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With the absence of Beefcake, this topic has been made so I can update the front page with new stuff. Enjoy.
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OLD SECTION - ALL CREDIT TO BEEFCAke
Part 1: Diet
Yes this section is again Part 1, this is because DIET IS THE MOST IMPORTANT PART.
Not only will a great solid diet help you in the gym, it will also help you out of it in every aspect of your life, Now is the time to start being on a proper diet regardless if you are training or not.
Now to keep things simple there are three main places that your daily calories will come from. Protein, Carbohydrates, Fats. With these three building blocks your body completes a lot of its functions, but if you are in this thread you are probably looking to be building some lean mass and dropping some fat aswell. It is very important to know that not all proteins, fats, and carbs are created equal.
When looking at fats you have Have your typical good ones, IE monounsaturated, polyunsaturated, and your omegas. Then you have your saturated fats which get a really bad reputation, but in IMO and many others it is perfectly fine and infact raises Good Cholesterol more than it does bad. And lastley you have your Trans Fats AVOID these at all costs (watch out for fried foods and hydrogenated oils).
When looking at carbohydrates you pretty much have your Whole Grains vs Refined Grains, my general rule of thumb here is stay away from any of those white refined grains, you dont need them and play your insulin like a fiddle. But choosing Whole Grains you will be getting more vitamins/minerals and fibre than you would from the refined grains.
And again to end it, a list of good sources of these 3 building blocks
* Egg Yolk
* Pretty much any kind of nut
* Nut Butters
* Fatty Fish
* Olive oil
* Fish oil
Good Carbs
* Oats
* Beans
* Potatoes
* Rice (preferably brown or whole grain)
* Pasta (again stay away from refined white pasta)
* Bread (once again stay away from refined white bread)
* Lettuce
* Spinach
* Brussels Sprouts
* Cauliflower
* Celery
* Asparagus
* Cucumber
* Green or Red Pepper
* Onions
* Garlic
* Tomatoes
* Zucchini
* Broccoli
* Bananas
* Apples
* Strawberries
* Grapefruit
* Eggs
* Lamb
* Organ Meats
* Chicken
* Beef
* Turkey
* Pork
* Tuna
* Protein Powders
Personal Tidbit:
When putting your diet together i highly recommend doing 5-6 smaller meals throughout the day compared to the usual 3 big meals.
Also do not skips meals doing that will not make you lose weight quicker. You need to eat food regularly to lose weight
Alright, so on to the next important, and may i say the most fun part.
Part 2: Training
WHUTTT?? I am looking to build muscle, how is training not more important than diet??
The answer too that question is, If you train and give your body inadequate food then most of what you're doing will be in vain.
Before you start training you are going to want to build yourself a Workout Program and do some reading on how to perform the exercises correctly so you don't injure yourself. For a lot of the lifts i will recommend you can find good detailed guides here - http://stronglifts.com/
I am a big believer in doing full body compound lifts, they will make your strength increase dramatically and help you pack on the muscle. The main lifts that i think everyone should incorporate into their programs and they are as follows, Squats, Deadlifts, Bench Press, Overhead Press, Pullups, Dips, and Barbell Rows. These lifts get most of your body into the action and will help you get Hy0ge fast.
Typically what people do when making a Workout Program is splitting up the days into Muscle groups
All you really need is 4 one hour sessions a week. Not really hard to find 4 free hours now is it?
So get to putting together your workout plans and learning how to lift properly!!
Personal Tidbit:
I personally do a lot more compound movements then isolation and rarely do any straight up abs/arm workouts because alot of the exercises you will be doing incorporate those muscles groups. I will go into more detail about my workouts later.
Part 3: Supplements
Alright so this is where most of my opinions have changed since last time, either threw personal experience or doing a lot more research.
The only supplements I really recommend are a Multivitamin/Mineral, Fish Oil, Some type of Protein (if you feel you need the extra protein) and for some people Creatine. Pretty much everything else on the market is going to be a waste of your time and money and can cause some health problems, (Roids and prohormones do work and can be done safely if you know what you are doing, I do not endorse them and will not help you with them. I just hate the stigma people give to them).
Again as with food you have to make sure that the quality you are getting is good and healthy.
With Multivitamin spending more money does not ensure a better product, in face some of the cheaper ones are the best rated products in terms of where the vitamins come from and their ability to be absorbed by your body.
With fish oil you are going to want to find something with a good amount of Omega 3s (I prefer the straight fluid form over the capsules), uses fresh caught fish (not farmed fist) and is free contaminants IE PCBs, Mercury, and others.
When it comes to protein there is just way to much too choose from, and what you pick really has a lot to do with you as a person, IE your budget, type of protein and any food allergies. The tried, tested, and true protein for people in this field is Whey Protein, relatively cheap, good tasting, many flavours, but if you have any problems with dairy i would recommend not going this route (will go into a personal story later). If you are looking for a more natural or vegan friendly type protein there is Pea Protein, Rice Protein and Hemp Protein all of which are complete proteins but will vary in cost depending on which way you go.
If you are looking for recommendations for any supplements feel free to ask me but i will not plug any here.
Personal Tidbit:
I have personally tried many things out on the market today. Everything from creatine, to nitric oxide, to BCAAs. In the general scheme of these i find these items not worth it at all, costs too much money and didn't really notice anything in the way of gains.
My Recommendation for supplements is simple, the only thing i take is Cod Liver Oil.
Now for some more personal stuff about my training and diet.
Part 4: About
So my name is Seth, i am a 20 year old male and after being quite sick throughout my earlier years have sought out healthy lifestyle and i want to bring it to others aswell.
When it comes to eating i try to prepare everything i eat myself, the fresher the better. I try to go with local organic foods when i can, and if not i will settle for the next best. I personally haven't eaten at a fast food restaurant like McDonalds in over a year (except once on vacation i got a grilled chicken snack wrap OH NOES).
Also another interesting thing is since i have come back home in late april i havent used a Microwave Oven, i can talk about that if people want me to later xD.
So my daily diet consists of usually about six meals a day, sometimes more.
Meal 1 - Eggs (Raw or Cooked), Spinach, Meat (Fatty Meat), Cheese
Meal 2 - Organic Apple, Brazil Nuts, Pumpkin Seeds/Flax Seeds
Meal 3 - Sometype of Meat with Veggies
Meal 4 - Meat and Veggies Again
PreWO - Banana
PostWO - Raw Whole Milk Kefir and Bone Broth
Meal 6 - Blueberries, Avocado, Almonds, Walnuts, Kefir
My Typical Training Split
See www.stronglifts.com
If you have any other questions FEEL FREE TO ASK
By: Plasmic Fury
Q. I don't have a gym membership and I'd rather workout at home, what do you suggest?
A. I would look into getting a gym membership. While it may seem daunting to join a gym, it's never as bad as you might picture it. No one is going to ridicule you for wanting to live a healthy lifestyle. The fact is gym's offer the necessary weights and machines at low cost to make better and faster gains. However, if the gym is absolutely not an option I would recommend purchasing an adjustable dumbbell set (up to 100lbs preferred), an Olympic bar, and free weights (start with low weight at purchase more weight as you need it). With these weights you will be able to perform all the necessary exercises to get strong and big. Don't forget a flat bench if you do not have one!
Q. How do I make my arms bigger?
A. Surprisingly, this question is asked by almost every beginner. They will go to the gym, perform various bicep exercises (such as the popular bicep curl), and think they are finished. Constant training in this fashion leads to muscle imbalances and funny-looking disproportional arms. This not only looks stupid but increases the chance of injury when considering other exercises.
You want bigger arms? Well instead of focusing on just your arms, you should look at the entire picture. As a beginner there is nothing better than performing compound (full body) exercises for quicker more impressive gains. The more weight you increase on your compound lifts, the stronger and bigger your arms and other muscles will get (to accommodate for the stress on the body). Exercises like Pull-Ups, Chin-ups, Inverted Rows, Rows, Bench Press, Overhead Press, Push Ups, Deadlifts (and the list goes on!) will all hit your arms in different ways to make them grow. The more muscles you hit the more testosterone you will release, this hormone plays an essential part to muscle growth.
Secondly, you will need to eat more to increase arm size. If you weigh 130lbs at 6'2 your arms will never grow. Eat clean and bulk (if you are skinny) and your arms will grow.
Lastly, remember that biceps are not the only arm muscle. Many beginners that go to the gym and only work the bicep are actually missing the key point to arm size. Did you know that the triceps make up for 2/3rds of arm mass? Keep that in mind as you train.
Q. What exercises do you recommend?
A. Like I stated above, compound exercises for a beginner are the best for muscle growth and overall strength.
Here's a list of compound exercises to look into:
Shoulders: Military Press, Hang Clean and Press, Arnold Press
Arms: Close-Grip Chin-Up (w/palms facing toward your face), Dips, Close-Grip Pushup
Legs: Barbell Squat, Deadlift, Lunges
Back: Chin-Up, Pull-Down, Deadlift, Row
Chest: Push-Up, Dips, Bench Press
Personally, for compound exercises, I do Military Press (AKA Overhead Press), Chin-up, pull-up, push-up, Squat, Deadlift, Bench Press, Rows (inverted and normal)
Q. What does your week split look like?
A. I train 3x per week. Because I am not fully satisfied with the strength of my compound lifts I am allowing a lot of rest to accommodate the immense stress I put on my body each time I go.
Here's my training split, currently training for STRENGTH:
*alternative exercises are exercises I may change to replace another exercise
Sunday (Chest + Tri's):
Bench Press - 5X5
Decline Bench Press - 3X5
Dips - 3XF
Tricep Extension w/ Dumbbell - 3XF
Push-Ups 3XF
Alternative Exercise -> Tricep Pulldown 3XF
Alternative Exercise -> Close Grip Bench 3XF
Tuesday (Back + Legs):
Back Squat - 3X5 +2 Warmup Sets (45lbs then 135lb)
Dead lift - 3X5 + 1 Warmup (135lb)
Bent Over Rows - 3XF
Pull Up - 3XF / Chin-Up 3XF (Alternate Each Week)
Hyper Extensions 3XF
Alternative Exercise -> Inverted Rows 3XF
Alternative Exercise -> Rack Pulls 3XF
Thursday (Shoulder + Bicep + Legs):
Back Squat - 3X5 +2 Warmup Sets (45lbs then 135lb)
Overhead Press - 3X5 +1 Warmup Set (45lbs)
Barbell Shrug - 3XF
Rotator Cuff Exercises - 3XF
Barbell or Dumbbell Bicep Curl - 3XF
Abs - (Plank or Leg Raises or Reverse Crunches)
Alternative Exercise -> Dumbbell Hammer Curl 2XF
For a beginner I would recommend a routine similar to this, maybe more focused on compound lifts. If you want to build for MASS then do at least 6 reps (preferably 8-10) in each set.
Q. How much protein should I take in a day?
A. Many experts say 1g of protein per lean body mass. This might seem confusing to you, and I am no expert on the topic, but from the research I've gathered, I would stay close to this rule. If you are unsure what that means, or what your LBM is, just eat as much protein as your current weight, that way you cannot go wrong.
I would advise against overeating protein though, excess protein will get converted into fat or carbs which lead to weight gain. However, 'excess' protein that will actually effect you in the long run is like ~25g-65g over your weight so don't be too worried. Also, if you are eating slightly under your current weight in protein don't sweat it, I've heard stories from people in the 160-180lb range gaining on 120g of protein.
I am currently in the 140-180g of protein per day range. Do not sink under ~100g no matter what.
Always remember too, the quality of protein is much better than quantity! (to some extent)
Q. What kind of foods do you eat?
A. I eat a variety of meat, vegetables, fruit, dairy and some grains
Here's some basics I would recommend. I buy organic, I would recommend it.
Eggs, Beef, Chicken, Liver, Fish (including tuna), Raw Nuts, Yogurt, Kefir, 3.8% Non-Homogenized Milk, Raw (Unpasteurized) Cheese, Broccoli, Carrots, Peppers, Onions, Cabbage, Mushrooms, Spinach, Bananas, Apples, Blueberries, Strawberries and Grapes.
Feel free to experiment with several different vegetables and fruit. Bananas are the heaviest in terms of calories, so if you are bulking up bananas should be a staple in your diet.
If you can get your hands on raw milk do so, it is the perfect post-workout drink. Plenty of vitamins, minerals, fats and protein in it. If you don't eat eggs, start eating them. They are the best form of protein on the planet. Do not believe the myths on eggs + cholesterol.
Here are some picture of meal's I've been eating:
Liver, Broccoli, Carrots w/ Extra Virgin Cold pressed Olive Oil
Eggs, Ground Beef, Spinach Leaves, Pepper, Green Onion w/ Extra Virgin Cold Pressed Olive Oil
Whey Protien w/ Kefir 250ML
Rainbow Trout, Broccoli, Carrots, Mushroom w/ Extra Virgin Cold Pressed Olive Oil
Kamut Noodles w/ Roasted Garlic Pasta sauce and Ground Beef, Broccoli, Carrots, Mushroom w/ Extra Virgin Cold Pressed Olive Oil
Kamut Noodles w/ Roasted Garlic Pasta Sauce, Squid, Muscle, Kalamari and Shrimp
Q. What is Bulking or Cutting?
A. Bulking is the process of eating over your calorie maintenance level. While cutting is eating under that level.
When bulking it is important to eat clean foods. Remember that you can not gain 25lbs of lean body mass in a month, if you are bulking correctly you will be putting on anywhere from 2-6lbs a month (half muscle / half fat). However, if all you are doing is gaining fat, rethink your approach. Although some believe gaining a lot of fat in a month then cutting it down will make them huge (and result in great muscle gains), it's not true. Many that follow this path are convoluted to how they actually look, having more fat around their bones than muscle. During a bulk you will gain fat, but if that's all your gaining you've got a problem!
Cutting is essential to looking lean. The lower your body fat percentage, the more ripped you will look. Find your calorie maintenance level and depending on how serious you want to cut, eat at least ~500 cals lower than your level. Many bodybuilders choose to greatly reduce carbohydrate intake to help cut while others believe it's not the carbs its the calories. You can choose whatever side of the argument you want, but eating under the maintenance level IS KEY.
Use Fitday to track your total calorie intake for each day to make sure you are on the right track.
All I got is my whey protien and some creatine
A. Currently, the only supplement I really take is Case-In Protein. It's good for when I don't get adequate protein during the day, so before bed I can drink it. However, I'd rather get my protien from good quality food rather than a powder. There's no guarantee the protein from a shake is being effectively used in my body.
Creatine Monohydrate is simply put, the best and only supplement I would recommend for helping gains. I would only take specifically creatine monohydrate though, none of the other types. It is proven to aid in muscle growth.
Personally I don't take Creatine because it makes me feel nauseous.
More Questions coming shortly.....
I just thought I�d inform people how drinking can affect muscle gain as this is a touchy subject and many of you will probably be wondering.
You probably have a good assumption to the answer of this question. Does Alcohol effect muscle gain? Simply, yes � yes it does. Depending on your weekly/monthly consumption you�re gains can be harmed to completely ruined. Here�s why.
-Testosterone Levels:
A single night of binge drinking can decrease testosterone levels for up to 24hours. Continuous partying and binge drinking will result in a permanent decrease. For those that are unaware testosterone is the most important muscle-building hormone in your body! It is also important to note that excessive drinking can lead to higher levels of estrogen in the body leading to some lovely man boobs/smaller testes/more body fat/ and decreased fertility.
-Protein Synthesis:
Studies have shown that excessive alcohol consumption slows down the process of protein synthesis by up to 22%. Muscles are made up of protein so slowing down this process can be detrimental to your gains.
This applies to those more uneducated to the effects of drinking. During a night of drinking your kidneys will use a substantial amount of the body�s water to break down the alcohol. Staying hydrated is one of the keys to muscle gain. If you are going to be drinking I recommend steady water consumption throughout the night.
-The next day at the Gym:
It has been proven that alcohol consumption 48 hours before exercise greatly effects the persons level of strength, focus, reaction time and hand-eye coordination. If you want to lift well you should not consume alcohol 48hrs prior to working out.
-Vitamin and Mineral Depletion:
Alcohol will cause your body to drain many important Vitamin and Minerals at a rapid rate. Being properly nourished aids in muscle growth and maintenance.
-Weight Gain:
Alcohol is simply empty calories, you are not getting much for how much you�re putting in your body. The more you consume the more fat your body will eventually store. Alcohol is calorie dense. While this shouldn�t be on the top of your list of worries, it still has a negative impact on gains.
My Recommendation:
The best thing you can do for your body is to stop drinking. However, while you�re young you do want to have fun every now and then. Drinking is inevitable for many. If you can stop cold turkey � that�s great, however for those that are going to continue here�s some tips:
+Limit binge drinking to once a month:
Pick the correct night to drink! You should not be consuming alcohol on a weekly basis. To get the least amount of impact on your body you should try to limit yourself to 4-5 drinks a month.
+Nourish yourself before heading out:
Remember to drink plenty of water during the night and eat a big meal full of good vitamins/nutrients/fat/proteins . At least you can lessen the harmful effects.
+Don�t drink and head to the gym the next day:
If possible drink the night before your rest day. You�ll be less productive at the gym the next day if you decide the drink the night before.
< Feel free to send me articles that I can post here! >
Edited by Plasmic Fury, 01 April 2010 - 12:02 PM.


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All Ring posts record revenues and profits for 2Q16
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NW girls beat Thomaston again
Rasa Hamel netted 22 points and grabbed 14 rebounds in Winsted as Northwestern rallied to upset Berkshire League pace-setter Thomaston for the second time this season, 54-49, Tuesday.
The Highlanders (11-5) rallied from a 13-point halftime deficit in the first game. This time, they outscored the Golden Bears, 22-12, in the fourth quarter to pull out the win. After trailing at halftime by a point, Thomaston (15-2) took a 37-32 lead into the final period.
Emma Beltrandi added 12 points and eight rebounds for the Highlanders (11-5), while Arielle Oemcke had seven points and five rebounds. Kathleen Wysocki grabbed four rebounds and dealt six assists.
Maggie Eberhardt led the Golden Bears (15-2) with 24 points and five rebounds, and Abby Hurlbert had 17 points, five rebounds and five steals. Thomaston is now tied for first in the BL with Nonnewaug, which visits Thomaston on Monday.
Holy Cross 62, Kennedy 57: Kiera O'Donnell scored 13 of her game-high 20 points in the third quarter for the visiting Crusaders.
Amy Stafford added 13 points and Chelsea Houlihan 10 for Holy Cross (12-6).
D.J. Alberto led the Eagles (11-6) with 14 points and 15 rebounds. Shonita Punter added 12 points and six rebounds, and Lillian Martinez and Jennifer Marrone chipped in 10 points apiece.
Woodland 45, Seymour 35: Andrea Piccolo scored 17 points to go with nine rebounds as the Hawks topped thee Wildcats in Beacon Falls.
Nicole Fowler had 12 points, five assists, and four steals while Brianna Pacielo finished with eight rebounds for Woodland (9-8). Cindy Farrell scored a game-high 21 points for Seymour (5-14).
Ansonia 45, Derby 32: Melissa Tirella poured in a game-high 21 points to go with five rebounds and three steals as the Chargers edged the Red Raiders at Ansonia.
Tierney Lawlor recorded a double-double with 12 points and 12 rebounds and Morgan Westine had eight points. Quanisha Finney made five steals for Ansonia (12-6).
Rebecca Adanti had 12 points and Shelby Mendillo added nine for Derby (2-16).
Naugatuck 46, Sacred Heart 21: Amy Dietz had a monster game with 22 points, 21 rebounds and five assists as the Greyhounds shut down the Hearts at Naugatuck.
Angelina Piccirillo scored seven points and grabbed six rebounds for Naugatuck (8-10).
Maryn Vaillancourt had seven points while Nicole Jolly finished with five points for Sacred Heart (7-11).
Nonnewaug 63, Housatonic 47: Ally Rescsanski netted a team-high 15 points for Nonnewaug in Falls Village.
Erin South contributed with 13 points for the Chiefs (15-3), and Katie Burke chipped in with 12 points.
Heather Kearns scored a game-high 16 points for the Mountaineers (8-9), while Hailey Nelson added 11 points and six assists. Katie Heacox also had eight points and 11 rebounds.
Terryville 61, Gilbert 22: Olivia Pilarski scored 20 points and grabbed 10 rebounds to propel the Kangaroos over the Yellowjackets at Terryville. Julia Pilarski scored 13 points while Liz Klopp registered eight points with 10 rebounds for Terryville (9-8).
Shelly De La Paz had seven points to lead Gilbert (0-15).
Watertown 67, Kaynor Tech 20: Becca Brieve scored 12 points for the Indians, who raised over $2,000 on Cancer Awareness Night.
Meg Perrin added nine points, Abby Collier eight and Danielle Lutkus, Becca Lopes and Olivia Gugliotti chipped in seven points apiece for Watertown (17-1).
Daelyn Kale led the Panthers (7-10) with five points.
Amity 49, Cheshire 39: Chloe Brinton hit for 17 points, including three 3-pointers, to pace the Spartans (10-9) to the SCC victory and a share of the Housatonic Division title at Cheshire.
Bry McIntosh and Emma Gorham both had 10 points for the Rams (9-10).
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A form of enriched uranium known as "Yellowcake" is seen in a nuclear facility in Natanz, Iran. Yellowcake is used in fabricating fuel for nuclear reactors, according to the U.S. Nuclear Regulatory Commission.
BAGHDAD (CNN) -- Western nations and Iran broached solutions over Tehran's controversial nuclear program Wednesday, the latest push to end the saber-rattling over the Islamic republic's atomic aspirations.
Both sides, negotiating in Baghdad, delivered proposals in the latest round of talks between Iran and six nations -- the United States, France, Russia, China, Britain and Germany. The talks -- a followup to negotiations last month -- come amid a backdrop of tensions across the Middle East over Iran's nuclear efforts.
Western powers fear that Iran may be trying to build nuclear weapons, despite its insistence that its nuclear program is for peaceful purposes. They have been using sanctions and diplomacy to try to stop Iran from producing nuclear arms.
Tehran threatened this year to close the Strait of Hormuz, a vital oil shipping lane, if sanctions were imposed on its exports of crude oil. Israel, which is believed to have its own nuclear arsenal, has said it may attack Iran to try to stop Tehran from developing nuclear weapons.
The six nations are "putting forward a detailed proposal, which will include confidence-building measures that can begin to pave the way for Iran to demonstrate that its nuclear program is for peaceful purposes and for it to comply with UNSC (U.N. Security Council) resolutions," said a Western official, who requested anonymity because of the sensitivity of the discussions.
"This approach includes concrete step-by-step, reciprocal measures aimed at near-term action. We are looking to have detailed and serious discussions in Baghdad that strive to make progress towards these concrete steps," the official said.
Asked whether relief from the tough Western sanctions imposed on Iran will be on the table, the official said, "There is no expectation it will happen as a result of this meeting. Iran would need to take significant concrete action first."
A British Foreign Office spokesman said world powers are offering support for Iranian economic and agricultural development and the country's civilian nuclear program in exchange for cooperation.
Another idea on the table is an updated version of an earlier offer to swap enriched uranium for nuclear fuel, European Union officials said. There had been a proposal to swap most of Iran's low-enriched uranium for fuel rods to power a medical research reactor in Tehran.
The proposals address the world community's "concerns about the nature of their nuclear program," said Michael Mann, a spokesman for European Union foreign policy chief Catherine Ashton.
"Obviously, you have various U.N. Security Council resolutions and reports from the International Atomic Energy Agency (IAEA) that have found suspicions that they may be developing a military program, so our proposals on the table address those concerns," Mann said. "We hope that they will come back and react positively to those proposals that we've made and that we can really talk about the substance and get things moving."
Mann said 20% uranium enrichment "is one of the issues that's addressed" in proposals Ashton put on the table.
Uranium enriched at 20% is typically used for hospital isotopes and research reactors, but is also seen as a short-cut toward the 90% enrichment required to build nuclear weapons.
Iran has submitted a package to the nations, with some, but not all, of the points addressing the nuclear issue, said a member of the Iranian delegation who asked not to be named because of the sensitivity of the talks. Details were not immediately available.
The official said the talks will continue Thursday and that Iran has been offered bilateral meetings with China and Ashton.
The anonymous Western official said talks are continuing "in bilateral format now."
"We certainly are prepared to go on to a second day if useful, but we remain hard at work tonight for as long as needed," the official said.
The Baghdad meeting takes place a day after the head of the IAEA said he would soon sign an agreement with Iran, a sign that Tehran may have agreed to broader inspections of its nuclear facilities.
The talks come at a critical time for Iran. The country's economy has been crippled by sanctions imposed by the United Nations, the United States and the European Union. And since 80% of Iran's foreign revenues are derived from oil exports, an embargo by the EU set to go into effect in July will put further pressure on its economy.
Senate passes Iran sanctions bill | Iran official: Sanctions not hurting us
Iran's top nuclear negotiator Saeed Jalili was welcomed by the Iraqi foreign minister, Hoshyar Zebari, upon his arrival Wednesday at Baghdad International Airport, the Iraqi Foreign Ministry said in a statement.
Meanwhile, Israeli Prime Minister Benjamin Netanyahu, who has repeatedly raised alarms about Iran's nuclear development, said Monday that the world powers "must show determination, not weakness" in the talks.
"They do not need to make concessions to Iran," he said in remarks distributed by his office. "They need to set clear and unequivocal demands before it."
Israel wants Iran to halt all uranium enrichment, give up all nuclear fuel it has enriched so far and dismantle the Fordo enrichment plant it built into a mountainside.
"Only thus will it be possible to ensure that Iran will not have a nuclear bomb," Netanyahu said.
On Wednesday, Israeli Defense Minister Ehud Barak urged other countries to intensify the pressure on Iran.
"Without a tightening of the sanctions, Iran will not stop nuclear program development," he said.
Leaders of the so-called Group of Eight -- the United States, Canada, the United Kingdom, Germany, France, Italy, Japan and Russia -- called Saturday on Iran to comply with the requirements of the IAEA and open its doors to nuclear inspectors.
In a declaration, the G8 leaders said they welcomed the resumption of talks.
The IAEA has been demanding access to sites where Iran could be doing weapons-related testing. The agency's director-general, Yukiya Amano, met with Iranian negotiator Jalili in Tehran on Monday
"During the meeting, we discussed a wide spectrum of different issues, including nuclear disarmament, peaceful use of nuclear energy and strengthening (the position of) the agency," Amano said Tuesday in Vienna after returning from the visit to Iran.
"During my stay in Tehran, there was an important development on the structured approach document on which we were working since January," he said, adding that a "decision was made by me and Mr. Jalili to reach the agreement on the structured approach."
Amano told reporters he raised the issue of access to Parchin, the military complex believed to have been the site of high-explosive tests related to nuclear weapons research.
"This issue will be addressed as part of the implementation of the structured approach document," he said.
Amano said differences remained, but Jalili said they would not pose obstacles to signing the agreement.
The "decision was made to conclude and sign the agreement," Amano said.
Iran's state-run Islamic Republic News Agency said that in meetings, both sides "discussed present problems more candidly, providing each other with proposals to remove ambiguities and expand cooperation."
Foreign Minister Ali Akbar Salehi "welcomed the new IAEA approach toward Iran's nuclear issue based on mutual understanding and bilateral respect," IRNA reported Tuesday.
The United States, France, Russia, China, Britain and Germany are called the P5+1, a reference to Germany and the other nations, permanent members of the U.N. Security Council. Another name for the group is the E3+3, a reference to the European countries of Germany, France and Britain and the others.


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OpenPrinting.org is a great resource and service. But using it can be cumbersome. It's great for checking the compatibility of certain printers, but doing the reverse is tedious.
Is there a way to list all printers that come up compatible with a certain OS (like Ubuntu 11.04 for example)? Or is there a different site that might offer this kind of feature?


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My machine has Office 2003 Professional installed.
I am trying to install Office 2007 but there is an option to leave 2003 version.
Has anyone had any issue for having a two different versions of office in one machine?
My machine has Office 2003 Professional installed.
Has anyone had any issue for having a two different versions of office in one machine?
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Been running both in parallel for almost 2 years. No issues whatsoever.
However, depending on the version of Exchange that's being connected to, there can be problems with having both Exchange 2003 and 2007 and using them both.
There are issues with having two versions of Office on the same computer, but they are manageable.
If you use a COM Add-in, then it will be added into all versions; you can't install into one and not another.
When you ShellExecute (e.g. double-click on) a .doc or .docx, then which will it launch?
Are you going to install the Office 2007 Compatibility Pack into 2003? That can cause problems.
With older versions of Office (not 2003/2007, though) there can also be problems where they used the same .dll files and features "leak" from one version to the other.
Yes. Specifically with SharePoint (WSS 3.0). If you ever use the 'Edit in Datasheet' functionality of SharePoint lists in Internet Explorer, you can not install any Office 2007 components with the SharePoint extensions - they must be explicitly excluded at the time of installation.
No end of headaches!
If you don't use SharePoint, as far as I can tell you should have no problems, aside from some decisions to make re: file type handling (as Richard pointed out).
I have finally done a side-by-side installation of Office 2007 on top of 2003.
So far there hasn't been any significant issues.
But there is this one issue that has started getting under my skin.
Whenever I open one version of Word/Excel/PP/etc (say open 2007 versions) and then tries to open 2003 version, I am almost always prompted with this message that initialize office application for the first time use.
The process takes about 2~3 minutes and I have started using only 2007 unless I have to use 2003.
But everything else seems to work fine so far.
Yes - I had Outlook 2003 installed on one machine, then installed Office Home & Student 2007 (which doesn't include Outlook). Generally it worked OK, but the insert clip art feature didn't work - it wanted the Office 2003 component for some reason.
It would be better to install one of them in a separate virtual machine to keep things clean.
If you use web sites with Office Web Components (OWC) you'll have issues, but typically these are restricted to intranet sites, and sharepoint (which ajm already mentioned)


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150 filmmakers from 18 cities on 6 continents created a three-minute film expressing their
excitement about the 48 Hour Film Project as they go about their wildly varied day-to-day lives.
To show your enjoyment of the film, go to YouTube and like it.
Also, leave us a comment while you're there!
Full credits can be found here.


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Thomaston Electric scoreboard a welcome addition
Field Repair and Restoration Committee members Kathleen Freimuth, Michael Madow, Jeff Dunn, Marc Young and Jack Pasquella
The Thomaston Field Repair and Restoration Committee, on behalf of the Board of Education, Rotary Club of Thomaston, Thomaston Booster Club, student-athletes, and all the youth and adult players who enjoy these fields, extends its sincere appreciation to the officers, management and employees of Thomaston Savings Bank for awarding the committee's grant request for an electric scoreboard for these fields.
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Begins – Tonight May 8 Food Network USA
Tuesday May 17 Food Network CANADA
I was lucky to communicate with a few folks and talk to them about their experiences. Ill post more about Best in Smoke later this week.
The Host & Judges
Host – Bryan Caswell
Judges – Tim Love, Amy Mills Tunnicliffe, Mitchell Davis
Amy Mills – Tunnicliffe-Cookbook Author Peace Love & BBQ, On Cue Consulting & 17th Street BBQ
Amy is a friend of mine so I gave her a call to talk about her experience with Best In Smoke.
What was your overall experience with the show?
Overall the experience was fabulous ! Its BBQ but its about a much more broad definition. Meat Smoke & Fire. A lot like a BBQ top chef. There are many elimination Challenges It was really exciting. Wonderful production crew. The first night I saw the statue of liberty lit up and it was a magical moment for me being in New York.
What was it like to be a judge? What were the challenges like? Did you have a favorite challenge?
I knew most of the contestants and I was the only judge who knew about real BBQ. Absolutely with my family background I believe I had the best grasp about true BBQ. The challenges were incredibly gruelling for the contestants. They had extreme weather to deal with. As judges we never got more than 4 hours of night. There were some days where multiples things happened and we were running all over the city. You felt very sequestered away from the world. I don't think I could really choose a favorite challenge.
What did you think of the contestants?
I had a tremendous amount of respect for all the contestants. I was just cheering all these folks I hold in high regard. It was a big deal for all of them to be chosen. They cast a wide net for the talent. Each one of them was so talented. It was crushing to them go home. The most challenging part of all of this was the fact that someone had to go home. That was hard to see . Giving feedback face to face was very difficult.
How do you think this show will differentiate itself from BBQ Pitmasters?
I think that this show does something different from BBQ Pitmasters as the viewer will get to form a relationship with the same contestants. Then the viewer can cheer for those people.
Any new projects coming up?
I am working on a completely new book for next spring 2012 on Mike Mills business & lifestyle pears of wisdom & philosophies called Praise the Lard. Plus I am already working on a restaurant cookbook in the future. Also we have the 24th annual Praise the Lard contest coming up
September 24th annual Praise the lard Contest full on judges and half full on teams.
Mitchell Davis is the Vice President of the James Beard Foundation. He received his Ph.D. From NYU's Department of Food Studies in 2009, and a Bachelors of Science from Cornell University's School of Hotel Administration in 1991. His academic research focuses on restaurants, restaurant reviews, and taste. Davis has also written four cookbooks, the most recent being Kitchen Sense (Clarkson Potter, 2006). His consumer articles appear regularly in GQ, The Art of Eating, and Gastronomica. He is also a contributor to Gastropolis, The Oxford Companion to American Food and Drink, and Scribner's Encyclopedia of Food and Culture.
It was a great experience. Grueling for us judges, and we didn't even have to do half the work of the contestants! It was a tough schedule, but great to see talented people working at the top of their game. Only drawback was that everyone couldn't win!
The filming scheduling was tough. Up at 5 am, days ending at midnight. But barbecue takes time and so the contestants all needed as much time as they could get. For me the most difficult thing was judging so many different styles of bbq against each other. And also trying to take into consideration the serious constrictions of the parameters of the challenges. It was tough to do what these folks were asked to do in the time given. So to try to set out what we knew from the process and just judge what was on the plate wasn't easy, but I think the judges all felt that in the end we did what we were asked and the results reflected the experience of the eating.
I liked the Vendor Wars. I think feeding bbq to a large group of hungry people in a city park is a very real type of experience and I liked having so many people give their opinions with their votes. And it was great to see so many people so excited by barbecue here in the Big Apple. But each of the challenges was interesting from a barbecuing perspective, a cooking perspective, and a logistics perspective. Being able to barbecue well wasn't enough to win. You needed to be creative, have some strong culinary skills, and strategize properly.
They were very diverse, with different perspectives, and that really showed in their food. I think that given the structure of the challenges and the background of us judges, those competitors with more restaurant/kitchen experience had a slight advantage to those with exclusive bbq experience….some real kitchen skill was necessary to win, I think. That is not true on a competitive bbq circuit, so our results might have been different from hardcore bbq judges. Still, given the challenges and the contestants, everyone did an amazing job.
I just think bbq is one of the perfect foods. It represents tremendous skill of handling a smoker to get the perfect combination of texture, complexity of flavor, and deliciousness. It's a real collaboration of man (or woman) and technology and I am impressed by anyone who can master it. There's a craft to bbq that I really appreciate, even more so now that I've been a judge on Best in Smoke I think carnivores have a primal reaction of satisfaction to eating a perfectly barbecued piece of meat. Fall off the bone tender, deliciously intricate sauce, even the sides contribute to make an incredibly satisfying whole eating experience.
Hmn. Tough. I love perfect, fall-off-the-bone ribs, saucy pulled pork, fall-apart fatty brisket. I guess my favorite bbq food to eat is the one that is perfectly cooked. It can be chicken, it can be pork butt, ribs, brisket, it just has to be properly cooked.
I think it's a reaction to some of the great, creative things going on in other food trends. The most creative, modernist chefs have a lot to contribute to the conversation about food. But the simple, satisfying pleasure of eating barbecue is hard to beat. I also think that bbq is one of the most American of foods, restaurants, etc., and as I think we come into our own as a culinary culture, we are proud of our unique contributions as much as we are of the talent of our chefs who cook Italian, French, Japanese, and other foods. BBQ is ours and we do it better than anyone, and people are excited to eat it. I also think there's been a return of focus to meat as a protein and bbq is all about the meat.
Well, Chris Lilly has cooked at the Beard House, too. Several times. I like that they are traditionalists and that they focus on technique. Low and slow is like a mantra, and the bbq they produce shows their commitment to the craftmanship of bbq.
I would just like to add that one of the things I think was so important about James Beard, perhaps the reason he was deemed Dean of American cookery, and something that we try to maintain as his legacy at the James Beard Foundation, is that good food, education, and the pursuit of quality spans the entire culinary spectrum, from the finest restaurant, to the simplest bbq shack. Beard was an equal opportunity eater and we showcase all sorts of great food in America at the James Beard Foundation. People can find out more about our events and about how to join at www.jamesbeard.org
The Competitors:
Brad Orrison The Shed, Matt Lang, Sara Horowitz, Dave Anderson Famous Dave's , Chris Lilly Big Bob Gibson's, Chris Hart I QUE,
Chris Lilly
Chris Lilly, husband and father of three children, is one of America's best-known barbecue pitmasters.
Lilly emerged on the barbecue scene in 1992 when he began working for the world famous Big Bob Gibson Bar-B-Q restaurant in Decatur, Ala. Recognized by The Wall Street Journal as having the best pork barbecue in the country and named the "Best Barbecue Restaurant in Alabama" by the Birmingham News, Lilly is now vice president of Big Bob Gibson Bar-B-Q.
Lilly also is head chef of the award-winning Big Bob Gibson Bar-B-Q Competition Cooking Team, which has amassed 10 World BBQ Championships and six world titles at "Memphis in May" and the American Royal International Cook-Off and BBQ Sauce Competition. His first cookbook, "Big Bob Gibson's BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint" was published in 2009 by Clarkson Potter.
Widely recognized as one of the top pitmasters in his field, Lilly has been a guest chef for six years running at the Food Network's South Beach Wine and Food Festival, has served as an honorary chef at the James Beard Foundation and the American Institute of Wine and Food, and was a presenter at the Low-Country and Caribbean Food Conference at Johnson and Wales University.
Lilly has appeared on "The Today Show," "Live with Regis and Kelly" and "The Martha Stewart Show" as well as numerous Food Network programs, including "Cooking Live with Sara Moulton" and "Fire in the Soul – The Barbecue Movie," and local television stations nationwide. Lilly has been featured in Food and Wine, The New York Times, Relish, Southern Living, Travel and Leisure, The Wall Street Journal and The Washington Post.
In addition to his work at the restaurant and on the competition barbecue circuit, Lilly also lends his expertise to Kingsford® Charcoal as a national spokesperson, to The Greenbrier® resort in White Sulphur Springs, W. Va. as a teacher of courses on barbecue mastery, and to the Seghesio Family Vineyards, located in Healdsburg, Calif., as a guest chef. In the summer of 2009 and 2010, Lilly was named the Official Tour Pitmaster of the Keith Urban's summer tour through his work with tour sponsors, the makers of KC Masterpiece© barbecue sauces and Kingsford© charcoal.
What was your overall experience on the show Best in Smoke?
It was really a fun experience but challenging. They really pulled out all the stops as for testing our skills and endurance. Going in I thought it was going to be a typical BBQ contest. It turned in to something altogether different. Anyone who went through the experience has to appreciate it.
What equipment was used in the show by your team?
Jedmasters – backyard 3 rack rotisseries 2 komodo ceramic cookers just the standard with two levels of racks. For versatility I could cook anything short of a whole hog. IF they had asked me I would have figured out how to fit it in the baby Jed. I used the original Kingsford and competition Kingsford charcoal. Depending on the challenge I picked whichever charcoal was used.
Did you know your fellow Competitors?
Matt Lang – knew everyone except him. Quickly got to know him. Both of the guys were chefs. With the type of contest in turned out to be – not only the skills around the grill were helpful – being a chef I think helped. Good to have that as well. Who you picked to come with you on the show… there is great strategy in that as well.
Who was on your team?
Ken Hess – He has been at Big Bob Gibson's working with me a year and a half. Mention a recipe and I know he has got under control. I had complete confidence in him. I had worked with him for so long – it worked well.
Would you do the show again having gone through the experience?
Given the opportunity- I would absolutely do it again. Going through what we did made me a better cook. I would have probably my workout routine before I went to the show. I would have made more trips to the gym the months before the show.
Are you looking forward to watching Best of Smoke on TV?
I can only hope they make me look good. I am completely proud of what we put out and the dishes we prepared excited to see how it comes out from the editing.
What was the best part of doing the show for you?
It was the competitors – they set us up to be rivals however it ended up more like cooking with friends and I had a good time doing it.
What was the toughest part of the show for you?
It would have to be during the elimination. Tough being in a position to be eliminated and tough to see your friends in a position to be eliminated.
Why is BBQ becoming so popular on TV?
Unlike other food shows – BBQ is something everyone can do in their backyard and be good at. The food shows on air currently can be intimidating by the cheffiness in the shows and culinary skills required for the food shows.
What do you foresee happening to BBQ in the future?
BBQ used to be very specific. Pork shoulder brisket ribs chicken, and done the same low and slow on indirect heat outdoors using charcoal and wood. Now I see flavor fusion mixing techniques that use both high temperature and low temperature. There are great ideas coming into BBQ – a mixture of old fashioned southern style BBQ and techniques born from chefs with high training. Most restaurants you go in you see BBQ – it is also coming into white table cloth menus. IT shows the interest in BBQ. I think BBQ is getting more popular because more people are accpeting it as a Southern style cooking on the side of the road but also as an item in a white table cloth restaurant.
What is your take on the death of many side of the road BBQ joints – the multi generational BBQ locations that are closing ?
Some of the guys that need to be put on a pedestal are the generation after generation – country joints and rural South people. When you think of of BBQ -they are who they should be thinking of vs the TV time folks or winners of BBQ contests. I believe a lack of understanding about real BBQ is one of the only down falls of BBQ being popular on TV.
What up for you next?
Excited that Big Bob Gibson's will be on The BEST thing I ever ATE for our turkey. Its really cool for us as they usually cover the pork and our white sauce.
Memphis in May is where we will be competing next weekend. We will be doing whole shoulder. Should be lots of fun.
June 4th Kansas City catering an event for Nascar – for qualifying day Friday cooking for teams drivers and Nascar its the 3rd event I have done for them. Nascar is addicting. Never was a fan before. Now I am.
Considering doing another book. I have been stockpiling recipes and its time.
Big Apple Block party – June 11th & 12th We will be making 430 whole butts bone in 8lbs per , service from 11am till 6pm . Come early there are line ups 1 hr before service. We serve until we run out and we always run out.
Then I would like to do a KCBS event in the next few months.
The six competitors' first challenge is to create their single best bite of barbecue. They can smoke up whatever they want, but the judges will only take one single bite. In the next round, the competitors find out that they have another chance to stay in the game. They have to cook cocktail party fare for an art gallery show in Chelsea. One pitmaster is eliminated at the end of the show
CHILD's PLAY
The remaining five competitors are thrown when they are told that, instead of cooking up traditional ribs or brisket, they have to grill or smoke a salad and dessert for the judges. In the next round, the pitmasters have to cook up kid-friendly barbecue for a child's birthday party without using old stand-bys like hamburgers and hot dogs. But the competitors better make the kids happy, because the kids' favorite is safe from elimination. Everyone else is at risk of going home. One pitmaster is eliminated at the end of the show
The final four pitmasters have to team up in order to create vending cart food that they have to sell at Battery Park. The team that sells the most wins a ticket to the finale, and a seat at the judging table. The losing team must face off against each other in a sudden death cook off. One pitmasters is eliminated at the end of the show.
The finale. In the dark hours before dawn, the three remaining pitmasters find out that they have a marathon day of barbecue ahead. First, the competitors have to cook up and deliver a pre-game ballpark snack for season ticket holders at Yankee Stadium. Then, they have to cook up healthy barbecue for the cast of the musical, Mama Mia, and serve it on Broadway. Finally, they've got to deliver late night bar food for a crowd of Brooklyn bar-hopping hipsters. The winner earns the title of Best in Smoke and fifty thousand dollars
US Schedule:
Tune In:
- May 08, 201110:00 PM ET/PT
- May 09, 20111:00 AM ET/PT
- May 11, 20119:00 PM ET/PT


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Caribou Adds LTOs, 3-D Billboard, and New TV Spot [1]
Read More About
Caribou Coffee Company, a brand committed to providing premium food and drink experiences, is serving two new beverages in its coffeehouses across the country.
The limited-time-only additions to Caribou's menu—Biscotti Mocha and Cafe Milan Latte—were created to inspire Caribou fans to enjoy all life has to offer, fueled by unique coffee experiences.
On March 4, Caribou began serving the rich Biscotti Mocha and Cafe Milan Latte drinks, made from the premium ingredients that the company has become known for.
Caribou understands that coffee plays many different roles in its guests' lives, and the company remains passionate about offering a range of unique and delightful beverages that are as diverse as its fans' experiences.
Biscotti Mochafeatures flavors of amaretto, vanilla, and pistachio and is topped with crumbled biscotti.
The Cafe Milan Latteis flavored with honey and hazelnut syrup, and dusted on top with cinnamon.
"At Caribou, we've created these new offerings because we believe that coffee is more than a drink; it's a personal experience that fuels your life and makes meaningful moments," says Alfredo Martel, senior vice president of marketing and product management. "Whether you are jumpstarting your morning, relaxing with friends, or warming up on a chilly day, we want to help you find the ideal drink for your mood, your occasion, and your life."
To remind its fans that "Life is more than coffee, that's why there's coffee," Caribou created its first TV spot since 2010, which fans will see throughout the company's largest Minnesota markets in the coming weeks.
Fans can also see an image of Caribou's new 3D billboard in downtown Minneapolis on the brand's Facebook page, which was created to celebrate these exciting new launches.
The new Biscotti Mocha and Cafe Milan Latte will be available in all Caribou locations until Sunday, May 12.
Meanwhile, the company has rolled out new cups, napkins, and other in-store touches aimed to serve as simple reminders to its fans to take advantage of all of life's small moments of inspiration.


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A common question from the testers I mentor is "When do I stop investigating on an issue, log a defect with everything I've found/determined so far, and hand it over to dev?" I have yet to come up with an answer I think is reasonable - a heuristic that I feel will work well enough enough of the time. Any suggestions?
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How does a tester decide how much debugging/investigation to do before handing an issue over to development?
I found Jerry Weinberg's comments about pinpointing in "Perfect Software: And other illusions about testing" really helpful. (My copy's at work, so this is from memory).
Jerry comments that responsibility for pinpointing a bug's exact location sometimes lies with the programmers, and sometimes with the testers. In my experience, the most trouble occurs when it isn't clear who should be doing what, especially when that means a management battle over who should be spending their team's budget on that work.
I think that it's difficult to come up with a heuristic that works well for an individual tester, because deciding where responsibility for pinpointing should lie isn't a decision that an individual tester should be making: it's a management decision. The amount of time that pinpointing takes can be very unpredictable, and it can take considerable time.
(Yes, if you have a team that's empowered to make their own decisions about where they allocate their resources, it can be a team decision. In my current environment, it hasn't actually been an issue yet - in my opinion that's because we don't have separate programming and testing teams, we all work in the same room, and we work pretty closely together on tracking down tricky bugs.)
If I did have to discuss where responsibility for pinpointing lay, I'd want to get some programmers, some testers, and whoever's responsible for resource allocation (the PM, product owner, dev/test team managers), and consider the following factors:
There's also some very thoughtful discussion on this blog post about pinpointing, which mentions some of the factors above and more.
The general rule I try to follow is "Respect everyone's Time" - one of the lessons I remember from the great book "Lessons Learned in SW testing". This is what that comes in mind when I advice my team members whether to continue investigation or not and when negotiating the amount of help I give to development team on debugging.
Something else I've not seen mentioned here is the experience of the tester.
I'd argue, that when you're thinking that question, it's the right time.
But wait, if you can, bring them over and go through it with them - you've got it in a debugger - if they're in the building they'll understand and value the bug far more if the pair of you spend 10 mins debugging through together. Feel free to open up an issue for it, but comunication is best done face to face where possible.
What I'm really arguing for is pair programming / pair testing. Once you're sure there's something wrong, walk it through with them.
I'm not sure there is a single heuristic to apply here. Some of the things I do (assuming this isn't something super-obvious like "open this form and get an access violation") are:
In general, I try to triage first, looking for consistency, seriousness, and impact. Something with high rankings on all three (say, a particular kind of product with tax configuration X always miscalculates tax on returns) will get more detailed information than the bug where you have to hop three times with your left hand on the top of your head and...
One thing to remember is that unless your organization enforces a "wall", your tester simply asking a developer what information they need to find a problem makes a big difference.
"Enough" information varies for each bug: if I can point the developer to the source of the problem, that's great, but if I can't then I give what I need to do to reproduce it and cross my fingers.
Yea, Good Question. Answer to this questions depends on multiple factors. There is no golden rule to say this is the level of investigation required. I will share my experience on this
Hope this provides some clarity and direction.
In the section "Where to draw the line?" of "How to Make your Bugs Lonely: Tips on Bug Isolation" the author says:
The authors lists then:
I, as a tester, particularly agree that "testers may have access to more resources, such as staff and lab equipment, than the programmers". In our project, devs often work more on component level. At the same time testers tend to know more about points of integration of our system with other systems and about operational environment, because they participate more in end-to-end testing.
Without knowing more about you, your organization, and your project, it is very difficult for an outsider to propose a heuristic that you will think is good enough. However, if you are willing to work closely with the relevant parties in an honest, open-minded way, and if you are willing to challenge all of your premises, you may eventually arrive at a conclusion that satisfies you.
Think about your role in the bigger picture. You're trying to get the best software in to the hands of your users as soon as possible.
The most important thing is to provide enough information that the programmer can reproduce the issue, and that they can be sure they've fixed the issue.
When you discover and document a bug, you are the expert on that issue. You may be in a better position than anyone else to gather useful information about the bug. That information can be very helpful in deciding who should work on the bug how urgent it is vs. other bugs. (I used to work on Microsoft Visual Studio, with over 2000 engineers. Getting the bug to the right person was often quite hard!)
Certain types of bugs benefit from certain types of information. For example, I want a callstack for any crash report.
On many teams, programmer hours are slightly more precious than tester hours. Skilled programmers may be harder to hire than skilled testers. Increasing the number of programmers has more negative consequences than increasing the number of testers. Programmers often get paid more than testers. For these reasons, if you can spend 1 hour of your time to save 1 hour of a programmer's time, it's good for the team and good for the customer. That said, if you're gathering information the programmer doesn't need, then it's a waste of time. The difference is highly contextual; with experience you will get better at knowing when to stop.
Because this is all contextual, seek out feedback. Show your bug report to a friendly programmer and ask if they wish for more information, or if anything you provided was unnecessary. Keep in mind that programmers are usually biased to save their own time at your expense, so don't take their word as gospel.
The primary concern for the tester should be "Have I found and written enough so that the developers can pick it up from here and successfully debug and fix the problem?"
To determine the specific stopping point requires that you know the developers' abilities, and the overall expectations in your shop.
Some developers/companies require much more detail from you if they are to have a chance to be successful. Others require far less.
When the developers are new, or contractors, or are on a different shore, we may need to provide more details. On the other hand when the developers have been around a long time, and perhaps sit within shouting distance, far less detail is needed.
Bug reports are about communication. As with all communication you need to tailor your presentation to your audience. And as with all communication, your feedback loop will tell you if you have been successful or not. And if not, you need to modify your presentation for the next time.


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When reviewing logo concepts submitted from designers, I want to ask them to include a single-color gray version, like something that would be stamped in a background. Is there a name for this in the graphic design world?
There's a simple word for this:
Ideally you're hiring designers that are skilled at presenting their work to you. A skilled designer will take into consideration the project requirements and present designs that accommodate said requirements. MOST (thought not all) logo designs typically will require the use of one-color versions and, at least at the early stages, most logo designs are presented in one color versions.
As for terminology, it's 'one color' or, perhaps 'black and white'.
Monochrome is the use of one shade or color. Images using only shades of grey are called greyscale, but the use of "black and white" will do the job just as well.
A single color is known as
That's all you need to say. Don't say grey: that is both the name of a color AND and a term for the range of "colors" (256 of them in 8-bit CG).
Ask the designer to include "a single-colour grey version like something that would be stamped in the background." Then show a sample if you can find one.
As you can see, even if you know the right term (a grey watermark — a "watermark" is barely visible and not very detailed). Many know it by another name and clear communications is what you should strive to attain. Describe what you want in the most clear terms available. It is an asset to be armed with the right terminology; but, that doesn't mean the contractor is aware of it. We are visual. Be redundant.
So, both sides must be precise in their communication. Visual artists can illustrate unambiguously while words can be vague when trying to describe concept.
The stamp in the background is known as a watermark.
A one color image would be monochrome.
I think I got this.
According to me it would be like using a main color such as
If you are familiar with tint and shades than you can use this term to make designer understand. such as you can say use the
And that would be more easy for you and for the designer if you show them any example logo which clearly says your word
A good read from my point of view, if you have spare time : Color harmony Logo
Hope this will help a bit..


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I would like to know how to say in French "I drink coffee" in a general meaning I'm thinking about "je bois du café", is it right? I have some doubts using the partitifs.
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Yes, 'Je bois du café' correctly uses the
Since you have some doubts about using the
Le partitif:
Construction: partitif article + definite article (de + le / la)
Note: 'de + le' contracts into 'du'
When is it needed in French?
For example:
Now you may be thinking: In English, these are all countable! I had two coffees with breakfast, a salad for lunch, a beer with dinner, and a tea before bed!
Technically, yes, in colloquial English we do say these things but technically the above sentence actually implies the following: I had two cups of coffee with breakfast, a bowl of salad for lunch, a bottle of beer with dinner, and a cup of tea before bed.
You may argue that in English, a bowl of salad is not really implied. This may or may not hold true depending on who you talk to and where. It is about colloquialism, and this varies in different regions where English is spoken.
Why can't I count it?
Imagine trying to count water. You can't. You can try to measure it in units of volume. You could try to count the number of molecules, or drops, but those are all measurements. Even if you did know how many litres, bottles, molecules, or drops of water there are, you can't say there are x waters. You could only say there are x bottles, litres, drops, or molecules of water.
Putting it all together:
Now that you understand why the
Thus, 'Je bois du café' is correct! It translates generally to 'I am drinking some coffee'.
You aren't confined to the
For example:


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Laputa: Castle in the sky by Hayao Miyazaki
Hayao Miyazaki conceptships weekly header #14 June 6th - June 13th, 2008 I made the animated flash banner in Aftereffects and Flash from images I had found on the web. Lit up in Aftereffects with the position.wiggle expression on the letters. Welcome to conceptships 2.0! Bonus animated loops RIGHT HERE.
Keywords: Concept ships from Laputa castle in the sky by Hayao Miyazaki respected traditional master japanese illustrator cel animator painter concept artist studio ghibli Howl's Moving Castle Spirited Away Princess Mononoke Porco rosso Kiki's Delivery Service My Neighbor Totoro Nausicaä of the Valley of the Wind
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5 Iconic Characters You Didn't Know Were Ripoffs
#2. Cyclops
What do you do when you wake up one morning to find that your eyeballs are puking out destructive beams you can't control? You get a special pair of goggles to keep them from zapping everyone, then join up with the X-Men and become the mutant superhero known as Cyclops, of course!
Except ...
Or, if it's nearly a quarter century before the X-Men even existed, you could always call yourself the Comet instead.
"No, baby, you gotta hide lower ... lower ... looooooower ..."
Cartoonist Jack Cole is perhaps best known for creating Plastic Man in 1941 (the first stretchy superhero, way before Mr. Fantastic of the Fantastic Four). But before that, his most popular character was the Comet. The Comet's alter ego, John Dickering, was a young scientist who discovered a gas "50 times lighter than hydrogen." So naturally he decided that the most reasonable thing to do was to shoot it up.
Instead of inducing a coronary embolism, the first test gave him the power to super-leap. Emboldened by his own reckless success, John dickered around with more injections until he gained all-out flight. However, there was an unfortunate side effect that surprisingly had nothing to do with him floating off into space to pop like a runaway balloon: His eyes began emitting rays that disintegrated things -- rays that fortunately could also be stopped by ordinary glass. And so, freshly armed with his new "dissolvo-vision," he created a costume complete with protective goggles, embellished it with stars, moons and a giant red arrow pointing from his crotch to his face (for some reason), then set out to fight him some crime!
"If either one of you makes a Wicked Witch reference while I'm killing you, I swear to God ..."
Cyclops has an undeniably similar affliction and costume, the only difference being that his beams are concussive-force optic blasts that don't give off any heat -- meaning that he sort of eyepunches you really hard, without killing you -- whereas the Comet ...
His one-liners could use some work, but his random murder skills are above reproach.
... apparently had no such pussification ray in his origin story. During his first appearance in Pep Comics No. 1, the Comet atomized no fewer than three different gangsters, and when he finally tracked down the crime boss, he decided to give his eyes a rest and dropped him to his death instead. All in a day's work for the Comet!
"Homeopathy forever!"
Incidentally, Pep Comics No. 1 was also the first appearance of the Shield. What a strange coincidence! Another odd happenstance is that legendary artist Jack Kirby was the co-creator of both Captain America and the X-Men (and, for that matter, the Fantastic Four, featuring the quite Plastic Man-esque Mr. Fantastic). But Kirby probably didn't even know about these obscure characters -- except that he did do freelance work for Archie Comics in '58, a good five years before he and Stan Lee created the X-Men.
Huh. If we didn't know any better, we'd be tempted to say that Jack Kirby, arguably the most influential comic book artist ever, may have also been the biggest "borrower" in the industry. There's also some controversy centered around whether or not he deserves to get credit for co-creating Spider-Man with Steve Ditko and Stan Lee, which gets really interesting when you consider the fact that Kirby worked at Fox Comics early in his career -- the company responsible for a character that was awfully similar to ...
#1. Spider-Man
Sure, there have always been lots of arachnid-themed characters in comics, but none of them are as distinct as Spidey. And while it seems like just about everyone nowadays can climb walls and leap around like an Olympic-level Slinky, nobody else has web-slingers -- because that's pretty much Spider-Man's "thing." Sure, the spider sense is cool and all, but if there's one aspect that defines the character, it's his web-slinging. Web shooters, mounted on his wrists, that he uses to swing around and catch baddies ...
Except ...
... just like Fox Comics' Spider Queen did in the 1940s, a good 20 years before Peter "Patent Violation" Parker ever experimented with shooting the sticky stuff.
"Spider Queen, Spider Queen, she can cook, she can clean ... and do ... laundry, we guess. Look out!"
Like Spidey, the Spider Queen had a tragic backstory and thought red and blue were appropriate stealth colors. Shannon Kane was the wife and lab assistant of government chemist Harry Kane. After Harry was killed by enemies of the country, she nosed through his papers and found the formula for "spider-web fluid." So then she devised a pair of bracelets to spray the stuff, donned a slutty cheerleader outfit and started busting some heads. And look, she even fired her web bracelets with a flex of the wrist:
"That will teach you to mess with me, law enforcement!"
Yeah, Shannon Kane was doing the whole web-slinger shtick long before nuclear arachnids started running amok and biting moody high school students. And when you think about it, web shooters actually fit a female character from the '40s remarkably well. After all, in an era when the strongest female superhero of all could be put in her place by a little S&M, she couldn't very well go around punching people -- she was a dame, for goodness' sake! She needed to fight crime without offending the sensibilities of the time, and firing sticky ropes at the bad guys basically gave the Spider Queen the power of super-knitting.
"No, please, not another one of those hideous sweaters! NOOOOOOOO!"
As for the incredibly revealing outfit she wore in an age of conservative dress, we're thinking the Spider Queen used it as a way to stun her enemies. No, she didn't have the proportional speed and strength of a spider, but in the era before bikinis, braless cleavage must've been a formidable superpower.
"I think she's coming on to me."
Monte Richard writes comics with a bunch of other supervillains at RealToyGun.com.
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A Music-Video Hotshot Heads into Features
After directing shorts for pop stars, such as Rihanna and Lana del Rey, Anthony Mandler tries his hand at meatier fare
Anthony Mandler has directed videos for a number of pop music's biggest sellers, including Taylor Swift, Rihanna and Justin Timberlake.
On Thursday, his oeuvre took a turn for the more ambitious: Lana Del Rey released "Tropico," a 30-minute film that was directed by Mr. Mandler and co-produced by Rick Rubin. The short, which Ms. del Rey had teased since July, features songs from her 2012 album, "Born to Die—the Paradise Edition."
Compared with the recent wave of high-tech, interactive music videos by artists like Pharrell Williams and Bob Dylan, which allow users to manipulate what they see on screen, "Tropico" feels dramatic and a little old-school. It functions more like a mini-movie, with a plotline and cast of characters including Elvis and John Wayne.
Mr. Mandler's specialty—highly stylized music videos that mimic feature films—has garnered the 40-year-old a list of artists that come back to him again and again. Since 2006, he's directed three videos for Drake, five for Jay Z and 15 for Rihanna, whose "Diamonds" video has been viewed on YouTube more than 360 million times.
For Mr. Mandler, "Tropico" marks a career shift from music videos to films. Next year, he will begin working on his first feature film, "Tokyo Vice," based on Jake Adelstein's memoir about covering the police beat in Japan, and starring Daniel Radcliffe. Mr. Mandler is hoping to follow in the footsteps of directors Spike Jonze, Michel Gondry and David Fincher, who started out making music videos.
One of Mr. Mandler's tactics is to set recording artists in mini-dramas. In Drake's "Find Your Love," the singer falls in love with a woman who is dating a gang leader in Kingston, Jamaica. In Lana del Rey's "National Anthem," rapper A$AP Rocky portrays President Kennedy while Ms. del Rey plays both Jackie Kennedy and Marilyn Monroe.
"You know how you go to the movies to escape into another reality? His videos do that in three minutes," said Nate Ruess, lead singer of the band fun. Last year, fun hired Mr. Mandler to direct the videos for "Some Nights," which follows two soldiers during a dramatized Civil War battle, and "Carry On," which depicts the band cavorting through Manhattan landmarks and concert halls. The "Some Nights" video has been viewed more than 86 million times on YouTube.
Born and raised in Los Angeles, Mr. Mandler briefly attended architecture school in Boulder, Colo. before returning to study film at the University of Southern California, where his mother taught cinema. When the renown Italian filmmaker Michelangelo Antonioni came to Los Angeles to make his final movie, he hired Mr. Mandler to be his assistant. Mr. Antonioni died in 2007 and the movie, written by Sam Shepard, was never completed.
At 24, Mr. Mandler traded film for photography and began shooting album covers, completing more than 200, including Usher's "Confessions" and Eminem's "Encore." He transitioned into music videos in the late 1990s. One of his first projects was the video for "Get Original," a single by the Black Eyed Peas, released in 2000, before Fergie joined the group. The clip takes place in an open canyon as the members take turns break dancing in the dust. A 2005 video for Snoop Dogg's "Ups and Downs" put Mr. Mandler on the map. He has since completed more than 100 music videos for artists such as Taylor Swift, Justin Bieber, Shakira and Selena Gomez.
This year, he completed 15 advertising campaigns, including one for Rimmel London with Kate Moss and a Cadillac commercial that he created with Spike Lee. His music video for Jay-Z and Justin Timberlake's "Holy Grail" received widespread attention this summer for being the first music video to premiere on Facebook. In October, he took two months off to get married and honeymoon. His wife, Denise Vasi, stars on the VH1 series "Single Ladies."
Corrections & Amplifications
Lana Del Rey's short film "Tropico" features music from her 2012 album "Born to Die—the Paradise Edition." An earlier version of this article incorrectly reported that it was from her 2012 album "Born to Die," which is a separate body of songs than "Paradise."
Write to Megan Buerger at firstname.lastname@example.com
- 14


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Published on Fri, Sep 21, 2012
Mary Giovagnoli, director of the Immigration Policy Center, helps explain what happened to the STEM visa proposal in this Washington Post article:
Others, however, blame [1] Republicans of playing politics by setting up the bill to fail so they could pin the blame on Democrats: The House GOP leadership put Smith's bill on what's known as the suspension calendar, which requires bills to have two-thirds instead of a simple majority to pass. Typically, the procedure is used to pass noncontroversial bills that are highly like to pass. But it can also be used "to create a difficult vote for whatever party isn't in control," says Mary Giovagnoli, director of the Immigration Policy Center.
But even if you put the politics aside, there's still a major policy difference between Republican and Democratic proposals: Do we try to maintain the same overall numbers for legal immigration as we had in the 1990s, or should we look beyond quotas and encourage higher levels of legal immigration to stimulate the economy?
"If you're unwilling to let go of the numbers from the 1990s, you're always going to be looking to replace any new category," says Giovagnoli. "The diversity visa has become a relatively easy target — it's one of the few visas that's available to someone with no basic relationship to the U.S."
Republicans maintain that higher-skill immigration should take priority. But Democrats cast the elimination of the program as "an attack on the poorer segments of the immigration stream," Giovagnoli explains, pointing out that nearly half of the diversity green cards go to immigrants from African countries who might not have another way to get to the United States.
Published in the The Washington Post