text:
Bellator has set competitors and matchups for the opening round of its Season 8 light heavyweight tournament, which kicks off with promotion's move to Spike TV at Bellator 85.
Bellator on Monday announced the pairings, which include Seth Petruzelli (14-6 MMA, 1-0 BFC) vs. Jacob Noe (8-1 MMA, 1-0 BFC), Renato Sobral (37-9 MMA, 0-0 BFC) vs. Mikhail Zayats (19-6 MMA, 0-0 BFC), and Emanuel Newton (18-7 MMA, 1-1 BFC) vs. Atanas Djambazov (17-2 MMA, 0-0 BFC).
Muhammed Lawal (8-1 MMA, 0-0 BFC) vs. Przemyslaw Mysiala (16-7 MMA, 0-0 BFC) takes place the following week at Bellator 86.
Bellator 85 is slated for Jan. 17 at Bren Center in Irvine, Calif. The event's main card airs live on Spike TV following prelims on Spike.com.
Petruzelli returns to Bellator following an impressive first-round KO of former UFC heavyweight champ Ricco Rodriguez at Bellator 48 in August 2011. The win was his second since his release from the UFC, which came after back-to-back losses to Ricardo Romero and Karlos Vemola.
Noe makes his tournament debut after a first-round TKO of Brian Albin at Bellator 73, which marked his promotion debut. Prior to that, the Tennessee-based fighter earned a five-fight win streak on the regional circuit.
Sobral most recently competed in the upstart OneFC promotion, where he submitted Tatsuya Mizuno by first-round armbar at an event in June. That appearance came after a two-year layoff following a first-round KO loss to Dan Henderson under the Strikeforce banner. The onetime UFC light heavyweight contender is 6-2 since his release from the industry-leading promotion, which came after he refused to release a choke hold in a fight against David Heath at UFC 74.
Zayats makes his promotional and tournament debut on the strength of a five-fight win streak earned on the international circuit. A former M-1 Challenge winner, he went on a tear after unsuccessfully vying for the Russian promotion's light heavyweight belt in a bout against now-UFC fighter Vinny Magalhaes.
Lawal makes his long-awaited promotional debut after spending a year on the bench as the result of a failed drug test (Drostanolone) at a Strikeforce event in December 2011. Although he denied using performance-enhancers, he was suspended for nine months by the Nevada State Athletic Commission, which oversaw the event, and a second-round TKO was changed to a no-contest. In the Strikeforce cage, Lawal went 3-1 for the promotion, and in April 2010 beat Gegard Mousasi for the light heavyweight belt before losing it to Rafael Cavalcante in his next fight.
Mysiala comes into the tourney looking to rebound from a loss in March, which came via first-round TKO in a fight against Jason Jones at BAMMA 9. The Polish veteran, who trains out of London Shootfighters, is 5-2 in the past three years of his pro career.
Newton returns to Bellator after falling short to Summer Series winner Atilla Veigh in the semifinals of the tournament. The loss snapped a six-fight win streak in notable regional promotions such as Maximum Fighting Championship, Shark Fights and Superior Cage Combat before joining Bellator.
Djambazov brings the most impressive ledger to the competition, at least on paper. The Bulgarian has won his past 10 fights and has only two setbacks in 19 pro outings. One is to WEC vet Chuck Grigsby, making the Bellator tourney his biggest step up in competition.
The latest Bellator 85 card now includes:
- Champ Michael Chandler vs. Rick Hawn – for lightweight title
- Champ Pat Curran vs. Patricio Freire – for featherweight title
- Renato "Babalu" Sobral vs. Mikhail Zayats – light-heavyweight tournament opening round
- Jacob Noe vs. Seth Petruzelli – light-heavyweight tournament opening round
- Atanas Djambazov vs. Emanuel Newton – light-heavyweight tournament opening round
- Mike Guymon vs. TBA
- Jason Lambert vs. TBA
- Hector Ramirez vs. TBA
For more on Bellator 85, stay tuned to the MMA Rumors section of the site.
(Pictured: Muhammad Lawal)


text:
Editorial Staff and Contributors
This test uses sound waves to study the urinary system. The urinary system includes the kidneys, bladder, and ureters. Ureters are the tubes that connect the kidneys to the bladder.
The test is done to look for:
The test is also done to look at:
There are no complications associated with this test.
You will lie on a table. A gel will be put on your belly over your bladder and kidneys. The gel helps the sound waves travel between the machine and your body.
The ultrasound machine has a hand-held instrument called a transducer. It looks like a microphone or wand. The transducer is pushed against your skin where the gel was applied. The transducer sends sound waves into your body. The waves bounce off your internal organs and echo back to the transducer. The echoes are converted into images that are shown on a screen. The images are examined. A photograph of them may be made.
The gel will be wiped from your belly.
30-45 minutes
Your images will be viewed by your doctor or radiologist. Problems in your organs may be detected. Blockages may be seen in the ureters. In this case, more tests may be done to find the exact problem and cause.
Call your doctor if you have any questions about the test, your condition, or your test results.
National Institute of Diabetes and Digestive and Kidney Diseases
National Kidney Foundation
Health Canada
The Kidney Foundation of Canada
Imaging of the urinary tract. National Institute of Diabetes and Digestive and Kidney Diseases website. Available at:
http://kidney.niddk.nih.gov/KUDiseases/pubs/imagingut/index.aspx. Updated May 24, 2012. Accessed September 7, 2017.
Nephrolithiasis. EBSCO DynaMed Plus website. Available at: http://www.dynamed.com/topics/dmp~AN~T114904/Nephrolithiasis. Updated July 17, 2017. Accessed September 7, 2017.
Last reviewed September 2017 by
EBSCO Medical Review Board Adrienne Carmack, MD
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
Copyright © EBSCO Publishing. All rights reserved.

subset: commoncrawl


text:
Chaz Williams (Of Blackhank) On Rick Ross! "Denyin It & Then Justifing It Is Wack" + Speaks On The Real Ricky Ross! "He Snitched In A Police Corruption Case. His Credibility Is More F*cked Up Than The Rapper Ross"
PaperChase reports "Chazz Williams of Black Hand Entertainment was asked about the 50 vs Ross beef. He labels the rapper Rick Ross a fraud and the real Freeway Ricky Ross a snitch."
Please click the "Report" button below if the video on this page is not working properly.
Comments will only be displayed by verified emails. No Spamming or Racism.


text:
Q. Does SBS 2003 R2 include all of Windows Server 2003 R2?
A. No. Most of the new features in Windows Server 2003 R2 are designed for medium- to large-sized businesses, and therefore are not applicable to the small business customer. SBS 2003 R2 will only include one Windows Server 2003 R2 component and that component is Windows SharePoint Services Service Pack 2. SBS 2003 R2 will also include updates to Exchange Server 2003 (Service Pack 2), and new automated patch and update management (WSUS 2.0). The Premium version of SBS 2003 R2 will also include SQL Server 2005 Workgroup Edition.
Does that little piece of Q&A from the Windows Small Business Server 2003 (SBS) Frequently Asked Questions anger you? It angered Susan E. Bradley, who Microsoft named MVP for the month of November last year. Why? Because Microsoft is touting that SBS 2003 R2 will include Windows SharePoint Services Service Pack 2, but users can simply download it through Windows Update rather than upgrading. To quote from Bradley's blog:
Microsoft, come on, give me a break. I get Windows Sharepoint Services Service Pack 2 on Microsoft Update for heavens sake. When I can get it on a Sp1 box, and already have it there, call me wacko, but I don't consider that it's something special that's included from the Windows Server 2003 R2 parts. Furthermore on this Windows 2003 R2 comparison page, it says that Windows 2003 sp1 gets it too. You know why Linux is going to win the hearts, minds and pocketbooks of businesses? Because we, John Q. Public are losing trust in you. Truly, we are. You are slowing eroding the trust. And quite frankly stuff like this plays right into that.
If you were wondering, Bradley is much more than last November's Microsoft Most Valuable Professional. She's also a MCP, SBS MVP, CPA/CITP, and she also holds a SANS Global Information Assurance Security Essentials Certification. Whether her credentials impress you or not, the fact remains that she is openly criticizing a company that holds her in high regards and that doesn't look good for Microsoft. Nevertheless, Bradley only has a small request that will better the situation.
She doesn't care for the "spin" that Microsoft is putting on SBS 2003 R2. She wants the facts, period. And that doesn't just go for Microsoft, but all technology companies. Bradley ends her post by asking for a piece technology that "just works."
Do you agree with Bradley? I don't know how you couldn't. While some people can see through the fluff in advertising, there are others who cannot. We've all bought that killer product that ended up doing anything but what it said it did. To relate to Bradley's argument, I've personally invested in software that I already had but didn't know about, or that had a freeware equivalent. That's frustrating, and if companies could just put the facts about their products somewhere, consumers would be much more willing to stick with one brand. Of course, I also realize that marketing is marketing and I'm wishing upon a star. But it doesn't hurt to throw a penny in the well once in a while, does it?


text:
Want a cloud in a box? Then start requisitioning a couple of machines now so you're ready on Thursday to load up Ubuntu 9.04, install Eucalyptus, and follow the prompt to register your cloud with RightScale. And best of all, it's all free - free open source software and access to a free RightScale service account.
We're finally getting close to the release of Ubuntu 9.04, which includes the technology preview for the Ubuntu Enterprise Cloud powered by Eucalyptus. We've been working closely with both Canonical and the Eucalyptus team to ensure that all the cloud pieces work together as seamlessly as possible.
To make it easy for you to set up your private cloud, we integrated the RightScale registration into the Eucalyptus installation. This means that as you plod along installing and configuring your Eucalyptus cloud controller, you'll have the option to register your new cloud with RightScale by simply following a link on the configuration web page. It could hardly be any simpler.
What we're supporting at the Ubuntu 9.04 release is to register your Eucalyptus cloud with RightScale and access it within your RightScale free or paid account right alongside Amazon EC2. You can invite friends to access your cloud so they can launch their own cloud servers on your cloud! We will also provide a RightImage that you can download to your cloud so you have a clean and small machine image to work with. Unfortunately, we won't have support for ServerTemplates and automation available at the initial release. We still have a number of things to hook up on our end to make that happen, but we'll release it as soon as it's ready. At that point, you'll be able to operate in your own cloud just as you do on EC2.
But we're by no means forgetting about Amazon EC2! We've been working with Canonical to ensure that the official Ubuntu 9.04 Amazon Machine Images (AMI) work out of the box with RightScale. This means that if you launch one of the 9.04 AMIs from the RightScale dashboard then all the RightScale goodness will work: ServerTemplates, monitoring, automation, etc. If you launch the same AMI using the API or from a different console, then they'll work as if RightScale didn't exist. The inclusion of the RightScale startup script in the Ubuntu AMI means that we'll be able to continue ramping up our Ubuntu support and we won't have to create a 9.04 image ourselves. In the future, as we roll out new versions of our configuration management and automation, we'll probably release new Ubuntu RightImages ourselves, but we'll cross that bridge when the time comes. In the meantime, enjoy Ubuntu 9.04 and RightScale seamlessly on Amazon EC2!


text:
Your Account
ADO.NET 3.5 Cookbook
by Bill Hamilton
Second Edition March 2008
Print: $54.99
Ebook: $43.99
SQL Server Integration Services
by Bill Hamilton
March 2007
SQL Server 2005 Reporting Essentials
by Bill Hamilton
November 2006
Programming SQL Server 2005
by Bill Hamilton
February 2006
Print: $54.99
Ebook: $43.99
NUnit Pocket Reference
by Bill Hamilton
August 2004
Print: $9.95
Ebook: $7.99
ADO.NET Cookbook
by Bill Hamilton
September 2003
ADO.NET in a Nutshell
by Bill Hamilton, Matthew MacDonald
April 2003
Print: $44.95
Ebook: $35.99
"ADO.NET 3.5 Cookbook is a very complete book with a lot of examples that cover just about any aspect of working with data under .NET. There are a lot of program examples and its layout of stating a problem, defining a solution and then discussing the solution, works very well. If you need to have a problem solving reference for working with ADO.NET, then I very highly recommend this book."
--T. Michael Testi, Blogcritics.org
"This is really a very complete book wit lots and lots (and lots!) of examples. Its fair to say that it covers most (if not all) ADO.NET related scenarios..."
--Luis Abreu, MVP, LA.NET [EN]
"If you are familiar at all with the "Cookbook" series from O'Reilly, then this is a book that will surely not disappoint you. The nice thing about this book is that it is near 955 pages covering all aspects of ADO.NET from simple things like connection strings for beginners, all the way through advanced LINQ queries for more experienced programmers, and just about everything in - between. Overall this is a book that can be considered quite "feature complete" and is suitable for virtually any developer from the very beginner up to the most advanced senior-level .NET programmer. Recommended!
--Peter Bromberg, Eggheadcafe.com
"The goal of Programming SQL Server 2005 is to provide you the resource that you need to learn the ins and outs of programming SQL Server 2005. Its premise is that you do not need to know programming in SQL 2000 which is so radically different than the new version in fact, just a basic understanding of SQL is required...What it does do well, very well in fact, is to introduce all of the things new to 2005. Obviously, to go into detail of all the topics here would require five volumes. I think that this book is a perfect volume for the person who has worked with and is comfortable with SQL Server 2000 and now wants to learn 2005. While it will be good for those with SQL knowledge and no experience with any Microsoft SQL Sever platform, they may want to also get Learning SQL on SQL Server 2005 also by O'Reilly to fill in some of the gaps."
--T. Michael Testi, Blogcritics Magazine
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text:
By Ed Harris Editor
The final meeting of the Charter Revision Commission grew contentious last week when member Dennis Conroy, a Democrat, accused his Republican colleagues of looking to change how the Board of Police Commissioners was managed in an effort to guarantee the police chief position for a former Town Council chairman.
Conroy said the only reason the commission was looking at changing the management structure for the town's public safety boards was to ensure that Southington Police Capt. Edward Pocock III would be named chief. Pocock stepped down from the board last year after receiving a promotion with the police department.
"The fire commission was brought in as a smoke screen," Conroy leveled.
As part of the possible charter revisions, the Boards of Police and Fire Commissioners would become advisory only and the two chiefs would report directly to the town manager. In this scenario, the town manager would have the final decision on who was picked as chief.
Pocock was Council chairman when current town manager Garry Brumback was hired.
Conroy's statements quickly drew the ire of the Republicans on the commission, who said they were insulted by the remarks.
"It's a direct insult to everyone that sits on this board," said commission member Andrew Meade.
The possible change-up to the public safety boards also split the public opinion during a public hearing on the proposed charter changes. Of the five people who spoke, three were against the changes, while two voiced support.
Resident Bill Welch, who served on the Board of Police Commissioners, for 15 years through 2003, called the proposed changes "erroneous."
"I really don't think this is a good idea," he said, noting the board was able to facilitate a working relationship with the chief. He added he did not think the town manger would have more control over the chief.
Michael Bunko, a member of the Board of Fire Commissioners, said the commission had not done its due diligence. He said that the commission had not taken the time to hear from either of the two chiefs, the town manager, or the chairs of the police and fire commissions.
"Clearly this was a one-sided issue since day one," he said.
Art Cyr was one of the two residents to speak in favor of the changes. Cyr said he felt the changes did not go far enough, stating he would have eliminated both boards completely.
"These are good moves," Cyr said.
The commission voted along party lines to send the proposed changes to the public safety boards to the Town Council. Conroy voted no while the three Republicans voted yes. Democratic member Bruce "Zeke" Zalaski did not attend the meeting.
Three other changes, to the division of purchases, transfers of appropriations and contracts for public works were passed unanimously.
The Town Council voted Monday night to schedule a public hearing on the proposed changes for Monday, June 24, at 7 p.m. at the Municipal Center.


text: On Wed, 2008-04-02 at 07:16 -0700, beowulf-request at beowulf.org wrote: ... > Date: Tue, 1 Apr 2008 19:23:18 +0000 > From: "Andrew M.A. Cater" <amacater at galactic.demon.co.uk> ... > Yes, but this is "code" as in "thing to keep other things secret" > > cryptography, cryptanalysis, "code breaking" > > "code" as in "I'm finding it hard to code this thing up / the code is > all in asm rather than C" is standard computer speak in the US and > English speaking world. > > "codes" as in "the weather forecasting / CFD / higher order topology > computer programs that I've been working on" - feels utterly alien > but then "code" and "codex" are cognate. Yes. There is also e.g. ASME Code as a set of rules for calculating stresses in mechanical parts... So when I say "I code code code" I am not having a strange hiccup, but I mean "I am writing (coding) a program (code) implementing stress calculation prescription (code)". I always thought that the usage was slightly strange. George -- >>>>>>>>>>>>>>>>>>>>>>>>>> George M. Sigut <<<<<<<<<<<<<<<<<<<<<<<<<< ETH Zurich, Informatikdienste, Abteilung Systemdienste, CH-8092 Zurich Swiss Federal Inst. of Technology Zurich, IT Services, System Services e-mail: sigut at id.ethz.ch, Phone:+41 44 632 5763, Fax: +41 44 632 1022 >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>-<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<


text:
Taylor Swift's 'Enchanted' Featured in 'The Vow' Trailer
Taylor Swift's 'Speak Now' track 'Enchanted' is featured in the trailer for the new romance film 'The Vow,' and, naturally, the soon-to-be 22-year-old couldn't be happier.
"My song 'Enchanted' is in The Vow movie trailer!" she tweeted on Monday. "SO excited!" While Swift is stoked on the song placement, we're not too surprised about it. The country star has become pro at writing love songs, so it's no wonder why her magical tune was selected to represent the film.
'The Vow' stars Rachel McAdams and Channing Tatum as a loving couple whose world is turned upside down when they get into a major car accident. The crash leaves McAdams' character, Paige, with severe memory loss, and Tatum's character, Leo, sets out to make his wife fall in love with him again. In short: the movie has Taylor Swift written all over it.
We should warn you, though. If you're a fan of Swift's love songs and have seen every romance film under the sun, this trailer will have you bawling like a baby (expect full-on waterworks in the theaters). If you're not misty-eyed by the halfway mark, we guarantee hearing 'Enchanted' will push you over the edge. It's okay, to cry. We won't tell anyone.
Watch 'The Vow' Trailer


text:
Your search returned 69 cottages.
- Sleeps4
- Bedrooms2
- PetsNo
Wonderfully presented barn conversion near Little Hereford, on the outskirts of Ludlow and the Shropshire border. (Ref. 969150)
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Charming detached cottage located within the village of Lingen in the Welsh Marches. (Ref. 905757)
7 nights from £270Book Now
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- PetsNo
Attractive detached Ludlow cottage 10 minutesÂ' walk from town centre and medieval castle. (Ref. 9163)
10% off - Fri 19th Jul to 9th Aug 2019
7 nights from £381Book Now
- Sleeps4
- Bedrooms2
- PetsYes
A spacious, stone-built, end-terrace cottage in the hamlet of Ledicot, near Shobdon in Herefordshire. (Ref. 904161)
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- PetsYes
Stunning cottage in the hamlet of Risbury near Leominster. (Ref. 985110)
7 nights from £435Book Now
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A stunning detached stables conversion in the village of Orleton Common near the town of Ludlow. (Ref. 983772)
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*Book Now, Pay Later is available for holidays departing at least 6 weeks from the date of booking. The remaining holiday balance is payable 6 weeks prior to departure. Please note that if you cancel your booking, you will have to pay the Deposit Balance, which includes the Booking fee. Book Now, Pay Later cannot be used in conjunction with any other offer. Please refer to T&Cs for full details.
Just show me Leominster Cottages
Where England meets Wales, the Marches is a wonderfully unspoilt
region and our Leominster cottages make ideal getaways for quiet
relaxation or outdoor adventure.
Dating from the 7th Century, Leominster brims with architectural
delights. Once a monastery, the ancient Priory Church features a
magnificent 'Perpendicular' west window and an old ducking
stool. There's the intricate décor of Grange Court, carved
by royal carpenter John Abel. Dutton House, a Tudor residence with
a Gothic exterior and the black-and-white Chequers Inn, a favourite
watering hole. The Forbury, Hester Clark's Almshouses, Lion
House, Old Priory Hospital, School Lane - all worth a mention.
It seems appropriate that Leominster has a passion for
showcasing antiques and there are regular auctions in the Fine Art
sales rooms, as well as shops, galleries and markets. Friday brings
locals and visitors alike to Corn Square for the weekly street
market, while there's a farmers' market twice a month -
great for sampling regional produce. And there are lots of places
to eat and drink, including Italian restaurants, traditional pubs
and takeaways.
Attractions near your Leominster cottage
Drive or cycle the Black & White Village Trail. Visit
battlefield sites linked with the Wars of the Roses. Admire exotic
trees at Queenswood Arboretum and 'Capability' Brown's
landscaped gardens at Berrington Hall. Leominster Folk Museum is an
interesting stop, as is the Monkland Cheese Dairy where small local
cheeses are produced by hand.
And with all that splendid countryside on the doorstep of your
Leominster cottage (including the Offa's Dyke National Trail),
it would be a shame to forget your boots!


text:
This Day in Sports History for June 5
Here are just some of the notable sports moments that happened on June 5:
1937 — Jockey Charley Kurtsinger guides War Admiral to the Triple Crown with a win at the Belmont Stakes. (More Info)
1943 — Count Fleet, ridden by Johnny Longden, won the Triple Crown by winning the Belmont Stakes by 25 lengths. (More Info)
1952 — Jersey Joe Walcott beats Ezzard Charles for the heavyweight boxing championship. (More Info)
1977 — The Portland Trail Blazers beat the Philadelphia 76ers to win NBA title. (More Info)
1989 — Skydome Stadium, now known as the Rogers Centre, opens in Toronto as the Milwaukee Brewers beat the Toronto Blue Jays, 5-3. (More Info)
1993 — Jockey Julie Krone becomes the first woman ever to win a Triple Crown race by riding Colonial Affair to a win in the Belmont Stakes. (More Info)
2004 — Smarty Jones loses his chance at the Triple Crown bid when he is beaten by Birdstone at the Belmont Stakes. (More Info)
2005 — Rafael Nadal, 19, beats unseeded Mariano Puerta of Argentina to win the French Open men's singles title and his first Grand Slam championship. (More Info)


text:
Manhattan Cocktail
Few drinks have been able to make the tortuous journey through American Prohibition and into the modern era unscathed by alterations, shortcuts, gimmicks, and obscurity. The Manhattan, retains a modicum of popularity, and is even made pretty much the same way it was back in the late 1800's when it first came onto the scene. Most notably, it is one of the few cocktails which you can still expect to be made with bitters.
2 oz American whiskey (rye or bourbon) 3/4 oz sweet vermouth 1 dash Angostura bitters
Stir with ice. Strain into a cocktail glass. Garnish with a cherry.
Robert Hess 17 Aug 2007
8:50 am
As you'll come to see through future episodes of The Cocktail Spirit, bitters often play an important role in making cocktails. I have dozens of bottles of bitters at home, and unlike most of you, go through them quite regularly! :->
Greg 30 Nov 2007
9:53 pm
Great episode!
Love the part about the cherries.
Luxardo is exporting Marasca cherries into the U.S. as of a few months ago. My prefered treatment is to soak them in Maraschino liqueur. They are very distinctive.
Robert Hess 1 Dec 2007
5:59 am
Greg, glad you liked it and thanks for the tip about Luxardo, I'll check with them to see if they are distributing in my area.
Ted 14 Dec 2007
1:51 pm
Great episode, Robert! I was wondering if you were also aware of "The Boothby Cocktail" named and created by William "Cocktail" Boothby in San Francisco in 1908? I'm told it's more or less a Manhattan (minus the twist of orange) with a Champagne float…
Jay 7 Jan 2008
4:51 pm
Well done episode, especially the coverage of the bitters. The Manhattan is one of my favorite winter cocktails but Iv'e been omitting the bitters, the next one will include them! Iv'e been using the Italian amarena cherries and reducing the amount of sweet vermounth with excellent results.
Dinah 20 Jan 2008
5:47 pm
Hi Ted & Robert,
I've just finished putting up a complete copy of the 1907/1908 edition of William "Cocktail" Boothby's The World's Drinks & How To Mix Them here: http://www.flickr.com/photos/dinah/sets/72157603645295415/
I have tagged all the recipe names so just search by name in my Flickr pictures and you should find what you're after.
Nothing labeled "Boothby Cocktail" in this edition, so all I've got to go on is that San Francisco Chronicle article about the historical society presentation on it. Time for more Boothby scholarship, I say! Sic Wondrich on it, right? ;)
- Dinah
Robert Hess 21 Jan 2008
5:56 am
Thanks Dinah… I'll check with John Burton about the Boothby cocktail and see if I can get him to post some details here.
blair frodelius 6 Mar 2008
5:11 pm
Watched this, went downstairs and followed your recipe exactly with Rittenhouse Bonded. Wow! It is a killer. I'm curious to know whether the various bitters you have available change the character much. Seems like Fee Peach Bitters would be awesome with Maker's Mark.
Robert Hess 7 Mar 2008
9:06 am
Using different bitters will add subtle differences to the final drink. I've never tried it with Peach bitters however, might be interesting.
Robert Hess 12 Mar 2008
11:56 am
Re: Angostura Orange Bitters
I just heard back from Angostura USA, they said that their shipment is "on the water", with expectations to reach the warehouse by the end of this month. He expects country wide distribution in April and May.
Dinah Sanders 12 Mar 2008
7:00 pm
I believe this calls for a drink, eh? ;)
Roy 21 Mar 2008
3:16 pm
The links to the video have been lost.
Robert Hess 21 Mar 2008
5:17 pm
Do you mean the "download" link? Works fine for me…
blair frodelius 31 Mar 2008
4:25 pm
There ain't no way I'd pay $50 for Macaroni & Cheese! An original Trader Vic Mai Tai, yes! But, mac & cheese, never!
Matt 10 May 2008
1:04 pm
I don't really have any other way of contacting you (I can't find an e-mail address for you anywhere and Drinkboy.com is down). I have a question that maybe you can help me with. I bought a bottle of Fee's Lemon bitters the other day from Kegworks and the shaker cap was stuck to the screw on cap. I pried it out of there with a knife, but now the shaker cap won't attach to the bottle anymore. I don't really know how I can attach it on there (I really don't want to glue it). I could always transfer it to another bottle, but I don't have one.
Any suggestions? Thanks.
Robert Hess 10 May 2008
4:29 pm
Matt… a quick fix, would be to use a thin "sip straw" (which hopefully you have on hand). Simply dip the straw into the bottle of bitters, then cover the open/top end with your finger, and pull the straw out. This will extract some of the bitters as well. Then just hold this over your mixing glass or cocktail shaker and release your finger to release the bitters.
A better option, but one which will take some legwork, is to find a herbal/health store which sells empty "eye dropper" type of bottles, and then simply fill it with the bitters and use it to add bitters to your drinks.
As seeon on the "Traveling Mixologist" episode, I use such eye-dropper bottles to keep bitters with me when I think I might be out on the town and need some…
Joel 12 May 2008
2:47 pm
New to the show. I'm enjoying it very much. You do a great job exposing the details that turn a good drink into a great one. Your comment about the bitters was spot-on. The Manhattan is one of my favorites, and it's consequently one of my "test drinks" at a new place or with a new bartender to gauge the talent behind the bar. I can always immediately tell if the bartender left out the bitters, and this tends to be the ingredient that determines whether the drink passes or fails the test for my palate, more-so than the choice of spirit.
As a fairly young boy (around 15 or so) I was introduced to mixing some classic cocktails by an old friend of my grandmothers, who recently passed away at the ripe old age of 92. His recipe for happiness and long life included a good cocktail, scotch, or whiskey, and the occasional puff of a fine cigar. At the time he taught me how to make some of these classics, (I was just barely sipping them to taste them, and not actually drinking them at my young age!) I didn't care for them, but now, some 20 years later, I'm a big fan of these drinks.
This brings me to my question about a certain detail you didn't cover in your making of the Manhattan: He always insisted on chilling the glass first with ice before pouring. I always still do this today, out of tradition, even though I don't know why, and I've certainly had many Manhattans served both ways.
Since you are such a detail-oriented student and teacher of cocktails, I was wondering what your thoughts on the matter are.
Robert Hess 12 May 2008
3:46 pm
Joel, a great Manhattan really is a thing of beauty, and one which we shockingly find so few bartenders that really understand. They usually just have "the" recipe which they've been told to use, without really understanding any of the ingredients that go into it, or the roles they (or the methods used) play. Sad…
As for chilled glassware…
My freezer contains just ice and cocktail glasses. Periodically the odd bit of frozen food might make an appearance, but since I never used processed frozen foods, and almost always cook with fresh vegetables, my glassware usually is the sole occupant. Which makes using properly chilled glasses ever-so-easy.
I SHOULD however spend some time talking about that in a future episode, as well as show using ice&water; to nicely chill glasses when pulled from the shelves. There are a couple episodes coming up where you'll see me chilling down a glass, but I don't think I really talk about it much.
Robert Hess 22 May 2008
3:44 pm
Re: Angostura Orange Bitters…
Just heard that the folks at KegWorks.com will be getting their first shipment of Angostura orange bitters in a couple of days. They are apparently getting the FIRST shipment in all the US… hope they ordered lots and lots of it!
Stefan 26 May 2008
2:57 am
I'm a recently-turned-21 young man trying to educate himself about cocktails, and I've found your site and these videos to be an absolutely wonderful way to start learning. Somewhat regrettably, however, being a college student in a rather small college town, none of the bars in my area truly deliver in the cocktail arena, meaning I really am mostly stuck to teaching myself. While this has its advantages (such as picking my own ingredients and making things the way I want them every time), it also means that I'm woefully uneducated about proper ordering protocol and what brands a decently stocked bar will carry.
To relate this to the Manhattan of this video, I'm going to be going on a trip to Vegas this summer, and am unsure what rye whiskey to ask for in my Manhattans in bars out there. What are they likely to have out there, or at least something that's not so far out of the ballpark as to seem bizarre (the only rye available through my local liquor stores is Old Overholt, and while I like that, I don't really know if it's common)? Also, I find that I more often than not I prefer a Manhattan on the rocks over putting them in a cocktail glass (mostly because of mood and, I admit, I like the bulk of the glass in my hand as opposed to a cocktail glass. I know. I'm a philistine. I'll work myself up to it in good time, I swear). Is this a faux pas in a bar? Finally, while I figure that a Manhattan is a fairly safe bet at any reasonably decent bar, do I run the risk of not getting any bitters in my drink? Do I need to specify? Thanks for any help you can give.
Robert Hess 26 May 2008
9:12 am
While the Manhattan was originally made with rye whiskey, these days it can be VERY hard to find a proper rye stocked in most bars (although it is getting easier). Often, when asked about their ryes, most bartenders will point to their Canadian whiskies, incorrectly thinking that those are true ryes.
Old Overholt is perhaps the most common rye today, and pretty good for the bargin price.
If you want to call your whiskey, and want it to be a rye (if possible) to boot, then the best way to do this would to order your Manhattan, and then ask the bartender what brands of American rye they have. Anything they they have will be pretty good, perhaps the only one I might shy from would be the Jim Beam rye. Sazerac, Old Overholt, Rittenhouse, Pikesville, are some of the brands you might see around, with some "upscale" bars carrying Pappy Van Winkle, and some other expensive brands.
For Vegas, I personally recommend stopping in at the bar at the Eiffel Tower Restaurant. It's a tad small and personal, and while the bartenders aren't going to blow you away, they are very friendly, and love to chat about cocktails. Let them know I sent you. As I recall, they don't have any rye however. But they do have Maker's Mark, which is my default whiskey for a Manhattan.
And don't worry about ordering it on the rocks, there isn't anything wrong with that. I've got other friends who prefer theirs that way as well (are you listening gary?)
And as for bitters… I find that about 10% of the general bars don't include bitters. I try to watch while it is being made, and if I don't see them adding any bitters, I ask if they could add a dash. Even if you can't get to that point until after the drink is poured, just have them put a couple dashes straight into the drink and then stir it up, easier if you are doing it on the rocks.
Dinah Sanders (MetaGrrrl) 26 May 2008
11:19 am
If you add complexity through a spicier vermouth like Punt e Mes, you can make up for some of the shortcomings of whiskey like Jim Beam. Not likely to apply at the bar - any place with Punt e Mes will have better whiskey choices too, but handy if you want to mix something up while traveling. (See my The United Cocktail http://www.flickr.com/photos/dinah/2444085647/in/set-72157594314769876/ )
As with Robert, I find traveling with my own orange bitters is a good plan and one drop can save many a drink delivered to a table. At the very least, a dash in a glass of water can help settle your stomach and certainly makes mediocre tap water taste better.
Stefan 26 May 2008
3:12 pm
Thanks for the tips. I'll definitely check into the Eiffel Tower's bar. If I can't get rye whiskey, maybe I'll just switch to a perfect Manhattan to tone down the sweetness of the drink- just might be a good compromise.
And Dinah, carrying orange bitters doesn't seem like a bad idea at all- in addition to the points you brought up, it's probably easier than trying to get a martini with it anyway.
Thanks a lot!
Rob 2 Jan 2009
7:18 pm
I was watching Art of the Drinks podcast earlier today and i came a cross and they showed how they made their Manhattan. They were shaking them, I know from your podcast that you stir yours. other than the color and transparency in the cocktail and adding more water to the drink. Which method is better used, or would that be something a customer would need to specify?
Robert Hess 2 Jan 2009
7:46 pm
Oh, don't you DARE get me started on "Art of the Drink", I was embarassed to watch their videos with Charlotte Voisey, and take somebody as talented as she is and make her appear to be yet another "bimbo of the week"... dang… I TOLD you not to get me started.
If you shake a Manhattan, you end up with a frothy head, and a visibly disgusting drink. There is a different texture to the drink as well. It just should not be done.
Today, the vast majority of bartenders shake everything. Frankly, shaking a drink gets it cold a lot quicker than stirring it, although the dilution is almost identical either way, and from a geeky tecnical standpoint, you should be able to get a drink "colder" by stirring instead of shaking.
But "speed" is the main reason I feel that most bartenders have adopted shaking instead of stirring, or more importantly, knowing which drinks are better stirred than shaken.
It's sort of like going into a restaurant and having your food cooked by microwave. It heats your food a LOT quicker, but at a cost in many cases.
A bartender who realizes a Manhatten should be stirred, is a bartender who deserves a big tip!
Rob 3 Jan 2009
6:30 pm
I apologize for making you go on a rant. I know i read this some where or maybe watched it on a podcast, but is there a sort of standard on when you should shake it and when you should not? My understanding, and correct me if I am wrong on this, is when you are using juices or ingredients that are opaque, its ok to shake it. When all the ingredients are transparent like in the Manhattan you should stir it so it keeps that transparency. Is this right?
Robert Hess 3 Jan 2009
7:09 pm
Sounds like you've been paying attention! :->
Yes, the basic rule regarding when to shake and when to stir, is that if your ingredients are clear, you should always stir, if you have anything cloudy, then you can go ahead and shake.
In my mind, it is never wrong to stir a cocktail, but it can sometimes be wrong to shake it.
Appletosh 11 Jan 2009
10:17 am
My wife and I had our last date night out for a while (baby's due at the end of the month). We had a fantastic meal at Marcello's in Lafayette. I also had my first Sazerac, the first American cocktail and the official cocktail of Alcoholic Disneyland (better know as New Orleans, La.). A very nice drink indeed. If you haven't tried one yet I highly recommend it. If you decide to have a second one you may want to have a designated driver handy 'cause it's mostly rye whiskey. Incidentally, the J Pinot Gris I chased it with was quite tasty also. I'm going to bed now.
Scott S 9 Apr 2009
6:08 pm
One thing I enjoy is pouring just a slight amount of the cherry juice into the cocktail before the stirring. It is almost unnoticeable but it adds just a little. . . something.
Federico Cuco 25 Aug 2009
7:11 am
Thanks again Professor.
Lawrence Spies 25 Aug 2009
7:14 pm
Great Drink and video! I was wondering the name and where you got the mixer with the built in strainer? That is nice!
@Scott S
I sometimes put a drop or two of cherry bitters…
Robert Hess 26 Aug 2009
12:16 pm
"...was wondering the name…" I assume you mean "wondering where the name came from"? It likely got it's name from the "Manhattan Club" in… well… Manhattan New York. There were a variety of clubs serving cocktails, some of which took off, some didn't. The whiskey, plus sweet vermouth, plus bitters, was apparently a drink that popped up in a few of these different clubs and was then referred to as being "name of club" cocktail. For whatever reason, it was the Manhattan Club's moniker which stuck (or at least that's the story I've heard).
As for the mixer… that is unfortunately an antique which I got on eBay. I absolutely love these oversized mixing glasses with integrated strainer like this. Most of the "cocktail pitchers" you get these days are just formed glass, sometimes with a lip, but rarely with anything t hold the ice back. I wish somebody would take a look at coming out with things like this again.
Lawrence Spies 26 Aug 2009
1:01 pm
Oops! Sorry my bad! I meant the name of the mixer/cocktail pitcher…lol Thanks for info on the Manhattan! I agree some of the "oldies" are still "goodies" its a shame these old items are not around anymore and wish, like you, someone would make some of the old classic glassware, shakers, mixers. etc…
Speaking of which, I found some 4 1/2oz and 5 1/2oz Champagne Coupe style stemware on the Anchor Hocking website, great looking stuff! better looking than the boring "v" and just the right size too…
Thanks again!
ozarkbeatnik 19 Jan 2010
7:23 am
First of all, thank you. You have revolutionized the way I look at alcohol in general. I really appreciate the pragmatic and classic, historical approach you have used to capture the essence of the cocktail. I also received a copy of Jerry Thomas book for Christmas which is quite interesting, and look forward to reading yours.
I was in need of some orange bitters to round out my home bar. Bitters have become hard to find in my area as of late, so I ordered a 3 pack of orange bitters from kegworks, and I am very pleased with all of them. In fact, I really enjoy the subtle differences each (Fee Bro's, Regan's, and Angostora) bring to the same drink. I don't foresee myself flying through these bottles as fast as some, so my question is, can bitters go bad?
Thank you again,
Robert Hess 19 Jan 2010
8:38 am
Beatnik… well I think we just need to find you some more recipes which use orange bitters :-> Here is a link to the recipes on my DrinkBoy website: http://www.drinkboy.com/Spirits/Default.aspx?itemid=7
As for going bad… nope. Bitters should do quite well on your shelf for a long time. As illustrated my the many dusty bottles of Angostura that some bars seem to have. The only bitters I'd be cautious of would be the Blood Orange Bitters by Stirrings, they are non-alcoholic, and so they don't have that to act as a preservative. I'd recommend keeping them in the fridge if you don't use them regularly.
Will Pett 21 Feb 2010
9:06 am
I really appreicate your review of different kinds of bitters here, as bitters are such a misunderstood product. After experimenting and reading around, I thought I might put in a request for a similar episode featuring the also highly misunderstood vermouth! Sweet, dry, bianco, rosso, ambre, M&R, Cinzano, Carpano, Vya. So much variety with so few informative resources describing their relative merits and distinctions. My vote for the next episode of the Cocktail Spirit would be one all about vermouth.
Matt Joy 26 Apr 2010
10:22 pm
I most certainly agree with Will about an episode on vermouth. I was just recently in Bevmo and discovered there were brands other than M&R. I wanted to buy one of each, but eventually showed restraint. A little education and direction there would be wonderful. Also on this show, you pull out a bunch of bitters and say you like them, but then say "enough about bitters…" I want to hear more on bitters! LOL. I was perusing kegworks and and saw all the bitters by fee brothers and am very curious, but read some reviews elsewhere that said the fee brothers bitters were more syrupy or flavorings than true bitters. The orange trio of Fee Bros, angostura and Regans will be what I buy first, but I would like to know which bitter brands work best in which cocktails and if there are any you use interchangeably or if you have one brand of bitters in mind for each drink you make with no exceptions. Do you like the Stirrings blood orange bitters? Are all the Fee brothers bitters worth investing into?
Matt Joy 26 Apr 2010
10:29 pm
I have come to love the Manhattan! I definitely made it poorly a few times, but now it is quite possibly my favorite drink and one I can make consistently well. The version I like the most, personally, borrows from the old fashion a bit. I keep your ratios here, but add .25 oz cherry juice to the liquids being stirred. I prefer to add my bitters to a chilled glass before straining and not stir or shake them. I also add an orange twist making one full pull from around the orange making sure to get as much express oils in the glass as I can. I use an oversize glass for this and enjoy the orange overtones and slight sweetness mixed with the strength of the whiskey, and I usually go heavy on the bitters seeing as I enjoy them so much. I use angostura with makers mark and peychauds with rye. Two distinctly different drinks, I think, but both everything I love about the Manhattan :)
Adam Coronado 26 May 2010
8:14 pm
Yeah, I finally got some Angostura. I think a Manhattan is better with Peychaud's, actually. Does this make it a different drink?
Adam Coronado 5 Sep 2010
12:11 pm
Hi Robert,
I have question about the cherries you make on your own. Do you really just buy the cherries and soak them in alcohol? Or is there a pickling procedure involved (to preserve their freshness)? Thanks.
blair frodelius 5 Sep 2010
12:20 pm
When I've made my own homemade cocktail cherries, I buy fresh cherries at the market, pit them, and soak them in a jar filled with Luxardo Maraschino Liqueur for about a month. They last for months if you keep them refrigerated. You might also try dong them same with Maraska Liqueur or even try Cherry Heering for a more nutty cherry flavour.
Blair Frodelius
Robert Hess 7 Sep 2010
8:43 am
Adam, The cherries I end up using in this episode are dried cherries, which I then simply soak in brandy. They are never really "fresh" from that standpoint. Now if I am using fresh cherries, I typically will simply pit them, blanch them, and then soak them in alcohol of some sort. The alcohol itself will be the "pickling" agent at this point. They will soften up over time, but I've sampled cherries which I forgot at the back of my fridge for a year or so, and they were still quite nice.
Luke 9 Sep 2010
9:27 pm
Robert, I wanted to know what you thought of using Canadian Whiskey, especially Canadian Club, in the Manhattan. Just as a point of information, the editor at Esquire seems to always think that CC is a good substitute for rye whiskey (since it has a high rye content). My searching has found that though bourbon has a different ratio of grains than rye, it is made by a similar process. Canadian whiskey, on the other hand, is made differently. I would like someone to straighten it out or explain some differences in whiskey choice as it relates to the drink.
Robert Hess 10 Sep 2010
4:20 am
Luke, Perhaps it's just my bias, but I think of Canadian Whisky as being more for sipping, and not for mixing. If you look back to some of the old cocktail manuals, you'll find many of them listing Canadian Whisky for use in drinks such as the Manhattan. This is primarily due to Prohibition. Back in those days, liquor wasn't being made in the US, which means there was no American Whiskey available, not to the US, and not to the World. So at places like the famous Savoy Hotel in London, they had to change things up a little bit to make the drinks traditionally made with American Whiskey, and so the simply substituted Canadian Whisky instead. Probably a better choice then Irish or Scotch.
I suppose I should just sit down one of these days and do a side-by-side blind comparison of Rye, Bourbon, and Canadian to see how much of a difference it really makes, but if I want a Rye Manhattan and they don't have Rye, I'll gladly use a Bourbon instead, and not even consider using Canadian.
Luke 10 Sep 2010
4:52 am
Thanks Robert! I too prefer bourbon in my Manhattan, at least to my inexperienced taste. The Manhattan to me is like your Old Fashioned; it is the drink that I judge a bar by because most bartenders do not make it correctly or present it correctly (I get tired of everything being served in an tumbler! Where is the creativity?)
Whenever you do that side-by-side comparison, please let me know what you find out.
Robert Hess 10 Sep 2010
12:24 pm
Luke, I just chatted with David Wondrich (the Esquire editor you indicate approved of using Canadian Club in a Manhattan), he begs our forgivness and blames his comment on his younger self (he wrote that 10 years ago). He has since updated his opinion on the matter and says his progression of acceptable spirit for a Manhattan is as follows:
100-proof rye, then 100-proof bourbon, then 80-proof rye, then 80-proof bourbon, then blended Scotch, then Irish whiskey, and lastly Canadian whisky
I'll drink to that.
Charles W Greenwood 27 Feb 2011
11:00 am
It seems that OXO is not in a hurry to add that 3/4 oz mark that you and several others, I am sure would like, as well.
Note on the side of the measurer of the usual kitchen model is a marking in ml (milliliters).
22 1/2 mls = 3/4 oz. Mark this with a piece of waterproof Steri-strip using the law of the meniscus (Wikipedia) in the ml line and this will help until OXO sees it our way.
Thanks for all you have done for this great site.
C W Greenwood MD
Robert Hess 27 Feb 2011
12:21 pm
Here is an nice jigger option that I recently picked up which has some of the benefits of the OXO, but also includes a 3/4 measurement. Overall, I think it works pretty good!
"Progressive International Magnetic Measuring Duet"
Unless you know what you are looking for, it can be a little hard to locate on Amazon, it might have something to do that the term "jigger" is never used to describe its usage.
Alan 27 Jul 2011
4:24 pm
At a point in the video you say "Well enough about bitters…"
Actually, I'd like you to do a show wholly on bitters where you talk of what different types of bitters you could add to what different types of drinks. I've got the mini kit from Bitter Truth which includes their aromatic, chocolate, orange, creole and celery . That's a lot of bitters and I would love some ideas or guidance on what drinks I could maybe add them to.
Also, I am tempted to purchase the Fee Brothers Mint bitters to try in Mojitos and Mint Juleps. Has anyone tried this?
Dinah (MetaGrrrl/Bibulous) 27 Jul 2011
4:31 pm
Oo, oo, bitters show, bitters show!
We love having lots of different ones. They're great for making mocktails (e.g. the delightful lavender/orange concoction Morgan at Nopa just served me).
Dinah from Bibulo.us
blair frodelius 27 Jul 2011
5:02 pm
Sad to say, but out of all the wonderful Fee's bitters, their mint is really not worth buying. Basically, you should always use fresh mint in a cocktail. Now, their barrel aged bitters are a true delight, and the new black walnut bitters are fantastic. If you order from Fee's, tell them that I sent you.
Blair Frodelius
Alan 27 Jul 2011
5:24 pm
Thanks for the replies Dinah and blair.
I'm just curious about people's results good or bad about putting different types of bitters into different things. I've read that peach bitters often goes well in bourbon cocktails.
Thanks for the heads up blair. I've just been tempted by it. My off-licence shop I go to has a good half dozen or so of the Fee Bros. bitters in the window and I'm somewhat intrigued by the mint one for some reason.
Robert Hess 28 Jul 2011
5:25 am
Alan, some different bitters have a tendency to work better with different spirits, while others may work best in particular combinations of ingredients.
Aromatic bitters like Angostura work well in bourbon drinks… orange bitters work well in gin drinks.
Peach bitters, which could easily be argued aren't really bitters (since they don't have the traditional bittering characters), can work well in various drinks to add a subtle flavor note.
Fee's mint bitters on the other hand don't really show up that much. The people who tend to use it the most from what I've seen, are chef's in making deserts and such.
I think a good way to "check out" bitters, to see which spirits they work best with, is by simply making an "Old Fashioned" style cocktail, and using a few extra dashes just to up the ante a little.
Robert Hess 28 Jul 2011
6:15 am
Re: "Bitters Show" - this could indeed be interesting. I doubt that I could, or even want to, touch on all of the various bitters that are out there today. It is simply amazing how many different ones there are. Part of me thinks that there are even too many? Is that even possible? But do we really need 25+ different bitters?
I often wonder if some of these various bitters are being made without much consideration as to how they actually work in a cocktail AND if they are intended to play the role that bitters traditionally do, or if they are trying to be a flavorant in and of themselves instead of just a flavor enhancer.
Alan 28 Jul 2011
8:26 am
Thank you for the replies Robert.
Good point about taking the Old Fashioned and trying different bitters in it. I shall try that.
It's kinda funny, could you have imagined a few years ago a time when you might say there are too many bitters now?! :)
I suppose maybe even just a show perhaps on your favourites. For me, I'm just mixing drink at home but fancy venturing out beyond Angostura. I've got the Bitter Truth's traveler's set: http://the-bitter-truth.com/bitter/bitters-travel-pack/
Charles Purvis 21 Sep 2011
8:58 am
Terrific show, Robert, and particularly like this one, since the Manhattan is my favorite cocktail of all. I'm actually a big fan of the Perfect Manhattan, which uses both Sweet and Dry Vermouth, and favor Bulleit Bourbon, with Regan's Orange Bitters.
I've actually taken to pre-building (and carefully labeling!) a full liter of Manhattans and re-corking in a Bulleit Bourbon bottle, which will last me for months. To get the water content and temperature right when it's time to serve, I fill a nice glass full of crushed ice, pour directly from the bottle, stir with a spoon for 15 seconds or so, garnish with a cherry, and then hand a wonderful Manhattan on the rocks over to a grateful guest. :-)
Any thoughts on the Perfect Manhattan v. the Manhattan? It all comes down to personal preference, of course, but would love to hear from you on the history/legacy of one over the other, if there's anything interesting there to tell.
quetulin 23 Sep 2011
8:15 pm
Robert, as you know I use Amargo Chuncho Bitters, I think you have some still, try to use it with the Manhattan, you will be surprised how it will be enhanced. please let us know when you try it.
Bitters is really a very important part of cocktail mixing and sometimes even if some recipes do not call for it, after trying the original I do add some of the AMARGO CHUNCHO Bitters.
Thanks for all the great thing you do for cocktail knowledge and mixing.
Floridan 4 Nov 2011
11:18 am
By George!! I've been legal age for 14 years and now I'm finally learning what enjoying a cocktail is all about! (i.e. Don't go to T.G.I.F's or Chili's or the Ale House) Thank you Robert!! Old Fashioned and now Manhattan. I could spend a lot of money and time trying to find an establishment that could make them as good as you have taught me. Cherries are'a soakin'!!
Steve Rosenthal 25 Nov 2011
7:33 am
Just wanted to share a nice cherry discovery: http://www.tillenfarms.com. I saw their Maraschino and Bing cherries in my local grocery store. I've tried both types in a Manhattan and would recommend either. None of that waxy, artificial taste or texture that you get with typical jarred Maraschino cherries. The Bings are a great change of pace for a garnish—deep color, earthier taste.
Robert Hess 25 Nov 2011
12:30 pm
Steve, those cherries do look pretty interesting, and definately worth checking out! Thanks for the info.
Lynn Ballintiner 20 Feb 2012
6:58 pm
[Sigh] I thought we had progressed here in Scottsdale…. I recently went to one of my very favorite places for drinks and snacks. This place does MANY things correctly (they use Fever Tree tonic, they use premium well spirits (e.g. the vodka is Tito's)), but .... I ordered a Manhattan up. Out came a cocktail glass full of shaken foam. I mentioned politely to the nice bartender that Manhattans really should not be shaken. She politely told me I was wrong.
Robert W 10 Oct 2012
11:14 am
I also recently ordered a Manhattan that came to the table with a foamy top—I couldn't even see that there was a cherry sitting on the bottom. But since the place was primarily a wine bar I just rolled my eyes and drank it.
On a brighter side, I came across a Manhattan variation in a Denver resturant called Duo. It is called a "Manhattan Transfer"—
1 1/2 oz High West Rye
3/4 oz Averna
1/2 oz Green Chartreuse
2 dashes Fee Brothers Rhubarb Bitters
Stirred and garnished with an orange twist and brandied cherry
It's wonderful, but sounds odd. Cheers.


text:
|The Division of Cardiovascular Disease's standard 3 year clinical program is designed to provide Fellows with the required number of months of patient care rotations, along with clinical electives and research time. It provides Level 1 exposure to MRI, and Level 2 skills in echocardiography, cardiac catheterization, and nuclear cardiology. The EP track consists of 2 years of clinical training and 1 year basic training.
Each service is staffed by a teaching team comprised of:
Attending Physicians
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Faculty by Section
|Cardiac Catheterization (UAB & BVAMC)
Cardiopulmonary Rehabilitation
Cardiovascular Magnetic Resonance Imaging (MRI)
Echocardiography (UAB & BVAMC)
Nuclear Cardiology
Rotation Electives
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The Kirklin Clinic
BVAMC Cardiology Clinic


text:
One of the perks I miss about my old newspaper job, which I left two years ago, was sitting next to the food critic, Heather, who often invited me to test drive new restaurants.
When you cook like I do, that is not an offer you pass up.
So when Heather recently told me to check out a new restaurant for its authentic cuisine and décor -- Celebrity Chef Art Smith's Homecoming: Florida Kitchen & Southern Shine, in Disney Springs -- I was on it faster than you could say hushpuppies.
Being a fan of architecture that reflects place, and also a fan of good food, I set out last week to talk to Smith, a two-time winner of the James...


text:
This week's rainy and blustery weather had Southern Oregonians flipping from air conditioning to heat while pulling out the raincoats, but it couldn't dampen the glee of deer hunters preparing for what could be the most promising opening to the general deer season in recent memory.
The rainy days not only washed away Southern Oregon's wildfire season, it also ushered in some of the best opening-day conditions hunters could ask for — a wet, quiet forest in which to stalk blacktail bucks beginning Saturday.
"Isn't it beautiful?" says Mark Vargas, the Oregon Department of Fish and Wildlife's Rogue District wildlife biologist. "There are going to be a lot more positive attitudes this opening day than before.
"Fire restrictions are lifted; they can have fires in camp," Vargas says. "They can have all the family traditions, all the stuff that hunting's about."
The traditions resume Saturday morning for rifle hunters hitting the Cascades and Siskiyou mountains in the traditional buck season, which marks the unofficial start to the fall hunting season.
Thousands of hunters are expected to plunk down the $24.50 for a buck tag in what remains one of Oregon's best and most popular general-season opportunities for big-game success.
In the Rogue, Evans Creek and Dixon units, the Cascade buck season runs through Oct. 11. Hunters then will take their traditional hiatus for the weeklong general Roosevelt bull-elk season before returning Oct. 19 through Nov. 1.
The Applegate Unit falls under the coast buck season, which runs Sept. 28 through Nov. 1, because there is no general bull-elk season to break it up like there is in the Cascades.
Deer hunters head into this season with a ratio of 24 bucks per 100 does in the Rogue Unit. That's quite a bit down from last year's ratio of 33 bucks per 100 does yet better than the 2011 and 2010 ratios of 19 bucks per 100 does.
But the talk in camp will be less about buck ratios and more about a wet September that has washed away record-setting summer heat in the Rogue Valley. Just the fact that hunters can have their traditional deer camps outside of improved campgrounds is enough to get them excited for the season.
Beyond good stalking conditions, the rain brings hope to hunters far too versed in hunting amid fire restrictions and a forest floor that snaps, crackles and pops all too loudly beneath their feet, making stalking almost impossible.
"It makes a difference, in both conditions and attitudes," Vargas says. "It really does."
Reach reporter Mark Freeman at 541-776-4470 or firstname.lastname@example.com.


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The more appointments your sales staff can set with prospects, the more prospects they can turn into members, which is good for your fitness facility's bottom line. Two good ways to get those appointments set are through telephone inquiries and Internet leads.
When you mail out promotional pieces offering discounts on your pricing, the number of calls your club receives from prospects will increase. However, underperforming salespeople simply relay information about the price on these calls rather than making the conversation about the caller and building a relationship. Handling calls this way typically translates into no appointment.
However, good salespeople see the opportunity these calls present. They make that connection with the callers by acknowledging often what the prospects have requested or shared. Well-trained salespeople make additional acknowledgements throughout the conversation. If the prospect asks about joining fees and dues, the salesperson should respond with, "OK. It sounds like the monthly dues and terms are important for you. What two other elements are you considering as you think about becoming a member at our club?" By asking this, your salespeople make the conversation about the prospects, not the price.
To focus the conversation more onto the prospects, your salespeople should ask about the type of membership they will need (single or family), interests, motivation and time of day they will be exercising. This information allows your staff to be specific when inviting prospects to the club at a convenient time. The invitation may sound like this: "It sounds like you are interested in using our running track and taking some classes specifically for weight loss. We would be happy to help you with your weight-loss program."
The next step is to make the invitation: "I would like to invite you in as my guest, which means there is no guest fee, so you can get a feel for our facility, enjoy a class and meet one of the coaches who would be assisting you in your success. Based on the times you said you generally exercise, we could do tomorrow at noon or this afternoon at 4:30."
Even with such a smooth invitation, prospects may offer objections, asking that your salespeople leave a guest pass for them instead. Your staff should never leave a guest pass because doing so causes them to lose their influence and lengthens the sales cycle. Instead, your staff should define for the caller the difference between a guest pass and being their guest by saying, "You may drop by as a nonmember, but there is a $25 daily guest pass fee for nonmembers. If you are scheduled as my guest, there is no fee. Which would you prefer to do?"
Handling Internet leads properly also can help increase appointment numbers. Instead of just requiring people to offer their names and contact information on your website for complimentary access to your club, require them to complete data fields that capture information about their interests. Requiring the following fields to be completed will increase the chance of your staff creating appointments: name, email address, phone number, club activities that interest the prospect and the time of day they would like to enjoy those activities.
Once you get these online requests, ensure someone on your staff responds immediately. Businesses that respond within two minutes to an online request increase the likelihood of a customer response by 80 percent, according to a Harvard Business Review article.
Your website should spell out that access to your facility will be issued only after someone from the club has spoken to the prospect to arrange classes/services or programs. Do not allow prospects to print guest passes from your website. Your staff should respond to requests for passes by asking prospects about the classes and activities they expressed interest in on the online form.
By gathering plenty of information, your sales staff will get to know the prospects better, which will help them set more appointments and increase your club's membership numbers.
Karen Woodard-Chavez is president of Premium Performance Training in Boulder, CO, and Ixtapa, Guerrero, Mexico. She has owned and operated clubs since 1985 and now consults with and trains club staff throughout the world.


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morktron necesitaba un nuevo diseño de logotipo y lanzó un concurso de diseño en 99designs.
Un ganador ha sido elegido entre 15 diseños de 9 diseñadores freelance.
A new logo is needed before starting on a website redesign. North Coast Telephone Systems (NCTS) installs & maintains business telephone systems (VoIP & TDM), data cabling & networking hardware in Australia.
The logo needs to be clean and simple and get across what NCTS is all about.
North Coast Telephone Systems
NCTS is about to have a new websitedesigned and built by me. They don't currently have a logo and arehappy to get it done on 99designs. You can read all about NCTS on their current site http://www.ncts.com.au.
This is taken from thier current website:
"North Coast Telephone Systems provides the following products & services: - New Keyphone & PABX Telephone Systems from 2 to 2000+ Extensions
- Refurbished Telephone Systems
- Telephone Headsets
- Cordless Telephony
- Service & Maintenance of most brands
- Telephone Cabling including Internal & external
- Computer/ Data network cabling including Cat-5e, Cat-6 & Fibre Optics
- Data Networking Hardware
- Telecommunications Consultancy"
- The existing tagline is "Simplifying Your Communications"
- The client likes blue as in the current website but I'm open to suggestions. Something complimentary to blue may be good.
- The design must work well on and offline, large and small, colour and black and white
- A landscape orientation would be preferable to portrait
- A vector format is needed unless you are using a 3d rendering or photo imagery – in which case a high res file will be needed
- The design needs to be well refined and polished
- Itshould be able to go on different backgrounds so any drop shadows orgradients that are over the background must fade to transparent (notwhite for example)
- nothing 'naff' or 'cheesy' it needs to look professional
Descubre cómo funciona un concurso de diseño u obtén más información sobre nuestros servicios de diseño de logo.


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Estelle Edwards Adams, a former Orient resident who was born in Amagansett in 1913, died on June 17 at Asbury Solomons retirement home in Solomons, Md. She was 97.
Ms. Adams was born in Amagansett on Aug. 27, 1913, to the former Elizabeth Green and John Dudley Edwards. She graduated from the East Hampton School in 1929, and from the State University at Cortland in 1932.
She and Edward Burgess Adams married on Nov. 25, 1937, and spent the next 66 years living in Orient. She taught third grade at the Orient elementary school, and later returned as a substitute, teaching in the Orient and Greenport schools, after taking time to raise her family.
Family members have said she was an enthusiastic volunteer for the Orient Methodist Church, and enjoyed helping friends develop their reading skills or complete their paperwork for taxes or wills.
Ms. Adams's husband died in 2005, and her son, Robert, in 2003. Two sons survive her, Don Adams of Ignacio, Colo., and Lawrence Adams of Prescott Valley, Ariz., along with four grandchildren, nine great-grandchildren, and three great-great-grandchildren.


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[If this is your first visit to my blog, you need to go back to my Jan 31 posting to start the story that is being continued in the present posting. Have fun!....]
The little bit of light in the store came from a ceiling fixture over a counter opposite the front door. Behind the counter sat an old man—you know, about your age—with a round bald head and undersized circular bifocals, and his fat face plunged in a small greasy bowl of rice. He shoveled the grain into his mouth as if he hadn't eaten in a week; maybe he hadn't; his little business didn't look like much of a money maker. The man finally looked up from his meal after I slammed the door to get it to close. Oh, Daddy, what an interesting character—like right out of an oriental version of Dickens. To help you understand just what I mean, as well as explain the bizarre object you now have before you, I will try to relate our encounter verbatim to you.
Initially he seemed disinterested, but soon a large broad grin, complete with some missing teeth, filled his shiny face. Nearly dropping his bowl on the counter, he said, "American, American, hello American! Rich American, come in please. Have many nice things; rich American find many nice things, here—all cheap!"
I told this jocund portly fellow of my dilemma and he slapped his hands together and said, "Yes, yes, yes, understand rich American. Truly, it has been spoken, 'rich father have very poor daughter.' Follow me, please--just right thing for rich American. Come, Mister Chen show rich American very great thing—very rare. You see, Mister Chen never wrong; you see, make rich American very happy. This way, please."
I followed Mr. Chen through a beaded doorway into a disheveled workshop and on to another door and down a long curved stone stairway. A small lantern he had plucked off a cluttered workbench lighted the way.
"Careful, please: very dark until we get to basement," he said as we descended down the cool, dank and decaying passage. I, of course, felt somewhat disconcerted following this strange man into the catacombs, but, hey, that's what adventures are all about, right?
When we got to the cellar, Mr. Chen pulled a string attached to a single light bulb in the center of the room. Nothing happened, so he tapped the bulb lightly with his finger until the light reluctantly came on.
"Very tricky, very tricky," he said. "Must treat like small baby—electrical not so good in Ulaanbaatar."
"Indeed," I thought to myself.
"Hold lantern, please," he said handing me the lamp. Then he left the light and started searching for something by throwing stuff around willy-nilly. I heard the tinkling of glass when some of the boxes hit the stone floor. I wondered how he could afford to be so careless; I reasoned that it might be his way of antiquing. Finally, after things settled into a new state of disorganization, and, I'm afraid, disrepair, he reappeared in the light carrying a medium sized lacquered black box. Gingerly he placed the box on a wooden table and asked me to set the lantern next to it. He wiped away the dust with a handkerchief. The shiny ebony box gleamed in the dim light. Lovingly he twisted the brass latch and opened the box to reveal a lumpy purple velvet bag cinched by a small gold cord. His breathing increased with excitement as he untied the sack and despoiled it of its contents. With a deep sigh of satisfaction, Mr. Chen held up the object for me to see.
It appeared to be a stuffed animal of some kind. The creature had long reddish brown hair, large clumps of which were braided with red, green, and clear jewels hung on the ends. I thought, "What an interesting way to display jewelry."
"Huh," I said after examining it for a few moments, "a toy animal."
"Not toy, no, no, not toy, real animal, not toy!" he said.
"That's a real animal?" I said.
"Real animal, yes, and very rare," he replied. "Only in Hangayn Mountains find pigmy musk ox."
"Pygmy musk ox?" I said taking a closer look.
Sure enough, it had tiny dull dark gray horns, shiny coal black eyes like marbles surrounded by long lashes, a black nose and four little hooves—all in perfect miniature. Honestly, Daddy, I hadn't seen anything like it since the specimens of Royal antelope at the Field Museum in Chicago.
"Did you shrink it or what?" I asked.
"No shrink, no shrink, as big as gets," he said. "Hangayn ox very small—even as adult—also very shy; that's why so rare. You buy ox? Rich American pleased with gift for honorable father?"
"Well," I cleared my throat, "it is really nice and, well, nice, but you see my father is a kind of a straight arrow type. I'm not sure he would really appreciate such an…ah…unique--"
"Yes, I know. My father, too, what you say…rod in wet ground," he said.
I told him I didn't understand.
"Rod in ground, rod in ground," Mr. Chen repeated as he motioned sticking something into the floor.
"Oh, you mean a stick in the mud!" I said.
"Yes, stick in mud," he said.
"Well, that's not exactly what I meant," I stammered. "I just meant he's sort of conservative, you know? A two feet on the ground type…ah…."
Mr. Chen didn't seem to understand me, or, at least, believe me. So what could I do? Really, Daddy, I couldn't have some perfect stranger half way around the world thinking my father is some kind of an old fuddy-duddy, now could I? So, well, Happy Birthday, Daddy!! Now you know the story behind what you are undoubtedly looking at with great bewilderment, and can now appreciate, and I use the word loosely, its novelty. I hope you and mom like it. Be sure to comb the little darling once a month.
I love you both. See you guys in about seven weeks. You can bet I'll keep my eyes pealed for a glimpse of the rare Hangayn pigmy musk ox when I return to the digs. And don't worry about me; I'll be fine—really. Love, Missy.
That Perfect Gift Copyright © 2010 by Bruce Jerome Kokko
[Next Week (on Feb.15) meet a quintessential narcissist in the dark story The Second Death.]
Sunday, February 7, 2010
That Perfect Gift: Part 2
[If this is your first visit to my blog, you need to go back to my Jan 31 posting to start the story that is being continued in the present posting. Have fun!....]
Posted by Bruce Kokko at 2:14 PM 0 comments


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5% OFF for orders HK$1,000+
7% at HK$3,000+, 10% at HK$5,000+
7% at HK$3,000+, 10% at HK$5,000+
Leg Avenue
We all dream of stepping out of reality and into a world of imagination. Of fulfilling our dreams, being whoever we want to be and going wherever we want to go. At Leg Avenue, we invent fantasy. With our quality costumes and elegant lingerie, we can take you there. Live out your fantasy with Leg Avenue.


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text: A large number of people end up as adults who have little or no sense of themselves as legitimate creators. This blog explores the idea of creativity in its widest sense (painting, dancing, felting, cooking, writing, poetry, film-making etc.) and starts with the question 'how do we inhibit and block our naturally creative response to life?'


text:
WGBH Openvault
Public Television Hearings
License Clip
Listen online at the American Archive of Public Broadcasting
More material is available from this program at the WGBH Archive. If you are a researcher interested in accessing the collection at WGBH, please email firstname.lastname@example.com.
Untranscribed item: Request Transcription
- Series
- Public Television Hearings
- Series Description
Radio series. Series release date: 1967
- Asset Type
Broadcast program
- Media Type
- Genres
- Event Coverage
- Topics
- Film and Television
- Citation
- Chicago: "Public Television Hearings," 04/25/1967, WGBH Media Library & Archives, accessed April 26, 2019, http://openvault.wgbh.org/catalog/A_8852BCB507984AFB9383ABFF0AA19713.
- MLA: "Public Television Hearings." 04/25/1967. WGBH Media Library & Archives. Web. April 26, 2019. <http://openvault.wgbh.org/catalog/A_8852BCB507984AFB9383ABFF0AA19713>.
- APA: Public Television Hearings. Boston, MA: WGBH Media Library & Archives. Retrieved from http://openvault.wgbh.org/catalog/A_8852BCB507984AFB9383ABFF0AA19713
If you have more information about this item, we want to know! Please contact us, including the URL.


text:
SnowcapLabs needed a new logo design and created a contest on 99designs.
A winner was selected from 132 designs submitted by 42 freelance designers.
We need a logo for our new video dating site: VideoCrush.com. We want something that is edgy, web 2.0ish and unisex.
VideoCrush.com is a video dating site.
- Item 1...
- Go Crazy. Nor rainbows though.
Find out how a design contest works or learn more about our logo design services.


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This page has been validated.
The translations in this volume, where previously published, are used by arrangement with the owners of the copyrights (as specified at the beginning of each story). Translations made especially for the series are covered by its general copyright. All rights in both classes are reserved.


text:
Scissor Sisters Throw A Kiki For Final US 2012 Tour Date
Photos by G.
New York loves Scissor Sisters so much that the audience didn't get enough on the first night, so the Sisters flipped it over and grilled it up again! They played the second of two shows (the final US date on their 2012 Summer tour) at Terminal 5 in Manhattan on July 7, 2012. If you've never had the pleasure of seeing Scissor Sisters, their show, as Ana Matronic said "will fuck you – hard! But [you'll] be respected in the morning." Truer words have never been spoken. The Sisters give 150% at every show and whether you feel like dancin' or not, you will be on your feet and shakin' your moneymaker for the entire show. Die-hards including myself braved hours of 100 degree weather to be in the front row to catch Jake Shears, Ana Matronic, Del Marquis and Baby Daddy let us have it – in the best possible way and they did not disappoint! If you don't have their latest album "Magic Hour," get it get it and before you know it, you'll be having a kiki!
Enjoy some pictures from a 3,000 person kiki featuring Scissor Sisters, DJ Sammy Jo (who spun tunes in between sets) and the fabulous opener, Rye Rye.
More pix after the jump!


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It's a special day, (the longest in fact) from sunrise to sunset of the entire calendar year. The "solstice" as it's called is technically "official" at 6:51 a.m. (Eastern Standard Time) on Saturday morning.
By it's definition, the word solstice is from the Latin solstitium from sol (sun) and stitium (to stop), because it appears the sun stops at the solstice. The solstice happens twice annually due to the Earth's axis of rotation. Depending on the calendar year, the summer solstice happens annually in December for the Southern Hemisphere and on June 20 or 21 in the northern half of the world.
Back to reality, YAY for sunlight! We enjoy the solstice for the get-togethers around our own town, and what memories we can create in the process. We hope you find your fun, and if you're in town, we recommend our local "street celebration" close by in downtown Rockland.


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Page Not Found
Sorry, the page you were looking for was not found or the web address (URL) was not recognised.
Perhaps you typed the URL incorrectly or used an outdated web link. To help find what you need:
- Use the search function in the top-right corner of this page
- Look on the site map.


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The Samsung Galaxy S II was arguably the best smartphone of 2011, with its super sized display, beefed up specs, and various model builds including the Galaxy Nexus for Verizon Wireless. While the S II was announced at Mobile World Congress in February 2011 only to launch a few months later, Samsung decided to hold off on announcing the follow-up Galaxy S III until closer to the device's launch.
A report from ZDNet Korea indicates that the wait may soon be over. According to the report, Samsung will be showing off the Galaxy S III sometime this month, with the device set to go on sale in April. If previous rumors hold up, we should see the S III launched simultaneously in 50 major networks, perhaps including the United States. As you might recall, the Galaxy S II launched in the U.S. several months after it launched around the world, so hopefully we'll be able to get our hands on the S III at the same time as our neighbors across the pond this time around.
The rumored Galaxy S III specs include:
- 4.8″ Super AMOLED HD Plus display – perhaps up to 1080p
- Quad-Core Exynos 4412 processor with ARM Mali-400 GPU
- 8 megapixel rear camera, 2 megapixel front-facing camera
- 4G LTE support
- Ceramic casing
- Android 4.0
Obviously, this device is at the top of our must-have list, and will likely become the best smartphone of 2012. We'll bring you more details as they're announced by Samsung. Stay tuned!
Make Sure U Liked Our Facebook And Follow Our Twitter Profile If You Enjoyed This Post Please Take 5 Seconds To Share It And Like It Thz


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Poulter's Perfect Pitch
Ian Poulter has been awarded The European Tour Shot of the Month for February to complete a memorable month for the Englishman. The World Number Eight can now place his Shot of the Month trophy alongside the one he received for being named The European Tour Race to Dubai Golfer of the Month for February, awarded after his superb display at the WGC-Accenture Match Play Championship. The shot which virtually assured Poulter of victory over his compatriot Paul Casey and with it his first WGC title came at the 15th hole at Ritz-Carlton GC in Arizona, America. Poulter was two holes up with four left to play of the 36-hole final, but missed the green with his approach shot to the 15th to leave himself with a testing chip. Casey must have sensed an opportunity to half the deficit, but instead found himself three down with three left to play after Poulter produced a masterful recovery to win the hole, before wrapping up his 4&2 victory at the next hole. The win saw Poulter rise to a career-high of fifth on the Official World Golf Ranking, and also saw him climb temporarily to the top of The Race to Dubai. Runner-up was Colombian Camilo Villegas' second shot to the ninth hole on the fifth day of the WGC-Accenture Match Play Championship, with third place going to England's Luke Donald for his huge putt on the 18th green on day three of the same event. Poulter follows Germany's Martin Kaymer (January) in winning the Shot of the Month, which is awarded to the Tour Member for the shot judged to be the best played each month on The European Tour International Schedule. At the end of the season, the winning shot from each month will be nominated for The European Tour Shot of the Year Award.


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Regarding alternate certification bodies, the article "Spin-Offs," in the August 2007 issue, mentions the National Institute for Certification in Engineering Technologies (NICET) as the most common alternate. Unfortunately, a few years ago NICET discontinued offering new certifications. The International Electrical Testing Association (NETA) specs list NICET as an alternate. That is correct for currently certified individuals but not an option for others seeking certification. I think it's important for readers to know that the only certification supported by the NETA ETT-2000 is now NETA — and that NETA does not allow anyone to take the exam who is not working for a NETA member company.
Although I have been NICET-certified since 1993, have an associate's degree in electrical power, an electrical contractor's license (in three states), a general contractor's license, 24 years of experience in testing and maintenance of electrical power systems, and manage a maintenance and testing operation for a large manufacturer (which is prohibited from joining NETA because it is a manufacturer), I cannot take the only certification exam they are now promoting.
NETA does many good things in the way of standards development and promoting ethics in our business, but companies like Kay-R, other contractors, and manufacturers can also provide these valuable services and are likely to use certified people if there were an open certification process. I share the above comments based primarily on the concern that there is not currently a certification alternative for this industry.
Also mentioned in the "NETA Certification Requirements" sidebar is that NETA companies are required to employ at least one professional engineer (P.E.). I understand this requirement to be that the P.E. must at least be under contract, but may not be under the permanent full-time employment of the company.
— Jerry Gentle, service location manager, Square D Co., Raleigh, N.C.
NICET's response: For many years, NICET has certified technicians in electrical testing of medium- and high-voltage equipment. In 2000, it was decided that this test was in need of a major updating of both its exam structure and its technical content. NETA provided support for the first phase of this project — the setting of the test structure and defining of the content of each exam. The next phase (writing the test questions) will require dozens of subject matter experts and support for their activities. NICET is looking at ways to move ahead with the completion of this revised program.
While seeking this pool of qualified volunteers, it became apparent to us that it would not be a quick process. In the meantime, the existing exam was aging and becoming less reliable. For that reason, testing for certification in electrical testing was suspended beginning Jan. 1, 2006, until the new exam could be completed. (Individuals who had valid certifications at that time will continue to have valid certifications as long as they maintain them.)
NICET recognizes the need for a nationally recognized, third-party certification program available to all electrical testers, and hopes that support will be forthcoming from the industry to complete that program. If any readers might be willing to help with this project, they are asked to contact NICET at [email protected].
— Brian Gifford, senior manager, program development, NICET, Alexandria, Va.
Call for Short Circuits Comments
Everyone makes mistakes. Some are just funnier than others. Got a story about a job-site blunder? If so, e-mail it to us at [email protected]. If we publish it, we'll send you a check for $25. We're always on the lookout for on-the-job humor.


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Views: 356
Neil Gaiman is without a doubt one of the greatest living authors. If you haven't read Good Omens (written with Terry Pratchet) DO IT NOW! It's the best irreverent novel concerning the biblical apocalypse ever (okay, maybe the only one, but that doesn't negate its greatness).
If you're going to read American Gods, I say do it right and read the author's preferred text. You can find the limited run British one used online or wait until this summer for the 10th anniversary re-release. It has more than 12,000 extra words that were cut to control length.
I also recommend Sandman to anyone with an interest in mythology, literature, and weirdness. Even if you never thought you'd like a comic book, you'll like this one.
It was great. Neverwhere was really excellent, too, as far as his novels. It created a very dark and compelling world and atmosphere.
Don't forget to read the follow up book called "Anansi Boys"
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