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Looking for advice on a frying pan
For the last decade, I've been using a series of disposable nonstick frying pans, mostly Calphalon Contemporary stuff bought cheap during Christmas sales. I've noticed that the most recent one is warping, and want to get something more permanent (so non-nonstick) to replace it.
I'll use the pan mostly for cooking chunks of protein -- chicken pieces, pork chops, steaks, misc. fishes -- along with making simple pan sauces. I have a smoothtop electric stove now, but expect to have gas at some point in the medium-term future. Price isn't really a concern for me, within reasonable boundaries -- if I'll spend over a grand on a laptop that I'll have to replace in a few years, it seems silly to quibble about a few hundred bucks on a pan that may last decades.
After doing some reading, I'm looking at the Falk 12.5" frying pan. From what I've read, the big downsides are weight and the need to hand-wash. Falk says the pan weighs 8lbs; I've put weights in an existing pan to match that, and the weight seems fine -- I can still carry it easily one-handed, and it does have a helper handle if I need it. Hand-washing isn't a problem; I hand-wash most of my pans anyway, and I'm not that concerned about keeping the copper bright and shiny, just clean.
So: Any other downsides I'm not thinking of? Anything else you'd recommend instead (keeping in mind that "nearly as good, but much cheaper" isn't something I care about)?
Falk frying pan, I assume is the one with a copper body lined with a stainless steel surface. My concern has to do with this: have you ever cooked with a stainless steel surface frying pan? There is definitely a hurdle for people who has never tried it. If you have cooked with a stainless steel surface frying pan before, then great. If not, I suggest you borrow one from a friend and see if you like it.
Nonstick cookware didn't become popular for no reason. A lot of people have trouble working with stainless steel surface cookware. It is not difficult in my opinion, and it is certainly something you can learn.
re: Chemicalkinetics
I'd add a heavy carbon steel pan like a DeBuyer mineral pan to try, eggs are the toughest to cook without sticking and on the 4th use of the pan eggs slide right out
re: Dave5440
This is an excellent point Dave.
Mkozlows. It depends what you value more. If you value better heat evenness across your pan, then the copper pan is better. If you value a semi-nonstick surface, then a carbon steel or a cast iron frying pan is better.
re: Chemicalkinetics
I sort of loathe cast iron from a maintenance standpoint, and it's been my belief that making pan sauces (deglazing with wine) isn't something you'd want to do in cast iron. So that's why I'm not looking in that direction.
re: mkozlows
Make sense. Good thinking.
re: Chemicalkinetics
Yeah, I have an All-Clad saute pan that I also use. I have the nonstick stuff out of a conviction that I should have nonstick cookware in case I need it for something; but I never cook eggs, and I essentially just use it because it's larger, and I don't need to crowd stuff as much when I cook, e.g., three chicken breasts.
re: mkozlows
Oh great. if you already have an All Clad stainless steel pan, then you know what to expect. The copper pan will give you even slightly better heat evenness and presumably better heat response as well (since there is only one stainless steel surface and not two) than your current All Clad. As Dave said, a carbon steel or cast iron pan will give you something different. Not as heat even, but less sticky. They are all good choices.
re: Chemicalkinetics
I have SS pans as well that haven't been used in yrs because of the sticking issue but proteins didn't stick at all in the carbon, mine seems to heat quite evenly but i'm on gas so maybe that's why(I also haven't used copper in yrs so maybe I just don't have a comparison to go by)
re: Dave5440
I think everyone has difference preference. Mine is probably closer to yours. I find it much easier to cook my fish filet on carbon steel or cast iron pans because of the near-nonstick property. For mkozlows, he is considering stainless steel on copper, so the issue is really the same for stainless steel on copper vs stainless steel on aluminum.
re: Chemicalkinetics
I think part of it is that I don't tend to cook "fragile" fish -- tuna and swordfish steaks, salmon (which I usually -- okay, always -- cook in a way where it's mostly skin-down in the oven, so the nonstick is less important), and tilapia (which I breadcrumb, which makes it easy enough to handle).
In theory, I think that nonstick stuff is useful and I should have some; but despite the part where I always have had some, I mostly am indifferent to it with the stuff I actually cook. An egg allergy probably helps with that. :)
re: mkozlows
I am not disagreeing with you. I think each of us just has different things to look for.
Actually for copper/aluminum based pan and cast iron/carbon steel pans are good for fragile fish, but for very different reasons. For cast iron and carbon steel pan, the semi nonstick surface makes it easier to move and turn foods without tearing them apart. For copper/aluminum pan, the even heating surface makes it easier to evenly cook the foods decreasing the need to move or repeat turning of the foods.
re: Chemicalkinetics
Yep, I was just thinking aloud and expanding on why non-stick-ness seems less important to me specifically than it does in a general sense.
I would actually recommend that you consider an alternative. I love non-stick for eggs and crepes, use my steamer for veggies, and use cast iron for pretty much everything else.
Cast iron is ideal for protein and pan sauces and will easily last a lifetime. I have the Lodge Logic 10", 12" and dutch oven. The 10" is my everyday pan and gets constant use. I only use the 12" here and there but that's because most of my daily cooking is just for two. The dutch oven is perfect for making large sauces - I do this about once a week. While your budget is substantial, these are all reasonable and will leave you with a lot of leftover cash for more interesting things like good Japanese knives, etc.
Please note, yes - they do come "factory per-seasoned". BUT - they definitely need additional seasoning. This is easy to do, either in the oven or cooktop. I'd recommend that you give them 4+ treatments - before initial use. After this, they will be rock-solid, be very non-stick, and may then be "abused" any way you like and won't rust. I now regularly leave mine to soak etc, without harm.
re: jkling17
I used to have a cast iron pan. What I didn't like about it was: 1) It took a long time to come up to heat, so when I was making something quick, preheating the pan was just an awkwardly long part of the process; 2) you're not supposed to use soap to clean it, so it was irritating have to have a second scrubby sponge just for that pan; 3) it's so slow to react, so if you do end up getting it too hot and want to reduce the heat, you're completely out of luck, because you can take it off the burner all you want, but it's going to stay hot for a while; and 4) if you're not careful with it, drying and oiling it after each use, it'll rust.
When mine rusted, I threw it away and swore good riddance to cast iron forever.
re: mkozlows
You may wish to reconsider. It's actually all BS about the "no soap" thing. Also BS about needing to oil and dry them. If you give them a REALLY good seasoning (4+ coats), they become just bulletproof. Once I truly did a good job of seasoning mine, I stopped babying them and they never rust. I use soap. I let them soak in water. I don't bother oiling them or drying them. Guess what? No rust.
This wasn't the case when I first got them but once I Google'd how to season them properly and did it several times over ... no more worries at all. They are the most carefree pans I've ever owned, and unlike non-stick - can handle high heat for searing meats.
re: jkling17
That's been my experience as well.
re: jkling17
Okay, but even if all that's true, it only addresses some of my problems with cast iron. It still takes a long time to heat up. It's still dificult to cool down while cooking if I got it too hot. It's still not great for wine-based pan sauces.
And the advantages of it over stainless-lined copper are... that it's less sticky? And that it works somewhat better if you transfer it to the oven? Okay, that's nice, but at least for me, it doesn't seem worth the trade-offs.
re: mkozlows
If it doesn't work for you for you that's cool , those are valid reasons , and copper does look so good too bad they don't make copper/carbon steel.
re: mkozlows
I have stainless steel, carbon steel, cast iron, copper, enameled cast iron, and non-stick cookware. I find them all useful depending on what I'm cooking. (I only own one non-stick pan--a frying pan which I use very occasionally.)
I use my carbon steel fry pan for my scrambled eggs, omelettes, fried eggs etc (cooked in butter). I also use it for pancakes, crepes etc. I use my cast iron fry pan to fry a burger or steak when I don't need to deglaze the pan for a sauce. I use my cast iron grill pan on my outdoor 60,000 BTU propane burner because I can get that pan to 700F quickly and with no worries. I also like using my 12" cast iron pan for frying chicken--it's relatively non-stick, thick and does a good job frying chicken.
Most of the meals I cook are in my 3 quart stainless steel/aluminum clad saute pan.
I like braising in my 3 quart shallow covered casserole enameled cast iron pot. I like making beans and stews in my 6 quart enameled cast iron pot.
I love my non-enameled 3 1/2 quart covered dutch oven for baking my artisan loaves of bread in.
I like caramelizing onions, cooking bacon in the single non stick fry pan that I have. I haven't had much good luck with eggs in non-stick frying pans--seem to come out better from my carbon steel frying pan.
I use a copper (stainless steel lined) saucier for my sauces.
I use various sized stainless/aluminum clad pots for soups, rice, stews etc..
I'm going through the same process of trying to find the perfect generously sized frying pan for cooking up protein (pork, chicken) and making simple pan sauces and gravies. I have just one additional criterion: it must be induction-compatible because I use an induction cooktop.
Four pans have come reasonably close, but none are completely satisfactory -- De Buyer Prima Matera (too small at 11", no pouring lip, no helper handle), All-Clad 13" paella pan (I chose this to avoid the "uncomfortable handle" rep of All-Clad, since it has two loop handles -- no pouring lip, but on the plus side it has a nice lid), De Buyer Affinity 12.6" 7-ply skillet (no pouring lip, no helper handle), Le Creuset Tri-ply 12.5" skillet (the closest so far: effective pouring lip, helper handle -- just feels a bit too light to me). I've ordered a Viking 13" 7-ply frying pan that I hope will (finally) do the trick -- generous size, very solid and heavy, a pouring lip, and a helper handle. It should arrive in a couple of days.
re: tanuki soup
Yeah, I was waffling over induction-compatibility, and finally decided that, in the unlikely event I ever got an induction cooktop, I'd just budget new induction-specific pans for it, because trying to get something that works well over direct heat and induction seems a bit too much of a jack-of-all-trades situation, where it's not really ideal for either.
re: mkozlows
I think you're right there. Aluminum or copper (without exterior cladding) should be best over a gas flame.
re: tanuki soup
How did you like the Viking 13" 7-ply frying pan? I am looking for a reasonably priced frying pan that won't warp. I would use it for mostly for fixing Venison.
re: antlerflicka
The Viking pan has worked out great for me. It's my go-to pan for making pork chops with pan gravy. Very even heating, generous capacity, perfectly flat, nice solid feel, comfortable handle (and helper handle), effective pouring lip, easy to clean. My search is over!
re: tanuki soup
good to know... I'm going to order one... Thank You!
Had to read every thing twice to make sure I didn't jump to conclusions or miss information. Glad I did. Just get the Falk and have fun. You have indicated you have a variety of cookware based on needs, and are looking to expand. Have fun.
I cook on 12 inch propane burners. With no oven, I obviously fry and boil alot. I have a large carbon steel wok, an aluminum teflon wok, 16 in cast iron, 10 in cast iron deep frier, 10 in All-clad. Each is used for it's different cooking properties. And number of people I am cooking for. Everybody has their favorite.
Buy the Falk and hopefully you will start a new thread detailing the differences in cooking you have discerned and if it has performed to expectations, or beyond. Enjoy.
On the other hand, if you really want to be hedonistic, search out a pure nickel fry pan from before the depression. Found in high end restaurants of the time. Most were melted down for scrap for the war effort. Worth the search. A friend has one. More like 10 lbs though.
I don't think you have made a bad choice with the Falk. The main thing with stainless versus the seasoned pans is finding the sweet spot temperature wise where it is going to stick the least. Takes a little experimenting and when you switch stoves you will have to do it again.
Hi mkozlows,
I'll suggest another option: tin-lined copper. Especially since you already have plans to switch to a gas range down the road. It won't make much difference in performance (vs SS lined cu) on a ceramic top electric, but it should once you switch to gas.
The tinned surface is surprisingly non-stick, especially compared to SS. You do have to be a bit more careful, but not really any more so than what you should already be doing with non-stick Calphalon. That means no extreme heat, no metal utensiles, no abrasive cleaners, etc.
With your very practical approach to costs, I think you'll be much happier long-term with tin-lined cu vs SS-lined cu.
Just something to consider.
re: Eiron
It seems to me that for my purposes -- especially in a frying pan! -- the minor benefit in responsiveness or whatever that you'd get from tin is outweighed by the increased need to baby it (no metal implements, more delicate cleaning) and maintenance of eventual retinning.
Yeah, I'm lazy. :)
re: mkozlows
Hi, mkozlows:
Another thing about tinned copper to consider is that the thickest bimetal pieces like Falk are comprised of, at most, 2.3mm of copper. Going with vintage tin can increase that to true 2.5, 3, and sometimes even thicker. I wouldn't trade my Dehillerin 3.2mm saute for any bimetal pan made.
I have to smile whenever I hear someone who'd rather trade down in quality of pan rather than buy a wooden utensil or two. Still don't get it.
re: kaleokahu
Well, maybe I should look into it more. What tinned copper cookware would you recommend? (Assume I am buying on the internet from the US, not flying to Paris, as much as I might like that.)
re: mkozlows
Hi, mkozlows:
If you're already considering a $$$ Falk, and you want a new frying pan, I would start you out at looking at a Mazzetti in 2.5 or 3mm. These are handmade Italian pieces. Their 3mm frypans are available with lids, helper handle and silver lining. I have a 26cm tinned frypan of theirs in 2.5mm--I think it was 99 Euro. The only *small* downside of Mazzetti is they insist on using brass handles, a problem I solved by adding a $5 silicone handle sleeve.
With Italy and Europe in financial trouble, the exchange rate may make this a good deal.
re: kaleokahu
Okay, it looks like price-wise, it's pretty close -- the 3mm one is a bit more than the Falk, the 2.5mm a bit less.
I guess my biggest concern with the tin is the exhortation (repeated on Mazzetti's site) not to get it too hot. If I want to sear meats in the pan, it seems like it'd be a bad material to use.
re: mkozlows
Hi, mkozlows:
If your searing means flash searing at high temperatures, your concern is justified (less so with the silver than tin). That is, if you're from the school of thought that you get the pan smoking hot, flop in the meat, do a quick flip and remove from the heat to finish, then this is not the best choice.
But it is an *excellent* choice for lower-temp sears and frys. I did >2" thick filets mignon for NYE in tinned copper, with no damage to the pan, and a nice seared crust on the meat. IME, the key is to preheat the pan with your fat on something like med heat, frequently holding your hand over the pan to gauge the heat--it will heat VERY fast. Your flop should give you a very faint sizzle, and you time your turn so that there is no finish, just a brief rest.
Falk is excellent cookware, w/o any doubt. I just wanted to point out that even Falk comes with a bit of a tradeoff. If they could make their bimetal from 3mm foil and 0.2mm of SS, IME it would be even better.
re: kaleokahu
I've never heard of silver-lined copper before. Is it a gimmick, or something that actually is practical? I don't see any of the Mazzetti pans that explicitly say they're silver, though I didn't look through all of them.
re: mkozlows
Hi, mkozlows:
No, not at all is silver-lined copper a gimmick. It's just very rare, as is nickle-lined. And yes, it's practical, in the sense that silver, at 2.5-3 on the Mohs scale, is substantially harder than tin, at 1.5-2. I'd be surprised if you *did* find a review.
Yes, individual preferences and priorities can differ. SS-lined is definitely more durable (yet not indestructible, witness Falk/Mauvel problems with salt). But as I said, if you want copper thicker than 2.3mm, SS-lined isn't an option. For me, I'll accept what you call "fragility" (my 12-pound saute is ROFL to hear) and deal thickness more to the top of the deck. I also feel better about having a pan that may have been in service for 100 or more years, is effectively renewable forever, and will probably never be knowingly discarded (bimetal being a recent advance and of unknown longevity, but when it's gone, it's gone).
Let me suggest that SS-lined may be a good choice for convenience, especially if you cleave to the notion that pans are strictly tools, slaves, means to ends. If however, you're open to the philosophy that food, pans, hobs and cooks can be synergistic if not equal partners...
re: mkozlows
Silver has the advantages of a melting point close to copper (but lower than), with excellent heat conductivity. So it is easy to plate to copper, while being less susceptible to damage than tin, which melts at a much lower temperature. The disadvantage, of course, is cost.
re: GH1618
Questions I would have about silver are: 1) Is it reactive with food at all? 2) How well will a 15-micron layer hold up to regular wear-and-tear?
re: GH1618
Not just cost: Tarnish from foods containing sulfur (onions, eggs) and acids (most food). You'd be having to polish it all the time.
re: ellabee
I don't think you would ever have to polish a silver-lined pan. The tarnish shouldn't affect the cooking properties. I would pre-tarnish the whole thing to a uniform black. A pan is not jewelry.
re: GH1618
Hi, GH1618:
And *that's* why there are these things out there, passing us mere mortals by, like Van Goghs at garage sales. I don't even want to think about how many silver-lined pans have been scrapped, only to be replaced by... clad.
re: kaleokahu
After some time googling, I can find not a single review of silver-lined copper (but a number of things suggesting that it's a super-thin electroplate and would wear out quickly and be impractical to re-line), so while it sounds promising, I suspect it's still gimmicky at the moment. As for the Mazzetti stuff, I find a lot of posts recommending it, but almost entirely from you. :)
And after reading more stuff from tin partisans... enh, I think I'm still leaning toward stainless. There's no consensus on whether it's actually less "sticky" than stainless; the increased conductivity of tin seems to be offset by the tin layer being thicker than a stainless layer; and the maintenance/fragility of tin is just orders of magnitude more problematic than stainless.
The most notable thing to me is that lots of people who have both tin and stainless-lined copper strongly prefer the stainless, and only a couple prefer the tin -- and the tin-lovers' reasons tend to be more on the aesthetic/tradition side, whereas the stainless-lovers' reasons are all very workaday and practical.
re: mkozlows
"Gimmick" implies that it has no real advantages. It does, but has become impractical due to cost.
re: GH1618
I guess I meant it in a different sense -- i.e., it might have advantages, but it also has some serious disadvantages, which is why it's not more widely used.
If it was really just cost that was keeping it out of the market, I'd be shocked not to find it used on some premium label somewhere. I mean, if it really has none of the downsides of either tin or stainless, then a company that made silver-lined copper would have no problem at all getting all the people here at least recommending it as the unquestioned best copper cookware, you know?
re: mkozlows
Silver plate was probably much more common in an earlier era. Here is an example:
re: mkozlows
HI, again, mkozlows:
"I'd be shocked not to find it used on some premium label somewhere."
There is Georg Jensen's Taverna line. And others. Just because you haven't seen it doesn't mean it doesn't exist.
And what would you consider to be silver's "serious disadvantages"?
re: kaleokahu
I have no idea at all, which is why I put that in the speculative (although I see that I phrased it ambiguously).
But if there was really a material that was actually ideal for lining copper pans -- durable, non-chemically reactive, amazingly heat-transmissive, safe with high heats, not too "sticky", easy to maintain -- then I would think that, in this internet era, there would be someone actively making these pans and promoting the various undeniable benefits of them, and that people on forums like this one would lust after them and talk them up all the time.
So basically, from the observation that this isn't happening, I'm extrapolating that there must be a reason for that. Or it could just be that the cost is way more prohibitive than I'd think, and that nobody's going to buy a $1500 saute pan.
re: mkozlows
Hi again, mkozlows:
I share your puzzlement concerning why there are not more (or sometimes any) silver- and nickle-lined offerings. I do not believe, as others do, that it is strictly a matter of silver's cost. Silver is expensive, sure, being a precious metal, but the amount of silver required to line a pan is not that big and therefore not that expensive. A decent analogue might be gold, MUCH higher-priced, yet gold-leaf isn't that expensive in signmaking (or cooking or at the liquor store).
My friend who is in the copper cookware trade bandies statistics that would indicate that, even among the affluent, the ownership of ANY copper cookware is exceedingly low. We talk about the many reasons for this, but I have concluded (perhaps too cynically) that the reason is that we, as a herd nation of consumers, are largely content to buy what we are offered, and not think or seek outside what in reality is a narrowly drawn circle. We tend to know what we *think* we know, and blithely assume technology and overweening contempt of the past will work improvements, when in fact much of the best of the past is better than what we're now offered. If there are already *very* few consumers buying copperware, consider how many fewer still start out in the market looking for silver-lined. There can be only a small number worldwide.
My sense is that the paucity must be rooted in that ageless corner-cutting: convenience, not performance.
If you are interested in investing a little time, you will find silver- and nickle-lined copperware occasionally on eBay. When it is misdescribed or unrecognized, it is quite affordable.
re: kaleokahu
"Corner-cutting". I love it.
Maybe some people value convenience more than performance, no?
You're certainly entitled to your opinion, but please get off your high horse and stop masquerading as though those opinions are facts.
re: NotJuliaChild
That's so nice of you to say, thanks. My mask slipped and I got my foot caught in my draft horse's stirrup, sorry.
re: kaleokahu
It's not just the cost of the silver, but the availability of craftsmen who work on copper pans who are using silver at all. As you write, there are few people using copper pans, and fewer still who would want to have it, so the retinners just don't provide it at all. The craftsmen who are using silver aren't making copper pots. So if you want a silver-lined pan you not only have to buy silver, but find someone who can (and will) do it at an affordable price. It's the total process that is unaffordable, not merely the cost of the silver.
re: GH1618
Hi, GH1618:
I agree with your logic here. But as long as the *maker* takes it upon itself to offer silver-lined (e.g., Mazzetti) , I don't consider it unaffordable. More like scrimp-worthy.
re: kaleokahu
Silver is expensive, sure, being a precious metal
Price closed today at 29.970 usd/oz , pretty cheap if you ask me considering how many pans you could coat with one oz.
re: Dave5440
Hi, Dave:
That was pretty much my point. A day's wages will buy a lot of silver jewelry.
re: kaleokahu
I just notice I replied to you , not GH, I see your point completly
re: Dave5440
Great minds think alike...
re: mkozlows
"But if there was really a material that was actually ideal for lining copper pans -- durable, non-chemically reactive, amazingly heat-transmissive, safe with high heats, not too "sticky", easy to maintain "
If there is a material that are "durable, non-chemically reactive, amazingly heat-transmissive, safe with high heats, not too "sticky"".... all of these, why wouldn't you just make the whole pan out of it instead of lining with copper, right?
Try diamond.
re: Chemicalkinetics
Diamond is a good heat conductor? I was under the impression that good heat conductors are also good electrical conductors
re: Dave5440
Well, diamond is actually pretty good if we are talking about thermal conductivity, much higher than copper or silver:
At the same time, as you said, it is an electric insulator, so it is very safe. As I told a fellow poster a few years back, you won't get electrocuted while holding it. It is pretty durable as it is a very hard substance. Not too reactive (or else no one will wear it on their rings). Safe at high temperature (3500 oC for melting point), almost as light as aluminum....
re: Chemicalkinetics
Well I learned something today then, I was always under the impression that the lack of electrical conductivity went hand in hand with thermal
re: Dave5440
Hi, Dave5440:
Now you just have to wait for LC to grow you a diamond crystal in the shape of a pan. I bet Aubergine and Teal will be discontinued by then, you think? ;)
re: kaleokahu
Oh I don't touch the LC or stub in our house it's the bosses stuff, I'm prettty sure the discontinued stuff will come back as a limited time offer
re: kaleokahu
I've read a little of this thread and have a couple of comments. First, isn't silver tarnish toxic? To me, a solid-silver pan lined with .2mm SS would be better, but not much and WAY more expensive. Bear in mind that copper has 94% of the conductivity of silver at a fraction of the price.
Also, in what way would 3.0mm of copper with .2mm of SS be better than the current 2.5mm bimetal? If thicker is always better, then I would agree, but it is not...
And to the salt issue--salt pits all SS, but only if crystals are left in contact with the metal in the presence of moisture. I've been cooking with SS lined copper for 16 years and have yet to pit a pan. I can also tell you that in the 16 years that I've been in this business and10's of thousands of pans shipped, I have heard of only two or three examples of salt pitting. Salt pitting is always user error...
re: mharpo
Hi, mharpo:
"[I]sn't silver tarnish toxic?" Not that I know of. It is possible to metabolize *soluble* silver, and it you get a LOT of it, it can cause argyria, which is a permanent bluing of certain tissues, e.g., the conjunctiva. This condition is almost always limited to careless silversmiths and the unfortunate health nuts who take 'way too much "colloidal silver" nutritional supplements. If eating from silver poisoned folks, it would have been banned 100 years ago, and Victoria, Albert and the Kaiser would all have been azure, don't you think?
Yes, a silver/SS bimetal would be 4% "better" than copper/SS bimetal, all other things being equal. "[I]n what way would 3.0mm of copper with .2mm of SS be better than the current 2.5mm bimetal?" Evenness of heat. I'm not familiar with the calculation, but I have seen it written that the theoretically optimum thickness for evenness is 2.87mm of copper, which leaves the 2.5mm bimetal more than half a millimeter short of ideal. IMO, within reasonable manufacturing limits, thicker (say 4mm) would be even better. Falk Culinaire disputes this, and has taken the position that thay would use copper thicker than 2.3mm if it made any difference. I have seen no attempted proof of this claim, and think there are other reasons for their choice of thickness. Even assuming that the 2.87 is the optimum thickness for *evenness*, there is the factor of heat capacity to consider; IMO, >3mm will strike a better balance between conducting and holding heat.
Re: salt damage... Yes, practically, speaking it takes physical grain-to-lining contact and moisture, but these linings would not outlast a standard industry saline spray test, either. I mentioned salt pitting because Falk reserves the right not to warranty pans they determine are salt pitted. You obviously have more knowledge and experience than do I about actual numbers of such returns/rejections, so I defer to you. However, common sense would indicate that: (a) Falk wouldn't disclaim warranty without a reason; and (b) If pits develop (through user error or otherwise) 2/10 of a millimeter isn't all that much protection. Finally, if letting crystalline salt settle to the bottom of a pan is user error, then it's a very common--and counterintuitive--one with SS. Salt corrosion might be one reason why All-Clad uses 0.46mm for its cladding (over twice the thickness of the Falk bimetal).
Aloha, Kaleo
re: kaleokahu
I can't remember where I saw the argument made about thicker than 3mm copper being suboptimal, and Falk is too much of an interested party to rely on much, but I imagine the idea is that when thicker than 3mm the copper has enough thermal mass to cut into its responsiveness to loss of heat. This wouldn't be a problem for many cooking applications (stock, braises) but would be for sauces, custards, etc.
An almost moot point, since pieces thicker than 3mm are very few and far between.
Copper tarnish is toxic, so I am not ready to dismiss the idea that silver tarnish might be. Most people who use silver flatware daily ingest very little tarnish, since polished silver only needs washing to stay tarnish-free. But a pan surface is something else again -- many times the surface area of a fork or spoon, and food stays on it significantly longer than on an eating or serving implement. Silver is very sensitive to salt and to the sulfur in eggs, cabbage, etc.
re: ellabee
Silver and copper are not and do not behave the same way chemically. Keep in mind some other uses for silver, such as dental alloys for fillings. Also, silver flatware is sterling silver, which is an alloy of about 92.5% silver and the remainder being copper or other metals.
re: mikie
Good point about the alloy nature of silver used in flatware. A lot of European silver is .800, i.e., 20% copper and/or other metals, and American pre-sterling-standard silver (roughly before 1870) is all over the map, though generally near 90% silver.
I'm assuming the alloy of silver used for dental fillings is a very different mix.
Silver used to line copper cookware would probably be sterling.
I'd still like to understand more about the toxicity of silver tarnish.
re: ellabee
Hi, Ellabee:
If you don't want to take my word for it, call Zapffe Silversmithing 800--544-9313. Since 1919.
re: mikie
Dental amalgam (silver) filling material contains mercury (about 50%), silver, tin, and copper. Mercury is, of course, a serious poison. The use of it (and other metals) in dental fillings depends on the stability of the amalgam, not the harmlessness of the ingredients.
Nowadays, amalgam isn't used as much as it once was.
I use Swiss Diamond. Yes it is non-stick but not Teflon. It has an industrial diamond surface, it can brown which is something Teflon does not do well, you can use metal in it and the heat distribution is excellent.
re: Candy
Swiss Diamond uses the same chemical as Teflon. It is only because Swiss Diamond the company didn't buy the PTFE chemical material from Dupont, so it is not called Teflon. Teflon is a Dupont brand name for PTFE. This is like Advil is the Pfizer brand name of ibuprofen.
That being said, it really depends what mkozlows wants. If the original poster is getting away from Teflon because he wants a more permanent pan, then Swiss Diamond may works for him. If the original poster is concern of the Teflon chemical (justified or not), then Swiss Diamond will not work for him.
re: Chemicalkinetics
The health concerns of PTFE are certainly a thing, but mostly what it comes down to is that I can get perfectly decent temporary pans (the Calphalon Contemporary nonstick frying pans) for $25. So if the Swiss Miss stuff lasts five times as long but costs six times as much, it's still not that compelling. (And anyway, is it really less likely to warp than Calphalon? It's still just a straight aluminium pan...)
The goal is to get a pan that lasts essentially forever, which rules out any form of nonstick.
re: mkozlows
"So if the Swiss Miss stuff lasts five times as long but costs six times as much, it's still not that compelling."
I know. This is certainly a money concern. I always hear people said this cookware can X times as long .... Yeah, but it costs >X times the money.
Anyway, no, I think I doubt it is less likely warp than Calphalon. Calphalon cookware are usually very thick in comparison to many aluminum cookware. In addition, Calphalon is a leader in aluminum cookware especially anodized aluminum.
"The goal is to get a pan that lasts essentially forever, which rules out any form of nonstick."
Then again it begs your original question. If a forever pan last 60 years (which is essentially forever in human term and the realistic time frame you get to enjoy), but it costs 6 times as much as those 10 years long pan, then what?
re: Chemicalkinetics
5 less trips to the store and the privilege of cooking on the best for 60 years ;)
That said, I think the perceived differences between a lot of cookware is the result of marketing plans and advertising not actual significant physical performance. Most, if not all of us, do not have the equipment or technical wherewithal to measure the real differences. And, if we did, I suggest that much of that would be academic; we would all still learn to cook with what we got.
IMO, all this stuff about multiple layers boils down into just two things: an equivalent, so to speak, bulk layer (which has the most substantial mass) and the one that contacts the food. And, if you must have it, an outside layer for cosmetics. Anything more is superfluous.
We have cooks here who swear by cast iron, solid copper, stainless steel and every combination thereof. They can't all be delusional. Jaques Pepin cooked for a president without d5 multiclad pots. ;)
I've cooked many different things on enameled cast iron, multiply SS, tinned copper and really cheap who knows what. Granted, it was always a little trickier on the truly cheap stuff, but never fatal.
The more expensive cookware is often better made in ways that will give greater longevity (riveting, quality of metals and laminating) and that is worth something. I recommend spending as much as they can comfortably afford because the really good stuff will never be any cheaper than it is this year. Every time I pull out one of my Le Creuset french ovens, I chuckle about how much I paid 30 years ago and what they are selling for now. Now, if I only had the forethought to do the same with my skillets and saucepans...
re: plainv70
"And, if we did, I suggest that much of that would be academic; we would all still learn to cook with what we got."
This, I agree wholeheartedly. Recently, I bought an usuba knife: not too expensive, not too cheap, just enough for my skill level. There are higher level ones which the real experts of usuba can take advantages of, but that is not me. Some of these differences are very pronounced, like frying an egg without oil on a Teflon pan vs frying an egg without oil on a stainless steel pan. While many other differences are very subtle.
"I chuckle about how much I paid 30 years ago and what they are selling for now. Now, if I only had the forethought to do the same with my skillets and saucepans..."
Were they cheaper back then?
re: Chemicalkinetics
30 years ago, 10 inch All-Clad skillet was in the $20.00 range. They had just started selling to the public and the only style was brushed aluminum exterior. Teflon fry pan from K mart was less than $5.00.
re: INDIANRIVERFL
Interesting to know. I am using an inflation calculator. It states that $20 in 1980 has the purchase power of $52 of today's money, and $5 in 1980 is the same as $13.
So it seems the K-mart low end Teflon pan sounds about the same price then.
re: Chemicalkinetics
"Were they cheaper back then?"
Surely, you jest. lol. 2 saucepans, 2 french ovens, all with lids and a fry pans for something around $200-300--the price of a small fo today. Much before it became trendy and the marketers took over...
The surprise is not the price inflation but that with some care and smart use they look almost as good today as they did when I bought them. $200 was A LOT of money for me in those days (still nothing to sneeze at), I wish my investments had paid off as well.
re: plainv70
I don't know. It does not sound hugely different.
It sounds about the same if we account for dollar inflation. $300 in 1980 is about the same as $783 in today's term.
Here I found a small Le Creuset set for $498.
re: Chemicalkinetics
Obviously, I haven't looked at the price of a set lately. They appear to be a better deals than the open stock on sale; a 5.5qt french oven is over $2-250. The set you linked to is $560. Thing about sets is that you always get something that never makes it out of the cabinet; the 8x10 roasting pan would not be one of my first choices. Otherwise, it's not a bad selection. My set had one more french oven/lid and saucepan/lid than this one.
Inflation is all about how it is calculated. US Bureau of Labor Statistics Consumer Price Index went up 182% from 1980-2011--and it is known that CPI is a conservative estimate. So, it appears to me that a Le Creuset set can be had for about the same amount of money, adjusted for inflation.
I retract my statement about investing in cast iron futures. :))
I like my cast iron sauce pans, hot spots are never an issue; sure, they cool slower than the thinner more conductive metals, but that has never been a problem. As I said, I have some SS variants, but that was due more to curiosity and advertising/promotion (and a price I couldn't refuse) than it was for outright performance needs.
If I had to do it over again, I'd probably get SS saucepans, french skillets & saute pans and enameled cast iron french ovens. A large part just because the former are lighter and easier to shake and shuffle on the stove.
re: plainv70
"A large part just because the former are lighter and easier to shake and shuffle on the stove."
That is very true. Something there are so many things between heat response and heat evenness. Ability for a cookware take some abuse is definitely an important one too.
re: pine time
Hi pine time,
I'm in the same boat as you. We recently received a ceramic top ("smoothtop") electric range to replace our exposed coils ("Cal-rod") electric range. I've played (only a little) with 3 different pans:
1) Tin-lined solid cu (9.5" diameter)
2) All Clad Copper Core (ss/al/cu/al/ss, 10" dia)
3) Calphalon Tri-Ply (ss/al/ss, 10" dia)
I can tell you from my own experience (others' experience may differ) that the ceramic top drastically reduces the response time of the generally accepted "most desireable" materials (tinned cu) to be nearly the same as the generally accepted "least desireable" materials (ss/al/ss). Cooking "quality" (how well each pan cooked the same breakfast) was identical. This is great news from a cost perspective, as the Tri-Ply pan was the most affordable.
There are other considerations, some of which have been brought up in this thread already. One of those is the better (IME) non-stick properties of the tinned surface. Foods released better for me when stirring, & never became as stuck-on. I was even able to use less butter/oil than in the ss-lined pans. Of course, the trade-off is tin's lower durability compared to ss.
One consideration that I haven't seen mentioned is pan flatness. Both the All Clad & Calphalon pans sit more flush on the surface, which means a better potential for even heating. Since a full cu pan is inherently softer than a ss/al clad pan, it's likely not to be completely even across the bottom. Mine wasn't, & I bought it as a new pan. I tried gently coaxing it into flat with a rubber mallet, & was somewhat successful, but I still don't have as complete surface contact as I do with either of the other pans.
Of course, this means nothing to those using flame, such as mkozlows & kaleo.
re: pine time
If you want the performance of flame without the need to pipe in gas, go with induction. We swapped out our halogen flattop for induction recently and it is truly amazing! It has the instant responsiveness and super-high heat capabilities of gas (higher, in fact - the largest element on my cooktop can put out the equivalent of 26,000BTU on a gas burner, higher even than Capital or Blue Star), coupled with dead simple cleanup. You can even place paper towels under your pans to catch spatters and spills while you cook and they won't burn.
There are really only two downsides: you can't use a round-bottomed wok (which I don't anyway), and you must use ferrous cookware - basically, if a magnet will stick to the bottom of the pan you can use it, otherwise not.
Which is what led me to this thread in the first place, as I'm looking to replace some of my old non-ferrous cookware (mainly the non-stick items) with stuff that will work on induction. Swiss Diamond makes a non-stick line for induction that looks quite good, but it is ridiculously expensive (and their induction line seems to be twice the price of their already-pricy standard line), so I've been searching out user stories as to whether it's worth it.
re: pine time
"use flame," but alas, even with the kitchen re-model, repiping just wasn't in the budget. Sigh.
I find that hard to believe, I piped in our gas stove for 60$
re: Dave5440
Certainly don't know your circumstances, but the bid to bring gas to our kitchen: $8,500 + "any unforeseen costs." Added to the already escalating remodel costs, couldn't do it. Glad you could for $60.
My mom passed away last year and left me a 10 piece collection of Georg Jensen Taverna, that are solid copper with a silver lining and stainless steel handles. She bought them in Germany in the 70's and never used them--they are still in the original bags. I think she was worried about polishing all the silver and copper!
I was going to put them on EBay, but would you all recommend I keep them to use? I have been using cast iron and All Clad (seconds got at the outlet).
Thanks, Sue
re: drscrowe
Hi, drscrowe:
10 pieces! Thank your mother! To use a car analogy, this is like finding out Granny had a NEW '50 Packard stashed in the garage.
Should you keep them? If you want fabulous cookware, yes, definitely. If these are NIB, they are very valuable, and should bring well>$100 apiece on eBay. They bring considerably more on eBay.uk
I have one of the Taverna frying pans. The copper itself is only about 2mm.
What pieces do you have? I need a casserole/Dutch Oven. Please contact me if you ever wish to sell, and I will pay a more than fair price.
re: kaleokahu
Thank you Kaleo, but I don't have a dutch oven,
I am not sure I want to be responsible for all the polishing and it doesn't sound like these pans will cook any better than what I already have, so maybe I should just put the whole set on ebay.
re: drscrowe
Hi, drscrowe:
Please let me know if you do.
As an update to this thread a year later, I did get the Falk frying pan, and I absolutely love it. It is absolutely marvelous to deal with in every way, and has ruined me for just about anything else. It's my go-to pan, and I use it for just about anything where it's even vaguely appropriate.
Highly recommended, and I plan to replace more of my All-Clad stuff with copper as I get the budget for it.
re: mkozlows
mkozlows, exactly which Falk frying pan is it? Do you have a model # or link? I assume this is a bimetal SS version?


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Starsky & Hutch
Starsky & Hutch
The game continues the good tradition of GTA 3. Starsky and Hutch – motoraction, created based on the same TV show, the former is very popular inthe U.S. between 1975 and 1979. We have to play the role of a policeofficer, Starsky and his partner Hatch fighting with a gang of angryhippie drug addicts. The action takes place in the city of Bay City,which became the prototype of the self-titled American metropolis,located on the territory of Michigan. An interesting story single-coilmode, the course is decorated with numerous animated rollers.
Windows 98/2000/ME/XP; Processor: Pentium III 500 MHz or Higher; Video Card: 16 MB 3D Video Card; Hard Drive: 100 MB HD; CD-ROM: 16x or Faster; RAM: 128 MB RAM
Stranglehold SimCity – Societies

subset: commoncrawl


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heat wave "猛暑" by baneya on Flickr.
(Source: citizendev, via hiromitsu)
Isn't life just an endless circling freeway.. #switchinlanez
(Source: earthglance, via hiromitsu)
Life, September 10, 1945
Your body is a temple..
(via hiromitsu)
McSweeney's Internet Tendency: McSweeney's Books Presents: Author Adam Levin and Porn Star Kayden Kross in Conversation (Part II).
KROSS: I've been having this discussion continually for years: can you read books on Kindles or Nooks or whatever the fuck? I can't do it. I get angry. The friends I have kept agree. What's your take on this? I figure about 8% of the enjoyment I get out of reading stems directly from the turning of and dogearing of the pages. Another 1-2% is the smelling. There is also the post enjoyment where I add the book to my massive bookshelf and it looks even more stately. My books are sectioned like this: The best go in the middle at eye level, the next best go to the right and left at eye level, the eh, but I finished it go to the levels above eye level, but not the highest level, which is reserved for this sucks so bad I couldn't finish it. The shelf is 16 feet long and 12 feet high…
LEVIN: I used to rock a similar love-based system of shelving books, but then I got too old and faded, and now it's like: here are the alphabetized novels; here are the alphabetized short story collections; here are the alphabetized anthologies; here are the alphabetized nonfiction books; here are the oversizeds and graphic novels and art books; here's the McSweeney's shelf. In boxes on top are the poetry and less-frequented nonfiction (I just moved, had beautiful shelves built, thought they'd be enough, and they weren't quite enough).
Good ol Kayden Kross. Role model for all porn stars. Role model for all books.
(Source: shareyourshelf)
These flowers are full of life. Young and beautiful. Or are the vibrant reds and oranges really a foreshadowing of the eminent end of the world? Mortality man. Who knows?
(via hiromitsu)


text:
Skip to content, or skip to search.
Skip to content, or skip to search.
Home > Restaurants >
204 Smith St., Brooklyn, NY, 11201
between Butler and Baltic Sts.
By brooklynliz on 5/1/2005
Tuk Tuk is much better than the average New York Thai spot. I used to eat there very frequently, especially for a mid-week or low-key weekend meal. Sadly, however, the food became inconsistent. The staff has always been very friendly so I wish this inconsistency didn't mar the food. The curries are top notch, especially the Penang, and the Tom Kai Guy soup is delicious.
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Adam Platt picks 2014's top dining destinations,
including the Elm, New York Sushi Ko, and Lafayette.
The best that the city's restaurants have to offer:
roast chicken, gnocchi, ramen, and more.
We live in a city full of small cheap-eats miracles,
including pork buns, Asian hipster grub, and pizza.


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Pillow Planter
We fell in love with this pillow shaped pot. The word "pot" even seems a bit far fetched for this container, however plants seem to love it. If we were plants we'd surely love to call it home. It's made exclusively from PVC foam for hydroculture friendly plants. More after the jump...
Planting indoors brings a fresh breath of air to your room and into your space in general. They make us happy and truly round out most spaces.
Planting in a traditional pot now feels clunky in comparison to this "bag" of sorts, which was designed by Martino D'Esposito. You can check out more at Productdose and although we have no idea on pricing, but we'd love to get our hands on some.
Photo via Bonluxat
1 Comment
If we use âgreenâ as a benchmark, this thing is black. For one thing, how in the world would you get the plant out of this planter without destroying it when it needs to be repotted? And whatâs the story about âhydrocultureâ. Is it meant for expanded clay pebble media? What is unique about it other than it looks like a pillow?
As a blogger, I appreciate that weâre all looking for buzz but unfortunately in the container plant world buzz is usually synonymous with baloney and products that never reach the market.
Better we should make "green" sub-irrigation planters from recycled pop/soda bottles.


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Last seen kicking Will Ferrell's gangly ass in Elf, dwarf star Peter Dinklage turns leading man in this first-rate indie charmer. Sure, our reclusive trainspotter hero's pint-size is an issue, but it's never blown out of proportion by debut writer/director Tom McCarthy. Instead, we get a smart, sweet study of the trials and rewards of friendship, Dinklage's saturnine shell being gently cracked open by gobby hot-dog flogger Bobby Cannavale and Patricia Clarkson's grieving artist.
All three leads come up trumps, not only nailing the laughs in McCarthy's BAFTA-bagging script but also mining the pathos in its pauses. True, the unswaying emphasis on character means that there is a tendency for the pace and plot to get a tad neglected, a situation awkwardly remedied by a rush of contrivances in act three. But by this stage your heart's been won by a tender, treacle-free film that wrings major enjoyment from minor drama.


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2 NEWS confirms wing walker Jane Wicker was flying at the time.
Witnesses tell us the plane appeared to be flying too low when its wing clipped the ground and the plane crashed.
No spectators are reported to be injured.
The Ohio State Patrol said there was nothing rescuers could do when they arrived on the scene of the crash.
The Dayton Air Show saw a deadly crash in 2007.
Organizers announced the remainder of Saturday's air show would be canceled.
"I don't do it for the money..." Jane told WDTN in an interview Friday , "I do it for the fun."
Jane told WDTN's Dan Edwards that she was engaged to be married and planed to be married on the wing of the plane.
Newsroom: (409) 838-1212
Front Desk: (409) 833-7512
News Fax: (409) 981-1564
News Email: email@example.com


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Skip to content
and found 4 items
125cc, bhp, 60mph, Insurance group
Famous Italian motorcycle brand Garelli is back with a new range of scooters and mopeds. The XO is effectively their flagship model and benefits from sharp looks, stable 16" wheels and decent disc brakes. It's a stylish and perfectly adequate town run-around - the only drawback is a slightly lacklustre engine.
125cc, 8.9bhp, 65mph, Insurance group
The BW's 125 is an off-road inspired scoot that goes nicely and looks even nicer - rugged styling marks it out as a small scoot aimed at blokes. At £2,499 it's not the cheapest 125 scooter on the market, but nice detailing and decent performance help to justify the price.
49cc, 2.6bhp, 30mph, Insurance group 2
Yamaha's funky race replica two-stroke scooter is nippy, agile and lots of fun, although the single seat limits pillion options. It's one of the best looking scooters around and can be seen tearing up city streets as well as being paddock transport for Yamaha-sponsored MotoGP/WSB and BSB stars. Upside forks and disc brakes means the little Aerox R can be ...
49cc, bhp, 30mph, Insurance group 2
This is the basic Aprilia SR 50, called the SR 50 Street. There's also a higher-spec SR 50 R and SR 50 R Factory. With lots of styling cues taken from Aprilia's fire-breathing superbikes, this 50cc scooter gives Italian style to restricted licence holders. Although it only does 30mph, there are lots of performance parts available to improve speed, braking ...
Save money by comparing quotes. It's quick and easy
With over 18,000 products, MCN shop is the best place to buy your biking kit
Motorcycle Cover | Cheap Motorcycle Insurance | Moped Insurance | Scooter Insurance | 125 Insurance | Work Experience
Car Magazine | Empire | FHM | Parkers | LRO | Today's Golfer | Zoo
Bauer Consumer Media Ltd (company number 01176085, 1 Lincoln Court, Lincoln Road, Peterborough, England PE1 2RF)


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An Introduction to James Scroggie at SEONext.
An Introduction to James Scroggie
Ever since I can remember I've wanted to be known. I wanted to be part of something truly great – A cause, a role. Something I can sink all of my passion into.
Going back 10 years or so, I was very much your average teenager. At the age of 17 looking for direction, looking for help and looking to make a difference. I met a random bloke in a local park as I drank a 3 litre bottle of White Lightning – he later turned out to be a Youth Worker with Corporate Youth Strategy (Stockport). During the following six months I bumped into him more often and ended up getting myself involved in running the local youth club, and a youth forum group. I then got involved in the UK Youth Parliament (UKYP).
Image taken at the first national sitting of the UKYP (Source: BBC News website), where with the other 300 delegates we created the first ever Youth Manifesto presented to Government. This subsequently was raised in the House of Commons and is now partially government funded.
As a result I got invited to a garden party at Buckingham Palace in Jubilee year for my efforts in the Youth Development and Voluntary Sector.
This was merely the start of a very varied career path. From my time in the UKYP, I have grown to hold ethics very strongly in my views and this has helped me be passionate about all aspects of my life.
About three years ago I was looking for a change in career path, and with the help of one of my closest friends who I've known for what is now 23 years, I found my way into a customer service role at an Internet Marketing Agency. I was shocked at how many business owners / managers I spoke to who in my view did not have the vision, passion, and drive to know where their marketing budget was going, and what it was achieving. I quickly developed a great interest in helping people create a real working strategy for improving all aspects of their online presence. I feel very passionate about strong values, ethics and trust.
Over the last three years I have developed an in-depth knowledge of Google Analytics, Google Adwords, Search Engine Optimisation, and over everything else, the ability to identify what is working, what is not, and how to implement a new marketing strategy for all businesses to succeed. I have managed marketing budgets of any value from £100 per month to £30,000 a month projects across hundred of different businesses within a vast range of industries.
My start to 2012 has already seen some exciting movement in my life, both with my personal life, and in my career.
I came into contact with Justin and Mark at SEONext where I found something I want to see in everyone – passion. The brothers have grown a company starting from nowhere to being the fastest growing company of its type in the UK. I am very proud to have joined the team and I look forward to bringing my passion to the table while the company goes from strength to strength.
2012 is looking at being one of, if not the best year of my life. With career-growth, expansion, and a hint of romance too.
Get in touch if you are passionate about what you want to achieve, and let's bring our passion together to make this year the best for you too.


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Daisy. Stylized flower, 3 colors can be easily modified to create your own T-shirts Unique
This great custom product in red from our department Accessories and Umbrella category can be printed just for you in the size and style you like. The design daisy was created by franca9 and uploaded to Spreadshirt for you to have printed on a Umbrella. Next to a host of other great customized designs, you can find this daisy design in Spreadshirt's Nature category. If you are interested in topics like 3 colors can be easily modified to create your own T-shirts Unique or Daisy flower. Stylized flower, then you'll love daisy designs by franca9. Spreadshirt also offers a huge selection of custom t-shirts, hoodies and accessories for the category Nature as well as top Spreadshirt clothing. franca9'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 3 colors can be easily modified to create your own T-shirts Unique, Daisy flower. Stylized flower or Spreadshirt. We are sure that you will find something nice in our shop, there are many amazing custom Nature t-shirts, hoodies, or accessories for you to find!Tags: Design ID: 10623261
Graphic design fashion and for children
books, cinema, music, fashion, paint, illustration
sunglasses_mustache3 Other Designed by surreal197
love to train Designed by skill11
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
Keep dry with this handy folding umbrella. Great for storing in your bag or car. Comes with a protective matching cover. Made from 100% nylon. Measures 9.5" in length when folded. *Umbrella handles will vary between red and black and navy. Red umbrellas will have a silver handle, black umbrellas will have a black handle and navy umbrellas will have a navy handle*
still to fill


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Definition of tamale in English:
tamaleSyllabification: ta·ma·le
Pronunciation: /təˈmälē /
A Mexican dish of seasoned meat wrapped in cornmeal dough and steamed or baked in corn husks.
More example sentences
- Tacos, quesadillas, tamales, nachos and other side dishes are available for under four bucks.
- A small brick building located in the heart of the neighborhood, the market specializes in tortillas, tamales, chorizo, candy, and other Mexican foods.
- We then shared an assortment of three first courses - fried gizzards (who could resist), the chef's coleslaw with pineapple and hot chicken tamales.
from Mexican Spanish tamal, plural tamales, from Nahuatl tamalli.
Definition of tamale in:
- The British & World English dictionary
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Word of the day jaunty
Pronunciation: ˈdʒɔːnti
having a lively, cheerful, and self-confident manner...


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The Linguists Club at Princeton
Founded in 2007, the Linguistics Club is a student group interested in the study of language. The current membership is around seventy undergraduates, ranging from freshmen to seniors. The club aims to 1) foster a sense of community among those interested in linguistics and 2) increase the visibility of linguistics at Princeton.
The club holds meetings twice monthly to work on problem sets, discuss relevant new articles, and meet with Linguistics faculty. In addition to the regular meetings, the club hosts outside speakers, in an effort to bring current linguistic research to the students.
The group will meet in the Butler Wu special dining room, Sundays at 11:30am.
Spring meeting dates are:
- February 9 - "Speed-Learning Swedish" by Nik Engbom GS
- February 23 - "An Introduction to Spectrogram Reading" by David Abugaber '14
March 7 - "Language policy and the homogenization of language in Singapore" by Dr. Ying Ying Tan
- March 30 - "The politics of language in post-conflict Rwanda" by Dr.David Kiwuwa
- April 20 - "Online crowd-sourced translation" by Mengyi Xu '14
- 4/27, 5/11 - Topics TBD
Fall '13 meeting dates and topics were:
- What is linguistics? - 9/22 David Abugaber '14
- Speed-learning Lojban, a constructed language - 10/06 Paul Rapoport '15
- Computational linguistics, sentiment analysis, and stock market predictions - 10/22 Michael Lachanski '15
- Spanish sociolinguistics - 11/24 Professor Dunia Catalina Mendez Vallejo
- Psycholinguistics research round-up - 12/08 David Abugaber '14
For more information or to be included on the mailing list please contact David Abugaber '14 (president).


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Time Warner, the cable company, is set to launch their iPad app tomorrow, which enables cable subscribers to stream live TV to the tablet device. But before you get too excited there are a few things you should know.
First off, you'll need to be a Time Warner subscriber with at least their Standard/Basic service. Additionally, you'll need to register for a Time Warner account online. All simple and palatable things, right? The big catch is that you must to be at home and connected to the web on a Time Warner Internet connection to access the live feed. From what little we know this will be a free app to entice customer's to sign up, though the value propositiion is pretty weak considering it can't be accessed outside of your home.
Initially 32 HD channels will be available, including A&E, ABC, AMC, BET, Animal Planet, CNN, CNBC, Discovery, E!, Fox News, FX and a few others. However, some shows will be blacked out for West Coast customers, or at the very least delayed until the appropriate airing time.
We would have preferred that Time Warner offered this as value add for existing customers and as a separate package for Internet only subscribers at an additional monthly cost of $10. But hey, life ain't perfect and nor are the cable companies.
Via: Engadget


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Find events and happenings nearby your current location.
We focus on all types of upcoming casual events like concerts, happy hours, parties, club nights, meetups, conferences, seminars and many more!
By this etrigg.com is the fastest and easiest event search engine on the web. show local events
Create events in your area for your venue within seconds and get found by people around. Start now - it's free!create local events


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Day by Day Warming Shelter seeks to provide temporary emergency shelter for adult men and women who have no other sheltering options in Oshkosh, WI. All services and assistance are offered in the context of the furtherance of human dignity with the primary goal of harm reduction during the coldest weather months of the year.
Day by Day Warming Shelter Inc. just finished its third season. We are an emergency warming shelter offering shelter to those that have no other sheltering options (mid-October to mid-April). We offer shelter from the winter elements, safety, warmth and two meals a day to those most in need. Laundry & shower facilities are on site as well as a variety of resources. These include such things as weekly medical assessment, AA meetings, monthly haircuts, computer & literacy support as needed and spiritual enrichment. Community Outreach days are monthly, bringing in experts from varied agencies in the community to help give a hand up, instead of a hand-out, to our guests.
There are many ways you can help! Go to our Donate and Wish List Pages to find out how you can be of help. Go to our Volunteer Page and Meal Page to get more information on how to make a difference at Day by Day.
September 27th orientations will be held at 10am and 1pm. This is mandatory for all volunteers that have not completed the necessary paperwork or have never volunteered before.
Day By Day Warming Shelter will provide night to night temporary shelter, a warm evening meal, and a breakfast for adults with no other sheltering options.
As a community we have a social responsibility to care for each other by assuring that everyone has access to resources that help them meet their basic need for shelter.
Addresses the need for temporary emergency night-time shelter for adults who have no other place to stay
Identifies and evaluates broader needs for our guests
Provides access to other community resources that foster independence
Advocates in partnership with others in the community for the needs of the homeless
All guests, men and women, must be over the age of 18, and must be without housing resources. Potential guests must be willing and capable of participating in the intake process and sharing their demographics.
1 by 1 for Day by Day
The Leadership Oshkosh Class of 2014 kicked off a six-week campaign, called 1 by 1 for Day by Day, in which they are seeking to raise as much money as they can for the Day by Day Warming Shelter. All funds donated will go toward operational costs for Season 4, which will begin in mid-October. Click HERE for more details!
Did you know you can now set up monthly, recurring donations on our website? It is as easy as a few clicks! Please consider an ongoing gift to help us help those most in need. As we brace for yet another brutal cold snap, we are doing all we can to keep the most vulnerable on our community safe & warm. Thank you for your consideration!!!


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In continuing to investigate the Office 97 vulnerability that was reported
yesterday, we have determined that upgrading to MDAC 2.1 may not be
appropriate for all customers, as it installs a number of other components
that could cause compatibility problems. Because of this, Microsoft is
developing a patch that will update the affected ODBC drivers without
necessitating an upgrade to MDAC 2.1. This will be the recommended solution
for all Office 97 customers, and will be available shortly at
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The Scottish Parliament is no stranger to having women sit at the top table
Women lead two of the main parties in Holyrood, a woman also occupies the PO's chair for the first time and the Cabinet Secretary for Infrastructure, Investment and Cities – with responsibility for government strategy and the constitution – and now leading the charge for the 'Yes' campaign for independence and Scotland's Deputy First Minister, is undeniably the UK's most powerful female politician.
Nicola Sturgeon already had a formidable reputation on her home turf but in 2009 came to UK prominence for her handling of the swine flu outbreak. National news anchors ran out of superlatives in describing her cool, calm and collected manner in the face of a potential crisis. And the year before, the BMA gave her two standing ovations for her stance against privatisation within the NHS. One Englishbased GP even asked her if she could move the Scottish/English border to Trent so that he could become a Scot.
Her dogged resilience in taking up the cause of minimum pricing on alcohol has won her international recognition and her support for groundbreaking legislation on equal marriage managed to confound and surprise the harshest of SNP critics on the Labour benches who had wrongly assumed the Nationalists would buckle under pressure from the Church and high-profile party donors.
In opposition she was as rabid an attack dog as she would now accuse her opponents of being and it was viewed with some satisfaction in 2010 when she was uncharacteristically tripped up by her own actions when it was discovered she had written a letter of support for one of her constituents who was due to be sentenced for benefit fraud to the tune of £80,000. She referred to the crimes, including a previous conviction for stealing £60,000, as "mistakes" and appealed to the sheriff for alternatives to custody. Labour said it was a resignation matter and revealed a lack of judgement. But Sturgeon managed to silence them with a full, complete and humbling apology to the Chamber. This incident seemed to indicate a change in manner for Sturgeon who was previously known for her blistering exchanges with her opposite numbers. However, she says that more than any other experience, her time as Scotland's Health Secretary taught her that people who are dealing with personal, private and sensitive issues are more concerned about actions and outcomes than the politics and that knowledge has since helped shape her approach.
And when Conservative MP and junior Scotland Office minister, David Mundell, recently jumped the gun and told Holyrood that the drawn out referendum deal had all but been done, days before the Edinburgh Agreement was actually signed off, he also revealed that there had been some "cathartic" moment when the tone and character of the inter-governmental discussions had changed from one of prevarication and "dancing on the head of a pin", to one of consensus and resolution. And that moment was when Nicola Sturgeon became involved.
For unlike her boss, Sturgeon had made no secret of the fact that she favoured a single question – straight 'yes' or 'no' – referendum and by all accounts when she took the lead in her new Cabinet role, in terms of getting the process moving along, her modus operandi was one of being constructive, to the point and with speed.
Sturgeon is a formidable woman. She is intelligent – a lawyer by training – and a veteran politician at just 42. She joined the SNP at 16 and has grown up in the full glare of the media's eye, unable to escape the unfortunate and not entirely justified label of being a 'nippy sweetie'.
She is, by her own admission, a bit "po' faced" but with her tongue firmly in her cheek, she told delegates at the SNP conference last month that when she had gone in for the first meetings with Mundell his mobile had rung and it was his mother to check he was ok. That vignette had the party faithful, who clearly see Sturgeon as the natural successor to Salmond, rolling in the aisles.
But there hasn't been too much to laugh about since. Firstly, the SNP was hit by the resignation of two of their MSPs over the Nato decision, leaving their 'historic majority' reduced to just two, and then it emerged that the First Minister had spent thousands of pounds of public money fighting a legal battle with the Information Commissioner over the right to not divulge ministerial advice over EU membership, which turned out not to exist in the first place. It also appeared Salmond had misled the BBC presenter Andrew Neil about that advice during a television interview. The FM was branded a 'bare faced liar' by Labour and Sturgeon was accused of guilt by association and of standing by her man. Salmond's trust and integrity has undoubtedly been dealt a blow that clearly the opposition, if it is wise, will not let go of.
A week on and Sturgeon is clearly angry about the vitriol and name calling and in an emotional defence of Salmond, she tells Holyrood that having been in a longstanding political partnership with him, she trusts him implicitly.
Given our interview is all about the gender gap, I wonder if there is something intrinsically female about her defence of her boss, even when the most loyal of advocates must be wishing he had just haud his wheesht.
"Maybe this is a particularly female way of looking at things," she says. "But when I hear some of the nonsense that I have heard spoken about Alex over the last few days, I judge him on my personal experience and I have known and worked very closely with this guy for 25 years and I totally trust him and I know he always has Scotland's best interests at heart.
"He has been nothing but a huge support to me for my entire political career and I suppose it angers me when I hear some of these things that I hear people saying about him because I know they are not true." One of the accusations levelled at the First Minister is that he is autocratic.
Does Sturgeon have the ability to tell him when he is wrong?
"Alex and I have a very close, very open and I think a very effective relationship and I'm not going into detail about the private discussions we have but he will say to me on occasion, 'you are wrong about that and should think about this differently' just as I would say to him, 'you are wrong'. But what I am saying to you is that he doesn't react any differently or less well than I would. We are both strong personalities but we are both people that have always worked well together and it is not perhaps for me to be the judge of that relationship but we have been leader and deputy leader for the best part of 10 years and it is quite unusual for that kind of relationship to work so well, as ours does, and I can sit here and say with all honesty I don't just respect him, I like him and he is a colleague and a friend and someone I have absolute trust in." I suggest that the opposition are latching on to a chink in Salmond's popularity; that women don't particularly like him.
"Och, I don't buy that at all," says his deputy.
"Alex is the First Minister and is, by any measure, a hugely successful politician, a hugely dominant figure on the political landscape and with any dominant figure, you will get some people who will love them and some less so. I don't think that is a particular issue and certainly not in my personal experience and I have knocked on a lot of doors over the years and not picked that up as an issue at all." Is the fact that she is a woman help their relationship work?
"I think and I always have thought that Alex and I make a good team for a variety of reasons and one of those reasons is that he is a man and I am a woman and that balances that team and balances that ticket and while we have similarities in personality terms, we are also very different and we complement each other as part of a team." Does Sturgeon believe she has got to where she is because she is a woman or in spite of it?
"Neither, I would say. I think, and I hope, that I have got to where I am because I have worked hard and been good at the things I've done. I don't think it's because I'm a woman but I think to some extent, my perspective on things is different because I am a woman but nor do I think it's in spite of being a woman either.
There are different challenges that face women in politics and I would like to see more women in the upper reaches and while I think there is a long way to go, I do think it's got easier than when I started out and in that respect, Scotland should see itself as some shining example in that I led the SNP in parliament when we were in opposition and Johann is the second leader of the Labour Party and Ruth is the second leader of the Tory party, so having women in leadership positions in Scotland is not unusual and that's good but we need to see more women coming up the ranks so Johann, Ruth and I can look behind us and see the future." I suggest that the exchanges in the Chamber have become even more combative since women took the lead.
"Whether it has become more combative or as combative as it has always been – you always think the period you are going through is the most combative – I'm not sure, and I would say a couple of things to that; politics, whether this is a good thing or a bad thing, is down to your point of view and taste but politics, in certain aspects of parliamentarian politics, is fairly adversarial and that is whether it is men or women involved. I do think there is a sense, and I am as guilty as any other woman in politics, that there was an expectation that women in leadership positions in politics would change that more than has been the case but the other point I would make is that the adversarial bit that people see in the Chamber is a very small part of the whole picture and you will find men and women MSPs doing business in a consensual, constructive way in committees and elsewhere outside the big set pieces in the Chamber in the Parliament.
"I think I can't speak for all women, I think, and my opponents will probably laugh at this and say who is she kidding here, when I say I feel more comfortable having a proper debate on the issues than just hurling insults and I think we would all benefit from a bit less of the insults and a bit more of engaging on the substance and that's where I hope we can get to over the next couple of years." Do women bring something different to the political table?
"Women, to some extent, have the same priorities as men might have but I think we do bring a different perspective and I don't want to generalise too much on this but perhaps that is it, that we do bring a different perspective, we see things differently, have a different way of looking at things, take a different approach and have a different tone to men and that's why it is important that you have parliaments that are more balanced because that is more representative of life at large." Would she describe herself as a feminist?
"I have always been comfortable describing myself as a feminist and still do. But I don't just want to have the ability to do these things for myself but to be able to look behind me and see younger generations of women having not just the opportunities that I have had but greater opportunities and it is really important to me because I have a six-year-old niece and I want for her for when she is older, even more than was the case for me, to feel there are no barriers to any goals she sets for herself just because she is female." Does she see herself as a role model for the next generation of women?
"God help us… to be honest, I don't think about it every single day. Rightly or wrongly, I focus very much on the job in hand and in doing the very best I can do, given the responsibility I have at the time and maybe I should think more about the wider picture. Occasionally, more than occasionally, I will get emails or letters from girls in school wanting to know what it's like being a woman in politics and when you get those emails, you do feel that responsibility to make sure that you are portraying politics and a career in politics as something worth doing, something that would be attractive to young women because I desperately want to see more women coming into politics and rising up through the ranks." Does she believe in positive discrimination in relation to women and having all-women shortlists or quotas?
"I have to say, I have tended to be on the losing side of the argument within the SNP on this and back before the Scottish Parliament even came into existence, the SNP had a debate about whether we would zip the lists, as we called it, and I argued for it and was narrowly defeated.
But to be fair to the SNP, at the 1999 election it elected a fairly healthy proportion of women, not quite 50/50 but nevertheless, a healthy proposition. It's true, the Parliament as a whole and the SNP have gone back a bit since then and that is not because women are not as good or as worthy to be in the Scottish Parliament but [it] says to me there are still institutional barriers to women being elected, which is why there is a case for positive action, positive discrimination, call it what you will but I accept the democratic decisions that the SNP comes to and the SNP has always opted to promote women in different ways to that and I respect that." It's interesting too that the Yes campaign has identified the need to target women in particular in an attempt to win the referendum. Why are women less enthusiastic about independence than men?
"I think there's a variety of reasons. I think women, perhaps, take longer to be persuaded of things and maybe need more information to be persuaded and again this is a generalisation but as a woman, I can identify with this, that we are maybe more questioning, more sceptical and we want all the facts and figures to be persuaded.
It's also true that more women in general tend to be in caring roles, more than will be the case with men, which perhaps brings with it an added feeling that you are making a decision not just for yourself but for future generations and that takes greater consideration. But I am very confident that if we can make the arguments for independence in the right way then women will see the benefits, not just for this generation but for future generations because it is, in my view, the only way to tackle some of the real injustices in Scottish society, with child poverty being top of that list. I think if we can make the arguments in the right way then we can rebalance what some polls say exists just now.
Can governments help fill in the gender gaps that exist in society?
"Totally and childcare is an important part of that. I was speaking at the women's employment summit recently and someone described child care as essential infrastructure to the economy and in the same way as if you don't have good train services or a good road system then you can't get to work then so too, if we don't have good childcare then women can't get to their work either so as government, we do try to see these kind of services as integral and that's a real example of how government can help women, if not have it all, then have as much as anyone else can." Can women have it all?
"Yes, to the extent that anyone can have it all and I am not sure anyone can have it all without making compromises in one area of your life at the expense of another. Everybody makes trade-offs, men and women, so to the extent that anyone can have it all, then why shouldn't women have kids, a good home life and get to the top of their profession or whatever role they find themselves in.
There's no reason why that shouldn't be the case for women as much as for men." Sturgeon and her husband have no children and she is acutely aware that that often leads to speculation about whether she has sacrificed being a parent for a career. A question only ever raised about women. She seems relaxed about the situation and goes as far as to agree that 'if it happens, it happens'.
"No, I don't think I have sacrificed anything.
I feel very lucky with what I have been able to do with my life and if you had asked me at 16 when I joined the SNP if I would be the Deputy First Minister in a Scottish Parliament I would have said, don't be daft, so the things [I did in] the five years I spent as Health Secretary will always count as one of the most special things I have done in life, the opportunities that [the job] brought, the experiences I have had, the people I have met, the difference I think you can help to make in these jobs, I just feel very fortunate.
"My sister and I were both recently at my mum's 60th birthday party and my sister summed up what my mother had given us both and she gave us a sense of self-belief. Both my parents instilled in us that we should set out to do what we wanted to do and if we wanted it enough and worked hard enough then nothing should get in the way of that. I grew up as a young woman in a working-class family, in a workingclass area, and I can't ever remember ever thinking or believing that there were things that I couldn't aspire to because of that and that is a really valuable gift that any parent can give their children." Women much more than men have to endure constant references to their looks, clothes and demeanour and Sturgeon has suffered from that more than most. How did that affect her?
"When you are in these situations and it might sound a bit odd but you don't really think or worry about it. I'm not sure I was that conscious of it but looking back, the most frequent thing that was said about me was that I didn't smile and that wasn't true and wouldn't be said about a man. There is lots of commentary about how you look and what you wear and while I wasn't that aware of it, it probably did have a big influence on me. I think it made me more po' faced and led me to take myself more seriously because I thought I had to be serious to be taken seriously and it is only much more recently that I have learnt to chill out a wee bit more – although I'm not sure anyone would ever describe me as particularly chilled out – but [I do] chill out and [do] not take myself quite so seriously. To be honest, if I am doing any job and I am doing my level best then that is what I should be judged on and I think it is partly due to the ageing process that you simply do get to an age where you are less bothered about what other people think of you." What would the 42-year-old Nicola Sturgeon offer in advice to the 16-year-old Nicola Sturgeon?
"Smile more… Actually, I think the 16-year-old Nicola Sturgeon would simply ignore the advice that the 42-year-old Nicola Sturgeon would give her and so she should because you have to find your own way in life. You have to go through what you go through to become the 42-year old woman so while I would be tempted to say, lighten up, don't take yourself too seriously, enjoy it and don't allow it to be the be all and end all, I suspect she would ignore me…"


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Gresh & Zo Live At Media Day: Giants Offensive Tackle Kareem McKenzie
January 31, 2012 1:40 PM
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Giants Offensive Tackle Kareem McKenzie joined Gresh & Zo during Media Day in Indy to talk about the upcoming match up against the Patriots.
McKenzie talked about how much Eli Manning has progressed since the last time they were in this position, addressed the Tom Brady's comments from the Patriots rally and broke down what he expects to see from the Patriots defensive line.
Giants Offensive Tackle Kareem McKenzie with Gresh & Zo


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Tempe McClintock's highoctane passing game was hitting on all cylinders as the Chargers defeated crosstown rival Tempe 14-7 in a 4A nonregion football game Thursday night.
The win was only the second in Mike Gibbons' short head coaching career, but it might just be the sweetest for 1985 McClintock grad.
"Even when I was no longer a part of this rivalry, I still kept my eye on it," Gibbons said. "Any time these teams get together, it doesn't matter if they are up or down or someone's good, it's usually a heated ballgame."
The heat came from both defenses early on as neither team could establish a running game in the first half. That wasn't a problem for the Chargers and strong-armed quarterback Kelly Kurzman. After an impressive opening drive that ended in a fumble, Kurzman found tight end Jared Ringer on an 8-yard strike, the only score of the opening half.
Kurzman finished the game 13-for-20 with 232 yards and two touchdowns, again finding Ringer on the same play for 15 yards in the fourth quarter.
The scoring drive came after Tempe's best drive of the game, a 14-play march that ended in a missed field goal. McClintock responded with some newly found confidence, gaining first downs on four consecutive plays.
The drive culminated in Kurzman and Ringer hooking up again, this time for a 15-yard score.
The play, a play-action pass with Ringer cutting toward a seam in the middle of the field, worked multiple times Thursday, and Kurzman found his other favorite target, Malcolm Martin, five times for 102 yards.
Tempe made it interesting late in the fourth, scoring on a hook-and-lateral play between quarterback Pedro Rubio, who found receiver Mario Saya, who pitched the ball to tailback Michael Waddle, who ran for the 25-yard score.


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"They are beautiful. They are deadly. They are female soldiers. They are representing the army in that beautiful and popular way, and I think that every soldier is statisfied that they are representing them. This group is dedicated to them. Enjoy the pictures!"
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|This group is mainly dedicated to fandoms that I myself and many of my close friends enjoy. It was originally only created for a few pairings but over time it's grown to accommodate more.
Whenever a pairing accumulates at least 2 pages worth of art that pairing will get it's own folder.
That's about all I can think of at the moment, more will no doubt be added. I intend for this to be a pretty diverse group.
Rules of Submission
1. This is FEMslash group, no M/M slash allowed unless it's gender swapping.
2. Nudity and porny things are accepted, but should be within DA's TOS rules.
3. PLEASE remember to submit to the right folder, if you aren't sure what folder something goes into, leave a comment and we will get back to you on that.
4. Fan fiction AND artwork should at least have some effort put into it for it to be accepted into the group, I do check FF's and such out to see if they are at least understandable. Cosplay and Bases are allowed if the images are of a high quality.
5. Flaming, trolling or harassing anyone in the group will do nothing but get you blocked, please try to be nice to each other.
6. This is very important, no SINGLE IMAGES. Even if the character is a lesbian, we don't accept those unless it is abundantly clear in the description or image that they are doing it for another female character.
7. Threesome images where it is 1 man 2 women and it is clear the man is the main focus, are not allowed. I will remove them immediately and issue a warning.