text:
Lydia Ko couldn't close it out at the New Zealand Women's Open. Playing on home soil to a crowd that was cheering and tweeting her every shot, making an heroic effort to override the effects of a stomach virus that sent her to the hospital between rounds, the superb young athlete played an astonishingly controlled, come-from-behind game that at the 17th hole put her within one shot of a playoff with South Korean Mi Hyang Lee. But Ko couldn't convert the 18th hole from a par to a birdie. Lee's slim lead held and her hours of agonized waiting while the last group finished culminated in her first pro victory.
The Winner: A Profile
Newly minted champion Mi Hyang Lee is Rolex Ranked No. 256. She's been playing on the LPTA Tour since 2012 and the New Zealand Open is her first pro win or top-10 finish. The 21-year old's best finish prior to her New Zealand win was at the 2013 Evian Championship, where she ended in a tie for 19th place.
Lee's first and second rounds at the New Zealand Open were unremarkable and she started the final round at even par, 8 shots off the lead. Then she had the round every golfer dreams of having, and she did it at the most opportune time. She fired a course record 9-under 63, glided past everyone on the board, finished her round well ahead of the last group, and waited in the clubhouse for more than an hour as the leaders — Lydia Ko, Beth Allen, and Anya Alvarez — tried to catch her, and ultimately failed.
The Americans
Beth Allen and Anya Alvarez stayed in contention to the end.
Alvarez, a member of the LPGA's 2014 rookie class, doesn't even have a Rolex Rank yet! But Anya Alvarez played a sturdy, steady game of golf at the Clearwater Golf Club and held her own in a shot-by-shot contest with Lydia Ko. Alvarez held the lead by 2 shots going into the final round. When she bogeyed 8 and then 9, she and Ko, who were playing in the final group along with LET player, American Beth Allen, were even.
Allen, who plays on the LET, started the final round at -6, trailing Alvarez's lead by 2 shots. At the turn she was still trailing, but then her putter got hot and she fired a string of birdies that brought her even with Alvarez and within reach of the lead.
Alvarez and Allen both failed to reach the 18th green in regulation, failed in their attempts to chip in from off the green, bogeyed the hole and tumbled back a place. Ko missed a birdie putt, made par, and stayed in 2nd place.
The Top-10s
Australians Sarah-Jane Smith and Bree Arthur ended the Open at -5, sharing 6th place with Frenchwoman Marion Ricordeau, and Nikki Campbell finished just below them, at -4, with a share of 9th place. All three are in the field for next week's RACV Women's Australian Masters, so New Zealand may have served as their warm-up.
South Korea was also well-represented in the top finishers. In addition to My Hyang Lee, Seonwoo Bae finished at -7 and with a share of third place, alongside the Americans Beth Allen and Anya Alvarez.
The girls will play next at the RACV Women's Australian Masters, February 6-9, and then at Women's Australian Open February 13-16 in Victoria, Australia. The Australian Open, with a $1.2 millions purse, is the first of several 2014 events co-sanctioned by the LPGA, LET, and ALPG, and the field is filled with women's pro golf luminaries, absent Inbee Park. Golf Channel will provide coverage and I'll preview the fields for both events.


text:
Ms. Amy B. Mcalister
Internal Medicine, Garner Internal Medicine
- 200 Health Park Dr Ste 100
Garner, NC 27529
- 1 Office Location
- Email a Friend
- (919) 773-1223
Ms. Amy B. Mcalister is a practicing physician. Ms. Mcalister practices medicine in Garner, NC and specializes in Internal Medicine. Ms. Mcalister is affiliated with Duke Raleigh Hospital and Wakemed Raleigh Campus. Ms. Mcalister speaks English and Spanish.
Gender: Not Available
Years in Practice: Not Available
Languages Spoken: English, Spanish
Medical School: Not Available
Graduation Date: Not Available
Hospital Affiliations: Duke Raleigh Hospital, Wakemed Raleigh Campus
Specialties: Internal Medicine
©2005-2014 WebMD, LLC. All rights reserved.
WebMD does not provide medical advice, diagnosis or treatment. See additional information.

subset: commoncrawl


text:
|13 Nov 2009
Microsoft Windows 7
WMC Is Not Connecting To My Xbox 360!!!
Ok, here's the problem. I've had windows 7 for about two weeks now, and when i first installed it every thing was fine, WMC was working the way it was suppost to with my 360. But one day it just stop working when ever i try to connect it says "contacting" then after waiting minute's for it to start it says "Connection failure".
i don't know what could have stopped it from working but its driving me crazy trying to find out what the problem is.
i tryed:
uninstalling my xbox extender from WMC, and setting it up, again with a new Setup Key.(i did this many many times now.)
Disconnecting my router and connecting my 360 directly to my laptop (wired). i even shut off My firewall on windows 7. and i have no a idea what it could be
Can some one please help me. Its making me crazy!!!!
|My System Specs
|14 Nov 2009
LAN setup/Updates
Once I used my routers' setup to force my Xbox to have a specified IP address, manually configued the Xbox to use that IP, gateway, etc...it connected in a blink...some routers do not autoconfigure Xbox's well, but I found that my solution solved the problem. You should be able to find info on this at your router manufacturers' website.
If you require additonal steps, please reply with the make, model and version of your router, the exact model of Xbox you are trying to setup, and also if you are using Homegroup or not - if not what have you used for LAN configuration.
It may be necesary to make sure you have the lastest drivers for your ethernet adaptor and of course we assume you have the latest updates for your Xbox.
|My System Specs
|03 Nov 2010
My XBOX has the same IP address that my router assigned it. When I test the connection between Windows Media Center and my XBOX the connection is a success. I am even able to view pictures, music etc from my PC on my XBOX, but anytime I actually try to connect through WMC, the connection just sits there with the blinking lights, and finally my XBOX says, I should reboot the XBOX and try again. Any ideas?
|My System Specs
|05 Nov 2010
Windows 7
My XBOX has the same IP address that my router assigned it. When I test the connection between Windows Media Center and my XBOX the connection is a success. I am even able to view pictures, music etc from my PC on my XBOX, but anytime I actually try to connect through WMC, the connection just sits there with the blinking lights, and finally my XBOX says, I should reboot the XBOX and try again. Any ideas?
Remove the association from BOTH devices. On the Xbox, remove it as an extender, and from WMC remove any extenders. Then start over again. If that doesn't work, remove the association again, then uninstall WMC from Windows components, reboot, then re-install WMC. Then configure teh association again.
|My System Specs
|06 Nov 2010
I uninstalled the association and extender on both devices at least 5 times now. This did not correct the issue as because WMC can still not connect my PC and 360
|My System Specs
|29 Jan 2012
windows pro 64bit
Exact Same Issue
This is the exact same issue I am having with my xbox/wmc setup. Did you ever find a solution?
|My System Specs
|29 Jan 2012
I manually assigned an IP address, and I set up the IP/MAC address of the XBOX to the approved list in my Router Firewall and that got it started agani.
|My System Specs
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text:
Hello ,
It's been long since i have added anything to my journal here .
So finally , i have bought a D-SLR camera ; from canon; becoz , a lot of Pro are using canon ; i m not against nikon or anything , i was using a point and shoot from nikon previously so..... i can safely say i use both canon and nikon.May b in later time i will consider a nikon DSLR ; but for now , i m birding with canon .
i will share all my Experiences from this beginning day of amateur photography till i get into pro circle
Remember, i m an amateur so i have all the rights to be wrong ...and u are more than welcome to tell me where ever i am wrong .
my website is up
i m happy for that... i will keep it up to date as much as i can
Things to buy after u buy a DSLR .
Please Buy a
UV Filter - Add it to ur camera then forget about it
(get a multi coted which doesnt render any glares).
It will protect ur lens if ur camera ,with lens mounted , ever falls or slips from ur hand.
consider that UV filter is an armor ; ya , in many cases , filter will break instead of the lens.
for 18-55 mm lens the radius size is 58 in canon.
for 55-250mm lens the radius is 58 in canon.
once u put a uv filter- never ever remove it unless u absolutely required to .
if u r a landscape photographer C-PL [circular polarizing filter] filter is essential - in fact most essential.
All pros use it.
a good brand is HOYA filters for filters.
get those.
A TRIPOD - ESSENTIAL - dont leave home without it.
becoz , that,s one of the major things that makes pro out of an amateur.
dont settle for a cheap one, bcoz , u will regret afterwords ...if possible buy a National geography's tripod series.
Mono pod - cant get a hands on a good tripod?? then get a good monopod
[ a tripod for every photographer is like a wife who talks too much but if u take her on a trip ..u will thank yourself that u did.Tripod helps to stabilize camera shakes and give u ultimate sharp pics; though u have to drag her around , and sometimes it is difficult to log around it all day, but hey...u wanna become a pro right? so start doing thing like a pro ]
a cable release is required, so buy an advanced one if u can.
use it to shoot ;
then let me know
.......more will be added from here..........
alright,After some time
, may be after a year,how will u know that what level of photographer u r ?
Amateur - will worry about gear. [equipments]
Pro - will worry about time.[becoz they r pro they r always out of time]
Masters - Will worry about lighting [aspect of light, exposure, coz they all do everything in manual MODE]
PS: i m thinking to get myself some new glasses ;
considering the following
1.canon prime 400mm f5-5.6
2.tamron 200-500mm f5.6
3.sigma 50-500mm
any suggestions are welcome
i will use it for birding


text:
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text:
The Red Sox have made a flurry of roster moves this morning, as David Ross has come off the 60-day DL and Rubby de la Rosa has been optioned to Pawtucket. However, there's no doubt at all about what the biggest move of this eventful morning is. Legendary utility infielder Brock Holt has been optioned to Pawtucket….. for Xander Bogaerts.
Bogaerts has seen his hype rise tremendously the last two seasons, as he has grown from an unranked prospect to a consensus top five in all of baseball. He is considered by most to be the best Red Sox prospect since Hanley Ramirez, and in some senses better than Ramirez. Bogaerts, now a 20 year old shortstop, has split 2013 between Double-A Portland and Triple-A Pawtucket and has hit a combined .297/.388/.477 playing primarily shortstop.
However, before getting too exciting, there are some questions about this move. Not about Bogaerts, who has done everything possible to prove himself a well-rounded player this year, but about his role. It's strange that the Red Sox chose to call him up at a time when Stephen Drew (.317/.392/.476 in August) and Will Middlebrooks (.462/.548/.692 in August) are scorching hot.
I assume that John Farrell will at least try and get Bogaerts into the lineup three or four times a week. It's often a bad idea to sit prospects on the bench regularly and not let them develop, but perhaps he will get some starts at third base in the next two series. Middlebrooks has struggled against righties this year, so Bogaerts could get a start or two there. However, this is a questionable move if only because he does not have a clear role.


text:
Uluru, Kata Tjuta, and King's Canyon in Alice Springs
A few days before I left Australia, I camped in the outback with my housemate and fell in love with nature even more. I learned more about Aboriginal culture and history, got to interact with spiritual rock formations, got to meet new people, ate new stuff, and just truly explored what Australia is known for.
It was my best trip there.


text:
Some years ago — 12 years? 15 years? — I went to visit a distant Karoo town and found that the craggy Meiringspoort Pass through the mountains had been closed because of floods. The floodwaters had brought down boulders the size of a house and new rock pools had formed between boulders and gouged-out earth. News reports said that the stifled and muddy river was to be diverted and eventually a new road would be bulldozed through the pass. A natural disaster worsened by human development and good intentions.
A mermaid had been seen swimming in one of these new rock pools. She had swum around with her wet hair blue-black and glistening in the mid-afternoon sun and then had clambered out of the turbulent water and shown herself to passing farmers, not responding to calls or gifts of oranges or sweets, just humming to herself and sitting on a granite boulder shaken loose from the mountainside. .
The mermaid did not have a tail or scales. She had long useless legs covered in light downy hair and entwined. She wore a blue cloak sewn from discarded blankets and scraps of eland hide, and when approached, pulled back her upper lip to give a little snarl. It seemed to one farmer's wife that the mermiad had a cleft palate and grey half-closed eyes, no eye brows. An ugly thing, half human, a feral child with gross deformities. She was spotted eating striped fish, raw, and some travellers on their way to the Great Karoo said they saw her hanging over a small waterfall with a hooked length of twine, absorbed and self-sufficient, solitary, Other.
Then the news reports began to remake the mermaid. She acquired a silver tail and pink cheeks. Mermaids had always been known to frequent the deep caves of the Swartberg mountains and were known to smile at travellers and wave to families in covered wagons as they crossed between precipitous cliff faces. The mermaid had the sumptuous perky breasts of a young girl and was looking for a human husband. The mermaid had long golden har and was a a siren luring young men to climb a dangerous waterfall in order to see her beauty more closely.
I lost interest as the mermaid took on a jaded Eurocentric appeal, made over in the domesticated images of Western myths. Isn't this what always happens to African narratives?
Still, I like to think she is out there basking in the fierce sun and baring her teeth in a snarl at intruders, swimming for her life in turbulent muddy waters.


text:
[XSL-LIST Mailing List Archive Home] [By Thread] [By Date] [Recent Entries] [Reply To This Message]
Finding paths in Visio XML exports - recursion questio
while I'm not a total XSLT newbie I'm having trouble getting my head round a couple of things when trying to find paths through Visio flowcharts which have been exported in Visio's XML format.
Very basically, for anyone who is unaware of Visio's schema I shall try to describe it below with a very simplified example:
<Pages> <Page ID="1"> <Shapes> <Shape ID="1" NameU="CustomShape.112"> <Shape-specific-data /> </Shape> <Shape ID="2" NameU="CustomShape.8"> <Shape-specific-data /> </Shape> <Shape ID="3" NameU="CustomShape.32"> <Shape-specific-data /> </Shape> </Shapes> <Connects> <Connect FromSheet="1" FromCell="BeginX" ToSheet="1" /> <Connect FromSheet="1" FromCell="EndX" ToSheet="2" /> <Connect FromSheet="2" FromCell="BeginX" ToSheet="2" /> <Connect FromSheet="2" FromCell="EndX" ToSheet="3" /> </Connects> </Page> </Pages>
Obviously there are many more <Shape>s and <Connect>s in the document! The <Connect>s map from a <Shape> whose ID is the same as @ToSheet and @FromCell="BeginX" to a <Shape> whose ID is the same as @ToSheet and @FromCell="EndX".
Now, I can use an XPath expression to find the first node in the document easily enough (it has a certain property in its data set to "1") and the only way I've been able to find all connected shapes from this one is to use 3 for-each loops: the first over all <Connect>s beginning at the shape itself, the second nested loop over all other endpoints of the <Connect> (there will only ever be one) and the third over all <Shape>s connected to the <Connect>:
<xsl:variable name="thisShapeID" select="./@ID"/> <xsl:for-each select="../../v:Connects/v:Connect[@ToSheet=$thisShapeID and @FromCell='BeginX']"> <xsl:variable name="connectFromSheet" select="./@FromSheet"/> <xsl:for-each select="../v:Connect[@FromSheet=$connectFromSheet and @FromCell='EndX']"> <xsl:variable name="nextShapeID" select="./@ToSheet"/> <xsl:for-each select="../../v:Shapes/v:Shape[@ID=$nextShapeID]">
I had to use the xsl:variables because I couldn't get the equation
[@ID=./@ToSheet], for example, to work (it never matched, any ideas with this?).
Inside the innermost xsl:for-each I recursively call the template which works very well for a straight flow in Visio. However, there can be infinite loops in the flow so I have to first test whether the <Shape> has already been output before recursing. This works.
Also the flows can branch off in multiple directions and each branch needs to be output one at a time (i.e. the nodes before the branch only need to be output once). This also works.
My problem is that I need to output a message (well, an element - eventually this will be XSL-FO) every time the end of a path is reached. This could be because the flow looped back, that is, the recursion is stopped, or it could be because the end of a branch (and therefore outermost for-each) was reached. While this is relatively easy to do, I end up getting multiple copies of the node output because of the multiple levels of recursion.
Does anyone have an idea how to get around this?
If you have any questions about this please let me know - I'm thinking about this on a more conceptual level than practical level as I'd like to get my head around it rather than just trying things blindly! Unfortunately I can't provide the flowchart as it's confidential but I can make a mock-up in the Gimp if anyone thinks it would help.
Many thanks if you got this far ;-) Steve
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text:
By Mark Rolston - September 9, 2013
I am a product designer. I have been part of frog for nearly 20 years. In that time I have seen our industry change quite a bit—yet it is nothing like the changes I see coming. Our industry will have a choice to make: either change radically, or be relegated to decorating the surfaces of the world.
By Jared Ficklin - August 27, 2013
Kansas City is Cool. While this is not their official slogan the number of times the phrase comes up reminds me very much of the Austin is Weird. In deed there is a lot going on in the city and it has a great density of culture and food to people along with the most miles per-capita of freeway for U.S. cities. I was secreted in by Mike Lundgren one of the principal organizer of TEDxKC to help open eyes to the possibility of Mass Transit without wheels on the ground and present a refreshed and updated version of The Wire. As I was wandering the streets in search of BBQ and a Town Topic burger I found out this notion of Mass Transit in Kansas City is actually quite a controversial thing right now. I was hopeful for a small and understanding TED crowd.
Instead TEDxKC turns out to be one of, if not the largest TEDx event out there. Well over 2,000 attendees. This gigapan shows the view I had from stage. This was a pretty incredible site but there was also a second theatre full of people next door watching a live simulcast.
By Ernest Beck - August 27, 2013
The Powerbroker, a documentary by frog senior film designer Taylor Hamilton, screens at the White House
Interview by Ernest Beck
The 50th anniversary of the March on Washington will be commemorated today, Tuesday, Aug. 27, at The White House, with an event that includes a screening of the documentary film, The Powerbroker: Whitney Young's Fight for Civil Rights. Directed by frog senior film designer Taylor Hamilton, the documentary is an intimate portrait of "the inside man" of the Civil Rights Movement. The drama escalates throughout the film as Young, who aligned with business and government leaders to create greater opportunities for Black people, comes under fire from all sides, especially the Black Power movement of the late 1960s. We spoke with the 29-year old Hamilton about the film, his connection to Young (who was his great uncle), and how video is critical to telling frog's story about design.
By Katie Inglis, Ahmed Riaz, Eric Baczuk - August 21, 2013
Building on Research
In our last blog post we shared a few of our favorite stories from the Aging in Place field research and identified the major design themes that had emerged. We have since translated these opportunities into archetypes and frameworks to inform the current phase of the project: Design Concepting.
Establishing a Framework
By Sabrina Sandalo - August 19, 2013
The SXSW 2014 panel picker is now live! Several frogs are in the running this year, offering their perspective on everything from the emerging consumers of Myanmar to the enterprise software revolution.
Take a look at our submissions and show some love by giving a thumbs up on the panel picker page.
By frog Shanghai - August 19, 2013
As computing moves further away from mobile devices and into the context of our surrounding environment, rich sources of data will change the urban experience. "Smart Citizens" will be the center of a city's evolution, creating opportunities for individuals to design and deliver innovation on both small and large scales. With over 1 billion mobile phone users and the largest Internet connected population, China's digital natives will lead the way.
By Jon Freach, Katie Inglis, and Shaina Donovan - August 1, 2013
What are the best ways to take care of someone you love as they age?
By Quinn Huffstetler - August 1, 2013
The first product I designed for frog hit market this year. Just two years ago I was in design school. Just last year I was an intern. And now my work is out there. As an industrial designer, seeing a product that I worked on in stores and even more importantly, in the hands of people enjoying it, is an enormous thrill.
By Rainer Wessler - July 18, 2013
所谓"山寨",指的是某些非正规行业从成功产品中汲取灵感或赤裸裸地抄袭,它们具有产品周期快的特 点。山寨厂商模仿、改变、重组成功产品的功能和设计的"残暴"程度和速度令人瞠目结舌。仅仅 40 天时间内, 山寨厂商就可以完成手机设计、制造和上市的全过程,而正 规生产商光是为了获得相关预算的审批就需要花更长时间。
By David Sherwin - July 18, 2013
In today's public high schools, standards are rising, funding is declining, and employer expectations continue to grow. Mastery of the fundamentals, such as language arts, science, and math are still at the core of American education, yet according to the Partnership for 21st Century Skills, the cultivation of life skills and innovation skills in public education is increasingly emphasized: communication, collaboration, critical thinking, and creativity.
Issue 18
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text:
We Found A 3-Star Hotel Chain's Cleaning Guide, And We Were Shocked At What Gets Cleaned The Least
How often do they clean those shower curtains?
How often do they clean those shower curtains?
Keith Habersberger 3 months ago 254 responses
Videos that Michael Jackson made with his kids Prince Michael, Paris and Blanket were shown in the wrongful death trial for the Prince of Pop. MJ's mom, Katherine Jackson, is suing AEG, claiming that the promotion company negligently hired Dr. Conrad Murray, who was sentenced to prison for his role in the pop star's 2009 death.
NowThis a year ago 12 responses
One interesting threesome, that's what. EVERYBODY KEEP YOUR HANDS ABOVE THE BLANKY PLEASE.
Lauren Yapalater a year ago 4 responses
What are you hiding Leo??? I hope your face is okay.
Lauren Yapalater 2 years ago 1 response
It's like an arboreal corgi. Just wait until the last image smacks you in the face with a fattie dose of awww.
Gavon Laessig 2 years ago 79 responses
As went Howard Hughes with immense wealth and fame, Katy Perry is slowly going mad. Hopefully, continuing with the Howard Hughes allusion, that's only yellow Powerade in the bottle. More at Celebuzz. View List ›
Gavon Laessig 3 years ago 16 responses
Alliterative and adorable. People should start carrying these around in their purses. View List ›
Gavon Laessig 3 years ago 116 responses
EMAIL email@example.com
TWITTER @twitney
EMAIL firstname.lastname@example.com
TWITTER @itslaurenyap
EMAIL email@example.com
TWITTER @mattstopera
EMAIL firstname.lastname@example.com
TWITTER @kristinharris
EMAIL firstname.lastname@example.com
TWITTER @tommywesely
EMAIL firstname.lastname@example.com
TWITTER @arielle07
BuzzFeed is currently working with select partners to help them track what's hot on their sites using the same advanced social tracking and analytics tools used on BuzzFeed.com.
If you're interested, contact us at firstname.lastname@example.com.


text:
Andrew Higgins, 44, could get up to 20 years behind bars when sentenced in US District Court in October for robbing the Hyde Park Savings Bank branch on Centre Street last Nov. 13.
Higgins pleaded guilty Wednesday, the FBI reports.
According to FBI and police reports, Higgins told a friend he needed to cash a check at the West Roxbury bank.
The friend drove him over and then waited while Higgins went inside, robbed the place, then rushed out and told his friend to floor it because of a fight he'd allegedly just had inside.
The friend dropped Higgins off at the Shaw's on River Street in Lower Mills, then got stopped by a cop in Mattapan who'd heard the radio alert for his car. Meanwhile, Higgins took a cab back to his Savin Hill apartment - where police were waiting. Police recovered $2,594.


text:
Hello I'm having trouble topping the other holy paladins in my guild atm.
One is going for the haste platue and the other is going for full mastery (to the obscene!:D)
As for myself I'm going safe mode with spirit>haste prio pretty much,
it seems the dull ej approach doesn't work so much!
I know numbers don't say much, but I'm getting beaten by substantial amounts esp. by the mastery pally.
It makes me think I'm making the wrong gearing choices, though it could be that I'm healing the wrong way, maybe?
My armory:
their armory:
hagara hc kill log:
hagara hc log with mastery pally in it:
yor ' sah hc:
any feedback would be appreciated!:)
personally I think getting my hands on the spine trinket would already be a huge difference


text:
Calling all restaurant managers. I created this test because the interview process at most restaurants is soooooooo convoluted, it baffles me that you can hire people at all. I created this test and you can stop wasting people's time and get the help you need. You're Welcome.
Finding a great waiter is not rocket science and it's definitely easier than brain surgery.
Yet the way most restaurants interview and pick their front of house staff is convoluted, outdated, and inefficient.
Good candidates are passed over simply being lost in the shuffle. One manager, for example, confided that he would bring in 50 candidates for the first round of interviews and could only spend about 15 minutes with each candidate before moving on to the next one.
Unless he asked a specific set of questions (which he didn't) he would have never figured out who was qualified. He ended up wasting his time and all the applicants.
You quickly need to know how servers can handle themselves on the job. Can they open wine, can they pair it with food, and are they friendly and efficient?
A salon wouldn't hire a stylist, without watching them cut hair first, and a restaurant wouldn't hire a chef without the chef first demonstrating their cooking techniques.
So here is a fool-proof 10 question test that makes servers demonstrate their knowledge and how they handle customers. Basically the server is going to wait on you and explain his or her decisions.
First, set four tables in the style of your restaurant except leave some pieces missing on two of the tables. Also fill an empty wine bottle with water, you'll need it in a few minutes. Now think of specific scenarios your servers have to deal with every day and pepper the applicant with scenario questions while they are completing this physical test.
1. Have the applicant look at the four tables and describe what is missing or askew.
WHY: If a server cannot look quickly at four tables and figure out what is missing, then they need some more seasoning somewhere else. Politely thank them and move on.
2. Ask them to clear one of the tables, and then reset it.
WHY: If they cannot clear and reset the table exactly the way it was presented to them, well then again they need some more work.
3. Show them a menu item and ask them to walk up, greet you, and then describe that item as a special of the day.
WHY: By doing this, you can first see how they greet a table. Do they say "Good Evening" or do they say "What's Up?" A proper greeting is one of first impressions, one can make. Done wrongly, and it can set the whole meal behind. Next as they describe the special, how do they transition to it? Do they make too much small talk, do they make any? Lastly, you find out how they describe the special. Even if you have a restaurant that changes its menu daily and you have no "specials," a good server should be able to explain a special on the menu, especially with the dietary needs of some individuals.
4. Hand them the wine list and ask them to pick three wines they would recommend with that entree and describe why they chose those wines.
WHY: This not only shows if they know the difference between a French Bordeaux and a California Zinfandel, but it shows the sophistication of their palate. You immediately know their tastes and if they fit with your restaurant.
5. Hand them that wine bottle filled with water and ask them how they open it, and then to pour the water into your wine glass like they were pouring wine for a guest.
WHY: What is their style of opening wine, are they stiff? Do they make small talk with the customer? Do they say how much they like the wine? Now as they pour it, is it five ounces? Is it more? Is is less? Did they drip all over the place? Then ask them why they poured the wine the way they did. A glass of wine is supposed to be only five ounces. If someone has a bottle, then it is customary to pour only about three ounces into the glass so the customer can swirl it around to open up the wine's flavor.
6. Have them serve you an empty plate and to describe the "special" a bit.
WHY: It is important to find out how they present your food. Do they simply say "here you go…" or do they overly describe the dish. Ideally you are looking for something in the middle.
7. Have them clear the plates and all the silverware like it was the end of the entree.
WHY: You find out if they can quickly clear a table and is it done with style.
8. Hand them the dessert menu, and have them pick one, and then describe it to you again like it was a special.
WHY: Again you see their style and if it meshes with the restaurant.
9. Have them serve you a mock dessert and see if they dress the table with the proper silverware for the dessert.
WHY: See if they are smart enough to bring a fork and a spoon with that piece of pie a-la-mode.
10. Have them serve you a mock cup of coffee.
WHY: You find out if it is properly presented. Is the handle in the 4-o-clock position? Is there a spoon with it? Did they provide sugar and cream?
If the applicant passes all these tests then they know something about fine dining. If they do it while you ask them questions concerning scenarios that your staff deals with on a daily basis, and they still pass, then you should hire them.
Someone left four perfectly good mattresses on the side of the road near my house. Classy. (Taken with Instagram)
I'm drinking Mountain Blend, but how would you know since it all tastes like crappy coffee with fake creamer. (Taken with instagram)
Why is it we have billions of humans on this planet now, while neanderthals died out (although some may disagree)? Mainly because we domesticated wolves into dogs. They followed our gazes and together we became better hunters than the neanderthals who didn't use dogs. Simple yet cool. Here is the article from Scientific American
The dogs improved hunting success by increasing the rate at which the hunters encountered game. Finding game "is often the hardest skill to learn for human hunters," Koster and Tankersley write. The encounter rate for agoutis—rodents weighing 2 to 8 kilograms—was nine times better if dogs were used; for armadillos, the encounter rate was six times better with dogs.
Photo is from the Scientific American Site.
Photo at top by Cyril Ruoso/JH Editorial.
Photo at bottom by Gorilla Photo Agency/Alamy
Best Roller Skating Commercial Ever. Prison is full of people that have never roller skated, and other great one liners from kids.
If you live on Earth, this map may offend you. It also may make you laugh.
I watched an amazing doc on Netflix titled Shut Up Little Man. Imagine living next door to drunks who argue 24 hours a day. Then you record it and it goes viral. Well it happened. Watch this short, and then watch the doc.
This band's music not only whips ass, they make really entertaining videos. It's a year old, but it is awesome. OKGO OK Shmo. Rock.
Facebook just bought Instagram, so to mark the occasion I combined the two in photo form. (Taken with instagram)
Eating 150 grams (less than a cup) of broccoli or cauliflower increased cancer survival rates of women in China. Here is an article about the study.
Cruciferous Veggies are basically all members of the cabbage family, and along with all types of cabbage, they include broccoli, cauliflower, brussels sprouts, kale, cabbage, and bok choy.
The question most people have is, "How do I eat this crap without throwing up after?" my answer is to steam it with some garlic and mushrooms, blend it, add some butter and a little cream until it is all mixed, and eat it like it was mashed potatoes. It is good and good for you.
Photo Courtesy of Andrew Mager
Design by Simon Fletcher. Powered by Tumblr.
© Copyright 2010


text:
I will instruct you and teach you in the way you should go; I will counsel you with my eye upon you. Psalm 32:8
In the Nineteen Forties and Fifties, Falomo was a sleepy fishing village built on Swampy land in Ikoyi. Ikoyi at that time was made up mainly of expatriates who came to run the British Colonial Administration
Prayer for Lagos archdiocesan year of the family- Almighty God, from whom every family on earth receives its name. In the beginning, you ordained that man and woman should come together in marriage as husband and wife..
MONDAY 27th October 2014
If they obey and serve him,they spend their days in prosperity,their years in happiness. (Job 36:11)
Obedience to God's law seems an unlikely road to happiness. Indeed, at times it seems to bring us conflict, trial, and great loss. What we lose, though is far less than what we gain if we do the will of God who wills nothing less for us than the joy of life everlasting in his Presence.
October Rosary Devotions
CAFYO DRAM 1st November 2014
Adult Harvest 16th November 2014
Loving and Provident God, Creator of all and Builder of the Universe, We, the Parish family of the Church of the Assumption Falomo, humbly ask your continued blessing on the spiritual, human and financial commitment we have made for the building of our School, Mater Ecclesiae College Epe and the fulfillment of Your Kingdom on earth. Unless You build the house, we labour in vain to build it. Through the intercession of Mary, Mother of God and St. Joseph, bring this project to its realization, complete the work that has begun and give us your grace to carry out this mission of evangelization. We ask this through Christ the Lord. Amen.


text:
Phyllis and I just finished a complete rewrite and update of my Heavy Weather Tactics Online Book and we are very excited about the way it turned out.
I originally wrote the book as a series of posts back in the winter of 2008-2009. Re-reading the entire series as a whole, with the separation of three years, allowed me to see it in a whole new light and with new clarity.
Shorter and Better
The result was that when we came to re-write the series of posts and turn them into an Online Book the text got both shorter and more complete. I know that sounds like a contradiction, but writing short is actually much harder and takes much longer than writing long.
Comments Make It Better
At the time of writing—and over the three years since—many thousands of people read the first edition posts and many commented, both directly to us via email and as comments to the posts. And rereading the comments and our answers helped us further clarify the text, so a big thank you to all.
More Improvements
While we were at it, we rearranged the posts into more logical and longer chapters and edited all of the comments.
Table of Contents
And we have added a detailed Table of Contents with a description of each chapter that you can read even if you are not a member. The first chapter is also available to non-members.
This is Just The Start
We plan to do two to four of these second edition Online Books each year, which, along with the twenty first edition Online Books, makes the annual membership of Can$19.99 very reasonable and the current special introductory price of $9.99 for the first year a veritable steal—get it now, because these rewrites are hard work and once we get a few more done, the introductory price is history.
Please Help
This whole online Online Book concept is new and we are well aware that we still have a lot to learn. So please leave a comment with any suggestions you may have, particularly after reading the new Heavy Weather Tactics Online Book.


text: Honourable Mentions: Scott Stinson's fall TV scorecardAfter a fall season in which the most successful new show involved the reunion of Simon Cowell and Paula Abdul, perhaps it is not surprising that among the Top 5 programs in the first week of December was an airing of Rudolph the Red-Nosed Reindeer. Three other Top 5 shows were related to NFL football. As a species, we are creatures of habit. Herewith, a few awards (both deserved and dubious) for this fall's TV season.


text:
HipHopDX Slept On Artist Of The Year: Rapsody
Our Slept On Artist Of The Year aka Rapsody brings the heat in the video for her DJ Premier-produced track, "Kingship," off her project "She Got Game."
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text:
At which point she pulls out her iPhone and starts looking up the game highlights.
Me: "Well, to be perfectly honest, he sucks. Plain and simple. No heart, no passion, no will to win."
11/11/09 in NFL | HolyRollin | 204 respect
11/12/09 | Heyhey1970 | 194 respect
This is very cool. Thanks for the story. Statistics are great too, but you can't beat a good story.
11/12/09 | SunnyDizzle | 57 respect
For a while I thought Russell sucked, however despite him sucking now, I believe he will turn it around in the next couple years without doubt, he does have alot of potential, we have seen it "Very Few Times" but it is there and we just have to wait for the dirt to be washed off.
11/12/09 | HolyRollin | 204 respect
You damn right you can't compare him to Vince Young. Vince Young is a Hall of Famer!
I'd say he's more like Vincent Price; They both suck.
11/12/09 | WhoDat12 | 2252 respect
You damn right you can't compare him to Vince Young. Vince Young is a Hall of Famer!
11/11/09 | brucek863 | 50 respect
I'm pretty sure Jamarcus Russell isn't overrated. To be overrated you must be considered good, believe me no one at all thinks that. Also to compare him to Vince Young is an insult to Young. Yeah Russell is just that bad.
11/11/09 | baller_24 | 2 respect
Hey you cant expect him to be great they finally get a wide recever in the draft and he was a highsman award winner just the raiders put so much pressure on him he sorta snap like a twig being bent so cut him som slack but how he doesnt take are of him self is his fault though
11/11/09 | HolyRollin | 204 respect
I'll tell you what I wouldn't have had: A great story to tell. Sometimes it pays to look like a jackass, I guess. :-P
11/11/09 | BluDevil | 618 respect
Hmmm I wonder what you would have got if you would have said he was great but just needed to get a few breaks to go his way.
11/11/09 | HolyRollin | 204 respect
OK, I literally spit soda onto the comp screen from laughing so hard. Thanks for making my day on that one :)
11/11/09 | drn0iswatr | 731 respect
you should have probably tipped her...I feel bad that she is related to him.
11/11/09 | WhoDat12 | 2252 respect
By the way, to say that JaMarcus Russell sucks, is a serious insult to everyone else who sucked before, who sucks now, and will suck in the future.
11/11/09 | WhoDat12 | 2252 respect
Great read, HolyRollin
"If she did, she'd be the only one in the family who could pass anything." - my nomination for FanIQ line of the year
JaMarshmellow - my nomination for FanIQ nickname of the year
Epic Win Guys!
11/11/09 | mk_donley | 2554 respect
Good post! I'm sure the Artest Formerly Known As JeMarcus Russell gets that message.
11/11/09 | keppieboy | 158 respect
Good read. I also agree Russel sucks.
11/11/09 | 100%InjuryRate | 1283 respect
Man, this is one great story. Much respect to you sir.
I'm also a Raiders fan, and I agree, JaMarshmellow sucks.


text:
Insert Article by ID
- Hide contained article in article view. Contributor: Oussama Chammam (firstname.lastname@example.com) Thanks a lot.
- Select layout
- Select heading number
- Read more link
- Edit button
- ACL permission
Great module, thanks for creating!
The only thing that could make it better for me is a link through to the article itself, from the module configuration page...allowing quick navigation in the backend.
support was super fast.
I had some issues on my site so I e-mailed the developer and got a response and a solution within a few hours!!!
This module makes a great front-end editor solution for clients who aren't comfortable with the Joomla Administrator interface.
Keep up the great work!
I can't edit the article from its module position in the Front end for Joomla!2.5
(Still looking for an extension to do this after Ankit's Enhanced Frontend Editor lost support at 1.5)
I'm proud to announce the new version with this feature.
I am sure I will have to spend half an hour trying to find where it comes from and how to get rid of it :)
Other than that seems to work without problems...
The smile does not bother now!!! :-)))
Download the new version!!!
thanks for your notice!!!
Another thing, at the backend, a huge smiley face icon and Paypal donation image blocks a portion of the parameter settings.
As my hosting company still is on 5.2.9, I was left hanging there until I found this extension.
It works great and also validates properly. What more can you ask for?


text:
How to use a spatial Finder in OS X | 28 comments | Create New Account
The following comments are owned by whoever posted them. This site is not responsible for what they say.
How to use a spatial Finder in OS X
I'm fully OsX'ified, but I do still morn the loss of ClarisCAD, man that was a great program. Nothing out there is as good, some things come close, but they all are missing something.
How to use a spatial Finder in OS X
and don't forget Sherlock.
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ARUP Labs Adopts Affymetrix's CytoScan HD for Testing Service
August 23, 2011
ARUP Labs Adopts Affymetrix's CytoScan HD for Testing Service
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text:
Cranberry has become an essential component in the promotion of sound urinary tract health. NOW® Standardized Cranberry has naturally occurring compounds called proanthocyanidins (OPC's). These OPC's help wash away undesirable particles that try to adhere to the wall of the urinary tract. NOW® Standardized Cranberry makes it simple to support healthy urinary tract function. Each serving delivers 1000 mg of Cranberry' standardized to a minimum 6% Quinic Acid and 3% OPC's. For added support' we've also included 300 mg of Uva-Ursi Extract and 45 mg of Grape Seed Extract.
These statements have not been evaluated by the Food and Drug Administration (FDA). These products are not meant to diagnose' treat or cure any disease or medical condition. Please consult your doctor before starting any exercise or nutritional supplement program or before using these or any product during pregnancy or if you have a serious medical condition.
Serving Size: 3 Veg Capsules
Servings Per Container: 30
Amount Per Serving/% Daily Value*
Calories 5
Total Carbohydrate 2 g/<1%
Dietary Fiber <1 g/2%
Sugars <1 g/†
Cranberry (Vaccinium macrocarpon)(Fruit) (Standardized to min. 6% Quinic Acid) 1 g (1'000 mg)/†
Uva Ursi Extract (Arctostaphylos uva-ursi)(Leaf) (Standardized to min. 15% Arbutin) 300 mg/†
Grape Seed Extract (Vitis vinifera)(Standardized for Polyphenols) 45 mg/†
* Percent Daily Values are based on 2'000 calorie diet.
† Daily Value not established.
Other Ingredients:
Cellulose (capsule)' Silica' Magnesium Stearate (vegetable source) and Cellulose Powder.
Not manufactured with yeast' wheat' gluten' soy' milk' egg' fish' shellfish or tree nut ingredients. Produced in a GMP facility that processes other ingredients containing these allergens.
As a dietary supplement' take 3 capsules daily.
For adults only. Consult physician if pregnant/nursing' taking medication' or have a medical condition. Keep out of reach of children.
Do Not Eat Freshness Packet. Keep in Bottle.
Store in a cool' dry place after opening.
Allergen Caution: Not manufactured with yeast' wheat' gluten' soy' milk' egg' fish' shellfish or tree nut ingredients. Produced in a GMP facility that processes other ingredients containing these allergens.
Allergy / Dietary Needs
- Vegetarian Product
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- Gluten Free
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- Made In The Usa
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Football (soccer) highlights, goals, videos & clips | 101 Great Goals
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Outstanding football! Brilliant Club Nacional team golazo ends with volley winner
- Updated: October 9, 2013
This weekend a fantastic goal was scored in the Uruguayan Primera Division.
El Tanque Sisley and Club Nacional's match seemed destined to end 0-0.
That was until the 84th minute when Ivan Alonso volleyed home for the away team to finish an outstanding tiki-taka move.
Check out the wonderful team golazo below:


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The fallout from Japan as Mecca
- mangeur Jan 29, 2010 04:27 PM
In the past several years, there has been a noticeable tilt toward Japanese influence in French food. No chef worth his salt fails to go on an eating journey to Japan. From the point of view of my own palette, sometimes these work,almost as often they do not. But more to the point, I find myself mourning the demise of local and regionally classic cooking.
Can you give some examples?
I have probably found the opposite, France is very traditional and the majority of restaurants continue to serve the classics bistro/brasserie/restaurant repertoire. Compare this to Spain and there is a greater Japanese influence in some places, but still I see the food as still predominantly Spanish. Here in Sydney we have some very good examples of Japanese/French fusion chefs (Tetsuya for example) and there is far more evidence of a Japanese influence than I ever saw in France, although it still doesn't swamp the options.
I know there are a few restaurants in Paris that have or had a Japanese chef but I haven't noticed any overall increase of Japanese influence either. On a side note, I cannot stand fusion cuisine and would go out of my way to avoid it except I am actually a fan of Alan Wong. It works (at least for me) because in his case, it reflects his background as a Chinese-Japanese American chef who grew up in Hawaii and regional cuisine in Hawaii evolved by fusing many ethic elements because of history as opposed to trends.
In fusion food in general, there is most of the time what I call a "colonial" approach -- taking commodities without regard for the whole culture. But food is part of culture -- it has a spirit, an environment, cultural and historical roots. Borrowing gimmicks or ingredients and then claiming to be "fusion" is just a marketing recipe.
At the same time, it actually is the essence of French cuisine to integrate exotic ways and ingredients -- integrating spices and vegetables from the new world, food ways from the Italian renaissance, etc. In that sense, Roellinger was quintessentially French exactly in that he was travelling three months a year and was totally inspired by cookings from all over the world, but applied in a sensible way to his main ingredients -- fish and vegs from Bretagne.
Of course the same thing happens with Roellinger as happened with Adria, Loiseau, Robuchon, Guérard or even Wagner: lots of mediocre cooks started imitating their ways, without being convincing at all.
So what I miss is not necessarily local and regional cooking. It's the authenticity, the quest for chefs to serve what they really like and understand instead of trying to make a point. I have no idea if it is worse now than it was before. I suspect that, in any discipline, the proportion of really good, authentic guys is never very high, and the majority are imitators.
Many restaurants in France, esp those inventive néo-bistros, have shown a very positive Japanese-Chinese-Thai influence. However this influence is not overwhelming, and at least not even enough to qualify the cuisine as fusion. Me thinks French cuisine in France remains very French.
"I find myself mourning the demise of local and regionally classic cooking. "
I find the contrary, with all the emphasis on terroir in recent years...
Classic cooking, that's another issue. The trend is toward inventivity everywhere, which means anything but classic. Even in Spain I started to crave classic dishes because I got so moleculared-out sometimes. Foam foam foam, give me a break.
Last summer in a small town in the Loire, LAVARDIN, I had a classic beurre blanc sauce with my fish in the pretty riverside bistro Le Relais d'Antan, and realized how long I had not had a velvet-smooth beurre blanc sauce like that in a retaurant, and how much I missed it and didn't know I missed it.
Well, there certainly are both a lot of Japanese places opening each month and a lot of chefs influenced by Asian cuisine, but today for instance, my friend and I noted that the much heralded (with good reason) and reasonable Bouchon et l'Assiette in the 17th was reflecting the Southwest not the East (eg it was Basque-influenced not Asian-affected), despite the chefs' (yes there are two) journeys through the great houses of Frechon, Drouant, Michel Serran, & Dutournier.
John Talbott
I think that some foreign influence is inevitable given globalization but I agree that the influence has been small. Food, like any other aspect of a culture, evolves and pushes forward and some of it is can be attributed to foreign influences. In the past 50 years or so, the Japanese has developed a real passion for French food. Their influence in French cooking goes back as far as the 70's when it had a strong influence in the development of nouvelle cuisine. Top chefs such as Bocuse, Troisgros, Verge began visiting Japan and were really taken with some of the aesthetics: a strong believe in seasonally, simplicity, plating, etc. The use of their ingredients didn't seem to creep in until the past few years. Still, I think there is still much local and regionally classic cooking in France.
re: John Talbott
As Shakespeare "the time is out of joint", culinary habits vary in time. In my view, someone who cooks with only butter and cream is not a terrific cook. Japan cooking is humble, simple and beautiful in presentation. In the philosophy of Syrius, you have to leave your own planet and go on a new 'star' to be able to detach yourself from your Gods. I do think that even for French food, modern or traditional, there will be some repeat history toward simplicity, as seen at the 3 stars like L`Ambroisie or L`Arpege. Japan is influenceb by European cuisine. Even they use too much of the 'curry' spice (get bored of that one), the chef won`t use much Chinese/Korean influence….
Even if one of my 'gourmandise' is Tokyo sushi, I feel Japan is traditional, too traditional. It will have to stay one the same bench as French culinary to really learn form it.
re: John Talbott
"paradoxically, the Japanese have been open to French chefs in Japan, ie Ducasse, the Pourcels, Robuchon"
True, but I have not seen evidence of Japanese chefs incorporating French ways, the way French chefs have embraced many Asian influences in their cuisine.
One exception is a sushi restaurant in the 16th - now defunct, I believe - who I think was the first to make foie gras sushi, back in the 90s. Since the owner was an importer of sake, the menu also did a very interesting sake pairing with the dishes.
Must admit I had the worst hangover in my life...
re: Parigi
I am lucky enough to have experienced "Japanese chefs incorporating French ways, the way French chefs have embraced many Asian influences in their cuisine." Masahiko Yomoda and Haru Inukai were both trained at Robuchon in Tokyo and have cheffed at various restaurants in Sydney, and Sake was part of the degustation wine flight...!
I have never eaten at Hiramatsu in Paris, but understand it is Japanese cheffed, but I also understand it is classic French fare. Anyone been and can comment. Are there Japanese touches?
re: PhilD
Hiramatsu is a must. Much too often, it is overlooked. When I am questioned about it I invariably say "French cuisine with Japanese perfection".
I still don't understand why the red guide does not give them the recognition they deserve. The 'new' location is not as great as when they were in Ile St Louis but still this is worth a detour.
There's this thing about Japanese chefs mastering french cuisine which make them somehow unique; I think about Hiramatsu, Yoshimasa Watanabe from les cartes postales, (maybe makoto Aoki), and chef from Au bon Accueil who regrettably left to somewhere in Hokkaido. It is the essential french cuisine prepared with perfection. It gets rid of the heavy Escoffier-style sauces.
I am usually extremely impressed with the ability of those chefs who came to France to learn things they could easily get in Kyoto.
BTW I've never been to Stella Maris, does any one have any comments on this one?
re: Theobroma
Sorry to be late here - I've been off in the land of cookoo-clocks and watches, but in answer to:
"BTW I've never been to Stella Maris, does any one have any comments on this one?"
I haven't been since the prices have been bumped up but it was pretty darn good the three or four times I did go.
re: Parigi
"True, but I have not seen evidence of Japanese chefs incorporating French ways, the way French chefs have embraced many Asian influences in their cuisine."
Do you mean in France?
In Japan, Japanese/French "fusion" cuisine has been around for decades now. Some people call it French Kaiseki and it comes with a cute catchphrase - French cuisine you can eat with chopsticks. Here is an example:
Japanese public tends to be fickle so French has come and gone out of style (but not really), then it was all about Italian as well as Italian-Japanese fusion, and now molecular gastronomy.
Even the chefs who were trained in ultra-conservative settings like Kicho are incorporating ingredients like sour cream and olive oil which are definitely not part of traditional Japanese cooking.
re: kikisakura
"Do you mean in France?"
Yes I meant in France, since we are posting in the France forum.
"Even the chefs who were trained in ultra-conservative settings like Kicho are incorporating ingredients like sour cream and olive oil which are definitely not part of traditional Japanese cooking."
Fascinating. very good to know. How is the result? Does it work?
re: Parigi
Now that I think about it, my guess is that most French chefs working in French restaurants in Japan stick to classical French cuisine (as in no Japanese or Asian influence) just as it is the case for Japanese chefs cooking Japanese food in France. I suppose they were brought over to the other country for their "authenticity," so to speak.
As for olive oil and sour cream, I am in no position to voice protest as I put the infamous Kewpie mayonnaise all over yakisoba, okonomiyaki, hiyashi chuka, dried squid, and such (not pizza though; that's just gross) but I like my Japanese food clean and unadulterated. Nevertheless, yes, it does work if the chef knows what he/she is doing.
re: kikisakura
Often I put in soy sauce, and sometimes wasabi (!), even rice vinegar, in my vinaigrette. Sssssh, don't tell my French friends.
re: Parigi
Don't tell your Japanese aquaintances either!
re: Parigi
I put Umeboshi in my pesto. And miso.
re: souphie
But that's OK. I shave my truffles onto hot rice, do my foie gras in teriyaki, use andoulette in my niku jyaga.
OK, not really. But I do use wakame, daikon, gobo, naga-imo, sato-imo, matsutakes, and shiitakes in my French cooking.
re: Sam Fujisaka
Sam I miss you so.
Next time I make foie gras fried rice, I will raise my glass to you.
re: souphie
Well, I won't tell if you won't disclose my biggest secret that I chose a partner who thinks rice noodle goes best with blue cheese sauce. That actually gave me a serious pause and I have to make sure he doesn't pass that dish onto our unborn child.
Maybe I could be accused of being a purist but eating dishes with cream and olive oil during the course of kaisei meal by a former head chef of Kicho felt like being invited to a tea ceremony by the grandmaster himself and being serviced chocolate milkshake instead of tea. It's not wrong per se but something about it felt improper.
Anyhow, as for what makes French French as opposed to Japanese at the hands of French chefs, if souphie makes me a pasta dish with ume and miso pesto, I would't call that French no matter how French souphie is. That'd be Italian/Japanese fusion dish in my book.
But then, when I cook, just about anything goes...I am above my own rules, you see. :P
re: kikisakura
I profoundly disagree with that. What makes a national or regional way of cooking is not the use of specific, local ingredients. That's the colonial view of the world, where countries differ by their commodities. It makes no sense. When you'tre talking about major food cultures, they have nothing to do with a list of ingredients, or even recipes. They're exactly that: cultures. That means they define a relationship of man to the world -- both the social world and the natural world. It is profoundly intertwined with social cultures, with religious representations, with economic constraints. For instance Yam'Tcha has nothing Chinese about it because it follows the Astrance model of what dining is. It means there is no generosity, no sharing, no health dimension. Only borrowing of ingredients and even flavours. ZKG is at its heart a modern Parisian bistrot, serving a piece a meat with a side of vegetables. It's labeled fusion because the ingredients involve lemongrass, ginger, what have you, but there is no way that it is anything but super French and, at its core, banal. On the contrary, Robuchon's style today, focused as it is on the extreme precision of the gesture, of carving, of exact cooking and seasoning, of revealing the ingredient, on a whole attitude towards food, is much more Japanese inspired than supposed "Japanese fusion" places.
What's more, if a national food was defined by its ingredients and recipes, there would not be such a thing as French food. It would be fusion Italian/German/Spanish/American/Indonesian or something of the sort. The most baisc recipes and ingredients of the French "repertoire" are imported.
re: souphie
Souphie, isn't a food culture defined by its relationship to its geography and thus the base of the culture is bounded/influenced by the available ingredients. The "cheese culture" (no pun intended) in France wouldn't be as strong without lots of milk from cows, sheep and goats fed on well watered grass. The rich curries of south east Asia wouldn't be the same without the ready access to coconut milk, and clearly there are lots and lots of other examples of how the palette of ingredients help bound and define the individual food culture.
At a national level it gets a little trickier, especially in geographies with more recently fluid boundaries, an example was a discussion I had about Laotian and Thai cuisine which has influences from Cambodia and Vietnam. Europe has fairly fixed boundaries and we see the national cuisines become more defined. Certainly you will see the same ingredients used across the borders, and you will see dishes with common roots take, boudin noir, black pudding and morcilla as one example. But dishes also pick up other ingredients and influences from their country, influences from colonial pasts, or invasion (the Moors in Spain), or the spice route in the UK. The post colonial influence gives us things like the curry culture in the UK, and of course the great bakery culture in Vietnam, here indigenous ingredients are used differently or supplemented by new ones.
I disagree that most of the French basics are imported (from where?), conversely I find it strange that France, which was a great colonial power, may be the most resistant to these influences as a result of Careme and later Escoffier. Both of these codified the cuisine and thus made it rigid and less open to external influence and fashion.
The ingredient barriers are breaking down, but they are still there. I have just spent a day shopping for some Sichuan ingredients which were hard to find and do give dishes the authentic flavours (chilli bean paste made with broad beans for example), similarly a shopping trip buy ingredients for a Japanese meal involved finding good mirin, sushi soy sauce, and various sea-weeds. Some of these ingredients are crossing boundaries, but many still help to define and position a food. Adding Mirin, red rice vinegar, soy sauce, grated ginger and garlic and a little chilli to a bowl of cold tagliatelli is going to turn an Italian staple into a Japanese dish simply because of the ingredients used.
However, I do agree food culture is not only about ingredients. The Robuchon precision comment is interesting, but one can argue French patisserie skills are also all about precision. I also agree about the social aspects, a Spanish Tapa can only be a Spanish Tapa in the right social context, move the Tapa into a formal sit down restaurant and it simply becomes a small plate of food.
re: Sam Fujisaka
Isn't shiro the traditional soy sauce for sushi? Or is that just sashimi? Or did I just make that up because it's the one I serve with sashimi?
re: danieljdwyer
Yes you did. ;) Shiro soy sauce is generally used for nimono (braided/simmered dishes) but if it works for you on sashimi, why not?
For sashimi, most people would opt for regular soy sauce though tamari is also a popular choice and a good version of it is available in Paris:
Some soy sauce brewers started marking sashimi soy sauce in the recent years and recipes vary.
Now, as for sushi soy sauce, it is commercially available even in France:
but you can make it at home pretty easily. Other "specialized" soy sauce available these days include soy sauce egg dishes, tofu, and grilled mochi. Actually, the one for eggs is pretty tasty and handy to have around in the kitchen.
re: kikisakura
When you say regular soy sauce, does that mean koikuchi?
Do the specialized soy sauces not fall under the traditional categories of shoyu? I'm only familiar with koikuchi, shiro, tamari, usukuchi, and saishikomi. I wouldn't use saishikomi on sashimi as it is too strong, and I find usukuchi too sweet for sashimi. I usually buy a long aged tamari that would overwhelm the flavor of sashimi, but I use a lighter variety for sushi.
re: danieljdwyer
Yes, koikuchi is what I meant by regular soy sauce. The specialized soy sauces are definitely not traditional; it's a marketing strategy to sell more bottles and it'd be perfectly valid to call them "tare" rather than "shoyu," IMHO. Still, it is quite convenient if you don't have the time to concoct your own version.
I am completely with you when it comes to heavy and thick say sauce being too overwhelming for sashimi and I wouldn't think that sweetness would go with most of sashimi but strangely enough, that's how a lot of sashimi soy sauce are formulated - thick, aged, and sweet and to achieve that flavor, they add nasty stuff like artificial sweetener and MSG. Anyhow, I'm not a huge sashimi or soy sauce person but in theory, it'd make more sense to me to pick and choose soy sauce that'd go with the particular type of fish you're eating.
re: kikisakura
I am lucky I have a Japanese supermarket close by, and their range of Soy sauces is not dissimilar to an Italian deli's large range of olive oils. Lots of choice, and scope for lots of confusion, luckily they have stickers on the back with English translations and some very helpful staff...!
re: souphie
I can go with the notion that Robuchon is inspired by Japanese aesthetics but my point was rather that if I taste ume and miso or even either of the two ingredients in a dish, in my book, that makes it at least partially Japanese. Imagine if you decorated a room in your Paris apartment with tatami mats and fusuma screen doors, to me, that room would scream out "Japanese" no matter how typically French the other architectural elements may be and that's how I feel about ume and miso. Perhaps, one of these days, miso might become as French in France as mayonnaise is Japanese in Japan but that day has yet to come.
But again, I have not sampled your miso ume pesto or a dish prepared with it so it's all academic at this point. I might just as well agree with you that it has nothing to do Japanese cooking and dish is certainly not Japanese once I taste it (...but then, that wouldn't sound very complimentary, would it?).
This thread came to mind when I read in the current (Feb.) issue of "France Today" (at p. 6), Alexander Lobrano's brief comments on this subject in his review of "Le Concert de Cuisine" (15eme), "where chef Naoto Masumoto's superb Franco-Japanese cooking
has become a strong draw for stylish crowds." (14 rue Nélaton, 01.40.58.10.15; lunch menus, €24 and €29; dinner €40 and €57.) Hmmm, I'm not part of the stylish crowd, but I'm still interested -- are there any recent reviews here? (I searched but found none.)
I cook both French and Japanese. I've eaten French and Japanese in Japan and French and Japanese in France. There has been more French influence in Japanese (restaurant) cookiing in Japan than Japanese influence in French cooking in France.
On the other hand, French cooks who stay French are more appreciarted in Japan than those who do fusion; and Japanese cooks in France, I suspect but don't really know, make more money staying with Japanese cooking.
re: Sam Fujisaka
The question here is what qualifies as "French who stay French". In my opinion, using wasabi, umeboshi, miso or even raw fish does not suffice to make French food less French. A case in point is Briffard, who married a Japanese woman, lived and cooked there, uses wasabi and all sort of very Japanese ingredients, and yet is as French as it gets. In contrast, there is something profoundly Japanese in Robuchon's aethetic, yet it is hard to imagine someone more centered on socalled French ingredients.
I should mention Keisuke Matsushima who has a successful restaurant in Nice with a Michelin star. He says that his cuisine is Provençale, but it shows definite Japanese touches. To see my last blogpost on it go to:
He has also recently opened a purely Japanese restaurant in Nice, Saisons.
re: beaulieu
And also the wonderful Ishima Katsumi in Lyon (En Mets Fais Ce Qu'il Te Plait)
But aren't you all talking about Parisian restaurants as opposed to restaurants across the country. I haven't seen much evidence of this in the Languedoc, for example - the vast majority of places are still serving classic regional food. There are some places which have a slight Asian or African twist in the use of their seasonings in some of their dishes, but these are still very much in the minority, and I'm not aware of having seen any Japanese influences.
The exchange of Japanese<-->French ideas has been happening for at least 40 years, with first Japanese cooks learning French haute cuisine, and then later inspiring French cooks to simplify according to Japanese teachings no less than 30 years ago.
Nouvelle cuisine and cuisine minceur are natural friends of Japanese cooking. I would say it has been quite easy to find the symbiosis in high-end restaurants for a while now.
Food is always, always changing.
I find nothing wrong with Japanese style French if it is done correctly by folks who find the perfect balance. In fact when done correctly it is truly amazing.
But I am horrified at all these Michelin starred fancy restaurants that must somehow serve multiple courses of raw fish and seafood, then garnished with French style butter sauces with spit bubbles on the plate and suddenly gourmets and bloggers and the Bourdains feel like they're in nirvana (e.g. L2O in Chicago where the "no chef worth his salt fails to go on an eating journey to Japan" applies). Some might like it but really do you have to put toro, pork belly and sea urchin and lobster on the SAME plate?
Tonight's menu: terriyaki burger; on the side, nato with beurre Bordier aux algues.
Le tout inspired by this thread.


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I'd been the one telling young women at my lectures that you can have it all and do it all, regardless of what field you are in. Which means I'd been part, albeit unwittingly, of making millions of women feel that they are to blame if they cannot manage to rise up the ladder as fast as men and also have a family and an active home life (and be thin and beautiful to boot).
We all marry our second or third or fourth best choice. It is just life.


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Auto News
AutoGuide News Blog
The AutoGuide News Blog is your source for breaking stories from the auto industry. Delivering news immediately, the AutoGuide Blog is constantly updated with the latest information, photos and video from manufacturers, auto shows, the aftermarket and professional racing.
A recent report has shown that younger drivers are more likely to fall asleep behind the wheel, as one in seven drivers between the ages of 16 and 24 have fallen asleep at least once while driving during the past year.


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Select your Spark Plug brand from the list below.
It takes a series of well-timed electrical sparks to get your engine going. Those sparks kick off the combustion process so that your engine can provide your car with enough mechanical power to propel forward. Normally, you shouldn't have any problems starting and revving your engine. But if frequent misfiring is causing your engine to hesitate, stall, or lurch forward uncontrollably, then you need to inspect your spark plugs. Chances are, there's at least one Spark Plug in your ride that's no longer working. You see, your spark plugs are the ones that deliver electrical sparks to your engine cylinders. These plugs are timed to release sparks at the right moment. When these plugs fail or falter, then your engine cylinders experience a "misfire", which leads to uncontrollable vibrations in your engine bay when idling. Those vibrations affect the drivability of your vehicle and can even lead to stalling or difficulties restarting your car. Because of the importance of your spark plugs, it's highly recommended that you check on these components each time you give your ride a tune-up. And if you discover that a busted Spark Plug is what's causing your engine's erratic performance, then you need to act now. Save your engine from further damage by replacing worn plugs as soon as possible. To find the best deals on quality spark plugs, check out our wide array of ignition parts here at our catalog. Get topnotch aftermarket plugs at the lowest prices only here at Auto Parts Warehouse. Visit our catalog now.
Date Published: July 30,2014
Choosing the Right Spark Plug
A lot of people think that a spark plug problem is easy to solve. You just have to replace the worn-out part with a new one and that's pretty much it. Or is it? Contrary to what some people believe in, we'd like to think that there's more to it than simply changing the faulty spark plug with the first aftermarket component that you will see online. You see, more than anything, this vehicle maintenance is all about making decisions-the right decisions, mind you. About what, you ask? Well, one crucial decision you have to make-which is also the most difficult one-is what kind of spark plug to get for your car.
What to look for in your spark plug?
Durability dictates the lifespan of your spark plug. If it's not made to withstand the wear and tear that comes with its function, rest assured that you won't get your money's worth-it is that simple.
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Copper vs Platinum vs Iridium
Which of these three is the best material for your spark plug? That's the question you have to answer. Here's a list of pros and cons of every material:
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In the end, you have to decide what's best for your car. If you want a spark plug that's really good in conducting electricity, go for a copper-made one. If you want a spark plug that would last long, you should get a Platinum- or Iridium-made spark plug. But then again, it is not that simple. There are also other factors that would come into play once the spark plug is installed inside your engine. However, if you make the right choice, rest assured that it can help maximize the performance of your vehicle.
Date Published: July 30,2014
What to Do When your Spark Plugs Fail
There are only a few things in this world that can surely ruin your morning and eventually, your whole day. You may run out of hot water while you're in the middle of a shower, have a very unsatisfying breakfast, and-take our word for it because WE KNOW-faulty spark plugs in your vehicle. Now, since this page is all about cars, we're going to teach you how to fix the last problem on your own. There's also no need to worry if you've got zero experience in automotive DIY because this is one of easiest car part replacements that you will ever encounter. Just carefully follow the instructions below and you'll be alright.
Difficulty Level: Easy
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- Ratchet wrench
- Spark plug socket
- 12-inch socket extension
Step 1: Assuming that you already know where the spark plugs in your ride is located (if you don't, just follow the thick, rubber-covered wires under the hood), you can start by removing the wire from the first spark plug that you'll replace. No tools needed to do this. Just wiggle it to make it loose.
*Note: Be extra careful not to pull the wire out of its boot. You might have to get a new one if that happens. The boot comes in a set too, making that mistake a costly one both literally and figuratively.
Step 2: Put the extension and spark plug socket on your ratchet. Use this to loosen the spark plug (counter-clockwise) and remove it from the engine.
*Note: Examine your old plug. If it is oily or has a crack on the porcelain insulator, it indicates other problems that you need to take care of.
Step 3: Put the new spark plug in the socket and place it by hand. You can finish tightening it by using a wrench. After this, you can put the wire back on the spark plug.
Warning: Even if this goes without saying, we still feel the need to warn you about this. You see, IT. IS. NEVER. SAFE. to do a repair under the hood when the engine is still hot. Let it cool down first.


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Winery Wedding Invitation + Free Printable Wine Labels
A winery is a lovely place to have a wedding – elegant and rustic and full of natural beauty and charm. We are loving our new Rustic Winery wedding invitation set and thought we would create a a DIY printable to go along with it. Today's Friday Freebie is a wedding wine label that you… Read more.18 comments


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NVDAILY.COM | Opinion
Posted November 20, 2012 | Leave a comment
Reader Commentary: Let's put an end now to gerrymandering
By Andy Schmookler
On Nov. 6, Virginia's presidential vote went to Democratic candidate Barack Obama by about 4 percentage points. The Senate seat went to Democratic candidate Tim Kaine by almost 6 percent. At the same time, in the 11 congressional races, all of the incumbents won - eight Republicans and three Democrats.
Does that mean that huge numbers of Virginians were splitting their votes?
Not really. Nearly 6 percent more Virginians voted for Democrats in the races for the House of Representatives than voted for Republicans.
How can it be that with less than half of the votes, the Republicans won more than two-thirds of the House seats?
A big part of the answer can be given in one word: gerrymandering. That's the process by which politicians and political parties draw district boundaries in order to achieve the results that they want.
Those boundaries are redrawn every 10 years, after each census, by state legislatures.
The 2010 election was a huge win for the Republicans in the states, as well as nationally. In most of the nation, redistricting was tilted to help elect Republicans.
And it worked. What happened in the Virginia congressional races happened nationally as well. The Republicans will retain a sizeable majority in the House of Representatives - 233 to 195 (with seven still in doubt) - even though nationwide, Democratic candidates received a half million more votes than their Republican opponents. (Republicans claim that they won some sort of "mandate" by winning a majority of seats in the House, but you can have no mandate if a majority of the people voted against you.)
And yet gerrymandering is not a partisan issue. Politicians of America's major parties have been doing this for two centuries, Democrats as well as Republicans. Ultimately, gerrymandering is not so much about one political party doing wrong to the other, but about the political class doing wrong to the American people.
Politicians gerrymander in order to gain more power. Power is a zero-sum game, meaning that one player can gain only if another loses. The power that the politicians and parties gain is power that the people lose.
In the 21st century, it would be easy to take the politics out of redistricting. A computer using one algorithm for each of the states could crank out a set of boundaries that plays no favorites. (Begin in a specified corner for each state - for example, the southwest - and proceed precinct by precinct by set rules until the necessary numbers of people are contained, then draw the boundary and proceed to draw the next.)
The power taken from the political class would be returned to the people, for whom our whole system of government was established.
The House was the part of government that our founders wanted to be most responsive to the people. That's why everyone in the House of Representatives must go back to the people every two years. And yet the House is the one part of our national system where power can be stolen from the people by gerrymandering. You can't gerrymander a Senate seat, because the Senate is statewide and there's no redistricting to do. You can't gerrymander the presidential race, because that's nationwide, and governed by electoral votes cast state-by-state.
But the congressional districts get redrawn every 10 years, and that creates a vulnerability in our democracy.
It's time to close off that opening for corruption. Let's do it now when no one knows who will benefit and who will lose from having an honest system in 2021, when it's time to redistrict again.
Although we can't predict now whether this improvement in our democracy will benefit Democrats or Republicans, we do know that it will benefit the people of the United States.
Copyright © The Northern Virginia Daily | nvdaily.com | 152 N. Holliday St., Strasburg, Va. 22657 | (800) 296-5137


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Happy birthday, WordPress! (I started the party a little early…)
Blogan: 10th Anniversary Project Entry
To celebrate WordPress' upcoming 10th anniversary this May 27, 2013, Dougal Campbell proposes blogging the following topics. Here goes!
When WordPress was first released in May 2003
- I was 40 years old
- I already had a web site
- I had sold a domain name1
When I first started using WordPress in December 2004
- I didn't post under my real name, instead I used blogan
- Posting an image meant including a small thumbnail image in the top corner of the post
- I thought I could change people's opinions by writing about politics and religion
- I hadn't heard of link rot
- WordPress themes were CSS files and some images and CSS Zen Garden was amazing!
- WordPress was on version 1.2, named for Charles Mingus
- There were 8,000,000 blogs, yet 62% of Internet users didn't know what a blog is
Since I first started using WordPress
- I learned CSS, some PHP, and can navigate the WordPress codex
- I have tried more WordPress themes than I can remember, and provided a ton of support for the K2 theme on its forum
- I lived by web stats, and now largely ignore them2
- I learned to appreciate responsiveness in web sites
- I have tried About.me, App.Net, Blogspot, Facebook, 500px, Flickr, FriendFeed, Google+, Google Wave, Identi.ca, Instagram, LinkedIn, MySpace, new MySpace, Pinterest, Plurk, Posterous, Pownce, Prezi, RebelMouse, Slideshare, Quora, Twitter, Vizify, Yammer, and Youtube3 but still consider this WordPress blog to be my online home
If you use WordPress, join in the fun!
Hat tip: WordPress Tavern.
1It's a five letter, common word, dot com name that's still parked…
2Sour grapes?
3And probably others…
Contributing To WordPress (Using Github)
Contributing To WordPress (Using Github). It's on my bucket list.
Top 100 Resources for WordPress Tips, Tricks, and Tutorials
Top 100 Resources for WordPress Tips, Tricks, and Tutorials. Wow! Nice compilation.
The ThemeShaper WordPress Theme Tutorial: 2nd Edition
The ThemeShaper WordPress Theme Tutorial: 2nd Edition. How to build a WordPress theme from scratch, using the latest WordPress features. Good stuff.
"Error Establishing a Database Connection" — WordPress Fix
"Error Establishing a Database Connection" — WordPress Fix. Following the instructions in this short video got my blog back up and running. I still don't know why it went down, but I won't argue with success, yet…
Embed Your Quora Activity on a WordPress Page
Quora seems to be the next big thing. It's certainly
a very useful site interesting.
I display my Quora activity on a WordPress page. It's not hard. Here's how you can do it, too.
- Download and activate the RSSImport plugin.
- Create a page and use the RSSImport shortcode to show your Quora RSS feed. Your Quora RSS URL is the URL you see when you click on your name in Quora with "/rss" appended to the end. For example, my Quora RSS URL is:
The shortcode you use can be as simple as (make sure the feedurl matches your Quora RSS URL):
[RSSImport feedurl="http://www.quora.com/Your-Name/rss"]
To give me more control in the display, I use a more complex shortcode:
[RSSImport display="10" feedurl="http://www.quora.com/Brent-Logan/rss" displaydescriptions="true" truncatedescchar='' html="true" start_items='
' end_items='
' before_desc='
' after_desc='
' start_item='
' end_item='
']
- Optionally, create some CSS to style your embedded Quora activity. I am using:
/* ----- Quora Page ----- */
ul.quora {margin: 0; list-style-type: none; }
.quora li { line-height: 1.2; margin-bottom: 1em; border-bottom: 1px dashed #ddd; }
.quora li>a { font-weight: bold; line-height: 1.4; }
.quora .description { margin-top: 0; padding: 0 0 0 20px; line-height: 1.2; font-style: normal; color: #222; }
.quora .description>div:first-child { text-indent: -20px; }
.quora .user { color: #222; }
.quora .rep { color: #222; }
This CSS may not be pretty, but it styles the embedded Quora activity to look much like Quora.
There are other ways to embed your Quora activity. The easiest is to use WordPress' RSS widget to display your Quora RSS feed in a sidebar.
Good luck!
Update: My final CSS before deactivating my Quora page was:
ul.quora {margin: 0; list-style-type: none; }
.quora li { line-height: 1.2; margin-bottom: 1em; border-bottom: 1px dashed #ddd; }
.quora li>a { font-weight: bold; line-height: 1.4; }
.quora .description { margin-top: 0; padding: 0 0 0 20px; line-height: 1.2; font-style: normal; color: #222; }
.quora .description li { padding-left: 2em; }
.quora .description>div:first-child { text-indent: -20px; }
.quora .user { color: #222; }
.quora .user:hover { color: #fff; }
.quora .rep { color: #222; }
Using Tr.im with Twitter Tools
I'm following the instructions found at the following sites to configure Twitter Tools to use the Tr.im URL shortening service.
- How To Use Tr.im URL shortening with the WordPress Twitter Tools plugin
With luck <crossing my fingers, knocking on my head>, this will work.
Update. Success!
I'm trying out the P2 WordPress theme
I'm trying out the WordPress theme P2. I really like it. What's interesting is that it doesn't show post titles. Disconcerting, at least when the humor of the previous three posts depending on their titles being shown… Oops!
48 unique ways to use WordPress
48 unique ways to use WordPress. Uninspired? Go see 48 unique ways to use WordPress. Let the inspiration begin!


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58-16095 - Magic Wand Jr. Mini Digital Scanner Black
Easily scan almost anything onto a microSD card with this Magic Wand Jr. digital scanner.
Mfr Name: Vupoint Solutions
Mfr Number: PDS-ST510-VP-RB
83-14107 - LiDE110 LED Backlit USB Flatbed Scanner
The CanoScan LiDE110 features the quality, speed and ease of use you need with a maximum resolution of 2400 x 4800 (Optical) dpi1 for excellent scanning quality for both photos and documents.
Mfr Name: Canon
Mfr Number: LIDE110
Good job MCM. I'm very pleased with all areas of dealing with MCM. Keep up the good work.


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Created: Tue, 04 Mar 2014 09:59:00 EST
Updated: Tue, 04 Mar 2014 10:07:41 EST
With a new month officially underway, March kicks off 31 days of colorectal cancer awareness.
Monday, Mayor Robert Reichert took to the stand to help spread the word.
Colorectal cancer is the 3rd most diagnosed cancer in the U.S., but as many as 80 percent of these cases can be avoided.
Nancy White, Director of Oncology Services at MCCG, says the best explanation for people not getting colonoscopies could be the feeling of embarrassment.
She quotes Katie Couric when she says 'don't die of embarrassment.'


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This full website whois and analysis report on Sssamba.org was ran on October, 31, 2014.
Network Solutions, LLC (R63-LROR)
Super Sonic Samba School
Super Sonic Samba School
P.O. Box 3506
San Diego, CA 92163-3506
Telephone: 16192676356
Super Sonic Samba School
Super Sonic Samba School
San Diego, CA 92149
Telephone: 16192676356
Super Sonic Samba School
Super Sonic Samba School
San Diego, CA 92149
Telephone: 16192676356
We include detailed information like the server IP Address which is 22.214.171.124. Sssamba.org resides at Castle Access in San Diego, CA, United States. The domain Sssamba.org was first registered on 11/26/2001 which was 12 years and 11 months ago and is set to expire on November, 11, 2021.
The Sssamba.org Whois shows that the registrar is Network Solutions, LLC (R63-LROR) - but a full analysis for Sssamba is below to assist you in your research including Whois, Alexa traffic rank, and server details.
The official title of Sssamba.org is: Super Sonic Samba School
It is 12:09 AM CET when you ran this report for Sssamba.org here on our website, IP-Adress.com. When it comes to Sssamba.org, you can trust that if we have Whois information available for it, we will display it further below to assist in your research of Sssamba.org. Feel free to run another Sssamba related search, or start a new query.
Timestamp Confirmation:
The Whois report for Sssamba.org was ran at 12:09 AM CET on October 31, 2014 and the information is provided below if available.
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Definition of symptomatology in English:
symptomatologyLine breaks: symp¦tom|atol¦ogy
Pronunciation: /ˌsɪm(p)tə(ʊ)məˈtɒlədʒi /
(also symptomology /ˌsɪm(p)tə(ʊ)ˈmɒlədʒi/)
noun[mass noun]
The set of symptoms characteristic of a medical condition or exhibited by a patient.
More example sentences
- All subjects underwent a thorough medical screening to exclude symptomatology or clinical evidence of hepatobiliary disease.
- The recommendation that an incipient diagnosis of chronic fatigue syndrome should be considered after six weeks of characteristic symptomatology was taken out of context.
- The first group of exercises in this chapter deals with current symptomatology and health care issues.
Definition of symptomatology in:
- The US English dictionary
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Word of the day demoralize
Pronunciation: dɪˈmɒrəlʌɪz
cause (someone) to lose confidence or hope