realize that I have a very tough guy ahead of me and I have to deal with that and forget about that July fight in Calgary and just focus on Rodrigo."
That shouldn't be a problem for the 14-5 veteran, who has been around this game long enough to know just what buttons to push – and when – to get himself ready for fight night. At least that's what he thought heading into his Octagon debut against Arantes.
"When I walked in I think I underestimated the whole situation," he admits. "I had been in the game for so long I just kinda looked at it as 'okay, it's a fight, even if it's the biggest show in the world,' but when I got out there, I'm not gonna say that got to me because I just felt like that night I wasn't the better man and it's that simple, and that's what created me for the next fight basically and I learned from that experience. But yeah, that first fight is a difficult one, and I think that's why the UFC always gives guys a second chance to prove themselves and I was able to do that. I think I proved my worth as far as being a tough competitor (against Arantes). I lost but I think I put up a good fight and the UFC then gave me the chance to fight at home, which was fantastic, and at this point I'm willing to pretty much go anywhere and fight."
With two UFC fights in the books, Carvalho now looks ahead to Damm, who, like the Canadian, has paid his dues over the years before getting his big break in 2012. For the Brazilian, that break was a spot on TUF Brazil, where he made it to the semifinals before getting pulled from the competition due to injury. Once healthy, Damm made a big impression at UFC 147 in June, winning Submission of the Night honors for a finish of Anistavio Medeiros. Carvalho has done his homework on his upcoming foe.
"He's had some tough fights and he's been there with tough guys, and he's proven his worth as far as being a tough competitor," he said of Damm. "And some of his wins are pretty impressive too. I always liked him because he came out of the Japan circuit just like me and he was always a great Brazilian Jiu-Jitsu practitioner on top of that, so it was very interesting to see him go to the UFC, and I was actually quite happy when he got on the show."
You don't hear a comment like that too often in combat sports, but among the more seasoned veterans of MMA, guys who competed before there were reality shows, major network deals, and UFC events around the globe, there is camaraderie and a high level of respect.
"I've seen a couple different generations of the division, so it's nice to go through those, and I'm still in there," said Carvalho. "There are a couple of us still in there, and it's always nice to see those guys if they're on the same card or just there with another fighter, and you always get the nod. (Laughs) We're the old dogs out there, we get it, and it's a very cool vibe."
It's odd to hear a young man of 33 refer to himself as an "old dog," but it's easy to understand where he's coming from. Carvalho has put plenty of years into this sport, and he knows that he can't do it forever. He even declared as much when he got signed, writing on his official UFC bio form, "This will be my last chance to prove to myself that I am an elite featherweight. The UFC has given me my chance. This next step in my fighting career is about leaving whatever I have left in the cage once and for all."
Two fights later, and with another on the way this weekend, he's in good shape career-wise, but when it's time to walk away, he'll know it.
"When the time comes, I'm ready to walk into the sunset and call it," he said. "If I'm not putting pressure on myself to try to compete at the highest level, then for me at this point in time, after being in it for 10 years, it's just not alluring to me anymore. I love the sport, but if I can't compete at the highest level anymore, then maybe it is time for me to move on and hopefully help other guys get there as well. The second phase of my career will eventually be to help other guys just be better than me and get further than I ever could. And that's what I want to do. I see so many young guys that I have that are just so damn good already that I can't wait to see them in there. The evolution is so much quicker now, and I really want to see what these guys will be capable of."
But hey, it's nice to know he's still got it, right?
"I needed to answer those questions in the last fight whether I still could fight," he said. "So hopefully I still got some fight left in me."
He certainly does, and while he's still able to scrap with the best in the Octagon, he's going to enjoy every second of the experience.
"Sometimes my girlfriend needs to point that out to me," laughs Carvalho. "You can get a little miserable when you're training, and you start to forget that ultimately, we're supposed to be out there having fun. But my mind has changed big time in the last few years, and I'm trying to enjoy every moment when I'm out there because at some point maybe I won't be in there anymore. So I'm definitely going to enjoy every moment that I have in the UFC and do the best that I can, put on the best fights, and leave everything I've got out there, and that's hopefully how I'm going to end my career as well."
UFC 117 Fight Between Anderson Silva And Chael Sonnen…


text:
Pregnant women, get whooping cough shot
An expert panel is urging every expecting mother to get a shot preventing whooping cough, preferably in the last three months of her pregnancy to help protect her baby.
The advice follows a frightening resurgence of the dreaded childhood disease. More than 32,000 cases, including 16 deaths, have been reported so far this year, and 2012 is on track to be the nation's worst year for whooping cough since 1959.
It's only the second time a vaccine has been advised for all women during pregnancy. Flu shots were first recommended for them in the 1990s.
The new advice was approved in a vote Wednesday by the government's vaccine advisory panel. Federal health officials usually adopt the group's guidance and promote it to doctors and the public.
Whooping cough, or pertussis, is a highly contagious disease. Its name comes from the sound children make as they gasp for breath.
Despite long-standing childhood immunizations, cases have been climbing in the past decade. Most are infants two months and younger - too young to be vaccinated because their immune systems are too immature.
Health officials increasingly have pushed to get older children and adults vaccinated, to reduce the number of carriers who might infect vulnerable infants. An estimated 30 to 40 percent of infected newborns got the disease from their mothers.
In recent years, a combination vaccine - that included protection against pertussis - was offered to women immediately after they gave birth. Then after a whooping cough epidemic in California, the panel last year recommended a one-time dose of a combination vaccine for expectant mothers, either before or during pregnancy.
But fewer than 3 percent of pregnant women have gotten the vaccination, according to the Centers for Disease Control and Prevention.
Worse, recent research has shown the whooping cough vaccine's protection doesn't last as long as previously thought. A recent study found women vaccinated within two years of their pregnancy had relatively few antibodies to pass on to their newborns. That included women vaccinated early in their pregnancy, said Dr. Mary Healy, the Baylor College of Medicine researcher who led the study. That suggests women need to be vaccinated during the third trimester for it to really have an effect, she said.
Despite the overwhelming vote tally, several members of the panel voiced uneasiness with a lack of data on how effective and safe such a recommendation will be for mothers and newborns.
CDC officials acknowledge they have data on only hundreds of women who got the shots during pregnancy. What's more, the vaccine is only licensed to be given to adults once. Under the new recommendation, women who raise large families may be getting the vaccine three or four or more times.
But CDC experts repeated there's no evidence of serious risk to either mothers or newborns. And they estimated that enacting the recommendation could reduce whooping cough cases by 33 percent, hospitalizations by 38 percent and deaths by 49 percent.
''The benefits of vaccination outweigh the theoretical risks,'' said Jennifer Liang, a CDC epidemiologist who presented the benefit estimates to the panel.
By MIKE STOBBE

subset: commoncrawl


text:
LYON, France – A year-long investigation supported by INTERPOL's Crimes Against Children unit which began in the United States has led to the arrest in Russia of a man accused of sexually abusing his eight-year-old niece and sharing the images and videos online.
The investigation started in November 2012, when authorities in the US seized abuse images and shared them with victim identification specialists worldwide via INTERPOL's International Child Sexual Exploitation (ICSE) database.
After reaching out to INTERPOL's global network of victim identification specialists, further images of the same victim – some depicting abuse, some ordinary photographs – were also found and shared by investigators in Denmark.
Analysis of the child sexual abuse material by INTERPOL's Crimes Against Children unit at the General Secretariat headquarters in Lyon and expert investigators from several countries indicated the images were generated in Eastern Europe. Clues from a specific image led the Crimes Against Children unit, with the support of an INTERPOL colleague from the region, to determine the victim was located in Russia.
The case was referred to the Russian authorities via the INTERPOL National Central Bureau (NCB) in Moscow. Using the information supplied by INTERPOL, Russian police continued the investigation and positively identified the perpetrator, who they believed had been abusing the victim for at least three years.
Police arrested the man and raided his home, where they seized computer equipment containing more than 500 GB of child sexual abuse material depicting several different victims. The victim has been removed from harm and given psychological care.
"This case is a clear example of how international collaboration, supported by INTERPOL's global tools, is crucial to catching these predators who believe they are protected by the anonymity of the Internet," said Michael Moran, Assistant Director of INTERPOL's Human Trafficking and Child Exploitation Sub-directorate.
"The importance of ensuring that all child abuse and exploitation material is analysed cannot be understated. Anyone coming into the possession of such material should ensure that it is given to law enforcement to maximize the chances for identifying the victims. Only through the collective efforts of a global network of victim identification specialists can we hope to identify more victims and bring the perpetrators to justice," added Mr Moran.
Enquiries are ongoing to identify and locate the other victims depicted in the abuse material.
In addition to the ISCE database, to further enhance global law enforcement efforts in identifying abuse victims, the INTERPOL Victim Identification Laboratory (ViLab) was launched in 2012. The ViLab is a mobile investigative tool that allows trained users to view child sexual abuse images – which can be sanitized depending on the audience – from ongoing and unsolved investigations, to help identify their locations.


text:
- Special
- 12.95
- 12.95
Welcome to Us!
Coffee is a free websites template created by Templates.com team. This website template is optimized for 1024X768 screen resolution. It is also XHTML & CSS valid.
The website template goes with two packages – with PSD source files and without them. PSD source files are available for free for the registered members of Templates.com. The basic package (without PSD is available for anyone without registration).
This website template has several pages: Home, About us, Articles (with Article page), Contact us (note that contact us form – doesn't work), Site Map.Recent Articles
- About Coffee
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Treading water in July is really fun — if you happen to be in a swimming pool.
But if you find yourself stuck in the part-time labor pool, drifting is disappointing.
On Friday, the Labor Department reported that while employers hired 209,000 workers in July, the growth rate was not strong enough to push part-timers forward.
The monthly jobs report showed payrolls grew by more than 200,000 for the sixth straight month, the longest stretch of such growth since 1997.
But the troubled part-time labor force remained roughly unchanged in July, with 7.5 million people still getting less than 40 hours of work per week, even though they are seeking full-time paychecks.
"Many Americans who would like full-time jobs are stuck in part-time positions, because businesses can hire desirable part-time workers to supplement a core of permanent, full-time employees, but at lower wages," Peter Morici, an economics professor at the University of Maryland, said in a written assessment.
With the pool of eager part-timers still so large, employers have been able to hold down wages. The Labor Department said that in July, average hourly earnings edged up by just one penny to $24.45. Over the past 12 months, hourly earnings have risen by 2 percent, just keeping pace with inflation.
The Labor Department characterized the unemployment rate in July as "little changed," with an uptick of one tenth of a point to 6.2 percent. The labor-force participation rate of 62.9 percent "has been essentially unchanged since April," the report said.
Businesses can hire desirable part-time workers to supplement a core of permanent, full-time employees, but at lower wages.
And the number of long-term unemployed, i.e., people who have been jobless for 27 weeks or more, was also "essentially unchanged at 3.2 million in July," it said.
In other words, the job market is moving along at a decent, steady pace. But the upswing is still not strong enough to change the prospects for the long-term unemployed or the involuntary part-timers, or to drive significant raises for workers.
"July's 209,000 jobs is solid, but is a decline from the strong second quarter, when 277,000 jobs were added each month on average," said Heidi Shierholz, an economist with the Economic Policy Institute. "At July's pace, it would take nearly four more years to get back to pre-recession labor market conditions."
The White House said the report confirms that the economic recovery has made huge progress, but has left behind millions of Americans.
"Short-term unemployment has fully recovered," Jason Furman, chairman of the president's Council of Economic Advisers, wrote in his assessment. However, "the long-term unemployment rate, which more than quadrupled as a result of the recession, still has the furthest to go to recover to its pre-recession average."
With so many long-term-unemployed workers in the hunt for jobs, part-time workers find themselves with little bargaining power in the workplace.
Their concerns about constantly changing shifts, on-call schedules and low wages have started getting more attention this summer, at least from Democratic lawmakers.
Last month, Rep. George Miller of California, the senior Democrat on the House Committee on Education and the Workforce, and Rep. Rosa DeLauro, D-Conn., introduced the Schedules That Work Act to reform rules for part-time workers.
For example, they want employers to guarantee workers four hours' pay any time they are called out to the job. Many workers, especially those at restaurants and retail shops, say their employers too often schedule them for only an hour or two during peak times, such as lunch hour.
Business groups generally are opposed, arguing that part-time workers will get better hours and conditions when the economy improves enough to boost all jobs and wages. They say that imposing new rules on businesses would only discourage hiring.
Copyright 2020 NPR. To see more, visit https://www.npr.org.


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text: Student DissertationsBarry Canton Jeff Gritton Jason Kelly Nicolas Koutsoubelis Sriram Kosuri Alex Mallet Monica Ortiz Beatrice Ramm Reshma Shetty (co-advisee with Tom Knight Francois St-Pierre Pakpoom Subsoontorn Samantha Sutton Ty Thompson Peer Reviewed Research ArticlesDetection of pathological biomarkers in human clinical samples via amplifying genetic switches and logic gates The Synthetic Biology Open Language (SBOL) provides a community standard for communicating designs in synthetic biology. One-step cloning and chromosomal integration of DNA A survey of enabling technologies in synthetic biology Amplifying genetic logic gates Measurement and modeling of intrinsic transcription terminators Precise and reliable gene expression via standard transcription and translation initiation elements Quantitative estimation of activity and quality for collections of functional genetic elements. Design and analysis of genetically encoded counters A fully decompressed synthetic bacteriophage øX174 genome assembled and archived in yeast Engineered cell-cell communication via DNA messaging Refactored M13 bacteriophage as a platform for tumor cell imaging and drug delivery Rewritable digital data storage in live cells via engineered control of recombination directionality Scaffold number in yeast signaling system sets tradeoff between system output and dynamic range Gemini, a bifunctional enzymatic and fluorescent reporter of gene expression Measuring the activity of BioBrick promoters using an in vivo reference standard Determination of cell fate selection during phage lambda infection Refinement and standardization of synthetic biological parts and devices Engineering BioBrick vectors from BioBrick parts Stimulus design for model selection and validation in cell signaling TABASCO: A single molecule, base-pair resolved gene expression simulator DNA synthesis and biological security Synthetic genomics: Options for governance Foundations for engineering biology Refactoring bacteriophage T7 Regulated cell to cell variation in a cell fate decision system Modelling cellular behaviour (insight feature) Computation, prediction, and experimental test of fitness for bacteriophage T7 mutants with permuted genomes Toward antiviral strategies that resist viral escape Intracellular kinetics of a growing virus: A genetically-structured simulation for bacteriophage T7 Transcribed LecturesSynthetic biology: Can we make biology easy to engineer? <--note: transcription was not proofed Other Articles, edited but not peer reviewedSwitches, switches, every where, in any drop we drink Cribsheet #16: Synthetic Biology Reconstruction of the genomes Building a fab for biology A biological engineer searches for simplicity Useful construction 2003 Synthetic Biology study Molecular monogamy Decoding NF-kB signaling A standard parts list for biological circuitry BooksSynthetic Aesthetics: Investigating Synthetic Biology's Designs on Nature Adventures in Synthetic Biology, Portuguese Edition Nature 24 November 2005 Cover & Online Edited Book ChaptersSynthetic Biology Towards a predictive biology: The example of bacteriophage T7 Selected Online Lectures or DebatesSynthetic Biology Debate with Jim Thomas, moderated by Stewart Brand Programming DNA: A 2-bit language for engineering biology |


text:
LYON, France – Decisive action by US Immigration and Custom Enforcement (ICE) Homeland Security Investigations (HSI) in sharing seized child sexual abuse images with specialist investigators worldwide via INTERPOL, resulting in the break-up of an international abuse network, has been commended by the head of the world police body as 'exemplary' in global law enforcement cooperation.
Just days after officials from HSI added the images of the sexual abuse of an 18-month-old to INTERPOL's International Child Sexual Exploitation (ICSE) database, a specialist Dutch police officer who is a member of INTERPOL's Victim Identification Network in the Netherlands, identified a stuffed bunny in the photo as 'Miffy', a character in Dutch children's books.
The toy, in addition to other elements in the image, enabled the KPLD Dutch National Police to identify the Netherlands as the location where the photos of the child sexual abuse had been taken. A public appeal by the Dutch police on national television resulted in the identification and arrest of Robert Mikelsons who has since been sentenced to 18 years for abusing more than 60 children, some just a few months old, in two Amsterdam nurseries and homes where he babysat, saving many infants from further abuse.
Subsequent investigations around the world have so far led to the arrest of nearly 40 sex offenders from every region of the world, many of them abusing multiple victims. To date, the number of children removed from harm as a result of this one operation stands at more than 140.
"That one original decision by the US ICE Homeland Security Investigations officers to add the child sexual abuse images to INTERPOL's databases and the diligence by the Dutch police has resulted in global consequences, putting these child rapists behind bars and rescuing the victims from future sexual abuse," said INTERPOL Secretary General Ronald K. Noble.
"This is a classic example of what can be accomplished when law enforcement consult international databases and use tools and services available via INTERPOL globally," Mr Noble added.
"The US and Dutch authorities are to be commended for their swift and effective action in this case, which should serve as a model for other countries in the pursuit of transnational criminals involved in all categories of crime.
"This is exactly why we created the INTERPOL International Child Sexual Exploitation database. It is a vital weapon for law enforcement officers in bringing dangerous criminals to justice, and should be the first port of call for any investigation into child sexual abuse," concluded the INTERPOL Chief.
Managed by INTERPOL's Crimes Against Children specialist unit at the its headquarters in Lyon, France, the ICSE database, backed by the G8 and funded by the European Commission, is accessible to victim identification specialists through INTERPOL's secure I-24/7 global police communications system, and uses sophisticated image comparison software to make connections between victims and places.
The database contains images relating to nearly 2,500 identified victims of sexual exploitation from 41 countries, and in addition to providing vital assistance in locating offenders, is also an important tool in avoiding duplication of effort by police trying to identify victims who have already been rescued.


text:
Not to long ago I got the chance to use key limes for the first time and I used them to make a key lime pie . This weekend I stumbled across meyer lemons for the first time and I grabbed some right away. I had been hearing about meyer lemons for a long time and I had been wanting to try them. A meyer lemon is a cross between a lemon and a mandarin orange which sounded like a great combination. I really like using lemons in desserts and one of my favorites is the simple lemon bar. A lemon bar is a bar with a shortbread crust and a layer of lemon custard topped with icing sugar. I was thinking that meyer lemon bars be would be the perfect place to start enjoying my meyer lemons. I used a pretty standard recipe for the lemon bars that I found of Joy of Baking and I just substituted the lemon juice and zest for meyer lemon juice and zest. They meyer lemon bars were nice and simple to make though I did run into one small snag; I had some trouble getting the bars out of the baking pan. No worries though, the crumbled lemon bars were still great! I really enjoyed the meyer lemon bars and the meyer lemon flavour was a nice change from ordinary lemons. I am still surprised that something so naturally tart as a lemon can become so magically good in sweet dessert like this. The next time I make these lemon bars I think I might double the recipe for the lemon filling to get even more lemony goodness in each bite. For now, I still have a few meyer lemon left to enjoy.
Meyer Lemon Bars
- 1/2 cup unsalted butter (room temperature)
- 1/4 cup confectioners sugar
- 1 cup all purpose flour
- 1/8 teaspoon salt
- 2 large eggs (room temperature)
- 1 cup sugar
- 1/3 cup lemon juice
- 1 tablespoon grated lemon zest
- 2 tablespoons all purpose flour
- confectioners sugar
- Cream the butter and sugar in a bowl.
- Mix in the flour and salt until it comes together.
- Press it down into a greased 8 inch square baking pan.
- Bake in a preheated 350F/180C oven until golden brown, about 20 minutes.
- Beat the eggs and sugar until smooth.
- Mix in the lemon juice and zest.
- Mix in the flour.
- Pour the mixture onto the crust.
- Bake in a preheated 350F/180C oven until set, about 20 minutes.
- Let cool and sprinkle with confectioners sugar.


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My bottle of Kahlua was wondering why I hadn't used the rest of it, so I searched around for something that included it. I found an interesting cocktail in Viva Margarita, but I didn't really like the name for it in the book. It's made with espresso, tequila, and Baileys Irish cream in addition to the Kahlua, but the name 'Tijuana speedball' didn't seem to do justice to all those great flavors. I wanted to call it 'an Irishman woke up in Mexico' but decided that sounded like the beginning of a joke, and I didn't have one to go with it. Friends and family all tried to suggest other possible names, but nothing seemed quite right. I gave up just now, and went with the name you see above. Send me a better idea if you have one.
Throughout the book, the drink recipes are written for either one or two drinks. In this case, it was for one. I made slight changes and will give quantities below for two drinks as I made them. The suggested garnish was to float espresso beans on the top surface with some cinnamon. Instead, I finely chopped chocolate-covered espresso beans and sprinkled that on top with a dusting of cinnamon. Because this is a chilled cocktail, I brewed the espresso in advance and left it in the refrigerator for about an hour.
The hint of caramel from the Kahlua and the smooth Baileys added just enough sweetness to the espresso and tequila. A small, six ounce serving was just enough for a caffeine jolt with a kick, and the dusting of cinnamon and crushed chocolate-covered espresso beans on top was delicious. I'll definitely be mixing more of these, but what should I call them next time?
Espresso, Kahlua, Baileys Cocktail That Needs a Better Name:
1 ounce tequila
1.5 ounces Kahlua
1.5 ounces Bailey's Irish Cream
3 ounces espresso
3-4 chocolate-covered espresso beans, finely chopped
Add a handful or two of ice to a cocktail pitcher (or shaker) and then pour the tequila, Kahlua, Baileys, and espresso over the ice. Stir (or shake) to blend and chill. Strain mixture into two six ounce cocktail glasses and sprinkle tops with cinnamon and chopped chocolate-covered espresso beans.


text:
From the kitchen of One Perfect Bite...This is a lovely casserole to keep in mind for a weekend breakfast or brunch. As breakfast casseroles go, this inexpensive treat is a snap to make, and it has the added advantage of being as kind to the hips as it is to the wallet. The first of our local apples come to market toward the end of August, and this version of French toast appears on my table very soon after that. It seems like a great way to mark the passing of summer and I like to serve it for breakfast at some point over the Labor Day weekend. There are many versions of this dish floating through cyberspace. I finally settled on this one because of its judicious use fats and sugar. While I prefer to serve the casserole with a sprinkling of powdered sugar, I do make syrup available for others at the table. I usually prepare the one outlined in this recipe, but if I'm rushed I'll serve maple syrup or use a commercial caramel sauce that I thin a bit for easy pouring. The times suggested in the recipe are variables based on personal taste and experience. I prefer the texture of a drier toast, so I bake mine for over an hour. If you prefer a texture more akin to bread pudding, reduce oven time accordingly. This is a nice breakfast dish and I think you'll find it a welcome addition to your table. Here's the recipe.
Baked Apple French Toast Casserole...from the kitchen of One Perfect Bite courtesy of allrecipes.com
French Toast
1 (1 pound) loaf French bread, torn into bite-size cubes
6 eggs
1-1/2 cups skim milk
1/3 cup + 2 tablespoons white sugar, divided use
1 tablespoon vanilla extract
4 medium Golden Delicious apples - peeled, cored and cut in 1/2-inch dice
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup white sugar
1/4 cup all-purpose flour
1/2 cup butter, melted
1/2 cup brown sugar
1/2 cup skim milk
2 teaspoons vanilla extract
1) Spray or grease bottom and sides of a 9 x 13-inch baking pan.
2) To make French toast: Scatter bread cubes in bottom of prepared pan. Place eggs, milk, 1/3 cup sugar and vanilla in a large bowl and beat to combine. Pour mixture over bread cubes. Mix cinnamon, nutmeg and 2 tablespoons sugar in a medium bowl. Add apple cubes and toss to coat. Spread apples over bread cubes. Cover and refrigerate for several hours or overnight. Thirty minutes before baking, remove casserole from refrigerator and preheat oven to 350 degrees F. Bake casserole for 60 to 75 minutes, or until custard is set and golden brown. Serve casserole hot with warm syrup. Yield: 8 servings.
3) To make syrup: Combine white sugar, flour, and melted butter in a small saucepan. Stir in brown sugar, skim milk, and 2 teaspoons vanilla. Cook, stirring, until thick.
One Year Ago Today: Wild Rice and Vegetable Pilaf
Two Years Ago Today: Quinoa Salad with Asian-Style Dressing
Three Years Ago Today: Mud-Slide Chocolate Cake with Coffee and Kahlua


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DVB via USB
For information about supported USB devices, see the appropriate device category:
- ATSC USB Devices
- DVB-C USB Devices
- DVB-S USB Devices
- DVB-S2 USB Devices
- DVB-T USB Devices
- DVB-T2 USB Devices
For all DVB USB devices you will need to load (if not compiled into the kernel):
- i2c-core
- crc32
- firmware_class
- dvb-core.ko
- dvb-pll.ko
and maybe others too. If the loading fails for any particular module you'll get a "unknown symbol" message. Then have a look at dmesg to find out, which symbols (functions) are missing. After you've found out which module was absent, please come back here and add it to the list/device-entry.
The Type field specifies the USB standard(s) supported by the device.
- The device supports USB 1.1 only, and will work at 1.1 speeds when attached to a USB 2.0 port.
- The device supports USB 2.0 only, and will not work when attached to a USB 1.1-only port. Such devices are normally capable of delivering the complete Transport Stream to the software demuxer.
- The device supports USB 1.1 and USB 2.0, and will work at any speed supported by 1.1 or 2.0. When running in USB 2.0 mode, such devices can deliver the complete Transport Stream (unless specified otherwise).
Most of the USB devices need firmware to run. Some of the firmware files can be downloaded from here.
You need to copy the firmware to the correct place on your system. This will normally be /lib/firmware or a folder below it. Here is an example:
- $ cd /lib/firmware - $ ls - 2.6.15-23-amd64-xeon - $ cd 2.6.15-23-amd64-xeon - $ sudo cp ~/dvb-usb-umt-010-02.fw .
Now, you need to unplug your USB device. Plug it in again, and then take a look at dmesg.
- $ dmesg - < ...... lines cut for clarity ..... > - usb 5-2: USB disconnect, address 3 - usb 5-2: new high speed USB device using ehci_hcd and address 8 - dvb-usb: found a 'Hanftek UMT-010 DVB-T USB2.0' in cold state, will try to load a firmware - dvb-usb: downloading firmware from file 'dvb-usb-umt-010-02.fw' to the 'Cypress FX2' - dvb-usb: Hanftek UMT-010 DVB-T USB2.0 successfully initialized and connected. - usb 5-2: USB disconnect, address 8 - dvb-usb: generic DVB-USB module successfully deinitialized and disconnected.
In this case, I have success, because the firmware was loaded.
Remember that on some system the firmware is loaded by udev, so if for some reason the firmware is not loaded you may check that udev is acutally running. To check you could for example issue the command:
- $ ps -e | grep udev
If the output is empty, then you have to restart the udev daemon. For example in a Debian based system you may try with:
- $ sudo /etc/init.d/udev restart
then try again, removing and inserting the module again with modprobe.
Additional Technical Information
This section starts describing devices which hit the market beginning of spring 2004. It does not cover TTUSB-based devices.
Host Controlled DVB USB Devices
When first AC-Adapter-free USB devices (with the capability of receiving DVB Signals) hit the market, every vendor was using the generic USB-device-controller from Cypress (FX1 (AN2135/AN2235), FX2) as an interface between the DVB-hardware and the host.
As those controllers are very generic, one has to create (and download) an (small or not so small) embedded software to those controller to give vendor-specific and the wanted functionality. After downloading the so-called firmware vendors used the reboot-feature of the controller to re-enumerate with new USB Vendor/Product-IDs and a new USB-layout. On the host this looks like a normal disconnect and connect of an USB device.
Because the memory for storing the firmware was limited, vendors decided not to put any DVB-demodulator and RF-tuner specific code into the firmware, but only to implement interface functionality. At that time, the common way to control other components was I²C. The other necessary feature was data-streaming. With such a firmware, every functionality is done from the host - mainly the driving of the demodulator and the tuner.
Host-controlled devices are the ones based on DiBcom (dibusb, dib0700), Nebula (DigiTV), Hanftek and others. (see below)
Firmware Controlled DVB USB Devices
Another approach was coming later: When it started, that putting more memory on a board/into an IC with almost no increase of the BOM. Vendors started to put the demodulator and tuner-driver into the firmware. This was simplifying the host-part dramatically, because if you have a new hardware, you just need to modify the (platform-independent) firmware part and, as long as the firmware-interface is not changing, the host-driver stays the same.
Firmware-controlled devices: Twinhan VP7045/VP7021, Terratec Cinergy T2, Wideview and others.
To be continued ...
lsusb -t
With this setup you will have bandwidth problems with no appropriate warning whatsoever on any log file. Except that video will look horrible.
/: Bus 02.Port 1: Dev 1, Class=root_hub, Driver=ohci_hcd/8p, 12M <-- USB1.1, slow, don't us /: Bus 01.Port 1: Dev 1, Class=root_hub, Driver=ehci_hcd/8p, 480M <-- one bus |__ Port 2: Dev 2, If 0, Class=vend., Driver=dvb_usb_ttusb2, 480M <-- 1st DVB device, shares bandwidth |__ Port 4: Dev 2, If 0, Class=vend., Driver=dvb_usb_ttusb2, 480M <-- 2nd DVB device, shares bandwidth
You can solve the above situation by adding a PCI-Express to USB3.0 card:
/: Bus 04.Port 1: Dev 1, Class=root_hub, Driver=xhci_hcd/2p, 5000M /: Bus 03.Port 1: Dev 1, Class=root_hub, Driver=xhci_hcd/2p, 480M <-- one bus |__ Port 2: Dev 2, If 0, Class=vend., Driver=dvb_usb_ttusb2, 480M <-- one DVB device /: Bus 02.Port 1: Dev 1, Class=root_hub, Driver=ohci_hcd/8p, 12M <-- USB1.1, slow, don't use /: Bus 01.Port 1: Dev 1, Class=root_hub, Driver=ehci_hcd/8p, 480M <-- one bus |__ Port 4: Dev 2, If 0, Class=vend., Driver=dvb_usb_ttusb2, 480M <-- one DVB device
Rule: One device per bus


text:
As a marketing professional, you've heard about Instagram. And with more than one billion people on the platform, hopefully you've already created an account for it, too. However, have you heard about Instagram Stories?
Instagram launched their "Stories" feature in August of 2016. If you haven't heard of Instagram Stories before, here's the lowdown: it's a feature in the platform which allows users to post a photo or video on Instagram, which lasts for only 24 hours. These posts don't appear on the regular grid system of Instagram, but rather in their own section above a user's feed. You can even add text, GIFs, music, polls, etc. to your Instagram Story to make it come alive and interact with those watching it.
But enough about the background of Instagram Stories—how can you use them? The Stories feature on Instagram is a helpful tool any marketer can utilize. Here are some ideas for how to take advantage of Instagram Stories for business.
1. Go behind the scenes.
One of the best ways to take advantage of Instagram Stories is to go "behind the scenes" within the company. Followers love feeling like they get the inside scoop on something, so help humanize the business by showing a raw, informal glimpse inside to customers. Of course, be mindful to stay on brand and don't get too personal.
2. Share a special offer.
Like we said: followers love feeling like they receive special treatment. Help boost your followers through Instagram Stories by sharing a special offer just with those who watch the story. After 24 hours, the story will disappear, and anyone who doesn't follow the story will wish they had, and will keep a sharp eye out for another later.
3. Interview a team member.
Speaking of going behind the scenes, why not interview a team member on your Instagram Story, to show a more personal side of the business? Host a variety of team members and ask them questions about the job, the business and even—when appropriate—their personal lives. Followers will enjoy feeling more connected to the humans behind the work.
4. Engage with customers.
When it comes to engaging with customers, Instagram is an extremely useful tool. Use Instagram Stories to your advantage by engaging with customers through different features on the platform, such as hashtags, polls or questions. You can even reply to customers' stories, or answer any comments or questions they send in to yours.
5. Encourage influencer marketing.
Encourage influencer marketing by hosting challenges which ask followers to tag the business in their post, tag their own followers on your post or even share your post on their own Instagram Story. With Instagram Stories, you have influencers all around you who can share products or services with other followers around them.
6. Create a tutorial.
Finally, consider using Instagram Stories to create a tutorial, showcasing your product or services. For instance, a printing company might share a tutorial on how a follower can design the perfect holiday card for the upcoming season. By creating a tutorial, you show followers how your business can fit easily and seamlessly into their lives.
There's no doubt about it: Instagram is a beneficial tool for marketing. And with their latest feature Instagram Stories, a business can reach a whole new level of engagement with followers. Use these tips to take advantage of Instagram Stories for business and see how you can increase your bottom line.


text:
Monday, March 15, 2010
Chicken Fettuccine Alfredo – Since it was Loose, You Must Reduce
I thought this chicken fettuccine Alfredo recipe was going to fit that description. I'm putting this recipe in the cookbook, and I wanted to try one that uses chicken broth, the same one used to poach the breasts, in place of some of the heavy cream.
I was so sure I had the right proportions that I decided to film it without a test. I was wrong, or as the kids say these days…Fail (which by the way, is getting really annoying, so cut it out).
The dish tasted great; the fortified chicken broth worked perfectly as a partial cream substitute, and I also managed to not use any butter or olive oil – another goal of this recipe. The problem, as you'll see, is I simply had twice as much chicken broth as I needed.
So, in case I'm not clear in the video. You poach the breasts in 2 cups of broth, but before you continue with the recipe, boil that poaching liquid down to 1 cup and you will be in slightly-less-caloric chicken fettuccine Alfredo heaven.
Also, be sure to undercook the pasta by at least a minute, so you can allow it to absorb the sauce at the end, as it rests covered. The last piece of advice you've heard before… DO NOT attempt this recipe unless you have a nice hunk of Parmigiano-Reggiano cheese. It's like the main ingredient, so that green can is not going to cut it. Enjoy!
Ingredients for 4 large servings:
2 large chicken breasts
2 cups low sodium organic chicken broth
1 pound fettuccine
2 cups heavy cream
4 cloves garlic, very finely minced
2 large egg yolks
1/4 cup chopped Italian parsley (in summer toss some nice fresh basil in for a little different version)
2 cups freshly grated Parmigiano-Reggiano
salt and freshly ground black pepper to taste
77 comments:
This looks really, really good. I can't wait to make it for moi.
And I totally agree, man. A lot of my friends say stuff like "EPIC FAIL" all the time. I didn't realize how annoying it really is until you mentioned it. - March 15, 2010 at 9:08 PM
This may sound like a really dumb question but..when exactly does one begin timing the cooking process for the pasta? Does it need to return to a full boil? Does it matter if it takes a bit before the dried pasta is flexible enough to be totally submerged? I have survived for many years without this information but...it would be great to know!!
- March 15, 2010 at 10:12 PM
- Fran said...
Oh, what a great idea to use chicken broth! I am definitely going to try this. I like the idea of the intensity I imagine the stock adds.
Thanks for the idea! - March 15, 2010 at 10:14 PM
it looks so delicious.
thanks chef John for sharing.
i voted for you:)
good luck! - March 15, 2010 at 10:19 PM
- Mish said...
I LOVEEE your blog!!
- March 15, 2010 at 10:30 PM
- milkshake said...
I commend you for not using any nutmeg in your Alfredo (those philistines who put nutmeg into Alfredo ought to be lined up against the wall).
Just watching your video makes me hungry - I will definitely give this a try - and I will try the sweet basil version as well. - March 15, 2010 at 10:44 PM
who's Alfredo ?
- March 16, 2010 at 2:53 AM
- Chef John said...
Alfredo alla Scrofa
- March 16, 2010 at 2:56 AM
I've never really grasp the reason why people are still buying canned cheese. It doesn't melt properly, doesn't even taste like cheese. The most surprising thing is that Kraft even has canned cheddar cheese!!! As if parmesan alone isn't enough of an abomination.
- March 16, 2010 at 4:48 AM
- Alberto said...
I dunno I usually do it TOO thick instead of too light...
so I'll follow your directions... lol - March 16, 2010 at 8:32 AM
Do you have any great bariatric-friendly recipes (no pasta, rice, or white flour, poultry only, olive oil only)? White chicken chili is my most exciting dish and it's getting old. :(
Love this site :) - March 16, 2010 at 10:58 AM
- Gil said...
Dear Chef John,
When is your cookbook going to be ready??!!! I really want to get a copy! - March 16, 2010 at 11:19 AM
- Chef John said...
publisher tells me this summer sometime. thanks!
- March 16, 2010 at 12:00 PM
- Chef John said...
i pretty much just post what I'm making so I'm not sure which are bariatric-friendly. Doing recipes for the cookbook now, so don't really have time to make requests, but after that maybe they'll be more of that kind.
- March 16, 2010 at 12:03 PM
- Mike said...
I am going to stock pile a bunch of your cookbooks and give them away as gifts for Christmas :)
- March 16, 2010 at 3:03 PM
Dear Chef John,
do you think this could work with salmon or prawns and fish/prawn stock for the vegetarians among us? - March 17, 2010 at 9:29 AM
- Unknown said...
Thank you so much for your contributions! You are the reason why I can cook. I've made my girlfriend really happy with my newly found cooking powers. Thanks a million. - Micah Layne "Hawaiian flutist"
- March 17, 2010 at 7:13 PM
- Chef John said...
thanks! i've always said Hawaiian flutists have great taste.
- March 17, 2010 at 8:00 PM
1/4 what parsley? WHAT?!
theres no unit of measurement, Chef JohnnNNNNNnnnnnn ahhhhhhhhhhh!
Anyways I'm making this tomorrow for my family. At what point do you think the poison should be added?
just kidding ;) - March 18, 2010 at 1:13 AM
- Chef John said...
lol, thanks!
- March 18, 2010 at 1:25 AM
- Rita said...
"that's me waving..."
AHAHAHA! chef, you are such a goof!
that is a "must" recipe, especially on evenings when i don't have all the time to cook. thanks so much for all the recipes, tips and techniques.
by the way, what's going on with the food blog awards? just curious. - March 18, 2010 at 6:08 AM
- Chef John said...
I believe they end at he end of the month and then we'll see. thanks
- March 18, 2010 at 12:16 PM
Hello Chef, I made this today for my girlfriend and I for our 3rd anniversary. It turned out great! Restaurant quality. The cheese was on the pricey side but definitely worth it, goodbye green canister! :)
- March 19, 2010 at 1:20 AM
There is a packet pasta recipe in Australia called Continental Alfredo. i love it - even though its packet pasta!! it never occured to me to actually make it myself from scatch! i think you have just inspired me!
- March 20, 2010 at 12:00 AM
- Meng Ning said...
This was really good :) My inlaws who came from Russia LOVED it. Thanks so much for the recipe and hope all goes well for you.
- March 21, 2010 at 10:08 PM
- Flour said...
Saving this one to my bookmarked recipes! Love alfredo, and have been looking for a good recipe:) Thanks Chef John.
- March 22, 2010 at 11:35 AM
- iliea said...
hey chef! i am super excited about this recipe! any modifications i need to make if i am using fresh or handmade pasta?
- March 28, 2010 at 12:30 AM
- Chef John said...
i find that fresh pasta just doesn't absorb as much sauce, so maybe use a bit less broth, or reduce the cream and broth down a bit before doing the egg yolk. But this sauce tastes great on any pasta. (how could it not, it's basically just cream and cheese ;-)
- March 28, 2010 at 12:48 AM
We so LOVED this!! It was the best I have ever had! My husband did not speak a word all durring dinner.. he was way too busy eating :) Thank you for all your awesome recipes.
- March 31, 2010 at 8:50 PM
- Unknown said...
can you detail how much salt and pepper you used? i have no idea how much i'm going to use since, idk i can't taste it
- May 8, 2010 at 7:35 PM
Chef John, so i tried this recipe because i love creamy alfredo sauce, but when i made mine, i found it a little too light on the cream. Maybe i didn't boil off enough stock. Anyway from your recipe list you say to use 2 cups of cheese, i'm not sure if my conversions were correct but i bought 2 8oz bricks of parmigiano-reggiano. when i grated 1 brick it was already a LOT of cheese so I didnt even dare grate the second.
- July 5, 2010 at 9:49 PM
- Chef John said...
A cup of cheese isn't 8 weight ounces, it only weighs about 4. A cup is 8 fluid ounces not a weight measurement.
- July 5, 2010 at 10:22 PM
I did try but I got bad results :-/
- July 10, 2010 at 5:22 PM
- Eric Thompson said...
I made this last night. I had previously been using a simpler recipe i modified from a tyler florence recipe:
*pint heavy cream
*stick unsalted butter
*1-2 cups parmigiano reggiano and pecorino romano
*garlic powder, salt and pepper to taste
Just bring to a simmer and serve over griddled-grilled chicken, seasoned with Paula Deen's house seasoning
this produces an excellent but very heavy sauce, so i decided to try Chef John's sauce. I did add both parmigiano reggiano and pecorino romano. I have to say, this is a comparable sauce. It didn't sacrifice flavor, in fact, it think the chicken stock really adds a significant boost of chickeny goodness.
I am not the biggest fan of poached chicken but in this recipe, it really fits. Overall, i would rate this an 8/10, well worth the extra time and effort. I will be making this again and it is quickly becoming my go to recipe.
WELL DONE CHEF JOHN!!! - August 27, 2010 at 10:32 AM
Chef John I made this today and the sauce tastes way too cheesy almost like feet. Does that mean I put too much cheese? I can barley taste the sweetness of the cream. The sauce was perfect though after I reduced it to 1 cup, but did I put too much cheese. Please advise. Thank you so much.
- August 31, 2010 at 11:50 PM
Hi Chef John,
I made this the other day and it was the first time my family had ever had alfredo that was not from a jar...needless to say you have helped me trick them into thinking I can cook. Bless you and thanks for keeping it real.
Judy - October 14, 2010 at 12:33 AM
Hi Chef,
I made this the other night for my family and initially I wasn't happy with the sauce because I thought it was too loose...and when I added the egg yolks, I ended up with little clumps of egg but I since learned from your hollandaise recipe that I probably wasn't careful enough about getting all the white off...and have since used my hands to seperate instead of shell to shell...overall it was delicious...I think I was expecting it to be thicker like a sauce made with flour...but I like the idea of using eggs to thicken so I will continue practicing with it...:-) Thanks!!! - February 26, 2011 at 5:18 PM
Chef John,
Why do we temper the egg yolk for this recipe, but we can add the whole eggs (and sugar) right into the cream for pastry cream?
Is it because we strain the pastry cream?
Thank you wise food guru. - April 12, 2011 at 12:45 PM
- Chef John said...
yes, we dont want to risk chunks of cooked egg yolk.
- April 12, 2011 at 12:50 PM
Chef John,
Great recipe! Just tried it for the first time and it worked out great. My fiance usually finds something wrong with everything I try to make lol...she's a picky eater. But, she scarfed it down like she hadn't eaten in a week. :)
Thanks for posting all your recipes and walking the culinary challenged through them step by step.
Jeff - April 15, 2011 at 6:50 PM
I cheated a bit and made this with the chicken breasts from your garlic chicken recipe. Even my husband, Mr. I-don't-like-pasta-that-much, went back for seconds.
Thank you! - May 2, 2011 at 10:26 PM
Attempted to make the alfredo and I think I succeeded. It was wonderful. I liked the lighter version as did my husband. I told him after that it was. It's not a rich and creamy as my fav resteraunt, but Im no chef either. This was my first time making it and I loved having the videos to view. I fell in love with this blog. It is now a favorite!
- May 17, 2011 at 11:24 AM
- tiaralatte said...
Hi, I made this recipe for dinner and it turned out great, after poaching my chicken I noticed it was kinda pale so I gave it a tan in some evoo and i also added 1 1/2 cups of frozen green peas mmm good! Thank You :)
- May 26, 2011 at 10:51 PM
i'm a beginner cooker....
i just tried this recipe..
and i rally satisfied with this recipe...
taste like from my fave restaurant..
my husband love it so much....
thank you so much for he recipe.....
:D - June 16, 2011 at 3:41 PM
I did this for my dad today and he loved it! Thank you so much for the recipe, it was delicious!
- August 20, 2011 at 1:55 PM
On your chicken , can you use chicken base instead of chicken broth
Thanks - September 15, 2011 at 11:10 AM
- Chef John said...
Sure, make broth with it first.
- September 15, 2011 at 12:25 PM
Chef John
Thanks for getting back to me on my use of chicken base instead of broth. This is in the rotation. Wife , kids and their friends loved it. Any other ideas or recipes using poached chicken, it was delicious!! - September 20, 2011 at 9:38 AM
What a flavorful sauce! I've been on the prowl looking for that alfredo sauce that just hits the spot, and this is it! May I ask though what causes the sauce to have that slight sweetness to it? Also I'm a huge fan of mushrooms and thought about throwing some in. When would be a good time to add those in?
Love this blog. I'm making a check list for which recipes to try! :) - December 10, 2011 at 3:19 AM
- Chef John said...
the sweetness comes from the cream. thanks!
- December 10, 2011 at 3:07 PM
I made this meal tonight. I have a lot of things to work on, but it came out delicious. What I really liked about the meal was the overall softness, the richness of the sauce, and it does not make you feel heavy afterwards. The alfredo I usually eat makes you feel heavy and at the same time has a watery taste.
I made it for my family so I actually put 6 chicken breasts in and kept everything else the same. The sauce I made was to thin but the extra chicken soaked it up.
Lastly, I really have no idea how properly cooked pasta tastes or feels like. Is it personal preference? I've tried pasta that was supposedly overcooked by 5-10 mins and it tasted fine to me, the only pasta that disagreed with me is undercooked pasta where it is still hard.
Thanks again.
Chef John for the win. - December 13, 2011 at 11:22 PM
- Amanda said...
Thank you so much for an amazing recipe! I made this for dinner last night and it is now my favorite meal to make. It was so cheesy and delicious. My fiance even said it was better than his grandmas! So thank you again for helping me make a dish that made my fiance and my whole family happy.
- March 6, 2012 at 4:16 PM
hey there,
i will try the recipe tomorrow evening. do you think some white wine would give the sauce a little extra kick? - April 21, 2012 at 1:33 PM
What an amazing meal. I just made this for dinner and my whole flat loved it. It was sooo delicious, thanks for the recipe :) it was great to follow the video.
- April 23, 2012 at 5:58 AM
Hey Chef, this recipe looks amazing and I can't wait to try it. I was just wondering when and where I might be able to add shrimp to this dish.... or if thats a horrible idea. ......the person that i'm going to make it for loves a certain chicken and shrimp Alfredo dish.... and pretty much I'm trying to compete with it. Any guidance will be very useful.
Thanks!!! - May 13, 2012 at 7:59 PM
- Joshua 831 said...
You never posted how much black pepper do you add can you tell me if you don't mind me asking señor chef John
- August 2, 2012 at 1:16 PM
- Chef John said...
I can't, it's "to taste"
- August 2, 2012 at 1:37 PM
- Unknown said...
Chef John,
I have to say that my family loves your recipes. I have been using food wishes dot com for about two months now and my family always looks forward to dinner now. I Entertain at a place called Scarcellas Italian Grill, in Temecula, Ca. for 13 years now and have eaten their food every weekend and have always loved their food, but I have used your recipes and you blow their food away. Not saying they're not good, but your food is incredible. You're in my kitchen every night trying something new. I am thinking about some type of cooking school. Do you teach anywhere? I would take your classes any time. Thanks, for being apart of my family.
Evan St. James
www.evanstjames.com - September 10, 2012 at 10:11 PM
- Unknown said...
How many ounces are in a cup of
of freshly grated Parmigiano-Reggiano???
I want to cheat and buy pre-grated cheese. I'm hearing everything from 2oz to 8oz and confused on how much to use for this recipe. - October 28, 2012 at 10:04 AM
- Chef John said...
Now way to say for sure since depends on how fine it's grated and if it's packed etc. Could be 4. BTW, do not buy cheap pregrted Parmesan!
- October 28, 2012 at 4:52 PM
- Unknown said...
hey chef :) wanted to ask about the chicken stock. I dont have that, can i use hot water instead?
- February 14, 2013 at 4:31 AM
- Tamera said...
I looooove this recipe! I've made it like 12 times this month!!
- February 22, 2013 at 12:14 PM
- Unknown said...
I made those last night, excellent. BUT I only need it for two persons and 1 pound of fettucine was too much. Do you have a recipe for 2?
- April 21, 2013 at 7:18 PM
- Yazj42 said...
Your recipe calls for Garlic, but you don't add any in the video. When do you add the garlic?
- August 28, 2013 at 4:27 PM
- Chef John said...
Watch the video again! It's added to the stock!
- August 29, 2013 at 12:35 PM
- Unknown said...
I made this today, Its awesome, thanks. Kind regards. Your biggest fan
- January 13, 2014 at 1:40 PM
- Amber said...
This was delicious. I made it a few days ago and both my boyfriend and I loved it. This recipe is a keeper! I did not put the egg yolks in the sauce. I also added a bag of frozen stir fry veggies (peppers, onions, mushrooms) - it was a nice way to trick myself into eating something healthy to go along with all the creamy, cheesy goodness.
- January 31, 2014 at 2:34 PM
- jessicaxoxo1085 said...
Are you married?
- May 16, 2014 at 1:49 PM
- Unknown said...
I cooked this tonight and I am, like many, a long time Chef John devotee but first time poster. It was a success. Very light and alfredo as classified. I liked that it had no butter or oil but being a natural fatty adn to appease others had to add some bacon and mushrooms. Nonetheless, I stuck with the saucing principal which is the key i think. It was wetter than usual for me but i ran with it and very glad. Result was a light tasty pasta. Quality parmesan essential here though. The best thing about CJ's video was his correction or mistake re the amount of chicken stock. THanks CJ for including that error, it really help me centre my own fallibilities and variations. Another winner.
- July 24, 2015 at 6:15 AM
- Unknown said...
Whats the difference of heavy cream & heavy whipping cream?
- November 2, 2015 at 5:01 PM
- Unknown said...
I could be wrong... but I believe the ORIGINAL-original Alfredo sauce was made with nothing more than butter and parm.
- November 3, 2015 at 3:07 AM
- The challenged cook said...
OMG! This is amazing Chef John!
I loved the lighter version you made of this dish (one of my very favs!)
I'm a challenged cook (according to my hubby) and even he "Eeeenjoyed" my attempt to repeat what you did!
I like your sense of humor and want to thank you SO MUCH for doing what you do!
We are fans!
Diana - August 23, 2016 at 4:22 PM
- The challenged cook said...
OMG! This is amazing Chef John!
I loved the lighter version you made of this dish (one of my very favs!)
I'm a challenged cook (according to my hubby) and even he "Eeeenjoyed" my attempt to repeat what you did!
I like your sense of humor and want to thank you SO MUCH for doing what you do!
We are fans!
The challengef cook - August 23, 2016 at 4:24 PM
- Tim G. said...
Hello Chef John,
Hope you enjoy your vacation. Just a question regarding your Alfredo Sauce. I made the above recipe, and it was delicious. However; I was wondering if you have a video for a "non-light" version of the Alfredo Sauce. I would like to try making the real thing. Anyway, thanks for your excellent, informative, and funny videos.
Tim. - August 14, 2017 at 6:14 PM
- Unknown said...
Chef John, why do we need to add the cheese in to batches?
- May 23, 2019 at 9:37 AM
- Tammy said...
Hi Chef John
Love your recipes. Thanks so much. Question
If I'm not adding the chicken to the broth, would I just use a cup of chicken broth? - June 22, 2019 at 5:45 PM
- Tyler of the South said...
Hi Chef John,
I want to use this recipe as a bake. Is there any needed adaptations that I might not be foreseeing?
Hope to hear back soon!
- September 6, 2019 at 6:53 PM


text:
by Joseph Gresser
copyright the Chronicle 9-5-2012
STANSTEAD, Quebec — Stanstead is a granite town, one that lays claim to the title of granite capital of Canada. It is a community with pride in its history.
These two characteristics combine at a small plaza near the Stanstead border station. There, a fountain plays as a backdrop to two granite markers: one honoring the town's main industry, the other paying tribute to a little known automotive pioneer, Henry Seth Taylor.
Later this month a 14-foot-tall clock tower will be added to the plaza to commemorate Mr. Taylor's achievement.
The tower, almost entirely composed of Stanstead Gray granite, was designed by Guy Cloutier. On Saturday morning Mr. Cloutier stood in the parking lot in front of the Granite Exhibit and Museum of Stanstead.
Around him were piled blocks of granite donated by local businesses and a number of craftsmen, all hard at work.
Dave Dubois stood before one of the stone blocks, which rested on a pair of low metal trestles, and with a seeming lack of effort, tapped line in the stone with a broad chisel and small sledge. After he went over the line a couple of times a chunk of stone an inch or two think separated itself from the rest of the block and fell to the ground.
Mr. Dubois, having done the coarse portion of his work, proceeded to chip off flakes of granite as he whittled the stone to its proper dimensions.
Eventually he pulled out a tape measure and laid it across each diagonal.
"See that, 36 and one sixteenth, 36 and one sixteenth. How's that for square?" He asked no one in particular before working his way down the vertical edges, squaring them off too.
Not far away stood Rock McCutcheon, a man whose name accurately suggests a family connection to the granite business. He and his brother and sister actually run the stone cutting firm that his father founded — Granit J. McCutcheon, Inc.
Mr. McCutcheon used a pneumatic chisel to cut the name of Stanstead's three villages, Stanstead, Rock Island and Beebe, into a piece of stone that will sit near the base of the tower.
The speed with which Mr. McCutcheon does his precise carving presents a strong contrast to the length of time that his work is likely to survive.
Slavoljub Marjanovic is another who was raised into the stone trade. A third-generation sculptor originally from Sarajevo, Mr. Marjanovic now plies his trade in the U.S. as well as Canada.
For the memorial clock, Mr. Marjanovic was given the assignment of creating what Mr. Cloutier calls the hat, a granite pyramid with a stone sphere balanced atop it.
Mr. Cloutier said he got the design from the ornamentation of one of Stanstead's public building, an old Customs house on the Canadian side of Maple Street.
He translated Mr. Marjanovic's French as the sculptor spoke of his early education.
Mr. Marjanovic said his father used to take him to the quarries in the former Yugoslavia to show him the qualities granite from different areas of the quarry have.
That from the lower reaches of the quarry, Mr. Marjanovic explained, is denser that the stone that lays closer to the surface.
In those days, Mr. Marjanovic said, his father would pick the block of stone he wanted to carve.
"He would hit it with a hammer. When it rings like a bell, good. When not, he won't touch it." Mr. Marjanovic recalled.
Today, he said, one must work with the stone that is provided and make the best of it.
Mr. Marjanovic's skill with granite and marble has brought him some interesting assignments.
He said he has done work on the Massachusetts State House and carved columns and the piece above the column for one of the libraries at Harvard University.
When a the façade of a building near the World Trade Center in New York City was gouged by a falling girder on September 11, 2001, Mr. Marjanovic said his skills were called on to marry the new and old stone work.
Mr. Marjanovic has a 26-year-old son who he is training to work in stone. But the sculptor said he is not sure yet if his son will follow the family trade.
Like Mr. Marjanovic, Mr. Cloutier has been affected by changes in the granite business. He said he started out drawing designs for monuments, a job that has largely been taken over by computers.
Today he does some design work, but also spends a couple of days a week working as a substitute teacher for the Derby Elementary School in Derby Line. The monument project has been in the works for 15 years, for a while it was put on the shelf but it was recently revived.
He pulled out a folder and turned to his rendering of the column. A stack of 11 granite blocks stand on a base that includes the stone carved by Mr. McCutcheon. Seven of the blocks are rough cut, while four have smooth faces into which are sandblasted the words "Place Henry Seth Taylor."
The sandblasting was done by Mr. Dubois' cousin, Reg Dubois, who worked in a shorts and a T-shirt. He began by taking pieces of rubber backed with a sticky substance and carefully adhering it to the stone.
Letters were cut into the rubber, and Mr. Dubois gently removed the area that was to be cut into the stone. Once that was done he filled a tank with about 35 pounds of fine, white sand.
Mr. Dubois connected the tank to the air compressor that also ran Mr. McCutcheon's chisel and donned a canvas hood with thick plastic windows. Pointing his sandblasting tool at the stone he quickly cut into the stone as a miniature sand dune gathered at his feet.
When all the letters were finished to his satisfaction, Mr. Dubois took spray paint and, without removing the mask, blackened the newly cut inscription.
At least one portion of the project was completed before Saturday. Mr. Cloutier pointed out a hollow box made of black African marble. The clock face, he said, would be mounted inside the box.
Mr. Cloutier said he had hoped to make the entire monument using local stone, but found that he would need darker granite to contrast with the white clock face.
He said that the town will spend only $5,000 or $6,000 on the monument, which he estimated would cost $80,000 if everything had to be paid for.
Mr. Cloutier also explained what made Henry Seth Taylor worth memorializing. The Stanstead resident invented a steam-powered car in 1867 and drove it around the area.
"Unfortunately, he didn't invent brakes," Mr. Cloutier said, and the car went out of control on the hill near his fountain and crashed into a building. According to the inscription on that monument it may have been the first automobile accident in Canadian history.
Mr. Taylor jumped and survived, but he gave up his automotive ambitions and consigned the wreck to his barn. Rediscovered in the 1960s, the pioneering automobile today has a place of honor in the National Museum of Science and Technology in Ottawa, Ontario.
Not all those working Saturday were there to pay tribute to Mr. Taylor. Andre Parent was occupied in engraving a forest scene into a monument-size block of granite.
Mr. Parent used a power tool to cut through the polished surface of the stone, using his own drawing as a guide.
He had a simple explanation as to how he came into his occupation. "I was born in town here, and I'm naturally artistic. I just fell into it."
Michel Bornais, on the other hand, is trying to move a little out of his current occupation.
The chef-owner of Resto-Crêperie Le Tomifobia in Beebe, is also a part-time sculptor.
He offered to work in public, Mr. Cloutier said, and was provided with space and a piece of stone.
His hair covered in a red bandana and wearing a large set of ear protectors, Mr. Bornais alternated between a power saw and hammer and chisel as he cut away at his stone.
"I've been a chef for 30 years. I'm trying to quit to do something else. Something I like."
contact Joseph Gresser at [email protected]
For more free articles from the Chronicle like this one, see our Featuring page. For all the Chronicle's stories, pick up a print copy or subscribe, either for print or digital editions.


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- Abimelech
- Son of Gideon (or Jerubbaal) and a concubine from Shechem. Upon the death of Gideon, Abimelech got himself proclaimed king at Shechem (Judg. 9), contrary to the tradition in Israel which held that Yahweh alone was king. Before long the town rejected Abimelech but by way of reprisal he destroyed it; there is archaeological evidence of the destruction of Shechem between 1150 and 1125 BCE. He was killed while besieging Thebez by a woman who heaved a millstone and broke his skull (Judg. 9:53).
Dictionary of the Bible.


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Yahoo has become the latest target of hackers, with usernames and passwords stolen from some of its estimated 273 million email customers.
"Recently, we identified a coordinated effort to gain unauthorized access to Yahoo Mail accounts," the company said in a blog post Thursday. "Upon discovery, we took immediate action to protect our users, prompting them to reset passwords on impacted accounts."
Yahoo — the second-largest email service worldwide after Google's Gmail — did not say how many "impacted accounts" there were. It has 81 million email accounts in the U.S. alone.
Yahoo says that based on its current findings, "the list of usernames and passwords that were used to execute the attack was likely collected from a third-party database compromise."
"Security attacks are unfortunately becoming a more regular occurrence," the blog post stated. "We regret this has happened and want to assure our users that we take the security of their data very seriously."
The Sunnyvale, Calif.-based company says it has begun notifying users whose accounts were compromised and has started using second sign-in verification to allow users to re-secure their accounts. Some users may receive an SMS text, Yahoo says.
The Associated Press calls the compromise at Yahoo:
"the latest in a string of security breaches that have allowed hackers to nab personal information using software that analysts say is ever more sophisticated. Up to 70 million customers of Target stores had their personal information and credit and debit card numbers compromised late last year, and Neiman Marcus was the victim of a similar breach in December."
As Bloomberg reports, Yahoo CEO Marissa Mayer "has been criticized by some customers for changes she's made to the organization and design of the service, and Mayer apologized in December for 'compounding issues,' including lost messages, users being shut out, and trouble with access to other e-mail programs."
Forbes has some general advice on better security, stuff most of us have already heard a number of times. But this might be a good time for a reminder.
Copyright 2021 NPR. To see more, visit https://www.npr.org.


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Friday, November 21, 2008
I Have Met the Enemy, and He is Me - Please Help Me Win $1,000 Cooking with Kraft Salad Dressing!
You've heard me countless times pleading with my viewers to make basic things like dressing, dry rubs, barbeques sauces, etc., at home. Better, cheaper, blah, blah…well, that was before I knew I could win $1,000. I'm now rethinking my whole "take down the corporate processed food industry" business plan. Well, maybe not, but I sure could use the money to help keep the site going.
But seriously, as much as I'd like to think I'm changing my viewer's attitudes about buying and using these processed foods, I realize that there are times, and meals where they do make sense. This chicken stir-fry is a great example. It's super easy, tastes fine, and there's no overly complicated, multi-ingredient sauce to make.
So, you foodies just simmer down, this one's not for you, it's for starving students, bachelors, reality show stars, computer programmers, and other "busy" people. It's infinitely better than buying a frozen stir-fry microwave dinner, that's for sure (unless there's a stir-fry microwave dinner recipe contest I haven't heard about). Enjoy!
Help me, help you…Go to this video page on Youtube and vote for my video, and leave an embarrassingly positive comment. Thanks!!
8 oz. angel hair pasta (capellini), uncooked
2 cups small broccoli florets
1 lb. boneless skinless chicken breasts, cut into thin strips
1/2 cup KRAFT Asian Toasted Sesame Dressing
2 Tbsp. soy sauce
1/4 tsp ground ginger
1 garlic clove
1/4 tsp crushed red pepper
1/3 cup chopped PLANTERS Dry Roasted Peanuts
33 comments:
Hi Chef John,
I wouldn't mind helping you but how/where do I vote?
Also clicked on the Mozo banner a couple times, hope it helps... - November 21, 2008 at 4:16 PM
- Chef John said...
Thanks, I just meant the rating stars under the video on youtube.
- November 21, 2008 at 4:21 PM
Oh noes! Chef John gave in to the corporate processed food industry!
- November 21, 2008 at 6:41 PM
- Chef John said...
little do they know, they are financing their own demise!
- November 21, 2008 at 6:53 PM
I hope this doesn't mean you are going to become a Krafty whore.
- November 21, 2008 at 8:27 PM
- Chef John said...
they can't afford me.
- November 21, 2008 at 8:36 PM
- milkshake said...
only one comment: I noticed that you boil your broccoli. I used to do it also - until an old chinese guy showed me how to make a realy tasty broccoli. He would take two large spoons of a good quality extra virgin olive oil (don't ask how a chinese dude discovered olive oil) in a large pan on medium heat, add freshly cut florettes from 1 pack of broccoli and stirr until the florettes soak up all that oil and turn darker shade of green. The broccoli should is just warmed and oiled at this point, it should not be browned. After about two minutes stirring - when all oil has gone into broccoli - he would add salt, and only few tablespoons of water and then either a tablespoon of a curt leftover steak (cut into thin noodles) or in the absence of a steak he would add half a teaspoon of light soya sauce (it must be very light sauce as not to spoil the broccoli color). Then he would just simmer it for only about 3 minutes until crunchy tender (but not yellowish mushy) and then let it cool without a lid.
This simple procedure produces incredibly rich yummy tasting broccoli - there is something about the virgin olive oil flavor and broccoli and meat flavor that combines very nicely. And the color remains nice bluish-green and the texture crunchy, too. - November 21, 2008 at 10:22 PM
Hi Chef John, I went to the Kraft channel. I don't see your video there. In case you still haven't done so, I think you have to submit the video there.
To the other foodies, avoid looking at the other videos, it will increase their views. lol - November 21, 2008 at 10:56 PM
- Chef John said...
yes, i did submit it to their site, but it hasn't shown up yet.
- November 21, 2008 at 11:58 PM
Computer programmers... lol.. that's funny... cause I'm married to one... so I totally get it... without me to cook for him he would be so lost... and hungry.
- November 22, 2008 at 12:18 AM
Hey Milkshake, thanks for the tip! I am definitely going to give that a try. I could never figure out why the brocolli in the leftovers from my favourite Chinese restaurant are still beautifully green the next day but the brocolli in my homemade leftover stirfrys look so sad the next day. Maybe you have changed my life.
- November 22, 2008 at 12:24 AM
Oh my dear sweet Chef John... I love you but I just couldn't do it. Youtube wanted my email address and birthday and everything... and I was so afraid that I would wake up tomorrow with a hundred emails trying to sell me male enhancement supplements. I do hope you win though. You really are the best.
- November 22, 2008 at 12:34 AM
- DeLynn said...
Chef, do you really think Kraft is going to pick you even when you bash processed food?
You are hilarious!! And correct... And SHOULD win! - November 22, 2008 at 1:52 AM
- Chef John said...
I don't bash processed food, I just try to give people the tools to never have to buy it if they choose not too. And thanks!
Milkshake, sounds good, but I had to follow the recipe. :( - November 22, 2008 at 2:09 AM
[X] done :))
Good luck, you really deserve to win!
Also without Kraft ;)
Dan - November 22, 2008 at 9:27 AM
Hey Chef,
I don't want to be nosy, but I thought chefs made a pretty good salary... is it the housing market thats affecting your economic situation? BTW, you could try getting sponsorship from lecreuset since you use there product so much... - November 22, 2008 at 6:26 PM
- Chef John said...
Chef do make OK money, the ones that are employed. You think I do this in my off hours? ;)
Filming, editing, and writing is a more than full time job, so it's either get a real job, or keep the site going. My part-time About.com stuff keeps me barely afloat, but there is no way to work a chef job and do this site.
Thanks! - November 22, 2008 at 6:35 PM
Yeah you definitely can't do both at the same time, my dad used to be a chef and would be gone from 6:30 in the morning to who knows when, then coming home soaking wet from all the sweat he produced... haha that was one of the reasons why i didn't go into it... but anyways i really hope you get the sponsors that you want, lots of luck
~Avid watcher - November 22, 2008 at 7:18 PM
- Chef John said...
Thanks! and thanks for the story about your sweaty dad.
- November 22, 2008 at 7:24 PM
now i know why you didnt disable the comments for youtube this time.. because normally you disable them haha.. I really hope you win John!
- November 24, 2008 at 1:35 AM
- Unknown said...
Thanks Chef! I posted a comment and rated.
When will we know if you won?
Good luck! You're site is one of my favorite sites on the Internet, if not the favorite! - November 24, 2008 at 11:43 AM
- abc said...
hey chef! i left a comment on youtube too. i hope you win this thing. (:
- November 26, 2008 at 10:15 PM
How did you fair out in the contest? You would have had my vote!
- January 29, 2009 at 11:11 PM
- Chef John said...
i didn't win, so it was fixed!
- January 30, 2009 at 12:13 AM
Oh poo. Aw well, it was only Kraft anyway. They wouldn't have deserved such a savvy winner.
- February 10, 2009 at 2:49 PM
- Nikki said...
They just could handle such a great chef like yo. You would have made there product testers look bad.
- February 14, 2009 at 4:31 PM
Fixed this tonight...finally...
held tight to your recipe version except near doubled the red pepper. That sure does give it a great bite. Another keeper from you !! - February 18, 2009 at 7:26 PM
i think you're amazing. I'm hooked on your site!
- February 27, 2009 at 2:49 PM
- Diana said...
I tried this recipe after I saw the video on Allrecipes.com and can't say enough good things about it. It's easy, fast and delicious. I've made it at least 8-9 times already and we all love it. The only thing I do different is cook the broccoli separately because it was too complicated to pick it out from the pasta after it was done. I guess I just don't have the skills. Thanks Chef John! =)
- January 12, 2012 at 12:25 PM
- elaina said...
I have to agree with Mona! I've made the recipe at least 6 times in the last month and a half. I love it! I am now a fan of yours Chef John.
- June 8, 2012 at 12:48 PM
- elaina said...
This is the best recipe EVAAAR!! I have made it at least 6 times in the last month. My girlfriend loves it. I am a big fan of yours now!!!
- June 8, 2012 at 12:48 PM
I dunno Chef John. Would you serve this your family?
- October 21, 2012 at 11:24 PM
- Xego said...
John this is Future John,
No I don't mean YOU in the future like some Marty Mcfly thing, but the good news is I don't think you win this contest, but you do get to keep on cooking and doing your way...and not a corporate carnival barker like Marco for Knorr.
- September 20, 2015 at 1:44 AM


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"I was just praying that I would get there and that if she [fell] that I would catch her," Steven St. Bernard tells CBS 2 TV in New York City.
And in the Daily News, St. Bernard adds that, "I'm not a hero — anybody would have done it. I did it out of normal instincts."
Well, we bet many others will say St. Bernard, a city bus driver, is a real hero. Check the video of what happened Monday afternoon in Brooklyn.
According to CBS News, 7-year-old Keyla McCree, who is autistic, "apparently slipped out of [a third-story] window and climbed onto the family's newly installed air conditioner. Witnesses at the scene said she started dancing on top of the unit before falling."
Fortunately, St. Bernard came on the scene and made the critical catch. CBS says that "the girl was transported to Coney Island Hospital, but suffered no major injuries. St. Bernard suffered a torn tendon."
You might recall our post last October about a similar great catch in Boston: "Just Doing His Job, Says Firefighter Who Caught Boy Dropped Three Floors."
Update at 12:40 p.m., July 18: He Had To Push With 600 Pounds' Worth Of Force:
According to Huff Post Science, a physicist at the University of Virginia estimates St. Bernard needed to exert about 600 pounds' worth of force to slow the little girl's descent. That's doable for an instant or two, but would likely cause injury to the hero — as it did.
Meanwhile, Keyla's mom has had a chance to thank St. Bernard.
Copyright 2021 NPR. To see more, visit https://www.npr.org.