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Skip to comments.Today is National Chili Day!
Posted on 02/25/2010 6:13:28 AM PST by COBOL2Java
The only thing certain about the origins of chili is that it did not originate in Mexico. Charles Ramsdell, a writer from San Antonio in an article called San Antonio: An Historical and Pictorial Guide, wrote:
"Chili, as we know it in the U.S., cannot be found in Mexico today except in a few spots which cater to tourists. If chili had come from Mexico, it would still be there. For Mexicans, especially those of Indian ancestry, do not change their culinary customs from one generation, or even from one century, to another."If there is any doubt about what the Mexicans think about chili, the Diccionario de Mejicanismos, published in 1959, defines chili con carne as (roughly translated):
detestable food passing itself off as Mexican, sold in the U.S. from Texas to New York.
Where does a legend begin and how does it become part of history? Could some of what we say is history actually be a legend? You be the judge!
There are many legends and stories about where chili originated and it is generally thought, by most historians, that the earliest versions of chili were made by the very poorest people. J. C. Clopper, the first American known to have remarked about San Antonio's chili carne, wrote in 1926:
"When they have to pay for their meat in the market, a very little is made to suffice for a family; this is generally into a kind of hash with nearly as many peppers as there are pieces of meat - this is all stewed together."According to an old Southwestern American Indian legend and tale (several modern writer have documented - or maybe just "passed along") it is said that the first recipe for chili con carne was put on paper in the 17th century by a beautiful nun, Sister Mary of Agreda of Spain. She was mysteriously known to the Indians of the Southwest United States as "La Dama de Azul," the lady in blue. Sister Mary would go into trances with her body lifeless for days. When she awoke from these trances, she said her spirit had been to a faraway land where she preached Christianity to savages and counseled them to seek out Spanish missionaries.
It is certain that Sister Mary never physically left Spain, yet Spanish missionaries and King Philip IV of Spain believed that she was the ghostly "La Dama de Azul" or "lady in blue" of Indian Legend. It is said that sister Mary wrote down the recipe for chili which called for venison or antelope meat, onions, tomatoes, and chile peppers. No accounts of this were ever recorded, so who knows?
These families founded San Antonios first civil government which became the first municipality in the Spanish province of Texas. According to historians, the women made a spicy Spanish stew that is similar to chili.
Some Spanish priests were said to be wary of the passion inspired by chile peppers, assuming they were aphrodisiacs. A few preached sermons against indulgence in a food which they said was almost as "hot as hell's brimstone" and "Soup of the Devil." The priest's warning probably contributed to the dish's popularity.
1850 - Records were found by Everrette DeGolyer (1886-1956), a Dallas millionaire and a lover of chili, indicating that the first chili mix was concocted around 1850 by Texan adventurers and cowboys as a staple for hard times when traveling to and in the California gold fields and around Texas. Needing hot grub, the trail cooks came up with a sort of stew. They pounded dried beef, fat, pepper, salt, and the chile peppers together into stackable rectangles which could be easily rehydrated with boiling water. This amounted to "brick chili" or "chili bricks" that could be boiled in pots along the trail. DeGolyer said that chili should be called "chili a la Americano" because the term chili is generic in Mexico and simply means a hot pepper. He believed that chili con carne began as the "pemmican of the Southwest."
It is said that some trail cooks planted pepper seeds, oregano, and onions in mesquite patches (to protect them from foraging cattle) to use on future trail drives. It is thought that the chile peppers used in the earliest dishes were probably chilipiquín0, which grow wild on bushes in Texas, particularly the southern part of the state.
There was another group of Texans known as "Lavanderas," or "Washerwoman," that followed around the 19th-century armies of Texas making a stew of goat meat or venison, wild marjoram and chile peppers.
1860 - Residents of the Texas prisons in the mid to late 1800s also lay claim to the creation of chili. They say that the Texas version of bread and water (or gruel) was a stew of the cheapest available ingredients (tough beef that was hacked fine and chiles and spices that was boiled in water to an edible consistency). The "prisoner's plight" became a status symbol of the Texas prisons and the inmates used to rate jails on the quality of their chili. The Texas prison system made such good chili that freed inmates often wrote for the recipe, saying what they missed most after leaving was a really good bowl of chili.
1881 - William Gerard Tobin (1833-1884), former Texas Ranger, hotel proprietor, and an advocate of Texas-type Mexican food, negotiated with the United States government to sell canned chili to the army and navy. In 1884, he organized a venture with the Range Canning Company at Fort McKavett, Texas to make chili from goat meat. Tobin's death, a few days after the canning operation had started, ended further development and the venture failed.
1893 - The Texas chili went national when Texas set up a San Antonio Chili Stand at the 1893 Columbian Exposition in Chicago.
1895 - Lyman T. Davis of Corsicana, Texas made chili that he sold from the back of a wagon for five cents a bowl with all the crackers you wanted. He later opened a meat market where he sold his chili in brick form, using the brand name of Lyman's Famous Home Made Chili. In 1921, he started to can chili in the back of his market and named it after his pet wolf, Kaiser Bill and called it Wolf Brand Chili (a picture of the wolf is still used on the label today).
In 1924, Davis quit the chili business when his ranch was found to have lots of oil. He sold his operations to J. C. West and Fred Slauson, two Corsicana businessmen. To draw attention to the Wolf Brand Chili, the new owners had Model T Ford trucks with cabs shaped like chili cans and painted to resemble the Wolf Brand label. A live wolf was caged in the back of each truck. Today the company is owned by Stokley-Van Camp in Dallas, Texas.
1880s - San Antonio was a wide-open town (a cattle town, a railroad town, and an army town) and by day a municipal food market and by night a wild and open place. An authoritative early account is provided in an article published in the July 1927 issue of Frontier Times. In this article, Frank H. Bushick, San Antonio Commissioner of Taxation, reminisces about the Chili Queens and their origin at Military Plaza before they were moved to Market Square in 1887. According to Bushick:
"The chili stand and chili queens are peculiarities, or unique institutions, of the Alamo City. They started away back there when the Spanish army camped on the plaza. They were started to feed the soldiers. Every class of people in every station of life patronized them in the old days. Some were attracted by the novelty of it, some by the cheapness. A big plate of chili and beans, with a tortilla on the side, cost a dime. A Mexican bootblack and a silk-hatted tourist would line up and eat side by side, [each] unconscious or oblivious of the other."Latino women nicknamed "Chili Queens" sold stew they called "chili" made with dried red chiles and beef from open-air stalls at the Military Plaza Mercado. They made their chili at home, loaded it onto colorful chili wagons, and transported the wagons and chili to the plaza. They build mesquite fires on the square to keep the chili warm, lighted their wagons with colored lanterns, and squatted on the ground beside the cart, dishing out chili to customers who sat on wooden stools to eat their fiery stew. In those days, the world "chili" referred strictly to the pepper. They served a variation of simple, chile-spiked dishes (tamales, tortillas, chili con carne, and enchiladas). A night was not considered complete without a visit to one of these "chili queens."
1937 - In 1937 they were put out of business due to their inability to conform to sanitary standards enforced in the town's restaurants (public officials objected to flies and poorly washed dishes). Unable to provide laatorial facilities, they disappeared overnight. The following is reprinted from the San Antonio Light of September 12, 1937:
Recent action of the city health department in ordering removal from Haymarket square of the chili queens and their stands brought an end to a 200-year-old tradition. The chili queens made their first appearance a couple of centuries back after a group of Spanish soldiers camped on what is now the city hall site and gave the place the name, Military Plaza. At one time the chili queens had stands on Military, Haymarket and Alamo plazas but years ago the city confined them to Haymarket plaza. According to Tax Commissioner Frank Bushick, a contemporary and a historian of those times, the greatest of all the queens was no Mexican but an American named Sadie. Another famous queen was a senorita named Martha who later went on the stage. Writing men like Stephen Crane and O. Henry were impressed enough to immortalize the queens in their writings. With the disappearance from the plaza of the chili stands, the troubadors who roamed the plaza for years also have disappeared into the night. Some of the chili queens have simply gone out of business. Others, like Mrs. Eufemia Lopez and her daughters, Juanita and Esperanza Garcia, have opened indoor cafes elsewhere. But henceforth the San Antonio visitor must forego his dining on chili al fresco.They were restored by Mayor Maury Maverick in 1939, but their stands were closed again shortly after the start of World War II.
1930s - During the 1980s, San Antonio began staging what they call "historic re-enactments" of the chili queens. As an tribute to chili, the state dish, the city of San Antonio holds an annual "Return of the Chili Queens Festival" in Market Square during the Memorial Day celebrations in May, sponsored by the El Mercado Merchants.
Chili historians are not exactly certain who first "invented" chili powder. It is agreed that the inventors of chili powder deserve a slot in history close to Alfred Nobel (1933-1896), inventor of dynamite.
1890s - The Fort Worth chili buffs give credit to DeWitt Clinton Pendery. Pendery arrived in Fort Worth, Texas in 1870. It is said that local cowboys jeered his elegant appearance (he was wearing a long frock coat and a tall silk hat) as he stepped onto the dusty street. It is also said that he was initiated into the town by a bullet whipping through his coat. He casually collected his belongings and continued on his way, earning immediate popular respect.
By 1890, after his grocery store burned down, he started selling his own unique blend of chiles to cafes, hotels, and citizens under the name of Mexican Chili Supply Company. Pendery's products are still sold today by members of his family. Pendery wrote of the medicinal benefits of his condiments and its acclamation from physicians: selling his own brand of "Chiltomaline" powder to cafes and hotels in the early 1890s
"The health giving properties of hot chile peppers have no equal. They give tone to the alimentary canal regulating the functions, giving a natural appetite and promoting health by action of the kidneys, skin and lymphatics."
1894 -San Antonio buffs swear that chili powder was invented by William Gebhardt, a German immigrant in New Braunfels, Texas (near the town of San Antonio). Gebhardt ran the Phoenix Cafe, attached to his buddy's saloon, now called the Phoenix Saloon.
According to the The New Braunfels Herald-Zeitung newspaper article (Phoenix Saloon Back in Business), February 19, 2010:During this era, chile peppers were only available after the summer harvest, as chili was only a seasonal food. Gebhardt solved the problem of availability by importing Mexican ancho chiles from farmers in far-off San Luis Potosi, a Mexican town more than 500 miles to the south, so that he could serve chili year-round. His orders for chile peppers were always large because he had to stock up on a full year's supply and then figure out how to store thousands of chilie pods.The Phoenix Saloon was reputedly the first bar in Texas to serve women, though not wanting to taint their reputation; female patrons would sit in the beer garden and ring a bell for service. . . There was a deer pen, an alligator pit and ring for fighting badgers at the original Phoenix Saloon. There was even a parrot sitting on a perch by the front door that was taught to say, "Have you paid your bill?" in German. . . A multitude of proprietors ran the saloon until Prohibition forced it to close on June 26, 1918.
William Gebhardt spent years perfecting the spices for the chili he served in his cafe. At first, Gebhardt ran the chile peppers through a home meat grinder three times. Later, according to a description of the time, Gebhardt "concocted a chili powder in a crude mill by grinding chile peppers, cumin seed, oregano, and black pepper through an old hammer mill, feeding a little of this and a little of that to the mill." What came out was put in little-necked bottles and then packed in a box for retail trade."
At first he called his chili powder "Tampico Dust". In 1896, he changed the name to Gebhardt's Eagle Brand Chili Powder. In 1896, William Gebhardt opened a factory in San Antonio and was producing five cases of chili powder a week, which he sold from the back of his wagon as he drove through town. He was also an inventor, and eventually patented thirty-seven machines for his factory. By 1899, Gebhardt had trademarked his Eagle Chili Powder.
In 1923, Gebhardt produced a small 32-page cookery pamphlet on Mexican-American cookery called Mexican Cookery for American Homes. This pamphlet was so successful that new editions of it were regularly published through the 1950s. In addition to recipes, the booklet proposed sample menus that included Gebhardt products into otherwise mainstream meals.
In 1960, the company was acquired by Beatrice Foods (now owned by ConAgra Food, Inc.) and is now known as Gebhardt Mexican Foods Company. The blend today is unchanged and is still one of the most popular brands used.
Around the turn of the century, chili joints appeared in Texas. By the 1920s, they were familiar all over the West, and by the depression years, there was hardly a town that didn't have a chili parlor. The chili joints were usually no more than a shed or a room with a counter and some stools. Usually a blanket was hung up to separate the kitchen.
By the depression years, the chili joints meant the difference between starvation and staying alive. Chili was cheap and crackers were free. At the time, chili was said to have saved more people from starvation than the Red Cross. The Dictionary of American Regional English describes chili joints as: "A small cheap restaurant, particularly one that served poor quality food."
Cincinnati style chili is quite different from its more familiar Texas cousin. It is unique to the Cincinnati area.
1922 - The Cincinnati Style Chili was created in 1922 by a Macedonian immigrant, Tom (Athanas) Kiradjieff. He settled in Cincinnati with his brother, John, and opened a hot dog stand with Greek food called the Empress, only to do a lousy business because nobody there at the time knew anything about Greek food. So, it is said, that they called their spaghetti chili.
He created a chili made with Middle Eastern spices which could be served a variety of ways. His "five-way" was a concoction of a mound of spaghetti topped with chili, then with chopped onion, then red kidney beans, then shredded yellow cheese, and served with oyster crackers and a side order of hot dogs topped with shredded cheese.
People of Springfield, Illinois take their chili very seriously. They even spell it differently than the rest of the United States. This peculiar spelling of "chilli" in Springfield originated with the founder of the Dew Chilli Parlor.
1909 - Legend has it that the Dews owner, Dew Brockman, quibbled with his sign painter over the spelling and won after noting that the dictionary spelled it both ways. Other folks believe the spelling matches the first four letters in Illinois.
At one time, there were more than a dozen chilli parlors and even more taverns and local cooks who served this version of chili.
1993 - Illinois State Senator Karen Harasa introduced Senate Joint Resolution No. 89 in the Illinois General Assembly. This resolution, which was passed unanimously by both houses of the Legislature, proclaimed Illinois as the "Chilli Capital of the Civilized World" and recognized that the spelling is C-H-I-L-L-I. The Governor was further "authorized and requested to issue a proclamation calling upon the people of Illinois to commemorate this designation with appropriate celebrations." Naturally this outrages Texans!
Chasen's Restaurant in Hollywood, California probably made the most famous chili. The owner of the restaurant, Dave Chasen (1899-1973), ex-vaudeville performer, kept the recipe a secret, entrusting it to no one.
1936 to 2000 - For years, he came to the restaurant every Sunday to privately cook up a batch, which he would freeze for the week, believing that the chili was best when reheated. "It is a kind of bastard chili" was all that Dave Chasen would divulge.
Chauffeurs and studio people, actors and actresses would come to the back door of Chasen's to buy and pick up the chili by the quart. Other famous people craved this chili such as comedian and actor Jack Benny (1894-1974) who ordered it by the quart. J. Edgar Hoover (1895-1972), former Director of the Federal Bureau of Investigation (FBI), who considered it the best chili in the world, and Eleanor Roosevelt (1894-1962) wife of the 32nd President of the United States, Franklin D. Roosevelt, sought the recipe but was refused (a complimentary order was dispatched to her instead). It is said that Chasen's also send chili to movie actor Clark Gable (1901-1960), when he was in the hospital (he reportedly had it for dinner the night he died). During the filming of the movie Cleopatra in Rome, Italy, famous movie star, Elizabeth Taylor, had Chasen's Restaurant in Hollywood, California send 10 quarts of their famous chili to her. She supposedly paid $200 to have it shipped to her in Rome.
The original Chasen's restaurant closed in April of 1995, and the new Chasen's on Cañon Drive closed permanently in April of 2000.
So passionate are chili lovers that they hold competitions (some local, some international). One organization is the Chili Appreciation Society International which has approximately 50 "pods" or clubs in the United States and Canada and supports over 400 sanctioned chili cook offs involving thousands of participants each year. Chili competitions are held on a circuit each year (much like the system used for tennis and golf competitions).
1952 - Most present day historians write that the first World's Chili Championship was the 1967 cook-off in Terlingua, Texas (see 1967 below). Ranger Bob Ritchey of Texas proved this theory wrong. He researched and found several newspaper articles about the 1952 Texas State Fair Chili Championship. On October 5, 1952, headlines of The Daily Times Herald of Dallas, Texas said "Woman Wins But Men Do Well in Chili Event."
On October 5, 1952 at the Texas State Fair in Dallas, Texas. Mrs. F. G. Ventura of Dallas won the Texas State Fair contest and her recipe was declared the "Official State Fair of Texas Chili Recipe" and first ever "World Champion Chili Cook." Mrs. Ventura held her title as World Champions Chili Cook for fifteen years. The event was planned by Joe. E. Cooper (1895-1952), ex-newspaper man, to help promote his newly published book on chili called With or Without Beans - An Informal Biography of Chili. It was a no-holds-barred affair as to ingredients, except that beans could not be used. The contestants numbered fifty-five with five judges. Joe E. Cooper is quoted as saying: "Besides that, it'll take a lot of judges because after the first two or three spoonfuls of good, hot Texas-style chili, the fine edge wears off even an expert chili judge's taste buds... It'll be a hot job but one that no true Texan will shirk."
Unfortunately Joe. E. Cooper never lived to see how popular chili cook-offs would become. He died three months later on December 12, 1952.
1967 - The most famous and well known chili cook-off took place in 1967 in Terlingua, Texas. Terlingua was once a thriving mercury-mining town of 5,000 people and it is the most remote site your can choose as it is not close to any major city and the nearest commercial airport is almost 279 miles away. Just getting to Terlingua requires a major effort. It was a two-man cook-off between Texas chili champ Homer "Wick" Fowler (1909-1972), a Dallas and Denton newspaper reporter, and H. Allen Smith (1906-1976), New York humorist and author, which ended in a tie.
The cook-off challenge started when H. Allen Smith wrote a story for the August 1967 Holiday Magazine titled Nobody Knows More About Chili Than I Do, which claimed that no one in Texas could make proper chili. Smith contended that ". . . no living man, I repeat, can put together a pot of chili as ambrosial, as delicately and zestfully flavorful, as the chili I make." His article included his recipe for chili that included beans.
Of course, this offended many Texans who would never consider adding beans to their chili. When Frank Tolbert (1912-1984), famous journalist and author of A Bowl of Red, saw Smith's article, he started open warfare in the press with a column he wrote for the Dallas News. A reader suggested that Fowler answer the challenge, which he did. The cook-off competition ended in a tie vote when the tie-breaker judge, Dave Witts, a Dallas lawyer and self-proclaimed mayor of Terlingua, spat out his chili, declaring that his taste buds were "ruint," and said they would have to do the whole thing over again next year.
According to Gary Cartwright, writer for Sports Illustrated, the blindfolded judge number three, David Witts, was given a spoonful of chili which he promptly spit out all over the referee's foot. "Then he went into convulsions. He rammed a white handerkerchief down his throat as though he were cleaning a rifle barrel, and in an agonizing whisper Witts pronounced himself unable to go on."
State Food of Texas
1977 - The chili manufacturers of the state of Texas, successfully lobbied the Texas legislature to have chili proclaimed the official "state food" of Texas "in recognition of the fact that the only real 'bowl of red' is that prepared by Texans."
Related thread...
This is just a shameless plug for "Big Bean", isn't it?
Great. Now I'm starving.
Memo to restaurants and company cafeterias everywhere...chili is NOT a soup. Quit putting it on the menu as such.
Cool. Lots of alternate energy production today.
Best Chili in the world, Joe Rogers (The Den) in Springfield, IL. If you get there, eat the Fire Brand and hold on.
Can I get this on tape to listen to in the car... can't digest at this moment.
What a ridiculous statement.
If it doesn't have beans, it's just a hot dog condiment.
That is a brilliant point.
Well the wife is out of town this weekend so I think I'll cook up a pot of Chili. Just reading this makes my mouth water and my brow sweat.
For great Chili, pick a recipe that uses fresh roasted chilis, beer, chunks of meat rather than ground, and no beans. Thems the law. : )
That ain't chili in that picture... it's borracho beans.
Chilli butt for all.
21st century cow pokes can stay in the saddle well into their 80s and 90s.
The best chile I ever had at an eatery can be found at the Superstition Saloon in Totilla Flat, Ariz. Chili John's, which has been in Burbank, Calif. since 1946 also serves up a good bowl of red.
When chile meat got too expensive, the fajita was born.
Bookmark for later.
I would tend to go with the idea that cowboys popularized chili.
Break for LUNCH!!!!!
I thought "chili" originated with the Aztecs where they stewed limbs from human sacrifices (the captor was entitled to one limb from his sacrifice) with chili peppers and tomatoes.
BTTT for later
Isn't that cute. They are WRONG!
makes 3 gallons
Butter, 6 oz
Ground Beef, 6 oz
Green Pepper, chopped, 10 oz
Onion, chopped, 1 lb 6 oz
Chili Powder, 1/2 oz
Curry Powder, 1 Tb
Garlic, crushed, 1 clove
Cook combined previous ingredients until meat is browned.
Beef Stock, 1-1/2 gal
Tomatoe puree, 2 qt
Salt, 1/2 oz
Pepper, 1/4 tsp
sugar, 2 oz
Worcherstershire Sauce, 1 Tb
Add to first ingredients, bring to boil, cover and simmer for 2 hours.
Flour, 6 oz
Water, cold, 3 cups
Mix well and add to soup. Simmer 15 minutes.
6 lbs. Kidney Beans, canned, drained
Add to soup, bring up to serving temperature.
Chili powder ain't chili
Chili Ping ta y'all..
For all you chili fans, try using ground venison.
Good stuff.
Ohhhhh so am I and I have no kitchen yet. I'm remodeling and using a dilapidated microwave in the garage.
This will be my last week of no counters, no cabinets, no sink, no disposal, no cook top, and no ovens. :-) YIPPEE!!!
But I love chili!!!!! I have eaten it for breakfast before. :-)
I'm already here, Tubey! You can find me on ANY food thread, LOL! :)
You can make good chili on a Coleman camp stove.
Hey big H. How is it going?
Since no one else has posted this yet, I will.
Recently I was honored to be selected as an Outstanding Famous Celebrity in Texas, to be a judge at a chili cook-off because no one else wanted to do it. Also the original person called in sick at the last moment and I happened to be standing there at the judge's table asking directions to the beer wagon when the call came. I was assured by the other two judges that the chili wouldn't be all that spicy and, besides, they told me I could have free beer during the tasting, so I accepted this as being one of those burdens you endure when you're an internet writer and therefore known and adored by all.
Here are the scorecards from the event:
Chili # 1: Mike's Maniac Mobster Monster Chili
JUDGE ONE: A little too heavy on tomato. Amusing kick.
JUDGE TWO: Nice, smooth tomato flavor. Very mild.
FRANK: Holy smokes, what is this stuff? You could remove dried paint from your driveway with it. Took me two beers to put the flames out. Hope that's the worst one. These people are crazy.
Chili # 2: Arthur's Afterburner Chili
JUDGE ONE: Smoky (barbecue?) with a hint of pork. Slight Jalapeno tang.
JUDGE TWO: Exciting BBQ flavor, needs more peppers to be taken seriously.
FRANK: Keep this out of reach of children! I'm not sure what I am supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. Shoved my way to the front of the beer line.
Chili # 3: Fred's Famous Burn Down the Barn Chili
JUDGE ONE: Excellent firehouse chili! Great kick. Too much bean flavor.
JUDGE TWO: A heavy bean flavored chili, a bit salty, good use of red peppers.
FRANK: This has got to be a joke. Call the EPA, I've located a uranium spill. My nose feels like I have been sneezing Drano. Everyone knows the routine by now and got out of my way so I could make it to the beer wagon. Barmaid pounded me on the back; now my backbone is in the front part of my chest.
Chili # 4: Bubba's Black Magic
JUDGE ONE: Black bean chili with almost no spice. Disappointing.
JUDGE TWO: Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili.
FRANK: I felt something scraping across my tongue, but was unable to taste it. Sally, the bar maid, was standing behind me with fresh refills so I wouldn't have to dash over to see her.
Chili # 5: Linda's Legal Lip Remover
JUDGE ONE: Meaty, strong chili. Cayenne peppers freshly ground adding considerable kick. Very impressive.
JUDGE TWO: Chili using shredded beef; could use more tomato. Must admit the cayenne peppers make a strong statement.
FRANK: My ears are ringing and I can no longer focus my eyes. I belched and four people in front of me needed paramedics. The contestant seemed hurt when I told her that her chili had given me brain damage. Sally saved my tongue by pouring beer directly on it from a pitcher. Sort of irritates me that one of the other judges asked me to
stop screaming.
Chili # 6: Vera's Very Vegetarian Variety
JUDGE ONE: Thin yet bold vegetarian variety chili. Good balance of spice and peppers.
JUDGE TWO: The best yet. Aggressive use of peppers, onions, and garlic. Superb.
FRANK: My intestines are now a straight pipe filled with gaseous flames. No one seems inclined to stand behind me except Sally.
Chili # 7: Susan's Screaming Sensation Chili
JUDGE ONE: A mediocre chili with too much reliance on canned peppers.
JUDGE TWO: Ho Hum, tastes as if the chef threw in canned chili peppers at the last moment. I should note that I am worried about Judge Number 3, he appears to be in a bit of distress.
FRANK: You could put a hand grenade in my mouth and pull the pin and I wouldn't feel it. I've lost the sight in one eye and the world sounds like it is made of rushing water. My clothes are covered with chili which slid unnoticed out of my mouth at some point. Good, at autopsy, they'll know what killed me. I've decided to stop breathing, it's too painful and I'm not getting any oxygen anyway. If I need air I'll just let it in through the hole in my stomach.
Chili # 8: Helen's Mount Saint Chili
JUDGE ONE: This final entry is a good, balanced chili, neither mild nor hot. Sorry to see that most of it was lost when Judge number 3 fell and pulled the chili pot on top of himself.
JUDGE TWO: A perfect ending, this is a nice blend chili, safe for all, not too bold, but spicy enough to declare its existence.
I thought of that the minute I hit the post button as it was your ping that brought me here...
No chili for YOU! :)
Laid up with a stomach bug, so may have to postpone my Chili Day celebration to a later day. :-(
How's everything at your end?
Your old servers are about to transfer operation and we are getting ready to transfer.
If it does have beans, it ain't chili.
Here is a good, basic recipe for chili that won't hurt the kids, has lots of flavor, prepares quickly and will please most non-Hindu guests.
To start with, thin slice, don't chop, a white onion or two. The "strings" of onion add much to the texture of the chili. Then in a large pot, halfway brown the sliced onion with a tsp of chopped garlic in olive oil over medium high heat. It takes a while to half-brown onion, but it's important to break up its "pasty" flavor with partial caramelization. Then scoop out the onions and set them aside.
Next, brown a pound of 80% ground beef in the same pot. That 20% of beef tallow gives a good flavor to the meat, which should be browned medium, not under or overcooked. Then drain off the tallow, and replace with two tablespoons or so bacon grease. Return the onions and garlic to the pot with the hamburger.
Then add three cans of beans, which can be all pinto, or two pinto and one black beans, or one pinto, one black, and one northern white beans.
Then add a can of chopped tomatoes. Some of these already have garlic, cilantro, and green pepper in them, which are nice variations.
If you like, you can also throw in a small can of either or both chopped and roasted green and jalapeno pepper, which some like and some don't. New Mexico cuisine is heavily green pepper oriented. Sonoran Mexican uses just a little.
Then a heaping tablespoon of chili powder for the pot. More can be added to a bowl for individual taste, but one heaping tbsp is a good base level. The chili can simmer, covered, for an hour or more on low heat.
As side dishes that are easy and impress, make cheese crisps that are just large flower tortillas with shredded Colby cheddar on them, broiled for a minute just until cheese starts to brown, then pizza cut, with salsa on the side.
The more American version with chili is corn bread, which should be distinguished from sweet corn cake, often sold as corn bread.
Masters only changes to the chili recipe include using slow cooked Mexican style shredded burro beef. (This is normally only done when you have other dishes that need shredded beef. No, it is not made of burro meat.)
Yes, sensitive guests should take Beano with their chili.
Beer is good, Tecate beer is better, but a shot of Añejo (100% agave only, please!) tequila after dinner makes the chili memorable.
Since no one else has posted this yet
... GREAT POST! first time I read the whole thing, my gut hurt from laughing so hard in the office and everyone wondered WTH was going on, had tears in my eyes... funny stuff
Leave the beans as a side dish if you desire beans. Real chilli does not have beans.
The best "Mexican" food available to the public is still to be found in small town New Mexico. The best "Mexican" food of all is found during ceremonial observances among the Rio Grande pueblos where attendance by outsiders is by invitation only. The best I've ever had was at the Shalako in Zuni Pueblo. The best restaurant chili was in Gallup or in Chama, New Mexico.
lol! 'nuff said.
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Skip to comments.Dear JR and FreeRepublic: I haven't been laid by anyone but my hairy cellmate in years so I got zot
Posted on 01/31/2012 7:28:52 PM PST by srm913Edited on 01/31/2012 8:21:00 PM PST by Admin Moderator. [history]
Thank you, FR, for the truly marvelous entertainment (as I haven't been laid in so long I get no other entertainment other than watching people on here like a perv stalker) . While lurking tonight (the internet version of peeping in your windows) for the first time in ages, the amount of schadenfreude I'm experiencing is bordering on orgasmic (which is the closest I've gotten to the real thing in years).
Y'all have a blessed day. I certainly will! (after I go play hide the Anthony Wiener with my 'blue' friends who have nothing else to do either other than peep at websites they were banned from.)
Ah, more of that fine conservative Mormon activity....
Check the yellow pages, you are definitely are in need of a shrink.
There was a thread about a year ago, some guy decided for some reason (I forget why) that he was about to be arrested and he kicked a whole hornet nest.
The thread immediately went into aluminum foil territory, and the guy who posted it went silent.
I think it got zotted, but then came back. Didn't follow what happened.
Do I get pinged before or after the zot? I don't think I've ever been IBTZ. Add me.
You need a good spanking, rude boy/girl.
Myth Romney was forced by conservatives to burn 20 million in Florida alone.
Schadenfreude that gay boy.
Son, what you're feeling isn't Schadenfreude unless that is German slang for anal warts. The good guys lost a state primary to a greasy schmuck, a guy just like you. It happens.
OMG. Hahahaha
Don't insult homosexuals by comparing them to Myth supporters.
You've been missed, Sailor! The Semen are all waiting for you. Now hurry along so the fellas can all take their turns anchoring you.
OMGosh!!! I LOVE that!
King Ghidorah was a perfectly good monster until that pic.
Did Michael Medved get a zot today?!!
love it
Your #50
So let it be written
so let it be done
No female was safe
Seriously? You're resorting to Mormon-bashing?
Exactly how does that help the conservative cause.
We all are being McCained!
In 1976, Ford won Iowa, New Hampshire, Massachusetts, Vermont, Florida, and Illinois before Reagan won his first state; North Carolina. The campaign ended up going all the way to the convention before a critical error by Reagan (trying to appease the moderates, thus alienating the conservatives) handed Ford the nomination on the first vote.
While I'm a bit anxious, I won't start getting real concerned until after Super Tuesday, which is still six weeks out.
You mad, bro?
Ah, the Sturm und Drang of the adolescent quest for attention...
You really should add "and it came to pass" to at least one of those.
I have a theory on the zuicide attempt of srm913.
The last post was six years, eight months ago.
Gets back on FR expecting everybody to be cheering Mittwitt because...
srm913 is a Mormon.
Maybe you should consider selling your "cellmate" on E-Bay.
Frickin Romneybots are odd....aggressively so...
You have it right.
and it came to pass...
Well his magic underwear didn't protect him.
Well, if he'd rather vote for a liberal Mormon than a conservative gentile, he's on the wrong forum - FreeTabernacle is <—— THATAWAY...
I will always pray for those who are caught up in Mormonism, plus those who are confused in believing it is just another mainstream denomination of Christianity.
However, I will admit that I have very little patience with them when they try to claim they are Christians.
As for Mittens, I have two major problems with him, many small, but two major.
One is he is a cultist Mormon,
The second one is that he thinks sucking babies from a womb is OK, until he decides to run for president.
Breaking News Mitt, abortion is evil even if you are not running for president, and it does not take normal humans a chance at being president to finally understand that.
I keep hearing about that. Someday, I will have to research it.
They have special underwear that they buy from the church to wear to church. A holy garment like the priests wore. Ya gotta laugh. Underpants?! LOL
Of course, I'm now learning that Romney is quite high in his church, and he's managed to keep his religion out of this primary race, which wasn't the case in '08. I detest Romney for many reasons, and he is still an abortionist, still a gun-grabber, still big government (Romneycare for the states) and a serial, congenital liar, with no Romeny ever serving in our military.
Like you say, "God help us." Keep praying.
Of course, I'm now learning that Romney is quite high in his church, and he's managed to keep his religion out of this primary race, which wasn't the case in '08. I detest Romney for many reasons, and he is still an abortionist, still a gun-grabber, still big government (Romneycare for the states) and a serial, congenital liar, with no Romeny ever serving in our military.
Like you say, "God help us." Keep praying.
Oh dear! I've heard it all now!
Yeah that's not quite a Priests ephod. LOL
I don't think the Mormons are going to be best pleased with the treatment the Biased Media (BM for short) has in store for them this summer and fall if Willard gets the nod...
Slick Willard will be very easy to tear apart. Especially since his father was born in Mexico because his grandfather fled there to evade polygamy laws. They're going to eat him alive!
One little correction, they don't just wear the magic underwear to church, they wear them ALL the time. When I was Mormon, most LDS women wore their bras OVER them rather than under.
They are referred to as 'the holy garments of the Priesthood'.
Onyx, I entreat you to learn more.
Historically, UTLM.org cannot be beat
Doctrinally, Mormonoutreach.org and MRM.org as well as IRR.org/mit
For personal stories, exmormon.org is the place to go to get into their mindset.
As always I, and several other ex-mormons here are available to answer questions.
Regarding the 'magic underwear' here is probably the best link...
> Oh dear! Ive heard it all now!
Well, you can read all about it too!
And remember, they're completely serious about this. See the "External Links" at the end of the article for information straight from the Mormons themselves.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.

subset: commoncrawl


text:
Charles and his coat of many patches: Prince shows off his trusted old gardening jacket, complete with holes and tears, during special edition of Countryfile
- The royal also spoke of his enjoyment of hedge-laying on BBC's Countryfile
- He guest-edited a special edition of the popular programme aired last night
- The 64-year-old also says walking is like an addiction to him
As heir to the throne, he's certainly not short of a bob or two to spend on a new coat.
But it seems Prince Charles would rather make do and mend when it comes to his trusted old gardening jacket, which he was seen wearing on last night's special edition of Countryfile on BBC1.
He had attempted to disguise the holes and tears in his worn-out coat by patching them up with an array of green and brown materials.
Scroll down for video
Charles and the coat of many colours: Prince Charles, pictured right, wore an old gardening jacket with rips and holes while 'hedging' on Countryfile
Frugal: The old coat is covered with patches of green and brown where it has been mended
The Prince said: 'I got somebody to patch it up with leather and now I can hardly move.'
Prince Charles also showed off his expertise in the traditional craft of hedge-laying on his Highgrove Estate.
He enthused about his passion for the art, in which the plant stems are cut and bent over to form a thick hedgerow.
He said: 'I love it. It's terrific exercise and at the same time it's a sort of hobby or interest to see if you can get better at doing it.
Expertise: Prince Charles lays a hedge at Highgrove. He says he loves undertaking the traditional craft in a special edition of Countryfile
Green-fingered: The Prince of Wales chats to presenter Julia Bradbury. He guest-edited the weekly rural affairs programme
'When you first lay a hedge, if you do it well, it looks so marvellous and then the fun is to see three or four years later, it looks like a hedge that's always been there.'
The prince had agreed to guest-edit the weekly rural affairs programme as part of its 25th anniversary celebrations.
During the show he also talked about
the importance of protecting the world for future generations,
'particularly grandchildren.'
Asked whether the prospect of becoming a grandfather made him feel old, he replied: 'Of course it does to a certain degree because you can't believe that suddenly that is beginning to happen in your life.
'It's a lovely thought and I've looked forward enormously to – that relationship with a grandchild.'
Conservation: Prince Charles spoke about the importance of protecting the countryside for future generations on the show
Telly ho: The prince, centre, shares a laugh with Countryfile's (from left) Matt Baker, John Craven, Julia Bradbury and Adam Henson
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To be suddenly attacked by a hot being, fashion or statement. To be surprised by something attractive.
That guy was so hot, that the next think I knew, boomtehsecks.
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Photos of the Day - April 11, 2014
First Published Apr 11 2014 08:52PM • Last Updated Apr 11 2014 08:52 pm
A collection of some of the day's best wire photos, from around the world.
- Feds say Utah 'Ponzi' scheme took in $207 million from around the world
- Mormonism needs to divorce itself from polygamy -- historically and theologically -- author advocate
- Lawmaker wants to revive stable funding plan for Utah liquor agency
- Scott D. Pierce: TV drives Big 12 expansion -- in unexpected way
- Utah's Days of '47 Parade couldn't keep out this pioneering gay couple


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text:
I am using
parfor loop to produce and save quite big number of figures. Due to the amount of data which will be presented in the figures, the resolution of the figures need to be high, something around 920 dpi. Using the normal
for, the function works fine. But when we switch to
parfor the resolution of the produced and saved pictures becomes totally low.
This is the figure handle creation part:
set(mainFig, 'Renderer', 'OpenGL');
and here is the saving part code:
any idea?


text: to give you caution about to at least minimize the risk of being a victim after withdrawing money from your bank and be killed, which just recently like what happened 2 days ago and took the lives of a lawyer-businessman and 2 gallant policemen. the modus-operandi of the BG's has a pointer inside the bank who pretends to be a client or inquiring with bank account details (considering the inside structure of the bank without private office), actually base on the info this plays by a woman and even sometimes with a child with her. they operate by chances, that while inside the bank the pointer will look for possible victim who's withdrawing a big amount of money. the pointer then will give all the details to the strikers ( waiting outside the bank), the description of their prospect victim and even the exact description of the container of the withdrawn money. this will be clearly now to all of us why the bank should be strict on using the cellphone while inside the bank. and we us clients in the bank should be vigilant and caution the other clients to stop using their phone while inside the bank. if you hesitate in doing so, report it to the guard and let the security cease them in using their phones, even more so with text. this might hinder some of our rights but it's for our own good. my suggestion when you have to withdraw a big amount of cash as needed, let say for employees' salary, better hire securities with armored vehicles. make an abrupt schedule, and don't make a pattern of withdrawing money like doing it always on the same day of the week or the same dates of the month. much better too if you just give the salaries through ATM. if you have to pay something, pay in checks (manager's check if it's really that big). these are all suggestions, if you have better idea that's good. the point is avoid withdrawing huge amount of cash from your bank. be wise and be safe... Wanna kill these ads? We can help!


text:
Forums → Newcomers Forum → I'm New!
- 11 Replies
Hi guys. I am not new to the website, but i am new to the forums. I hope to have a great experience with this and to see many other players come to my compound in Last Stand Dead Zone!
Welcome to the Forums, Eagle7. What level are you in Dead Zone?
2, I just started, lol
2. I just started forums, and you need an account to play. lol
Hey welcome. I play Dead Zone occasionally, I think I'm like 9 or something. I'll see you around the forums. Awesome place to hang out.
Well, I guess I won't be seeing you in Dead Zone anytime soon.
Why not?
Welcome to the forums Eagle ! Hope you enjoy them !
Welcome to the forums Eagle! im also kinda new
I'm 20 levels up from you and you'd have to be within 3 levels of me and even then it's not guaranteed we'd be on each other's lists.
Ahhhhh. Ok. And thank you all for your welcomes.
also new to the forums
You must be logged in to post a reply!
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We lose power and will not go over 35-40mph, pull off road, turn off engine then restart it, no problem accelerating until it happens again-usually happens when we slow down or stop.
What causes sprinter to lose power? on 2005 Dodge Sprinter 2500
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1 answer
This sounds like the engine is being over revved, it is a safety built in the engine to protect it. The reason it goes away after a restart is because it is being reset automatically. Try adjusting the way you accelerate, I had to get used to this weird occurrence myself, I'm a bit of a lead foot :) Hope this helps.


text:
a fine capture!
Excellent shot ! LIKE
Fantastic photography of a nice place.LIKE
nice shot and well framed, LIKE, All the best, Steve
Simpatico scatto. LIke 171. Saluti, Marco
Thank you, that you entered this photo into the 2015 September NPC competition
The photo is very beautiful for the contest and it is ready for the race. :-)
Have fun and good luck!
Many thanks Elka and Elakramine.
Best wishes, Zaro
Thank you very much Andrzej & Amirabad! Best regards, Nikolay
Many thanks Fen.
Best wishes, Zaro
Благодаря Димитър, Ще ти се обадя скоро! Поздрави, Николай


text:
|Message view
|« Date » · « Thread »
|« Date » · « Thread »
|RE: Link Livesites: Cocoon 2.1.5
|Wed, 20 Oct 2004 08:20:52 GMT
> > One more reason to build a (Cocoon) form based page where > people can > > enter information about their Cocoon site with a request for adding > > the link. > > That would be great, but it doesn't really solve > the holdup, which is that a committer needs to find > the time to review each site and then patch the > livesites.xml and commit it, then generate and > publish the site. > > Presently one of us gets an urge and searches > the mail archives and do the backlog as a batch. Yes of course it come all down to time, but if the information is dumped into a message with a special subject header and sent to a special list, it would greatly reduce the hunting down. > We do seem to be getting close to the day where > projects can use our own wares on the Apache machines. :-) What's keeping them from implementation? Bye, Helma
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The Campbell County Camels baseball team won Monday's neutral conference game against Scott by a score of 8-1.
(May 9, 2011: Alexandria, KY 41001) Campbell County Camels (Alexandria, KY) fans exited the stadium thrilled Monday as they observed their baseball squad overcome the visiting Scott Eagles (Covington, KY), 8-1 in a league test.
With the win, Campbell County upgrades its record to 15-9 on the season. The Camels host Pendleton County (Falmouth, KY) to battle the Wildcats in a non-league test on Tuesday, May 10. The Wildcats come into the test with a record of 8-9. Pendleton County won 8-0 in their recent non-league test against Augusta (Augusta, KY)
With the defeat, Scott falls to 6-14 on the season. The Eagles travel to Conner (Hebron, KY) to battle the Cougars in a non-league test on Tuesday, May 10. The Cougars come into the test with a record of 12-7.


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Book your room at Combe House Hotel
Get an overview of this hotelRomantic Bridgwater hotel in Holford with full-service spa
Located in Holford, this spa hotel is 2.9 mi (4.7 km) from Coleridge Cottage and within 9 mi (15 km) of Bakelite Museum and Wills Neck. Fyne Court and Cleeve Abbey are also within 12 mi (20 km).
Hotel Features
This hotel features a full-service spa, a restaurant, and a bar/lounge. Free WiFi in public areas and free self parking are also provided. Additionally, massage/treatment rooms, a business center, and conference rooms are onsite.
Room Amenities
All rooms are individually decorated and offer room service and phones. Other amenities that guests will find include coffee makers and TVs.Would you like to give us feedback? Share it! Opens in a new window
Combe House HotelHolford Bridgwater England TA5 1RZ
Hotel Amenities
Hotel Amenities
Combe House Hotel features a full-service spa. The hotel offers a restaurant. A bar/lounge is on site where guests can unwind with a drink. High-speed wireless Internet access is complimentary.
A business center is on site at this 3.5-star property. Onsite self parking is complimentary.
- 24-hour front desk
- Bar/lounge
- Business center
- Conference space
- Free self parking
- Free WiFi
- Full-service spa
- Number of floors - 3
- Restaurant
- Safe-deposit box at front desk
- Spa treatment room(s)
- Tennis on site
- Total number of rooms - 14
Available in some public areas: Free WiFi
Free self parking
Room Amenities
- Coffee/tea maker
- Individually decorated
- Phone
- Private bathroom
- Room service
- Television
Where to Eat
Combe House Restaurant - This restaurant specializes in local cuisine and serves lunch and dinner.
Room service is available.
Nearby Things to Do
The recreational activities listed below are available either on site or nearby; fees may apply.
- Golfing nearby
- Hiking/biking trails nearby
- Horse riding/rental on site
Spa Services
The Treatment Rooms has massage/treatment rooms. Services include hot stone massages, Swedish massages, massages, and facials. The spa is equipped with a spa tub. A variety of treatment therapies are provided, including aromatherapy and reflexology.
- Hot stone massage
- Swedish massage
- Reflexology
- Manicures and pedicures
- Body wraps
- Body scrubs
- Aromatherapy treatments
- Spa tub in spa
- Massages
- Facial treatments
Hotel Policies
Check-in time ends at 11 PM
Minimum check-in age is 18
Check-in time starts at 3 PM
Check-out time is 11 AM
Payment types
- Pets allowed for an extra charge of GBP 10 per pet, per night
- 2 per room
You need to know
Extra-person charges may apply and vary depending on hotel policy.
Government-issued photo identification and a credit card or cash deposit are required at check-in for incidental charges.
Special requests are subject to availability upon check-in and may incur additional charges. Special requests cannot be guaranteed.
Optional extras
- Pet fee: GBP 10 per pet, per night
- Early check-in fee: GBP 10
- Late check-out fee: GBP 10
Hotel Name
- Combe House Bridgwater
- Combe House Hotel Bridgwater
- Combe House Hotel


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So, the other night I visited a new friend for some late night fun. I got there and I was...
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If you have been reading my blog, you would have known that I'm an advocate of living life to the fullest – exploring new adventure, stepping into the unknown and challenging the status quo. Continue reading
Disappointed With The Outcome
I fell short of the outcome that I set for myself. Does it happen to you as well? Falling short of your intended outcome? When you fall short, what do you do? Are you disappointed? Do you beat yourself up? Continue reading
Crawling Out of Depression
This is the continuation of the depression post. Suicidal thoughts surfacing, I reviewed my insurance policy to ensure everything is in place for my parents.
The emotional pain was too much to bear, and had to be translated to physical pain. Yes I was hurting myself physically. I rolled on the floor, wailed, with the tears bursted out uncontrollable. I couldn't stop that emotional pain, I need help. Continue reading
I Screwed Up and Got Into Depression
Has been a long while since my last post because I was tied down with work. Not only that, my life has taken a huge turn. I screwed up big time.
I was contemplating if I should write this post because as a Life Coach/Trainer, my life is supposed to be nice and balanced. My life is supposed to have minimal mistakes, and minimal drama. I am supposed to be an inspiration to others, yet I screwed up big time because of my decisions. Continue reading
Greatest Gift To Give Yourself – Forgiveness
Someone did an unforgivable act to you. In your mind, mot likely you are going, "I'll never forgive you." And yes, no matter what people says, you can't bring yourself to forgive this someone. You can't forget the hurt that this someone has caused you.
In 2012, I was hurt by a friend. A 10-year old friendship was traded for a couple of thousand dollars. Totally not worth it, but it happened. For 2 years, we did not speak to each other. When we met in a lift, we acted like strangers. "I will never forgive him," so I said,
Continue reading
Inspiration From Mr Lee Kuan Yew
Woke up today to the news of the demise of Singapore's founding father, Mr Lee Kuan Yew. His passing on was all over the Facebook wall. TV was showing clips of his past achievements for this little country.
Continue reading
You Think You Can Achieve Mastery Alone?
I've met many motivated individuals since I stepped into the training industry in 2003. Many will invest thousands of dollars to work on themselves, their mindset, a particular skill or achieve mastery.
On the other hand, Continue reading


text: Pizza Without Oven Urdu Recipe Pizza without oven recipe in urdu. Pizza recipe without microwave | Pizza Without Oven Urdu Recipe. Pizza without you have oven at home. Know you can prepare pizza in at home easily…even whole family. You can try in home with simple method in urdu…. Related Recipes:Chicken Pizza In Urdu At HomeChicken Pizza Recipe in UrduChicken Pizza Recipe in UrduRecipe Pizza In UrduKeema Cutles Cooking Recipe In UrduIftar | Chicken Boti Urdu Recipes izza recipe in urdu without oven 2014-01-17 Maria Javaid Khan Share Facebook Twitter Google + Stumbleupon LinkedIn Pinterest


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What the Frack?
This morning's Wall Street Journal investigates the cause of the 18 earthquakes that have rattled the Dallas-Fort Worth area since 2008 -- from just east of Dallas/Fort Worth International Airport down to Cleburne most recently -- and concludes, well, ya know, not really sure. Because on the one hand, you've got experts like SMU's Brian Stump who say it's waaaaaay too soon to blame the temblors on natural gas drilling. But on the other, there's regular ol' lunch-eatin' Patty Hughes, who says, well, if those quakes aren't being caused by the high-pressure fracturing of natural gas wells, "It just seems like the biggest coincidence in history."
And then there's this theory:
Earthquake chatter has dominated conversation in recent days at the Chaf In, a local coffee shop where some patrons joked that the earthquakes are God's retribution for the town's recent reversal of its 106-year-old ban on liquor sales.
That. I'd go with that.
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Renault to Provide Electric Cars to State, La Poste, Figaro Says
Renault SA won a bid to provide 15,600 electric cars to the French state and to the state-owned postal service, La Poste, Le Figaro reported, without saying where it got the information.
The contract includes Renault providing 10,000 vehicles to the French postal service, Le Figaro reported. Deliveries will start at the end of the year and will last until as late as 2015, the newspaper said.
Before it's here, it's on the Bloomberg Terminal. LEARN MORE


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Apple Releases Final Cut Pro 4: Real Time Effects, LiveType (Titling), & Soundtrack
Apple Releases Final Cut Pro 4: Real Time Effects, LiveType (Titling), & Soundtrack
by , 7:00 AM EDT, April 7th, 2003
Apple has released a new full version of Final Cut Pro (FCP), bringing it to version 4.0. Final Cut Pro is an extensive professional video editing app designed for functionality and price busting. The latest release features numerous enhancements including improved titling with LiveType and music scoring with Soundtrack. The new version also includes RT Extreme, a new real-time effects engine. According to Apple:
Apple today introduced Final Cut Pro 4, a major upgrade of Apple's Emmy award-winning editing software for film, HD, SD and DV. Packed with more than 300 new features, Final Cut Pro 4 introduces RT Extreme, for real-time compositing and effects, powerful new interface customization tools, new high-quality 8- and 10-bit uncompressed formats and for the first time in an editing system costing less than $100,000, full 32-bit floating point per channel video processing.
Final Cut Pro 4 also includes three completely new integrated applications -- LiveType for advanced titling, Soundtrack for music creation and Compressor for full featured batch transcoding.
The revolutionary RT Extreme is an enhanced software-based, real-time effects architecture that scales smoothly with processor speed to support an increased number of simultaneous real-time video streams and hundreds of real-time effects.
LiveType, a unique new titling application available only in Final Cut Pro 4, enables users to create dynamic, animated titles quickly and easily. LiveType includes LiveFonts, a new approach to text animation in which every character of a font is a separate animated movie.
Soundtrack, a breakthrough music creation tool also available only in Final Cut Pro 4, gives editors the power to easily create high-quality, royalty-free music scores for their projects. Soundtrack automatically matches audio loops regardless of tempo and key, providing real-time arranging and mixing.
You can find more information about Final Cut Pro 4 at the Apple Web site. Upgrades are available for US$399.00, while the full version of Final Cut Pro 4 is available for US$999.00.
The Mac Observer Spin:Apple is improving Final Cut Pro at a brisk pace. Perhaps this is why Adobe chose to endorse the PC in the now infamous page that focuses on Adobe's own inferior performance with Premiere and After Affect on the Mac when compared to a Wintel machine. While both of Adobe's apps have more or less sat still for some time, FCP has continued to add more and more features at a brisk clip. At this point, FCP is competing with products that cost far more from companies like Avid.
Between FCP, Shake, and DVD Studio Pro -- all updated on Sunday -- Apple has definitely turned Mac OS X into a very competitive platform for the film industry.
Recent Headlines - Updated July 23rd
- Mon,12:40 PM
- Three Ways to Protect your Apple Watch (and One Way Not To)
- Mon,10:42 PM
- Google Brings Higher Resolution Satellite Imagery to Google Earth and Maps
- Google Bloks Will Offer Kids Hands-On, Collaborative Programming Concepts
- PRE-SALE: The Complete iOS 10 Developer Course at $29
- Game Foul: Ford Dealership Steals Firewatch Art
- TMO Background Mode: Interview With Symply Co-founder and President Alex Grossman
- iPhone 7 Sans Headphone Jack: The Debate Continues
- TMO Daily Observations 2016-06-27: AAPL, Brexit, Google Blocks
- Google Ready to Try Apple's Tactics with New Smartphone
- Apple gets its Rainbow on for SF Pride Parade
- Sun,12:18 PM
- MGG 611: Troubleshoot & Resolve Your Mac & Apple Issues
- Fri,7:00 PM
- Apple Kills the Thunderbolt Display - Will the Mac Pro Be Next?


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Narrow your search
The goal: A handheld device, described as a molecular-level Lego set, that will test for tuberculosis and similar bugs in 30 minutes.
Developed by Ubiquisys, the world's first attocell--a personal femtocell--will let mobile users make and receive calls abroad as if they were in their own country.
While touring the Computer History Museum in Mountain View, Calif., Apple co-founder Steve Wozniak reflects on his first transistor radio.
Intel announced this week at Computex it will offer consumers a consistent, optimised interface across several platforms including netbooks, tablets and mobile phones towards the end of this year.
The latest version of RealPlayer lets users transfer many Web-based videos to portable devices such as iPhones and BlackBerries.
Philips Research to develop an ultrasound 'cuff' that could be used to help stop internal bleeding on the battlefield.
DLO debuts workout case for XM portable devices
Issues with the new .Mac: Inability to login from e-mail clients (Mail.app included), portable devices -- fix
A San Francisco company has received two patents for technology that may help achieve the Holy Grail of portable devices: making something smaller while not decreasing its battery life.
In much the same way submarine sensors can differentiate between whales and other vessels, portable device measures subtle skull pulsations that may indicate irregular blood flow.


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- 12 Years a Slave (32 pics) ... Patsey
- Non-Stop (23 pics) ... Gwen
- Star Wars: The Force Awakens (484 pics) ... Maz Kanata
- The Jungle Book (35 pics) ... Mother Wolf
Lupita Amondi Nyong'o (born March 1, 1983) is a Mexican-Kenyan actress and film director. She was born in Mexico to Kenyan parents, and raised in Kenya. She attended college in the United States, earning a Bachelor's degree in film and theater studies from Hampshire College.


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I'm trying to filter a table to SELECT the values to certain rows based on condition. The first rather complex SELECT works fine yielding me a group of id's. But I want to use this id group ($art_id) in an array for the 2nd SELECT to get rows more straight forwardly. Hope someone ha suggestions. Thanks, Allen.
the first SELECT is not included here -- I do get values with print $art_id; ...but only the last value shows up in my image list SELECT because I need to use an array properly
$QUERY1="SELECT.....etc,..." ///this works fine
$res = mysql_query($QUERY1);
$num = mysql_num_rows($res);
while($row = mysql_fetch_array($res)){
$art_id = $row['art_id'];
print $art_id;
$a1 = array($art_id); ///this $a1 var didn't work in the SELECT below.
///here is where I need to have an array var instead of just $art_id
$QUERY2="SELECT * FROM artWork WHERE art_id = '$art_id'";
$res = mysql_query($QUERY2);
$num = mysql_num_rows($res);
while($row = mysql_fetch_array($res)){
$art_title = $row['art_title'];
$artist_name = $row['artist_name'];
$art_id = $row['art_id'];
$media = $row['media'];
echo.....etc,...../// only one image (the last, of course) shows up here


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Top Definition
To sleep with the maid at a cheap hotel. Or any hotel.
After a 4-Day run at the Days Inn I was awoken by a knock from the cleaning lady. I had no choice but to strausskhandersloot it.
po Tommy Ghostbuster Јун 10, 2012
Trending Now
Email-ovi se šalju sa firstname.lastname@example.com. Nikada vas nećemo spam-ovati.×


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With plenty of fresh seafood and gorgeous water views, these Sarasota-area restaurants offer splendid food with an unforgettable sunset free of charge.
Columbia Restaurant, St. Armands Key
As the oldest restaurant in Sarasota, celebrating its 50th anniversary in 2009, Columbia Restaurant mastered blending Spanish and Cuban cuisines long ago. Youâll be tempted, but donât fill up on the crusty Cuban bread smeared with warm butter. Youâll want an appetite for the legendary â1905â salad (named for the year the original restaurant in Tampaâs Ybor City opened), and palomilla, a thinly sliced and grilled top sirloin covered with onions, parsley, and lime juice.
⢠411 St. Armands Circle; 941/388-3987 or columbiarestaurant.com.
Dry Dock Waterfront Grill, Longboat Key
Grab a seat on the dockside patio to watch captains parallel parking yachts next to the restaurant. The casual indoor and outdoor seating also overlooks Sarasota Bay, where youâll see pelicans flying past. Dry Dock ensures a top-notch grouper sandwich by only serving fresh Gulf of Mexico fish purchased from local fisherman. Or try its specialty, crab cakes. Ask about the daily dessert selection and hope key lime pie makes the list.
⢠412 Gulf of Mexico Drive; 941/383-0102 or drydockwaterfrontgrill.com.
IMAGE: Dry Dock 1,2, or 3.jpg
Daiquiri Deck, Siesta Key
Located in the village of Siesta Key, this infamous hangout attracts everyone from neighborhood artists to vacationing executives. The menu offers sandwiches, burgers, wraps, and salads. We suggest opting for either blackened mahi-mahi or coconut-crusted tilapia. But here, daiquiris take center stage. Choose from one of 25 frozen combinations or mix any of the 14 flavors to create your own concoction. With names like Purple Haze and Electric Lemonade, itâs hard to chose. Between 3 and 7 p.m., small daiquiris are 2-for-1.
⢠5250 Ocean Boulevard; 941/349-8697 or daiquirideck.com.
The Colony Dining Room, Longboat Key
This restaurant became a staple for locals and out-of-towners nearly four decades ago, and still offers contemporary cuisine and unbeatable views of the Gulf of Mexico. Try skillet-seared snapper with lump crab or tempura-fried Maine lobster tail with a key lime mustard sauce. Donât miss the award-winning Sunday brunch with traditional fare, plus an array of fresh seafood, pates, and specialty salads.
⢠1620 Gulf of Mexico Drive; 941/383-5558 or colonybeachresort.com.
Euphemia Haye, Longboat Key
Look no further for a romantic dinner spot. Owned and operated by Chef Raymond Arpke, the restaurant makes nearly everything homemade. You canât go wrong with the popular signature dishes of made-to-order Caesar salad, crisp roasted duckling, or flambéed prime peppered steak. For a more casual evening, dine in the Haye Loft upstairs from an abbreviated menu, and enjoy the nightly live music from 7:45 to 11:15 p.m.
⢠5540 Gulf of Mexico Drive; 941/383-3633 or euphemiahaye.com.
Vernona, Sarasota
Executive Chef Frederic Morineau oversees a menu of Mediterranean cuisine filled with fresh, organic, locally grown ingredients. Awarded four stars by the Mobil Travel Guide, Vernona offers fine dining in an elegant setting. Before eating an olive-poached beef tenderloin or lobster macaroni and cheese, enjoy the sunset and a specialty margarita on the patio. Brunch features specialized culinary stations with caviar, sushi, imported cheese, and more.
⢠1111 Ritz-Carlton Drive; 941/309-2000 or


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But did you know that good content can deliver much stronger results than good website design?
In fact, a good piece of copy can deliver results almost instantaneously. This means more visitors and leads for your business in less than a week.
And yet so few businesses invest in professionally-written copy. And design studios rarely include it in their services.
But you're smarter than them right? (otherwise you wouldn't be here)
I'm a certified direct response copywriter and content writer who specializes in small business marketing, SEO copywriting, B2B copywriting and corporate writing. I did my training with American Writers and Artists Inc, training under some of the biggest names in direct response like Bob Bly and Joshua Boswell. And I've helped dozens of businesses including Intercontinental Hotels Group, Macy's, and Lifehack improve the quality of their online content. For example:
Landing Pages – Landing pages are great for converting visitors into buying customers, plus the more landing pages you have, the more opportunities to be indexed by Google
Blog Posts – Great blog posts don't just drive traffic to your site in droves through Google, they get you shared on social media, and drive more traffic to your landing page
E-Books and Reports - As a longer and more thoughtful piece of content, an E-book positions you as a thought leader in your niche, and is a great way to get readers into the sales funnel
About Us Pages – This is the page that really tells your story and promotes your business and expertise making people more likely to want to work with you
Multimedia – can increase the time a person spends on your sales page by up to 100% and visitors often judge the professionalism of a company by the visual appearance of a website
Keywords – For more qualified traffic, increased conversions, and better organic search performance, good keywords are a MUST
Auto Responders – A series of emails is great for building long term relationships, resulting in continuous marketing and repeat sales.
So here's your chance to join the ranks of smart online marketers, who have incorporated great copywriting into their websites. Phone 0467 557573, take a look at my services and portfolio page, or contact me here, and lets see how you can get quality copy onto your site.


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Big dreamy penthouse right above the water
From $380 / night
Payment Protection
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Description from the owner
Description from the owner
Bedrooms: 5/
Bathrooms: 3/
Sleeps: 14/
Type: Apt. / Condo
Book this 5 bedroom, 3 bathroom apt. / condo in Netanya today! A total of 14 people can sleep here comfortably.
Guests can enjoy a hot tub, air conditioning, and parking space among other amenities offered by this rental.
No travelers have shared a review of this property yet.
Costs vary, with the average weekly rate as low as $2,660.00, depending on travel dates.
The owner responds to 95% of inquiries and last updated the property's calendar 11 months ago, so this rental may not be available for your requested dates, but please inquire to confirm.
Proximity to TripAdvisor's Top Netanya Attractions
Proximity to TripAdvisor's Top Netanya Attractions
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