text:
This is good but not outstanding. I would increase the lemon juice....I really couldn't taste it in my dish. Very quick and easy.
Lemon Pepper Shrimp Scampi
kaykaypee Posted: 03/12/09
carolfitz Posted: 08/05/09
Very quick once you prep the shrimp. Used multi-color orzo and fresh garlic rather than bottled. Served with steamed asparagus and a simple salad (baby spinach, cherry tomato, scallion, curls of romano cheese). Excellent family meal.
Mdancause Posted: 03/26/11
Made this for a quick dinner after a busy word day and it was perfect. I added a little extra lemon juice and used frozen, cooked shrimp which I threw in just at the last minute to heat through. I will definitely add this to the rotation.
Saraliza Posted: 12/18/09
Excellent, fast, and easy! I do think the pasta could have used some olive oil so that it didn't stick, but the shrimp was fabulous!
LisaPepin Posted: 02/25/09
Was excellent & very easy to make. The only thing I would change would be to increase the amount of orzo to maybe 1.5 cups and decrease the amount of shrimp to a little over 1 lb.
amysryan Posted: 03/22/11
this was FANTASTIC & took literally 5 minutes to make. Served with frozen italian blend veggies that i just steamed in microwave with garlic & threw on top!
StacyYC Posted: 03/17/09
GREAT recipe! I can tell this will be a family favorite for a long time. Easy to make and so tasty. I also made the asparagus recipe that went with it - also good.
nyfoodie Posted: 04/20/10
This recipe was extremely easy and required items that I usually have on hand so I'll definitely make it again. Agree, more orzo is needed. I sauteed all the shrimp at the same time w/1/2 tsp butter and some olive oil then some chopped asparagus w/another 1/2 tsp buttr and olive oil. Added a little bit of pasta water. Also, I had a little bit of blue cheese left in the bowl from my spinach, pear, blue salad and it tasted great (albeit a tad more fatty!).
foodieforpeace Posted: 03/06/09
This is THE go-to shrimp recipe. Too easy for words. I increased the lemon and garlic but this is lovely as is. Served it with roasted asparagus after a long work week. But I wouldn't hesitate to serve this to friends. Just enjoy...
KeysBet Posted: 02/17/10
This was really good and easy. I did use fresh garlic and a little olive oil/butter to saute the shrimp and cooked the orzo in chicken broth because I had some leftover opened. Also, used more shrimp, and doubled the rest of the ingredients. Here in the Keys, we use a lot of key limes--used instead of lemon. Squeezed more key lime juice on while eating. Served with a salad on the side. Would serve to company. Yummmm!
Erica777 Posted: 09/15/09
This is absolutely delicious and so simple! I agree (always) with using fresh garlic. I doubled the shrimp & sauce and then, like others, made 1 1/2 cups orzo. Worked out great!
LoriInNC Posted: 08/29/10
This was delicious, and I love that I usually have all the ingredients on hand. Next time, I'll add a bit more lemon juice, and maybe try angel hair instead.
Flits21 Posted: 05/16/09
Very good for a quick meal. But would not serve to company. We reduced the shrimp to 1 pound. Added crushed red pepper and grated pecorino (parm reg would be good too). My husband said the red pepper made it much better. Served with roasted asparagus. Used a mixture of butter and EVOO and lessened amt a bit since just 1 pound of shrimp.
CherylT Posted: 03/04/09
Delicious! My husband claimed that these were the best shrimp I've ever made. It was really easy to make.
HoneyB Posted: 12/16/09
Oh wow! This was such a simple dish to put together - simple ingredients but such awesome flavor!!! Grumpy and I BOTH loved it! As a matter of fact, I have what was leftover for my lunch today. Yum, yum!
Glinnesa Posted: 07/03/10
I made this recipe and used aborizo rice I had on hand. I made the rice like a risotto and used chicken broth as the stock. That came out great! I also followed the recipe and added basil instead of parsley. Also added that punch of flavor that I was looking for. With some steamed broccoli it was a great, light dinner that everyone enjoyed.
Cordesika Posted: 03/26/09
This is a super simple, quick and delicious dish. I accidentally used lime instead of lemon juice, and it was really tasty. I also didn't have fresh parsley on hand so used dried and used frozen instead of fresh shrimp. This is simple enough to whip up for a family meal, but I would easily serve it for guests as well since it has more flavor than a rice dish.
TerriS2 Posted: 03/19/09
Very good, even with the frozen shrimp I used!
EllenFL Posted: 07/02/09
Very good. Didn't have orzo so just used pasta. Fast and fresh-tasting, served with fresh mango and whole family enjoyed.
rbecich Posted: 04/15/10
This is a great recipe. It is even better if you use minced ginger instead of garlic or try 1/2 of each.
CarrieOhh Posted: 04/14/10
scargosun Posted: 03/31/09
The NI was a tad high for me. I slimmed it down a bit by using a combo of butter and EVOO. I did 1/2 a tbsp butter and 1/2 tbsp EVOO for the cooking of the shrimp and added garlic at this point. I used a 1/2 tbsp butter and a 1/2 tbsp for the second cooking of the garlic and the lemon juice. You don't want to lose the butter completely. It is a good flavor element. I also added fresh baby spinach at the end till it was wilted then mixed with the orzo. I only had a pound of shrimp as well. It was a big hit!
skspillman Posted: 06/04/09
This is a new household favorite! So easy to make, and delicious. I used 1 1/2 cup of uncooked orzo and 2 lbs. of shrimp, then doubled everything else. Served alongside grilled asparagus drizzled with balsamic vinegar. I will definitely make this again!
ElizabethBacon Posted: 02/23/10
This was delicious and very easy. I followed the advice of others - I added more lemon juice, I did a mixture of butter and extra virgin olive oil (doubled that too) I cooked my orzo in mostly chicken broth and I saved a little of the pasta broth and added it in the end so the dish wouldn't be too dry. I hate it when people give a recipe 5 stars but change much of the recipe and that's what I've done! I also added some red pepper flakes for flavor. After the shrimp are cleaned this recipe is a snap.
lizspalding Posted: 08/28/10
I've tried a lot of "light" shrimp scampi recipes and this was the best! Didn't have orzo so I used angel hair pasta and I will always make it with this pasta in the future. Just the right amount of butter, garlic, and lemon (serve with lemon wedges for extra).
drunkenpaddy Posted: 08/27/09
This one's a keeper. Peeling the shrimp was easily the most time consuming part of what otherwise is an easy, tasty dish. Even the 8 year old scarfed up 2 helpings. I used fresh garlic instead of the bottled stuff, but otherwise followed the recipe to a t. Next time I'm probably gonna try it with some red pepper flakes added, but it's a good summer dish as is.
CoriJo Posted: 02/27/09
This was a wonderful dish! We did not have orzo the first time and so used brown rice. The next time we had the orzo. Either works great. Definitely make a mainstay!
cgrier Posted: 03/14/09
This was incredibly easy and delicious!
BarbPila Posted: 03/21/10
I was looking for something light and flavorful for a warm spring night and this really hit the spot! As others did, I used fresh garlic. The only other thing I changed was that I added a little lemon zest to the orzo cooking water. I served this with a side of steamed broccoli and a glass of white wine. I will definitely make this again and would be happy to serve it to guests!
missstarr Posted: 03/23/09
This recipe was simple and delicious - I had all the ingredients in the house (minus the shrimp, which I bought frozen so I could use the rest the next time) and there were no complaints! I used fresh garlic and increased the amount to two cloves being the garlic lover that I am!
dreanovak Posted: 03/03/09
LOVED this! Quick, easy and flavorful. Will definitely make this again!
LizzyJ Posted: 03/22/09
This was an excellent quick and easy recipe that my family loved. I did use fresh garlic in place of the bottled and a bit more (just cause I like garlic) and used smaller frozen shrimp in place of the jumbo shrimp. Even with those changes it was delicious with my children requesting that I make it again. I would serve this dish when entertaining.
ahewisonsmith Posted: 03/19/09
I agree with Lisa...more orzo, less shrimp. I would also cook the orzo in some chicken broth, but then omit the salt. A good, everyday recipe. Very quick to make. I served this with broiled asparagus.
Tigergirl704 Posted: 11/10/10
I would very much make again. 10 y/o son liked it but needed more sauce. Could be for special occasion but orzo needs a sauce. I did not alter but would consider a scampi sauce. Somewhat dry. Made pan roasted asparagus in same pan as shrimp. Good flavor.
Saecca Posted: 04/13/10
We just had this last night and loved the new take on traditional linguine shrimp scampi. I used arborio instead of orzo (almost $6 cheaper!), and it still came out great! The seasonings are right on, but I would say add more lemon juice at the end. I also used light 'I can't believe its not butter' in place of the butter. I also just cooked all the shrimp at once, removed it from the pan, and then followed the recipe. Super easy and extremely tasty.
langdev Posted: 04/25/10
The general concept of this recipe is great. I made a few changes like using penne instead of orzo (personal preference) and adding sauteed asparagus into the shrimp/pasta mixture. The result was wonderful and easy enough for a weeknight, but also impressive enough for company.
AustinCheryl Posted: 03/23/11
To add some zip I boiled the orzo in chicken broth, sautéed shrimp in evoo, smart balance, used a combo of some that broth, white wine, a dash of worcestershire, lemon juice & garlic and pepper to finish the shrimp. It was well received & loved the orzo for a change.
Belladonna714 Posted: 03/24/11
Yum!!! I will admit that the Amount of orzo is small in comparison to the amount of shrimp. This was easy enough for a quick weeknight meal and tasy enough to serve to guests. I used Wegmans garlic cheese butter, pan seared the shrimp and just topped the orzo with them instead of tossing them with butter, juice and garlic and in the end just tossed the orzo in that to create more sauce. Next time I will add the juice of a whole lemon and some hot pepper spread, and there will be a next time...soon!
tkirkland Posted: 03/23/11
Surprisingly tasty for being so simple! Cooking the shrimp with the lemon juice left enough "sauce" to flavor the orzo. Added chopped & grilled asparagus and some parmesan cheese for a one-bowl meal. If you're longing for a little more of a kick, toss in some red pepper flakes. Yum yum!
mruharris Posted: 04/13/10
love it
SueDupont Posted: 04/18/10
Tried this recipe today (4/18). I had to substitute a couple ingredients. Lemon Pepper seasoning for the pepper & lemon juice. This is a delicious recipe! My husband really enjoyed it. Very quick & simple to make. Will definitely make again real soon.
jessdye1 Posted: 09/25/09
Quick and easy recipe. Very tasty!! I used fresh garlic and a little bit more of it.
LauraLeigh8 Posted: 12/09/09
This dish was wonderful. The lemon was very delicate and not overpowering at all. And there was just enough of the sauce to flavor the orzo too. I used medium shrimp instead of jumbo and didn't feel like there was quite enough. Will definitely increase the next time around.
tahcee Posted: 04/18/10
This recipe was quick, easy, and delicious. It will definitely be added to the regular rotation! Like others have suggested, I cooked the orzo in chicken broth and added more lemon juice. Wonderful!
ToriaB Posted: 09/16/10
I did not love this recipe. I saw that many people really enjoyed this, but I felt as though the flavors did not pop. Just ok, I thought.
ekuhistorygirl Posted: 03/17/10
So quick and easy. This is really delicious. I've used the precooked shrimp as well and just heated it in the pan with butter.
ElizLutz Posted: 05/23/10
I really wanted to like this recipe. I tried it twice and tried changing it up. It was bland and not many Cooking Light recipes I've tried have been. If you have to try it, ditch the orzo and add lots of veggies.
shazfood1 Posted: 02/23/11
Loved this simple recipe....used chicken broth to make more moist...orzo was great. Would definitely make again and serve to company!
hockeymom12 Posted: 11/17/10
loved it I used pre cooked shrimp and fresh garlic served with a side salad
NAKimball Posted: 01/07/11
Quick and easy meal. Served with green salad and was full. This recipe would fill up 4 people with the salad and some bread. I used cooked shrimp from the seafood counter. I left them on the counter for 30 minutes to come to room tempeture and then put them in the pan with butter just long enough to heat them up.
CaraCook Posted: 03/29/11
Very good and easy! I used thawed, frozen cooked shrimp. While the pasta was boiling (I used angel hair broken in half), I tossed the shrimp in with the lemon juice and let it sit until I sauteed the garlic in the butter then added the shrimp/lemon mixture to heat through. Also, I put a half of a bag of baby spinach in the bottom of the bowl and added the hot pasta on top. Tossed it all together - Yum!
mmravle Posted: 06/15/11
this was so fast and easy! the only thing I changed was using smaller shrimp so that everything was bite-sized, and I also added some olive oil at the end so that the orzo would stick less. The dish was homey without being heavy - my husband went back for seconds! : )
ksdmom Posted: 03/24/11
this was quite tasty and very simple. i used two pounds of shrimp and angel hair pasta, so i added a bit more pepper, garlic and lemon juice (one additional scoop of each at the amount indicated in the recipe). i also added finely chopped red onion and crushed red pepper.
crysmys Posted: 07/01/11
Quick and easy, with many variations possible. Packs a high cholesterol punch for anyone watching their numbers.
cwpinatl1 Posted: 08/01/11
Great recipe with amazing results every time. I usually add a little white wine to the pan, olive oil to the cooked orzo, and always add the zest of a lemon. The lemon zest brightens the flavor in a huge way.
cjbuddy Posted: 08/26/11
Very good. Made a few tweaks: used the juice of two small lemons, zested one of the lemons and added half to the orzo and half to the sauce, used a half tbsp of butter and half tbsp evoo for the shrimp saute and garlic - which was at least doubled - saute and added a healthy splash of white wine. Hubby and I both enjoyed. Served with garlic bread and a green salad with heirloom tomatoes and avocado - and (of course) a glass of wine.
mrscrazyed Posted: 09/19/11
Used fresh basil instead of parsley, and upped the garlic and lemon juice. Outstanding! This is a healthy version of scampi that's quick, easy and tasty.
surbee Posted: 08/27/11
simple yet delicious. followed it to a tee.
CwPandaLight Posted: 10/26/11
good recipe. i wouldn't say outstanding, but very good. would possibly make it again.
thebetk Posted: 11/16/11
Fresh and easy. I added more garlic, fresh and more lemon juice as well. Crusty bread and steamed veg with a small salad and you are set.
lynmarie75 Posted: 12/29/11
This recipe was a winner at our house! Light, healthy, flavorful, & super fast to prepare! Also, we picked up all the ingredients for this recipe for under $10! We'll definitely make this one again.
steponme Posted: 03/22/12
Nothing special, but it's okay when you need a quick weeknight meal. Next time I'll use less salt on my shrimp (1/8 tsp.).
IdaDahlberg Posted: 03/14/12
Wish I could pin this on Pinterest.
amyhagerty Posted: 01/07/13
easy, delicious and the kids loved it too
mauilover Posted: 11/07/12
So delicious and easy. Not usually a fan of lemon but this was just right. Served with steamed broccoli. Added this one to my favorites file
MrsDana Posted: 11/07/12
What a pleasant surprise! I haven't really enjoyed shrimp for the last few years but thought I would try this recipe and really enjoyed it. Loved the peppery-lemony flavor of the shrimp. Very easy to make.
LSwizzle Posted: 03/21/12
I found this recipe a bit boring as-is. I added more orzo and some steamed broccoli, as well as red pepper flakes. I will try again though; next time I would make more sauce, with twice as much lemon, a good amount of red pepper flakes, and maybe some ginger (as suggested below).
valthepal6 Posted: 10/27/12
Delicious! And incredibly fast and easy!
MotorcycleCook Posted: 11/01/12
I really liked this dish. I followed the advice of others and added more garlic and more lemon juice. The result was a very tasty dish.
bea711 Posted: 04/19/12
Excellent, quick, love the orzo. Will definitely make again!!
jeichner Posted: 04/06/12
I thought the shrimp were excellent, but the orzo a bit plain, so next time I will use my go-to creamy parmesan orzo recipe from CL.
Summerlea Posted: 08/13/12
This was a wonderful treat on a Monday night. It was easy to half for two people. We added in extra garlic and substituted Basil for the Parsley. Next time I might try adding a little white wine to the orzo.
gretcheepoo Posted: 01/07/13
I love shrimp scampi, but have stayed away from it because of the amount of butter. This hit the spot nicely. I loved the addition of the lemon to the sauce and next time I make it will be adding white wine like another comment suggested.
mosleytiara Posted: 08/19/13
Absolutely Delicious! This meal was quick, easy, and simple. And my 7 + 1 yr old loved it!
Yourmajesty Posted: 03/15/12
I made this last night for dinner. It was fast and super easy. My husband and son gave it a 5 star rating.
MaryEliz Posted: 11/02/12
Great taste, easy to make, wonderful with orzo.
CathyLynn Posted: 03/14/12
We could not have enjoyed this recipe more. I can't wait to make it again!
kafe31 Posted: 03/17/12
I cooked all the shrimp at once with 2 T olive oil, 2 T butter, 2 cloves crushed garlic and parsley. I sauted some mushrooms in a separate pan and combined all at the end. Served over orzo. DELICIOUS!!!!!!!!! My husband gave it 5 stars and so did I !!!!!!
princes3123 Posted: 08/02/12
I actually have used just plain white everyday rice instead of the orzo and it turns out really good. I actually made this by myself and everyone tried and loved it. I'm only 16 but I love trying new dishes so i made this for my family and they really liked it. Might try to make it with orzo someday.
adairpete Posted: 05/14/12
Loved this dish! It was quick and super-easy to make. Very tasty and not too rich like some butter sauces can be on pasta. I tried the recipe as-is and was very pleased, but it's also a great base to jazz up with an infinite combination of veggies and/or spices in the sacue.
oaknuts Posted: 12/09/12
Rather tasty. I added a little white wine & a dash of red pepper flakes. I served it with green beans! Yum!
Dcflm64 Posted: 02/18/13
Easy and filling. Not super exciting, but a good solid dish
Nakiar Posted: 03/15/12
This was fast, easy and light. I used pasta shells and broccoli instead. Enjoy it
K9andCat Posted: 01/21/13
This dish was just ok. I had to add more fresh lemon juice to actually get that flavor. I also added crushed red pepper to individual dishes for more heat to taste. I would have liked to have more color on my shrimp. May actually grill them next time. I'll give this recipe another whirl some time.
ktleyed Posted: 11/17/12
Big hit with everyone - made just as directed, but I probably added more lemon and garlic than the recipe called for. Served with the browned butter asparagus from this site, delicious meal!
3Boys4Me77 Posted: 01/19/14
This was fantastic, quick and easy, too. I took the suggestion of another reviewer and added broth to the water for cooking the orzo for more flavor. I really loved the combination of the shrimp and orzo. Definitely a winner.
aircristinab23 Posted: 08/11/13
Delicious! The shrimp was perfect. I used lime juice because that's all I had. I also didn't have parsley or any other fresh herbs. Fresh basil would also have gone well for the orzo. Cooking times were right on!
itravel Posted: 07/30/13
I made this today for lunch with friend. We enjoyed it with with side of fresh green beans. The lemon kept the dish light so the shrimp flavor was prominent. Definitely would make this again.
TLSbythesea Posted: 12/08/13
My son requests this dish whenever I announce that shrimp is for dinner. Easy and tasty.
AZSunshine5141 Posted: 07/31/13
This is such a great and easy recipe. I've served it many times and it is always a hit. I've given out this recipe every time I've served it at lunch/dinner gatherings.
OakvilleCook Posted: 06/25/14
Wasn't my fav - just ok. Won't make it again.
dsayles Posted: 04/25/14
Delicious, I made this for my children and the absolutely loved it. The only thing I added was some white wine. The recipe was easy and quick, I will definitely make this again.
Conwilet Posted: 06/16/14
I made this with orzo and parsley as suggested. I did add 3x the garlic and it was nicely flavored. Not too garlicky. Not sure where all the garlic went but this was quite good and quite easy. I added about 2 oz white wine to the sauce and I agree that you want to make a little more sauce than the recipe calls for. Overall a good recipe and quite simple. I think this could easily be used with rice instead of orzo and I will likely do that next time.


text:
Police say a livery cab jumped a curb and slammed into a building, hitting a pedestrian in Midtown Saturday night.
The FDNY says the white livery cab that lost control on 51st Street and 8th Avenue around 6:15 p.m. when it jumped a curb, hit a male pedestrian and smashed into floral display in fron of a deli.
The victim was taken to New York-Presbyterian Hospital Weill Cornell Medical Center with serious but non-life threatening injuries. The driver was taken to Roosevelt Hospital with minor injuries.
The incident is still under investigation.
KSAZ-TV & KUTP511 W. Adams St.Phoenix, AZ 85003Phone: (602) 257-1234Fax: (602) 262-0177

subset: commoncrawl


text:
Katrina Kaif - Salman Khan
Salman Khan
Short Bio
Salman Khan might just be one of the most infuriatingly puzzling characters our film industry has ever produced. Loved by his fans and colleagues as a softie with a heart of gold, this action-cum-romantic hero with a penchant for being topless also wears a bad boy badge. His long career in Bollywood (he debuted in 1988 with 'Biwi Ho to Aisi') has been checkered with hits, flops, romances, skirmishes and lots and lots of controversy.
In the late 80s, Salman was involved with Sangeeta Bijlani who allegedly broke up with him after catching him with Pakistani-Iraqi actress Somy Ali (who's now in the US making films on women's issues, in case anybody's curious). After Somy left him (reasons not clear), Salman started seeing Aishwarya Rai. Their relationship ended in 2001, amidst rumours of physical and verbal abuse and infidelity. Two years later, reports of a romance between Salman and a much younger Katrina began to surface and currently the two make one of the most handsome couples in Bollywood.
Salman has also had more than his share of legal troubles - from being involved in illegal hunting to his car accident in 2002 that killed one person in Mumbai. For the last couple of years though, he's been relatively controversy free and is often associated with his charity, Being Human.


text:
Good Practices: Incorporating Safety into Resurfacing and Restoration Projects
Downloadable Version
U.S. Department of Transportation
Federal Highway Administration
December 2006
Legislators, policy makers and transportation professionals face the challenge of allocating transportation resources for expenditures that will preserve and extend mobility and those that will preserve and improve highway safety. This is not a simple task, and not one for which there is a consensus approach. The following relevant background information will help the reader understand why there is a range of policies and practices, and the steps taken to formulate the scan team and the scan locations.
Through the early 1970s, transportation agencies (and predecessor highway departments) had very distinct approaches to construction and maintenance. The scope and definition of highway construction were largely determined by applying geometric design criteria and standards, which are intended to provide motorists with safe and efficient travel. Engineers made design decisions. The fundamental purpose of maintenance has historically been to preserve the serviceability of existing facilities. The driving surface (i.e., pavements and bridges) receives primary attention. In many States, their Highway Safety Improvement Program (HSIP) is the sole or primary mechanism for implementing safety improvement projects.
The clean separation between construction and maintenance processes began to change with enactment of the Federal-Aid Highway Act of 1976, which amended the U. S. Code definition of "construction" to include resurfacing, restoration, and rehabilitation (3R). This made 3R work on Federal-aid highways eligible for Federal funding. The legislation did not address the design standards that should be applied to the 3R projects and this subject was to become a matter of controversy for years. In significant part, the controversy involved the degree to which safety improvements should be included in 3R projects. In the Surface Transportation Assistance Act of 1982, Congress indicated the objective of 3R program was "[t]o preserve and extend the service life of highways and enhance highway safety."
Although the American Association of State Highway and Transportation Officials (AASHTO) and Federal Highway Administration (FHWA) attempted to develop national standards for Federal-aid 3R projects, these attempts met significant challenges. Instead, individual State Departments of Transportations (DOTs) were given the opportunity to develop standards that, if approved by FHWA, could be used on Federal-aid, nonfreeway 3R projects. The vast majority of States have FHWA-approved 3R standards. The Intermodal Surface Transportation and Efficiency Act of 1991 (ISTEA) identified preventive maintenance as a new Federal-aid eligible activity. Previously, all maintenance was the responsibility of the States. The ISTEA also established the National Highway System (NHS), for which the FHWA establishes design standards. Although conformance to design standards (including 3R standards) is not required for Federal-aid preventive maintenance activities, appropriate ways to maintain or enhance the current level of safety and accessibility should be considered. Isolated or obvious deficiencies should always be addressed. Safety enhancements can be deferred and included within an operative safety management system or included in a programmed future project. Preventive maintenance projects may not adversely impact the safety of the traveled way or its users. Appendix A includes the FHWA policy memorandum on preventive maintenance project eligibility.
The provisions outlined above allow for flexibility in the use of Federal funds for resurfacing projects. Many FHWA Division Offices now work with State DOTs to develop tailored approaches that meet the needs of individual States. For resurfacing projects, integrated safety interventions are often selected through analysis of crash data rather than application of dimension-based and/or geometric criteria. To some observers, this approach is the third phase in the resurfacing project evolution: (1) standards and dimension-based criteria, (2) resurfacing only, and (3) integration of selected safety improvements in resurfacing.
The scan report attempts to capture many of the promising organizational processes and technical approaches.
Federal, State, and local transportation agencies endeavor on a routine and ongoing basis to improve the methods by which existing highways are preserved and safety is improved. Combining pavement preservation and safety improvements in a single project is potentially more effective than separate interventions along the same facility. The American Association of State Highway and Transportation Officials (AASHTO), Federal Highway Administration (FHWA), and National Association of County Engineers (NACE) cosponsored a scan tour to identify and disseminate information on practices that effectively integrate safety improvements into resurfacing and pavement restoration projects.
A Scan Team assembled by the sponsoring agencies included personnel with expertise in highway design, local government operations, maintenance, pavement management, project development, and safety. Additionally, FHWA arranged for a report facilitator. The Scan Team met with State DOT and FHWA Division (i.e., local office located in each State) personnel in each of the six States and with county engineers in three States. Because of scheduling conflicts, the entire Scan Team was not able to visit every scan destination. However, four Scan Team members participated in all activities and visits. The Scan Team members provided a wealth of knowledge and input to the goal of this report The Scan Team members included the following:
Appendix B presents biographies of the Scan Team.
Program Contact
Brian Fouch
What's New
Design Criteria for Adaptive Roadway Lighting, PUBLICATION NO. FHWA-HRT-14-051 JULY 2014 new
Median Barriers on Divided Highways Regardless of Access Type new
ET-Plus W-Beam Guardrail Terminal Memorandum new
FHWA Resource Charts, July 2013
FHWA Roadway Lighting Handbook, August 2012
RwD Strategic Plan, April 2013
Updated Guidance on Sign Retroreflectivity, April 2013
Clarifying Guidance on Daytime Luminance, January 2013
Guidance for the Selection , Use and Maintenance of Cable Barrier Systems, November 2012


text:
This makes a delightful amount of no sense at all. My God, it's late:
What would you do if your keyboard was a wasteland?
Myself, I'd look for water somewhere near the Pause/Break key, reason being that it's the key that is most like a cactus. It seems useless, being a Pause/Break key and all, yet it must serve some purpose, like having water in it.
I think the left shift key would be the bleached cow's skull because it probably had a very vibrant heydey before it died out, like the cow. There was a time when the only people who used keyboards were those who did so professionally and probably had some use for it. Also, it pretty much died out of existence when even the right shift key was sparingly used. That's when Livejournals and AIM were invented, and suddenly everything was lowercase.
The numbers at the top of the keyboard are the Arabian caravan riders. Dressed modestly as numbers, there are more interesting characteristics to them than meets the eye. The shiek (7), for example, holds the coveted "&", which is considered by many Eastern scholars to be the lost treasure of the desert. Rivals contend that the "&" is mythical, however, and the true treasure, "%", is held by 5, the Vizier.
The Tab key is the mirage, because you never know exactly what it's going to do when you come upon it. Depending on which template you're typing on, it could either be something you use to skip the cursor around the screen or it might be just an enormous space.
The "`" is the legless man because it has no practical use in the desert unless used with its counterpart, the equally useless and armless shift key. Together they create the ~, which is important for those speaking Spanish as well as any girl between the ages 11-19 who wants to include her name in her profile as if the person checking it didn't already know that her name was Kaitlyn or Lauren or Ashley. Which are the only names girls tend to have these days.
The Sarlacc of the keyboard wasteland is probably the "windows" key because if you accidentally hit it while playing a multiplayer game online, you're screwed because it will minimize your game and whoever you're playing against will be able to fr499 you. If you don't know what a Sarlacc is and you're reading an online column as you are, then you don't even have enough of a life to be a loser and you're hopeless.
The F# keys are the women of the desert because they only have uses if you give them some. Oh, snap.


text:
Site map
An overview of the available content on this site. Keep the pointer still over an item for a few seconds to get its description.
Skip to content. | Skip to navigation
© Association Typographique Internationale | Contact us | Accessibility | Privacy policy
Send mail to ATypI at Global Meeting Services, 10914 Glenda Ct., San Diego, CA 92126, USA


text:
Today's SearchDay, Search Engine Forums Spotlight, features our weekly links to this week's hot topics from search engine forums across the web: Google Sued by KinderStart for Penalizing Site - Gold Membership for Overture Members - Is Yahoo Ousting Small & Medium-Sized Businesses? - Do Ugly Sites Earn More With AdSense? - Determining the Size of the Keyword Tail - Zeal To Shut Down, and more.
The Original Search Marketing Event is Back!
SES Denver (Oct 16) offers an intense day of learning all the critical aspects of search engine optimization (SEO) and paid search advertising (PPC). The mission of SES remains the same as it did from the start - to help you master being found on search engines. Register today!


text:
How to remove drain from fiberglass shower stall?
3 Attachment(s)
I'm replacing the stall shower but I can't figure out how to get the drain out. I don't want to pull and potential hurt the drain plumbing but there does seem to be a way to remove it otherwise. Thoughts?
I found this video which looks similar to mine. Do I need that special tool to remove it?
http://www.youtube.com/watch?feature=player_detailpage&v=Q26twSvvhL8#t=26 5s
If you don't mind damaging that visible trim ring, make a notch in it with a chisel and then using the chisel at a low angle and a hammer, whack the ring so it wants to turn in a counter clockwise direction.
Sometimes a high impact torque works better than a low steady torque.
And if the ring didn't move I'd say give it only one whack first in a clockwise direction.
Glad it worked. :D
|All times are GMT -6. The time now is 09:41 AM.


text:
Newegg.com - A great place to buy computers, computer parts, electronics, software, accessories, and DVDs online. With great prices, fast shipping, and top-rated customer service - once you know, you Newegg.
If you are reading this message, Please click this link to reload this page.(Do not use your browser's "Refresh" button). Please email us if you're running the latest version of your browser and you still see this message.
Newegg.com - Computer Parts, Laptops, Electronics, HDTVs, Digital Cameras and More!
Go all the way back to the roaring 20s and jazz age with this lovely Red Lindy Lace Flapper Costume! The sexy ensemble includes a dress, headband and faux pearl necklace. Add accessories such as our red flapper shoes, a fringed purse and cigarette holder, and you'll be ready for a night out at the Cotton Club!
This item is eligible for Newegg Premier benefits. Are you a Newegg Premier Member? If not, sign up today and get:
Your request will be processed within the next 24 hours.
Please add "firstname.lastname@example.com" to your address book to ensure delivery.See Today's E-Blast Promo


text:
The Daily Five: Memorable Collector's Editions
It's that time of year again: A bevy of hot, new release games are set to come out in just a few short weeks and stores are going to put on the pressure to pre-order. Now let's be honest: More of us than are willing to admit it are going to put down a little cash to pre-order that latest title so we can get a few extra digital goodies or a poster. The question is this: Do you go for the regular version or that expensive super-duper-uber-deluxe-huge collector's edition?
Most collector's editions are usually not worth it. An extra $30-$50 for a small figure, a poorly-put-together art book, and maybe an extra DLC pack that will be included as part of that season pass you'll have to buy later anyway. There are a few, however, that are worth the price of admission and more. Well… they're at least memorable. Today, in the spirit of the wallet apocolypse many gamers will be facing in the next few months, we count down five of the most memorable collector's editions of the last generation.
Halo 3 – Legendary Edition
How can we talk about memorable collector's editions without talking about one that is… Well, Legendary? Not only did the Halo 3 Legendary Edition include the game and two bonus discs packed with extras (Cinematics, Behind the Scenes Docs, and much more), but it came enclosed in a scale model of Master Chief's helmet! While just a big hunk of plastic, it was still a unique collectible that deserves a place of honor on any Halo fan's shelf. Legendary indeed.
Uncharted 2: Among Thieves – Fortune Hunter Edition
Whenever a game is marketed as a "limited edition," consumers have learned to take the term with a grain of salt. Sure, it's limited to a batch of a few thousand, but it has no real value as a "limited" edition. However, Uncharted 2′s Fortune Hunter Edition was a REAL limited edition. Included in the package was the game (including exclusive DLC), a strategy guide, an art book, a copy of the official soundtrack, a replica of the Phurba dagger featured in the game, and was all encased in a special package autographed by members of Naughty Dog. This sounds like a great special edition of the game, but what made it a real collector's item is the fact that it was never sold in stores. The Fortune Hunter Edition was only given out to a select group of contest winners. Only 200 are believed to have been produced. Hardcore collectors could always try to snag a copy on eBay, but expect to pay for it: They can go for about $10k.
BioShock 2 – Collector's Edition
While many would consider BioShock 2 to be the black sheep of the BioShock franchise, its Special Edition was second to none. One of the most unique special editions released this generation, BioShock 2′s came with a copy of the game, the orchestral score on both CD and LP (as in a record!), a 164-page art book, and a set of Rapture propaganda posters. While unique already for the sheer size of the art book and the fact that it included an LP, the posters are what made this special edition stand out from the pack. Several months after the game's release, it was discovered there were hidden anti-Andrew Ryan messages on each of the posters that could only be discovered under a black light. You know… kind of like they had been written in blood or something? If you don't believe it, see for yourself:
Pages: 1 2


text:
Food "Souvenirs" From Rome
We have heretofore received most welcome advice from contributors to this site as to excellent dining destinations for our trip to Rome in May. Now we seek advice on foodstuffs to bring back from Rome. What we have in mind are items that are unavailable in the U.S. or available only in lower quality or significantly higher price. Here are our current principal "targets"; we will welcome advice on where best to purchase them:
1) Canned or jarred tuna; Tre Torri or similar quality (if there are other canned or jarred seafood specialties we should have in mind; by all means mention them).
2) Dried funghi porcini.
3) Moderate amounts of Pecorino Romano and Parmagiano-Reggiano cheeses; preferably from a purveyor able to vacuum pack them for travel.
4) "Unusual" (at least in the U.S.) spice mixes. About five years ago we purchased a moderate quantity of "erbe miste per pesce" at Drogheria Mascari in Venice. So many home-made seafood risotti have since been memorably enhanced by that seasoning, and, incredibly, it seems to have lost little of its potency. Nary a clue as to what the mixture contains, though we do sense the presence of fennel. If there is a spice or mix we should not leave Rome without, please tell us what it is and from whom to purchase it.
5) Similar to 4) above, if there is a marvelous seafood stock "base" or enhancer that we should have in mind, please send us in the right direction (we find it a lot more challenging to prepare palatable seafood stock from "scratch than chicken, beef or vegetable stock).
I haven't mentioned obvious items like olive oil or wine because we are squeamish about packing them amongst our clothing. Also, I have omitted pasta because we have access to a variety of artisanal Italian dry pasta at home at what we regard as reasonable prices. No doubt the above list excludes some "must buys" so don't hesitate to bring any such items to our attention.
Thanks in advance for your attention.
1. Tonno di Carloforte, caught by traditional methods off Sardinia. The prices at Volpetti are about the same as in Carloforte, so even if they're high, they're acceptable.
2. Dried funghi are lightweight but bulky, but sure.
3. Volpetti will vacuum pack anything.They have excellent pecorino romano. I bought some the other day on the young side (to eat with fresh fave) and I must say it was superb. They also have great parmigiano-reggiano and much else.
4. Spice mixes in Rome are for tourists. Probably elsewhere too. Their prevalence at the Campo de' Fiori market is one reason I don't go there.
5. Never seen one, but it never occurred to me to look. If you use bouillon cubes, they are probably better here.
6. Get oil in cans and wrap it in your laundry. We take oil back to the US all the time without difficulty.
I also recommend lentils. There are various varieties of gourmet beans and lelntils and other legumes that are easy to pack and would make excellent souvenirs.
re: mbfant
Depending on where you live in US there might not be much to buy in Italy that you cant get at home.
the funghi porcini are one item - you can buy packaged or at a market, by weight. If you go to Volpetti you will probably find something special to bring in addition to the cheese - I remember some wonderful fresh torrone (this was in winter) from Sardinia we brought back from there one year.
We routinely bring back oils and increasingly liqueurs in our luggage - it can be rolled up easily in laundry and you can always bring a bit of bubble wrap along or bag it in a couple plastic bags if you have concern about breakage.
As I said before, we usually bring home one or two big loaves of country bread to extend our italian experience a bit more - it travels and keeps well.
Regarding seafood stock enhancer, fish heads and shrimp shells do wonders - or I suppose you can use an italian trick and add a fragment of boullion cube to enhance the flavor. I get STAR brand italian cubes at a local store. Sure you could pick some up in an a grocery store if you want a light, cheap souvenir. the only herb I can think of is "mentha romana", which I found dried one time in a little shop but have to say it did not subsequently get heavy use!
Everything that has been said here about Volpetti applies similarly to Roscioli, so if that is closer to you, you can look for those food stuffs there (tuna, funghi, cheese).
I also am against most spice mixes, but good/interesting spices (mentuccia, wild fennel, fogli di mirto etc) can be found at the castroni shops or at the lovely little spice shop in Testaccio (if you are going for Volpetti) on Via Luca della Voppia.
I don't think any enhancer is needed for a fish stock (fish head & skeleton, bay leaf simmered for 20 minutes and skimmed - never boiled as that will make the stock bitter, delivers good results - even better if you can add shrimp shells, I can't due to husband's allergy) but you might think about Colatura di Alici, the Italian fish sauce, to enhance/deepen the flavor of many dishes, even unexpected, non-fish related ones.
If you are really into fishy things, along with tuna I would also suggest bottarga. Or really good Alici, for example the ones from Cetara.
Via dei Giubbonari 21/23, Rome, Lazio 00186, IT
re: vinoroma
We generally bring back dried porcini, large jars of anchovies, and a few kilos of very good arborio rice. Most often we bring back from Florence good Prosecco and from either city we bring at least 1 bottle of Amaro Averna.
re: vinoroma
Preliminary thanks to mbfant, jen kalb, and vinorama. A couple of thoughts:
First, There was never much chance that we wouldn't have visited all of Castroni (near our hotel), Roscioli and Volpetti. My impression is that I can do all my shopping at their stores (or even at one of them). It sounds like there is no rational need to search hither, tither and yon for obscure, quality purveyors of items of greatest interest to us or to waste precious time wandering around looking for "bargains" . We have reservations at Checchino for lunch on Saturday. Perhaps we can present ourselves to Signor Volpetti pre-lunch and follow his guidance for all of our needs.
Second, the spice mix "vision" has been put to rest. If nothing comes to mind to you three, case closed.
Third, re stock "bases", rest assured I can make a decent seafood stock with shrimp shells and lobster shells (I never leave our local, South Florida, lobster emporium without taking the shells with me) and there are pretty good "enhancers" available in our local markets. Thanks vinorama for mentioning Colatura di Alici. I will look into that. Likewise jen, i will look into STAR bouillon cubes; have never seen them in our stores.
Maureen, when I file my post-trip report you will again see your valued influence. Thanks for alerting me to Tonno di Carloforte. News to me. Gotta have some. Thanks again for the mention of lentils. Here, we can get dried beans, but a limited selection. The Italian selection is limited to cannelini. All responders have raised my courage on packing some olive oil, Do you have a recommendation for a canned-extra vergin olive oil good for general purpose cooking (particularly one appropriate for seafoods)?
Thanks again to all for their guidance. Be certain that it is highly valued.
Via dei Giubbonari 21/23, Rome, Lazio 00186, IT
re: sernoff
Great, sernoff! One more rec: if you are going to be around testaccio on saturday, do go to the farmers market (on the riverside, by the ponte testaccio), attention, i do not mean the regular market of testaccio. There is lovely local dop and non olive oil in tins that you can taste before buying and many other food stuffs interesting for someone like you.
Good list sernoff! If you can find any chocolates or chocolate sauce made by Guido Gobino, definitely get some.
You are correct that we can get most of the good pasta here in the states, but I always keep my eye out for shapes that I cannot get here in Portland (i.e. the round stamped disks from near Genoa) or fun italian themed pasta to give as gifts upon our return.
My favorite spice mix to bring back isn't really a spice mix, but more of a salt mix, made by Dario Cecchini in Panzano. Roscioli might have it. If they do, definitely pick some up.
We have brought back some lovely honeys from Tuscany.
Have a great trip!
Via dei Giubbonari 21/23, Rome, Lazio 00186, IT
We brought back a lot of breakables from Rome (colatura, olive oil, etc.) and experienced no breakage whatsoever. I brought lots of bubble wrap, extra-large ziplock bags, tape, and even used the soft-sided cooler we had brought with us. Yes, I went overboard, but I was really happy that everything made it home in one piece. I've also heard that the thick UPS and FedEx envelopes are good padded protection. Good luck!
re: goodeatsgal
Thanks to CJT, vinoroma, ekc and goodeatsgal for your helpful input. Much appreciated.
re: mauimimi
For the official policy on what food one can bring into the U.S., I would got the US Custom's website and go the travel link and look for "Bring Food Into the US".
Travelers have different experiences with customs in different entry cities, therefore, how strict custom officers enforce the regulation can differ. There have been several earlier posts on food and US Customs on this board and also in the France board. I would do a search them for further reading.
re: PBSF
The official statement (which you kindly reference) is not so helpful since it makes an extremely general statement. However, one of the FAQs on the site does have far more extensive and useful information, pasted below (apologies, long).
You may be able to bring in food such as fruits, meats or other agricultural products depending on the region or country from which you are traveling. Restrictions are placed on these products to protect community health, preserve the environment and prevent the introduction of devastating diseases to domestic plants and animals.
Failure to declare food products can result in up to $10,000 in fines and penalties.
The following are generally admissible:
-Condiments such as oil, vinegar, mustard, catsup, pickles, syrup, honey without honey combs, jelly and jam
-Foodstuffs such as bakery items, candy, and chocolate
-Solid cheese (hard and soft), butter, butter oil, and cultured milk products such as yogurt and sour cream are not restricted. Cheese in liquid (such as cottage cheese or ricotta cheese) and cheese that -pours like heavy cream are not admissible from countries affected by FMD. Cheese containing meat is not admissible depending on the country of origin.
-Canned goods and goods in vacuum packed jars (other than those containing meat or poultry products) for your personal use
-Fish or fish products for your personal use
-Powder drinks sealed in original containers with ingredients listed in English. However, admissibility is still under the discretion of the Customs and Border Protection (CBP) Agricultural Specialist.
-Bakery items, candy, chocolate, and dry mixes containing dairy and egg ingredients [such as baking mixes, cocoa mixes, drink mixes, instant cake mixes, instant pudding mixes, liquid drink mixes containing reconstituted dry milk or dry milk products (including those that contain sugar), potato flakes, and infant formula] commercially labeled and presented in final finished packaging are generally admissible.
Fruits and Vegetables:
Travelers may check the general admissibility of fruits and vegetables by consulting APHIS's FAVIR database at http://www.aphis.usda.gov/favir/. Simply select the type of fruit or vegetable in the "Approved Name:", and then select the country of origin in the "Country/Region:" field. You will receive one of the following results:
· 0 entries found means the fruit or vegetable is NOT allowed into the United States
· # entry(ies) found [followed by the name of the commodity and the name of the country] click on "CIR".
o If the import requirements indicate: 1 Subject to Inspection: This commodity is subject to inspection at the port of entry and all general requirements of 7 CFR 319.56-3. The fruit or vegetable is allowed into the United States pending Inspection.
o If the import requirements indicate: Condition of entry treatment then the fruit or vegetable is NOT allowed into the United States in passenger baggage.
Every fruit or vegetable must be declared to a CBP Agriculture Specialist or CBP Officer and must be presented for inspection - regardless of its admissibility status.
Note: See FDA Web site Food products imported from Japan and radiation safety.
Animal Products and Animal By-Products:
Meat, milk, egg, poultry, and their products, including products made with these materials, such as dried soup mix or bouillon, are either prohibited or restricted from entering the United States, depending on the types of animal diseases which occur in the country of origin. Fresh (chilled or frozen), dried, cured, and fully cooked meat is generally prohibited from most countries. Canned meat is allowed entry, except beef, veal, lamb, mutton, venison, elk, bison, etc., from countries affected by bovine spongiform encephalopathy (BSE).
Products containing raw egg ingredients are prohibited from most regions.
Pork and pork products are not admissible from Mexico, except for cooked pork in small amounts for a meal.
Effective January 14, 2010, cooked pork skins (also known as pork rind) entering as commercial cargo or in passenger baggage from regions affected with foot-and-mouth disease (FMD), swine vesicular disease (SVD), African swine fever (ASF), or classical swine fever (CSF) must be accompanied by an original certificate issued by an official of the National Government of the region of origin.
re: trueblu
The short version of all that as affects travelers from Italy to the US is:
- vacuum-packed aged cheese are OK (pecorino romano, parmigiano-reggiano, and the like)
- mozzarella, ricotta, etc., no
- no meats at all
- no fresh produce at all
- olive oil is fine
- jams and things in jars, except meat, are fine
- I regularly carry canned tuna and anchovies and dried lentils in the belief that they too are permitted.
I have brought in fresh truffles, but it was too stressful (nothing happened). If you check off that you are carrying food on your form, they will send you over to the Dept of Agriculture guy, who will dismiss you quickly if you say all you have is a can of olive oil and a pound of parmigiano, to the point that I don't even check the food box any more (but I list the products on the back of the form). Occasionally I see the cute little DoA beagle in his adorable little uniform working the baggage claim (my experience is largely JFK). One time I had peperoncino in my hand luggage and sweat bullets watching the dog till my suitcase came down the track and I could escape. But he was only interested in fresh fruit and veg. (I am not cut out for smuggling.)
re: mbfant
Your description sounds awfully familiar: I too am not a smuggler born. Have given up trying to sneak things in after having to declare a banana on one trip (damn you dog!) which I'd forgotten to eat from my hand baggage (in the end, I declared the banana skin due to the wait!).
It's all too stressful for me to try and get in contraband. But many and most of my friends do just fine.
re: mbfant
But pack the jars . . . they can be confiscated from carry-ons.
re: mbfant
Last time I entered the US from Italy, the customs people told me the rules on dairy products had been changed to allow in fresh milk cheeses (at least at that time), so it's likely worthwhile to check the website for updates near to the time of travel.
re: honu2
As Jen notes, depending on where one lives in the US, there can be relatively little you can't get here. I live in NY, and doubt I'd look to bring a pecorino romano or parmigiano reggiano back: I would, though, look for local and regional products (cheeses, dop oils, say) from around Italy on sale in Rome that really don't make it here easily: I'm thinking of a good Sabina or other local oil or a local/small maker pecorino or an unusual artisanal amaro or liqueur or even a good Cesanese wine. I can get Umbrian lentils here, Genoese corzetti, dried funghi porcini, colatura, Calipo tonno and alici, etc. I do like Jen's idea about bread and bread products, though--even with good bakeries here, something about this sounds memorable and wonderful.
re: jen kalb
wine-searcher.com lists several sources in NY and NJ for Argiolas Tremontis Mirto from Sardinia but none in the US for Centerbe.
re: zerlina
thanks Bob and Zerlina, Ive bought the Argiolas Mirto here a few places, it tends to go in and out of stock - its very nice but seems to be the only available type , like Nocino where there are only one or two brands that come in. I am looking to see if there are others. I will have to trek up to Mt. Carmel and see what they have. Maybe we need to stick to chartreuse and strega for the herbal effect (both wonderful)
re: jen kalb
Jen,yes to Strega and Chartreuse. But don't forget Vecchio Amaro del Capo, made in Calabria by Caffo and amazingly delicious--free of caramel, with pure and intense herbal and spice flavors. Serve ice cold. Also, Nardini (of Bassano del Grappa) make a sophisticated and delicious cedro eau-de-vie that is unique The del Capo is available at Astor, Garnet, and other places; the Nardini at Mt Carmel, Mr Wright in Manhattan, and maybe Astor.
re: bob96
the Nardini Cedro is also sold at that odd wine store at the corner of 4th Ave and 10th in Brooklyn (Borisal - aka DrinkUpNY) http://www.drinkupny.com/Nardini_Acqu..., and it is a lovely drink, much nicer than the Cedro we brought back from Lago di Garda a couple of years ago. We will be going back to Garda again this year, so maybe we will find something interesting this time.
Thanks for the recommendation of the Amaro. I will check Astor.
Maybe we should turn this discussion back now to a request for recommendations in Rome of good sources for interesting liqueurs, amari, etc. For example, where do folks in rome purchase Alchermes? I bought some one is a shop across the street from Volpetti Piu once, but there much be other sources.
Volpetti Piu
Via A. Volta, 8-10, Rome, Lazio , IT
re: jen kalb
Good places for interesting spirits are Enoteca Costantini on Piazza Cavour and also Trimani close to Termini (where I don't like the service and the prices as much as at Costantini). Bernabei (several locations, including Testaccio and Trastevere) has some, as well.
re: jen kalb
Actually, Mt Carmel Wines on 187th St and Arthur Ave has a large amaro, dessert wine, and and liqueur selection, inc, mirto, and others from cedro and bergamotto. I've not had much luck in Brooklyn, even Bensonhurst. Astor has a fair selection of smaller commercial brands, and used to bring in a nice nocino from Campania. I've never seen centerbe, though.
I've really cut back on bringing food stuff back to the US because the USDof Agriculture at the airports (New York and Boston) can be a drag and they will search you if you say you're bringing any food - in jars, cans, sealed bags, etc - back with you.
In the past though, I always tried to bring home sun-dried tomatoes from Rome. The selection at the Campo dei Fiori is big. I prefer the Italian plum tomatoes. They also have imports and dried cherry tomatoes.
Don't skip on the olive oil and wine. I brought both of those back a few years ago. What I did was I picked up some of those plastic travel bags that you put clothes in and push the air out to make things flatter. I wrapped the wine and oil in their own bath towel for padding, put them in their own bags, sealed them up and put the in the middle of the suitcase for more padding. Worked like a champ!
re: HeBrew
Thanks to periclosa, honu2, bob96, jbar and HeBrew for your input. The whole string has been very valuable to us.
re: sernoff
Well, we're back after a wonderful week in Rome. Here's what we brought back: One 250 ml. bottle of DOP Sabina olive oil purchased at Palatium; 250 gm. of dried porcini purchased at the Castroni outlet on Via d. Croce (along with several cans of Sicilian tuna); three 500 gm. packages of Verrigni pasta purchased at Roscioli (if they and L"Arcangelo make a point of specifying this brand on their menus, I figure it's gotta be good); two 250 ml. cans of Marfuga Umbrian olive oil, 2 cans of Callipo tuna ventresca; about 250 gm. of aged pecorino and one 250 ml. bottle of colatura di alici (all purchased at Volpetti under the guidance of Signore Volpetti); and spices at the little shop on Via Luca della Robbia (a block behind Volpetti).
Thanks in particular to Maureen Fant, vinoroma and jen kalb for their advice. Maureen: Signore Volpetti broke out in a big smile when I mentioned your name and showed me his picture in your book.
All goods got home in good order with bubble-wrapping by Signore Volpetti and me. As best I can tell, they cost me half or less than what I would pay to purchase them in the U.S.
Via Frattina 94, Roma , IT
Via dei Giubbonari 21/23, Rome, Lazio 00186, IT
re: sernoff
Looks like you bought lovely stuff, thanks for reporting back and you are welcome!
re: vinoroma
This is an old string and I don't want to beat it to death. But, having used the colatura di alici I bought in Rome, I have to again thank vinoroma for mentioning a condiment? that I had never heard of.
First try tonight. I followed the makers' recipe: 4 tbsp. of olive oil, with 2 tbsp. of colatura, a little garlic, a little peperoncino and 1/2 lb. of pasta. The result: spaghetti aglio olio for two with a very nice, but subtle, seafood enhancement. I can now understand why Lidia Bastaianich raves about this condiment. I can see a lot of uses for this condiment.
Everything I brought home from Italy is either unavailable in the U.S. or costs 2X or more here for equivalent quality, if available. I got very good advice in the string above.
re: lsernoff
Now you need to go to Cetara, or Pisciotta, to sample more dishes with colatura. You might be interested in this thread about the condiment. If you develop an addiction, you can satisfy it at Buon Italia, for prices higher than you paid in Italy, as you know!
re: sernoff
A belated supplement to my trip reply: We have enjoyed both of the olive oils we brought back from Rome. To our taste, we have preferred the Umbrian, Marfuga, oil we purchased at Volpetti to the Sabina oil we purchased at Palatium. Both used in salads. Always a matter of taste.
Colatura di Alici has been a revelation. We have "settled" on the following recipe: We make a pesto-like mixture of parsley, walnuts (or pine nuts) and olive oil in our food processor and store it in 8 ounce mason jars in our refrigerator (topped with 1/4 inch of olive oil it "keeps" for months). Cook 1/2 pound of pasta al dente. Mix the parsley-walnut mixture with the cooked pasta (with a clove or two of minced garlic and some pepper flakes cooked in a little olive oil) and add 2 tbsp. of Colatura to the mix just before serving. Serves two as a main course. Wonderful, and quick and easy!
If you like cured anchovies by themselves buy them. If you mash them in oil as part of a sauce, consider Colatura as an alternative.
Colatura can be purchased in the US on-line or at some specialty markets. Half price purchased in Italy.
Via Frattina 94, Roma , IT
re: sernoff
Your recipe is timely, since I just returned from both Cetara (and Pisciotta) with several bottles of colatura in my luggage. Unfortunately, however, the jarred anchovies from Cetara all but disintegrated during the trip, so they are more like pureed anchovies now. .I look forward to trying your recipe, along with the one in the NYTimes with linguine.


text:
Use Arrow Keys ← → for Next/Previous Post, Press "R" for a Random Post
The Onion: Apple Maps
Breaking news! Apple is reportedly working to fix its Maps snafu with a global effort that will soon make their app very useful, if not necessary, to get around. We hope Google Planet is finished soon.


text:
Expert Service 1-877-289-7664 [Hours]
|Related Info
Useful Tools:
Expert Service 1-877-289-7664 [Hours]
|Related Info
Useful Tools:
View PDF | Print View
by: Kyle Duffy
Ohms are the measure of resistance to the flow of electricity in an electric circuit. Think of it like a freeway, the more cars congesting the freeway, the slower everyone will move due to traffic. Electricity, like the cars, can be slowed down in the circuit due to higher resistance. The higher the ohm value, the more difficult it is for current to flow through a circuit. Likewise, the lower the value, the easier it is for current to flow. Based on this, is there any other differences between the most common 2 and 4 ohm impedances?
Certain amplifiers are designed to power subwoofers at different impedances (ohms). For example, a 2 ohm rated amplifier will power a 2 ohm subwoofer, so long as the woofers "final impedance (ohms)" is 2. You can connect multiple subwoofers together and run them off an amplifier, so long as their final impedance is equal to the amplifiers impedance. We cover this in a different article. If you have 100 watts at 2 ohms, and 100 watts at 4 ohms, is there a difference? The answer is subjective, you will hear people say there is a sound difference, and some say there isn't. It depends on how efficient the amplifier runs at the specified ohm level, as well as the speaker itself.
If you get technical, the different resistance values of a speaker will change the sound slightly, assuming wattage is the same. A lower impedance subwoofer has a voice coil with fewer windings, meaning less weight. A higher impedance subwoofer will have more coil windings, meaning more weight. It has more windings to counter act the resistance, so it's like adding more lanes to the freeway to ease up traffic. This slight difference in weight will produce a slight sound quality difference. At 2 ohms you tend to have more projection of sound (louder), which causes poorer sound quality. At 4 ohms you will have less mid bass frequencies then at 2 ohms; however the sound quality is slightly improved.
If you're not an audiophile, does this matter? Honestly, no it does not. Do not let this be a make or break when looking for sound system components. Two of the same subwoofers, just with different impedances, will produce almost the same sound if they are run at the same wattage. The difference in sound is so slight that it has little impact, especially when dealing with subwoofers, that you likely can't tell the difference.
What gives Sonic the edge over the competition
We offer free shipping on thousands of popular items for our Continental US customers and discounted rates for international customers. With multiple warehouses across the US, most orders are delivered within 3 days!Learn More
We pride ourselves on offering the best products at the lowest prices. If you find an identical item on another website with a lower price, we will discount our price by 105% of the difference. Some restrictions apply.Learn More
Have a problem with your order and need to return an item? Our generous 60-day return policy allows you to return items for your money back. Should your product have a defect, we will exchange, issue store credit, or repair the product for the entire length of the warranty.Learn More
Our knowledgeable staff of industry professionals and certified installers is ready to help you pick the right product for your needs. We will help you with the setup, installation, and use of your new products.Learn More
We want your online shopping experience to be easy and convenient. In case you need to return an item, our customer friendly return policy makes it easy.
Have a problem with your order and need to return an item? Our generous 60-day return policy allows you to return items for your money back. Should your product have a defect, we will exchange, issue store credit, or repair the product for the entire length of the warranty. Learn More
That's right, 100% refund on complete, like new returns. Learn More
Let's face it, electronics break. We've got you covered for a full year. Learn More
Request a return, use our shipping label, and ship it back. Learn More
Each of our employees are true experts with real life experience and passion for the products. Our team is always committed to providing you with electronics you'll enjoy.
Always available to answer your questions
Our trained install professionals can tackle any install challenge
Browse our online library of educational resources to learn more about the items you are looking for. Our experts have developed many tools, written many articles, and numerous videos to help you find the best item for your needs.


text:
Make productivity soar
Save time with an automated, compact FT-IR platform designed for all skill levels and multiple techniques
Save time with an automated, compact FT-IR platform designed for all skill levels and multiple techniques
Shorten your path to discovery with Raman microscopy for every skill level in your lab
Benchtop, cryogen-free NMR spectroscopy where you need it most
Be confident in your analysis with our innovative molecular spectroscopy solutions when making critical decisions. From NIR, FT-IR and Fluorescence, to Raman and UV-Vis, we deliver a full spectrum of answers with instruments and user-friendly software.
|NMR where you need it most
The Thermo Scientific™ picoSpin™ 80 spectrometer provides the power of Nuclear Magnetic Resonance (NMR) spectroscopy in an affordable, benchtop instrument. The superior resolution of the 2 Tesla magnet reveals chemical information not available using weaker magnetic fields.
Learn more
|Introducing the Thermo Scientific™ DXR™xi Raman imaging microscope
Intuitive elements such as automatic feature recognition make the DXRxi Raman imaging microscope an ideal solution for laboratories. The instrument can deliver stunning images almost instantly, without the user needing to be an expert in spectroscopy.
|Characterizing Graphene with
Raman Spectroscopy
Understand differences between the G-band and D-band to distinguish layers of graphene in a graphite IR spectrum.
Download application note
|Polymer problems identified
Visit our online polymer spectroscopy resource center to learn how you can analyze your polymer problem.
Learn more
Visit here for your complete listings to complimentary molecular spectroscopy webinars featuring FT-IR, near-infrared, Raman and UV-Vis.
© Copyright 2014 Thermo Fisher Scientific Inc. All Rights Reserved.
We use cookies on our website to provide you with a good experience. You may choose to accept or decline our cookie usage. Our website may not be usable if you decline cookie usage. Click here to learn more about how we use cookies on our website.


text:
Soft or Weak Brake Pedal / Grinding Brakes
Go Green with GiveCars.com Car Donation Program.
UPDATE: We now can pick up most Non-Running and Junk Vehicles in ALL 48 US States. Just fill out the online form.
Long ago we realized that one of the purposes of our Car Donation Program was to improve the environment by picking up old non-running vehicles, unsafe vehicles or smokers. In this section we provide information and solutions to common car problems. In this way you may be able to get your car fixed and thus accomplish the purpose as well. If the problem isn't solved or you would like to get another vehicle, you can also consider donating your car or vehicle.
Help a child. Donate Your Vehicle & Receive...
• Fast Free Towing all vehicles
• Tax Deduction (or free vacation)
• All With No Paper-work Hassle!
Soft or Weak Brake Pedal
If you lose the firmness of your brake pedal or have to pump your pedal to stop your vehicle you may have trapped air somewhere in your brake hydraulic system.
Bleed the hydraulic system
This will require that you have the hydraulic system bled.
Replace your brake fluid
At this time, replace your brake fluid.
Always check your brake fluid levels before any long trip or extended high speeds, such as highway driving.
Grinding Brakes
If you hear a grinding sound when you press your brake pedal, please take serious notice.
Do not put off this problem!
This is NOT a problem you can put off until tomorrow.
The grinding sound you hear is your brake pads or shoes which have worn down to the medal and there is no friction.
No Stopping Capacity
More directly stated there is NO stopping capacity.
In such a condition your vehicle may swerve or skid due to your brakes locking up.
Rather than merely relining your old brakes with new friction material consider making the investment in new brake shoes and lining that carry a life-time warranty.
Serious problem...
The grinding sound, metal to metal, is a noise which indicates a serious brake problem.