text:
This Food Is Offal!
- cuccubear Jul 21, 2009 01:54 PM
There is a lot of talk on these boards of various offal delicacies. Offal does not appeal to me, but I know there are many who enjoy it in a variety of ways. I've done a cursory search for the nutritional value of offal and came up with very little other than it is rich in vitamins.
My question is why is it eaten? I understand some cultures wish not to waste anything from a slaughtered animal. But is it really Healthy? Delicious? Cheap? Or do you eat it for the novelty or "shock value"?
No judgments, just curiosity.
(BTW - some of my favorite lyrics from The Misfits: "Brains for breakfast, brains for lunch, brains for dinner, brains for brunch. We eat brains at every meal, why can't we have some guts?)
I've wondered the same thing, and I'm an offal-lover. I think it might be the fact that these items are (or seem to me, at least) prepared in more interesting and creative ways than 'normal' cuts of meat. The thing is, I grew up eating "strange" stuff like short rib and oxtails, and snacks like roasted cuttlefish and other chewy things that Western tastes seem to find very disagreeable, so I may be more inclined to enjoy the tastes and textures of offal.
But personally, I like the texture. Chewy, springy, cartilage-y, that's my thing. There must be some element of novelty to it too, as I've tried sweetbreads and brain later in life (ok, I'm 24) and still am drawn to those items any time they're on a menu. I think there's more chance of or potential to make a knockout, "whoaa" dish with these kind of items than something normal and well, commonplace.
re: janethepain
You like cartilage-y? Try a pig's ear. It looked interesting enough from afar, and I did try to eat it, but it is sinewy as all-get-out and it was all I could do not to lose my lunch while eating my lunch, so that ended THAT little adventure.
re: kattyeyes
Leave the hard dried ones for the dogs. Properly cooked ones (about the same time as pigs feet) have tender gelatinous skin, surrounding a relatively thin crunchy cartilage. As with an skin item, they will be harder when cold.
The first time I made them I followed a French recipe, which called for spreading the cooked ears with prepared mustard, dredging in breadcrumbs, drizzling with butter, and broiling.
Usually, though, I cut them in strips, and add them sparingly to stews to add body to the stock.
re: kattyeyes
Yeah, I've had pig's ear salads and loved the texture. I also gnaw all the cartilage from the joints of bones, is that weird?
re: janethepain
You can have my portion. ;)
re: janethepain
Me too! I love anything with that sort of texture (jellyfish included) and I find it very annoying to go to a restaurant and have to be polite enough not to eat the cartilage off the bones.
Traditionally offal was eaten because it was the cheapest. Cultures/traditions that have a long tradition of incorporating offal are traditionally poorer. In the US offal has gone so far out of use due to how cheap 'better' cuts of meat.
My interest in it has more to do with food similar to what my grandma used to make (Jewish/Russian fare), and tastes that I find familiar. In other contexts, I've also just found some cuts to be tasty.
re: cresyd
But if you go back further in time, "traditionally" the most prized items from a hunt - the items often reserved for the hunter himself - were the liver, heart, and testes. Symbolic and ritualistic perhaps, but tasty too.
In the right hands, many organ meats are delicious. About the only two I've crossed off my list are kidneys and spleen. Kidneys have to do with having been around them while cleaning and cooking them - just can't get past that. Tried a spleen in a vastedda and I couldn't get through it. But brains, tongue, sweetbreads bring 'em on in just about any preparation. Ambivalent on testicles - not much taste there to me, but nice texture off a grill. Liver is siutational. I can't cook it but there's a short list of chefs I'd order it from. Not a fan of pigs feet prepared the Eastern European way, but I've used trotters in soups/stews and enjoyed it.
Each cut is different and lots of recipes to try, so impossible to give a hard and fast answer other than generally speaking, the organs I like are higher in cholesterol, so I don't eat them often at my advanced age.
re: Panini Guy
Does tongue really qualify as offal? It's a muscle, after all. Perhaps one that offends the squeamish, but it's not really an internal organ like sweetbreads, liver, heart etc. that are usually considered offal.
re: Will Owen
LOL, Will Owen!
re: EWSflash
I will admit that I'm not ready to cook tongue at home, but they make for some of the best tacos I've ever had.
A classic book on offal, Unmentionable Cuisine (C W Schwabe) often compares these sometimes-disliked cuts to steak. Many have as much or more protein, and much less fat. In other words, in terms of nutrition, most offal are as good, if not better, than the common muscle cuts.
Carnivors, the big cats, various cainines etc, often eat the offal in the abdominal cavity, before tackling the meatier parts of the kill. They probably don't think of those parts as being more nutritious, but it is probably quicker and easier to eat their fill that way, which is important if there are scavingers waiting to steal from you. Admittedly the image of a lion with her head covered in guts is probably not going to improve your opinion of offal.
Why is it eaten? Because there are those among us who want to eat from snout to tail and everything in between. Why? Because it's there. Because it's tasty. Because they can. Because they're used to it.
I was 12 when I first ordered sweetbreads in a restaurant. The waiter looked at my parents with skepticism. They just nodded with a smile. The waiter trotted away and soon served our meal. I was in heaven. I had never had them before that night.
re: Gio
The first time I had sweetbreads was around '71-'72 and I was about 10yo at the Corner Cupboard Inn in Rehoboth Beach DE. My sister and I were dining earlier and separetly from our folks but my Mother said to be sure to try the sweetbreads, which I ordered. Later when she asked what I had thought of them I replied something like the meat was very nice but I had seen no sweet bread (thinking there would be danish or buns) on my plate ;p ....of course my mother used to prepare braised muskrats and tell us it was kangaroo and we thought it tasty too! Also my father always made kidneys on toast for breakfast.
When favorite childhood snacks include pork liver and blood sausage, you tend to view those foods as simply "food", as opposed to something grotesque. Keeping that in mind, I give unfamiliar offal dishes the benefit of doubt (fortunately to a high success rate :D). In other words: some things I grew up with, others I'm simply curious about.
re: sukekiyo
Yes most cultures that eat offal do it for the shock value. In Asia for example, when you are poor and food is hard to come by one of the ways to forget/numb your hunger is to eat cow intestines in front of tourists in order to make them gag thus creating a little joy and lightheartedness within your village. In South America, they have no Chris Rocks or Sarah Silvermans, so in their comedy clubs performers will gnaw on honey comb tripe to get a laugh out of the audience.
re: Evilbanana11
Your sarcasm is duly noted. The kind of shock value I had in mind was when dining with friends or family, does someone go for the grotesque over the mundane just to prove they'll eat anything, or do they truly enjoy the food? I think, from the responses above, that people truly do.
re: Evilbanana11
Good one, banana, thanks.
re: sukekiyo
That totally reminds me of growing up in Korea - there was always an old lady on a street corner selling steamed blood sausage, liver, ear, and other organ meats. I never saw this as grotesque, different, or special. It was just food, and I loved it all with the exception of liver (which I've grown to like).
People eat offal because they include the tastiest bits - some that require more skill in cooking than salting and grilling a piece of "normal" meat. Most all of the people on the planet eat all parts of the animal. The gizzard in Kenya is reserved for the oldest person. It is realy only Americans with their general lack of cooking skills and super low "eeeuu" threshold who don't eat the good bits, who don't keep their"leftovers" and who throw out food on any excuse..
re: Sam Fujisaka
I'll admit it's the ewww factor that has kept the offal at bay, but, if, as Panini Guy wrote above, it is prepared in the right hands, I *would* definitely try it and judge for myself.
Honestly, though, they would have to be some pretty tasty organs to make me forgo a pork chop or steak.
re: Sam Fujisaka
You have no idea how many times I've wanted to strangle supermarket checkers when they pull that "eeeuu" when I buy my tripe, sweetbreads etc. I politely tell them to "keep your damn mouth shut, it's none of your business what I eat and it's not up for your viewpoint or comment."
re: mrbigshotno.1
decidedly not a great sales strategy, either.
re: linguafood
LOL, just imagine similar commentary from your waiter as he takes your order.
re: kattyeyes
no tip for them, then.
re: Sam Fujisaka
We're in Oregon now and the checker at Safeway calls me "gizzard breath" for my predilection. Mmmm.
actually I think it's odd that offal is cheaper, there is only one liver per chicken, cow etc or one gizzard, or 2 small kidneys so it would make sense for these to be considered more of a luxury item and therefore more costly.
I think it's about what you are used to eating, we grew up on liver and tongue so no problem for me. And gizzards in the chicken soup are the best, my family used to fight for that specialty.
I genuinely like the taste of the offal I eat, although sometimes the appeal is more textural. Brains and sweetbreads are deliciously creamy and, when prepared correctly, you can get a wonderful crust hiding a surprisingly buttery center. Blood has something hearty about it that I really love. I find it hard to turn down morcilla when I find it. Braised tongue is probably the most tender and moist piece of meat I can imagine. Tendon, however, has a completely different texture that I love in Chinese food. I have limits: I'm not a fan of kidneys, bile or beef heart, but if they're on a plate, I'm not going to squirm.
There is a part of me that is constitutionally opposed to waste. I suppose you could call me a culinary conservative, the part of me that says if it tastes good, eat it. That part of me has also had to make do with very little; it wasn't long ago that I was Chowhounding away while only making a couple thousand above the federal poverty level, particularly because I wasn't afraid to get my hands dirty in a pile of chicken livers and gizzards all in the name of good eats.
re: JungMann
I grok the economy of gizzards and liver and such, and have wished that I liked them more to save a little money.
re: cuccubear
Livers of various sorts and tongues I've cooked at home, sweetbreads only in restaurants (where I order them just about every chance I get!)
re: cuccubear
It depends. Tripe I rarely cook as it leaves a lingering smell that the roommates find objectionable, though not as objectionable as the sight of blood or a lamb's brain. If I'm alone, I have been known to speed to the grocer and get a pint of blood or some tripe and liver. Otherwise soul food and Chinese vendors usually have great gizzards, I get my tongue fix from Mexicans or Chinese (mixed with tendons) and sweetbreads I save for Argentinean asado or French restaurants.
+1 on the deliciousness. But there's also a moral aspect. Chow interviewed
Chris Cosentino, the chef of Incanto in San Francisco and a noted offal enthusiast, and he argued that the avoidance of offal has to do with the fact that people view meat as something on a Styrofoam tray covered with plastic wrap rather than the flesh of an animal that was killed so we could eat it. http://www.chow.com/stories/10661
But, in his words, "there has been a resurgence in whole-animal ethic, which is, if you're willing to kill it, you should shut the fuck up and be willing to eat all of it. ... Whether it's cheap or factory-farmed, people just don't give a shit any more. … When you actually look at where your animal comes from and you actually participate in a slaughter, it kind of changes your perception of what is meat. Whey you're holding a 45-pound lamb as she cries and you slaughter that animal, you're going to use every last bit of it because you would feel like a complete asshole if you didn't."
Makes sense to me.
re: alanbarnes
When we first moved to Oregon, I considered raising some lambs. But I figured I was too soft-hearted. I would have named them and petted them and they would have grown old as the toughest old mutton in the world :)
Some people love variety. Even if you took the hardcore offal lovers, I doubt they're eating the SAME piece of offal for days on end. I like intestine, but if I had to get it every other day for a month, I would get really really bored with it. So every once in a while I'll crave it and order it when I see it on a menu. Sometimes I crave some liver. Sometimes tripe sounds good. Maybe a little congealed pig's blood here or there.
I would get so bored if all I ate were lean cuts of meat all the time.
re: PegS
Excellent point.Americans used to at all these things, but post WWII and the mass marketing culture have steered the country off course. Americans, if they grew up eating this stuff would, and not buy all these packaged pre-made foods and American fast food s, could be just fine eating offal.
In the black community, the interesting parts are still used, as well as in ethnic communities in the US.Americans of Mexican ancestry eat the same ridculous American food as everyone else, but will still eat buche, tripas, menudo, and pansita.
Mainstream Americans deprived of offal education continue to turn away the good stuff at ethnic restaurants though, causing them to fall off the menus. No chicken hearts are served at the churrascarias anymore, some Argentine grills have left off the chinchulin, etc.
Need to lose the corporate food culture.
re: streetgourmetla
"No chicken hearts are served at the churrascarias anymore"
That's almost the whole point of going to churrascaria for me...roll it in the bread crumbs and in to my belly they go!
re: joonjoon
Still served and plentiful in Brasil
Another vote for Yummy. I grew up eating heart, tongue, kidneys and liver. Mom didn't cook tripe, but we loved it in canned pepper pot soup, and I was delighted to discover the various other ways it could be prepared, and how similar some of those were (Tripes Provençal, Trippa alla Fiorentina, Chinese stewed tripe...). My favorite sandwich from about age nine has been liverwurst, HB egg and Swiss cheese, and although I came to sweetbreads much later than Glo (12! Cool!) I'm happy to make up lost time. Brains I'll need to sneak up on, spleen I might try if a tablemate offers me some of his, and chitlins were fun but will never be a favorite, except as andouillettes.
re: Will Owen
I can't imagine anyone not liking tripe. And me too re liverwurst but I like it with lettuce and tomato on whole wheat bread. I've had brains and eggs and I didn't DISLIKE it but it didn't sing to me.
I'm surprised that no one has mentioned Fergus Henderson's "The Whole Beast, Nose to Tail Eating". I finished this book today and will admit that I am not yet ready to singe and shave food in the kitchen, but am drawn to foods I can't/don't prepare at home when dining out, usually with pleasurable results. Some of the recipes appear simple enough, but most take more time and patience than I have in the kitchen (brine X for 12 days...). Point's recipes in Ma Gastronomie appear far more approachable.
Back to the question--I eat everything. Not for shock value, but because I love food. It's wasteful to not use all parts, and people have been using and enjoying all parts of the animals for as long as people have been eating meat.
Now I'm craving both sausage and sweetbreads, a tongue taco, and to finally try hot dogs made from the skin of a hog's head.
i would also say that to me, not eating all parts of the animal is somewhat offensive personally. While I am no vegetarian, I do respect animal life. If something gave its life for mine, I want to respect it by eating all of it.
re: Sam Fujisaka
Oh, I forgot chicken hearts. Mmmm. Also anticuchos.
re: c oliver
Just for the hell of it I once made a dish of chicken hearts, cut crosswise, seasoned highly and sautéed in butter with a little green onion, then tossed with some cooked elbow macaroni. My wife said, "Oooh, you know what those little Protein Rings look like..." whereupon I named the dish A**holes and Elbows. Honest. And it was good!
re: Will Owen
Love it--not necessarily the dish, but definitely the name! If not for the fact your last name is a dead giveaway that you are NOT one of my relatives, I would suspect otherwise. ;)
re: kattyeyes
That's gotta be the best name for a dish EVER.
Kattyeyes - don't assume it's his real name. Remember, on the internet no one knows you're a dog.
re: alanbarnes
Great expression and cartoons--thanks. I'll have to keep that in mind about the Internet. But, in the meantime, I have to think my Uncle Al is trying to send me messages via the man we'll call "Will Owen." ;)
re: kattyeyes
As it happens, it is my real name and that's my real picture (the fat guy with the weedy mustache, not the cat). But of course we know EVERYONE is related at some point...
re: Will Owen
That is TOO funny and TOO delicious sounding. We used to take gizzards and hearts, brush some Dijon mustard on them and bake/roast in the oven for a bit. And just chomp down. But at our age, we're trying to lay off those kinds of things ---well, most of the time :)
Why eat skeletal muscle?
Or, basically, why wouldn't offal be eaten? With some exceptions like brain, it's just another muscle.
It's also far from the strangest thing we eat. How about bee vomit? Or yeast shit?
re: danieljdwyer
skeletal muscle??
oh, and do report on your experiences with bee vomit and yeast shit. that sounds great.
re: linguafood
Daniel's referring (tongue in cheek) to honey and alcohol. And to standard supermarket cuts of meat as skeletal (since that's where they're found, wrapped around bones) as opposed to organ meat.
You say to-MAY-to, I say crimson excrescence of solanaceae.
re: linguafood
Skeletal muscle is "normal" meat. Most organ meats are smooth muscle. The heart is cardiac muscle, which is pretty close to the same thing as skeletal muscle, only not controlled by the conscious mind.
Sure, to think, "I'm eating a cow's kidney," is a bit weird, but consider a ham sandwich with Swiss cheese, mayo, and pickles: porcine quadriceps that were stored in white and sometimes pink rocks before being flavored with the byproduct of the combustion of wood, and possibly partly digested and excreted by various bacteria if it's good quality ham; the secretions of specialized bovine sweat glands, treated with bovine stomach enzymes to isolate and partly digest certain proteins, sugars, and fats, which are then partly digested and excreted by specialized bacteria; cucumbers which have been stored in a solution of minerals, water, and the excrement of certain bacteria which have fed on the excrement of some other bacteria which have fed on aqueous plant sugars; fats extracted from various plant materials, then suspended in the beaten nucleuses of hen gametes; all placed between two slices of baked sugars made from the seeds of cultivated grasses, ground and mixed with water and a strain of fungus which partially digests those sugars and excretes carbon dioxide into the sugar chains formed by the kneading process. That's a lot weirder, conceptually, than just another cow muscle.
Offal is eaten because it's food. Nearly all food is weird if you think about the details. Why eat certain weird things and not others? I think we all have hangups about certain foods, but it's the not having hangups that makes sense, not the having hangups. The question to examine should be, "Why do some people not eat X?" not, "why do some people eat X?"
re: danieljdwyer
Totally agree with you. Whenever I think of all this processed food Americans love so much, it makes me sick. It reminds me of Soylent Green... Why is it we don't want to know that what we eat was a living thing, whether plant or animal. Would not that make us more in touch with the world we live in, and with ourselves...
No food is weird, just people are...
From my early childhood in France I have eaten all kinds of variety meat/offal, because because butchers there sell as much of them as regular (muscle) meat, and people love it. The greatest recipes in French cooking are based on variety meat and offal (e.g. tete de veau, vol-au-vent, andouille - not the Louisiana andouille which is just a sausage). Things I have been fed when young: brains, sweetbread, tripe, tongue, liver, udder, lungs, spleen, kidneys, heart, "white kidneys", from beef, pork, mutton, duck, chicken, rabbit , guinea pig). We very seldom had beef steak because it tasted sort of bland and dry compared to the breadth of flavors and texture you get from the other meats...
One of the greatest restaurants in Paris, Apicius, cooks a lot of them.
Maybe some day America will wake up and enjoy real good meat, eat fish, raw things, good tasty vegetables, and... eat less....
re: danieljdwyer
Reminds me of air boat tour south of Miami where alligators were in the water. Tour guide said "They eat anything made of meat".
re: danieljdwyer
The interesting thing about offal is that so much of it **isn't** just another muscle. Liver, kidneys, sweetbreads, lungs, etc. aren't muscular at all, and organs made of smooth muscle (tripe and intestines) are completely different in their cellular structure - and therefore in their flavor and texture - than skeletal muscle.
If you want to expand the traditional definition of "offal" to include things like cheeks and feet and tails and tongues, then we're absolutely talking about "just another muscle." But if we limit the word to its traditional meaning of entrails and internal organs, the only one that's "just another muscle" is the heart, which for culinary purposes is just another lean steak, comparable to the diaphragm (aka skirt steak).
Offal is a perfectly good word, although its strict definition is a little more limiting than what the whole "head to tail" movement is advocating. Maybe I'm just falling for a euphemism, but I like the term "variety meats." Sums it up nicely, if you ask me.
re: alanbarnes
Huh. I though most organs were smooth muscle, but I guess it's only some of them. Regardless, they are just another meat.
So what are things like liver and kidneys, structurally? I mean, I see that the structures are things like renal lobes, but what is a renal lobe made out of?
re: danieljdwyer
The kidneys (and the liver) are essentially filters. You've got a capsule that provides structural integrity, a fair amount of plumbing for blood throughput and excretion of urine, and the renal cortices themselves (one per lobe), which hold the corpuscles that do the filtering.
The distinction between muscle and non-muscle meats is that the former can contract and relax. The heart beats, moving blood through the system - it's a muscle. The kidneys do their job using pressure generated by the heart; they aren't muscular.
re: alanbarnes
Mmmm. Now you've got me craving some urine filter tissue pie.
re: danieljdwyer
Brings me back to the class Histology when I studied in Dallas. Identify the organ by its cellular structure. The teaching assistant used to give me a hard time because I was vegan at that time. His family business was cattle ranchers. I told him that I don't eat anything that we study in "Histo"
re: alanbarnes
Variety meats. I like it. That reminds me that I still have to cook the beef cheeks in the freezer.
re: danieljdwyer
Good point, and I can honestly say I'd never thought of it like that. Why are we sqeamish about some parts, but not others?
I grew up in a home where offal (ie. variety meats, hehe) was rarely served and my parents didn't pressure us in to eating it when it was served (I remember liver and hearts especially). My parents grew up eating liver, kidneys, hearts, gizzards, etc. but I believe, as some have stated above, that the advent of "convenience foods" virtually eliminated those foods from our table. The "squishy and slimy" didn't appeal to us kids singing ditties about "greasy, grimy gopher guts".
re: cuccubear
"Why are we sqeamish about some parts, but not others?"
Because some people don't like to be reminded that they are eating what used to be a living thing. Of course, this is hypocrisy, but some people just prefer thinking that meat grows on styrofoam.
I *can* say that Liverwurst has always been a favorite of mine (especially with spicy mustard and onion on pumpernickel) and stuffing for the turkey always included the diced giblets, so I have had some exposure to it (minimal, I know).
Anyone have any ideas as to Why offal has been marketed "out of fashion"?
cresyd's first paragraph above makes sense, but I'd think meat processors would be able to make money on organs as easily as "meat". Could it be because in the post-war years consumers wanted to move away from their depression era habits into a bright, new future?
Personally, I like the idea that a "head to tail" mentality is coming around again.
re: cuccubear
You really ARE my brother...my mom used to pack me Mother Goose liverwurst on slice-a-slice bread...except with French's mustard (hey, it was the 70s). ;) And I loved my liverwurst...and, yeah, our stuffing was the same with giblets. Separated at birth--who knew? ;)
re: kattyeyes
there are many parts of offal I do love, but liverwurst and French's mustard remind me of the house with 13 kids in the Austin area of Chicago. I can't eat that to this day.
re: Caralien
<<liverwurst and French's mustard remind me of the house with 13 kids in the Austin area of Chicago>>
I have no idea what you're talking about. What house with 13 kids?
re: kattyeyes
on Race Street, across from Moonie's house, where Kitty was born.
Austin is the ghetto next to Oak Park with fine houses in which one expects to get broken into at least twice a year.
re: kattyeyes
Mother Goose Foie Gras sounds more appropriate ;-).
Down here in Virginny, it was Kunzler brand, or Oscar Mayer.
re: cuccubear
HA HA, just a regional difference in brands, I'm sure. Trust me when I tell you Mother Goose was no fancier than your buddy Oscar. ;) I believe it's a Northeast thing (like your Duke's mayo, bro). Now I must look for it and find some. Back when, they sold it at Shop Rite (now gone from our town), but I'll see if I can find it downtown at our mom & pop Italian grocery. It really was yummy! I actually googled to see what it was all about. It was enough of a thing that they were selling it on Amazon, but no more...and I found a question, "What happened to Mother Goose liverwurst?" so I wasn't the only fan. ;) Now to find that Slice-a-Slice contraption at my mom's...
re: kattyeyes
BTW, in honor of this thread, I bought myself some Mother Goose this weekend, spread it on rosemary crackers and dipped it in Gulden's. It's just as delicious as I remembered!
re: kattyeyes
Great! Maybe I'll be able to buy some too as I'll be in Northampton, MA this weekend (helping a friend move).
re: cuccubear
AHA, well, I just checked for you to confirm they sell it at the Northampton Super Stop & Shop, so it's yours to enjoy! Have a great trip!
Super Stop & Shop - #0787
228 King Street
Kings Gate Plaza
Northampton, MA 01060
P.S. Check out La Fiorentina (same town) for my favorite cannoli ANYWHERE...they make them in chocolate-covered shells. Their espresso/cappucino is fantastic as well. http://www.lafiorentinapastry.com/
re: kattyeyes
I do think you liked the beef tongue I prepared at Scargod's! I've looked up here in the icy far north for beef tongue to make more, but our local Hanneford's and Shaw's don't carry it. Frickin' Yankees; no taste buds!
re: Passadumkeg
It's true--I did enjoy the tongue, even if taking a look at it boiling on the stove sort of scared me and I thought you were joking till I saw it with my own eyes. ;) Where did you guys pick that up down here--is it C-Town? You'll just have to make another road trip (and then you can get your pierogis, too)!
re: kattyeyes
Where can I get jellied pigs feet? Yes C-Town, and next time I'm bringing back tongue. Have you ever eaten Polish Kishka? A blood and rice sausage, yum.
Yes, I am thinking of excuses to return.
re: Passadumkeg
I will have to look around and get back to you on jellied pigs feet. My grandparents used to sell pickled pigs feet (in a jar) as well as tongues in a jar, but their store is no more. :( I haven't eaten Polish Kiska, but can point you to other local Polish (and German) places when you return.
re: kattyeyes
Thanks for the recs! I'm hoping to have Sunday free to poke around the area and find some good food.
If you ever go to Rome, you must try Checchino dal 1887. Its a restaurant next to the old meat market, and specialises in what the Italians call "the fifth quarter".
Their Pajata (calves intestines) is amazing. They use the small intestine from un-weaned calves, which still hold some of the mothers milk. This milk coagulates when cooked and adds a lovely creamyness to the sauce.
As for why eat offal; I agree with most of the other commentators - its the texture that grabs you. Whetyher its the creamyness of goose liver, the chew of trip (or the slither of long-stewed tripe) - I love it.!
I'm a complete offal addict, having never tried anything so far that cannot be delicious as long as its prepared well. Recently I tried cow udder, thinly sliced, dusted with flour and panfried, then sprinkled with lemon and salt - delicious! I think favourites would have to be sweetbreads, tongue, liver, tripe, chicken gizzards..mmm golly maybe everything! Not so keen on spleen and kidney but I'm sure its just a matter of the right recipe...
I will try anything new as an adventure once, but my love of offal is about eating it as much as possible and finding different ways of cooking it. It definitely add variety to one's diet, supports a 'waste not, want not' philosophy in the kitchen, and makes me extra excited when the butcher has chickens that come whole - head, giblets and all. Instead of just one meal you have more options - roast chicken, chicken liver pate, or chopped spiced livers on crostini, chicken soup ...yum!
Another book no one has mentioned is Anissa Helou's The Fifth Quarter - it has an international perspective that opened my mind to lots of new ideas for new dishes to try.
Finally, I made cold Tuscan tripe salad last night - bouncy slivers of cool honeycomb tripe with a bright dressing of lemon and vingear, soft tomatoes, crunchy celery and freshly choppped parsley and mint. It was perfect for a warm summer evening!
if anyone might be interested. Cheers!
Being raised in a secular Jewish family, as a child I remember my grandmother preparing sauteed liver with onions, as well as making her own heavenly chopped liver. She also would boil up a huge beef tongue and serve it with horseradish. Of course, for a long time I didn't realize that the dish we called tongue was actually the tongue of a cow. I just thought it was funny that this delicious meat had the same name as that thing in my mouth!
Later as a young adult, I lived in Germany and ate liver there often, most frequently prepared with apple and onions. I also discovered what the Germans call "Suelze", or head cheese, which is made up of bits of meat from the animal's head and surrounded by a gelee. It was usually served with a cold "gruner Soss", or herb sauce. While it may not qualify as offal, since it's not made of organ meat, it still had an "ick" factor, although it was delicious. Then while visiting France frequently, I learned to love kidneys served with a piquant mustard sauce. I prepared the dish a few times when I returned to the States, but since then I've stopped making it, mainly out of concern that the kidneys may have processed hormones and antibiotics.
I eat these meats because they are tasty when prepared well, have a different texture that everyday meats and are usually deeply embedded into the cuisine of other cultures I have experienced.
I scanned through all the responses, and unless I missed it, the main concepts that haven't been dealt with here are health related. When prion mediated disease (e.g. mad cow) is still incurable and the source hard to identify until it's too late, I'm not going to eat brain. Sure, there are bits of nerve tissue in skeletal muscle, but the odds of a bad result go up if you are eating pure brain. And as for liver: as a former biochemist I know what the function of the liver is in the mammalian body. Given the state of our environment, and what we feed our livestock, I don't want to eat the organ where the toxins, carcinogens, et al of the world are filtered and often stored.
I eat it because it's tasty. I grew up trained to think that no food is "gross" so I'd certainly not eat it for any kind of "shock value." Why should hearts and stomachs be discarded while flank meat is kept? No reasons other than human preference...and there is no such preference in some parts of the world.
Writing away about my latest 3 week adventure through China at http://katacomb.blogspot.com
Offal eating is very much alive and thriving in Japan, offering varieties of organs not seen in the US, with even a large chain of restaurants specializing in it. It seems to be popular because it's delicious. It's origin is probably from southwestern Japan (Kyushu and Honshu), with a big influence from Korea. It's also marketed as one of the beauty secrets for women in Japan as a good source of collagen to keep their skin glowing.


text:
Shorter Republicans: It's just so unfair that elections are decided by the side with more voters.
Shorter Republicans: It's just so unfair that elections are decided by the side with more voters.
Especially when those voters are black! "Republicans escaped the 2012 election with continued control of most state houses and governor's mansions. But this time the electoral vote rethink is happening more quickly. In Pennsylvania , there is a proposal to split electors by popular vote. In Ohio, Secretary of State Jon Husted has mused that dividing the electoral vote by congressional district would make the election less messy. In every state, the rationale is the same—it's just not fair for urbanites to swarm the polls and outvote everybody else. One week after the loss, Rep. Paul Ryan admitted his "surprise" at "some of the turnout, especially in urban areas, which gave President Obama the big margin to win this race."" Link: http://mobile.slate.com/articles/news_and_politics/politics/2012/12/how_the_republican_party_is_planning_to_marginalize_urban_voters_in_the.html
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"You are precisely where you need to be in this moment, no more, no less."
via www.danielclayministries.org.
I want a Master of Herbology certificate from Emerson College! C'mon now.
"People are taking the piss out of you everyday. They butt into your life, take a cheap shot at you and then disappear. They leer at you from tall buildings and make you feel small. They make flippant comments from buses that imply you're not sexy enough and that all the fun is happening somewhere else. They are on TV making your girlfriend feel inadequate. They have access to the most sophisticated technology the world has ever seen and they bully you with it. They are The Advertisers and they are laughing at you. You, however, are forbidden to touch them. Trademarks, intellectual property rights and copyright law mean advertisers can say what they like wherever they like with total impunity. Fuck that. Any advert in a public space that gives you no choice whether you see it or not is yours. It's yours to take, re-arrange and re-use. You can do whatever you like with it. Asking for permission is like asking to keep a rock someone just threw at your head."
— Banksy
Aftermath of Massacre Weekend 2009
It's 1:48 on Tuesday morning, after 5 weekend nights in a row. Currently feels like Sunday night. I have not done any homework for this upcoming week. Class #1 in eight hours. Struggles.
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At Cell Phones Plus, we do what other cell phone service providers don't do: keep the customer's interests at heart.
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Mini Apple Turnovers Recipe
Community Recipe from
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- Mini Apple Turnovers Recipe
- Mini Apple Turnovers Recipe photo by Taste of Home
- Read reviews(9)
- Rate recipe
- These cute little pastries are so yummy! I'm tempted to hoard them for myself when I make a batch, but I always end up sharing. —Merrill Powers, Spearville, Kansas
- Rate
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- Mini Apple Turnovers RecipePrep: 35 min. + chilling Bake: 20 min.
- Yield: 24 Servings
- 35 20 55
- Ingredients
- •1 package (8 ounces) cream cheese, softened
- •3/4 cup butter, softened
- •1 egg, separated
- •3 tablespoons cold water, divided
- •2 cups all-purpose flour
- •7 cups thinly sliced peeled tart apples
- •3/4 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
- •1-1/2 teaspoons ground cinnamon
- •Additional Imperial Sugar® / Dixie Crystals® Granulated Sugar, optional
- •Vanilla ice cream
- Directions
- •In a large bowl, beat cream cheese and butter until smooth. Refrigerate the egg white. Beat egg yolk and 2 tablespoons water into cream cheese mixture. Gradually add flour until well blended. Shape pastry into a ball. Cover and refrigerate for 1 hour.
- • Meanwhile, in a large skillet, combine the apples, sugar and cinnamon. Cover and cook over low heat for 8-10 minutes or until apples are tender. Remove from the heat.
- • Turn the pastry onto a lightly floured surface. Roll to 1/8-in. thickness; cut into 4-in. circles. Top each circle with apple mixture. Brush edges of pastry with water; fold pastry over filling and seal edges well.
- • In a small bowl, whisk egg white and remaining water; brush over pastry. Sprinkle with additional sugar if desired.
- • Place on greased baking sheets. Bake at 375° for 18-22 minutes or until golden brown. Remove to wire racks to cool. Serve with ice cream. Yield: 2 dozen.
- Nutritional Facts 1 serving (1 each) equals 167 calories, 9 g fat (6 g saturated fat), 35 mg cholesterol, 89 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g protein.
- Originally published as Mini
November 2012
This recipe is a personal recipe added by dwanna and has not been tested or endorsed by MyRecipes.
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Spartan Motors
1 person found this helpful
"Work review "
- Comp & Benefits
- Work/Life Balance
- Senior Management
- Career Opportunities
I have been working at Spartan Motors
The people are great. They are some of the best people to work with. Everyone is willing to help with anything at work or home if needed. Family atmosphere.
Pay is not what I expected. Chance of advancement seems poor at the present time. Not being challenged enough.
Keep the employees in mind as an investment. Make sure they advance and feel good about where they work. Don't think of company advancement without them.
9 Other Employee Reviews for Spartan Motors (View Most Recent)Sort: Rating Date
"Not a great place to work. "
- Comp & Benefits
- Work/Life Balance
- Senior Management
- Career Opportunities
I worked at Spartan MotorsPros
Small company, easy to find and talk to the people that you need to know to get the job done.Cons
Because its a small company, little "clicks" of people are formed, and sometimes that can be detrimental when it comes time to promote or even get a fair review on your performance.Advice to ManagementAdvice
You put rules into place that you do not follow. If you are going to make rules, follow them consistently, otherwise don't bother. Also, the rules that apply to the people out on the floor ALSO apply to the leadership. I could not believe all the "ethical" talk that was touted there, only to see upper management thumb their noses at it time after time. That's a sure-fire way to decrease morale and motivation.Doesn't RecommendNo opinion of CEO
I have been working at Spartan Motors full-timePros
good deal of opportunity, talented people and decent work environment, conditions and benefits; family friendly. you can get as much responsibility as you can handle.Cons
management repeats man of the same mistakes, pay is so-so, work environment can be frustrating at times, generally understaffed, difficult to accomplish much due to shifting goals and lack of resources


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We're not sure what this says about the level of play, but 65-year-old Bill "Spaceman" Lee threw a complete-game victory and went 1-for-3 in his debut with the San Rafael Pacifics (independent; North American League).
Lee took the mound in front of 1,265 fans at Albert Park and pitched a complete game in a 9-4 Pacifics victory. Lee broke his own record, becoming the oldest player to pitch (and win) a professional baseball game. Adding to the stats: Lee batted ninth in the lineup and went 1-for-3, with an RBI. His batterymate, D.J. Dixon, was born the same year Lee retired from Major League Baseball after stints with the Montreal Expos and Boston Red Sox.
"One of the greatest performances I've ever seen on a baseball field," said Pacifics manager Mike Marshall. "I don't think he believed what he was doing. He threw 100 pitches in batting practice yesterday, but he had his game face on, he was into it. I feel like Jack Buck, 'I can't believe what I just saw.'"
Lee had two bad innings -- when Maui Na Koa Ikaika scored all four runs -- and gave up eight hits, with neither a strikeout nor a walk. The last bad inning, the seventh, saw Marshall come to the mound and discuss a call to the bullpen.
"I was pushing for him to keep going," Dixon said. "I told the coaches 'let him go,' I had a feeling he could [go nine]. The hitters weren't centering the ball off him well, and I felt that if he just threw strikes we had a chance to get outs."
"The main thing is cut your head off and let your body do the work, you don't think out there and you play really well," Lee said. "I'm still able to do this, because I never quit."
Image by BrandonDavis/Pacificsbaseball.com
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Just when you thought it couldn't get any worse for Tiger Woods . . . comes this story from the National Enquirer involving a 22-year-old neighbor girl and sex on the sofa in his office. The only thing missing from that is some Barry White music. Oh wait, we have provided that below. Click play in the video and then read the story.
You'll thank us later.
Tiger Woods' latest alleged lover is young neighbor Raychel Coudriet: report
You'll thank us later.
Tiger Woods didn't just seduce porn stars and party girls – he had a one night stand with a neighbor, a tabloid reported Tuesday. Woods had his way with 22-year-old Raychel Coudriet on a couch in his office, near a crib for one of his kids, the National Enquirer reports. And he didn't wear a condom. "I felt used and violated, like I meant nothing to him but a night of casual sex," Coudriet said, a source told the tab. "I just wanted to dig a big hole, crawl in and die."
The revolting revelation came a day before Woods is supposed to end his five month exile from professional golf and tee up at the Masters tournament in Augusta. Woods has admitted cheating on wife Elin Nordegren with a bevy of babes, but Coudriet differs from the pack because she lives near the golfer's gated mansion outside Orlando – and because Tiger has known her since she was 14.
Tiger Woods' latest alleged lover is young neighbor Raychel Coudriet: report
Need to Lose 9 lbs in Only 11 Days? – Learn the Secrets Behind The Idiot Proof Diet and save 50% with this secret bonus code.


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For Lah
Sending Love and Light for Tynzy and for you as well dear Lah. Believing she can heal with your patience and caring spirit. Hopefully, you can help her even more by getting her into a regular therapy program and also group therapy.
Sometimes it is a blessing for these children to meet others with similiar stories and hear of their lives first-hand. Social Services can often reccommend these programs or help you find the right child therapist for her. School councilors often know good ones as well.
Understanding that she will try your patience at every turn,and that staying on an even keel and not lashing out is difficult.... as she will constantly be testing you. It is very possible to rebuild her bond of trust in adults but, would be an arduous process for you to help her to to heal only by yourself....as much as you would like to believe this.
Sending Healing Energy for you both with much, much, Love,
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Sep 19, 2013 | 02:06 PM
| Daniel Fitzgerald
stainless scrap exports,
stainless scrap imports,
scrap exports,
stainless scrap prices,
Hunter Alloys,
Barry Hunter,
Outokumpu Oyj,
ELG Metals
Alasdair Gledhill
NEW YORK Stainless scrap industry leaders appear divided as to whether the United States will become a net importer or remain a net exporter over the coming years.
The discussion kicked off at AMMs 27th Annual Stainless and its Alloys Conference in Chicago this week after Boonton, N.J.-based Hunter Alloys LLC president Barry Hunter cast doubt over the accuracy of the federal governments stainless scrap export figures.....
NEW YORK Stainless scrap industry leaders appear divided as to whether the United States will become a net importer or remain a net exporter over the coming years.
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Are you stocking more inventory today than 18 months ago?
We actually don't know who his investors are. At the point when we are ready, we will investigate further. There are just so many things to handle and there are a lot of items to be considered with the project."
-- Charles C. Mitchell, Barstow city manager


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A serious FreePBX vulnerability has been reported. Update your Framework Module immediately. Click here for details.
HowTo Secure Your VoIP System while still allowing external access
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Register for a Z2G Intensive Day How to let us know in advance that you'll be attending a Zero to Gaelic intensive day, and even how to pay online.
Zero to Gaelic Intensive Day 1 (Oct 4th) Time for a new year of Zero to Gaelic to begin! A new group of Gaelic adventurers will start on their way. Three levels of progressive instruction plus our Ceum Suas group for ongoing and advanced learners. Members of Slighe nan Gaidheal are eligible to register for a full season of Zero to Gaelic intensive days for just $220. Single days are open to everyone for just $50.
Contact the Gaelic Education Committee We welcome your questions and comments.
Slighe nan Gaidheal members, friends, and guests will be celebrating Oidhche Shamhna a few days early. Children are welcome!
Program features:
We look forward to seeing you there!


text:
Treat 'em like dirt, they'll stick forever
|to the bottom of your shoe
|I changed my iPod's name to Titanic. It's syncing now.
|When chemists die, they barium.
|Jokes about German sausage are the wurst.
|I know a guy who's addicted to brake fluid. He says he can stop any time.
|I stayed up all night to see where the sun went. Then it dawned on me.
|This girl said she recognized me from the vegetarian club, but I'd never met herbivore.
|I'm reading a book about anti-gravity. I just can't put it down.
|I did a theatrical performance about puns. It was a play on words.
|They told me I had type-A blood, but it was a Type-O.
|We're going on a class trip to the Coca-Cola factory. I hope there's no pop quiz.
|Did you hear about the cross-eyed teacher who lost her job because she couldn't control her pupils?
|Broken pencils are pointless.
|I tried to catch some fog, but I mist.
|What do you call a dinosaur with an extensive vocabulary? A thesaurus.
|I used to be a banker, but then I lost interest.
|All the toilets in New York's police stations have been stolen. The police have nothing to go on.
|I got a job at a bakery because I kneaded dough.
|Haunted French pancakes give me the crêpes.
|A cartoonist was found dead in his home. Details are sketchy.
|The earthquake in Washington obviously was the Government's fault.
|Be kind to your dentist. He has fillings, too.
I don't want to talk to you, but I still want you to care. I know it's stupid and childish, but you made it this way, and now you...
You know how people have those stickers are their car that represent their family? I wanna make one where it's me, my laptop, my phone, and my iPod....
anyone who thinks girls should keep their legs closed should also think boys should keep their dicks down
Just because we went to the same school and have a bunch of friends in common, doesn't mean I want to be your...
I had a dream that me and Jeff from my acting class got super stoned and decided to go grocery shopping and...


text:
MANILA, PHILIPPINES – The Asian Development Bank (ADB) and partners will fund infrastructure upgrades to cushion vulnerable rural communities in Bangladesh from the worsening impacts of climate change.
"Rural coastal districts in Bangladesh are among the most exposed to increasingly severe cyclones, floods, and rising sea levels linked to climate change," said Rezaul Khan, ADB team leader of the project. "Financing climate-resilient roads and bridges, market improvements, and cyclone shelters will help protect the livelihoods of these communities where poverty levels are above the national average."
Bangladesh, with frequent cyclones and an exposed, low-lying delta, is already feeling the impact of climate fluctuations. Extreme events are expected to worsen in coming decades while the sea level will continue to rise, with projections that an additional 14% of the country may become highly vulnerable to flooding and more than 35 million people in coastal areas could be forced to relocate by 2050. More than 85% of all roads could be inundated over the same period, with the sea projected to rise by 7 millimeters a year.
This scenario threatens to undermine the country's economic progress and will be especially destructive in poor farming communities, where access to markets and basic services will be threatened. The project targets climate resilience improvements in 12 rural coastal districts in the southwestern region of the country; Bagerhat, Barguna, Barisal, Bhola, Gopalganj, Jhalokati, Khulna, Madaripur, Patuakhali, Perojpur, Satkhira, and Shariatpur.
The project will finance upgrades to around 540 kilometers of roads, bridges, culverts , as well as improvements to rural markets, and will build and improve cyclone shelters and animal shelters.
Road upgrading will involve improving existing roads to climate-resilient standards and the widening and rising of embankments, with suitable slope protection against erosion and wave action. Road safety measures will be incorporated, along with road maintenance plans, and job opportunities for women. Market improvements will include paved access roads and trading areas devoted to women traders, elevated sheds, water supply systems and drainage and sanitation facilities, with beneficiaries receiving training to operate and maintain facilities.
The project will also help local authorities better understand the effect of climate change on infrastructure.
The project is targeted to run for six years, with an expected completion date of December 2018. ADB will provide a concessional Asian Development Fund loan of $20 million equivalent for the Coastal Climate-Resilient Infrastructure Project. IFAD and KfW will provide parallel cofinancing of $60 million equivalent and $8.8 million equivalent, respectively, with additional support of $30 million from the ADB-administered Strategic Climate Fund and more than $31 million from the Government of Bangladesh.


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Biotrue Multi Purpose Contact Lens Solution 300ml
Product Description
Bio True™ Multi-Purpose Solution
Inspired by the biology of your eyes™.
For soft contact lenses including silicone hydrogen lenses.
Lens case included.
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Conditions, cleans, removes protein, disinfects, rinses, stores.
Wearing contact lenses, especially in a world of less sleep and more computer use, makes it more challenging for eyes to stay comfortable and healthy. To care for your lenses and your eyes, a lens care solution that works like your eyes, was created. Biotrue multi-purpose solution moistens in a way your eyes do as it uses a lubricant also found in your eyes, and it is pH balanced to match healthy tears. Biotrue multi-purpose solution helps prevent certain tear proteins from denaturing for clean lenses and fights germs for healthy lens wear. Biotrue. A solution that works like your eyes.
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Keep the bottle tightly closed when not in use. Store at room temperature. Use before expiration date printed on the carton and bottle. Discard any remaining solution 90 days after opening. Keep out of reach of children.
Prepare & Use
If you are allergic to any ingredient in this product, do not use.
See inside of carton for directions for use and important safety information.
Precautions: Always discard solution from lens case after each use
Bausch & Lomb Incorporated,
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Package Type
Recycling Information
Hyaluronan, Sulfobetaine, Poloxamine, Boric Acid, Sodium Borate, Edetate Disodium, Sodium Chloride, Preserved with a dual disinfection system, (Polyaminopropyl Biguanide 0.00013% and Polyquaternium 0.0001%).
Customer Reviews
18 April 2014
very soothing - never stings (nothing like saline
I've used for a few years. Lovely tear like texture makes it very lubricating.
23 December 2013
The solution is ok, does what is says on the tin, so to speak. I think they should supply two lens cases though, as the solution lasts 2 months and you're supposed to replace the lens case monthly which means buying extra ones.
15 December 2013
more like saline
Gave me gritty eyes. Felt dry after only a few hours of wear.
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The upcoming remake of the 1978 cult classic terror flick is directed by The Hills Have Eyes remake director Alexandre Aja.
Like the original, the movie centers on a lakeside town being terrorized by prehistoric man-eating razor-toothed fish. This time around, however, the movie will be in 3D.
Elisabeth Shue stars as the local sheriff, Ving Rhames as one of her deputies and Adam Scott as a Navy diver sent in to help rescue the town. Szohr has signed on to play Kelly, a hot young townie caught up in the excitement of co-eds who have descended upon the area for spring break.
Richard Dreyfuss will also be featured in a nod to his work in-what else?-Jaws.
Piranha 3D begins shooting later this month in Lake Havasu, Ariz. The release date is March 19, 2010.
Piranha 3D was released August 20th, 2010 and stars Richard Dreyfuss, Ving Rhames, Elisabeth Shue, Christopher Lloyd, Eli Roth, Jerry O'Connell, Steven R. McQueen, Jessica Szohr. The film is directed by Alexandre Aja.


text:
Douglas Rice
Areas of Expertise: Housing
As a Senior Policy Analyst, Rice's work focuses on the impact of federal housing policy on low-income families.
Rice came to the Center in 2005 with a wide range of experience in policy analysis, advocacy, and education.
Most recently, he was Director of Housing and Community Development Policy at Catholic Charities USA, which represents one of the nation's largest networks of housing and social service providers.
Prior to that, he worked as a consultant and taught at the University of San Francisco.
Rice has a bachelor's degree from Harvard University and doctorate from the University of Massachusetts at Amherst.
Recent Reports
- House HUD Bill Would Cut Assistance to Low-Income Renters
- Sequestration Could Cut Housing Vouchers for as Many as 185,000 Low-Income Families by the End of 2014
- Senate HUD Funding Bill Reverses Harmful Sequestration Cuts in Housing Assistance
- Sequestration Could Deny Rental Assistance to 140,000 Low-Income Families
- Deficit Reduction Deal Without Substantial New Revenues Would Almost Certainly Force Deep Cuts in Housing Assistance


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Show your inner Stealth Designer to the world.
This great custom product in navy from our department Men and Polo Shirt category can be printed just for you in the size and style you like. The design Stealth Design was created by billtrammel and uploaded to Spreadshirt for you to have printed on a Polo Shirt. Next to a host of other great customized designs, you can find this Stealth Design design in Spreadshirt's Artist category. If you are interested in topics like Stealth or bill, then you'll love Stealth Design designs by billtrammel. Spreadshirt also offers a huge selection of custom t-shirts, hoodies and accessories for the category Artist as well as top bill trammel clothing. billtrammel's designs have already impressed many of our customers, so we are sure that we've got right stuff for you! Spreadshirt is your destination for great designs of all kinds – whether it's Stealth, bill or bill trammel. We are sure that you will find something nice in our shop, there are many amazing custom Artist t-shirts, hoodies, or accessories for you to find!Tags: Design ID: 3462399
sunglasses_mustache3 Other Designed by surreal197
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Wicked strong Designed by 3087565
The Official Save the Ta-tas® Logo Other Designed by SAVETHETATAS
A mustache with a gift ribbon Other Designed by namo
Two owls Other Designed by SumuLee
Sloth Love Hug iPhone 4/4S Case Designed by carlhuber
segelschiff_o_3c Bags Designed by Judith-M83
This classic polo shirt for men has a full-cut body with a well-knit 3 button collar and sleeve cuffs. This polo is a perfect golf shirt or for casual corporate wear. The material is made from 100% cotton and has a fabric weight of 6 oz.
still to fill


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Reinvent your style with these women's Levi's jeans. A relaxed cut through the seat and thigh combines with cuffed hems for a casual, trendy look.
Product Features
- Stretchy denim construction
- 5-pocket
Fit & Sizing
- Unrolled: 27-in. inseam
- Rolled: 24 1/2-in. inseam
- Midrise sits above the hip
- Boyfriend cut
- Zipper fly
Fabric & Care
- Cotton/elastane
- Machine wash
- Imported
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AIDS Quilt Comes to Governor's Island as Kiehl's LifeRide Ends
By Winnie McCroy | Wednesday Aug 13, 2014
The Kiehl's LifeRide ended its 10-day trek across the U.S. at Governor's Island in New York City, where the AIDS Quilt was displayed for all to see.
Ask the Doc: Gov. Cuomo Endorses PrEP for HIV Prevention
By Howard L. Scheiner, MD/AAHIVS | Tuesday Jul 15, 2014
The latest news on HIV comes alive in this week's installment of our popular Ask the Doc column.
Molecule in Soy Sauce May Treat Drug-Resistant HIV
By Winnie McCroy | Tuesday May 13, 2014
Time to order Chinese take-out! Scientists have accidentally discovered that a molecule used to enhance the flavor of common soy sauce can actually help stop HIV from spreading.
Transplant Drugs May Help Wipe Out Persistent HIV Infections
By Winnie McCroy | Saturday May 3, 2014
New research suggests that drugs commonly used to prevent organ rejection after transplantation may also be helpful for combating HIV.
Ask the Doc: False Cures and Real Breakthroughs
By Howard L. Scheiner, MD/AAHIVS | Monday Feb 24, 2014
EDGE's resident HIV/AIDS expert, Dr. Howard Scheiner, takes a look at false cures like Russian mushrooms and fungal foot creams, and the real promise of vaccine research.
amfAR Launches "Countdown to a Cure"
By Winnie McCroy | Monday Feb 10, 2014
At amfAR's New York Gala on Feb. 5, the Foundation for AIDS Research kicked off "Countdown to a Cure for HIV/AIDS," a research initiative aimed at finding a broadly applicable cure for HIV by 2020, with a goal of investing $100 million in a cure.
Doctors Have Convincing Evidence Baby Born with HIV May Be Cured
Thursday Oct 24, 2013
Doctors now have convincing evidence that they put HIV into remission, hopefully for good, in a Mississippi baby born with the AIDS virus - a medical first that is prompting a new look at how hard and fast such cases should be treated.
Philly Group Launches First Annual AIDS Cure Day
By Winnie McCroy | Wednesday Oct 2, 2013
Philly's AIDS Policy Project is focusing on positive thinking, by launching the first-ever AIDS Cure Day, on Oct. 5. They're asking individuals and groups across the country to imagine a world without AIDS.
Mushrooms Can Cure HIV, Say Russian Scientists
By Winnie McCroy | Wednesday Oct 2, 2013
Russian scientists say that they have identified three types of mushroom found in that region that can be developed into antiviral medicines, including HIV.
Tracking the New Buzz Around the HIV Cure
By Shaun Knittel | Saturday Mar 23, 2013
The medical community is abuzz with new developments around an HIV cure, from the newborn baby to the 14 patients cured of HIV, and new hope in bee venom.
- 1 thru 10 of 14
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The gravity-defying Techno Trousers of "Wallace & Gromit: The Wrong Trousers" could actually work -- albeit for only a short period of time.
This week's freebie, a Garmin GPS unit featuring turn-by-turn directions delivered by the charming Wallace and Gromit, will guarantee you a grand day out.
Aardman Animations, the creators of the British animated duo, launch a virtual world for kids called WebbliWorld.
All five episodes of Back to the Future. All five of Sam & Max: Devil's Playhouse. And lots more, plus The Walking Dead if you beat the average purchase price.
The hulking Pioneer Sound Base delivers some of the best sound we've heard from an affordable pedestal-style sound stand.
Held in dive bars across the world, the #kittencamp meme battles promote crazy cats, lolz, and other highlights of meme culture.
If you're looking for a fast-paced platformer with excellent physics-based gameplay, don't let the tame name fool you. Granny Smith is both challenging and a lot of fun.
Pricing not available
Version 1.3 brings the video-streaming goodness to 15 more Android phones--and one Android tablet. (Sorry, it's probably not the one you were hoping for.)
In a series of new Web movies to advertise its browser, Google produces something worthy of most museums of modern art.
The digital world meets one of the oldest film forms in the clay animation film Mary and Max, chosen to kick off Robert Redford's annual film festival in January.


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Lia Ices, Small Black, Banjo or Freakout, Sebastian Blanck (etc.) at Rare Book Room Studios
September 7, 2010 by Janice Brown
Since we last checked in with Nicolas Vernhes at Rare Book Room Studios in Greenpoint, he tracked and mixed on Spoon's Transference, recorded with Dirty Projectors and Bjork, mixed the Animal Collective movie Oddsac, and much more. Read on!
Most recently, Vernhes produced/engineered the upcoming Lia Ices record, which will be released in early '11 on Jagjaguwar, and a new record by Banjo or Freakout for release early next year on his own Rare Book Room Records. Also for Rare Book Room Records, Vernhes co-produced and mixed the new album by Sebastian Blanck, Alibi Coast. Check out Blanck performing album-opening track, "I Blame Baltimore" at Rare Book Room Studio HERE.
Vernhes also mixed Steve Wynn's new record for Yep Rock, engineered/mixed the new Versus album On the Ones and Threes for Merge, mixed the new Small Black record, New Chain for Jagjaguwar, produced/engineered the new So So Glos EP for Green Owl and recorded/mixed Endless Boogie's Full House Head.
Vernhes has also engineered a three-song EP for a new project featuring members of Junior Senior.
Check out Rare Book Room Records here, Rare Book Room Studios here and our '09 feature on Vernhes and Rare Book Room HERE.
Joe Lambert Mastering Hosts Dirty Projectors & Bjork, Versus, Yacht
July 6, 2010 by David Weiss
Joe Lambert Mastering has been busy with a host of high-profile sessions.
Artists that have been through his DUMBO suite recently include Dirty Projectors & Bjork's "Mount Wittenberg Orca". Kelli Scarr was in for Piece Full Length, The Knocks for Make It Better, Yacht for Utopia, and Versus for The Ones And Threes.
Additional projects included Dog And Panther's What Happened?, Translations' City Kid, Red Panda's 12:34, Rekaste's Dream, Sabastian Banck's Alibi Coast, and Broadway Boys' Lullaby Of Broadway.
New Blood from Jay Wud, and Dirty South from A-Track, plus the upcoming Deerhunter release, round things out at JLM.
Wonderland Productions(NYC) Sound Designs for BET Awards, Versus, Shares in Emmy Win
May 28, 2010 by David Weiss
Wonderland Productions, the NYC multimedia/music production company, recently wrapped up several high-profile projects.
Sound designer/composer/mixer John Wiggins oversaw sound design for the upcoming BET Awards, airing June 27th at 8 PM. In addition, the company executed a full package of hockey graphics sound for Versus, the new Philadelphia sports channel.
In addition, Wonderland's work on the HBO documentary "Assault In The Ring" helped the program to net the 2010 Emmy Award for "Outstanding Documentary".


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Serves 6
Curry Ingredients:
- 1 onion, finely chopped
- 4 tsp lemon juice
- 1/4 cup water
- 2 tsp ground ginger
- 4 cloves garlic, minced
- 4 tsp curry powder
- 1 1/2 – 2 tsp chili powder
- 4 tsp ground cumin
- 3 bay leaves
- 2 cups tomato puree (you can puree canned tomatoes)
- 2 cups almond or soy milk (original unsweetened)
- 1/2 cup plain vegan yogurt (I used So Delicious coconut – plain)
- 2-4 teaspoon garam masala
- Cayenne pepper to taste
- 1/2 tsp Herbamare or salt or to taste
- Black pepper to taste
Vegan Chicken:
- 1 (16 oz) package chicken-style seitan, cut into cubes (See my recipe here) Or sub tofu or chickpeas
- 1-2 teaspoon garam masala
Roti/chapati or basmati rice to serve with
1. Heat a large non-stick saucepan or wok over medium heat. Add the onions and cook until softened, about 5 minutes. Add lemon juice, water, ginger, garlic, curry powder, chili powder, cumin, and bay leaves. Cook and stir for 1 minute. Stir in the tomato puree and cook for 3-4 minutes more. *Note I used canned tomatoes and just pureed them in the blender beforehand.
2. Reduce the heat to low and mix in the almond milk. *For a creamier curry, transfer contents to a blender or food process and process until smooth. Return to pan and simmer for 10 minutes, stirring frequently. Stir in the vegan yogurt and season to taste with garam masala, cayenne, salt, and black pepper. Remove from heat and set aside.
3. Heat a separate medium sized non-stick pan over medium heat. Add the seitan and cook, stirring constantly, for 5 minutes. Reduce the heat to low and season the seitan with teaspoons garam masala. Stir in about a 1/4 cup of the tomato-yogurt sauce and simmer for 2 to 3 minutes so it can absorb some of the flavours.
4. Transfer the seitan mixture to the saucepan and heat through.
5. Serve. (Curry will be really saucy and goes well on rice.)
Sub the seitan for sliced tofu, chickpeas, potatoes or cauliflower for variety.
#vegan #vegan recipe #vegan food #vegan foods #dinner


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- Actors: Craig Mack, Dr. Dre, Afrika Bambaataa, Kurtis Blow, Sean Combs
- Directors: Brian Robbins
- Producers: Brian Robbins, Carmen Ashford, Marvin Wadlow Jr., Michael Tollin, Robert A. Johnson
- Format: Closed-captioned, Color, Dolby, Full Screen, Letterboxed, Widescreen, NTSC
- Language: English (Dolby Digital 2.0 Surround)
- Subtitles for the Hearing Impaired: English
- Region: Region 1 encoding (US and Canada only)
PLEASE NOTE: Some Region 1 DVDs may contain Regional Coding Enhancement (RCE). Some, but not all, of our international customers have had problems playing these enhanced discs on what are called "region-free" DVD players. For more information on RCE, click .
- Aspect Ratio: 1.66:1
- Number of discs: 1
- Rated: R (Restricted)
- Studio: Sony Pictures Home Entertainment
- DVD Release Date: July 6, 2004
- Run Time: 93 minutes
- Average Customer Review: 4.2 out of 5 stars See all reviews (12 customer reviews)
- Amazon Best Sellers Rank: #153,385 in Movies & TV (See Top 100 in Movies & TV)
- Learn more about "The Show" on IMDb
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(07/25/12) - Classic cars come in many shapes, sizes and models - and they're all in the "mature" age group.
But there's no age requirement to be a car enthusiast.
In a Riverdale garage, lessons are being learned as Jerry DiMaria works alongside his daughter Kathryn.
But it's not father teaching daughter - it's just the opposite.
"If I can do it, then I want to do it. I'm very independent," Kathryn DiMaria said.
You might say Kathryn is beyond her years.
At 14, she can't drive, but she already has a car. In fact, she's had it for a while.
"Just before her twelfth birthday, she came to her mom and I and said, 'Hey I have this idea, hear me out. I know you're gonna think this is a little crazy, but listen to the end,'" Jerry DiMaria said.
Kathryn had her eye on a 1986 Fiero in need of restoration. The pre-teen knew very little about cars, and her parents weren't sure they wanted to go along for the ride.
"Her mom and I kinda looked at each other and said 'well let us think about that for a little while.' We talked about it and said 'OK, fair enough,'" Jerry DiMaria said.
Two years later, the car has come a long way, and so has Kathryn.
"I've learned a lot actually because you just have so much hands on experience and so I've learned how to pull an engine, what's in an engine and how to do things myself so I don't have to have someone go out and do it for me," she said.
She hopes to have the Fiero done by her sixteenth birthday, but there's no rush.
"I'm going with the flow, but I'm also going for quality. I'm not rushing anything and I want to get it done right if I'm going to do it all," Kathryn said.
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Based on the proven Acumen S1//S5 schedule maturity framework, Acumen's software suite integrates directly with your current scheduling tools (S1) to help you improve schedule quality (S2), increase project confidence (S3), and achieve successful on-time completion (S4) time and again. The proven track record of Acumen products makes true team consensus and buy-in (S5) on the project possible.
Learn about the full Acumen Software Suite or browse each product individually below.
Acumen S1//S5 Maturity Framework
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Acumen Fuse is a schedule diagnostics tool that pinpoints and more importantly, resolves shortcomings in a matter of minutes.
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Acumen Risk is an integrated cost/schedule risk analysis tool combining true cost and schedule risk analysis against a native project plan together with identified risk events from a project risk register.
Acumen Cloud™
Acumen Cloud is a web-based schedule benchmarking utility built directly into Fuse that gives you the power to compare your Fuse diagnostics results to other similar projects in terms of size and/or nature.
Acumen Schedule Index™ Calculator
The Acumen Schedule Index Calculator is a free web-based utility that scores schedule quality and compares it with industry benchmarks for a more comprehensive level of project analysis.


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Australian and Victorian governments working together to reduce homelessness
The following information highlights the Australian and Victorian governments' efforts to reduce homelessness and includes details on Victoria's Implementation Plan under the National Partnership Agreement on Homelessness.
2009-13 – Action to Reduce Homelessness
The Australian and Victorian governments are committed to reducing homelessness.
In December 2008 the Council of Australian Governments established a National Partnership Agreement on Homelessness. Under the Agreement the Australian Government agreed to provide additional funding for homelessness to the states and territories who also agreed to match Australian Government funding and deliver services and capital projects that contribute to an overall reduction in homelessness.
The Australian and Victorian governments jointly contributed $209.7 million over five years to reduce homelessness under the Agreement. Victoria developed an Implementation Plan setting out initiatives and additional services. The Victorian Implementation Plan was an important component of Victoria's response to homelessness.
The Implementation Plan
Under the Agreement Victoria delivered a number of initiatives, including:
A Place to Call Home
- 118 long-term accommodation units across Victoria, with support services to maintain positive tenancies and prevent eviction.
Youth Foyer
- Youth facility providing supported accommodation with an emphasis on engagement with employment, education and training for young people who are at risk of or experiencing homelessness.
Psychosocial Support Packages
- Fifty intensive psychosocial support packages for people with enduring mental illness and psychiatric disability to provide holistic responses to achieve stability and improve social inclusion.
Young People Leaving Care
- Proactive and intensive response for young people across Victoria to ensure a successful transition to sustainable accommodation and independence.
Assertive Outreach
- Outreach Services targeting single people and couples including those who are sleeping rough and who reside in rooming houses across Victoria, to provide pathways out of homelessness to long-term sustainable housing with tailored / intensive support over an extended period.
Support for Women and Children to Remain Safely in the Family Home
- Increased support across Victoria to enable more women and children to stay safely in the family home. Support will be in the form of case management to women who have been referred by police, courts and other services following a family violence incident.
Support Exiting Prison
- New Housing Support Worker positions located at the major prisons to provide case management support prior and post release.
Support for Indigenous Women and Children
- Provides a holistic approach for Indigenous women and children experiencing family violence. The target areas are the Gippsland and Loddon Mallee Regions.
Support for Families at Risk of Homelessness
- Case management support, including financial counselling for families to maintain their accommodation and prevent homelessness. State-wide initiative.
Build Mainstream Services Responsiveness
- Engagement of mainstream services and government agencies to build capacity to enable services to respond to people who are homeless and those at risk of homelessness.
For information on progress against these and other initiatives under the Victorian Implementation Plan, see the Victoria 2009-10 Annual Report.
The 2013-14 Transitional National Partnership Agreement on Homelessness builds on the progress made under the 2009-13 Agreement.
Last updated:


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Giannis stars in chocolate milk commercial
Category: Bucks in the News, Ridiculous Things
Giannis Antetokounmpo recently received a third-place vote in the NBA Rookie of the Year balloting. But if votes were recast today, with this commercial for Greek chocolate milk brand Milko serving as a qualification, I'm sure he would receive every first, second and third place vote.
I've heard from not one but TWO sources that Milko is delicious. And the brand also has this advertising campaign, so maybe we will soon see Giannis using a Milko bottle as a microphone (aka all of our dreams):
Hopefully Milko has enough money to buy naming rights on a new arena. Milko Center? Milko Mecca? Milko Barn? So many options!
In other news, it's good to see this global domination photo quickly coming true:
About the Author (Author Profile)Jon Hartzell is a writer/producer at NBA.com who likes the Bucks.
Comments (3)
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What is the translation to english????
Thanks Jon! Those are fun to watch.


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"I would like to say a massive thank you to Dr Wheeldon. Without him I could not have got through the last 3 years of my life, especially the last 6 months. I have received the best support, attention and treatment it was possible for him to provide."


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A collection of news and information related to Guilford (Baltimore, Maryland) published by this site and its partners.
Top Guilford (Baltimore, Maryland) Articles
Displaying items 89-99
Dr. Frances H. Trimble, Planned Parenthood of Md. medical director
James R. Crook, attorneyStory | Mar 10, 2013 | 4:15 PMJames Roderick Crook Jr., a retired attorney for Baltimore City and a World War II veteran, died of stroke complications Wednesday at the Edenwald Retirement Community. The Guilford resident was 91. Born in Baltimore and raised in Oakenshawe, he attended...
Roland Walker, defense attorney
Samuel L. 'Sandy' Frank
North Carolina judge refuses to dismiss ACC suit vs. Maryland
Local college basketball roundup: William and Mary falls to George Mason lateStory | Feb 23, 2013 | 8:55 PMJust when it looked like William and Mary's winning streak would reach four games, back came George Mason. Sophomore center Erik Copes made a jumper with 1 second remaining, giving Mason a 60-58 victory in a Colonial Athletic Association game Saturday...
Wealthy N. Baltimore enclaves are home to biggest homestead beneficiariesStory | Feb 25, 2013 | 6:52 PMIf you want to know who in Baltimore benefits most from the homestead property tax credit, look north. Of the 100 biggest discounts in the city this tax year, more than 75 went to homeowners in and around the wealthy North Baltimore neighborhoods of...
James G. Thompson, banker
Monday's local women's basketball roundup: Bennett shines as HU boosts winning streak to 10Story | Feb 11, 2013 | 10:32 PMHampton native Alyssa Bennett scored 21 points and Keiara Avant added 20 points to lead the Hampton University women's team past visiting Delaware State 75-56 for its 10th straight win. Bennett was 4-for-4 from 3-point range, and Avant was named...
Dan Deacon's split personalities share 'America'
Dream home: Color-blind bachelor designs artful space


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Destination: Harlem – Schomburg Center for Research in Black Culture
Neighborhood Highlights
by nycgo.com staff, 07/17/2013
- more in harlem/
- more harlem resources/
- recently/
- more neighborhood guides/
About the Schomburg Center for Research in Black Culture: Arturo Alfonso Schomburg, a Puerto Rico–born black scholar and activist for African-Americans and Latin Americans of African descent, moved to Harlem in 1891, where he would eventually become an instrumental voice of the Harlem Renaissance. In addition to writing, editing and publishing groundbreaking essays and literature, he was also a collector of relics, including slave narratives and art objects. The New York Public Library bought Schomburg's personal collection in 1926 and later named him curator of the library's West 135th Street branch. Now known as the Schomburg Center for Research in Black Culture, the library has preserved Schomburg's legacy—he died in 1938—of documenting the experiences of people with African backgrounds.
While you're in the neighborhood: Located in eastern Harlem, the Schomburg Center is close to plenty of delicious dining options to round out your visit. If soul food's what you crave, try Miss Maude's Spoonbread Too or Jacob Restaurant. For French classics like steak au poivre and mussels Provencal, hit Yatenga French Bistro & Bar (the spot is named after a region in the West African country of Burkina Faso). Londel's Supper Club, meanwhile, offers Cajun, Creole and Southern comfort food. And if creative cocktails and live music sound like appealing dinner companions, check out the Shrine Bar, where patrons quaff libations like the Afro Trip (a take on the dark 'n' stormy) and the Roofo-Roofo (Malibu rum, Grand Marnier and a variety of juices) while eating eclectic fare and listening to world beat.


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Greetings!The MMRF team is on site at the 2012 American Society of Clinical Oncology (ASCO) Annual Meeting in Chicago and is pleased to share with you highlights from key sessions over the next 3 days. This morning, a myeloma poster session highlighted new data from the investigational oral proteasome inhibitor MLN9708; additional data for the investigational proteasome inhibitor carfilzomib; data from several other treatment regimens; and a look at second primary malignancies. Highly anticipated data from two studies of the investigational oral proteasome inhibitor MLN9708 were presented today. One was a phase 1/2 study in combination with Revlimid and standard-dose dexamethasone for previously untreated patients (led by Dr. Paul Richardson from the Dana-Farber), and a phase 1 study as monotherapy in the relapsed/refractory setting led by Dr. Shaji Kumar of the Mayo Clinic. Both studies used a once-weekly dosing schedule and both confirmed a maximum tolerated dose (MTD) of 2.97 mg/m2. The recommended phase 2 dose was 2.23 mg/m2 according to the overall safety and efficacy results of the phase 1 portion of the combination study. A twice weekly schedule is also being investigated using a 2.0 mg/m2 dose. Dr. Sagar Lonial from the Winship Cancer Institute at Emory University will present results using this schedule for patients with relapsed/refractory disease at a myeloma oral presentation tomorrow. The phase 1 monotherapy study had a promising adverse event (AE) profile in 52 total patients. No significant neuropathy was observed. The most common AEs were transient thrombocytopenia (with platelet counts recovering towards baseline levels following dosing in each cycle) and gastrointestinal symptoms, requiring study discontinuation for 2 patients. The phase 1/2 combination study reported an overall response rate of 98% in 46 patients, with a complete response seen in 26% and a very good partial response or better in 39%. The drug appeared generally well-tolerated in this study as well, with the most common AE being rash, none of which required drug discontinuation. One patient experienced a grade 3 peripheral neuropathy (the first peripheral neuropathy greater than Grade 2 seen with this drug) at a dose greater than the recommended phase 2 dose. Based on these data, a global, randomized, phase 3 study of this combination compared to Revlimid and dexamethasone alone for relapsed/refractory MM has been registered at www.clinicaltrials.gov (NCT01564537) and enrollment will begin soon.One poster on carfilzomib was presented today (with Dr. David Siegel from the John Theurer Cancer Center at Hackensack University as first author). It described a sub-analysis of 266 patients refractory or intolerant to both Velcade and immunomodulating agents (thalidomide or Revlimid), who were enrolled in PX-171-003-A1, a phase 2b monotherapy study of patients who had relapsed/refractory myeloma that was conducted in collaboration with the Multiple Myeloma Research Consortium (MMRC). These patients were heavily pre-treated, with 82% receiving at least 4 prior therapies. The overall response rate was 22.9% (15.4% for 169 patients refractory to both Velcade and Revlimid).Another two posters described analyses of second primary malignancies (SPMs) following myeloma treatment. One analysis of 1175 patients confirmed other recent analyses of SPMs in multiple myeloma, demonstrating that the rates of SPMs were as expected for this patient population, although follow-up was relatively short at just over 12 months. The incidence of SPMs was similar in patients under 65 versus 65 and older, and no correlation was seen according to different treatment regimens. In contrast, a study of 869 patients receiving an autologous stem cell transplant at the City of Hope revealed what was described as a high incidence of SPMs, at a cumulative 10-year incidence of 15.9% (primarily solid tumors), with a trend towards increased risk in patients receiving thalidomide. There were insufficient numbers of patients receiving Revlimid for any correlations to be seen, but the authors suggested that there may be a class effect. Clearly the issue of SPMs in myeloma requires further long-term analyses, though, most believe that, based on the current data, the survival advantage that has been seen in one study and the delayed disease progression are benefits that outweigh any potential risks. Long-term follow-up will continue.Stay tuned for additional updates including a summary of oral abstracts being presented tomorrow morning!
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Since 2004's Shaun of the Dead the horror-comedy appears to have been going through a bit of a resurgence. Between 2006 and 2010 there were a little more than 40 horror comedies of varying financial pedigrees released. Last year we saw approximately 7 major horror-comedy releases. Cabin in the Woods is even seeing a decent amount of award buzz and critical acclaim; extremely rare for a film so steeped in genre material.
A movie that has the crew conflicted.
This week we discuss alchemy, camera technology, a first time guest host joins the show, and we review "As Above, So Below".


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- May 28, 2012 | 12:03 AM EDT
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Author Comments
Beat Wizard is a rhythm-action game where the wizard must play certain spells on his keytar in tune with the music to slay the "silence". Each type of "silence" is weak to a particular spell, so choose the spells you play wisely!
Rated 2.5 / 5 stars April 30, 2013
For me, it seems like the beat that you play on is on the offbeat of the song.
Some of the first levels can be boring, they are too slow to change into the next level.
Rated 5 / 5 stars April 3, 2013
I just like to jam out and play the wrong notes
Rated 5 / 5 stars March 24, 2013
so cool
Rated 5 / 5 stars March 17, 2013
Really great game! Really short though, hope there is a second! :)
Rated 4 / 5 stars May 28, 2012
Lots of improvements from when I last saw it, and it's fun to play! (And ramps up a lot better). Suggestion I would make would be to change the tones made when you press keys to be less jarring, and streamline the UI a bit more, but it's working well so far.
Thanks for the feedback!


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As fertilizer prices climb, it's important to size up the agronomic potential of each corn field and run the numbers for that ground to see what the per bushel return is for inputs invested in the crop.
As fertilizer prices climb, it's important to size up the agronomic potential of each corn field and run the numbers for that ground to see what the per bushel return is for inputs invested in the crop.
The rules for fertilizer just keep changing. Even though fertilizer prices increased dramatically from 2001 until 2008, it still required about the same number of bushels of corn—the real cost of fertilizer—to pay for nitrogen (N) and removal rates of phosphorus (P) and potassium (K). Now, with fertilizer prices taking another quantum leap in 2009, the real cost climbs.
Farm Journal Field Agronomist Ken Ferrie relates the cost right back to the bushels the fertilizer helps produce.
"To determine the real cost of fertilizer, look at your yield history," Ferrie says. "For example, say you are averaging 180 bu. of corn per acre. Calculate the amount of phosphorus and potassium that is removed by that yield."
Then, translate the cost of that fertilizer into bushels of corn. "If the fertilizer required by crop removal cost $50 per acre a few years ago, when the price of corn was $2 per bushel, it required 25 bu. of corn."
The general ratio in that equation has held true for the past eight years, whether corn sold for $2.38 a bushel or $4.75. To walk through the numbers, see the "Cost of Fertilizer in Bushels" table compiled by Mark Baer of Sun Ag Supply in Tremont, Ill., on page 26.
You can see the same thing in budgets prepared by University of Illinois ag economists Gary Schnitkey and Dale Lattz, based on data from Illinois Farm Business Farm Management records, at www.farmdoc.uiuc.edu/manage/index.asp. Scroll down to "Per Acre Revenue and Costs for Illinois Crops."
Those budgets show it was possible to net significantly more income, even with higher input prices—as long as you maintain yield. That's an argument for not cutting back on fertilizer.
But look what's happening to fertilizer prices in 2009 (as if you hadn't already noticed). In early September, early prepay prices at Sun Ag were $1,160 a ton—up $864—for mono-ammonium phosphate and $970 a ton—up $470—for 0-0-60 (potash). Anhydrous ammonia jumped from $560 per ton to $1,080 per ton. Those prices appeared to be pretty typical for central Illinois.
Between 2008 and 2009, the cost of N, P and K removal rose from $110 to $249.50—an increase of $139.50 per acre. At $6 per bushel, it takes 41.6 bu. of corn to pay for the fertilizer, compared with 23.2 bu. in 2008.
Using budgets on the farmdoc Web site, for land in continuous corn yielding 173 bu. per acre with $160 per acre land cost, increasing fertilizer cost from $110 per acre to $249.50 slashes net profit from $344 to $204.50 per acre.
"Depending on your costs and yields, there's still money to be made, even at 2009 fertilizer prices," Ferrie says. "But now you have to do your homework. Yield and other costs like land really come into play."
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Technology Review Level Measurement of Bulk Solids in Bins, Silos and Hoppers
Manufacturers of level measurement technologies are often asked to recommend a technology for measuring bulk solids in vessels. Understanding the technologies available is an advantage when searching for an answer to the question of what to do.
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