text:
The new rotation stage DT-80R is a cost-effective alternative to the PI miCos DT-65 N and PRS-110 high precision rotation stages.
The belt driven DT-80 R rotation stage enables a much higher speed of rotation in comparison to other stages. The large aperture of 40 mm diameter is suitable for a number of applications in the microscopy area.
Preloading of the belt driven combination is done to produce an almost zero backlash and smooth motion. DT-80 R rotation stages are equipped with hall reference switches and are driven by a DC or 2-phase stepper motor. Furthermore, the DT-80 R can be ordered with our smc pollux motor- controller module.
Key Features
The key features of the DT-80R are:
I am working in a lab and we have this rotating stage. Whenever I am testing the rotator one rotation is executed smoothly but then starts to vibrate vigorously. Could you give me some advice please, as I need to use the rotating stage for the next few weeks.?
Do you have a question you'd like to ask the manufacturer of this equipment or can you provide feedback regarding your use of this equipment?
Cancel reply to comment
AZoNano.com provides this information service in accordance
with these terms and conditions.


text:
Altitudes guitar pro by Jason Becker, added: March 5th, 2013
Profile History
WARNING: You are trying to view content from Ultimate-Guitar.com in an unauthorized application, which is prohibited. Please use an official Ultimate Guitar Tabs application for iPhone, iPad or Android to access legitimate chords, guitar, bass, and drum tabs from Ultimate-Guitar.com database. Type "ultimate guitar tabs" in Apple App Store's or Android Market's search to find the application.
Get unlimited online access to 200,000+ tabs with HQ playback
and tempo control by starting your free 3-day trial!
Added a lead synth, fixed the synths with a music box to have the 'percussive' sound that they do in the recording, fixed the second guitar, fixed the drums, and added bass.

subset: commoncrawl


text:
Full and part-time faculty interested in enhancing their courses through innovative learning technologies are being sought for NYU's ALEX pilot project. ALEX (Advanced Learning Exchange) represents an exploration of a possible alternative to the Blackboard tool in the form of a flexible, "community source" online learning management system.
To volunteer to test ALEX in a summer or fall course, or to ask a question about the system, visit the ITS Instructional Technology Pilot page at http://www.nyu.edu/its/faculty/pilot/ and choose "ALEX" from the "Select Technology" pull down menu. For more information about ALEX, please see http://www.nyu.edu/its/alex/.


text:
Paulie Gee to Open a Baltimore Location with 'Pizzablogger'
It is a little earie that the facade of this building is similiar to a famous place, Phoenix's Pizziera Bianco...Good vibes here! RJelli
Love To Cook...Charcuterie...Naples Pizza...Real BBQ...French...Breads...Chinese...Cut, Grind own meat...Fully stocked pantry...Great Kitchen...Etc
It is a little earie that the facade of this building is similiar to a famous place, Phoenix's Pizziera Bianco...Good vibes here! RJelli
KJ...As usual, your knowledge of the whys supercedes the traditions that many of us have relied on in the past...Our bird turned out almost perfect...Thanks, RJelli Happy Holidays to All!
Yowzer...I have a #10 can of Bianco DiNapoli Tomatoes at my home in Coeur D'Alene Idaho...I received these because of unusual personal circumstances under the direction of a friend in Portland, shipped from Phoenix...I am not sure they are available to all, but whoever pulled the strings, thank you, thank you, thank you...In the next week or two, I will be using these on my Neapolitan Pizzas...Will advise to the expected great quality of these tomatoes...Yeah! RJelli
The sausage would have to be raw and fresh...RJelli
What about using two kinds of sausage, ie, sweet italian, hot italian, andouille, hot links, country, chirizo,etc. ??? RJelli
KAJ...You do it again...Will have to try this one...Fantastic way to take a classic and make it a super classic...You have greatly improved the problems with texture and enchanced the flavor meter...Thanks, RJelli
Kaj...Love it...I will salt my bird this year...And that indicates my loyalty to your expertise...Thanks, RJelli
Chris excels again...Anyway to get my hands on these tomatoes? RJelli
No doubt his insight will be very rewarding...Wish the book was published now...RJelli
Caleb...After reading all this, there is little doubt you will always do well...I looked at your menu...great stuff, mostly small batch stuff...But what really stands out with me is your demeanor...You will always do well...Congrats, RJelli
Scott123, I believe you are jealous of Kenji's ability to explain the art and science of cooking...No doubt, you understand pizzas, but I would suggest you tip your hat to Chris Bianco, a true pizza guru, who said, "The best pizza is not the one you are told is the best, but the one you think is the best." Let it go. RJelli
Thanks Kenji for another great break down...You always cover the bases and teach what makes things do what they do...RJelli
I worked in a grocery store in Idaho in the 60s, and we used to put a small pkg of salted nuts in our 12oz coke...This happened all the time...RJelli
No doubt that college town is a pizza...It may be pizza shops of less than 5 total, but the styles are unique to their backgrounds and understandings of what pizza is...It is since then, that the styles have been named outside of the large cities where pizza grew in the 20th century...RJelli
Has anyone tasted one of these...Not traditional Neopolatana, but they may be really good! He definately knows how to pair flavors...RJelli
Great Job Craig...It seems lately we are getting closer to the evolution of pizza, by these interviews, and others...I look forward to your interview of Omid and Scott, but Adam, someone needs to interview Craig...Not only multi-talented, passionate and well-spoken, but his desire for excellency obviously continues on to today...His transformation in the pizza world over the last couple of years is phenomenal...The tip of the iceberg, a ******* WFO in your garage!...I am sure his wife is 1000% OD'd on pizza too...But it is all good for us...Thanks
Just to add to my previous comments...I had the pleasure of talking to Chris on the phone for 20min (from Idaho) and at his pizzeria for about 10min (two months later) before they opened the door that afternoon...He is Humble and really does Walk the Talk...
Secondly, my experience in 1988...His pizzeria was at the back of a gourmet grocery store...I ordered something that was on the menu, but wanted red sauce on it...He looked at me a little puzzled, but said okay...When I picked it up, he had dumped about 1/2C of red sauce on top of an already cooked pizza...I thought that was a little different, so, I just spread the sauce throughout the whole top...I remember my friend looking at me a little different, saying he wondered how good this pie was going to be...Being from small town Idaho, I wondered too...I was amazed at how good the pie tasted, not having any idea of the difference from a factory pizza to a ny/neopolitan style pie...Now, fast forward 24 years, I know that I was priviledged to have experienced what I did...
Chris is one of the best...He sees things for the right reasons and puts them in their place...I was fortunate to have the opportunity to eat at his place in 1988, and have since eaten at his current location...Special, is what it is...As he said, we need to be connected, not competitive...Thanks for the wisdom, Chris...
I love to make Pad Thai...Your descriptions and pixs offered some new ideas of presentation...The balance of sweet, hot, bitter, salty and umami is the challenge..I prefer cilantro over thai basil, whole peanuts over crushed, seasoned, woked, tofu, chix and shrimp, and never mixed all together...There are so many ways to prepare the dish, like pizza, it what you and yours like that counts...Thanks for a great representation of Pad Thai...
Thanks for bringing back pizza slice Monday...It seems to have been missing...
Paulie Gee continues to rock...Here's to Paulie!!
Half pre bake under sauce, other half post bake on top...It infuses the sauce and you get the fresh taste on top...
Thanks Kenji...Will try on my next pizza...It will provide more flavor for the mozz, hopefully not too wet for us home folks w/o WFO...
Congrats to Paulie...Go with your Passion...RJelli
I would like all of you pizza folks to try something. I believe you will be pleasantly surprised. Divide a 15 oz can of your favorite tomatoes, DOP's, crushed, chopped whole...whatever you use, make your sauce your usual way...cooked, uncooked...seasoned, unseasoned, and add 3 chopped anchoivies to one of the sauces...mix thoroughly....Now, make two Margherita Pizzas, one with each sauce, serve to several people, not telling them the difference (people hate anchoivies), and ask them which one is better...I think you will be pleasantly surprised...Let us know, RJelli
Recently, I have seen chopped chix livers used to up the flavor in a tomato sauce...Does anyone have experience using livers in this way? RJelli
For the owners of Soda Stream, do you like it, what are the drawbacks and if you had it to do all over again, would you purchase a Soda Stream? RJelli
Today I heard about using pork ribs as a base for roasted turkey. Just remove the membrane, salt and pepper ribs and place in the bottom of the pan...Roast a turkey, however you do it, on top of the ribs...It is supposed to be delicious...Has anyone else heard of this being done before?...Personally, I would not eat the ribs until Sunday, --Leftovers---, but the ribs would have a special flavor...Also, your gravy would have pork fat in it! RJelli
All of us have learned techniques from pizziaolas around the world. Which pizzaiola style has affected the way you make a pizza or which pizzaiola style has dictated why you like a pizza (if you do not cook)? And lastly, if known, name the pizzaiolas who you think are the best. RJelli
I am making pickled herring from salted herring and I cannot get a real fishy taste out of the salted herring...Have soaked in water for up to two days (which makes the herring too soft, no texture), have soaked less time, have soaked in milk and still cannot remove the off taste...Does anyone have any ideas on what to do to solve this problem? Appreciate your feedback, RJ
You do good things...how about a tab on BBQ?
I know that Chris took a sabbatical, does anyone know his current status...We miss the #1 pizzaiolo in the world...RJelli
I live in Idaho, and would like to know how Paulie is doing...I hope he is knocking them dead! Randy
Welcome to our brand new pizza index! Over the years, our staff and readers have worked to build a treasure trove of pizza recipes and techniques, ranging from regional classics to home kitchen adaptations and twists. Have we covered it all? Absolutely not—that would take all the fun out it! One of pizza's greatest qualities, at least in our humble opinion, is how difficult it is to pin down or define. Ideally, this list will continue to grow and evolve indefinitely. In the meantime, we've done our best to organize our existing pizza resources to make things a little easier for all the home cooks and aspiring pizzaoli out there. Have at it, Slice'rs! More
Talk about set it and forget it: The only skill culturing your own buttermilk requires is patience. More
This recipe for Ricotta Cheese adapted from Alana Chernila's The Homemade Pantry may very well have you forgoing the store stuff for good. It's a dead simple process, gradually bringing milk, cream, and lemon juice up to temperature so that curds and whey form. The separated mixture is then strained through cheesecloth and voila! Ricotta, smooth, creamy, totally awesome ricotta. More
What about sauce, the oft-forgotten or rarely mentioned pizza element? Sauce is most often mentioned as an unabashed negative. Canned pizza sauce is of course a no-no. But what is the yes-yes of pizza sauces? What makes good pizza sauce good? Is there only one truly righteous pizza sauce? What do the pizza gods say about sauce? More
Pizza legend Chris Bianco insists Bianco DiNaopli tomatoes are not the best, but that they are special in a world full of special tomatoes. That no matter where you are, the "best tomato" is the closest one; reflecting the finest qualities of the land. More
These days, everybody and their grandmother has heard of brining, and more and more folks are doing it at home before Turkey Day. But it's not all pie and gravy. There are a few distinct and definite downsides to wet-brining, and many folks are making the switch to dry-brining (A.K.A. extended salting). The question is, which method works best? More
Ever since I was a wee little cook ripping up my first chives, burning my first steaks, and toughening up my first squid, I'd dreamt of poultry-stuffed-poultry-stuffed-poultry. The idea of a Turducken—a chicken stuffed into a duck stuffed into a turkey—is just so damn appealing. How could three such glorious birds not taste all the more glorious together? My goal for the last few years has been to try and perfect the ultimate Thanksgiving roast. This year, I finally succeeded, producing what is perhaps the finest roast to ever emerge from my oven. Turkey meat gave its juice away freely to anyone who asked. Perfectly rendered duck fat, tender to the teeth. And flavors that blended as harmoniously robotic lions joining forces to save the universe. Here's how it's done. More
As we neared the front of the line in the ice cream area of the visitor's center, I spotted it, and our real purpose for the visit became clear. The Ice Cream Adventure. For a mere $25.95, you can have not just some ice cream, but all the ice cream. Every flavor they've got, in what they call "a golf ball sized scoop" (traditional scoops are, well, a bit bigger than that) stacked in one platter-sized bowl. I'm not sure Erin and I even needed to speak to agree on the mission. More
There's nothing else like buttery, impossibly light brioche. This recipe, which has been only slightly adapted from Joanna Chang's book Flour, is a particularly awesome version of the fluffy dough that's the main ingredient in so many delectable treats. More
Learning to make brioche dough has allowed me to delve into all kinds of new frontiers, but I think this decadent recipe for monkey bread is my crowning achievement with the dough. I've added a caramel to the mix, and turned up the spice with ginger and nutmeg. It's definitely not diet food, and it's highly addictive. It's a perfect sweet for serving at brunch with lots of people around. Making it alone is too dangerous. More
[Photograph: Chichi Wang] Notes: Dried shiitake and wood ears can be found at most Asian grocers. You can feel free to omit one, making up the difference with more of the other. If you can't find dried mushrooms, use fresh... More
Although these chicken thighs may involve more work than backyard barbecue, the recipe shows exactly how competition pitmasters pack as much flavor into their meats as possible, along with a strong focus on presentation. More
Step into Serious Eats and get ready to forget everything you know—or thought you knew—about what should and shouldn't go in the refrigerator. Ed's number one rule? Never, ever refrigerate fresh mozzarella. It ruins the texture. My question this week: can anything be done to rescue it? More
Knowing how to properly hard-boil an egg is a life skill you should always keep in your back pocket, especially this time of year when you need to make perfectly un-crackled Easter eggs. If you want to go au natural with dyes (no offense Paas—we had many good years together on the kitchen countertop), all you need are a couple beets, some ground turmeric, and a head of red cabbage. More
This recipe was a lesson on the complexity of the loaded term "Canadian-bacon," where the maple-cured and smoked pork loin I made is just one of many possible interpretations. More
A sourdough starter is a simple concept—let some flour and water hang around for a while, and almost magically, the correct combination of yeast and bacteria will take up residence. Over the next many days, I'll be posting daily updates on a new sourdough starter that I've got growing. Today is Day Zero, i.e., your materials list. Read this, gather your supplies (most of which you probably already have), and then come back tomorrow! More
This is basically an awesome, tropical crème brûlée that's reminiscent of a pina colada, in tart form. More
The seasoning in these fresh pork sausages delivers a wildly delicious link—juicy and spicy with an earthy quality that ensures every single bite is a powerhouse of flavor. More
Cheap sour mixes are made from artificial lemon and lime flavoring along with corn syrup, coloring, preservatives, and stabilizers. Higher-end mixes are made with juice from concentrate, citric acid, and sugar. Despite its appearance, commercial sour mix is not made with radioactive citrus and will not give you super powers. (Though if it did, you would be able to thwart criminals by shooting a mildly irritating yet pleasant-smelling acid into their eyes.) More
This candied bacon stands meaty as its saltiness combines with the rich sweetness of caramelized sugar, with just a touch of spice that may not be wholly apparent, but creates a little bite within the sea of sugar. More
Hoisin was always a bit of a mystery, but some tinkering in the kitchen came up with a pretty spot on replica that's sweet a first, then mixes with the tang of vinegar, while having the familiar deep Asian flavors throughout. More
Choosing which "classic" bread recipes to make this week from The Fundamental Techniques of Classic Bread Baking was difficult. There were just too many possibilities. I decided on Kaiser rolls because I was intrigued (and slightly confused) by the folding technique. More
Char Siu doesn't refer to a sauce particularly, but the final product after this "Chinese barbecue sauce" is applied to pork that is hung onto fork skewers and roasted. Still, there's a fairly common base set of ingredients including hoisin, honey, soy sauce, sherry, Chinese five spice powder that imparts the ubiquitous flavor and glossy sheen to Char Siu. More
These crumbly, buttery cookies are filled with pecans and rolled in confectioners' sugar. More


text:
16 Great Ways to Eat Squid and Octopus in NYC
salted squid with hot peppers at Hop Kee
polpi in purgatorio at Peasant
salted squid with hot peppers at Hop Kee
polpi in purgatorio at Peasant
glorious soup thimbles
for fingers short and teeny
my all-time favorite: ditalini
Hop. Kee. wtf.
penne with fresh peeled tomatoes, garlic, butter, and basil
in my experience, you need a 1:1 ratio of pasta to pork. 2:1 will be pretty dry.
the glory of carbonara is the wild frenzy at the end...
I take the eggs, separate their yolks, and slide them into a solo cup as the pasta is cooking.
Once the pasta is just al dente, drain it quickly and toss it briefly in the pork pan over high heat. Then separate the pasta into serving bowls, sliding one yolk on top of each plate and instructing your guests to stir vigorously. Shower with black pepper.
I wish Bruce Springsteen could sing this article.
Congrats Kenji, you continue to be my hero!
@RobC_ that was awesome
brilliant...as usual
my mouth, 97.6, whoop
Yeah, believe me incurring a defensive Kenji post is the last thing I was going for here. I tell most people I SPEAK TO about SE and specifically about Food Lab.
Dustin R. articulated it much better than I did - maybe when I said "dubious ethics" I was taking all of this way too seriously, so to speak.
As for sellouts, I see what you're saying on perfection vs. having a real life, but there's a balance. You CAN have it both ways. Maybe it won't be quite as immediate or lucrative as your former Wall St. COO-adviser wants it, but I'm pretty sure Michael White wasn't a starving artist before Nicoletta opened.
I KNOW you guys won't like this, but I'm going to say it: you're on dubious ethical ground here. You clearly have a relationship with Chef White, and although it sounds way more credible to have reached the conclusion you did, it still reads a little slimy.
After visiting Nicoletta myself, my thoughts were very similar to what Pete Wells wrote in the NYT. Whether it's intentional or not (and it sounds like it is), the blatant aspirations for franchising combined with the less-than-brilliant food left a really bad taste in my mouth.
I would love to hear SE's thoughts on why things like this bother people (like me). I know others have the same feelings. If the quality doesn't go down, what's wrong with being enterprising, right? Thing is...the quality almost always goes down. I think we hunger for the organic deterioration of places like Di Fara, Don Peppe, Hop Kee, etc. When a beloved person or business sells out, it's always a tough pill for the early adopters to swallow.
the review was SPOT ON. i wrote a significantly less eloquent version on Yelp a few weeks ago with the same themes. the most distressing aspect of Nicoletta is not the pizza - which is tasty and fine - it's everything before the pizza, starting with the restaurant's conception. this place has nothing to do with giving people a pleasurable food experience and everything to do with taking people's money.
1) rigatoni, cannellini beans, and crumbled pork/chicken sausage
2) sauteed with bread crumbs, grated cheese, and garlic
3) sauteed in the juices of a roast w/ garlic and then nestled underneath a chunk of that roast when served...SO GOOD
and ALWAYS use red chili flakes with escarole.
*outstanding* work. kudos
guilty as charged @BitchinFixins, on both counts. the song is awesome, the video is cool, and the message is pretty clear. i'd be pretty surprised if anyone "missed the point."
i think i'd sooner be Munsoned out in the middle of nowhere
TIME Person of the Year 2012
brilliant...i go in with ground up fennel seeds, chili flakes, super coarse salt, black peppercorns, parsley, chervil, rosemary, sugar, garlic + 2 lemon wedges in each breast.
10 minutes dying high heat skin down uncovered (and now, insert brick)
30 minutes medium heat skin up covered
we call this "tailgate chicken"
holiday dinner with best friends from middle school
holy trinity chili, that's the holy trinity of meat: beef, pork, italian sausage
I was trying Kenji's roasted lobster technique for lobster rolls last night (though I was harvesting meat for risotto), and let's just say "the tail may wiggle a little" is a gross understatement. For a solid 10 minutes after slicing Mr. Lobster's head in half, the tail would recoil violently at the slightest touch of the shell.
Anyway, I was a little slow-mo about putting the knife through the lobster's head and the little dude really kicked around a bunch before I plunged the blade in. I've done this a few times and I have never seen the amount of (jet) black gunk as I saw last night. The tail meat was actually discolored from the stuff.
I've heard that some animals release toxins when they know they're about to die. Is this true for lobsters? Should this be a consideration?
Saturday figures to be a beautiful day in NYC, so my friends and I are thinking grilled lobster. I've prepared grilled lobsters pretty simply in the past: cut in half, grill, lemon, parseley, done.
The one thing that's always a little frustrating though is the reduction of heat caused by the liquid that drips out of the lobsters as they cook over the coals.
Not sure if I just ran into some particularly juicy lobsters, have some kind of equipment issue, or maybe just need to ante up and put a ton of coals on there, but would like the board's input on grilling lobsters - related or unrelated to the aforementioned heat issue.
I found a copy of the first edition of The Joy of Cooking tossed out with someone's trash yesterday (!), went home and flipped through it for a few hours. I lost my copy last year and I forgot how amazing this book is.
I love the approach: ingredient, concise intro passage, a few recipes. I love the little diagrams and how thoroughly it discusses the preparation of meats. The author surely looked to Escoffier's tome as a model.
I told a friend about it and he said his dad just got a copy of Silver Spoon, which apparently is the "Italian Joy of Cooking." I'm looking forward to picking that up, and in the meantime I'm wondering if other cuisines have similarly encyclopedic cookbooks, and if they've been translated to English or not.
My girlfriend's favorite cake is red velvet, and her birthday party is Saturday, does anyone know a bakery that makes a notably good one?
I heard about something in Williamsburg, and though it would be a trek, I want the best!
My girlfriend swears she saw Rainer cherries at a local market. I've heard they are officially in season in mid-July, but does anyone have a beat on where I could pick these up here in mid-June?
I'm a huge Mets fan, and a huge fan of Citi Field, their new ballpark. I love the additions to the normal ballpark concessions, and I'm slowly trying the new offerings. Last night I tried the Lobster Roll and the Po'Boy Sandwich w/ Blackened Shrimp on Ciabatta Roll.
The lobster roll ($18) was insultingly bad. It was served on a TINY, crappy bun, and the fish was tasteless. In 3 awful bites, $18 has never been so worthless.
The po'boy ($12.75) is essentially a huge mustard sandwich after you eat the three/four pieces of shrimp in each half, but I would definitely recommend it! The ciabatta is perfect and the sandwich is quite large. The shrimp I did get were delicious.
I know SE NY did a story on the food at Citi, but I just wanted to offer two more quick reviews.
Whenever I see chicken soup on a menu, I usually have a bowl of it in front of me within a few minutes. Last week I had sopa de pollo con arroz at El Rincon Familiar on 5th Ave. in Brooklyn (@ 18th Street), and it was so good it's been haunting me. I really like sampling chicken soups from all different cuisines, and then attempting it at home, so I searched around a bit and found this wordy recipe:
Sopa de Pollo con Arroz from Recipezaar
How does it sound? I know the version at El Rincon added zucchini and string beans and did not include potatoes, but this sounds pretty good, no? Please respond with links, comments, and suggestions!
So I'm thinking of renting a car and heading up the thruway tomorrow to get out of the city, does anyone have a favorite restaurant/diner/drive-in/farm/pizza/winter/wine/whatever spot to check out?
You know, one of those places you end up going to everytime you see an exit on the highway? The kind of place that lends itself to "you thinkin' what I'm thinkin?"-moments.
I have a few along I-95 but can't think of anything on I-87.
I don't know where I got this idea but I want to give my girlfriend her Valentine's Day gift in one of those stackable stainless steel lunchboxes. The plan is, put cool gifts in each layer, get it? Plus it's a cool storage or even serving containers.
I believe they're sometimes called "tiffin carriers" or "dabbas" b/c of the South Asian origin, but I'm pretty sure they're used in East Asia too (ever see Eat Drink Man Woman?).
Any idea where I can buy these in NYC? I know I can get them online but I don't want to deal with shipping and going to the post office.
I want to try my hand at preparing skate for my parents this weekend. Does anyone have any idea where in Manhattan (or Brooklyn) I can buy some good skate fillets?
I've also read that skate is a seasonal item, is early February the season of skate?
I got an urgent text message from my aunt last Friday: "Cooked duck for Xmas eve. Repainting kitchen to rid of stench. DON'T ATTEMPT DUCK INDOORS. Find BBQ recipe." I've never made duck before but figured this weekend would be a good opportunity since my roommate is away for the holidays. I don't want to irreparably stink up my small apartment, did my aunt do something horribly wrong or is this actually an issue?
Just saw this piece on The Daily Beast (and commented on it!):
I took offense, even though I'm not sure I'd call myself a foodie b/c of all the bad connotations, but still, I'd like to think us Serious Eaters don't deserve such venom.
I just responded to a post about Buenos Aires and it reminded of something I wanted to post here on SE:
A few weeks ago I had some friends over on a weeknight and I made steak with chimichurri sauce, homemade potato chips, and a salad - all recalling Argentina. Bueno.
After work I went to the store to buy everything and I started panicking about how little time I had to get everything together so I made a substitution:
I bought a jar of chimichurri sauce instead of making it myself (it's killing me that I can't remember the brand of this stuff but it was $5.99 for a tiny jar and it was AWFUL - not even CLOSE).
I should've known better.
Anyone want to share similarly-themed stories?
My friend and I are going to get some blue crabs today in Chinatown and clean/cook them up for pizza. I've seen the first few recipes on google searches and they seem fine, but I was wondering if anyone on this board had any suggestions or imaginative ideas.
We're making a standard margerita pie as a backup, but crabs are cheap and I'm feeling adventureous this afternoon.
In a few cookbooks I've flipped through recently, the introduction to the Seafood section always contains some preface about fishmongers and fish markets. They warn, "if a fish market smells fishy, they're carrying old fish." I walk down Grand St. almost every day and I see (and smell) a whole lotta fish. There are plenty of people shopping, so what gives?
What is the quality of food at markets in Chinatown?
After wading in barrels of the Scotch and Irish drams, it's time to turn our attention homeward, to that quintessential American spirit: good old bourbon whiskey. We'll look today at what makes bourbon unique, how it's made, and how it came to be. More
The ideal square pie needs a soft, moderately chewy, and pliant crust, with an almost fried crispness to the bottom. The layer of cheese should be thicker than on a traditional pizza, and as for the sauce, I like it with a hint of roasted garlic, a touch of herbs, and lightly cooked with a distinct sweetness and overt tomato flavor. I know—I'm a demanding guy, but I'm also willing to work for my pies. 23 takeout containers worth of leftovers,** 8 pounds of mozzarella, 16 pounds of flour, and more tomatoes than you can shake a stick at later, I finally achieved the pie of my dreams. Let me walk you through it. More
Potatoes, garlic, and goose fat. Could three things ever come together more beautifully than this peasant-hardy, stick-to-your-ribs, perfect potato dish? I live for potatoes sarladaises. More
I've never been shy about my love of anchovies. In fact, I've made it a personal mission to convert the anchovy-opposed into fans of the oily little fishes. My preferred method of easing newcomers into the umami-rich world of anchovies is something I like to call "the secret anchovy"—dissolving a few filets into a dish to deepen the flavor. This Roasted Chicken with Tomato Butter from Christopher Hirsheimer and Melissa Hamilton's Canal House Cooking is a perfect example of the anchovy sneak attack. More
Mm, soda can sweat. I'm not a big fan of soda. Sort of. By that I mean don't drink it regularly and I'm not addicted to any one kind. (This is where some of my coworkers might point out that I'm the only one in our office drinking the free bottles of Mountain Dew Throwback sitting in a giant box on the floor, but...it's right there! And it's free! I wouldn't actually buy Mountain Dew. I think.) But there's something about grape soda that I really like, thus causing me to buy a can during my recent visit to Di Fara. Does it taste like grape? Hell no—it tastes like artificially flavored grape candy. In turn, grape candy reminds... More
Editor's note: On Thursdays, Babbo pastry chef Gina DePalma checks in with Seriously Italian. After a stint in Rome, she's back in the States, channeling her inner Italian spirit via recipes and intel on delicious Italian eats. Take it away, Gina! Fregola is a unique, rolled semolina pasta from the Sardinian region of Cagliari. It is most often compared to the large, pearly Israeli couscous, but I see it as way more exciting. Made with coarse semolina, fregola—or fregula—lacks the polished finish of Israeli couscous; it is misshapen and has a nubby, rough texture that makes it perfect for sopping up and conducting the flavors of sauce and broth. Another key flavor element is the toasting. After the simple dough... More
See how Marea chef Michael White creates fusilli with baby octopus and bone marrow, his homage to surf and turf, in this behind-the-scenes look at the dish. More
Whenever I see patatas bravas on the menu of a tapas place, I smile. My rudimentary knowledge of Spanish immediately translates this dish to "brave potatoes," and images of heroic, life-saving potatoes come to mind—handsome firefighting russets and dashing life... More
All'arrabbiata means "angry style", and that's all you really need to know about this recipe. It's a tomato sauce with a kick. Usually that comes from crushed red pepper flakes, but I found this recipe from FX Cuisine that trades... More
This post isn't meant to be a take-down of good old American diner omelets: fluffy, stuffed full of fixings, oozing cheese. I happen to love omelets like that. But I also love an omelet that's done in the classical French... More
In these tough economic times we can find comfort in recalling the hardships of previous generations. During the First and Second World Wars, everything was rationed and all food mattered. I found a collection of propaganda posters, from firstworldwar.com and at the Northwestern University Library detailing what normal citizens could do to help the war effort. It seems that the messages found in these posters are still relevant today. Practical Propaganda... More
Halfway through making this Galician soup, I started to have second thoughts. The recipe came from Spain...on the Road Again, the Gwyneth Paltrow, Mario Batali, Mark Bittman, and Claudia Bassols public television show where they drive around Spain in Mercedes... More
I visited Iceland from April 18 to 24. Although this sparsely populated country may not be known for its cuisine, there was plenty of interesting food to report on. This will be my final shapshot; the rest are here. Saegreifinn, or Sea Baron, is known for their lobster stew, but this fish shack also offers a wide variety of grilled seafood-on-sticks. With the help of four friends, I got to try seven different skewers, our most unique choice being the minke whale. Considering its appearance and flavor, I'd call it the Beef of the Sea. The flavor is similar to steak with a slightly funky fish flavor, while the texture is softer than beef and has finer muscle fibers. If... More
Photograph from katebornstein Your favorite cheese snack multiplied by your favorite nerdy wordy board game. Kellogg launched Cheez-It Scrabble Junior in January, and it's supposedly hitting shelves nationally. No clue why it refers to the munchkin version of the game, but it's still a good day to be a wordsmith with the munchies. [via Endless Simmer] Related Sudoku Pizza Do You Use Food-Related Words When You Scrabble? [Talk] Chocolate Scrabble... More
My friend Tom is on his way to Barcelona, so of course he asked me where he should eat. I've never been to Barcelona (a shocking admission for a foodie), so I immediately called Jeff Steingarten, who's eaten everywhere. Alexander... More
South Slope's 5th Avenue started 2009 with two new coffee shops. A sterile soulless-feeling chain off 16th Street called High Point with multi-colored triangular flags outside that should go back to the car dealership, and the polar opposite, Roots... More
This is my roast potato recipe. When people come over and I want to impress them with a seemly simple recipe that completely blows their mind, this is what I make. What makes it so fascinating is the perfectly creamy interior encased by this crispy exterior—they taste like no roast potatoes I know. More
"If there is one dish that makes me want to march down Fifth Avenue waving the American flag, it's shrimp and grits," Bobby Flay writes in Bobby Flay Cooks American. Though I might trade Flay's Manhattan avenue for one of... More
I've only had a bit of experience with David Tanis's new cookbook A Platter of Figs—a few recipes are available here on Serious Eats and from excerpts on Amazon.com—but from what I've read, it's really a gem. I was particularly... More


text:
- Home
- Athletics
- Athletics News
- Silver Lake College Announces 2013-2014 Men's Basketball S...
Athletics News
Silver Lake College Announces 2013-2014 Men's Basketball Schedule
The Silver Lake College Men's Basketball Program announced its schedule for the 2013-2014 season, and it includes their first ever regular season game against an NCAA D-II opponent. On Tuesday, November 19th the Lakers will travel to Lake Superior State University in Sault Ste. Marie, Michigan. The schedule has the Lakers traveling to Viterbo for an early season tournament and possible match up with defending NAIA D-II national champion, Cardinal Stritch University. The Lakers will also play a game at the Bradley Center in Milwaukee on Wednesday, November 6th against Calumet College of St. Joseph out of Indiana. The Lakers open their home regular season on Saturday afternoon November 2nd against Viterbo University.
In a recent interview, new head coach Phil Budervic, who also serves as the College's athletic recruiting coordinator, told the Herald Times Reporter that playing better competition is the first step in transforming the program. "I'm very excited," he said. "We know it's going to be tough. But we're moving the program forward with scheduling. We have to play the games, play the teams, to recruit better student athletes...."
Find the men's varsity schedule, the men's varsity reserves schedule, and bio information on coaching staff on the team page. The final team rosters will be posted soon.


text:
Architecture: 20 of the world's best architects and designers create a dolls' house
Now for a collection of children's toys to blow your snakes and ladders sets out of the water. 20 architects have been asked to create dolls' houses, each including one feature which might make life easier for a child with a disability, and funnily enough, with architects from Zaha Hadid to Wayne Hemingway on the list, these aren't the miniature two-up two-downs you might find in your average toybox.
With tree houses that have aeroplanes suspended in the branches, cardboard models adorned with the words "THIS IS NOT A DOLLS' HOUSE" and tiny little people scurrying around left, right and centre, the chosen creatives have had a field day with their theme, using the project to condense visions usually renowned for enormity and splendour down to a significantly smaller size.
The project is inspired by the doll's house that British architect Edwin Lutyens designed for the British Empire Exhibition in 1922, which used "a very traditional children's toy to display the very best of modern British architecture, craftsmanship, art and interior design". While this is a hop, skip and a jump away from what I imagine Edwin might have come up with ("and here, ladies and gentlemen, is the wood-burning stove, with a direct passage to the outhouse") it provides a lovely snapshot of what contemporary architecture is all about – and makes some darn good toys in the process.


text:
Roberto Di Matteo has confirmed that Chelsea are close to completing the signing of Victor Moses from Wigan.
The clubs have agreed a fee reported to be worth £9million for Moses after Chelsea's fifth offer for the 21-year-old Nigeria winger was accepted.
"The clubs have agreed terms now. The player will have a medical. Subject to that he might become a Chelsea player," the Italian said.
Copyright (c) PA Sport 2012, All Rights Reserved.


text: Ballistic Publishing - Call for Entries She Didn't Say GoodbyeI wanted this scene to tell a simple emotional story. It actually all started from a lighting exercise, I really wanted to see if I can achieve a good night lighting setup with a romantic sad feeling to it. I wanted the scene to take place in a French city, it might be Paris or not, my biggest inspiration for this scene was Ratatouille of course and Midnight in Paris. Copyright (C) Oasim Karmieh 2007 All Rights Reserved No unauthorised duplication or distribution without explicit permission from the copyright holder. Artist Name: Oasim Karmieh Artist Country: RO Entered for: Website: http://www.pixelophy.com/Software used: Autodesk - MayaChaos Group - VRayAdobe - Photoshop About us | Contact us | Privacy Policy Copyright © 2003 Ballistic Media Pty. Ltd.


text:
By dbennifer | Thursday, September 13 2012
Countesthorpe Blinds put the finishing touches to your home
You've moved into the home of your dreams. The wallpaper's done, the...
had countesthorpe blinds round to fit out my music room ,top quality service from start to finish... highly recommended..even sorted out my velux blind in my bedroom that i managed to break...whoops
Hi Dave, Good job thank you very much my blinds look wonderful. We chose the right man for the job I will see you again in the future when we do the front room. Have a good Christmas.
Dear Dave Sarah and I would just like to drop you a line to say how pleased we are with the velux blinds that you have recently provided to us. The whole experience from first contact to your initial meeting and then to the completion of the installation of the blinds was excellent. We were really pleased with the service offered and have already told a number of people of how pleased we are and will continue to do so. It is very rare in this day and age to have the level of service that your company has provided us with. We are also grateful that you repaired our bedroom blinds rather than put us through the additional expense of having three new blinds installed.
0116 3660455
0116 380 5678


text:
The following is an archive of a post made to our
'vox mailing list'
by one of its subscribers.
On Wed, Dec 31, 2003 at 08:42:49AM -0800, Ryan wrote:
> Please post messages in text only (this is one of the mailing list rules),
> most of us don't or can't read HTML email.
And I'm replying to Ryan's message because I couldn't read Z Kofler's
> - --- De-HTMLed message ----
> On Wednesday 31 December 2003 07:00 am, Z Kofler zkofler-at-hotmail.com
> |lugod| wrote:
> > This is just a note for anyone that would like to run Windows XP as a
> > native OS and Linux as a virtual OS at the same time on the same PC.
> > I have installed VMWare and Redhat Linux in VMWare's virtual environment on
> > my XP Dell Latitude D800 wide screen (15.4 inches - 1920 x 1200 pixels) Lap
> > Top. Everythings working great -- X windows, networking, etc. My only
> > complain is that the virtual window provided by VMWare that properly fits
> > the laptop is only 11 7/8 inches wide. A pretty small window to see well
> > w/ eyes over 40. I'm running both RH Enterprise 3.0 and RH-8, although I'm
> > planning to replace RH-8 w/ RH-7.3 (so that I have both the old and the new
> > gnu tools and libraries).
You say the virtual windows doesn't fill your screen... Is that at a
console, or running X? If it's running X, then try changing resolutions.
Are you going full screen with VMWare, or running it in a window? If
you're going full screen, you should be able to set the guest resolution
to 1920x1200 and it will fill your screen the same as your host OS. If
you're in a window, try setting it to one setting below that
(1600x1200?) and it will fill up most of your screen.... You did install
the VMware tools in the guest OS right?
> > For those who want to try this, here are some tips: 1. Go w/ a supported
> > Linux OS by VMWare (I tried RH Enterprise 2.1 and never could get X windows
> > to work). 2. It requires a lot of memory; i.e., 512 MB (you're dividing up
> > RAM between XP and Linux). 3. A 'large' high resolution monitor, so the
> > virtual window is a decent size.
There's a reason they support specific versions of both guest and host
OS. You may get others to work, but it's often not worth the effort.
Also, depending on what you're doing, you don't necessarily need a lot
of memory. I started using VMWare around 1.0 (I bought VMWare for Linux
the first month it was out, and shortly thereafter was a beta-tester for
VMWare for WindowsNT shortly before it's 1.0 release) This was running
on both a laptop with 160MB and a desktop with 64MB. The only issue is
you have to dedicate a certain portion of RAM to the guest OS. If you're
not using a ton of memory in either your guest or host, you can get away
with giving your guest only 32 or 64MB...especially if your guest is
Linux, and you aren't doing anything too intensive with it. I haven't
actually run WindowsXP, so I have no idea how much memory it requires,
but back running VMWare on a 400MHz with 64MB split evenly between the
host and guest I never had a problem.
vox mailing list
Hosting provided by:
Sunset Systems
Sunset Systems offers preconfigured Linux
systems, remote system administration and
custom software development.
LUGOD: Linux Users' Group of Davis
PO Box 2082, Davis, CA 95617
Contact Us
LUGOD is a 501(c)7 non-profit organization
based in Davis, California
and serving the Sacramento area.
"Linux" is a trademark of Linus Torvalds.


text:
press release
Chargé d'Affaires of the U.S. Embassy in Nairobi Robert F. Godec will visit the Independent Electoral and Boundaries Commission's (IEBC) voter registration site at Thika Stadium at 10 a.m. on Saturday, December 15, 2012.
He will be accompanied by Chairman of the IEBC Ahmed Issack Hassan, British High Commissioner to Kenya Christian Turner, and Danish Ambassador to Kenya Geert Aagaard Andersen. After a short tour of the registration site, the officials will make statements for the press and take a few questions.
All media are invited to attend.
What: Tour of the IEBC's voter registration site at Thika Stadium, Thika town
When: Saturday, December 15, 2012, at 10:00 a.m.
Location: Thika Stadium, Thika town
For more information please contact Hilda Nakhwanga at the U.S. Embassy: +254 (0) 20-363-6203 or 0702-919-672 and at email@example.com


text:
Using the services of top online universities and colleges is turning out to be a reliable and fast method of acquiring online degrees, diplomas and certificates. Now many individuals prefer acquiring online degrees from online academic resources rather than from full-time campus colleges and universities. Online degrees are more affordable and take less time to earn while having the same quality of education standards as your traditional campus degrees.
Acadenia education portal has the policy of partnering with only the most top rate universities and colleges that provide accredited and reliable online degrees.
At Acadenia we are committed to provide our students with the best online educational resources. The portal of Acadenia provides students with a platform that comes in as integral for them when they are researching for an online university or institute for getting online degrees. Acadenia serves to connect student and institute by providing them with the necessary means through which they can find an institute that is most suitable to their academic and professional requirement. With the presence of resources like Acadenia students from anywhere in the world can get access to institutes to get online degrees with utmost ease and convenience.
Acadenia ensures that the students coming to the resource for proper counseling and educational guidance are provided the best services in every way regarding the online degrees they intend to get or enroll in for giving their career a needed breakthrough and boost. Online degrees and programs that are offered by the universities and institutes partnered by Acadenia ensure the best of their quality deliverance in not only providing students with the required guidance related to their online degree course but also assist them in every possible way towards acquiring a job that is in accordance to their qualification as well as degree that they acquire.
Degrees by Level
Prefer to study on site? Try our Career Education section; you can find professional schools with locations near you.
Choose your major:


text:
March 10, 2013
Cape Argus 2013 results: Herman Fouche claims his first win
Roy Barford
Roy Barford has lived in more than 10 cities and towns around the world, but decided to settle in Cape Town. He loves the fact that he can enjoy both urban and natural adventures every day, surrounded by creativity and tranquility.
He is a sports fanatic who can often be found at Newlands rugby and cricket stadiums, while he also enjoys outdoor adventure activities and exploring Cape Town's vast nightlife options.
Roy has written for publications such as the Sunday Tribune, Cape Argus and the Star, and has also blogged for websites such as Southafrica.net, Tablemountain.net.
The 2013 Cape Argus Pick n Pay Cycle Tour was won by 25-year-old Herman Fouche of Team Bonitas, with Tyler Day finishing second and Fouche's Bonitas team mate Christoff van Heerden finishing third.
It was a photo finish, with the two Bonitas team members making up incredible ground in the final stretch of the 109 kilometre race. It took numerous television replays before the result could be confirmed, although Fouche's celebrations as he crossed the line suggested he knew straight away that he'd won, having finished second last year.
The women's race was won by Anriëtte Schoeman, who now has a very impressive seven titles. Second place went to Cherise Stander, who has shown amazing strength this year following the tragic loss of her husband Burry Stander, another world-class cyclist. Jennie Stenerhag from Sweden finished third, making her the only rider from outside South Africa to secure a podium finish this year.
The race started in Adderley Street in the Cape Town city centre and passed through landmarks such as Kalk Bay, Simon's Town, Noordhoek Farm Village, Hout Bay, Camps Bay and Sea Point, before finishing near Cape Town Stadium in Green Point.
If you took part in the race and would like to know how you did, visit the official Cape Argus Pick n Pay Cycle Tour website.


text:
UCAN to fix past tax filing
Bonuses will be disclosed, dollar figures adjusted
Two former directors said they believe that Shames withheld key information from them over the years. Nielcq Lynch, who served on the board for 20-plus years before being removed late last year, said he regretted not asking more pointed questions when he had the chance.
"We were deluded into believing that Mr. Shames had everything under control and that he was above reproach," he said. "We began to realize he wasn't and by then it was too late."
Kendall Squires, another longtime board member who left at the end of 2012, said he exercised his fiduciary duty as best he could.
"I most certainly do (approve of the board's oversight), given the information we received and the inquiries we made," Squires said. "It is also very clear that certain items were not disclosed to the board, items the board would not have had a reasonable opportunity to ascertain."
Shames rejected the claim that he withheld information from the board.
"They were given the bookkeeper's monthly and annual reports at every board meeting," Shames wrote in another email. "These were sophisticated directors, most of whom were attorneys."
UCAN disclosed it was the subject of a federal investigation in February 2012, at the same time it filed for legal dissolution in San Diego Superior Court. The charity was placed into temporary receivership. The dissolution request was later withdrawn.
- Utility action group disbanding amid probe
- Intrigue surrounds utility group spat
- Fissures formed a year ago for UCAN
- Boss bonuses at UCAN totaled $249,000
- UCAN settlement would allow group to go on
- New leader at action group after turmoil
- Consumers group endangered again
- UCAN boss prepared an out, had side businesses
- More activity in federal UCAN probe
- UCAN demands $474K from ex-boss
- Utility group transaction under scrutiny
- Shames sues UCAN for libel


text:
The University of Bergen (Norwegian: Universitetet i Bergen) is located in Bergen, Norway. Although founded as late as 1946, academic activity had taken place at Bergen Museum as far back as 1825. The university today serves more than 14,500 students. It is one of eight universities in Norway, the other seven being the University of Oslo, the Norwegian University of Science and Technology in Trondheim, the University of Tromsø, the University of Stavanger, the University of Agder, the Norwegian University of Life Sciences in Ås and the University of Nordland in Bodø. Home students (European citizens) do not pay fees to the university. Students are however required to be members of the student welfare organisation. As of Fall 2009, this fee (semesteravgift) is NOK 470 (approx. US$ 80) per semester, and provides access to several services, including cultural activities, childcare, refunds for many medical expenses and subsidized accommodation.
Nordic marine scientists push for way forward
In a commentary released in Nature Climate Change, a group of 13 scientists argue that the Nordic countries are in a unique position to showcase how to handle the growing pressure on the oceans. However, this relies on a c ...
Use of private social media affects work performance
New research from the Faculty of Psychology at the University of Bergen (UiB) shows that the use of online social media for personal purposes during working hours can have a negative effect on work performance and the well-being ...
While the Arctic is melting the Gulf Stream remains
The melting Arctic is not the source for less saline Nordic Seas. It is the Gulf Stream that has provided less salt.
Bosses use private social media more than staff
Managers are more negative about the use of social media for private purposes in the workplace compared to subordinates. Still, top managers are the ones who use private social media most during working hours.
Large sea ice changes North of Swalbard
During the last decades warmer Atlantic water has caused a retreat of the ice edge north of Svalbard. In contrast to other areas of the Arctic Ocean, the largest ice loss north of Svalbard occurred during ...
On track to climate prediction
In a new study published in Tellus A, Francois Counillon and co-authors at the Bjerknes Centre are testing seasonal-to-decadal prediction.
Unstable Atlantic deep ocean circulation under future climate conditions
Today, deep waters formed in the northern North Atlantic fill approximately half of the deep ocean globally. In the process, this impacts on the circum-Atlantic climate, regional sea level, and soak up much ...
A waterworld of volcanoes
In 2008, UiB researchers discovered Loki's Castle, a field of five active hydrothermal vents on the Mid-Atlantic Ridge between Norway and Greenland. The field contains rich metal deposits and a unique wildlife.
Geologists in Norway are using flying drones with cameras to hunt for oil
Geologists have long used seismology on the bottom of the ocean or have been throwing dynamite from snowmobiles when they look for oil. But now researchers at Centre for integrated petroleum research (CIPR), ...
Cruise tourists spend less
More and more cruise ships visit the fjords of Western Norway. But cruise tourists only spend a fraction of what other tourists spend.
An animal to feed your eco-car
Researchers at the University of Bergen and Uni Research have found that a certain type of tunicate - ascidiacea - can be used as a renewable source of biofuel and fish food. This is particularly good news ...
Circulation changes in a warmer ocean
Circulation changes in a warmer ocean In a new study, scientists suggest that the pattern of ocean circulation was radically altered in the past when climates were warmer.
New study uses CMIP5 historical simulations to find out more about Arctic sea ice decline and ice export
The Arctic sea ice is shrinking, both in extent and thickness. In addition to the manmade contribution to the sea ice loss, there are also natural factors contributing to this loss. In a new study from the ...
Glacial youth therapy for the Scandinavian landscape
The high elevation flat surfaces characteristic of the Norwegian landscape are in geologically terms young, according to a paper in Nature Geoscience.


text:
NZ Gifts Home
About Us & You
About Us
Payment Shipping & Policies
Payment & Shipping
Payment Options
Shipping Times
Christmas 2014 Special Offers
Privacy Policy
Contact Us
Free Shopenzed.com Newsletter
October 2013 Newsletter
November 2013 Newsletter
February 2014 Newsletter
April 2014 Newsletter
June 2014 Shopenzed Newsletter
August 2014 Newsletter
October 2014 Newsletter
November 2014 Newsletter
Customer Testimonials
365-Day Money Back Guarantee
You mean a lot to us
Trade Enquiries
Customer Photos
Shop Evaluation Form
We Support
Terms & Conditions of Use
Leave Feedback
New Zealand Gifts Blog
Site Map
Site Map
Site Search
Find a Silver Charm
Find a Wiggles Song
FindIt Service
Find a Ring Size
Find New Zealand Food
Info on Cynergy TK Keratin
Cynergy TK Product Contents
Paypal Gift Certificates
Mothers Day Gift Ideas
Write a Product Review
About our Merino Wool Possum Silk Knit Clothing
About our New Zealand Artists
Bone Pendants - how to tie sliding knots
Testimonials Truegrip Possum Leather Golf Gloves
Kapa Haka Costumes for NZ Schools
Your Wishlist
NZ & Maori Info
Maori Culture
Maori Music and Kapa Haka
Maori Designs - their spiritual meaning
Maori Tattoo Designs
Maori Carving Photos
Maori Necklaces
Hei Matau Shopping
Maori Twist
Maori Manaia Information
Maori Tiki
Maori All Black Haka
Maori English Language Translation Sound Files
Homesick Kiwis
New Zealand Recipes
Shopenzed.com Customer Recipes
Write a Recipe Review
New Zealand Travel
New Zealand Souvenirs
Great New Zealand TV Commercials
Life in New Zealand
Kauri Tree Information & Facts
New Zealand Native Birds
Kiwiana Jandals
Kiwiana Food
Design your own Maori Korowai Cloak
Chat & Win!
Win Prizes and Discounts!
Guest Map
My Home - the Tutukaka Coast
Tutukaka Coast Accommodation
Activities on the Tutukaka Coast
Poor Knights Islands Tutukaka Images
Tutukaka Coast Aerial Map
Search ShopeNZed
Item Search:
$5 (and under) Sale Bargains
Art - New Zealand Prints and Cards
Baby and Child Gifts NZ
Bone Maori Tattoo Pendants made in NZ
Bone Necklaces by Maori carvers
Bone Pendant Carvings and Maori Earrings
Clothing Footwear and Accessories NZ
Find It Service
Food and Music for Homesick Kiwis ( and foodies worldwide)
Home and Garden NZ Gifts
Jewellery NZ
Kiwiana Collection
Maori Gifts & Collectibles
New Zealand Books Maps DVDs
New Zealand Made Gifts
NZ Birds Fern and Flower Gifts
NZ Charms and Charm Bracelets
NZ Paua Shell ( Abalone) Gifts
NZ Rugby Gear incl All Blacks
NZ Skincare & Pharmacy
NZ Souvenirs
NZ Stationery and Phone Accessories
Recommended NZ Gifts by Price Bracket
Sheep Shagger
Special Occasions
Contact Info
Lesley Armstrong-Jennings
10 Shoebridge Cres
R D 3 Whangarei 0173
New Zealand
Phone: 64-9-4344659
Fax: 64-9-4344544
$5 (and under) Sale Bargains
Bone Necklaces by Maori carvers
CHEAP New Zealand T-shirts!
Christchurch NZ Gifts
Food and Music for Homesick Kiwis ( and foodies worldwide)
Genuine NZ Pounamu Greenstone Jewellery
Home and Garden NZ Gifts
Jewellery Scarves
Jill Main NZ Superfine Merino Wrist Warmers
Jo Luping NZ Ceramic Bowls and Vases
Kauri and Rimu Wood Tableware
Kiwiana Collection
Maori Costume Music Pois Piupiu Skirts
Maori Flax Flowers
Maori Gifts & Collectibles
Merino Possum Hats Gloves Scarves Socks
Merino Wool Possum Silk Clothing
Merino Wool Possum Womenswear
Metal NZ Birds and Flowers
New Zealand Christmas Decorations
New Zealand Made Gifts
NZ and Australia Charms and Beads
NZ Artificial Flowers Ferns and Vases
NZ Charms and Charm Bracelets
NZ Coasters Placemats and Plates
NZ Crafts
NZ Cushions and Blankets
NZ Gifts that fit an envelope
NZ Glass Blocks and Sculpture
NZ Hairclips and Hair Ties
NZ Jandals (Flip-flops)
NZ Maori Pantyhose
NZ Marble Sculpture
NZ Paua or Ceramic House Numbers and ABC
NZ Rugby Gear incl All Blacks
NZ Sheepskin and Wool Slipper Socks
NZ Sheepskin Calfskin Slippers and Boots
NZ Signs
NZ Silver Fern Gifts
NZ Snowglobes
NZ Souvenir Soft Toys & Dolls
NZ Table Lamps
NZ Trophies
NZ Wall Art
Recommended NZ Gifts by Price Bracket
Rimu Boxes - Jewellery, Card, Memory
Save the Kiwi Collection
Sewing and Craft Gifts
21st Birthday Gifts
Angel Gifts
Baby Shower Gifts
Bereavement Gifts
Christmas New Zealand Gifts
Gifts for Homesick Kiwis
Gifts for the Sheep Farmer
Gifts for Travellers ( Kiwis on their big OE)
Gifts for Yachties
Housewarming Gift
Man's Birthday or Fathers Day Gifts
Mothers Day Gifts
New Zealand Wedding Favours
NZ Business Corporate Gifts
NZ Get Well Gifts
NZ Gifts for Boys
NZ Gifts for Girls
NZ Gifts for Teenagers
NZ Trophies
Sewing and Craft Gifts
Valentines Day gifts
Waitangi Day Party Ideas
Wedding and Anniversary Gifts
Wine Gifts
Payment Options
Shipping Times
Edit your Profile
Returns Policy
Terms & Conditions
Leave Feedback
Contact Us
Join us on Facebook
Opening Hours
We Support the
Whangarei Native Bird Recovery Centre
NZ Gifts Home
No Items in your Cart
for more information.


text:
Sophisticated Leather Material Overcoats also Blazers
Having that trendy leather jacket has become a expression out of status amongst the young adults. You've got a lot of picks in selecting these overcoats and/or blazers. There is elegant fabric coats furthermore fashionable leather material blazers inside countless colors enjoy black colored, red-colored, gray, brown etcetera.
Brown and also black colored hues become the preferred colors regarding the colour variety of leather-based overcoats and/or blazers. You should not give consideration to using these types of overcoats and/or blazers as device to defense in particular season. Wearing of the trendy coats additionally stylish blazers grants a great intimidating look on people using that it.
Here have always been various ways when a elegant leather-jacket are fashioned. Sophisticated leather overcoats include desirable primarily within riders, personnel providing in the a variety of biceps and triceps for the protection solutions, university students furthermore travelers.
Leather overcoats to leather jackets for men blazers can be categorized when assorted categories oftentimes based on function these are typically used to on the basis of content these are generally made of. Some of the groups concerning jackets then blazers include
oClassic leather-jacket
oClassic leather-based Blazer
oLeather bike jacket
oBomber/air travel leather blazer/coat
oRacing additionally scooter jackets
oLeather waterproof overcoats
You can find fancy fabric coats and also stylish leather blazers made up of different types of leathers love suede, buckskin, cowhide, goatskin, ostrich epidermis, lizard epidermis plus pigskin.
Commonly you find leather-based overcoats both by having a zip to and buttons. Tasteful leather-based overcoats then fashionable leather blazers have always been presented at sizes. Based on extent sizing these types of jackets to blazers tend to be subcategorized since waist size dimensions overcoats also hip extent sized blazers. You'll find these leather jackets and blazers shopping inside variations just like trench-coating as well as collarless habits.
Leather coats gained it is recognition mainly during the course of 1950 upon they had been worn by popular flick celebrity Marlon Brando in two videos. Others modern stars followed your suit and add to the popularity of fabric jackets. Teens are keen at copy personal filmy idols. This component aided inside generating considerably popularity when it comes to fabric overcoats with regards to is used through Arnold Schwarzenegger within one of their motion picture. Dressed in the tasteful leather-jacket or even classy leather blazer is considered as being a means to show off machismo.
It's a point which leather material overcoats as well as stylish leather blazers were worn whether as a fashion or perhaps as a garment that provides protection. Although fabric coats have always been mostly sought after amongst male, ladies are not any exception for vouch for those sophisticated leather material jackets to sophisticated leather-based blazers. Normally females don regarding elegant leather-based blazers inside represent manliness and also machismo. Your element has made some sort of leather-based coats the best method of showing life style, attitude to mindset worldwide out of stylish.


text:
Favorite Korn Album/Song
This type of thread is usually pretty popular, so I figure Ill start one on these nice new forums.
Fairly simple question, what is your favorite Korn Album and Song. Or if you want list your favorite albums in order of favorite to least favorite (or anything else along those lines)
Favorite Album (favorite to least favorite)
Follow the Leader
Life is Peachy
Take a look in the Mirror
KoRn III: Remember Who You Are
See You on the other Side
The Path of Totality
Top 5 songs (currently)
No Way
Narcissistic Cannibal
Somebody Someone
Pop A Pill
Favorite Album Count (excluding indecisive posts)
Follow the Leader-7
Life is Peachy-2
Take a Look in the Mirror-1
See You on the Other Side-1
Replies to This Posting
Re: Favorite Korn Album/Song
Life is peachy
Take A Look In The Mirror
See You On The Other Side
KoRn 3
Follow The Leader
So bloody hard to choose. I love all their albums
Helmet In The Bush
Here To Stay
Throw Me Away
Beat It Upright
Re: Favorite Korn Album/Song
Thoughtless is my fave song and Untouchables is my fave album
Re: Favorite Korn Album/Song
Really hard to choose:
Album: Untouchables/Follow the Leader/Issues/TALITM
Song: Falling Away From Me/Somebody, Someone/Blind/Alone I Break/Clown
Re: Favorite Korn Album/Song
My list will be very loose, its definitely not set in stone cause my favourite album changes every month :P
Life is Peachy
Follow the Leader
Korn III: Remember Who You Are
Take a Look in the Mirror
See You On the Other Side
For favourite songs I will (try) tochoose one from each album in Chronological order...
Helmet In the Bush
My Gift to You
No Ones There (or Here to Stay)
Lets Do This Now
Throw Me Away
Do What They Say (or Starting Over)
The Past (or Trapped Underneath the Stairs or People Pleaser)
I think my ultimate favourite korn song could be Sean Olsen or This Broken Soul, touhg to say though ;)
-=[ Nothing in Life is to be Feared, Only Understood ]=-
Re: Favorite Korn Album/Song
Untouchables, in my opinion was the stand out album, the top of their game, with Issues a close second. Thoughtless being my favorite song. Helmet is probably my 2nd fav. Not really an album that I dont like at least a few songs.
Re: Favorite Korn Album/Song
favorite albums
KoRn III: Remember Who You Are - Let the Guilt Go
Issues - Somebody Someone
Take a look in the Mirror - Play Me
Life Is Peachy - Good God
Follow the Leader - B.B.K.
Untitled - Do What They Say
KoRn - Helmet in the Bush
Untouchables - I'm Hiding
See You on the other Side - Seen It All
*Get Up!
*Never Around
*People Pleaser
*Pop a Pill
*The Past
"holding onto everything, it's hard to draw the line."
Re: Favorite Korn Album/Song
Favorite album is Issues. Favorite song is "Last Legal Drug."
[0:41] jd: oh i know how much you love dub beth
Re: Favorite Korn Album/Song
Follow the Leader
Life is Peachy
KoRn III: Remember Who You Are
Take a look in the Mirror
See You on the other Side
Top 5 songs (It was really hard xD)
Good God
Shoots and Ladders
Wake Up
Sorry for my english!
Re: Favorite Korn Album/Song
Damn.. hard to type favorite songs and albums but i try:
favorite album:
1. Untouchables
2. KoRn III, Life Is Peachy, Issues
3. KoRn, Untitled, Follor the Leader
4. See You..., Take a look...
favorite song? Damnn...
Alone I Break, Get Up, Clown, Are You Ready To Live, Throw Me Away, Trapped Underneath The Stairs, Thoughtless, and many more :)
Re: Favorite Korn Album/Song
Favourite Album (Favorite to Least Favourite)
Follow the Leader
See You On the Other Side
Korn III: Remember Who You Are
Life is Peachy
Take a Look in the Mirror
Top 5 Songs (Currently)
No One's There
Got the Life
Pop a Pill
Re: Favorite Korn Album/Song
Can't really decide for the albums, because I love them all. My favortie one is "Life Is Peachy", but I really like "Untitled" too. All albums have their own unique atmospheric sound charm.
For the songs:
1. I Can Remember
2. Swallow
3. Too Late Im dead
4. I Will Protect You
5. Ball Tongue
"What's your lie?"
Re: Favorite Korn Album/Song
Favorite songs tonight are Dirty, Alone I Break and I might even throw Tearjerker in there aswell!
Re: Favorite Korn Album/Song
Album: Issues
Song: Here To Stay (Korn's "Enter Sandman" IMO.)
Re: Favorite Korn Album/Song
I don't think I have a favorite Album,but I do enjoy the first four the most. And as far as favorite song goes it has to be 'Kill You'.
Re: Favorite Korn Album/Song
Albums from Favorite to Like (no least favorite or hate, even the worst one I still like a lot):
1. Untouchables
2. See You On The Other Side
3. Issues
4. Life Is Peachy
5. Self-Titled
6. Follow The Leader
7. KoRn III
8. Take A Look In The Mirror
9. Untitled
As far as songs go, Here's my Top 10, but it does tend to flux a lot, depending on my mood, so here's my Top 10, as of June 27th, 2011:
1. Get Up!
2. Here To Stay
3. My Gift To You
4. Beat It Upright
5. Inside Out
6. Trash
7. Wake Up Hate
8. Camel Song
9. No Place To Hide
10. Kidnap The Sandy Claws
Re: Favorite Korn Album/Song
SYOTOS is the best album of the universe
CLOWN in my favorite song
Re: Favorite Korn Album/Song
I Like All The Songs On Korn 3 And Korn Untitled And Take A Look In The Mirror And Follow The Leader
Re: Favorite Korn Album/Song
My favorite korn song is proud. My favorite album is Life is Peachy.
Does it make me bad??
Re: Favorite Korn Album/Song
wow this is pretty hard they're all pretty awesome!
1.follow the leader - B.B.K
2.untouchables - embrace
3.issues - somebody someone
4.korn - divine
5.take a look in the mirror - right now
6.life is peachy - twist
7.see you on the other side - souvenier
8.kornIII: remember who you are - fear is a place to live
9.Untitled - do what they say
children of the korn, children of the korn!!!!
Re: Favorite Korn Album/Song
My most favorite album is Untouchables. I do like all of them though (huge KoRn fan). My favorite songs that i listen to the most are (in no particular order): Tearjerker, Blame, Thoughtless, Alone I Break, Starting Over, Kiss, Kill You, Never Around, Are You Ready To Live?, Holding All These Lies, No Way, My Gift To You.


text:
Summer Rolls Recipe with Two Dipping Sauces
13 comments | Leave Comment
I've always been enamored with the colorful flavors of Southeast Asia. The layers of sweet, salty and spicy inspire so many of the dishes that emerge from my kitchen. Over the past several years, it's become possible to find kosher ingredients to recreate some of the best-loved foods from Thailand and Vietnam. I make a regular pilgrimage to the Asian food markets that dot the outer boroughs of New York City and I am constantly amazed at the low prices and variety of fresh produce that are available.
In the summer, when I'm looking beyond soups and stews to satisfy family and friends, I turn my gaze far eastward. In Thailand, Laos, Cambodia and Vietnam, they know how to beat the heat with bright salads, cool fruit drinks, and the Summer Roll.
The Summer Roll is a close relative of the conventional Chinese egg roll, except the Summer Roll is not deep fried and is usually served at room temperature and at only about 120 calories, about half that of an egg roll, is surprisingly filling.
You can fill the rice paper wrap with virtually any shredded or julienned vegetable or fruit and rice vermicelli (think spaghetti made from rice flour). Sliced chicken, beef, or fake crab meat can also be added, but I typically make mine meatless. Smoked or baked tofu is a great way to add protein and keep it pareve as well as seared tuna or salmon.
The spicy peanut sauce we use for dipping is so much more interesting than the cloying sweet and sour sauce we might use for an egg roll or Chinese noodles. Any leftover sauce can be used for dipping chicken nuggets or mixed with lowfat mayonnaise or yogurt for a delightfully different salad dressing.
It takes a little practice to get the amounts just right (don't overstuff), but after a few tries, you'll be on a roll!
Make your Summer Rolls and serve with your choice of dipping sauces, really any thick salad dressing would work, but my favorite is this Peanut Sauce and when I want to go a little lighter on the calories I go for Thai Sweet Chili Sauce.
Let me know if you make your own Summer Rolls and what you put inside.
Posted in
About Tamar Genger MA, RD
13 Responses to Summer Rolls Recipe with Two Dipping Sauces
where can you buy the rice paper?
I learned how to make this from my Vietnamese foster kids.
You can substitute cabbage with some boston lettuce. there is also something called…"hare" in Vietnamese" cooks use to put in these. It is a long green thing looks like scallions…lol.I use rice noodles in them as well.
Some suggestions you can use.
I make summer rolls all the time! They are so fresh! I love eating mine with a spicy cilantro peanut Sauce
Tamar, I've been so obsessed with spring rolls lately. I'm so glad for another recipe! They're so lovely for these hot summer months, especially in Miami!
Looks amazing. I want to try making rolls like these this summer. Light and filling.
Thanks, these are great. I am wondering if one is allowed to soak and roll the papers on Shabbat?


text:
Secret Life of the American Teenager
Vote Now! Which Secret Life Couples Should Go to Prom Together?
In Secret Life of The American Teenager season 4, episode 8, "Dancing With The Stars," the fabulous teens of Grant High kick on their sparkliest pumps and hit the dance floor! We can't wait to see what Amy and the gang wear to senior prom, but let's cut to the chase: Who's going with who?!
Should Ben do the right thing and take Adrian? Should Ricky forget his "no PDA" rule and dance the night away with his baby mama? And how the hell is Grace going to chose between Jack, Daniel and Grant?
Cast your vote in the polls below, and tell us which Secret Life pairs you want to see bump n' grind!


text:
"Success is when opportunity meets readiness."
Nhi Le | Photographer | 31 | @noyocreative
Nhi is the very definition of a gentleman.
He picked me up at 6 o'clock sharp with a big smile on his face and a solid plan of action.
I, being new to Vancouver (and a huge fan of Nhi's work), was super excited to adventure with him.
He just grinned: "I was in your shoes three years ago. I didn't know anyone either — I'm happy to pay it forward."
As we strolled down Beaver Lake Trail, I was hooked on his captivating tale:
At fourteen, he was left in Toronto to raise his younger sister alone. "I had to really hustle.
I learned the value of working hard," he said. "If you don't see results, work harder."
And hustling paid off: He skipped — not one, not two, but — three grades. Finished his Masters of Medical Biophysics. Supported his little sister all the way to university. He was doing well… But it wasn't always easy. "At one point of my life, I was in a research lab and hated what I was doing. I went through a big breakup. And I decided I need to physically move."
He packed up his bags and moved to New York. Took up photography. Took a pay cut.
"When you're passionate about something, you make compromises.
That's the reality you face as an artist— it's a lot of grinding, but it's worth it. I knew I had to pay my dues."
And following his heart also paid off: he runs two kickass companies now, one in New York and one in Vancouver.
He's booked to the brim. He's built up a huge community of fans. And he still loves to shoot for fun.
And fun was what we had. We climbed up trees, admired the ducks and took time to smell the roses.
We settled on Third Beach and watched a magnificent sunset — reds and golds streaked through the sky.
And when our tummies couldn't wait any longer, we finished off the night with an exquisite vegetarian meal at Heirloom.
"I'm hungry," Nhi shared. "I can always do better.
There's no ceiling in business and there shouldn't be. I always have to up my game."
And that, truly, is the spirit of success.
A thirst for growth. A will to work. A gleeful delight in it all.
I'm hungry too.


text:
/////////// DOWNLOAD FULLY EDITABLE PSD FILE AT http://bit.ly/TRDZzn
This time we bring to you a clean and creative logo. This logo template can be used for any type of companies, Windows Manufacturer, agencies, construction & consulting firms, etc.
Logo is made with vectors for easy resizing and customizing – all texts can be rewritten even You can change the font or color.
Changing all colors is as easy as one click to fill color in color palette. This template is corporate, institutional and more creative.
Hope you enjoy it!
/////////// DOWNLOAD FULLY EDITABLE PSD FILE AT http://bit.ly/TRDZzn
keyboard shortcuts: ← previous shot → next shot L or F like Z toggle zoom


text:
I don't take offense to that. You'd have to get to know me a little better to know me. I'm just blunt. I'm not good at fluff nor beating around the bush...and I can't stand drama! :) You know me better than that Montez :D I just like setting the facts in order...nothing more, nothing less. I know you aint upset, you are just eager to hear the new tunes. You're gonna love em! I can't wait for this album to release either! It's sooooooo good!
Actually, this album has NOT been pushed back. 12 Feb 2013 was the first time we heard ANY rumor of a release date and that was by Drum Workshop Inc who posted on Facebook that the new album would be out in Jul 2013. No band member said ANY release timeframe until 22 Apr 2013 when Ray Luzier said Aug/Sep timeframe and thats the timeframe everyone has stuck to ever since. Now as we get closer to the release date, they stated Sep...and now we have late Sept. When I spoke to JD last week he said this album is still on track and has not slipped or been pushed back. So please...don't be upset about a pushback that has not happened. :)


text:
My name is Tom Horn. I am an Australian Software Developer, Digital Cartographer, Sceptic and Enthusiast.
I work at goCatch. We are building a mobile platform to connect taxi drivers with passengers. I am responsible for all our mobile apps so get in touch if you have any feedback.
I am a huge fan of A Song of Ice and Fire.
During my ever contracting spare time, I have committed myself to an alarming number of personal projects:
- SportHold - The prediction game for all sports. If you think you know more about sport than I do (and you probably do), then sign up and prove it.
- The Patrick O'Brian Mapping Project - Finalist in the 2007 and 2008 Google Speedgeeking Contests.
- Andy Weir's 'The Martian" Map - A detailed map of Andy Weir's awesome book.
- WordFlight for the iPhone, iPad & iPod Touch
- St John Responder with Jason & Adam - Winner of the 2012 Vodafone App Aid Event
- Numberline for the iPhone, iPad & iPod Touch
- Tapsteps for the iPhone, iPad & iPod Touch
- Phonics Deck for the iPhone and iPad
- Monster Memory for the iPad
- Faerie Memory for the iPad
- The World War Two Timeline Project
- The American Civil War Timeline Project
- The World War One Timeline Project
- In Their Honour - Winner of the Mashups Australia Notable Mashing Achievement and Peoples Choice Award.
- World War Two Daily for iPhone and Android
- American Civil War Daily for iPhone and Android
- Patrick O'Brian Quotes for iPhone and Android
- World War One Daily for iPhone and Android
- BalletIndex for iPhone and Android
- KarateIndex for iPhone and Android
- TapIndex for iPhone
- Various older development projects
Please email me at .


text:
Really hoping someone has an idea...or I've got an expensive paperweight in my lap.
Installed r4 just fine. Installed Clockworkmod just fine and tested, including a nand backup. Then install r5. Had a complete brain fart and closed the cmd prompt before the Vega had rebooted, thought the job had finished but forgot to wait for the Vega.
Now it won't boot but no problem because I've got the nandroid backup - ah, wait, no way to get to the Clockworkmod reboot app. So, into recovery for a stock image flash but, and here's the big problem, I can't get into recovery. Doing the usual and whilst holding down the back button after 2 secs try to hold the power button for 2 secs but as soon as I touch the power button, the backlight comes on. Tried booting and getting to recovery with power plugged in and on battery only.
ADB doesn't see it either :-(
I'll have your babies if you've got an idea...
PS Paul. Just adding to the chorus of bloody good job....thank you.
Edited by simonta, 16 December 2010 - 10:35 PM.


text:
Siege of Cuzco
|Siege of Cuzco
|Part of Spanish conquest of Peru
The siege of Cuzco according to Felipe Guaman Poma de Ayala
Spanish Empire
|Remnants of the Inca Empire
|Commanders and leaders
|Hernando Pizarro (POW)
Gonzalo Pizarro (POW)
Juan Pizarro II †
Francisco Pizarro
|Diego de Almagro
Rodrigo Orgóñez
|Manco Inca Yupanqui
|30,000 Indios auxiliares
190 Spaniards
Later +300 Spaniards under F. Pizarro[1]
|700 Spaniards (as for early 1537)
|100,000 to 200,000 Inca warriors
|Casualties and losses
|Unknown, but low
The Siege of Cuzco was the May 6, 1536 – March 1537, siege of the city of Cuzco by the army of Sapa Inca Manco Inca Yupanqui against a garrison of Spanish conquistadors and Indian auxiliaries led by Hernando Pizarro in the hope to restore the Inca Empire (1438-1533). The siege lasted ten months, and was ultimately unsuccessful.
A Spanish expedition led by Francisco Pizarro had captured the Inca capital of Cuzco on November 15, 1533 after defeating an Inca army headed by general Quisquis.[2] The following month, the conquistadors supported the coronation as Inca emperor of Manco Inca to facilitate their control over the empire.[3] However, real power rested with the Spaniards who frequently humiliated Manco Inca and imprisoned him after an attempted escape in November 1535.[4] After his release in January 1536, Manco Inca managed to leave Cuzco on April 18 promising the Spanish commander, Hernando Pizarro, to bring back a large gold statue when in fact he was already preparing a rebellion.[5]
Having realized their mistake, Hernando Pizarro led an expedition against Manco Inca's troops, which had gathered in the nearby Yucay Valley, however, the attack failed as the Spaniards had severely underestimated the size of the Inca army.[6] The Inca emperor did not attack Cuzco at once, instead he waited to assemble his full army estimated at between 100,000 to 200,000 men strong around the city (some sources suggest numbers as low as 40,000); against them there were 190 Spaniards, 80 of them horsemen, and several thousand Indian auxiliaries.[7] The siege started on May 6, 1536 with a full-scale attack towards the main square of the city; the Inca army succeeded in capturing most of the city while the Spaniards took refuge in two large buildings near the main plaza.[8] The conquistadors managed to fend off Inca attacks from these constructions and mounted frequent raids against their besiegers.[9]
To relieve their position, the Spaniards decided to assault the walled complex of Sacsayhuamán, which served as the main base of operations for the Inca army. Fifty horsemen, led by Juan Pizarro, and accompanied by Indian auxiliaries broke through the Inca army files, turned around and attacked Sacsayhuamán from outside the city. During the frontal assault against the building's large walls, a stone struck Juan Pizarro in the head; he died days later from the injury sustained. The following day, the Spaniards resisted several Inca counterattacks and mounted a renewed assault at night using scaling ladders. In this way, they managed to capture the terrace walls of Sacsayhuamán while the Inca army held on to the two tall towers of the complex. The Inca commanders, Paucar Huaman and the high priest or Villac Umu, decided to leave the confinement of the towers and fight their way towards Calca, the site of Manco Inca's headquarters, to bring back reinforcements. The attempt was successful and the towers were left under the command of Titu Cusi Gualpa, an Inca nobleman. However, despite Titu's fierce resistance, the Spaniards and their auxiliaries managed to storm the towers so that when the Inca commanders returned, Sacsayhuamán was firmly under their control.[10]
The capture of Sacsayhuamán eased the pressure on the Spanish garrison at Cuzco; the fighting now turned in a series of daily skirmishes interrupted only by the Inca religious tradition of halting attacks during the new moon.[11] During this period, the Spaniards successfully implemented terror tactics to demoralize the Inca army, which included an order to kill any woman caught and cutting off the hands of captured men.[12] Encouraged by their successes, Hernando Pizarro led an attack against Manco Inca's headquarters which were now at Ollantaytambo, further away from Cuzco. However, Manco Inca managed to defeat the Spanish expedition at the Battle of Ollantaytambo by taking advantage of the fortifications and the difficult terrain around the site.[13] The Spanish garrison had more success with several raids to gather food from regions near Cuzco; these incursions allowed them to replenish their almost exhausted provisions.[14] Meanwhile, Manco Inca tried to capitalize on his success at Ollantaytambo with a renewed assault on Cuzco; however, a Spanish cavalry party had a chance encounter with the Inca army thus ruining any hope of surprise. That same night the Spaniards mounted a full-scale attack which achieved complete surprise and inflicted severe casualties on Manco Inca's troops.[15]
After 10 months of vicious fighting in Cuzco, with low morale playing a factor, Manco Inca decided to raise the siege at Cuzco and withdraw to Ollantaytambo and then Vilcabamba, where he established the small Neo-Inca State. It is suggested by some that by this action he threw away his only real chance to rebuff the Spaniards from the lands of the Inca Empire; however, it was probably the only realistic choice he had considering the arrival of Spanish reinforcements from Chile led by Diego de Almagro. Upon facing victory and the availability of expanding his own reign into Peru, Almagro seized the city once having achieved victory for Spain and had Hernando and Gonzalo imprisoned. Gonzalo managed to escape, however, to later face Almagro in a personal triumph at the battle of Las Salinas.[16]:246–249,256–260
- ^ Jay O. Sanders. "The Great Inca Rebellion". Retrieved 18 July 2010.
- ^ Hemming, The conquest, pp. 115.
- ^ Hemming, The conquest, pp. 123–125.
- ^ Hemming, The conquest, pp. 178–180.
- ^ Hemming, The conquest, pp. 181–182.
- ^ Hemming, The conquest, pp. 184–185.
- ^ Hemming, The conquest, pp. 185–186.
- ^ Hemming, The conquest, pp. 187–188.
- ^ Hemming, The conquest, pp. 189–190.
- ^ Hemming, The conquest, pp. 192–196.
- ^ Hemming, The conquest, p. 197.
- ^ Hemming, The conquest, pp. 198–199.
- ^ Hemming, The conquest, pp. 207–209.
- ^ Hemming, The conquest, pp. 210–211.
- ^ Hemming, The conquest, pp. 211–212.
- ^ Prescott, W.H., 2011, The History of the Conquest of Peru, Digireads.com Publishing, ISBN 9781420941142
- Hemming, John. The conquest of the Incas. London: Macmillan, 1993. ISBN 0-333-10683-0


text:
Tropical Depression Auring, first in 2013, prompts storm alerts in 9 areas
Satellite image at 7 a.m., Jan. 3, 2013. Satellite image at 7 a.m., Jan. 3, 2013 Weather Central
At least nine areas were placed under Storm Signal No. 1 as a low-pressure area over Mindanao intensified into a tropical depression before noon Thursday, state weather forecasters said.
PAGASA's forecast track for TD Auring. It is expected to leave the PAR by Friday evening, Jan. 4.
PAGASA forecaster Aldczar Aurelio said the tropical depression, codenamed Auring, may bring moderate to heavy rain over parts of Palawan and Visayas.
"Moderate to heavy ang dala ni Auring. Kahit tropical depression lang siya, ang ulan ang ating binabantayan (It will bring moderate to heavy rain. Even if it's just a tropical depression, we have to watch out because of the rain it will bring)," he said in an interview on dzBB radio.
He said Tropical Depression Auring will bring rain of 5 to 15 mm per hour (moderate to heavy).
Under Storm Signal No. 1 are:
- Palawan
- Southern part of Negros provinces
- Siquijor Island
- Lanao del Norte
- Lanao del Sur
- Misamis Occidental
- Zamboanga del Norte
- Zamboanga del Sur
- Zamboanga Sibugay
"Inaasahan natin bukas (Friday) ng gabi nasa labas na siya ng Philippine area of responsibility," Aurelio said.
Bopha victims evacuate anew
Bopha victims evacuate anew
Residents of Compostela Valley province have barely recovered from last month's Tropical Cyclone Pablo (Bopha), but have again been forced to leave their homes due to the oncoming weather disturbance.
Even before the formation of TD Auring, residents in New Bataan town in Compostela were ordered evacuated by the Municipal Disaster Risk Reduction and Management Council, radio dzBB reported early Thursday.
The evacuation was ordered particularly in Purok 9, 10, 11, 15, and 16, the report said.
Compostela Valley was one of two provinces hit hardest by Pablo, which left more than 1,000 dead in its wake.
Weather advisory
PAGASA's 11 a.m. advisory said that, as of 10 a.m., Tropical Depression Auring was estimated at 50 km west of Dipolog City.
It packed maximum winds of 55 kph near the center and is forecast to move west at 28 kph.
Tropical Depression Auring was forecast to be at 180 km southwest of Puerto Princesa City Friday morning and at 460 km west of Puerto Princesa City by Friday evening or outside the Philippine Area of Responsibility.
"Residents living in low-lying and mountainous areas under public storm warning signal No. 1 are alerted against possible flash floods and landslides. Estimated rainfall amount is from 5 to 15 mm per hour (moderate to heavy) within the 250-km diameter of the tropical depression," PAGASA said.
It also advised fishing boats and other small seacrafts not to venture out into the eastern seaboards of the country and over the northern and western seaboards of Northern Luzon due to the northeast monsoon.
PAGASA issued a similar advice to fishing boats and small seacraft not to venture over the western seaboard of Visayas and Mindanao due to Tropical Depression Auring. — TJD/YA, GMA News
Go to comments
We welcome healthy discussions and friendly debate! Please click Flag to alert us of a comment that may be abusive or threatening. Read our full comment policy here.Comments Powered by Disqus
Top Stories


text:
Winter!: Prepare for holiday gaming!
The project Darkfall online changed several owners
Darkfall:Some players experiencing burnout in Darkfall presently? Syncaine has one more appealing Darkfall post up on his blog site speaking about why he thinks some players have begun enduring burnout so before long after release. He feels many of the challenges are a end result of how the sport globe is actively playing out, when many others are attributed to personal play type.Video game specific challenges consist of large alliances that have been forming up in Agon which some individuals experience they have to hold up with the Joneses.
Getting in an über-alliance means that nearly (if not) all your neighbours are friendly which you have to travel far cheap darkfall gold and wide to find any PvP. Perhaps due to exploitation methods in the past (e.g., becoming able to skill up on invincible mobs), some gamers experience they should grind just before they is usually absolutely effective in the sport.Participate in design certain difficulties incorporate trying to enjoy a sandbox activity with an "on rails" mentality and that a number of people simply cant handle the notion that for every triumphant gaming session, they will probably encounter an equally disastrous just one.
|Post Reply
|Thread Tools


text:
Gold And Guns On 51 is the debut release from the two sonic implosion technicians that comprise New Orleans' Blackfire Revelation: guitarist/singer J.R. Fields and drummer Hank Haney. Recording was done Independence Day weekend '04 at Jerry Teel's Funhouse Studio South in New Orleans, LA. Gold And Guns On 51 is being released on Southern Reconstruction Records March 15, 2oo5.
Gold And Guns On 51 is intended as a sonic time capsule, capturing the live experience of the Blackfire Revelation at that particular time in history. The songs they tackled had been the staples at their shows. "Battle Hymn" and "Act Like a Believer" were proven crowd favorites. "I Want You Right Now" was the first cover the duo ever learned. They were introduced to Blue Cheer's "Second Time Around" when former White Zombie bassist Sean Yseult, an avid BFR supporter, brought up a comparison of the two bands after a show one night. When they decided to record the song for the EP Yseult was invited to contribute her monster bass track to their rendition.
Blackfire Revelation formed in early 2003. After a year of honing their sound and making a name for themselves in the New Orleans rock scene the band decided it was time to try their luck on the road. With little to no reverence for how bands were supposed to book tours, and because none of the jazz/funk oriented booking agencies in their area wanted anything to do with them, the band began "guerilla touring" around the south and northeast. This usually meant they would find out about a rock, punk, or metal show in another town, drive all day to get there, then show up at the club with all their gear and convince someone to let them play. Then if a band they played with were on tour they would see how many shows they could tag along for. There was seldomly, if ever, any monetary compensation but just about every club they played at asked them to come back. Much was learned and many good shows were played..
Born in rural Mississippi but raised in Tokyo, Japan singer/guitarist J.R. Fields became a rock obsessive as a teenager. Acts from all over the world, both mainstream and underground, passed through Tokyo. All venues were effectively all-ages friendly, there was no drinking or smoking age, and the young Fields was set free to seek and destroy. On a trip back to visit family in the states one summer, John acquired a 1979 Les Paul custom and a Marshall practice amp. He learned the songs of his favorite bands and over time began writing his own compositions. After graduating high school, he moved to New Orleans to take a stab at college.
Drummer Hank Haney was reared on music from childhood in a small town in Virginia, battering pots, pans and furniture from infancy. After ruining a set of good cookware, his mother urged Hank to join the high school band where he took up drumming on actual drums. He discovered punk rock soon thereafter and quickly became the most in-demand drummer in town.
At a New Year's Eve party in Richmond, where he was attending college, a friend suggested that Hank move to New Orleans. He was drunk and the idea sounded brilliant. Upon sobering up the next morning the idea sounded better still and within three months he'd relocated and met Fields. They discussed their mutual love of punk rock, heavy metal, controlled substances and Ninjas. It was only a matter of time before they began creating the deadly duo that is the Blackfire Revelation.
Purchase and receive an instant downloadmore


text:
TEACHERS from all secondary schools in Musanze District have completed a three-day training in management and leadership.
The training, hosted by Ecole des Sciences de Musanze, brought together 130 participants, including head teachers, school directors and accountants.
It was sponsored by the Flemish Association for Development Cooperation and Technical Assistance (VVOB) in collaboration with the Ministry of Education.
At the closure of the training, Musanze District Education Officer, Fidèle Nzigira, reminded the teachers that the quality of any school depends mainly on the quality of the head teacher.
"In order for the education of our children to be effective, it also requires close collaboration between parents and school staff," he said.
He encouraged them to master the art of high-quality administration of secondary schools as well as proper management of property and finances.
Participants resolved to further encourage peer to peer learning, saying that it is an active and practical method of empowering school leaders by learning from each other.
"There must be a shift from lecturing to facilitating and from teaching to sharing of knowledge and experiences," said Jean Claude Mbonimpa, the head teacher of the host school.


text:
Camp to Release Small Business Tax Draft on Wednesday
March 5, 2013
Rep. Dave Camp (R-Mich.), the House's top tax writer, will release a draft proposing changes to tax laws for small businesses on Wednesday, as part of his broader efforts to comprehensively overhaul the tax code.
Many small businesses pay taxes as individuals, a major reason that Camp and other Republicans have long said that the tax code needs to be rewritten for both individuals and corporations.
Camp, the chairman of the Ways and Means Committee, has vowed to pass a reform plan out of his panel this year, and says he is still shooting to bring the top rate for both individuals and corporations down to 25 percent.
House GOP leaders have reserved H.R. 1, prime legislative real estate, for the tax reform package that emerges from Camp's panel.


text: Walnut Creek Elementary recently held an assembly to support bullying prevention month. The assembly kicked off a month that WCES hopes will be filled with kindness, peace and respect. The assembly, called Super U, was sponsored by the WCES PTO and was meant to encourage students to build positive character traits and stop bullying behaviors. Super U is designed after classic children's TV shows such as "Double Dare" and the current Nickelodeon hit "Brain Surge." Students in the audience were invited to take part in imaginative and wacky interactive challenges involving over-sized props, creative costumes and slime! Super U encouraged the WCES students to let their best traits shine!