text:
Rave Slide Upgrade for Play Sets Deck
Add hours of fun to your set with the rave slide!
A great additional to your already existing play sets.
The Rave Slide Upgrade for Play Sets Deck is as heavy duty as they come with a roto-molded double wall slide. These slides come in two different sizes. The 10 foot of sliding fun and is made for a 5 foot deck height and the 14 foot slide is made for a 7 foot deck height. Add the optional Rave Slide Upgrade for Play Sets Deck to your current deck for even more excitement! The slides are designed for safety and durability. This item comes with a 1 year limited manufacturer warranty against defects.
10' Slide suitable for a 5' Deck: 120"L x 24"W x 12"H
Weight: 96 lbs.
14' Slide suitable for a 7' Deck: 168"L x 24"W x 12"H
Weight: 110 lbs.
Rave Slide Upgrade for Play Sets Deck
Rave Slide Upgrade for Play Sets Deck
Our innovative products will provide you and your family with years of enjoyment. And with the Brookstone Protection Plus service and replacement plans, you'll have the added peace of mind knowing that if the unexpected does happen, we will simply repair or replace your covered product. Our enhanced coverage goes above and beyond the manufacturer's warranty, saving you time and money.
- 2-Year Extended Replacement Plan $29.99
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Creepy Halloween 'Slender Man' Prank Is A Hilarious Hit
If you like watching people being frightened, this is the video for you. A man and his cameraman friend set up shop in an alleyway near Chicago's DePaul University. The guy was dressed up like Slender Man, a creepy faceless man/internet meme. His friend wa

subset: commoncrawl


text:
Driver hits sheriff's squad on off-ramp
A Milwaukee County Sheriff's Office squad was struck by a car after the deputy got out to assist a vehicle that went into the ditch during the early morning hours of Oct. 14.
According to the Oak Creek police log:
Oak Creek police were assisting the Milwaukee County Sheriff's Office when a driver exiting the freeway struck an unoccupied sheriff's squad about 12:30 a.m. Oct. 14. The deputy parked his squad to block the southbound Ryan Road off-ramp in order to assist a motorist who had driven his car into a ditch on the west side of the ramp.
The driver of the striking vehicle, an 18-year-old Racine woman, stated she was traveling about 65 mph onto the off-ramp during wet conditions and did not see that the ramp was closed. When she noticed the ramp was blocked she could not stop in time and struck the rear of the squad.
The squad had its emergency lights on.» Read Full Article
Updated week three rankings of area prep football teams and players
Push for the playoffs is a detailed weekly breakdown of the teams and players in the Lake Country and suburban Milwaukee prep football scene.
Oak Creek's Shred Day returns Sept. 26
Oak Creek — The city's annual Shred Day event returns Saturday, Sept. 26., in the Oak Creek City Hall parking lot, 8640 S. Howell Ave.
Both Residents and nonresidents can dispose of sensitive and private documents safely at the event. Piranha Paper Shredding LLC will shred the documents on-site for free.
Shred Day will be held from 9 a.m. to noon.
Tri City National Bank and Oak Creek Plumbing are sponsors for the community event.
Greendale approves new TIF for J.C. Penney's area
Greendale — The village will move forward with its plan to attract new development and redevelopment to a 19-acre area near Southridge Mall.
Village trustees unanimously approved opening a tax incremental financing district to encompass the J.C. Penney property at the mall, 5300 S. 76th Street, during their Sept. 1 meeting. Trustee Allan Sikorski was not present at the meeting.
No individuals opposed the proposal at the meeting, although officials had heard concerns from residents at a plan commission meeting on Aug. 12.
"This is just step one, but I think people are just curious about what's going in (that space)," said Village Trustee Sally Chadwick. "But that will be step two, three, four and so on and so forth."
The estimated project cost for the TIF comes in at $7.5 million with potential for creating about 15 new jobs and between 100 and 200 housing units, according to project plan documents. A TIF uses new property taxes generated by improvements in an assigned area to help finance the early development costs.» Read Full Article
Franklin earns bragging rights over Greendale in area showdown
Friends and neighbors, rivals and competitors: the players who took part in the powerhouse rivalry between the Franklin and and Greendale football teams the last three years will be rehashing and embellishing the highs and lows of these contests for decades to come at picnics, taverns and family reunions.
The hits will get harder, and the passes will get longer as time goes on.
Only the 28 seniors on this year's Franklin group will have an emphatic last word at all those gatherings, as the Sabers ended a two-game skid against the Panthers on Aug. 27 with an impressive 37-0 rout of their hosts.
"They'll have no more bragging rights," were the final gleeful words of Sabers coach Louis Brown to his happy team in the postgame huddle.
He was surprised that his Sabers (2-0) were able to put the running clock on the state D3 power Panthers, but according to senior quarterback Ben Wachter, who had two TD passes and two interceptions on defense, it was the only way this game could have turned out.» Read Full Article
Milwaukee County Parks extends Oak Leaf Trail to OakView Business Park
Oak Leaf Trail will provide a new way to enter the OakView Business Park.Oak Creek — A new extension to the
The extension, about a third of a mile long, will connect the existing trail at Howell Avenue to Elm and Oakwood roads, ending right in front of the future business park, located at the corner of Oakwood Road and Howell Avenue.
Oak Leaf Trail is a network of trails that spans 118 miles through Milwaukee County parks and parkways.
"This new segment will give occupants of the business park direct access to the Oak Leaf Trail, where they can enjoy lunch breaks or want to exercise during the work day," said Kevin Haley, landscape architect for Milwaukee County Parks. "With this addition, employees could also bike to work if they wanted."
Milwaukee County Parks, in partnership with WISPARK and the city of Oak Creek, will formally introduce the new section of paved trail during a "bike-chain-cutting" ceremony at 9 a.m. Wednesday, Sept. 2. at the intersection of South Howell Avenue and East Elm Street.» Read Full Article
The Academy of Performing Arts to host 2nd annual 'Trunk or Treat' event
Oak Creek — The Academy of Performing Arts will host its second annual "Trunk or Treat" event in early October.
Trunk or Treat is a free, safe, trick-or-treat event that is open to the public. Local businesses will be 'hosting' the trunk and handing out candy to all of the young participants, who can also participate in costume contests for prizes.
The academy will also hold its annual "Food Fight" fundraiser, where guests can donate nonperishable food items. Visitors who donate a grocery bag full of nonperishable items will be entered to win a grand prize. All donations will go toward The Salvation Army.
The academy will hold events at both of its locations this year. The Oak Creek location, 9160 S. Pennsylvania Ave., will host the event from 5 to 7 p.m. Friday, Oct. 2. The Franklin location, 10001 St. Martins Road, will hold the "Trunk or Treat" event from 5 to 7 p.m. Friday, Oct. 9.
Registration is open now online at www.academywi.com/trunkortreat/. For more information, contact Cara Wehrman at (414) 768-0101 or by email at firstname.lastname@example.com.
Greendale High School reaches new ACT high
Greendale — Greendale High School has a reported a new record in ACT results.
Greendale High School's Class of 2015 earned a composite score of 24.5 on the ACT, the highest average recorded by the high school.
Compared to its benchmarking districts, Greendale High School students scored competitively or outperformed on the college-readiness test. Ninety-one percent of 2015 Greendale graduates were tested. The students also achieved a math subscore of 25.
Wisconsin's composite score for 2015 was 22.2, which was 1.2 points higher than the national average of 21.
"Our strategic plan, adopted in 2012, helped narrow our focus on college and career readiness as a district," said Steve Lodes, principal of Greendale High School. "Our teachers do an outstanding and effective job of planning for sensible and data-driven instruction that is aligned with core knowledge needed to do well on the ACT. These scores are the result of that hard work over the past few years."» Read Full Article
Get interesting prep football tidbits and insights with 'First and Short' blog
First and Short," for fresh takes on prep football in Lake Country and the Milwaukee suburbs.Keep an eye on JR Radcliffe's new blog, "
Franklin football team emphatic in 37-0 rout of area rival Greendale
Friends and neighbors, rivals and competitors; the players who took part in the powerhouse rivalry between the Franklin and and Greendale football teams the last three years will be rehashing and embellishing the highs and lows of these contests for decades to come at picnics, taverns and family reunions.
The hits will get harder, the passes will get longer as time goes on.
Only the 28 seniors on this year's Franklin group will have an emphatic last word at all those gatherings, as the Sabers ended a two-game skid against the Panthers on Thursday night with an impressive 37-0 rout of their hosts.
"They'll have no more bragging rights!" were the final gleeful words of Sabers coach Louis Brown to his happy team in the postgame huddle.
He was surprised that his Sabers (2-0) were able to put the running clock on the state D3 power Panthers, but according to senior quarterback Ben Wachter, who had two TD passes and two interceptions on defense, it was the only way this game could have turned out.» Read Full Article
Greendale Education Foundation announces new calendar raffle fundraiser
Greendale — The Greendale Education Foundation has launched a new TGIF Calendar Raffle fundraiser for the upcoming school year.
The raffle will benefit the foundation and its KidBoosters program, which advocates on behalf of children and families in need of financial assistance.
Each Friday, from Oct. 2 through May 20, 2016, the foundation will draw one slip from "the hat" of purchased raffle calendar participants. The winner will receive $100 and his or her name is returned to pot for the next week's drawing. Only 1,000 calendars will be sold.
Raffle calendars cost $20 each and may be purchased at the Greendale school office, the Greendale Park and Recreation Department office, at the Greendale Open Markets on Saturdays in September and at high school home football games.
For more information, visit the Greendale Education Foundation website at www.greendalefoundation.org.
Greendale's Park and Recreation holds contest for new logo
Greendale — To celebrate its 75th anniversary, the Greendale Park and Recreation Department is looking for a new logo.
Parks and Recreation is calling on residents to create a new image that represents the department "of today," but will also represent the department for another 25 years.
The department offers comprehensive programs and activities, including summer camps, concerts and a winter ice rink.
Entries must be submitted to the Parks and Recreation office, 5647 Broad Street, by Sept. 25. The winning logo will be presented at the department's pancake breakfast on Sunday, Oct. 11. The final logo will be professionally finished by the department.
The winner will also receive a Greendale Village Business Center gift card.» Read Full Article
Reiman Chapel in Franklin to host blessing, tour for public
Franklin — The Conservancy for Healing and Heritage and Wheaton Franciscan Cancer Care will host a blessing and tour of the new Reiman Chapel on Thursday, Aug. 27.
The Reiman Chapel is part of Wheaton Franciscan Cancer Care — Reiman Center, St. Francis, 7410 W. Rawson Ave. The chapel will serve as a serene resource for patients, visitors and the public.
Coffee and a light, continental breakfast will be offered at 8 a.m. The blessing will be held at 8:30 a.m., followed by tours of the facility.
Interested parties are encouraged to register for the event online at www.mywheaton.org/chapel or by calling (888) 994-3286.
Young Oak Creek football team makes impression with rout of Falls
While on the phone with a somewhat skeptical radio reporter after his team's surprisingly impressive 26-0 win over visiting Menomonee Falls in the season opener on Aug. 21, Oak Creek football coach Mike Bartholomew could only laugh and say, "I said we'd be inexperienced, I didn't say we weren't any good."
And that much his young Knights proved, as despite the loss of 30-plus seniors from a Southeast Conference co-championship squad of a year ago and despite four turnovers against Falls, they had the lead from the opening drive and never gave the Indians a real opportunity to get into the game.
"I think I said that I really liked the vibe on this team," Bartholomew later extrapolated. "Now can you define that? With this group it means work ethic, discipline and unselfishness, and that can make a really big difference."
A great example of that came late in the fourth quarter. The Knights were already in firm control at 19-0 and were driving again. A Jakup Sinani pass intended for Roy Harden was picked off by the Indians' Kam Walker.
But the Knights didn't give up on the play. Harden trailed Walker on the return and managed to strip the ball from Walker, which teammate Jay Bright recovered on the Falls 27, very near where Oak Creek had started the play in the first place.» Read Full Article
Greendale police searching for strong-arm robbery suspect
Greendale — The Greendale Police Department is asking the public for help to identify a man suspected to be involved in several strong-arm robberies on Aug. 6.
The suspect allegedly robbed the public library in Rochester, attempted to rob an elderly woman in front of the Waterford library and forcibly stole a purse from a 14-year-old girl in the 5300 block of South 108th Street in Hales Corners.
At 3:30 p.m., the suspect then approached an elderly woman in front of the Boston Store in the Southridge Mall, 5300 S. 76th St., and demanded her purse. The woman refused and the male began to violently attempt to pull the purse away from her. The victim was thrown to the ground, causing her to break her hip.
The suspect was seen running southbound through the mall parking lot. He was last seen wearing a dark blue or button-up Nike jersey, dark blue baggie shorts and a pair of black Nike shoes. Victims of the suspect describe him as white, or possibly Hispanic, and in his late 20s or early 30s. The suspect is between 5 feet 8 inches tall and 5 feet 10 inches, weighing approximately 200 pounds.
Video surveillance and still photos are available on the police department's official Facebook page.» Read Full Article
Greendale man killed in Washington County crash
A man killed in a three-vehicle crash in Washington County was identified Tuesday as Robert Krzewinski, 67, of Greendale.
The crash was reported shortly after 11:30 a.m., Monday just north of where Interstate 41 and Highway 45 merge in the Town of Polk, according to the Wisconsin State Patrol.
According to a news release, a truck was southbound on I-41 near Pioneer Road when it rear-ended a car driven by Krzewinski as traffic slowed for a construction project on Highway 41/45.
The truck pushed the car toward the median, and then hit a second car before coming to a stop on the right shoulder.
Krzewinski died from injuries at Community Memorial Hospital in Menomonee Falls. His dog was taken to the Washington County Humane Society for safekeeping, according to the release.» Read Full Article


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Comic 84
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'''Title:''' night of the ninja
'''Title:''' night of the ninja
'''Date:''' June 20, 2005
'''Date:''' June20, 2005
'''Summary:''' Steve becomes involved with ninjas.
'''Summary:''' Steve becomes involved with ninjas.
Latest revision as of 19:25, 8 July 2006Comic 84
Title: night of the ninja
Date: June 20, 2005
Summary: Steve becomes involved with ninjas.
Onomatopoeias used: "CRASH!", "CLIK", "TEE HEE!"
"Fin" style: Colorful ninja-style
Number of panels: 7
Panel 1
Beaver sleeps soundly.
Beaver: "Z"
Panel 2
*CRASH!* Beaver wakes abruptly.
Panel 3
CLIK - Beaver turns on the light to see Steve clad in Ninja apparel.
Beaver: "Steve?"
Panel 4
Beaver: "Steve, have you been playing with those ninjas again? They're such a bad influence."
Steve: "No"
Panel 5
Beaver goes back to sleep, and - CLIK - turns the light off.
Beaver: "OK, well, keep the noise down."
Panel 6
The three ninjas question Beaver from behind a couch.
Blue Ninja: "Did he see us? What did he say?"
Steve: "He said he heard Red Ninja was a pansy."
Panel 7
Red Ninja: "I shall have VENGEANCE!"
Blue Ninja (aside to Green Ninja): "He totally is tho'" Green Ninja: TEE HEE!
Fun Facts
- This strip was shown on the WCCA Outstanding Newcomer award.
- Red Ninja totally is a pansy, tho'.
The variously-colored ninjas seem to be a spoof on the Power Rangers.
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|Next comic:


text: From airport take Maylin Str. right to Khmelnitsky Str. left to Suyunbai Ave. right to Raimbek Ave. and left to Furmanov st. turn right to Satpaev st. and left to Zheltoksan Str. hotel is 150m after. We provide complimentary VIP shuttle bus service at night time according to the schedule; please contact us for more information at firstname.lastname@example.com


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Please check in at the Spa Desk before your treatment.
Signature Series
Reflexology | 50 minutes / Su-Th $160 / F-Sa $170
Our reflexology-inspired treatment is combined with hot stones for the ultimate relaxation of your hands, feet, neck, shoulders, and scalp.
Signature Therapeutic Massage
| 25 minutes / Su-Th $100 / F-Sa $110 | 50 minutes / Su-Th $160 / F-Sa $170 | 80 minutes / Su-Th $245 / F-Sa $255
100 minutes / Su-Th $320 / F-Sa $330
Light to deep pressure, this massage is designed specifically for you. Consult with your Massage Therapist to create a custom full-body massage, focusing on particular areas to provide stress relief, ease tension, or just "get the knots out."
Ashiatsu Massage | 50 minutes / Su-Th $180 / F-Sa $190 | 80 minutes / Su-Th $270 / F-Sa $280
With "ashi" meaning "foot" and "atsu" meaning "pressure," this blend of Shiatsu and Swedish Massage techniques is perfect for those who want more pressure in their massage. Our highly skilled Therapists massage your back, neck and shoulders with their feet while supported by bars on the ceiling.
Shiatsu Massage | 50 minutes / Su-Th $180 / F-Sa $190 | 80 minutes / Su-Th $270 / F-Sa $280
ARIA's Shiatsu Massage specialists incorporate compression and pressure point work with stretching to open the body's energetic pathways, providing a relaxing and energizing experience. Muscles are relaxed, the body is lengthened and the mind is cleared by this 2,000-year-old tradition of healing. Please wear loose, comfortable clothing.
Thai Massage | 50 minutes / Su-Th $180 / F-Sa $190 | 80 minutes / Su-Th $270 / F-Sa $280
Thai Massage uses stretching, muscle compression, acupressure, and joint mobilization to create a deep sense of balance, increased energy and flexibility. Please wear loose, comfortable clothing.
Thai Poultice Massage | 50 minutes / Su-Th $190 / F-Sa $200 | 80 minutes / Su-Th $280 / F-Sa $290
Based on centuries-old Thai healing practices, this massage soothes away tension with warm traditional poultices infused with lemongrass, ginger and prai extract. Steamed poultices are rhythmically pressed into areas of muscle tension and incorporated into a full-body massage.
Thai Fusion| 80 minutes / Su-Th $275 / F-Sa $285 | 100 minutes / Su-Th $345 / F-Sa $355
Performed on a table, this treatment is the perfect way to experience Thai-style stretching combined with traditional Swedish massage.
Essential Stone Massage | 80 Minutes / Su-Th $290 / F-Sa $300
This is our most luxurious and relaxing experience. Therapists massage with warm stones and place a combination of seasonal essential oils along the chakra points of your back to create a soothing, nurturing experience. Pressure can vary to your preference.
Sports Massage | 100 minutes / Su-Th $360 / F-Sa $370
Whether a weekend warrior or an elite professional, this massage is designed with the athlete in mind. Therapists use an application of heated herbal packs, stretching and sport massage techniques to aid muscle recovery and improve flexibility, creating symmetry and overall balance within the body.
Classic Series
Expecting Mother's Massage | 50 minutes / Su-Th $160 / F-Sa $170
Pamper yourself with a light-pressured Swedish massage designed for the second and third trimesters only.
Hot Stone Massage | 50 minutes / Su-Th $185 / F-Sa $195 | 80 minutes / Su-Th $270 / F-Sa $280
Warm basalt stones are incorporated into our Signature Therapeutic Massage, creating a deeper sense of relaxation, increased circulation and improved flexibility.
Couples Aromatherapy Massage | 50 minutes / Su-Th $185 per person / F-Sa $195 per person| 80 minutes / Su-Th $270 per person / F-Sa $280 per person
An experience for two, soothe muscle tension and awaken the senses with our exclusive aromatherapy oil blend. This customizable, Swedish-style massage will allow your stress to melt away while relaxing in a soothing environment.
In-Room Massage | 60 minutes / Su-Th $240 / F-Sa $250 | 90 minutes / Su-Th $330/ F-Sa $350
Enjoy a therapeutic massage in the privacy of your own room. Consult with your Massage Therapist to create a custom full-body massage focusing on particular areas to provide relaxation, ease tension or just "get the knots out."
In Spa Massage Therapy Enhancements
Not available for Shiatsu or Thai Massage
Aromatherapy | $25
Choose from our signature aromatherapy blends or single-note essential oils to create a more relaxing, uplifting or detoxifying massage experience.
Fijian Scalp Treatment | $25
For centuries, coconut oil has been used to strengthen and nourish the hair follicles, leaving your hair soft and silky.
Moroccanoil Hydrating Hair Mask | $25
Counter the drying effects of the Las Vegas desert with an ultra hydrating mask.
Signature Scrub | $25
Refresh tired legs and feet with your choice of our signature scrubs.
Warm Stone Leg and Foot Treatment | $25
Soothe your legs and feet with our stone massage complimented with warm toe stones.
Green Tea Eye Treatment | $25
Soothe tired or strained eyes with green tea compresses rich in anti-oxidants. Includes a face massage with cool marble stones.


text:
This pink Chicago city bear stuffed animal travel souvenir is embroideredwith it's city name, a sailboat and a city skyline. Every Symbolz city bear is complete with a colorful ribbon around its neck and a heart shaped American flag on its foot. That is how you know that this is an original city bear travel souvenir.
Each Symbolz city bear travel souvenir measures about eight inches in height, head to toe, and seven inches wide, paw to paw.


text:
There are so many reasons to be channel surfing right now. The daily drama of the election aftermath, the fall return of our favorite TV shows and a football season when college and pro games are at the "must-win" stage. Because all of us armchair critics and quarterbacks need some lean, delicious snacks, I'm sharing my recipes for healthy — yes, healthy — chips and dips.
Chips and dips are ideal snacking food but many are addictively good and decadently bad. Oily potato chips and fat-laden French onion dip, for example. Then there are the good-for-you offerings — store-bought baked chips and fat-free dips — with impressive calorie counts but terrible taste and odd textures. My healthy dips and chips offer health and taste. These chips and dips are so nutritious you could feel good about enjoying them as dinner while watching your favorite team or show.
My Taste-Like-Fried Tortilla Chips are baked whole. They're more fun this way, plus you can break them into smaller pieces and scoop up more of the healthy dips. Baking your own chips also allows you to control the sodium. In fact, if you opt not to season the tortillas, you can enjoy crisp from-scratch no-sodium corn chips! To replicate the taste and texture of fried chips, brush the tortillas with minimal oil — it's only 1 teaspoon, or 40 calories, for a full serving of two whole tortillas.
All of the dips — Avocado and Toasted Corn Guacamole, Easy Black Bean Dip, Mango Salsa — are vibrant, varied and simple, each one nutrition in a bowl.
Tastes-Like-Fried Tortillas
Serves 3
This recipe easily doubles. Simply adjust oven racks to upper and lower-middle positions and use 2 large cookie sheets, switching pans after about 8 minutes when turning over the tortillas.
6 corn tortillas
1 tablespoon olive oil
Kosher salt
Adjust oven rack to middle position and heat oven to 400 degrees. Arrange tortillas in a single layer on a large cookie sheet. Brush both sides of each tortilla with oil and lightly sprinkle with salt. Bake until crisp and golden brown, turning tortillas over after about 8 minutes, until fully crisp and golden brown, 12 to 14 minutes.
Next page: Avocado and toasted corn guacamole. »


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more is less ?
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Topic: more is less ? (Read 4103 times)
more is less ?
May 26, 2012, 03:09:01 PM »
Hell and damnation !
The more I progress, the more I work, the more I think I know, the more I realise I don't know.
How can it be ?
Again in the doubt and confusion in things I beleive were settled.
After reading several times in several different sources experienced people having done some testings with the different version of Prores.
Sorry, Talking about the on-line editing here. Color and finishing.
So what's the prob? Well according to their testings, the Prores HQ increments drastically the file size but nobody can really tell the difference on screen.
Between the 444 and the 422 same thing.
In fact, same with Avid between the different versions of DNxHD. There is a moment where I stop to perceive an increment quality. And the doubt is that if those ultimate codecs are here it is for a reason I guess.
Where does really start and stop the increment in quality? I'm of course not talking about the proxies but the finishing.
I did also testings in the recent past with DNxHD 10 and 8 bits and HQ-HQX and really, really can't tell the differences, even in grading. I don't see it.
Maybe my eyes are failing but I don't perceive any real increment while yes the file size increments a lot.
So my question is: What's the point to use the highest codecs? Is the increment in quality really there? Isn't it better to work in 4:2:2 instead?
Same doubt with those 8-10 bits.
In other words, in what to grade-finish keeping in mind the best quality-file size? I mean not compromising the quality.
Not the biggest seems to be necesarly the best.
What are your thoughts?
Last Edit: May 26, 2012, 03:16:43 PM by fredjeang
Re: more is less ?
Reply #1 on:
May 26, 2012, 03:27:52 PM »
To use a cheap analogy:
You are in a supermarket where there are many different sort of fishes (codecs).
The dealer says: get this discusting low-end fish at 1 and with it you preapare your meal (off-line)
Once the meal is ready, you'll buy some more expensive fishes and redo (EDL) your meal with them so it tastes good (on-line).
This is where the problem is: on the most expensive fishes, some cost 5 , others 15 (the cost is the file size)
The 15 are supposed to have much better taste than the 5's...no? aren't they more expensive ? but when you taste then, you hardly notice the difference.
The doubt comes because you think, well, I don't notice the difference but maybe my taste is failing. Being more expensive, it should taste better.
With what to cook then ?
And more...is there a fish with wich you can both preapare easily (edit) and taste good (finishing) ?
The goal is:
- doing the less possible transcoding
- a suitable format for both editing and finishing (no proxies needed). Here I found that the Canopus HQ is the one that worked best for me.
- maintaining the image quality at the max for grading and finishing
- while maintaining the file size at the smallest possible
- and that doesn't loose too much when doing families (think of jpegs here. Each time you write a jpeg it degrades)
As you see, I'd also like to avoid the re-linking to the high res files, but I'm aware it's not necesarly the best option to keep the qualy at its highest.
Last Edit: May 26, 2012, 03:52:23 PM by fredjeang
Chris Sanderson
Sr. Member
Posts: 2028
Re: more is less ?
Reply #2 on:
May 26, 2012, 06:07:20 PM »
To extend your analogy, the cheap fish will fall apart to mush quicker than the more expensive stuff.
Do some extreme grading in 444 and you will likely see less quality loss than in 422 or lower. Otherwise it's all the same paella.
Post grading? I can't see much difference on a high-end pro monitor, on a regular good monitor - none at all.
Christopher Sanderson
The Luminous
Sr. Member
Posts: 273
Re: more is less ?
Reply #3 on:
May 26, 2012, 09:08:49 PM »
I think you'll notice the difference between 444 and 422 most when pulling mattes for green screen compositing. Having the extra color detail can really help.
For other stuff the difference is much more subtle, and probably not worth worrying about.
That said, I did once notice a visible difference between 444 hdcamSR and 422 prores of the same material. The prores was more "dirty" looking to my eyes.
I also graded some mixed material and when the 8 bit stuff comes on compared to the 10 bit, it's noticeable when significant grades are made. Kind of a subtle change in tonality.
With all that said, the 444 , 10bit original graded, then compressed to blue ray looks really good on the highly compresses blue ray. If I played out the original 444 10 bit and then the blue ray, I doubt anyone would notice the difference.
So if you don't find yourself needing the uncompressed 444, save your money and bandwidth until you need it, I would say, and as you have observed.
Bruce Alan Greene
Re: more is less ?
Reply #4 on:
May 27, 2012, 05:21:22 AM »
Chris, Bruce, many thanks.
The informations you provide match my experience.
I can see a difference using 444, but basically in greenscreens for ex, things like that.
But do not notice any difference between Prores 422 and 422 HQ.
It happens exactly the same way with the Canopus codecs. Did over and over again testings with the HQ and HQX, nothing ! not even in subtle transitions, not even grading the brute way. But yes the use of a 10bits codec that expands the range has an impact, not positive, on the editing.
Oh well, the increment in file size between HQ / HQX ; Prores 422 / 422 HQ is not that big, a 30ish % so one or the other really doesn't matter in terms of storage. Yes it matter in how they stress the softwares.
444 doubled the size of 422. I guess the best bet is to reserve 444 for theaters because even there the gain-stability is marginal.
I also smell that those codecs with .264 files of the 5Ds and GH2s aren't really doing miracles. I mean that the 8 bits highly compressed footage is what is and almost nothing can be expected. For example, I did some testings with the banding (wall scene with smooth gradient). No matters what codec you use with a Canon or Pana, the moment when the image falls appart is the same. No extra room for playing.
I'm not saying that what I just pointed is true, but I can tell you that I'm absolutly unable to notice anything.
With 444 yes I do notice it stands better, but it's overkill in most of the cases.
So, are you close to think that using Prores 422, not the HQ, is the best 4x4 in the sense that it suits both the editing and the finishing? That's what I'm not far to think.
Sr. Member
Posts: 273
Re: more is less ?
Reply #5 on:
May 27, 2012, 01:17:53 PM »
Fred, what format are your camera original files?
Bruce Alan Greene
Re: more is less ?
Reply #6 on:
May 27, 2012, 05:06:47 PM »
Quote from: smthopr on May 27, 2012, 01:17:53 PM
Fred, what format are your camera original files?
Generally MTS at 100 MB/s, (I've been shooting MTS at almost 200MB/s and it's completly meaningless with such a compressed file, unless you're shooting B&W at higher isos you'd have a slightly more pleasant grain)
Sometimes, less frequent, AVC-Intra (the 100 version).
I've also been doing those testings on P2 footage one time, same conclusion.
The only format where I found a huge difference and plenty of room when it comes to post is the Red.
PS: In my previous posts, I was talking strictly about the on-line editing. Evidently in adquisition there is an enormous gap between the .MTS and the Intra-100, despite both being recording at a max of 100 MB/s.
So yes the original file of the Intra is clearly superior and clearly visible on smooth gradients. But then the observations I made in post on the codecs match in the same sense for bvoth. The only difference being the fact that the Intra falls appart later (and not that much later, it's not a R3D).
I think that both Red and the Alexa are really the very best devices. The Alexa being more straightforward. But I'm not really an expert with those 2 cameras because if I've edited on them, I don't own one and therefore lack of hours.
My best bet for 90% of the cases is using ProRes 422 but not the Hq or Canopus HQ and not the HQX. In DNxHD I have mixed feelings and need to test more to find the best compromise.
DNxHD interests me because I want to use it in Lightworks when they'll release the commercial version those days, as I'm sort of familiar with this codec in Avid.
Last Edit: May 27, 2012, 05:19:13 PM by fredjeang
Sr. Member
Posts: 273
Re: more is less ?
Reply #7 on:
May 27, 2012, 05:22:34 PM »
Fred, please excuse my ignorance. What is MTS?
From the p2 comment, I assume you're shooting with a Panasonic camera.
I guess what I'm getting at is are you shooting 10 bit 422?
Bruce Alan Greene
Re: more is less ?
Reply #8 on:
May 27, 2012, 05:25:33 PM »
Quote from: smthopr on May 27, 2012, 05:22:34 PM
Fred, please excuse my ignorance. What is MTS?
From the p2 comment, I assume you're shooting with a Panasonic camera.
I guess what I'm getting at is are you shooting 10 bit 422?
MTS is AVCHD extention. A plague !
Yes it's a Panasonic too.
Yes it's 10 bits 422. Correct. (the Varicam That I used sometimes in some projects not the GH2 (my personal camera) wich is AVCHD 8 bits)
There is something in all that I notice. What really changes is when I shoot 10bits vs 8 bits. There yes there is a difference. But if those 10 bits are added in post, knowing that they don't add any info but I expected that the grading would be more pushable, I can't see it.
In other words, it's on the recording stage that all happens. At least it's what my own ignorance tells me.
Last Edit: May 27, 2012, 05:38:24 PM by fredjeang
Sr. Member
Posts: 2258
Re: more is less ?
Reply #9 on:
May 28, 2012, 09:18:42 AM »
It all seems completely sensible but those who say they cannot tell the difference are doing the wrong tests
The test should be to shoot a scene with 3200 lighting and the camera set on 5500
Correct that and you see the difference!
Being serious we know there are significant challenges to monitoring 'on scene' unless you have a cart with a proper monitor, and a black tent and three guys to move it
I would personally be seeking enough flexibility in a file that if it looked good on set then one can make it look good on screen
Sam Morgan Moore Cornwall
www.sammorganmoore.com -photography
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Posts: 273
Re: more is less ?
Reply #10 on:
May 28, 2012, 02:19:48 PM »
If you're shooting 10 bit, I would for sure use a 10 bit codec such as ProRes422hq.
As for correcting wb like shooting tungsten with daylight balance, then 10 bit recording will not be enough to save you. You'll need to shoot with enough dynamic range to avoid clipping any color of your highlights. You could do this on the varicam if you shot very low contrast using dynamic level of 400% or greater. but when you shoot high dynamic range, you'll really want to keep everything 10 bit until the final output
With the GH2, you're probably out of range for a full correction.
Bruce Alan Greene
Re: more is less ?
Reply #11 on:
May 28, 2012, 02:35:45 PM »
Quote from: smthopr on May 28, 2012, 02:19:48 PM
With the GH2, you're probably out of range for a full correction.
Absolutly Bruce. I found the same with the 5D2.
Between a 5D2 and a GH2 I choose the Panasonic. But there are serious limitations as you point. (well, after all those are consumer cameras, can't complain)
The Varicam (I don't own !) isn't my cup of tea I must say. It's a superb camera but not for me, very broadcast orientated, big and heavy and overkill for the tecnical level I am so far. Still very clumpsy with those Film-REC etc... Here in Madrid you find them complete with Fujinon zooms at more or less 30.000 second-hand. It's money but not too much considering the level. I did few 720 projects and IQ is stunning and you get 14bits in processing, but I really prefer the Reds-Alexas philosophy. I'd like to shoot directly Prores 444 like the Alexa does and end of the hassles. Red of course tempts me but There are steps in the workflow. I'd like a simplified-straight workflow at the max, preferably all on-line.
I still have a big doubt with the new interesting Sony that looks ideal on the paper considering price-performance but it features also 8 bits . Footages look good indeed but ...
And thanks for the info that keeping 10 bits on HDR to the end and not downgrade codec to gain flexibility. That makes sense. It was helpfull.
To resume, please correct me if I'm wrong.
10 bits in adquisition - 10 bits workflow in post
8 bits in adquisition- 8 bits workflow in post, 10 bits added in intermediate codec won't change anything and image will fall apart the same way. Unless alpha is needed 10 bits on-line from a 8 bits material is pointless.
Correct ?
Last Edit: May 28, 2012, 03:51:42 PM by fredjeang
Re: more is less ?
Reply #12 on:
May 28, 2012, 04:40:58 PM »
Quote from: fredjeang on May 28, 2012, 02:35:45 PM
To resume, please correct me if I'm wrong.
10 bits in adquisition - 10 bits workflow in post
8 bits in adquisition- 8 bits workflow in post, 10 bits added in intermediate codec won't change anything and image will fall apart the same way. Unless alpha is needed 10 bits on-line from a 8 bits material is pointless.
Correct ?
Not in the real world.
A few years ago we had some "challanged footage" from a shoot in Jamica featuring a sports celeb.
Light changed, the camera operator shot it under, the subjects were dark complexion and all I had were silouettes.
I tried to open it up in FCP with filters, Apple Color, in an Avid System, all with the same results. Track noise, blown out BG, etc.
Then finally went to a Di-Vinci suite (the old one the size of a large room, where a top rate motion picture colorists put the tapes (captured in 8 bit) into the 12 bit di-vinci and she opened it up, colored it, corrected it and tracked it with no problem, in fact it was almost pretty, which was a heck of a leap considering it was non usable before.
So to be honest at that point I didn't care if it was faux 12 bit, real 12 bit, I just cared that it worked which it did, I got paid, life went on.
P.S. On the session mentioned the operator I used was skilled and had a great resume, but back then High Def was limited to a few cameras. We used a rented Canon XL series and a PS technique adapter and a rented clamshell monitor. When he shot, something looked funky in the evf and the monitor and I yelled cut. I went back played the tapes and just didn't trust what I was seeing. I told the operator/dp to yank the high def, put my trusted xl1 on the dolly and shoot with it, because I knew the evf was dead on with that camera. He resisted, he held his ground, he told me it was fine, but in my gut I knew it was off.
That not trust my gut cost me 7 grand in correction and I learned a huge lesson.
#1 either own your own equipment or test everything first (in a computer).
#2 Always trust your gut.
#3 Don't let a group of 15 clients and a difficult subject hurry you into a mistake.
Re: more is less ?
Reply #13 on:
May 28, 2012, 05:47:19 PM »
Interesting story that ads a valuable contrast in the thread.
It's true that I've never did any comparaison in such an extreme scenario.
In general so far, in practise, I've always been using the max quality codecs available.
As you point, I couldn't care less either if bits are real or false, in the moment they really give more room and-or can save situations, they are usefull.
So I'll be doing testings with just the same scenario you mention because if I could not detect (and not only me, this is an old topic in many video forums) any magical increment in normal situation,
where footage was equilibrate, maybe in delicate situations as you point and that can happen to everybody, there may be a difference.
But my little finger (or gut to use your expression) is somewhere telling me the results in advance.
It still surprises me this Da-Vinci stuff, because if the information recorded isn't there it isn't there, 8 or 500 bits. I'm not sure if in fact the information that the woman recuperated was in fact recorded but for some reasons it could not be recovered but just in Da-Vinci.
Is it really because of the 12bits boost coming from a 8 bits original file? That's precisely the doubt and the reason of this thread.
It could be that Da-Vinci was a simply more advanced software capable of extracting until the ultimate of your 8 bits footage and that its engine was more elaborate.
If she could save the footage, it's because it was potentially there already and recorded. Da-Vinci didn't-couldn't invent anything adding some bits.
Weired but interesting.
Ps: I've been scanning the specialists forums on that topic, trying to extract the posts from the most experienced old foxes of this industry and there is really no consens. The general idea resumed is more or less in alignement to the apportations of the posters in this thread but the motion pros are far to agree between themselves on this subject.
Last Edit: May 28, 2012, 07:26:59 PM by fredjeang
Re: more is less ?
Reply #14 on:
May 29, 2012, 12:17:58 PM »
I don't think my results had much to do with 8, 10 or 12 bit.
I think the real difference was this is the results when you use the million dollar "di-vinci is a room suite", the colorists works on academy award winning production and has 25 years experience.
The interesting thing that is when we opened the footage up ourselves, using different suites, different plug ins there was either a lot of track and snow like noise or using plug in's too smooth noise killer that lost detail.
The colorists could easily get to the right mix and deliver a really nice result.
Nothing beats experience and a suite, dedicated to only one function.
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- Independent
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Charles County police arrested two women on prostitution charges Friday at Waldorf hotels after responding to online classifieds offering sexual services for cash.
In both cases, detectives found and responded to ads on Backpage.com, a classified-advertising website frequently linked to prostitution.
Officers arrested Markeisha Monique Thurman, 20, of Capitol Heights after detective Corey Wimberly called the phone number listed on an item advertising "Big Booty Freak $60 Special" and agreed to meet the woman who answered at the Waldorf Motel, according to charging papers.
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Wimberly arrived at the motel with other officers, who arrested the woman after she let the detective into her room. Officers identified the woman as Thurman from her college ID card and confirmed that she had been in contact with Wimberly after scrolling through her cellphone, court records state.
Officers also found a marijuana baggie in plain view in Thurman's purse, next to which they found her college ID card, the documents state. The marijuana carried an estimated street value of $10.
Thurman agreed to speak with investigators, and confirmed her involvement in prostitution, the papers state. She was released Saturday on her own recognizance, according to online court records.
In the second case, officers arrested Kimberly Denise Hooker, 28, of El Cajon, Calif., after detective C. Caldwell responded to a Backpage ad and arranged a meeting at the Super 8 motel with a woman who also agreed to "hang out," according to charging documents.
Caldwell and the woman settled on a $120 price for a half-hour meeting, the records state.
The woman instructed Caldwell to park at the motel and wait five minutes for her to call him back with her room number.
Meanwhile, detective Anthony Celia conducted surveillance at the motel's parking lot, and saw a woman resembling the one in the Backpage ad get in a car with out-of-state license plates.
The car left, and shortly afterward, Caldwell called the woman back, who said she was "spooked" because Caldwell's number did not register "as a good number," the papers state.
The car then returned to the parking lot and picked another woman up. Both women "were dressed in a way that one would associate with prostitution," the records state.
Officers pulled the car over and identified the passenger as Hooker from her California driver's license. Police also reviewed her cellphone, which registered Caldwell's phone number among its recent calls.
Police arrested Hooker, who admitted to putting the ad on Backpage and speaking with Caldwell. She denied being involved in prostitution, claiming instead that she was merely trying to get a ride to Woodbridge, Va., the papers state.
Investigators found a charging document in Hooker's purse indicating she previously had been cited for prostitution in San Diego, Calif., at which point she said she had once been involved in prostitution, but not any longer, the documents state.
Hooker was released Monday on $1,000 bail, according to online court records.


text:
I just got my Miller 150S this week. Since I needed a welding table I thought it would be a good first project. Its based on the welding table project on the Lincoln Electric site. The hardest part was welding on the coupling nuts for the casters even after sanding off the zinc plating. Once I got an ugly but serviceable weld I found I had penetrated a bit too much and had to spend about an hour running a tap through and then testing with a bolt over and over before the bolt went all the way through.
PS: The welding table is supporting a dish of ice cream that my wifeP1010265.jpgP1010266.jpg insisted be in the picture.
Results 1 to 10 of 10
10-08-2012, 09:47 PM #1Member
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My First Welder and First Project
Thats the way
You learn heaps from just setting up your work area.
Keep up the good work
JiGrip it and Rip it
Looks good. Did you use flux core wire on that?Lincoln Vantage 400
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10-11-2012, 06:19 PM #4Member
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10-12-2012, 09:27 AM #5Senior Member
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Looks good! How thick is the top? I tend to go heavy on the top as I am usually beating on something there. Also helps with keeping it flat over time.Campbell Hausfeld 110V MIG
Jo Ann Fabrics Hot Glue Gun
10-12-2012, 09:34 PM #7Member
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Btw, the only thing I did differently from what was on the web site was to shear off a half inch off the width and depth of the bottom plate so that the legs would be square. If you follow the directions on the Lincoln site the legs will be splayed out a bit. The aesthetics of that bothered me.
10-14-2012, 05:25 PM #8Senior Member
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When you spring for the bucks to buy a nice new welder and the steel to make a welding table it is appropriate to place a bowl of ice cream on top of it, for the inauguration picture.
I had a couple things that could help you in the future.
- If you want to take zinc plating off coupler nuts or any other hardware for that matter put it in Hydrochloric acid (Muriatic acid) for about 15 minutes and then rinse well in water. The acid will make a lot of bubbles and remove the plating. You can get the acid in the paint department of home depot. It is used for cleaning concrete. Picture 1 shows a coupler bubbling away in the acid. Picture 2 shows a coupler before and one after the zinc plating was removed.
- If you are going to weld in a coupler pick the largest hex size you can find. It will give you a better chance of not having the weld penetrate through to the threads. Picture 3 shows two 3/8couplers that have different hex sizes. Use the larger one.
- Coat a bolt or threaded rod with anti-seize and screw it into the thread of the coupler before welding. This will act as a heat sink and help to keep the weld from penetrating into the threads of the coupler.
- Use a 6013 rod instead of a 6011 rod. The 6013 rod is designed for mild penetration while the 6011 is for deep penetration. This will help keep the weld from penetrating into the threads. Picture 4 shows the larger coupler welded to angle iron like yours with a 6013 rod.
- Im not sure if this is the case but I will often offset the top plate ¼ from the outside edge so that I can use a fillet weld to attach the plate to the frame as shown in picture 5.
- You might enjoy attached link. It talks about the 6013 rod and the 6011 rod. It is specifically for A/C but it would also apply to your DC.
Good luck with your welding projects.
Miller Thunderbolt
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10-14-2012, 07:18 PM #9Member
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And I'll be ordering some 6013. We used in the first couple of classes. It's very easy to produce a nice looking weld with it. To think, I thought it was just a beginner's rod!
Don 52 mentioned good points. You should try some 3/32'' 7018 along with the
6013. I think you will really like these rods.
What's your location ?
Looking forward you next project photos. As your skill level increases, the wife may just add whip cream to the ice cream.


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Since its founding in 1892 Northland College has been both a leader and a pioneer, bringing higher education to the north woods and making a bold decision to be a different kind of college by focusing our mission and liberal arts and sciences curriculum around issues of the environment and society.
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Northland officially adopted the Natural Step Framework as its definition of sustainability.
Northland became a member of the leadership circle of signatories of the American Colleges and Universities Presidents' Climate Commitment. Northland also has affiliations with the Upper Midwest Association for Campus Sustainability, National Wildlife Federation's Campus Ecology Program, Campus Consortium for Environmental Excellence, Chequamegon Bleague, among others.
- The solar hot water system is completed on McMillan hall, partially heating the water with the sun and thereby reducing the use of non-renewable energy. Students open the Reuse Center, a space to give and receive free clothes, books, and other items instead of throwing them away and buying new. Also in 2007, the Northland College Student Association formed a contract with Bay Area Rural Transit (B.A.R.T.) to provide free transportation to students wishing to travel around the bay area without a car.
- The campus store, managed by Chartwells, stopped using plastic bags and began offering reusable cloth bags. New students can choose to receive a free cloth bag or a reusable mug when they arrive on campus.
- Students in a May term course installed a solar panel array at the President's house. Students participating earned certification in solar panel installation. Dexter Library, renovated in the summer of 2008, is Northland's first LEED certified building, featuring Northland's second geothermal system.
- Northland wins two national sustainability awards: a Campus Sustainability Leadership Award from the Association for the Advancement of Sustainability in Higher Education, and a Sustainability Innovator Award from the National Endowments Institute.
- After positive response from students using the free B.A.R.T. passes, the free service was expanded to include faculty and staff.
- The Mino Aki community garden began producing food for orientation trips, students planted an herb spiral, and Northland became one of 29 schools to receive the first Tree Campus USA designation from The Arbor Day Foundation.
- After a successful fall 2008 pilot project, trays are no longer offered in the cafeteria, saving water and energy while reducing food waste.
- Northland students expand the community garden to include individual summer plots for those who want to grow food, but don't have a space of their own.
- The Arbor Day Foundation honors Northland College as a Tree Campus USA college for its dedication to campus forestry management and environmental stewardship. The College is the first college or university in Wisconsin to earn Tree Campus USA status.
- Northland College Student Association created a new student position of Sustainability Director.
- Students enrolled in Sustainable Living: Photovoltaics, helped install 38 solar panels on the roof Dexter Library. With the addition of the solar panels, the library is expected to receive LEED Gold Level Certification and will be heating and cooling neutral.
- Students voted to double their contribution to the Renewable Energy Fund. The fee is now $40 per semester and one of the highest in the nation.
- Mino Aki garden outgrows its space on campus and expands to 3 acres at the AERC site
- Northland's greens growing project starts selling to the cafeteria
- Planning begins for a new compost facility
- The college hires its first Regional Sustainability Coordinator
- Northland joins the Billion Dollar Green Challenge and establishes a $200,000 revolving loan fund for energy efficiency projects
- Initiated "Keep Northland Beautiful" week of celebration and events
- New branding developed for trash and recycling program
- Residence hall renovations feature recycled content flooring, low-VOC paints, and re-upholstered and sustainably-sourced furniture
- An enhanced local food purchasing initiative is launched in partnership with the Chequamegon Food Coop, UW Extension and a number of local farmers
- Composting moves to a new, much larger building constructed of locally-sourced timbers clad in energy efficient structural insulated panels
- The Sunshine Community Bike Shoppe moves to its new location in the Strawbale Demonstration Energy Lab
- Northland's ReUse Room (free store) moves into a new and much larger space in the basement of the Townhouses
Learn about our sustainability initiatives:
Want to learn more?
Contact the Sustainability Office by calling (715) 682-1492 or email email@example.com.
1411 Ellis Avenue Ashland, WI 54806-3999
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For more information, please contact Alumni Relations (firstname.lastname@example.com).


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JOHNSONBURG – The visiting Kane Wolves (4-3) rode the momentum of four touchdowns Friday night from junior running back Jonah Smith to drop winless Johnsonburg (0-7), 42-7.
After a tight 7-7 game in the first quarter which saw Smith score his first touchdown of the night, Kane mounted a furious offensive attack to score four times in just under six minutes in the second quarter.
Kane would cough up the ball twice on offense to start the second quarter but recovered on the ground both times; a three-and-out series forced a punt on 4th-and-5 and the Rams started on their own 20-yard line after a touchback.
Complemented by a stingy defense, the Wolves got a big sack from senior defensive lineman Josh Kibbie on a 2nd-and-20 play as Johnsonburg senior starting quarterback Jaryd Servidea was hit with a 5-yard loss. The Rams would punt the ball away as Smith gave the visitors good field position with a 30-yard return to the Johnsonburg 30-yard line.
Three plays later, Smith crossed the goal line from one yard out with 5:59 on the clock. A Hunter Jackovitz boot split the uprights to give Kane the 14-7 advantage.
The Kane defense picked up right where they left off on the Rams' next possession as senior defensive lineman Mike Swartwood planted Servidea for a 12-yard loss; Swartwood followed up the defensive play with a gem on special teams as he got a piece of a Kyle Sheldon punt, giving Kane excellent field position on the Johnsonburg 23-yard line.
Having kept the ball on the ground for most of the first half, Kane head varsity football coach Jason Barner elected to go to an aerial attack and the Wolves struck gold.
Kane junior starting quarterback Sean Jordan found sophomore running back Andrew Pierson down the right side for a 23-yard touchdown pass with 3:40 on the clock in the first half. A Jackovitz kick put the Wolves up 21-7.
After Johnsonburg junior tailback Frank Kocjancic, who shined on special teams throughout the evening, rattled off a 30-yard kickoff return, the Rams were listless on offense and went three-and-out.
Kane took advantage of a face-mask penalty on Johnsonburg during the punt and found themselves just outside the red-zone at the Rams' 21-yard line. After a 16-yard completion from Jordan to senior tight end Gunner Emberg, Smith trotted in from five yards out for his third touchdown of the night. Kocjancic blocked Jackovitz's low extra point try as Kane took a 27-7 lead.
After his block on special teams, Kocjancic continued to shine as he took the kickoff 50 yards from the Johnsonburg 18-yard line all the way to the Kane 32-yard line. The play was for naught, however, as a Servidea offering was intercepted by Pierson.
Kane could do little on this offensive possession as they were immediately backed up thanks to a sack from Johnsonburg senior defensive lineman Michael Kennedy. Facing 2nd-and-20 with 1:04 left in the first half, a 12-yard Jordan run nearly cut the yardage in half before an incomplete pass forced a punt.
Servidea connected with Kocjancic for a 7-yard gain to open the drive but coughed up a second-down play that was scooped up by Johnsonburg senior offensive lineman Steve Zimmerman. Facing a 3rd-and-7 play, Servidea tossed another interception to Pierson, who gave Kane another chance to score before the half.
"Our cornerback apologized at halftime and said he didn't know what was happening, he had a guy open in the flats but they went deep on him-- we just went to the wrong guy," said Johnsonburg head varsity football coach Jesse Schreiber.
See full article by purchasing the Oct. 15 edition of The Kane Republican.
[1] http://www.kanerepublican.com/sites/default/files/IMG_9887.JPG
[2] http://www.kanerepublican.com/category/sports/local-sports


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Sacramento and Surroundings
I'm on a quick trip to Sacramento (from Connecticut). After perusing these boards for some recommendations and ideas and consulting with my host we have been trying to hit the "best of" for some good eats.
Lunch on Wednesday was at La Provence in Roseville. It's a beautiful setting...if I lived here I would definitely inquire about using the space for a private event. The food was good. Not great. We started with the pissaladiere saumon which would have been amazing if the salmon hadn't been quite so salty. To add insult to injury, the dough was also salty. Two of the three of us couldn't finish our first piece. (And I quibble with calling it a pissalidiere when it was really more of a flatbread pizza but, whatever...) The waitress did ask how we liked it (after she had said earlier it was her favorite item on the menu) and we told the truth. To their credit, the restaurant removed the item from our bill. Much more to my liking was the grilled vegetable sandwich - a truly delicious cold lunch on a hot day - which I would definitely order again. We also enjoyed the turkey club and the croque madame although we wouldn't go racing back to have either again.
Thursday we had a terrific lunch at the High Hand Cafe in Loomis. First, the concept is great. The restaurant sits in a giant greenhouse at the High Hand Nursery. Attached/surrounding buildings include interesting artsy shops. We enjoyed a well-spent hour or so browsing the shops after lunch. The food itself was perfect for the setting. Lots of interesting sandwiches and salads along with a selection of wood-fired pizzas. Hits at our table included the tri-tip sandwich, the chicken salad sandwich, and the orange-glazed salmon salad. No dessert as we were saving ourselves for dinner...
at Biba's...where we dined Thursday night. We started at the bar and enjoyed cocktails (lemon drop martini was excellent) and took advantage of the happy hour pricing to enjoy calamari fritti as an appetizer. We moved into the dining room and were greeted by Giuseppe, who may very well have provided the best table service I've ever experienced. He was a real character - but in a good way. The Italian accent was real, the knowledge of food was impressive (he shared stories with us about his annual 100 jars of tomato sauce marathon as well as his recipe for a meat-based ragout), and his suggestions for our meal were incredibly helpful. We began with salads - one of us ordered the mozzarella/tomato combination (but thought maybe a little more tomato would have helped the tomato to mozz ratio) - and one of us had the bean/mint/parmesan/pine nut salad - a combination that was beyond divine. Since it was Thursday, we had to try Biba's famous lasagna and, although it was delicious and we're glad we had such a quintessential Sacramento experience, I'm not sure either of us would bother to order it again, unless we were really in the mood for lasagna. In comparison, the second entree was the real winner: duck breast with honeyed grilled figs served with a summer vegetable medley. The duck was delicious and the figs were eye-openingly amazing. For dessert we shared the zabaglione with fresh fruit - another excellent choice - and one that we don't find often on menus these days. It was the perfect end to the meal - airy and creamy and mixed with fresh berries. To top things off, Giuseppe brought us a taste of the mango gelato - and we enjoyed every bite.
Still on our list (and I'll write them up): Ella for sure and either Hawks, Spetaro, or something all of you suggest...and we need to make a run to Denios and Jimboys tacos.
Great reviews. Thanks a lot.
Jimboys at Denios is only Fri, Sat and Sunday and only open till late afternoon so beware. And it is not at Denios it is across the street at the now shuttered, Auctiontown (Jimboys has it's own entrance so they are not affected)
Sacramento and surroundings continues to bring great culinary surprises...and the biggest surprise of all was today's lunch which, originally, I didn't think I would be writing about at all!
My hosts here in the Sac area have a business connection to William Jessup University. As a result, I was invited to join them for a sneak peek at the soon-to-be-opened campus restaurant run by Bon Appetit Management Company (www.bamco.com). I can't believe I'm going to say this about what is, essentially, a college dining hall, but take my word for it when I tell you that if I lived in this area I would be lunching regularly at this place as soon as it is open to the public (on or about September 1st).
Located in the former Herman Miller chair factory designed by Frank Gehry, the interior space has been transformed by Taylor Teeter and Reeve Knight into a contemporary but comfortable space complete with private dining rooms and a circular lounge-like seating area in the center. Even the dish return conveyor belt, tucked around a corner and not visible from the main dining area, is such an interesting and aesthetically pleasing design that it's worth a look.
I started the meal with a cold watermelon-tomato gazpacho. Flavored with cilantro and packing a punch it was a refreshing start on a hot day. The salad bar, in keeping with Bon App's farm-to-fork, sustainable, healthy approach to food service, offered a variety of fresh vegetables and vegan options. I sampled a lentil curry, a quinoa salad, and a warm sauteed chard and onion dish, all of which were delicious and worthy of a "real" restaurant menu. After sampling the salads we chose from two pizzas being made in the wood-burning oven: a margerita pizza and a salami and carmelized onion. Reviews of both at our table were quite positive. Hot entrees being offered today were a spicy thai chicken stir fry (at the "fire and ice" station), baja fish tacos, a rotisserie chicken and herb-roasted potato option, and "sliders" and fries (which looked more like potato wedges than fries). Between us we tried everything except the fries... No one was disappointed and everyone went back for seconds (and sometimes thirds). Along the way we helped ourselves to drinks (iced tea, orange water, and watermelon agua fresca were available alongside the soda bar) and we finished with dessert (options included mini-cupcakes, tarts, cookies, and a delicious fruit compote).
Local foodies would be smart to keep this on their radar and head to campus as soon as possible (once it opens to the public). I was utterly amazed that college dining could be this good (and commented to the 15-year-old in our group that she will be sorely disappointed when she goes to college someday if she expects this same level of food quality!).
Ironically, our original plan was to eat a light lunch, thinking (a) it wouldn't be that good and (b) we would need room for dinner. Instead, we tried a little of almost everything!
And then it was time for dinner...
at Ella Dining Room & Bar in downtown Sacramento.
And it was another great meal. (I think the airline is going to charge me a fee on the return flight for "extra baggage" at the rate I'm going!)
We started with the classic Ella gin and tonic and I can honestly say it was probably the best gin and tonic I've ever had. Someone had mentioned to us earlier in the week that they make the drink from scratch and, although I'm still not exactly sure what that means, it was worth every sip and I'm glad we paid attention.
From there it was on to appetizers: the heirloom tomato bisque and the country pork pate. The soup was sublime. Creamy texture, perfectly blended, with cotija cheese, lime and cilantro, it was light and airy and delicious. The pate was truly a "country" style - almost chunky, reminiscent of a rillete - and served with a strong mustard, leafy greens, and toasted baguette. It reminded me of many summer afternoons in France.
For entrees we ordered the tagliatelle pasta with poached egg, savoy cabbage, mushrooms, and lemon butter sauce, and the grilled tri tip served with wedge potatoes, blistered tomatoes, and chimichurri. Both were outstanding. The pasta - made at Ella - was wondeful and the tri tip was grilled to perfection.
We shared dessert...(after the day we had, can you blame us?)...the most incredible "black forest" cake I've ever tasted. I would say it was an updated version of the classic, with gianduja cherry mousse atop a lighter than air chocolate cake. And I admit that as soon as we polished off the first we seriously considered ordering a second.
In the end, only the thought of tomorrow's dinner plans helped us hold back.
Who knew Sacramento was such a food mecca???
More tomorrow....
re: hungrykids
My work cafeteria is Bon Appetit and it rocks the freakin' house on a consistent basis. I imagine ours is subsidized as the food is healthy cheap and delicious! I will have to check out the lcoation you mention.
nevermind, just noticed it's a campus. Reading for comprehension and all!
They do service a few college campuses -- lucky students!!
re: luxuria
apparently it will be open to the public (and i think they said it would open on or about september 1st) so you probably can go check it out. it's worth it if onlyl to see the amazing architecture and design (on top of the great food, which you're already getting at work).
On Saturday morning we made an early run to Denios before the temperature became unbearable. It was a ton of fun and I have to say I'm surprised there isn't more chatter on the Sacramento board about it since, apparently, it's the largest farmer's market in California. I was impressed with the variety of fruits, vegetables, and various other items for sale, as well as the prices, which were significantly better than what I pay back in Connecticut. We sampled many items and ended up buying some incredible white peaches, nectarines, and a watermelon along with some cactus fruit for my hosts' children. If we had planned on doing any cooking during my visit we also would have been happy to purchase any number of other items, including the tomatillos, various types of beans (pole, wax, green and I'm not sure what else), the cauliflower, tomatoes, and the cucumbers.
Afterwards, in a nod to the "junk food tour of Sacramento" mentioned in a different thread, we looked for the Jimboys Tacos rumored to be across the street from Denios. No luck - either in person or using a google search on my phone, so instead we stopped at one of the Jimboys in Rocklin. It was...um...good...for a taco from a fast food chain. I came, I saw, I ate at Jimboys. Not sure I need to repeat the experience in the future!
But I would gladly return for a second trip to Hawks in Granite Bay, where we thoroughly enjoyed our Chef's Grand Tasting! I tried to write down everything we had - and I tried to take photos of everything - but several times we were so caught up in wanting to eat that we forgot one or the other of those tasks! So, to the best of my recollection (and with the help of some notes and some photos), here was our incredible meal.
The meal started with an amuse-bouche, but not just any old amuse-bouche (see photo). This one allowed us to sample four items: the corn chowder, a salmon belly, steak tartare, and what was described as green bean beignets (but which I would argue might have been more aptly named green bean tempura). The corn chowder was creamy and delicious and, if the temperature hadn't been topping 100 that day I might have been delighted to have an entire bowl. The salmon belly and the steak tartare were also delightful. The green beans, frankly, were a little greasy. Maybe it was just the ones on our plate or maybe that's the way they serve them...but the lemon aioli dipping sauce was a nice touch.
Official first course: octopus with compressed melon. This was the first of my "oops I forgot to take a photo" moments. The octopus was about the size of a long finger, surrounded by a light crust. The server explained that the compressed melon (which looked like little orange dice) were made by placing melon and cider vinegar in the cryovac. I loved the combination of the vinegar with the melon. It was refreshing and different and delicious. The octopus was good...not outstanding...but the dish as a whole worked for me.
Next up: seared ahi tuna served in cucumber water (see photo) with cucumber, squash, and radish. Another delicious treat. The cucumber water was poured into the bowl at the table. The tuna was perfect.
After the tuna came one of our favorites of the night: sauteed halibut served over a corn pudding with uni butter. Again, I'm afraid to say, I forgot to snap a photo. The halibut - a piece about three inches square - was perfectly cooked. It rested on a bed of the sweetest, creamiest corn pudding and the uni butter. The dish literally melted in our mouths.
The following course brought us some texture - which was a pleasant change from the halibut dish. We were served duck confit with quinoa with roasted peaches (see photo). The chef got the sear on the skin just right. The quinoa salad was delicious. And the roasted peaches were the perfect compliment. See those little buds on top of each peach cube? They were a little spicy bite. At our request, the server went into the kitchen to ask what they were (since he didn't know) - fennel flowers! I've looked online at photos of fennel flowers and I think these may have been fennel flower buds. Regardless of what you call them, they were a fun addition to the dish.
The next course was the beef duo and on this evening it was a short rib served over creamed corn and a filet served with a potato rosti (see photo - although in this case I don't think the photo does the food justice). The short rib was so tender you could have cut it with a spoon. And although this was the third time we were served corn in one evening, it was so good I couldn't possibly complain. The filet was cooked equally well and the potato was the most gourmet version of a tater tot I've ever had. I realize that may not sound like a compliment but, believe me, it was.
On to the cheese course which, on this evening, was a St. Andre cheese, served with nuts, spicy microgreens, and pine syrup (see photo). The pine syrup was something new for me. It tasted similar, imho, to maple syrup. The combination of the ingredients on the plate could not have been better.
And, then, finally, it was dessert, which was described as a brown butter panna cotta and which was served with ice cream (there was some word added to the description that I can't recall) and a bit of chocolate sauce and berries (see photo). Not surprisingly, it was divine. And all I can say is that despite the number of courses that preceded this one, we could easily - and happily - have eaten a portion twice the size of what we were served!!!
This was a perfect meal from start to finish. I enjoyed every bite. I would repeat the experience in a heartbeat and, hopefully, I'll be back in the Greater Sacramento area again someday so that I'll be able to do so.
Thanks to all the CHers who posted previously about Sacramento and surroundings. Many of our choices this week were based on your threads and I appreciated all of the suggestions.
re: hungrykids
Yum, Hawks is my favorite (in the Sac area). I've been wanting to do the tasting menu for a while now, so it was nice to hear about it. Glad you guys had a great time.
Also, not sure what the deal is about Jimboy's but I think the one at Denio's was supposed to be better than the others. I've only been to a few of the other ones and I would describe them as not terrible but definitely not worth a visit for someone from out of town.
re: hungrykids
The Jimboys at the Auction is still there across the street. Not sure how you could have missed it really. And they are about ten million times better than any other Jimboys outlet. Not sure why, (Well I am sure why but that is another subject) so....
re: bennyboy1
There was a detour because they were paving the road, so maybe we went in/out a different way than usual? Also, although you had written it here, I didn't remember at the time that we had to look for the auction.
Oh well...I guess I have a good reason to come back another time (in addition to another wonderful visit with friends)!
re: hungrykids
Yeah, I was there yesterday just to make sure. Still there and still yummy. BTW< the hot sauce is in a bottle and different that the packages at the outlets. Also that grill is used ONLY to grill tacos and the method for grilling is a bit different. Oh and the ones at Denio's are greasy as hell too and that makes them way better (not healthier but better).
re: bennyboy1
lol - thanks for the detective work and the explanation of the difference between the Denios Jimboys and all the others. i guess i'm going to have to make plans for a future visit just to confirm your analysis!
re: hungrykids
Wow. I was just about to reply that you're better off skipping Hawks, as I had the very worst meal I've ever been served in my life there...glad your experience was better! And thanks for the Ella review, too...been wanting to check it out.
re: tsfirefly
Ouch! what was your problem?