text:
Much like David Pollack used to coming out of Georgia... Werner plays with his head up, and plays so well with his eyes. He sees everything.... and has the ability to get there.
He's nowhere near as dominant yet as Pollack was, but the point is they have similar qualities and use a lot of the same techniques.
Last edited by TedSlimmJr; 07-22-2012 at 02:17 PM.
i'm definitely big on mingo...imo in the national championship game he was the best player at the los period...some serious tools there...definitely needs to get stronger but think about packing another 15-20 lbs on that frame which it looks to me like he'll carry very well and you might have yourself a monster end...i'm not ready to say that he's a stand up player only as a pro...i see a lot of jpp potential there...on upside and tools i'd be jumping on him
hoops scoops 2012 season ..."in 2014 ryan tannehill etches his name in stone amongst the games elite qbs"..."ryan tannehill and andrew luck will carry the afc for the next decade plus the way peyton manning and tom brady have this last decade plus"
for the love of god get a real freaking mike already!!!
Three points regarding 3 quarterback prospects, a Senior and two underclassman....
1.) I like toughness in a quarterback. If you wont hang tough in the pocket and deliver the football when things aren't going well up front along your offensive line... I don't have time for you. Tyler Wilson sold me on his toughness when he was getting absolutely destroyed versus Bama last year. A lot of quarterbacks would've wilted in that situation, or been knocked out of the game. I've seen Bama's defense do it too many times.... but Wilson hung in there with nothing but grit, and kept gettin' up for more. There's numerous positives to analyze about Wilson.
However, I'm going to point out one of the main issues I see with Tyler Wilson, and it ties in a little bit to the beating he took against Alabama. Wilson has to get better at identifying coverages prior to the snap and recognizing blitzes. It's an issue that I see in every game with him. I need to see that aspect improve during his Senior season. I need to see better communication with his receivers and get the ball out quicker in these situations. Hit his hot reads on a 1 or 3 step drop and stop taking so many unnecessary hits.
2.) Tyler Bray has a long ways to go in order to prove to me that he's a legitimate top underclassman QB prospect, and not just another lanky kid with a live arm and no idea how to play the position. The coaching staff at Tennessee has had issues with Bray and his lack of dedication since he's been there, although he appears to be ready to become more of a student of the game, and work at his craft. Bray's arm is able to perform elite tasks. He spins it as well as any quarterback in the NFL. The problem with Tyler Bray is that he hasn't done anything against SEC competition. He's been overmatched against SEC opponents, and has to play an entire season without getting hurt.
The fundamental flaw with Bray is bad footwork, and it contributes to his poor accuracy. I'm a firm believer that proper footwork is the key to accuracy. Bray's tendancy is to forecast where he's going with the football with his front foot. He gets away with it against lower level competition like Montana, Buffalo, etc... but not against SEC defensive backs. He doesn't get the toe of his front foot pointed at his target consistently.... this flaw in his footwork requires him to deliver the ball from this "side-saddle" position which affects the accuracy and touch of his passes. I can tell where Bray is going with the football on every throw by the time he sets up... so can SEC DB's.. his velocity is the only thing that saves him a lot of times. Basically, he needs to make sure that the notion that he's ready to dedicate himself to working on the details of his craft are true. He can't get away with taking a premature step in the direction he intends to throw and survive the defenses he's going to keep seeing in the SEC.
3.) Logan Thomas is the top underclassman QB prospect on my board right now.. for several reasons. Yes he's big and mobile with a strong arm, but it takes a little more to impress me. He has terrific pocket presence... along with his ball placement and ability to make stick throws in tight windows are what impresses me. However, the Cam Newton comparison is quite a bit off.
Thomas is nowhere near the athlete Cam Newton was. Thomas is a slightly more athletic Josh Freeman, and also comes with the same inconsistency issues as a passer that Freeman had this point in his college career. He's not in Cam Newton's class when he becomes a runner with the ball in his hands. Newton dominated SEC defenses physically with his combination of size, speed, and explosive cutting ability. Logan Thomas would get eat up by SEC defenses.
He has to improve his consistency, especially against the class of the conference (Clemson). In 2 games against Clemson, Thomas was only able to put up 3 points and 10 points, with only 1 TD and 3 INT's... both blowout losses to Clemson, who themselves got blown out 34-13 by the 5th best team in the SEC (South Carolina). That's what it would be like for Thomas to play an SEC schedule.
I look for Thomas to make some improvements in his consistency after getting a season of starting experience under his belt. If Virginia Tech wins the ACC and is in the mix for a BCS bowl by the end of the season, it'll be because of Logan Thomas. They don't have a RB like David Wilson to rely on in 2012. If Virginia Tech struggles, it's because Logan Thomas didn't make the jump in consistency that he needed to. It's his team and they'll go as far as he takes them.
Cam Newton took a team with a terrible defense that would've lost 6 games without him to an undefeated national title. Logan Thomas has a lot to prove to deserve that type of comparison.... and that's coming from someone who had their doubts about Cam Newton. I like Thomas, but he's not Cam Newton.
Last edited by TedSlimmJr; 07-22-2012 at 04:26 PM.
A Belichick replacement for Welker and 8-9 million in savings
I'm going to pick it up in here a little bit with some underrated prospects, or even in some instances, may not be rated at all due to nobody taking notice... which is likely the case with Javone Lawson. If you read my Senior prospects thread for 2012, you probably didn't even notice him on my list of Senior wide receivers. Make no mistake, the kid can play... and he can play much better than several of his peers who will end up absorbing some hype.
I wouldn't be surprised to see him be a later round pick or go completely undrafted on draft day... he's probably a little better than that.
Watch him against San Diego St. last year in the New Orleans Bowl where he went off for 9 catches, 193 yards, and 2 TD's. Specifically, pay attention when he's matched up against Larry Parker and Leon McFadden. Watch his games against Arizona and Oklahoma St. (2011 and 2010), pay attention when he's matched up with NFL caliber CB's like Trevin Wade, Broderick Brown, etc.
T.Y. Hilton, Alfred Morris, Dwight Bentley, Demario Davis, Ladarius Green, Jonathan Massaquoi, and Bobby Rainey have all moved on to the NFL after being some of the most underrated prospects in the country all season last year. With these kids having moved on to the NFL, Javone Lawson takes the baton as the best player in the Sun Belt Conference in my opinion.
I wonder what Margus Hunt is gonna do with his career. My cousin threw with him before SMU dissolved its track and field program. Cousin transferred to Stanford and Margus joined the football team as a 3-4 DE. He could easily play 4-3 though. He could probably play any position. He's just a freak.
Didn't Skov get arrested? I've wanted him in aqua and orange since he started playing at Stanford. Maybe we can get him in the later rounds.
This team needs more freaky athletes. We have the coaches to mold them.
Big fan of Sean Porter. I think he could be an impact player in either the 3-4 or 4-3 as a rush LB; a bit smaller than most OLBs but his speed and agility is impressive.


text:
Sorry there are no shows for Boggie Nights With The Osmonds right now.
What people are saying about Boggie Nights With The Osmonds
This area is intended for discussion only. If you have a question about your order you can get in touch via our Customer Service Area. Comments about existing orders, or with questions will be deleted.

subset: commoncrawl


text:
Do I need to re-season my wok?
I made a mess of my wok yesterday. It was well on its way to becoming nicely seasoned, but after stir frying finely diced chicken which had been tossed in a combination of egg white and corn starch (I was making chicken lettuce wraps), a crusty mess remained on much of the inside surface. I tried using kosher salt as an "abrasive" for scouring the wok, but now, when I run my hand over the surface, it doesn't feel smooth.
What's the best way to proceed from here? Should I "bite the bullet" and give it a good scrubbing with something like Bon Ami, and then begin the seasoning anew? Or is there a way to preserve the seasoned parts and re-season the rest of it?
Whenever I cook stuff that sticks to the wok, I fill it with water immediately after I'm done and let it soak until the mess softens, then I brush it with a plastic brush. I dry the wok well and reheat/reseason it in and out. In time, and depending on the wok's material and coating (if any), it may develop its own "coating".
I agree with Dracodl that it's a good idea to fill carbon steel cookware with hot water after cooking if there is a burned-on residue. You can also boil the water and scrape gently with a wooden spatula.
Since kosher salt didn't take off all the crusty gunk, I'd suggest *really* biting the bullet and going straight to steel wool. Scrub to bare metal and reseason. IME, it's a lot easier and faster to reseason carbon steel than cast iron.
Didn't read this until today and my advice is probably too late, but this may come in handy the next time. If the burned on foods still resume foods and are still soft, you can soak the wok in warm water and you can scurb them out with a soft brush or soft pad. You may have to repeat once or twice. If the burned on foods are completely crusty and hard, then you can do what you did with salt or use a hard plastic scraper or an old credit card. These should minimize the damage done to the seasoning surface. If necessary, you will just have to scrub it with a stainless steel wool, but usually that is not needed.
You will need to do a mini-seasoning afterward, but you should not have to do a full blown seasoning.
re: Chemicalkinetics
I knew I had run into this problem before, and sure enough, this post proved it. Last night it was a cornstarch slurry that stuck to the wok, and I didn't soak it fast enough. I was able to clean the gunk off, but I've again lost some of that great seasoned finish on the bottom and a bit up the side of the wok. How, exactly, do I do a "mini-seasoning"?
re: CindyJ
By mini seasoning, I mean just heat the wok up with some oil.
Enough oil so that it cover the bottom, but not too much like deep frying. Maybe like 2 tablespoon of oil. (don't use low smoke point oils like EVOO). Heat the area where you thinking you some seasoning rebuild, in this case the bottom. Swirl the oil a bit. Once the oil starts to smoke, turn off the heat, you can continue to swirl the hot oil, just a little bit for like 20-30 second or so.
You can dump the hot oil if you have a place to do so. Or just let the oil cool just a bit in 5-10 minutes and dump it in the sink. Swipe the wok surface with a paper towel No need to swipe it super clean, just a gentle swipe to remove excess oil.
Now, you are ready to stir fry again.
The two main differences between this mini-seasoning and full seasoning are that (1) you do not need to get the wok surface to change color, (2) it takes much shorter time. (5 minutes maybe?)
You know. I just realize my directions above maybe just a bit too much. Think of it this way. Do a empty stir fry. Yes, just pretend you are doing another stir fry except you don't add food and maybe just get the oil a tad hotter: Heat the wok up, add a little of oil, get oil to smoke, swirl around, wait for the wok to cool down, dump the oil and swipe the oil off. Just like cooking. No food.
re: Chemicalkinetics
Thanks, ChemicalK! I understand. I assume, then, that without completely re-seasoning, there's no way I can get that nice, smooth, shiny, black coating back in those places?
By the way -- this might be related to the problem I had last night -- up until yesterday, I had been using a wooden "spatula" for my stir frying. But everything I'd read and seen regarding wok cookery showed the cook using a metal wok spatula, so I bought one and used it for the first time yesterday. I wonder if the scraping of the metal on the wok caused some of the seasoning to scrape off.
re: CindyJ
"there's no way I can get that nice, smooth, shiny, black coating back in those places"
Yes and no. There is no way to get that black coating in one sitting except for a full seasoning. However, the wok will eventually get black over time, one way or the other. The mini-seasoning basically get you up and running (as in cooking) and the wok will get dark over time.
"I wonder if the scraping of the metal on the wok caused some of the seasoning to scrape off"
Yes, a metal spatula will scrap some seasonings off. The argument for it is that it does not matter in the big picture, especially for an well seasoned wok with a relatively harden seasoning surfce. You will scarp a little seasoning here and there while using a metal spatula, but the cooking will heal it back. Sort of a constant "in and out" thing, reaching an equlibrium. Basically, you will have to baby sit a new wok, but as it gets a bit more mature, it can take a beating, which is why professional Chinese chefs can treat their woks very roughly.
re: Chemicalkinetics
I bought a new Carbon steel wok today, and decided not to wait for the delivery of the new Itwani12000 BTU wok stove (recommended on the Wok Stars) that I bought on Amazon, and went ahead and tried to season it with the lower BTU rated butane stove that I already have. I read that sometimes they are able to do the job OK, and was anxious to get started.
I washed and scrubbed the new wok with a copper scrubber, then dried and wiped it inside and out with peanut oil. I heated it at full flame for about 10" (until the bottom started to blacken). Then wiped it out and repeated the process again for 15". But the bottom still did not look like it was really a well seasoned black like I expected, and it had no affect on the inside sides of the wok, even though I applied heat to the sides also.
Lastly, I heated it up again and stir fried chopped onions in it for 15", (I read that onions can add to the seasoning process, and the taste), then tossed the onions.
But the bottom still did not look right to me, it seemed to have a burned on oil crust on the bottom? I stir fried some onions and mushroom with rice, and it tasted OK, but started to stick to the pan before I was done cooking it. I added a little more wok oil, and some hot oil, but that made it a little oily when it was done. It tasted OK, but now I am wondering if I should try to scrub clean the wok, and season it again when I get my new wok stove in 2-3 weeks?
I also picked up a very small 20cm Ken Hom wok that is carbon steel, but has a non-stick coating on the inside. I thought it might be handy for small meals or snacks, and that I could use a wire brush (on my electric drill) to remove the non-stick coating if I don't like it, then season it also.
For years I used a stainless steel wok that served me well, then an enameled iron wok, so switching over to the carbon steel is a new experience for me. I have read a lot of posts on this website, and on YouTube about seasoning a wok…but still not sure I am doing things correctly. So I am wide open for any input. Thanks for a great website!
re: Ronbo36
< I read that sometimes they are able to do the job OK, and was anxious to get started.>
It should be fine. You don't necessary need an extreme high thermal output stove to season a wok. It is nice, but not necessary at all.
<But the bottom still did not look like it was really a well seasoned black like I expected,>
I am not sure what yours looks like. It is possible that too much oil was used and that the surface formed a sticky layer. A correctly seasoned surface should not be sticky. In addition, don't expect the wok looks pitch black by a few seasoning applications. More than likely, you will get a brown to deep brown, but not black color. Don't worry about getting a black color right away.
<I read that onions can add to the seasoning process, and the taste>
Onions or whatnot is used to remove the metallic taste during the first seasoning. You are supposed to toss away the onions, and you did, which is good.
<it seemed to have a burned on oil crust on the bottom>
A little burned on crust is unavoidable, but you don't want too much. If so, use something to scrap it off. You can use metal tool to scrap it off. it is more effective, but you will need to reseason that section. or you can scarp it off using a plastic tool. Less effective, but you don't need to reseason.
<but now I am wondering if I should try to scrub clean the wok>
Unfortunately, I cannot see what your wok looks like, so it is difficult for me to recommend if you need to start over. Chances are that you don't have to, but I won't know until I am able to see the wok. Can you take a photo post it here for us to view?
re: Chemicalkinetics
Thanks for your response, here are two photos that I took of the new wok.
re: Ronbo36
Hi Ronbo,
The first photo suggests there is a layer of burned on carbon on the wok surface. This by itself is fine. However, this looks to be thick and uneven, and more importantly unstable -- ready to get peeled or flaked off. Sometime the camera can be misleading, so you have to inspect and verify if this is true. If so, then you should scrap it off. It will fall off soon or later, so might as well remove it now, so the proper seasoning can be built on. The ideal goal is not to remove everything, but only the unstable black charcoal.
There are many ways for removal. If you want to be thorough, then you can use steel wool (or copper wool in your case) or sandpaper, but you will have to reason again. A popular method is to use "salt + oil" with a papertowel. Pour in about half tablespoon of salt as the abrasive, and add also half tablespoon of cooking oil as lubricate. Now use the paper and scrub the surface.
I would first give the "salt and oil" method a try first. If it seems too gentle and ineffective, then scrub off the burned on coating with a green pad, metal utensil or your copper wool.
re: Chemicalkinetics
Thanks for the help in addressing my wok dilemma. I did as you suggested, and first rubbed it with oil and coarse salt. That removed some of it; next I hit it with the copper scrubber, and then tried a BBQ scrapper with a steel brush. But the junk on the bottom refused to come off, so my last attempt was with 'Kleen King' (a commercial grade powder cleaner that has a little more cleaner power than the average scouring powder), and the copper scrubber. That removed everything, so I repeated the process on the outside. While doing so it became apparent that I probably had not completely cleaned off all the protective coating in the beginning, because this time I was looking at the actual base carbon steel surface…and it looked much different (better).
Also, I think I used too much oil the first time around, and that coupled with the protective coating that remained, maybe caused the caked on look.
The photos below show the wok after I cleaned it; after 10", and the last after 15" on full heat.
I used a piece of oiled paper towel (with tongs) to keep the surface oiled. It looks a lot better this time, no caked on look, and I guess will just take time to fully blacken. I have a round bottom wok on order that I will be seasoning in the near future, and just for drill I thought I might give the cast iron wok that Eleanor Hoh is promoting on her Wok Star website a try. I will certainly have an assortment of woks to try and compare.
re: Ronbo36
The new photos look great. They may not look pitch black, but they look "correct". In time, they will darken. In the future, if you encounter minimal build up, then you can use the salt and oil method. This is the mild form of removal, and you won't need to season afterward.
<I think I used too much oil the first time around, and that coupled with the protective coating that remained, >
Interesting, if you use a lot of oil or very thin layer of oil, you will be fine. However, there is an intermediate volume of oil which will turn into gumpy sticky substance. Regardless, your wok looks good now. Enjoy, and thanks for sharing.
I would also like some feedback specifically on the wok which I have been trying to season. I started off with cleaning the carbon steel wok extremely well with soap and water and then dried it well. Then, I used the oven method (coated with peanut oil) and then stir-fried some chinese chives on the top of the stove. I got a black residue and rinsed the wok. Then, a day later, I decided to get the wok very hot on the gas stovetop and poured a bit of oil and then wiped it with a paper towel. This is where I am now. What should I do? Do I need to start over? Why do I have the spots? What is a properly seasoned wok- black and shiny? Please help!
re: CookingwithMochi
Hi CookingwithMochi,
When I cleaned my new carbon steel wok with just soap and water it did not touch the rust proof coating, and resulted in some caking on of the peanut oil and the coating. Not until I gave a it real good cleaning with a copper Brillo type pad, and scouring powder, did the gunk come off. Then it seasoned a lot easier. I'm not sure if you have the same problem with your wok, but it does look like you might still have some protective coating residue on the wok. That might account for the spots and uneven black areas on your wok in the photos. Just my humble opinion, hope it helps.
re: Ronbo36
Thank you, Ronbo! So you think that I should take a rough pad and some scouring powder, clean it again thoroughly, and then re-season? Thanks!
re: CookingwithMochi
Hi Mochi,
I'm far from an expert of this, since this was my first experience with a carbon steel wok. But for me the proof was in what my wok looked like after I cleaned it the second time (with the copper pad and the scouring powder).
The first time I cleaned it there was no noticeable difference in how it looked. The second time the outer coating was definitely gone, and I could see that I was now down to the carbon steel base metal.
Lastly, it just looked much better when I seasoned it again. The wok was evenly darkened this time, no junky looking areas.
For me it did not take that much time and effort to redo the process, and the end product was well worth it. Good luck, and good cooking, with your wok.
re: Ronbo36
Thank you! For everyone, including Ronbo, which seasoning method is best? It seems that you all are not fans of the oven method? Should I do the Tane Chan method? Anything would be appreciated!
re: CookingwithMochi
One of Tane Chan method is the oven method. In fact, she default people to that. I actually do not like it by itself. You can start with an oven method and end up a stovetop, but I don't like just the oven method alone is enough.
re: CookingwithMochi
<Why do I have the spots? >
Aside from the potential of not completely removing the coating as Ronbo said, a very likely reason for the spots is that you did an oven seasoning.
<Do I need to start over? >
You may not. Is there any reason you think you may need to start over beside the uneven seasoning from the oven?
re: Chemicalkinetics
Hi Chem- You are so knowledgeable and was glad to see your feedback in addition to Ronbo's. No real reason. What did you think of the pics above? Does it look normal, in progress, etc? If I don't need to start all the way over, even better...it just seemed that in some spots, it's bluish, almost silvery, back to the original color. I'm not actually sure how to proceed. I have attached a close up, here.
re: CookingwithMochi
<it's bluish, almost silvery, back to the original colo>
Bluish is an indication of oxidization from heating. There are many styles of seasoning a wok. There is the typical oil seasoning method, which you read a lot, but there is a dry seasoning method too.
It looks ok, but sometime photos can be deceiving. If the seasoning surface is smooth, if no rust is formed after cooking, and if foods do not stick badly to the wok, then you are fine as it is.
- The original comment has been removed


text:
During the crunch time yesterday, most of Henne's passes never made it past the line of scrimmage - I have never seen a team knock so many balls down like Houston.
During the crunch time yesterday, most of Henne's passes never made it past the line of scrimmage - I have never seen a team knock so many balls down like Houston.
Hope is not a strategy.
He had several flat out perfect throws. Placement/Velocity/Eyes. All were proper. He's an NFL quarterback, he's absolutely capable of making throws like that. The thing is, will he do so consistently?
I'm about as afraid of the Jaguars as I was of the Titans.
That didn't get me very far.
Our CB's are bad. I wouldn't think any NFL QB would have a problem against us at this point.
Offense needs to step up. Cant have the defense be the reason we lose games. Play like the Pats and simply outscore.
I'm probably the only fan who wanted to keep Henne. At the start of last season, I thought that he really looked improved from the year before. The problem was that the rest of the team sucked and was out of shape. I believed that with better coaching, playcalling, and more talent around him Henne would be pretty good. I honestly think that he wasn't given a real chance in Miami due to the coaching and talent level on the roster. I hope he does well against the Fins, since the playoffs are out of the question and more losses mean better draft picks.
Those saying it was one game did realize it came against the best defense in the NFl, right?
Henne will tear us up, as will any other QB we play. Wilson, Brady,CKap/Smith, Henne, it really doesn't matter. This secondary outside of Reshad Jones is dog ****. Pure, dog ****.
Every year it this time we all get excited for the draft. We always shout, "next year". Well when the **** will next year ever be the year this franchise turns it around? I love this team and always will, but ****.
If Henne comes in a dismantles us he deserves the accredation. He is very capable of doing so regardless and if he does I will sit back and laugh hysterically.
Last edited by dolpns13; 11-20-2012 at 05:14 PM.
I believe any man's finest hour - his greatest fulfillment to all he holds dear, is that moment when he has worked his heart out in a good cause and lies exhausted on the field of battle...Victorious
Good point up there ^^^^^. Our D still only gave the Bills 12 points on offense, and we were driving to win the game with just one possession at the end. If Carp hadn't blown yet another FG then we would've only needed a FG to win the damn game. Our secondary is challenged, yadda yadda, meanwhile we're in just about every game while scoring less than 3 TDS a game on offense.


text:
I'm interested in how some of you powerusers organize your email. Maybe you can help me come up with a better way, or maybe my way is good enough. I thought it would be an interesting discussion.
I'm the kind of person that hasn't deleted an email since I started using email about 10 years ago. I keep it all like a packrat because I consider it part of my personal history. However, as you can imagine, it gets a bit much. Here is my organizing philosophy, most of which is accomplished with automatic filtering, some of which is organized manually once or year:
--All of my personal correspondences (friends, family) go into a big "personal" folder. I don't subfilter at all, it's just one big block of email sorted by date. If I could thread it like newsgroups, I would, but it's impossible to thread email as well as newsgroups...I've seen no program that can do it (i think it's a limitation in the email protocol itself).
--Email that is not very personal that I consistently get on a large volume gets it's own folder. Examples of this are emails from discussion groups, or emails related to ebay/paypal, etc.
--I filter out annoying email or other stuff that is not necessarily spam, but still pretty annoying. This includes things like forwards, and group emails that are not addressed to me personally. They go into a "forwards" or "misc" folder depending on my algorithm.
--I also keep a two sets of archive folders. These apply only for my personal folder and outbox folder. Once a year, I make a new archive folder for that year, one for personal and one for outbox. I transfer all of that year's messages into the box. This way, it keeps my personal and outbox mailbox a manageable size and I can always go back and check out older messages I have sent/recieved.
So that is how I do it, I'd be interested in how some of you do it. I know I have some friends who sort out their emails in separate folders for each contact. That's a little bit too much for me because then I lose the overall chronological feel to the messages. Also, most of friends don't save all of their email, just a few that they really want.


text:
13 Jan 2009
|Printable version | Email to a friend
|Stowe Winter Carnival Jan 19 - 25
Stowe Winter Carnival Snowshoe Trek
Stowe VT celebrates its 35th Winter Carnival with the theme this year of "Stowe Away Your Blues."
Visitors and locals can spend a few days setting aside the economic travails of these times and enjoy some inexpensive fun.
There are ten major activities planned for both adults and kids including an ice carving competition, snow volleyball tournament, snow golf tournament at the local country club, youth hockey tournament, super G race, movies, kids carnival, the popular main street block party, theater, dance, fireworks.
(c) 2009 Jeff Connor Grunberg Haus Inn
|posted by grunhaus at 19:06


text:
Satellite radio will pay higher rate starting next year
A three-judge federal panel has ruled to impose a modest increase on the rate for royalty payments that satellite radio companies must make to songwriters, music publishing companies and recording artists for use of their work on the air.
The Copyright Royalty Board decided to raise the rate to 9 percent of gross revenue in 2013, from 8 percent. The fee will then increase by half a percentage point every year until 2017, according to the ruling. The panel convenes once every five years to decide how much companies like Sirius XM should pay to SoundExchange, a performance rights organization that collects royalties on behalf of copyright owners.


text:
Customer Reviews
Average Ratings:
Write your own review
Rate this product:
"Excellant Quality!"
By GEORGE ROBERTS
Comments: I ordered 3 of them for photos of cars in my collection.. I could not believe the Quality and craftsmanship of these frames. I'm certain I'll order more.
"I'm so happy!"
By Arlene Blatt
Comments: I ordered a personalize picture frame for my son's grad photo and it looks better in person than it did online! It arrived very quickly and I am so pleased that I found this site!


text:
Comic 282
Link: Comic 282
Translations: http://www.beaverandsteve.com/wiki/images/8/8f/Finnishflag.png Finnish, http://www.beaverandsteve.com/wiki/images/5/52/Frenchflag.png French, http://www.beaverandsteve.com/wiki/images/5/57/Polishflag.png Polish, http://www.beaverandsteve.com/wiki/images/0/04/Danishflag.png Danish, http://www.beaverandsteve.com/wiki/images/7/79/Italianflag.gif Italian
Title: brain pains - part 4
Date: May 22, 2007
Summary: Steve gives Beaver his own body.
Onomatopoeias used: "CRASH!"
"Fin" style: Made up of different parts.
Number of panels: 6
Panel 1
Steve: "There's only one thing for it. I'm going to have to make the ultimate sacrifice... I'll give you my own body!"
Beaver: "Um, that's very kind of you Steve, but I don't think..."
Panel 2
Steve: "Don't try to stop me Beaver, my mind is made up!"
Steve covers Beaver's face with a cloth, supposedly with chloroform.
Beaver: "Mmf!"
The life support machine CRASH!s and a hamster jumps out.
Panel 3
[And so...]
Beaver's head is attached to Steve's body.
Beaver: "This is amazing! I can walk again! But poor Steve, you gave it all up for me!"
Steve is laying in bed with a sheet covering his body.
Steve: "Oh don't worry about me Beaver, I managed to find another body for me to use.."
Panel 4
Steve reveals that his head is attached to what appears to be Beaver's body.
Steve: "Ta da! What do you think?"
Panel 5
Beaver: "It looks sort of...familiar..."
Steve: "I don't know what you mean..."
Panel 6
Steve: "Hey, let's play 'Who's Tallest?'! Oh look! I win!"
Fun Facts
- The life support machine somehow CRASH!s to the ground even though it appears to be already on the ground.
- It is unknown how Steve attached Beaver's body to his head once his body was attached to Beaver's head.
- Beaver's life support machine consisted of a hamster and a hamster wheel, which makes one wonder why it had to be plugged to the wall.
|Previous comic:
|Next comic:


text:
How To Buy An Elliptical Crosstrainer
Elliptical crosstrainers offer a zero-impact aerobic workout. They have become popular as home exercise equipment
because of their versatility and value.
How They Work
Types of Elliptical Machines
Elliptical machines either have independent or dependent action.
Return To Top
Sports Authority - the nation's preeminent full-line sporting goods chain. Shop online or in-store for your favorite brands - Nike, Under Armour, The North Face, Bowflex, Schwinn, Lifetime and more.
©1999 - 2015 *List price is for reference only. No sales may have occurred at this price. **See product page for details. The products available through www.sportsauthority.com may vary from those appearing in Sports Authority stores. Contact your local store for specific product information.


text:
Scarves aren't just wintertime wear—when they're as ethereal as this blend, you can wear them wherever, whenever. As head cover at the beach, or slouchy style around your neck, this textile by pür cashmere keeps your style cool.
pür cashmere began 30 years ago when self-professed textile anthropologist Leslie Roth took an interest in Mongolia. The exquisitely soft cashmere, procured from goats raised on the country's vast grasslands, became the basis of a line of textiles woven by Mongolian artisans. Today Roth's luxe products are made from a range of fine fibers, including silk and bamboo.
This product has no reviews yet. Be the first to review this product. Write a review
Enjoy 10% off your first order*


text:
HOME NFL Atlanta Falcons Gear Atlanta Falcons Kids Atlanta Falcons Kids Youth (93 items) Product ID: 1376215
Main Content
Order as many items as you like with our $4.99 flat rate shipping.
This item ships within two business days.
Order as many items as you like with our $4.99 flat rate shipping.
Need it faster?
Make sure your young Falcons fan is dressed not only to display his Atlanta pride, but to stay warm too. This full zip hoodie features a tackle twill team name and logo on the front, a contrast-colored hood lining and a cozy fleece lining. It's the perfect attire for those chillier Falcons games!
- 100% Cotton hood lining
- 75% Cotton/25% Polyester
- Full length zipper
- Hood without drawstring
- Imported
- Midweight fleece hoodie suitable for moderate temperatures
- Officially licensed NFL product
- Quality embroidery
- Rib-knit cuffs & waist
- Soft fleece lining
- Tackle twill lettering & logo
- Two front pockets
Falcons Customers also liked:
Special event items are produced by manufacturers only after the outcome of a game or event. These are advanced sale items and will ship immediately after they are received in our warehouse.
Manufacturer direct items are shipped directly from the manufacturer. These items are not available for international or expedited shipping.
Customized items can be personalized with options such as your name, your favorite number, and/or designs. Some options may be limited by league rules.


text:
I am doing this project but i dont know if i can use sulfuric acid instead of hydrochloric acid to make artificial stomach acid with a pH of 1 or 2. If i can, is there any specific sulfuric acid im supposed to use( like with hydrochloric acid it had to be 0.1 M or if it was more concentrated, i had to dilute it)? And how do i use it to make the artificial stomach acid? im sure the intructions would be different from those of using 0.1 M hydrochloric acid.
[Science Buddies added: URL for project: http://www.sciencebuddies.org/science-f ... p010.shtml]


text:
Is it possible to continously recirculate a mash through a Bazooka-style screen, or is that just asking for a stuck mash due to the relatively small surface area?
Take the 2-minute tour ×
Homebrewing Stack Exchange is a question and answer site for dedicated home brewers and serious enthusiasts. It's 100% free, no registration required.
A friend in my brew club does this exact thing in his electric set up and has never had any issues. 100's of gallons of beer brewed, and no hiccups.
Though, when dealing with high adjunct mashes, I would be extra careful and take whatever preventative measures you can (i.e. addition of rice hulls, etc.)
I use a pump to recirculate through a hose braid. A Bazooka is more open than that so it shouldn't be a problem.


text:
President Vladimir Putin vowed Thursday to fix Russia's economic woes within two years by diversifying away from its heavy reliance on oil and gas and voiced confidence that the plummeting ruble will soon recover.
Stevie Wonder�and his girlfriend, Tomeeka Robyn Bracy, have welcomed a baby girl,�
By the Rev. Tim SchenckMore Content Now
Just days before he killed a 17-year-old German exchange student, Markus Kaarma told hairstylists he had been waiting up to shoot some kids who were burglarizing homes.
Easy to rage against the machine when you know the final outcome of the vote
If you are a commercial property owner, investor, or manager, you tend to have a lot on your plate when it comes to maintenance.
- Events Calendar


text:
Idealistic Cynic and Canon Champion
Last Activity: Yesterday 10:08 AM
About Me
- About RJDiogenes
- Gender
- Male
- Location
- RJDiogenes of Boston
- Interests
- Let's just say the Arts and Sciences, and leave it at that.
- Occupation
- Medical Service Manager
- Interests
- Star Trek: The Original Series, Star Trek: The Next Generation, Star Trek: Deep Space Nine, Star Trek: Voyager, Star Trek: Enterprise, Star Trek Movies
- Social Networking Sites
Links to other places where you hang out
- http://www.facebook.com/RJDiogenes
- Please stop by my Gallery and YouTube Page for a visit. And read Trunkards! And check out my Heroes essays.
Contact Info
- Home Page
- http://www.RJDiogenes.com
- This Page
- http://www.trekbbs.com/member.php?u=2147


text:
Suppose I have a morphism of Noetherian schemes over a field $k$ (if one needs this then assume $k$ is algebraically closed) $f:C'\rightarrow S$ which is finite with geometrically connected and reduced fibers. Is $f$ an isomorphism?
Take the 2-minute tour ×
MathOverflow is a question and answer site for professional mathematicians. It's 100% free, no registration required.
No: $\text{Spec} k[\epsilon]/\langle \epsilon \rangle$ mapping to $\text{Spec} k[\epsilon]/\langle \epsilon^2 \rangle$.
Though any closed embedding will give a counter example, it is true if you ask whether it is an isomorphism to the (scheme theoretic) image. In other words, the map is an isomorphism from $C'\to f(C')$ where $f(C')$ is thought of as the scheme theoretic image (which makes sense since the map is assumed to be finite), with $k$ algebraically closed.
Or, perhaps more to the point, the map from the normalization to a cusp on a curve. Note that such a map is an isomorphism on points without being an isomorphism of schemes.


text:
Chelsea Safety Deposit Box by Wolf
This slim travel case features two multi-compartment storage sections.
Part of the Wolf Designs Heritage Collection.
The Chelsea Safety Deposit Box features two multi-storage sections: one storage section includes four open compartments plus ring rolls, while the second storage section includes three open compartments plus watch/bracelet holder. Keep valuables safe with the key lock closure. Smooth faux leather exterior with plush interior and gold plated closure.
Dimensions: 11" L x 3.75" W x 2.125" H; 2 lbs.
Chelsea Safety Deposit Box by Wolf
Chelsea Safety Deposit Box by Wolf
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.
You May Also Like
Shopping Cart


text:
Radio Days
Drama, Comedy
Woody Allen's gentle and nostalgic tribute to the glory days of radio and coming-of-age during World War II plays like Fellini's Amarcord filtered through Neil Simon. The nominal star is Seth Green as Joe, a teenage Jewish boy, growing up with a house full of relatives in Brooklyn. Allen cuts between Joe's working class neighborhood of Rockaway Beach, Queens, and the glittery and glamorous world of radio in Manhattan.~ Paul Brenner, All Movie Guide
Cast: Mike Starr, Paul Herman, Martin Rosenblatt, Don Pardo
Produced by:
Directed by: Woody Allen
Written by: Woody Allen
Running time: 1hr 26min
Opens: Jan 30, 1987 Nationwide
|Theaters for Today
Pick a day
on this day.


text:
Welcome to my store LuvThisCanvasArt! I carry a wide variety of vintage & antique photographs, paintings, postcards, illustrations and much more faithfully reproduced on genuine artist's canvas. My love of old images, that depict the innocence of childhood, and a by gone era, began many years ago while studying fine arts. I hope you will share in my joy of art from yesteryear. So...please come in and enjoy visiting the many artistic categories we offer.
Use COMBINED SHIPPING & pay only $1.00 for each Additional Canvas Art Print.


text:
On this question someone posted a link to an article arguing that Lazaraus is the beloved disciple. One of the arguments he makes is that his theory cleanly reconciles the account of a dinner in John 12 with the same account in Mark 14. In Mark 14:3, we see that the dinner is at the house of Simon the Leper. But it is less clear in John 12 where the dinner is. It says in 12:1 that "Jesus came to Bethany, where Lazarus lived, who Jesus had raised from the dead. Here a dinner was given in Jesus' honor." In English it seems ambiguous whether dinner was "where Lazarus lived" or whether it was merely in Bethany and "where Lazarus lived" only clarifies which Bethany. Is it also ambiguous in the Greek? Or does the Greek locate the dinner where Lazarus lives?
Take the 2-minute tour ×
Biblical Hermeneutics Stack Exchange is a question and answer site for professors, theologians, and those interested in exegetical analysis of biblical texts. It's 100% free, no registration required.
The greek is "βηθανιαν οπου ην λαζαρος" - which just means "Bethany, where Lazarus was".
As for the location of the dinner, the fact that Martha (Lazarus' sister) was serving suggests that it was at her house - which might have also been Lazarus' house.
The argument that Lazarus is the beloved disciple is interesting (particularly since he appears after Lazarus' life has been threatened), but the weight of scholars who actually try to name the beloved disciple still tend to choose John.