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- Reuters/Reuters - Maryland Governor Martin O'Malley addresses the 2012 Democratic National Convention in Charlotte, North Carolina, September 4, 2012. REUTERS/Jim Young
By Ian Simpson
WASHINGTON (Reuters) - Maryland became the 18th U.S. state to abolish the death penalty on Thursday when Governor Martin O'Malley signed a bill outlawing capital punishment in the state.
O'Malley, a Democrat mentioned as a potential presidential candidate in 2016, had pledged to sign the bill, which the Democrat-controlled legislature passed in March. The law replaces capital punishment with a sentence of life without parole.
"With the legislation signed today, Maryland has effectively eliminated a policy that is proven not to work," O'Malley's office said in a statement.
The governor's office said the death penalty does not deter crime, cannot be administered without racial bias and costs three times as much as life without parole. A mistake cannot be reversed if an innocent person is put to death, the statement added.
Five other states - Connecticut, Illinois, New Mexico, New York and New Jersey - have repealed capital punishment since 2007, according to the Death Penalty Information Center.
"That's six states in six years," said Richard Dieter, the Center's executive director.
Since Maryland reinstated the death penalty in 1978, 58 people have been sentenced to death in the state, but only five sentences have been carried out. Maryland has five men on death row, and its last execution took place in 2005.
The number of U.S. executions has fallen from a peak of 98 in 1999 to 43 each in 2011 and 2012, according to the Death Penalty Information Center. The pace has slowed even more in 2013, with 10 so far this year.
Texas has by far the highest number of executions since the U.S. Supreme Court restored the death penalty in 1976, at 496, according to the center. It is trailed by Virginia at 110.
Dieter said the death penalty had fallen out of favor largely because lawmakers and the public more and more feared that innocent people could be executed. He noted that lengthy legal appeals made it an expensive proposition.
"It all adds up (as) a costly and rarely used punishment," he said.
Kent Scheidegger, a death penalty advocate and legal director of the Criminal Justice Legal Foundation in Sacramento, California, said some crimes, such as last month's bombings at the Boston Marathon, justified the punishment.
"The main reason is just simple justice," said Scheidegger. "There are some crimes where a lesser penalty is insufficient."
He added that capital punishment could act as a deterrent to crime when correctly applied.
Multiple states had bills pending to abolish the death penalty but it was unclear which might be the next to overturn it, Dieter said. Among possible contenders is Nebraska, where the single-chamber legislature turned down a repeal bill in March by one vote.
The Florida Senate this week moved to speed up executions by sending to Governor Rick Scott reforms designed to keep condemned inmates from spending decades on death row.
O'Malley, a former Baltimore mayor and prosecutor, succeeded in his second attempt since 2009 to overturn capital punishment. It is part of a series of socially liberal measures he has championed in Maryland, including gun control, same-sex marriage and letting undocumented immigrants pay in-state tuition at state colleges.
Ted Sheckels, a political analyst at Virginia's Randolph-Macon College, said O'Malley's progressive stance, including the death penalty repeal, could help him if he decides to run for president in 2016.
"There have been a number of things that position him on the liberal side of things, which in a Democratic primary is where you want to be," he said.
(Reporting by Ian Simpson; Editing by Barbara Goldberg, Scott Malone, Lisa Von Ahn and Dan Grebler)
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main index
This is a character sheet for the Tenchi Muyo! series:
open/close all folders
The Main Characters
Tenchi Masaki Jurai
Voice Actors: Masami Kikuchi (Japanese), Matt K. Miller (English), Christopher Corey Smith (English; GXP only)The main hero of the franchise, who is always presented as an ordinary high school student that ends up surrounded by women lusting after him as he struggles through various hijinks, and doesn't usually have much personality beyond that apart from being a nice guy, being the reason as to why he's such a Chick Magnet.
Voice Actors: Ai Orikasa (Japanese), Petrea Burchard (English; Most of the series), Mona Marshall (English; OVA 3, GXP)An aggressive Space Pirate (who often doesn't do much of anything pirate related) and flirt that is usually the first girl Tenchi meets. Is by far the most flirtatious and hotheaded of the girls.Is the most popular girl amongst western audiences.
Ayeka Masaki Jurai
Voice Actors: Yumi Takada (Japanese), Jennifer Darling (English), Rebecca Forstadt (English; GXP only)Princess of Jurai that has fierce rivalry with Ryoko over Tenchi, amongst other things.
Sasami Masaki Jurai
Voice Actors: Chisa Yokoyama (Japanese), Sherry Lynn (English), Kari Wahlgren (English; GXP only), Alison Viktorin (English; Sasami: Magical Girl"s Club)Ayeka's younger sister, who despite being the youngest girl is generally the most mature. Is always close friends with Ryo-Ohki.
Mihoshi Kuramitsu
Voice Actors: Yuko Mizutani (Japanese), Ellen Gerstell (English; OVAs 1-2, Mihoshi Special, Universe, Movie 1, Pretty Sammy Ep. 1), Rebecca Forstadt (English; Tokyo, Movies 2-3, Pretty Sammy Eps. 2-3, OVA 3, GXP), Colleen Clinkenbeard (English; Sasami: Magical Girls Club)An extremely clumsy and idiotic police officer that tends to end up on chasing Ryoko. She is extremely stupid and has numerous running gags revealing around her airheaded nature and clumsiness.
Washu Hakubi
Voice Actors: Yuko Kobayashi (Japanese), Kate T. Vogt (English), Jessica Gee (English; GXP only), Luci Christian (English; Sasami: Magical Girls Club)A mad scientist with various origins throughout the franchise. Is fairly childish and prone to fights with Ryoko, though not as much as Ayeka. Her inventions defy laws of physics and can often serve as plot points due her irresponsibility or Deus ex Machina.
Voice Actors: Etsuko Kozakura (Japanese), Debi Derryberry (English), Mona Marshall (English; GXP only), Zach Bolton (English; Sasami: Magical Girls Club)A rabbit like alien with a cat's head and ears as long as her body that makes cat noises. As such fans refer to her as a cabbit. She is close friends with Sasami and eats nothing but carrots, and transforms into a space ship.
Supporting Cast
Katsuhito Masaki/Yosho Masaki Jurai
Voice Actors: Takeshi Aono (Japanese; Katsuhito), Takehito Koyasu (Japanese; Yosho), Kunihiko Yasui (Japanese; Binpachi), Masamichi Ota (Japanese, child), Jay Hopper (English; 1st Katsuhito), Matt K. Miller (English; 1st Yosho/Binpachi), Richard Cansino (English; 2nd Yosho), Bob Papenbrook (English; 2nd Katsuhito/3rd Yosho), Barbara Goodson (English, child)
Nobuyuki Masaki
Voice Actors: Takeshi Aono (Japanese), Toshiyuki Morikawa (Japanese, young), Jay Hopper (English; OVAs 1-2, Universe, Movie 1), Bob Papenbrook (English; Tokyo, Movies 2-3, OVA 3), Andrew Philpot (English, young)
Azaka and Kamidake
Voice Actors: Kenichi Ogata (Japanese; Azaka), Wataru Takagi (Japanese; Kamidake), Phil Fox (English; 1st Kamidake), Jack Fletcher (English; 2nd Kamidake), Doug Stone (English; 4th Kamidake), Mark Tracy (English; 1st Azaka, 3rd Kamidake), Michael Sorich (English; 2nd Azaka)
Series-exclusive Characters:
Tsunami (OVA and Manga)
Voice Actors: Chisa Yokoyama (Japanese), Sherry Lynn (English), Lara Cody (English; Pretty Sammy Eps. 2-3 only)The patron goddess of Jurai, and the "mother" of the royal trees. Washu and Tokimi are her sisters.
Tokimi (OVA)
Voice Actors: Yumi Touma (Japanese), Jennifer Darling (English; OVA 2), Mari Devon (English; OVA 3)A goddess who is the sister of Tsunami and Washu.
Kiyone Makibi (Tenchi Universe and Tenchi in Tokyo)
Voice Actors: Yuri Amano (Japanese), Sherry Lynn (English; Mihoshi Special, Movie 1, Pretty Sammy Ep. 1, Universe), Wendee Lee (English; Tokyo, Movies 2-3, Pretty Sammy Eps. 2-3)A space cop that has the misfortune of being partners with Mihoshi, whose clumsiness continuously ruins any chances of of a promotion.
Nagi (Tenchi Universe)
Voice Actors: Mizuki Ohtsuka (Japanese), Julia DeMita (English)A bounty hunter obsessed with capturing Ryoko.
Mitsuki (Tenchi Universe)
Voice Actors: Yuka Koyama (Japanese), Debi Derryberry (English)
Achika Masaki (Tenchi Muyo! in Love and Tenchi in Tokyo)
Voice Actors: Megumi Hayashibara (Japanese), Grace Zandarski (English)
Kazuhiko Amagasaki (OVA and Tenchi in Tokyo)
Voice Actors: Toshiharu Sakurai (Japanese), Mark Tracy (English; OVA 1), Michael Sorich (English; OVA 1 Toonami Edit, Tokyo)
Sakuya Kumashiro (Tenchi in Tokyo)
Voice Actors: Mayumi Iizuka (Japanese), Julie Maddalena (English)A all round normal girl Tenchi's age that has no crazy personality traits that befriends Tenchi after he moves to Tokyo, so naturally he ends falling for her and she serves as his love interest for the series. Late in the series it's revealed that she was created by Yugi as an ideal girlfriend for Tenchi to drive a wedge between him and the other characters so they will leave and take the crystals that can stop her that they have with them.
Mayuka (Daughter of Darkness)
Voice Actors: Junko Iwao (Japanese), Julie Maddalena (English)
Noike Kamiki Jurai (OVA 3)
Voice Actors: Naomi Shindo (Japanese), Kari Wahlgren (English), Mona Marshall (English; GXP only)
Minagi (manga)A slightly modified clone of Ryoko. The only visual differences are a pair of crescent-shaped scars on her cheeks, and a different-looking energy sword. Her personality is radically different, though, being far gentler and more conventionally feminine.
Kiyone Masaki (OVA 3)
Voice Actors: Yuri Amano, Petrea Burchard (English; 1st), Wendee Lee (English; 2nd)
Misaki Masaki Jurai (OVA and Manga)
Voice Actors: Yoshiko Sakakibara (Japanese), Grace Zandarski (English; OVA 2), Kari Wahlgren (English; GXP)
Funaho Masaki Jurai (OVA and Manga)
Voice Actors: Rei Sakuma (Japanese), Grace Zandarski (English; OVA 2), Kari Wahlgren (English; GXP)
Azusa Masaki Jurai (OVA and Manga)
Voice Actors: Akio Ohtsuka (Japanese), John Rafter Lee (English; OVA 2), Dave Mallow (English; OVA 3, GXP)
Tennyo Masaki (OVA 3)
Voice Actors: Emi Shinohara (Japanese), Peggy O'Neal (English)
Seto Kamiki Jurai (OVA 3)
Voice Actors: Yukari Nozawa (Japanese), Melora Harte (English)
Rhea Masaki (OVA 3)
Voice Actors: Rio Natsuki (Japanese), Mona Marshall (English)
Hiwa Takahashi (Manga)
Empress Hinase (Tenchi in Tokyo)
Voice Actors: Yuriko Yamaguchi (Japanese), Brianne Siddall (English)
OVA Villains
Kagato (OVA 1 and Tenchi Universe)
Voice Actors: Norio Wakamoto (Japanese), Michael Scott Ryan (English)
Dr. Clay (OVA 2)
Voice Actors: Seizō Katō (Japanese), Wesley Mann (English)
Seiryo Tennan (OVA 2 & GXP)
Voice Actors: Mitsuaki Madono (Japanese), John DeMita (English; OVA 2), Robert Martin Klein (English; OVA 2 Toonami edit), Kirk Thornton (English; GXP)
Misao Kuramitsu (OVA 3)
Voice Actors: Hikaru Midorikawa (Japanese), Tony Oliver (English)
Mashisu Makibi (OVA 3)
Voice Actors: Keiko Onodera (Japanese), Lara Cody (English)
Voice Actors: Eiji Hanawa (Japanese), Brad MacDonald (English)
Movie Villains
Kain (Tenchi Muyo! in Love)
Voice Actors: Ryūzaburō Ōtomo (Japanese), Michael Scott Ryan (English)
Yuzuha (Daughter of Darkness)
Voice Actors: You Inoue (Japanese), Barbara Goodson (English)
Haruna (Tenchi Forever!)
Voice Actors: Kikuko Inoue (Japanese), Debi Derryberry (English)
Manga Villains
The Shima Brothers
Dark Washu
Other Media Villains
Yugi (Tenchi In Tokyo)
Voice Actors: Akiko Yajima (Japanese), Debi Derryberry (English)
Hotsuma, Tsugaru and Matori (Tenchi In Tokyo)
Voice Actors: Wataru Takagi (Hotsuma, Japanese), Yuriko Yamaguchi (Matori, Japanese), Masamichi Ohta (Tsugaru, Japanese), Matt K. Miller (Hotsuma, English), Julie Maddalena (Matori, English), Richard Cansino (Tsugaru, English)
Evil Kiyone (Mihoshi Special)

subset: commoncrawl


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Before Demi Lovato defended herself from Simon Cowell on The X Factor, she needed to defend herself from T-Bag on Prison Break. How cute was the 13 year old in that 1996 episode?
From 6:00 AM to 6:00 AM, May 23 to May 24, 2014, you and your family are invited to dress up for the occasion and join a gathering of Disney heroes and villains for 24 hours of fun and follies—along with a selection of beloved attractions, popular shows and classic entertainment only Disney can bring to life.
So book your tickets now for Anaheim or Orlando, so that you to can enjoy a full day at Disney because it only happens once in a blue moon.
Finally below is the making of the Ultimate or Happiest Tweet!
« Previous entries


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Categories > Celebrities > My Chemical Romance > Last Three Words
Senior Year (for realz this time)1 Reviews
"I saw that! You're a hoe bag Jennifer!" Fin said as soon as I sat down.
"But I'm your hoe bag! Finny Winny I luff yew!!!" I said lunging over the table and hugging her.
"Oh get off of me!" She said pushing me away. I sat down again and waited for someone to take my order, I want pancakes, with strawberries and whip cream and chocolate milk! Yummy!
After I got done stuffing my face I left Fin to pay for everything... I know I'm terrible... what I'll pay her back, just not today or tomarrow or the next week, but someday. When I walked out of IHOP I heard a few loud popping sounds and then a sharp pain in my shoulder and leg, I fell to the ground wincing in pain and calling for Fin. I stayed on the ground for I'm guessing a few seconds but it felt like minutes, till someone came out of the IHOP and called 911, I started talking to the person for a minute before I blacked out from pain.
I woke up, still in pain, to a blinding light, a crying William, and a bawling mom and step-dad. When William saw that I was awake he rushed to me and started kissing my cheek and saying 'I love you so much, please don't do that again'. That's when I blew up and asked,
"What the hell happened!!!" When mom heard my voice she walked over calmly and started petting me.
"There was a drive-by sweetheart and you were in the wrong place at the wrong time."
"Some motherfucker SHOT ME!!!" I shouted sitting up and regreted it almost instatly, there was a sharp pain up my leg and I laid back down.
"Would you watch your mouth!" My mom exclamed popping me on the forehead.
"Someone shot me and your telling me to watch my language!?" I shouted.
"Yes, a lady shouldn't use language like that." Mom said stroking my hair.
"Sence when has she been a lady?" My stepdad asked chuckling a little.
"When can I leave, hospitels freak me out." I said pulling the blanket to my chin.
"You need one more surgury then you can leave a few days after that, okay?" William said grabbing my hand.
"Will you stay with me?" I asked lacing my fingers with his.
"Of cource my darling." He said pecking my lips.
"Wow what a great way to start my senior year."
"They cancled school! I texted Alex saying you got shot and she told the principle and she cancled school!"
"Wow! I'm loved!" I squeaked.
Sup Foo's! I didn't mean for the chapter to be short, but I just wanted to tell you that I didn't disappear off the face of the earth... so yeah! OMG I'M A JUNIOR NOW! I passed all my classes and I have a boyfriend who is AMAZING, I got a car, and everything is just going right, nothing is wrong in the world for me...except my dad calling me fat to which I weigh 110 lbs and I'm 5'4". But yeah, I love you guys! Keep reading and keep reviewing!!


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See and share Beautiful Nature Photos and amazing photos of interesting places
Am I kin to Sorrow,
That so oft
Falls the knocker of my door——
Neither loud nor soft,
But as long accustomed,
Under Sorrow's hand?
Marigolds around the step
And rosemary stand,
And then comes Sorrow—
And what does Sorrow care
For the rosemary
Or the marigolds there?
Am I kin to Sorrow?
Are we kin?
That so oft upon my door—
Oh, come in!


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Posts Tagged '$100 bill'
See The New $100 Bill And All Of Its Security Features
Thieves are every where you look. Odds are, though, you probably wouldn't know it. And hence the security measures added to the new $100 bill. It will hit cash registers, or your pocket, no sooner than October 8th of this ye...


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« An attempt at humor: Major changes coming soon to NASCAR | Main | Fans who believe Carl Long was done an injustice can help out »
Lucas Oil Series coming to Volunteer on July 4th
By admin | June 27, 2009
The Lucas Oil Late Model Series will race at the Volunteer Speedway in Bulls Gap, TN on July 4th. Click the link above for more details.
I have established a site solely for the coverage of racing in east Tennessee. On the site you will find links to each of east Tennessee's great tracks as well as a schedule of major races coming up in the area.
Topics: ET Racing |


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Activity timestamp error
I can't find a way to search this forum, I tried that search bar at the top and it just took me to the buddypress blog, How do you search????
so I am starting a new topic.
Running WP 3.3.1 and BP 1.5.5 the install is running pretty good and been running for awhile at
We just noticed this because we just scheduled a blog post for the first time I think. The post was created , edited, and scheduled last night at 5pm, but was scheduled to post this morning at 7am, which is what the post edit page says, that it posted at 7am today.
But on the activity page it says 20 hours ago which would be last night at 5pm.
Obviously not a tragedy, but could be confusing to a viewer (if we ever get one that is LOL)
I checked our clock in WP general settings, everything is correct there Greenwich minus 7.
Anybody seen this behavior before,
You must be logged in to reply to this topic.


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What is a nursing home?
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A nursing home is a facility for those who are seriously sick or disabled and need looking after.
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Bankrate wants to hear from you and encourages thoughtful and constructive comments. We ask that you stay focused on the story topic, respect other people's opinions, and avoid profanity, offensive statements, illegal contents and advertisement posts. Comments are not reviewed before they are posted. Bankrate reserves the right (but is not obligated) to edit or delete your comments. Please avoid posting private or confidential information, and also keep in mind that anything you post may be disclosed, published, transmitted or reused. We do not permit the inclusion of hyperlinks in comments and may remove any comment that includes a hyperlink.
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A little research could save you BIG on interest.
The Chrysler Group has announced a recall of 349,442 cars for a potential problem that can cause the ignition key to become stuck or inadvertently move.
... Read more


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A Spare Ladle, a Plastic Cake Cutter, and a Dead Plant All Walk Into a Bar...
Liveblogging The Kitchn Cure Fall 2013
Day 3 Task: Declutter appliances, gadgets, and tools
The third task arrived, and I approached it with trepidation after my bruising experience in the pantry on Day 2. On the surface all looked well, since I cleared out most extraneous tools and gadgets before I moved back in June, but I was taking nothing for granted. I knew my drawers had gotten a little messy, and there were a few crumbs in with my silverware. Would I find a horrible spill in the bottom of a cabinet? A broken piece of equipment? Three whisks too many? No, none of those things... although I did find a dead plant.
I learned from my last kitchen not to store the things I use most in any high or hard-to-reach cabinets. So when I set up this kitchen in June, I put all my glass food storage containers and my pots and pans in the large, low drawers. It's worked out pretty well for the most part, but things do get messy. Here's a 'before' shot of my two utensil drawers and my two storage/cookware drawers.
Clearly a little straightening up was in order, along with a quick re-evaluation of all the tools to make sure I wanted and/or needed them.
My food storage drawer did pretty well. There was nothing I wanted to get rid of, and after stacking everything neatly again and moving the lids to the back, I was pretty happy with it.
(I also keep my two Pyrex liquid measuring cups in this drawer because it's easy to access, and I use them all the time.)
The same goes for my most-used pots. A little straightening up was all that was required here. (Oh, and moving my box grater, which had gotten stuffed in there somehow.) However, I have decided that I want to free up these drawers even more, so I'm going to be installing a pot rack. More on that next week!
My silverware drawer definitely needed a good washing and straightening out. I also keep my knives in this drawer. This is not ideal or preferable, which is why I'm getting a magnetic knife rack (again, more on that next week). And the silverware? You know I hate it, but of course it has to stay for now lest we start eating everything with our hands. Moving on...
My other utensil drawer: does it bug the crap out of me that the labels have rubbed off on one set of my measuring cups? Yes. Do I constantly question whether I'm really using the 1/2 cup or the 1 cup, even though I think I can tell from the size? Yes. Am I going to replace them right now? No. Maybe someday, but for now I'm sucking it up.
I keep my big pots and some bakeware on the bottom pull-out drawer in my pantry, while my mixing bowls, a few more pot lids, and the immersion blender go on the top shelf. Besides a quick wipe down, all was in order here.
But after opening and reaching to the back corners of every cupboard, I did accumulate this motley crew of unwanted kitchen things:
- A second soup ladle (does anyone really need two?)
- A lone rusty steak knife
- A plastic cake cutter
- The metal holder from a French press (the glass broke long ago)
- Two espresso cups, one with a broken handle
- 4 plastic egg cups
- And that dead plant, which had been sitting on my windowsill for far too long.
To the thrift store they go! (Well, more likely they'll go in a box in the basement, where all unwanted things in my apartment go to die.)
My favorite part of this task, though, besides the tidy drawers and cupboards? Collecting a few favorite tools and putting them in a ceramic vase from Farmhouse Pottery, including my wooden butter knife from Estonia, my favorite cheese slicer, and my blinged-out gold and cream spreader from Canvas.
I'm keeping it next to my other utensil jar!
How did your Day 3 go?
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11 Comments
Thanks for sharing! It's so fun to see pictures from real kitchen organizing. Everyone has similar messy drawers and imperfect space/tools to deal with.;-)
In case you want to keep the French press, Sur La Table sells replacement beakers. I brought my press to the store to make sure I bought the right size beaker.
I'm glad to see I'm not the only one with a dead plant in the kitchen. Well - mine's not actually dead - it's a on orchid in its dormant period but I think it's dying. The leaves are getting limp and there's no sign of reblooming on the stalk.
So I think I may follow you're lead and retire it to the compost heap. Since we're all busy sprucing up our kitchens it's time for a new one with some cheery blooms.
Heh - and all of that had nothing to do with my day three chores. So - my cutlery and utensil drawers are always in good shape - so no work there. That gave me some time to catch up with the pantry chore.
You could try using something like Sugru (which is dishwasher safe and comes in different colours) to help you remember which measuring cup is which - a little dot of it on each handle should do the trick! http://sugru.com/
I super-wish there was a place to buy new beakers for the dozen or two empty french press holders I have thrown away over the years.
zilli: http://bit.ly/18QQRN8 You're welcome.
And, Cambria, I'm the LAST person on the planet to encourage someone to keep "clutter", but I use a spare steak knife for opening packages and other stuff I don't want to use good knives for.
Good work on your straightening and uncluttering.
We moved from the suburbs to an apartment building in NYC last fall and one of the best things about "communal" living is that there is a marble bench in the lobby where you can put things you want to get rid of and other apt dwellers can help themselves. It is an easy way to de-clutter and recycle! If your items haven't been picked up after 2 days you are responsible for getting rid of them but most of our "odds and bobs" have disappeared! We've also gotten a few useful items that we needed after the move and I even discovered a new author that is now a favorite after picking up a book there. Everyone wins!
Thanx mdorothy. I started out, years ago, buying really good french press pots and have devolved into buying $9.00 french press pots on ebay. So much better to just replace the beaker.
I tend to put a paper towel between glass bowls. Something about stacking glass on glass bothers me. I know I have issues :)
I have three soup ladles! Maybe I should re-evaluate, but I like having options. The best/deepest cup one is a plastic one, but I don't like to expose it to company, so I use my best metal one when I have people over. And the other metal one is super long, so it has a place, too. Guess I make lots of soup???


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The official source of product insight from the Visual Studio Engineering Team
With the release of Visual Studio 11 Beta back in February of this year, we introduced changes to the user experience based on two core design principles, the first being to give you more space for your content and the second being to draw more focus to that content. Since the debut of these changes there's been significant community response and feedback. We've taken this feedback and based on what we heard have made a number of changes planned for Visual Studio 11 RC. I want to thank you for your continued feedback through this blog, and also through the various other community channels - please keep it coming.
The purpose of this post is to provide you with an update on the changes we've made since beta. I've also included a brief summary of the beta feedback that we've leveraged in making these updates.
We have been fortunate in getting a lot of actionable user feedback relating to the Visual Studio 11 Beta release. In sorting through the feedback we found it to be primarily focused on three aspects of the new themes.
Here is a quick glimpse at the changes we've made from beta to RC in keeping with what we heard from you. Each of the changes reflected in these screenshots is called out in detail within the remainder of this post.
For beta there has been a lot of feedback on the overall grayness of the experience. We heard your call for greater vitality in the user experience and have taken steps to both lighten and brighten the experience through the use of bolder theme accents and lighter background colors.
There are three main aspects of the design where we have increased the "energy" level of the Visual Studio 11 themes. The first is to lighten the grays used in the Visual Studio 11 light theme and window chrome to improve both the energy level and readability of the experience.
The second is to colorize the Status Bar. We are using the status bar color to add visual interest and functional value by communicating various IDE state changes such as when the IDE is in debug mode.
The third way in which we will be adding greater flavor to the themes in general is to make broader and slightly bolder use of our accent colors in areas like tool window headers and tab treatments.
The feedback relating to the fit of Metro style elements in the new experience has fallen into three main buckets. The use of all caps for tool window titling is an area where we've heard your concerns. In line with our overall design principles for the release we've made lightweight changes that give structure and emphasis to screen areas like tool window title bars, auto-hidden tabs, tab groups, and separators that doesn't require uppercasing the titles. As is reflected in the screenshots below we've removed all caps for tool window titles, auto-hidden tabs, and tab group members.
For RC the only UI area where we will be using All Caps titling is for top level menu titles.
Another area of requested change relating to user interface controls/chrome has been for us to improve the overall sense of Metro styling within the themes by drawing our own window chrome. By drawing our own window chrome we have succeeded in both making more efficient use of space and in increasing the overall sense of Metro styling.
The custom chrome and line work changes we've made together with reducing the number of default toolbars and toolbar icons combine to give you three extra visible lines of code in the editor compared to Visual Studio 10. As I noted at the beginning of the post the overall objective behind many of the Visual Studio 11 theme changes is to give you maximum real-estate for, and ability to focus on, your code.
A final area highlighted within your feedback was the desire to see us theme scrollbars and other UI elements so that they have a stronger Metro style feel. We are continuing to look into these requests and will keep you posted if there will be any additional modifications or updates.
From Visual Studio 11 Beta we heard a lot of concern about the removal of color from icons negatively affecting product usability, specifically where color icons helped quickly distinguish between similar items. We have addressed this concern by systematically adding color back to select commands, IntelliSense, and Solution hierarchy icons.
Post-beta we have employed a simple rule set that combines icon selection heuristics for common actions and content conventions with a basic five color palette. When taken in conjunction with the flatter and simpler glyph style shapes of our Visual Studio 11 icons these rules give us a recipe for applying color in a very straightforward and consistent manner.
The first area where we've systematically reintroduced color into the icons is to add color to common action types (e.g. create/new, add/remove, start/stop, search, move/direction/connect). This helps add greater distinction to common action icons and in turn helps to breakup or chunk menus and toolbars into smaller more scan-able subgroups.
The second area where we've reintroduced color in icons is the Solution Explorer. Feedback from users, instrumentation data, and observational research all tell us that next to your content (i.e., the editor), the Solution Explorer is where you spend the most time. The desire for us to use color to differentiate icons within the Solution Explorer was a key point of emphasis within the beta feedback. We have reintroduced color selectively to be an aid that helps you quickly scan/differentiate one type of item from the next. We anticipate continuing to add and refine the use of color to this class of icons in Visual Studio 11.
A third area where we have reintroduced color to icons is to promote familiarity and differentiation within IntelliSense. The Beta feedback pointed out that using IntelliSense icons to guide selection happens both with minimal reflection and very frequently. For RC we have reintroduced familiar IntelliSense color cues to aid you in quickly getting back to your current efficiency levels and beyond.
In addition to the feedback regarding icon color we also received feedback that within the light theme the icons did not appear clear or crisp due to subtle outline that appeared around them. The outline exists to allow the same icon to work in the light, dark, or high contrast themes. Words like fuzzy were sometimes used to describe the fact that the outline around the icons and the light gray fill color within certain icons was visible within the light theme. This resulted in a lack of crispness and impacted icon discernibility. To address this we have adjusted the grays within the icons to eliminate any fuzziness or halo effect that existed within the Beta.
In addition to the above mentioned changes we will continue to evaluate the most critical and commonly used icons that the community identifies as needing to be more discernible. We welcome your feedback on this area, so please send any comments our way.
As noted above the changes we're introducing post-beta are designed to both address core areas of Beta feedback and to maintain alignment with our primary design objectives for the release. While I've talked about these changes primarily within the context of the lighter theme we are verifying that all changes also work well with the dark theme.
Now, I'm hoping you are all enthusiastic in wanting to share your feedback on these changes and if you feel these updates are ultimately steps in the right direction. We are eager to get these changes into your hands with RC. When RC is available please download the release, keep the comments coming, and let us know what you think.
Monty Hammontree – Director of User Experience, Microsoft Developer Tools Division Short Bio: Monty has been at Microsoft for ten years focusing primarily on developer tool experiences. He and his team provide product design and user research direction for the Visual Studio product family. He has 25 years of industry experience in product design and user research management.
this ui SUX! i mean I HATE IT. it is hard to look at for any extended period of time for me.
did i mention i HATE it? i dont use that word very often, but in this case, i F*CKING HATE it.
Why couldn't they offer a "classic" theme as well? Why black and white icons? this is a step back to ...um....maybe a black and white mac?
i am boycotting this release and not upgrading my apps until they give me an option for a decent UI that i have to look at for 8 to 9 hours a day.
@George - We have a "Blue" theme available in the Visual Studio 2012 Color Theme Editor that one of our dev's recently released. This theme is similar to a classic theme. Please try that theme out!
Cathy Sullivan
guess what: by making these kind of CRAP DECISIONS, you encourage distrust in people's hearts even more, and will alienate yourself from your own userbase, and let Apple & Google win... mark my words: in 10 to 15 years time, MS will be reduced to nothing if it continues like this, just like IBM has phased itself out of its dominant role in the computer market... it shriveled up to a dwarf, in comparison to what it could have been. MS is going the same road.
Open your eyes before we - your users - shut them and simply decide to spend our money elsewhere.
Consider this mail a last wake-up-call from me, because my patience with MS is running out quickly.
As a matter of fact, I am so pissed off that I just installed SharpDevelop, to see what these guys have to offer instead.
I was not even planning to do this, but you just forced me to reconsider, just by CRAPIFYING the VS IDE so much, not only making it ugly, but also reducing text editing abilities one bridge too far. This is more than I want to accept on an average day of development. I'd rather go elsehwere and teach you a lesson, because seemingly, MS is not listening to its userbase, but stubbornly and reluctantly 'giving in' with crap excuses like 'We didn't want to give you back your colors, but decided to go all fancy on you and fiddle a bit with energy, but keep it gray anyway'.
Yeah right, pull the ****** other one and get lost, you morons.
The visual studio 2010 was great, there is no need to change it.
Why change looks on evry release?
Please brin a 'Vs 2010 look' that would be great!
Sorry, I hate the new look, I hate Windows 8 Metro too. YUCK!
After using .net since 2002, and buying each new version, I have to say MS were doing better in 2002. What is the matter with you guys, can you not make a sensible decision.
I went into an Apple store for the first time, and I was so impressed with everything I saw ( screen resolutions, fonts and icons ) and got so depressed at the rubbish that MS are now producing.
If you don't start listening to your users, - as you obviously can't make your own sensible decisions anymore - you are going down the Blackberry road faster than you think. One bad mistake after another. You simple cannot surround youselves with "YES MEN" you need to listen to the users.
Actually I give you some free advise that represent 90% of your users - NO ONE LIKES BLACK AND WHITE SCRIBBLES AS ICONS AND YOU SHOULD STICK TO THE ENGLISH LANGUAGE GUIDELINES AND STOP USING ALL CAPITALS. - Ask Apple. ( What a waste of good money, I think you should offer a refund. )
Vs 2010 style is the best
we need option to retrieve the VS 2010 style
Overall, after using Vs.NET 2012 for over a month now, I have to say that I just plain HATE the IDE now. Nice Job MS - ruin VS.NET and Windows - WHAT is going on in Redmond these days?
@KevinFan: Wonderful, you can HAVE Metro. I find it USELESS on a desktop PC where my primary means of getting things done is via mouse and keyboard.
The current trend at MS needs to change direction and fast - I'm about to move to Linux after having been a Windows man since Windows 1.0 and yes, I still have my floppy disks.
Things I absolutely HATE:
1. The Metro look — not just in Visual Studio, but Windows-wide
2. Microsoft's unwillingness to support themes/skins to allow users to keep familiar color schemes and icon sets.
3. All-caps menus (who actually LIKES these?)
4. The assumption that all application UIs should be dumbed down/crippled to support a UI that only makes sense on smartphones/tablets. (I don't know many devs who program on tablets or phones, for the record...)
I love this blog more than anything. I now have a handy place to visit whenever I need to feel utterly enraged and helpless at the baffling idiocy of a corporate entity that uses marketing alone to steer its ship. Imagine if hammers and screwdrivers were produced in this manner. We'd have crazy, unusable tools that don't fit in your hand anymore and flash ads for every 50 nails hammered.
Who cares if my code window is a little bigger I have a huge monitor! I much prefer the more distinctive Icons. If I want less space in the tool bar I put less on it...
I find this much harder to use.
Please, make us focus on good and positive sides of Visual Studio, bring back good colors and remove caps lock.
CAPS in menu is insane.. Could you , fix it , please?
As far as vs 2012 features are concerned its great. However, when it comes to UX, i do believe that typographic interfaces are well suited for touch based app, where more importance should be given to 'CONTENT' rather than 'CHROME'. thus, the digitally authentic WP easily wins overs iOS.
However, when it comes to non touch enterprise LOB app, we need or generally have too many cockpit like toolbar, button etc, thus importance is, how quickly & easily we can operate, Thus, here importance is not only on 'CONTENT' but also on the 'CHROME' too, thus here OS X easily wins over Windows Desktop mode. where in Xcode 5 we have many visual or photo-realistic icons & at times wherever required, skeuomorphic interfaces.
Thus, importance should be given for 'CHROME' also, for non touch ENTERPRISE ONLY apps like Visual Studio, Office, Expression Studio etc.


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SingleLikeAPringle19 18-21, F 8 Answers 2 Feb 15 in Dating & Relationships
Best Answer
I like them all especially in my mouth
Best Answer
yep...had a gf with a very large ****...loved it...!
Best Answer
hells yes!
Best Answer
Yes, and some nice meaty curtains too.
Best Answer
Good for you..Log off and go find one
Best Answer
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Does the ''w'' next to the size's number( ex:14W) means bigger? I know ''W'' stands for ''wide'' but is it bigger too?I mean does the ''w'' that stands for ''wide'' means that it's bigger too?onceloved 18-21, F 6 Answers 1 Jun 11, 2010
Do monks become what they are cos they screwed up big time in life? I took to meditation after I screwed up big. I know.meditation is not exactly monk hood , but.. you get the point ?
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Eremophila maculata (Ker Gawl.) F.Muell.
Native Fuchsia
Rep.Pl.Babbage Exped. 16 (1859)
Conservation Code: Not threatened
Naturalised Status: Native to Western Australia
Name Status: Current
Naturalised Status: Native to Western Australia
Name Status: Current
Brief Description
Amanda Spooner,
Monday 19 May 2008
Shrub, 0.2-3 m high. Fl. red-pink-orange-yellow, May to Nov. Red sand or clay, sandy loam. Salt flats, claypans, floodplains, along watercourses, drainage lines, seasonally wet depressions.
Beard's Provinces: Eremaean Province.
IBRA Regions: Carnarvon, Yalgoo.
IBRA Subregions: Tallering, Wooramel.
Local Government Areas (LGAs): Carnarvon, Murchison.


text:
Two in three commuters think roads are unfit for cycling, according to a survey.
Many workers would be persuaded to cycle if roads were safer, the poll by road safety charity Brake and solicitors Bolt Burdon Kemp found.
Nearly half the 1,550 adults questioned, all of whom were in work or in education, said they cycled already.
However 64% of these only cycled occasionally and only 10% used their bikes as their main form of transport for commuting.
The survey also showed that 35% would switch to cycling to work if the route was less dangerous and 46% would make other journeys by bike if roads were safer.
Only 15% of those surveyed said they had widespread 20mph limits in their area.
Of those who do not have widespread 20mph limits, 73% would support having them and 83% would back measures like cycle paths being introduced in their community.
Brake deputy chief executive Julie Townsend said: "It's positive the Government is working to encourage cycling to improve health and reduce pollution, but it must also ensure roads are safe for cyclists.
"Widespread 20mph limits and cycle paths where people live and work would encourage more people to cycle, without their lives being threatened by fast traffic."


text:
Jennifer Lopez Fights Dirty
Wednesday, February 29th, 2012
Jennifer Lopez's chest is huge… in controversy anyway. J.Lo's new provocative photo shoot is for V Magazine and she is wearing some very revealing clothes. In one case, nothing but boxing gloves!
Jennifer says she chose the men's version for some pics because "I thought it was more graphic."
"I can take a lot of punches and still keep going, I've been trained like a boxer to go 15 rounds," she adds of the shoot's theme.
What do you think of the shots … especially that cup?


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Home > Post > Post 11 > Post 11 News Release > 2009 News Releases > News Release
News Release
TPR Lloyd Cochran
Public Affairs Officer
Kentucky State Police
Post 11, London
(606) 878-6622
Click here to e-mail TPR Lloyd Cochran
Fatal Traffic Crash in Laurel County
Date of News Release: 05/15/09
(London, Ky.) -- On Friday, May 15, 2009, at 4:31 PM the Kentucky State Police, Post 11, in London was notified, by the Laurel County 911 Center, of a single vehicle traffic crash on KY 363 approximately 8 miles south of London.
Upon arrival Trooper Les Moses determined that a gray, 1997, Toyota, 4-Runner, SUV, operated by Ellis Wells, 81, of Corbin was westbound on KY 312 when it left the roadway, struck a culvert and overturned.
Wells, who was not seat belted at the time of the crash, was ejected from the vehicle and received fatal injuries.
Alcohol and/or drug usage is not suspected.
Trooper Moses is continuing the investigation and was assisted by the Laurel County Sheriff's Department, the Keavy Fire Department, the Laurel County Fire Department, the Laurel County Coroner's office, and the Laurel County EMS.


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Montgomery County Chamber of Commerce
- Montgomery County Chamber of Commerce Connect. Engage. Prosper. Click for the Top 10 Reasons to Join the Montgomery County Chamber of Commerce.
- Business@Lunch Looking for information on the next Business at Lunch? Click our Events Calendar for all Chamber events and happenings!
- Ribbon Cuttings Would you like the Montgomery County Chamber of Commerce to help with your your ribbon cutting? Call us to set up your event today!
- Leadership New River Valley Leadership New River Valley Class of 2014
- Montgomery County Chamber of Commerce 1520 North Franklin Street Christiansburg, Va 24073
- VT Football Schedule Preview the 2014 VT Football Schedule for home games
We are now accepting nominations for the 2014 Volunteer of the Year and the 2014 Outstanding Community Service award of the year. These nominations will close September 1, 2014. These prestigious awards will be given at the Chamber Annual Dinner & Awards Ceremony, December 4, 2014. Deadline for submission for these two awards are August 1, 2014.
2014 Nomination Form
The Montgomery County Chamber of Commerce (MCCC) serves Blacksburg, Christiansburg, and Montgomery County, and is located at 1520 N. Franklin Street Christiansburg, in the New River Valley of Southwest Virginia.
The MCCC was formed in March 2003 when the Blacksburg Regional Chamber of Commerce and the Christiansburg-Montgomery County Chamber of Commerce merged.
Our mission is to promote and develop a positive environment for the operation and growth of business in Montgomery County and the New River Valley.Click the image to view our 2014 Chamber Magazine
Montgomery County Chamber of Commerce ~ 1520 N. Franklin Street Christiansburg, VA 24073 ~ 540.382.3020


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An overview of your advantages
Here are the reasons why you won´t want to miss the ISM 2015. Read more about the additional product segments "Snacking" and "to go".
Information brochure (pdf)
To additional theme areas at ISM!
Registration as an exhibitor
Register as an exhibitor and be part of ISM 2015.
Newcomer Area
Would you also like to be a part of the unique ISM trade fair concept, but your time and/or financial resources are limited? Then our ISM Newcomer Area is just what you are looking for!
Register today for the Newcomer Area!
Information about Newcomer Area (pdf)
New Product Showcase 2015
Again in 2015, we are offering you this opportunity to present your new products impactfully.


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ORLANDO (3/23/13) – The Princeton men's track & field team opened the 2013 outdoor season at the University of Central Florida Invitational, at the conclusion of a week-long spring training trip.
Juniors Alec Bingaman and Brad Pelisek both recorded PRs in the javelin. Bingaman was the runner-up with a mark of 56.56 (185-7) on his first throw of the season. Pelisek was third throwing 54.83 (179-11) on his first throw.
In the long jump, junior Tom Hopkins finished as the runner-up. He leapt to 7.06 (23-2). Sophomore Tumi Akinlawson was third at 6.90 (22-7.75), junior Shane Molidar was fourth at 6.76 (22-2.25) and freshman Jake Scinto was fifth at 6.71 (22-00.25) and Pelisek was sixth at 6.56 (21-6.25).
The meet continues tomorrow afternoon.


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2 holiday markets for your list
Today is a busy one for holiday markets, including:
Chattahoochee Nature Center's Back-to-Nature Holiday Market features 40 artists specializing in eco-friendly and handmade items; plus the horticultural staff has designed wreaths, decorations and terrariums for sale. Admission to the full nature center is free during the market, 10 a.m.-4 p.m. 9135 Willeo Road, Roswell. 770-992-2055, www.chattnaturecenter.org.
During Family Day at Spruill Gallery's Holiday Market, noon-4 p.m. at the 19th-century farmhouse, kids can make 3D snowflakes, beaded key chains and other crafts and sip hot cocoa, while parents shop and sample diAmano chocolates. Free. 4681 Ashford Dunwoody Road, Atlanta. 770-394-4019, www.spruillgallery.blogspot.com. HOWARD POUSNER
Marietta Theatre pulls plug
Hello, Marietta Theatre, and goodbye — at least for now. In one of the quicker arrival-departures in Atlanta theater annals, the troupe launched this month by
Continue reading Culture notes: 2 holiday markets to visit today; Marietta Theatre goes dark; holiday show with flamenco »


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Sugarcane aphids under control as South Texas grain sorghum harvest begins
Sorghum sugar signals sweet success
A joint project between Queensland and Chinese researchers to derive sugars from sorghum could result in extraordinary social, economic and environmental benefits for future generations.
Scientists warning growers about explosive populations of new grain sorghum pest
Mysterious pest threatens Texas' billion dollar grain sorghum crop
Sorghum wards off pests by releasing hydrogen cyanide
(Phys.org) —Purdue University researchers have confirmed the long-held hypothesis that sorghum deters insects from feeding on its leaves by releasing hydrogen cyanide.
Study examines climate change effects on crop mix shift, transportation
(Phys.org) —Drought conditions in Texas and throughout the U.S. the past decade have not only caused crops to fail, but farmers have had to alter the mix of commodities planted to better adapt to a changing ...
First look at complete sorghum genome may usher in new uses for food and fuel
Although sorghum lines underwent adaptation to be grown in temperate climates decades ago, a University of Illinois researcher said he and his team have completed the first comprehensive genomic analysis of the molecular ...
A genetic treasure hunting in sorghum may benefit crop improvement
A consortium of researchers from The University of Queensland, the Queensland Department of Agriculture, Fisheries and Forestry (DAFF Qld) and BGI has discovered that sorghum, a drought-tolerant African crop, holds vastly ...
New canary seed is ideal for gluten-free diets in celiac disease
A new variety of canary seeds bred specifically for human consumption qualifies as a gluten-free cereal that would be ideal for people with celiac disease (CD), scientists have confirmed in a study published ...
New yeast strain could lower costs for cellulosic ethanol production
There's a lot that can be done with a corn cob after the kernels have been removed. Farmers leave the cobs on the field to boost soil quality. Enterprising cooks use the cobs to make jelly. In China, the ...
Researchers improve process to create renewable chemicals from plants (w/ Video)
(Phys.org) —Crops aren't just for food, fiber and fuel. Researchers at the University of Florida are making new industrial applications possible for them as well.
Verifying that sorghum is a new safe grain for people with celiac disease
Strong new biochemical evidence exists showing that the cereal grain sorghum is a safe food for people with celiac disease, who must avoid wheat and certain other grains, scientists are reporting. Their study, ...
Elevated carbon dioxide in atmosphere trims wheat, sorghum moisture needs
Plenty has been written about concerns over elevated levels of carbon dioxide in the earth's atmosphere, but a Kansas State University researcher has found an upside to the higher CO2 levels. And it's been particularly relevant ...
Modified bacteria turn waste into fat for fuel
"Green" chemistry developed at Rice University is at the center of a new government effort to turn plant waste into fatty acids, and then into fuel.


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By:Mona [she is awesome!] also read her fanifc :) (top one)
I do not own any of the characters but a few that come later on in the story. This is my first fanfiction :D so don't be to harsh *First chapter is a little boring but it will get better! Trust me!*
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Hamster Emerges From New Year's Bender
By Scott Friedstein, FluffPo Correspondent
A hamster named Cupko has finally reappeared following an exceptionally epic New Year's Eve bash. Friends say that Cupko had been hibernating for three straight days, and only emerged from his hutch late Thursday "to grab a glass of water."
"He was chugging pellets the whole night," says Paul Sturtevant. "I've never seen him party that hard. Guess he just needed to sleep it off."
With the exception of a lingering hangover, Cupko is expected to face no other long-term consequences from the evening.
"Well, we had to reschedule brunch," says Sturtevant. "There was no way he was getting up for that, though. Dude was in rough shape."
Via IRebic.


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(Source: lonurs, via imlexyandiknowit)
My kitten does this at ALL HOURS OF THE DAY/NIGHT. He doesn't care.
(Source: fonziethecorgi, via imlexyandiknowit)
Zodiac Leo problems.
Yup reason I've been single for years and have very little friends…
I thought honesty was the best way of expression and understanding and that with it beautiful things can be created in this world…but that just seems to blow up in my face everyday…so nice to feel failure…it reminds me that I'm alive and I'm not afraid of anything in this world but robots and body hair…and even those things I believe I can and will overcome…sin pelos en la lengua hasta la muerte…sin no lo aguantas… ¿Por que estas vivo? Never giving up!!!
A Mom went to have dinner with her son who lives with his roommate.
During the course of the meal, his mother couldn't help but notice how handsome his roommate was. She had been suspicious about her sons sexuality but being a good mother she felt that he would let her know if and when the time was right but seeing the two together just made her more curious.
Over the course of the evening, while watching the interaction between the two she wondered even more if there was more here than meets the eye. Her son, sensing his mothers watchfully eye volunteered, "really Mom, I can tell what you're thinking and you can just get it out of your mind, we are just roommates and nothing more".
About a week later the roommate remarked, "ever since your mother was here the silver serving platter has been missing, do you think she took it?"
He responded, "Well I'm sure she didn't but I will email her and ask just to be sure" he sat down and wrote:
Hey Mom
I'm not saying you did take the silver platter from the house and I am not saying you didn't take it but the fact remains that it has been missing ever since you were here for dinner.
Your Son.
A couple days later he got a response from his mother:
Dear Son,
I am not saying that you do sleep with your roommate and I am not saying that you don't sleep with him and you know I love you and could care less either way but the fact remains that if he was sleeping in his own bed he would have found the platter under his pillow.
When are the two of you coming for dinner?
(via imlexyandiknowit)
Zodiac Leo facts.
So true


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mrcc: All content tagged as mrcc in NoSQL databases and polyglot persistence
Wednesday, 14 March 2012
A Distributed C Compiler System on MapReduce: Mrcc
Neat idea: mrcc is an open source compilation system that uses MapReduce (such as Hadoop and MRlite) to distribute C code compilation across the servers in the cloud computing platform.
There's a paper related to this project written by Zhiqiang Ma Lin Gu that you can read or download after the break.
by Alex Popescu
Ana-Maria Bacalu
- Most read
- Comments


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Those crazy French! How do YOU eat your burger?
- Caroline1 Jul 16, 2008 07:53 AM
This morning';s NY Times has an interessting article about how hamburgers (of all things) are "taking Paris by storm." Yet when they go on to talk about the French burgers, seems they are rarely served with fries, a milk shake, if ordered, is "dessert," and they talk about bread and butter pickles and chiffonade of lettuce being American "standards" that many restaurants are adapting.
You can read for yourself here: http://tinyurl.com/6nmmer If they request that you sign up, hey, you get the NY Times electronically every morning,, and it's FREE! '-)
Anyway, for me the bread and butter pickles just didn't ring any bells! And I consider chiffonade of lettuce fast food fare, and a whole lettuce leaf as standard in a sit down restaurant. Oh, and most Frenchmen (according to the article) eat their burgers with a knife and fork. So who needs bread if you eat it that way? (Now, now, let's don't all laugh and point at the same time!)
All of this made me extremely curious how the majority of CH's like their burger? For me, yeah, a sesame seed bun is nice, but I won't refuse to eat a burger without them. But I do insist on medium rare, and DO NOT PRESS DOWN ON THE PATTY WHILE COOKING!
Then I prefer:
The bun toasted on the flat top next to the burger, put the top of the bun on the burger when you flip it, place bun bottom on serving plate and
1. spread with mayyonaise
2. dot with a little yellow mustard
3. 3 large slices of dill pickle
4. a leaf of iceberg lettuce
5. a slice of beefsteak tomato, preferably an heirloom the size of the bun.
Top with the burger and bun top, set a small piece of lettuce on the plate and top with one very thin onion slice. I will taste the onion to see whether it is a sweet onion and/or was cut with the right kind of knife. (Amazing how many places slice onions with a carbon steel blade and create an onion nightmare!) Serve with fries and a bottle of ketchup, along with whatever drink suits my fancy. Oh, and the ketchup goes between the bun top and the burger patty, not on the fries!
So, as a reality check on whether I'm weird, you're weird, or the French are weird, how do you like your burger?
re: monkeyrotica
freshly ground chuck(mixed with salt,black pepper, and teryaki sauce) from my local butcher, patty cooked medium rare on bun, or kaiser roll.
Topped with:
Merkts cheddar
red onion sliced
1 slice of tomato
romaine lettuce
hellmans mayo
re: monkeyrotica
oh boy, monkey, you just gave me such a childhood flashback. my mother used to make us burgers on toasted wonder bread. i always had an issue with it because of the shape incongruity, and she'd get nuts when i started performing surgery on the bread, trimming it so that it fit the burger properly.
eddie murphy didn't like it when his mother did it either. the segment in 'raw' about the "welfare burgers" is one of my all-time favorites...
"you gonna put it on SQUARE wonder bread?!"
re: goodhealthgourmet
When I complained about round burgers on square bread (I was maybe 9?), my mother just made square patties. I think Wendy's copied her. But I was rarely happy with my mom's solutions. I used to ask here where they raised the square cows? My poor mother.
re: Caroline1
caroline - i told my mother about your "square cow" remark, and she said it sounded like something that would have come out of *my* mouth :)
ok, to stay OT because the mods removed my last comment...
i'm a purist when it comes to my burgers - i want to taste the meat. no worcestershire, no onions inside [it's not meatloaf, it's a burger!] just S&P.
cooked with a perfect char on the outside and rare-plus to barely med-rare inside.
toppings/condiments vary with mood, but *never* yellow mustard [save it for the hot dogs], and if there's ketchup, it has to be chilled so you have the temperature contrast with the hot burger. you can't go wrong with a slice of perfectly ripe tomato [preferably beefsteak or brandywine] and some red or sweet onion.
unfortunately these days it's knife & fork for me...gluten-free buns are horrid.
re: goodhealthgourmet
I agree about gluten free buns. For a while I appeared to be reactive to flour, celiac disease was considered, but after a few months on gluten free bread I tried the real thing again, and have been fine since, so it was likely a transient allergy. Lucky me! Or maybe it was the cost that cured me. Some of the gluten free breads I bought were six to eight dollars a loaf! SMALL loaf!!! And ALL of it tasted like the bread my 9th grade social science teacher described having to eat as a German prisoner of war during WWII. Sawdust!
I did find some recipes on line that SAID they produced the texture of French bread, but the recipes called for so many esoteric "flours" I never did get them all rounded up to give them a try.
A knife and fork sound like the best solution! '-)
ground turkey grilled medium rare. some turkey bacon. a sugar free toasted wheat bun. a nice sized piece of romaine~enough to cover the burger. diced tomatoes~really makes the difference. a big hunk of tomato is ick on a burger. freshly ground pepper and sea salt. a slice or 2 of avocado. and a nice dollop of colman's mustard. heaven, i tell ya! absolute heaven.
re: texanness
Did I miss a memo? Sorry if this is a stupid question... but since when can we eat ground turkey medium rare? And do you also eat Chicken Breasts medium rare?
I am not being sarcastic...I am fascinated...truly curious!
re: tapas gal
i actually do cook my turkey burgers rareish. if that is a word...if not i just made it up. ha! not chicken, tho. do people eat chicken rare or medium rare? hmm...never thought about it. altho, i don't really think it is considered safe to eat any meat rare, is it? i know a lot of restaurants won't offer meat cooked anything other than medium or well done.
Toasted bun, burger done rare to medium rare, topped with swiss cheese, raw red onion. A bit of mayo ( hellmans), ketchup, S/P and I am happy.
ground chuck with Fairway's "Espresso seasoning" (salt, pepper, garlic, onion, and dried espresso), grilled medium. Lightly toasted bun, mayo, horseradish, a dab of ketchup. Cheddar or blue cheese if I'm in the mood. Sometimes lettuce, sometimes tomato.
Mustard does not belong near my burger.
re: irishnyc
Oh my goodness. I have never heard of that Espresso seasoning until now... but I MUST try it! Thanks! We don't have Fairway here, but I guess I could try making it...
I have grass-finished beef from a local farmer, which my husband (the grillmaster) dunks in cheapie Balsamic vinegar before grilling medium rare. Occaisionally he sticks slivers of garlic into the patty. (That's how he enticed me to start eating ground beef again, btw.) Whatever cheese is handy gets melted on top of the burger after it's been flipped. Sprouted grain bun with a thin spread of mayo & dijon. Lettuce, tomato, good to go!
Oh, and I'm not into ketchup, by my husband & son just fell in love with the homemade ketchup from the Amish family at our farmer's market. So I think I'll have to learn how to make that for them...
Most often it's a salmon burger on a whole wheat bun (with sesame seeds), mayo, tarragon mustard, a little red onion. Lettuce makes it too slippery.
Caroline, your condiments and accoutrement are perfect but I chose a different arrangement. The mayo and mustard go on the bottom but then the burger (med. rare) must go directly on them. This is so the juices from the burger can mix with the mayo to create a most delicious sauce. The lettuce, tomato and onion go on the top. Dill pickle spear is on the side.
re: kmcarr
YES! Meat must be on the bottom so it hits your taste buds, makes a sauce w/mayo etc., and I find if lettuce, onion, tomato, etc are on the bottom it makes for a very slippery burger.
The French are weird. Besides, there's been McDonalds in France for over 30 years now (thus, the "chiffonade of lettuce") -- you think they'd have figured out burgers by now.
I agree with Glencora that large pieces of lettuce make the burger too slippery. I like pickles, ketchup and onion (preferrably red onion) on mine (no mustard and in particular, no mayo). I like a bun that's proportionate to the burger and soft enough to bite through -- I'm mystified why anyone would put a burger on a crusty roll or baguette. It should be thick enough to be no more than medium rare in the middle, and thin enough that all the layers (meat, condiments, bun) fit easily into one bite. Otherwise, it's not a hamburger, it's a "hamburger steak" and should be eaten with a knife and fork.
I have to admit that I've never had much luck cooking my own burgers -- they rarely come out just right. I actually made the best homemade burger I've ever made this week with a frozen bison patty, pre-sliced Sonoma blue jack and a small roll (I think it may have called itself a focaccia roll) from Trader Joe's. The pieces just came together perfectly.
While I eat burgers with various toppings (cheese, portobello mushroom, bacon, avocado, etc.), my default burger is plain with ketchup, red onion, tomato (only if it's ripe -- no cardboard, please) on a sesame seed bun. Never lettuce (iceberg, romaine) on my burger -- dilutes the taste. Though I find that sometimes some bitter greens can be OK. And I don't like pickles, mayo and mustard. A bit of Heinz is all I need. Meat seasoned with salt and pepper and cooked medium to medium-rare (depending on how much I trust the place).
re: Miss Needle
Depends. At an outdoor party, just cheese, as much as possible (last party I took the cheese off the cheese platter and smooshed it on the burger, since they were offered sans cheese), ketchup and in hand.
In a restaurant, all the toppings with the exception of mushrooms, I hate mushrooms. Lettuce (never chopped), tomato, bacon, cheeselotsofit, onions raw or otherwise, pickles, mayo, mustard, and ketchup. With knife and fork, since picking it up is usually impossible.
Fried sweet potatoes if possible, white if not. A strawberry milkshake (do they even make coffee anymore?) would be nirvana.
Oh, and the burger should be as near raw as possible, ideally stuffed with blue cheese.
3 favourites for me:
1) topped with kimchee
2) topped with a slice of petroleum byproduct processed orange cheese food stuff and 3 sauteed lengthwise halves of jalapeno pepper.
3) topped with yellow mustard, chopped onion, sliced kosher pickle and sliced tomato.
All the above variations consist of lean ground chuck patties cooked medium rare and served between halves of a fresh kaiser roll.
It depends on my mood. The standard would have to be: medium rare with red onion, crisp lettuce, sliced tomato, 2 slices of cheese, a smear of mayo and a generous pour of either BBQ sauce or ketchup on the burger itself. Other times I might forgo the condiments for guacamole. Very often I'm in the mood to splurge on a bacon, mushroom cheeseburger (usually cheddar, but occasionally blue to shake thins up). Right now I'm in the mood to try mrbozo's kimchi burger.
80/20 beef, grilled to medium but with thin crunchy edges, salt & pepper on the burger, cheese or not is fine, ketchup and caramelized onions on the side of the burger without cheese, soft roll. If I'm eating out, fries on the side. If I'm eating in, then probably chips and cucumber spears. Unsweetened iced tea. Chocolate milkshake only if I feel I can spare the calories (with that kind of meal, who can???)
No, you're not weird, but neither are the French. They're just not American!!
re: lisavf
"No, you're not weird, but neither are the French. They're just not American!!"
Thank you lisav.
Anyways, I'm figuring this is all tongue in cheek...right ?
Many countries try to emulate dishes of foreign lands and many times get it "wrong". Weird? I dunno.
In Mexico I oftentimes had a hamburger with an additional slice of ham. I think it was their literal translation...
Years ago, traveling from Spain to southern France we stopped to eat. Although Spain was especially intriguing foodwise, we were getting nostalgic for something closer to home.
So the wife orders a 'amburger americane' (use your best Clusee accent). It came not in a bun, but rather wrapped in a crepe.
We laughed at that one, since she was imagining a sesame seed bun and the whole nine yards...
talking about where you place the condiments too...if you put the mayo on the bottom bun the fat creates a seal that stops the juices from the burger from getting the bun soggy!
Lately it's been a medium rare grilled on the q. Salt and pepper only,none of those meat seasonings.
Grilled bun top and bottom so it has some cruncy to the inside and not too big.
for the dressing, I like mayonnaise on both the top and the bottom, then lettuce (several crispy ice cold leaves) the burger with American cheese if any, a thick slice of tomato with more salt and pepper (ground) and then a thick slice of white onion (I like the bite) then a big dose of mustard. Just your regular French's. And then a puddle of both catsup and mustard to dip in.
A burger should be grilled, at home, if possible. Not too huge, cooked medium, outside should be crunchy, inside moist. Salt and pepper raw burger. Served on a soft but not fluffy bun (love Downtown Bakery buns in Healdsburg). Mayo on bottom bun, burger, homemade BBQ sauce, slice homegrown tomato, salt and pepper on the tomato, thin sliced onion, top bun with thin layer mayo. If tomatoes not in season, no substitutes, just leave it off and substitute leaf of red leaf lettuce. Yum. If meat is properly fatty enough, no cheese is necessary.
re: dkenworthy
just curious, why "should" a burger be cooked medium?
for me, medium is too well done, rare to medium rare is how I enjoy mine @ home.
re: swsidejim
What I meant is that a burger "should" be grilled to make me happy (it is what I grew up with). I like them medium, you should eat them however you like them.
I have been 'trained' to eat it without the bun, so the bun seems excessive to me now. Finally. so I have learned to eat it wrapped in a lettuce leaf
hamburger (med rare), red relish, mayo, avocaodo, ketchup, grilled onions, sauteed mushrooms, bacon, american or swiss or bleu cheese ~~ worchestershire, BBQ sauce ~~ these are acceptable toppings
raw onion, mustard, pickles of any sort ~~ A1 sauce ~~ all unacceptable and unwanted
re: laliz
I used to go bun-less, too, and still occasionally do at restaurants. But I was always left wanting something that would add a little something to chew and soak up the juice of the burger instead of letting it dribble down my hand. Of course whatever carbs I saved I made up for with the extra order of onion rings I always got on the side.
The burger is 80% lean, mixed with worchester sauce, a little salt and pepper, and garlic powder. Then it is cooked on a grill.
The bun is warm and the insides grilled, the burger medium well and slighty greasy. Mustard is spread on both parts of the bun, then American cheese that has been melted on the hamburger goes on the top part of the bun, then the burger. The bottom bun has a couple of slices of red onion, then 4 dill pickles, and then two slices of tomatoes that have been salted and peppered. Then put the two parts together and enjoy.
re: Janet
I agree most with the people on this thread who have said, "It depends on my mood."
Still, there are a few constants:
--Burger must be moist and juicy. That's why I like it medium rare.
--Must be a cheeseburger. I do not understand a burger without cheese.
--Should be accompanied by excellent potato chips or fries. If fries, they should be thin and crispy, as I hate limp fries.
Other than those constants, I appreciate the fact that a good burger can be prepared thousands of different ways, yet still taste good!!!
My standard burger is simple ground round, a few shakes of worcestershier sauce and S&P in the meat, grilled medium-rare. Toppings depend on my mood and what I have on hand, but usually leaf lettuce, a couple rings of onion, some type of cheese and ketchup. I've been known to throw on BBQ sauce, avocado, mayo, mustard or a fried egg, though not usually all at once.
I also eat burgers with a fork sometimes. But not with a knife and fork. Will have to try that next time.
I can't stand 80/20 beef. 90/10 is what I prefer. If I'm grilling burgers, it's sirloin or better. I don't want to waste my propane on chuck. I just bought a meat grinder attachment for my KA mixer so I'll be grounding my own sirloin patties from now on.
I have mayo, onions, lettuce and American cheese on my burger. After I flip the burger, I place the onion then cheese on cooked side. I would toast the potato burger buns and slab mayo on it.
All of this talk of burgers has me craving for some : (
re: The_Whistler
You don't find that your burgers dry out with 90/10?
re: ajs228
I'm pretty sure the ground sirloin I've been buying is 90/10. But it could also be 85/15. I find it just perfect. They had some ground chuck on sale for the 4th of July holiday for a little over $1/lbs. I got a large tray. I can't remember the fat content but it was high. I made some tacos and it was sickening to see all the fat I was scooping out of the pan. Same with the burger I grilled with the meat. It was drip drip drip.
My patties are composed of paprika, brown sugar, salt and pepper. I don't measure it. I pack them pretty loose and punch a hole in the center.
Burger buns are something I'm going to start making my own. I'm not finding the quality of breads and burger/hotdog buns at my local store to be sufficient anymore.
re: The_Whistler
I've seldom had a burger that did not begin to fall apart halfway through eating it - with my then pulling the remnants of the top half of the bun off and eating the rest with fork and knife.
To each their own, of course. I see alot of froo froo fancy burgers on those Food Network 'Challenge' programs, most make me want to, excuse the expression, lose my lunch. Far too many exotic ingredients or condiments and or patties/sandwich so thick King Kong would have trouble getting his mouth around one. Big isn't always better, and neither are an abundance of 'exotic' ingredients or condiments. Suffice to say my favorite is simple indeed. In a top & bottom toasted sesame seed bun... A quarter pound charbroiled pattie...Thousand Island dressing...tomato...red or green leaf lettuce (not iceberg & definately not shredded iceberg)...pickles...if onions, they have to be grilled, not raw...cheese, my preference Swiss (but I'll take American if Swiss isn't available)! About as froo froo and or exotic as I get is adding extra crispy bacon slices and avocado, usually known as a 'California' burger.
1) Seasoned with seasoning salt and pepper, basted with sweet and spicy bbq sauce while on the grill, served on a squishy potato bun with caramelized onions.
2) Marinated in worsterchire(sp?) sauce, grilled to medium, served on a toasted bun with mayo, a smidge of ketchup, sweet onion, tomato and pickle.
I like most burgers, but I NEVER enjoy bacon or american cheese on them.
Wasn't there a comic who's reply to this was "between two steaks" ??
I like a good commercial bun, like those Martin's rolls they make in Philly or somewhere up there. No onion bun and not a hard roll for a burger.
Cheese- a good one, either cheddar or swiss
tiny swipe of Hellman's
wee bit of ketchup
keep yer tomato and lettuce, I don't need them.
Sometimes grilled onions, or nice avocado (but then no ketchup)
re: Passadumkeg
oooooh.... every now and then, someone from NM area or Southwest mentions green chili and I immdeately think of the most delicious green chili cheese burgers I would get in Albuquerque, New Mexico. At a little hamburger stand off Coors Rd.. wrapped in white paper hot off the grill, greasy, onions falling off, picking the melted cheese off the wrapper and eating that delicous burger seconds after I'd get back into the car... it was white cheese, have no idea what kind, just that it all went so perfectly together. I wonder if they ship?
Okay. This has now been up two whole days, and just as I suspected, no one -- not one single soul! -- has mentioned bread and butter pickles on a hamburger! So that proves it. It is absolutely and unequivocally the FRENCH who are weird. Really really weird! '-)
re: Caroline1
Well, maybe, but what about those North Americans who eat their pizza with a knife and fork and/or resolutely refrain from slurping their pho noodles?
re: Caroline1
Take it for what it's worth...
Bread and butter
Bread-and-butter pickles are sweeter in flavor than dill pickles, having a high concentration of sugar added to the brine. Rather than being served alongside a sandwich, they are more often used in fully-flavored sandwiches, such as hamburgers, or used in potato salad.
re: Caroline1
I certainly would not want abread and butter pickle on a burger BUT growing up we couldn't eat sloppy joes without them.
re: ArikaDawn
Must be an American thing. Ragu should be served over pasta or polenta and never with bread and butter pickles. However, on a meat sandwich ...
re: mrbozo
mrbozo and AD, I LOVE bread and butter pickles. So much so that I actually did try them on a hamburger once. One bite, fed it to the dog, started over. Live and learn. But give me a fork and an ice cold jar of them and I'll go away happily.
I agree about some sort of sweet pickle in sloppy goes, but being lazy at heart, I'm more likely to use picadilly or sweet relish rather than chop up all those b&bs! My best childhood memory of b&b pickles is the cut crystal relish dishes my mother would set on the table at regular intervals for about four people to share. Celery sticks, carrot sticks, pitted black olives, pickled onions, cornichons and b&b pickles. She always took me aside before I went to the table and warned me that the b&b pickles were NOT all for me! <sigh> Mother's can be such wet blankets. I was also warned, up to about age 9 or 10, that I would be sent from the table if I used the olives as finger puppets. Deprived childhood. Squelched imagination. So sad.
re: Caroline1
'I LOVE bread and butter pickles. So much so that I actually did try them on a hamburger once. One bite, fed it to the dog,'
All I can say is, lucky dog! :-)
re: Caroline1
I was set a limit of 5 black olives at family dinners Even if nobody else wanted them.. So I had to resort to stealing them from the fridge afterwards (since there was always an abundance on the table). Such a deprived childhood I had! Now I am a happy black olive glutton. No more limits. I'm surprised I've never OD'd on them.
re: Catskillgirl
I believe it may be an english thing as well. I was in London after two month in Italy. A nice burger with pickles sounded fantastic only the pickles were bread and butter pickles. Consider me to not be a fan eww.
re: Caroline1
Just because it's been two days and nobody here mentioned bread and butter pickles on a hamburger doesn't mean 'unequivocally' in the whole wide U.S. of A. that nobody puts them on a burger. After all it is a big country, Caroline! I would bet that a lot of people have tried them, and either liked them or didn't and those that did put them on hamburgers all the time. Further there's something to pairing sweet and savory together. Bob's Big Boy Hamburger Combo featured a sweet red relish on that burger that in my book made one of the best hamburgers around! Oh, and even though I now know your thoughts about 'Wikipedia' it seems that 'wiseGEEK' . com's article mentions the same thing about the bread & butter pickles 'for what it's worth'.
re: Caroline1
I like bread & butter pickles on mine
re: budlit
Bless your heart. Are you French? '-) '-) '-)
Somehow bread & butter pickles on a hot dog sounds better than on a hamburger. But I've never tried it.
re: Caroline1
Oh- I'd try bread and butter pickles on a hot dog! Otherwise, it's like Caroline says- a fork and a jar of cold B&BPs.
re: budlit
re: Caroline1
hmmm how interesting Miss C1, excellent observation... stuff to ponder. Have you tried it?
Should we?
re: chef chicklet
You know, there are times when I amaze myself. I like to think I think "outside the box" more than inside, but on hamburgers and hotdogs, I am definitely inside! Sweet relish (and possibly b&b pickles) are for hotdogs, dill pickles are for hamburgers. <sigh> Maybe I need to try a hamburger with wasabi and maple syrup. And some crushed torilla chips for added crunch. Who knows?
Buy a beef chuck roast, grind it at home. Season it with salt and pepper. Form it into 5-ounce patties (cooks down to 4 ounces), and cook medium rare. Top with mayo, a dab of mustard, and slices from an early girl tomato (I think it has more flavor than beefsteak, but it takes three slices to cover a patty; in the fall, when we have lots of green tomatoes, substitute fried green tomatoes for the ripe tomato slices), and a slice from a large sweet onion (such as Vidalia). No bun. No lettuce. No ketchup. The family splits on the use of cheese. I like No cheese. (my son likes extra sharp cheddar; my wife likes blue cheese, my daughter Kraft's American cheese).
re: Potomac Bob
There is a chain of two (2) locally owned hamburger places around here that grind their own beef a couple of times a day. They feature a "bunless burger." The first time I tried one it was absolutely incredible! The perfect mix of pickles and ketchup and whatever else on top of this huge, juicy burger sitting on a cold crispy lettuce leaf, then a slice of tomato on top and cheese melted over the top of everything! Really lush and luscious. So a month or two later I ordered another, but at the OTHER branch... This time I had frozen food in the car so it was take out in a plastic box. When I opened the box, there was this burger with toppings and cheese floating around in at least a half cup of fat! And the fat smelled/tasted old. <sigh> Haven't been back to either location since. But I do longingly remember location #1. Maybe I should forgive Caine for Abel's sin? Or is it the other way around...
Having lived on all three coasts I have three distinctly different ways I lke 'em. The Texas mode is buttered, griddle cooked bun (Butterkrust) yaller mustard, Del Dixie hamburger pickle chips, onion, tomato, and lettuce. The addition of jalpeno slices is good. Patty is thin and fried on a griddle. The Northeast mode was thick patty a little pink inside, toasted bun, ketchup, and onion. The Californa mode was uncooked bun, a thousand islandish dressing, tomato, onion and lettuce, medium char-grilled patty. I miss In-n-Out, but if I moved West again I'd miss What-a-Burger. Harold and Kumar notwithstanding, I don't fixate on White Castle but will gladly eat a lot of them!
Let's see. I like mine grilled medium, about 80/10. In the burger meat...just S&P. A grilled bun, with the burger in this order:
botton bun
ketchup or mayo (never both)
hunk of lettuce
top bun
Ground Buffalo grilled medium
Toasted bun OR I make a grilled cheese and put the burger between that
ketchup ON TOP
chopped scallions
If I use lettuce I use Romaine
fresh tomatoes from the garden
I also use this formula for Boca Burgers
80/20 ground beef, salt and garlic powder on the meat, grilled medium rare, grilled sesame seed bun (NEVER sliced bread!), Heinz ketchup, chopped Vidalia or other sweet onion, and bread and butter pickles! (or sweet pickle chips if that's all I've got, I'll eat dill pickles on a restaurant burger, but I won't buy them). No cheese, no pepper, no lettuce, no tomato. Ketchup goes on the burger, next to the fries, and in a little puddle to dip at the end.
My top ingredients that haven't been mentioned:
Slice of sweet onion grilled to mellow out the flavor some.
the Anchor Bar in Superior WI make an burger with a cream cheese/green olive spread. I've done it at home before and it is now one of my favorite toppings for a burger. Doesn't really need anything else. Maybe some lettuce and a slice of tomato.
there must have been a recent response in here to someone cause it was on the recent conversations page so i am going to try and jive it back together! i know it otherwise died in 2008.
i eat a lot of veggie burgers in the summer, cooked outside on a bbq at my dads house by the beach.
standard -
in order slightly toasted on the grill seedless bun (bottom)
garden burger original patty
fried or raw onion
cheese (usually it's plain old american melted)
bbq sauce or green chili (from a bottle)
lettuce or spinach if we have it
top bun
all assembled on the grill, and flipped over to heat the top real quick.
pretty perfect - i will add other things available from time to time, like sauteed mushrooms and avocado but the above is what we normally have so it is really easy to throw together.
I served in a place that made really good burgers.....
Bun - toasted pretzel bun (or mcDonalds filet o'fish type bun)
ground beef seasoned with crushed garlic, s&p, STUFFED with chevre and finely diced jalapenos or bleu.
grilled well (in Canada, this is required by law.)
sauteed mushrooms, (stripey) bacon, dill slivers,one thick tomato slice, romaine lettuce, torn to fit bun. More jalapenos if feeling daring and avocado or sauteed red peppers if available.
Burger is then enjoyed with a fork and knife; ketchup, mayo and sriacha applied to every bite.
Enjoyed with beer or red wine.


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Right guys this is a bit of a beginner question!
Im have a little query on numbering prints. When you label a print as 5/50 (for example) does this denote it is number 5 of a limited edition print? Sorry if this sounds a bit confusing......its because I am confused! Lol.
It would mean it's number 5 of an edition of 50 prints, which would be pretty limited.
You know, it's a bit of a slippery-slope numbering prints and offering 'limited' editions - do you really want to go there? If you're making prints with old processes (photogravures, tintypes etc.) then maybe there's a degree of validity to the whole business since individual prints are hand-crafted and often unique. But if you're making inkjet prints (or even silver-gelatin B&W for that matter) it all seems a bit hollow and a tad pretentious. For an interesting rant on the subject, check this out.
I'm with redstar on this one. It may work with renowned artists but as a budding photographer it doesn't particularly serve a purpose. Would I really limit a print run to say 100 when I might sell a 1000 ? hardly. It's just illogical, even if your selling the 100 issue run at £1000 a print.
Another question about printing!!
When i get order i was planning to send the file off to my printer (not local to me) and then he sends them off to the customer. So what do i do about labelling? Can i just get my name and the print name printed at the bottom (i am using giclee prints).
It depends partly what market you're aiming at. I was just stating the perception of many collectors/galleries - about 20 is regarded as the 'norm' by many. 50 is a big edition. Much more than that and many will think of it as an unlimited run, even if in theory it's limited to 200 or whatever.
There's nothing wrong with a big run if it makes you money, each of us judges the market for himself. With an unlimited run you'll put off some buyers, but if you're managing to sell hundreds of the same print at a reasonable price you might not care. Many of Joe Public might not care either. There's nothing wrong with an IKEA stack 'em high and sell 'em cheap approach - it works for the Swedes.
Personally I wouldn't want to make more than 20 prints of a single image anyway - I'd get bored with it apart from anything else. I can always take more pictures and don't want to spend the rest of my life producing the same prints over and over.
So much of creating a market for your prints is down to perception of the buyers, which includes archival properties of the print, getting a signature on it, how limited the edition is, framing and presentation etc. Limited edition is just one aspect. Logically a mass-produced poster included in a magazine may more or less the same as an original, but people are willing to pay more for some kind of exclusivity, a signature, archival quality etc. It's up to the artist who he wants to appeal to and how you present your work.
I email a few local shops selling photography, artwork etc and one has got back to me asking to arrange a viewing of my portfolio in a couple weeks!
As i have only just started to sell my images they are all digital files - what should i do? Do i need to get a selection printed?
You have to present your images in a professional manner to give the client confidence in your work.
Quote: Do i need to get a selection printed?
You bet you do.
I would say, you need at least some samples showing the quality of the printed work.
They will need to know what you are actually going to supply, and it would be nice to have them in a smart portfolio case.
It will help if you know what sort of subjects and sizes they would like to see, so you can target the right selection.
Having said that, I wonder if its OK nowadays to have a larger selection as a laptop presentation as well.
In the background is the question of mounting and framing, do they do it, or do they sell as is.
If you are going to supply mounted or framed, they might like to see a sample, although you may not have to do that right away, and two weeks might be a bit tight for that.
Quote: Should they be printed and mounted or framed as well?
See above
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text:
Shaina Brown was working the night shift in Raleigh when a man left her the tip. But the Waffle House tells The Raleigh News & Observer that it refunds large tips unless they're paid by cash or check to avoid disputes about charges.
Brown tells WTVD-TV in Raleigh she was humiliated when the restaurant refused to give her the money.
She says she got a call last week from her customer, who wants to remain anonymous. She says he had heard about her problems and wrote her a check directly.
Brown calls the man a hero.
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