text:
July 17, 2012 – Ready, go!
Peoria was off
The AZL Cubs scored three in the top of the ninth to beat the AZL Mariners 6-5. Dan Vogelbach continued crushing the ball going 2-for-5 with a home run, triple and three RBIs. He is now hitting .360 with 7 HR 30RBI, and an OPS of 1.202. The Cubs also got RBIs from Dan Lockhart, Ben Carhart, and Carlos Penalver. Shawon Dunston Jr. had another solid day at the plate going 2-for-4 with a run scored. David Bote and Penalver each had two hits on the day as well. Steve Perakslis gave up two runs on three hits in relief, but managed to get the win. Chad Martin picked up his first save of the season striking out three in a scoreless ninth.
Boise made it two in a row on Tuesday defeating Yakima 5-0. The Hawks pitching was the story as James Pugliese, Michael Heesch, and Pet Levitt combined for the three hit shut out. Pugliese got his first win of the season striking out five and allowing only one hit in five innings. Heesch and Levitt each pitched two scoreless innings to close ou the game and secure a Boise win. Lead-off hitter Trey Martin did his job reaching base five times. He was 3-for-3 with two walks including his third home run of the season. Marco Hernandez had a nice night as well going 2-for-5 with two RBIs. Wilson Contreras and Rock Shoulders each had two hits as well. Contreras and Carlos Escobar were responsible for driving in a run a piece for the Hawks. Boise hasn't won two in a row too often so hope more is to come.
Behind a tremendous effort from Matt Loosen the Cubs beat Charlotte 6-1. Loosen started and recorded his eight win of the season. He pitched into the eighth inning allowing only one run on five hits, while striking out six. Jeffrey Lorick came on to record the last five outs and close the game out for Daytona. Matt Szczur was 3-for-4 with two runs scored and two RBIs. Ronald Torreyes and Elieser Bonne each had two hits with Torreyes driving in a run. Rubi Silva added a hit and Micah Gibbs and Elliot Soto each had a hit and scored two runs on Tuesday.
It was a rough one for Tennessee losing the Jackson 9-2. Nicholas Struck got the start and took the loss giving up six runs in just five innings of work. Casey Harman pitched an inning in relief and was not any better giving up another three runs. The good news from the staff came from Frank Batista and Tony Zych who combined to pitch the last three scorelss innings of the game. Not much happened on the offensive side of things either. Logan Watkins had two hits including a triple. Justin Bour and Greg Rohan were the only Smokies to record RBIs, they also had a hit each. Junior Lake and Jae-Hoon Ha were the only other Smokies to have a hit in the game. Not a very good night for Tennessee on Tuesday.
Iowa scored two in the first, but that was all they could push across losing to New Orleans 7-2. Chris Volstad was bad again giving up seven runs, six earned on eight hits in 5.2 innings pitched. Brett Jackson was 2-for-5 with a double and a run scored, he also stole his 22nd base of the season. Josh Vitters also had two hits and drove in his 52nd run of the season. Alfredo Amezaga and Dave Sappelt each had two hits and Sappelt drove in a run.
Thanks for reading,
– Mark


text:
Got a question or comment regarding general software. Ask in here.
NO WAREZ/CRACKS/SERIALS or KEYGENS
April 6th, 2020, 20:37 PM
Post anything regarding Firewalls, Viruses, Trojans and Security alerts in here.
Microsoft Windows Malicious...
March 13th, 2020, 21:29 PM
May 15th, 2017, 13:29 PM
Post anything regarding alternative browsers & email apps in here.
(Firefox, Google Chrome, Opera, etc).
Yesterday, 16:00 PM
November 1st, 2019, 21:09 PM
Apple releases iOS 11.2.6 to...
February 20th, 2018, 09:58 AM
There are currently 9 users browsing this forum. (0 members & 9 guests)

subset: commoncrawl


text:
Oh yes...We've been experiencing a very mild Autumn this year, and some of the days/nights... feels like Summer was trying to make a comeback..... but the late sunrise and early sunsets, just reassures me that it isn't so...
... and watching my lemons turning yellow, one by one... just confirmed that Autumn is definitely here. And it's time for me to harvest my lemons... and get the plant ready for the next season.
With a box of raspberries that was sitting pretty in my freezer...plus I had the itch to bake, lemon and raspberries would make a perfect pair... I searched the net for some good recipe... and came across Martha Stewart's Ligurian Lemon Cake.
Raspberries, Lemon and Olive Oil Teacake Recipe
serve 4-6
- Pre-heat oven to 180C.
- Spray some olive oil onto the baking pan.
- In a large mixing bowl, rub the sugar and lemon zest until the sugar feels moist.
- Add in eggs, using whisk attachment, whisk until the mixture is pale and thick.
- Lower the speed, add in milk then flour, olive oil and lemon juice.
- Mix until all the ingredients is well blended.
- Pour one third of the batter into the baking pan, arrange raspberries on top of the batter. Repeat, and finish it off with the last layer of batter just covering the raspberries.
- Bake for 30-35 minutes or until the skewer comes out clean.
- Remove and leave it to cool on the wire rack before serving.


text:
Flowers #73 (Sunday B. Morning), Silk-screen, Andy Warhol - with COA
Original Edition Silk-screen on 100% Acid Free Archival Museum Board. Paper Size: 36" x 36." Published by Sunday B. Morning. Excellent Condition; never framed or matted. Certificate of Authenticity included.
Sunday B. Morning Silk-screen Flowers #73 from Andy Warhol's "Flowers" series. With the use of identical screens, and high quality inks, this Silk-screen is produced on the same archival museum board with the highest quality archival inks like the first Flowers Edition published in 1970. It is stamped in blue ink on verso, "Published by Sunday B. Morning" and "fill in your own signature." Because of their impeccable quality and increasing rarity, these Sunday B. pieces are now widely collected.
ANDY WARHOL (1928-1987) Clearly the most important and influential artist of the past quarter century, Andy Warhol, the master of Pop Art, maintained a level of creativity which is legendary. Warhol adapted the commercial process of silk-screening to the world of fine art, creating masterpieces such as Marilyn Monroe, Ads and Myths, which became some of his most famous images. Throughout his life Warhol was regarded as the art-world's greatest celebrity.


text:
What are some of things I need to keep in mind when shooting inside an aquarium? By aquarium, I mean the kind into which people walk in. I have had the following problems while shooting in such conditions.
- Without a flash, there is a horrible blue cast.
- With flash, everything gets blown out in the foreground and the background is dark.
- I did fiddle with the white balance and managed to get half-decent pics.
- Higher ISO gave really noisy pictures.
I would like to know if there is anything else I could do to improve the pictures.


text:
PHILADELPHIA — The decision to limit life support in patients in the intensive care unit (ICU) appears to be significantly influenced by physician practices and/or the culture of the hospital, suggests new findings from researchers at the Perelman School of Medicine at the University of Pennsylvania presented at the American Thoracic Society International Conference on May 21.
A retrospective analysis of over 269,000 ICU patients from the Project IMPACT database revealed a substantial variation in decisions to forgo life-sustaining therapies rates among 153 ICUs in the United States—which suggests many factors unrelated to the patient or family may be affecting such decisions, particularly for patients who are unable to participate in decision making.
"Patient factors such as severity of illness, age, race, and functional status explain a significant amount of the variability in decisions to forgo life-sustaining therapies, but it is likely that ICU culture and physician practices also play a major role," said Caroline M. Quill, MD, a fellow in the department of Pulmonary, Allergy, and Critical Care at Penn Medicine. "My sense is because patients in the ICU are often unable to participate in decision-making, the influence of providers and the ICU culture may be even greater than the patient or family preference."
One in five Americans die during or shortly after an ICU stay, with many them dying following a decision to forgo life support. Though these decisions are common, the influences on these decisions are not well understood.
Limitations on care include do-not-resuscitate orders, withholding or withdrawing mechanical ventilation, withholding CPR, or an order for comfort measures or hospice care.
In order to study better understand these influences, the researchers wanted to quantify the variation among ICUs after adjusting for patient factors—gender, condition, age, and race, for example. The thought is that if a host of patient characteristics can be identified that reliably predict who will and who will not have a decision to forgo life-sustaining therapy, then after adjustment for such characteristics among large samples of ICU patients, rates should be relatively consistent among ICUs.
Here, that was not the case. Overall, 11.7 percent of patients had a decision to forgo life-sustaining therapies among 153 ICUs in the US between 2001 and 2009. Of those, 58.8 percent died in the ICU and 41.2 percent survived to ICU discharge. After researchers adjusted for patient factors in their model, the study still revealed a six-fold variation among ICUs in the probability of a decision to forgo life-sustaining therapy. This suggests that the ICU to which a given patient is admitted influences his or her odds of having a DFLST, regardless of personal or clinical characteristics.
The team also looked at which patient characteristics are associated with these decisions. Older patients, women, and patients with more functional limitations at the time of admission to an ICU were more likely to limit life support, the researchers found. Conversely, black race and other non-white races were less likely to make the decisions to forgo life-sustaining therapies.
"This high variability among ICUs highlights an opportunity to improve upon 'patient-centeredness' in end of life decisions," said Dr. Quill. "Knowing how certain physicians reach and convey prognostic judgments, and how an ICU culture, their organizational factors, like nighttime staffing, influences these decision may help us devise targeted interventions to improve the quality of end-of-life care."
Sarah J. Ratcliffe, PhD, Michael O. Harhay, MPH and Scott D. Halpern, PhD are co-authors on the study.
Penn Medicine is one of the world's leading academic medical centers, dedicated to the related missions of medical education, biomedical research, and excellence in patient care. Penn Medicine consists of the Raymond and Ruth Perelman School of Medicine at the University of Pennsylvania (founded in 1765 as the nation's first medical school) and the University of Pennsylvania Health System, which together form a $4.3 billion enterprise.
The Perelman School of Medicine has been ranked among the top five medical schools in the United States for the past 16 years, according to U.S. News & World Report's survey of research-oriented medical schools. The School is consistently among the nation's top recipients of funding from the National Institutes of Health, with $398 million awarded in the 2012 fiscal year.
The University of Pennsylvania Health System's patient care facilities include: The Hospital of the University of Pennsylvania — recognized as one of the nation's top "Honor Roll" hospitals by U.S. News & World Report; Penn Presbyterian Medical Center; and Pennsylvania Hospital — the nation's first hospital, founded in 1751. Penn Medicine also includes additional patient care facilities and services throughout the Philadelphia region.
Penn Medicine is committed to improving lives and health through a variety of community-based programs and activities. In fiscal year 2012, Penn Medicine provided $827 million to benefit our community.


text:
Recently added item(s) ×
You have no items in your shopping cart.
Regular Price:
Wholesale Price
In stock
Our tank top is designed to be fitted through the bust and slightly looser through the waist and hips. Wide fabric bands around the neck and armholes, and a gentle scoop neckline.
Cut and sewn in Massachusetts from certified organic cotton milled in the USA.
Base: 94% organic cotton, 6% spandex.
Garment Measurements, Flat on Table:
XSMALL: Cross Chest : 13.5" | Hem Sweep: 17.25" | Length Shoulder to Hem: 25.75"
SMALL: Cross Chest : 14.25" | Hem Sweep: 18" | Length Shoulder to Hem: 26.5"
MEDIUM: Cross Chest : 15.25" | Hem Sweep: 19" | Length Shoulder to Hem: 27"
LARGE: Cross Chest : 16.5" | Hem Sweep: 20" | Length Shoulder to Hem: 27.5"
* Required Fields
Melon Organic Cotton Boyshort
Brook There organic cotton underwear and minimalist lingerie; made in USA.


text:
Friendship Circle Celebrates 2019
The Friendship Circle of San Diego (aka FC) enriches the lives of children, teens and adults with special needs through social and recreational experiences while inspiring volunteers to participate in building a stronger and more inclusive community.
Friendship Circle Volunteers establish bonds of friendship with their peers who have special needs. They become advocates for their new friends, expand their social circles and receive community service hours while having fun!
Friendship Circle's Teen Leadership Project was created to get San Diego teens involved in community service. As a Project Participant you will learn valuable life skills such as: planning, communicating, coping with change, managing time and motivating others.
Friendship Circle provides remarkable programs for friends, families and volunteers of all ages. Take a look and give us a call! We are happy to help set you up with the right group and introduce you to some amazing new friends!
Friendship Circle Celebrates 2019
Dan's Place Kosher Pop-Up Restaurant
Sarah Wolfsheimer, A Friendship Circle Story
Friendship Circle Celebrates 2018


text:
Weekend Project: Chalkboard fabric makes easy decorations
Have you ever heard of chalkboard fabric, a.k.a. blackboard fabric? It's vinyl that can be used for all kinds of great projects: personalized tablecloths, aprons, etc. You can get it at many craft stores such as Joann's and Michaels or even Amazon.com.
I purchased a couple yards of chalkboard fabric for myself and decided to try a cute little customized bunting. You can make your own bunting in six easy steps.


text:
Astros crush five homers to topple Angels
Castro knocks two-run shot in return to lineup, backing Feldman's start
HOUSTON -- They can make any manager look smarter, can help any hitting coach sleep better at night and can provide any starting pitcher with some added confidence, as well as give him some room to make mistakes.
The Astros typically don't have the kind of lineup that's going to put fear into the opposition, but they broke out the big bats Sunday afternoon at Minute Maid Park and slugged a season-high five home runs to snap a three-game losing streak with a 7-4 win over the Angels.
Five of the Astros' seven hits were home runs -- two-run shots by Jason Castro in the first inning and Jonathan Villar in the seventh, and solo blasts by Matt Dominguez in the second, Jesus Guzman in the fourth and Alex Presley in the fifth. It was their first five-homer game since Aug. 26, 2013 against the White Sox in Chicago.
"We had some good swings on some pitches and the ball went out of the park," Presley said. "We had seven hits and five of them were homers, and that's a pretty good ratio you don't see very often, so we definitely took advantage of it today."
The Astros needed every one of them, too. The Angels rallied for three runs in the ninth against Anthony Bass and had the tying run at the plate when Chad Qualls struck out Kole Calhoun to end the game and keep the dangerous Mike Trout on deck.
"You look at that point in the game and bringing Chad Qualls into the game, the one thing you know is the ball's going to stay in the ballpark," Astros manager Bo Porter said. "In that situation, you like your chances. You have multiple people on base and you have a chance to get the ground ball and the game be over. He came in and did a tremendous job and ended up winning the game."
Astros starter Scott Feldman, working for the first time since holding the Yankees scoreless for 6 1/3 innings on Opening Day, was the beneficiary of the offensive fireworks. He improved to 2-0 by holding the Angels to one run and three hits in seven innings.
"I didn't have the greatest command of my pitches, but the curveball was there for me for the most part for most of the game, so that helped a lot," he said. "As the game went on, I didn't have best command of my other stuff, so I needed to get strike one somehow. If I threw a knuckleball, I probably would have thrown that up there, too."
Feldman was no stranger to the Angels, having faced them 21 times (12 starts) during his career, the bulk of which was spent with the Rangers. He held the second through fifth hitters in the Angels' lineup to one hit in 14 at-bats.
"He didn't do anything that we didn't expect," Angels manager Mike Scioscia said. "He cut the fastball in to lefties and away to righties, back-doored it, threw some four-seamers arm-side, used his breaking ball and threw for strikes when he needed to. He just kind of mixes and matches his pitches and he pitched a good game for those guys."
Castro, who homered in his first at-bat after missing the previous two games with a bruised foot, said the shutdown innings early by Feldman were huge.
"Any time we can put some runs up and we come out and shut them down the next half inning, it keeps the momentum on our side and it helps moving forward," he said. "We were able to keep putting the pressure on their offense, and he just kept doing his job, coming out and putting up zeroes."
Four of the Astros' homers came against Angels starter Jered Weaver, who gave up five runs and five hits while striking out six batters in 5 2/3 innings. The four homers matched a career high he had allowed twice.
"He tries to keep you off-balance with a bunch of different stuff and changes speeds," Presley said. "You really have to be disciplined against him because he'll take advantage. You just try to get a pitch you can handle and be aggressive on it, and we did a good job of that today."
Bass pitched a 1-2-3 eighth before running into trouble in the ninth with a 7-1 lead.
The inning began with a single by Albert Pujols and a double by Josh Hamilton, and Villar may have saved the day when he went into the air and snagged a line drive off the bat of David Freese at shortstop. That's because the next two hitters singled, including a two-run hit by Raul Ibanez.
Qualls entered the game with one out, a 7-3 lead and runners at first and second base.
"I had eight, nine, one [in the lineup] and I just needed two outs," he said. "Knowing that [Trout] was up second, or fourth when I was going to be in the game, I knew if I could get two of those three guys out he wouldn't come up.
"Once I gave up a jam-shot hit [RBI by Erick Aybar], I said, 'OK, we really need to get this guy so Trout doesn't come up to the plate.' It was good to get ahead [of Calhoun], that way I could throw a slider in the dirt and try to have him swing at it, and fortunately that's what we did."


text:
GBNS necesitaba un nuevo diseño de logotipo y lanzó un concurso de diseño en 99designs.
Un ganador ha sido elegido entre 195 diseños de 42 diseñadores freelance.
Optix (by AIM360)
We help private companies get bought, not sold. More specifically, AIM360 is a platform for private company executives to better market their companies to the financial community, build acquisition currency and maximize exit opportunities. We do this by helping build executive reputations and company momentum with a formal effort over time, since rushing it almost always fails and results in lower valuations (getting sold). Optix is the name of our core software product. The product helps companies gauge their current momentum/reputation, ID/define the requirements necessary to materially increase their company value and execute a full and aggressive campaign to make their companies a force of nature. The "company value" target is often called an "inflection point" and it's the reason we use 360 in our company name...we help everyone center their efforts on that target. Optix obviously is the tool that helps everyone focus, communicate progress and execute the plan. For more information, check out http://www.aim-360.com.
Company CEOs and investors (angel, venture capital and private equity). These are high level, driven people focused on results.
The Optix logo should tie into the core AIM360 logo (attached), but be more designed/flashy. It should be professional (not cartoonish, but not bank-like either) and epitomize momentum/power. Colors are good as long as they tie into or compliment the AIM360 logo. The feeling we're looking for is exclusive, progressive, modern and solid. We're building long term relationships with our clients and partners...and thus want them to feel confident in our overall business and staying power. This logo will likely also be used or listed on partners websites, so it should be able to stand on it's own. One more note is that this will likely be one of a family of products, so creating something that can be slightly modified across multiple products and fit into a "family" of products/services would also be good. The family may include things like a podcast series, blog, other software products, indices, etc.
Descubre cómo funciona un concurso de diseño u obtén más información sobre nuestros servicios de diseño de logo.


text:
Hi all,
Working on a simple english to L33T Translator (using the java.lang.String ), below is my code:
Basically what I'm trying to do is get an input sentence from a user, isolate that sentence character by character (with each character getting passed to the translate method), and making the swap by mapping equivalents from english to l33t data structures (currently not working as desired)
public static void main(String[] args) { Scanner scan = new Scanner(System.in); System.out.println("Please enter a sentence to translate to L33T: "); String sentence = scan.nextLine(); String result = ""; for (int i = 0; i < sentence.length(); i++) { result += translate(sentence.substring(i,i+1)); } System.out.println(result); } public static String translate (String str) { String result = ""; String[] english = {"A", "a", "B", "C", "E", "G", "g", "H", "I", "i", "L", "O", "R", "S", "T", "X", "Z"}; String[] leet = {"4" , "@", "8" , "(" , "|)", "3", "6", "9", "#" , "1", "!", "1", "0", "12" , "5", "7", "†", "x", "2"}; for (int i = 0; i < english.length; i++) { if (str.equalsIgnoreCase(english[i])){ result += leet[i]; } } return result; }
Coming from a c background, but how would you be able to receive one string at a
time, translate it, prints the translation to the screen, wait for the
next input until it gets the input string "STOP" (case sensitive), in which case it terminates without translating in JAVA?
Additionally, if a character (including other letters or numbers, space, etc.) does not have an alternative in the table, leave it as is
Appreciate the help !


text:
no items in your shopping cart.
No product meets your search criteria
Please try again or browse our collections:
Women Collection
By continuing to browse the site, you are agreeing to our use of cookies to provide you with a better service.
To find out more and set these cookies click here.


text:
Advanced Search |
Search Tips
Claims based on traditional homeopathic practice, not accepted medical evidence. Not FDA evaluated.
Beginning January 2020, my manufacturer will start selling SINGLE REMEDIES in …
It's holiday time and many people struggle just to get
through it. Instead of …
I have often been asked
which is better – remedy taken in liquid or in pill …
All prices are in USD.
Copyright 2020 Remedy Source.
Sitemap |
Shopping Cart Software by BigCommerce


text:
Dark chocolate bar with Blue Mountain Jamaica coffee
Muzzi has a long history dating back to the 18th century. Master Muzzi, the founder, made his mark in the Italian town of Foligno with his aniseed marzipan recipe, a great success with the nobility at the time! Its most popular products include panforte, a typical Italian dessert made with dried fruit and nuts, and panettone, a cake traditionally prepared for the year-end festivities. Today, Muzzi is known as an innovative artisanal company offering superior confectionery products.


text:
Down Insulated Vests
Recent Down Insulated Vest Reviews
The North Face Men's Nuptse Vest
So many different sizes, very confusing. When I ordered this vest I did some research for size. The US, the European, and Asia sizes all are different. I didn't mind to invest in a good vest, but wanted a good fit. I take XL size T shirt which is XXL Asia. Finally I chose the North Face chart for decision, here I was between size « L » and « XL « Scared to be tight in L size, I chose XL. Bit anxious. Got my vest today and quickly try for size. First impression, nice and light. The fit is… Full review
Eddie Bauer Men's Downlight StormDown Vest
A good 800 fill goose down vest with DriDown DWR treatment. I first bought an Eddie Bauer First Ascent light down jacket five years ago and have been very happy with it. I've used it for hunting, skiing (a lot), and winter backcountry hiking as well as around town (see my avatar). I decided I needed a vest that would be warmer than my 300 weight fleece vest so I bought the EB First Ascent mainly because I wanted DWR on all my down garments going forward and I trust First Ascent quality. This vest… Full review
REI Men's Down Vest
The is a good quality down vest that is available at a very reasonable price that I wouldn't hesitate to recommend to anyone looking to pick up a down vest to put in their pack. I have been very focused on reducing the base weight of my pack and one area that I made a lot of changes to was what insulating layers I would bring for my summer hikes in the Sierras. My upper layer of clothes now consists of a base wicking shirt, a pullover lightweight fleece, a wind shirt, a down vest (the subject of… Full review
Patagonia Men's Ultralight Down Vest
The thin profile allows for good layering options. Retains heat well and inner cords allow for getting a very good fit. I have owned many varieties of vests over the years. This vest packs easily for trips and holds its shape. I have been in very cold temperatures with this vest and it does a good job of keeping my torso warm. I have worn vests that are lower in price and nearly as comfortable and useful. You certainly pay for the name. Value is not one of the strengths of this vest. Overall the… Full review
L.L.Bean Women's Scrunch Down Vest
Awesome! Very comfortable, warm, and well designed w/quality workmanship; excellent tailoring to layer with while also being stylish too. In keeping w/the LL Bean reputation, a great down vest for the money! On sale now too ; ) Full review
REI Men's Therum Down Vest
For the price it is a great vest. Hydrophobic down (water resistant), wind proof shell (about 55mph) two hand warmer pockets, a chest pocket and a media pocket with a cord port plus a hem cinch to keep out the wind. It is very light and has a comfortable fit. Fits well and comfortable, cinch waist, has a DWR shell and water resistant down. It's a vest so it breathes OK. It is 650 fill and warm. Its cut allows one to layer underneath. Full review
MontBell Men's UL Down Vest
Great for layering! Montbell's UL Down Vest is a great addition to a layering system that will help keep you warm while weighing about the same as your average t-shirt. It is not the top of the class, but for the price, weight savings, and effectiveness, I say it is a good choice. I have had my vest for over 2 years now. It went with me on the first 1,000 miles of the AT and on several overnight and weekend trips locally. If I am not wearing it I have it rolled up and in the stuff sack that was… Full review
Mountain Hardwear Men's Ghost Whisperer Down Vest
Sure, this vest only weighs 5 oz, but what are you really getting? I only paid 1/5 the price at a closeout sale, but it only weighs 4oz less than the down jacket I picked up at Walmart for $19.98 (1/12th the price)! Cut the sleeves out and there you are. The quality of this vest isn't THAT much better than the cheap Walmart jacket either. And they are both made in China. Though the retail price on this vest is $245!! Ridiculous in my opinion. I love my MH rain jacket, but I'm not very impressed… Full review
Patagonia Men's Down Sweater Vest
This is a great vest for everyday use, but is also durable enough to use in many outdoor activities. Made from light and fluffy 800 fill down, this vest keeps your core warm and can pack down smaller than a softball. Because Patagonia makes gear that's out of my price range, I either have to save up some money for a while to get what I want, or I have to wait for things to go on sale (or sometimes both). At $179 MSRP, this vest was way out of my price range until last year when my local gear shop… Full review
In order to show you the most useful information, we have omitted some unreviewed products. View the complete product list »


text:
Tofu - a versatile canvas for creative cooks
Five styles and five ingredients create flavors that cross culinary boundaries
Tofu. It's usually not what's for dinner. This protein powerhouse is typically used in Asian cuisine and vegan or vegetarian recipes, but it has even more to offer for anyone willing to give it a chance.
I grew up in a Chinese American household in Oklahoma when fresh tofu wasn't that easy to get, so I'm not in the habit of thinking of it when casting about for what to cook for dinner. I am about to change all that, however, for several good reasons.
Tofu, made from soybeans, contains eight essential amino acids. Other pluses: It's easily digestible, low in saturated fat and cholesterol-free. It's also affordable.
On the downside, tofu's bland countenance makes many folks shudder. But that mild character is what makes it a versatile blank canvas for inventive cooks.
I've taken on the challenge of choosing five different tofu products to use in five recipes, each containing just five main ingredients (aside from oil, salt and pepper).
I first tried working with soft tofu, perhaps best known in fiery mapo tofu, the iconic dish. Soft tofu contains more water and less protein (four to five grams per 3-ounce serving) than firmer styles, which contain upward of 14 grams per serving.
Soft tofu's texture allows it to be blended into dips, sauces, smoothies and soups. It also can be fashioned into mousse-like desserts.
Soft in a soup
I turned it into a soup, pairing it with spinach, lightly caramelized onions for sweetness, and croutons for crunch.
Next on the list was firm tofu, one of the more popular styles of block tofu. Firm tofu is the go-to for stir-fries. It also can be drained, pressed and marinated.
However, I decided to crumble it and add assertive - and somewhat unexpected - flavors: Gruyere, toasted pine nuts and salty olives. I rolled the mixture up into eggroll wrappers, deep-fried them, and came out with a great crunchy bar snack.
If you're gluten-averse, you can replace the eggroll wrappers with yuba, the Japanese term for the processed "skin" that forms on simmering soy milk.
These buff-colored, wrinkly sheets are made locally by Hodo Soy in Oakland; however, they do not fry up as crisply as the eggroll wrappers.
Rehydrated tofu
Tofu skin can also be dried and made into sticks called fu jook in Cantonese. As a child, I ate them in a favorite soup, but here I've re-hydrated them into a stew with dried shiitake mushrooms, pork riblets, Chinese fermented black beans and sweet potato (you could also use carrots). The rehydrated tofu, now infused with flavor, becomes softly chewy.
Tofu can also be purchased in other forms including marinated, pressed (usually labeled as "baked") and fried.
I used the marinated tofu in an arugula salad with blood oranges, avocado and sweet red onion.
Then I turned to deep-fried tofu (atsuage, in Japanese) to create pockets for a pork stuffing laced with the Chinese triumvirate of garlic, ginger and green onion. Steam them and serve as a pick-up-and-eat hors d'oeuvre or as part of a multicourse Chinese meal.
Other styles of tofu are also begging for my attention. So after a brief respite from my five-ingredient tofu project, I'll be ready to dive in again.
Tofu types and tastes
Here's a guide to various tofu styles you'll find in the marketplace and what we used in the accompanying recipes.
Silken or soft: Fresh soybean curd. High in moisture; no visible curd. Use on its own with toppings; in dips, sauces, soups, smoothies and desserts; in dishes such as mapo tofu.
Firm or extra-firm: Fresh block soybean curd. Lower moisture content than the silken style; firm, visible curd. Use in stir-fries, soups, braises and marinated "steaks." Can crumble and use as a filling.
Marinated: Slabs of block tofu lightly marinated, often in soy sauce and five-spice. Use in salads, stir-fries and sandwiches. Also shown: baked (pressed) tofu.
Deep-fried cutlets: Fresh block tofu cut into "cakes," pressed to extract moisture, then deep-fried (atsuage in Japanese). Also shown, at right: tofu puffs (aburage). Use in soups, stir-fries, braises, stuffed then steamed.
Dried tofu sticks: Tofu skin gathered into a long sticklike shape and dried. Use this shelf-stable product in soups and braised dishes.
Spinach & Soft Tofu Soup
Serves 6
You can add a squeeze of lemon juice for extra brightness.
- 1 to 2 tablespoons canola or vegetable oil
- 1 medium yellow onion, thinly sliced
- 1 pound frozen chopped spinach, defrosted
- 4 to 5 cups vegetable or low-sodium chicken broth
- 8 ounces soft tofu, drained
- -- Kosher salt and ground black pepper, to taste
- -- Lemon juice, optional
- -- Croutons, for garnish
Instructions: Add enough oil to a large saucepan to lightly cover the bottom, and place the pan over medium heat. Add the onions and cook, stirring occasionally, until golden brown, about 5 minutes. Add the spinach and 2 cups of the broth, bring to a simmer and cook until the spinach is tender, about 5 minutes. Remove from the heat and add the tofu. Blend with a hand (immersion) blender or with a conventional blender, working in batches as needed. Return to the pan and reheat. Add more broth or water to achieve desired consistency, about 2 cups. Season with salt and pepper and lemon juice to taste, if using. Serve warm, garnished with croutons.
Per serving: 87 calories, 6 g protein, 7 g carbohydrate, 5 g fat (1 g saturated), 3 mg cholesterol, 130 mg sodium, 3 g fiber.
Stuffed Tofu
Serves 8 as a starter or 4 as part of a multicourse meal
Fried tofu has a fairly sturdy exterior, so will hold up to being stuffed. You can add a little oyster sauce to the stuffing for extra flavor, if desired.
- 8 ounces ground pork, turkey or chicken
- 3/4 teaspoon peeled, finely grated ginger
- 3/4 teaspoon peeled, finely grated garlic
- 2 to 3 tablespoons minced green onions, to taste
- -- Kosher salt and ground black pepper, to taste
- -- Canola or vegetable oil, as needed
- 8 triangles fried tofu, about 1 1/2 ounces per triangle (see Note)
- -- Soy sauce, optional
Instructions: Have ready a large covered steamer set over hot water.
Combine the pork, ginger, garlic, green onion, salt and pepper in a bowl; mix well.
Add a light coating of oil to a small skillet; place over medium heat. Add a small portion of the filling and cook, stirring. Taste and adjust seasoning as needed.
Cut a deep slit in the long, diagonal side of each tofu triangle, being careful not to cut through the other sides. Stuff a generous mound of filling into each piece of tofu; the filling can be mounded outside the pocket (see photo above).
Bring the steamer water to a boil. Place the stuffed tofu triangles into the steamer basket. Cover and steam until the pork is cooked through, 10-15 minutes. Start timing after the steam has built up and starts to escape.
Serve warm, drizzled with soy sauce, if using.
Note: Some fried tofu comes already cut into triangles, such as the Soyfoods of America brand. Other brands may be packaged as squares, which will need to be cut into triangles.
Per starter serving: 177 calories, 13 g protein, 5 g carbohydrate, 13 g fat (3 g saturated), 19 mg cholesterol, 22 mg sodium, 2 g fiber.
Wine pairing: Steaming is a delicate way to cook pork, so a white or light red would work with this versatile recipe. Try a Grenache Blanc, Beaujolais or a still or sparkling rosé.
Tofu, Blood Orange & Avocado Salad
Serves 6 as a lunch salad
The ingredients can be proportioned to your liking, so use these measurements as a starting point. Tart blood oranges, which are currently in season, might need a touch of honey added to the vinaigrette for balance. If you use sweet navel oranges, you might want to add lemon juice.
- 1 (14-ounce) package mild, marinated tofu (see Note)
- 3 blood oranges
- 1/4 cup olive oil
- -- Kosher salt and ground black pepper, to taste
- -- Honey or lemon juice, to taste, optional
- 2 small-to-medium ripe but still firm avocados
- 12 ounces baby arugula
- 1/4 small sweet red onion, very thinly sliced, about 1/4 cup
Instructions: Cut tofu into small bite-size cubes; place in a bowl and set aside.
Zest two of the oranges; set the zest aside. Juice 1/2 orange; set aside.
Segment the remaining 2 1/2 oranges: Cut off the top and bottom then set a flat end on the cutting board. Use a sharp knife to cut away and discard the peel and pith by following the contour of the oranges, then remove segments from the membranes; set segments aside. Squeeze the membranes, adding this juice to the reserved juice; you should have at least 1/3 cup.
Whisk the oil and the juice together, add half the zest, then season with salt and pepper. Add honey or lemon juice, if using.
Combine 1/4 cup of the vinaigrette with the tofu; set aside.
Pit and skin the avocados, then cut into cubes about the same size as the tofu.
To finish: Toss the arugula with the remaining vinaigrette to taste; season with salt and pepper. Divide the arugula between 6 plates, then top with the tofu, orange segments, avocado and red onion. Or, simply toss those ingredients together then arrange on top of the dressed arugula. Garnish with a little of the remaining zest, if desired, and serve.
Note: Use your favorite firm or extra-firm marinated bean curd or baked bean curd in this recipe. The Golden Gate brand of marinated bean curd is good, as is the soft "baked" (actually pressed) bean curd such as AFC brand.
Per serving: 319 calories, 15 g protein, 21 g fat (3 g saturated), 0 mg cholesterol, 171 mg sodium.
Braised Pork Riblets With Tofu & Sweet Potato in Black Bean Sauce
Serves 6-8
Dried bean curd sticks are made from bean curd sheets. Allow additional time to rehydrate them and the shiitakes. Serve with steamed rice, if desired.
- 6 ounces dried bean curd sticks (see Note)
- 2 1/2 to 3 ounces dried shiitakes, about 10-12 medium
- 1 3/4 to 2 pounds St. Louis-style spareribs, cut into thirds horizontally through the bone
- -- Canola oil as needed
- 1/2 cup Asian fermented black beans (see Note)
- 1 pound orange-fleshed sweet potato such as Garnet, or carrots
- -- Green onions thinly sliced on the bias, optional garnish
Instructions: Rehydrate the bean curd sticks in warm water, about 45 minutes. Use a plate to help keep them immersed.
Use kitchen shears to cut the softened sticks into lengths about 1 1/2-inches; discard any tough, dense portions then set aside, leaving them in the water.
Rehydrate the shiitakes in warm water to cover, about 45 minutes.
Swish the mushrooms in the soaking water, trim away and discard the tough stem and cut each cap into bite-size pieces.
Pour the soaking water into a measuring cup, discarding the sediment at the bottom of the soaking liquid. Add water to make 4 cups liquid. Set aside.
Meanwhile, cut the ribs into individual riblets. Add oil to cover the bottom of a large pot or Dutch oven, and set over medium-high heat. Working in batches, brown the riblets and set aside.
Pick through the black beans and discard any debris; crush the beans in a mortar and pestle and add enough oil to make a rough paste.
Add 1/4 cup + 2 tablespoons of the bean paste to the riblet-browning pot, and set over medium heat. Cook, stirring frequently, until the mixture become aromatic, about 20 seconds. It will start sticking to the pot a little, but that is OK.
Add 3 cups of the mushroom-soaking liquid, the mushrooms and the riblets to the pot, stirring and scraping to release the bits on the bottom. Bring to a low boil, reduce the heat, cover and simmer 15 minutes, skimming and discarding any scum.
Drain the tofu, and add to the pot, nestling the pieces so they are immersed. Cover and simmer 30 minutes more, stirring once.
Meanwhile, peel and cut the sweet potato (or carrots) into bite-size pieces. After the ribs have cooked for about 45 minutes, nestle the sweet potato pieces into the broth, add the remaining liquid to cover, and cook until the riblets and sweet potato are tender, 15-20 minutes more. Garnish with green onions, if using, then serve.
Note: Dried bean curd sticks can be found at Asian markets. Fermented black beans, which are fermented, salted soybeans, can be found at Asian markets and well-stocked grocers. You can substitute jarred black bean garlic sauce, which saltier, so you might want to start with less. The jarred product lacks the complexity and umami of the black beans by themselves.
Per serving: 329 calories, 20 g protein, 26 g carbohydrate, 16 g fat (5 g saturated), 62 mg cholesterol, 137 mg sodium, 3 g fiber.
Wine pairing: The fermented black beans bring a lot of umami to the table. A Pinot Noir such as the 2010 Longoria Bien Nacido Vineyard Santa Maria Valley Pinot Noir ($45; 13.5% alcohol) or the 2012 Artesa Carneros Pinot Noir ($25; 14.5%) would work well.
Tofu Rolls With Olives, Gruyere & Pine Nuts
Makes about 12 rolls
These look like fried spring rolls, but they are anything but, since the filling has a Mediterranean twist. You can offer a hot sauce such as Sriracha on the side. You can also make the rolls gluten-free by using fresh tofu skin (yuba) instead of eggroll wrappers.
- 8 ounces firm or extra-firm tofu, well drained and finely crumbled
- 1/2 cup finely chopped pitted green olives, 2 1/2 to 3 ounces (see Note)
- 1 cup grated Gruyere cheese, about 2 1/2 ounces
- 1/2 cup toasted pine nuts, 2 to 2 1/2 ounces
- 2 tablespoons minced sun-dried tomato, optional
- -- Kosher salt and ground black pepper, to taste
- 12 very thin eggroll wrappers such as Menlo brand or 1 1/2 (5-ounce) packages yuba (see Note)
- -- Canola or peanut oil for frying, as needed
For the filling: Combine the tofu, olives, cheese, pine nuts and sun-dried tomato, if using, in a bowl. Season with salt and pepper (you shouldn't need much salt since the olives are salty). Set aside.
To wrap the rolls: Pull one wrapper off the stack; cover the remainder with plastic wrap or a lightly damp paper towel. If you are using yuba, cut the sheets into squarish rectangles (see Note) and cover similarly.
For the eggroll wrappers, place the wrapper with one corner pointed toward you. Horizontally spoon 2 tablespoons of filling in a 3 1/2- to 4-inch line, just below the midpoint of the wrapper. Snugly fold the bottom corner (closest to you) up and over the filling. Roll up the wrapper until you get to the left and right corners, and snugly fold them inward.
Continue rolling away from you, but leave about 1-inch of the last corner (there will be less room if using yuba). Use your finger to spread some water on the corner, which will help seal the wrapper, then finish rolling. Place the roll seam side down, cover with plastic wrap and continue with remaining wrappers.
If using eggroll wrappers, the rolls can be made ahead to this point and frozen for up to 3 months. (Space the rolls apart so they are not touching each other, freeze, then place in a heavy-duty zip-top bag.)
To finish: Pour about 1/2- to 3/4-inch of oil into a medium sauce pan or skillet; set over medium heat. When the oil reaches 350°-360° - the oil will immediately and vigorously bubble up around the handle of a dry wooden spoon or bamboo chopstick - carefully add a couple of rolls, seam side down. The oil temperature will drop, but try to maintain it. Fry the rolls, turning them as needed, until they are golden brown, about 3 minutes. Remove and place on a paper-towel-lined plate. Repeat with the remaining rolls. Serve hot.
Frozen rolls can be fried directly from the freezer, just allow a little extra cooking time.
Note: Use green olives such as Manzanilla, Arbequina or Picholine or substitute your favorite olive tapenade as long as it is on the coarse side and not paste-like.
Fresh tofu skin (also called yuba or bean curd sheet) made by Hodo Soy in Oakland can be found at stores such as Bi-Rite and Rainbow Grocery in San Francisco and many Whole Foods Markets. Follow the fold lines of each sheet and cut into 9 individual pieces (there are 2 sheets per package). Roll according to directions above, using about 1 tablespoon filling per mini-roll; seal them with a flour paste made with equal parts water and flour.
Per roll: 238 calories, 10 g protein, 20 g carbohydrate, 13 g fat (3 g saturated), 13 mg cholesterol, 360 mg sodium, 1 g fiber.
Wine pairing: Try an unoaked Chardonnay or one such as the 2011 Barra Mendocino Chardonnay ($18; 14.2% alcohol).
Lynne Char Bennett is a San Francisco Chronicle staff writer. E-mail: firstname.lastname@example.com


text:
Carry on Composting
Home and Community Composting
Standard page
Composting Talks
Composting History
Compost Training
Climate change
Composting methods
Hot Composting
Bokashi Composting
Anaerobic Composting
What Can I compost?
Composting Food
Composting rates
Allotment composting
Community Composting
Compost site photos
Community compost 2
Compost Demo Site
Composting on site
Balconies & Patios
The Composting Year
Winter Composting
Christmas Waste
Rats in compost bin
Compost, Humus, Peat
Compost C: N Ratio
Compost Microbes
Compost Creatures
Worms in Compost
Compost Moisture
Compost Temperature
Compost pH
Compost Leachate
Compost heaps
Wooden Compost bins
Beehive compost bins
Plastic Compost Bins
Plastic Compost Bins
Tumbler Composters
Metal Compost Bins
Composting in a sack
Compostable Bags
Perennial Weeds
Toxic Invasive Plant
Composting Bramble
Composting Bracken
Dog & Cat Poo
Composting Feathers
Composting Fruit
Composting Hair
Composting Leylandii
Composting Mango
Composting paper
Composting Pumpkins
Pumpkin Rescue 2019
Composting Seaweed
Composting Tea Bags
Composting Turf
Composting Woodchip
Using Compost
Seed & Potting Mixes
Plant Liquid Feeds
Plant Feed Makers
Compost Teas
Composting at School
Compost classes (1)
Compost Safari
Rotbots & C:N ratio
Seedballs & Seedbomb
Compost site photos
Event Stand
Compost Week 2019
Master Composters
Composting Photos
Garden accidents
Compost Blog
Back to album
Compostmaker plastic bin without a hatch
Latest comments
Share this page
Share on Facebook
Share on Twitter
Try SimpleSite
This SimpleSite has had over 500,000 visits. If you want to promote your hobby, club or other interest SimpleSite offers an effective and cost effective way of reaching people.
Try SimpleSite for free
Start your free trial now!


text:
This was the scene Sunday evening at Bamonte's, an Italian restaurant in the Williamsburg section of Brooklyn that's been open since 1900. Bamonte's is a wonderfully old-school red-sauce joint—try the stuffed peppers appetizer and the eggplant rollatini—and it's not uncommon there for a couple of old-timers whose names end in a vowel to croon a few bars of "Way Marie" as they wipe the clam sauce from their chins. So it was for former MLB managers Tommy Lasorda and Lou Piniella.
TMZ has video of the performance, which was recorded by some other patron. But Lasorda had a heart attack the next day, and he was released from the hospital yesterday, according to the AP.
So what was the headline on the story TMZ published early this morning?
We Didn't Give Him A Heart Attack!!!
And the lede sentence?
The owner of the Italian restaurant where Tommy Lasorda ate at the night before his heart attack insists ... his fine establishment is NOT responsible for the baseball legend's coronary catastrophe.
Whew! What a relief. Somehow, Piniella survived the enjoyable dinner experience without incident.


text:
Cooking For Engineers
Analytical cooking discussed.
Log in to check your private messages
Log in
Peeling Eggs
Cooking For Engineers Forum Index
Cooking Tips
View previous topic
View next topic
Posted: Thu Sep 29, 2011 6:57 pm
Post subject: Peeling Eggs
Last week while I was reading a website that I often read for its chicken genetics discussions (The Classroom at The Coop) I came across an article which insisted that steaming instead of boiling made hard boiled eggs much easier to peel. I needed to make some hard boiled eggs that evening and decided to give it a try. In my experience the freshest eggs are the hardest to peel, and all I had were some very fresh extra large eggs. My steamer is actually two pans that fit one atop the other. You put water to boil in the bottom pan, and the top pan has a perforated bottom to allow the steam to rise through whatever you are steaming, the heat is held in and the excess steam is allowed to escape through a vented lid. I guessed at the time it would take to cook the eggs using this method and steamed them for twenty minutes, they came out slightly overdone. At the end of the twenty minutes I removed the lid and carried the steamer pan to the sink and ran cold water over the eggs to stop the cooking. I cracked an egg and began to roll it between my palms to break up the shell as I usually do when the egg popped out of its shell and up into the air above my hands. No shell or membrane was left on the egg, it came out perfectly clean. I caught it and rinsed it off anyway then quickly and easily peeled the remaining eggs, each came out just as cleanly though I kept them carefully in hand. Steaming the eggs seemed to cause the membrane between the egg and shell to stick to the shell and separate from the egg. I will have to do a little experimenting to get the steaming time right but I have certainly boiled my last egg. I would like to hear your results if you try this as well as any ideas as to why it works
Back to top
Joined: 19 Oct 2007
Posts: 1235
Location: central PA
Posted: Thu Sep 29, 2011 7:55 pm
Post subject:
"how to neatly peel an egg" is a perennial topic - complete with several zillion theories and experiences. it seems one is best off finding one that works for you and sticking with it....
I'm a boil then chill shock in ice water - not 'cold' water - ice water with ice cubes floating around. like for decades. works for me.
I read one theory about the chill shock method that certainly makes sense - the eggs are hot following the boil, they are outgassing / steaming off, whatever - the ice water bath condenses those water vapors which results in a thin film of water under the membrane - making for an easy peel. the theory fits my experience, so who knows..... I wonder if the steaming similarly 'saturates' the shell resulting in a water film? actually I suppose "in reverse" - ie hot steam outside, cold egg inside
it is noted even by the egg "industry" web sites that fresh eggs are harder to peel - but frankly unless you're keeping chickens or buying directly from a small producer, methinks all the store eggs have aged beyond that point. time to time I buy "fresh brown eggs" from a very nice lady who often has to visit the coop & gather a dozen when I stop in (usually late in the day) - those are fresh and indeed I have noticed they do not peel as easily / cleanly and eggs from the supermarket.
Back to top
Joined: 29 Sep 2011
Posts: 1
Location: New Jersey, USA
Posted: Thu Sep 29, 2011 9:08 pm
Post subject: Peeling Eggs
Next time I boil eggs, I'll try ABlindHog's way. It would be very helpful since I usually peel tiny quail eggs for my chopsuey recipe. I spend more time peeling these eggs than preparing the other ingredients.
I'll let you know how it goes.
This site has been recommended to me and I look forward to getting more cooking tips.
[Edited to remove irrelevant links]
Back to top
Posted: Fri Sep 30, 2011 2:27 pm
Post subject:
I do keep a few chickens, these eggs however were a gift from a fellow chicken fancier.
I will try adding your ice water shock treatment to the steaming method I am using and let you know how it goes.
Back to top
Posted: Fri Sep 30, 2011 2:42 pm
Post subject:
My wife told a coworker whose family keeps quail about my experience with steaming eggs, and she is anxious to try it too. They peel about 200 quail eggs at a time by dissolving the shells in vinegar, but are not entirely satisfied with the results.
Back to top
Joined: 02 Oct 2011
Posts: 1
Location: Bucharest
Posted: Sun Oct 02, 2011 3:14 pm
Post subject:
Rumor has it that the fresher the egg, the easier it will be to peel, but I've never bothered to test it out.
This is, indeed, the case. My parents raised chickens growing up, and I was always able to peel those fresh brown eggs with ease. But the standard white eggs from the store never, ever peel easily. It also may have something to do with how long the eggs are boiled, if over-boiled the shells stick more, but I am not sure about that.
You can try holding the egg under running water as you peel it, it may make the egg peeling go more smoothly.
Last edited by nicolaegeorge on Sun Mar 31, 2013 4:59 pm; edited 2 times in total
Back to top
Joined: 02 Oct 2011
Posts: 1
Location: Woburn, MA 01801
Posted: Sun Oct 02, 2011 9:32 pm
Post subject: steaming eggs
I usually boil eggs the old fashion way. Place the eggs on water and let it boil over low heat.
"Steaming" eggs sounds pretty easy too. I'll give it a try
Back to top
Joined: 13 Oct 2011
Posts: 1
Posted: Thu Oct 13, 2011 2:41 pm
Post subject:
I will put 1 tablespoon of salt when boiling eggs, it help to peel the eggshell.
Back to top
Joined: 26 Oct 2005
Posts: 535
Posted: Mon Oct 17, 2011 1:26 am
Post subject:
nicolaegeorge wrote:
Rumor has it that the fresher the egg, the easier it will be to peel, but I've never bothered to test it out.
This is, indeed, the case. My parents raised chickens growing up, and I was always able to peel those fresh brown eggs with ease. But the standard white eggs from the store never, ever peel easily. It also may have something to do with how long the eggs are boiled, if over-boiled the shells stick more, but I am not sure about that.
You can try holding the egg under running water as you peel it, it may make the egg peeling go more smoothly.
A while back, another poster here said that it was much more difficult to peel very fresh eggs than food store eggs.
Check out these thread dealing with hard boiled eggs:
Back to top
Joined: 30 Nov 2011
Posts: 1
Posted: Wed Jan 25, 2012 3:09 am
Post subject:
I experimented with steaming and I will never go back to boiling eggs.
Back to top
Joined: 23 Nov 2011
Posts: 19
Posted: Wed Jan 25, 2012 4:58 am
Post subject:
After reading many glowing testimonials about steaming eggs, I gotta say that it didn't work for me. Am I the eggception that proves the rule? Anyway, I'm back to the chill/shock method.
Back to top
Joined: 30 Nov 2011
Posts: 2
Posted: Sat Feb 04, 2012 9:06 pm
Post subject: Peeling an Egg
I know exactly what you mean, don't you just hate when the egg white tears and the shells want to come off in little flakes. When you have a dozen or more to peel and they are like that what an ordeal. This technique seems to work with fair success.
I use the oldest eggs you can, 7-10 days if possible, submerge eggs completely in a pot of cold salted water. Bring water to a boil, turn the heat down to medium low and set timer for 10 minutes (or adjust according to preferences, this step is not as critical). Remove from heat and drain hot water. Toss the eggs back and forth in the pot to crack the shells fairly well fill the pot with cold water and let sit until eggs are cooled down peel eggs submerged in the cool water
Back to top
Diane B.
Joined: 27 Mar 2012
Posts: 29
Location: California
Posted: Tue Mar 27, 2012 8:23 pm
Post subject:
(I've also heard that older eggs --with their larger air bubbles in the top end-- are easiest to peel.)
Wanted to add though that
eggs creates whites that are much less rubbery and firm than boiling (that may be what cesarcain meant?). They're quite "tender," in fact.
I've eaten lots more "hard-boiled" eggs since discovering that... never been a fan of tasteless/rubbery eggwhites.
Chopping just one steamed egg (I cheat with two cutting orientations in an egg slicer) and mixing in some mayo and a bit of salt makes a really delicious and quick egg salad sandwich on toast.
my technique:
...poke a hole in the egg or eggs, lay in a shallow bowl, then put in a bamboo steamer over boiling water (lid on)
Works with any kind of kludgy steaming set up though.
Back to top
Joined: 12 Apr 2012
Posts: 1
Location: Philippines
Posted: Thu Apr 12, 2012 7:52 am
Post subject:
oh!! i would really want to try it at home!!
Back to top
Joined: 15 Apr 2012
Posts: 1
Location: Kingston, Jamaica
Posted: Sun Apr 15, 2012 5:50 pm
Post subject:
I have never heard about steaming eggs, I do a lot of boiled eggs from to time and has always had problems with the peeping. I will definitely be trying the steaming next time around.
Thanks a heap
Back to top
Display posts from previous:
All Posts
1 Day
7 Days
2 Weeks
1 Month
3 Months
6 Months
1 Year
Oldest First
Newest First
Cooking For Engineers Forum Index
Cooking Tips
All times are GMT
Jump to:
Select a forum
Cooking For Engineers
Cooking For Engineers Website Discussion
Messages from Michael
Comments Forum
Travel Comments Forum
Useless Stuff Comments Forum
Food, Cooking, & Dining
Cooking Tips
Cooking for Two
Favorite Foods
Tools, Equipment, and Gadgets
General Food Discussion
General Discussion
Anything Goes
Engineer Speak
post new topics in this forum
reply to topics in this forum
edit your posts in this forum
delete your posts in this forum
vote in polls in this forum
Powered by
© 2001, 2005 phpBB Group


text:
Simplify Your Operations with SYSPRO Chemical Inventory Software
- Protect R&D and control formula development
- Manage hazardous materials and reduce compliance risks
- Reduce waste with better inventory and materials management
- Ensure production quality and comply with ISO and SDS requirements
- Improve real-time visibility across your operations for smarter decision-making
Featured Content
- Download the infographic overview of SYSPRO's solutions for the chemicals and fertilizers industry.
Content Library
- Explore our content library or download the 70-page Thinking about ERP ebook.
Video & Demo Library
- Visit the video & demo library to learn more about SYSPRO ERP Software.
Chemical ERP Software
Commodities pricing volatility and economic uncertainty. Globalization and industry consolidation. Low margins and high fixed costs. Changing regulatory requirements. In the chemicals or plastics industry it's clear you face steep challenges. Without the right data insights and software solutions, you could be missing opportunities – or perhaps worse, face regulatory penalties.
Discover how SYSPRO chemical inventory software for manufacturers of fertilizers and other chemicals can give you 360-degree insights into what's happening deep inside your business, so you can make smarter decisions. SYSPRO Enterprise Resource Planning (ERP) tools are purpose-built help manufacturers like you improve operational efficiency and profitability.
Get new products to market faster, manage quality and hazardous materials, and reduce and streamline your supply chain with the help of our proven industry frameworks.
Manage Research & Development
- Control quality with multi-level formula management of intermediates and products, including co-products and by-products
- Maintain revision history for audit reporting
- Protect your designs with highly granular security controls
- Accurately track total costs of intermediate and finished goods
Optimize Supply Chain
- Leverage advanced forecasting and planning to more closely match supply with demand
- Ensure the right raw materials are in place for each job with advanced Material Requirements Planning (MRP)
- Streamline purchasing by using Electronic Data Interchange (EDI) to trade with partners and value-added networks
- Track quality status, lot numbers, expiration dates and multiple units of measure
- Improve visibility of warehouse activity from receipt of goods through outbound shipping
- Use data to see production costs and requirements for each formula and component
Streamline Production
- Simplify planning and scheduling to maximize capacity
- Minimize bottlenecks with a real-time view of each step of the production process
- Manage Work in Process: gain control over scrap, yield and rework metrics
- Identify ways to sequence production more efficiently based on product characteristics
- Allocate inventory to orders on a first-expire-first-out (FEFO) basis to minimize waste
- Automate tracking of variances and defects
- Reduce lead times for faster delivery
Solve Regulatory Compliance Challenges
- Create bi-directional traceability reports against ingredients, finished goods or even packaging
- Satisfy Global Food Safety Initiative (GFSI) requirements in minutes
- Simplify compliance with Global Harmonized System (GHS) and Safety Data Sheets (SDS) requirements
- Produce Certificates of Analysis (COA) quality control documentation easily
- Handle returns and defective material issues with greater efficiency
Improve Sales and Customer Service
- Create a single view of customers, contracts and orders with integrated Customer Relationship Management
- Manage complex pricing contracts, discounts and rebates with ease
- Maximize sales with improved pipeline management and support for e-Commerce
- Reduce paperwork and improve order accuracy with EDI
- Gain visibility into buying and supplier trends, with built-in sophisticated analytics and reporting
Best-in-Class Chemical Manufacturing Software
It's clear that as a chemical or fertilizer manufacturer, you face a high level of regulatory oversight. But compliance doesn't have to be a huge paper-intensive burden. SYSPRO software for plastics, packaging and chemicals can help you automate core processes and provide the corporate transparency you need so you can focus on growth.
Whether you're managing one location or a multinational corporation, take your chemical business to the next level with a strong, integrated ERP technology foundation, from a vendor who knows how to solve your specific industry challenges.
Customer Success Story
"Prior to the implementation of the system, we were managing everything. Now, thanks to reports that provide change-only information, we manage 5% of what we did prior to the implementation of the MRP and inventory modules."
—Materials Manager, Strategic Diagnostics Inc.


text:
Arriving in Zurich
From the railway station to the Hotel Adler
Hauptbahnhof – Bahnhofbrücke – Central – Limmatquai – Rosengasse – Hirschenplatz
or: Hauptbahnhof – Bahnhofstrasse – Uraniastrasse – Rudolf Brun-Brücke – Mühlegasse – Niederdorfstrasse – Hirschenplatz
Most guests of the Hotel Adler receive their first impression of Zurich, Switzerland's prosperous economic metropolis of about 360000 inhabitants, as they leave Hauptbahnhof, the main railway station. This first encounter is certainly no disappointment, for they are presented either with the elegant and legendary Bahnhofstrasse, leading to Paradeplatz and Lake Zurich beyond, or with the Limmat river, which divides the town in two. On the north side of the Bahnhof stands the Schweizerische Landesmuseum, the Swiss National Museum. A visit to this museum is a must for those with an interest in Swiss history. Behind the castle-like museum lies one of Zurich's most beautifuls parks, the Platzspitz (the pointed square), located at the confluence of the rivers Limmat and Sihl.
Zurich's main railway station has symbolic significance, representing as it does the 19th century, an era when travel, commerce and industry all experienced an important upturn. Switzerland's first railway line was inaugurated on August 7, 1847 and linked Zurich with the spa town of Baden. The building project necessitated more than 1000 land expropriations, which were all implemented within a period of only a few months. The project included a 23 km-long railway line, many essential building structures and two stations. Zurich's first train station was deliberately erected on a site outside the then town limits. The railway was developed by a private company called the Schweizerische Nordbahn, and the first four steam locomotives and 40 railway carriages were made in Karlsruhe, Germany. In the Swiss vernacular, the new railway was called the "Spanisch-Brötli-Bahn" because the "Spanischen Brötli," delicious sweet pastries made in Baden, were transported each day to Zurich in this train.
The rapid expansion of railway construction and railway traffic in Switzerland soon made a larger station necessary for Zurich. The present-day station was built between 1865 and 1871 according to the plans and under the direction of architect Jakob Friedrich Wanner (1830–1903). Wanner incorporated in his design some elements from plans that had been drawn up for a competition in 1860 by four of Zurich's most renowned architects. Construction was slow partly because of an outbreak of cholera in Zurich in 1867 but also because of the Franco-Prussian War (1870–1871).
During the 1950s and 1960s the Hauptbahnhof was threatened with demolition and total reconstruction due to modernist influences, but today it stands under a preservation order. The enormous, impressive hall, which until the beginning of the 20th century accommodated steam locomotives and railway carriages, was renovated only a few years ago. During the renovation, some earlier installations and temporary structures were removed from the hall. At the same time, numerous other areas inside the station were partly reconstructed and restored to their original style. These renovated areas with their decorative wall and ceiling paintings testify to the style and fashion of the Gründerjahre (the 1870s and 1880s, when many industrial firms were founded, especially in Germany).
The Alfred Escher monument
In front of the main entrance of Hauptbahnhof stands a monument to Alfred Escher (1819–1882), erected in 1889. The monument, built as a fountain, is the work of sculptor Richard Kissling (1848–1919), who also created the Wilhelm Tell monument in Altdorf, canton Uri.
Alfred Escher embodies the Swiss liberal spirit of the 19th century and the spirit of the Gründerjahre that led Zurich to become the financial and economic metropolis of the young Swiss federal state. The site of the monument is by no means accidental; it was chosen in commemoration of Escher's role as "Eisenbahnkönig" (railway king), in which role he became the driving force behind the construction of the Gotthard railway. Escher believed that education constitutes the basis of an enlightened and economically prosperous society, and he used his political influence to secure the founding and construction of the Polytechnikum, the present-day Federal Institute of Technology.
Alfred Escher also founded the Schweizerische Kreditanstalt (Swiss Credit Bank), which is today known as Credit Suisse.


text:
Interesting concept here for multipurpose living solutions. From dinning for a group of people to a large bed. This setup has tons of storage and functionality. I have often touted the many benifits of multipurpose furniture that can be reconfigured for the current need. Here is part of the description from the designer:
Matrjosjka means grandma in Russian and used in common terminology to identify the wooden dolls that are set inside one another. As reflected by the hidden space within the dolls, [Matroshka] has the potential to revolutionize the storage and maximize quality of life, especially for those in limited dwelling houses.


text:
D-CAT banner
The Desjardins Centre for Advanced Training
Monthly Newsletters
The skills of the advanced life sciences trainee are essential in spearheading Canada's innovation. Diverse career pathways inside and outside of academia are possible. When the research and scientific skills of life sciences trainees are matched with complementary skills in communications, leadership, entrepreneurship and teamwork, these trainees are an unstoppable force for innovation and success in a variety of domains:
- Academia
- Government
- Business
- Industry
- Not-for-profit.
Recognizing this, the RI-MUHC offers activities through the Desjardins Centre for Advanced Training to enhance the professional skills and career development of its research trainees. The Centre works to provide RI-MUHC trainees with:
- Access to opportunities for professional skills training (both research and transferable skills) by working with partners at McGill and by developing in-house workshops and seminar series that fill identified needs
- Unique access to a program that builds their business skills, the John Molson School of Business Certificate in Graduate Business Administration (Concordia University)
- New partnerships and on-the-ground training opportunities that help propel RI-MUHC research trainees into their desired careers
- Exposure to the wide variety of career paths available to the life sciences graduate
- A narrowed gap between research trainees and their future employers through opportunities for interacting with industry, government and other sectors
- A body of skills that sets RI-MUHC trainees apart when they approach potential employers for an academic or non-academic job.
Peer Career Groups
The Peer Career Groups (PCG) program (a collaboration between the Centre and McGill's Career Planning Service) provides an opportunity to explore self and career from A to Z. Similar group coaching programs offered by private career counselors cost almost $1,000. Over the six months in the program you will:
- Actively engage in self-reflection through structured exercises to reveal individual strengths, values and interests
- Engage in individual activities and discuss your progress in peer triads (we will match you with peers who are similar in terms of training and goals)
- Participate in five workshops designed to introduce the next stage of work you will do on your own and with your triads
- Work with a small group of peers to foster a supportive network for discussing individual strengths, values, and interests to gain additional insights and perspectives
- Obtain information about a variety of career paths both through independent research and networking with PCG participants.
Graduate Certificate in Business Administration offered by Concordia University
The Desjardins Centre for Advanced Training of the RI-MUHC offers RI-MUHC trainees and employees priority status when applying to the Graduate Certificate in Business Administration (GCBA) program offered by Concordia University's John Molson School of Business.
- The GCBA is comprised of five courses (a total of 15 credits), where each course has been carefully selected to provide a strong base of business skills. Particular emphasis has been placed on courses that have direct applicability to both the public and private health science industries as well as for operating an academic lab.
- Applications for the program are accepted in June and in September.
- Information sessions on the GCBA will be offered in Spring 2017.
Modules for Enhanced Health Research Training
More information to come soon.


text:
Building surveying is one of the widest areas of surveying practice. It has a varied workload and can include everything from the conservation and restoration of historic buildings to contemporary new developments.
Civil engineering is a professional engineering discipline that deals with the design, construction, and maintenance of the physical and naturally built environment, including works like roads, bridges, canals, dams, and buildings. Civil engineering is the second-oldest engineering discipline after military engineering, and it is defined to distinguish non-military engineering from military engineering. It is traditionally broken into several sub-disciplines including architectural engineering, environmental engineering, geotechnical engineering, control engineering, structural engineering etc.
Electrical & Electronic engineering is a field of engineering that generally deals with the study and application of electricity, electronics, and electromagnetism. This field first became an identifiable occupatiaon in the latter half of the 19th century after commercialization of the electrictelegraph, the telephone, and electric power distribution and use. Subsequently, broadcasting and recording media made electronics part of daily life. The invention of the transistor, and later the integrated circuit, brought down the cost of electronics to the point they can be used in almost any household object.
Marine engineering includes the engineering of boats, ships, oil rigs and any other marine vessel or structure, as well as oceanographic engineering. Specifically, marine engineering is the discipline of applying engineering sciences, including mechanical engineering, electrical engineering, electronic engineering, and computer science, to the development, design, operation and maintenance of watercraft propulsionand on-board systems and oceanographic technology. It includes but is not limited to power and propulsion plants, machinery, piping, automation and control systems for marine vehicles of any kind, such as surface ships and submarines..
Mechanical engineering is the discipline that applies the principles of engineering, physics, and materials science for the design, analysis, manufacturing, and maintenance of mechanical systems. It is the branch of engineering that involves the design, production, and operation of machinery. It is one of the oldest and broadest of the engineering disciplines.


text:
Authors' questionnaires seek information useful to a publisher in marketing a book. These questionnaires, somewhat intimidating to publishing neophytes like me, ask about the book's unique features, audiences for whom the book is written, comparable books, professional meetings at which the book might be exhibited, prizes for which the book should be submitted, ideas for course adoptions, subject headings for bookstore placement, and a list of publications to which the book might be submitted for review. Cambridge University Press has an example here.
Most daunting to me was the prospect of writing a 250-word description of the book, on which the catalog entry, book jacket copy, and other promotional material, would be based. My first step was—as usual—to impose on the generosity of friends who had recently published books. They kindly provided indispensable examples and ideas. The greatest challenge of refining this description was the need to step back from the minutiae of a manuscript and think about what is most relevant to a reader who knows nothing about the project.
Around the same time the Author's Questionnaire arrived in my inbox, it was time to finalize the book's title. Since its inception, the name of my project has been Reasoning from Race. This title was so ingrained that when a friend suggested alternatives toward the end, I balked. Rethinking the title seemed almost as out of the question as changing my own name.
The subtitle, however, was still up for grabs. My dissertation's subtitle had been the somewhat clunky but serviceable "The Civil Rights Paradigm and American Legal Feminism, 1960-1979." Though it's not the catchiest moniker, this subtitle had the virtue of specificity—it identified a key concept and time period.
For purposes of my book proposal, the subtitle morphed into "Legal Feminism in the Civil Rights Era." After a colleague persuaded me to purge the book of the terms "legal feminist" and "legal feminism," the subtitle became "Feminism and the Law in the Late Civil Rights Era." I liked the double meaning of "late," but grew wary of implicating historiographical debates over the civil rights movement's periodization in the title. (In the end, "The Late Civil Rights Era" became the title of the book's final chapter on feminist legal advocacy in the age of Reagan.)
I waited until the last possible moment to finalize the subtitle. "Feminism" had to come first, and law needed to be in there somewhere. I ultimately settled on "Feminism, Law, and the Civil Rights Revolution" in part because of the double meaning of "revolution"—transformational change, but also coming full circle—and in part because the word conveyed to me a kind of dynamism and excitement.
As a title, "Reasoning from Race" has a downside. It's what appears on the book's spine, so to the casual bookstore browser, it won't be evident that the book is about feminism. Some readers find it bewildering—"What on earth is 'reasoning from race'? is not an uncommon reaction. Hopefully, more will be intrigued than perplexed.
Advice about authors' questionnaires, titles, and academic book marketing generally would be most welcome. Are there particular challenges legal historians face in this regard?


text:
While the main event is rightfully the Hell in a Cell match featuring the World Heavyweight Champion Kane vying for supremacy in his on-again, off-again feud with his half-brother The Undertaker, there were other events on Sunday that will have a longer-lasting impact on the landscape of the WWE for the foreseeable future.
"Come writers and critics who prophesize with your pen, and keep your eyes wide the chance won't come again ... And don't speak too soon for the wheel's still in spin and there's no tellin' who that it's namin'. For the loser now will be later to win for the times they are a-changin'."
It is nonetheless in the main event that we find everything that Hell in a Cell is supposed to represent: two bitter foes, each with a sadistic streak, each with the intention of finishing their feud with one another once and for all. Kane enters the imposing structure first, despite being the champion, and seems to eagerly await his opposition. The Undertaker arrives with all of the grandeur he regularly commands, accompanied, of course, by Paul Bearer. Not much is made of his quest to capture the championship in either the promotion of the match or the commentary throughout, as the title takes a back seat to a personal vendetta.
The Undertaker insists that Bearer wait outside of the cage, despite the manager�s protestations, and Kane takes advantage of the discussion by attacking a distracted Undertaker. They do battle between the ring and the cage for a few moments before the bell rings to officially start the match. The Undertaker lands the first string of offensive moves, including an early Snake Eyes and leg drop, but Kane manuevers him outside of the ring again and runs the challenger into the steel steps. Kane then employs a chair on The Undertaker�s legs and traps his ankle between the steps and the ringpost.
Back inside the ring, Kane interrupts an Old School attempt and follows with a superplex, putting him firmly in command. It only takes a second, though, for The Undertaker to lock in Hell�s Gate, from which Kane narrowly escapes. Both men hit each other with a boot to the face, both sit up, and both take turns delivering chokeslams. All of a sudden it feels like SummerSlam 1994.
The end is nearing as The Undertaker hits a towering Last Ride for one of the closest two counts you�ll see, but Kane counters with a Tombstone Piledriver for another two count. In frustration, Kane knocks out the ref, and the cage door opens to bring in a new official. In this time, Paul Bearer has snuck into the cage -- only to be chased into the ring by Kane. The Undertaker is up and chokeslams the champ, but Bearer steps in as The Deadman prepares his own Tombstone -- blinding him with a light from the urn. Bearer hands the urn to Kane who uses it to knock out his half-brother and seal the win.
The next WWE pay-per-view is Bragging Rights on October 24th.
Dallas, TX hosts tonight�s event, complete with commentary by the trio of Michael Cole, Jerry Lawler, and Matt Striker.
Daniel Bryan (champion) vs. The Miz (challenger) vs. John Morrison (challenger) � United States Championship Match, Submission Counts Anywhere
The Miz enters toting a microphone, telling both Bryan and Morrison that he made their careers happen. The match predictably features a lot of submission attempts, and an admirable amount of action involving all three competitors, contrary to what normally occurs in Triple Threat matches. The first notably creative submission hold sees The Miz wrap Morrison around a handrail out amongst the fans. The Miz is then tossed behind the set decorations around the entrance ramp, returning with a huge rolling cart to inflict damage on both Morrison and Bryan. Morrison then uses the set to clamber way up above Bryan and The Miz, landing a splash on both of them. Morrison follows with a submission hold on The Miz, but Alex Riley, The Miz�s former rookie, arrives to make the save. Bryan decks Riley and plants the Lebell Lock on The Miz, forcing a submission. It�s probably time for The Miz to move on to the heavyweight title chase.
Winner and still United States Champion: Daniel Bryan
Rating: 7/10
Sheamus (challenger) vs. Randy Orton (champion) � Hell in a Cell match for the WWE Championship
Very tight and aggressive contact between these two in the opening moments of the match. Sheamus wants to keep the action in the ring, but Orton gets him outside and hits him with the stairs. Sheamus gets back in the ring and removes one of the turnbuckle pads, which seems redundant, and of course he soon pays for it when he runs into the exposed metal himself. Orton goes on a streak with a clothesline, scoop slam, bell-to-belly suplex, backbreaker ... but not an RKO. Sheamus drags the stairs into the ring, but his plan backfires again and he is scoop slammed onto the steel. Orton then drops his leveraged DDT on Sheamus to the outside floor (though his fall was cushioned by Orton, nixing any replays). Back in the ring, Sheamus goes for the win with a Brogue kick but Orton kicks out. Orton hits his RKO but Sheamus rolls out of the ring. Orton follows him, misses a punt, and suffers a second Brogue kick but still kicks out. An RKO on the steel steps for Sheamus, and that�s that.
Winner and still WWE Champion: Randy Orton
Rating: 6/10 for using too many finishers
We are given a Bragging Rights promo (which now features a Nexus flavour to it as well), and Josh Matthews is backstage to interview the NXT Season 3 competitors. The Nexus interrupts, though, to show off the armband they have waiting for Cena.
Ricardo Rodriguez is in the ring to introduce Alberto Del Rio. Del Rio simply wants to remind everyone that he�s better than they are, but Edge interrupts continuing his quest against stupidity. He calls Del Rio�s personal ring announcer, scarf, and other little things, stupid -- but Jack Swagger interrupts to call Edge out for ruining his party last Friday on Smackdown. The Raw GM makes an �appearance� and creates a new match for the evening.
Edge vs. Jack Swagger
Del Rio finds himself with nothing to do, so he suckers Edge from behind and leaves. This gives Swagger the hammer for most of the match. Edge drops Swagger onto the back of his head, but Swagger neatly gets a hold of Edge�s ankle during the subsequent pinning attempt and cinches in the ankle lock. Edge escapes to the ropes, but Swagger re-applies the ankle lock outside the ring. Edge fights to get back between the ropes, hitting a missile dropkick off the top turnbuckle. He charges with a spear but Swagger catches it and turns it into a gut-wrench powerbomb. Edge kicks out, and hits with his second spear attempt for the win.
Winner: Edge
Rating: 5/10
Backstage, David Otunga tells his Nexus brethren, minus Barrett, that he has a plan that will help Nexus without risking disqualification.
John Cena vs. Wade Barrett
Winner: Wade Barrett
The cameras find every shocked kid in the audience, milking their heartbreak for all it�s worth. Cena, too, looks shocked and dismayed, but, curiously, his new Nexus teammates leave him behind in the ring. I guess the celebratory induction has to wait for Raw.
Josh Matthews is backstage again, seeking The Undertaker. He finds Paul Bearer, who explains his return by claiming to favour The Undertaker over Kane.
Michelle McCool (champion) (w/ Layla) vs. Natalya (challenger) � Divas Championship
For the record, I�m glad the WWE stuck with the Divas belt as the unified strap. Natalya chases McCool around the ring, running straight through Layla and into a clothesline by MCool. Layla later gets on the apron, and Natalya confronts her. McCool tries to attack from behind, but hits Layla instead. Natalya gets the Sharpshooter on McCool, but Layla throws her shoe at Natalya costing McCool the match by disqualification -- but not the title. These two could have done so much more than they were seemingly given time for.
Winner: Natalya (title does not change hands on a DQ)
Rating: 3/10
Undertaker (challenger) vs. Kane (champion) � Hell in a Cell match for the World Heavyweight Championship
Winner and still World Heavyweight Champion: Kane
Event Rating: 7/10
Dave Hillhouse remembers his mom throwing her shoe from time to time, but never while he was holding someone in a Sharpshooter. Nor did the shoe ever connect.


text:
Dress Shoes for Women
Comfortable and dressy flats and heels.
Dress Shoes For Women
In the office or on the town. Whatever the occasion, you'll find comfortable women's dress shoes you'll love from Crocs. Check out timeless women's penny loafers, traditional women's flats, and ballet or ballerina flats, a dressy look that hugs feet with comfort.
Be daring with trendy dress shoes that will catch eyes and turn heads – like animal and leopard print shoes, women's wedge sandals, and classic high heels. Seeking a dressy shoe with a playful touch? Discover our mary jane styles – dressy shoes for women with a casual feel that keeps you looking and feeling good.


text:
Wisconsin status: locally common
The northern map turtle looks quite a bit like the other map turtles, but there is a difference. It has a uniformly-colored yellow or creamy plastron (bottom shell). The others have blotchy plastrons.
This turtle has a very slight raised ridge (keel) that runs down its back. Its carapace (top shell) is olive brown and is patterned with fine yellow lines that look like a road map. Its head and neck are olive-brown with thick yellow lines running from the head to the the neck. It has a yellow spot behind each eye (check out the photo). The back edge of the shell is somewhat jagged (serrated in biologist terms).
The menu for this critter includes insect larvae, carrion (dead things), crustaceans, and aquatic plants. This is the range map for the northern map turtle--range is in brown. The females have large broad heads and jaws adapted for cracking mollusk and crayfish shells. Ouch!
They like to live in habitats with slow to moderate current, soft bottoms, and lots of aquatic vegetation. Side channels off of large rivers, backwaters, and some rivers and reservoirs are home to this turtle.


text:
In addition to being a blogger here at MNN, I'm also a gone-back-to-school student studying for degrees in computer and environmental sciences. I'm really interested in the intersection of computers and ecology and I get to spend the next four years learning everything I can about it.
Chaos theory is a particularly fascinating topic that has countless applications in science, technology and ecology. Chaos is not an easy concept to wrap your head around, with advanced math degrees required to understand some of the deeper concepts, but one of the more accessible ideas that attracted me was the idea of complex behaviors arising from simple rules.
Simple rules like this one, which gives the Fibonacci sequence:
Start with a list (0, 1). Add the two right-most numbers (0 and 1) and place the sum (0 + 1 = 1) at the end of the list (0, 1, 1). Keep doing that as many times as you need.
It turns out that physical manifestations of the Fibonacci sequence pop up all over the place in nature. We see it in hurricanes, broccoli, river systems, circulatory systems and entire galaxies. Vi Hart of the Khan Academy has a great series of videos on Fibonacci. Here's one below:
Another beautiful fractal is the Mandelbrot Set. It's slightly more complicated than the Fibonacci sequence, but not by much — take a number, square it and add it to itself. Keep doing that for as long as you need. With that simple recipe you can create images and forms of infinite complexity. I made an infographic for a pal in one of my university classes last year that goes into a lot more depth on the Mandelbrot Number and how to draw it with code.
One of the first books I turned to for answers when I caught the fractal bug was "Chaos: Making a New Science" by James Gleick. It does a good job of chiseling through the complexity of chaos theory by telling the story of the history of chaos science.
In his book, Gleick describes something he calls the chaos game — write two arbitrary rules for how to move from one point to another in a two-dimensional plane. Start by drawing a dot at any random point, flip a coin, and apply one of the two rules depending on how the coin lands to decide where to draw the next dot. Do that a million times or so and you can find, within the randomness of the million dots drawn, structure and order. Beautiful structure and order that looks similar no matter how deeply you look.
Since I'm a budding programmer, I decided to write some code that would allow me to replicate Gleick's chaos game. I can design any kind of rule with my program and pair them together. Here are some of the rules that I used:
• Pick two random values between 0 and 50 and set those to the X and Y coordinates of the next dot.
• Measure how far the current dot is from the origin (0, 0), and divide that by a random number between 1 and 13. Move the next dot that far towards the origin.
• Draw the next dot halfway between the current dot and the center of the view screen.
• Switch the X and Y coordinates of the current dot and draw the next dot there.
By mixing and matching these rules, and the others I wrote, I got different kinds of images. Drawing more or fewer dots revealed structure everywhere.
Here are a few of the images I made by applying these rules millions of times in each go. From randomness emerges form.
I'm just in my second year out of five, so I still really have no idea what I'm doing yet, but I'm having fun bumbling around trying to learn more.


text:
2011 Mercedes-Benz SLS AMG
The most iconic Mercedes sportscar ever is back. The original Gullwing, the 300SL, was a barely tamed racecar. Its 21st century successor is a supercar of the first order, and it's also the first vehicle totally designed by the high-performance Mercedes–AMG GmbH group. While the SLS AMG is inspired by the original car, sporting similar gullwing doors and a long hood, short deck profile, under the skin it's totally modern. There's a high-tech aluminum chassis that weighs only 530 lbs., and an AMG-tuned 6.3-liter V8 nestled up front that puts out a stunning 571 peak horsepower, giving it performance the original Gullwing could only dream of. If the formidable power and throaty exhaust note aren't enough, it's comfortable enough to scoot across continents without breaking a sweat. A highly civilized car with ferocious acceleration, it's the perfect grand tourer for the modern era.


text:
Iguaçu Falls
After 5 days in Rio we flew to Foz do Iguaçu (Iguacu Falls). This natural wonder sits on the border of Brazil, Argentina and Paraguay. The falls are taller and wider than Niagara and have a great netowrk of trails and paths hugging the sides of the cliffs. The "Devil's Throat" is a spectacular horseshoe fall at the end of the Brazilian side. We stayed at the awesome Cataratas hotel right over the falls and took several hiking trips and boat rides around the area.Read More
21 / 39


text:
Dec 11, 2012 | ISBN 9780345802651
"A must for the mystery faithful." —Los Angeles Times
"[Ambler] was wonderfully gifted. . . . It is a pleasure to see where the master began." —Chicago Tribune
"The thinking man's thriller writer." —The Washington Post
"Ambler is, quite simply, the best." —The New Yorker
"Busy and engaging. . . . [The Dark Frontier] is a romp, although with hints of the harder line that Ambler was to take in the later novels." —Los Angeles Times
"The foremost thriller writer of our time." —Time
"Mr. Ambler is a phenomenon!" —Alfred Hitchcock
"One of the masters of the thriller. . . . Ambler took the spy thriller out of the gentility of the drawing room and into the back streets . . . where it all really happened." —Associated Press
"Ambler is incapable of writing a dull paragraph."— Sunday Times (London)


text:
We have a h/w accelerator in our SoC and it can do sha256. The restrictions are it's input descriptors (which defines the input packet and len) must not straddle 64K boundary. When it does we can split the descriptors into two. However the total number of descriptors can be max of 64. This means 64K * 64 = 4MB seems to be max sha256 input block.
However i want to calculate sha256sum of a 12MB block
So is it possible to split sha256sum hash into multiple operations and somehow verify it back (i.e.)
hash(12MB) = x;
hash(4MB) = a; hash(4-8MB) = b; hash(8-12MB) = c;
Is there any way to compare
x = "some method of" (a,b,c)


text:
You don't have any saved vehicles!
Look for this link on your favorites:
Once you've saved some vehicles, you can view them here at any time.
Alloy Wheels, Backup Camera, Bluetooth, Leather Seats, Moonroof, New Tires, New Brakes, Opal Sage Metallic, Beige w/Leather-Trimmed Seats, 17" x 6.5" Alloy Wheels, 4-Wheel Disc Brakes, 7 Speakers, ABS brakes, AM/FM radio: XM, CD player, Heated front seats, Power moonroof, Rear window wiper, Remote keyless entry, Security system, Steering wheel mounted audio controls, Traction control.
INFINITI OF KANSAS CITY is a family owned business serving Merriam, Overland Park, Lenexa, Olathe, Shawnee, Leawood, and surrounding Kansas City metropolitan cities. We are committed to providing our customers with outstanding service and an easy purchase process. Our "Value Price" means that our vehicles are priced below market value which eliminates the headaches of negotiating and leaves only the fun! Call 816-941-0770 for more information!
Pre-owned prices require financing through dealer lender at standard rates, or add $1,000. Manufacturer's Suggested Retail Price. Excludes add-ons, taxes, title, registration, delivery, and dealer administrative fee. Dealer sets actual selling price. While great effort is made to ensure the accuracy of the information on this site, errors do occur so please verify information with a customer service rep. This is easily done by calling us at (816) 941-0770 or by visiting us at the dealership.
**With approved credit. Terms may vary. Monthly payments are only estimates derived from the vehicle price with a 72 month term, 5.99% interest and 20% downpayment.
*Number of views in last 30 days
† Based on 2012 EPA mileage ratings. Use for comparison purposes only. Your actual mileage will vary depending on how you drive and maintain your vehicle.
At INFINITI of Kansas City, we do not just sell luxury cars; we provide a luxury experience. From the moment you pull up to our showroom in Merriam, KS, until you drive home in a new or pre-owned vehicle you love, our dedication is to make every second of your time with us count.
You don't have any saved vehicles!
Look for this link on your favorites:
Once you've saved some vehicles, you can view them here at any time.
(816) 941-0770Call Now
6960 W Frontage Rd • Merriam, KS 66203Get Directions
Open Today! Sales: 8am-4pm
Open Today! Service: 8am-4pm
Open Today! Parts: 8am-4pm
Phone: (816) 941-0770http://maps.google.com/?q=6960%20W%20Frontage%20Rd%2C%20Merriam%2C%20KS%2066203


text:
A leading supermarket in Northern Ireland is recalling Connell Bakery Wholesome Seed and Grain Sliced Pan because it contains soya which is not mentioned on the label.
This means the product, sold in Lidl, is a possible health risk for anyone with an allergy to soya.
The recall applies to all best-before dates and batch codes of the 800g loaf.
No other Lidl products are known to be affected
Anyone having bought the above product and have an allergy to soya is advised not to eat it. Instead they should return the product to the store from where it was bought for a full refund.