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Charisma by Avon Scentmatchers Version
*We currently have a free gift promotion going on for an add on lotion or one ounce travel size at no charge. It's been going well so we've been extending it, but it could end at any time.
On this website you will be able to purchase your discontinued fragrance again.
We specialize in expertly creating scents that smell nearly identical to your discontinued perfume or cologne. So if your favorite fragrance has been pulled from the market, we can help. We have years of experience along with the expertise and technology to create a nearly identical fragrance.
Most of our business is repeat business, but we are accepting new customers on a limited basis.
Here's a few common questions about this process and their answers.
I have a scent I want matched and created, how does this work?
Simply fill out the information above. If we feel that we can't try your scent we will e-mail you and provide a full refund instantly. We've reproduced over 2000 different fragrances though so we've done most of the fragrances that have been discontinued.
What is the price?
$69.99 for a 3.4 oz bottle. The 3.4 oz. bottle is known as a large bottle in the fragrance industry. Shipping is a flat rate of $12.00 to anywhere in the United States via UPS Ground.
Are you sure you can match my perfume/cologne?
No, that's the honest truth. There are also many cases where we feel we made a great match, others agree, but then some people hate it. Scent is a tricky thing that way. So what we do is provide a NO RETURN NEEDED INSTANT REFUND POLICY. Who does that? We do. After being in business for over 10 years we figured out it's the only way to successfully and ethically run this business.
Can I always reorder?
Yes we keep your order information on file forever so that we can always provide you the exact same fragrance. Just check Yes next to the box above that says "Is This A Repeat Order".
What ingredients do you use?
Our philosophy is to provide the minimum number of ingredients to make a terrific fragrance. We also think it's good to be clear about what we put in the bottle. Modern fragrances can contain over 300 ingredients! Why? Through tricks of chemistry it's cheaper to make the fragrance with these chemicals than it is to use straight perfume oils, which are expensive. We have taken a different route.
Our only ingredients are: Fragrance, Perfumer's Alcohol, and Isopropyl Myristate. That's it. They are all regarded as perfectly safe for humans. If you'd like to find out about each ingredient and why it's included you can click HERE.
How long will the scent last?
12-16 hours depending on the exact ingredients and your body chemistry. All of our fragrances are Eau De Parfum unless you request a weaker strength via e-mail.
Is it illegal to copy a scent?
No, definitely not! All fragrances are in the public domain, no one can own a scent or a fragrance (imagine if a company owned the scent of vanilla for instance). That said, we realize that a manufacturer's Trademark is valuable so we try to never sell a fragrance that they still want so sell and is not discontinued. We also make every effort to make sure customer's realize they are NOT buying the original fragrance, but rather a scent that is nearly identical but in a completely different bottle.
How Long Does it Take?
We ship 99% of our fragrances within 5 business days of when they are ordered. We do find that about 1% of the fragrances ordered are very difficult matches and in those cases we may need up to 3 weeks to match the scent. If you need the fragrance by a certain date it's best if you contact us after ordering so we can make proper accommodations.
Where do you ship?
Currently we are only shipping to the United States.
Do you run another discontinued fragrances website?
We do! We also run www.FragranceRevival.com It has arguably a more modern website and originally had a different business model. We were going to close Scentmatchers and start fresh with Fragrance Revival, but when we announced we were going out of business we had literally thousands of orders Our repeat customers did not want us to close! So here we are with two websites that basically do the exact same thing.
Real Reviews From Facebook
The post is clickable and takes you direct to Facebook if you'd like to read reviews there.We've been selling discontinued perfume for a LONG time, and this post has over 67,000 comments with reviews.


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Introduce us to your friends and you can earn $35 in credit
So how does it work? It's simple. When someone you refer signs up, be sure they enter your username or domain name in the "Friend or website who referred you" field during the last step of their account setup process. There are no limits to how many times you can share and redeem credits.
What are you waiting for? Start sharing!
Email to a Friend Share FatCow on Facebook Share FatCow on TwitterPlease note, referral credits cannot be credited retroactively. Your domain or username must be indicated by the person you refer at the time the account is set up. Both your account and the referred account must follow the Referral Program Terms and Conditions to receive credit. If you have any questions please e-mail us at firstname.lastname@example.com.

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LendingLeaders has been helping customers finance their homes in Lafayette for years. Our mortgage loan specialists will work with you to find the right mortgage product at a great interest rate with minimal closing costs.
- Connector.
In the market to purchase a new home? LendingLeaders has a mortgage expert nearby waiting to talk to you! Let us show you how to finance your dream home.
- Connector.
Whether you are trying to lower your rate and payment or get cash out for debt consolidation or home improvements, LendingLeaders can help you find the right solution!
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Safety and Reliability. That's what LendingLeaders is all about. We can help you secure the best financing and protect your most important asset - your home!
- Connector.
You want the best interest rate right? LendingLeaders has the lowest mortgage rates available in your area. Our experts will explain your options and show you how to get them.
- Connector.
At LendingLeaders, we also know that you want the best deal! We specialize in low closing cost mortgage solutions with little or no out-of-pocket expense!
THE Lafayette HOME LOAN SPECIALISTS
Let the leaders in Lafayette home loans help you with your mortgage
I couldn't have been more pleased with my experience with LendingLeaders.Bob & Lisa Golden
Bill and his team helped us refinance our loan at a great rate. Peter Melenbeach
Experts in Lafayette Neighborhoods
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Brighten up your bathroom with unique Cardinal Shower Curtains from CafePress! From modern curtain designs to patterned black and white shower curtains, you'll find the perfect one for you! Look through thousands of designs of bathroom curtains and impress your friends. Even find designs for kids shower curtains to entertain your children. With so many designs and artwork, you'll be sure to find the most unique decorative shower curtains for every one of your bathrooms. Can't find a shower curtain you like? Create your own custom shower curtains with our easy only designer. Add your own artwork, photos or text!


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Free Home Evaluation
In today's highly competitive real estate market, pricing your home RIGHT is critical. Price it too high and your home will frighten away potential buyers and languish on the market. Price it too low and you forfeit your hard-earned equity. When you request your Home Evaluation CMA, you benefit from receiving a comprehensive market analysis based on comparable recently sold homes and homes sold with similar features and conditions in your area. Our Home Evaluation CMA delivers superior results – Results you can count on!
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The information you provide will enable our listing agent to begin the comparative market analysis. In order to complete the analysis, we will contact you to learn more about your property.
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SHREDLAGE®. The process.
Already widely used in the United States, SHREDLAGE® is a conditioning process for producing maize silage. It involves chopping the plants to greater lengths than usual, ranging from 26 to 30 millimetres, and then processing the chopped material with the special SHREDLAGE® corncracker technology. The corncracker rollers, which have counterdirectional helical grooves, chop up the cob fragments completely and crush the kernels to split them thoroughly. In addition, the stalk fragments are also shredded longitudinally extremely effectively into strings and their bark layer is peeled thanks to the special surface of the rollers. Only genuine SHREDLAGE® corncracker rollers are able to provide this special form of processing. This technology, which is protected by patents and known around the world by the name SHREDLAGE®, has been acquired by CLAAS. Like the well-known sawtooth profile rollers, the SHREDLAGE® corncracker rollers are manufactured by CLAAS Industrietechnik in Paderborn, Germany.
This intensive processing multiplies the surface of the chopped material many times, resulting in significantly improved bacterial fermentation during ensiling and, above all, during digestion in the cow's rumen.
Trials conducted by the University of Wisconsin in 2012 show that SHREDLAGE® drastically increases the physical effectiveness of maize silage in the rumen while also improving the availability of the starch contained in all parts of the plant. As a result, the daily milk yield in the herds studied increased by up to two litres per cow. Furthermore, the rumen-friendly structure of the silage improved herd health.
A higher milk yield and improved livestock health are not the only benefits SHREDLAGE® has to offer dairy producers. As the availability of starch is optimised, it is possible to reduce the quantity of feed concentrate used while obtaining a higher overall milk yield. It is also possible to limit or even eliminate the use of fibre supplements such as straw, thereby providing further scope for cost savings.
Download: Results of feeding trial in Haus Riswick (pdf) |
The inventors.
The SHREDLAGE® conditioning process was invented by Ross Dale and Roger Olsen, both of whom work as dairy nutritionists for dairy farms in the US.
Several years ago, in the course of their work, they recognised the benefits of maize silage with longer chop lengths and shredded plant material. Before this, the livestock nutritionists had for years supported the trend for short chop lengths but appreciated that these shorter lengths did not provide an optimal response to the physiological requirements of the rumen. This is because formation of the rumen mat is impeded which in turn depresses rumination. This makes it necessary to restrict the maize silage component of the feed ration accordingly.
In 2008, Roger Olsen, his father and Ross Dale developed the first prototype of a new SHREDLAGE® corncracker. This system met the requirement for intensive plant and kernel conditioning in combination with very long chop lengths. Within a very short time, a working version was built and followed by five different models for field trials. In the end, Dale and Olsen chose the top-performing corncracker and fitted it in 25 CLAAS JAGUAR forage harvesters. And so the success story began. Today, many of the dairy farms in US are using SHREDLAGE® maize silage successfully.
SHREDLAGE® comes to Europe.
Roger Olson and Ross Dale will support CLAAS in the European market launch as well as the further development of the product. In the course of this activity, they will also attend various events.


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About 4stamford.com
4Stamford.com is a search engine that focuses on Stamford websites and news. If you're interested in something else, it's better to use 4search.com. At 4Search.com, there are hundreds of specialty search engines to choose from. You can search them individually, or search them all at once.
4stamford.com is part of the 4Search.com Network (4Internet, LLC.)
Mailing Address:
4Internet, LLC
8275 South Eastern Ave, Suite 200-265
Las Vegas, Nevada 89123
Toll Free:(800) 568-4NET(638)
To contact 4Internet by email, please use the contact form.


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Tag Archives: Ecommerce
Raise Capital With Private Investors
If you have launched your own startup, your first biggest challenge is to raise capital. Fortunately, you choose from a lot of options to raise the funds your business needs. Among all the sources, crowdfunding is one of the best … Continue reading
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Item #ZP689
Seraphina is a full-coverage, Polaris silver metallic.
Nail Polish
Color Family:Gray
Coverage:2 - Coat Coverage
Coverage:2 - Coat Coverage
For Best Results
Step 1: Clean the nail plate with Remove Plus ( Remove ) nail polish remover and nail plate cleaner
Step 2: Choose and apply the right base coat: Zoya Anchor for regular healthy nails or Zoya GetEven for nails with ridges
Step 3: Apply 2 coats of your favorite Zoya Nail Polish Color
Step 4: Apply a coat of Zoya Armor Top Coat
Step 5: Drop one drop of Zoya Fast Drops to the base of your nail bed
Following these 5 steps guarantees up to 14 days of wear on natural nails.
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Shade Spotlight Join our community - Tag your photos #EverydayZoya for a chance to be featured here! View the GalleryRatings & Reviews
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Watermelon Half
How much watermelon does the average American consume each year? (answer below)
A. 6 pounds
B. 16 pounds
C. 38 pounds
D. 312 pounds
It's already the Fourth of July, and if you haven't had a watermelon yet, then this is the week to start. I mean, really, a Fourth of July without watermelon is like a birthday without a cake.
I love eating plain watermelon in its simple, sweet glory, but it's also fantastic in savory dishes. The key is to pair it with contrasting flavors such as salty cheeses, bitter salad greens, acidic vinegars, or smoky grilled meats to balance the watermelon's sweetness.
grilled steak tacos with watermelon-mango-jicama salsa
In fact, why not try something different for this Fourth of July -- like my new Grilled Steak Tacos with Watermelon-Mango-Jicama Salsa? For this dish, char-grilled steak is topped with a sweet and tangy watermelon salsa and crumby Mexican cheese. This salsa is so refreshing that you may want to make extra so your guests can dunk their tortilla chips in it while they're waiting for the steak to grill.
Then, while they're munching, you can show off your watermelon knowledge: the average American eats 16 pounds of watermelon a year! Course, I have over 20 pounds a year myself, so there a few people out there eating less than 16 pounds to average things out.
watermelon-mango-jicama salsa
Grilled Steak Tacos with Watermelon-Mango-Jicama Salsa
Makes 4 servings
Print recipe only here.
- 2 cups diced watermelon
- 1 cup diced mango
- ¾ cup diced, de-seeded, peeled cucumber
- ¾ cup diced jicama
- 2-3 green onions, finely chopped
- 1 serrano chile, with half the seeds
- 1 small avocado, diced
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1 teaspoon olive oil
- 1 teaspoon rice vinegar
- 2 tablespoons each of fresh chopped mint and cilantro
- Salt, to taste
- 4 (4-6 oz.) top sirloin steaks
- Salt and pepper
- 8 white corn tortillas
- ½ cup Cotija Anejo cheese
Heat the grill to high. Season both sides of the steak with salt and pepper. Place steaks on the grill, close cover, and cook until charred, about 5 minutes. Closing the cover will help create a charred exterior and a softer, juicer interior. Turn steaks over, lower the heat to medium-high, and cook another 3-4 minutes for a medium-rare steak or 5-6 minutes for a medium steak. Allow to rest for 5 minutes before slicing.
Heat tortillas on the top rack of grill for about for 1 minute per side or until warmed through.
Place the sliced steak on the tortilla shell, spoon some salsa on top, and sprinkle with cheese. Serve immediately.
Cotija Anejo is a mild flavored Mexican cheese with a crumbly texture and can be found in the refrigerator section of most major supermarkets.


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20031 LED Sign 11″ x 27″
$213.00 inc Vat
♦ Brand New Flashing LED Signs ♦
Note!! if you could not find any neon sign you need, please contact us at [email protected]
High impact, eye Catching, real LED sign. With a characteristic brightness that can attract customers like nothing else, virtually burning your identity into the minds of potential and future customers. LED signs can left on 24 hours a day, 7 days a week, 365 days a year. This LED sign will make a great impact on your customers. Securely packed in foam. Shipped & fully insured. 1 year Warranty.
Details for INDOOR use:
Sign Size: 11″ Tall x 27″ Wide x 1″ Deep.
Sign weight: 5 Lbs.
Sign is mounted on ABS black plastic backing.
Led signs with 3 settings, either solid or flashing or power off.
Hanging hardware & chain included
Operating Voltage: 110 vac or 220 vac
Low energy cost: Uses only 10 Watts of power
(Which is 6 to 10 times less power than Neon Signs)
This LED Sign expected to last at least 100,000 hrs
It is cool and safe to touch, low voltage operation
High visibility, even in daylight
Easy to clean, Easy to install, Slim & Light Weight
Bright same as neon.
1 Year Warranty on electrical components & Power supply
INDOOR LED Stock items usually ship within 48 hrs.
Non stock items take about 5 to 7 working days to make.
Car Stereo
Additional information
Weight | 7 lbs |
Dimensions | 31 × 19 × 4 in |
Letter Color | Red, Blue, Green, White |
There are no reviews yet.
Only logged in customers who have purchased this product may leave a review.


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* Free Expedited Shipping for the USA, CANADA and EUROPE. No additional Taxes or Customs, we refund all additional charges in any trouble.
*Easy Hanging from backside hanger. Just need a nail on the wall, No need any additional mounting process.
Product dimensions:
*18"W x 9"H / 46x23cm
*24"W x 12"H / 61x31cm
*29"W x 14"H / 76x38cm
Please contact for custom or larger size
Product stands 0.6" – 1.5cm away from the wall
Quality Lightweight 16 Gauge Steel. 2 mm Steel
Textured static powder coating
This type of mounting makes the artwork look like it's floating which creates an interesting drop shadow and 3D effect.
For indoor & outdoor use.


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Displaying items by tag: Meditation
Meditation by Baudelaire
Flash animation - not visible for on iPads or IPhones. According to Stephen Fry this animation is:
Entirely charming and fine.
Over the last few years I've created some attention with my live coverage of the phone hacking trial in London, the most expensive and longest concluded criminal trial in British history. There are various accounts and articles about this on the web, including a radio play. My Twitter feed can be found here, and a collation of evidence from the trial, and all my live tweets, can be found at my Fothom Wordpress blog. There's also a Flipboard magazine and a Facebook Page. My Klout ranking is here.
Various journalistic articles of mine are scattered throughout the web. There's some kind of portfolio at Muckrack. The most extensive reporting is for the Daily Beast and Newsweek, but there's more at the New Statesman, the New Republic, Aeon etc. I have two non fiction books published in the last year: The Fall of the House of Murdoch, available through Unbound or Amazon, and Beyond Contempt: the Inside Story of the Phone Hacking Trial, available via Canbury Press or also on Amazon. I am currently contributing to a new site for open source journalism, called Bellingcat, and advisor (along with Sir Harry Evans and Bill Emmott) to an exciting new crowdfunded journalism startip Byline.
My generic email is my first name at peterjukes.com. That should get through to me pretty quickly. My Linked In profile is here. For non journalistic inquiries, for television stage and film, contact Howard Gooding at Judy Daish Associates. Examples of my television work can be found on IMDB. This links to the site for my forthcoming musical, Mrs Gucci. My radio plays can be found in various audiobook formats on Amazon and elsewhere.
Copyright Peter Jukes/Duende Productions 2014


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The world's most exciting destinations
From the world's most professional DMCs
The success of a dynamically developing business depends on the promotion of the goods and services which the company offers. For this purpose participation in business events is essential; conferences, in particular, are especially important for corporate image and a company's work with its partners. This is true both of business and of science. A well-organized conference will have the following components:
The right choice of venue for holding the event; convenient accommodation in hotels; well thought-out logistics and precise organization of transport services; formal opening and closing ceremonies, coffee breaks, and banquets; an original entertainments programme, including pre- and post-conference trips; faultless serving staff; provision of all necessary equipment for the event.
Professional Conference Organizer (PCO) in Liechtenstein
Im Malarsch 27,9498, Schaan
Tel.: | +423 230 196 |
For us organization of business and scientific conferences is a priority activity. We will be happy to put our unlimited capabilities and experience at your service in organizing a conference for you in Liechtenstein.
Request a proposal
Our сontacts:
Im Malarsch 27,9498, Schaan
Tel.: | +423 230 196 |


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Roscoe Stockbroker & Investment Fraud Lawyers
Michael J. Betts
Stockbroker & Investment Fraud Lawyer Serving Roscoe, PA
Protecting your interests and recovering your losses. Call me today for help!
Michael J. Betts
(412) 935-7073
University of Pittsburgh School of Law
Chad M. Ostrosky
(412) 444-8529
University of Pittsburgh School of Law
David J. Shrager
(412) 969-2540
University of Miami School of Law
David R Jacquette
(610) 825-0500
Temple University Beasley School of Law
Joseph Korsak
(717) 880-3759
Temple University and University of Toledo College of Law
Debra Speyer
(610) 949-9555
Maurice A. Deane School of Law at Hofstra University
Joel Feldman
(866) 735-2792
Villanova University School of Law
Seth Wilson
(610) 825-0500
Temple University Beasley School of Law
Nicholas J Guiliano
(877) 732-2889
Temple University Beasley School of Law
Brandon Joshua Lauria
(800) 590-4116
Widener University Commonwealth Law School
Marc Durant
(267) 221-1900
Harvard Law School and Harvard Law School
Geoffrey Beauchamp
(800) 590-4116
Georgetown University Law Center
Alexandre Neuerburg Turner
(267) 225-6628
University of Pennsylvania Law School
Peter Lennon
(800) 590-4116
Widener University Delaware School of Law
Alex Emanuel Rogers
(570) 262-8250
Columbia Law School and Columbia Law School
The LII Lawyer Directory contains lawyers who have claimed their profiles and are actively seeking clients. Find more Roscoe Stockbroker & Investment Fraud Lawyers in the Justia Legal Services and Lawyers Directory which includes profiles of more than one million lawyers licensed to practice in the United States, in addition to profiles of legal aid, pro bono and legal service organizations.
Researching Attorney Discipline


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COVERAGE 7 Until the statistics in this publication were derived from returns submitted to the Australian Prudential Regulation Authority (APRA) (see paragraph 10), the statistics covered all bank commitments, and all commitments for secured housing finance for owner occupation made by permanent building societies. Of the remaining commitments, the largest lenders for each of secured housing finance for owner occupation, other personal finance, commercial finance and lease finance were covered, so that when calculated separately for each of the four broad categories of purpose finance, at least 95% of Australia-wide finance commitments and at least 90% of each state's finance commitments were covered. While many lenders other than banks were not covered, at least 70% coverage was maintained for all published lender types (including the Other Lenders series and Other Lessors series). 8 When APRA commenced the collection, lending commitments by Non-Banks with total assets of $50 million or more were covered. All banks' lending commitments were covered. 9 From January 2014 a monthly reporting threshold was introduced for Non-Banks to provide 95 per cent asset coverage of the non-bank sector. Non-banks with assets below the $200m asset threshold ceased reporting from January 2014 while other Non-Banks with assets above the threshold started reporting to APRA from January 2014. The lending commitments of those which started reporting in January 2014 were excluded from the January 2014 to January 2015 published statistics pending assessment of seasonal impacts of those non-banks' commitments on seasonally adjusted and trend series estimates. Issues of this publication from February 2015 include finance commitments from January 2014 reported by Non-Banks above the reporting threshold. A trend break in January 2014 was added to the Lease Finance series published in Tables 1 and 27, due to this change in coverage. SOURCES 10 For banks, credit cooperatives, building societies and RFCs, the statistics in this publication are currently derived from returns submitted to the Australian Prudential Regulation Authority (APRA). The Financial Sector (Collection of Data) Act 2001 facilitates the collection of statistical data from the financial sector, with APRA established as the central point for collection of both prudential and statistical data. In October 2001, APRA implemented new reporting forms for building societies and credit cooperatives. New reporting forms were implemented for banks in March 2002, and for RFCs in March 2003. APRA commenced collecting loan commitments data from banks, credit cooperatives and building societies in July 2002, and from RFCs in March 2003. 11 Secured housing finance commitments for owner occupied housing from banks, building societies and credit cooperatives are derived from ARF 392.0 Housing Finance form collected by APRA. Personal finance commitments from these lenders are sourced from the ARF 394.0 Personal Finance form. Commercial finance commitments from these lenders are sourced from the ARF 391.0 Commercial Finance form and from the ARF 394.0 Personal Finance form for fixed loans for personal investment purposes. Lease finance commitments are sourced from the ARF 393.0 Lease Finance form. 12 Finance commitments for RFCs are collected on the RRF 391.0 Commercial Finance (commercial finance commitments), RRF 392.0 Housing Finance (secured housing finance commitments for owner occupied housing), RRF 393.0 Lease Finance (lease finance commitments) and RRF 394.0 Personal Finance (personal finance commitments and commercial finance commitments). 13 Electronic versions of the forms and instructions for ADIs are available on the APRA website at http://www.apra.gov.au/adi/reportingframework/pages/adi-reporting.aspx. For RFCs, these are available at: http://www.apra.gov.au/NonReg/Pages/Registered-Financial-Corporations.aspx. 14 All other institutions, including securitisation vehicles, are collected directly by the ABS. REVISIONS 15 Revisions to previously published statistics are included in the publication as they occur. 16 Changes in the classification of lenders (e.g. the conversion of a permanent building society to a bank) are reflected in the Lender series from the month of the change. Data for earlier periods for such lenders are not reclassified. Details of the establishment of new banks are recorded in the 'Series breaks' tabs of Statistical Table B2 on the Reserve Bank of Australia's website: RBA Statistical Tables. SEASONAL ADJUSTMENT 17 Seasonal adjustment is a means of removing the estimated effects of normal seasonal variation and 'trading day effects'. A 'trading day effect' reflects the varying amounts of activity on different days of the week and the different number of days of the week in any month (i.e. the number of Sundays, Mondays, etc.). This effect may be partly caused by the reporting practices of the lenders. Adjustment is also made for Easter which may affect the March and April estimates differently. Trading day effects are removed from the original estimates prior to the seasonal adjustment process. Seasonal adjustment does not remove the effect of irregular or non-seasonal influences (e.g. a change in interest rates) from the seasonally adjusted series. 18 Estimation of seasonal adjustment and trading day factors that reflect the full effect of recent developments is not possible until a sufficient number of years of data have been collected. When changes are occurring in the seasonal patterns, larger revisions to the seasonally adjusted series can be expected at the time of the biennial (once every two years) seasonal reanalysis. Accordingly, the trend estimate data provide a more reliable indicator of underlying movement in housing finance commitments. (See paragraphs 21 and 22 for further information on trend estimates). 19 The lending finance series uses a concurrent seasonal adjustment methodology to derive the seasonal adjustment factors. This means that original estimates available at the current reference month are used to estimate seasonal factors for the current and previous months. As a result of this methodology, the seasonally adjusted and trend estimates for earlier periods can be revised each month. However, in most instances, the only noticeable revisions will be to the previous month and the same month a year ago. 20 Autoregressive integrated moving average (ARIMA) modelling can improve the revision properties of the seasonally adjusted and trend estimates. ARIMA modelling relies on the characteristics of the series being analysed to project future period data. The projected values are temporary, intermediate values, that are only used internally to improve the estimation of the seasonal factors. The projected data do not affect the original estimates and are discarded at the end of the seasonal adjustment process. The lending finance collections use an individual ARIMA model for the majority of the series in this publication. The concurrent seasonal adjustment approach re-estimates seasonal factors each month with the receipt of each new observation. The parameters used for seasonal adjustment are routinely reviewed every 12 to 24 months to ensure the quality of the seasonal factors. The last reanalysis occurred in February 2017 for the January 2017 issue. For more information on ARIMA modelling see Feature article: Use of ARIMA modelling to reduce revisions in the October 2004 issue of Australian Economic Indicators (cat. no. 1350.0). TREND ESTIMATES 21 Smoothing seasonally adjusted series reduces the impact of the irregular component of the seasonally adjusted series and creates trend estimates. These trend estimates are derived by applying a 13 term Henderson-weighted moving average to all but the last six months of the respective seasonally adjusted series. Trend series are created for the last six months by applying surrogates of the Henderson moving average to the seasonally adjusted series. For further information, refer to Information Paper: A Guide to Interpreting Time Series - Monitoring Trends (cat. no. 1349.0). 22 While the smoothing technique described in paragraph 21 enables trend estimates to be produced for the latest few months, it does result in revisions to the trend estimates as new data become available. Generally, revisions become smaller over time and, after three months, usually have a negligible impact on the series. Changes in the original data and re-estimation of seasonal factors may also lead to revisions to the trend. EFFECTS OF ROUNDING 23 Where figures have been rounded, discrepancies may occur between sums of the component items and totals. Published changes in dollar value and percentage terms are calculated using unrounded data and may differ slightly from, but are more accurate than, changes calculated from the rounded data presented in this publication. ABS DATA AVAILABLE ON REQUEST 24 Estimates for months prior to those shown in this publication and more detailed series are available in spreadsheet format from the Australian Bureau of Statistics (ABS) website. For more information, contact the ABS National Information and Referral Service on 1300 135 070. RELATED PUBLICATIONS 25 Users may also wish to refer to the following ABS releases:
26 In addition, the Reserve Bank of Australia (RBA) produces the Bulletin, the tables of which are available on the RBA website http://www.rba.gov.au. The Australian Prudential Regulation Authority (APRA) also publishes a range of finance statistics on its website http://www.apra.gov.au. 27 Current publications and other products released by the ABS are available from the Statistics View. The ABS also issues a daily Release Advice on the ABS website https://www.abs.gov.au which details products to be released in the week ahead. Document Selection These documents will be presented in a new window. |


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Title : Lo que ellos dicen o nada
Publisher : Cabaret Voltaire
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President Barack Obama and Republican rival Mitt Romney spun one-sided stories in their first presidential debate, not necessarily bogus, but not the whole truth.
Here's a look at some of their claims and how they stack up with the facts:
OBAMA: "I've proposed a specific $4 trillion deficit reduction plan. … The way we do it is $2.50 for every cut, we ask for $1 in additional revenue."
THE FACTS: In promising $4 trillion, Obama is already banking more than $2 trillion from legislation enacted along with Republicans last year that cut agency operating budgets and capped them for 10 years. He also claims more than $800 billion in war savings that would occur anyway. And he uses creative bookkeeping to hide spending on Medicare reimbursements to doctors. Take those "cuts" away and Obama's $2.50/$1 ratio of spending cuts to tax increases shifts significantly more in the direction of tax increases.
Obama's February budget offered proposals that would cut deficits over the coming decade by $2 trillion instead of $4 trillion. Of that deficit reduction, tax increases accounted for $1.6 trillion. He promises relatively small spending cuts of $597 billion from big federal benefit programs like Medicare and Medicaid. He also proposed higher spending on infrastructure projects.
ROMNEY on cutting the deficit: "Obamacare's on my list. … I'm going to stop the subsidy to PBS. … I'll make government more efficient."
THE FACTS: Romney has promised to balance the budget in eight years to 10 years, but he hasn't offered a complete plan. Instead, he's promised a set of principles, some of which — like increasing Pentagon spending and restoring more than $700 billion in cuts that Democrats made in Medicare over the coming decade — work against his goal. He also has said he will not consider tax increases.
He pledges to shrink the government to 20 percent of the size of the economy, as opposed to more than 23 percent of gross domestic product now, by the end of his first term. The Romney campaign estimates that would require cuts of $500 billion from the 2016 budget alone. He also has pledged to cut tax rates by 20 percent, paying for them by eliminating tax breaks for the wealthiest and through economic growth.
To fulfill his promise, then, Romney would require cuts to other programs so deep — under one calculation requiring cutting many areas of the domestic budget by one-third within four years — that they could never get through Congress. Cuts to domestic agencies would have to be particularly deep.
But he's offered only a few modest examples of government programs he'd be willing to squeeze, like subsidies to PBS and Amtrak. He does want to repeal Obama's big health care law, but that law is actually forecast to reduce the deficit.
OBAMA: "Gov. Romney's central economic plan calls for a $5 trillion tax cut — on top of the extension of the Bush tax cuts, that's another trillion dollars — and $2 trillion in additional military spending that the military hasn't asked for. That's $8 trillion. How we pay for that, reduce the deficit, and make the investments that we need to make, without dumping those costs onto middle-class Americans, I think is one of the central questions of this campaign."
THE FACTS: Obama's claim that Romney wants to cut taxes by $5 trillion doesn't add up. Presumably, Obama was talking about the effect of Romney's tax plan over 10 years, which is common in Washington. But Obama's math doesn't take into account Romney's entire plan.
Romney proposes to reduce income tax rates by 20 percent and eliminate the estate tax and the alternative minimum tax. The Tax Policy Center, a Washington research group, says that would reduce federal tax revenues by $465 billion in 2015, which would add up to about $5 trillion over 10 years.
However, Romney says he wants to pay for the tax cuts by reducing or eliminating tax credits, deductions and exemptions. The goal is a simpler tax code that raises the same amount of money as the current system but does it in a more efficient manner.
The knock on Romney's plan, which Obama accurately cited, is that Romney has refused to say which tax breaks he would eliminate to pay for the lower rates.
ROMNEY: Obama's health care plan "puts in place an unelected board that's going to tell people ultimately what kind of treatments they can have. I don't like that idea."
THE FACTS: Romney is referring to the Independent Payment Advisory Board, a panel of experts that would have the power to force Medicare cuts if costs rise beyond certain levels and Congress fails to act. But Obama's health care law explicitly explicitly prohibits the board from rationing care, shifting costs to retirees, restricting benefits or raising the Medicare eligibility age. So the board doesn't have the power to dictate to doctors what treatments they can prescribe.
Romney seems to be resurrecting the assertion that Obama's law would lead to rationing, made famous by former Alaska Gov. Sarah Palin's widely debunked allegation that it would create "death panels."
The board has yet to be named, and its members would ultimately have to be confirmed by the Senate. Health care inflation has been modest in the last few years, so cuts would be unlikely for most of the rest of this decade.
OBAMA: It's important "that we take some of the money that we're saving as we wind down two wars to rebuild America."
THE FACTS: This oft-repeated claim is based on a fiscal fiction. The wars in Iraq and Afghanistan were paid for mostly with borrowed money, so stopping them doesn't create a new pool of available cash that can be used for something else, like rebuilding America. It just slows down the government's borrowing.
ROMNEY: "At the same time, gasoline prices have doubled under the president. Electric rates are up."
THE FACTS: He's right that the average price has doubled, and a little more, since Obama was sworn in. But presidents have almost no influence on gasoline prices, and certainly not in the near term. Gasoline prices are set on financial exchanges around the world and are based on a host of factors, most importantly the price of crude oil used to make gasoline, the amount of finished gasoline ready to be shipped and the capacity of refiners to make enough to meet market demand.
Retail electricity prices have risen since Obama took office — barely. They've grown by an average of less than 1 percent per year, less than the rate of inflation and slower than the historical growth in electricity prices. The unexpectedly modest rise in electricity prices is because of the plummeting cost of natural gas, which is used to generate electricity.
OBAMA: "Independent studies looking at this said the only way to meet Gov. Romney's pledge of not … adding to the deficit is by burdening middle-class families. The average middle-class family with children would pay about $2,000 more."
THE FACTS: That's just one scenario. Obama's claim relies on a study by the Tax Policy Center, a Washington research group. The study, however, is more nuanced than Obama indicated.
The study concludes it would be impossible for Romney to meet all of his stated goals without shifting some of the tax burden from people who make more than $200,000 to people who make less.
In one scenario, the study says, Romney's proposal could result in a $2,000 tax increase for families who make less than $200,000 and have children.
Romney says his plan wouldn't raise taxes on anyone, and his campaign points to several studies by conservative think tanks that dispute the Tax Policy Center's findings. Most of the conservative studies argue that Romney's tax plan would stimulate economic growth, generating additional tax revenue without shifting any of the tax burden to the middle class. Congress, however, doesn't use those kinds of projections when it estimates the effect of tax legislation.
Associated Press writers Andrew Taylor, Stephen Ohlemacher, Jonathan Fahey and Ricardo Alonso-Zaldivar contributed to this report.
Copyright © 2012 The Associated Press. All rights reserved.


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Chef Abdellah Ksiyer puts this Middle Eastern eatery, across the street from his other property, Barbes, on his work rotation.
Arabesque is located in the Midtown neighborhood of Manhattan. Midtown West From the hustle of the Port Authority Bus Terminal to the bustle of Seventh Avenue and 42nd Street, much of New York's dazzling vibrancy and energy emanates from this area stretching from Times Square to Central Park South. Packed with theaters, tourist attractions and tall office buildings, the buzz and glow of the city are most obvious amid the huge neon signs, giant wraparound news tickers (ABC News has a studio location here) and Broadway marquees. After braving the crowds of pop-obsessed teeny boppers gathered around MTV Studios visit the Hershey's Time Square Store to satisfy your sweet tooth. Or grab a bite to eat at typical tourist meccas like TGI Friday's or the Dave & Buster's. A stroll up Broadway, whether in the early morning or late at night, passes by some of America's most cherished institutions, and the number of glowing lights are rivaled only by the Las Vegas Strip. Little wonder that Mondrian's inspiration for "Broadway Boogie-Woogie" came from this amazing array of places and colors; some of the facades literally scream out at the visitor as though ready to burst out from the grid of Midtown's streets and fly into orbit! If you need a respite from the sensory overstimulation of Times Square, visit the New York Public Library. The majestic Beaux-Arts building, flanked by the two famous marble lions, Patience and Fortitude, has been the heart and soul of the New York library system for nearly a century. It's great for a little peace and quiet, and of course a great read. The library is to adjacent Bryant Park, which is a lovely patch of green in the middle of skyscraper territory. Among the amenities available to visitors are a French-style carousel, a boule board, chess tables, free summer movie screening, over 25,000 varieties of flowers, the Bryant Park Grill, and free wireless access, as well as 2,000 moveable chairs. Midtown West is also home to Radio City Music Hall (home to world-famous dancers, the Rockettes), Museum of Television and Radio, Museum of Modern Art, Carnegie Hall and the newly renovated Museum of Arts & Design. These extraordinary cultural institutions play host year-round to natives and tourists alike, so catch an eye-catching exhibit or enjoy a symphony and bask in some of New York's greatest artistic offerings. There's also no shortage of restaurants in the area. For some excellent French fare try La Bergamote, which is known for its vast menu, with nearly 30 types of luxurious French pastries, six sorts of croissants, over a dozen types of breads as well as diverse handmade chocolates. For dinner try Aquavit, the country's preeminent Scandinavian restaurant. There really are too many dining options to list, but click here to check out entire listings of restaurant in the Midtown area. If you're looking to spend your stay in New York right in the heart of Midtown, there are plenty of hotel options. The DoubleTree by Hilton is located right in Times Square, as is the sophisticated Park Central New York. And for the more budget conscious traveler there's the Comfort Inn Midtown and the Portland Square Hotel. Midtown East Midtown East stretches from 42nd Street north to 59th, and East of Fifth Avenue to the East River. The area is populated with some of New York's most iconic landmarks. While walking along 42nd Street and Park Avenue a visit to Grand Central Station is certainly in order, for Grand Central is one of the most stunning railroad stations in America. Walk in to admire its stunning brass clock, the exquisite staircases, and the unique celestial ceiling, its light bluish-green background filled with well-known constellations dotted with tiny lights. Restored in recent years, the cavernous main hall is bathed in natural light during the day, and pulsates with activity at night, thanks not least to its three busy restaurants: Michael Jordan's Steakhouse, Metrazur, and the famous Oyster Bar. Another superb restaurant in the area includes the Benjamin Steakhouse, housed inside the ornate 1903 Beaux-Arts Dylan Hotel. There's also Sparks Steak House which is known for not only its massive steaks, but its massive wine list as well. The gorgeous Chrysler Building (which turned 75 in 2005) is also nearby. In the bright sunlight, the upper floors gleam, reflect, and even seem to pulsate light, directing the eye upwards towards the spire. Its gorgeous Art Deco lobby, with murals celebrating transportation themes, is definitely one of New York's finest. Examine the ornamental details, the typical Deco motifs, the lush marble, and the charming light fixtures, all restored in recent years. You'll also definitely want to visit Rockefeller Center. The plaza, adorned with Paul Manship's massive golden 1934 statue of Prometheus contains the world-famous ice skating rink and of course is home to the giant Christmas tree every December, making it a must-see holiday destination. While you're in the neighborhood take a tour of the United Nations and get a behind-the scenes look at the diplomacy in action at the global meeting place of the General Assembly and Security Council. Midtown East is also home to some of the world's most well known department stores, including Lord & Taylor, <a href="/yellow_pages/bergdorf_goodman.112561/">Bergdorf Goodman and of course the original Saks Fifth Avenue. All those retailers have an extraordinary selection of upscale goods and are considered classic, can't-go-wrong stops for any shopaholic. So take your time strolling through this quintessential region of Manhattan - explore those famous landmarks, have a stop for lunch, and then proceed to do a little upscale shopping. Midtown East is an ideal neighborhood to spend your stay in New York, as the area is full of attractions and iconic landmarks. The beautiful, Art Deco styled Roosevelt Hotel is just four blocks from the Rockefeller Center and Radio City Music Hall and within walking distance of Times Square and Museum of Modern Art. There's also the Grand Hyatt, which is located right near the United Nations and St. Patrick's Cathedral. The spacious and elegant Dylan Hotel, as well as the W New York – The Tuscany are other exceptional options. Click here for a complete list of hotels in close proximity to Midtown East.
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Aiming the Bow
There are two main methods for aiming bows—bow sights and instinctive aiming.
- Bow sights work best when the distance to the target is known. For instance, when hunting from a tree stand or blind, you can measure the distance to the area where you expect the game to appear. Then it's a matter of lining up the appropriate sight pin on the target. In hunting situations where it's hard to know the exact distance to the target, bow sights may not work well. The key to using bow sights is to practice judging distances.
- Instinctive aiming is more versatile than the bow sight method. You simply look at the intended target with both eyes open and release. You adjust the aim for different distances by instinct developed with practice. Instinctive aiming takes longer to perfect than the bow sight method, but it eliminates much of the guesswork from shooting under some hunting conditions.
Bow Sights vs. Instinctive Aiming
With bow sights, you line up the appropriate sight pin on the target.
With instinctive aiming, you simply look at the intended target with both eyes open and release.


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Wednesday, November 5, 2008
Meaty Mushroom Veggie Burger - The Least Terrible Veggie Burger Ever!
This person I'm describing isn't a vegetarian - if they were, they would have ordered the garden burger immediately, and would not have looked so healthy. That they looked at the menu for a few minutes means, momentarily intoxicated with sirloin vapors, they thought about ordering a real beef burger. Then, listening to that little voice in their head (which sounds just like their wife's voice), they come to their senses and order the veggie burger.My empathetic feelings come from the fact that veggie burgers are usually dismally dry, flavorless discs of disappointment. Especially the ones burger joints serve just to spite their vegetarian customers. Well, things may be changing. This video recipe shows how to make a meaty, juicy, delicious meatless burger.
It's my dream that one day, someone will order this amazing mushroom burger, and a person standing next to them, waiting for their half-pound cheeseburger, will say to themselves, "you lucky bastard." Enjoy!
4 tbsp olive oil, divided
1 1/2 lb mushrooms, sliced
1/2 finely chopped onion
4 cloves minced garlic
2/3 cup rolled oats
1/2 cup shredded Parmesan
3/4 cup breadcrumbs
2 eggs, beaten
1/2 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
View the complete recipe
118 comments:
That looks good, I have to try it sometime. For me, mushroom burgers have always meant a single grilled portebello mushroom, which isn't bad; but this is so much more appetizing. Thanks!
- November 5, 2008 at 4:10 PM
- Timmy said...
thanks chef John, you actually read the comments! :)
- November 5, 2008 at 4:36 PM
Looks yummy. Although I would hesitate to call it a veggie burger if it has Parmesan cheese, as I think most vegetarians consider Parmesan cheese (which is typically made with rennet) to be a meat product. Then again, I'm not a vegetarian, so I'll let them speak for themselves.
- November 5, 2008 at 4:59 PM
It's amazing how you make all things yummy look so easy. I'm going to have to try this as I go vegetarian once a fortnight. Thanks for a great idea :)
- November 5, 2008 at 7:06 PM
Combine the veggie burger with the 'bacon for one' and you got yourself a real winner. :-)
- November 5, 2008 at 7:21 PM
- Chef John said...
the order of these last two recipes was no accident.
- November 5, 2008 at 7:31 PM
- Greg said...
As a committed carnivore I'd eat this.
Falafel has always been my idea of an edible veggie burger. - November 5, 2008 at 9:29 PM
- Jairus said...
wow i have to try this. a veggie burger that tastes good? this is truly a historic moment
- November 6, 2008 at 12:22 AM
why the oats? what does that do??
- November 6, 2008 at 12:54 AM
- Chef John said...
they add texture, flavor and help bind the burger.
- November 6, 2008 at 1:22 AM
U rock! For once in my life, i actually saw a tasty and non fattening burger!
- November 6, 2008 at 4:03 AM
Yeah. This is my utube account. (yeah, i left out the t)
Anyway, can u pls tell me if there is a substitute for the eggs. They make it more "solid or set" right? Thanks. If there isn't it's ok. :) - November 6, 2008 at 4:13 AM
Hi Chef John,
Thanks for the wonderful recipes.
Just wondering what type of lettuce you used in the video? In Australia, the most common is iceberg lettuce, which I think works well with chicken and not much else. Can I put baby spinach leaves? - November 6, 2008 at 8:35 AM
- Chef John said...
sorry, no sub for eggs
- November 6, 2008 at 10:25 AM
- Chef John said...
it was baby romaine, spinach is good
- November 6, 2008 at 10:26 AM
At first I thought, geez, that's an expensive burger for homemade, mushrooms alone would cost me $4.50here but then at the end, you got 4 burgers out of it, so, not expensive at all, sure looks good too.
- November 6, 2008 at 1:46 PM
- milkshake said...
Chef, now that you have made even brusel sprouts delightful, I wonder if you have any favorite yellow squash recipe.
I am fond of yellow squash and I like it crunchy, pan-roasted (with no oil) in thick slices just salted - the roasting enhances its natural pumpkin-pie like flavor without overcooking the insides. But it is a pretty basic recipe and the browning somewhat spoils the original nice color. I wonder if you know of any tasty ways to prepare yellow squash that do not involve overcooking it into a muddy mess (and then mashing it into a caserole). Thanks. - November 6, 2008 at 6:51 PM
- Chef John said...
i have a summer squash and goat cheese recipe on the blog somewhere that may work with yellow squash
- November 6, 2008 at 7:18 PM
- Stephen said...
This was awesome! I think you have negated the oxymoron of delicious veggie burger! I had a little bit of a hard time keeping the burger from falling apart in the pan but they turned out great in the end. Great blog and great recipe! Thanks so much!
- November 8, 2008 at 8:59 PM
tried it! was delish!
now my kids don't like mushrooms but they loved this.
thanks! - November 11, 2008 at 7:20 PM
- Ann Marie said...
That was surprisingly easy and tasty. I've never had a veggie burger before but I will definitely consider ordering one in the future for comparison purposes. As far as them falling apart, I found the less I messed with the mixture (it doesn't have to be a perfectly rounded patty) the less they'd fall apart. Also I cheated and used grated cheese but I think shredded would have worked better in keeping everything together.
- November 12, 2008 at 3:53 PM
- Unknown said...
I've been watching the videos for a while now but this is the first recipe I actually made. I used baby portobellos that were already sliced, and it was so easy to assemble. The burger was really good even though I used parm from a can (I'm a college student, leave me alone). Thanks so much for this recipe!
- November 15, 2008 at 5:47 PM
- Chef John said...
college students are excepted from the real parm rule.
- November 15, 2008 at 6:59 PM
Thanks so much for this recipe, Chef John! Because my girlfriend is a vegetarian, I wanted to cook something like this for her...needless to say, the results were fantastic. I even prefer it to my regular hamburgers. The instructions were simple & easy to follow.
On a whim, I made a few spur of the moment modifications just based on what I had in the kitchen (the proportions kept growing, so I ended up getting about 10 burgers!). I used Japanese Panko breadcrumbs (which I find crunchier & far superior than their American counterparts), grated carrot, mashed French lentils (which I thought added nicely to the mushroom-based body), and some cumin & cayenne pepper for a little kick.
Wonderful recipe, thanks again! - November 20, 2008 at 1:27 PM
- Chef John said...
sounds great! I like your recipe better.
- November 20, 2008 at 1:51 PM
HKichen, there are two subs for eggs. One is a product called Ener-G which is a potato-starch-based dry "powder" and is great for baking. You can also substitute 1/4 c mashed/blended tofu for each egg required. This does not have the same binding effect as an egg, but helps somewhat. If you are leaving the cheese in the recipe, that will definitely bind the ingredients. A lot of us vegetarians are just used to eating more crumbly "burgers." ;)
- November 30, 2008 at 12:21 PM
This was DELICIOUS. I'm not a vegetarian and don't mind having a healthier alternative once in a while, but most veggie burgers DO indeed...SUCK. My 11-year-old brother was like...WHAT? OATMEAL!? And then he went on to finish mine as well.
Thanks! - January 19, 2009 at 1:58 AM
Chef John,
Just stumbled across your site and wow. Can't wait to try some of these.
Being a mushroom-holic, I had to try this recipe right away and Wow! These are amazing. A great alternative to the real thing, and much healthier.
Cheers and good eats! - January 24, 2009 at 9:24 PM
I have been experimenting with veggie burgers and will try this one next. A few quick question before I start: would it be okay to add small bits of carrots, celery, and green peppers? I am always looking for a way to load the veggies in my recipes. Would it dry out the burgers or cause the recipe to need more of the main ingredients? Also, why are egg beaters not considered as substitutes?
- January 25, 2009 at 10:46 AM
- Chef John said...
u can use egg beaters. veggies van be added, but the texture may get crumbly. make as is, and serve with a nice veggie slaw instead.
- January 25, 2009 at 12:05 PM
Is there any substitute for the cheese? I am on weight watchers and this recipe is great - except for the cheese. Perhaps I could use less?
- January 28, 2009 at 11:27 AM
- Chef John said...
use a low-fat cheese, and a bit less.
- January 28, 2009 at 11:31 AM
I'm going to try this recipe because it does look like it might be good. I do however, disagree with all the comments that veggie burgers are usually bland, dry, bad, etc. I have had such delicious veggie burgers, I don't even LIKE meatburgers anymore! My husband feels the same way, which says a lot! If these burgers even hold a candle to my usual recipe (posted below), I will be impressed. http://www.myfoodgeek.com/2007/04/01/best-veggie-burgers-ever/comment-page-1/
- February 10, 2009 at 5:50 PM
If this is the only non-terrible veggie burger you've ever had, you've lived a very sheltered life, my friend. I will try it, but don't expect much, since it doesn't sound like you have much veggie burger experience. My veggie burgers have completely converted my husband and I.
- February 10, 2009 at 5:56 PM
Okay, so the verdict is in. Let me say I have tried a good number of store-bought and home-made veggie burgers and consider myself fairly experienced. I tried these "Least Terrible Veggie Burgers", and they get a C-. The mushroom flavor is overpowering, and that says a lot coming from a mushroom lover. They are a bit dry. They are edible, but not something I'll make again. Thanks anyway for the recipe. I still say the recipe I posted above (best veggie burgers ever) are just that.
- February 21, 2009 at 9:33 PM
Do you have a vegan version of this burger you can share? Thank you.
- April 19, 2009 at 3:11 PM
- Chef John said...
no sorry, the cheese makes it.
- April 19, 2009 at 8:05 PM
I made these for dinner, and we loved them! I served them on English muffins with a creamy horseradish sauce, and that was perfect. Thanks for a simple, yummy vegetarian entree!
- April 28, 2009 at 9:23 PM
- Chef John said...
sounds awesome!
- April 28, 2009 at 10:02 PM
Chef, your veggie burger turned out great1!! Thanks a lot!! Liked them better than any you get in the store, what's more? They are preservative free!!!! I couldn't imagine a home-made veggie burger could taste so great. It's easy to make without a long list of ingredients...
- June 22, 2009 at 5:00 AM
- Lindsay said...
These are amazing. My boyfriend and I made some (with some homemade burger buns) last Thursday for a dinner party and everyone loved them. Thanks for the recipe. You're the man!
- July 12, 2009 at 12:23 AM
- Chef John said...
- July 12, 2009 at 12:50 AM
- zerblogger said...
Mine came out a little soggy. It would make sense to make sure the mushrooms are absolutely dry before chopping and adding breadcrumbs, etc? (They were when I made them, but I'm wondering if I should have left the mushrooms on the pan longer...) Or is this just how they're going to taste?
- July 20, 2009 at 10:03 PM
- Chef John said...
almost impossible to say unless I was there. Maybe they should have cooked longer, or maybe what I think is good you think is soggy. So hard to discuss subjective things like that.
- July 20, 2009 at 10:45 PM
i tried these burgers today. this is so good and super easy!
thanks a lot!
i added some pecorino to the mix and had it on a homemade roll with some harissa mayonnaise and corn salad (you should try this. and no, it has nothing to do with corn ;) - July 29, 2009 at 7:55 AM
- carladuc said...
I also tried these burgers today and we loved it! They are very easy to make and delicious! I melted some cheese on top and we ate them with brown rice and salad.
Very good for a main dish and I will also try it in a sandwich.
Thank you for the recipe! - July 29, 2009 at 4:17 PM
- Unknown said...
I agree with the think about veggie burgers in restaurants. It's like they purposefully cook all the moisture out of the things! (Except at burger king. The Garden Burgers they serve are actually quite moist. It's just, I'm not a fan of BK, and will only eat there if I'm out of town at a con, and the lines are way too long at the other places.)
- August 22, 2009 at 1:49 AM
- Unknown said...
As an afterthought... People wanting to sub here and there on the recipe: Check vegweb.com for their substitute advice. They were a good starting point for me, and now in most cases I am able to figure out what would sub well in different instances. When a recipe calls for breadcrumbs, I make almond bread, then make my own bread to cut down on unnecessary carbs. PCOS is NOT a carb friendly condition.
- August 22, 2009 at 1:51 AM
Intresting veggie burger. My came out tasting like under cooked (very rare) beef, that was a little chewy.
- September 21, 2009 at 7:02 PM
- Elizzaruth said...
I made these today as the next step in my efforts to become a convert to mushroom loving. I cut the recipe in half since I was just cooking for myself but I forgot to half the cheese amount (what a shame...)
They were delicious and very satisfying. I didn't even have to use ketchup, which i usually load onto veggie burgers to cover up the taste. I will pass this recipe along to all my veggie loving friends. Thanks (: - November 3, 2009 at 12:40 AM
- Green Tee said...
Amazing. Thanks for this recipe!
- November 6, 2009 at 6:25 PM
Chef John,
Could I substitute the rolled oats with instant oatmeal? And use fresh breadcrumbs instead of dry breadcrumbs? Cos those are what I have on hand right now... - November 21, 2009 at 4:35 AM
- Chef John said...
the oats should be a problem, but fresh breadcrumbs do not absorb the liquid like dry, so that would not work as well.
- November 21, 2009 at 3:05 PM
- Grammar Parrot said...
Lots of good info in your blog except for one thing--"print-friendly" page to print just the recipe. If it's there, it's well hidden. Meanwhile, I just copy and paste into a Word doc.
- November 22, 2009 at 8:56 PM
- Billy Jo said...
Chef John, have you attempted using a vegan egg replacer and vegan parm substitute in place of the eggs and real parm? If so, how did they turn out?
- November 23, 2009 at 10:35 AM
- Chef John said...
No, never tried vegan
- November 23, 2009 at 11:37 AM
- This comment has been removed by a blog administrator.
- November 23, 2009 at 4:15 PM
- a.e. said...
This looks like a very good recipe for veggie burgers, so thanks for that! However, you seem to have soemthing against vegetarians--that's not very nice! Many of us are very nice people. By the way, most vegetarians eat cheese and dairy (lacto-ovo vegetarians). Its vegans who eschew dairy and eggs, so they wouldn't use the parmesan or the eggs.
- December 1, 2009 at 12:37 PM
- Chef John said...
i was kidding (u must be new to the blog! ;-)
- December 1, 2009 at 1:23 PM
- Jollibee Philippine said...
Hmmm... interesting! I haven't try to eat that kind of burger. Anyway, thanks for sharing this recipe. I will try to make something like that this weekend. Keep posting!
-megan- - December 13, 2009 at 10:57 PM
I've made these burgers a couple of times now, and the taste and consistency amazes me every time. I'm really looking forward to the summer barbeques, and I'm definitely going to try and grill these!
In the meantime, I made too much of the mix last night, and I ended up tucking 3 patties in the fridge. I'm now unsure of how long I'll be able to keep them there before they start to go bad (I have dinner plans tonight and tomorrow night), and whether or not you can freeze them like regular meat patties. Any thoughts? - February 12, 2010 at 12:31 PM
- Chef John said...
sorry, i've never tried to keep them. no idea! freezing mushrooms may be weird
- February 12, 2010 at 1:38 PM
- diraino said...
OMG this was the best burger I have ever had! thanks so much. Can't wait for the kids to visit and make it for them as well!!!
- March 3, 2010 at 12:36 PM
These are wonderful! I even melted a little cheddar on top of one. I will be doing these again. I quartered the recipe and had enough for two burgers. Thanks Chef John!
- March 11, 2010 at 6:14 PM
I used panko instead of breadcrumbs, and used crushed red pepper instead of oregano. soo good!
- May 2, 2010 at 12:58 AM
Just making sure the recipe is still here to point people to. I'm still making this ever since it was first posted. I love a good hamburger, but these are really addictive! Now I finally have something to do with all the mushrooms when they're on sale...one of the best uses ever!
- June 9, 2010 at 9:23 PM
I did these tonight and used plain bread crumbs. Can you also use seasoned bread crumbs? I used lots of garlic and onion to sautee the mushrooms, but still thought the patties lacked a bit of flavor. I'll try these again but in a smaller portion, I made 4 patties since I only had jumbo bums in the fridge. Next time I'll do 6 burgers.
- July 23, 2010 at 6:57 PM
- Chef John said...
You can use seasoned. I would suspect your salt amounts may need to be adjusted. This is very bland without enough salt.
- July 23, 2010 at 7:01 PM
- Sean said...
My first attempt is a homerun! from looks to taste this is a brill recipe. My only problem is that it has cheese and the wife is vegan. is there anything else I could substitute this with? She says nutritional yeast slightly wet. btw I found you on utube.
- August 19, 2010 at 1:20 PM
- Unknown said...
Thank you so much for this recipe! It turned out great! :-D
- September 12, 2010 at 8:56 PM
- fioandmore said...
I made them for a vegetarian BBQ party I had, Incredible recipe, thank you, the meat eaters didn't ask for more :)
- September 26, 2010 at 1:02 PM
Hey Chef John, I find your site to be one of the better sources of some really good vegetarian recipes actually :).
- October 23, 2010 at 1:59 PM
Just made them, they are awesome! You rock, Chef John.
- November 14, 2010 at 9:06 PM
- Snailentina said...
Just made this with my fellow vegetarian friend and we devoured TWO burgers each. Absolutely rich, "meaty" and delicious. Sweet potato fries were the perfect side. Thank you!
- November 14, 2010 at 11:36 PM
Hi Chef John,
I've made these burgers twice this week now, as my husband and I have recently went vegetarian and I was struggling to find a filling that would serve as something substantial enough to replace a burger. These mushroom burgers definitely do that, I can't believe how filling they are! They are truly delicious, and I shall now love you forever. I have added chopped walnuts to my mix to give a little extra crunch, and it works out really well.
DELICIOUS! Thank youuu! :) - November 16, 2010 at 3:25 PM
- doug said...
Any idea on calories, fat, protein grams per burger?
- November 28, 2010 at 10:55 AM
- Chef John said...
Sorry, no idea.
- November 28, 2010 at 11:49 AM
HI, I'm a mother of young children and I love to make more and freeze some. At what point can I freeze them? Do you think it would work?
Jana - December 7, 2010 at 2:26 PM
- Chef John said...
never tried, but don't see why not!
- December 7, 2010 at 2:34 PM
- Sue said...
Just made this for dinner, it was so good. Thank you so much.
- December 9, 2010 at 7:35 PM
- Ummu A'isyah said...
I've made this just now and it tastes super good. Really good. :)
Btw, have anyone told you that u look-alike dr phil :)) - January 14, 2011 at 8:43 AM
I made this today with a few changes: I cooked a mix of white and portabella mushrooms with 1 green bell pepper, 1 white onion, garlic pepper, cumin, kosher salt, and Italian dried oregano in olive oil. Once cooked, I mixed in 2/3 cup panko (instead of the mixed oats, I forgot them at the store), 3/4 cup Italian style bread crumbs w/ Romano cheese, shredded mozzarella cheese, pickled artichoke hearts, sliced black olives, and 2 large beaten eggs. I then fried the burgers in olive oil and served on wheat burger buns topped with mayo and romaine lettuce w/ a side of potato salad. They're delicious!
Thanks Chef!
Atlanta, GA - January 16, 2011 at 12:37 AM
This is a really great recipe! Turned out delicious and i am an ardent carnivore! :)) Thank you, Chef John!
- February 1, 2011 at 12:51 PM
my god that looks delicious, can you do more vegetarian dishes?!
and how do you make the spicy mayo, or is that something you buy? - February 1, 2011 at 5:59 PM
Hi Chef John,
I made your veggie burger, and it is absolutely delicious. I'm a complete amateur in the kitchen (mostly cause I'm only 16 years old, and my parents won't let me cook lest I blow up the stove) and it turned out wonderfully. Thanks so much for the healthy recipe, and for helping me impress my parents :D - March 25, 2011 at 7:15 PM
- Chef John said...
That's great! Tell your parents that I was cooking on a hot stove when I was 12. :-)
- March 25, 2011 at 7:35 PM
The recipe sounds great, but I dislike squishy burgers, and after reading the comments and watching the video, I am concerned that the burgers might be a bit moist for me.
I plan to add a little TVP to the mix in order to absorb some of the fluid and to give it more of a ground meat texture.
My only question would be when to add it and how much. Because the purpose of this is to absorb as much moisture as possible, I feel that I should wait until most of the liquid has evaporated, and just add it to the pan for the remaining cooking time. This would use less than the 1 to 1 ratio typically suggested for TVP, and would allow it to continue to absorb moisture as the patties themselves cook. However, I am afraid that being too dry would add to the tendency of the product to crumble. Would letting it sit overnight reduce this problem? Would a gooier cheese help to bind the ingredients better, or would it make it seem even wetter? - April 13, 2011 at 2:21 PM
- Chef John said...
sorry never touched TVP before, so no idea, but let us know!
- April 13, 2011 at 3:09 PM
It looks phenomenal, but do you happen to know the actual amounts of ingredients, you know, metric-system-style? When it comes to cooking, I get lost quite easily (read: I suck at cooking), seeing everything in grams and cls makes me feel so much more comfortable. Thanks in advance! Andries
- April 19, 2011 at 2:22 PM
- Chef John said...
sorry, i don't do metric, but if you google for a metric converter there are many.
- April 19, 2011 at 2:26 PM
This truly is a great recipe. I added organic tamari sauce during the cooking process, with a little lemon juice added---voila! It was delish.
I left out the eggs and substituted nutrional yeast instead. I made sure to press the recipe tightly and then mash them inside of the pan.
Very lovely. I'm in heaven! - April 20, 2011 at 9:51 PM
- Erin Wenger said...
I made these last night for my husband and myself, they were fantastic!
I had an idea when I was making them that this recipe could also be good as a 'meat'ball recipe. Not a crazy idea, since they have onions, garlic, parm, Italian bread crumb, oregano, and eggs just like my traditional meatball recipe.
There was enough of the mix to make 2 nice burgers, which we devoured last night. :) I rolled the remaining mix into 6 medium sized meatballs.
I cooked them in a pan just as I did for the burger, and them put them on top of spaghetti with a quick homemade tomato sauce. They were awesome!
Thanks for the great recipe! These are both going to be a standby for us! :) - April 28, 2011 at 7:00 PM
I wrote the April 13th 2011 question about adding TVP:
I made this three times since my original question, changing it each time, and each time it was almost – but not quite – awesome. There was always "something" missing though. Here's what I finally came up with:
(12 oz) mushrooms
2 chopped shallots
1/4 sweet onion
3 cloves minced garlic
1/2 tsp salt
1/2 tsp black pepper
1/2 cup TVP
1/2 cup oats
1/3 cup breadcrumbs
1/2 cup Parmesan
1/4 tsp seasoned salt
1 beaten egg
Hot sauce
Worcestershire sauce
1-3 tablespoons sour cream (depending on need)
Add TVP after mushrooms begin to brown, but before all liquid has evaporated. Continue to cook until mushrooms finish browning, and TVP has absorbed all moisture. Everything else is the same, except that this does need to rest for at least an hour in the fridge. The TVP is likely to crumble, so if you try to make the patties before giving the mix that rest, they don't hold together as well.
About the changes:
The amount of mushrooms of course had to be reduced because of the bulk added by the TVP. It still made 7 thick patties.
I used sour cream at the end because I thought the mix looked a little dry, but knew an extra egg would have been way too much. I might not have needed to add any, had I incorporated the TVP earlier in the cooking process, but actually I liked the flavor it added, so I think I'll keep it in, in future batches.
I omitted the oregano (I'm not a fan of it outside of tomato-based dishes) and from past attempts, knew that the soy flavor needed both heat and a background flavor associated specifically with beef - hot sauce and a splash of Worcestershire did the trick.
I topped it with your Romesco sauce (replacing the anchovies with tapenade to keep it vegetarian) and this was that special something that the burgers needed. Almost awesome became totally awesome.
I made this version for friends (meat-eaters, all) and they raved. The only thing that could have made it better was bacon. - May 10, 2011 at 9:53 PM
- Frau Guten Tag said...
I made this vegan by subbing nutritional yeast for the parmesan & chia gel (soak chia seeds in water) for the eggs. Excellent!!
- June 16, 2011 at 3:46 PM
I tried this tonight it was really good. I added a little Worcestershire sauce and Cayenne pepper. Hubby hates Parmesan so I used cheddar and it still came out great!
- August 3, 2011 at 8:24 PM
- Stephanie said...
Chef John,
These are awesome! I made a cheese-free version (lactose intolerant) and added some beans for protein.
If anyone wants to see my changes, the recipe is here.
Thank you so much for the fantastic videos. I'm really enjoying your blog! - August 10, 2011 at 9:56 PM
- Shayla said...
Super delish!! I've been living in Veracruz, Mexico the past few years, and it's impossible to find a veggie burger here. I've tried a few other recipes but was never happy til I found yours. All the ingredients are available locally, and it was simple & easy to prepare. LOVED it!! Even my non-veg friend enjoyed it.
I have a Mexican friend that is a fellow vegetarian and loved em so much that she's thinking about making em and selling at local festivals & such. She confirmed that nobody offers a veggie burger here and that these would be a hit!! You may have helped start a veggie burger trend here in Mexico :D - August 28, 2011 at 11:09 AM
For those concerned about animal rennet in Parmesan cheese buy Kraft cheese. Okay, I admit Kraft isn't the best, but fine Italian parmesan contains rennet. As for now, Kraft is the only brand, I'm aware of that contains vegetarian safe rennet. Does anyone have any other suggestions to safe vegetarian parmesan cheese's available in Canadian stores?
- October 19, 2011 at 4:25 PM
Great post...can I substitute the Parmesan with any vegan ingredients?
Btw, are you John Burke or related to him? I saw this video for veggie burger on youtube, and the guy looks like you!
Here's the link: http://www.youtube.com/watch?v=HLsO74Ieny0 - December 10, 2011 at 1:16 AM
I made these today and they are wonderful!!! We are not vegetarians in any way whatsoever!!!! And we loved them! My husband is a meat and potatoes man all the way and he said this was better than any hamburger he has ever had. LOL! Thank you for the recipe!
Lisa in Atlanta - January 12, 2012 at 9:34 PM
- Steven said...
Hey Chef John,
Do you think these would be good with kidney beans mashed in? - March 10, 2012 at 2:54 PM
- Chef John said...
no ;)
- March 10, 2012 at 3:10 PM
- Ferchelle said...
hey chef, do you think its good to use the patty to make a burger steak? since the patty is already made of mushroom and you'll cook it in mushroom gravy???
- May 20, 2012 at 12:27 AM
Most vegetarians do not eat eggs..
There are several ways of making a heartier veggie burger - using TVP, tofu, grains like bulgur or brown rice etc. for body - mushrooms taste good too, of course!
thanks! - September 21, 2012 at 11:01 AM
- Rob Pitingolo said...
This is the tale of two burgers for me. The first time I tried to make this it was a disaster. The patty didn't stick at all and it fell apart while sauteing. I wound up eating bits and pieces of my "burger" with a fork.
Still, this had great taste, and I wanted to perfect the burger. the second time, I ran the cooked mushrooms and onions through a meat grinder. The consistency was more like ground beef for sure. I needed to use more breadcrumbs, but the patty stuck together surprisingly well. - November 16, 2012 at 7:00 PM
- Brendan said...
This works OK as a burger, but MUCH better if you make "meat"balls out of the mix. About to chomp into some spaghetti right now.
- November 21, 2012 at 8:32 PM
- Unknown said...
I can't wait to try this. I just wish the instructions were written out with the ingredients. I don't have time to watch the video multiple times to make sure I'm doing everything correctly. Thanks!
- April 30, 2013 at 5:17 PM
- Chef John said...
Awww, poor baby! What about my time? I'm supposed to do the video for you and then stay up typing also for your convenience? What's your part here?
- April 30, 2013 at 5:44 PM
- Carolyn F. said...
I just made these tonight but I modified.I did not use any oil or cheese. I used just egg whites instead of whole egg. I added ground flax seed and 1 pkg. of knox gelatin (unflavored) for extra protein. They turned out great. Thank You. Now to freeze a couple burgers to see if the taste/flavor is still there.
- June 12, 2013 at 7:43 PM
- Rick Isaacson said...
Devin and everyone else, here are the directions:
1. In a saucepan, saute the mushrooms, garlic, and onion together. Add a
pinch of salt.
2. When not quite dry, add oregano.
3. When all the liquid dries and they get a little color, take them out.
4. Place the mushrooms into a large bowl. Add oats, breadcrumbs, salt,
pepper and mix. When mixed, stir in Parmesan. After thoroughly combined,
add beaten eggs.
5. Allow to sit for 15min or refrigerate for next day.
6. When ready, form into patties
7. Fry patties in olive oil 5-6 mins/side.
As WitchyWoman said on 1/16/11, and others who have commented here, change things up! If you're feeling adventurous (or bored of the same old recipe), don't be afraid to make smart substitutions for the spicing (instead of the oregano, I've substituted churizo spice mix), in another recipe I added a cup of blackbeans, in another, corn kernals, and often substitute other kinds of hard cheese. Chef John has created a WONDERFUL burger recipe for which my wife and I thank him! We ALWAYS make a double batch and keep a bunch on hand in the freezer, ready to go. - June 28, 2013 at 9:46 AM
- Annie Ardell said...
Thank you John, I am eating one of these right now, and it is truly delicious! I cannot stand the grocery store veggie patties.
Like a previous commenter said, falafel also makes an awesome veggie burger.
- August 23, 2013 at 12:55 AM
- Unknown said...
Hi Chef John, do you think these can stand up to charcoal grilling? Thank you!
- May 6, 2014 at 2:52 PM
- Unknown said...
till making these as my go-to veggie burger. Probably made them at least 50 times for vegetarians and meat-eaters... they are universally loved.
Definitely chill for a few hours if you have time. I find myself often adding an extra egg and a more meltable cheese if I'm having trouble with good binding.
The only other tip, if it's not been mentioned, is to cut the mushrooms into chunks before cooking. You don't want to mess with cutting hot mushrooms if you can help it - it's a mess.
As to the above poster - I've done them on the grill in a basket with foil and canola oil. They turned out okay, but these are IMO better served when prepared in a skillet on the stove. - June 9, 2015 at 2:52 PM
- alice dicroce said...
Hi John,
Great job. I love that you don't fool with nonsense like TVP and worry about gluten free, etc.
I prefer to be as vegan as I can - but - hell - sometimes you just need a binder.
I also resented people's variations. But have to admit, I too made a few. I wanted some walnuts in my diet and thought it a good way to incorporate some. So I added a half cup. I also used Romano rather than Parmesan as that is what I had on hand and what I typically use (I'm southern Italian and tend to prefer its saltiness). I also used quick cooking steal cut oats as that too was on hand.
Lastly, I added a T of roasted sesame oil.
These patties stayed together brilliantly and were really a great success which I attribute to you. My sense is your recipe as it stood would have been perfect. My changes were, with respect, only minimal due to personal preferences and as a result of what I had.
Nice job, well done - cheers!
Alice - June 15, 2015 at 12:23 AM
- Unknown said...
Hi Chef John,
You have made cooking inspiring and you are an inspiration.
I tried this veggie burger recipe and it was 110% delicious.
Thank you - February 6, 2016 at 4:16 PM
- Bisharry said...
I made these and did not much like as a veggie burger, but did like cold with mayo in a sandwich. Next time I will skip the parmesan cheese - a lot of money for no payoff. add fresh parsley and maybe a few veggies(finely shredded carrots? celery?) and bake in a loaf pan.
- September 28, 2017 at 11:45 AM
- Unknown said...
I made these the other day. (I did use Eggbeaters instead of eggs to watch the cholesterol as much as I could). Absolutely delicious!!! Mine looked just like the picture!! Will be making these for my daughters high school open house to put on the non-carnivore table. Thanks, Chef John!
- May 12, 2018 at 7:37 PM
- Kim said...
This burger is amazing!!! I love it! I actually now prefer to make these over regular burgers, it is that good! Thank you Chef John!
- August 18, 2019 at 12:59 PM


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