text:
The champion eaters among us know that Thanksgiving is a marathon, not a sprint. Lady Gaga, who was staying at a house in Peru before her concert in Lima on Friday, was going for a fourthmeal of festive leftovers in the nude (I hear you, Gaga; the turkey sweats are real) when this happened, as she recounted on Twitter:
#MONSTERFACT when gaga is asleep try to break into the garage, sing loud as possible, + ring the doorbell repeatedly #happeningnow #badkids
— Lady Gaga (@ladygaga) November 23, 2012
She added:
thanksgiving story: woke up for leftovers in kitchen (naked)- stumbled on security camera revealing 35 monsters in my garage #why #iloveu
— Lady Gaga (@ladygaga) November 23, 2012
Mother Monster didn't call the cops and displayed admirable good humor about the whole situation: "I should be mad i guess except i tried to figure out how to slide stuffing under the door, but theres no cat-flap." [Gather Celebs]
Even more props: Gaga spent Thanksgiving at Lima's Infant Jesus of Prague home for sexually abused girls between the ages of two and thirteen. Also, her blue hair looks awesome. [Fox News]
- Justin Bieber got a Diamond Jubilee Medal for being an internationally outstanding Canadian from the Prime Minister of Canada and wore overalls to the ceremony. [Gawker]
- Channing Tatum emailed Joseph Gordon-Levitt twice as the latter performed his Magic Mike sendup on SNL: "His first email he was like 'You're killing it' and the second email was 'Humping the floor = amazing'." [Express]
- I'm thankful that Beyonce posted some pictures of Blue Ivy's first Thanksgiving. [MTV]
- Octomom followed suit with her brood. :-| [TMZ]
- No pictures, but Rihanna spent her Thanksgiving with Chris Brown. [Express]
- This would be Halle Berry's fiancee Olivier Martinez making a liquor store run the day after his fight with her ex Gabriel Aubry. [Us Weekly]
- I'm calling it: Aubry appeared to have fared slightly worse. [TMZ]
- Jada Pinkett-Smith swam, frolicked. [Us Weekly]
- "One kid was saying, 'Can I have that plate he touched?'" —What happens when Fiddy volunteers to serve Thanksgiving meals to Sandy victims. [Page Six]
- Breaking news: Jessica Simpson's husband and baby are cute. Alert all major media outlets. [Us Weekly]
- Demi Moore is rumored to be withholding complete divorce papers from Ashton Kutcher because she's one of the supposed Bitter Old Cougars the tabloids like so much. [Radar Online]
- If you happen to be in the market for a $16.75 beach house, buy one sanctioned by Usher and Diddy. [Bossip]
- This picture of Lenny Kravitz indicates that there are a bunch of naked mannequins in the window of every Tri-State area Anthropologie. [Bossip]
- Hector "Macho" Camacho has died after being taken off life support. [LA Times]
- Coldplay is taking a three-year break. What will mediocre primetime TV dramas do now? Bang on tin cans? [Hollywood Life]
- Dallas actor Larry Hagman has passed away at 81. [The Daily Beast]
- Real World alum David "Puck" Rainey began his stint in the clink for stalking a woman. [TMZ]


text:
Visit our Things to Do page to find family-friendly events and ideas for outings.
17 N.C Places to See With Kids
Discover where you and your family can volunteer in the Triangle.
Get Involved
Celebrate an endless summer with pineapples and palm prints.
Expecting? Rock the retro look and dress your bump in this hippie chic-inspired look.
Browse Pregnancy Topics
Discover services, businesses and products in the Triangle that cater to new and prospective parents.
Visit Our Online Baby Center
Looking for day care facilities, nannies or au pairs for your preschooler?
Visit our Child Care Directories
Our 2014-2015 Education Guide features Triangle-area preschools, private schools, public school systems, charter schools, boarding schools and academic resources.
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Learn tips for landing college college scholarships and navigating through the college admissions process.
Tips for College Planning
Search the best online parenting resource in the Carolinas!
Check out our monthly prizes! Join in the fun. Your child could be a winner today!
Interested in volunteering in the Triangle?
Interested in volunteering in the Triangle?
Check out these volunteer and community service opportunities.

subset: commoncrawl


text:
Hang tight!
Recipe by Wendy Peppel
"I created this recipe for my father on his birthday. It contains lots of different chocolates and nuts. Thanks Dad for sending me to cookie baking school at the San Francisco Culinary Academy! This one is just for you!"
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1 cup
1 cup
brown sugar
1 cup
white sugar
1 teaspoon
vanilla extract
2 1/2 cups
all-purpose flour
1 teaspoon
baking soda
1 teaspoon
baking powder
1/2 teaspoon
2/3 cup
white chocolate chips
2/3 cup
milk chocolate chips
2/3 cup
semisweet chocolate chips
1/3 cup
chopped walnuts
1/3 cup
chopped pecans
1/3 cup
chopped almonds
EXCELLENT! All my friends ask for this recipe. I make large batches, make the cookie balls, flash freeze them and store them in a zip loc bag to bake a few at a time at a later date.
This is just the sort of cookie I dislike so much; very similar to Nestle Toll House Cookies - flatter, sweeter and greasier than I prefer. Hubs will love 'em. As far as I'm concerned, however, these suffer from too much sugar, not enough flour, or both. A generous three stars for my rating, only because I know Hubs' rating would be higher than mine.
306 Ratings
There are still more cookies left to bake but I couldn't wait to tell everyone how awesome these really are!!!!!!!! At first I thought they were so thick and cake-like but as they cooled they flatened down. Resulting in a perfect light & crispy cookie with a very moist and chewy inside.Absolutely awesome!! I will never use another recipe again!!
These cookies are packed with all of my favorite things - A big thank you to Wendy and her dad!
If there was a definition of chocolate chip cookie in the dictionary, a picture of "Stephen's Chocolate Chip Cookies" would be beside it. My search for the perfect chocolate chip cookie began and ended with this recipe!!! These are ideal...slightly crispy around the edges and wonderfully chewy in the centre. I used cold butter when making these, and had no problems with them being too flat. A truly gourmet cookie is not "puffy" anyway. As for cookies sticking to the baking sheet, might I suggest parchment paper or a silicone baking mat. Also do as indicated in the recipe and allow cookies to cool for the specified time on the baking sheet. One more thing, I found these were the best when cooked between 8-9 minutes. Wendy, these are restaurant quality cookies, and my family says a big THANK YOU!!!
***UPDATE: I'd sort of forgotten about this recipe in my quest for trying out other choc chip cookie recipes, but I have to say, this one still heads my list. I think I'll stop the search. :-) Made them with semi-sweet chips (my fave!) and all three kinds of nuts. SO good and buttery-flavorful! They're not made with shortening (a plus; no transfats) & they hold up well after they've cooled down. Thanks again, Wendy!
Jan 26, 2004: Of the chocolate chip cookie recipes I've tried so far on this website, this one is my fave. They have buttery-crisp edges, and that is the way I like them. I only used one kind of chip (milk chocolate for DSD's sake), and one kind of nut (pecans); but the cookie itself is of the texture that I like. They're addicting! Thanks, Wendy.
This is the perfect cookie! Anyone who rated this less than a five must have done something wrong. I have tried cookie recipe after cookie recipe, and this one is by far the best. I don't understand how some have said that its too flat, it came out EXACTLY how a cookie is supposed to come out. If you want something fluffy, bake a cake. Your school has served you well, my friend, many many thanks.
This is cookie perfection, in my opinion. The recipe is VERY beginner friendly (which is important for me and my limited skills!)The perfect balance of fluffy and chewy, and that sweet vanilla flavor that so many are apprehensive about? That's what I Love so much about these. They smell like a fudge shop on Mackinac Island on a cool Autumn afternoon. I read in another review to omit baking powder to make them less cakey-textured, so I did that. And I had to omit all nuts because I have a very picky fiance, but there will be time to add nuts as I will be making these for the rest of my life.
* Percent Daily Values are based on a 2,000 calorie diet.
Stephen's Chocolate Chip Cookies
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories: 146
Calories from Fat: 70
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text:
- Home »
- News and Events »
- Students Seeking Winter Work Employment
Students Seeking Winter Work Employment
January 2, 2013–March 1, 2013
It is that time of year when we are corresponding with shipyards for the freshmen to work at this winter. We have 24 freshmen to place this year. If you know of a contact for a yard, please contact Josie Wilson at firstname.lastname@example.com or 516-671-2213 Ext. 108. Webb is also seeking sea term berths for our sophomores. It is becoming more and more difficult to find spots for all our sophomores. Please let Josie Wilson know if you have any information on berths. We have 19 students to send out to sea this winter.
The Junior and Senior classes are also actively seeking winter work employment. If you have any openings in your company, you can email firstname.lastname@example.com with the information, and she will forward it to the classes.
Our Webb alumni and friends are very important to this program. Since winter work is a requirement for graduation, the assistance we have received in the past and hope to receive in years to come is very valuable. We appreciate your efforts in assisting the students to meet this requirement.


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Using the psql command line tool, how do I list all postgres tables in one particular schema
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Database Administrators Stack Exchange is a question and answer site for database professionals who wish to improve their database skills and learn from others in the community. It's 100% free, no registration required.
migrated from serverfault.com Jul 23 '11 at 2:11
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NH man charged with attempted assault at motelStaff Report | January 05,2013ROCKINGHAM A 55-year-old New Hampshire man was arrested Friday in Claremont, N.H., on a Vermont warrant stemming from an incident at a Rockingham motel last month.
Vermont State Police said John Cotter of Charlestown, N.H., was arrested in connection with the Dec. 22 incident at the Rodeway Inn in Rockingham. Police said Cotter, armed with a large pipe, attempted to kick down the door of a motel room occupied by two people, ages 30 and 28, and their three young children, a 6-month-old, a 1-year-old and a 6-year-old.
Police said surveillance video showed a man, quickly identified as Cotter, armed with the pipe. Another man was with him and efforts are still under way to identify him.
Police said Cotter will face charges of attempted burglary of an occupied dwelling, unlawful mischief and numerous counts of simple assault.MORE IN This Just InNew staff members take jobs at HCRS Full StoryMONTPELIER — Former Wall Street executive Bruce Lisman made his intention to run for... Full Story
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The Flight Guard plan from Travel Guard offers Accidental Death and Dismemberment coverage for you and your family while you are traveling on a commercial airline during a trip. There are multiple levels over coverage available, ranging from $100,000 to $500,000.
To learn more, see the Travel Guard Flight Guard product page.


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Terms & Conditions.
Some product exclusions may apply. See product page details for more information. Clearance items are final sale. Price matching does not apply to this or any promotion. Offer is valid until September 13 at 11:59 PM PST. May not be combined with any other offer/discount (unless specified), including invitation credits, promotional gift cards and/or special discount links. Discount applied upon checkout. Log in to your account to see your savings.
Quit hiding behind that parent-friendly lexicon and let the off color commentary fly. Metal Taboo was founded by Tiffanie Drayton to topple the reign of super saccharine sentiments in jewelry design. The F_ck Necklace is an in-your-face way to let out your frustrations. This sardonic textured sterling silver heart is a way to flaunt your favorite four-letter word, hung front and center by a solid sterling silver chain. Meticulously handmade using metalsmith techniques, it's a simple statement piece that lets you forget about filters.
Chain is 18" long. Pendant is 0.5". Appearance may vary slightly due to custom stamping/lettering process.
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Kanab - Grand Canyon No. Rim Lodging
Quail Park Lodge
Quail Park Lodge
125 N. 300 W. (Hwy 89)
Kanab, UT 84741
Best Available Rates for: Sep 05, 2015 - Sep 07, 2015 Change Dates
No data available for this date range.
Quail Park Lodge
- Star Rating
First opened in 1963, Kanab's Quail Park Lodge finished a complete remodel in Spring 2010. Adding contemporary amenities to its classic flair. With classic retro colors harking back to that mid-century modern design, cool metal tulip chairs outside, and two classic cruiser bicycles add to the charm - this classic Kanab landmark is ready to welcome you! Inside, we have updated the rooms and suites with triple-sheeted beds, plush pillow-topped mattresses, down-like comforters, four pillows per bed (soft & firm), wonderfully soft towels and spa-quality toiletries. We also added contemporary artwork and modern amenities to make your stay in southern Utah as pleasant and comfortable as possible. All of our rooms are 100% non-smoking and we offer free wireless Internet access and a computer for printing boarding pass or surfing the internet in our lobby. A great view location on scenic HWY 89 in the heart of Kanab, take a few steps out of the motel and you will see why Kanab was selected as the backdrop for countless Hollywood movies dating back to 1924. From the striking Kanab Creek Canyon behind the motel to the Frontier Movie Town just up the street and the towering red vermilion cliffs all around, Kanab and the Quail Park Lodge have something to offer everyone.
Amenities & Services
Property Amenities
- Business center
- Complimentary breakfast
- Pets allowed (fees may apply)
- Outdoor pool
In-Room Amenities
- Air conditioning
- Complimentary coffee
- DVD player
- Internet (fees may apply)
- Wireless Internet (fees may apply)
- Microwave
- Refrigerator
- Television


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Grand Teton National Park
Weekend Window: Grand Teton National Park
Stunning mountains and abundant wildlife of Grand Teton National Park.
National Parks
Take a look at some of our beautiful national parks.
Weekend Adventure: Snowmobiling
Backcountry Snowmobiling in Wyoming
Now Playing: Weekend Window to Sonoma Wine Country
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text:
Test ID: DIG
Digoxin, Serum
Useful For Suggests clinical disorders or settings where the test may be helpful
Monitoring digoxin therapy
Clinical Information Discusses physiology, pathophysiology, and general clinical aspects, as they relate to a laboratory test
Compounds in the digitalis family of glycosides consist of a steroid nucleus, a lactone ring, and a sugar. Digoxin is widely prescribed for the treatment of congestive heart failure and various disturbances of cardiac rhythm. Digoxin improves the strength of myocardial contraction and results in the beneficial effects of increased cardiac output, decreased heart size, decreased venous pressure, and decreased blood volume. Digoxin therapy also results in stabilized and slowed ventricular pulse rate. These therapeutic effects are produced through a network of direct and indirect interactions upon the myocardium, blood vessels, and the autonomic nervous system.
Digoxin is well absorbed after oral administration and is widely distributed to tissues, especially the heart, kidney, and liver. A number of factors can alter normal absorption, distribution, and bioavailability of the drug, including naturally occurring enteric bacteria in the bowel, presence of food in the gut, strenuous physical activity, ingestion of quinine or quinidine, and concomitant use of a wide range of drugs. Children generally require higher concentrations of digoxin.
After oral administration, there is an early rise in serum concentration. Equilibration of serum and tissue levels occurs at approximately 6 to 8 hours. For this reason, blood specimens for digoxin analysis should be drawn at least 6 to 8 hours after drug administration. Digoxin is excreted primarily in the urine. The average elimination half-life is 36 to 40 hours, but may be considerably prolonged in those with renal disease, causing digoxin accumulation and toxicity.
Symptoms of digoxin toxicity often mimic the cardiac arrhythmia's for which the drug was originally prescribed (eg, heart block and heart failure). Other typical symptoms of toxicity include gastrointestinal effects, including anorexia, nausea, vomiting, abdominal pain and diarrhea, and neuropsychologic symptoms, such as fatigue, malaise, dizziness, clouded or blurred vision, visual and auditory hallucination, paranoid ideation, and depression. Toxicity of digoxin may reflect several factors: the drug has a narrow therapeutic window (a very small difference exists between therapeutic and toxic tissue levels); individuals vary in their ability to metabolize and respond to digoxin; absorption of various oral forms of digoxin may vary over a 2-fold range; susceptibility to digitalis toxicity apparently increases with age.
Reference Values Describes reference intervals and additional information for interpretation of test results. May include intervals based on age and sex when appropriate. Intervals are Mayo-derived, unless otherwise designated. If an interpretive report is provided, the reference value field will state this.
Therapeutic concentration: 0.5-2.0 ng/mL
Toxic concentration: > or =4.0 ng/mL
Pediatric toxic concentrations may be higher.
Reference values have not been established for patients that are <16 years of age.
Interpretation Provides information to assist in interpretation of the test results
The therapeutic range is 0.5 to 2.0 ng/mL.
Levels >4.0 ng/mL may be potentially life-threatening.
Cautions Discusses conditions that may cause diagnostic confusion, including improper specimen collection and handling, inappropriate test selection, and interfering substances
Patients vary in their responsiveness to the drug, and renal dysfunction permits accumulation of digoxin in the serum.
This assay measures both bound and free digoxin, so high values will be found in patients undergoing treatment with digibind (antibody fragment therapy).
"Digoxin-like" immunoreactive factors may cause falsely-elevated values in some neonates and patients with advanced liver or renal disease.(3)
In patients undergoing therapy with high biotin doses (>5 mg/day), do not draw specimens until at least 8 hours have elapsed since the last biotin administration.
Clinical Reference Provides recommendations for further in-depth reading of a clinical nature
1. Applied Therapeutic Drug Monitoring. Vol 2. Edited by TP Moyer, RL Boeckx. Washington, DC, American Association for Clinical Chemistry, 1984
2. Jortani SA, Voldew R Jr: Digoxin and its related endogenous factors. Crit Rev Clin Lab Sci 1997;34:225-274
3. Datta P, Hinz V, Klee G: Comparison four digoxin immunoassays with respect to interference from digoxin-like immunoreactive factors. Clin Biochem 1996;29(6):541-547


text:
Your Favorite Artists' Favorite MLB Teams
Your Favorite Artists' Favorite MLB Teams
Get your baseball caps on, grab a hotdog, and keep your glove at hand in case a flyball comes your way because Major League baseball is almost back! You're not the only one who's excited. These famous musicians are die-hard fans of some of the best teams in the league. Here are your favorite artists' favorite MLB Teams.
1. Jay-Z - The New York Yankees
Unless it's a black tie affair, you'll rarely see Jay-Z without a hat from one of his favorite sports teams on. During baseball season, it's none other than the New York Yankees.
2. Steven Tyler - The Boston Red Sox
A quintessential fixture at Red Sox games, Steven Tyler is one of the team's greatest admirers.
3. Flo Rida - The Seattle Mariners
Flo Rida's love for the Seattle Mariners was born of a mutual affection shared by former Mariners player, Ichiro Suzuki. The rapper once presented Suzuki with a custom recording of his song, "Low," and changed the words in the chorus from "Low, low, low, low," to "Ichiro, ro, ro, ro."
4. Ludacris - Atlanta Braves
Ludacris loves everything about his hometown of Atlanta, including its MLB team, the Braves. He's performed at Turner Field, often reps a jersey, and even starred in this promotional video for the team along with Usher and former Backstreet Boy, Brian Litrell.
5. Nelly - St. Louis Cardinals
If you know Nelly's music, you know he reps his hometown of St. Louis in every verse. Songs like, "St. Louie," and "Midwest Swing," don't leave anything up to question. Former Cardinals shortstop, Ozzie Smith was even featured in Nelly's video for "Air Force Ones."
6. Will Smith - Philadelphia Phillies
"In West Philadelphia born and raised," is one of the most famous opening lyrics to a TV Show intro. Will Smith's character in Fresh Prince of Bel-Air might have been fictional, but his commitment to Philly, and specifically their baseball team, The Phillies, is very much real.
7. Wiz Khalifa - Pittsburg Pirates
Sure, Wiz Khalifa's song, "Black and Yellow," was technically about the Steelers. But that doesn't stop the Taylor Gang rapper from repping a Pittsburgh Penguins hat of the same colors.
8. Kid Rock - Detroit Tigers
Kid Rock is a well-known Detroit fan. He reps the gear, performs at Comerica Park, and even goes out for his city as an activit. Watch the video he narrated for the city's promotional campaign Opportunity Detroit that aired during the 2012 World Series.
9. Avril Lavigne - Toronto Blue Jays
We know what you're thinking, "Punk rock popstars like Avril Lavigne don't like baseball." Right? Not so! She threw the opening pitch at a Jays game at the Skydome in Toronto, Ontario, her home province in Canada.
10. Grateful Dead - The New York Giants
Here are two fan groups you don't want to mess with: lovers of the New York Giants, and Grateful Dead admirers, affectionately referred to as "Deadheads." The collision of the two likens the resulting group of superfans to an army. Watch out Yankees! Just kidding, we all know Deadheads are lovers. Can't say the same about Giants fans--they're vicious when it comes to their home team!
11. Jordin Sparks - Arizona Diamondbacks
The Arizona songstress has been known to get up and belt out the national anthem before Diamondbacks games. Watch out! We hear she has one hell of a pitching arm to boot.


text:
The Internet should add convenience, not headaches. From step-by-step instructions to helpful tips, we'll help you install your equipment, troubleshoot problems, and get the most out of your online experience – minus the migraine.
Protecting Personal Documents With McAfee Security Center in Windows 8
Last Updated: Fri, 22 Aug 2014 > Related Articles
Learn more about the McAfee Security Console and its benefits. You can also learn how to shred or clean computer files and folders in Security Center.
What is McAfee Security Console?
The Security Console on your computer desktop is part of your free Cox Security Suite Powered by McAfee®. It is a powerful security solution that allows you to monitor the security status on your computer and to know instantly whether virus, spyware, email, and firewall protection services are up-to-date.
How can it help me?
You can use this tool to maintain computer privacy by protecting your documents and files.
For additional help with any Security Center feature visit the McAfee Community. Click Home and Home Office, then under Communities on the left, click Security Console.
In this series learn to:
|Shred items on your computer
|Clean items on your computer
What is the McAfee Shredder?
The McAfee Shredder tool lets you permanently delete items on your computer that you no longer need. You can use this tool the same way you would use a paper shredder to safely dispose of your private files. The difference between the shredder and actions you normally perform, such as delete files and folders, empty your recycle bin, or delete your temporary Internet files folder, you can still recover this information. Shredded items cannot be recovered.
How can it help me?
The tool is designed to protect your privacy. For instance, if you sell or donate your computer, no one will be able to use or see the items you shred.
When you use the McAfee Shredder tool to delete the contents of your recycle bin and temporary Internet files, it makes sure that information cannot be recovered. You can also use the McAfee Shredder tool to delete the entire contents of a removable drive, including external hard drives or USB drives.
You can decide how many times you want to shred an item. The more times you shred the item the more confident you can be that your private information will not be recovered.
The 5 types of shredding are:
- Quick - shreds the item once.
- Basic - sheds the item twice.
- Safe - shreds the item five times.
- Comprehensive - shreds the item seven times.
- Complete - shreds the item 10 times.
To begin, double-click the McAfee Security Console icon in your task bar or on your desktop.
Shred Items on Your Computer
- Under Features expand Data Protection.
- Click Shredder.
Tip: You can also access the shredder under the Navigation link at the top right of the console.
- Choose from one of the following:
- Recycle Bin - Delete the contents of the recycle bin.
- Temporary Internet Files - Delete the contents of this folder.
- Click Shred, then confirm your choice in the confirmation dialog box.
- Click Shred again as many times as you want to shred the item.
Note: If you check Let me choose, then click Shred, you will be able to decide which files to shred from another location. After choosing the folder, click Shred. The Browse for Folder pop-up displays. Choose the item you want to shred.
Warning! Items shredded cannot be recovered so be sure you want to shred them before performing these actions.
A summary window will show you the number of times you shredded an item and what items could not be shredded. If you minimize your Cox Security Suite software while the tool is running, an alert displays this information.
Clean Items on Your Computer
McAfee QuickClean tool deletes unnecessary files, freeing up space and optimizing your computer's performance. This tool cleans files and folders you specify. You can use the tool to free up space on your computer as needed or schedule it to clean your computer regularly and automatically. Below is a list of items you can clean and why you may want to do so.
|If you want to clean...
|Recycle bin
|Files in the trash bin.
|Broken shortcuts not associated with a program.
|Temporary files
|Files stored in temporary folders.
|Windows history
|Files in Recent Documents folder.
|Lost file fragments
|File fragments.
Note: You can tell these by the torn paper icon on your desktop.
|ActiveX controls
|Software used by some programs or web pages. Most ActiveX controls are harmless while others might capture information from your computer.
|Registry information for programs no longer on your computer.
|Jump lists
|Document lists, songs, or websites you access a lot.
Note: Windows 7 and higher
|Flash and Silverlight cookies
|Files stored as temp files when you visit sites that use a flash player or Silverlight to play media files. Flash and Silverlight cookies store more information than regular cookies and can be used by websites to collect information about your browsing habits.
|Memory image files
|Windows recovery files, used when your computer unexpectedly shuts down.
|Problem report files
|Files that Windows saves when your programs need to close due to some problem.
|Thumbnail cache
|Thumbnails of graphics and movie files stored on your computer.
Note: Windows Vista only.
|Files stored temporarily on your computer when you use a web browser.
Note: Cookies contain information that can identify you online and can be accessed by computer hackers.
|Files that collect as you browse the Internet. These files are usually stored as temporary in a cache folder to increase the speed and efficiency of your Internet search.
|Browser information that collects as you visit web pages.
|Deleted items in your email
|Messages you deleted your email client, such as Outlook or Windows Mail.
|Sent items in your email
|Messages you sent from your email client, such as Outlook or Windows Mail.
How to Use QuickClean
- Choose your settings.
- Double-click the Security Center icon on your desktop.
- On the Security Center console under Features, expand PC and Home Network Tools.
- Click QuickClean.
- Expand Settings.
- Put a check next to the items you want to clean.
- Click the Apply button.
Note: To restore default settings click the Restore Defaults button at the top of the dialog box.
- Choose your schedule.
- On the Security Center console under Features, expand PC and Home Network Tools.
- Click QuickClean.
- Expand Schedule.
- Put a check next to the schedule you prefer.
- Choose the days and times for your schedule.
- Click the Apply button.
Need More Help?
- Get Help Via Chat
- Send An Email To Cox.com
- Join the Discussion Support Forums
- Find Your Nearest Service Center
- Give Us A Call 24/7 Phone Support
- Additional Contacts Local Information
- New Customer Welcome Center


text:
News and Announcements
About Silicon Valley Power
Silicon Valley Power is the trademark adopted for use by the not-for-profit electric municipal utility of Santa Clara, CA serving residents and businesses for over 100 years. SVP provides power to more than 50,000 customers, including Applied Materials, Intel, Owens Corning, Agilent, Nvidia and Oracle, at rates 15 to 45 percent below rates in neighboring communities.
Larry Owens, Silicon Valley Power
Tel: 408.621.5873
Email: lowens (at) svpower.com
Agency Contact:
Tom Mertens
Tel: 408.234.6881
Email: Tom (at) dystrick.com
Contact Us | Site Map | Disclaimer | Privacy Policy
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Home > Sports Memorabilia > MLB Team Gear & Collectibles > St. Louis Cardinals > Pool Floats—St. Louis Cardinals
Pool Floats—St. Louis Cardinals
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Shows your team spirit and gives you a comfy place to lounge in the pool, daydreaming of your team doing great things in days to come. And once your friends and neighbors see it, they're going to want one too.
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Big Hero 6 (2014)
Big Hero 6 SynopsisFrom Walt Disney Animation Studios, the team behind Frozen and Wreck-It Ralph, comes Big Hero 6, an action-packed comedy-adventure about the special bond that develops between Baymax (voice of Scott Adsit), a plus-sized inflatable robot, and prodigy Hiro Hamada (voice of Ryan Potter). When a devastating event befalls the city of San Fransokyo and catapults Hiro into the midst of danger, he turns to Baymax and his close friends adrenaline junkie Go Go Tomago (voice of Jamie Chung), neatnik Wasabi (voice of Damon Wayans Jr.), chemistry whiz Honey Lemon (voice of Genesis Rodriguez) and fanboy Fred (voice of T.J. Miller). Determined to uncover the mystery, Hiro transforms his friends into a band of high-tech heroes called Big Hero 6.
Big Hero 6 Release Date
In Theaters November 7, 2014
Big Hero 6 Credits
Starring: Scott Adsit, Ryan Potter, Daniel Henney, T.J. Miller, Jamie Chung, Damon Wayans Jr., Genesis Rodriguez, James Cromwell, Alan Tudyk, and Maya Rudolph
Written by: Don Hall
Directed by: Don Hall and Chris Williams
Produced by: Roy Conli
MPAA Rating: [ PG ]
Distributor: Walt Disney Studios
External Info: Big Hero 6 Official Website
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if you're excited for Big Hero 6


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I'm not much of a decorator, but there are a few little things in my house that make me smile. I love seeing things like Spoon Man and instax pictures that remind me this is our house (aside from the fact that we are renting...).
And that ugly thing is our new couch! Ha ha. When I asked my family if I should get it, they pretty much all said, "No... save the money." And being my stubborn self, I defied them. I now refer to it as the hideous, yellow couch, but love it anyway. :)
Oops. This wasn't supposed to post until Monday. Oh well!


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I remember seeing this clip, way back: Australian hurdler Michelle Jenneke, not nervous and freaking out before her big race — just happy to be there and filled with infectious joy.
And now she's good-humored enough to do this video.
Happy Goddess of Australian Hurdlers, I salute you.
If anybody ever deserved to have their own reality show — a show people would actually watch to see somebody fun, instead of human train wrecks like Snooki and the cast of Jersey Shore — then it should be you, Michelle the Jenneke.
Reformed journalist. Scribbler of speeches and whatnot. Wrote a thriller that won some award (PNWA 2013). Represented by Jill Marr of the Sandra Dijkstra Literary Agency.


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I am craving Thai curry. What is your favorite Thai restaurant in Paris and what did you love on the menu.
This thread should get you started. However, Paris is not really the place for outstanding SE Asian food in general.
re: Dodo
Very true and the same can be said about my other favorite, Indian food. But I am living here at the moment and am desperate for something other than bistro and Italian so I'll have to settle for what's here. I know the food in every ethnic group is adjusted to the taste of the people. The French, for the most part, don't like things too spicy so it's not going to be the same as in California, for example, where they are used to eating spicey. Unfortunately or fortunately, I have not yet been to Thailand to taste the real thing.
Thanks for the link. I will check it out.
Lao Siam.
Casserole vermicelle, langouste or crab.
Beef salad.
Quail fried in its own weight in garlic.
re: Parigi
I second Lao Siam. I like the Salade douce, the salade with crispy fish, the dried beef, the ribs with garlic... and a bunch of other stuff that I've recommended in the past but won't anymore as other posters have admonished me for ignorantly pushing things that aren't Thai.
The deserts are really good.
re: vielleanglaise
Please continue to make your recommendations. We know you're a UFO and not Thai. :-)
"The deserts are really good."
You mean the psychedelic tricolor dessert? It looks totally chemical but is actually very tasty and strangely light. The perfect dessert after a spice-fused meal.
I never figured out its official name. The patronne and I refer to it as the tricolor.
re: Parigi
I never remember the name. I do know that you have to order big one though. The little one's for sissies, or whatever the PC name for sissies is now.
re: vielleanglaise
The little one is Ruby Mix, the big one is Ruby Mix Spécial! They do have the same ingredients though....oh boy, do I want one now!
re: vielleanglaise
Tricolored goo-challenged?
re: Parigi
In Lao, it is called rouammit (duh).
In Thai, I know at least the name of the little red things, thabtim krob (rubies), made to resemble pomegranate seeds and being actually small bits of fresh water chestnut wrapped in a water chestnut flour dough, then boiled, dyed red and eaten cold with coconut milk.
With green vermicelli flavored with bay toey (pandanus), translucent palm toddy seeds, shredded jackfruit, sugar syrup and lots of coconut milk, they make up that three-colored dessert that my son and I call alien pudding. I notice that Vietnamese and Lao people in Paris order it with their main dishes...
re: Parigi
Today I went to Lao Siam for lunch. I ordered chicken curry in coconut milk with bamboo and sticky rice. Both were delicious. I also ordered the Rubis. It was good, but probably wont order it again.
I plan to go again next Sunday for lunch and will order the casserole vermicelle.
The servers were extremely nice.
Thanks, Parigi, for the recommendation.
re: forestqueen56
re: forestqueen56
No aromatics in the chicken curry?
re: forestqueen56
Should it need more?
re: Ptipois
Not according to my Thai curry recipes.
re: Parigi
I thought as much.
re: Parigi
From the photo it looks like a red curry base, which is standard for a chicken and bamboo curry. Thus I would have expected to see plenty of aromatics in such a dish in any decent Thai restaurant - I thought it odd there are none visible. Thus it doesn't look particularly good.
In my experience I also would expect in addition to basil, shredded lime leaves and some deseeded sliced chillies would be standard. I also checked the five different Thai cookbooks and they all seem to agree - interested in the source of your recipe?
re: PhilD
From the photo I'd rather say it was a green curry base with plenty of coconut milk. Aside from basil leaves just before serving and perhaps indeed a few shreds of makrut lime leaf, there is no other aromatic required than the green curry paste and its basic additions (lime juice, palm sugar, fish sauce) as all the aromatics are already in the paste. Also, green curry being generally hotter than red or yellow, no additional chillies are required.
One last-second addition I've been shown was a red drop of namprik pao oil to create a contrast, but the simpler that sort of curry is, the better.
re: Ptipois
We obviously have very different experiences and expectations of Thai foods, I am also not certain I have come across lime juice in curries especially not kaffir (makrut) limes: zest and leaves are fine, but not the juice.
Maybe it is a green curry but I am used to green curries that have much more of a pronounced green colour; that said I make my pastes with lots of vibrant green chilies, and this may be too much for Parisian tastes so the restaurant uses far fewer. So to me it looked like a fairly pedestrian curry be it green or red.
Should green curries have lots of aromatics? I still maintain they do, they should be complex in terms of their flavour profiles and the aromatics complement this complexity. I offer a quote from David Thompson's Thai Food cookbook for his green chicken curry recipe: "The Garnish needs to be crisp and decided in its flavour, so that it improves the curry rather than disappears into it: it almost always includes kaffir lime leaves, fresh chillies and Thai basil and, if the curry is pungent, holy basil, grachai (wild ginger) or white turmeric"
re: PhilD
I meant lime lime juice, not kaffir lime juice. A must-add for the balance of tastes in every kaeng (curry), with its usual companions palm sugar and fish sauce. That is rather basic knowledge.
I do respect David Thompson but judging from what I've regularly been shown by Thai cooks or in restaurants in a non-book context, the best green curries are pretty unadorned as the garnish goes. A little makrut leaf (shredded or whole), regular Thai basil or royal basil, maybe a little stick of lemongrass, and that's it. If you've made your paste right, you do not need to add a lot to a green kaeng aside from the usual ingredients, meat and vegetables. Krachai, galanga, green chillies, coriander root, etc., all necessary aromatics are already in the basic pounded paste, which has the right amount of green chillies (= lots).
The lesser-quality green curries do have more bells and whistles, indeed, because the base is made from commercial paste and the dish really needs extra aromatics. Adding more stuff is meant to conceal the fact that not-so-great basic ingredients are used. But if you're sure of your kaeng paste, you make it simple.
I don't remember having seen fresh green chillies used for garnish in a green kaeng, and God knows how hot they were. But perhaps I forgot that detail or I have never had the orthodox stuff.
re: Ptipois
Pti - your comment caused me some degree of consternation, whilst I use lime juice to balance the flavours in my Thai salad dressings. I had never used it in a curry, and I cook a lot of Thai food, and I make my own pastes (always have). How could I lack such basic knowledge? Time for some research, I pulled our Thompson's definitive tome "Thai Food", and of the 31 curries only 3 have lime juice, I then looked up his first book "Classic Thai Cuisine" here he has 13 curries and only 1 has lime juice. I then reflected on your comment it is there to balance the palm sugar, but green curries don't have sugar, that is only used in red curries and mussaman curries, and as you have said this a green curry, there is no sugar to counter balance.
I make my own pastes and I am pretty confident that I get the pastes right, I am careful to crack the cream, and cook the paste to the point it releases its aromatic flavours. Yet, I still find a good curry benefits from the flavour and texture contrast added aromatics give. I do use lots of chilli in my paste, yet the garnish of chillies adds a different flavour and textural dimension as they are not crushed and cooked. Similarly, freshly cut kaffir lime leaves release their oils and aromas when they are added to the dish just before serving. So in my experience the aromatics added just before serving add a different dimension to the aromatics that are cooked out in the paste.
I have enjoyed a lot of great Thai food in both Thailand and Sydney (which has some amazing Thai cookery) but I have struggled to find equally good Thai food in Europe. In my experience the better the restaurant the more they add aromatics etc. After all why use a cheap bought in paste then use expensive fresh herbs - its illogical. Again in my experience the less good high street and suburban curries tend to be plain and unadorned.
Parigi - I agree I can't tell what a dish tastes like from a photo, but you can get some clues as to the quality of the dish - the photo gives clues to an experienced diner. I failed to find what I considered to be good Thai food in Paris, and given this thread I hoped the scene had improved and was interested in the discussion and planned to try again on my next visit (we also don't get good Thai food here in Hong Kong). But then I saw the photo; the curry doesn't look great, the colour isn't vibrant: it could be red it could be green. The chicken looks pre-cooked and added to the sauce rather than cooked in the sauce, and the lack of greenery (aromatics) made me think it was a pretty bog standard high street example.
I asked the OP the question about the aromatics because none were evident and to me those are often the difference between an average place and one that is doing great things. I asked the question because I was trying to ascertain whether Thai in Paris was really worth trying, whether it had improved over the years: given these answers I am still not convinced.
re: PhilD
I felt no consternation from your reply, being all too aware of how misunderstood Thai cooking principles can be although it is one of the best appreciated cuisines in the world.
I think we'll just have to beg to disagree on that subject and say we've had different experiences and training, including on the use of the lime juice/palm sugar/fish sauce trio which is really a staple of curry seasoning (whatever the color), be it in small quantities. Very important for the taste balance which is — far more than ingredients per se — the basic principle of Thai cooking. An essential detail I've found to be misunderstood even by French chefs claiming "Thai influences" on their food while they're just using lemongrass, galangal, etc.
I remain a bit astonished at your assertion that the better the Thai restaurants, the more added aromatics there are in their curries. In my experience it has not been so. As I wrote, I rather witnessed a glut of aromatics when the basic quality of the kaeng sauce was not great, which figures. I've been taught by Thai chefs that your basic kaeng preparation should shine through; really when it is so, of course lots of added aromatics won't hurt a good paste but they will seem a little redundant. So they never used a lot of them. Except of course the final touch of fresh basil and makrut leaf, to bring out the zing. Together with the final balancing using the three ingredients mentioned above, the equivalent of "correct seasoning" instruction in French recipes.
As for the OP's photo of chicken curry, being accustomed to Thai curries in Paris restaurants and not expecting any miracles from them whatsoever, here is how I read it:
The paleness of the sauce only means that they've used very little paste in order not to disturb the notoriously chilli-fearing French palates. Commercial green paste gives a distinctly duller color than freshly made.
The chicken does not look like it was precooked and added to the sauce. Biggish chunks IMO, but they do look like they were cooked in the sauce, and possibly overdone. The bamboo looks like it was cut from fresh, which I doubt, but it could be, judging by the white color. Whatever basil and makrut leaf there may be does not show on the picture (the OP wrote "only basil", so there was no makrut).
So overall this looks like a simple green curry, certainly very mild in taste given the insufficient quantity of paste to begin with, but only from the picture there is no reason to say that it is bad. Anyway one can't judge that from the lack of added aromatics. The proof would be in tasting the sauce.
re: Ptipois
Totally agree with the concept of balance or "rot chart" between the sweet, salty, sour, and hot components of a Thai dish. However, this is the concept applied to the dish as a whole. So sugar can be used to balance the sweetness but coconut milk and cream are also sweet so often no sugar required. In green curries that are not meant to be overly sweet (compared to the red curries) as they that element from the coconut. In fact adding sugar would probably take them out of balance - unless you have a sweet tooth and that is the taste you are after. Similarly the sourness can indeed come from limes especially in salads, but often in curies and cooked dishes it will come from tamarind water and in other dishes from coconut vinagar.
Agree the aromatics need to be in balance with the curry: but to me a total visible absence is a cause for concern when I am presented with a dish. They are added when the dish is served so as to be still fresh and add texture as well as flavour.
I also agree with your assessment of the dish in the photo but probably not your conclusion. How can using insufficient paste and lots of coconut milk result in a good curry? It is going to be out of balance, as you say OK for local tastes but really a pastiche of a true Thai curry.
My fear is that if this is an example of good thai food in Paris are we leading people astray? After reading all about the Isaan food I was looking forward to a mind blowing spicy plate of grilled Isaan sausage washed down with a cold Singha. But if the food is tempered for the French palete is it going to be worth seeking it out?
As the Thai's say - Gan Gin Gan Yuu - as you eat, so you are.
re: PhilD
It is possible judging by the photo that we are not dealing with a textbook Thai kaeng but as Parigi wrote, eating is for enjoyment. Not everybody likes it fiery hot, even in Thailand. If the sauce is correctly balanced, the taste is good. So maybe that green curry on the photo was nothing to write home about, and maybe it was. You can't tell it's not good from the color and the "absence of aromatics", but you can tell it's mild, which is a different thing.
It is true that curries are quite toned-down in French Thai restaurants, and while I'll say that it impairs that the taste balance for those in the know, I also think Westerners exaggerate the importance of chilli and hot spice in Asian dishes, making them seemingly the only criteria for acceptability (that is pretty much Lobrano's position on the overall "Asian offering" in Paris, leaving aside the fact that many Asian cuisines have little or no chilli, like Cantonese or Zhejiang). As if dishes with less chilli immediately became unworthy. But chilli is less important than taste. Oth Sombath in Paris serves Isaan-type food (often based on green pastes) that is weak in chilli but his taste balance is wonderful. Going back to the photo, if the curry tasted good, it was good. Only the OP can tell us, and she did say it was delicious.
I'm afraid I don't follow you at all on the taste balance. When it comes to adding the "taste correctors" for the balance, the choice of them all depends on which particular dish you're making, not on adding this instead of that. Tamarind paste and lime juice are a totally different kind of acidity (to be precise I'd say tamarind has sourness and lime juice has acidity), you don't add them to the same dishes, and above all the sweetness of palm sugar has nothing to do with the sweetness of coconut milk. They're in a different range. So you still have to add the final touch of palm sugar in a dish based on coconut milk as is the case with most curries.
As the French say, "l'important c'est que ça soit bon".
re: Ptipois
Of course the ingredients are not interchangeable, that is why your mantra of sugar, lime juice and fish sauce with everything is wrong. If a dish gets its sourness from tamarind rather than lime juice then add tamarind not lime juice. If a dish gets its sweetness from coconuts add coconut (I simmer beef in coconut milk for four hours for curries and it gets sweet enough without sugar), if your salad dressing uses lime juice don't add tamarind etc etc. And yes lime is acid, but it is used as a souring agent in thai food to get the balance between sweet, sour, salty and hot.
Living in Asia I do appreciate the breadth of Asian cuisines and I do fully understand they use heat to a greater or lesser extent. Clearly Chilli isn't a substitute for taste but in a dish that should have heat its absence means the dish is a pastiche. I can't fathom how Thai (especially Isaan) restaurants can be recommended if they are dumbing down the heat for local palates.
I am really glad this discussion has flushed that out as it would be a shame for people to head to Thai restaurants in Paris expecting good food and to be disappointed to find it has been neutered for the local taste.
I dread to ask about Szechuan places - please tell me they don't substitute the pepper because locals can't tolerate the numbing effect and that that is OK because the balance is wonderful.
re: PhilD
"Of course the ingredients are not interchangeable, that is why your mantra of sugar, lime juice and fish sauce with everything is wrong. If a dish gets its sourness from tamarind rather than lime juice then add tamarind not lime juice."
Of course. But where did I write otherwise? Previously you were the one who implied that ingredients were interchangeable by saying that one sweetener could replace another, etc. What I precisely wrote is that some dishes require tamarind and some dishes require another sour or acidic touch. Since I am merely recalling the final taste balancing with palm sugar, lime juice and fish sauce which is common to most Thai curries, green and all, you don't need to resort to misplaced expressions like "mantra" and "wrong". That is basic Thai cooking and I can't help it if if you've been instructed otherwise and been spared that rather essential detail. In that case we were dealing with a green kaeng with coconut milk, so it's an affair of lime juice, palm sugar and fish sauce. Quite simply.
Also if you don't understand the simple fact that the creamy sweetness you get in a dish from a lengthy simmering in coconut milk is a totally different taste component from the tangy sweetness you get from a final touch of palm sugar (which works in addition with the two other elements), then perhaps you should explore the details of Thai cooking a little further, there's more to discover. A dish does not "get its sweetness" from coconut milk, it should have different levels of taste, which may include different levels of sweet.
And be certain that there are wonderful Isaan/Lao restaurants in Paris, as well as Sichuan; no amount of chilli is missing from their dishes, to the point that you have to request a lighter hand if you do not care for that amount of fire. If you don't, you may well receive email from friends three days after the meal with "My palate still feels numb" messages.
"I am really glad this discussion has flushed that out as it would be a shame for people to head to Thai restaurants in Paris expecting good food and to be disappointed to find it has been neutered for the local taste."
I am really glad too, for what would be the value of a recommendation from someone who draws excessive conclusions on all the Thai food a city has to offer from one single, and not very telling, picture?
re: Ptipois
Pti - if you read the thread you will see I base my opinion on a combination of factors - not the one picture. My logic is a follows:
1. Lived and/or worked in Asia for 5 years - so have a fairly good level of experience (and now back in Asia).
2. Then lived in and visited Paris - searched for good Thai/Asian food - always disappointed. Good information wasn't easy to find, in those days the best seemed to be from Pim Techamuanvivit who wrote about Paris on her blog.
3. Noted the recommendations on CH and thought this is looking good, there seem to be some options worth exploring.
4. Saw the recent photo, asked some questions.
5. The answers and subsequent debate (especially the admission that much of it is neutered or dumbed down for the French palate) has failed to convince me Thai food has moved much further forward in Paris. Hence the question: is it really worth checking it out?
6. How much can you tell from a photo? Well I am researching my next trip to Bangkok at the moment. The type places am looking at are highly regarded: Sra Bua, Krua Apsorn, Bo.lan and Nahm in addition to a lot of street food. If you look at images of their food you will see the dramatic contrast to the picture on this thread: lots of aromatics, textural contrasts and rich vibrant sauces. I know which ones appeal to my taste buds.
So no I don't believe I simply drew "excessive conclusions on all the Thai food a city has to offer from one single, and not very telling, picture" - the discussion part of it has been most illuminating element.
Have I really said ingredients are interchangeable? I thought I was quite clear that dishes get their balance from their core ingredients. I am not saying you use coconut milk instead of palm sugar. I am saying that in a dish with an intrinsic sweetness from coconut milk there is no need to add more sweetness in the form of sugar as it would take it out of balance.
And to pick up your criticism of my my cooking ability and knowledge, all I am saying is that you don't add lime juice, palm sugar and fish sauce to every dish (which really does come across as your mantra). In my coconut example you don't use palm sugar as a balancing agent because to don't want to swamp the intrinsic taste of the curry with palm sugar. The subtle sweetness of the coconut meshes with the bitterness of a lot of other ingredients, adding palm sugar swamps this. Similarly with lime juice, if the curry is meant to receive its sourness from tamarind why add another flavour or dimension? Surely by using the same these ingredients for all dishes you risk a uniformity in flavour profile that isn't very representative of this broad based cuisine?
Clearly my experience is different to yours and I think its is best if we simply agree to not agree.
re: PhilD
"Good information wasn't easy to find, in those days the best seemed to be from Pim Techamuanvivit who wrote about Paris on her blog."
I didn't know where else to tuck this in but our great Paris Thai friend has opened her own very authentic place in SF and it's terrific.
re: PhilD
My cooking experience is nothing like Pti's. But, firstly, I understood that it does not take a large number of ingredients to make a complex taste. There is a difference between complicated and complex.
Secondly, one can't tell from a photo whether a sauce is complex any way. Since you criticize a sauce based on a photo, you mean all you have to do is to look at the pics when you "read" a cookbook. You do not need the recipes after all.
Thirdly, you are asking the OP for an exhaustive list of ingredients . Phil, dining is an enjoyment, not a trick test and especially not a trial interrogation.
re: PhilD
Whether green or red, it was delicious, but my experience with Thai curries is limited to Massamun curry and Temple of the King curry which is a type of Massamun curry served in a restaurant in Lakewood, California. Both are made with coconut milk and one is quite sweet. I almost always order these.
if you'd like some Isaan food (very different from Bangkok-style Thai food, but quite spicy and wonderful), i highly recommend Rouammit, in Chinatown...while Rouammit has some curries on the menu, the best items are Isaan dishes like somdam, laab, grilled meats...some of the best Isaan food i've had outside of SE Asia...
i personally thought Lao Siam was just ok, but if you want curries, it might be a better fit than the Chinatown Isaan places...
re: Simon
It is not true that Paris is not an outstanding place for Southeast Asian food. What is true is that we're rather poor on Central Thai food (which is what many people refer to when they say "Thai food"), Southern Thai food (Muslim-Thai, my favorite) is inexistent, but we're darn good on Isaan/Lao food because of France's (um) old relationship with Laos. And our Vietnamese restaurants are quite good (and run by real Vietnamese people).
Paris is also graced with decent Cambodian places.
Wong Heng used to serve scrumptious Lao feasts (including crispy rice salad and homemade lemongrass sausage), but I think it serves only noodles now.
I like Rouammit, it is actually a smaller annexe of Lao Lane Xang on the same sidewalk and they share the same kitchen. Lao Lane Xang II, across the street, was IMO only designed and decorated to attract the yuppie/Figaroscope crowd, and succeeded. It is not bad, even rather good, and has very good desserts.
But if you like Rouammit, you'll love Lao Viet, on boulevard Massena, not far. As Lao/Isaan food goes, I consider this place the best in Paris (until I find a better one). And don't let anyone tell you that the surroundings are depressing ;-)
re: Ptipois
True...Isaan food is prob the cuisine i am most picky about, and i was very happy in Paris, and enjoyed the Vietnamese places too.
re: Simon
Simon, it was because of your rec that I went to Lao Lanxang (I was going to go to Rouammit, but I didn't write the name down... but I remembered the name Lao Lanxang, so we went there).
I've spent some time in Thailand and Laos and the meal we ate was the best I've had since being there.
I live in the south of France so I don't get to Paris all that often, but I would make an effort to go back and eat either at Rouammit or Lao Lanxang.
Thanks, Simon!
re: juliadevi
Glad you enjoyed!...i was first taken to Rouammit by my Thai upstairs neighbor in my old apartment on Isle St. Louis -- we went w/ a group of her Thai friends...and it soon became one of my regular places...
All your recommendations sound wonderful to me. I will save them for future cravings.
I have a feeling you have eaten a lot more Thai and SE Asian food than I have. I am anxious to try some of these dishes that I have never heard of.
For tonight, however, I am meeting a friend for dinner and I know that I wont be able to persuade her to go far from home, especially to Belleville, so we are going to Spice and Vine near her apartment. It's on Rue de Maine. Have you heard of this one. If so, what are your thoughts?
re: forestqueen56
Being naturally suspicious about Thai restaurants with a chic decor, playing on the "back from Phuket and still dreaming about the hotel spa" note, I never went to Silk and Spice but also I never heard bad things about it. They seem to be serious, they give Thai cooking classes, so why not? Please report!
Less expensive in the "Central Thai" category, and not too far: Chez Paï, rue du Faubourg-Poissonnière. In a self-service cafeteria style, but there are genuine Thai cooks in the basement kitchen and the kaeng (curries) are renowned.
Khaosan Road on rue Condorcet: untried by me but good reputation.
Oth Sombath (rue du Faubourg-Saint-Honoré) plays closer to the haute cuisine department but he's an excellent Isaan chef. I would only say that he uses a bit too much palm sugar, but I like his cuisine. He used to be head chef at the Bangkok Blue Elephant and should be credited for inventing raw salmon yam (Thai style salmon tartare, delicious).
(Forget what I wrote about "chic décor", but at least this one does not play on the "typical" note.)
re: forestqueen56
Sorry - my mistake. Got confused between Spice and WIne, where you're going, and Silk and Spice, where you're not going (rue Mandar, 2e), but that gives you extra suggestions for Thai restaurants in Paris.
Never been to Spice and Wine — pairing wines and Thai food is interesting. I hope both food and wines are up to reasonable expectations, so please tell us about it later!
re: Ptipois
Will let you know about Spice and Wine. I am looking for less expensive and according to the website, it might be a little out of my price range (I must translate always into dollars), but will give it a try and add Khaosan Road, Oth Sombath, Bangkok Blue Elephant, and Silk and Spice to my list.
Please keep in mind that I am not an expert in this department. And I I probably would like the heavy handiness with the palm sugar.
re: forestqueen56
Khaosan Rd on rue Condorcet? This resto in my own 'hood has never attracted me. Khaosan Rd in Bangkok is a place where European backpackers outnumber Thais, and giant cockroaches outnumber the Europeans. Once I saw one so big (cockroach, not European) that it made a crunch-crunch noise crossing the street.
Why would anyone in his right mind call his restaurant Tourist Hell?
I am confused re what you really want. You seem to have a couple restaurants in mind, and you also seem to want us to talk you out of them.
Do you want to eat at any Thai resto provided it is near your place or your friend's place? That is understandable, and you do not need our advice.
Do you mainly want to have inexpensive Thai food from those two restos? you can check their prices online. Again, you don't need us.
Do you want to eat well? That's what chowhound is for.
And none of our various recommendations are expensive.
Please report back on how your two restaurants turn out. Esp Khaosan Rd, which is just up the street from my home.
re: Parigi
Well, there's a new restaurant in the sixième that's called Schmuck. Many Parisian foodies seemed to find that brilliant. I was tempted to grant a personal Darwin Award to the genius who came up with the name. Some reviews were good, but strangely enough no buzz ever came out of it. Haven't heard of the place since. But a terrible name does not automatically mean that the food will be bad.
I agree that the name "Khaosan Road" is most infortunate, but the reviewer who gave me the info is trustworthy. The place is run by people who go back to Thailand several times a year to bring back products and inspiration. A good sign: the tables are set with spoons and forks, no chopsticks (unless you order noodle soup). At least they know their Thai table manners.
Mind you - I havent tried it. Seems that we'll have other people test it for us ;-) But really I heard good things. But I've also heard good things about places that proved to be utter dumps. Sometimes not.
re: Ptipois
Hahaha, Schmuck, everyone. A Cambodian resto in the 'hood is called Dung. Well, was. Didn't make it.
re: Parigi
My favorite is "Takayalé", a fake sushi place somewhere near the grands boulevards. I'm not making this up.
re: Ptipois
Nothing to do with food, but I think the Anne Franck wig shop on the Bd de Strasbourg takes the biscuit.
re: Ptipois
O groan.
re: Ptipois
what does Takayalé mean? I think it came up once before and I was confused then...
re: kerosundae
t'a qu'à y aller = just go.
re: Parigi
haha! I was lying in bed after I asked the question and it suddenly dawned on me! at first I was so stuck on it being something gross that it didn't occur to me it would be cheeky.
re: Ptipois
My Jewish friends in New York use the word schmuck to describe a jerk. I looked the word up and it has another meaning--a body part that I wont mention here. Now I am not sure I want to go to a restaurant called Schmuck. But I might pass by there and take a picture.
Vielleanglaise, I might stop by that wig place to try on a gray wig. I want to see what I look like if I stop dying my hair.
You learn so much on chowhound.
re: forestqueen56
Unfortunately I really don't know how to explain this to the english readers, but in the 19th there is a little kebab place called "A la one again"...
re: forestqueen56
Whereas in Germany, "schmuck" refers to jewellery - I was in Hamburg & Berlin last month, and you see "schmuck" signs everywhere :-D
re: klyeoh
Yup, Schmuck. And Fahrt
re: Parigi
try Olympiades, this is where the asian communities are, there are tons of choices, you can also find fresh thai basil there and make your own curry, so far, i think is better and cheaper than most thai restaurant in Paris. But you should really try Vietnamese in this area, they are as good as in Hoi Chi ming.
re: Penpen
"Hoi Chi ming"
You mean Ho Chi Minh Ville, formerly Saigon?
re: forestqueen56
If you really like Thai food and look for less expensive, I think Chez Paï might be your thing.
Oth Sombath's food is really good in spite of the excess of palm sugar. It's just that there's a little too much of it and it wasn't really benefiting the Sauternes pairings that we were having one night at his restaurant. But I would definitely recommend the place.
Update on Spice and Wine.
I ordered the Kang Kiewant Kai, green curry chicken in coconut milk and sticky rice. There was a sommelier, or rather a server who knew something about wine, but since I was only going to have one glass the choice was limited.
The curry was quite good, but not excellent. I only had the main dish so I found the portion too small. There was just a hint of sweetness to it and it was definitely not spicy.
The waiter pointed out the vegetables in it which were tiny Asian eggplant of two varieties. He warned me not to eat, separately, the one that looked like a little ball because it was bitter, but eaten with the other ingredients it was not. According to my research on the internet it must be the Thai Kermit eggplant.
I will go back, but not before trying all the restaurants mentioned above. Only then will I be able to give it a rating.


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Biology | Master of Science Degree
From the Saint Louis University Biology Graduate Program Page: The Department of Biology is organized into two broad areas of specialization: Cell and Molecular Regulation (CMR) and Ecology, Evolution and Systematics (EES). In either of these areas, students may elect to pursue a Master of Science degree in Biology.
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Thesis: A minimum of 30 hours of postbaccalaureate credit (6 hours of thesis research).
Program Description: This degree requires a formal research project and thesis and is excellent preparation for continued graduate studies at the doctoral level, or for employment in environmental, industrial or research companies.
Career Possibilities: Conservation Biologist, Geneticist, Physician
Curriculum & Program Details: The program is ideal for a candidate seeking lab research experience or wishing to advance to a Ph.D. program. A thesis is required. Coursework is based in two distinct areas of concentration: Ecology, Evolution and Systematics (EES) and Cellular and Molecular Regulation (CMR). Unique to studying in St. Louis is access to the St. Louis Zoo, the Missouri Botanical Garden, the Donald Danforth Plant Science Center and the Saint Louis University School of Medicine. These areas enhance the biological research education beyond the classroom. | Prospective Student Page for Biology
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15 December 2009Fiona Hyslop, The Minister for Culture and External Affairs, today, (Tuesday 15 December), formally switched on a giant projection of some rarely seen archive film footage of Scottish construction workers onto the exterior of the Buchanan Galleries shopping centre in Glasgow.
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The unmistakable boom of an indie bass can be heard coming from the Rock n Roll Hotel. The scent of seasoned mussels and fresh-baked sour cherry pie emanates from either side of the street. Cursing the long-awaited street car, residents artfully dodge taxicabs and speeding bikers to get around the plaid-clad, bespectacled foodies waiting patiently outside of Taylor Gourmet and H & Pizza, eager to devour their fried risotto balls or custom-made soy cheese slices.
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Walking along H St. NE in Washington, D.C. is a therapeutic exercise in cognitive function and repair. Every few weeks, previously boarded-up storefronts transform into freshly painted establishments aimed at a new generation. What was a relic of the infamous "Dodge City" is the fast becoming the District's foremost hipster haven. But as the neighborhood changes, once-cherished institutions are left hanging in the balance -- the most prominent being the black church.
Today, the black church is in crisis, with scholars claiming that it has lost its prophetic and progressive influence. But the black church has also been confronted with a more visceral change: the shifting demographics around the urban black "space," caused in part by people like me.
In cities across America, a new population is moving to neighborhoods formerly occupied by working-class African Americans. Property developers, eager to take advantage of the modest rent, are tearing down buildings to make way for trendy eateries and luxury condominiums to fit the needs ofmillennials: young, educated individuals, most of whom reside briefly in a given urban area before choosing to settle elsewhere.
This recent physical and cultural transformation has been endlessly debated. According to Neil Smith, a professor of anthropology and geography at the City University of New York Graduate Center, gentrification has changed enormously since the '70s and '80s. "It's no longer just about housing," hetold the New York Times. "It's really a systematic class-remaking of city neighborhoods. It's driven by many of the same forces, especially the profitable use of land. But it's about creating entire environments: employment, recreation, environmental conditions."
In Brooklyn's Williamsburg and Greenpoint, for instance, the proportion of residents holding graduate degrees quadrupled to 12 percent from 1990. At the same time, the retail focus has shifted from offering products to creating experiences. "In this struggle," he says, "the interests of private capital rarely lose."
In the nation's capital, black churches have refused to budge amid this accelerated gentrification process, even as they see their communities (and influence) slowly wane. For the first time, African Americans are no longer D.C.'s major racial or ethnic group. Select D.C. neighborhoods are experiencing a verifiable identity crisis, with the black church at the helm. Changing demographics are a daunting challenge for an institution that used to occupy an integral role in the community -- serving as the center of stability and camaraderie, offering potlucks and after-school care along with religious services. To understand this struggle is to understand the changing role of the black church in the American narrative, and what vulnerable communities stand to lose if it disappears.
When video footage came to light of Reverend Jeremiah Wright calling on African Americans to say "God damn America" instead of "God bless America," many worried that it signaled the end for Senator Barack Obama, then the leading candidate for the 2008 Democratic presidential nomination, and an active parishioner of Wright's church for 20 years. What followed was a media firestorm, one that thrust the black church under an intense spotlight it had not faced since the Civil Rights era. Underenormous pressure, Barack Obama came to explain his relationship with Wright and his congregation:


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Vodka Zinger Natural Flavor Infuser
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Amanda Righetti — Crush of the Day
We're not sure what's wrong with Hollywood. If it was up to us, actress Amanda Righetti would be on TV, in movies and starring in commercials much more frequently than she is now. For the time being, she'll have to settle for being our Crush of the Day


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Trent on College Baseball 360 "Top 11 Catchers to Watch" List
Monday, January 24, 2011
Click here for the full "Top 11 Catchers to Watch" List
JOHNSON CITY, Tenn. (Jan. 24, 2010) - ETSU senior catcher Derek Trent (Kingsport, Tenn.) recently was tabbed as the No. 9 catcher to watch in 2011, announced CollegeBaseball360.com on Monday.
"This is a great honor and a well deserved recognition for Derek," said head coach Tony Skole. "For three years Derek has been an everyday player for us, and it really is quite remarkable what he has accomplished. Quietly, he has put together an outstanding career."
Trent, a finalist for the 2010 Johnny Bench Award, hit .348 with 17 doubles, 13 home runs and 66 RBI. The local native also led the Atlantic Sun throwing out 23 base runners on the season.
"Derek has always been able to hit, but his improvement on defense is what has made him one of the best in the college game," Skole added. "He blocks and throws as well as anyone in the country. Derek is primed to have a big senior season for our club."
A 2010 First Team All-A-Sun selection, Trent instantly made an impact at ETSU in his freshman season as he set a new Buccaneer freshman home run record after hitting 15 in 2008. Trent also currently holds the single game record for RBI (8) and is fifth all-time on the career RBI list (148).
The Bucs open the 2011 season on Friday, February 18 at 3:05 p.m. as they play host to the Marist Red Foxes at Cardinal Park.
For more information on Buccaneer baseball or any other athletic news, please visit www.ETSUBucs.com.