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When the man credited with creating the "fear index" offers harsh words for the investment products that have sprung up around the Vix, Wall Street takes notice. Also to be expected, some pundits have taken issue with Robert Whaley's recent remarks.
On Friday, my colleague Brendan Conway reported in this very blog that Whaley claimed to be "shocked" and "appalled" at the makers of exchange-traded funds and notes built around the index, and signaled out the instruments' high carry costs and complex construction as dangers.
Whaley recently signed on as a partner in startup AccuShares Investment Management, which plans its own volatility exchange-traded fund. Among the products he cited in his remarks were iPath S&P 500 VIX Short-Term Futures ETN (VXX), VelocityShares Daily 2x VIX Short-Term ETN (TVIX) and ProShares Ultra VIX Short-Term Futures ETF (UVXY)
Today, Nick Cherney, CIO of VelocityShares, the index company behind many of the exchange-traded products that offer exposure to volatility, sent an open letter to Wall Street addressing Whaley criticism. Here's the text of his letter:
Recent news coverage of comments concerning the VIX and VIX Futures market necessitate clarification. By now I would hope people commenting publically on the VIX would understand that the VIX is not an investable index. It's construction is theoretical, and basic economic forces ensure that no product can be developed which will deliver spot VIX returns on a consistent basis. I could deconstruct the technical reasons why this so (for example the square root in the VIX calculation makes it impossible to replicate) however the fact remains that an extraordinarily deep and active market exists for investors to buy and sell the VIX, it is called a futures market. If buyers and sellers were willing to exchange spot VIX returns,you would indeed be able to buy spot VIX, and you would do it in the futures (or ETP) market. Instead there are very basic economic reasons to expect buying spot VIX returns will and should be very expensive almost all the time.
The VIX itself has all of the properties one would theoretically look for in an equity hedge. It is mean reverting (in other words in the long run it is "cost less"), it is highly negatively correlated to equities, and has very convex upward spikes. These features all mean that it isvaluable. And valuable things cost money. The result is that VIX futures are steeply upward sloping and long only VIX futures positions should be expected to lose significant money. Median annual returns for the VIX Futures index have been -50% since inception. This is the same basic economic reality that makes it so expensive to buy put protection. You cannot simply change the fact that it is valuable to protect an equity portfolio from declines.
People have attempted in the past to create exchange traded products which circumvented the pricing pressures that cause futures prices to vary from spot prices. Those products imploded when market participants began aggressively arbitraging them. Any spot VIX product (or other spot commodity product for that matter), no matter how aggressively engineered, will be subjected to similar arbitrage pressures. The properties of the VIX make it likely that there would be unlimited demand to buy a long VIX position at no cost and zero demand to sell it. Institutional investors would gladly buy spot VIX vs a short VIX futures position all day, pocketing the negative carry in VIX futures while being hedged against a VIX spike. Almost unlimited money would likely chase this strategy. And as a result the spot VIX product would become very expensive. In fact it would start to look a lot like VIX futures! It is unfortunate when academic theory is confounded by economic reality, but Imust caution against attempts to circumvent the economic forces that drive futures prices.
I will briefly on the question of whether VIX futures are "too expensive." One could argue that -50% a year is far too much to lose in order to hedge an equity portfolio, and I whole heartedly agree. Long only buy and hold positions in VIX futures are an incredibly bad way to hedge portfolios, and in that sense they are far, far too expensive. Long only put buying on a systematic basis for example is just as ill advised. However the VIX futures price is set in a transparent market in which the marginal buyer is a short term user who couldn't care less what the annual cost is and instead considers the one to two day cost of the position. The reason products exist and are so successful is that for short time periods they can be very powerful tools. Many traders use VIX Futures for short term hedging needs, tactical trading strategies, and any number of other practical and appropriate uses (for many, that means inverse VIX futures positions).
I am a huge proponent of further education and increased understanding of VIX based products. I believe they have very powerful applications for short term objectives, for tactical trading strategies, as short positions, and many other uses. I also know that very compelling long term VIX based strategies can be constructed that will hedge equity portfolios at reasonable cost (though I believe such strategies must be long/short), and innovative solutions will be welcomed by the market. I hope the huge demand for effective VIX hedging solutions does not lead to the inadvertent creation of products which ignore basic economic fundamentals and lead to unfortunate outcomes for VIX investors.
My headline is a bit cheeky, but watch tomorrow for the first dissemination of the CBOE Low Volatility Index, brought to you by the makers of the "fear gauge." This index is actually pretty different from popular products that bear the "low volatility" moniker.
The benchmark is a blend of an S&P 500 (SPY) covered-call option-and-stock strategy plus another of the "tail hedge" variety. In the words of CBOE Holdings' (CBOE) Chicago Board Options Exchange:
The CBOE LOVOL Index measures the performance of a portfolio that overlays SPX and CBOE Volatility Index (VIX) calls over the S&P 500 Index. Specifically, the index is obtained by holding a portfolio of S&P 500 stocks and simultaneously selling SPX calls and buying one-month VIX 30-delta calls on a monthly basis.
In plain English: This index tracks the S&P 500, plus the returns of a "covered call" strategy of selling bullish options, plus buying "disaster insurance" options on the VIX index.
Yes, it's pretty complex, but then, investors have been willing to go lengths — probably too far — for the promise of smoother returns. The trend has made a winner of products like the PowerShares S&P Low Volatility Portfolio (SPLV), holding the index's most stable stocks from the last 12 months. It's also been kind to the iShares MSCI USA Minimum Volatility Index Fund (USMV) and a gaggle of similarly themed funds.
By the way, you can't "buy" an index, which is true in this case. But there are ways to buy the two options strategies separately. One is the PowerShares S&P 500 BuyWrite Portfolio (PBP). There's also a recently launched First Trust CBOE S&P 500 VIX Tail Hedge Fund (VIXH), though barely any investors have bought that fund.
MKM Partners' derivative strategist Jim Strugger's view this morning is pretty much the same as it was a month ago: The "next inevitable shock" to the stock market is on its way.
The CBOE Volatility Index has been below 25 for four months now, one of the longest quiet periods since the onset of the financial crisis. You could argue that this is a sign the market is starting to break out of its five-year roller-coaster ride. But not that's how Strugger sees it.
If you think that this "implied volatility" measure's behavioral pattern is intact — volatility is just a statistic, after all — then that would suggest that another big burst is coming. As volatility bounces within a range, each fresh low makes the next period of high volatility more likely. That, at any rate, will be true until the market breaks out of what Strugger terms the "high-volatility regime" that's prevailed since the financial crisis.
"[I]f it's accepted that the imbedded floor for VIX in the mid-teens will be sustained and the high-volatility regime extended deep into 2013, if not longer, then it becomes a matter of when, not if, the next shock occurs," he writes clients in a Monday morning note.
Exchange-traded slot machines, er, volatility trackers, are slightly higher in Monday morning trading. Barclays iPath S&P 500 VIX Short-Term Futures ETN (VXX) is ahead by 1.8%, the ProShares Ultra VIX Short- Term Futures exchange-traded fund (UVXY) has risen 3.7% and the VelocityShares Daily 2x VIX Short Term ETN (TVIX) is up 2.2%.
By its own history, the most closely watched measure of market volatility looks downright placid. Investors who worry about the fiscal cliff in the U.S. or a replay of Europe's debt woes may be tempted to buy some volatility-themed portfolio insurance in the market for exchange-traded notes, thinking that right now, those notes are cheap.
Besides the imperfections we've already documented for these products' use as a stock-market hedge, there's another measure suggesting there's a particularly slim chance of success.
Investors who fixate on the CBOE Volatility Index should be comparing this index to the stock market's actual volatility, in addition to its own history. The same is true for users of the complicated VIX-based exchange-traded funds and notes built to reflect VIX derivatives. The intuition is that investors need to look carefully at the premium they're paying for volatility insurance versus what is actually happening day-to-day in the stock market.
Bill Luby, author of the indispensable VIX and More blog, ran the numbers recently. He found that the gap between the price of insurance as measured by VIX versus the market's actual swings is at its widest since 1996. During 2012, the VIX has overestimated 10-day historical volatility in the SPX by 47%, Luby writes.
That's like Geico charging you an auto premium as if you were half again as likely to crash your car this year than the historical numbers suggest.
For traders of VIX ETNs and ETFs, this issue compounds the products' existing imperfections when used as a hedge. (On the latter point: Particularly at times when the curve of the VIX futures market is steeply upward sloping, it can be costly to own these products.)
You might object that history is just that — history. Market volatility has been known to make sudden and dramatic appearances in recent years, so history may not be a guide. But it turns out to be a pretty decent guide versus any other metric you could identify. "[I]t is more difficult than one might imagine to incorporate information about the future to come up with a better estimate of future volatility than what can be gleaned just by extrapolating from recent realized volatility," writes Luby.
The upshot is a theme we cover on this blog regularly: VIX ETNs are a bazaar of arbitrage and fast-trading activity. More power to the quants and day traders who've done their homework. But the odds are long for investors who use these products as a buy-and-hold hedge.
The VIX finished Wednesday at 15.07. The Barclays iPath S&P 500 VIX Short-Term Futures ETN (VXX), the most widely used exchange-traded note tracking volatility futures, ended at $33.20. The leveraged VelocityShares Daily 2x VIX Short Term ETN (TVIX) is at $1.30 and the ProShares Ultra VIX Short-Term Futures ETF (UVXY) at $25.80.
There's a triple-digit loss on the Dow Jones Industrial Average (DIA) Wednesday and half a percentage point gone from the Nasdaq Composite and Standard & Poor's 500 stock index (SPY). But check out the volatility index.
The CBOE Volatility Index, often dubbed the "fear gauge," usually rises when stocks fall. Not this afternoon, though. The VIX is down about half a percentage point, currently hovering above 16. The related Barclays iPath S&P 500 VIX Short-Term Futures ETN (VXX), an exchange-traded note tracking volatility futures, is down about 1% this afternoon. The leveraged ProShares Ultra VIX Short-Term Futures ETF (UVXY) is down 2%.
The VIX usually rises when stocks fall because wary investors pay up for options to buy and sell the S&P 500. It's the price of those options that drives the calculation of the VIX. The volatility index was rising this morning, but not anymore.
It's entirely consistent with investors' "In Fed We Trust" instincts the last few months, which tell them that no selloff is worth worrying about.
USAA vice president of equity investments Wasif Latif, whose charges include the USAA Total Return Strategy Fund (USTRX), is a believer in "volatility as an asset class" — the idea that investors should view market gyrations as a trend to trade rather than something to fear.
That's a step beyond simply buying a favored stock, ETF or bond at a discount during a market swoon. It means using exchange-traded tools that are built for use as portfolio insurance or as speculative vehicles. But it's worth noting that Latif is not one to use the dozens of products whose name includes "volatility" or "VIX."
"Volatility is exceptionally cheap right now," Latif told Barrons.com this week during a visit to our offices. He says he's a buyer at these levels, convinced that the market isn't ready to drift into a quiet, if bullish, period like what was seen in the 1990s, a time of prolonged low volatility.
Compared to recent history, he's right that volatility is inexpensive if the gauge is the oft-cited CBOE Volatility Index. The index made a 2012-low trip below the 14 level this week, a zone so low that the index has closed beneath it just three times in five years. Its long-term average is around 20. Read here for my colleague Steve Sears' expert take on investors snapping up call options on the volatility index, betting on a rise.
But Latif won't use heavily traded products like the Barclays iPath S&P 500 VIX Short-Term Futures ETN (VXX), or leveraged versions like the VelocityShares Daily 2x VIX Short Term ETN (TVIX) or ProShares Ultra VIX Short-Term Futures ETF(UVXY). Traders who use those products need "very high certainty that something is going to happen in the market now," Latif observes. And they need very short time horizons.
But who really has that level of certainty? "When will volatility spike and markets tank? I couldn't tell you that," he says.
Latif instead prefers to use plain-vanilla put options on the S&P 500 or another widely owned stock index, such as the MSCI Emerging Markets Index. Doing things this way avoids basis risk, for one. "I want it on the same security," he says.
Indeed, the VIX number shown hourly on CNBC is simply a calculation of S&P 500 index option prices.
If you feel compelled to "trade" volatility or view it as an asset class, there's no harm in going the simple route, which means using options on the broad stock index or the SPDR S&P 500 ETF (SPY).
"Simple" in this case means avoiding the trap of using a product just because it appears to trade like a stock and has been effectively marketed as a volatility-trading tool.
As exchange-traded funds and other investing vehicles have ballooned in number, the task of figuring out what works well and what doesn't has only gotten harder. Barrons.com's Focus on Funds looks under the hood of ETFs, mutual funds and hedge funds for overlooked values, actionable ideas and the latest pitfalls for fund investors.


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These incidents were among the official reports of the Libertyville Police Department. Readers are reminded that an arrest does not constitute a finding of guilt. Only a court of law can make that decision.
Retail Theft
An employee at Walgreens, 1770 N. Milwaukee Ave., reported Nov. 21 that she saw a man take a number of Gillette razors and place them in his backpack. The man was described as being about 40 years old, balding with light-colored short hair, and carrying a khaki and black camouflage-style backpack. He left the store on foot, walking southbound. A total of 25 packages of Gillette razors valued at $549 were taken.
Edgardo Garcia, 24, of 950 Cherry Valley, Vernon Hills, was charged with driving while license suspended Nov. 21 on Butterfield Road near Victory Drive. He was also cited for operating an uninsured vehicle and speeding. He was released on a $2,000 personal recognizance bond pending a Dec. 12 court date.
Joseph A. Browne, 22, of 1388 Prairie Trail, Grayslake, was charged with not having a valid drivers license Nov. 24. He was also cited for having suspended vehicle registration. He was released on a $3,000 personal recognizance bond pending a Dec. 12 court date.
Matthew Anthony Wroda, 43, of 12915 W. Johns Mansville Ave., Waukegan, was charged with driving while license suspended Nov. 25 near Winchester and Butterfield Roads. Police said he was initially stopped so they could warn him about displaying flashing red and blue Christmas lights on his vehicle. He was released on a $1,500 personal recognizance bond pending a Dec. 12 court date.
For questions or concerns about this report, email Libertyville Patch Editor Korrina Grom at firstname.lastname@example.com.

subset: commoncrawl


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THIEF RIVER FALLS, Minn. (KFGO AM) -- A Thief River Falls man was arrested after leading authorities on a chase in a stolen vehicle that hit 120 miles per hour.
The Marshall County sheriff's office was called about an erratic driver who hit a car at a gas station in Warren.
Officers chased 20-year-old Christian Potucek to Argyle and then back to Warren before backing off for safety reasons.
He was later arrested at a rural home.
Potucek is facing numerous charges, including fleeing police and driving after revocation.


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It's not a gloryhole but it is just as good. There is an adult bookstore near the Collingswood Flea Market in Wall Twp. There are movie booths in the back. Buy some tokens at the counter and go find a booth. Men, including myself, go there for a little gay fun. Just find a man that you want to suck off and go with the flow from there.
Best Answer
thanks I will try.I am verty curious and want to suck.Hope I can get it done tomrrow
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Does New Jersey have no gas or something? i just googled "new jersey gas stations" to see what they look like. wtf?


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Gold Medal Treatment Part 1: Olympic Skier Shannon Bahrke-Happe
Written on November 1, 2011 at 12:53 pm , by Fitness Magazine
Last Wednesday at the Paul Mitchell Focus Raika Studio Salon in New York City, multi Olympic medal-winning Shannon Bahrke-Happe of the U.S. Ski Team enjoyed an afternoon of pampering (scalp massages and Paul Mitchell Awapuhi KeraTriplex Treatments- lucky her!) as she prepared to attend the 2011 New York Gold Medal Gala. Between adding pink to her platinum hair and getting a sleek blowout (see her final look below), FITNESS stole a few minutes to ask how being a professional skier impacts her beauty and fitness routines. Listen in as she shares her favorite tips for staying gorgeous on-the-go!
(Bahrke with Raika Studio hairstylist)
—By Jaclyn Smock, beauty intern
Categories: Beauty On the Go | Tags: 2011 New York Gold Medal Gala, Awapuhi Wild Ginger KeraTriplex 2-Step Repair Treatment, paul mitchell, Shannon Bahrke, U.S. Ski Team, U.S. Snowboard Team
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Beauty Talk with Olympic Skier Shannon Bahrke
Written on December 1, 2010 at 9:31 am , by Fitness Magazine
Silver and bronze medal-winning Olympic skier Shannon Bahrke took a break from the slopes to sit down with FITNESS at the Paul Mitchell Red Carpet Pre-Styling even. Listen in as she shares her on-the-go beauty tips:
-Kari LaPrade, beauty intern
Categories: Beauty On the Go | Tags: Beauty On the Go, Fitness, Olympics, paul mitchell, Shannon Bahrke, ski, tips
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text: By employing state-of-the-art technology, Asghar Ali has produced a product range to cater to the varying demands of its international clientele. Through decades of continuous research and development in the art and technique of extracting pure oils from natural substances, Asghar Ali has developed a wide variety of attar and fragrances, combining tradition with modernism. Through it's knowledge of the essence of herbs, flowers and woods, Asghar Ali has been successful in formulating eastern mystique fragrances such as Dhan-Aloud, Amber, Musk, Rose, Jasmine, Sandal and Saffron, which are then presented to customers in numerous forms including natural concentrated oils, eau de toilettes, eau de perfumes and creams. Besides eastern fragrances, Asghar Ali has also diversified into western style perfumes to appeal to a wider variety of consumers.


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Chromadrome 2
Cheat Codes:
Enter one of the following codes at the main menu
or the Bonus Feature Manager screen:
Code Effect
BLUEEYES - Changes Chromates' eye color
CHESS - Checkered Floor
MYDROME - Choose Visualizations (under Options) until MyDrome
pops up. Allows own images to be used for backdrops(3)
INFLATION - Doubles length of Arcade tracks (2)
SUPERVIS - Maps visulizations onto landscape
FIRE - Max Powerups (1)
BOOST - Move even faster through levels (2)
LIQUID - Moving landscapes
ALTERNATE - Random landscape textures; can be customized w/ rightclick
AUTUMN - Unable to fall off track (1)
1.Can't unlock levels or post high scores with these options enabled.
2.Options affect high scores, along with Freestyle.
3.Options are viewed only if Border setting is enabled.


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Welcome to the contact and details page for Sports Direct in Colliers Wood. StoreLocate.co.uk is a store finder for the UK and provides shopping location information for UK stores. Please see below for the Sports Direct Colliers Wood opening and closing times, the Sports Direct Colliers Wood phone number and a local map to help you find exactly where the Sports Direct in Colliers Wood is located.
The Sports Direct in Colliers Wood is one of a chain of Sports Direct stores that can be found across the UK. We provide information on shops throughout the UK – quickly find the store details you are looking with StoreLocate.
Address for Sports Direct Colliers WoodUnit 8
Tandem Centre
Tandem Way
Colliers Wood
Telephone: 08443325189
Sports Direct in Colliers Wood Store Opening Times:
Use Google maps to find exactly where the Sports Direct in Colliers Wood store is located. Click the map and zoom in and out to help you plan directions to the Colliers Wood, Sports Direct store.
This is the Sports Direct in Colliers Wood store information page, but please see below for nearby stores in this area:
Sainsburys in Wimbledon
TK Maxx in Colliers Wood
Homebase in Wimbledon
Boots in Colliers Wood
Co Op Food in Wimbledon Park
Waitrose in Wimbledon Hill Road
Topman in Wimbledon
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|The information listed here is for guidance only. Please contact Sports Direct, Colliers Wood before visiting to confirm their details. If you know of any information that may be incorrect, then please click on the following link to let us know:
Choose a store:Aldi


text: Dec14 The FaceUlta BeautyNaomi CampbellKarolina KurkovaCoco RochaPatrick DemarchelierZac Posen THE FACE - Premiere Dates Announced! Yep, finally we know EXACTLY when we can see The Face! First, there's a one-hour special called The Face: The Fight To Make The Final 12, which is airing on Tuesday, February 5th, at 9pm ET/PT. On this special you'll meet all 24 of the contestants who are vying to be The Face of ULTA Beauty and the next big modeling sensation under the tutelage of either Naomi Campbell, Karolina Kurkova or some weird-looking model named Coco Rocha. The special kicks off with Naomi, Karolina and I walking in the infamous Zac Posen runway show. To whittle the 24 down to 12, all the contestants will compete in the initial two elimination competitions — a runway walk-off and a no-makeup challenge. We then pick our teams and let's just say that was an all-out battle! A week later on Tuesday, February 12th, at 9pm ET/PT will be the official premiere of The Face. The 12 contestants that made it through will move into a loft and the official games begin! The first official challenge of the season is a "Who Wore It Better" test shoot led by Naomi, which has some major potential for drama, followed by a photoshoot along the New York City docks with legendary French photographer Patrick Demarchelier. Intrigued?? Go watch the official trailer now! GO! GO! xxCoco Permalink


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Civil War Centennial stamp
New Britain, Connecticut
Saturday, September 27, 2014
Central Connecticut State University professor Robert Wolff and his class examine how the memory of the Civil War has changed from its 50th and 100th anniversaries to the present.
Wednesday at 6:16pm (ET)
Related Events
Brown University professor Megan Kate Nelson examines guerrilla warfare in the American Civil War. Guerrilla warfare is largely characterized by its tactics, including ambushes and surprise raids on unsuspecting troops and towns. There were bands of guerrilla soldiers fighting on both the Union and Confederate sides during the Civil War. These small bands of men on horseback were very nimble and difficult to capture, especially Confederate guerrillas who often did not wear uniforms and blended back into the population after an attack. Brown University is in Providence, Rhode Island.
More Info »
George Mason University history professor Christopher Hamner teaches a class on the motivations Civil War soldiers had when enlisting, fighting and choosing to stay in the Union and Confederate armies.
Old Dominion University professor Timothy Orr teaches a course on the Civil War and Reconstruction. In this lecture, he discusses how Union and Confederate forces handled prisoners of war, and takes a look conditions inside some Civil War prison camps. Old Dominion University is located in Norfolk, Virginia.
University of Maryland, Baltimore County professor Anne Sarah Rubin teaches a class on how the Civil War was remembered in the decades following the conflict, with a focus on the former Confederate states. She looks at the creation of cemeteries and monuments to honor the Confederate dead. She also talks about the Southern Historical Society and how it helped foster the "Lost Cause" myth, which promoted an idealized view of the pre-war South and portrayed the Confederate cause as a noble one that failed only because of the North's overwhelming resources. And she discusses the formation of the United Confederate Veterans group, which held celebrated reunions with its Northern counterparts.
Oregon State University professor Marisa Chappell discusses the Civil Rights movement in the 1960s and the anti-poverty and entitlement programs that were part of President Lyndon Johnson's "War on Poverty." She also details the societal attitudes toward impoverished minorities at the time, focusing on the challenges faced by single mothers.
U.S. Naval Academy history professor Lori Bogle teaches a class on the American soldiers taken prisoner during the Korean War, including the effects of captivity and attempts at political indoctrination.
Indiana University professor Michael McGerr discusses feminism and its impact on popular music in the 1960s and '70s. The class is part of a course called "Rock, Hip Hop and Revolution: Popular Music in the Making of Modern America, 1940 to the Present."
College of William & Mary professor Melvin Ely and his students compare the Reconstruction and Civil Rights eras, exploring many of the similarities and differences between the post-Civil War South and what Professor Ely calls "The Second Reconstruction" of the 1960s. This class is part of a course called "African American History from Emancipation to the Present."
Towson University professor Martha Joynt Kumar teaches a class on presidents and their relationship with the press, with a focus on the ways the White House press corps and coverage of presidents has evolved from the mid-1800s into the 20th century. Towson University is in Maryland.
West Virginia University professor Tyler Boulware and his class discuss the Indian slave trade in the South between 1670 and 1720. Spurred by trade with European settlers, tribes like the Chickasaw raided neighbors for captives more frequently than they had in the years before colonization. Professor Boulware explains how these interactions impacted both native and colonial societies for years to come by pushing Indians further inland, destabilizing smaller tribes and driving them to war.
Video Playlist
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Last week at the Shop.org conference, I offered attendees a report on how they ranked on our 2007 Customer Experience Study and the ability to be among the first sites reviewed for our 2008 benchmarks. I wanted to offer our GrokDotCom readers the same courtesy.
We'll be reviewing over 500 retail websites this year and won't be reporting the overall results until the beginning of 2009. If you put in your request this week, we'll provide you with a report that shows you how you measure up in our 4 categories and provide you with some tips to improve your customer experience.
Your site will be evaluated by one of our Conversion Analysts against 69 distinct questions in four critical areas of customer focus:
* Product Presentation
* The Checkout Process
* Delivery Options
* Customer Service
If you would like a better idea of what you need to do to make your retail website more customer focused then complete your request at Benchmarkmysite.com.
P.S. We are also thinking of adding a B2B benchmark as well. If you think this would be valuable, and would like to be included in it please comment below.
I think a B2B benchmark would be extremely valuable, especially for people like myself in the service industry.
I would like to be included.
B2B benchmark information would certainly be very helpful. Thanks!
A B2B benchmark would be invaluable, particularly if segmented into verticals: professional services; manufacturing, etc.
this is a great idea and I think B2B is an area where would be a lot of potential. As Steve has already said, it is probably necessary to segment it, but then you will definitely have a highly valuable tool.
I am thinking about transferring this into "real world" so it's not websites but real world retail outlets…currently working on that.
I appreciate this very article.
B2B benchmark information would certainly be very useful.
I think a B2B benchmark would be extremely valuable, especially for people like myself in the service industry.
I would like to be included. [Other]


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After several months of planning, and a number of very late nights from the dedicated staff at SingleHop, we're happy to announce the expansion of our footprint in the Chicagoland area! The initial phase of this expansion includes space for over 2,000 servers, which we plan to grow to 10,000 servers in the facility.
- Building environmentals provided by DuPont Fabros Technology (www.dft.com), with insuite services provided by ServerCentral.
- Onsite, 24×7 SingleHop NOC
- N+2 redundancy on critical systems, minimum N+1 on all systems
- HVAC, parallel electrical bus feeds
- Rotary UPS power systems each with 1300KW of critical output (n+2)
- 16x 2,2500 KW capacity Diesel Generators (n+2)
- 10,000 square feet of raised flooring
- Laser-based Very Early Smoke Detection (VESDA)
- 500,000 gallon thermal storage (chilled water) for emergency cooling if needed.
- 2 Utility Feeders
- 8 Power Transformers
- 100,000 Gallons of diesel
As part of our set-up, we have provisioned a diverse ring back to our downtown Chicago facility to be used for private network use, as well as 10-gigabyte circuits from nLayer. SingleHop clients located in our downtown facility will immediately be able to securely transfer data across the network, between the two facilities. The facilities are also located 30 miles apart, intended to suit clients disaster recovery needs.
As you can imagine, we're excited to have opened this chapter in our company's history. Over the past year we have grown exponentially, 673% growth in 2008, and 400% growth in Q1 09 over Q1 08. I largely attribute these kind of results to the high standards we set out to achieve. The selection of this facility is a continuation of those high-standards, featuring more redundancy than any of our competitors, as well as a 100% Power SLA that will be extended to clients in the coming weeks.
We are determined for our growth to always benefit our customers; as such, we are very excited to continue serving you through this new facility. Thanks for your business!
Zak Boca
Congratulations To ALL SH And members too , i am very happy to you guys , keep it up always
Congratulations guys! DuPont Fabros is a glorious facility. I might have to ask for a tour soon!
Congratulations Singlehop, and thanks for all your efforts giving customers the best
Congrats!! You seem to grow extremely fast!! SC would also be a guarrantee about the new dc!!
Once again, you have outdone yourselves.
Your servers and network are excellent! We're moving the rest of our servers from ThePlanet to SingleHop!
Wooow ! Thats great to hear… Congratulations… I m excited to move to Singlehop !


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What is Cancer?
Cancer develops when cells in a part of the body begin to grow out of control. Although there are many kinds of cancers, all begin because of out-of-control growth of abnormal cells.
Normal body cells grow, divide, and die in an orderly fashion. During the early years of a person's life, normal cells divide more rapidly until the person becomes an adult. After that, cells in most parts of the body divide only to replace worn-out or dying cells and to repair injuries.
Because cancer cells continue to grow and divide, hey are different from normal cells. Instead of dying, they outlive normal cells and continue to form abnormal cells.
Cancer cells often travel to other parts of the body, where they begin to grow and replace normal tissue. This process, called metastasis, occurs as the cancer cells get into the bloodstream or lymph vessels of our body. When cells from a cancer like breast cancer spread to another organ like the liver, the cancer is still called breast cancer, not liver cancer.
Cancer cells develop because of damage to their DNA. DNA is in every cell and directs all its activities. Most of the time when DNA becomes damaged the cell is able to repair it. In cancer cells, the damaged DNA is not repaired.
People can inherit damaged DNA, which accounts for inherited cancers. Many times though, a person's DNA becomes damaged by exposure to something in the environment, like smoking.
Most people think of cancer as a solid tumor. But some cancers, like leukemia, do not form tumors. Instead, these cancer cells involve the blood and blood-forming organs, and circulate through other tissues where they grow.
Remember that not all tumors are cancerous. Benign (noncancerous) tumors do not spread to other parts of the body (metastasize) and, with very rare exceptions, are not life threatening.
Different types of cancer behave very differently. For example, lung cancer and breast cancer are very different diseases. They grow at different rates and respond to different treatments. That is why people with cancer need treatment that is aimed at their particular type of cancer.
Cancer is the second leading cause of death in the United States. Half of all men and one-third of all women in the U.S. will develop cancer during their lifetimes. Today, millions of people are living with caner or have had cancer. The risk of developing most types of adult cancers can be reduced by changes in a person's lifestyle, for example, by quitting smoking, reducing sun exposure, and eating a healthier diet. Generally, the sooner a cancer is found and treatment begins, the better are the chances for living for many years.


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I've met Hunter Valentine…designed a shirt for them…gave them two charcoal drawings. Talked to them… hugged them.. took pictures with them.
I went to see Uh Huh Her on my birthday… was front row… had Lindsey Byrnes photographing RIGHT NEXT TO ME… met Camila Grey and Leisha Hailey by SURPRISING them with giving them my charcoal drawing of them…talked to them.. received their newest EP for free, forever signed Happy Birthday…took a picture with them..
Currently practicing my ASS off for this music competition/Summer tour for the east coast. We'll be in Charleston, SC, and then making our way down to Florida—to perform at Disneyworld. AND, We may be performing for Good Morning America.
What the fuck?!
I'm a lucky bitch.
I forgot to mention seeing Gaga again for the second time.. being on the floor.. without having to pay for these tickets… and having her be as close at 10 feet away from me…. right before my birthday.


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I decided to go on this whole sexual exploration journey... and I got bottomed the other night. But the guy said I was terrible. It was my first time... Any tips? Anything I should know for the future?lion-reclused


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A former music teacher at Carl E. Schluter Elementary School in Haslet is free on bond after being arrested last week on suspicion of possessing child pornography, officials said.Adron Willis Ming, 35, of Keller turned himself in at the Tarrant County Jail on Aug. 9, said Officer Sharron Neal, a Fort Worth police spokeswoman.Schluter Elementary School is in the Northwest school district.In a news release on Friday, a district spokeswoman said administrators were notified about the investigation on Aug. 6."Mr. Ming was immediately placed on administrative leave," spokeswoman Emily Conklin wrote. "On Aug. 7, the district received notification of his resignation. Northwest ISD is not aware of any incidents or allegations involving students or the school."Teachers and staff undergo "thorough state and national background checks, including fingerprinting" when they are hired, according to the statement."While rare, should any incident occur, the school district is notified immediately and district officials cooperate fully with all police investigations." Asked for more information about the case, Neal said, "The warrant was from our Crimes Against Children Unit detectives for possession of child pornography." The arrest warrant affidavit that might explain more about the case could not be obtained on Friday.
Bill Miller, 817-390-7684 Twitter: @Bill_MillerST


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It's been a while since my last update—a long while. Things have been very busy over here for the past 2 months, so I haven't had as much time to blog as I would hope. I'm making an extra effort now, though, so buckle up for some updates!
It's been a while since my last update—a long while. Things have been very busy over here for the past 2 months, so I haven't had as much time to blog as I would hope. I'm making an extra effort now, though, so buckle up for some updates!
Why Free Work For Exposure is Useless
Have you ever been asked to work for exposure? What about working to expand your portfolio? Or my personal (least) favorite, working to establish a relationship that is guaranteed to bring more paid work in the future? If only it was that easy!
"Angel" Update: Reached Picture Lock!
If you've been following my blog then you know I've been working on a short film, Angel, for far too long now! What I assumed would only take a couple months is nearing a year. Thankfully, I've reached Picture Lock and the score is now being worked on!
NAB 2014: What happens in Vegas...
...gets posted on here! So last week I went to NAB in Las Vegas and I had a great time! I asked you guys to let me know if there was anything in particular you wanted to know about, and most of you responded with Blackmagic cameras, so here goes!
Attending the 2014 NAB Show!
I'm currently in Vegas to attend the 2014 NAB Show! It's my first NAB and first time in Vegas, so I'm pretty excited on both accounts. I'll be at the convention Tuesday-Thursday, and I'll probably spend most of my time checking out new cameras and software!
Some Blackmagic 4K Footage to Download
I rented the Blackmagic Production Camera 4K this past week to work on some new RodyPolis products. My hope was that, in addition to the products, I would have time for a very short film as well. Unfortunately that wasn't possible, so I did the next best thing!
Adding Camera Shake to a Digital Scene
I wanted to give a VFX shot I recently worked on a handheld camera look, but didn't want to simply add a digital shake on there as it doesn't always look natural. So instead I used this very simple technique to add in some realistic camera motion.
One Thing 4K Cameras Still Can't Do
There's little doubt that eventually 4K will be the new standard. With 4K cameras, TVs, and even laptops becoming more and more popular, I'm certain in a few years 4K will be as normal as 1080p is today. However, 4K cameras are still missing this important feature.
What's your Release Date?
So I've decided to never start a film project again without a release date. Deadlines, as it turns out, are good! When I look back at my passed projects, the ones with a deadline were more focused and had a higher chance of being completed than the ones without.
In this tutorial I go over how I got the warm tropical look for a short film I did last spring. I wanted to show that the weather was warm, but I didn't want to simply make everything look orange. Instead, I saturated the greens and blues to give it a spring feel.


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Belfast Festival at Queens
We are super excited to announce that the Foursquare Mayor Chair will be part of the Festival Green Room at QFT for the duration of the festival… details on prizes and perks to follow.
We are super excited to announce that the Foursquare Mayor Chair will be part of the Festival Green Room at QFT for the duration of the festival… details on prizes and perks to follow.
Following a fantastic install at Crescent Arts Centre, The Foursquare Mayor Chair is back (on the 22nd June) for a month in Derry's Void Gallery.
With this installation, which coincides with the Clipper Race, has some fantastic arts based prizes for the Mayor.
Yesterday the Mayor Chair bid farewell to the lovely Crescent Arts Centre, and its home for the last month. Crescent was a great venue, with a buzzing cafe, lots of classes and shows on every day.
During the chairs stay at Crescent it had two mayors Eoin Kelly and Karen O'Rawe.
The chair is having a break for a couple of weeks before it heads to Derry~Londonderry and the Void Gallery.
The Void is a very exciting place, and regularly shows work by internationally significant artists such as Mat Collishaw and Jeremy Deller (Turner nominated artist, and 2013 Venice Biennale representative for Great Britain).
While at the Void the mayor chair will be taking part in the Clipper round the world race celebrations.
Adventurers, sailors and local culture buffs will all be in competition to check in and claim mayorship.
You'll have to wait until the chair is installed to hear what reward the Void is going to offer our next Mayor.
22nd June ~ 22nd July Void, Derry
We hope to see you then, I think you'll agree it'll be worth the wait!
and has declared …
" Today I am Foursquare Mayor, tomorrow Queen of the World! "
Sounds to me like someone is getting to big for her boots, Eoin (our last mayor) has went back to Uni in Coleraine so the race to steal Karen's Mayorship is wide open.
Alan Hook popped into the Crescent Arts Centre to take some photos and do an interview about the foursquare mayor chair.
While he was there people started asking him about the chair. They hadn't heard of foursquare and presumed that the chair was for the Mayor of Belfast.
Sorry Mr Mayor of Belfast, this chair isn't for you.
You might have a pretty chain, and no doubt an awesome cloak, but you aren't the mayor of the foursquare chair, so politely we'd ask you to check-in or walk on.
Good news for all the people that thought the chair was for the Mayor of Belfast, it's not!
Anyone can win the right to claim mayorship, you don't even need to convince people to vote for you…. all you need to to do, is go to the app store, download the foursquare app and check-in!
Keep your eyes peeled for the photos from yesterday, I'll pop them up here when I get them.
We have a new Mayor!
Everyone say hello to Eoin »
Eoin is an Interactive Media Arts Student at University of Ulster.
Quite impressively he has managed to Swoop in and steel the title and the chair less than a day after Karen became Mayor.
Will Eoin be able to hold on to the title for longer than a day?
Or will some one else be Mayor tomorrow?
Breaking News:
On Saturday the 21st of April 2012 Rowan Murray was ousted as Mayor by culture vulture extraordinaire Karen O'Rawe better known to some of you as @Classygenes
karen also became Mayor of newly opened The Mac Belfast on the same day, so it would seem she is on a mission to become Mayor of every arts venue in Belfast.
The competition is hotting up, and the question on everyone's lips is, how long can karen hold on to the title for?
The Foursquare Mayor Chair launched on Monday the 16th of April 2012 with it's first installation at the Crescent Arts Centre Cafe. The chair will be in situ in the corner of the cafe for one month. Visitors to the cafe can use the mobile app to check into the chair, and with continued check-in steal the mayorship from the current mayor Rowan Morrey.
The Mayor of the chair will be able to claim a free tray bake with every cup of tea or coffee purchased at the cafe.
You can follow updates from the chair on twitter @mayorchair or drop in and see the chair in the cafe. Additional comforts will be added to the chairs location to make it extra cosy for the mayor as the month progresses.
From discounts and offers to VIP treatment the mayor of the 'mayor chair' will get money can't buy treatment from our host venues. You simply need to check-in to win. The challenge however will be holding on to your mayorship. As soon as you take up your seat others will begin competing for it.


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Why Recipe Writers Lie About Caramelizing Onions
When it comes to the topic of caramelized onions, Slate writer Tom Scocca is disgruntled. Specifically, he is dissatisfied about the downright lying that goes on in recipes about how long it takes to caramelize onions. He points out examples of cookbook authors and writers implying it takes as little as 5 to 10 minutes to create dark caramelized onion. He's calling fiddlesticks on this fiction: How long does it really take to caramelize onions, and why do recipe writers pretend otherwise?
How long does it really take to caramelize onions? It depends on whether you want lightly browned, softly cooked onions, in which case you can probably get away with 20 minutes or so. But really deeply browned and truly caramelized onions (as opposed to simply burnt and crispy) can take up to an hour over low heat.
Are there shortcuts? Scocca reviews a method from Melissa Clark (one we've also reviewed) and concludes grumpily that, "Clark was only off by 180 percent on the cooking time. You can save 12 minutes off caramelizing onions, provided you pin yourself to the stove."
I went back and ruffled rather nervously through The Kitchn's archives; were we also guilty of underquoting this caramelized onion time? I think we may skirt the truth a bit; we often say it takes 20 minutes, although this won't always get you all the way there.
But why do recipe writers so often drastically undersell the real time it takes? Scocca thinks that it is because there is a stopwatch on many recipes; writers are being pushed to create quicker and faster recipes, and caramelized onions don't fit neatly into a 30-minute fast dinner. And yet, even though caramelized onions do take a long time to cook, they make up for the time in convenience; Scocca recommends making a big batch while you're in the kitchen doing something else, or throwing a load of onions into the slow cooker. Not fast, but convenient, yes. Also? Worth their weight in gold, for flavor. Just don't lie about how long they take.
Read the article: Layers of Deceit: Why do recipe writers lie and lie and lie about how long it takes to caramelize onions? at Slate
More Caramelized Onions
• Flavor Builders: How to Caramelize Onions
• Freezer Friendly: Caramelized Onions
• Fast Flavor: The Quickest Way to Caramelize an Onion
• How To Make French Onion Soup at Home
(Image: Anjali Prasertong)
72 Comments
Maybe they're taking it on average--take an hour to make a batch of caramelized onions that will do for three recipes, ta da! 20 minutes.
It IS worth the extra time. We've taken to making up a batch if there are onions left on grocery shopping day, then just having it for the week. Caramelized onions and some cream cheese on your morning bagel? Yes please.
I have to say I've found the little white lies recipe writers tell really frustrating too, although I frequently chalk them up to "they have better kitchen equipment than I do", or "they're more skilled in the kitchen than I am". Not that those make me feel any better...
I do know one shortcut to caramelizing onions, though (from America's Test Kitchen): microwave the sliced onions first for several minutes, to get them to throw off some of their water, then strain them before putting them in the pan.
This post made me laugh, because the tone is so serious! But yeah, I'm all for the approach of make a big batch of onions, for as long as it takes, and freeze it (a tip I learned here!) for later use.
And it *is* frustrating when things take much longer than a recipe states, which I find happens a lot. Two instances most common for me: 1) Quick breads in loaf pans always take me WAY longer than any recipe says. And I don't think it's my oven, because nothing else is ever that off. Just loaf pan recipes. 2) Every recipe I've ever tried that involves sweet potatoes cooked in a pan on the stovetop--doesn't matter if they're sliced thin, diced small, etc.--always takes way longer than stated and usually the sweet potatoes still aren't fully cooked! Drives me crazy.
I hate inaccurate recipes, no matter what the inaccuracy. It makes me think the author didn't cook that recipe that often.
I've always assumed it is because the recipe writer missuse the term "carmelize" so often. They want brownish onions, not real carmelized onions. For instance, like the ones above. Those are brown and look like they had some liquid added to enhance the color/deglaze the pot. But they aren't carmelized.
I haven't tried it yet, but I've read about using a CrockPot. Might have to give it a try.
I have to say, the first time I caramelized onions, I wondered if there was something wrong with me. The recipe said 10 minutes, and an hour later (I was making a lot), I was no longer worried they were going to burn if I didn't watch them every second!
I read that article yesterday and it annoyed me. The evidence he cites are recipes which say things like "cook for 5-10 minutes until a golden color." No, onions will not caramelize in that amount of time, but they will turn golden, so why is that wrong?
That being said, there are a lot of bad, inaccurate recipes out there. It drives me crazy too!
This never bothers me because I know what I'm cooking, so I cook til truly caramelized, but for a less experienced cook, yes it's frustrating. I think it is to appease those people who want a recipe they can cook in ___ minutes. Food doesn't always work like that and you get out what you put in I think.
The caramelized onions get me in many recipes when the "cheat" is to cook them down with beef broth. Not the same! They look caramelized but aren't and done in a fraction of the time! Also risotto. Sorry guys, but it takes time and patience to cook properly. SO many recipes make risotto in 15 minutes or so! Just cause you use arborio rice, a risotto it does not make.
Caramelize onions overnight in the slow cooker: takes many hours, but almost no work. And you can fill that sucker almost to the top, so you'll have a nice big batch when you wake up in the morning. So nice in an omelet. too...
Hahaha! I have to say I agree with him, although I find that if I add sugar and some liquid, like red wine on higher heat, it gets there a little quicker.
DebbieK—what else do you put in the slow cooker with the onions? Just some oil?
i rarely trust recipe times, it always takes me longer. the only recipe times i trust are for ones ive made myself!
Ah, it's the worm photo again! http://www.thekitchn.com/fast-flavor-the-163842
This is interesting and helpful. I don't like onions much and only cook with shallots because they're the only kind that don't leave onion-stink under my fingernails. Since I don't really know what I'm doing with them or how they're supposed to turn out, I really rely on recipes' cooking times.
I really hate it when cooking times are understated. I take bedtime meds that aren't as effective if you don't wait 2 hours after eating, so if a recipe takes me an hour longer than I estimated, it means I have to wait an additional hour to go to bed.
I was so happy to see this article on Slate yesterday - the constant lying about how long it takes to cook onions has been making me crazy. I would say I rarely if ever see the truth about onions in a recipe. It's condescending and is only going to discourage new cooks when they either think they are screwing up, or realize that they've been intentionally tricked.
You can speed up caramelizing onions by: 1. starting with a tiny mound of sugar in the middle of a pan and heat it until it gets slightly caramelized 2. Putting in the onions with a little bit of baking soda. Add some butter too 3. Cook on high head 4. Deglaze with water if necessary.
I have noticed this in recipes as well, and it bothers me. I haven't caramelized onions very many times, but I had read how long it could take. When I see in a recipe that my onions should be caramelized in 10 minutes...and when 10 minutes rolls around and it's nowhere close, that's really frustrating. It throws off my timing for pulling dinner together so that everything is ready at once.
Sygyzy mentions baking soda and that's the trick: add a little bit of baking soda and the onion will caramelize more quickly, because what's happening is not a real 'caramelization' but a Maillard reaction (proteins and sugars together) and it happens faster when the pH is basic, see this link (in Italian, I know, but there are pictures there):
We love onions and after spending at east a hour to get them to the right color my house smelled of onions for days. Next time I am doing them on the BBQ and making a huge batch for freezing.
The biggest pet peeve I've had comes from reducing the liquid in recipes. "Simmer until educed by half" they say... "about 10 minutes" they say... 30 minutes later, I'm staring at my pot wondering if they misunderstood the word, "simmer."
I think part of the problem is inappropriate use of cooking terminology, which is a react to the cooking ignorance of so many people. "Caramelize" is inappropriately used to refer to any browning that occurs when cooking onions, when in fact it refers to a specific type of browning that occurs due to chemical changes of the sugar within the onion. "Caramelize" is also misused to refer to the Maillard reaction, which does produce brown color, but for a completely different reason.
It seems to me that if someone is going to throw a fit over the misuse of a cooking terminology, and write an article about it, then they have plenty of time to correctly caramelize onions, so they should stop whining...
I would also point out that the times and timings listed in a recipe are an estimation, like all time-points in all recipes. Anyone who thinks that it is an exact prediction is not thinking
Perhaps they added some Baking Soda to speed it up!
Though if they did it should have been noted! also, 5-10 mins still too short!
http://www.seriouseats.com/2011/01/the-food-lab-real-french-onion-dip-homemade-super-bowl-recipe.html a real way to quicken Caramelized onions
I read this article yesterday and had to laugh. Because it's true--Lies! Damn Lies! Someone mentioned the Crockpot--yes, you can get absolutely mahogany, perfect carmelized onions in the Crockpot. Since it takes 12-14 hours on low, I usually go ahead and slice up a whole bag, which is very tearful, but worth it because they freeze well. There is no way to get beautifully carmelized onions in 10 minutes, no matter what equipment or skills you have. I have worked in publishing, though not in cookbooks, but it wouldn't surprise me if handing in a recipe that includes 1 hour for carmelizing onions would cause 1) your editor to faint, and 2) the yanking of your book contract.
Oh, and ps on Crockpot onions: I've made them for French Onion Soup by putting a whole ton o' onion slices and a whole stick of butter in there. Next time I will put a tinch of sherry in there, too. But I'm sure you could do it with some olive oil--I'd toss it with the slices and use enough to lightly coat.
Could you have a used a photo where the onions didn't look like worms?
Alton Brown was bitching about this very subject the other day on his twitter:
An ex line cook I know hates French Onion Soup for this reason- all that hanging around time waiting on the onions to caramelize.
What I hate in the foodie world is how on the recipe sites people will completely alter someone else's recipe, then rate it poorly and say it sucked. How can they do that? They never actually made the recipe!!!
Really creepy photo.
Yes the photo scared me as I also thought it was worms.
In my mind, caramelized onions are the kind that basically dissolve when you add beef stock to make french onion soup. If the onions keep their shape, no cigar!
It takes at least an hour, if not two over very low heat.
Yeah, I too wondered why someone was flying up a pan of worms.
Finally. I'm always complaining about this when I see or hear recipes that tell me to "saute onions for 10 minutes until caramelized." What? The problem isn't the lie, for me, because I KNOW it's a lie. What bugs me is that every recipe I see advertises quicker ways to caramelize the onions, which is not what I need. What I want is a fantastic, classic, and correct method for making perfect caramelized onions. I've tried a few different methods (like a dry pan - not for quickness, but just because it was supposed to work better...), but settled on a little olive oil and butter mixed from the start, cook for about 50 minutes, then add a tsp of balsamic vinegar at the end to give a rich, sweet flavor and to really help finish the onions, nicely. But try and find a common recipe online, and you'll be looking all day. They're all different! So whatever, recipe writers want burnt onions, let them have it. I am curious about onions caramelized in cola, which obviously has a lot of sugar to aid in the process, but sounds a bit weird...
I can barely get onions sauted in olive oil to look translucent in 10 minutes and I use a commercial burner and an All-Clad skillet. Caramelized? I agree, no way.
@JEEPYJ Your comment about your house smelling like onions for days reminded me of the advice my mom gave me when I was a young girl (in the 60s)... "if you don't know what you're going to fix for dinner, just start browning some onions. You'll eventually figure out what to make, but in the meantime when your husband comes home he'll think you've been cooking all day!"
True caramelized onions are a thing of beauty. You can caramelize any amount of onions that you choose. The process will still take anywhere from 40 to 70 minutes. I made a small batch (only one whole onion thinly sliced) in a sauce pan on low heat. It took about 45 minutes but the result was dark brown, melty, oniony heaven. I slathered it on homemade pizza dough beneath the mozzarella and sauce. So good...
YES YES YES! I really hate when I come across a recipe that calls for caramelizing onions! I have never actually been successful because I feel like a failure that mine doesn't look like the picture after the time it says. A while back there was a whole section on caramelizing onions in an Everyday Food. I believe it said one hour and then gave a lot of ideas of what to use them for.
@TBGBOODLER I LOVE that quote haha that's awesome
Crock pot overnight is the best way because you freeze the extra and they are at your beck and call....that said, I really don't take any recipe to heart because people lie...I eyeball it and tweak where I feel its needed.
P.S. That is one scary a.s photo.
I'm with everyone on the worms. That photo is terrible.
That is hilarious. My grandmother used to say the same thing about "browning an onion if dinner was going to be delayed."
I agree with @YONELLA: Could you have a used a photo where the onions didn't look like worms?
Those worms look delicious!
I am SO glad you wrote about this post - all my adult life I've been wondering why it never took me "5-7" minutes to get this done - was definitely a pet peeve for me, so THANK YOU!!!
The same goes for making risotto. Most recipes claim it'll only take around 20 minutes!
this picture is so disgusting!
I was starting to get excited about eating worms....
but seriously - you are all right - Mark Bittman, in How to cook everything vegetarian - was the first place that really explained (to me) how to caramelize onions. Don't add oil too soon - dry heat till they start to stick. Best guide on how to prepare onions ever.
Less talk of worms, more talk of the awesome quote by tbgboodler above. In fact, allow me to quote her again:
"the advice my mom gave me when I was a young girl (in the 60s)... 'if you don't know what you're going to fix for dinner, just start browning some onions. You'll eventually figure out what to make, but in the meantime when your husband comes home he'll think you've been cooking all day!'"
Them's worms.
When I caramelize onions it takes AT LEAST an hour, depending on quantity--because I REALLY love onions, so my motto is "you can never have enough" of them! I get the pan nice and hot, but over medium flame, then add the olive oil, onions, salt and pepper, and--if I'm making fajitas--some fresh lemon juice, turn the flame down to low and let them go. I stir the onions occasionally, but I don't rush them. An hour or more down the road, they're good to go. Yum. :)
At first glance this really looks like worms - sorry !! That's pretty disgusting.
EVERY time I see the thumbnail of this on the site I see earth worms....so gross! i love carmelized onions though but this image is like ingrained in my brain....uugghh
There's a difference between caramelizing and browning. Those onions are brown. Caramelized onions should be a slight golden color. And yes, it is a tie your self to the stove job; as is making any type of caramel. An if you're taking more than 10 minutes, your heat is probably not high enough. I'm amazed how many people don't know basic cooking techniques. Probably an unintended consequence of the pre-packaged, delivery, and fast food world. The ability to turn on a stove, doesn't make one a cook.
Hi, my name is Katie. I'm a recipe writer and I'm guilty as charged. I'm not being dishonest, though.
The way I learned to caramelize onions was over medium-high heat, mostly leaving them alone but giving them a good toss every few minutes. This yields deeply sweet, dark brown onions in about 20 minutes that yes, are burnt and crispy in some places. I love those places.
There are of course other ways of doing it lower and slower, like for French onion soup. I can def understand why Scocca is passionate about caramelized onions, I cover the different approaches to them and generally gush about their sheer awesomeness on whiskedfoodie.com:
As a Chef, Nutrition Coach and Nutrition/Cookbook Author and Cooking Class Instructor I am often very surprised when people whine about how long a recipe takes or even how many ingredients in the dish. Many people are shocked when I tell them I make all of my food from scratch. We have become a nation of people who want everything instant (even health through medicine when not eating correctly causes problems)... People assume I spend all day in the kitchen. I caramelize a batch of 3 or 4 onions one day a week and them have them to use all week in many dishes. I make traditional bone stocks once a week to cook with and drink all week. And. yes, caramelizing onions takes an hour or so...but that sweet taste is so work it!
Each time I look at the photo, I think it's a pile of red worms. Please change it. It's nasty!
Wow, people (some of you) -- you really need to grow up. Do you think spaghetti looks like worms, also? What about meatballs? No, on second thought, never mind.
Thanks to the people who gave tips for caramelizing in the crockpot. Going to try this.
The image doesn't match my notion of "caramelized". A little more heat and the deeper brown of "carmel" appeals to me more. Is a stock of water, sherry, and crockpot-cooked onions going to cut it? Probably not. Let's up the ante, and cook things a little closer to burning, but not quite there.
All the worm comments are a bit hilarious...I was baffled about what everyone was talking about and had to go back to look at the photo to get it. I suppose if I were to criticize the photo, it would have more to do with what I consider to be the onions' undercooked state than any worm-like resemblance. Caramelized, as far as onions go, means brown, dark brown, and shapeless...certainly nothing that you would mistake for a pile of worms.
I heat a large cast iron skillet, add some butter and/or olive oil, fill it to the top with onions, preferably red ones, and then settle down with something else to do in the kitchen. Yes, it takes at least an hour—which is why I never do less than four or five onions at a time. I keep a lid on the skillet, opening it only to take a look or stir. After the onions have begun to cook down and brown some, I start to listen for a certain tic-tic-tic sound. Whenever I hear it, I turn the heat down a notch (sorry, gas burners only for this) and stir. If needed, sometimes I'll add a little more butter or olive oil. Eventually, the flame will barely be on. Towards the end, I sometimes turn off the heat and walk away, letting the cast iron do the rest. The onions freeze well. I use half-cup canning jars, which will hold one to two onions, depending on original size and how well-cooked they are. If I'm using only a small amount for a dish, I'll scrape out what I need with a spoon and stick the rest back in the freezer.
I thought the thumbnail was of writhing earthworms, too, and was relieved to read it was onions!
Done it many different ways, but this recent find (in a ecipe) was the most accurate and the best tasting, as the sherry and thyme add a level of flavor only found in a rich onion soup.
2 tablespoons unsalted butter
2 tablespoons olive oil
3 large, yellow onions, 1/4-inch slices
Salt and freshly cracked black pepper
1/4 cup dry sherry
1 teaspoon finely chopped fresh thyme
Heat a large heavy-bottomed pot over medium-high heat. Add the butter and olive oil, let the butter mel,t and then add in the onions and toss to coat. Sprinkle with salt and pepper, and then cover the pot and lower the heat to medium-low.
Let the onions sweat, steam and soften for 10 to 15 minutes. Uncover the pan and let the onions cook for about an hour, checking on the onions frequently and stirring.
Once the onions are fully caramelized, and a deep golden color, add the sherry and scrape up any bits from the bottom of the pan. Stir in the thyme, season with salt and pepper and set aside.
I think one of the tricks is the covering, to allow a level of moisture to build up and then to evaporate it again when lid is removed. At the end of an hour, there is still a level of moisture in the pan which aids in the prevention of burning even at low temps
I never EVER trust cookbooks, to be honest. I'm a bit more trusting of blog recipes actually - there's photos there, generally, showing me what's going on so I know what's what. Also I'm generally familiar with that blogger and have built up some trust in them.
Seriously, though. I understand why there is so much focus on the 30 minute meal thing and I know that some people really do need that, every day, but we don't ALL need fast meals. I'm not going to flip to the next page if it takes 45 minutes instead of 30. Just tell me honestly, so I know how much ACTUAL time I need here, instead of artificially shortening it to draw in the busy workday types.
What complete hogwash. It's quite easy to caramelize onions in 10 minutes if you know what you're doing
The first time I encountered a recipe that told me to caramelize onions, it didn't tell me how to do it. The illustration simply showed dark, seemingly crispy onions on top of the dish. So, being ingenious I put two and two together. I sautéed the onion in butter and when they were beginning to brown I thew in some sugar and continued to cook them until the sugar caramelized around them.
My dinner guests loved them.
Here's my method: Slice your onions, put them into a microwaveable dish with a lid (plastic wrap or other improvised top will do) mix them with whatever fat you're using, and nuke them for 5-10 minutes while you busy yourself with something else. (This brings out the liquid--which includes much of the natural sugars in the onions.)
Then take off the top, stir them a bit, and nuke them (uncovered) for another 5 minutes or so. (You're trying to cook off the liquid so the onions can brown.) Stir them, see if they're brown enough; if not, nuke them another 5 minutes. Stir them AGAIN, see if they're brown enough; if not, nuke them another 5 minutes--repeating until they're to your liking.
I cook mine for about 45 minutes (just as the recipe I used to use stated), and they only really need to be stirred near the end when most of the liquid has evaporated. I usually do it when I'm cooking something else so I can keep an eye on them.
They're totally worth it!
I've never caramelized onions in less than an hour; there's really no good way to shorten the timing on that, so they really should explain that in any recipe. What really irritates me even more is going to a restaurant and ordering something that is supposed to be served with caramelized onions, only to have them serve me sad, insipid, slightly crunchy onions that are a tad browned around the edges. You just know they've tossed raw onions on a too hot flat top and browned them off a bit. The last time this happened, I was in a rather high-end steakhouse. I sent them back and when the manager came over to inquire about the problem, I explained to him that his kitchen staff needed lessons in caramelizing onions. He had absolutely no idea how it should be properly done. A home cook not understanding the process is one thing, and even a short order cook in a diner could be excused, but if you're going to serve something like that in an upscale establishment, you should at least employ people who know what they're doing!
I find that I have a similar problem with a lot of recipes and the cooking time for potatoes. Does anyone else find this?


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Search Tags: Martha Johnson
GSA administrator touts telework during emergencies
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GSA administrator Martha Johnson gives first public speech
WFED's Jason Miller reports.
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How will Martha Johnson do as GSA administrator?
Analysis from former GSA administrator Dave Barram.
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Bob Woods, president of TopSide Consulting and former commissioner of GSA's Federal Technology Service, explains what Johnson will be facing.
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Larry Allen of the Coalition for Government Procurement brings the Daily Debrief analysis.
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WFED's Jason Miller reports.
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GSA's Johnson wants more customer intimacy
New administrator details how GSA can increase its support of its customer agencies and therefore increase the agency's sales. Johnson wants GSA to be the "big engine that will" through innovation and having a better understanding of how it can meet its customers' missions.
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Networx delays due to inattention, mulitple awards contracts complications
Former commissioner of GSA's Federal Technology Service says problems can be fixed if focus changes.
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David Ferriero is the new Archivist of the United States.
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Here Erekat is referring to a repeated Palestinian bugbear - the Arab states, and Qatar in particular - that they believe orchestrates opposition to Mahmoud Abbas
Again Erekat warns that failing to move forward with moderate Palestinians will only serve to bolster more extreme figures like Aziz Dweik, the Hamas speaker of the Palestinian parliament.
A peroration dripping in sarcasm and fury. Erekat is saying that if moderates fail, the Americans will have to deal with extremists like the Hamas leader Khaled Meshal. He is clearly fuming that the Israelis and Americans are giving the Palestinians next to nothing in return for the concessions that the Palestinians have offered.
Mitchell is bending over backwards to appease his interlocutor - but still can't get anywhere close to something concrete that might help the moderate Palestinians
In this exchange Erekat tells Mitchell that without an Israeli settlement freeze there can be no negotiations
Clinton is telling the Palestinians that they are shooting themselves in the foot with their preconditions for peace talk
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Saeb Erekat rejects claims of back door deals with Israel
Gaza war report was stalled by Palestinian Authority on US request
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Home > Post > Post 1 > Post 1 News Release > 2012 News Releases > News Release
News Release
TFC Jay Thomas
Public Affairs Officer
Kentucky State Police
Post 1, Mayfield
(270) 856-3721
Click here to e-mail TFC Jay Thomas
Theft Investigation in Calloway County
Date of News Release: 06/01/2012
(Hickory, Ky.) -- On the morning of 6/1/12, Kentucky State Police received a call of a theft from a mowing crew. The crew was mowing the right-of-ways and median on KY 80. They quit for the evening on 5/31/12 at approximately 6:00 pm and left the tractors on the side of the road. When they returned to the tractors at 6:30 this morning, they discovered tools, a John Deere tool box, grease guns and diesel fuel had been stolen from the tractors. If anyone has information on these thefts, please call the Kentucky State Police at (270) 856-3721. The investigation is continuing by Trooper Russell Boyd U/251.


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I've been on both ends.
I've had people walk out of my life and I've walked out on people as well. And the more I think about it, the more I realize how scary having feelings are. You may wake up one day, not being loved by the people you trusted most. Or you may wake up one day, and no longer love someone you thought you'd feel passionate about forever. Honestly… both sides are just as terrifying.
When you're 20 you care what everyone thinks, when you're 40 you stop caring what everyone thinks, when you're 60 you realize no one was ever thinking about you in the first place.
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They should start to send, yes, although at which point they fail and get removed I'm not entirely sure. Probably depends on your setup.
We're not on half term here, and it's just stupid now. Surely it can't be that difficult to fix? I know those who chose the RM offering (supplied by KCOM directly) aren't having this issue... what a suprise.
I wonder where we stand in terms in SLA because technically the service is working, it's just not accessible to us on emPSN.


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News from Upstate
August 24, 2012
Kathleen Paice 315 464-4839
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Chancellor visits the fair 2012
SUNY Chancellor Nancy Zimpher talks with Dr. Alexander Garrard, a clinical pharmacologist with Upstate Medical University's Poison Center, outside Upstate's exhibit at the New York State Fair. Zimpher visited the fair as part of the fair's SUNY Day. Upstate's health experts will offer medical information and free health screenings through the run of the fair, which ends Sept. 3.
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- Special dog retires from Upstate University Hospital therapy program
WSYR TV9 Syracuse
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- 1 in 10 People Will Get Kidney Stones During Their Lifetime, Are You at Risk?
Capital News 9 Albany
- Puppy love: Upstate Medical students raise puppies, brighten corner of downtown
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At the start of the month I went to Geneva for a week of holidaying and exploring. It was awesome! We explored the city centre, the Lac Léman (Lake Geneva) and the Salève
(mountains). Geneva is a beautiful part of the world with lots of untouched nature surrounding it. Below are a few photos from the trip. I hope you like them.
Water fountains like this seem to be everywhere in Geneva
Relaxing in one of the many parks on a sunny afternoon
One of the many swans that inhabit the lake Geneva
The gorgeous mountains less than a hours drive from the city centre of Geneva
Overlooking the special city of Geneva
Approaching the end of the gondola ride with the sun blazing down on us
The epic mountain scape with Mount Blanc on the right
The powerful water jet in the centre of Geneva known in French as the Jet d'Eau
Taking in the sites of Geneva by boat is the only way
The gulls being fed on the edge of the lake Geneva
The Jet d'Eau reflected in Erline's glassesErline enjoying the boat ride across the lake Geneva
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by Jack Ailey
We have sincere, intelligent, and dedicated Green Party candidates for the MWRD for the election in November. Many, many voters in Cook County have voted for our candidates in past elections. Many, many more would vote for us if we could get the word out more widely.
This takes money. We need money for flyers, for advertisements, for yard signs, and all the other communication methods of a campaign.
Send your checks to the Cook County Green Party, PO Box 891140, Chicago, IL 60608, and write MWRD campaign in the memo line.
Soon we hope to have Paypal link on this website, but in the meantime you can send money by the above route.


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Entities/Humanoids in our sky?
- Fatrock386
- uploaded: Jun 11, 2008
- Hits: 53
7 comments
Dragon1987 November 22, 2008 12:38:27 PM CET
if you look again closely you can see in the circle you draw youreself that there are already 2 humanoids you can clearly see the hair and legs of the woman on the right and on the left you can see his head and legs she just reaches to him whit her head against his chest at the moment inside the circle
Hayden August 19, 2008 5:47:21 PM CEST
These things seem to be all over the place. Read somewhere that high energy events tear holes in 'reality' and things get though...Or it could be a promo for the new Batman film.
Fatrock386 June 11, 2008 11:32:35 PM CEST
Its not a wasp and its not a witch. So what the hell is it superman?
Kryptin June 11, 2008 1:49:16 PM CEST
If it was the WASP you wouldn't see any legs. There is another video similar to this that shows a horse instead of a man.http://video.google.com/videoplay?docid=-8217848101696939469&q=new alien footage
Thevspiral June 11, 2008 8:47:13 AM CEST
And here http://video.aol.com/video-detail/the-wasp-williams-aerial-systems-platf...
Thevspiral June 11, 2008 8:46:59 AM CEST
Click here too http://www.damninteresting.net/content/20000611magphenomenon.1.jpg
Thevspiral June 11, 2008 8:44:49 AM CEST
Guys - it's an old military machine called the WASP. click here http://technorati.com/videos/youtube.com/watch?v=XJARrc40imk


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The Pascack Valley Regional High School District is working with the local K-8 districts from its four towns to better coordinate curriculum and staff development through a new Regional Curriculum Office which opened this past summer.
The first big project the office is undergoing is the development of a new K-12 social studies curriculum to be used at schools in all four towns, according to Regional Curriculum Office Director Dr. Barry Bachenheimer. The goal of the project is to ensure all students finish at the same point each year, while stil giving the districts leeway in how they operate.
"We didn't want a high school operating separately, nor the four districts operating separately," Bachenheimer said. "The purpose is not to make everybody walk in lockstep. We don't want to take away individual districts' creativity with the way they teach."
School officials decided to look at the social studies curriculum first because of a change to the state's common core standards. The subject is not currently on standardized tests, but will be in the future, according to Bachenheimer.
"We're not under the gun so much, so we can really spend some time developing a curriculum that's valuable for our students," Bachenheimer said.
The new social studies curriculum is being written by a committee of teachers from all five districts, according to Bachenheimer. It is expected to be in place for next September.
Bachenheimer told Patch that the districts have been discussing ways to better coordinate their curriculum and staff development for several years.
There have been some differences in student performance on standardized tests in each town, according to data from the New Jersey Department of Education.
Woodcliff Lake and Montvale had greater percentages of eighth grade students score as "advanced proficient" on the NJASK test in the 2009-10 and 2010-11 school years than Hillsdale and River Vale. In math and science, Woodcliff Lake also had greater percentages of advanced proficient eighth grade students and fewer "proficient" and partial proficient" students than the three other towns in both years.
Pascack Valley Superintendent P. Erik Gundersen told Patch he hopes the regional office will "develop, implement and ultimately expose all students to a similar curriculum that will prepare them equally for their experience in high school."
As the regional office moves forward, they will also be working on a new curriculum for math and language arts, among other subjects.
While the curriculum changes will take some time before the effects show, the regional office is also affecting local classrooms in a more direct way, Bachenheimer said. Melissa Signore, the new regional instruction and curriculum coach, has been observing teachers in all four towns and providing feedback to help improve reading and writing programs. Teachers from all the districts have also been participating in professional development together.
"Because she's not an adminsitrator, I think the pressure is off teachers a little bit," Bachenheimer said. "They're not being evaluated, she's simply there to help get them better at their craft."
Have a question or news tip? Contact editor Jim Leggate at firstname.lastname@example.com, or find us on Facebook and Twitter. For news straight to your inbox, sign up for our daily newsletter.


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Women of all ages are preoccupied with the appearance of their midriffs, according to new research carried out by analysts Mintel.
A recent poll of 2,011 women conducted by the organisation revealed that 69 per cent were worried about developing or having a 'muffin top' waistline.
The preoccupation with the abdomen area spread across all age groups, with 69 per cent of 16-44-year-olds and 72 per cent of 45-64-year-olds citing it as the area of the body they felt least secure about.
The firm also revealed that tummy tuck operations and liposuction were the most sought-after procedures for those women who would like to have surgery.
Michelle Strutton, head of UK beauty & personal care, clothing, household and automotive research at Mintel, said: "The tummy area can receive plenty of uncomplimentary comment and is quite a changeable area, for instance, bloating can occur after eating, so how you look and how your clothes fit can change from day to day.
"It is also a difficult area to sculpt through exercise."


text: "I like coincidences. They make me wonder about destiny, and whether free will is an illusion or just a matter of perspective. They let me speculate on the idea of some master plan that, from time to time, we're allowed to see out of the corner of our eye."—Chuck Sigars


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Teen Wolf AU: Scott McCall Vs. The World
"If we're going to date, you may have to defeat my seven evil exes."
"You have seven evil ex-boyfriends?"
"Seven evil exes. Yes."
"And I have to defeat your seven evil exes if we are going to continue to date?"
"Pretty much."
"So what you are saying right now is we are….dating?"
"Uhh…I guess."
"Does that mean we could make out?"