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Monday, January 24, 2011
Stovetop "Sous Vide" Episode 2: NY Strip Steaks – Pretty and Pink
Well, that depends. As far as the taste and texture of the meat goes, it was pretty much the same as any perfectly cooked steak I've ever had. Not to sound all braggy, but thanks to having done thousands of them, I can produce a pretty decent, medium-rare NY Strip steak in about 15 minutes.
It will be nicely browned and crusty outside, warm and pink in the middle. So for me personally, I'm not sure the extra wait is worth it purely for the textural advantages is provides. Don't get me wrong, the results were fabulous, but do I really need to wait 2 1/2 hours to get my beef on?
The real advantage to this technique is not a superior-quality final product (like it was for the duck), but the fact that you're guaranteeing a perfect medium-rare (using 130 degrees F. water, or 140 for medium, or 150 for medium-well, etc.). So, if you've never had any luck getting large, expensive hunks of steak cooked to your idea of perfection, then this is the way to go, for sure.
Since we went over the basics of this procedure in the previous post, I won't rewrite all the background info about what sous vide is, and how it works. For that kind of scintillating background information, please check out, "Episode 1: The Best Duck Breast Ever." Enjoy!
NOTE: For LOTS more information about doing sous vide steaks, check out Sous-Vide 101: Prime Steak Primer by J. Kenji Lopez-Alt, posted on Serious Eats.
Ingredients for Stovetop "Sous Vide" NY Strip Steaks:
2 (12-14 oz) NY Strip Steaks
1 teaspoon grape seed oil , or vegetable oil
2 tablespoons butter, divided
handful of trimmed mushrooms
salt and freshly ground black pepper to taste
1 clove garlic
1/2 teaspoon balsamic vinegar
View the complete recipe
48 comments:
- K.D said...
you know.. i was goin to ask ya for a special recipe.. i wanna make a romantic home dinner for my wife.. its our 3rd anniversary..
and then i saw this!
it looks amazing...
thanks chef!
you're the best - January 24, 2011 at 2:28 PM
That is medium, not medium rare.
- January 24, 2011 at 2:55 PM
- shiromar said...
I think that sous vide for poultry works the best. The difficulty in getting great tasting meat for chicken duck or turkey has to do with the internal temperature and getting exactly right.
So I cringed when I saw you pre salt the steaks and have them sit for 2 1/2 hours. No surprise when I saw all the juices from the steaks sitting in the bag.
I personally use sous vide for fish and poultry. I loved your previous sous vide recipe. I won't try this one however. - January 24, 2011 at 3:00 PM
- shiromar said...
- This comment has been removed by the author.
- January 24, 2011 at 3:05 PM
- Jason said...
I saw the duck video and was going to try the technique with steaks. Great timing!
When I sous vide my steaks I'm going to cover them with butter. This should provide two benefits, 1) add flavor and 2) help heat transfer if I cannot get a perfect vacuum with the straw.
I just cook at home so I don't know how a professional steak house operates but I heard that they sous vide all their steaks in big vats of butter at various temps, one for rare, med, etc., then sear them to order. - January 24, 2011 at 3:06 PM
- Chef John said...
Maybe the lighting or my poor photog skills, but trust me, it was medium-rare. 130 degree has been MR as long as I've been around.
- January 24, 2011 at 3:34 PM
- Chef John said...
okay, I have to laugh... just got a bunch of comments on Youtube saying the meat looks rarer than MR! What's that old saying...?
- January 24, 2011 at 4:30 PM
Looks like the whole steak
is medium rare and not just the center -- which is brilliant!
Keep 'em coming! - January 24, 2011 at 4:39 PM
This would improve that already great meat salad you featured yesterday!
Is there a minimum temperature for the sous vide process? A "really rare" steak would be cooked at 110 degrees, and "rare" at 120 degrees. Is it OK to do the process at 110 degrees?
By the way, your steaks look perfectly medium-rare to me. - January 24, 2011 at 6:14 PM
I forgot to sign my comment!
Jim - January 24, 2011 at 6:15 PM
- Chef John said...
not sure about this method, but I've seen pro chefs do rare sous vide, so it would probably work.
- January 24, 2011 at 6:26 PM
Hey Chef John...
Here's a Sous Vide I did of a NY Strip at about 125°-127°F for about 90mins...No sear first. Just a 45 sec sear on each side in a cast iron grill pan.
I would say it's Rare-Mid Rare from edge to edge.
Hope that shows the diff between a sear before and after.
:) - January 24, 2011 at 9:10 PM
- Chef John said...
Rich, thanks for the picture! looks amazing, but...
with all due respect, for me there is a big difference in a steak's meaty flavor between some mostly cosmetic grill marks, and a thick, seared salty crust. I'll trade the little bit less uniformity for that extra few minutes of searing magic.
I may try the next one at 125 though to test the texture difference. - January 24, 2011 at 9:31 PM
- Nando said...
You don't have to wait 2.5 hours for the steak to be done. If you place it in the water bath after it has come to room temp (out of the fridge for 30-40 mins), then I would be comfortable removing it from it's bath and searing it after 45 minutes. - January 24, 2011 at 10:08 PM
I agree with you John...That was my very first sous vide...Done in a COOLER. Yes. A cooler. :) I will definitely use a cast iron skillet next time and get some nice crust on it. SOUS VIDE FTW!
Keep em comin Chef John! - January 24, 2011 at 10:17 PM
- Chef John said...
Wow, 45 minutes. Thanks for the tip!
- January 24, 2011 at 10:41 PM
My guess is, when you seared it the second time, the internal temps hit of 135, and that pushed it over true medium. The point of letting it sit at a certain temp, is to continue the breaking down process, with over cooking. While it'll be done at 45 min, it's much better when it sits for a while. Sous vide isn't about reaching a certain consistent temp, but rather constantly cooking it at that temp, and in it's own juices too.
- January 25, 2011 at 1:15 AM
i would love to try.
but it takes a lot of time. maybe too much.
is it worth it? i mean taste extraordinary? - January 25, 2011 at 3:24 AM
I've been doing both the stove and cooler-hack SV for a few weeks (it's habit forming!)
Kenji over at serious eats did a bit on steaks--good illustration of temperatures and such. Even compared with or without butter (no butter wins).
I didn't want to post the link--but it's pretty easy to find if you look for it.
Best steaks I've ever made (and really, you only need @ 40 min)--worth the effort. - January 25, 2011 at 8:37 AM
BTW-looks perfectly done at 130!
- January 25, 2011 at 8:40 AM
- Oliver James Spicer said...
Great video Chef John :D
Lots of sous vide tips flying around at the moment and your video is the only one that has made me think of actually doing it!
If you ever get around to it, I would love to see your version of a lamb rack. Its such an expensive cut that I would love to put my trust into something like sous vide so I can feel good about cooking it!
Thanks as always :)
Ollie - January 25, 2011 at 11:13 AM
Are those mushrooms also called oyster mushrooms?
- January 25, 2011 at 11:22 AM
- Chef John said...
No, they are different.
- January 25, 2011 at 11:47 AM
- Chef John said...
No, they are different.
- January 25, 2011 at 11:47 AM
I did some tenderloins sous vide last night with excellent results. I saved one and refrigerated it to try the restaurant tactic of doing the sous vide in advance. I will sear it, but what technique would you use to make sure the center is not refrigerator-cold?
Jim - January 25, 2011 at 3:54 PM
- Chris K. said...
So far I've learned three things about the sous vide technique from Chef John's Foodwishes videos:
1. It's a reliable method for bringing food to the desired cooked temperature, while minimizing the risk of over-cooking;
2. It's a feasible method for the home cook, without having to invest in expensive equipment;
3. It's not nearly as intimidating as it seems.
With that in mind, in the future I would love to see more videos featuring products that truly benefit from using the sous vide method. The duck demo was an excellent example.
What about other proteins like pork belly, lamb, and fish? Or vegetables, such as asparagus or brussels sprouts?
Thanks for posting these videos, Chef. I always love learning something new, whether it's a recipe or a technique. Keep 'em coming!
PS If anyone ever offers to give you beaver tails, politely decline. Unless you're a starving fur trapper, in which case you'll probably believe tree bark is also a "delicacy." - January 25, 2011 at 6:06 PM
- Chef John said...
Thanks! and the next time someone offers me beaver tail, I will keep that in mind ;-)
- January 25, 2011 at 6:08 PM
That steak looks awesome and I definitely want to try this. But I wanted to point out something I read about using the sous vide technique to cook steak to a temp of 125 or below. From what I read on a sous vide message forum, they suggest using a cooking time of 2 hours or less when cooking beef at a temperature below 131 degrees. Below this temperature, a long cooking time actually promotes the growth of bacteria.
- January 26, 2011 at 1:36 PM
Can you do the same thing also to lamb?
thanks! - January 26, 2011 at 10:17 PM
- Chef John said...
I hear it will!
- January 26, 2011 at 10:22 PM
This is awesome. I've always disliked cooking filet mignon because it never turns out quite right. Here's one cooked at 141° sous vide and then sprinkled with montreal seasoning and seared for a minute on all sides.
I like this technique because you can cook a nice, thick steak to the correct temp without overcooking it. Also, I have friends who refuse to eat a steak cooked to less than medium-well, and I think this will allow you to cook steaks to that temp without them drying out too much. - January 27, 2011 at 10:27 PM
- Horatio said...
Chef John: could you imagine doing the last searing step on a really hot charcoal grill? Especially in the winter, when you can't properly air the kitchen, it might be a more wife-friendly technique. I'd be freezing my but off, but I'll do that for a steak. It would also enable me to get more steaks out simultaneously. Not sure if a really hot charcoal grill (not gas) can compete with a skillet though...
- January 28, 2011 at 3:40 PM
- Chef John said...
Yes, but not on the grill. Place a cast iron pan on the coals, get it red hot, and sear it. Would work nicely!
- January 28, 2011 at 3:59 PM
I just tried a sous vide rib eye. I have a small NESCO electric roaster that has thermostat on it. The lowest official setting is 200, but if you just turn it so that it's barely on and not up to the 200 degree mark - it settled in at 130.
I liked it because 1)I didn't have to worry about timing. I got everything else ready then pan seared the steak to finish. 2)I could put 3 good size steaks in the roaster. That would otherwise require me to get out the broiler - and I HATE to clean up the broiler pan. This was a breeze to clean up. 3) Doneness was pretty much foolproof unlike my sometimes variable judging of doneness with other methods.
For those who are grill whizzes, this may take longer for no real benefit, for me I felt like I wasn't risking overcooking. - February 12, 2011 at 8:48 PM
- Andy said...
John -- amazing! Just tried the recipe. It turned out really well. Thanks for posting!
- March 7, 2011 at 11:45 PM
- Michael Massimino said...
Just did a big fat sirloin over the weekend, sous vide is the end-all be-all method for steak. I don't sear it first, only afterwards in a ripping hot cast iron pan and it came out unbelievably well.
I use an external Ranco temperature controller and an old crockpot for my sous vide setup, that way I don't have to keep checking the temp on the stove top. - April 18, 2011 at 1:49 PM
- Unknown said...
Chef John I tried the duck breast and it was the best thing Ive ever put in my mouth so Im as keen as mustard to try out some cow. I bought an extra thick T-bone which I was planning to bbq but was thinking will it work as well this way? Will the bone in it make any difference to the cooking?
love your recipes and your way with words chef, you make it fun to cook thank you - May 7, 2011 at 8:29 AM
- Chef John said...
Should work! Thanks!
- May 7, 2011 at 10:36 AM
I was looking for a mushroom sauce recipe to top the ribeyes my fiancee and I will be eating for Valentine's dinner (he's doing the cooking). Then I found this. He's grilled meat plenty of times but he's not so great with other forms of cooking. This seems so simple, I can't wait to show him this video. Thanks a million Chef!
- February 14, 2013 at 2:15 AM
- Aaron said...
I have grass fed beef vacuum sealed in heavy duty plastic in my freezer. I wonder what would happen if I dipped it straight from frozen in to the sous vide bath? It sounds dangerous but I don't see why it would be more dangerous than bringing it up to room temp in water/fridge/etc.
Thoughts anyone? - April 23, 2013 at 11:56 AM
- Unknown said...
the thing that first comes to mind is using plastic that may not be heat tolerant. Zip-Locs are, but if your vacuum sealed bags are not, the heat might cause some of the plastic to leach chemicals, contaminating the food. Thoughts?
- April 26, 2013 at 2:01 AM
- Leela Gupta said...
I have never, ever been able to cook a steak right. This video gave me hope.
Then, I remembered that I have this electric fondue pot that I bought years ago. (I was thinking I'd have lots of fondue parties, but I only ended up having a few.). It has built-in temperature control. Could this possibly work? I had to try. I didn't know how reliable the temperature controller was. So, I checked with a thermometer from time to time and it was doing a good job of holding the temperature. And, when this was done, the steak was absolutely perfect, delicious, and tender! I love it when an old appliance reincarnates with a new use. Especially one that only cost about $30 when I got it.
I was going to post a link to the fondue pot I have for your readers, but it looks like Rival no longer makes them. I'm sure there is something similar out there, though. - September 21, 2013 at 12:50 AM
- Unknown said...
This is a great alternative.
Those home sous vide machines can cost you $500. Can't wait to try your method. - March 29, 2014 at 9:13 PM
- Unknown said...
I've been into sous vide for some time now and I just wanted to add some deals, that I've come across for purchasing a waterbath a Waterbath. If you want an all in one unit get a SousVide Supreme. Get on their email list first because every now and then they run special sales on reconditioned units. A $450.00 unit usually sells for around $200.00. If you are looking for a circulator type unit, Anova is selling their Anova One unit for $50.00 off the list price of $199.00. http://anovaculinary.com/products/anova Enter the following discount code at checkout: TAKE50 The Sale ends Sept. 5Th. I have that one and it works great. I don't intend for this to be an advertisement, just some deals I've found to help make it a little less expensive to move up to some professional equipment. - August 31, 2014 at 1:19 AM
- Unknown said...
Hi again,
I've read though some of the comments and I noticed that a few comments were about making the time shorter. That kind of defeats the purpose of cooking sous vide. You want to cook tough pieces of meat for extended time at low temperatures because it works to breakdown collagen into gelatin. This tenderizes the meat beyond belief. If you want some proof try cooking short ribs at 159 F for 24 hours. That's what converted me to this style of cooking. BTW a great reference is Douglas Baldwin. Google him and check out his website. Chef John you are fantastic as always and this was a great post to introduce people to sous vide. I predict that a waterbath will become as commonplace as a microwave oven. - August 31, 2014 at 1:27 AM
- Unknown said...
Ok, I promise this is my last post :o),
As I'm writing this, I'm cooking 10 porterhouse steaks sous vide for a BBQ tomorrow. I'm cooking them at 135 F for 2.5 hours. This will also pasteurize them so that, after I chill them, I can hold them for an extended period of time with no fear of them spoiling. Tomorrow afternoon, I'll fire up the grill to searing temperature and cook the poterhouses on the grill for about a minute and a half per side of give them a nice caramelized crust. The last time I did this, the guest where blown away by how tender and good they were and I got to enjoy the BBQ, myself, instead of spending the whole day sweating at the grill.
- August 31, 2014 at 1:52 AM
- Unknown said...
Just a cautionary followup word...
The Labor Day BBQ went fantastic as always and the porterhouse steak were all the rage. But! The last time I cooked steaks sous vide, I took them out of the vacuum bags and dried them off with paper towels, indoors. All I had to do, outdoors, was to sear them on the grill. This time, I thought I would be fancy and do that step outdoors to showcase that the steaks were cooked sous vide. Big mistake! Within minutes there were bees...lots of bees....really, really lots and lots of bees. This is not good. Especially if you are allegic to bees. I guess the bees like the steak juices as much as we do. Luckily, no one was stung. From now on I think I will do that step indoors. - September 3, 2014 at 1:00 AM
- Jurij said...
Before I try this technique and ruin a couple of steaks - do I need to use aged beef or will a fresh beef from the local bucher give similar results?
Jurij - January 5, 2018 at 6:21 AM


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subset: commoncrawl


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Alternative locations being considered for new arts space on campus will enable the University to provide a "marvelous" home for Princeton's Lewis Center for the Arts, President Shirley M. Tilghman said in a meeting Monday (Feb. 14) afternoon. But the site will not have the benefits to the wider community of the original location at the corner of Alexander Street and University Place, she added.
Tilghman spoke at a meeting of the Council of the Princeton University Community (CPUC) in East Pyne. One of the fundamental reasons the CPUC was created in 1970 was to provide a direct means of communication on a regular basis between the president of the University and members of the campus community.
Tilghman used the occasion to address two items on her agenda that she deemed "important to the University going forward." One was the proposed Arts and Transit Neighborhood, and the other was the University's $1.75 billion Aspire fundraising campaign.
As part of its Campus Plan, the University proposed to construct three connected buildings encompassing 130,000 square feet as a focal point of the first phase of a new arts complex along the southwest edge of campus. But with a clear indication recently from local officials that they would not support the zoning changes necessary to create the Arts and Transit Neighborhood, Tilghman said she already has met with a team to begin evaluating other locations.
She reminded the faculty, staff and students in attendance of the University's commitment to make the arts a central feature of its academic mission at the undergraduate level, as spelled out in the January 2006 President's Report on the Creative and Performing Arts at Princeton. In order to offer arts programs to all students -- not only those with a deep commitment to the arts -- the University requires more space than is available at the Lewis Center's current home at 185 Nassau St.
"After a lot of consideration, we decided that the optimal place was at the corner of Alexander and University Place," Tilghman said. Reasons included opportunities for creating synergies with the nearby McCarter Theatre and Berlind Theatre; for making the Lewis Center, at an edge of campus rather than in the center, a part of the larger community; and for bringing the Graduate College and Forbes College into closer proximity with that side of campus.
"That neighborhood, redeveloped in a welcoming way for the arts, seemed like the right decision," Tilghman said. "To this moment, I believe it is the best strategic decision for the University."
After many studies by architects and planners, the University determined that the New Jersey Transit "Dinky" commuter station would need to move 460 feet south, she said. The relocation would allow the University to improve the surrounding area, including enhancing traffic circulation and creating a new station with a heated and air-conditioned waiting room, public restrooms and a new Wawa.
After being in discussions with local officials for four years, the University decided it had to "call the question," Tilghman said. "We simply could not allow this project to live in what felt increasingly like limbo."
At a joint meeting of the Princeton Borough Council and the Princeton Township Committee on Jan. 31, the University asked if members were prepared to go ahead with the rezoning needed to construct the building.
"We got a very clear sense that they were not prepared to move forward and give us the zoning," she said.
So the University decided to move ahead with choosing another site. Multiple locations are under consideration, she said.
"Wherever this ends up being placed, it will be a marvelous project, and it will allow the Lewis Center to realize its potential every bit as much as the current project," she said, although "it will not have the benefits to the community in the way that this [earlier] project we had designed."
Tilghman said that since the meeting the University has been asked by leaders of both the borough and the township about reopening the discussion about the original plan. She said the University is willing to talk, but only within a narrow window of time. In response to a question, she said the window was between 45 and 60 days.
Tilghman said the University has made it clear that reconsidering moving the Dinky station "is off the table." The University will not build in the current location if the Dinky station remains where it is. "That's not negotiable," she said.
Funding a commitment to excellence
Turning to the Aspire campaign, Tilghman said that the University has raised $1.35 billion in three and a half years. She credited the large number of volunteers and donors who have participated in the campaign so far.
That leaves $400 million to be raised in the next one and a half years -- not an easy task, considering the recent economic downturn, she said.
"The hill that we had set for ourselves to climb got much steeper as the events of late 2008 and into 2009 hit the University," Tilghman said.
In her remarks, she focused on what the campaign already has accomplished, including:
• the construction of Roberts Stadium and Myslik Field for soccer, used last spring for the U.S. team for training before the World Cup.
• the advancement of the arts and establishment of the Lewis Center for the Arts, funded by a $101 million gift from 1955 alumnus Peter Lewis.
• the preparation of students to be leaders in an increasingly complex and technology-driven society through the Keller Center for Innovation in Engineering Education, funded by a $20 million gift from 1963 alumnus Dennis Keller and his wife, Constance.
• the progress in plans for the Andlinger Center for Energy and the Environment, established by a $100 million gift from 1952 alumnus Gerhard R. (Gerry) Andlinger.
• the Bridge Year Program, which allows newly admitted undergraduates the opportunity to defer enrollment and spend a year abroad, with University support, in service to a community.
• increased support for financial aid and graduate fellowships for students.
• enhancement of Princeton's stature in the natural sciences, particularly with support for the undergraduate and graduate programs in neuroscience and the Princeton Neuroscience Institute.
"All of these are evidence of why universities have campaigns," Tilghman said. "A university that stands still is a university that's falling behind. We need to be at the forefront of the generation of new knowledge, of improving the quality of our teaching, and the only way we can do that is by pushing ourselves all the time to be committed to excellence."


text:
NEW ORLEANS — The San Francisco 49ers never have tasted defeat in a Super Bowl, going 5-0. It's the most impressive mark for any franchise in the big game.
Baltimore also is undefeated, with the Ravens winning their only appearance, in 2001.
Someone will have the Super Bowl blahs for the first time after Sunday's title game in the Superdome.
The Ravens (13-6), who are 3½ -point underdogs, are on one of those runs reminiscent of recent NFL champions. Indeed, the New York Giants reached the Super Bowl a year ago in a similar manner, winning a wild-card game at home, then two playoffs on the road, including an overtime thriller.
The Giants got healthy down the stretch, something the Ravens have replicated, particularly on defense where star linebackers Ray Lewis and Terrell Suggs are giving vintage performances following injury-shortened seasons.
"I believe we have found a way to believe in each other, and nothing else matters," said Lewis, who will retire after the game. "That is one thing about our sideline. When we are on our sideline, there is only one thing that matters, when this game ends, we will be victorious, and everybody believes the same thing. That's what's been our road, no matter who's been up, who's been down, who's been hurt, who's been injured. We found a way to pick each other up."
Baltimore's path to New Orleans led through New England, where the Ravens fell to the Patriots in last year's AFC title game. But they outscored the Patriots 21-0 in the second half to earn their spot in the Super Bowl.
San Francisco (13-4-1) also came up one win short a year ago, losing to the Giants for the NFC championship. That defeat has driven the 49ers just as much as the Ravens' failure in 2011 lifted them.
These Niners are built around a physical, stingy defense — that also has been the Ravens' persona for years, although not as much in 2012 as in Lewis' other 17 pro seasons. Linebacker Patrick Willis, who like Lewis wears No. 52 and is a perennial All-Pro, is the anchor.
"As a kid, you grew up watching," Willis said. "Just to have the opportunity to be able to play in this game given my first four years (out of the playoffs), we were at home at this time watching other teams play. Last year we were one game away. To be able to be here, is truly special."
To make it extra special, San Francisco's offense will need to outdo Baltimore's. The Ravens have scored 90 points in three games, and the Niners have 73 in two.
Baltimore's defense has made big plays against Andrew Luck, Peyton Manning and Tom Brady. Now it gets an entirely different type of quarterback, Colin Kaepernick. His combination of running skill, powerful arm and surprising cool for a second-year pro makes him particularly dangerous against the Ravens. Baltimore does not have the fastest defense in the league.
Then again, the 49ers must deal with Joe Flacco, the only QB to win a postseason game in each of his first five seasons. Flacco also has six road playoff victories, a league record.
He's also outplayed Brady, the most successful quarterback of the last dozen seasons, in two straight AFC title games.
But he has his critics because this is his first Super Bowl trip in five tries.
"I think there is definitely a part of all of us that hear things and when somebody doubts what you want to do, you definitely go show them that they may be wrong," he said. "I think for the most part we play for each other and that stuff is kind of a secondary issue."
While the Ravens and 49ers play for each other, the Harbaugh brothers, John of the Ravens and Jim of the 49ers, will go against each other in the first Super Bowl featuring sibling head coaches. They've had fun with the topic this week, but it will be as serious as football can get on Sunday.
With older brother John coming out on top.
Online: http://pro32.ap.org/poll and http://twitter.com/AP_NFL


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When two people can see the glowing charm of feeling in each other's eyes they are said to be in true love and this feeling of love is overwhelming. When the two people start being together there is always of tendency of friction between both of them. These are big and small disputes which usually erupt after the marriage. We start finding faults in them because we become overprotective and insecure. The feelings are heart and mind are very sensitive and so they can be converted into harshness and violence at the same time. These feeling are natural in form but are to be carefully dealt with so that they further do not result in any kind of major fights. Patience and giving space are the best solutions. At times we start being over possessive toward our partner. This is the time when fights, screams and howls take place. Once theses disturbances start they go on and on and then it is very difficult to keep the relation intact. Love is replaced by hatred and the ultimate result is separation.
Marriage is a silken tie of love and esteems that two persons usually unrelated by blood. It is the oldest way of getting a man and woman together to live life in a society and have the closest ever relations with each other, bound only by love and confidence which has no limits and cannot be broken unless there is a loss of mutual trust and understanding. It is a common belief that marriages are settled in heaven and as such a matter of chance which settles is here and brings two souls together in an eternal knot. Such strong has been the belief in the sanctity of the institution that even gods and goddesses in heaven are believed to be tied in a knot of marriage. It is a priceless possession of a man or a woman to have a life partner of his or her own choice corresponding to their mutual aspirations.
Love Spells to win men's heart can help to make him interested in you
Is your man annoyed with you? Does your men not feeling good with you and not taking interest in you at all? Then you have to quickly do something to win the heart of your men, take the help of famous love spell caster and get the solution of all your worries.
LOVE-can't be defined, can't be explained, can't be measured, can't be tamed, it can't be bought or forced; it's an emotion that grow and nourish in heart.
True love can't be searched with magical lamps but now-a-days, a new study called love astrology says that love can be found in stars. Some mere spells and charms can be very useful to make anyone win his/her love. We all are dealing with many problems in our daily life. Some of these problems can have many disastrous effects if not taken care of immediately.
Some Problems may even lead to the end of your relationship. People are always in search for effective methods so that they can lead a peaceful and happy love life. The number of people believe in astrology and love spells, you can also try these powerful spells, may be this is the end of your search. It is mentioned in astrology that there are remedies and love spells that can help you to win hearts of husband and boyfriend.
May be they are effective, may be those compatibility horoscopes are true but for a stable a relationship, firstly, we should get to know the root cause of its disturbances. Problems in a relationship can happen because of several reasons such as doubt, jealousy, presence of negative energy, problems because of lack of adequate communication, professional, financial condition etc. And to deal with these problems you need astrological solutions.
We are specialist in:
- Spells to win heart of husband *
- How to win boyfriend's heart *
- How to keep boyfriend or husband interested in you. *
Attraction Spells to make a male love you
Women are one of the most beautiful creatures on earth. They are wonderful and love giving. Their love is unconditional and forever. They have a very strong sense of forgiveness. Once they forgive, they forget. Women have an amazing quality. They hear the boys for hours but still don't pass any judgments. They never say you are wrong even after you have behaved like the worst jerk in the world. They even criticize without wounding. The most adorable thing about a woman is her blush. It speaks volumes and conveys things which even she won't openly admit it. The blush of a woman shows more than care, she is crazy about you. And a girl's smile is something to dig into. She never pretends. She always smiles from her heart. When she is happy she smiles and thus this reflects the happiness experienced by her heart. At times we love a woman when she loses her cool. When she loses her temper, she gets all fluttered, says all sort of things she doesn't mean, is a bit harsh and then ends up in tears. She is not actually angry. Her emotions reflect only care, concern, worry and possessiveness.
One is often amazed at the silence of a woman. She has an excellent sense of tolerance. She can bear it all yet keep up a smile on her face. She even manages to love that jerk who does it all to her. The 'do-good' attitude is an undeniable part of every woman. She is always out to attract boy by love spells. She will give you sermons on all your vices and tell you to become a better person and later on she will be badly hurt if you don't want to change. One may think her attitude as that of a sadist but the most beautiful and irresistible thing in a woman is that little drop of tear which is invited at all kinds of events be it happy or sad. This drop of tear is guaranteed to break down the hardest of resistances and melt the stoniest hearts. The sensuality combined with nurturing, the naughtiness combined with caring, the vivacity coupled with quiet attitude and understanding. And this is guidance for as to why do men fall for woman and what all spells of her trait attract the men. Their heart may beat for one another but their way of expression would be just opposite. They may share a common happiness but their ways to take pain would differ. They would probably love one another but are unable to express it.
Shastri Ji will be a refugee to all these problems. He will cater to each of them with proper attention. He will try to solve each of their mysteries with calmness and composure. He'll never let you down and always be with you. He will teach you spells to make men fall in love; attraction spells to make a male love you.
Contact us how to win men's hear through Attraction Spells and Spells to attract male. *
The results from these spells may vary from person to person, and the results also depends upon the way you perform it.
Attraction Spells to make female fall in love
It may look to be a difficult or a very cumbersome task but the reality is this that ASTROLOGER R. K. NARAYAN manages all this with his years of experience and his true devotion towards his work and profession. There may be some odd times when any of the problems is totally out of control but Shastri Ji is calm and compost in his approach. He unfolds the toughest of miseries slowly and steadily and then reaches a final conclusion which is a relief for the pain sufferers. Thus he does not only bring the two hearts together temporarily but urges them to be together permanently with their souls connected. He imbibes in us the spirit of eternal love. He guides the boys in a very fair direction so that they can win the heart of a girl through love spells. He teaches them all attraction spells that can make female fall in love. Physical love is not the only thing. For girls the first and the foremost thing is emotions. She looks for a guy who will never give up on her, will always be there by her time in the toughest of situation and hold her hand in miseries and wipe her tears in sorrow. This is a picture of a true gentle man in the eyes of a girl. The guy may not be very handsome or good looking but if he has the above mentioned qualities in him then truly he is a thief of a girl's hand and the girl too feels secure with him and then she surrenders herself totally to him. These are the few tips that Shastri Ji will give you to bring peace in your love life and make merry even in hard times.
Shastri Ji is an eminent soul amongst us who is there to cater to all our love related woes and attraction spells to attract women. This is how is work is interesting and at the same time seems to be a bit melodramatic. Shastri Ji will always come to our rescue whenever we are in pain or agony. At times love related issues cannot be shared with elders or friends and so we hide them in ourselves thus demoralizing or own spirit and then when we get someone like Shastri Ji with whom we can share everything we feel totally distressed. In a similar manner Shastri Ji comes to the rescue of females as well. He guides them in order to fairly attract the males in a genuine manner. Girls only need to be tender and soft. Their approach towards the boy should be serene and simple. They should not be demanding at all .If a girl has a casual approach then the boy finds her non serious and thus becomes least interested in her. The love and feelings of a girl should reflect in the shyness of her face, the gentleness of her touch and in the innocence of her speech. Her shyness is not due to fear but due to her feminine serenity. Her charm is reflected when she is truly in love with someone. Girls do not generally make an outward confession about their feeling of love; they rather keep it in their hearts and indeed wait for the boy to confess it out first. This is a natural trait of most of the girls. Boys are usually easy going with a casual approach towards love and life. Some may love truly but not be able to express it out. This is a cause of many relationship fights. Shastri Jii will help in rectifying such incidents in love so that the relation of a true loving boy and girl sails swiftly. Usually in a relation, the girl is considered to be a weaker and a more sentimental counterpart. It is mainly because she takes little thinks to heart and attaches her emotions to them. This trait of her may be difficult for men to understand. They may misinterpret her as attention seeker or even a bit adamant but actually it is a girl who knows what kind of sorrows and pains she is going through. She needs to be handled with utmost care. It is a most prized possession for girls to be pampered like a princess. Her dream boy is the one who never lets a single drop fall from her eye thus does everything to maintain a sweet smile on her face. On the other hand boys are generally rough and tough. Some may even be sentimental but usually they do not express the pain in their heart through tears or sadness. They rather take up to aggression. They may have a true gesture of love but are unable to correctly express it. This could be mainly due to their problem of ego.
The results from these spells may vary from person to person, and the results also depends upon the way you perform it.


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White Cheddar Roasted Cauliflower Soup |
Even after making it dozens of times, it still amazes me that something as simple as high-heat roasting can transform this vegetable from something lacklustre and abhorred into something that I cannot stop eating. High-heat roasting concentrates the sugars and gives cauliflower a depth and nuttiness that cannot be coaxed out of it any other way. I would not have thought it possible because cauliflower seems quite bland, but when you roast it, it takes it to a whole new level. It seems to caramelize on the edges and brings a light sweetness to the palate.
So, I thought to myself, I wonder what would happen if I roasted cauliflower, then turned the intensely flavourful florets into soup? Of course there were many others who had come to this conclusion before me but for me it was something new. The results? A silky, luxurious and ultimately satisfying soup that is simple to prepare and satisfies you on all levels.
It can be made even more healthy by using milk instead of half-and-half and dropping the cream. In truth I mixed a little soup with the cream to create a swirl and didn't actually add it to the soup during cooking. I found a 5-tear aged Canadian Cheddar that does not overpower the roasted cauliflower but compliments it instead. If there is a soup that you must try this winter, this is the one!
1 large head cauliflower (2 - 2 1/2 lb), cored and chopped into small, bite size pieces
1 1/2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
3 tablespoons butter
1 cup finely chopped leek, white part only
1/4 cup white wine
3 tablespoons all-purpose flour
1 clove garlic, minced
4 cups low-sodium chicken broth
2 cups 1/2 and 1/2 cream
1/2 cup heavy cream
1 tablespoon chopped fresh parsley, plus more for garnish
1 teaspoon chopped fresh thyme (or a slightly heaping 1/4 teaspoon dried)
1 bay leaf
1 cup shredded sharp white cheddar cheese, plus more for serving if desired
1/4 cup finely grated Parmesan cheese
Serve with Cheddar Gougeres (recipe to follow)
Preheat oven to 425 degrees. Place cauliflower on baking sheet, drizzle with olive oil and toss to evenly coat, then spread into an even layer and season lightly with salt and pepper. Bake in preheated oven 20 - 25 minutes, until golden. Remove from oven and set aside.
In a large pot, melt butter over medium heat. Add in leeks and saute until butter is melted. Add 1/4 cup wine and continue cooking on medium heat until tender, about 4 - 5 minutes. Add in garlic; stir. Add flour and cook, stirring constantly 1 1/2 minutes.
While whisking, slowly pour in chicken stock. Add in parsley, thyme, bay leaf, roasted cauliflower and season soup with salt and pepper to taste. Bring to a boil, stirring frequently and allow to cook until thickened slightly. Add 1/2 and 1/2 and cream and continue to heat up.
Remove bay leaf. Puree the soup in a blender or preferably with an immersion blender. Remove from heat and stir in sharp white cheddar and parmesan cheese. Serve warm garnished with additional shredded white cheddar, parsley and serve with fresh bread or gougeres if desired.
Serves 4
You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.


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This week on the podcast we're talking about Facebook's latest attempt to track everything you do (and what to do about it), coping with Apple's new Maps app, and the best set top box for your needs. Also, we're answering your questions about recovering stolen Android phones, taking iTunes with you on a thumb drive, and more.
How to Listen to This Week's Episode
Here's how you can listen to our episode:
Download the MP3 directly.
Just listen to it in the Souncloud player below.
News and Discussion
Facebook's Trying to Track Everything You Do (Again)
Facebook's back with another creepy tracking problem! Now they're matching your ad activity with purchase activity information they're buying from a third party. Basically, Facebook can now tell if you've purchased a product that was advertised to you on Facebook. Don't want this? Disable it.
What's the Best Set Top Box for Your Money?
Set top boxes are plentiful, and they all have their advantages and disadvantages. Whitson compared five popular options to find the best of the bunch.
Coping with Apple's Crappy New Maps
Nobody likes Apple's new maps, for the most part. You've probably heard about all the crazy mistakes it has been making over the past week. Fortunately, there are some good alternatives if you want to ditch it entirely. In my case, I'm trying to look at this crappy situation as an opportunity and learn how to drive without the help of a GPS.
Should You Wait for Windows 8 to Buy a New PC?
In a word, yes. Whitson explains that with all the great new hardware coming, you're going to miss out on a lot of cool options if you buy now. October's also one of the best times to buy a new PC. On top of that, Windows 7 machines will be much cheaper when the Windows 8 launch approaches, so you can either get something really new or save money on an existing machine. All signs point to wait.
Questions and Answers
Each week we answer five questions from readers and listeners. Here's what we tackled this week.
What's the best way to spend $1,000 on technology?
This question is a little more complex than the way it was phrased above. James, a listener, is fifteen and just received a $1,000 inheritance that he's required to spend. He wants to buy some technology. We all agreed that the best use of $1,000—when buying tech—is to learn to build your own computer. Not only do you get a lot of bang for your buck, but you end up learning a lot in the process. Whether you're going for a hackintosh or a standard PC, you can do a lot for your money. This is a project we'd recommend for anybody, but it can be a life-altering experience when you're young.
How do I use Plan B to recover my stolen Android phone?
You install it remotely through Google Play and hope for the best. It's not a foolproof solution, unfortunately, so if it doesn't work you've probably lost your phone for good. For more information on Plan B, check out our guide.
Can I take iTunes on a thumb drive? What's a good streaming server for iTunes music?
Yes, you can take iTunes on a thumb drive—at least, you can take your library. Simply copy it over to the thumb drive and follow these instructions for Windows or OS X to set its location. While you can't turn iTunes into a portable app, many other music players will read this library. Alternatively, you can just save the iTunes installer to the thumb drive and install iTunes when necessary. As for streaming from a remote server, many Linux-based NAS devices support iTunes Music Server (ITMS). NAS4Free is great if you're building a solution yourself. If you just want to buy something, we've used Synology Cubestations and Netgear ReadyNAS devices and liked them.
Downloads of the Week
Each week we talk about our favorite downloads. Here are our picks for this week.
AudioNotes (Windows/OS X/Android/iOS)
AudioNote is a simple notepad app designed to take notes during meetings and lectures. On top of tracking when things happened by time, it also records audio and syncs every word you type along with it.
PassWallet (Android)
Apple's Passbook app for managing loyalty cards, coupons, tickets and more looks cool, but it's only available, as you'd expect, on Apple devices running iOS 6. PassWallet for Android, however, does everything Passbook does and ports Passbook digital items into your Android device.
Jasmine (iOS)
Jasmine offers an absolutely gorgeous YouTube viewing experience on the iPhone and iPad that even the official apps can't compare to, and considering there is no official app for the iPad yet, it's a huge step up from the mobile site.
SeenBefore (Chrome)
We've all been there once before. You're doing a bunch of research, find a really useful page, and forget to bookmark it, making it very hard to find later. SeenBefore fixes this problem by letting you search only your recently visited page on Google.
AirPlay is an awesome way to stream your music to your big stereo, but it only really works with iTunes. Airfoil streams any audio to you AirPlay devices, and it's $10 off right now.
Superior Replacements to the Boring Stock iPhone Apps
This week Thorin put together a list of superior replacements for boring stock iPhone apps. If you're tired of Apple's lack of innovation with their own apps, check it out for some better suggestions.
How Do I Submit a Question?
There are three ways to send in your question:
Call (347) 687-8109 and record a question. Calls are awesome! We like them!
Email your question to [email protected].
Please keep your questions as brief as possible. This means about 3-5 sentences for emails and 30-60 seconds for calls and videos. Your questions can be specific, but broader questions are generally better because they'll apply to more people. For example, "how can I breathe new life into my old PDA?" is much better than "what can I do with an old HP iPAQ 210?" Either way, we look forward to hearing from you!
Newspaper, Computer, and Clock (by Brandon Hopkins) provided by the Noun Project.


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About WALPOLES
Seller Location
London, London
Walpoles is an antiques business that has been established for more than 35 years with an extensive stock which can be divided into three broad themes: "The Army" encompassing colonial furniture and works of art, folk art of the British soldier as well as campaign furniture, pictures and objects of a military theme; "The Navy" covering fine and folk art associated with the British Royal and Merchant Navy fleets as well as fine art and objects that fall under a title of "The China Trade"; and finally there is an established core of furniture, pictures and works of art typical of "The English Country House".
Founded by Graham Walpole, the business first set up in Church Street, in London's Marylebone, and by the end of the 1980s had moved to Westbourne Grove, from where they dealt until the turn of the last century. In 2004 Walpoles relocated to their home town of Greenwich and joined the British Antiques Dealers Association but now work from 111 Portobello Road. Please be aware that this shop is too small to show all of the stock on the website and that you should make an enquiry before your journey to ensure that the item in question is there for you to see. We are open every day, with the exception of Sundays, between the hours of 10 a.m. & 4 p.m., (Saturday 7.00 a.m. - 5 p.m.)
SOCIAL MEDIA: Instagram
Terms and Conditions
View Seller T&C's >Contact Seller
Latest Items from WALPOLES
Recently Sold Items from WALPOLES
There are no recently sold items from this seller.
Are you sure you want to remove this seller from Favourites?


text:
Wow, I'd heard a lot of creative excuses before, but cyclist Alberto Contador takes the cake when suggesting how he could have tested positive for doping in his sport where drugs are omnipresent and ubiquitous. "Tainted meat." Nice.
Bike away I've got to
Get away
From the pain of climbing on two wheels
The Tour's a bear
Unless your muscles repair
And I stand more tall
When I get a dose of clenbuterol
Once I tried the meat
Now, I can't be beat
This tainted meat you've given
I go and win the Tour and then you
Take my prize and that's not nearly all
Oh...tainted meat
Tainted meat
Everybody now!
It's too bad Contador's meat was tainted. If only someone had slipped him the salami.
photo: Denis Doyle / Getty Images


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What is DLNA technology?
Digital Living Network Alliance® (DLNA) technology provides home networking capability to many home audio and video devices, including computers, game consoles, digital cameras, and portable/mobile products. It allows music, video, and picture sharing among compatible devices through a wireless home network. DLNA Certified products are normally indicated with a DLNA logo on the product packaging or the device itself.


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It is important to understand that 1.2.0 alpha 1 is an alpha release. This means that things ''will'' behave strangely. Before downloading the build, you should at least read the "known issues" section in these notes.
In most cases, there should be no problem running versions 1.1.1 and 1.2.0 on the same system. They will not interfere with each other's files. You can find download links for 1.2.0 at the bottom of this page.
These notes are under construction and may be incomplete. Further, the notes describe, as of now, an alpha version of a coming release. The final release might be different from what is described below.
"MakeHuman Community 1.2.0" is a major update of the underlying code, where the focus has been to replace outdated dependencies and modernize the system. Further, a shift in focus has been made to position MakeHuman as a shared tool serving the larger community through integrated access to third party assets and extended functionality.
The following are the changes since version 1.1.1.
- The codebase has received a major overhaul to bring it up to date with modern versions of Python and Qt
- Third party assets can be downloaded from within MakeHuman with a simple point and click procedure
- There is a completely new Blender integration, with support for socket transfers, IK and Kinect
- Improved internationalization support for non-ASCII characters (backported)
- Plugins in user space
- Plugins activation at runtime
- Improved tag sorting capabilities, including sticky tag provisions
- Tags for models (with configurable tag count)
- Show Name Tags instead of file names in the file loader.
- Saving model as target
- Real weight estimation
- Configurable location for the home folder
- MHX2 is bundled in the default installation
- There is a new installer for windows
- There is a new PPA for ubuntu. This PPA also offers builds of plugins.
- Using Jupyter for the shell utility, if available on the system (currently not working for MakeHuman windows builds)
Known issues
- FBX skeleton will still misbehave
- There are still graphics card incompatibilities in the OpenGL code. On several graphics cards you may get no visible output whatsoever, rendering the application unusable. If this happens, please report what operating system and what graphics card you are using so we can investigate it further.
- There is no build for OSX
- The user data folder is still makehuman/v1py3 rather than makehuman/v1, in order to guarrantee that the development version does not interfere with the stable version. This will probably be changed for the final release.
- The new blender importer will crash when used in a version of blender that is shipped with ubuntu 18.04. It works fine on ubuntu 18.04 if using a blender that is downloaded from blender's homepage though. Investigations are pending.
- The new blender importer requires blender 2.79. It will not work in earlier versions of blender and will not (yet) work in blender 2.80.
- The initial sync for the asset downloader will take a very long time to finish, and it might look as if it finished despite the files still being processed in the background. Clicking around in the interface before you get the final message box saying that the synchronization is finished may cause a crash and terminate the synchronization.
This version uses the same file formats as 1.1.x in almost all cases. The only exception is MHM files (which are produced when clicking "save model" in MakeHuman). 1.2.x is able to open MHM files produced in 1.1.x, and the result will look exactly the same as in 1.1.x. However, 1.1.x will not be able to open MHM files saved by 1.2.x.
For all other assets, things should work the same and look the same in both versions, using the same files.
Running from source
The source code is available at https://github.com/makehumancommunity/makehuman. You'll also find basic instructions on how to use the source code on this page.
If you want to run MakeHuman directly from source (rather than downloading a binary build), you will have to replace almost all dependencies. It is also possible that not all dependencies will install smoothly beside the dependencies for 1.1.x.
The following are the minimum required dependency versions for MakeHuman Community 1.2.0:
- Python: 3.6.4 or higher
- PyQt: 5.10.0 or higher
- NumPy: 1.13.0 or higher
- PyOpenGL: Any modern version will work, including the one used for MakeHuman 1.1.x
In order to fulfill the minimum dependency requirements listed above, you will need Ubuntu 18.04 or later. For earlier Ubuntu versions, you would have use backports of the dependencies, as they are not available in the default installation.
The PPA for this build is here: ppa:makehuman-official/makehuman-community.
To enable it, run:
sudo add-apt-repository ppa:makehuman-official/makehuman-community
sudo apt-get update
sudo apt-get install makehuman-community
The upgraded codebase
The main focus of this release has been to modernize the code. In the prior version, large parts were written more than eight years ago, and relied on libraries and code structures which are no longer functional in a modern context. More in detail:
- The system was written for python 2.6 and then upgraded when needed to python 2.7. The expected end of life for python 2.7 is in less than two years.
- The user interface was implemented in Qt4, via PyQt4. Both Qt4 and PyQt4 got deprecated years ago, and Riverside (the authors of PyQt) removed all PyQt4 windows binaries, meaning we could no longer provide windows builds.
Thus, the need to bring the code up to modern times became critical. We realized that the system would soon not be possible to run or develop on several platforms.
Going through the code to update it has taken some considerable time (years actually), but it has had the added benefit that we have also reviewed almost all sections of the code and fixed a lot of minor bugs and glitches.
Most users will probably not notice much difference: the user interfaces in 1.2.0 and 1.1.1 are almost identical. But it was work that needed to be done before we could move forward with implementing new features.
Asset downloader
This version of MakeHuman bundles the asset downloader plugin. By using this you can access all the hundreds of user contributed assets that are available via the MakeHuman Community.
Within the UI you can search for assets, show screenshots, read about details and download. Downloaded assets are automatically placed in your local asset directory so that you can immediately go to the geometries tabs and, for example, equip the newly downloaded clothes.
New blender integration
This release bundles a rich set of blender functionalitites, which can be added to blender in the form of an addon. Not all functionality will be listed here, but the following are some highlights.
Import directly from MakeHuman
In blender it is now possible to fetch a toon directly from a running instance of MakeHuman, without having to first save the toon to a file. The importer will talk with the makehuman instance and fetch all meshes (such as the body, hair clothes…), materials, rigs and poses. The process is almost instantaneous (a toon with a lot of clothes might take a few seconds to import).
The importer UI supports a wide range of settings and presets. By using a preset you can, for example, import a body mesh suitable for using together with MakeClothes. This will make it significantly easier to develop assets aimed at a specific body type.
Note that for the importer to work, you will have to go to the Community -> Socket tab in MakeHuman and enable "Accept connections". Otherwise MakeHuman won't answer, and you will get an error in Blender.
IK and amputations
The importer will use the skeleton set in MakeHuman to rig the resulting character in Blender. The rig can then be extended with the "IK rig" functionality: By clicking a button you can get extra IK controls, and IK chains set up for arms, legs and fingers.
Rigs can also be amputated in case detailed bones are not required.
All rigs currently available to MakeHuman are supported.
To be written
A new windows installer
The windows version is now distributed as an executable installer that supports uninstall. After installing MakeHuman, it can now be found on the start menu like all other normal windows application.
Note that it is no longer recommended to go to the installation folder and start MakeHuman manually there. In order to do so, you would have to manually set up an environment for python, something which is handled automatically by the start menu entry.
Other bundled functionality
Apart from the above, some other functionality that previously had to be downloaded separately is now bundled:
MHX2 is now enabled per default in MakeHuman. The blender side of MHX2 is bundled as a zip file which can be added to blender via the user preferences.
MHAPI (a library with convenience calls for making addons for MakeHuman) is now included and enabled per default.
Where to download
You can download the windows build here.
For linux, there is a new PPA.
Providing feedback and bug reports
As always with an alpha release, the important part is getting feedback and bug reports.
If in doubt, feedback and bug reports can always be posted on the forums. But more formal bug trackers are here:
- For MakeHuman as such: http://bugtracker.makehumancommunity.org/
- For the asset downloader: https://github.com/makehumancommunity/community-plugins-assetdownload/issues
- For the makehuman side of the new blender integration: https://github.com/makehumancommunity/community-plugins-socket/issues
- For the blender side of the new blender integration: https://github.com/makehumancommunity/makehuman-plugin-for-blender/issues
- For issues specific to MHX2: new&statusopen https://bitbucket.org/Diffeomorphic/mhx2-makehuman-exchange/issues


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Friends and family said farewell to Joshua Weissman during his February 16 funeral, but the fallen paramedic will continue serve the Alexandria Fire Department in death as he did in life.
"We will learn from this," said Chief Fire Marshal Robert Rodriguez. "We will, at a later time this year, [gather again] and talk about the events that happened and what we can learn from this and how we can prevent this from happening again."
Weissman, 33, plunged through a gap in a highway overpass while dashing toward a burning vehicle on February 8. Falling about 20 to 30 feet before landing in Four Mile Run creek, the Bristow man suffered a serious head injury.
Taken to a Washington Hospital Center, the seven-year department veteran succumbed to his wounds less than 24 hours later. His death marked the first of its kind — officials call it a "traumatic death" — in 87 years.
In an eerily similar incident more than eight decades earlier, volunteer firefighter George Washington Whalen was left with a crushed back and fractured skull after tumbling about 100 feet. Known as the "baby of the fire department," Whalen was just 15 when he joined his brother and other firefighters on August 2, 1924 fighting a blaze on the Bellbrook, a wooden ship docked at the city's waterfront, according to an account by the Alexandria Gazette.
"At about 4:30 a.m. Whalen asked one of the firemen for a match, saying he wanted to light a cigarette," the Gazette reported later in the day. "His request was complied with and he moved backward on the ship. That was the last seen of him … Next they heard cries and groans from the bottom of the ship."
Whalen landed face up on a pile of junk in the bottom of the ship's hold. His friends took a break from fighting the blaze, which began about 2:16 a.m., to lower a wooden stretcher down to the teenage fireman. They later transferred Whalen, who never lost consciousness, from the deck to a waiting ambulance using a makeshift rope ladder.
The teenager lied about his age to become a firefighter. He joined the department with the doomed hope of marching in the annual State Fireman's Convention parade in Harrisonburg.
Reporters eagerly covered Whalen's six-month fight for life, including a baseball game held to raise funds for his family, and his eventual death. "Death comes as sweet relief to [Whalen]," the Gazette's front page told readers on February 21, 1925. "Whalen put up one of the most gallant fights against death ever known."
Firefighter safety has advanced by leaps and bounds since Whalen's death and likely in ways the 15-year-old could never imagined. Where firefighters once donned canister masks to protect them from smoke inhalation, they now wear pressurized breathing apparatuses.
In the 1970s and 80s, department personnel had to read a gauge on their air tanks — not the easiest task in a smoke filled environment — to know how much time they had, said Rodriguez. These days, a firefighter's gear includes a lighted heads-up display reporting the air tank's supply level. Firefighters also can hook into each other's breathing apparatus and share air, he said.
Physical fitness regimens and periodical checkups have been instituted to cut down on heart attack fatalities, which the department's suffered twice since Whalen's death.
The department also employs a health and safety unit, which monitors firefighters working an incident. In the aftermath of a fire, a safety officer is the first back on the scene, monitoring for dangerous gases and particles, before clearing it for other department personnel.
Despite advances in safety equipment, procedures and preparation, unpredictability comes with the job, Rodriguez said.
"We can train and we can practice, but every time the call goes out you're never sure what the call will be," he said. "What we try to teach our folks is to be as prepared as possible … In this particular case, it's one of those things we couldn't have planned for. It was just a fluke accident the way it happened and it's extremely unfortunate that it happened to Josh."
But now they can adapt for it in the hopes of sparing a future life. Most advances come from unfortunate circumstances, Rodriguez noted, holding up automobile seatbelts as an example. Someone along the way realized the restraining straps could cut down on accident deaths, he said.
"Every event is a learning experience, every unfortunate event," Rodriguez said. "While we're saddened by the loss it's also a learning experience and we have to take those opportunities to learn from what happened and try to take the necessary steps in the future to not have something like that happen again."


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After more than a year of complaining about Google and being met with responses from me (see also here, here, here, here, and here, among others) and many others that these complaints have yet to offer up a rigorous theory of antitrust injury — let alone any evidence — FairSearch yesterday offered up its preferred remedies aimed at addressing, in its own words, "the fundamental conflict of interest driving Google's incentive and ability to engage in anti-competitive conduct. . . . [by putting an] end [to] Google's preferencing of its own products ahead of natural search results." Nothing in the post addresses the weakness of the organization's underlying claims, and its proposed remedies would be damaging to consumers.
FairSearch's first and core "abuse" is "[d]iscriminatory treatment favoring Google's own vertical products in a manner that may harm competing vertical products." To address this it proposes prohibiting Google from preferencing its own content in search results and suggests as additional, "structural remedies" "[r]equiring Google to license data" and "[r]equiring Google to divest its vertical products that have benefited from Google's abuses."
Tom Barnett, former AAG for antitrust, counsel to FairSearch member Expedia, and FairSearch's de facto spokesman should be ashamed to be associated with claims and proposals like these. He better than many others knows that harm to competitors is not the issue under US antitrust laws. Rather, US antitrust law requires a demonstration that consumers — not just rivals — will be harmed by a challenged practice. He also knows (as economists have known for a long time) that favoring one's own content — i.e., "vertically integrating" to produce both inputs as well as finished products — is generally procompetitive.
In fact, Barnett has said as much before:
Because a Section 2 violation hurts competitors, they are often the focus of section 2 remedial efforts. But competitor well-being, in itself, is not the purpose of our antitrust laws.
Access remedies also raise efficiency and innovation concerns. By forcing a firm to share the benefits of its investments and relieving its rivals of the incentive to develop comparable assets of their own, access remedies can reduce the competitive vitality of an industry.
Not only has FairSearch not actually demonstrated that Google has preferenced its own products, the organization has also not demonstrated either harm to consumers arising from such conduct nor even antitrust-cognizable harm to competitors arising from it.
As an empirical study supported by the International Center for Law and Economics (itself, in turn, supported in part by Google, and of which I am the Executive Director) makes clear, search bias simply almost never occurs. And when it does, it is the non-dominant Bing that more often practices it, not Google. Moreover, and most important, the evidence marshaled in favor of the search bias claim (largely adduced by Harvard Business School professor, Ben Edelman (whose work is supported by Microsoft)) demonstrates that consumers do, indeed, have the ability to detect and counter allegedly biased results.
Recall what search bias means in this context. According to Edelman, looking at the top three search results, Google links to its own content (think Gmail, Google Maps, etc.) in the first search result about twice as often as Yahoo! and Bing link to Google content in this position. While the ICLE paper refutes even this finding, notice what it means: "Biased" search results lead to a reshuffling of results among the top few results offered up; there is no evidence that Google simply drops users' preferred results. While it is true that the difference in click-through rates between the top and second results can be significant, Edelman's own findings actually demonstrate that consumers are capable of finding what they want when their preferred (more relevant) results appears in the second or third slot.
Edelman notes that Google ranks Gmail first and Yahoo! Mail second in his study, even though users seem to think Yahoo! Mail is the more relevant result: Gmail receives only 29% of clicks while Yahoo! Mail receives 54%. According to Edelman, this is proof that Google's conduct forecloses access by competitors and harms consumers under the antitrust laws.
But is it? Note that users click on the second, apparently more-relevant result nearly twice as often as they click on the first. This demonstrates that Yahoo! is not competitively foreclosed from access to users, and that users are perfectly capable of identifying their preferred results, even when they appear lower in the results page. This is simply not foreclosure — in fact, if anything, it demonstrates the opposite.
Among other things, foreclosure — limiting access by a competitor to a necessary input — under the antitrust laws must be substantial enough to prevent a rival from reaching sufficient scale that it can effectively compete. It is no more "foreclosure" for Google to "impair" traffic to Kayak's site by offering its own Flight Search than it is for Safeway to refuse to allow Kroger to sell Safeway's house brand. Rather, actionable foreclosure requires that a firm "impair[s] the ability of rivals to grow into effective competitors that erode the firm's position." Such quantifiable claims are noticeably absent from critic's complaints against Google.
And what about those allegedly harmed competitors? How are they faring? As of September 2012, Google ranks 7th in visits among metasearch travel sites, with a paltry 1.4% of such visits. Residing at number one? FairSearch founding member, Kayak, with a whopping 61% (up from 52% six months after Google entered the travel search business). Nextag.com, another vocal Google critic, has complained that Google's conduct has forced it to shift its strategy from attracting traffic through Google's organic search results to other sources, including paid ads on Google.com. And how has it fared? It has parlayed its experience with new data sources into a successful new business model, Wize Commerce, showing exactly the sort of "incentive to develop comparable assets of their own" Barnett worries will be destroyed by aggressive antitrust enforcement. And Barnett's own Expedia.com? Currently, it's the largest travel company in the world, and it has only grown in recent years.
Meanwhile consumers' interests have been absent from critics' complaints since the beginning. And not only do they fail to demonstrate any connection between harm to consumers and the claimed harms to competitors arising from Google's conduct, but they also ignore the harm to consumers that may result from restricting potentially efficient business conduct — like the integration of Google Maps and other products into its search results. That Google not only produces search results but also owns some of the content that generates those results is not a problem cognizable by modern antitrust.
FairSearch and other Google critics have utterly failed to make a compelling case, and their proposed remedies would serve only to harm, not help, consumers.


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The results for the Aesthetica Short Film Competition 2010 have been announced. The finalists have their say on what it takes to make a great short and how that fits within the landscape of cinema today.
The mechanics of filmmaking have never been more accessible. In today's internet driven world, sites like YouTube and Vimeo attract millions of viewers. The idea of do-it-yourself and user generated content has exploded. What impact has this had on the film industry? More and more people are making films, but the outlet for short films is limited. However, there are a number of festivals that include on shorts, which defines the infrastructure, such as: The London Short Film Festival (January), Glasgow Film Festival (February), Birds Eye View (March), Rushes Short Film Festival (July), Branchage Film Festival (September), Raindance (November) amongst many others.
Why should short film be celebrated? For many filmmakers, short films become a calling card, offering audiences a chance to see filmmakers as the impetus is rising. It's a hard industry, with very little funding, and with the UK Film council being disbanded, and the strain on regional agencies enormous, it will remain this way. Much of the short film world is comprised of directors and writers who make these films because they have to; akin to writing short stories – many people say that market is dead, but it's not, just as short film has its critics, the truth is these vignettes offer so much with regards to defining the craft. Limited space and time requires precision of story, and a good short offers immediacy, with a narrative that captures audiences' imaginations from the start.
Earlier this year, we launched the Aesthetica Short Film Competition to support and champion burgeoning filmmakers. With approximately 1000 entries from over 30 countries, the competition attracted a wealth of international talent. We received films from nearly every genre, from the more experimental artists' films to drama, documentary, animation and music video. It was an amazing experience to watch these films. Filmmakers are the ultimate artists; involving nearly every component of creative practice.
British filmmaker, Carol Salter was this year's winner for her emotive documentary, Unearthing the Pen, while the American filmmaking-duo, the Varava Brothers were the runners-up with The Shadow Effect. Salter's film is about a young Ugandan boy whose tribe has placed a curse on the pen, rendering him illiterate and limiting his understanding and knowledge, at one point he says: "I know nothing of this world." We follow Locheng on his journey, when he enquires at the school and costs are discussed, the teacher asks him: "How will you afford this?" It becomes a moment that defines real emotion. Salter negotiates a very personal story, and working as a one woman crew she captures the humanity of her subject: "It's crucial for me to build a close relationship with my subject. I don't know if that would be possible with a larger crew." Although she manages the technical aspects herself, Salter says: "I don't work in isolation", which clearly defines the medium: by its nature film engenders collaboration, between maker and viewer if nothing else. Locheng yearns for education, and through this film, we reflect upon our lives and situations realising how much we take for granted. Salter creates a relationship that draws out empathy in her viewers through her cinematography. She is a filmmaker who will, no doubt, grace the big screen in the future.
The Varava Brothers' film, The Shadow Effect, is, in contrast, set in Hollywood. We meet a man, roughly 30-years-old, his life isn't going according to plan, and he's unhappy with a routine that never changes. In a self-obsessed culture, he sees an advert for a programme that will change his life. He's meant to find someone to "model" himself after, but he lives alone, eats alone, and so he turns to the television, soap operas in particular. The cliché of American soap operas is that everyone is rich and beautiful, and the main character buys into that idea. He wants to exist in a fictional world, and by dressing and acting like a character from the soap, he discards his own life. This sense of isolation in contemporary society underpins a present-day dilemma. Throughout the film, the main character is anonymous, and never speaks. The brothers wanted to create, "a forceful sense of urgency with a smart and scathing sense of humour, seen through a beautiful, and unrefined aesthetic in hopes of really creating a deep empathy for the character in the narrative." The Shadow Effect is essential viewing for anyone that has ever compared themselves to others, a phenomenon that has been fuelled by social networking and digital media.
Providing a cross-section of compelling narratives and beautiful cinematography, the following filmmakers were commended: Remi Weekes (Exhale), Timothy Melville (The Laundromat), Tatiana Margaux Bonhomme (That Sunday), Guy Ducker (Missed), Shaun Hughes (Mother), Thomas Canning (Foto), Daniel Wirtberg (Love Child), Oonagh Kearney (Her Mother's Daughters), Matt Hammill (Hazed), Manuela Moreno (I Want to Spend the Rest of My Life with You) and Tom Werber (Losers: Flush).
What makes someone become a filmmaker? Carol Salter, Shaun Hughes, Tatiana Margaux Bonhomme and Tom Werber all came from an art background. Hughes did a Masters Degree in fine art, although his "first experiments were in the realm of video art" and he was "striving to express ideas or emotions that generally dealt with memory." For filmmakers such as Guy Ducker, Thomas Canning and Daniel Wirtberg, they first got involved with film from a young age; curiosity driven by the family camcorder. In the case of Wirtberg, he grew up in rural Sweden, and it was his friend's father's camcorder locked away, which sparked the idea of making films. "When my friend's father was out, we picked the lock, got the camcorder, went out into the night, and shot everything that moved. Step-by-step it developed into a sketch; there was a lot of playing around in the beginning." There's a big difference between those of us who dream about making movies, and those of us who actually do it, although these filmmakers come from different backgrounds and varying levels of experience, they are all active in making films.
But the process of making a film is daunting. How do you actually do it? Although some of our filmmakers started off experimenting to make a film that goes beyond a series of candid moving images, it involves meticulous planning and collaboration. Each finalist cites collaboration as one of the main aspects for getting any project off the ground, and nearly all of the films are self-financed. Finding locations and casting, to organising a crew and adequate equipment, are only some of the many tasks. A good idea is not enough to make a film; you must be dedicated and surround yourself with a team who believe in the project. For Canning, it was location that was crucial: "I learned an important lesson whilst trying to get permission to film on Brighton Pier. I called them and tried to sound like I was experienced and incredibly important. The price they quoted was astronomical. Then, I made the decision to be honest, and explained I was self-funded and it was a small film; they dropped the price and were lovely to me after I told the truth." Whereas for Ducker, it boils down to casting, for him it's essential "not just to get the best actors, but the right actors." In a short film, there's very little time "to flesh out a character, so the actor's natural presence becomes an important tool in storytelling."
Digital methods signify rapid production, and so the landscape of cinema is changing. According to Kearney: "Cinema culture is always shifting; on one hand we're told audiences respond to what they know, but I think that certain modes of expression have 'normalised' and shaped audiences' expectations. But audiences vary and times change." Does this mean that there's a place for short film? Projects like the Artists' Cinema run by LUX and the ICO in London, present short films before mainstream films at major picture houses. Although, their project focuses on artists' films, there is scope to explore this idea further, as the model for watching films is changing.
Filmmaking is about communicating a message. The 13 finalists radiate energy, courage and determination. In one of the hardest industries to break into on the planet, they continue to create and most commented that they "need" to create. This conviction is infectious and compelling. Hughes suggests: "We consume much more today. Shorts are a great device for delivery of a story that can retain the viewer's attention. You could argue that there is more scope to experiment." This prevailing attitude demonstrates the need for the short.
Cherie Federico


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Lasagna has to be one of my all time favorite meals. Although the classic lasagna will always hold a special place for me, I am always interested in trying new and different ways of making lasagna. I recently came across this recipe for a chicken, roasted butternut squash and feta lasagna on Cook Sister! that sounded amazingly good. I had tried a roasted butternut squash lasagna before so I knew that the roasted butternut squash worked well in a lasagna I really liked the sound of combining it with the feta in this one. Not only does this recipe have the feta and the mozzarella but it also has melted cheddar in the bechamel sauce for three kinds of cheesy goodness! How could you go wrong with all that baked in melty cheese? Like most lasagne this one takes a bit of effort but it is well worth it! For this lasagna you need to roast the butternut squash, make a tomato sauce, make the bechamel sauce, assemble and finally bake it and although there is a lot to do, everything is actually pretty easy. The roasted butternut squash works so well in this lasagna and the salty feta is the perfect accompaniment! Of course all of the melted cheese really brought this lasagna home. All of the flavours combined and made something much greater than the sum of its parts! Luckily there are lots of leftovers and I will get to enjoy them for lunches for the rest of the week.
Note: This recipe would also work without the chicken for an amazing vegetarian version.
Chicken, Roasted Butternut Squash and Feta Lasagna
A tasty chicken lasagna with sweet roasted butternut squash and feta.
- 2 cups butternut squash, peeled and cut into bite sized pieces
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, chopped
- 1/2 cup white wine
- 1 (14 ounce) can diced tomatoes
- 1 tablespoon tomato paste
- 1/2 teaspoon oregano
- salt and pepper to taste
- 2 cups chicken, cooked and shredded
- 4 tablespoons butter
- 4 tablespoons flour (rice flour or masa harina for gluten free)
- 2 cups milk
- 1/4 teaspoon nutmeg
- 1 cup cheddar cheese, shredded
- 1/2 pound lasagne noodles, cooked (gluten free for gluten free)
- 1 cup feta, crumbled
- 1/2 cup mozzarella, shredded
- Toss the butternut squash in the oil along with the salt and pepper to coat.
- Arrange the butternut squash in a single layer on a baking sheet.
- Roast in a preheated 400F/200C oven until tender, about 20-30 minutes and set aside.
- Heat the oil in a pan.
- Add the onions and saute until tender, about 5-7 minutes.
- Add the garlic and saute until fragrant, about 1 minute.
- Add the wine, tomatoes, tomato paste, oregano, salt and pepper and bring to a boil.
- Reduce the heat and simmer until the sauce starts to thicken, about 15-20 minutes.
- Mix in the chicken and set aside.
- Heat the butter in a saucepan until it is nice and bubbling and it has turned a light golden brown.
- Mix in the flour and let simmer until it returns to a light golden brown.
- Mix in the milk, nutmeg and cheese and heat until it thickens.
- Lightly grease the bottom of an 8 inch square baking dish.
- Place a layer of noodles followed by 1/2 of the tomato sauce followed by 1/2 of the feta followed by 1/2 of the butternut squash followed by 1/3 of the bechamel sauce. Repeat a second layer in the same fashion and top with a final layer of noodles, the remaining bechamel sauce and top with the mozzarella.
- Bake in a preheated 350F/180C oven until the top is golden brown and the sides are bubbling, about 30-45 minutes.


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Clay: Traditions in Shards
University of Iowa Museum of Art Exhibition
Curated by Dale Fisher, Curator of Education, UIMA
In the past millennium, the historical debate over the distinction between art and craft in clay has transformed from an accepted assignment based on social hierarchies to a self-conscious art world struggle. As seen in the last few generations, artists working in clay have shattered traditional roles by refusing to accept that making functional work sealed your status as a potter or craftsman. By willingly accepting the challenge of making works that exert the same aesthetic agendas of painting and sculpture, two of the most traditional art forms, the line of demarcation between longstanding oppositional categories has never been so uncertain or more irrelevant.
On view through October 30, 2016.
Bill Stewart, Duck Tank, 1976, Ceramic, Gift of The Friends of the Museum, 1978.34, The University of Iowa Museum of Ar
Companion Event
7-8 p.m. Thursday, March 3
Please join us for a gallery tour by
exhibition curator Dale Fisher.
This exhibition is organized by
Legacies for Iowa, a UIMA Collections Sharing Project, Supported by the
Matthew Bucksbaum Family and
UIMA School Programs.


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From NPR News, this is ALL THINGS CONSIDERED. I'm Melissa Block.
And I'm Audie Cornish.
Twitter is revealing more details about its planned initial public offering. Late this afternoon, the company announced its intention to raise a billion dollars by selling stock, and revealed detailed information about its finances for the first time. We're joined now by NPR's Steve Henn to discuss this peek behind the Twitter curtain. Hey there, Steve.
STEVE HENN, BYLINE: Hey.
CORNISH: So did we actually learn anything about Twitter this afternoon?
HENN: Yeah, we did actually. It's smaller than most people expected. It's not growing as quickly as many people thought, and it's losing money. You know, Twitter's CEO made comments late last year saying the service had roughly 200 million users and he expected it to double in size this year. But that didn't happen. Right now, Twitter has just 215 million users, which is a lot but it's a lot fewer than even the more conservative estimates that were floating around out there. Twitter is also earning less money than many social media analysts had thought. It's on track to bring in about a half a billion dollars in revenue this year, maybe a little bit more, and that's less than most people had been looking for. And the company is still losing money. According to the prospectus, Twitter lost $69 million in the first six months of the year. That's almost twice the burn rate of 2012.
CORNISH: Still losing money. Is there anything positive to say here? I mean, I'm assuming investors aren't fools, but clearly Twitter believes that there's an appetite for its stock. Why?
HENN: Well, Twitter actually announced its plans to go public last month in a tweet, but detailed information about its finances weren't revealed until today. And that was possible because of changes in the law enacted late last year which allowed smaller, so-called emerging growth companies to file confidential documents with the SEC and approach IPOs differently. So over the last few months, Twitter's been able to privately talk to large institutional investors about its business and gage whether or not there's an appetite for its stock. Obviously those discussions went well enough that Twitter felt comfortable pushing ahead. So what the investors see in Twitter? Well, even though it's not growing as fast as many had assumed, it's still pretty enormous. It has an audience of 215 million people, and that audience is highly engaged. They use the service a lot.
But what's most appealing is that Twitter's revenue has been growing and growing really quickly. And while Facebook struggled to figure out how to adapt its business to mobile phones, Twitter says mobile is the primary driver of what it does. Twitter on a mobile phone just works. They've been very successful selling ads there. And I think investors are attracted to that.
CORNISH: Now, you mentioned Facebook. I remember that company's IPO was widely viewed as a disaster, frankly. And Facebook's share fell immediately after its IPO. How has that affected the way Twitter is approaching this?
HENN: Well, I think that everything Twitter is doing it's doing with Facebook's experience in mind. When I talked to folks at Twitter about this process, Facebook comes up again and again. They say they chose to file confidentially at first because they wanted to tamp down the hype around the event, which is tough if your business is to create an online hype machine. But, you know, I also think they're approaching the IPO differently. Facebook was clearly focused on raising as much money as it could at the best possible price. My impression is that Twitter may err in the other direction by deliberately keeping the size of its offering smaller so they have some appetite for their stock even after the IPO in the hopes that that will prop the share price up.
CORNISH: That's NPR's Steve Henn. Steve, thanks so much.
HENN: My pleasure. Transcript provided by NPR, Copyright NPR.