text:
special thanks to veriama, for running this blog so long
they're pretty much the same as far as i know. someone might get technical about it but it's all headcanon and they all suck anyway, so who cares.
when did you ever think that they needed a zodiac symbol? although a zodiac symbol is easier to base a character around, you can have any symbol that you want. on alternia there's a HUGE library of different symbols for each blood color- it's definitely not limited to the zodiac.
it's stupid. don't do it.
yeah there was also some book i read with someone with a power like that. nothing's really wrong with being inspired by an outside source- that being said, i also remember jack shit about this troll, so i don't know if they did the power any justice.
ehhhhH… the mermaid tail thing is definitely pushing it. it's far more likely she would have just been culled when she wriggled out of her cocoon and still had a tail. i'd just make her someone that tends to make others angry enough to have culling attempts against her- that makes her a lot more accessable to others, rp wise, and also it runs far less risk for people to judge you with.
be prepared for disappointment.
?????when did???????
maybe you mean lime…???????

subset: commoncrawl


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Ragu bolognese - question
- Gooseberry Jul 14, 2007 01:32 PM
Marcella Hazan's recipe for ragu bolognese calls for a cup of milk, added after you've sauteed off the meat, and then simmered until the milk has evaporated. This is then followed by the more usual cup of wine. So, why milk? I know liver is often simmered in milk to remove impurities and bitterness. Is it for similar reasons here?
Also, what secret (usually terribly inauthentic) ingredients do you add to your ragu?
Everyone seems to have some. Mine often include some of the following:
tomato paste, anchovy paste, worchester sauce, soy sauce, rehydrated, minced shitakes (and soaking liquid), smoked salt, chopped mushrooms, minced bockwurst, minced bacon.
Interested to hear what other hounds get up to...
Here is her answer from her recipe:
"Cook the meat in milk before adding wine and tomatoes to protect it from the acidic bite of the latter."
I read her recipe, it does sound different, but people rave about it, so I think I would try her version at least once!
I believe the lactic acid in the milk also tenderizes the meat, hence the loving and painstakingly slow process in her recipe. If this is your first time making here bolognese, follow it like gospel. I say this as a can't-help-myself improvisor when cooking.
The ONLY thing I did was use a tad more meat so the bolognese could suffice as a main course. Her's in used as a primi, I think.
The tagliatelle is key too. If not making it fresh, buy a nice dried egg tagliatelle. I bought 2 boxes from an Italian store, which cooked in 2 minutes.
I agree with Hazan's explanation above too. There are times when I want the just splashed in taste of white wine (like say with garlic, evoo and parm). But not this. This, is sublime.
re: monavano
Thanks guys! I actually (gasp) don't have her bible, but got the recipe, paraphrased, off the web. I know, I know... it's on the list. The very long got-to-have list. It's nice to hear her explanation. I usually head off any tomato acidity with a teaspoonful of sugar, so it will be interesting to compare. It's simmering on the stove right now. Smells marvellous...
re: Gooseberry
Do report back! I'll be checking back to hear your testimony ;)
re: monavano
I feel like I can't honestly give feedback on the Hazan recipe, because (as always) I couldn't help myself, ended up fiddling and adding things, etc. I know, I know - I need to stick to the recipe as written the first time I make a Hazan dish, to appreciate the glory that is Hazan food. Sigh...
Good news is, the only-part-Hazan ragu was lovely. I think cooking the meat for three hours is the key - all the muscle fibres relax and melt into the sauce. I got my butcher to put the meat through the mincer for me (rather than buying old mince), but next time I'm tempted to mince by hand some of the meat if I'm feeling energetic, for some variety in texture. I'm already a big fan of slow-braised meat, deboned and then tossed with pasta (lamb shanks, oxtail, etc) because I find the texture more interesting than mince.
Thanks for the comments, everyone.
re: Gooseberry
I've followed the Hazan recipe like gospel about 25 times, and I cannot bring myself to modify it at all. It's that good, and I'm usually an incurable fiddler. That cookbook is absolutely amazing, I use it more than almost any other book I have.
Once you have it, you might also try her Spinach Lasagna that's based on this Bolognese. Make the fresh spinach pasta, and with this sauce and gobs of Hazan's wonderful Bechamel sauce, you've got a dish that your guests will remember! Mmm. Just made a big vat of it this afternoon.
I follow that the milk-first order, and would add that, because milk takes longer to simmer off than wine or stock, more flavor is drawn from the meat in the process. I've tried both orders of reduction, and milk-first is better. My inauthentic addition to ragu bolognese is tomato paste, but nothing else, because tomato is merely an accent and I think the paste gets that note in with less acidic liquid (and apparently a number of Italian chefs agree with that inauthentic approach). Meat is the focus and nothing should compete with it: beef/pork/veal. Three reductions (milk, wine, stock, then add tomato paste). Nooooo mushrooms (I love them, but they conflict with a well-reduced ragu's balance - that would also apply to anchovy/soy-based sauces). Would not want any smoked flavors in a ragu bolognese; another off-balance. Do not use too much carrot; that's one of the more common mistakes. Ground or minced hanger steak would be very authentic...
re: Karl S
I think Batali puts a little tomato paste into his ragu bolgonese, but maybe I'm wrong.
re: ccferg
Batali adds a little bit of tomato paste but no tomatoes. And he does not cook down the wine and milk before leaving it to simmer and develop. His recipe also includes ground or minced pancetta with pork and veal.
When Cooks Illustrated, this is at least 5 years ago, did their multiple test/ultimate solution version of ragu, the recipe they came up with was only teaspoons away from Hazan's. She's right, she's almost always right. Her batting average is better than Julia Child's. Yeah, I said it.
That said I make a duck ragu that kills. Not the least bit authentic but no one seems to mind.
re: inuksuk
So do you share the recipe for "Duck Ragu That Kills?" 'Cause I'd like to have it! I've looked up a few that are related to polenta, but they seemed to be not interesting for duck.
re: yayadave
Would that I could. It is a recipe that I clipped from an old NYTimes. I have it, I make it but I do not own in. I've never changed it enough that if I were to repeat it here I would not be violating all sorts of copyright laws and, I'm pretty certain, Chowhound's own rules.
re: inuksuk
According to the chowhound rules, you can post the recipe. The ingredients are not under copyright protection but the verbatim instructions are protected. But, you can paraphrase the instructions and it will be fine.
Here is the excert from the "Guidelines for Posting Recipes" as well as the link to the source.
"Ingredient lists don't fall under copyright protection, so you're welcome to repost those verbatim. The instructions and any intro paragraphs are covered under copyright protection; these you should paraphrase in your own words. We will be obliged to remove posts containing recipes copied verbatim from published sources, even if you credit the source."
re: inuksuk
Does it look anything like this?
(One of the easiest ways to post a recipe you got off of the internet is to just post the link.)
re: yayadave
There's a good recipe for duck ragu included in this article from the LA Times which also includes Hazan's recipe and a lot of info about ragus in general, primarily about how they differ regionally throughout Italy.
Also how much American versions are different from anything in the Old Country. http://www.latimes.com/features/print...
re: MakingSense
Thanks for that. It is much appreciated and is already filed. It may be the "go to" answer to any future ragu questions that arise on these boards.
re: yayadave
Thank you for the recipe...I have a question, do you measure the 1 1/2 cups of tomatoes before or after they are chopped?
re: Janet from Richmond
Just speaking from general recipe writing perspective, you'd measure afterwards.
re: ccbweb
Thanks. Now you know why I eat out as often as I do <g>. When I cook I need "exact" instructions. I
re: Janet from Richmond
Don't let the perfect be the enemy of the very, very good. When you use canned tomatoes, there isn't that much difference between the whole tomatoes out of the can and the squished up ones that you throw into the pan. Since you cook the ragu for a pretty long time, it's not even necessary to chop them. They'll just melt into the sauce.
If you use 2 cups before squishing, no big deal. Now 3 cups, that would make a difference...
re: MakingSense
reviving an old thread. this link is long broken and i cannot find the recipe. would someone kindly post the recipe for the duck ragu?
re: redgirl
I just tried the LA Times link and it came through. If you read this (3 years later) try it again...
re: inuksuk
Haven't made Marcella's but have been making Cook's for (I guess) at least 5 years and we love it. The time saver is reducing the wine to 2 tablespoons before adding it to the sauce.
re: inuksuk
CI just published a new ragu alla Bolognese recipe - http://www.cooksillustrated.com/recip... No dairy at all, and several "inauthentic" ingredients, most notably sage and mortadella (although the mortadella doesn't surprise me as much as the sage does). Chicken livers, too, and a pretty generous number.
Their old recipe is indeed close to Hazan's recipe - http://www.cooksillustrated.com/recip...
Those links may not work if you don't subscribe to CI.
re: biondanonima
Could you list the ingredients and paraphrase any specific order of cooking?
The livers are a classic variation. The sage indeed is interesting.
re: Karl S
Sure, here you go:
1 cup low-sodium chicken broth
1 cup beef broth
8 teaspoons unflavored gelatin
1 onion , chopped coarse
1 large carrot , peeled and chopped coarse
1 celery rib , chopped coarse
4 ounces pancetta , chopped fine
4 ounces mortadella , chopped
6 ounces chicken livers , trimmed
3 tablespoons extra-virgin olive oil
3/4 pound 85 percent lean ground beef
3/4 pound ground veal
3/4 pound ground pork
3 tablespoons minced fresh sage
1(6-ounce) can tomato paste
2 cups dry red wine
Salt and pepper
Combine broths with gelatin to allow gelatin to bloom, set aside. Process vegetables in a food processor until finely chopped, set aside. Ditto the mortadella and pancetta (together). Whiz the chicken livers in the food processor until pureed and set aside.
Heat the oil in a large Dutch oven and add the beef, pork and veal - saute until all juices have evaporated and meat starts to sizzle. Add the pancetta/mortadella mixture and the sage and cook until the pancetta has become translucent (careful not to burn your fond). Add the chopped veg and cook until soft, stirring constantly. Add the tomato paste and cook for a few minutes, until the paste is rust-colored.
Add the wine and scrape up the fond, and simmer until things thicken up. Add the stock and cook at a bare simmer for 1.5 hours or so, until the sauce is very thick. Stir in the pureed chicken livers, bring the sauce back to a boil and then remove immediately from the heat. Season to taste.
I thought the technique of pureeing the chicken livers and adding them just at the end was interesting. Also, the omission of dairy is somewhat unusual. Please report back if you try this one - I'm not sure I can get away with it, as my husband is vehemently anti-chicken liver!
re: biondanonima
Thanks for this. It's interesting. They finesse the mouthfeel issue of having real stock/broth and dairy with the use of the gelatin. The amount of wine seems a lot to me, but it's designed to mask the livery overtones of the livers, it would seem.
I have to say that this is only a 50% savings in time over a more classic version, and not any less work (which is becoming a hallmark of CI's approach in recent years).
re: Karl S
Yeah, I find that CI's recipes are rarely about less work - they tend to involve a lot more steps (not to mention dirty dishes) than other recipes for the same dish. However, I do find that 9 times out of 10, their recipes are better, largely because they tend to call for flavors to be reduced and intensified in a way that most home recipes don't. This particular recipe wasn't meant as a time saver (they have another one that they call "Weeknight" bolognese that fits that bill) - this is their "ultimate" version.
Oddly enough, they do talk about the use of broth+gelatin in the related article (saying that the gelatin is included to mimic the use of homemade broth), but although they say something like "would we have to leave out the dairy?" in a tag line, they don't actually say why they did so in the article. Having just made a version with a LOT of dairy (a cup of whole milk and half a cup of cream), I'm guessing they felt that the inclusion of dairy fat dulled the flavors a bit - I know it did in the Splendid Table recipe. I think the milk was fine - it was the cream that was just overkill.
re: biondanonima
Milk is traditional; cream not so much, precisely for that reason. The milk reduction also provides other things.
A ragu, of course, is all about reduction.
re: Karl S
I really appreciated this when I made Hazan's bolognese for the first time. It was a revelation.
That said, I used her method with ground turkey to be healthier, and it was also delicious.
re: biondanonima
You have made this?
re: yayadave
The new one from Cook's Illustrated? No, I haven't - I just saw it in the magazine this month. I am partial to Mario Batali's recipe from the Food Network: http://www.foodnetwork.com/recipes/ma...
I did also just make the Classic Ragu recipe from the Splendid Table, but I found it WAY too rich and unbalanced. Too much pork fat and dairy just threw it all out of whack and made it very one note.
re: biondanonima
biondanonima: "I am partial to Mario Batali's recipe from the Food Network: http://www.foodnetwork.com/recipes/ma..."
Does the pancetta melt completely into the sauce, or do you end up with chewable bits of fat like in the SPLENDID TABLE ragu?
re: Jay F
Because the pancetta or bacon is ground (or food processed to a paste), it melts completely into the sauce, no weird chunks. I generally put the pancetta paste into the oil and butter mixture first to let it render a bit of its fat before adding the vegetables instead of adding it along with the other ground meats as he calls for, but the first time I made it I did it according to his instructions and it was still excellent, no chunky weirdness.
re: biondanonima
Good. I was thinking I'd do the exact same things (Cuisinart it, put it in before veg) with the pancetta.
re: Jay F
Let me know what you think - we love it. BTW, I use ground beef instead of ground veal usually, but the results are good either way.
He has another recipe posted on the Food Network that calls for twice as much veg and tomato paste (and a LOT more garlic) to the same amount of meat: http://www.foodnetwork.com/recipes/ma... I haven't tried this one, but I would worry that it would be too vegetal and tomato-y, as the one I linked above was perfection to my palate. I also think the inclusion of thyme is unnecessary.
re: biondanonima
The purpose of the veal is to provide the gelatinous mouthfeel and glazing ability. I found it curious that CI needed it when it was using gelatin outright. The pork is for sweetness.
One thing the CI recipe gets right is not to use too much vegetables - they are only there as a foundation, not as a feature. So your worries are correct on that score.
When I get around to making Hazan's bolognese, I know I won't be able to resist adding garlic and fresh basil.
re: walker
Do Hazan the favor of resisting it the first time you make it. Because if you don't resist, you won't be making Hazan's fabled recipe; strong flavors like garlic and basil completely throw off the point of the dish. Mind you, I love both flavors; but adding them is like adding them to pate de foie gras...they change the dish fundamentally. Make hers first, then yours.
re: Karl S
I strongly agree with this. MH's recipes are some of the very few I tend not to improvise with and never the first time. And the rare times I do deviate later it is generally to add just a bit more or less of an ingredient in the recipe as opposed to adding something that is not called for at all. Her bolognese is perfection. And I add the milk first as well.
re: Karl S
I agree with Karl and Queenie here as well.
In my experience with Marcella's recipes, I've usually found them to be somewhat different than most other Italian cooks' recipes so, from my perspective, a bit non-intuitive. Hence I follow them to the letter and am never disappointed.
A note about Bolognese, though. On Lidia's show where she makes her version of Bolognese (which I believe does not use the milk but does incorporate the wine) she emphasizes to make sure the liquid completely evaporates from the meat before adding the wine, an emphasis which the written recipe in her book ignores. When I use Marcella's recipe, I also do the same thing with the milk as the wine. Waiting for the water released from the meat to evaporate, the milk liquids to evaporate and the wine's liquid to evaporate before taking each subsequent step makes a world of difference. Well worth the extra patience in making this day long recipe.
re: kevine
any chance you could post both Marcella's and Lidia's versions? My hubby loves the stuff, but so far I have not found a really good receipe.
re: Barbarella
Lidia has hers on her Lidia's Italy web site. Not sure if Marcella's is posted anywhere.
The idea in main is to saute' a soffrito (a mixture of chopped onion, carrots, celery) in a dutch oven over a medium to medium high heat.
Once it is all pretty translucent, I make a space for ground veal and ground pork and cook until all the liquid given off by the meat has been reduced.
I find it really helps to be patient as it's best to get the meat to the point before it burns but there really is no liquid left. The meat by this point has taken on kind of a sheen.
I then add some milk and again let the liquid of the milk reduce until the milk solids have really absorbed into the meat. Then I do the same thing again with some white wine. Again patience and vigilence is key.
Once all the wine is reduced, then I stir in some tomato paste and let it carmelize a bit. Finally I add in a can or two of whole tomatoes by squeezing them into the oven and let the whole thing stew uncovered (or very slightly covered) for at least 3 hours, adding water if it dries out at all meanwhile. Note that this really isn't a tomato sauce with meat, it's a meat gravy with tomato flavoring.
When it's finally done, just spoon over pasta (something that will hold the sauce, like penne or rigatoni) and serve. And of course it really improves in flavor as a leftover the next couple of days.
HTH and any comments by others greatly appreciated.
re: Barbarella
See my posting above in response to yayadave request for the Duck Ragu. The LA Times article link has Marcella Hazan's recipe plus some others as part of a really interesting article about regional ragus.
Finding a good recipe is hard because the sauces we are accustomed to in the US are so different from the ragus in Italy.
re: MakingSense
Thanks for the link MakingSense!
re: MakingSense
Buford in "Heat" tells of making ragu alla Medici in Italy. Meat beyond its "sell by" date and the usual aromatics were ground up. They put it all in a big pot on a big burner on the floor and gave him a big paddle and he stirred it for 6 hours. Some where in the middle they added some watery tomato sauce. Eventually it looked like sand and satisfied all the tasters. Then they added seasonings. Buford mentions lemon zest, cinnamon, coriander, nutmeg, and cloves. At this point they added enough wine to make it soupy. He doesn't say how much longer he had to stir, because at that point in his tale he got side tracked when his apron caught fire. Yep, it's different in Italy.
re: Barbarella
Marcella's is indeed on line, at http://www.dolcevita.com/cuisine/reci...
re: walker
Don't do it; I tell you. The ragu has a distinct flavour and you will mess it up. Her recipe is fabulous. I follow it exactly. I may have to make some; haven't done it in a while.
I have two of her books and adore both; I rarely change her recipes.
re: itryalot
MOre to the point: the point of taking all that time to do three gradual reductions (it takes 2-3+ hours) is to get a certain sublime texture and subtle balance of flavors of a meat-based mixture. Strong flavors just miss the point of the dish entirely, and would make it a waste of time. Save the strong flavors for more quickly cooked sauces; they will be much more appropriate in that context. But why anyone would want to spend hours creating such a subtle sauce and then do that is a mystery to me; well, actually, not such a mystery - many Americans have developed a strong preference for bold flavors and don't appreciate subtle things like a proper ragu anymore. Why? Well, it's a combination of the fact that many of our own ingredients tend to be full-flavored (our fruits, our wines, our use of spices), and then we have the palate-coarsening effect of habituation to processed foods.
re: emilief
I've made Hazan's recipe many times and it is the best. I have the Duck Rago recipe from the NY Times. It's one of Mario Batali's from his restaurant Lupa. Soon as I dig it out, I;ll post.
How does one improve on a recipe that when served only brings smiles and thank yous from people at the table. jfood has made this recipe numerous times and is completely anal compulsive about the process. The results speak for themselves. This is just the best bolognese jfood has ever eaten. others may like bolder, spicier, more basil or garlic or any other variations, but for the beauty of the bolognese, this is the standard.
also make a double batch and freeze. on those long days when you are looking for a hug from dinner, defrosting and eating makes the long day turn into a subtle evening.
I have never made bolognese before but had a hankering for it. So yesterday afternoon, I made Marcella Hazan's version and followed it precisely. It tasted great, but I have 2 questions:
I expected the finished product to be more "tomato-y" if that makes sense. I guess, in other words, it was less "saucy" than I expected. Is this how it should be?
Also, the recipe calls for "San Marzano tomatoes, cut up in their juice" (something like that -- I don't have the recipe in front of me now). I bought San Marzano tomaotes, Diced, with juice. Should I have bought Diced or Crushed?
Don't get me wrong, it tasted delicious and I stuck some in the freezer, which will be great to have later on, but I just want to check with the expert Chowhounds!
re: valerie
I do think that is how it should be. I actually prefer the whole SM tomatoes, and dicing them up myself - don't know why, but I seem to get better flavour w/ those.
re: MMRuth
Me too, for some reason the diced canned tomatoes definitely deliver inferior flavor, IMHO. I love Muir Glen whole tomatoes, or San Marzanos if you can find real ones (from Italy, not California)!
re: eastvillgirl
For some reason, the diced/crushed have more of a "tinned" flavor, though I have no idea why!
re: valerie
According to Mario Batali (I go back and forth between his Ragu Bolognese recipe in Molto Italiano and Marcella's), a ragu is by no means a tomato sauce. His is even less tomato-ey than Marcella's recipe, with just a bit of tomato paste.
On the tomato question, I always buy whole San Marzano tomatoes or Muir Glen whole plum tomatoes, pour them into a metal bowl and crush them with my hands before adding them to the sauce.
re: Megiac
I just made both the Hazan recipe and a Batali recipe (the one from the Food Network site - there are several variations floating around, although they're all pretty similar) and forced myself to follow them to the letter. My husband and I both preferred the Batali version, albeit by a very narrow margin. He felt that the nutmeg was a bit too strong in the Hazan version, and I felt that the tomatoes and wine added a brighter acidity and fresh flavor that while delicious, was not what I really wanted in a Bolognese. I might like it better in a lasagne, though, since the bechamel sauce might mute some of the brightness (and might over-mute the already subtle Batali sauce).
The Batali recipe I used called for 1c. each milk and wine plus a "half a tube" of tomato paste to 2 lbs of meat, whereas the Hazan version calls for 1c. each milk and wine and 1.5c of tomatoes to less than a pound of meat, so it makes sense that her recipe would have more acidity. BTW, I didn't have tubes of tomato paste and I wasn't sure how big they usually are, so I used about 3 oz. from a can, which was just about right for my taste. The other major difference is in the technique - Batali's recipe calls for just dumping in the wine and milk and tomato all together once the meat is cooked as opposed to Hazan's multi-step reductions. It's a much less labor intensive approach and IMO works beautifully. After 3 hours of cooking, I couldn't tell the difference in texture between the two.
I made fresh egg tagliatelle to go with the sauces and it was perfect, although next time I will not go quite so thin on my pasta roller. I use the kitchenaid attachment and took it down to a 7 - I'll stick with a 6 next time. Still, amazing. Trying to decide whether to make lasagne Bolognese with the leftovers!!!!!!
re: biondanonima
You just made me soooo hungary.
re: biondanonima
Having just made Rossetto Kasper's recipe from the Splendid Table, I still think Mario is the winner. RK's recipe was much too rich - too porky and too much dairy. This is THE ONE: http://www.foodnetwork.com/recipes/ma...
re: valerie
Great, thanks. Will definitely make it again but next time I will buy whole tomatoes.
re: valerie
Lydia uses the canned whole San Marzano tomatoes and pours into a bowl and with hands she removes the hard stem end and some of the seeds. It takes time but this is how I do it now. I've been told you need to look for cans that have D.O.P. on the label. The Italian market I shop at has 3 different brands of these.
re: valerie
Ragu bolognese is *not* a tomato sauce at all. It is a meat sauce, usually with three sequential slow reductions (dairy, wine and then broth). Tomatoes are merely used as a slight condiment. If you notice the tomatoes, they are out of balance.
You should have bought whole tomatoes, neither diced nor crushed, and cut them yourself. Very preferably ones that are *not* canned with tomato puree as the liquid.
re: Karl S
Karl - do you have any idea *why* the whole ones taste better than the diced or canned ones - even in the same brand? Thank you.
re: MMRuth
I'm not Karl, but if I may, part of the reason is simply that the tomatoes that are in good enough condidtion to be canned whole are better than the ones that have to have bad spots taken off them. Those are the ones that wind up chopped up or crushed.
re: inuksuk
Thank you - and that makes perfect sense to me!
Found this thread after debating with a friend -- we apparently have two different editions of the Hazan cookbook and the order of reduction is different in each. Mine is the 1973 Harper's Magazines 'The Classic Italian Cookbook' -- in that one, the Bolognese recipe order is a sofrito first (onions, carrots), then add the beef, then wine first (presumably to deglaze the pan and get a base going), then milk + nutmeg, then tomatoes. I find this yields an incredible creamy sauce and does reduce the acidity of the tomatoes by a great deal.
My only modification is using 35% heavy cream in place of milk -- adding a knob of butter sometimes -- occasionally substituting red wine for white - and if it's lacking a touch of sweetness, a drizzle of honey and a pinch of sea salt at the finish. I use this as a lasagna sauce.
For vegetarians, this recipe works really well with Yves Veggie Ground Round -- in fact I've had some people swear it was real beef in the sauce ;) Saves on the browning time as well.
re: ajkandy
when is it that your friend adds the yves ground?
re: ajkandy
"...two different editions of the Hazan cookbook and the order of reduction is different in each. Mine is the 1973 Harper's Magazines 'The Classic Italian Cookbook' -- in that one, the Bolognese recipe order is a sofrito first (onions, carrots), then add the beef, then wine first (presumably to deglaze the pan and get a base going), then milk + nutmeg, then tomatoes."
I have the February 1980 Knopf edition (tenth printing), in which the order is also wine, milk/nutmeg, tomatoes.
re: ajkandy
Where can I find this "Yves Veggie Ground Round? I am in New Jersey, is this frozen?
I'm new to this site and just had to jump in with my Marcella bolognese story: I made this for the first time in 1980 when I lived in Spain and didn't yet know how to cook much. My friends and I had a bare-bones kitchen, no FP, no pasta roller, not even a rolling pin - so we made this top to bottom by hand: picked the spinach, stemmed it, rolled out the pasta with a full (at the start, anyway) wine bottle, minced the beef... of course it took all day, but what a blast - and it was the most delicious creation. I think it made real cooks of us all. I make this often now, with my shiny FP, knives, and sleek pasta machine, and people just rave about it, but every once in awhile I go back and do it the old way. Somehow it's better.
I myself make a bolognese based on my Mom's recipe, but have added a few more traditional touches. Such as adding the cream and letting cook in. I use 80/20 meat too, because I think it adds more flavor, but I drain the meat of some of the fat. Something about the fat really adds some flavor and draining it after it's cooked makes it less fatty, something I learned from my Mom. I have used San Marzano tomatoes as well as my Mom's traditional 6 in 1 tomatoes. And my bolognese is fairly saucey, because that's what I like! Fortunately my BF loves my sauce, even though he's not much of a pasta lover, so I get to make this quite often. Making this always reminds me of her, it's really one of my comfort dishes.
There was an interesting article from a couple of years ago about "true" bolognese. Even then they listed 6 recipes! http://www.saveur.com/article/Kitchen.... Also, this is what the Accademia Italiana della Cucina has determined to be the "Classic" version http://www.saveur.com/article/Recipes.... What i came away with from the article was that everyone has their own version, but some are more traditional than others. Since my recipe is from my Mom, I'm going to call it traditional, even if she was Scots-Canadian ;) And really it's quite close to many of the recipes out there, albeit more saucey because that's how I always requested it!
The book I have of hers says to add the wine and let evaporate before adding the milk. I've also read it the other way around. I did wine, then, milk....it's been simmering for 3 1/2 hours and I don't know what to think. It tastes pretty good, but, I'm by no means floored. There is a thin layer of grease/fat that I'm not sure is supposed to be there. Followed the recipe to a T, other than multiplying everything x's 3 for a triple batch.
re: JErix
I've made Hazan's Bolognese a dozen times at least and I still think it's overrated. To me it's never had the richness that makes a good ragù amazing. The part about the milk protecting the beef just sounds like the kind of b.s. thing people like to say about food, I've never seen any reason to believe it's actually true.
re: cmonsour
What do you make instead?
re: Jay F
I made a version based on the Cooks' Illustrated recipe yesterday and I thought it was good. The other thing I finally figured out though, which made a big difference, was to brown the meat in small batches *before* adding the celery/carrots/onion soffrito. The vegetables release so much moisture that (in my pans anyway) it's impossible to get good browned edges to the meat once they're all in the pan.
re: cmonsour
That's an interesting observation.I rather like the unctuous quality the sauce has when the meat is *not* crispy. Of course it's just a matter of taste, but now I want to try it your way. (I have not tried Cooks Illustrated but I make the Marcella Hazan one rather frequently without changing it much, other than not measuring.)
re: PesachBenSchlomo
Yes, the richness of the sauce is enhanced when you avoid the Maillard effect, and just cook the meat through (browning without creating deep fond, which would be more French than typical for this sauce).
re: Karl S
Ah, I see that you understand, whereas I merely intuit. Thank you for your post - it has sent me to my Google page.
re: Karl S
Interesting. Traditional or not, I personally liked the flavor of a little fond in the sauce (and after simmering for so long there wasn't any particular crispness left to those bits of meat, which might have been strange). That said, I only make this sauce a couple times a year, and since I've tweaked a few parts of the recipe each time I'm never quite sure what particular tweaks are having what effects.
re: Karl S
Here's something I just read about overheating meat.
re: c oliver
I want to clarify that I'm not talking about crisping up all the meat or overcooking it. I'm talking about getting a light brown crust on a few bits of meat around the edges during the process of cooking the meat through. People may or may not like the slight extra flavor this gives the meat (through caramelization & the Maillard rxn, I guess) but I'm definitely not talking about making it tough or stringy.
re: Karl S
re: cmonsour
I really miss jfood.
Gotta ask: if you think it's overrated, why have you fixed it "a dozen times at least"?
Also I've really come around to what real Italians have to say - that's it mainly about the pasta not the sauce.
And off-topic I recently made a 4X or 5X pot of the sauce out of pork shoulder. I may like it even better than beef.
re: c oliver
Mmmm...Bolognese alla pork shoulder
re: c oliver
Haha, I don't know, I guess I kept making it because people rave about it and I figured I must just need to keep trying to get it right. And I only say 'overrated' because it's 'rated' so particularly highly. It's always been good, I just haven't found it decisively better than any number of other ragùs I've had in restaurants, or the few other recipes I've tried at home. (Batali's, for example.)
Pork shoulder bolognese sounds like a great idea, I may have to give that a try.
re: cmonsour
We started grinding our own meat a few years ago and the first time I made Bolognese I used ground pork cause I had a shoulder that needed using. Since then I've used beef but just made another huge batch using shoulder and I like it better. I make the huge batches cause if I'm going to spend that many hours, then I might as well spend even more time !!! and get a whole bunch of it. And it sure makes fixing her Green Lasagna a bunch easier to already hae the B-sauce done. Still a multi-hour process.


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Goldstar Member's Event Journal
Michael Jackson THE IMMORTAL World Tour
Saturday May 10, 2014 / 8:00pmMichael Jackson THE IMMORTAL World Tour
2 tickets
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The Michael Jackson Cirque Immortal Show was absolutely awesome!!!! It brought back amazing memories of young Michael, touched on all of the issues we are dealing w/today in this world and left us w/hope for a better tomorrow. I will always love Michael!:)


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This week I'm featuring the work of Amanda Jernigan. Encounter A friend, seeing his babe in ultrasound, imagined it an astronaut, "behind glass dome reflections, lost in space…," and so I had that image close to mind when the technician finally tipped her screen to me, revealing—not an astronaut, but Earth, so "small, light blue, so touchingly alone." Thus Leonov. It was a commonplace, back then, that once we had the earth in sight, the isolation of the planet "known," we would clean up our act, would mend our ways— a kind of cosmic recognition scene. So much for that,... Continue reading
Posted May 4, 2014 at The Best American Poetry
This week I'm featuring the work of Matt Rader. Music I awoke on Veteran's Day in the United States To blue skies and a republican Cali sunshine That made the whole town of McKinleyville Appear lit from the inside, as if it were its own Source of light, as if it still heard the sad music Of its first name, Minor, and heard the minor Third McKinley sang when he was shot through The stomach and the pancreas and the kidney At the Temple of Music in Buffalo, New York In nineteen hundred and one. We were talking Poetry, my... Continue reading
Posted Apr 27, 2014 at The Best American Poetry
This week I'm featuring the work of Souvankham Thammavongsa. At the Farm I was sitting in the car counting the black flies They had come in through the open window There were four One was on the rearview mirror The other three were perched on my left hand I heard a gunshot by the barn and thought nothing of it We were at a farm I saw a cow come charging forward with half its head gone A man with an axe came running behind it He hit it once Once he hit it And it fell to the ground... Continue reading
Posted Apr 20, 2014 at The Best American Poetry
This week I'm featuring the work of Stevie Howell. A Gospel That picture's somewhere still: First Communion, 13 girls in lace and satin "Like a Virgin" frocks, legs crossed man-style under frills, floral hairpieces hanging flaccid over ears. Marrying God. An overlit confessional, gilded chairs, Father Antony's embroidered bib, pew-fulls of frog-eyed parents who'd endured years waiting for our exorcisms. This was just before my faith fell and I stumbled toward Hari Krishnas at the Eaton Centre causeway and paid $20 for a tome they would have given away; tried to find in mock-leather what they found there, but it... Continue reading
Posted Apr 14, 2014 at The Best American Poetry
This week I'm featuring the work of Jim Johnstone. Dog Ear It was years before I learned to call this prayer: the right-hand corner of a page turned down to make another page. I attempted to escape, then return to the boneyard where I'd removed an earring from my wife's right ear – diamond, the crux of the universe contracting to leave a pin-sized hole midair. In that margin, my words remain transfixed until she disappears – proof that while I swore the world I'd created would double like a hand beneath my own, it merely stretches before me in... Continue reading
Posted Apr 6, 2014 at The Best American Poetry
This week I'm featuring the work of David O'Meara. So Far, So Stupid All those selfies I posted look really great. So spontaneous. Arm tentacled through bad light past the frame, an umbilical toward my ego. Freud, meet Descartes. Intentions, like airports, look deceptively the same, then you get a security pass for the doors just off the escalators. Inside my mind, there's another mind, like a prop warehouse, dramatically cluttered at times. I go there, for the wind machine and free-standing door I just slam and slam. How I Wrote You must change your life, but first, wait a... Continue reading
Posted Mar 31, 2014 at The Best American Poetry
This week I'm featuring the work of Sina Queyras. Elegy for the Letter Q as It Appears in The Waves No question, it was the quality of the quadrangles quailed with queues (in quads) that no queen – queer or not – would have sufficient qualities to (quarter or no) quarrel her way through. Though quarrelling might be thought common, a quest among quirky and quizzical quartets, it was actually quite uncommon. Quietly she quivered in a quicksilver quarto of quoits. She was quickest, at least quicker, and she quarrelled, quenched and in quotations, finally, quizzically, quit. Like a Jet... Continue reading
Posted Mar 23, 2014 at The Best American Poetry
This week I'm featuring the work of Shane Rhodes. From Err IntraVenus Lynne, we met the day Don asked to suck me off – not my cock, he made clear, but toes, without socks [boys in sandals got him off] – you wheel through that memory, your legs in casts, [the virus rhyming RNA to [reverse transcriptase] your DNA] bones sapped [combivir, saquinavir, ritonavir] by the daily pharmablasts to make you gag and keep the docs away. Those were the days we worked in then: homeless guys down on 2nd drunk on Old Stock beer by 10, sex workers [hookers]... Continue reading
Posted Mar 16, 2014 at The Best American Poetry
This week I'm featuring the work of Nyla Matuk. Don Draper Moths feather your far gazebo like young sailors on first leave. You know something, and keep reminding me of my own needs. You see an audience of blooming heads and sugared bank notes, and act accordingly. The swallows see it at five o'clock, a Wolfman's tragedy. They hang themselves upside down, handsome sienna prizes in the semaphore of bats. Swayed by a summer night, I swing out to your silk pocket square standing at attention, a bird about-face. You're the dark dew on the green grass of home. Wishful... Continue reading
Posted Mar 9, 2014 at The Best American Poetry
Over the next ten Sundays I will be spotlighting contemporary Canadian poets. The first poet in the series is Jeramy Dodds, one of the most acclaimed of Canada's emerging poets. The series revolves around listening. Each poet will answer a question by another Canadian poet. The question and answer component will allow readers to eavesdrop as Canadian poets talk about world literature, intimacy and voice, up-to-the-minute aesthetics, time travel, the importance of rhyme in contemporary poetry, and transnational dictions. Also, I've asked emerging American poets to listen and then join the conversation. Ocean Vuong, Adam Fitzgerald, Natalie Diaz, James Allen... Continue reading
Posted Mar 2, 2014 at The Best American Poetry


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Taissa: She meets him and there's a connection. She doesn't trust anybody, especially her parents, and then Tate comes along and he starts to sympathize with her, understands and listens to her and that's a big thing. […] Tate is dark and Violet is attracted to the darkness. She says she's not scared of anything but you know she is.
Evan: He's a total psychopath. It comes from no remorse, no empathy, no compassion but he does love Violet. […] Tate always has a reason to kill people. He's always trying to either protect Violet or be with Violet.


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The revised look and language on our packaging reflects our on-going promise to you of a high-quality product formulated with care and expertise.
New Packaging, New Names, Same Time-Proven Results.
Although we certainly see this as a redesign of our packaging, at Dr. Hauschka Skin Care the word "evolution" comes to mind when we consider the life of Dr. Hauschka Skin Care these past forty-seven years.
In conscientiously evolving our brand, we are careful to ensure that our best attributes don't get abandoned along the way but rather the brand best showcases its expertise and projects its substance.
The revised look and language on our packaging reflects our on-going promise to you, our customers, of a high-quality product formulated with care and expertise.
You will begin seeing the new look and names on our Face Care products beginning April 1, 2014. We will be introducing new packaging for our Body, Bath and Hair Care products in October 2014.
Most importantly, all Face Care products offer the same time-proven benefits and results you've come to rely on.
If you have any questions about a packaging or name change, please don't hesitate to click on our Live Help button at the left or phone Customer Service at 800-247-9907 Monday through Thursday from 9:00 AM to 6:00 PM and Friday from 9:30 AM to 5:00 PM Eastern Time.
To help make the function and benefits of the products clearer, we've updated many of the product names and revised the information beneath all product names.
Normalizing Day Oil = Clarifying Day Oil
Rhythmic Night Conditioner = Renewing Night Conditioner
Translucent Bronze Concentrate = Translucent Bronzing Tint
On this website, you will find that on pages for products with new names we've added a note of its former name. We are also providing a summary chart of all the name changes and a slideshow of the new and old packaging.
View summary chart of new and former product names
See a slideshow of new and old packaging on Facebook
The New Look
An Appreciation for Our Past & A Vision for Our Future.
In our first major packaging design revision since 1998, the Dr. Hauschka Skin Care brand has been given an updated, contemporary look.
We hope you find all these new changes both appealing and helpful. We are truly honored that you have made Dr. Hauschka Skin Care a part of your lives and always want your experience with our products to please the senses and, of course, your skin.
Dr. Hauschka Skin Care
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About the contractor
Throop Contracting operates out of North East, PA and holds a Mainly Painting & Drywall Business... license according to the Pennsylvania contractors license board.
Throop Contracting has a BuildZoom score of 93 and is rated in the top 30% of 125,106 contractors in Pennsylvania.
Contact Info
Key Business Information
- HIC Number: PEPA048020
- Status: Active
- State: Pennsylvania
- Type: Mainly Painting & Drywall Business With Some Small Building & Remodeling Pr
- Date Issued: 8/2/2009
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About BuildZoom
BuildZoom is the world's largest repository of information on contractors. Every month, over 500,000 people use BuildZoom to research contractors.
BuildZoom makes hiring a contractor fast, easy, and safe. Homeowners who hire through BuildZoom's free bidding system report extraordinarily high rates of satisfaction, and are protected by the BuildZoom Guarantee.
Why use BuildZoom? We have run advanced algorithms against 3 million contractor licenses, 40 million building permits, BBB records, and homeowner referals to identify reliable remodeling contractors with stellar track records.
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The Blake Bell transition is complete. The young man who started eight games at quarterback a year ago will start at tight end against Louisiana Tech on Saturday. Oklahoma released its depth chart for the opener Monday on Twitter with … Continue reading
Tag Archives: Jordan Evans
Oklahoma projected starters: Dominant trio returning for Sooners at linebacker
Oklahoma's linebackers have been an ongoing experiment since Mike Stoops returned to the program a few years back. While there were times in the past that Stoops used one or zero linebackers, there is now a core trio returning to … Continue reading
Smallwood, McNamara, Evans ready to breakout for Oklahoma Sooners
During Bob Stoops' tenure in Norman as coach of Oklahoma, the Sooners have found a seemingly endless supply of talented skill players. Stoops developed a reputation for coaching offensive juggernauts, and while his defense now deserves just as much attention, … Continue reading


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Dora & Team Umizoomi's Fantastic Flight
AU Shippin' Out November 13-17: Call of Duty: Black Ops 2
What titles are out in Australia this week? Whether you prefer waving a wand or a gun in your games, there is something for all ages!
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Related Photo Galleries
Throughout the week's competition, the action was nonstop at the University of Northwestern Ohio (UNOH) host facility. Teams of student assistants worked dutifully preparing engines for the dyno competition. Here, instructor Randy Lucius and a student team load a competition engine to a SuperFlow/DTS dyno docking cart.


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Jeff Goldblum Engaged To MUCH Younger Woman
Goldblum is 61, his fiancé is 31. Is that weird?
The Question Of What Age Kids Should Get Cell Phones
John's 9-year-old daughter just got an iPhone. We discussed what age is appropriate to have a cell phone.
Emma Watson Gets Mistaken For "Unaccompanied Minor" At JFK Airport
A customs agent at JFK airport mistakes the "Harry Potter" actress as a child while she was traveling over the holidays.


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Trained to assist in basic patient care as a member of the multi-disciplinary health care team, leading to improved patient outcomes.
Counsellors are trained to help clients in dealing with their personal and interpersonal conflicts, providing emotional support and assist the client to focus on constructive behaviours.
Promotes and enhances better health practices amongst the community, with focus on positive behaviourial modification and maintenance or restoration of health.
Focuses on workers well-being at the workplace and equips learners with necessary knowledge and skills to address safety and health issues in the workplace. This course is also offered as a 3 months part-time short course for people with a tertiary qualification in any field.
Trained to assist patients with orthopaedic problems through application, adjustment and removal of variety of cast and splints.
Fuses administrative skills with principles of patient care management with clearly aligned understanding of the healthcare industry and its people.
Dental Surgery Assistants are trained to work as relative and active member of the dental health team under the supervision of dentists and dental therapists.
Anatomical Pathology technicians work in the mortuary and provide assistance to a pathologist in conducting post mortem .
Enable students to acquire useful skills in life saving techniques to function as licensed first responders.
You can contact our admissions office at 3911-009 or 72110977.


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Red Sox Offseason Outlook: Catching
The Red Sox find themselves in an enviable position this offseason; for the first time in several years they can honestly say that their catching situation is already taken care of. Christian Vazquez is the clear starter and workhorse behind the plate, and he also leads very respectable organizational depth at the position. Aside from the decision of whether or not to bring back David Ross to backup Vazquez, there is very little consideration the Red Sox need to give their catching corp this offseason.
There is really no argument to be made against Vazquez getting the vast majority of the playing time behind the dish in 2015. Even though he only managed a .277 wOBA and a 71 wRC+ in 55 major league games in 2014, Vazquez showed why he was considered an elite prospect for so many years: he can seriously flash the leather. In that relatively limited sample size, he allowed only 8 passed balls and caught 52% of runners attempting to steal off of him. Add in his penchant for throwing to bases in an attempt to pick off runners, and he was worth 7.8 wins above the average major league catcher from his defense alone. Vazquez reminds the Red Sox and their fans of the days when Jason Varitek controlled the game from behind the plate, which is a welcome comparison for all.


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Flight Departments Lack SMS Training
In its latest annual safety management system (SMS) audit results report, Argus says its Prism subsidiary has generally found a lack of SMS training at several business aviation flight departments. This latest report is based on 65 audits Argus performed last year, from which the Prism team reviews and compiles the results. The findings focus on areas of SMS and emergency response planning that auditors found to have the highest number of deficiencies and then provide recommendations regarding industry best practices in these areas. The report is available at no charge from Argus.
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Category Archives for Resources
Posted: May 14, 2013
The issue of bullying is a growing concern in schools across the United States. A lot of research attention has been given to the overlap between bullying and other forms of youth violence, including gang related, as well as behavioral health risks, such as substance use. Bullying can be a big issue for schools since it not only creates a poor school environment for students but also impacts school staff. Continue ReadingPosted in Response
Posted: February 27, 2013
Recent media publicity around suicides by youth who were bullied by their peers has led many to assume that bullying often leads directly to suicide. Although youth who are involved in bullying are more likely to have suicidal thoughts and attempt suicide than those who are not involved in bullying, research indicates that other risk factors play a larger role in suicidal behavior.
What do we know about suicide and its causes? Continue ReadingPosted in Risk Factors
Posted: February 11, 2013
February is Teen Dating Violence Awareness Month! Dating violence can happen to any teen in a romantic, dating, or sexual relationship, anytime, anywhere. It can happen in person or online with a current or former dating partner. Bullying involves acts of violence, power or control of one person over another. But it does not have to happen at all.
One study found that young males who frequently bully peers in school are likely to perform acts of domestic violence as adults. Preparing schools and communities to prevent, identify and respond when students are in need... Continue Reading
Posted: January 22, 2013
The Health Resources and Services Administration (HRSA) is proud of its long history of working with the Gay, Lesbian and Straight Education Network (GLSEN) and other student groups to promote healthy kids and safe schools. These partnerships are a great chance for HRSA to reach youth in their schools and community to prevent bullying. Over the years, HRSA and GLSEN have shared resources and spoken at events. This year, we are continuing that work on social media for GLSEN's No Name Calling Week. Continue ReadingPosted in Federal Partners in Bullying Prevention
Posted: December 28, 2012
Bullying can happen anywhere. It can happen in person, online, or behind your back. But there are some groups that are at higher risk.
Erin Reiney is the Director of Injury and Violence Prevention at the Health Resources and Service's Administration (HRSA) Maternal and Child Health Bureau (MCHB). She leads HRSA's Bullying Prevention efforts, and serves as project officer for the MCHB Sudden Unexpected Infant Death (SUID) Resource Center Consortium and the Children's Safety Network National Resource Center.... Continue Reading
Posted: November 27, 2012
Bullying takes many forms. It happens in many contexts. Because bullying is complex, there is no one-size-fits-all solution for it.
"Student Problem Identification and Resolution of Issues Together" (SPIRIT ) is a service program that CRS delivers to schools across the nation. The program helps schools prevent bullying by focusing on the social tension and conflict that can lead to it, including:Creating a space for teachers, students, and parents to build understanding and trust through discussion Assessing a school's social climate to see what the general thoughts are on bullying
The Community Relations Services (CRS), part of the Department of Justice, serves as "America's Peacemaker." They are working with communities to build understanding and trust through conversation.
CRS has offices across the country. These offices employ "... Continue Reading
Posted: November 6, 2012
November is Native American Heritage Month. Across the country native communities are celebrating their heritage. I'd like to tell you about a project that I work with that is addressing the issue of bullying and is making a lasting impact on one community.
The Southeast Alaska Regional Health Consortium Domestic Violence Prevention Program is a project funded by the Indian Health Service (IHS) Domestic Violence Prevention Initiative (DVPI).
As a health educator for the project, I see bullying, and other aggressive behaviors, in our schools, playgrounds, workplace and homes. It affects everyone in the community. Through education and raising awareness, we are engaging our communities to prevent bullying and other types of abuse.
Our surrounding communities include the Alaska... Continue ReadingPosted in Specific Groups
Posted: October 5, 2012
Over the past three years, at our annual Federal Partners in Bullying Prevention Summits, we have heard the same call by educators-– teachers want to help stop bullying, but they don't know how. Most try to help, but few receive training on how to do so. There are bullying prevention trainings available for teachers, but many are very expensive or not based on the best available research.
That is why the Department of Education and its Safe and Supportive Technical Assistance Center, set out to create a free, state-of-the-art training for classroom teachers on bullying. The two-part training aims to help teachers know the best practices to stop bullying on the spot and how to stop it before... Continue ReadingPosted in Response
Posted: October 2, 2012
This month, groups across the country committed to stop bullying will release new resources, campaigns, and efforts aimed at bringing awareness to this important issue facing our youth.
Bullying Prevention Month is not new. In fact, it has been around for several years. What started as an awareness week initiated by PACER's National Bullying Prevention Center in October 2006, the event has evolved into a month's... Continue Reading
Posted: September 20, 2012
Today's kids use technology more than ever. While technology can be a great tool to communicate, learn, and socialize, it can also be used in harmful ways, and allow some kids to take bullying from school hallways into cyberspace. Cyberbullying happens when kids bully each other through electronic technology, including sending mean text messages, posting embarrassing photos on social networking sites, or creating fake profiles of another individual. Parents can help reduce these risks by talking to kids about Continue ReadingPosted in Cyberbullying


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Folk music can have a number of different meanings, including: Traditional music: The original meaning of the term "folk music" was synonymous with the term "Traditional music", also often including World Music and Roots music; the term "Traditional music" was given its more specific meaning to distinguish it from the other definitions that "Folk music" is now considered to encompass. Folk music can also describe a particular kind of popular music which is based on traditional music. In contemporary times, this kind of folk music is often performed by professional musicians.
- The War on Drugs Baby Missiles
- Ramshackle Glory Your Heart Is a Muscle the Size of Your Fist
- Giles Corey Buried Above Ground
- Árstíðir Ljóð í sand
- Passenger Facebook
- O Teatro Mágico Pena
- Caroline Smith And The Good Night Sleeps Tanktop
- O Teatro Mágico Cidadão de Papelão
- The Retuses Rosa
- Peasant The Flask
The War on Drugs
Tagged: Indie Rock Folk Indie Folk Rock Rock
Ramshackle Glory
Tagged: Folk Punk Punk Folk Pat The Bunny Punk Rock
Tagged: Melodic Death Metal Folk Alternative Metal Metal Nu Metal
O Teatro Mágico
Tagged: Mpb Alternative Brazilian Folk Brasil
Caroline Smith And The Good Night Sleeps
Tagged: Folk Indie Minnesota Acoustic Singer-songwriter
O Teatro Mágico
Tagged: Mpb Alternative Brazilian Folk Brasil


text: 2011 News Releases http://www.oeconline.org daily 1 2011-08-28T11:34:21Z Senate Hearing on BPA Ban Tomorrow http://www.oeconline.org/resources/media-room/press-releases/senate-hearing-on-bpa-ban-tomorrow Media Advisory for first public hearing in the Oregon Senate on SB 695, the BPA-Free Baby bill, banning bisphenol A in children's food and drink containers. No publisher LeslieH 2011-03-15T18:19:46Z Press Release Message in a Bottle: BPA in Baby Products Still Lurks on Oregon Shelves http://www.oeconline.org/resources/media-room/press-releases/message-in-a-bottle-bpa-in-baby-products-still-lurks-on-oregon-shelves No publisher Reneep 2011-05-12T21:04:24Z Press Release Children's Health Bill Falls Victim to Oregon Politics http://www.oeconline.org/resources/media-room/press-releases/children2019s-health-bill-falls-victim-to-oregon-politics Parents, health officials and environmental advocates today expressed great dismay that the Oregon House of Representatives failed to move SB 695 through the House committee process, stalling the bill which would ban the sale of baby bottles and sippy cups made with bisphenol A (BPA), ensure that WIC infant formula is BPA-free, and set in motion a process to create a voluntary certified BPA-Free label for canned food sold in Oregon. No publisher JasonM slot1 Public Policy Healthier Lives 2011-08-29T17:29:44Z Press Release Discharge Petition in Play to Safeguard Children's Health http://www.oeconline.org/resources/media-room/press-releases/discharge-petition-in-play-to-safeguard-children2019s-health Oregon Environmental Council commends Representative Ben Cannon for working to ensure that each and every Oregon legislator has a chance to weigh in on Senate Bill 695, legislation that would protect children's health by banning the sale of baby bottles, sippy cups and reusable water bottles that contain the toxic chemical bisphenol A (BPA). No publisher JenC Public Policy Healthier Lives Living Green 2011-05-27T17:35:16Z Press Release Discharge Petition for BPA-Free Baby Bill Falls Short http://www.oeconline.org/resources/media-room/press-releases/discharge-petition-for-bpa-free-baby-bill-falls-short-1 "It's disappointing that a bill which guarantees all baby bottles, sippy cups and sports water bottles sold in Oregon are BPA free and has the support of 75% of Oregonians polled is having such a hard time passing," said Renee Hackenmiller-Paradis, PhD, MPH, Oregon Environmental Council. "With only weeks left in the legislative session, it is crucial that our representatives step up and restore consumer confidence in the marketplace in the name of healthier homes and healthier babies." No publisher JenC slot1 2011-06-02T13:33:45Z Press Release Peer-to-Peer Car-Sharing Could Flourish Under New Legislation http://www.oeconline.org/resources/media-room/press-releases/peer-to-peer-car-sharing-could-flourish-under-new-legislation Oregon Environmental Council commends Representative Cannon and Senator Dingfelder for championing House Bill 3149, legislation that clears legal barriers to peer-to-peer car-sharing in Oregon. House Bill 3149 passed the House 47-10 on March 21, passed the Senate 25-3 today, and now—because it was amended in the Senate—returns to the House for concurrence. No publisher JasonM Sustainable Economy Public Policy Transportation Global Warming 2011-06-17T18:19:22Z Press Release BPA-Free Bill Has New Life http://www.oeconline.org/resources/media-room/press-releases/bpa-free-bill-has-new-life House Bill 3689, a revised version of Senate Bill 695 that protects Oregon's children from toxic chemicals, has new life. No publisher JaredI 2011-06-08T20:59:05Z Press Release Cool Schools Bill To Create Smarter, Healthier Classrooms http://www.oeconline.org/resources/media-room/press-releases/cool-schools-bill-to-create-smarter-healthier-classrooms Cool Schools bill expected to result in immediate job creation as well as healthier classrooms, reduced greenhouse gas emissions, and millions of dollars in energy savings throughout the state for years to come. No publisher JaredI 2011-06-13T19:08:18Z Press Release Oregon Environmental Council Hosts September 'Stormwater Solutions' Workshops in Bend http://www.oeconline.org/resources/media-room/press-releases/oregon-environmental-council-hosts-september-2018stormwater-solutions2019-workshops-in-bend Oregon Environmental Council and its partners are hosting a series of Stormwater Solutions workshops in Central Oregon this fall, starting with two this September in Bend... No publisher JaredI 2011-09-07T17:03:40Z Press Release Report Today Reveals BPA in Kids' Canned Foods http://www.oeconline.org/resources/media-room/press-releases/report-today-reveals-bpa-in-kids2019-canned-foods Today's study by the Breast Cancer Fund revealed the toxic chemical BPA in popular canned foods marketed towards children... No publisher JaredI 2011-09-21T21:32:47Z Press Release Multnomah County Proposes BPA-Ban http://www.oeconline.org/resources/media-room/press-releases/multnomah-county-proposes-bpa-ban-1 Multnomah County will be voting on a countrywide ban on bisphenol A in baby bottles, sippy cups and sports water bottles October 27. No publisher JaredI 2011-10-11T21:05:23Z Press Release BPA-Ban Passed in Multnomah County http://www.oeconline.org/resources/media-room/press-releases/bpa-ban-passed-in-multnomah-county Today Multnomah County unanimously passed a countrywide ban on the toxic chemical bisphenol A in baby bottles, sippy cups, sports water bottles and thermoses. No publisher JaredI slot2 2011-11-14T16:13:37Z Press Release Oregon Women Exposed Daily to Unregulated Toxic Chemicals in Personal Care Products http://www.oeconline.org/resources/media-room/press-releases/oregon-women-exposed-daily-to-unregulated-toxic-chemicals-in-personal-care-products A report released today finds Oregon women are exposed to a range of toxic chemicals every day through the use of personal care products largely unregulated for safety. No publisher JaredI 2011-11-14T16:19:22Z Press Release Tips to Green Up Your Holiday Season http://www.oeconline.org/resources/media-room/press-releases/tips-to-green-up-your-holiday-season Make your holidays a little more eco-friendly with these practical tips for shopping, gift-giving and celebrating. No publisher JaredI 2011-12-09T20:59:00Z Press Release


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VocabularySpellingCity is an educational website that allows teachers and parents to register for free accounts where they can enter and save word lists. You as the teacher or parent can create spelling or vocabulary lists to help your students, or import the lists already provided within the site.
Premium Membership are available that feature additional benefits like automated student record keeping and access to Premium games and vocabulary content. VocabularySpellingCity currently has 850,000 registered users worldwide, and receives over 53 million page views each month.
These lists can then be used by their students to play a variety of interactive learning games, including HangMouse, Unscramble, Word Search, and Premium Crossword, plus writing practice activities. They can then take spelling and vocabulary tests within the site and receive instant feedback. Here is a look at some of the games in action:
The difficulty level of the games can vary a bit, however with 25+ gaming options and multiple word lists, there is always something available at the proper level for each student. Many games use a simple drag and drop function, while others can get a bit more complicated.
The screenshots below give an inside look at Unscramble and HangMouse, 2 very popular and user friendly games available to help facilitate learning at young ages.
|Hangmouse: Choose Letters to Spell the Word.
|Unscramble is Available for Words and Sentences
Another very popular title is Letterfall, available only to premium members, which requires a bit more action, time sensitivity, and coordination skills.
|Letterfall: Catch the letters to spell BAT
As your students grow, VocabularySpellingCity will grow with them. When we move past spelling and basic definitions, we find options available for parts of speech, geography, math, and science, at all grade levels. I've used this site with my middle school students last year, and I currently use it with my second grade classroom this year. They love it!
|Which Word: Parts of Speech
|Break it Up: Compound Words
The options and lists available will take you all the way to high school, and are very helpful. Vocabulary, spelling, matching, and other tools are available for many subjects through middle school, and allow a student to learn utilizing the same system for many years. My students love when they can interact with the site via our SMART Board or even when I simply pass around our wireless mouse, letting different children have a turn with the engaging applications that Vocabulary City has to offer.
|8th Grade Math Vocabulary Matching
|Vocab Test
|Instant Results
Teachers and parents will love the user friendly printables sections, worksheets, and the ability to create custom lists and plans. Teachers using the premium plan also have a tool available for creating and maintaining an online grade book.
Please check out the video below in order to learn a bit more about this fantastic learning tool for your students. You'll enjoy the quality of the site and how easy it is to navigate!
If you are interested in getting started today, you can go toVocabularySpellingCity and click the blue register button in the upper right corner.
Congratulations to VocabularySpellingCity on creating a wonderful product that will adapt with our students as they learn and grow.
Disclosure: Teaching Blog Addict has been compensated for the time spent on this review.


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Jack Nicholson Not Retiring After All — He's Just "Not Driven" to Make Movies
Is Jack Nicholson, 76, taking on retirement? A report surfaced in early September claiming as much, citing issues with memory loss as the reasoning behind the move. Counter reports joined the conversation shortly after, though official word from Nicholson or his representation was hard to come by. So what does the actor himself have to say on all this?
"I have a mathematician's brain," he told Britain's The Sun (via The Sydney Morning Herald). "I'm not going to work until the day I die, that's not why I started this. I mean, I'm not driven. I was driven — but I'm not, I don't have to be out there any more. In fact, there's part of me that never really liked being out there … You get older, you change."
So, no, he is not retiring … he just has no drive to act, which doesn't seem like a denial really. He does clarify that this loss of his acting libido, if you will, is a result of what Hollywood decides to produce. He's just more picky now:
The movie business is the greatest business, but I only want to do films that move people, films about emotions and people. I had the most chilling thought that maybe people in their 20s and 30s don't actually want to be moved anymore. They may want just to see more bombs, more explosions, because that is what they have grown up with. And I'll never do that type of movie.
Nicholson's last movie was 2010′s 'How Do You Know' with Reese Witherspoon, Owen Wilson and Paul Rudd. Prior to that, he was seen in 'The Bucket List,' 'The Departed' and 'Something's Gotta Give.' He was recently offered a leading role in 'Nebraska' but turned it down.
He's even scaled back on flirting with the ladies. "A lot of me being an actor was about that, and about me," he said. "There were points in my life when I felt oddly irresistible to women. I'm not in that state now, which makes me sad."


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Shop Top Picks
Boston Pickling
Bloomsdale Longstanding
Rocky Top
Pink Senorita
Texas Bluebonnet
Chocolate Morning Glory
Large Northern Collection
Lemon Basil
Heirloom Life Gardener
What are the pros?
What are the cons?
I tried this out last summer. Licorice flavor/scent for sure. I didn't find many culinary uses for it, as I prefer the sweet basil. It did however, produce beautiful purple and white flowers. I let most go to seeds and will use that to replant more next year, primarily for it's flowers moreso than eating.
Would you recommend this product to a friend?
By James
2 Jan 2013
Baker Creek Heirloom Seeds
America's Top Source for Pure Heirloom Seeds


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Exalta Samba - Ao vivo na Ilha da Magia....
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"It's nice to hear drummers like Meg White – one of my favorite fucking drummers of all time. Like, nobody fuckin' plays the drums like that. Or the guy from the Black Keys. Watch that guy play the drums – it's crazy. The dude from Vampire Weekend. Like, if any of those people went to the Berklee School of Music they'd never be accepted, because they're not considered technically proficient. But their music's totally changed the world."
- Dave Grohl (x)


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Il y a quelques temps est paru un numéro de Je Bouquine, avec un dossier sur La Belle et la Bête que j'ai illustré.
(via fairytalemood)
A portrait of Blodeuwedd for Oh Comely Magazine upcoming issue. (Illustration by Hsiao-Ron Cheng.)Blodeuwedd: The Flower Woman(Middle Welsh composite name from blodeu 'flowers, blossoms' + gwedd 'face, aspect, appearance': "flower face"), is the wife of Lleu Llaw Gyffes in Welsh mythology, made from the flowers of broom, meadowsweet and the oak by the magicians Math and Gwydion, and is a central figure in the fourth branch of the Mabinogi.
(via fairytalemood)
Lisel Jane Ashlock (USA) - Cover Art for Table Talk Magazine based on Herman Melville's Moby Dick, 2011 Paintings
Utagawa Hiroshige. Naruto Whirlpool, Awa Province. 1853.
(via phalerius)
Tumblr URL: smirtouille
Just the Two of Us
Who hasn't had the desire just to become someone else for a while? Dressing up is a way of creating an alter ego and a second skin which one's behaviour can be adjusted to. Regardless of the motivating factors which cause somebody to acquire a costume, the main principle remains the same: the civilian steps behind the mask and turns into somebody else. For this photo series I visited owners of elaborate costumes in their own homes. As a matter of fact, 'just the two of us' deals with both: the costumes and the people behind them.
Illustrations by Slava Nesterov
(via vorundor)
James Jean
(via fuckyeahillustrativeart)
Johnny Dombrowski


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For the latest updates & stories, follow us on Facebook, Google+, SoundCloud and Twitter!
For The Love of School Supplies
Facilitator Yazmín Peña and I traveled to Chicago, Illinois, to visit The New Teacher Project, where we recorded stories of… Read more.
Record Street's Elder Little Sisters
The Record Street Home in Frederick, Maryland, is a very special place. In continuous operation for over a century, this… Read more.
Celebrating Teacher-Mentors in Orlando, Florida
Amidst a sea of young adult books, language arts textbooks, and teachers from all parts of Florida, two English teachers… Read more.
Accessed Dreams
Middle Tennessee State University commemorated its centennial by hosting StoryCorps in Murfreesboro, TN, during homecoming. John Harris and Laurie Witherow,… Read more.
Good Morning, Mr. President!
Tom and Jean Gaunt recorded a StoryCorps interview in Indianapolis, Indiana, in partnership with The New Teacher Project and Indianapolis… Read more.
Atlanta StoryBooth hosts its 1,000th Conversation
When Hillery Rink booked a StoryCorps appointment to talk with his partner Sean Rindge about how they met, little did… Read more.
Another Kind of 9/11 Story
While our peers in Brooklyn, New York prepared for the 10th anniversary of 9/11, Facilitator Mariel Gruszko and I traveled… Read more.
What's your saddest memory?
StoryCorps Door-to-Door traveled to Charlotte, North Carolina to visit Levine Children's Hospital for three recording days. During these days we… Read more.
Inside and Outside the MobileBooth -Opening Day in Tacoma, WA.
Often, a StoryCorps interview is just a starting point for other conversations. Forty minutes in the MobileBooth has a tendency… Read more.
Do You Dance in My Language? Historias in Pasco
On August 21st, StoryCorps kicked-off it's two-week Historias Mobile Tour stop in Pasco, WA. Historias is an initiative to record,… Read more.


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Minocqua Area and Northern Wisconsin
Welcome to the Minocqua Area - Nature's Original Water Park. We call it that because it's located in the middle of Northern Wisconsin's Lake Country. Here there are thousands of lakes, rivers and streams that literally saturate the geography. And vacationers have long been visiting the Minocqua Area to enjoy all this water by boating, swimming, fishing, snowmobiling and more. There's no admission fees and we're open year round!
Road Construction UPDATE
US 51, Old Hwy 70 to 3rd Avenue, towns of Minocqua and Woodruff (*updated*)
Roadway construction
- Concrete sidewalk work was nearly completed with only one small section left to complete at the northeast corner of US 51 and County J.
- Crews continued placing asphalt pavement. Crews are scheduled to finish paving US 51, County J, Townline Road, Packing Plant Road, and Margaret Street by the end of this week. Pavement marking of these roads is scheduled to take place late this week and the first part of next week. Driveways are scheduled to be paved early next week.
- Installation of new signs will follow the paving work.
- Electrical work associated with the new traffic signals at the US 51/County J/Townline Road intersection is nearly complete. Permanent traffic signals are operational.
- Crews plan to complete topsoil placement and seeding operations by the end of October.
- All scheduled work is based on favorable weather conditions.
Traffic impacts
- Motorists on US 51 and on WIS 70 (west), near US 51, can expect to encounter one lane in each direction and flagging operations. Motorists are reminded to use caution when traveling through the work zone and should plan for delays.
- Crews will continue to work on the local and county systems in the Minocqua/Woodruff area through the end of October.
- Motorists on Townline Road and County J, near US 51, can expect single lane closures, flagging operations, and some delays to continue through the end of October.
- Crews do not anticipate any traffic impacts after Friday, October 31.
- There are no construction information meetings scheduled at this time.
For more information, contact:
Kristin McHugh, WisDOT Region Communications Manager (715) 421-8380
Upcoming Events
- Built Not Bought
October 31, 2014
- Woodruff Winter Market
October 31, 2014
- Trick or Treat
October 31, 2014
- Halloween Spooktacular
October 31, 2014
- Honeymoon At Graveside Manor
October 31, 2014
- Levis and Lace Square Dance Club
October 31, 2014


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Well-Lived: Charleston Restoration
Echoes of the past remain in this historic house's architecture, which combines previously separate structures.
By Victoria Amory
Dining Room
Antique mirror. Horchow buffet. Lamps from Aero.
Charleston Facade
The facade of this home features stucco scored to resemble stone blocks. Hickory Chair sofas in Calvin linen. Donghia fabric on pillows; center pillow fabric from Travers. Nancy Corzine table. Brunschwig & Fils fabric on screen.
Crisp Blue Living Room
Calvin linen unites seating.
Crisp Blues and a Surprise Rug
Baker chairs by fireplace; pillows in Brunschwig & Fils fabric. Charles Stewart tufted chair; pillow in Fortuny fabric. Travers fabric for pillow on Edward Ferrell chair. Antique lamps. Stark area rug.
Dining Room
Charles Stewart chairs in Pollack fabrics. Drapes in Donghia fabric. Muslin on antique chairs. J.D. Staron Galleries rug. Custom table.
Philippe Starck's Louis Ghost chairs keep kitchen's breakfast area airy. Simon Pearce glass bowl on table. Conran stainless steel shelving displays white china and heirloom silver. "The look is more hard-edged," says Lipner, "but the reflective surfaces capture the morning light and help you wake up."
Silk curtains in bedroom. Aero lamp on burlwood chest.


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Floral-print lace blouse (182154)
Style notes
What better way to start spring than with MSGM's floral-print lace blouse? Toughen up this feminine style with tailored trousers and leather accessories.Shown here with 3.1 Phillip Lim Coco embossed-leather sandals and Aurélie Bidermann Silver-plated vintage lace ring.
- Multicoloured floral-print, lace
- White satin-crepe visible body-lining
- Crew neck with solid white trim
- Long sheer sleeves
- Concealed zip centre-back fastening
- 100% polyamide. Lining: 94% polyester, 6% elastane
- Dry clean
Size and fit
- Fits true to size
- Slim fit
- Model is 5ft 9in/ 1.75m, is a size UK08 and wears a size 40IT (US04/ 36FR/ UK08). Please refer to size guide for further help
- Shoulder to hem 23in/58.5cm
- Bust 34.5in/88cm
- Waist 32in/81cm
- Sleeve length 24in/61cm
Call free from 1-877-782-7317 (USA Toll Free) or +44 (0)20 7022 0828, or email firstname.lastname@example.com – available 24/7.


text: An interpretation I have for a Roman Recipe is very similar to "Chicken and Dumplings" My recipe and notes can be found at https://sites.google.com/site/medievalcuisine/recipe-index/pullus-tractogalatus Euriol On Mon, Jul 11, 2011 at 6:42 AM, Gaylin Walli <gaylinwalli at gmail.com> wrote: > I've been trolling through the archives and finding bits and pieces of > conversations, but not a real thread about two things I've been chatting > about with friends, recently. Two feast ideas that were recently bandied > about, one of which I know we've talked about in the distant past (but I > can't find in my archives) and one we've touch upon at times from other > angles. > > Idea 1: At least in Michigan, there are traditional "picnic" or "church > social" or "bbq" foods (use the term that works for you best in your area). > What foods exist in the recipe corpus available to SCA cooks that remind > you > of these dishes (e.g., macaroni and cheese). > > Idea 2: When you first started getting interested in cooking, what were the > dishes where you boggled, thinking "WOW! I've been making that dish > *forever*. It's documentably period? Awesome!" > > It's been interesting to see people's reactions in local, private > conversations and I'd love to hear people's conversations on them here too. > > Iasmin > _______________________________________________ > Sca-cooks mailing list > Sca-cooks at lists.ansteorra.org > http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org > _______________________________________________ Sca-cooks mailing list Sca-cooks at lists.ansteorra.org http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org


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At a Glance
Why Get Tested?
Pericardial fluid analysis is very rarely done today because other less invasive tests exist to help determine the cause of the fluid accumulating around the heart.
When to Get Tested?
Pericardial fluid removed for therapeutic reasons (pericardial tamponade) is often routinely sent for analysis. Also if a bacterial or malignant cause is suspected or the cause of a large collection is obscure.
Sample Required?
A sample of fluid collected by a doctor from the pericardial sac using a procedure called a pericardiocentesis
The Test Sample
What is being tested?
Pericardial fluid is a liquid that acts as a lubricant for the movement of the heart. It is found in small quantities between the two layers of the pericardium. Pericardial fluid is produced by mesothelial cells in the membranes and acts to reduce friction as the heart pumps blood.
A variety of conditions and diseases can cause inflammation of the pericardium (pericarditis) and/or excessive accumulation of pericardial fluid (pericardial effusion) for example; inflammation, cirrhosis, congestive heart failure, autoimmune disorders or metastatic cancer.
Pericardial fluid analysis comprises a group of tests used to determine the cause: red and white blood cell counts and differential, cytology, Gram stain, fungal culture and acid fast staining for tuberculosis. Biochemical tests that may be performed are pH, glucose, lactate dehydrogenase (LDH) and total protein.
How is the sample collected for testing?
A sample of fluid is collected from the pericardial sac by a doctor with a syringe and needle using a procedure called a pericardiocentesis. This is usually done in a special laboratory under guidance by echocardiography or fluoroscopy and ECG monitoring.
Is any test preparation needed to ensure the quality of the sample?
No special preparation is usually needed
The Test
Common Questions
Ask a Laboratory Scientist
Article Sources
NOTE: This article is based on research that utilizes the sources cited here as well as the collective experience of the Lab Tests Online Editorial Review Board. This article is periodically reviewed by the Editorial Board and may be updated as a result of the review. Any new sources cited will be added to the list and distinguished from the original sources used.
Dudzinski DM, Mak GS, Hung JW. Pericardial diseases. Curr Probl Cardiol. 2012 Mar;37(3):75-118. doi: 10.1016/j.cpcardiol.2011.10.002.
Imazio M, Spodick DH, Brucato A, et al. Controversial issues in the management of pericardial diseases. Circulation 2010;121:916-28. 5.


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Watch Wild Things: Foursome: A murdered hotel millionaire's son finds himself tangled up in a game of seduction and murder after a raunchy night with three beautiful women.
|June 01, 2010
|92 mins
|Crime Drama Mystery Thriller
|Andy Hurst
|John Schneider Parris Buckner Rey Hernandez Keri Maletto Kourtney Brown Tom Deakman Keith Hudson Mary Rachel Dudley David W. LeBlanc Gerald Owens John Vanis II Julia Shure Ashley Parker Adam Fortner Tommy Groth
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James May attempts the most secretive and risky stunt to date, which involves an ailing seaside town and a great big monster. Then, James challenges his hapless sidekick Rory to the unenviable task of running a seafood stand, and he invents a new type of foosball and a Cup of Tea Alarm.
Season 3 Episodes View All
Episode 5
Season: 3 | Episode: 5 | Original Air Date: 30 December, 2013


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Tel: (212)242-2255
108 students
Private for-profit
Private for-profit
Get admissions information on Tri-State College Of Acupuncture and online degrees at CampusExplorer.com.
The Tri-State College of Acupuncture is dedicated to offering comprehensive training in meridian-based acupuncture within the context of a broader education in Classical Oriental Medicine. In order to pursue this vision, the College stands ready to fulfill a dual mission. First, the College shall strive to restore the meridian perspective and the central role of palpation to the training of acupuncturists, thereby representing a more classical approach within the field of American acupuncture. Second, the College shall preserve this central acupuncture perspective as it offers training in other areas of Oriental medicine, and fosters collaboration between Oriental medical and Western medical practitioners for the betterment of American health care.
School Highlights:
Tri-State College Of Acupuncture serves 108 students (83% of students are full-time).
Minority enrollment is 14% of the student body (majority Asian), which is less than the state average of 44%.
School Overview
The teacher population of - teachers has declined by 100% over five years.
|Tri-State College Of Acupuncture
|Community College Avg.
|Institution Level
|Four or more years
|At least 2 but less than 4 years
|Institution Control
|Private for-profit
|Total Enrollment
108 students
|1,287 students
|# Full-Time Students
90 students
|832 students
|# Part-Time Students
|18 students
|1,021 students
|% American Indian/Alaskan
|% Asian
|% Hawaiian
|% Hispanic
|% Black
|% White
|% Two or more races"
|Diversity ScoreThe chance that two students selected at random would be members of a different ethnic group. Scored from 0 to 1, a diversity score closer to 1 indicates a more diverse student body.
School Notes:
Established in 1979, the Tri-State College of Acupuncture (TSCA) is one of the oldest schools of Acupuncture and Oriental Medicine in the United States. Recognized internationally as one of the best acupuncture training institutes in the country, TSCA is dedicated to offering comprehensive training in three styles of acupuncture within the context of a broader education in Classical Oriental Medicine. The Tri-State College of Acupuncture offers a three-year combined Bachelor of Professional Studies/Master of Science degree in Acupuncture which is accredited by the ACAOM and leads to eligibility for licensure in New York, New Jersey, Connecticut, and most other states. TSCA also offers a two-year (550 hour) certificate program in Traditional Chinese Herbology. The Post-Graduate Institute offers professional and continuing education for licensed acupuncturists, certified physician acupuncturists and other licensed healthcare providers as indicated in each course's admission requirements. All of these courses meet NCCAOM standards for CEU credit for re-certification. TSCA boasts an exceptional faculty featuring Master Practitioners, each a leader with over 20 years of experience in the field of acupuncture and Oriental medicine. All TSCA faculty are, first and foremost, practitioners, the majority offering over a decade of experience each as health care providers and educators. The education at TSCA thus goes well beyond theory, informed directly by its faculty members' extensive clinical experience. The College is conveniently located in the heart of New York City at 80 Eighth Avenue (at 14th Street) between the famed Chelsea and Greenwich Village neighborhoods. The campus occupies a 9,500 square-foot space in a 24-hour/day access-overseen building. The facility, designed specifically for the school's unique program, includes large classrooms, a library with computer access, student lounges, a busy teaching clinic, a reception area/patient waiting room, a Chinese herbal pharmacy and dispensary, and administrative offices.
Get admissions information on Tri-State College Of Acupuncture and online degrees at CampusExplorer.com.
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Updated September 30, 2014
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