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What food/food experience does Hong Kong do better than any other city?
I am curious...
For those on this board who have lived and eaten in other major world cities (Paris, NYC, Tokyo, London, Rome, Mexico City, etc.) what food/food experience have you had in HK that far surpasses the same in other cities?
Where does HK stand head and shoulders above the rest?
After 20 months in HK, I would say that the preparation and presentation of *pork* is a high art here. The meat itself is more delicious. The myriad uses -- pork intestine, windpipe, lungs, kidney, lard-based pastries, etc, etc -- are dazzling. The skill with which it is prepared is awe-inspiring. The pork I've eaten in HK will most certainly be the standard to which I compare all pork in the future.
So, where do you think HK outshines other cosmopolitan cities gastronomically? Seafood, duck/goose, noodles, dim sum, etc.
What should world-class foodies travel to HK to experience?
I think you've answered your own question:
"Seafood, duck/goose, noodles, dim sum, etc."
I would say all of the above, Cantonese style cooking.
re: klyeoh
I am with Klyeoh on this HK is unbeatable for dim sum and obviously cantonese food. Not certain I would rave about much else as lots of it is sub-standard and suffers from supply chain issues i.e. accessing great European, SE Asian or Japanese products.
I can't agree on the pork, beef or fish argument, there are obviously lots of great examples of dishes in all of these types in Cantonese cuisine but there are also lots in other cuisines. For Pork isn't French charcuterie also amazing? Aren't the classic French beef stocks or Vietnamese Pho's equally as brilliant as a clear broth? Are the fish consumers in Europe, Japan or Australia and less knowledgeable,obsessive and demanding than the HK fish fans?
And to be more controversial I am not totally convinced about Fish and Seafood quality in HK when compared to other markets, there is far too much farmed fish here which lacks the quality of wild, freshly landed, line caught fish you get in other markets. Although that said we are off to eat tons of seafood this lunchtime, which I am looking forward to.
There are very specific names in Chinese that the Hong Kong Cantonese use and refer to for specific obscure cuts of pork and beef that have no proper translations in English, offer no particular hints as to where the cut comes from, and are particularly delicious. This goes beyond "pork belly" or "pork cheek" or the more recent fad of "pork neck meat". Or even old school cuts of pork like lau mui, mui tau which some say is the best cut used to cha siu (I have yet to find a proper explanation of where mui tau is on a pig).
The high level of execution with beef brisket, particularly the clear broth stewed version with noodles, especially at the top 3 places in HK (Taipo, Central, Tin Hau area) already outsmokes anything overseas. You won't find this kind of exact style in SF Bay Area, and even if the high end seafood restaurants source a similar cut of beef to make, it won't come close as clear broth brisket claypot are not their specialty dishes.
The same can be said of local seafood, farmed or wild (expensive and inexpensive boney fisherman's meal kind of fish that used to be fed to cats). The variety available is breath taking and 20+ years ago the demand for fresh fish has grown leaps and bounds, where now folks in the know go to certain areas to get what they need. Those with a knowledge of the seasons and fish species really know how to get the best out of the sea, on top of knowing the best way to prepare the fish.
re: K K
Regarding quality of fish.
If one orders ' Cantonese style steamed whole fish' from a reputable restaurant like ' Xin Dan Ji ' in Jordan. The fishes are guaranteed wild caught in the South China sea by fisherman. You can even see them swim around huge tanks on display inside the restaurants before being prepared for you! However, expect to pay an arm and a leg for them!!
re: Charles Yu
Steamed whole fish (from live) is a technique very hard to master, best way to bring out the true freshness of a fish if done right. It is probably done best in Hong Kong. I also prefer to eat fish this way rather than pan-seared, fillet, deep-fried, roasted, grilled ...what a waste to fresh fish. Also agree with KK that seafood variety is just breath taking in Hong Kong.
Also, nowhere can prepare "dried seafood" as good as HK.
re: skylineR33
I am going to have to try harder and search out better fish experiences in HK.
So far nothing has really wowed me in the way top chefs like Nathan Outlaw in Cornwall (Uk) or Greg Doyle in Sydney, or many of the chefs on the Atlantic coast of Spain or many of those in France can deliver amazing seafood and do justice to great fish.
I also can't really see why you deride other cooking methods so much, isn't it best to choose the appropriate method for both the fish and the dish? Steaming is good but often I find the delicacy is then lost by being swamped with soy sauce, ginger or finished with hot oil.
As I love great fish and to help me understand what I am missing what would your top recommendations be in terms of dishes and restaurants in HK?
re: PhilD
Yes, I prefer to have the fish deep fried or grilled if it is not live. If you steamed the fish, it will show it's unfreshness and not-so-delicate texture very clear. Of course, you can also prefer to have a piece of fresh fish deep fried, it is your personal preference. If a restaurant uses bad soy sauce, not a premium one, it will affect the taste of the dish. I once go to the "staff canteen" in the Hong Kong Fish Market at Aberdeen to have a pre-arranged meal, there is a wildly caught sesame-spotted grouper. It is steamed to prefection with meat still attached to the bone, it outshined the fish dishes I had in fish specialist such as the NYC's Le Bernardin ......
re: skylineR33
What amazes me is that even the nitty gritty kind of fish that once was poor man's food from the sea, like "lai mang" (the English name escapes me a the moment), is now rarer in numbers, but yet still enjoyed by gourmets via steaming with saltwater (and some oil). The word was that nobody eats the area near the stomach which is toxic (but not lethal).
Long time ago when I was a kid,my friends and I did amateur fishing by the piers, one time near Star Ferry area and buying those cheap $10 kite holders with string and bait hook at the end, buy some worms just to catch lai mang that were plentiful at the time. We did catch miniature ones, and that was the thrill. Ended up giving the fish to a guy who looked very tattered, and his eyes glowed when we gave it to him. Looking back I wondered how it tasted.
Some places like Kin's Kitchen now are famous amongst gourmets for preparing cheaper wild boney local small fish, not all are entirely steamed...but one species in particular with celery and pickled vegetable (almost Hakka Cantonese style). In a way the growing trend cheaper alternative to deep sea exotic species that are getting more out of reach.
re: K K
Interesting that the Chinese has mastered the art of steaming fish PLUS other preparation methods such as sauteing ( wok stirred frying ), deep frying, poaching, baking ( in leaves or parchment paper ), pan searing...etc. However, both Italian and French cuisine only excel in all the other methods EXCEPT steaming!! Wonder why???!!!
re: Charles Yu
Charles - that's easy, bamboo isn't indigenous to Europe so nothing to make steaming baskets with...!
But to be serious, I wonder if it comes down to how cooks add flavour. In European cookery flavour is added during cooking by using something like a court-bouillon as a poaching liquid, whilst in Chinese cuisine isn't it more common to add flavours just before serving with things like ginger and soy?
European chefs also tend to use less assertive flavours in the stocks whilst Chinese flavours are more robust. If you poached with these assertive flavours they would dominate, better to garnish with them to maintain balance. In Europe the more delicate flavours would have little effect if added as garnishes.
That said the European method of cooking "En Papillote" is essentially a way of steaming, whilst it is cooked in the oven it differs from baked fish because the fish steams in its own juices.
re: skylineR33
"Of course, you can also prefer to have a piece of fresh fish deep fried, it is your personal preference" - I didn't really say that, whilst deep frying is good for fish and chips and tempura it doesn't add a lot to most fish IMO.
I like, poached, pan-fried, grilled, baked and of course steamed it depends on the fish and dish.
Any other recommendations other than the fish market canteen - it sounds great but I suspect it isn't easy to get into?
re: PhilD
Hello PhilD,
I am hoping to recommend a few HK seafood/fish specialist establishments to you that are equivalent to say a Le Bernardin of New York or a Le Dome or Le Divellec of Paris.
However, may be I haven't been around enough or may be I am still green to the HK dining scene or may be this is just how things are operated in HK?! Apart from an outfit like Xin Dan Ji in Jordan ( where they buy their fish and seafood directly from fishermen and then placed them in tanks inside their restaurants) or places like Chuen Kee Seafood, Sai Kung. Fish and / or seafood dishes are usually treated on a case by case, establishment by establishment basis.
For example, during my trips to HK, I/we like to order the following%3
- Oil poached ' julienne ' of sea bream at places like Shanghai Fraternity association or Liu Yuan Pavilion in Wan Chai
- Smoked whole yellow Croaker from the 1* Hong Zhou or Tien Heung Lau.
- Steamed whole 'boney pond' Carp with Chinese mushrooms, winter bamboo shoots and Chinese ham from the 1* Hong Zhou.
- Stirred fry filet of star Garoupa with dried shrimp eggs and wild mushroom medley from the 2* Ming Court
- Steamed ' Lai Mang' Mud Crocker with dried aged tangerine skin and diced pork from Temple Street's night market hawker stall
- Deep fried baby yellow crocker from the Chairman....etc
The afore-mentioned dishes covered various cooking styles/techniques but they are all house specialties from different stand alone establishments. Steamed dishes, you'll notice, are not just 'ginger, scallions and soya sauce' option.
re: K K
just ate at tim ho wan again. for the price and taste, places in CA can't match.
had a meal at fu sing and was impressed. vermicelli in the sizzling clay pot was deceptively simple in appearance but complex in flavor.
i wish places like lung king heen existed in the US, but high end chinese is best left to hk
also getting a reliable XLB even at a chain such as Crystal Jade is a lot easier and better than CA.
re: ankimo
Did you try Tim Ho Wan's shark fin XLB?
(5th and 6th pic down)
re: ankimo
I agree with you about the crystal noodles at Fu Sing. That dish just works!


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Link Ink: Clark&Kent's Super Business Card, Kickstarter Trends and the Joker's Wardrobe
Design: The Clark&Kent Ad Agency riffs on its name with a Superman-inspired business card that transforms into a telephone booth.
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Miracle in Cell No.7 (7 beon-bang-eui seon-mool)
Drama, Comedy
Yong-gu is a mentally challenged man with the capacity of a 6 year old, the actual age of his daughter. One day he is falsely accused of murder, imprisoning him & placing his daughter into childcare. When his cellmates in No.7 learn of his false imprisonment, they set out to reunite father & daughter, by sneaking her inside! With a heart-warming story & touching characters, it's not hard to see why Miracle in Cell 7 is the 3rd highest grossing Korean film of all time!
Cast: Oh Dal-soo, Jung Jin-young, Ryu Seung-ryong, PARK Shin-hye, GAL So-won
Produced by: KIM Min-guk, LIM Min-sub
Directed by: Lee Hwan-gyeong
Written by:
Running time: 2hr 7min
Opens: Mar 08, 2013 LA
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Christian Horner has praised Sebastian Vettel for an "exceptional" driver from the back of the field to the podium in Abu Dhabi...
Christian Horner has praised Sebastian Vettel for an "exceptional" driver from the back of the field to the podium in Abu Dhabi.
Despite starting 23rd and from the pit lane, and needing to changed a damaged front wing, Vettel raced to third place at the Yas Marina circuit to minimise the damage from Saturday's penalty.
"It was unbelievable to start not from the back but from the pit lane and have to come in for the nose," Horner told the BBC.
"Sebastian's recovery was exceptional. He drove flat out on every lap and produced some great racing."
The penalty and the wing, though, were not the only woes for Vettel as the German also hit a polystyrene block when he ran off the track to avoid Daniel Ricciardo behind the Safety Car.
The rening World Champion was not happy and expressed his anger over the team radio.
"There were some fairly choice words from the car and the pit wall and it finished that wing off so we had to adjust our strategy, think quickly and react and Sebastian, having gone to the back, had to make it work.
"All day we saw cars getting into trouble and I was nervous when he started having a look at Jenson but he made it stick and it was an unbelievable day for Sebastian today."
The reigning World Champion's third place meant he only lost three points to title rival Fernando Alonso and now holds a 10-point advantage heading into the final two rounds.
But in order for Vettel to win the title, Horner concedes Red Bull need to cut out all mistakes.
"You can see Fernando is pretty pumped up at the moment. He went from sixth to second and looked like he'd won the race on the podium. We need to eliminate the mistakes, like the one we made yesterday. We've got to go to Austin, which looks a great track, and make the most of it."
Related Links
Kimi Is Back On Top With Abu Dhabi Win
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Main Nibbles / Chocolate
Gourmet Chocolate House Tour
A Guide To The World's Great Chocolate Houses
On our first tour, in 2005, we visited these great chocolate producers (in alphabetical order):
In 2006, our tour took us to Bonnat* (France) Dagoba*† (U.S.), Guittard* (U.S.),
Scharffen Berger
Fruity • Smooth • Light Roast • Kosher
Historic Capsule
Scharffen Berger was founded by long-time friends Robert Steinberg and John Scharffenberger. Robert, previously a family physician, quit his practice and studied with patissier-chocolatier Jean Louis Bernachon in Lyon to fulfill his culinary curiosity. John, owner of the successful winery Scharffenberger Cellars, sold his business. The two joined forces with the sole intent of creating American chocolate that rivaled the best from Europe. In 1996, they started to experiment in the kitchen, roasting over 30 varieties of cacao and producing crude chocolate with a coffee grinder, mortar and pestle, and a hair dryer. The following year, they produced their first batch of chocolate using vintage European equipment. Further experiments finalized a consistent formulation. Relying solely on word-of-mouth advertising, Scharffen Berger has grown into a huge name in the chocolate industry and indeed produces chocolate that rivals the best from Europe.
What To Know Before You Go
Scharffen Berger's flavor profile is light, sharp, and fruity—all characteristics of a light roaster. A common red fruit tone is shared by the bars, but the flavor varies according to percentage of cacao. For those who really appreciate fruity chocolate, Scharffen Berger will hit the spot. The texture is excellent, with a smoothness that rivals Smooth Champion Valrhona.
Points of Interest
Scharffen Berger offers bars made of of complex blends from beans sourced from various locations.
Not to be Missed
The 41% milk chocolate bar. Its strength and flavor are awesome, comparable even to some of the finer dark bars.
If you're in San Francisco, be sure to take the tour of the Scharffen Berger factory in Berkeley and watch chocolate being made. You can dine at their delicious Cafe Cacao as well. Make reservations on the website.
Organic • Dried Fruits • Caramelized • Kosher
Historic Capsule
Dagoba (pronounced duh-GO-buh) was founded in 2001 by its "head alchemist," Frederick Schilling. With a philosophy that states, "You can deprive the body, but the soul needs chocolate," Dagoba produces some of the most outstanding organic chocolate this side of the cacao tree.* This Oregon-based company uses exclusively Certified Organic ingredients, paying great care to the cacao, which is sourced from the Caribbean and Latin America. The cacao is forest grown, meaning that it is cultivated among a diverse ecosystem of indigenous rainforest plants so that some of the world's most vulnerable and biodiverse environments are preserved. In addition, Dagoba works directly with cacao producers to ensure equitable prices and ethical trade. In fact, Dagoba was the first U.S. chocolate manufacturer to offer Fair Trade Certified products. Although young in years, the company has received much attention.
What to Know Before You Go
Dagoba's chocolate is characterized by a medium tone, highly indicative of its Central/South American and Caribbean origins and preference for a medium, roast. Whichever bar you taste, your palate will not be weighed down by thickness or dark flavors. Dagoba produces an impressive array of flavored bars, either infused or studded with ingredients ranging from chai spice to coconut to cranberries. Unflavored bars, both blended and single origin, enable the student of chocolate to study and contrast Dagoba's world of fine chocolate. Cacao aside, perhaps the most noticeable and important ingredient in each bar is stated last on the list of ingredients: "love."
Points of Interest
Blends and Flavored Bars
Singling out the Best in Organic Chocolate
Dagoba also produces a vast array of other products, such as natural* cocoa powder, some of the best cacao nibs on the market, plain and coated, made from Arriba Nacional beans, various hot chocolate mixes, dragées, and chips and couverture for baking and making one's own chocolates.
*Natural cocoa powder is cocoa powder that has not been Dutched, i.e., treated with an alkaline to remove acidity and bitterness. Non-Dutched cocoa powder possesses a heartier and more natural chocolate flavor.
Not to be Missed
Classic • Diversified• Complex • Kosher
Historic Capsule
Guittard is a giant in today's chocolate world and one of America's oldest companies producing from the bean. In 1860, Etienne Guittard immigrated to America from France, and at the young age of 22, he was already a skilled chocolatier. Seeking to continue the French tradition of chocolate-making in America, Etienne traveled for provisions and supplies, importing beans from Peru. In 1868, he opened Guittard Chocolate on Sansome Street in San Francisco. As years passed, the company continuously grew, thriving on the success their products achieved in the retail, confectionary and pastry markets. Now, fourth-generation Gary Guittard continues the tradition begun by his great-grandfather almost 140 years ago.
What to Know Before You Go
The first thing one might notice in Guittard's chocolate is the texture. It is not as velvety as other bars on the market, which could be attributed to lower amounts of cocoa butter or less conching. However, the intensity and complexity of the chocolate are not subdued at all, which clearly shows Guittard's mastery of balance and control. Each chocolate is teeming with its own unique flavor profile, which in the end makes Guittard an excellent choice for practically any dessert application. In fact, while the company is a relative newcomer in the bars-for-eating market, it has been a favorite among artisan chocolatiers. As a couverture chocolate, it is exquisite.
Points of Interest
To honor Guittard's founding father, Etienne, the company launched the E. Guittard line, which celebrates the traditional French methods and original formulas on which the business was established (the label proudly proclaims, "vintage chocolate making in the French tradition." After five years of extensive tasting and research, the first chocolates of the E. Guittard line was introduced in May 2001, with further additions in the following years. Chocolate in this line comes in various types and sizes, ranging from 2oz. bars to 1lb. boxes of chips to 2.2lb. couverture blocs. Some of these offerings are available for retail sale in the form of 2oz. bars, while others are sold in larger quantities for confectionary applications.
Single Origin
The single origin chocolates come in four varieties, each of which is of 65% cocoa content. Ambanja, a Madagascan, is light on the palate with blueberry and spice head notes; Chucuri is a Colombian with enchanting jasmine notes balanced by a strong chocolatiness; Sur del Lago, a Venezuelan, is spicy and dark, highlighted by red fruits, floral notes, nuts, and raisins; and finally, Quevedo, an Ecuador, is the boldest offering, with a heavier body and notes of pound cake and blackberries. All of these chocolates are exceptional in every way conceivable and display a varied representation of American chocolate making.
Of course, blends are available as well, and come in a dizzying array of formats. L'Harmonie is a 64% blend of Criollo and Trinitario beans and displays a comforting flavor of dried fruits, nuts, caramel, and a soothing chocolatiness. Soleil d'Or is a 38% milk chocolate with an incredible fresh cream flavor and matching texture to create an utterly unctuous experience. Also available are a Semisweet 61%, a Bittersweet 72%, and a Milk 38%. Additionally, chocolate drops of various blends are available mainly for confectionary use, but due to their convenient size, they are excellent choices for tasting or snacking purposes. In fact, the boxes state that they are "wafers for baking and eating."
Not to be Missed
Vintage Plantations
Arriba Nacional • Floral • Rustic
Historic Capsule
Plantations is a project coordinated by the combined efforts of Vintage Chocolates and the Rain Forest Alliance. Founded in 1993 by Pierrick Chouard, Vintage Chocolates started with a goal to protect heirloom cacao varietals, encourage rain forest preservation, and guarantee equitable wages to cacao farmers. The Rainforest Alliance is a conservation organization that strives to protect ecosystems and the people and wildlife that depend on them. Their social and environmental standards are strict so that the farmers can gain better access to healthcare, food, and education. As a result, the cacao is grown in harmony with the rainforest, without the use of pesticides or other harmful chemicals. Plantations' cacao is exclusively grown in Ecuador.
What to Know Before You Go
Plantations' chocolate is produced from Arriba Nacional* cacao, grown solely in Ecuador. Both vanilla and lecithin are excluded from the chocolate in order to present the cacao in the most unadulterated, "natural" form. Arriba has a naturally lower fat content than other flavor cacaos. As a result, it produces a slightly drier texture in the finished bar. To combat this, most manufacturers add extra cocoa butter, but in so doing, they usually reduce the chocolate's intensity. The tone is almost as dark as one will encounter, with an intense, bold and hearty flair. The flavor is usually quite predictable but can vary according to roast, since shorter roasts leave the more delicate notes intact. In general, expect to find flavors of flowers, red fruits, berries, spice, coffee, cocoa and nuts. Only the 100% and 90% bars are produced without the addition of extra cocoa butter. The rest of the bars have only a slight amount added for smoothness.
*NOTE: Sometimes this cacao is referred to as Arriba, sometimes Nacional, sometimes both. Regardless, it is a subspecies of the Forastero bean, unique for presenting the fine qualities of a Criollo bean with the hardiness of a Forastero. It is found only in Ecuador.
The arriba bean is the only cacao varietal that has a perfumed floral scent prior to roasting the bean. Because it has no bitterness or acidity, it has more of a natural sweetness than other beans. At higher percentages of cacao, the bars are naturally sweeter. If you've never eaten 90% or 100% cacao chocolate, this is a good place to start.
Points Of Interest: 100% Arriba Nacional Cacao
Pierre Marcolini
Exquisite • Creative • Pure
If you thought Belgium was synonymous with high quality chocolate before, Pierre Marcolini has truly put the nation on the map. He is here to reawaken your taste buds. Born in Italy but raised in Belgium, Marcolini began his love affair with cacao during childhood. Feeding his passion, he trained as a pastry chef and chocolatier. His extraordinary skills were rewarded when, barely thirty, he won the World Champion of Pastry competition in 1995. He opened his first shop in Brussels in 1994; and in order to satisfy the appetite the world has developed for his chocolate, he now has shops in Paris, London, Tokyo, Moscow, and most recently, New York City. Marcolini's chocolates are packaged in elegant paper boxes designed by the Belgian luxury leather goods designer, Delvaux (luxurious chocolate demands no lesser presentation). Despite the small size of his operation and the demands on his time, Marcolini's extreme passion to showcase cacao in a pure, unadulterated form motivates him to personally hand select the beans used for his chocolate. One can admire his devotion; but in order to truly appreciate it, one must taste his bars.
What to Know Before You Go
Marcolini's bars all have a very slight dark tone that persists throughout. It is most evident towards the end of the length and especially in the blend of Criollo and Trinitario), properly reflects the region's typical dark-toned flavor profile; whereas Java, from the Pacific, with its naturally lighter flavors of lemon and sweet spice, appropriately provides the stark contrast to Marcolini's overall dark tone. The lengths are long, though the finishes are not: if one would have a complaint, this is it. The textures range slightly, from faintly thick in the Venezuela bar to ultra smooth in Java; but this can be attributed to fat content of bean and not necessarily to manufacturer's style. This variation in texture suggests one of two implications: either no cocoa butter is added to the chocolate; or careful attention is paid to the addition of extra butter in order to prevent flavor submission. Either way, the texture is smooth and melts evenly and flowingly.
Marcolini produces several types of bars. All are well worth knowing. For a detailed evaluation of each bar, read A Trip With Pierre Marcolini.
Learn more about Pierre Marcolini and purchase online at:
Our House Tour is now at an end. But there are many more great chocolate articles on THE NIBBLE.
Thanks for joining us!
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Comic 52
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Latest revision as of 12:43, 16 May 2007
Link: Comic 52
Translations: http://www.beaverandsteve.com/wiki/images/8/8f/Finnishflag.png Finnish, http://www.beaverandsteve.com/wiki/images/5/52/Frenchflag.png French, http://www.beaverandsteve.com/wiki/images/5/57/Polishflag.png Polish, http://www.beaverandsteve.com/wiki/images/0/04/Danishflag.png Danish, http://www.beaverandsteve.com/wiki/images/7/79/Italianflag.gif Italian
Title: Rupert T. Roach - part 3
Date: February 28, 2005
Summary: Steve and Rupert battle it out.
Cast: Steve, Rupert T. Roach
Onomatopoeias used: "SWAK!", "WUNCH!"
"Fin" style: Made out of roaches
Number of panels: 8
Panel 1
Steve: (holding up a mallet, ready to strike, waiting for Rupert to come out from under the fridge) "Come on out, I won't hurt you..."
Panel 2
Rupert lifts the fridge up, Steve looks surprised.
Rupert: "Prepare to taste the kiss of vengeance!"
Panel 3
Rupert SWAK!'s Steve with the fridge.
Panel 4
Steve lies down, powerless to resist.
Rupert: "And now to deliver the coup de grâce!"
Panel 5
Steve: "H-how can you even lift that?"
Rupert: "Ignorant oaf! The noble cockroach can lift many 100's of times his own body weight"
Panel 6
Steve: "I thought that was ants..."
Rupert: (looking up worriedly) "Ants...?"
Panel 7
The fridge WUNCH!'s Rupert.
Steve is still lying down, looking at what happened.
Panel 8
Close-up on Rupert, whose bodily fluids are now at large.
Rupert: "And so... ... I die..."
Fun Facts
- Ants can actually only lift 50 times their own weight. A rhino beetle, however, can lift 850 times its own weight.
- James added this comment to this comic:
"Hey folks! That's the end of the Rupert T. Roach story, and since I never ever bring chracters back from the dead with no explanation, this is definitely the last you'll be seeing of him. Definitely."
This was a reference to Comic 37, where Beaver died, but was back alive by the next one as if nothing had happened. And, not surprisingly, the same thing now happened to Rupert, just three comics later.
- "The French expression coup de grâce literally means "blow of mercy", or death-blow. It refers to the mercy killing intended to end the suffering of a mortally wounded creature." - Wikipedia
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10 Hair, Makeup and Skin Glam-up Tricks From VIP Beauty Bloggers
A few of the blogosphere's best beauty experts share their tried-and-true hair, makeup and skin-care tips.SEE MORE
Sculpt your cheeks
To add dimension to round cheeks, apply a neutral blush in the hollows of the cheeks using an angled brush, then swipe a more pop-y color from the apples up to the hairline and pat a shimmery shade along cheekbones.
—Julia Coney of All About the Pretty
Avoid brushing curly hair
Brushing naturally curly or afro-textured hair disrupts the curl pattern and creates a crazy, frizzed-out mess. I rely on my fingers for detangling and styling instead.
—Patrice Elizabeth Grell Yursik of Afrobella
Make your eye cream pull double duty; it's great for soothing chapped skin
A reader shared this cold-weather skin-care tip: If you're skiing or vacationing in a very cold climate and have fallen prey to "flake face," mix a dollop of eye cream with an equal amount of moisturizer to instantly calm and zap dryness.
—Amber Katz of Beauty Blogging Junkie
Get a closer shave
Gently exfoliate your legs with a washcloth before going over them with a razor—it glides better over skin and cuts hair closer to the root. Do this and you might be able to get away with shaving on a less-than-daily basis!
—Daneen Baird of Spoiled Pretty
Give yourself a "mermaid" hairstyle
Apply gel to damp hair and then twist sections into mermaidlike twirls; air-dry. You'll end up with gorgeous wavy spirals.
—Amber Katz of Beauty Blogging Junkie
Never waste nail polish
If you buy a new lacquer and end up being disappointed with the shade, add a few drops of one that you do love to the bottle to create a new version of your fave.
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Protect your neck
Later in life, your neck shows age just as much as your face does. When you put on your face cream, smooth it all the way down to your collar.
—Patrice Elizabeth Grell Yursik of Afrobella
For a smoother manicure
Rub nails with a three-way buffer and use a ridge-filling base coat before applying your polish.
—Michelle Mismas of All Lacquered Up
Extend the life of your makeup brushes
After investing in a new set, wash and condition them with a two-in-one shampoo and conditioner before using them—and then once a month after that—to cut down on bristle shedding and make them last and last.
—Daneen Baird of Spoiled Pretty
Make a DIY face scrub
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Take the 2-minute tour ×
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There is Gomarks. Looks promising.
Dolphin can actually sync with Google Bookmarks. Dolphin is widely used, so that's a plus in terms of trustworthiness. Searching the bookmarks isn't very nice though, but you can filter by tags


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As you read this, I'm probably touching down in my first port of call. From the Backpackers Mecca of Bangkok, I begin my epic gap year. Tithiya Sharma writes.
If I look out of the window in my room, I see lush green mountains, thatched roof huts, a mud brick making shed with a clumsy playground in the foreground. This update is coming to you from the Community Learning Center in the little village of Ban Nai Soi in Mae Hong Son district in Thailand, writes Tithiya Sharma.
I walked into the Tiny Toones Youth Drop-in Centre and there was crazy street style graffiti on the walls and loud hip-hop music blaring. There were five year olds to teenagers with pants precariously hanging off their bottoms eyeing me distantly. They were all very cool and aloof but I knew I could break in! Tithiya Sharma writes.
I've been travelling for a couple of weeks in South East Asia now. I've had quite the adventure navigating through the hands-on tourism here. I've been tugged into shops, duped by sweet old ladies and even roughed up by a Tuk-Tuk driver, writes Tithiya Sharma.
Around the world in 54 weeks destination 5: laos
A gentle voice greeted me on the phone. He was concerned about how I'd make my way to Kuala Lumpur's suburbs. I jotted down his precise instructions on a boarding pass and stepped out to find Anthony Arokia. Tithiya Sharma writes.
In every other place I've been to, all the travellers looked like me — scruffy and in need of a shower. But, in Singapore — with its spotless pavements and cosmopolitan vibe — I felt apologetic for being 'different'. Tithiya Sharma writes.
The backpacker district of Kuta in Bali, Indonesia, is a far cry from the island paradise of tourism brochures. It's narrow alleys and milling crowds — typical of quarters in tourism hot spots that evolves to cater to the shoestring budget traveller, writes Tithiya Sharma.
Need more space? Hop on a space shuttle! Flipper's been here longer. Tithiya Sharma is on a year-long journey across the globe to find 100 everyday heroes — and hopefully herself — along the way.
Drive just 50 km west of Sydney and you're in the foothills of the Blue Mountains. Rising to more than 1,100 m above sea level at its highest point, it is the fourth area in New South Whales to be declared a World Heritage Area by UNESCO in 2000. Tithiya Sharma writes.
Abandoned and abused by his parents, Ray Avery grew up in orphanages and foster homes. His story could have turned out very differently, but instead of Avery the social menace and deviant, I had just spent the morning with Ray Avery-New Zealander of the Year, 2010. Tithiya Sharma writes.
In 2000, Shanaka invested his life savings to put into practice a radical idea that he calls 'Lentil As Anything'. A 'pay as you feel' restaurant where anyone can walk in, eat to their hearts content, writes Tithiya Sharma.
The queue for immigration at London's Heathrow Airport is the longest I've ever seen. Refugees, students, workers; nervously holding their passports and immigration forms, inching forward slowly to have their documents checked.
Around the world in 54 weeks.Destination 14: Ireland
Almost four months in on my trip. I've travelled to 14 countries and met travellers from thrice as many. My mind is full of a thousand sights and sounds and tastes.


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Ashland, Ore. -- Faculty, staff and administration at Southern Oregon University have been tight-lipped even during a process that could result in top administrators losing their jobs.
NBC 5 News has been in contact with faculty members for months regarding dissatisfaction with SOU's administration. Professors we've spoken with would not publicly speak on camera due to a belief that it might affect their future at the university.
However one professor has decided it's time to voice his concerns.
Speaking out for the first time
It wasn't an easy decision for SOU computer science professor Kevin Sahr to talk on camera.
"By speaking out I've been told that I'm putting a target on my back," began Sahr, who is also a Faculty Senator in the the Faculty Senate at SOU.
"To be quite frank, it was really a nerve-racking decision over the weekend on whether or not to actually talk to you today," he continued.
However, he said he feels a responsibility to voice concerns that have grown among faculty members.
"I do feel that because I have tenure and because I'm in a computer science department and therefore it's a department that it would be very difficult for them to cut, I do feel that I have a responsibility to speak out where others really are in jeopardy of losing their jobs and therefore cannot speak out."
Allegations of financial mismanagement fly
Faculty concerns are regarding the top administrators at SOU and how finances are being managed.
"Their fiscal mismanagement has exacerbated an already bad financial situation," said Sahr.
According to Sahr, nobody can deny the university system in Oregon is in a difficult time, but he said SOU leadership needs more creativity in handling money.
"We don't believe that going forward that they are the correct leadership team to actually turn things around at SOU," Sahr said.
Votes of no-confidence in top three SOU administrators
In addition to allegations of financial mismanagement, taking faculty out of important decision-making and lack of leadership, resulted in faculty deciding to take a confidence/no-confidence vote in SOU President Dr. Mary Cullinan, Provost James Klein and Vice President of Finance and Administration Craig Morris, said Sahr.
No-confidence votes of more than 2/3 came in for Klein and Morris. According to Sahr, Cullinan was three points short of a 2/3 majority of no confidence among all faculty members.
He added that of the faculty that voted, 92% expressed no-confidence in Morris, 84% expressed no-confidence in Klein and 76% expressed no-confidence in Cullinan. Those percentages are different than the ones released about two weeks ago which calculated the no-confidence vote percentage from the entire faculty as a whole.
"The State of Oregon is investing a million dollars a year in our three top administrators and we really have to ask whether we're getting a million dollars a year of value out of those three top administrators. I don't think we are," said Sahr.
Sahr: "Retrenchment is merely a symptom of the greater problem."
The confidence/no-confidence vote closed in early March in the midst of the university cutting programs, cutting staff and cutting costs in a move they call retrenchment.
According to Sahr, the no-confidence vote has been a long time coming, and isn't specifically related to retrenchment. He said faculty are losing faith.
"This is the 2nd retrenchment under President Cullinan's watch ... That's like taking a company into bankruptcy twice," Sahr said.
In addition, he said he's concerned about how the changes will be affecting students.
"There will be uncertainty about which programs will be available, about whether classes will be available, about which professors will be available, all those sorts of issues."
Top administrators decline on-camera interview
On Monday Cullinan, Klein and Morris refused to speak on camera about allegations of mismanagement of public university dollars. NBC 5 News tried multiple times to get a hold of all three administrators. We put in phone calls to the President's office and showed up in person on the SOU campus.
However, on Monday afternoon, President Cullinan did issue a statement saying:
"I can't comment on personnel matters, but faculty certainly have the right to provide advice and share concerns. I'm committed to working closely with faculty leadership to ensure strong communication going forward. My priority as we go into spring is that faculty and administration work together to ensure strong enrollment and a strong strategic plan for SOU."
What's next?
The Senate Faculty is drafting a letter to President Cullinan asking for the removal of Klein and Morris based on the confidence vote.
Sahr said faculty members are keeping an eye on what Cullinan does next.
"We are hoping that President Cullinan will show some real leadership here," he said.
Dr. Cullinan is scheduled to appear in the 5 on 5 feature interview on Thursday.


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Chapter LG P.E.O.
Chapter LG P.E.O. met May 7 at the home of Peg Anderson. After a lunch provided by Anderson, there was a travelogue program provided by Annette Rice. She shared pictures and anecdotes, as well as facts, about some recent trips that she has taken. Fourteen members responded to roll call.
The scholarship committee reported they had many qualified candidates for scholarships. They selected five of the applicants for $500 scholarships. Sandy Harris presented them at the awards ceremony. They were given to Carlea Schuler, Jordyn Walsh, Travis Miller, Emma Johnson and Jana Johnson.
President Rosalie Denton apprised members of the proposed amendments that will be presented and voted on at the state convention next month.
The next regular meeting will be 9:30 a.m. at the home of Carol Harrison with Halcyon Looney as co-hostess.
Bancroft History Assembly
Bancroft History Assembly met May 6 at the home of Kay Ritter. A brunch was served on a table decorated with flowers and butterfly dishes.
The business meeting was called to order by President Peg Anderson. The Pledge of Allegiance was recited. The thought for the day was a quote from Martin Buxbaum: "Some people, no matter how old they get, never lose their beauty. They merely move it from their faces to their hearts." Ten regular members, four life members and one honorary member answered roll call naming their favorite wild flower.
The minutes of the last meeting were read by the secretary and approved by the members. The treasurer's report was read and accepted.
It was noted that three grocery cards were purchased from a monetary collection and given to the RICC last month. This month's contribution was hair care products for RICC.
Beth Perry gave a brief correspondence report.
Kay Raymond reported on the preparations and delivery of the coloring books "Together We Grow" to Creston kindergarten and first-grade students.
The program committee has chosen women of history again as research topics for the 2013-14 year. Sign-up sheets were passed for both topics and hostess dates. Committee assignments for the new year were read.
Peg Anderson reported on attending the GFWC Iowa Convention April 27 in Des Moines. Bancroft History Assembly received the president's creativity award as a result of the barn quilt project for the Creston historical complex.
Kay Raymond summarized the reading program report for the past year. Dora Coen was recognized by the assembly for having read the most books from the suggested list.
Coen, as parliamentarian, then administered an oath of office to the 2013-14 officers. President is Peg Anderson; secretary is Marisue Lewis; treasurer is Avis Hainline; and corresponding secretary is Beth Perry. Joan Nurenburg will be vice president.
The club collect was given, and the business meeting adjourned.
Mary Jones then introduced the speaker for the day, Martha Musmaker. She spoke on the life of Clara Barton.
Kent Dinner Club
Kent Dinner Club met May 9 with eight attending.
The next meeting will be 5:30 p.m. June 5 at Creston Family Restaurant.
Crest Area Theatre
The monthly meeting of the Board of Directors of Crest Area Theatre was held May 6 in the green room at SWCC PAC. The meeting was called to order at 7 p.m. with six members present.
Auditions for the musical "Oliver!" will be held 7 p.m. Monday and Tuesday in room 220 of the instructional building at SWCC. Directors are Jerry Huffman and Julia Weisshaar-Mullin. Performances will be July 12, 13 and 14. Roles are for several adults and children. All lovers of theatre are invited to participate in auditions.
Visit crestareatheatre.wordpress.com for further details about the performance and CAT.
Crest Area Theatre seeks to provide an opportunity for creative activity and entertainment in the theatre and serve the community by combining the talents of local artists for dramatic, cultural and artistic developments. Participation is open to all. Meetings are held the first Monday of each month at 7 p.m. in the green room of SWCC PAC.
P.E.O. Chapter AZ
The regular business meeting of P.E.O. Chapter AZ was held May 7 at the home of Cheryl Wilson. Twenty-six members were present.
Emma Johnson thanked the chapter for the P.E.O. STAR Scholarship award she received.
Jane Briley, president of Creston Historical Society, gave a program about researching family trees, citing many resources available.
Verlee Owens, a member since 1960 living in Sioux City, sent a letter requesting to go inactive.
The May birthday luncheon will be noon May 23 at Adam's Street Espresso.
Katlynn Scadden was selected to receive a $250 scholarship award from the chapter.
A fundraiser for P.E.O. projects was discussed.
Sharon Bennett was installed as chaplain.
The next meeting will be June 18 at Salem Lutheran Church.
Elzevir Reading Circle
On May 10, Elzevir Reading Circle spent the afternoon at Henry A. Wallace Center Life Center. After lunch, the secretary and treasurer reports were given and approved as read. Angela Pullen read a thank you letter from SWCC for support of the GFWC scholarship.
President Terry Ammon reviewed the upcoming program schedule for the 2013-14 year. She gave a review of the state GFWC convention held April 26-27 in Des Moines. The circle's contribution of fishing line was sent to be included in the basket that was auctioned off.
A new member will be joining in the fall.
Hostess Nancy Reed shared a gift bag of butter cookies, mints and a flower bookmark.
The next meeting will be held 1:30 p.m. Sept. 13 at the home of Alice Bowers.
Greater Regional Medical Center Auxiliary
Greater Regional Medical Center Auxiliary met Monday at the MAP conference room at Greater Regional Medical Center. Lois Daub conducted the meeting. Nine members and Annette Rice were present.
There was no administrator's report.
Rice stated five new volunteers were trained April 30.
Rice and members of the gift shop buyers gave reports on the auxiliary and volunteer conference and hospital gift shop market and workshop. Jone Snyder gave the gift shop report and reported the gift shop has many new items since the buyers attended the market.
Five $1,000 scholarships were awarded and thank-you notes were read from some recipients.
The membership funds received were below the year's goal. Additional memberships can still be received for both auxiliary and hospice guild.
The spring fling luncheon held April 15 netted $968.
An auxiliary jewelry sale will be held 9 a.m. to 4 p.m. June 13 and 8 a.m. to 2 p.m. June 14.
The golf tournament, along with the hospital foundation, will be June 7.
A bloodmobile will be held June 24.
Creston Auxiliary will host the summer gathering June 4 with the theme "Come to the Fair."
The next meeting will be June 10 at the MAP conference room at Greater Regional Medical Center.
Alpha Sigma
Iowa Alpha Sigma Master Chapter No. 1632 met for the 63rd time May 9 for a meeting and Mother's Day observance at the home of Marilyn Larimore.
The social committee organized a hors d'oeuvres appetizer party with eight members and one guest Joyce Hoepker present. Each member brought one of their favorite snacks to share. Tables were decorated with pink napkins and small boxed favors filled with candy and nuts with the spring theme.
Beta Sigma grace was repeated by all. Everyone enjoyed the many food ideas.
After the fellowship time, Beverly Miller, president, called the business meeting to order. Roll call was answered with "What do you look forward to the most this time of the year?" Minutes of the previous meeting was read, corrected and approved.
A thank you from Rural Iowa Crisis Center for the full meal the chapter donated for a family at Christmas time was shared.
Loretta, program chairperson, presented a sheet for everyone to complete for hostess dates and programs for next year. Loretta also announced Cheryl McClure will be hostess at the next meeting.
Beverly Miller read from the Book of Beta Sigma Phi (The Colder Circle).
Marilyn Larimore gave a program on the history of Mother's Day.
The meeting was adjourned, and members repeated the closing ritual and joined hands for the Mizpah.
Dessert was served by the hostess.
The Book Club
The Book Club met May 6 at Dorothy McNaught's with 10 members present. The movie "The Blind Side" was shown.
The secretary report was read and approved. Role call was books read in April.
The planning committee for 2013-14 is Barb, Sherry, Carolyn H. and Donna. The theme for 2013-14 will be early 20th century authors, with the movie "The Great Gatsby" in May. A few authors are F. Scott Fitzgerald, James Joyce, Edith Whorton, Virginia Woolf, John Steinbeck and Ernest Hemmingway.
Officers for 2013-14 will be president Donna Haag and secretary and treasurer will be Shonda Deranleau.
Attendees had a movie snack, and McNaught served peach soup.
The next meeting will be Sept. 9 with Sherry Taylor as hostess.
The weekly Kiwanis meeting was held 12:05 p.m. Tuesday at The Windrow with 21 members present. Brad Lorenzen, president, presided. Korina Loudon did the prayer and was finemaster.
The program was Ellen Gerharz, director at Creston Chamber of Commerce and Kiwanis member. She gave the club an updated calendar of this year's area and chamber events. She also updated the club on new businesses and factory employment information.


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Credit: Getty Images
Miley Cyrus Stars Who Inked Their Boobs
15 of 15
Miley Cyrus Stars Who Inked Their Boobs
Kylie Jenner and Tyga are in hot water for ignoring California's drought.
Tiny tot adventures! Little North West happily splished and splashed at the beach during a playdate as the Kardashian-Jenner clan vacationed in St. Barts earlier this month.


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The Testy Fest is neither about balls or breasts, it's about having a good time. One might say it's an odd family reunion, you usually see the same people every year and new people are always welcome. You don't have to earn your beads, or anything of the sort, but you can always have fun & find something to do. Everyone is always welcoming.
Depending on what time or day you show up at Testy Fest you can see 300 people or up to 3,000 people. The days that attract the most are the event days, on Friday & Saturday. The events that attract the most people are the Wet T-Shirt, the Ball Contest, the Ball Eating Contest, & the Undie 500.
Have Questions?
If you have any questions regarding sponsoring events, vending, or attending the fest, email Matt at firstname.lastname@example.com


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In with the new! After nearly a century of baseball at the corner of Michigan & Trumbull, the Detroit Tigers moved on up to the modern confines of Comerica Park. The opener was a typical April day in Detroit - cold and windy, suitable for hockey more than baseball. But the game was played, and the park officially opened. As Brian Moehler unleashed a fastball to Seattle Mariners' leadoff batter Mark McLemore...SNAP! The moment is preserved for all-time, and is now available for your wall.
With this poster, you are transported back to that historic moment in Detroit sports history. Like all prints in photographer Rob Arra's Everlasting Images series, every single detail is in perfect focus, and as you pan across the image you feel like you are actually at the game. You can see the classic-style scoreboard in left; the Tiger Stadium-like flagpole in center; the standing-room-only walkways in center and right; the action on the field as Tigers stars Tony Clark, Dean Palmer, Deivi Cruz, Juan Gonzalez and Bobby Higginson await a play; and the dozens of flashbulbs that lit up the grandstands at the exact moment this panoramic photo was taken! Detroit sports fans, this amazing collector's item belongs in a nice frame in a prominent place on your wall. Perfect for home, office or clubhouse!
Product Specifications:


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Volunteer Pins
Volunteers are special people that should be recognized and rewarded. Lapel Pins make a perfect volunteer gift to show your appreciation for their time and effort.
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Don't see what you need? We can create custom pins design just for you. Simply give one of our custom pin specialist a call at 877-746-6278.


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Archaia & Jim Henson's 'Dark Crystal: Creation Myths' Returns This Week with More Great Epic Fantasy
Early last year Archaia released The Dark Crystal: Creation Myths, the first of a planned three-volume prequel to the enduringly popular Jim Henson fantasy film about a young hero's quest to restore a magical crystal and unify a long divided race of powerful beings before the more malevolent of them could take control of the world forever. I'd previously been wary of any comic identified as a "prequel" to a film, television series or game. Oft


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1st Place ArtPrize Winner Mia Tavonatti's Mother Died Hours Before Her Win [video]
FOLLOW UP: Mia Tavonatti's mother passed away earlier in the day, hours before she was awarded 1st Place in ArtPrize for her entry Crucifixion. The following video is her talking about her mom's passing and knowing that her mom was there with her last night when she took home 1st Place in ArtPrize! She also mentions another ArtPrize Juried Winner: Caroline Young of Chicago, Ill. for "Remember:


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Directions for Use: Children Under 2 Years: Ask a doctor. Adults and Children 2 Years and Older: Clean affected area; apply a small amount on area 1-3 times daily; may be covered with a sterile bandage (let dry first). Protect from excessive heat.
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text: Front Black View larger Q-Forms Kick Panel Enclosures Install 5-1/4" components in your 1998-2001 Nissan Altima (Black) Item #: 044K80031 Be the first to write a review This item is no longer available. Original Price: $29.99 Shop all Kick Panel Enclosures Need help? 1.888.955.6000 Email Chat Ask an expert advisor No pressure, no commission — just lots of good advice from our highly trained staff. Overview Reviews Details Articles & Videos by Todd Cabell Many award-winning sound-off competitors put their mid-woofers and tweeters in custom-built kick panel enclosures because that's one of the best ways to get a concert-quality stereo image. But why pay hundreds of dollars to an installer? Mount your 5-1/4" components in Q-Logic's Q-Forms, which deliver competition-quality imaging without the expensive custom installation work. With Q-Forms, each speaker is located and angled to maximize sound quality. The theory is that the distance between your ears and each of the speakers should be equal. With your speakers in the kick panels, it's like sitting in that "sweet spot" at a concert or right between your home speakers. All the available colors for the Q-Forms that fit your vehicle are listed here. Pick the color that matches your interior. If there is no match for your vehicle, that means Q-Forms are not available for it. To install your component speakers in the Q-Forms, you have to cut holes for them in the Q-Form panels. Installing the Q-Form panels in your vehicle may sometimes require relocation of the parking brake pedal or other vehicle parts. Warranty: 1 year. Note:Please check with us before purchasing by using the vehicle selector on our site, or calling an Advisor at 1-888-955-6000 to verify fit information. Be the first to review this product Submit a review and then enter to win a $350 rewards card Review this product: Thanks for taking the time to share your experiences about this product. Please be sure to focus your comments on the product itself. Read our Review Guidelines for more information. Review title * Email Your email won't be visible. Please use the email address that is associated with your order. Display name (e.g., JohnD) Your review will be signed using the display name and location * Your location (e.g., Charlottesville, VA) * Your rating Click on a star to rate the overall product on a scale of 1-5 1500 characters left * Your review Attach a YouTube Review Crutchfield Video Review Guidelines Only submit videos that you made or are authorized to use. Do not submit videos that contain music, video or visuals that are copyrighted and belong to someone else. Please see our Review Guidelines for more information. Enter the URL of your YouTube™ video review or product demonstration. e.g., "http://www.youtube.com/v/o79TWHh598U" 500 characters left Pros 500 characters left Cons * Agree to Terms By checking this box you agree your review becomes the property of Crutchfield, that you are over 18 years of age, that you own or have owned this product, and that you are located within the United States or its territories. Please see our Review Guidelines for more information. We reserve the right (but are not obligated to) review all submissions and edit or remove any review in any manner which we deem necessary. Your review should be posted within seven days. Hands-on research What's in the box? | In-depth notes What's in the box? Download owner's manual 2 Black plastic Q-Forms 2 Black plastic mesh grilles Two 6"x 8" Polyfill pads One 40" rubber U-channel 1 Strip of self-adhesive foam Installation Guide Product Research Features Installation Features Compatibility: These Q-Forms kick panels are designed to fit your 1998-2001 Nissan Altima. The black color is matched to the black interior of the 1998-2001 Nissan Altima. Optimum Imaging: With Q-Forms kick panels, the speakers are positioned so they are equidistant from your ears, putting you in the "sweet" spot. Key Features: Color matched to the interior of your vehicle Molded in one piece for a factory appearance Speakers positioned and angled for optimum stereo staging and imaging Equalized path lengths reduce right/left volume bias Installation Compatible Speaker Sizes: You can mount a tweeter with a maximum diameter of 2-1/2". The midrange/midbass section of the Q-Forms is made to accept speaker sizes ranging from 3-1/2" to 5-1/4". The maximum frame width/diameter allowable for the midrange/bass driver is 6-1/8", so a few 6-1/2" units may fit. Our database contains information relating to cutout requirements, frame width, and mounting depth for all of our speakers, so please check with a Crutchfield Product Advisor before ordering if you wish to use 6-1/2" speakers in these kick panels. Tweeter Mounting: The tweeters can be flush or surface mounted. If they are surface mounted, make sure to allow for clearance from obstructions such as the parking brake. Allowable Speaker Mounting Depths: Giving exact mounting depths is not possible since it will depend to some extent on the space available behind the factory kick panel, which can vary; however, the minimum flush mount depth is 3/4" for the tweeter and 2-1/2" for the woofer/mid bass component. Hole Cutting Required: Mounting speakers requires cutting the Q-Forms plastic. The Q-Forms do not come with precut holes, so holes must be cut to fit the speakers you choose to install in the Q-Forms. If you decide to surface mount tweeters to the Q-Forms, the only holes that must be cut are the ones for the midrange/midbass drivers. If you want to flush mount tweeters to the Q-Forms, holes must be cut for the tweeters and midrange/midbass drivers. Our Product Research Team At Crutchfield, you'll get detailed, accurate information that's hard to find elsewhere. That's because we have our own in-house Product Research team. They verify what's in the box, check the owner's manual, and record dimensions, features and specs. We stay on top of new products and technologies to help people make informed choices. Sorry, the Q-Forms Kick Panel Enclosures is no longer available. Looking for a similar item? Shop all Kick Panel Enclosures Or, you can still... Write a review Download the product manual Search the website Go


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High Blood Pressure
65, and my primary care physician just diagnosed me with borderline high blood
pressure. She gave me a diet to follow and said I need to exercise—which
I am doing. How will I know if my efforts are working?
Stuart Zarich, MD, chief of Cardiology
in the Heart Institute at Bridgeport Hospital, responds:
You are wise to pay attention to your blood pressure. Nearly 90% of all
older people do eventually develop high blood pressure, or hypertension. That
can be dangerous because high blood pressure can cause damaged arteries and
a weakened heart— leading to cardiovascular disease (angina, hardening
of the arteries, heart attack, congestive heart failure, etc.). The sooner
you are aware of elevated blood pressure, the sooner you can take steps to
bring it back down.
There is only one way to know what your blood
pressure is: Have it checked on a regular basis. Hypertension
isn't usually associated with symptoms.
What Is High Blood Pressure?
Blood pressure is the force that moving blood exerts against the walls of
your arteries. As your arteries grow narrower from blockages, your heart must
work harder to pump blood around your body, and the pressure on the vessel
walls increases.
Your blood pressure consists of two numbers. The
first number is your systolic pressure, measured at the
moment of greatest pressure, while the heart contracts,
sending blood out through the body. The second is the
diastolic pressure, measured while the heart relaxes
between beats.
According to new guidelines released in May 2003 by the National Heart,
Lung, and Blood Institute, normal blood pressure is below 120/80. This is
the ideal level for heart health.
A systolic pressure between 120–139 and a diastolic
pressure between 80–89 (for example, 130/82)
is considered pre-hypertension, or borderline high
blood pressure. This is a new category, indicating an
increased risk of heart disease.
A systolic pressure between 140–159 and a diastolic
between 90–99 (for example, 153/97) is Stage
1 or mild hypertension.
A systolic pressure above 160 or a diastolic pressure
above 100 is considered Stage 2, or moderate to
severe hypertension.
If you have been diagnosed with borderline or high
blood pressure, your primary care physician has probably
advised you to eat a diet low in salt and saturated
fats, and to exercise at least 20 minutes every day. If
you cannot control your high blood pressure with diet
and exercise, you may have to take medications if you
are at high risk for coronary disease (for instance, if
you have diabetes) or if you have known coronary
artery disease or kidney disease. It is also a good idea
to have regular blood pressure screenings.
Hospital offers free monthly blood pressure screenings in a number of community
locations. For a referral to a physician, or for information on days, times,
and places for free community blood pressure screenings, call 888-357-2396. English/Spanish,


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How do you imagine Africa? Do you see it as the home of powerful nations? Do you think of intricately carved masks or fine art? Maybe you're interested in the peoples living in Africa today.
Imagine Africa with the Penn Museum is a twelve-month project investigating your thoughts. Visitors will see a small selection from the Penn Museum's extraordinary African collection, and will be asked for their feedback on what they see. Community groups will be invited to give us more detailed feedback. In this way, we will form a picture of what most visitors want to know about the vast continent of Africa. With this feedback, the museum will plan a re-installation of the African collection, informed by academic and community perspectives.
Join the discussion!
Give us your feedback to help inform the development of the new Africa Gallery.
Visit the Imagine Africa website.
Imagine Africa with the Penn Museum is made possible with funding from the Pew Center for Arts and Heritage through the Heritage Philadelphia Program, and the PoGo Family Foundation.
3260 South Street
Philadelphia, PA 19104
(215) 898-4000
Tuesday-Sunday: 10:00am - 5:00pm
First Wednesdays: 10:00am - 8:00pm
Monday: CLOSED


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Looking for that Classic Feel? Upgrade Your Reformer!
Developed with our Master Instructor team and top design engineers, our newly-crafted resistance ride kit delivers a custom, yet classic feel.
Maintenance free, oil impregnated bushings mean a wheel with no grease and no mess that provides a superior ride and feel, creating the resistance required to push and pull through the exercise. The kit also includes four traditional springs all with the same tension, designed to experience optimum flow and movement with no limitation.
"What a difference! This "little" change will have a huge impact on every exercise you do. It gives back the drag and resistance, without losing the smoothness and glide."
Springs and wheels can be sold separately and both items can be easily retrofitted to your existing Peak Pilates® wood line reformer. Kit includes four wheels and four springs.
Learn More >>


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Find out all about buying, owning, driving and running the revolutionary, award-winning Vauxhall Ampera – with an outstanding combined/weighted mpg of 235.4 mpg*.
^£28,750 on-the-road cost for Ampera includes £5,000 Plug-in Car Grant.
Images and colours shown are for illustrative purposes only and may show optional equipment.
Please note that factory orders for Ampera have now closed, all new orders will be fulfilled from current stock
*Official EU-regulated test data are provided for comparison purposes and actual performance will depend on driving style, road conditions and other non-technical factors. The "Combined/weighted" fuel consumption/CO2 figures calculated from two test results: one when the battery is fully charged and the other when the battery is discharged. The two test results are a weighted average, taking into account mileage range on battery power only, providing a figure in a variety of charge conditions. Extended range achieved by 1.4 litre 16-valve VVT ECOTEC® petrol engine generating electricity.
†Official Government Test Environmental Data. Fuel consumption figures mpg (litres/100km) and CO2 emissions (g/km). Model shown Vauxhall Ampera Positiv: Urban: N/A. Extra Urban: N/A. Combined/weighted: 235.4mpg (1.2). CO2 emissions: 27g/km. Up to 360 mile range is a cumulated range from battery electric and range-extender operation, based on the respective official combined consumption figures.


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World News and Views :: Top of the News
Fluor and JGC awarded Chevron's LNG contract in Canada
9:30 AM MST | January 14, 2014 | Natasha Alperowicz
Fluor says that its joint venture with JGC has been awarded an engineering, procurement, and construction contract by Chevron Canada for a proposed Kitimat liquefied natural gas (LNG) project at Bish Cove, BC. Chevron and Apache Canada each hold a 50% interest in the proposed project. The project's scope includes completion of the existing front-end engineering design package by finalizing value-improving concepts for the proposed LNG facility. The scope also includes detailed engineering and procurement services for the project's initial phases. The...
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Jaques Ascot Croquet Set
Enjoy this wonderful and traditional offering from Jaques' extensive line of outdoor games.
Another NEW set to join our Jaques of London Croquet sets.
Included in this set are three Eton Ash croquet mallets that have square heads and are 37 inches long, and three Ascot hardwood round croquet mallets with brass rings, 37 inches long, plus all the necessary accessories for a sporting game of croquet. The Jaques Hampton Croquet Set comes presented in a beautiful handmade wooden croquet box by Jaques cabinet makers. Assembly is required.
Dimensions: 45"L x 14"W x 12"H
Weight: 71 lbs.
Jaques Ascot Croquet Set
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3M 5952 Heavy Duty Mounting VHB Tape is black, double-coated VHB adhesive tape with an acrylic foam core. A modified acrylic adhesive is on both sides of very conformable foam which provides adhesion to the broadest range of substrates/surfaces, including most powder coated paints. Comes on a red film release liner.
3M VHB Tape provides the convenience and simplicity of a tape fastener and are ideal for use in many interior and exterior bonding applications. In many situations, they can replace rivets, spot welds, liquid adhesives and other permanent fasteners. Recommended to use 4 square inches of 5952 VHB tape for every 1 pound of load; although rough surfaces may require additional tape. These VHB tapes are made with acrylic foam which is viscoelastic in nature. This gives the foam energy absorbing and stress relaxing properties which provides these tapes with their unique characteristics (see http://www.youtube.com/?v=7OtrDvDvF5I for a video showcasing its properties). The acrylic chemistry provides
outstanding durability performance. The tapes have excellent durability and excellent solvent and moisture resistance.
(1 to 11 rolls)
(12 to 35 rolls)
(36 to 59 rolls)
(>= 60 rolls)
* see individual roll price to left
(1 to 13 rolls)
(14 to 41 rolls)
(42 to 69 rolls)
(>= 70 rolls)
(1 to 5 rolls)
(6 to 17 rolls)
(18 to 29 rolls)
(>= 30 rolls)
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(4 to 11 rolls)
(12 to 19 rolls)
(>= 20 rolls)
(1 to 2 rolls)
(3 to 8 rolls)
(9 to 14 rolls)
(>= 15 rolls)
Offers the widest range of application flexibility available. Exhibits excellent processing performance whether manually or automatically applied. Has superior tensile strength, adhesion properties and holding force which ensures consistent, reliable seals. Hot melt adhesive will bond faster to a surface which is referred to as quick-grab or quick-stick. It typically has higher tack (will feel stickier to the touch), but is also softer. It has lower heat resistance, shear resistance, and sometimes UV resistance than an acrylic adhesive. NOTE: it is called hot melt because the adhesive is applied hot by the manufacturer and then hardens as it cools (you do not need to apply heat to the tape yourself).
Properties are similar to that of hot melt rubber, but natural rubber often holds where other adhesives won't (recycled fibers, dust, cold, heat and heavy loads). It provides good overall adhesion and moisture resistance.
Offer excellent performance, especially for applications in temperatures less than 40°F and greater then 120°F. It provides excellent clarity, has high shear strength, is usually more permanent/durable even when exposed to moisture, and it ages well over extended periods in fluorescent and sunlight. Since it remains clear for the life of the application and does not yellow over time it is ideal for applications such as sealing white cartons. While it has good initial adhesion it does take 24-48 hours to cure and to achieve its maximum bond strength (has gradual adhesion buildup). Another difference between hot melt rubber and acrylic adhesive is if you fold tape over making the two adhesive sides touch the acrylic adhesive will remain attached to the carrier (e.g. paper, film) while a hot melt adhesive will stick to itself and pull off of the carrier. It is the best choice for clarity, UV resistance and aging characteristics.
Is great for extreme temperature applications since silicone adhesive can work in continuous operating temperatures from -100°F to 500°F. They also exhibit good chemical resistance, retain electrical properties, and remove cleanly with little or no residue.
Zinc oxide based adhesive formula is a skin-friendly adhesive which is commonly used on sports medicine tapes.
Examples: 1/16 inch = 62.5 mils; 1/32 inch = 31.25 mils
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Home > Sports Memorabilia > NCAA Team Gear & Collectibles > University of Georgia > Uniform Gas Grill Covers—University of Georgia
Uniform Gas Grill Covers—University of Georgia
Dress your gas grill in your favorite team's colors.
College football gas grill covers bring team pride to your backyard.
Brookstone's uniform gas grill covers let you show off your allegiance while protecting your grill from damaging moisture, UV rays and debris. Make Saturday cookouts more fun this football season or display your favorite team's uniform and bolster a friendly rivalry with the neighbors. Whether you root for the home team or a college hundreds of miles away, our gas grill covers give you one more way to showcase your loyalty. Use alone or pair with one of our team logo propane tank covers (sold separately). Uniform covers measure 60" W x 19 1/2" D x 41" L. Please allow 5 to 7 business days for delivery.
A uniform gas grill cover also makes the perfect gift for any college football fan. Order today!
Uniform Gas Grill Covers—University of Georgia
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Roush-Yates Open House 2012« Back to Article
Article Summary
Roush-Yates Performance had their Open House on June 23rd. The focal point of the event was their car show, which was limited to 150 participants. The awarded trophy classes consisted of mainly "Best Of's" for each make, and a few other awards such as "King of the Dyno" and "Best Engineered".« Back to Roush-Yates Open House 2012


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Amazing vintage style, awesome skiing action - a rare, historic image from a legendary era in Canadian poster art! This spectacular print features a reproduction of a poster originally published in the 1940s to promote travel to Western Canada via Canadian Pacific Railways. From the high-flying action, to the equipment of the era, to the soothing colour pallette that evokes the best of the Canadian Rockies, the artist truly captures what makes Canada such a remarkable recreation destination. An impossible-to-find classic for the wall and collection of any ski enthusiast with a strong sense of style!
Product Specifications:


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Fifteen minutes before the private visitation began for Country Music Hall of Famer George Jones, the parking lot at Woodlawn-Roesch-Patton Funeral Home was full, parked cars packed the pathways that lead around the cemetery and a line of traffic snaked down the funeral home's long and winding driveway into Thompson lane.
Among those sitting in traffic, Loretta Lynn. When Lynn's black SUV made it into the parking lot, she was greeted by Mark Collie. Golf carts were deployed to bring guests from their cars to the building. Those who had already parked were standing two deep in a line that stretched down the funeral home steps and around the side of the building. Collie, Jim Lauderdale, the Oak Ridge Boys' Duane Allen, and John Rich stood in that line early in the evening. As time passed, other celebrities including Trace Adkins and Brad Paisley were whisked inside without having to wait.
Billy Ray Cyrus, Ricky Skaggs, Patty Loveless, Gov. Bill Haslam, Tanya Tucker, Kix Brooks, Dierks Bentley, Mel Tillis and Pam Tillis are among those who have already arrived for the private visitation service this evening. Tonight's service lasts from 5 to 7 p.m., and the line of family, friends and fellow artists waiting to pay respects is long.
"I've known George longer than almost anyone," said Brenda Lee, a member of both the country and rock 'n' roll halls of fame. "George has been my friend for years. I was thinking the other day about the song 'Who's Gonna Fill Their Shoes,' and that's never more poignant than now. He was integral to country music. I've traveled all over and in Japan and they knew George but didn't know country. I've lost a great friend and the world has lost a great artist."


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Why settle for average when premium is an available option? Premium is precisely the message that is delivered in this sophisticated Wine Lover's Collection. This elegant collection features an innovative 2-in-1 corkscrew/bottle opener tool and an upscale wine stopper in a quality arched wooden case that measures 8" x 4.75" x 1.75" dimensionally.
This selection is appropriate for various significant gifting occasions. Personalization makes it a truly original gift that will be cherished through the coming years. Include your special message or a name with our free laser engraving services. Your preferred words will be displayed in detail directly on the wooden case.
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"Wine Lovers Set"
By Lenny
Comments: It has the basic needs for wine. I like how it comes in a wooden box with my name engraved. I am always iffy about online shopping because you can't physically touch the item but memorable gifts did a great job portraying the set and its exactly how it is pictured. Thanks!


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If you can dream it, you can do it. -Walt Disney
Quality is a great business plan. -John Lasseter
Let's make some funny pictures. -Tex Avery
I never considered a difference of opinion in politics, in religion, in philosophy, as cause for withdrawing from a friend. -Howard Zinn
When critics sit in judgment it is hard to tell where justice leaves off and vengeance begins. -Chuck Jones
And what do you benefit if you gain the whole world but lose your own soul? -Jesus
A man should never neglect his family for business. -Walt Disney
What's most important in animation is the emotions and the ideas being portrayed. -Ralph Bakshi
Once you have heard a strange audience burst into laughter at a film you directed, you realize what the word joy is all about. -Chuck Jones
Before enlightenment: chop wood, carry water. After enlightenment: chop wood, carry water. -Buddhist Proverb
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What's the Internet doing to us?
News and events from around the world
4 posts • Page 1 of 1
What's the Internet doing to us?
An article from the New York Times...
Hooked on Gadgets, and Paying a Mental Price
http://www.nytimes.com/2010/06/07/techn ... brain.html
Is the Internet Destroying Your Brain?
http://www.good.is/post/is-the-internet ... ?gt1=48001
Daily Z
Re: What's the Internet doing to us?
Interesting read. It's funny how I didn't own a computer or use one at work when I was doing assistant animation/cleanup on paper.
As an indie guy doing cleanup/color/animation in Flash the past four years (I do design on paper), I've used the computer a lot more (mainly YouTube as a source of music and lecture audio). I check email a few times a day, and Facebook once.
Re: What's the Internet doing to us?
It only hurting the people that abuse it.
It's always the same with everything and goes back to moderation. Too much of one thing will mess you up. Sitting in a chair too long will eventually break you because your neck and back will start getting trashed pretty fast. Staring at the displays too long will kill your eyes. I rely on computers and the internet for almost everything I do....from building web sites, researching, learning, writing code, to graphics and audio, writing and recording music, etc... going back and forth between the left and right brain all day. Sometimes it's hard to get away because there's always something I need or want to do, but about ever hour I take my eyes away from the screen, get up, walk around, or step outside, look at the sky and get away from the computer for at least 5 minutes. That really helps. I also try to read a book (or printed pages) when I need to research something I am working with on the computer/internet. Our eyes weren't designed to stare at computer displays all day so the more brief moments you can get away the better.
I think multitasking is fine as long as you don't multitask things that don't matter that much and don't multitask over 3 complicated or engrossing things. To me the main problems are the things that waste energy and only add to the time we are at the computer. For example, Facebook (or social web sites in general) is mostly a bad thing because you end up wasting way more time than you should. It's ok to use it for some necessary communication, but most of the time you end up reading or chatting about pointless stuff for too long. I go to Facebook once in a while to try to check on what's going on but I don't hang on there all day every day. These days people seem to be multitasking things that don't matter instead of multitasking work or more important stuff... which means a huge amount of time at the computer but less time actually getting more things done.
For the cell phone, I mainly only use it for calls. I hate texting unless it's very necessary or there's no other way to communicate. The phone is just too small for anything else besides calls or occasional texting. It is really a joke to try to view anything on it, unless you're reading text on a site designed for phones, but that is still not ideal. Then something like the ipad, at least at this early stage, is just a toy and will mostly end up wasting more time for anyone that has one. Most of these gadgets are currently designed to distract you from life, just like TV. You'd probably want to feel sorry for someone who has an iphone, an ipad, a very large flat screen TV, an Xbox, etc, and their whole life is spent just using the devices.
Even though I do so many things on the computer and internet I always know there are other things in life that are far more important, such as life itself.
Re: What's the Internet doing to us?
yeah, what Skynet said!
4 posts • Page 1 of 1


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Wednesday, September 14, 2005
JOHNSON CITY, Tenn. (September 14, 2005) - The ETSU women's tennis team is hosting an open tennis tournament for both men and women on Friday- Saturday, Sept. 16-17. Matches will be held at the ETSU tennis complex, the Liberty Bell Tennis Complex, and on the indoor courts at
Teams will compete in singles and doubles competitions with each player guaranteed at least two matches. A total of ten schools will be participating in the tournament including
Results will be available at the conclusion of play on both Friday and Saturday at www.etsubucs.com.
|Copyright ©2015 East Tennessee State Athletics. All Rights Reserved.