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I have bought a electric ice-cream churner, I have tried so many different flavours, different recipes, used alcohols. Have read previous questions and a don't believe that leaving ice-cream out to thaw -scoop then refreeze is the only answer.How do the commercial companies keep them soft. I generally find the next day it is fairly reasonable to scoop, but day after day -the longer it stays the harder it becomes.
Yes, actually, there are two magic ingredients: Guar gum and Xanthan gum.
Guar gum is a thickener, but in small quantities can also prevent the growth of ice crystals which would cause the ice cream to harden into icicles.
Xanthan gum is a stabilizer which helps keep air (called overrun) in the mixture. Air is generally churned into ice cream by ice cream machines, but it won't stay that way without the stabilizer.
The magical ingredients for commercial ice cream are stabilizers, emulsifiers, and really good freezers. As Aaronut notes, stabilizers can go a long way... Personally, watching a bowl of ice cream melt without losing its shape makes me a bit uncomfortable, so... use in moderation.
But if you don't happen to have any gum available, here are a few suggestions drawn from my personal experience with home churning:
You want air. Lots of air.
My little (1.5qt) churn came with a bunch of recipes starting out at 2/3rds of the final volume (1qt). That's enough if I want to serve it within a few hours, but since I don't have a blast freezer in my kitchen the end result tends to lose some air while hardening. I've found that aiming for a post-churn mixture where air is around 50% of the volume works much better.
Start with a custard
Yes, I mean eggs. Egg yolk. There's some additional fat in this, but you're working with cream so you should have plenty of that already. There are also emulsifiers and proteins, and I suspect this is where the real value comes in: remember, the eventual goal is to end up with a sort of frozen foam stable enough to resist falling while hardening. It's also nice if you're able to mix in that air without turning the milk fat into butter... I aim for a maximum temperature of 140° to 160° F when cooking the custard, as this seems to provide sufficient texture without curdling (but if you do have problems with the mixture curdling, try using a double boiler). The final product should be thick enough to coat the back of a spoon, and you should chill it as quickly as possible (and you want it good and cold before trying to churn it - at least down to 40° F).
Use plenty of sugar
This is your anti-freeze. It won't keep ice crystals from forming, but it will keep the liquid from freezing solid (the more crystals form, the more concentrated the solution and the lower the freezing temperature). If you add the sugar to your custard, you can be sure it's properly dissolved - sugar granules don't do you much good. Once frozen your perception of the sweetness will decrease, so if you're tasting as you go along don't be afraid to go a bit beyond what you'd normally be comfortable eating.
Use heavy cream
Well, this should be a given, but... The lower the milkfat content, the more water and hence more ice you'll end up with. You can combat this with more sugar, but you'll still have trouble whipping in enough air because you'll have less fat to stabilize it.
Harden it fast, store it cold
You probably don't have a way to blast-freeze the final product either, but you can still do your best: make sure your deep freeze is as cold as possible (I keep mine at or below -10° F), put the ice cream into small, thin-walled containers (I re-use pint-size yogurt containers) and bury them in frozen veggies. Using multiple containers has the advantage of letting you take one out to consume without exposing the rest to room temperature, but more importantly it increases surface area: if you must put it all in a single container, try to find a wide, shallow one.
And once you have it cold, keep it cold - the longer it takes to freeze, the bigger the ice crystals will be, but the colder you keep it once frozen the less they'll grow over time (you'll also lose less air if you can avoid freeze/rethaw cyles). Not so much of an issue if you want to eat it tomorrow, but critical if you're aiming for soft creamy goodness a week or two out. Avoid auto-defrosting freezers for this same reason.
There are a lot of variables here. Fat content, sugar, other ingredients, the design of your churn and temperature of your freezer, ambient temperature, altitude, container size, personal taste... Don't be afraid to play around with things until you hit a recipe and process that you're happy with! It took me a couple of days to get comfortable making vanilla ice cream, but several months of trial and error (wonderful, delicious trial and error...) to get a pumpkin ice cream I was happy with. Fortunately, it's fairly easy to find folks willing to help eat your "mistakes"...
Both sugar and alcohol lower the freezing point of water and keep the ice cream "softer" at lower temperatures. Too much sugar and the ice cream is too sweet. A little bit of alcohol goes a long way in lowering the freezing point though.
One of my favourite ice cream recipes is Whisky and Honey Ice Cream. 2-3 tablespoons of whisky in a half gallon batch of honey ice cream adds great flavour and ensures that I can open the freezer and enjoy a spoonful of ice cream immediately.
Here's my recipe: http://www.triplemotion.com/2008/12/26/whisky-honey-ice-cream/
I don't like emulsifiers or other chemicals. In my experience ice cream with no additives will stay nice for a week in the freezer, if it's lasting longer than that, it's probably something wrong with the flavour!
I'm using a Krups ice cream maker. Without easy access to E numbers, and only a domestic ice cream maker, I find that the biggest variables are fat, sugar and water content.
Without an expensive ice cream maker, you can't really rely on air or flash freezing. My maker just won't stay that cold longer enough, and it can't churn enough air into the mix.
The biggest improvements to my own ice cream came from perfecting my custard and just not using flavourings that add too much water. And before churning, I try and get the custard as cold as possible. Usually I leave it in the fridge over night.
Technically Xanthan Gum is a polysaccharide, derived from the bacterial coat of Xanthomonas campestris. It is not associated with milk ingredients, but was discovered on corn. Many people believe that those with corn allergies should avoid this ingredient, however commerically produced it is generally corn free.
Adding a dash to your ice cream will definitely improve ice crystal formation, thickening and hardening. However, the real secret is fat content. Fat doesn't freeze, but water does. So, if your ice cream is mostly milk it has a relatively low fat content and will turn out much harder. Use heavy whipping cream to make ice cream that you prefer to stay softer.
You're getting a lot of somewhat misleading answers. Stabilization and emulsification are important topics, but to deal with excessive hardness you have to suppress the freezing point. Pastry chefs and commercial ice cream makers do this almost exclusively by varying the balance of sugars.
Sugars are water-soluble and have relatively low molecular weights, which gives them a high degree of freezing point suppression. The easy answer here is to add more sugar. It will work, but you may end up with something too sweet for your tastes. Luckily, there are sugars besides table sugar (sucrose), some of which are both less sweet and offer greater freezing point suppression. The ideal choice is dextrose, which is just granulated glucose. It's about 70% as sweet as sucrose and offers twice the freezing point suppression. you can buy on Amazon, or some health food stores or supplement stores* You can vary the proportions of sucrose and glucose to get the sweetness and the freezing point where you want.
Another good trick is trimoline, also called invert syrup. You can buy at a cake and pastry supply store, or make your own (refer to internet). This is a thick syrup that's half glucose and half fructose. It's about 20% sweeter than sucrose, and offers significantly more freezing point suppression. I like to start with a sugar blend that's 10% or 15% trimoline by weight, because it offers some stabilizing and texture improving properties in addition to controlling freezing point.
The second most common way to supress freezing point is with alcohol. Despite what you might read from some sources (David Lebovitz) including alcohol will not make your ice cream smoother. It will usually do the opposite, since most sources of alcohol are also sources of water. So I recommend using alcohol only if you're making an alcohol flavor (rum, etc.). Then you know it's going to drop the freezing point, and you can compensate with your sugar mix.
Yes, there's math involved here. Or excessive trial and error. Pick one!
*Do not confuse with "atomized glucose," which is a powder made from dried glucose syrup. It seems similar, but has very different properties, including much less freezing point suppression.
The key is to keep your ice crystals small. Freezing it fast (as mentioned by Knives) is one option. I've seen liquid nitrogen and dry ice each advocated to this end. The other option is additives.
Commercial ice creams are quite the chemistry set indeed. The gums mentioned as well as methylcellulose and carageenan form gels and minimize ice crystal formation. Glycerol monostearate and lecithin both emulsify and limit ice crystal formation.
I suggest grain alcohol as a possible "magic ingredient" (this time backed by experience.) I had made a ice cream of sorts with low-fat yogurt and sucralose. Left in the freezer overnight, it became too hard to scoop.
I let it thaw in the refrigerator (about a quart), then added two tablespoons of Everclear grain alcohol (95% alcohol, 190 proof). I also added a tablespoon of corn starch, cooked for a minute in half a cup of milk. I then ran the whole thing through my countertop ice cream maker. It now retains a nice, soft texture after freezing.
The main "not so secret ingredient" is sugar. My second "not so secret ingredient" is pectin (non-secret swiped from, IIRC, the side of a Hagen-Daz® sorbet container on the list of ingredients.) I'm a lot more comfortable with pectin than weird stuff that only shows up in processed foods, and pectin is on the shelf at most any grocery store.
I simply mix in some powdered pectin - I keep a box in the kitchen for that purpose, with the inner bag wrapped up tightly after it's first opened. Some folks like to dump in a jar of jelly but I find that blows my budget and does not seem to work any better. If cost is no object or the only good/easy way you can get a flavor you want is in jelly or jam, go there.
Not being a person who likes to watch things over and over again, I did have a script of a Good Eats (Alton Brown) ice cream episode floating around the kitchen for reference and insight for quite some time. But the basics are ~30% sugar and some pectin, IME.
I'm very late to this party, but no one has mentioned marshmallows. The other answers are better and what the OP was probably looking for, but marshmallows can be used to great effect in ice cream. They provide the fluffiness you get from other methods. I can't find the recipe I really like, but here are three other examples, but ones I haven't tried: this, this, or this.
A professional ice cream machine -- one that doesn't have a base which lives in your freezer, is going to be the best way.
As @Ray said -- you need to keep the ice crystals as small as possible. The best way to do this is to start with an extremely cold base and freeze it as quickly as possible.
Premium commercial ice creams don't have to contain stabilizers and gums since they're made on machinery designed to freeze as quickly as possible.
That being said, I've had luck with this recipe: http://www.nytimes.com/2007/08/01/dining/01mini.html?_r=1&oref=slogin
Which does not use crazy chemicals just cornstarch.
My Mum always made ice cream with carnation milk, once it started to set she would stir it well every hour or so to froth it up again. I have a batch in the freezerat the moment I hope it tastes like the good old days.. Kate
I made peach ice cream that stayed soft in the freezer. Half gallon recipe: 2 cups peaches (sliced and peeled; blanch the whole peaches for easy peel) 3/4 cup sugar 1 Tbsp. lemon juice 1 tsp cinnamon (optional) --Add these and rest in fridge for 2-8 hours --puree half of this and add to pan with 2 cups halfnhalf 1 cup heavy cream 1/4 cup sugar 1/2 cup brown sugar (or more or less for sweetness) --add 4 beaten egg yolks and vanilla extract then cook to make custard --refrigerate to cool then make ice cream; halfway through process, mash other half of peaches then add.
The softening could be from the egg yolks (custard), the peach juice, or the alcohol from the vanilla (I use mexico vanilla from st luis; has the red rooster "sello de calidad". It is delicious but requires more volume which is more alcohol)
It took about an hour until the motor stopped. That is long but my machine is a tiny space saving bucket and the addition of the mashed peaches probably warmed the mixture.
Even better try glycerine, a form of clear liquid sugar, don't forget to deduct the sugar value of the glycerine from the recipe. It always works for me.
Here's how commercial companies keep ice cream soft and keep ice crystals from forming: They add propylene glycol (anti-freeze, yes anti-freeze)!
See: http://www.ehow.com/list_6962663_foods-drinks-propylene-glycol.html
See also: http://www.thehealthyhomeeconomist.com/antifreeze-in-your-ice-cream-2/
I'd rather have the ice crystals.


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Is there any way to know what a character's pronunciation or tone is, based on the strokes or radicals that make up the characters?
Sign up
- Anybody can ask a question
- Anybody can answer
- The best answers are voted up and rise to the top
Yes, for example these characters are taken from a Chinese grammar textbook:
There are obviously others, but as you can see, it's possible to guess the pronunciation. In other cases, according to the radicals, you can understand if they refer to a certain "topic", for example, the third one in that list is the radical for "water", the last one is the radical for "fire", and so on.
Definitely not for the tone.
As far as pronunciation it is possible to guess from the right hand side of a character, but this is not something that is reliable.
e.g. 根,跟,很,恨,狠
All end in an "en" sound, but this is about as close as you will get.
too many characters can be classified into "形声字", which consists of two parts, one (the radical) indicates the topic the character is referred to and the another indicates the possible pronunciation.
xiaohouzi79 shows a good example. But remember, there are some commonly used characters that don't follow this, when you can't read a character, dictionary is your best teacher.
a counterexample is 垠(yin2),and there is a character very similar with 艮,良(liang2)

subset: commoncrawl


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19 Sep 2012 2:16 AM #1
Nexus 7 Softkeyboards not working
Hi everyone,
Trying our Sencha app with Nexus 7 we have found that in textfields and textareas softkeyboards popups, we can use it but nothing is written. Anybody experienced the same?
Thanks in advance!
21 Sep 2012 3:20 AM #2
Hi Amanyosa,
I also have a Nexus 7 and this issue is not happening to me.
Can you share some screens? Thanks.
21 Sep 2012 12:17 PM #3
Nexus 7 problem with entering text
I can confirm my app exits when attempting to enter numbers into a Ext.field.Text input box. After the 4 or 5 numeric characters the app dies. Non-numeric chars seem to work.
All other app functionality is fine.
The behaviour has only been observed with the Nexus 7.
13 Oct 2012 4:52 AM #4


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FORT HOOD (January 7, 2013)--Fort Hood officials will demolish an obsolete military radio tower later this month in Topsey.
The approximately 70-year-old tower stands 100 feet on the T.W. Whatley Jr. estate.
Engineers from the 36th Engineer Brigade will use explosives to demolish the structure that has been requested to be removed by the estate administrator.
Approximately five pounds of explosives will be used and materials from the tower will be recycled through Fort Hood recycling facilities.
Coryell County law enforcement and ONCOR Power Company will oversee the project and say there is no danger to the public or nearby property.
Crews were expected to demolish the tower Wednesday, but have since postponed the event until January 16, due to lightning threats Wednesday.
Topsey is west of Fort Hood, about 17 miles north of Kempner.


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In November last year I visited Florida, and as a New Zealander had to go through the process of applying for and getting the Visa Waiver Program (which costs money, making it feel suspiciously like a visa). Anyway, I've been told that it's valid for 2 years, so that when I re-enter the country in 9 days' time, I won't have to re-do the entire process.
I can find documentation about the initial VWP, but not re-using it. Can anyone confirm with an authoritative source that this is in fact the process?


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Naugy chooses Bunnell's Bruno as new football coach
NAUGATUCK — It appears that the search for a new head football coach at Naugatuck High is over, with a two-time state champion likely to assume the post.
Naugatuck athletic director Tom Pompei has recommended that Craig Bruno, 44, be named the Greyhounds' new head coach. Bruno is currently head coach at Bunnell High of Stratford, his alma mater. He has been at that post since 2001 and won two state titles, in 2006 and 2007.
Pompei's recommendation requires approval from the Board of Education, and that is expected to be made official at the next scheduled board meeting Feb. 14.
"I want to get to work as soon as possible. We want to get as strong as possible for the season," said Bruno, an Oxford resident, on Thursday. "I want to build relationships with the players and build a coaching staff. I think us getting strong is a huge part of getting ready for next year. My mentality is to make sure that we get ourselves ready for the season. I'm not sure of the personnel we have here yet, but I'm going to try my best to get us ready soon."
The Naugatuck job drew interest from more than 20 applicants, with four candidates called in for interviews. The final interviews were held Wed-nesday and included Naugatuck High Principal Janice Saam. Along with Bruno, a second finalist for the job was Woodland assistant Tim Phipps, who was also called in for a final interview.
In selecting Bruno for the job, Pompei said that "his appeal goes beyond championships. Bruno's strength is in building relationships. When we got away from discussing the X's and O's of football and talking about the coaching profession, and how it relates to students, Bruno's focus is on the development of young people in the building.
"When were sitting across the table talking, it felt right, and that made it easy to think this man should be my football coach."
Bruno is currently the athletic director at Bassick High of Bridgeport, but Pompei did not rule out Bruno entering the Naugatuck school system in the
See NAUGY, Page 4C
"I hope to have him in the building at some point, but there is no guarantee in that," Pompei said.
Pompei defended his decision to go outside of the Valley to hire a coach for one of the Valley's oldest and most respected football programs.
"I grew up inside the NVL," Pompei said, "and I love the NVL, but this is not a segmented thing. The only pressure I felt came from wanting to have someone who will honor past traditions and is enthusiastic about creating new ones in the future. I felt an indebtedness to the kids, to make sure I do right by them, and put them in the best position to be successful. That was the guiding light. (Bruno) will fit in perfectly in the education of the entire student-athlete. Football is his means to create quality young men."
Bruno replaces interim coach Shawn Kuczenski, who took over the team last August when Rob Plasky resigned under fire for recruiting violations.
Pompei spoke of the job Kuczenski did in an emergency role. The Greyhounds finished with a 6-4 record.
"He was the first interview with the committee. We'd like to thank Shawn from the bottom of my heart. He saved us," said Pompei of the circumstances under which Kuczenski took over the job. "Within an hour of coach Plasky resigning, Shawn was in my office. I asked him, 'Are you ready to take over?' He looked at me and said, 'What?' I told him that our first game was nine days away, and I didn't want to bring in anyone from outside. What Shawn did to shield the kids from chaos was miraculous. He saved the year for 60-something high school boys."
Pompei suggested that Kuczenski would still have a place on the Naugatuck football staff.
As far as Bruno goes, he has had an eye on the Naugatuck job for some time.
"It's always been a job that intrigues me. I feel like it was time in my career for a new professional challenge. The tradition of the program and the credibility of the school are great," said Bruno. "The people I interviewed with made me feel wanted, and it's a school committed to football. It's the right fit for me. It's a big school, and I'm really excited about the opportunity."
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King Abdullah chairs Cabinet session (5/27/13)
May 27, 2013
The Custodian of the Two Holy Mosques King Abdullah bin Abdulaziz chaired the weekly Cabinet meeting at his palace in Jeddah this afternoon. The ministers were briefed on a number of domestic issues, including the efforts of the Ministries of Interior and Labor to correct the status of illegal residents in the Kingdom. They called upon illegal workers to take advantage of the opportunities offered by King Abdullah, stressing that the measures are in the interest of both the workers and the employers. They also thanked the King for his issuance of an order aimed at assisting holders of undergraduate health diplomas to find work in the health sector.
Then, the Cabinet was briefed on the latest developments in the regional and international arenas, including efforts to address the Syrian crisis. The ministers also marked the 32nd anniversary of the establishment of the Gulf Cooperation Council (GCC) Secretariat General, hailing the efforts of GCC leaders and their commitment to achieving the aspirations of the GCC peoples.
Turning to its remaining agenda items, the Cabinet authorized the Crown Prince to sign a draft agreement with the government of Austria for the mutual protection of classified information; approved the reformation of the Board of Trustees of the King Fahd National Library; approved the conversion of the Standing Committee of Exhibitions and Conferences in the National Program into the National Program for Exhibitions and Conferences; and tasked the Ministry of Commerce and Industry with preparing the Kingdom's participation at foreign exhibitions.
The Cabinet approved the appointments of Dr. Zuhair Al-Idrissi as Ambassador at the Ministry of Foreign Affairs; Mohammed Al-Humaidi as Regular Expert/A at the Bureau of Experts at the Council of Ministers (15th rank); Abdullah Al-Qannas as Regular Expert/B at the Bureau of Experts at the Council of Ministers (14th rank); Dhaifallah Al-Otaibi as Director General of Customs of King Khalid International Airport at Saudi Customs (14th rank); and Mohammed Al-Dakheel as Director General of Riyadh's Dry Port at Saudi Customs (14th rank).


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My Favorite Patterns
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Steam Holiday Sale- Day 10
Assassin's Creed Franchise- 25-75% off
•Assassin's Creed III- $37.49
•Revelations- $10.19
•Brotherhood- $4.99
•Assassin's Creed II- $4.99
Limbo- $2.49
Just Cause 2- $3.74
Left 4 Dead Franchise- $7.49
Prototype Franchise- 50-75% off
•Prototype- $4.99
•Prototype 2- $19.99
Sins of a Solar Empire: Rebellion- $13.59
8 Comments add a comment
Left 4 Dead and Left 4 Dead 2 for $7.49? Yes please!
I still don't understand why the regular price for Revelations is still $29.99. AC III came out 2 months ago. Brotherhood had dropped to $19.99 by that time after Revelations came out. :|
Is AC2 and Brotherhood worth picking up? Might be getting those along with Saints Row 3 and have enough gaming to last me until the end of time.
Also, any thoughts on Prototype? I didn't even know they had put it out on PC.
The AC series are all well worth playing, especially if you like open world stealth games
Beware Prototype 2 is plagued for AMD card and some nvidia cards.
Will freeze nearly every 5-20 minutes, making it nearly unplayable.
I'm probably the only one that felt this way but the whole AC series felt like it pandered to people that wanted to feel or look cool in a game with neat combos and acrobatics that took little to no actual skill as a player. I just finished Dishonored and loved it however so I know it can't just be the genre that I don't like.
That said they're polished games that look stellar.
Limbo is well worth $2.49
A very simple, dark puzzle game.
My kids love it... creeps them out, and I do need to help them from time to time figuring things out.
Fun to play with lights off in a dark room
@nevpaurion7: you're not alone I agree with you, I enjoyed the story in the games but the gameplay felt way to easy and no real skill involved. Just not my cup of tea I suppose, I can see why its popular though some people just want a casual game to easily play.


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A little background. I started coding in C++ about 5 years ago. Ever since then, I was sure that I wanted a life in code :) In my last 2 semesters, I wrote quite a bit of code for varied purposes.
For the past 2-3 months though, I have not written any code. Either due to a lack of motivation or gasp, interest, I am not sure.
As discussed here, as much as all these related activities might help, they alone are not enough. I need to write programs. Its going to be internship season in a few months, and thats making me feel even worse, as none of this can actually go on a CV. Moreover, the feeling worse further demotivates me and its turned into a cycle. The more I think about it, the more I divert my attention to other stuff which in turn makes it even worse.
I am having a hard time diagnosing what the problem is. I am sure of my career choice, and I want to code, but i just cannot get myself to it.
How do I get out of this destructive loop and start working ?


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Separate trials are denied
Visiting judge declined request, attorney for defendant in rape case confirms
January 23, 2013
STEUBENVILLE — The attorney for one of two Steubenville High School student-athletes charged with raping a 16-year-old girl last summer says a judge has declined a request to give the defendants......
""We certainly recognize that the video, photograph, alleged facts and surrounding circumstances set forth on the Internet and portrayed in the media would cause even the most optimistic of men to call into question the defendants' presumption of innocence," Duncan said in the Jan. 9 statement. "We must be careful in this age of social media to ensure that the words set forth do in fact portray the actual story," he said. The 12-minute video shows a former Big Red athlete, Michael Nodianos, who was not involved in the attack but apparently aware of it, joking about it while others in the background chime in."
A picture is worth a 1000 words. I do not believe it was trick photography
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- 8 oz rice noodles (I used rice vermicelli)
- 2 tbsp oil
- 6 large garlic cloves
- 1/3 cup vegetable stock
- 6 green onions, angle cut into 1" pieces
- 1 large tomato, halved, and cut into thin wedges
- 1/2 block extra firm tofu
- 3/4 cup cooked beans (I used chickpeas)
- 1/4 cup brown sugar
- 2 tbsp mushroom soy sauce
- 1 tsp white pepper
- generous tbsp white vinegar
- 1/2 lb bean sprouts
- cilantro to garnish
1. Prepare noodles according to directions on the box (usually you soak in hot water for about 10 mins), then rinse in cold water and set aside.
2. Heat wok over medium-hi heat. When hot, add oil and rotate to coat the wok.
3. Add garlic and fry quickly, until aromatic. Add noodles and fry for 1 min. Add stock and mix well. Add green onions, tomatoes, tofu and beans and stir fry for 1 min.
4. Add sugar and soy sauce and fry 1 min. Add pepper, vinegar, and bean sprouts and mix well. Garnish with cilantro and serve.


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Plushenko is Just 30!
http://www.youtube.com/watch?v=UWZtD7IUNr4 more than 1.033.000 viewers amazing video
This thread was opened in honor of Evgeni Plushenko, who will be 30 in 03 November. No one can deny his results, and many people believe that he is the best skater after II. World War. President of ISU Mr Cinquanta told to Gorshkov (http://www.rg.ru/2010/11/23/plushenko.html) :
Президент ИСУ Оттавио Чинкванта говорил мне, что считает Плющенко, возможно, лучшим одиночником всех послевоенных времен.
google translater:
ISU President Ottavio Cinquanta told me that he thinks Plushenko probably the best single skater of the postwar era.
He deserves this thread. He has the most titles and the longest career, the people familiar with the name and love him. He proved he is really a legend. He was a teenager when he started to win competitions, and year after year we are amazed by his consistency. He gave so much to figure skating. He is an incredible athlete.
Six days time and he will celebrate his birthday, I would like to do a presentation of his career from the beginning to the present. I'm trying to make it interesting, because he's basically an interesting and exciting personality.
Main results( Wikipedia):
He is the 2006 Winter Olympics gold medalist, 2002 Winter Olympics silver medalist, and 2010 Winter Olympics silver medalist, three-time (2001, 2003, 2004) World champion, seven-time (2000, 2001, 2003, 2005, 2006, 2010, 2012) European champion, a four-time Grand Prix Final champion and a nine-time (19992002, 20042006, 2010, 2012) Russian national champion.
Plushenko's technical achievements are numerous. He is one of the few male skaters to perform the Biellmann spin. He was the first skater in the world to perform a quadruple toe loop-triple toe loop-double loop jump (432) combination in competition, at the 1999 NHK Trophy (he has since landed his 432 combination 26 times so far). He is the first skater to have landed a quadruple toe loop-triple toe loop-triple loop (433) combination in competition, at the at the GPF Final 2002 (he has since landed his 433 combination four times so far). Plushenko is also the first skater to land a triple toe loop-triple toe loop-triple loop-double loop (3332) combination, which was at the 2005 "ARD Gala". At the European Championships, he landed a six jump combination (332222) in his exhibition program. He has landed a four jump combination; 4 toe loop-3 toe loop-2 loop-2 loop, at the World Championships in 2001. Plushenko has landed a consistent quadruple toe loop in competition, and has also landed a quadruple salchow in Samara, Russia at the 2004 "Second stage of Cup of Russia". It is estimated that he has landed a total of about 100 quads in competition.
At the age of 16, Plushenko was the youngest male skater to ever receive a perfect score of 6.0. He received a total of seventy five 6.0s before the new Code of Points judging system was introduced, most of them were presentation marks!
Plushenko is the only male figure skater in the modern history of the sport to have won three Olympic medals in singles (Gillis Grafström won four in the early years of the sport, from 19201932).[62]
If anyone would like to read his biographical novel, can download it: http://www.mediafire.com/?z9ziocao3m3a1
(We could know why he not became an actor in USA )
Very sincere book. This is not an official translation, one of his fans translated it into english , for free, she was working on it for six month, and then said that Plushy is a chosen man. But someone don't want to read, I briefly summarize
Early years:
Plushenko was born in Solnechny, Khabarovsk Krai,Siberia, Soviet Union. (Solnechny means Sonny, and his hair are the reasons why the Japanese fans call him Sonny boy) His parents were poor but honest workers. They worked on Baikal-Amur Mainline, but Plushy was constantly sick, and they have moved to Volgograd. Since he frequently suffered from colds, his mother decided he needed exercise and enrolled him in figure skating lessons at age four.
1992: short videos
http://www.youtube.com/watch?v=40M3l2jZ35w he was cute and very talented
When he was eleven years old, Plushenko's ice rink in Volgograd was forced to close. He was then sent to Saint Petersburg without parents.
http://www.youtube.com/watch?v=3_fgqwyMuYk he adores his mother.
http://www.youtube.com/watch?v=ixm3FTDIR_U the apartment where he lived alone in St. Petersburg by CTV
Plushenko made quick progress on the international scene under Mishin's tutelage.
Mishin, one of the great wisecracking storytellers in skating, loves to describe 11-year-old Plushenko's arrival at the famed Yubileyny Sports Palace in St. Petersburg: "He looked like a cheap chicken, very green and very blue and no fat .... very ecological!"
-His first debut on WJCH, 1995/96 season, 6th place
http://www.youtube.com/watch?v=wRZoZWEzCYQ sooo cute
-As a 14-year-old, he won the 1997 World Junior Championships, this victory made him the youngest World Junior Champion ever.
At 15, he finished second at the senior European Championships and he finished third at the senior 1998 World Championships. This victory made him the youngest World medalist ever.
WCH SP: http://www.youtube.com/watch?v=Z7h-u...feature=relmfu Dick Button
ECH LP: http://www.youtube.com/watch?v=v6o9V...eature=related very good skating
WCH LP: http://www.youtube.com/watch?v=LOcGn...feature=relmfu Dick Button, Plushy is funny!!!
Exhibition: http://www.youtube.com/watch?v=2st17...feature=relmfu unbeliveable! he has innate artistry
Interesting video:
1998 Worlds K&C after LP - Plushenko marks and Yagudin reaction
(Sorry my bad english)


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The Porcupine Year (Hardcover)
Here follows the story of a most extraordinary year in the life of an Ojibwe family and of a girl named "Omakayas," or Little Frog, who lived a year of flight and adventure, pain and joy, in 1852.
When Omakayas is twelve winters old, she and her family set off on a harrowing journey. They travel by canoe westward from the shores of Lake Superior along the rivers of northern Minnesota, in search of a new home. While the family has prepared well, unexpected danger, enemies, and hardships will push them to the brink of survival. Omakayas continues to learn from the land and the spirits around her, and she discovers that no matter where she is, or how she is living, she has the one thing she needs to carry her through.
Richly imagined, full of laughter and sorrow, The Porcupine Year continues Louise Erdrich's celebrated series, which began with The Birchbark House, a National Book Award finalist, and continued with The Game of Silence, winner of the Scott O'Dell Award for Historical Fiction.
About the Author
Louise Erdrich lives with her family in Minnesota and is the owner of Birchbark Books, an independent bookstore. Ms. Erdrich is a member of the Turtle Mountain Band of Chippewa, and this storywhich will, in the end, span one hundred years in the life of an Ojibwe womanwas inspired when Ms. Erdrich and her mother, Rita Gourneau Erdrich, were researching their own family history. Chickadee begins a new part of the story that started with The Birchbark House, a National Book Award finalist; The Game of Silence, winner of the Scott O'Dell Award for Historical Fiction; and the acclaimed The Porcupine Year.
Ms. Erdrich is also the bestselling author of many critically acclaimed novels for adults, including the Pulitzer Prize finalist The Plague of Doves and National Book Award finalist The Last Report on the Miracles at Little No Horse. She is also the author of the picture book Grandmother's Pigeon, illustrated by Jim LaMarche.
Praise For…
"Erdrich is a talented storyteller. She has created a world, fictional but real: absorbing, funny, serious, and convincingly human."
-New York Times Book Review on The Game of Silence
"Readers who loved Omakayas and her family in The Birchbark House have ample reason to rejoice in this beautifully constructed sequel."
-Kirkus (starred review) on The Game of Silence
"Readers will want to follow this family for many seasons to come."
-Publishers Weekly on The Birchbark House
"Charming, suspenseful, and funny, and always bursting with life."
-Kirkus Reviews on The Birchbark House
"The struggle to survive provides the exciting action in this sequel to The Birchbark House (1999) and The Game of Silence (2005), which takes place in 1852. What is left unspoken is as powerful as the story told."
-Booklist (starred review)
"The novel reinforces the strength and importance of family."
-KLIATT (starred review)
"Charming and enlightening."
-Kirkus Reviews (starred review)
"The events in this installment will both delight and appall readers."
-School Library Journal (starred review)


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Americans think that Canadians pronounce about as aboot (I've never heard anyone pronounce it that way) yet they pronounce route as root. They know how to pronounce out, about, router (as rauwter) but then why do almost every American pronounce route as root and they don't see the double standard?
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closed as not a real question by aedia λ, mplungjan, simchona♦, onomatomaniak, Jasper Loy Oct 24 '11 at 9:54
It's difficult to tell what is being asked here. This question is ambiguous, vague, incomplete, overly broad, or rhetorical and cannot be reasonably answered in its current form. For help clarifying this question so that it can be reopened, visit the help center.If this question can be reworded to fit the rules in the help center, please edit the question.
If you look at forvo.com, all the Australians, Brits, and Canadians pronounce "route" as root. It is only around half the Americans who pronounce it as rout. So the historical British pronunciation is presumably root. The historically incorrect rout pronunciation probably originated in America.
I think it's probably two things. First, an exaggeration of an actual difference the pronunciations, more noticeable in some people and to some people. And second, others perpetuating this exaggeration just because they've heard someone else do it, not necessarily because they've witnessed this phenomenon themselves.
I find it quite easy to distinguish Canadian speakers from American. There are a lot of subtle differences between the dialects, which jump out at me. 'About' is one of the 'red flag' words. Others include 'object' and 'sorry', which, to exaggerate a bit just for demonstration, sound like awe-bject and sore-ee to my ear.
There's a children's show on PBS and CBC (with Canadian actors) called 'Super Why' and at some point in every show, the main character says, 'Super job, Super Readers!', and, to me, it sounds like 'Super Jaaw-b'.
It's because of the way French pronounce their
I'm pretty sure the pronunciation stereotype originated from the Bob and Doug McKenzie sketches on Second City TV. Note that both of these characters were played by Canadian actors -- Rick Moranis and Dave Thomas.
There certainly are Canadians who pronounce 'about' like 'aboot'. I've worked with them at a company in southern California. It was particularly clear when they had just returned from a trip back home. The people in question came from New Brunswick, Newfoundland, etc. They weren't French Canadians either, although I know at least one spoke French.


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IDP: 3xDL, 3xLB, 3xDB
already have West/Yeldon
in a 3xwr/2xrb/1xflex full point ppr league
besides Fitz/Murray i have:
Yeldon, West
Cobb, Dez, Hilton
it's a 3 WR - 2RB - 1 Flex full point PPR league
It costs $20,000 per football game to broadcast the yellow line.
"The secret of winning football games is working more as a team, less as individuals. I play not my 11 best, but my best 11." - Knute Rockne


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Is it possible to record video of the iPhone screen, and if so how? I'm talking about video screen capturing, not using a camcorder or any app that requires jailbreaking my phone.
Don't overlook the power of running things in the iOS simulator. Xcode is free for Lion users. This is a very limited solution since you aren't really on the iPhone and you can't run app store apps, since its running computer versions of the apps, not the ones you download from iTunes.
Being a paid developer allows some extra flexibility in capturing the screen while tethered, but this might be an alternate.
Until this becomes a feature, you'll be stuck with this and the other options you have ruled out - a real camera or jail breaking to modify the code and get a dump of the screen.
If you have an iPhone 4S or iPad 2 you can use mirroring to an Apple TV, then connect the Apple TV to something that can capture its output. No jailbreaking required.
As a previous commenter mentioned, video output is an option.
This appears to be available on the newer iOS devices (when loaded with iOS 4.x and later).
Check out this article from Apple about video out for iOS devices. You'll need a VGA adaptor for your device. You'd then be able to feed the video signal into another device that can record the signal.
So, you don't necessarily need to jailbreak to do this.
If you have a iPhone 4S or iPad 2, you could use the dock to digital video adapter into a video capture card. The downside to this is the expense of purchasing extra hardware.
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Home > Food > Recipes > Mandarin Blueberry Muffins
Mandarin Blueberry Muffins
Categories: Sweet
Type: Desserts and Baked Goods
Type: Desserts and Baked Goods
Mandarin oranges and the berries of your choice add a natural sweetness to these muffins.
Serves: 12 muffins
- 1 can (11 ounces) mandarin orange sections in light syrup, undrained
- 1 1/2 cups whole wheat pastry flour or unbleached flour
- 3/4 cup oat bran
- 1/2 cup sugar
- 1 tablespoon baking powder
- 2 egg whites, lightly beaten
- 1/4 cup reduced-fat margarine or light butter, melted
- 1 teaspoon vanilla or almond extract
- 1/4 cup plus 2 tablespoons dried blueberries, cherries, or cranberries
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- Drain the oranges, reserving 1/4 cup plus 1 tablespoon of the syrup. Set aside.
- Place the flour, oat bran, sugar, and baking powder in a large bowl, and stir to mix well. Crush the orange sections into small bits, and add the oranges and the reserved syrup, the egg whites, the margarine or butter, and the vanilla or almond extract to the flour mixture. Stir just until the dry ingredients are moistened. Fold in the blueberries, cherries, or cranberries.
- Coat the bottoms only of muffin cups with nonstick cooking spray, and fill two-thirds full with the batter. Bake at 350°F for about 15 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean. Be careful not to overbake.
- Remove the muffin tins from the oven, and allow to sit for 5 minutes before removing the muffins. Serve warm or at room temperature, refrigerating any leftovers not eaten within 24 hours.
excerpted from:
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright � 2000 by Sandra Woodruff.
To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.
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Women's Nike Dri-FIT Cutout Running Tank Top
Built to tackle the toughest workouts, the Nike Dri-FIT Cutout Women's Running Tank Top is an athletic essential. Featuring specially placed perforations along the side panel, this performance top keeps air flowing to help you stay cool. Sweat-wicking fabric and a racerback design deliver a comfortable fit that lets you move freely.


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ingredient information
Rice Brown Whole Grain Eco Farmed
Brown rice (or "hulled rice") is unmilled or partly milled rice, a kind of whole grain, a natural grain that remains unbleached. It has a mild nutty flavor, is chewier than white rice and becomes rancid more quickly. Any rice, including sticky rice, long-grain rice, or short-grain rice, may be eaten as brown rice. In much of Asia, brown rice (Chinese: ??; pinyin: caomi; Korean: ??; hyeonmi Japanese: ??; genmai; Thai: ?????????; Vietnamese: g?o l?t) is associated with poverty and wartime shortages, and in the past was rarely eaten except by the sick, the elderly and as a cure for constipation. This traditionally denigrated kind of rice is now more expensive than common white rice, partly due to its relatively low supply and difficulty of storage and transport. Today brown rice is a staple for health conscious eaters who believe food should be consumed in its most natural state.


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What is a word for a person who loves to share knowledge? So far I have educator in mind. Is there any other word?
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How about "maven"? According to the Wikipedia article,
[Admittedly, many dictionaries define the word merely as something like "an expert", but the meaning is in flux, and the "person who loves to share knowledge" meaning is getting more common.]
How about "pundit"? A pundit is a person who knows a lot about a particular subject and who often talks about it in public
From: http://oald8.oxfordlearnersdictionaries.com/dictionary/pundit
A pedagogue likes to teach others things.
A few more words for people who share knowledge: teacher, "teaching assistant", tutor, mentor, coach, guru, contributor, author, polyglot, blogger, Wikipedian, ...
In addition to the excellent answers previously given with positive connotations, I offer this pejorative one:
...because loving to share your knowledge doesn't always mean others love to receive it.
That's not intended as a subtle dig at StackExchange users. I just really like the word.
Within religion and technology people who are keen to spread ideas are know as evangelists.
"The Greek word εὐαγγέλιον originally meant a reward given to the messenger for good news".
For evangelists who are promoting knowledge of a certain type of technology or religion, spreading the 'word' is seen as it's own reward, rather than seeking any monetary reward.
A fountainhead is a person who is a source of all kinds of knowledge. S/he may not love sharing that knowledge, however.
On the other hand, why would a fountainhead deliberately dam up the works by refusing to share knowledge? Besides, isn't the job of a literal fountainhead to benefit all the people who congregate around it? How could a fountainhead of knowledge not love benefitting others?
Yeah, fountainhead is an apt word to describe someone who loves sharing knowledge.
A professor is someone who professes his knowledge or faith, gratuitously, sometimes. To all who would listen.
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Hotel plan surprises Imperial Beach locals
Developer of shopping-mall project always had retail/hotel option
Vincent Farnsworth 11:30 a.m., July 25
Buffalo Baby in La Jolla
Image posted by svvampotic
March 19, 2013
Vincent Farnsworth 11:30 a.m., July 25
Walter Mencken 11 a.m., July 25
Various Authors 8:01 p.m., July 24
Garrett Harris 4 p.m., July 24
Daniel Powell 2:03 p.m., July 24
Walter Mencken 12:34 p.m., July 24
Robert Bush noon, July 24
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Your order must total $99.00 before tax and shipping. Free Shipping on Ground Deliveries only going to one delivery location in the continental U.S. only, additional locations are $8.95 each. May not be combined with other coupons or promotional offers. Coupon not valid on our selection of Tervis or Louisville Slugger products. Offer not valid on previous orders.
Expiration: December 31, 2015 Code: SHIPPING99
Stand apart from the crowd and show off your personality everywhere you go with this custom printed cell phone case.
Tough Case: Ultimate protection, built to withstand sudden drops and accidental falls. A snug, form fitting silicone skin provides shock resistance, while the plastic hard shell protects against impact.
Personalized with your choice of monogram, single initial or three short lines of text. Personalization in ink color with positioning as shown.


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Members of the media who wish to reach students, faculty, staff, or a spokesperson of the College, please email Media Relations or call 802-440-4399.
Bennington College
Office of Communications
One College Drive
Bennington, VT 05201-6003
Master of Arts in Teaching a Second Language (MATSL) candidate Tyler Gaviria '11 has been named 2010 Teacher of the Year by the Foreign Language Association of North Carolina.
Gaviria, who teaches Spanish at Garner Magnet High School in Wake County, N.C., was inspired to go into teaching after helping Latino youths gain access to higher education during her two-year term in AmeriCorps. Prior to that, she graduated from Peace College in Raleigh, N.C., earning a BA in Spanish and Liberal Studies with a concentration in Anthropology. She is expected to graduate from Bennington's MATSL program this summer.
"Tyler's passion and enthusiasm for her learning and her teaching infuse all that she does," said Carol Meyer, Bennington's director of programs in languages and teacher education."She is truly remarkable and deserving of this award. We are very proud of her."
The Bennington MATSL program is an intensive, low-residency program for working elementary, middle, and high school French and Spanish teachers who seek to develop language skills, cultivate teaching abilities, and advance their careers by becoming leaders in their schools and in the wider educational world.


text: I've been using swish-e for a number of years to index a site that has grown to close to over 4000 pages. Suddenly, with the latest site additions a week or so ago, instead of increasing a few meg, the index file size dropped from 35.9 meg to 25.5 meg. The index files produced by swish-e had previously regularly increased in size with my additions to the website. It takes about 2 hours to index the site using the http method. We've upgraded to 2.2 in the last year, and for the most part the changeover proceeded seamlessly: the time-to-create-the-index dropped as expected, and the index sizes continued to increase until this latest surprise. Many of our files are substantial in size: over 150K of text. At first I thought something must be drastically wrong---maybe the site had somehow lost pages and had to be restored! However, some further checking suggested that nothing was missing, and that swish-e was indexing all pages as expected. What could produce such a precipitous drop in the index file size? The smaller index size is lovely, and I think, though I haven't tested this, that the indexing process ran faster. If I inadvertantly did something that somehow balanced the file, I'd like to know! Perhaps I could make further improvements along those lines. Thanks. LaurenReceived on Thu Sep 26 16:55:34 2002


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Beginning Sounds Puzzles
Scholastic • In Stock • 82209
Grades K & up. Promote early literacy skills with these 10 two-sided beginning sounds puzzles. Each 5-piece puzzle is self-checking. They are designed to meet the following key instructional goals: naming the letters of the alphabet, learning uppercase and lowercase letters, fluency with alphabet recognition skills, distinguishing confusing letters, and identifying letter sounds. Includes activity guide. Research Based!


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Seniors look to city
Members of the Colville Community Senior Center (CCSC) attended last Tuesday's city council meeting to request that the city set aside $500 a month for the new adult community center, The Hub. Construction on the center, which will be located on Wynne Street, is expected to start in 2012. In a letter written to Colville City Council and signed by CCSC board members, the organization asked that the city continue once more to set aside the previous rent money from the Draper Building of $500 a month that would go toward maintenance and utilities once the center is completed in August 2013. "We would tell you that it's a safe estimation to say 80 percent of local businesses are in support of this center, and it's something that everyone will eventually qualify for," said CCSC member Larry Pember. "We feel it would be a good show of community support from the city to help The Hub." There is currently no senior center in Colville. The Draper Building on Elm Street served as a meeting place for residents 50-years-old and over until 2007, when it was decided that it was inadequate for the current needs of CCSC members. "It would be appreciated if the foundation could rely on the help (from the city) in sustaining the new building," wrote CCSC President Glenda Pittman. While council members seemed in support of a new senior center, it would be difficult to approve the request until the 2012 budget has been constructed.*Look for the complete story in the 8-3-2011 print edition of the S-E.


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Getting Here
The Sonesta Posadas del Inca Miraflores is located in the heart of Miraflores district, a Lima neighborhood best known for its upscale residences, fashionable shops, cafés, parks, night clubs and fine restaurants. Miraflores City Hall is only a few blocks away, and Lima's International Airport is 11 miles north of the hotel. The hotel is located 30 minutes from the international airport and 10 minutes from the beach.
Sonesta Posadas del Inca MirafloresAlcanfores Street 129
Miraflores, Lima, Peru
Phone: 51.1.241 7688
800-SONESTA (U.S. & Canada)
Sonesta Posadas Del Inca Miraflores
Alcanfores 329 Miraflores
Lima, Peru
800-SONESTA (U.S. & Canada) or 511.241.7688


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New Member/New Hunter/New "AIR" hunter!
Posted 22 February 2012 - 06:43 PM
Posted 22 February 2012 - 09:11 PM
Posted 22 February 2012 - 10:03 PM
Posted 22 February 2012 - 11:16 PM
Posted 23 February 2012 - 05:51 AM
Posted 23 February 2012 - 07:06 AM
Sounds like you need to find a better hunting partner ASAP - someone with some ethics - before you end up sharing a citation for some violation committed by your cousin-in-law.
Im hoping to get someone to come with me and my cousin who is an experienced hunter. I am really cautious and take into account the laws of the land, which my cousins husband doesn't really care unless he's caught doing something he shouldn't. I want to learn how to hunt and how to do it legally so I can go out and know that I don't have to worry about a thing and that I am perfectly legit.
Posted 23 February 2012 - 01:18 PM
Posted 24 February 2012 - 03:44 PM
I noticed there is no shotgun on that list , that means you are missing out on five of the most important months of the year, BIRD SEASON!!! I kid, but am also very serious. Just something to consider, shotguns are cheap and birds are plenty in CA. Welcome, and good luck. You have a lot of mountains and desert over the hill just North(East) of you
I figured starting out with some small game and an air rifle will be good for me. Later I plan on getting a 308 Remington 770, I would love to move up to yotes, then to deer. And who knows, maybe in some years I'll have a nice bear skin rug.
Posted 28 February 2012 - 06:51 PM
Posted 06 March 2012 - 03:09 PM
Posted 06 March 2012 - 04:01 PM
Posted 06 March 2012 - 05:38 PM
Posted 06 March 2012 - 06:16 PM
There ya go, but unless you plan on hunting turkey or dogs, I would stick to either a mod & full. I prefer full, but my family and I are also in the minority. I might also recommend that you don't overlook the Angeles/San Bernardino Forest area on both sides of the 15. There's a lot more game in there than most people know, from bunnies to bears. Or so I've heard
@ Bisley, I will definitely be picking up a shotty! I'll probably go with the good ol' 12 with an full/extra full choke.
Posted 07 March 2012 - 03:38 PM
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Family Memeber who leeches off other family members all the time
Jack is straight chupacabra nowadays, its time to kick his ass out!!
by LAMER October 04, 2002
Trending Now
Top Definition
or "goat sucker" is a small animal said to be unknown to science and systemically killing animals in places like Puerto Rico and Mexico. In reality, it is most certainly a fictional creature with vampire like tendencies and an appearance on an episode of the TV show, SeaLab 2021.
The hunter became the hunted when the chupacabra picked up his human scent.
by brian April 11, 2005
a mythical creature wich is known to feast on animal blood such as goats, dogs, etc.
(means "goat sucker" in spanish.)
(means "goat sucker" in spanish.)
i have seen the chupacabra! and its hideous mannnn. i mean its freakin ugly.
by bill cosby November 22, 2002
a folk tale used to scare little spanish children.
if you stay out late the chupacabra will eat you joseltio.
by bill cosby November 22, 2002
Goat sucker
Known to make precise incisions into the necks of cattle, sometimes extracting their intestines. Some believe it to be an alien weapon! It is an upright creature with sharp teeth and a protruding spine with wings.
by Mental Macca September 17, 2003


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Low-Calorie Carb Recipes (Slide 12)
(Slide 12 of 25) Start at the beginning | View recipes as list
Recipe: Basil, Shrimp & Zucchini Pasta
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Quinoa is a quick-cooking whole grain with a slightly nutty flavor—a perfect partner for pears and…View slide
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This sophisticated take on creamy mushroom soup is rich with earthy porcini mushrooms and has the ad…View slide
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Freshly grated Parmesan cheese and a sprinkle of cayenne pepper dress up air-popped popcorn.…View slide
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Our chicken piccata, served over whole-wheat pasta, has a rich lemon-caper sauce that's made with ex…View slide
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Cilantro, lime and scallions lend a bright finish to delicate quinoa. This versatile side pairs well…View slide
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Quick-cooking barley and sirloin help get this beef-and-barley soup on the table in a snap—and it …View slide
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Diced eggplant turns tender and tasty sautéed with garlic and olive oil. Toss with fresh plum tomat…View slide
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One of the most important dishes at a Turkish table, this simple pilaf recipe features a combination…View slide
Macaroni Salad
Old-fashioned macaroni salad sometimes contains jarred pimientos, diced ham or pickle relish, but th…View slide
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This whole-grain salad stars farro, an ancient form of wheat common in Italy, along with roasted fen…View slide
Rice & Lentil Salad
A simple dressing of sherry vinegar, Dijon mustard and paprika flavors this rice and lentil salad. I…View slide
Mustard Greens & Bulgur
Pungent mustard greens beg for other strong flavors for balance. Here walnut oil, walnuts, dates, bu…View slide
Butternut & Barley Pilaf
Winter squash contributes a rich, full flavor to a simple barley pilaf. Gremolata, an Italian mixtur…View slide
Creamy Cajun Chicken Pasta
This zesty Cajun-style pasta is full of lean chicken, peppers and onions. Serve with sautéed green …View slide
Shrimp & Pesto Pasta
The spring flavors of asparagus and pesto combine beautifully with fettuccine and shrimp in a light …View slide


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The West Wing was shot on film and six of the seven seasons were broadcast in high definition. Warner Brothers made all seasons available in high definition through download and streaming, but the plot recap and opening title sequence are in standard definition. Why?
Why are the plot recap and opening title sequence of The West Wing in standard definition when the rest of the episode is high definition?
This is just a possible guess, but it's likely it has something to do with the process needed to create the plot recap and the title sequences. I imagine the cost-analysis showed that it wasn't worth it to recreate those from the original film source (they'd have to re-edit, re-cut, re-mix the audio, etc.). They also didn't do anything with the audio when releasing the HD downloads, leaving them stereo only. Saving a bit of money (and bandwidth because your resulting digital files are now a little smaller) on things that people probably don't care much about when watching a show online can add up in the long run, especially knowing that a measurable selection of the viewing population would be using laptops, mobile phones, tablets, etc. where the difference between 480p and 720p (which at least Amazon Instant prime is ... don't know about iTunes) is not very noticeable.
If they ever release a Blu-ray, Warner Brothers might make different choices.