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Located in Mission Bay within a mile (2 km) of Mission Beach, Hyatt Regency Mission Bay Spa and Marina is within 2 miles (3 km) of other popular sights such as Seaworld. This 429-room, 4-star resort has a marina, a full-service spa, and 2 restaurants. On the waterfront, it's also near University of San Diego and Ocean Beach Park.
Enjoy the ocean views at Red Marlin, one of 2 onsite restaurants. Savor a meal from the privacy of your room with room service, or get a pick-me-up at the coffee shop/café. Buffet breakfast is offered for a fee each morning from 6:30 AM to 11:30 AM.
All 429 air-conditioned rooms provide iPod docks, refrigerators, and coffee makers. 32-inch LCD TVs come with cable channels and pay movies, and guests can stay connected with free WiFi and wired Internet. Beds sport Egyptian cotton sheets and bathrooms offer hair dryers. Free bottled water, safes, and phones are also available.
Property features
Guests of Hyatt Regency Mission Bay Spa and Marina have access to a marina, a full-service spa, and an outdoor pool. Valet parking is available for USD 37.00 per night. Multilingual staff at the 24-hour front desk can assist with dry cleaning/laundry, concierge services, and luggage storage. Other amenities at this spa resort include a children's pool, a fitness center, and a spa tub.
- Close to Mission Beach
- Free WiFi and wired Internet in rooms and public areas
- Onsite dining
- Marina
Hyatt Regency Mission Bay Spa and Marina
Hotel Amenities
Hotel Amenities
Hyatt Regency Mission Bay Spa and Marina is located eight miles from the San Diego Convention Center and San Diego's central business district. A sandy beach is less than a mile away. Amenities at this Hyatt include a 24-hour business center, a conference center, and high-speed Internet access.
The resort has three swimming pools with water slides. Dining options include a poolside lounge, SWIM, and Red Marlin, offering a scenic outdoor terrace and spectacular views. The full-service marina treats guests to whale watching and sport fishing. The on-site spa, Blue Marble, is ecologically friendly. There is also a hair salon on site.
- Outdoor pool
- Spa tub
- Poolside bar
- Spa services on site
- Fitness facilities
- Babysitting or childcare (surcharge)
- Supervised childcare/activities (surcharge)
- Picnic area
- Multilingual staff
- 24-hour front desk
- Porter/bellhop
- Express check-out
- Safe-deposit box at front desk
- Total number of rooms - 429
- Concierge services
- Number of floors - 17
- ATM/banking
- Gift shops or newsstand
- Dry cleaning/laundry service
- Valet parking (surcharge)
- Number of bars/lounges - 2
- Breakfast available (surcharge)
- Coffee shop or café
- Free newspapers in lobby
- Fireplace in lobby
- Full-service spa
- Hair salon
- Free WiFi
- Free wired high-speed Internet
- Waterslide
- Designated smoking areas
- Tours/ticket assistance
- Luggage storage
- Sauna
- Express check-in
- Garden
- Shopping on site
- Elevator/lift
- Laundry facilities
- Marina on site
- Spa treatment room(s)
- Meeting rooms 4
- Conference center
- Year Built 1959
- Number of restaurants - 2
- 24-hour business center
- Self parking (surcharge)
- Number of buildings/towers - 4
- Children's pool
- Wedding services
Family Friendly Amenities
- Outdoor pool
- Children's pool
- Waterslide
- Free Wi-Fi
- Laundry facilities
- Babysitting or childcare (surcharge)
- Refrigerator
- Cribs/infant beds (complimentary)
Available in all rooms: Free WiFi , Free wired high-speed Internet
Available in some public areas: Free WiFi , Free wired high-speed Internet
Self parking (surcharge), Valet parking (surcharge)
Room Amenities
Hyatt Regency Mission Bay Spa and Marina offers 429 air-conditioned accommodations with iPod docking stations and safes. Beds feature Egyptian cotton sheets. 32-inch LCD televisions come with premium cable channels and pay movies. Guests can make use of the in-room refrigerators and coffee/tea makers.
Guests can surf the web using the complimentary wired and wireless high-speed Internet access. Business-friendly amenities include desks and phones. Additionally, rooms include complimentary bottled water and hair dryers. In-room massages and hypo-allergenic bedding can be requested. Housekeeping is provided daily.
- Premium TV channels
- Pay movies
- Hypo-allergenic bedding available
- Room service (limited hours)
- Air conditioning
- In-room climate control (air conditioning)
- Phone
- Free bottled water
- Refrigerator
- Coffee/tea maker
- Daily housekeeping
- Private bathroom
- Hair dryer
- Iron/ironing board
- In-room safe
- Desk
- Cable TV service
- Egyptian-cotton sheets
- iPod docking station
- Free WiFi
- Free wired high-speed Internet
- In-room massage available
- Free cribs/infant beds
- Rollaway/extra beds (surcharge)
- Connecting/adjoining rooms available
Where to Eat
Red Marlin - Offers fresh, California coastal cuisine. An open-air terrace with ocean views, sleek indoor and outdoor bar, and private dining options are available. Open for breakfast, lunch and dinner.
SWIM Lounge - Pool bar and lounge. Features Pan-Latino cuisine and signature beverages.
Start your morning with a buffet breakfast, available each day from 6:30 AM to 11:30 AM for a surcharge. Room service is available during limited hours.
Nearby Things to Do
The Hyatt Regency Mission Bay offers bicycle rentals and features jogging and cycling paths. The marina offers sport-fishing excursions and boat and water-equipment rentals. Blue Marble Spa offers massages, facials, manicures and pedicures; treatment rooms and a couple's suite are available.
The recreational activities listed below are available either on site or near the hotel; fees may apply.
- Windsurfing nearby
- Hiking/biking trails nearby
- Kayaking nearby
- Sailing nearby
- Golfing nearby
- Surfing/boogie boarding nearby
- Bicycle rentals nearby
- Water skiing nearby
Spa Services
Blue Marble Spa services employ ecologically friendly practices so that clients can benefit from the curative elements found in nature. Estheticians use organic or natural skincare products and minimize hot water use. Eleven treatment rooms include four private rooms and a suite for couples. The spa also offers a lounge for manicures and pedicures, five outdoor spa cabanas, a secluded garden, and a fitness center.
- Number of treatment rooms 11
- Couples treatment rooms
- Manicures and pedicures
- Body scrubs
- Aromatherapy treatments
- Massages
- Body treatments
- Facial treatments
If you have requests for specific accessibility needs, please note them at check-out when you book your room.
- Accessible bathroom
- In-room accessibility
- Roll-in shower
Hotel Policies
Check-in time ends at 1 AM
Check-in time starts at 4 PM
Special check-in instructions:
Check-out time is 11 AM
Payment types
Children and extra beds
- Children are welcome.
- Kids stay free! Up to 2 children 18 years old and younger stay free when using existing bedding.
- Rollaway/extra beds are available for USD 20 per night.
- Free cribs (infant beds)!
- Pets allowed for an extra charge of USD 100 per accommodation, per week, plus a deposit of USD 100.00 per stay
- Dogs only
- 2 per room (up to 50 lb)
- Restrictions apply
- For more information contact the property at the number on the booking confirmation
You need to know
Extra-person charges may apply and vary depending on property 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.
No rollaway/extra beds available
- Deposit: USD 50.00 per night
- Resort fee: USD 32.66 per accommodation, per night
- Pool access
- Spa tub access
- Health club access
- Sporting facilities or equipment
- Internet access
- Phone calls
- Faxes
- In-room safe
- In-room bottled water
- Concierge/valet service
- Additional inclusions
Optional extras
- Fee for buffet breakfast: USD 26 per person (approximately)
- Self parking fee: USD 37.00 per night
- Valet parking fee: USD 37.00 per night (in/out privileges)
- Pet deposit: USD 100.00 per stay
- Pet fee: USD 100 per accommodation, per week
- Rollaway bed fee: USD 20 per night
Hotel Name
- Hyatt Mission
- Hyatt Mission Bay
- Hyatt Regency Mission
- Hyatt Regency Mission Bay Spa
- Hyatt Regency Mission Bay Spa Hotel
- Hyatt Regency Mission Bay Spa Hotel San Diego
- Hyatt Regency Mission Bay Spa San Diego
- Mission Bay Hyatt
- Mission Bay Hyatt Regency
- Mission Bay Hyatt Spa
We should mention
Reservations are required for massage services and spa treatments. Reservations can be made by contacting the resort prior to arrival, using the contact information on the booking confirmation. Up to 2 children 18 years old and younger stay free when occupying the parent or guardian's room, using existing bedding. The property has connecting/adjoining rooms, which are subject to availability and can be requested by contacting the property using the number on the booking confirmation. Some facilities may have restricted access. Guests can contact the property for details using the contact information on the booking confirmation. Guests can arrange to bring pets by contacting the property directly, using the contact information on the booking confirmation (surcharges apply and can be found in the Fees section).
Awards & Affiliations
- This property is affiliated with the International Gay & Lesbian Travel Association (IGLTA) and welcomes lesbian, gay, bisexual, and transgender (LGBT) guests.
Stay More Save More 3 Nights
Book a minimum 3-night stay in a "Stay More Save More 3NT" rate category at least 45 days in advance of stay and receive a 30% discount off the room rate.
Must book in a "Stay More Save More 3NT" rate category to qualify. Savings is based on the Hyatt Daily Rate for room type requested at time of booking. All hotel reservations are subject to availability and must be made in advance. Full non-refundable prepayment required at time of booking. Offer is not valid with groups/conventions and may not be combined with other promotional offers. Rate is per room, per night, based on double occupancy. Room tax not included. Additional charges apply to room-type upgrades. Additional guests may be subject to additional hotel charges. No refunds for any unused portion of package. Promotional blackout periods may apply due to seasonal periods or special events, and normal arrival/departure restrictions apply. Hyatt reserves the right to alter or withdraw this program at any time without notice.
10-Day Advance Purchase Promotion
Book a stay at least 10 days in advance for travel February 26, 2016-March 31, 2017 and receive a 10% discount off the room rate at time of booking.
Must book at least 10 days prior to travel. All hotel reservations are subject to availability and must be made in advance. Offer is not valid with groups/conventions and may not be combined with other promotional offers. Savings is based on the Standard Rate. Discount is reflected in rate paid at time of reservation. Requires full-prepayment and is non-refundable. Rate is per room per night, excluding service charges, taxes and other incidental expenses. Additional guests may be subject to additional hotel charges. Additional charges apply to room-type upgrades. A limited number of rooms are allocated to this offer. Guests are responsible for all charges exclusive of this offer. No refunds for any unused portion of the offer. Promotional blackout periods may apply due to seasonal periods or special events, and normal arrival departure restrictions apply. Hyatt reserves the right to alter or withdraw this program at any time without notice. Other restrictions may apply.


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Thursday, October 09, 2008
2 Comments:
- Penny said...
Love the detail in this one, I havent done much lately, been rather frantic here, what was left from your sale? Not that it looks as if we have any money, not again but probably any more!! No rain, money crisis, you name it its back to stressville.
- Peceli and Wendy's Blog said...
Lovely choice of colours and you know when to stop instead of working on and on and getting fussy.

subset: commoncrawl


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What War May Bring is the explosive story of war-torn Europe through the eyes of the beautiful and enigmatic Ilva and two American soldiers featuring dramatic battle sequences and epic Normandy landing scenes. As France struggles to cope with the German occupation and the battles across the continent get ever more bloody Ilva betrays her resistance roots and becomes the mistress of a commanding Nazi officer bringing about terrible consequences for those closest to her. In the company of the liberating American troops Ilva begins to re-build her life but ultimately they must all face the toughest of decisions with only honour and courage to save them.
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A natural fiber area rug in a distinctive Meknes Trellis design.
- 100% Wool
- Hand Hooked in India
- Available in Multiple Sizes
Nuloom's creations infuse their expertise in producing high quality floor coverings with their passion for nature's wonders and art. Their designs encapsulate the organic beauty of the earth with the fresh and modern palette of today's fashion forward shopper. Founded with a desire to push boundaries and break the rules of what is expected from an area rug, Nuloom fills the void between brilliant design and affordability.
Lead Time: Please allow 1 - 2 weeks for in-stock pieces to ship out and receive tracking. Occasionally, production times can be slightly longer. Please note, a customer service representative will contact you within 24-72 hours if the shipping extends past the 2 weeks to ship out. Please feel free to contact us for a lead time estimate prior to ordering.


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June 14 2010, 10:52 AM
As the Los Angeles Times notes, it will likely be years before California's high-speed rail project can be completed. Still, Governor Arnold Schwarzenegger wants to give his state a taste of Euro-style travel by creating a demonstration project between San Diego and L.A.---before the end of 2010.
According to 9News, the rail system would be linked to Colorado via the Western High Speed Rail Alliance, a group founded by metropolitan planning organizations from major transportation hubs in four states. It's unclear whether the Governator's lightning-fast lobbying will impact Colorado in the short-term, but statements made during a recent luncheon of the Denver Regional Council of Governments reveal some details.
"You could live in Denver and commute to Salt Lake in three hours," says Tom Skancke, executive director of the Western High Speed Rail Alliance.
The system would connect Denver to five major cities: Phoenix, L.A., Salt Lake City, Reno, and Las Vegas. The downside? Waiting. The part of the plan that would bring a high-speed rail system through Denver would take at least 20 years.


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WOW !!! I think we got the exact definition of high-end with that rig.
Do you have Amperex metal base EL34's ?!
Do you have Amperex metal base EL34's ?!
From experience, I know that the Aristaeus runs pretty hot. I see a cutout for the phones, but I think the headAmp would work better with the cover off, and only used to keep the amp clean during idle time.
BTW- The stand for the Orpheus is perfect. It has a nice semi-circle holder so the leather cushion on the band doesn't get dented. Very nice, indeed!
Very sweet and clean setup, Hugo! Great choice on the EMM Labs
Looks beautiful Hugo; glad to see you have landed your holy grail of sources too.
That's true! LOL
That's actually not a bad thing, now I can invest in music instead! I love quality classical music recordings, and my redbook/SACD collection is always growing. Seriously now, I'm planning to get some silver PS Audio ICs and a Premier power plant in the future. Just to put a little cherry on the top of the chocolate cake. |


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eBay |
Rex Redux: Or, the Restoration of His Sacred Majesty Charles II. of Pious Memory, to His Hereditary Kingdoms ... Extracted Out of the Earl of Clarendon's History, Sir Philip Warwick's and Ludlow's Memoirs, &C. by Multiple Contributors (Paperback / softback, 2010)
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About this product
- DescriptionThe 18th century was a wealth of kwledge, exploration and rapidly growing techlogy and expanding record-keeping made possible by advances in the printing press. In its determination to preserve the century of revolution, Gale initiated a revolution of its own: digitization of epic proportions to preserve these invaluable works in the largest archive of its kind. Now for the first time these high-quality digital copies of original 18th century manuscripts are available in print, making them highly accessible to libraries, undergraduate students, and independent scholars.Rich in titles on English life and social history, this collection spans the world as it was kwn to eighteenth-century historians and explorers. Titles include a wealth of travel accounts and diaries, histories of nations from throughout the world, and maps and charts of a world that was still being discovered. Students of the War of American Independence will find fascinating accounts from the British side of conflict. ++++The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to insure edition identification: ++++British LibraryT071212London: printed for J. Baker, 1712. iv,83, [1]p.; 8
Key Features
- Author(s)Multiple Contributors
- PublisherGale Ecco, Print Editions
- Date of Publication01/06/2010
- LanguageEnglish
- FormatPaperback / softback
- SubjectHistory: World & General
Publication Data
- Country of PublicationUnited States
- ImprintGale Ecco, Print Editions
- Weight181 g
- Width246 mm
- Height189 mm
- Spine5 mm
Editorial Details
- Format DetailsTrade paperback (US),Unsewn / adhesive bound
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Thanks, we'll look into this.


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Tunisia and Libya discuss reinforcing economic ties
Libyan leader Moamer Kadhafi and Tunisian president Zine El Abidine Ben Ali discussed ways of strengthening economic ties in a meeting this week, officials said Friday.
The two leaders on Thursday discussed ways of implementing an accord signed between their countries, which aim to increase trade, establish a free trade zone and pursue joint economic projects, among them an oil venture in the southeastern Gulf of Gabes.
Trade volume between the two neighbors amounts to $700 million year, and is expected to reach a $ billion by the end of 2000.
Kadhafi arrived in Tunis Wednesday for three days of talks focused on re-launching the regional Arab Maghreb Union (UMA).
The UMA, grouping Algeria, Libya, Mauritania, Morocco and Tunisia, was created in 1989, but has been dormant since 1995 mainly because of disagreement between Algeria and Morocco over the Western Sahara issue.
Algeria backs the separatist Polisario movement in the Western Sahara, annexed by Morocco in 1975.
The union was further strained last November when Mauritania established full diplomatic links with Israel, a move criticized by other UMA members.
On Wednesday, the Libyan and Tunisian leaders called for a "fair, all-encompassing and lasting" peace for the Middle East, and backed Palestinian ambitions of statehood. They also called for the return of occupied territory to Syria and Lebanon.
© Agence France Presse 2000


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Copts6_CopticCairo_OldChurch620_453969644.jpeg Lifestyle & Belief Coptic Christians fearful for what an Islamist Egypt will mean for them PRI's The World February 27, 2012 As the democratic process in Egypt winds up, Coptic Christians find themselves facing a number of restrictions and proclamations that would leave them with fewer rights than they already have. They're worried that the newly empowered Islamists will force them to pay special taxes or wear veils not called for by their religion.
Politics Coptic Christians in Egypt Fear for the Future Under Islamist Government PRI's The World February 24, 2012 Coptic Christians in Egypt had a degree of protection during the reign of Hosni Mubarak, but now that Islamist parties dominate the new parliament, Egypt's Copts are feeling increasingly vulnerable.


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Hypertherm's Powermax® line obtains RoHS/WEEE compliance
Hypertherm, Hanover, N.H., has announced that all Powermax600, Powermax1000, Powermax1250, and Powermax1650 systems manufactured after July 1, 2006, are in compliance with the RoHS directive.
The European-based directive seeks to reduce the use of certain hazardous substances in the manufacture of new electrical and electronic equipment, including hand-held plasma arc cutting systems.
RoHS applies to eight of the 10 categories covered by the Waste Electrical and Electronic Equipment (WEEE) Directive that include large and small household appliances, electrical and electronic tools, toys, leisure and sporting equipment, and automatic dispensers. Specifically, the RoHS directive limits the use of lead, mercury, cadmium, hexavalent chromium, polybrominated biphenyls (PBB), and polybrominated diphenyl ethers (PBDE) for these products.


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When we think about architecture in the South, we tend to envision Greek Revival double-gallery mansions, Gothic Revival churches, and Italianate and Beaux-Arts commercial and government structures. But architects in Jackson, Miss., are now threading modern lines and materials into this historic fabric.
"Vernacular Southern architecture holds a nostalgic sway that yields both good and faithful replicas as well as strange translations into modern materials," explains Anne Marie Decker, AIA, a principal of Jackson-based Duvall Decker Architects. "The best influence of vernacular architecture is an understanding of how to capitalize on the range of Southern light and shadow, and how to shape buildings for the climate."
Though 200 miles inland from the Gulf, Jackson still gets plenty of tropical rainstorms and loads of heat and humidity, all of which have to be taken into account when designing roofs, building envelopes, and cladding. And then there's the local Yazoo clay, an expansive soil that makes foundation and stormwater design critically important. It can add to the per-square-foot cost for proper design, according to Wayne Timmer, AIA, principal with local firm WFT Architects.
As the recession caught up with the Crossroads of the South, private development stalled and most new projects began to be financed with public funding. "Jackson Public Schools is completing the final projects for the second of two large recent bond issues, and all the surrounding suburbs have had major school construction projects," says J. Carl Franco, AIA, of local firm JH&H Architects. "The University of Mississippi Medical Center has been undergoing a major expansion and upgrade for the past five to 10 years, and long-range plans are to continue with this growth and expansion."
Even with public financing clearing the way for what few projects are moving forward in Jackson, architects are nevertheless pulling off progressive design feats.
At Tougaloo College, the $7.7 million Bennie G. Thompson Academic & Civil Rights Research Center was funded by private donors and the U.S. Department of Education Historically Black College & University Loan Program. The facility won a 2011 Honor Award from AIA Mississippi. And a $9.7-million University of Mississippi Medical Center School of Pharmacy building used university and U.S. Health Resources and Services Administration funds.
The new $136 million U.S. Courthouse was wholly federally funded by the General Services Administration. Slated for LEED-NC Silver, it won the 2011 AIA National Academy of Architecture for Justice Award of Merit.
"The best design work here is not decorative or flashy, but substantial and timeless," Decker says. "It requires creative combinations of funding sources, grassroots efforts and public–private partnerships. It is an opportunity for creativity in both design and development."


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Secrets Of Cooking Prime Rib, Tenderloin, And Other Beef Roasts
"The animal is already dead. No need to kill it again." Meathead
Is there anything more festive, impressive, and luxurious than a big juicy beef roast? Well it's easy to make outdoors and it definitely tastes better, but my techniques work fine indoors and for all types of beef roasts.
Our goals
Here are the benchmarks we will strive for. I will explain them in detail further down the page.
1) Maximum tenderness and juiciness. Beef roasts are at their best when cooked to 130°F to 135°F internal temp. That's medium rare, when it is no longer purple but deep red, and not yet pink.
2) Even color. We want the same red color bumper to bumper with no overcooked meat beyond 1/4" deep. We don't want a rainbow of colors starting with a band of gray meat below the crust, then tan, then pink, and finally, in the center, just a bit of properly cooked red meat.
3) Crust. We want a lot of deep dark crunchy crust enriched by salt, herbs, and spices mixing with beef juices that are squeezed out by heat, and dried to a bark by the roasting process.
4) Easy carving. We don't want to struggle with removing a rack of bones at tableside, we don't want juice all over the tablecloth, and we don't want to look more foolish than usual.
Here's a video that hits the highlights of this article.
How we will accomplish our goals
1) If we can afford it, we will buy a prime rib, but others will work fine. Overall, rib roasts are the most tender, juicy, flavorful, and expensive, especially when you consider the considerable waste from trimming. Strip loin is close behind, a chuck eye roast can be darn close and a lot cheaper, and top sirloin butt can be superb and cheaper still. Tenderloin is slightly more tender, but not as juicy and flavorful. In this article I will focus on the prime rib, but the method works the same for other cuts.
2) We will have our butcher cut off the bones if we buy prime rib or strip loin. The rib bones cover almost 1/3 of the surface of a rib roast reducing the amount of crust significantly. Everybody loves crust. Removing the bones increases the love. And contrary to myth, bones do not add flavor to a roast (click the link for proof).
3) We will use a digital thermometer to make sure you don't overcook or undercook. As little as 10°F in the wrong direction can make enough of a difference to draw complaints from the critical side of the family. You can use a probe that can be left in the meat and it will tell you how things are progressing, or an instant read that you can use to poke it occasionally (don't worry, meat is 75% water and the few drops that escape when you stab it will never be noticed).
Most rib roasts are served rare to medium rare, 130°F to 135°F, in the center. I usually shoot for 130°F. If you have people who insist on medium well or well done, I have some tips for you in the sidebar at right.
Remember, you cook with a thermometer, not a clock, and your cooker's thermometer is not reliable. Many are off as much as 50°F, even on fancy grills! Look at the picture below: The dial thermometer on the expensive grill says 360°F when the digital says it is really 260°F! That's the worst I've ever seen, but it makes the point. You really need a good digital oven thermometer and another good digital meat thermometer. You cannot trust a dial thermometer. Please read my article on thermometers.
4) We will use the bones for a great gravy. We will make a potent dark but thin gravy from the rib bones and amp up the flavor by letting it sit in a pan below the roast and catch drippings. It will have a deep, beefy flavor and be fortified by bone marrow, seasonings from the meat, and just a kiss of smoke. We will not thicken the gravy with flour or other starches so it can penetrate the meat when it is served. We can even make it in advance.
5) We will make the roast round. Oblong roasts cook unevenly with the ends and corners cooking faster because they are being attacked by heat on more sides. That's why lasagna in the corners of a rectangular pan is dry. With bones removed, we can cinch it up so it is closer to round.
6) We will remove the fat cap. We will remove most of the surface fat. A surprising number of people don't like prime rib because of all the fat. Yes, I know fat is flavor, but the fat we want is within the muscle, not on top of it. Surface fat does not melt and penetrate muscle fiber. That's an old husband's tale. Muscle is mostly water, and fat and water just don't mix. Some of the fat just melts off, but most of it remains on top of the meat. Your guests will trim it off when you serve it and they will not get to taste the crust you have nurtured. We want the seasoning on the meat, not on the fat.
7) We will dry brine. A day or two in advance we will salt the exterior liberally. Juices will come out of the meat and melt the salt, pull it into the meat, and over a couple of days, pull it deep into the center. The salt enhances the ability of the protein to hang onto moisture during cooking and enhances the flavor throughout.
8) We will coat it with a rub. We will coat the meat with a rub of herbs and spices that will create a flavorful "bark".
9) We will go straight from the fridge to the cooker. Many recipes tell you to leave the meat out for an hour to come to room temp. To warm a 4" thick log of meat to room temp up will take at least 10 hours, not a good idea from a safety standpoint. Read my article on warming meat to room temp by clicking here. Besides, smoke sticks better to cold meat. So go straight from fridge to cooker.
10) We will give it a kiss of smoke. If we are cooking outdoors, we will add wood to the fire, just a small amount, to give it an exotic smoky undertone in the background. The smoke will adhere to the crust and will not penetrate deeply, and that's good because we do not want to mask the wonderful flavor of beef.
11) We will reverse sear. Browning the exterior generates deep rich flavors from a chemical reaction called the Maillard reaction and caramelization of sugars. Darken it too much and you can carbonize it and burn off all the rub.
We start low and slow with the lid closed away from the flame with indirect convection heat. This will allow the interior of this thick piece of meat to heat slowly and evenly. It takes time for heat to move from the air into the outer layer of the meat and then from the outer layer down to the center. No matter how much heat you apply to the outside of a roast, it takes time for it to move to the center.
If you start off with high heat, you build up heat in the outer layer. It is like a capacitor storing energy. Searing first is a recipe for an outer layer of gray meat. If you cook the whole roast low and slow, and sear at the end it takes much less heat to brown the outside since the outside is already hot, and when you sear at the end the heat doesn't penetrate nearly as much. You end up with less overcooked meat. Indoors, you just put the meat under the broiler at the end of the cook.
Now I know all the recipe books say to sear first and cook hot, but that's a mistake. It is just an age old non-scientific tradition that has been handed down for generations.
In addition, low temps are especially important for tougher cuts from the hind end: Rump, round, sirloin, etc. Low and slow gives connective tissue a chance to melt and make chewing easier.
I know this method sounds backwards, but it works much better than searing first.
12) We will keep the meat above the roasting pan. When the meat sits within a roasting pan, the pan blocks airflow and the meat doesn't cook properly on the bottom. We will raise the meat well above the pan for even cooking, and we shouldn't have to turn it while it cooks.
Ordering your prime rib roast
There are many thick cuts of beef perfect for roasting:
Prime rib. The long muscle group that lies on either side of the backbone and above the curved back ribs is the most desirable part of the steer. The primary muscle running through them both is longissimus dorsi. It is tender, juicy, and woven with thin lacy fat lines that melt during cooking creating deep beefy flavor and richness. The front half of this section is the rib roast, from ribs 6 through 12, and the rear is called the strip loin, described in detail below. Carve the rib roast into steaks and you have ribeyes. Carve the strip loin into steaks and you have strip steaks.
Alas, chances are that gorgeous hunk-o-meat in the butcher case is technically not a "prime rib", so buyer beware. USDA Prime grade meat, with extensive marbling, is an expensive grade that is sold primarily to restaurants. Most of what we see in stores labeled "prime rib" is really USDA Choice grade or USDA Select grade.
We call it "prime rib" because it comes from a section called the rib primal and that's what it was called before the USDA grading system was created. Click here for more about beef grades. So USDA grandfathered the term into the rules. What your grocer has is more properly called a rib roast than prime rib if you want to be technically correct, but you can call it prime rib if you want. Everybody else does. Just be careful that your butcher doesn't charge you for USDA Prime unless it is labeled as such.
You can order USDA Prime grade meat if you wish, and it's a real treat, but bring a wheelbarrow full of cash. USDA Choice is going to make you a pretty darn good dinner because the longissimus is tender and juicy on all but the oldest, crankiest bulls. If it is not labeled USDA Choice, look for Certified Angus Beef (CAB). CAB farmers promise that, in order to qualify for the label, of the three levels of USDA Choice, their meat has been graded at least among the upper two levels.
Or ask your butcher for the best looking, most marbled roast in the house. This is one of those moments when knowing your butcher's name comes in handy. And hopefully the scent of that half slab of ribs you brought her for lunch last month is still on her fingers. Click here to learn more about the different grades of beef.
A typical prime rib weighs about two pounds per bone with the bone on, depending on the size and age of the steer, and in recent years that weight is going up. Allowing for fat and bone waste and 20% shrinkage, you should buy 1 pound per person, or 1 bone width for two people. That will be more than enough and you might have leftovers for killer roast beef sandwiches.
Prime rib is not something most butchers keep in stock. Order a fresh roast, not a frozen roast, well in advance and take delivery about two to three days before you plan to serve it. I like to get bone in, although this means I am paying the same price for bone as for meat, but a bone in roast should be cheaper per pound. A bone-in rib roast is often called a "standing rib roast" because the curved back ribs make a great stand for roasting the meat. Make sure the chine, which is where the ribs connect to the spine, is cut through or removed. If you request 28 day wet aged, you'll pay more, but it will be a bit more tender. Just a bit, and this is already a tender cut. Dry aged is something else altogether. The flavor is not for everyone.
Here is my typical order for Christmas dinner. One beef rib roast, bone in, chine removed, top choice, 7 bones (for 10 adults and 5 kids), never frozen, aging not necessary, for pickup on the morning of 12/23.
Strip loin, short loin, tenderloin, and other noteworthy roasts
While the prime rib is the gold standard, there are other superb roasts for the budget minded. For a list of most of them, go to my article on the different cuts of beef. Here are some of my favorites.
Strip loin and short loin. This is the section just behind the prime rib, and it contains the last rib, number 13, and it extends back to where the sirloins start. It is very similar in flavor and tenderness to the rib roast because it is primarily the same longissimus dorsi muscle, the muscle that makes up most of the prime rib. When it is sliced into steaks, you have strip steaks (and for the record, Kansas City strips and New York strips are all the same). This primal also contains T-bone steaks and porterhouse steaks towards the rear where the tenderloin attaches to the underside.
Tenderloin. This is the most tender cut on the animal. It is the shape of a baseball bat, just a bit shorter. It can be cooked whole, sliced into filet mingon steaks, and, when trimmed, the center section is a uniform thickness and is called the chateaubriand. Although it is very tender, there is very little fat marbling, and it is less tasty than the meat from the rib sections. It cooks quickly and shrinks little. It is expensive.
Tri-tip. This cut is from the area below the top sirloin and is usually boomerang shaped. It is very popular in southern California, but it is not well known in the rest of the country. Because it is a regional barbecue specialty, I have devoted a whole page to it.
Chuck eye roll, chuck roast, or shoulder clod. The shoulder is a large knot of muscles that work hard, are swaddled in thick bands of fat, elastic connective tissues, an awkward shoulder blade bone, and it has lots of flavor. It lies just in front of the prime rib, and running right through it is the front end of our old friend, the longissimus, the loin muscle that is the bulk of the prime rib, strip loin, and sirloin. The chuck eye roll is the best, called by some the "poor man's prime rib", but many butchers don't separate this cut. If you get the whole roast, be prepared to do some trimming before or after the cooking.
Most chuck roasts have a shoulder blade in it making carving tricky, but chuck roll and chuck tender are boneless, beautiful, and much cheaper than rib roasts.
Top sirloin butt. This is from the section that lies just before the hip and is much less expensive than the other roasts from along the back. It has a big beefy flavor but it is a little tougher. Ask the butcher to take the cap off. The cap is a thin flat muscle beneath the fat cap. If it comes on your roast, you can practically peel it off with your hands. Top sirloin butt makes nice thick steaks. The rest of the meat, roasted low and slow, cut across the grain, can be very easy to chew. There are other sirloin roasts, but this is the most tender.
Round. The rear legs from the hip to the knee are called the round, and there are many muscles in there that the butcher can prepare as roasts. In general this meat is rich in beefy flavor, but it can be tough because the legs get a lot of exercise, so reverse sear is a must, as is slicing across the grain. Some of the roasts from the round are called top round, bottom round, outside round, eye of round, and knuckle.
Why go boneless on a prime rib?
Bones get in the way of crust formation. The bones keep 1/3 of the surface from browning and developing that wonderful rich crust. The crust is made of brown flavors, created by the Maillard reaction and caramelization, juices mixed with the rub, melted fats, and it is a real taste treat. When we've eaten all the crust we always wish we had more.
Bones don't add flavor. I know you've heard that the bones add flavor. It's a myth based on the fact that the bones do add flavor to stews, braises, wet cooking methods. But they don't add flavor to meats cooked by dry cooking methods like roasting. Think about it. Beef ribs are a honeycomb of marrow inside a casing of hard calcium wrapped in a sheath of leathery connective tissue. The marrow is full of flavor but it is not getting through that wall of calcium and the jacket of connective tissue. A small amount of the connective tissue will gelatinize, but not much, and it is not going far, not more than 1/16" into the muscle tissue.
Bones promote uneven cooking. If you leave the bones on, they make an effective base upon which to stand the roast, but because they have a honeycomb structure, they are an insulator. They act like a heat shield so the meat directly above is often undercooked. We want the meat to cook evenly throughout. No surprises.
Bones make carving difficult. Another reason to remove the ribs before cooking is because they are a pain to remove at the dinner table when you are carving. Unlike a pork roast, you just cannot cut a slice of roast that is one bone wide. One beef bone wide is too much for a normal person. It's enough for two. To avoid this some people remove the rib slab before cooking and put seasoning on the meat and then tie the bones back on. Fine. But those seasonings and the surface under the bones still don't brown. So you get intense raw spices and herbs.
Bones make great gravy. On the other hand, if you submerge the bones under water, much of the goodness in the marrow and connective tissue is dissolved, and they produce immense pleasure. Bones are the secret to memorable stews, braises, and gravies. So we can use ours for the gravy.
Bones make a great second meal. There's a significant amount of meat between the bones. A seven bone slab should be a meal for two. If you wish, you can ask your butcher to leave some meat on top of the bones when he cuts them off the roast. Just follow this link for a beef rib recipe.
Bones can start fights! If everyone wants a bone to gnaw, and there aren't enough to go around, who decides who gets a bone and who doesn't? I don't want that job.
Removing the bones. Your butcher should be willing to remove the bones for you. If you get a roast with ribs on, you can remove them easily yourself. Just run your knife on or above the bones leaving on as little meat as possible (unless you want some extra meat on for a second meal). Some butchers routinely remove the ribs and then tie them back on without asking them because they assume you want to cook with them on, as most people do. By tying them back on the butcher is making it easier to carve the roast. If that's your situation, I recommend you remove the string and the bones will come right off.
If you insist on cooking with the ribs actually attached, you should make sure the butcher removes the chine for you. That's the end of the rib bones where they were connected to the spine. The chine also connects the rib bones together. It can be a pain to cut through when you try to separate the bones at carving time. Having the butcher do this makes carving a lot easier. And a lot less embarrassing.
Even if you are cooking a boneless roast, I recommend you tie it every inch or so to hold it together and to help make it round. Your butcher might even do this for you.
Here's the breakdown of a full seven bone, 28 day wet aged rib roast I recently cooked:
- 14.5 pounds at $14 per pound for a total of $203
- 2.5 pounds of rib bones which I set aside for another meal (16%)
- 2 pounds of pure fat, some of which I froze for mixing in home ground burgers and some for melting to baste steaks (14%).
- 1.25 pounds of fat with meat scrap attached suitable for gravy, as discussed below (9%).
- 2 pounds of rib cap which I usually take off for a future meal (14%).
- 6.75 pounds eye of ribeye roast (47%).
- After cooking and shrinking (about 10% loss), I ended up with a magnificent tube shaped presentation, dark brown all over, and incredibly juicy, that weighed about 6 pounds, a 41% net yield from the original 14.5 pounds at the cash register, plus two more meals, one meal of the rib cap and one meal of the ribs.
- Leave the rib cap on and you get 8.75 pounds of raw meat. After about 10% shrinkage during cooking you get about 8 pounds, about 55% net yield. That is an effective price of a bit more than $25/pound, with the bones as a bonus meal.
A 12 pound boneless Wagyu striploin I recently cooked had 3 1/4 pounds of surface fat and yielded 8 3/4 pounds of meat.
Keep in mind that the ends of the roast will be close to well done. If you cook at 225°F there won't be much well done. Cook hotter and there will be more. If Aunt Harriet doesn't want hers medium rare, you can always take an end cut and toss back on the grill. She will have a ribeye steak for dinner.
Do not use a roasting pan with a V shaped rack!
They ought to ban roasting pans with V racks. They're expensive and they hamper proper cooking.
You want your roast to heat evenly on all sides. If you sit a roast into that V rack, the bottom 1/3 of the meat is sitting behind the walls of the pan. They block airflow around and under the meat so there is a bubble of cooler air below the meat, as much as 100°F cooler, especially if there is liquid in the pan! Unless you roll the meat over, a tricky proposition, the bottom will be undercooked and the bottom crust will be soggy. And never place the meat in the liquid in the pan. We want to roast this meat with dry heat not boil or braise it.
If you must use a roasting pan, see if you can turn the rack upside down or place a wire rack from your oven on top of the pan. Try to get the drip pan at least 2" below the meat.
On a gas grill place the gravy pan below the cooking grate on top of the deflector bars that cover the burners.
On a charcoal grill place it on the grate that the charcoal will go on, and push all the coals off to the other side.
On a pellet grill put the pan on top of the heat deflector.
On a Weber Smokey Mountain or other bullet smokers, put the meat on the top grate and the drip pan on the bottom grate or use the built-in water pan as the drip pan. Just make sure it is scrubbed clean on the inside.
What determines cooking time?
It is important to understand that there is no easy rule for the timing of a roast, but there are some guidelines here. The most important determinants of cooking time are the cooking temp, and the thickness of the meat. Not the weight.
For example, take three roasts 4" thick, one of them 5" long, one 8" long, and one 10" long. Cook them side by side and they will finish at pretty much the same time because the distance of the center from the surface, i.e., the thickness, is 2" for all of them. But if you had a fourth roast only 3" long, it would cook faster because the distance to the center is now 1.5", not 2".
Cooking time can also vary significantly depending on a number of other variables: Bone on or off, cap on or cap off (see sidebar on the spinalis), how cold the meat is when you put it in the heat, the ambient temp outside, wind, how well your grill holds temp, humidity in the cooker, and how often you open the lid to take pictures for Facebook. Just below I give you some rules of thumb for calculating cooking time. But remember, it is done when a thermometer tells you, not a clock! Here is an article with a detailed discussion of what determines cooking time.
Finally, here's the recipe!
Let's get to the recipe. Although I focus on rib roasts below, almost everything here applies to all other beef roasts, although other roasts do not have rib bones.
Makes. 6 large servings
Prep time (ideal). 1 hour to remove fat and silverskin, tie up, and salt. 4 to 24 hours to allow salt to migrate deep into the roast. 30 minutes to make and apply the dry rub.
Cooking time. In order to reach medium rare, 130 to 135°F, in the deepest part of a roast, if it is boneless and hovering above a pan with liquid in it, if cooking starts with the meat at refrigerator temp of about 38°F, if air temp at the level of the meat is 225 to 250°F, estimate about 30 minutes per inch in diameter plus 20 minutes to sear at the end of the cook, about 5 minutes on each of the four sides. That means for a 4" thick roast, cooking should take about 2 hours of indirect cooking, plus about 20 minutes searing over direct heat.
Resting. It is not necessary to rest the meat! If you do, it can continue to cook, a phenomenon called carryover. You won't lose any juices if you capture them and pour them over the meat. A lot will be reabsorbed. Read my article on resting meat.
1 beef rib roast, bones on, about 3 bones wide, about 8 pounds before trimming, about 5 pounds after trimming, cooking, and shrinkage
1/2 teaspoon kosher salt per pound of trimmed meat (1/4 teaspoon table salt)
1 teaspoon Mrs. O'Leary's Cow Crust per pound of trimmed meat
Gravy (optional)
3 or more beef ribs or other beef bones
Meaty trimmings from the roast with a little fat
2 medium onions, root end removed, skin left on, and cut into quarters
2 carrots, peeled and chopped into 1" lengths
1 stalk celery, leaves left on, cleaned, and chopped into 1" lengths
3 tablespoons soy sauce
2 dried mushrooms
1 cup dry red wine
1 teaspoon Mrs. O'Leary's Cow Crust
1 bay leaf
32 ounces of water
About the salt. Table salt and kosher salt contain different quantites of sodium and chloride per volume measurement. Click here to read more about different salt types and how to substitute one for another.
About the mushrooms. Just about any dried mushroom will do: Porcini, wood ears, whatever. Just toss them in. As they absorb liquid they exude essence of mushroom and add umami, a savory flavor amplifier.
Serve with. A big red wine.
1) 24 hours before cooking. Remove the rib bones and save them for the gravy or for another meal. The gravy is optional and most of the time I don't bother since the meat is so juicy. There's plenty of meat between the bones and these beef baby backs can be cooked just like pork baby backs for a real treat.
Trim off all the fat cap from the top. Go ahead and trim right down to the meat. Make sure to get the silverskin too, it can be chewy. Save any pieces that are more meat than fat for the gravy. Save the silverskin for the gravy too. Some of it melts into gelatin.
I leave most of the fat on the side where the bones were because it is hard to remove and it's not very thick. But the fat cap has got to go.
2) Make it as round as possible. When you have bare nekkid meat, it is sort of tear-drop shaped. Press on the sides squishing it into a round tube. If necessary, tie it with string every inch or two to hold it round.
3) Dry brine 6 to 24 hours before cooking. Sprinkle it with about 1/2 teaspoon kosher salt per pound of trimmed meat (1/4 teaspoon table salt). It's a bit hard to measure so here's how I do it. I use kosher salt which is a larger flake than table salt and it still dissolves easily on the moist meat. I sprinkle it from high above so it is evenly distributed. And I sprinkle about the same amount I would if I was about to eat the meat. Thick cuts need a bit more. Do not oversalt! Put it in the fridge. This is a method called dry brining. The salt is sucked into the meat, seasons it, and it messes with the protein structure to help retain moisture. There is a lot of meat to penetrate, so you can use the salt generously, but don't make a thick cake of it, and you will not need to rinse it off. It will all be sucked in. You should wrap it with plastic wrap just to keep other foods from coming in contact with meat juice.
4) 1 hour before cooking. Make a spice paste with my recipe for Mrs. O'Leary's Cow Crust, a blend of herbs and spices mixed with water. The water releases the flavors in the herbs and spices and helps with browning and forming a crust. Let it sit for at least 1 hour before applying it to the meat so the herbs can reconstitute and release their goodness. Pour most of the paste on top of the roast. Spread it around all visible surfaces working it into the meat. Turn the roast over and pour the rest on the bottom and work it around. It does not penetrate the meat so you can do this any time up to the time you cook. Do not use Meathead's Memphis Dust or any rub with sugar in it because this meat doesn't need sweetness and we don't want the crust to burn. I usually just put it in the fridge without the plastic wrap because I want the flavorings on the meat, not the plastic. It's only for an hour or so, just be careful not to cross contaminate other food with the meat.
5) Prepare the gravy. The gravy is really a killer beef stock. You won't need the gravy for the meat because it will be soooo juicy, but you will like it, and you will want it for my Garlic Mashed Potatoes. And you should make my Garlic Mashed Potatoes. Yes you really should. There will be plenty leftover gravy that you can use for Italian Beef Sangwitches, Beef on Wick sandwiches, French Dip Sandwiches, for beef soup, or for making rice or couscous. There is no end of uses for a good, rich, homemade beef stock. But if you want to skip the gravy, nobody will complain unless you overcook the meat.
There are three ways to make the gravy. (a) You can make it in advance indoors, (b) you can make it while cooking the roast on the grill, or (c) you can make it in advance indoors and still put it under the roast to catch smokey drippings. All three are excellent.
You can make a fine gravy with just the meaty trimmings from the roast, but it will be better if you add some bones. If you removed the bones from a rib roast use them. If not, ask your butcher for some beef bones. Throw the bones on a grill in indirect heat at about 325°F, or in a smoker, or in the oven until they are brown on the outside. If you have a bandsaw, cut the bones in half lengthwise so more marrow is exposed or have your butcher do it. Get a big pot and put all the bones in it. Add the meaty trimmings with the fat attached. Don't throw all the fat in. Add the veggies. If there is no leftover rub, add some of thyme, rosemary, and garlic powder.
If you are cooking it indoors, turn the pot on low and let it simmer for about 3 hours, lid off. Occasionally skim off any foamy scum. Don't worry about skimming the fat yet. And don't worry about alcohol, most of it boils off. Nobody will get tipsy. Your kids won't be led down the path of degradation.
After about 3 hours strain out the bones and any other large solids and discard them. Then run the stock through a mesh strainer. Taste it and cook it down if it tastes too bland. When it is the right intensity, then you can adjust the seasonings. Refrigerate it. After several hours the fat will rise to the top and form a thick hard layer. Peel it off and discard it. If you have one of those fat separator cups you can use that. Back in the fridge it goes for now. What remains is a fine beef stock.
If you wish, you can put all the gravy ingredients into a pan and put it under the roast while it cooks in order to catch the smoky drippings. Another option is to prepare the gravy in advance indoors, strain it, and then put it in a pan under the roast to catch drippings.
6) Final prep. Set up your grill or smoker for 2-zone cooking and preheat the indirect zone to 225°F. It is very important that you not cook hotter than 250°F or so. I don't care what the cookbooks or the TV chefs say. You don't want to cook so hot that the meat gets dark on the outside before it is done on the inside. Watch the computer simulations above.
Clean the grates thoroughly before the gravy/drip pan goes on. Boil the gravy in a sauce pan and then pour it into the drip pan. Don't pour cold gravy in the pan. If you have a small grill, you can put the pan right over the fire. It then becomes a heat shield and the meat will be in the indirect zone. For more info on setting up your cooker, read my articles on how to setup a gas grill, a charcoal grill, a bullet smoker, and an offset smoker. And you can do this indoors!
7) Fire up. If you have a meat thermometer with a probe on a cable, and you should, insert it now so the tip is dead center in the thickest part of the meat. If you don't have a probe you can leave in the meat, you absolutely must have a good digital instant read meat thermometer and you should check it every 30 minutes at first, and more often as the cook progresses. You should also have a good oven thermometer that has a probe you can place near the meat in the grill/oven, but place it at least 2" away so it is not in the cold air bubble surrounding cold meat. Read my Thermometer Buying Guide to learn how they work and which are the best.
If you made the gravy in advance, get it hot and pour it into the drip pan. If you haven't made it yet, follow the instructions above and put the ingredients in the drip pan. Use hot water or else it will take a long time to heat on the grill and slow everything down.
8) Smoke. If you want a smoke flavor in the background add just a little bit of hardwood or fruitwood to the hot part of the cooker, about 2 to 4 ounces max right at the start of the cook. Don't overdo the smoke. A little bit is nice, but too much can ruin it. I cannot overemphasize this. This cut of meat does not benefit from a lot of smoke. Keep it in the background. What kind of wood? I don't think it makes a huge difference since you are using so little. Pick your favorite. I usually grab a fruitwood like apple. Read my article on the science of Wood.
9) Monitoring your meat. You will want to look under the hood occasionally during the cook, but make it infrequently and quickly. During the cook check the meat temp after 30 minutes and more frequently as things move along. Check the drip pan, keeping at least 1/2" of liquid in the pan. Add hot water if necessary. Do not let it dry out and burn. Look at the meat and if one side is getting too dark, rotate or turn the meat, otherwise there is no need to touch it. If you have a problem with your cooker, perhaps the gas runs out or the charcoals start to die or the temp just won't stay at 225°F, or it is really cold outside, you can bring it inside after about an hour and finish it in the oven. It has gotten all the smoke flavor you need. But the drier heat and airflow on the grill makes a better crust than the oven.
10) Searing. When the temp in the deepest part of the interior reaches 115°F, remove the probe (it just gets in the way), remove any string if you used it, and place the roast over the hottest part of the grill. Remove the drip pan and bring it inside. Raise the lid and stand by your grill, as Tammy Wynette once sang (click the link for my version of her song). Get the surface a deep dark brown by leaving it on the hot part for about 5 to 10 minutes. Roll it a quarter turn and repeat on all four sides. We leave the lid up because we no longer want to roast the interior. We are focusing the heat on the exterior now. During this process, the interior will rise another 5 to 10°F anyway. Check the temp again and take it off at 130°F to 135°F for medium rare.
If you are cooking indoors or on a pellet grill, you can sear under the broiler indoors. If you have a small gas grill just crank it all the way. On a gas smoker, remove the water pan and the wood pan and put the meat down close to the flame.
11) Finishing the gravy. While the meat is searing, pour the liquid from the drip pan through a strainer and taste it. It should be rich. If it is wimpy, dump it into a frying pan, turn the heat to high, and reduce it. It will reduce faster in a wide frying pan than in a narrow sauce pan. Taste and add salt if needed only after it is the proper consistency, but it shouldn't need salt because the drippings have salt in them. Pour the gravy into a gravy boat and serve alongside the platter of meat or ladle it on the mashed potatoes, or just freeze it for later use.
12) Serving. There is no need to rest the roast. It is a myth that this makes it more juicy. Serve your meat hot! You will need a cutting board or a platter that can hold liquid. Even if you rest the meat a lot of liquid will flow. Don't let it escape! First remove the string. Use a really sharp knife and cut servings about 1/2" thick. Pour any drippings from the cutting board onto the platter of cut meat. If you want to amp it up to 11, serve my Secretariat Horseradish Cream Sauce on the side.
And remember, the juices are myoglobin, not blood. Blood is thick, almost black, just like yours. Everytime you call it blood, a bell rings and somewhere a teenager becomes a vegetarian.
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Tropical Fish Keeping - Aquarium fish care and resources
- Beginner Freshwater Aquarium
- - Best thermometer
Best thermometer Man, it's hard for me to be current here for some reason. Anyway, I need a heater for my 90 gallon tank. I know I need a 200 and 250 watt or two 200 watt heaters, but I've heard good and bad about almost every kind. What're your opinions? |
Also like the VISI - THERM heater as well and have a couple of them as well. |
I recommend two heaters in a 4-foot tank, one at either end next to the filter outflow and intake (if you have a canister with these at opposite ends which is good). This way the water entering and leaving the tank is heated for an even temp as the water is not getting too far away from the heater. And 200w minimum for each. Higher wattage heaters work less hard and thus last longer. Another advantage of two is if one should fail, you still have the other which overnight in the winter can be the difference between live or dead fish. Heaters are the one thing in the aquarium that you should never go cheap on. My 150w and 200w heaters have been going for 15 years; I can't even remember their brand. But most recently I bought a Fluval, the one with the coloured digital temperature screen. While I have never had a failure (yet) with the 100+ heaters, 3 50w heaters have failed. I now have a 150w in my 10g, and a 200w in my 20g and 33g, and they work fine. Another option is a canister filter with a heating unit. I have an Eheim on my 90g with this, and that tank never varies more than .2 or .3 of a degree. Of course, I don't know if this is the same in the tanks with two heaters as I have no digital thermomenter probe in those. |
Ok. Thanks for the suggestions! |
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Or get a Zana Deux SE.
Or get a Zana Deux SE.
any suggestions on a good solid state? i posted another thread on the amp forum re:amps in general. i'm completely new to this and would love to find a comprehensive guide explaining amps and such...
I think you could just get an Anedio D1 DAC for a straight forward solution. That's what I do with my Audio Technica W11R.


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Room Views Vary and Are Assigned upon Check-In
1 King Bed and 1 Queen-Size Sleeper Sofa
Sleeps up to 4 Adults
Sample Package Price
Package Total
Room Views Vary and Are Assigned upon Check-In
2 Queen Beds
Sleeps up to 2 Adults
Sample Package Price
Package Total
You can reserve an accessible room at this hotel by calling (714) 520-5060. Guests under age 18 must have parent or guardian permission to call.
Add theme park tickets to your stay and, at no extra charge, reserve arrival times at select attractions, Character Greetings and more with FastPass+.
Make FastPass+ selections at popular attractions, such as Dumbo the Flying Elephant, as early as 30 days before you arrive.
*Valid theme park admission and online registration required. Disney FastPass+ attractions and entertainment experiences, the number of selections you can make and available arrival windows are limited.


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Big Changes Are Coming to CD Cellar
We've got thrilling news to share: CD Cellar is moving, grooving and improving.
Our flagship location in Falls Church is relocating to a bigger and badder space. As of Dec. 31, 2015, CD Cellar will live at 105 Park Avenue, just a hop, skip and a jump away from our longtime home on West Broad Street. What's more, we are moving our fantastic Arlington stock into the new Falls Church space, combining two stores into one super-awesome megastore. Arlington will close Jan. 15, 2016.
We are thrilled about the change. In our new home on Park Avenue, we've got loads more parking and several very cool neighbors — Action Guitars, Hi-Fi Heaven, State Theatre and Cue Recording Studios among them. We're also closer to East Falls Church Metro — just one mile away! — so now it's easier than ever to stop by and say hello.
Check for updates on our Facebook page. We can't wait to see you on Park Avenue!
Used. Cheap. Out of Control.
We've been in business since 1992. With a great selection, knowledgeable staff and strict quality control, CD Cellar has been a favorite of music fans buying and selling CDs, LPs and DVDs for 20 years! We have literally tens of thousands of titles to choose from—and best of all, you can ask to hear almost everything in the shop at our listening stations.
Got CDs, LPs or DVDs to sell or trade? We buy and price titles based on their condition and their popularity. We also offer an amazing 30 percent more in store-credit value. Whether it's two or 200 titles, bring 'em in—any combination of cash and trade is fine with us!


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Classic and timeless, the Chatham bed will blend nicely into many decors.
More Details >The Chatham bed features a great design. A subtle footboard with a simple cross rail handsomely sits atop contemporary legs. The headboard sports a contemporary geometric design. Finished in a plated brushed satin finish, this bed is classic and timeless enough to live through changing styles.


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Things might be looking up for J.C. Penny & Co. (NYSE:JCP) as the analyst Brian Nagel at Oppenheimer said that continued promotions are indicating evidence of success and fueling momentum into 2013. Nagel commented that, "We are increasingly optimistic that the more price promotional stance that JCPenney is now assuming will allow the chain to make the most of a challenging Holiday selling season and position it well to re-accelerate its aggressive turnaround strategy in 2013. A move back to more aggressive price promotions represents a clear deviation from the strict EDLP strategy initially outlined by Chief Executive Ron Johnson."
Toyota Thailand's (NYSE:TM) Ban Pho assembly plant is resuming normal operations after a fire that broke out Sunday evening, according to the Nikkei. Initial damage of $1.6M have been estimated from the accident.
Are these stocks a buy or sell? Let us help you decide. Check out our Wall St. Cheat Sheet Stock Picker Newsletter now >>
Staples (NASDAQ:SPLS) appears to be practicing what econ textbooks call price discrimination, which is not illegal, but tends to put consumers off if they are aware of it. For example, a Swingline stapler might cost $1.50 more or less on the company's Staples.com website, depending upon where the site thinks a potential buyer lives. According to a Wall Street Journal investigation, the site displays different prices to shoppers depending on the person's distance from a competitor's brick-and-mortar store, such as OfficeMax Incorporated (NYSE:OMX) or Office Depot. If the stores were within around 20 miles, Staples.com typically showed a discounted price.
The Walt Disney Company (NYSE:DIS) has won an appeals court decision that protects its trademark rights to the Winnie the Pooh characters. The court ruled that the United States Patent and Trademark Office was correct to dismiss challenges to the trademark ownership filed by Stephen Slesinger, which has fought a decades-long battle with the company over ownership of the Pooh characters. The author A.A. Milne transferred merchandising rights to Stephen Slesinger in 1930 and his widow licensed the rights over to Disney in 1961. The Slesinger firm and Disney have been fighting in court regarding royalties since at least 1991.
Don't Miss: The Fiscal Cliff: Is an 11th Hour Solution All That's Left?


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Mike Ludwig of Truthout: The war on drugs has greatly expanded the powers of law enforcement, and Sessions seems reluctant to give up those powers.
Three undocumented activists in Vermont were arrested over the past week by ICE agents. Meanwhile in Texas, raids were conducted in response to policy changes in Austin.
Tory Field is an organizer and farmer living in Hadley, Massachusetts, and co-coordinates the Harvesting Justice project at Other Worlds. Together with her partner, she runs Next Barn Over Farm, a 30-acre CSA vegetable farm. In recent years she has been a community organizer with Arise for Social Justice in Springfield, MA, and coordinator of a weekly program for incarcerated women and their daughters in Rhode Island.


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(Aug. 5) A former Cargill Inc. executive has been selected president and chief executive officer of the Almond Board of California, Modesto.
Richard Waycott, who worked as vice president and general manager of Cargill's Mercosur Ag Producer Serv-ices in Sao Paulo, Brazil, succeeds Rodger Wasson, who left in May after a decade at the helm to become president of the California Strawberry Commission, Watsonville.
Waycott, who will begin work Sept. 23, said one of his goals was to raise demand for almonds not just in the U.S., but worldwide.
"I'm excited to have the opportunity to serve as the ambassador for such an innovative and well-respected in-dustry," Waycott said. "New markets for almonds are expanding and breakthrough nutritional and medical benefits are becoming known."
In the past five years, U.S. almond consumption has increased 57%, and domestic retail sales of products that contain almonds has increased 31%.
In October, scientists reported that an ounce of almonds a day significantly increases the amount of vitamin E in the bloodstream. Vitamin E has been linked to cardiovascular health.
Ned Ryan, chairman of the Almond Board of California, said Waycott's duties would include oversight of do-mestic and international promotion, nutrition and production research, almond quality and safety and statistics reporting.
"Richard embodies all the qualities required to continue the industry's unprecedented growth," Ryan said.
Most recently, Waycott worked as a co-managing partner and board of directors vice president of Produmilk CA, a Venezuelan soybean milk product company. He has 24 years of experience in food and commodity man-agement.
As president and chief executive officer of the Almond Board of California, Waycott will oversee a $17 million budget, a staff of 24 and a volunteer board of 10.
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Acacia Lane
6804 Joilet Road Indian Head Park Illinois 60525
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For all the right reasons...Acacia Lane Apartments. Enjoy being close to everything like the train, shopping and expressway. Visit us today! We've got it all!
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- City Colleges of Chicago Richard J Daley College, IL
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Ralph Macchio stars in this classic 80's movie as Daniel Larusso. Daniel has just moved from Newark to Los Angeles and is finding it difficult to settle in and make friends. Soon enough he becomes the victim of bullying and seeks help from his apartment's handyman Mr. Miyagi (Pat Morita) who teaches Daniel martial arts in order to confront his bullies. This movie saw Pat Morita nominated for Best Supporting Actor in 1984 and kicked off a great saga of action movies The Karate Kid Quadrilogy. -M.F.
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Florida Trip
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Coast2coast Flyfishaholic
Join Date: Jan 2000
Location: Steelhead country|striper coast|bonefish belt
Posts: 20,594
RE:Florida Trip
Nathan - sounds like you really learned a lot down there, and battled some mungus fish too. I think you are 100% correct that motion is key, or maybe more specifically behavior. In the case of sand eels and crabs for stripers, it's the behavior of subtle movement on the sand that counts so much. The marabou abdomen in my juvie pattern is the essential element that adds a tremendous amount of movement both in terms of the material itself and in the foil created behind it and how it moves the hackles. Clousers are so effective because of the added action (ie. jig).
I hooked a gnarly chrome-bright steelhead on the Skagit River the other day on a wild looking fly called the "intruder", an invention of Ed Ward ("steelhead bum") of Washington State's Cascade Mountain river systems. During summer I tend to imitate, but this was an act of "stimulate" due to the action and movement in the fly.
I think in the end it's the concert of imitation, stimulation, an appearance that suggests familiar food, and triggering motion - all rolled up into a single fly. When you figure that one out please let me know
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Blue Blooded. Meet The Man Behind The Book And Win A Free Signed Copy
Thomas Stege Bojer, our founding editor, confirms the launch of his book, Blue Blooded. Learn more about it and be in with a shot at winning a free signed copy.
(We'll never rent, sell or share your details with anyone – that's a promise!)


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Learn about this topic in these articles:
any of five species of diving birds constituting the genus
Gavia, family
Gaviidae. Loons were formerly included, along with the grebes, to which they bear a superficial resemblance, in the order Colymbiformes, but they are considered to constitute their own separate order. Loons range in length from 60 to 90 cm (2 to 3 feet). Characteristics include a strong tapered bill, small pointed...


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Our Next Generation Of Young Designers To Watch
Daniel Roth, Media Designer Home base: Tempe, AZ Current project(s): On the Spectrum and Gruesome Playground Injuries for Mixed Blood Theatre in Minneapolis, opening November 2011; working with Studio 6 Theatre Company in New York toward the a US premier of the Russian play Winter by Evgeny Grishkovets. Most notable achievements: One of my proudest achievements has been the creation of an original rock opera, Manny and the Mirror, which had five productions in Detroit from 2001 to 2005. ...
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Artist description:
so I was doodling in class and ran out of time.
Canvas Draw Created Sep 15, 2011 640 x 460px Unless noted Copyright 2011 tabris.
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awwww....so you didn't get to "doodle - all the day!" I hate it when that happens...lol Awesome draw tabris! 5h f
Very interesting style. I like the subtle colors so the towers stick out with their own size, making it more dramatic. Very nice!
WOWOWOW This is sooo MAGNIFICENT!!!! What a wonderful drawing!!! 5h + Collection!!!


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David Reutimann will drive the No. 44 Xxxtreme Motorsports Chevrolet at Phoenix in the NASCAR Sprint Cup AdvoCare 500.
Erik Jones posted the fastest single lap in Saturday morning's practice session for the Auto Club 400 with a speed of 187.251. He was reportedly quick in 10 lap averages as well.
Kevin Harvick slapped the wall fairly hard with less than 10 minutes remaining in Saturday morning's practice session for the Auto Club 400.
Martin Truex Jr. has alternately struggled, prospered, and finished modestly in his past three years on two-mile tracks. Last year, he ended with an average of 21.3.
Trevor Bayne will mostly likely finish somewhere in the high-teens or low 20s, if his Roush-Fenway Racing record on two-milers is an indication.
Cole Whitt has made nine previous starts on two-mile tracks and all of them have ended with positive place-differential points.
Rafael Martínez (No. 18 Canel's Toyota) was the fastest in the first practice session for Sunday's NASCAR Peak Mexico Series season-opening Difrenosa 120 at Mexico's Autodromo Monterrey.
Monster Energy NASCAR Cup Series regular Joey Logano, driving the No. 22 America's Tire/Discount Tire Ford Mustang, led both Friday practice sessions for Saturday's NASCAR XFINITY Series Service King 300 at Auto Club Speedway.
With a lap of 187.047 mph, Kyle Larson won the pole for the Auto Club 400 and will lead the field on Sunday.
After rolling out a backup due to a practice one crash, Jimmie Johnson was unable to post a qualification lap and will start in the back of the pack.
Joey Logano was one of five drivers who did not clear inspection at Auto Club Speedway in time to take qualification lap. He will roll off the grid from the back.
Kyle Larson posted the fastest single lap in the first practice session for the Auto Club 400 with a speed of 189.071 mph.


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Johnson Must Learn From History And Popovich
- Details
- Created on Friday, 28 December 2012 16:58
- Last Updated on Thursday, 16 May 2013 07:51
- Written by Jeff Noital
He's been known for having a "dictator" type philosophy as a head coach, not budging on his philosophy to mold it around the players he's coaching. When he became the head coach of the Dallas Mavericks in the 2004-2005 season, he coached the Mavericks to great regular seasons but with disappointing playoff results. In 2005, they were eliminated by the running Phoenix Suns and in 2006 they made it to the Finals and lost to the Miami Heat. The playoffs in 2007 and 2008 brought results that would ultimately seal his fate with the franchise with an an embarrassing first round loss to the eigth seed Golden State Warriors (2007) and another first round exit against the seventh seed New Orleans Hornets. While it took the Mavericks players to get a few seasons under Johnson to get comfortable with his season and philosophy, Johnson's coaching flaws showed up when his team's back was against the wall. Most notably in the 2007 playoffs, Johnson was quick to change the lineup he'd use for the season in the first game before his team squared off against the Warriors that got him the number one seed. He substituted his traditional center for small forward Devean George to keep up against the smaller Warriors, but then started center Erick Dampier the next two games and then substituted him for DeSagana Diop. The series eventually ended in 6 games.
What eventually doomed Johnson's tenure with the Mavs was his reluctance to change his coaching style to his players and his inability to stay calm under pressure instead of changing his lineup to see which one fits his system best, the exact same reason why the Brooklyn Nets let him go with a 14-14 record. The Nets started off at 11-4 and went on a 3-11 record after that. During that run riddled with losses, Johnson decided to tweak his lineups and going from traditional to small to traditional again. This was clear when he went with a smaller lineup against the Boston Celtics in their third meeting of the season. The Celtics lost to the Nets in the first two meetings and beat the Nets when Johnson changed the lineup. Before Johnson was let go, his star point guard Deron Williams voiced his frustration with his role and the offense coached by Johnson, something that was voiced over from his past tenure with the Mavericks.
These are the characteristics that might have owners think twice about having him coach their teams. This is where he needs to learn from one of the best coaches in the NBA, Gregg Popovich. If you compare the Spurs teams he's coached in the past, you'll realize how different they are to this current Spurs team and that's a tribute to his greatness. He's adjusted to his players and his team the past few years, changing lineups and his coaching style while not changing his defensive philosophy. Popovich has been known to change lineups during the years, but they didn't effect the style of play like Johnson's did and he had his core on the floor to guide the team while being fully comfortable with his scheme. During his two coaching jobs, he's had two different point guards and two different teams who've tried to play the same way under Avery's coaching methods. If he wants to succeed in another coaching job, he has to take Popovich's successful formula into account and know how to adjust to his players and their skills while putting them in his system in a way that a level of comfortability can be reached. If he doesn't, he'll see the same result he saw his last two head coaching jobs.
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Alexander Semin picks up William after giving him his game jersey. (Photo credit: Shannon family)
Editor's Note: By now, you've probably heard of William Shannon. He is five years old, has acute lymphoblastic leukemia and is everyone's favorite little Capital. Thanks to the make a Wish-A-Wish foundation and the Caps, William had his dream realized and took the ice with Mike Green, Jason Chimera, D.J. King and Semyon Varlamov on Friday.
"This weekend was an incredible event!," William's father Devin Shannon said in an email. "William's wish was to practice with the Capitals and he did! I can't tell you how much everyone has done for us and what this weekend has meant for us."
After practicing with the Caps, William's journey continued on Saturday when he and his family took in Washington's matchup with the Buffalo Sabres before riding the on the Zamboni and receiving the jersey off the back of Alexander Semin after the game. I'll let Devin take it from here:
Day two was just as amazing as day one! Allyson Butler from Make-A-Wish met us in the hotel lobby and took us out to wait for our "ride" to the game! Within minutes a very long black stretch limo appeared before us! Bill, our driver, was very nice. William and Emily quickly climbed in and all we heard for a few minutes was: "Cool!" "This is so sweet!" Then we had chatty little ones for the short ride over to the Verizon Center! It is amazing how just the little things make such a huge impression! How neat it was for the kids to get out of the limo right in front of the Verizon Center with so many fans around wondering who the V.I.P. was!
Russian Machine Never Breaks is not associated with the Washington Capitals; Monumental Sports, the NHL, or its properties. Not even a little bit.
All original content on russianmachineneverbreaks.com is licensed under Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported (CC BY-NC-SA 3.0)– unless otherwise stated or superseded by another license. You are free to share, copy, and remix this content so long as it is attributed, done for noncommercial purposes, and done so under a license similar to this one.


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I had Botox done on my forehead almost 2 weeks ago. 2nd day I noticed the droopy eyes, but now one eye is getting better and the other eye is getting worse. and the vision in the worse eye seems to be affected too. They want me to come in to see if they can fix it, but i'm really nervous about that. I look like I've had a stroke.
Help for Droopy Eyes from Botox
Doctor Answers 17
In the early clinical trials of Botox® done by Allergan, Inc., the incidence of drooping lid or ptosis was 3.2 percent. It was found to be very technique dependent. In other words, some practitioner's had a much higher incidence while others had very little.
Fortunately, the effects of Botox do not last forever and often in these cases will get much better in a few weeks.
In the meantime, the ptosis (drooping lid) you are currently experiencing may be responsive to treatment with apraclonidine 0.5% eyedrops, one three times per day until the drooping is gone. These are only available with a prescription so you would need to consult a doctor. There are some contraindications (reasons you should not use the drop) such as if you had cardiovascular disease, chronic renal failure, raynaud's disease, and others. The most come side effect is an allergic type reaction. You might experience itching, redness, and swelling of the eyelids. If this occurs, you should stop the drop. Surgery is generally not advised for a short term, Botox induced ptosis.
Droopy eyelids after Botox injection is a very rare, but troubling side effect. It has been demonstrated to be dependent on the injector and the technique used. There are some rules and guidelines when injecting that can help decrease the potential of this happening, which is why you should only have Botox injected by someone with intimate familiarity with the anatomy of the skin and face. In cases of eyelid drooping, alphagan or lodipine drops can be effective in helping treat the droopy eye until the eyelid muscles start working better in a few (4-8) weeks. Vision changes are unlikely to be caused by Botox. I would be evaluated by your doctor to determine what potential treatments are available.
Good luck!
Web reference: http://www.torontosurgery.ca/Toronto-Facelift-Cosmetic.html
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Botox can sometimes cause a droopy eyelid. This resolves with time but in the meantime an eyedrop (iopodine) can be used to lift the eyelid. The droopy will get better over the next couple weeks. I would have an ophthalmologist check your vision because botox does not affect the optic nerve. Occasionally patients can get double vision which can create a small blur when both eyes are open. Also the droopy eyelid can cause small changes in the need for glasses and create astigmatism. The important thing is that this is all reversible.
Botox or Dysport injections to the frown lines can cause droopiness of the upper eyelid. This is very rare in experienced injectors (I've been doing it for 20 years, my physician assistant - P.A. - for 10 years). The risk of eyelid drooping may be increased with the use of Dysport instead of Botox, as Dysport is reported to spread more.
Eyelid drooping occurs when the medicine goes into the muscles that are responsible for opening the eye (orbicularis oculi), instead of the frown muscles (corrugator and procerus muscles).
Temporary treatment is available in the form of a prescription eyedrop that will stimulate the muscle and raise the lid. Normally, the eyelid droopiness resolves in 2-3 weeks, so hopefully you're almost fully recovered. The recovery time will depend, though, on how much Botox actually migrated into that muscle.
If you are uncomfortable going back to your doctor or want a second opinion, you can see an oculoplastic surgeon (www.asoprs.org to find one near you).
Web reference: http://www.facialplasticsbh.com/non-surgical/botox/
The good news is that this is NOT permanent, and you do have some options in treatment...
A droopy eye-LID due to Botox can be treated with Apraclonidine eye-drops which can provide a small (2mm) improvement -- Apraclonidine 0.5, 1-2 drops, 3 times per day. Make sure you put in one drop at a time, tilt your head back, and close your eyes to make sure none of the eye-drop leaks out.
Be sure your prescribing physician discusses all the potential side-effects of the drops, such as "adrenaline-like" symptoms like anxiety or heart pounding; you may also experience eye irritation, eye dryness, and eye pain, amongst other symptoms. If these symptoms occur, you will likely need to take some lubricating eye drops, lower the dose, switch the eye-drops, or stop the drops altogether...
In the future, be sure to seek the services of an experienced physician injector. I think the key with Botox lies in truly understanding the anatomy of the injected area, and more importantly the variability in the anatomy between patients -- for brows, the forehead, and anywhere else you plan on receiving a Botox injection. This includes having a firm understanding of the origin, insertion, and action of each muscle that will be injected, the thickness of each muscle targeted, and the patient variability therein. As an aesthetic-trained plastic surgeon, I am intrinsically biased since I operate in the area for browlifts and facelifts, and have a unique perspective to the muscle anatomy since I commonly dissect under the skin and see the actual muscles themselves. For me, this helps guide where to inject and where not to. However, with that said, I know many Dermatologists who know the anatomy well despite not operating in that area, and get great results.
Good luck.
Unfortunately, though Botox seems very simple to do, it is actually highly dependent on the experience and technique of the injector, as well as an understanding not only of facial surgical anatomy, but also that everyone's anatomy is individual and can vary from person to person. Not every muscle or nerve is in the same place in every face. For this reason, there are sometimes risks of (luckily temporary) problems with Botox going where it should not go, or being put where it should not be put. There are special eye drops which can help to clear vision and get the lid lifted a bit during the period the Botox needs to wear off naturally. Unfortunately this just takes time and there is no quick way to "undo" the Botox. Follow up with your physician or see a "core four" cosmetic physician injector to help get you through this frustrating period.
Web reference: http://www.ArtofDermatology.com
It's not unusual for patients with transverse forehead wrinkles and vertical frown lines to undergo treatment with botox. Unfortunately, the botox can sometimes migrate and effect the surrounding structures. When botox migrates in an inferior direction, the elevators of the eyelid can be effected which causes the eyelids to droop. This occurs in about 1 to 3% of patients undergoing botox injections and appears to be related to the technical skill of the injector.
In someone who has developed eyelid droop and looks like they've had a stroke, paralysis of the eyelid elevator is the most likely cause. In most cases, this problem will spontaneously resolve in 4 to 8 weeks, but variations occur depending on the amount of botox given and the strength of the underlying muscle.
When patients are unwilling to wait for spontaneous resolution, several options are available. These include eye drops, which partially reverse the impact of botox. These include the eye drops alphagen and lopidine. Both are associated with excellent clinical responses and high levels of patient satisfaction.
If you've developed eyelid sag following botox, it's important to consult your plastic surgeon. With these eye drops, this problem can usually be satisfactorily addressed.
Web reference: http://www.surgicalimages.com/plastic-surgery/botox.cfm
These answers are for educational purposes and should not be relied upon as a substitute for medical advice you may receive from your physician. If you have a medical emergency, please call 911. These answers do not constitute or initiate a patient/doctor relationship.


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/// Hon Hai Bids for Taiwan 4G Mobile Spectrum
Hon Hai Precision Industry Co. said Tuesday it has submitted an application for a fourth-generation high-speed mobile spectrum license in Taiwan, its latest effort to diversify beyond the contract manufacturing business. Hon Hai, also known as Foxconn Technology Group, is the main assembler of Apple Inc.'s iPhones and iPads and the world's biggest contract manufacturer of electronics. The Taiwan-based company is seeking new clients and businesses as revenue from personal-computer and phone manufacturing slows. Read the rest of this post on the original site »
Read the rest here:
Hon Hai Bids for Taiwan 4G Mobile Spectrum


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Free Beer & Hot Wings: Soccer Player Saves Opponent's Life During Match [Video]
After a pretty brutal collision with the opposing team's goalkeeper, this soccer player was knocked out and supposedly swallowed his own tongue.
That's something that we didn't think was possible, but apparently that's just what happened.
Somehow, a player on the opposing team noticed it immediately and sprung into action.
He's now being credited with saving the injured man's life.
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Source: Free Beer & Hot Wings


text: What Is iPhone 4's FaceTime Video Chat?John Herrman6/07/10 2:48pmFiled to: WwdcWwdc 2010AppleiPhoneIphone 4Facetimevideo chat203EditPromoteShare to KinjaToggle Conversation toolsGo to permalinkSteve Jobs usually saves the meatiest bit of his keynotes for the end. But WWDC's "One More Thing" was a little tame: FaceTime, a video chat system for iPhone 4. So, what's special about FaceTime, and how does it work?AdvertisementFirst, let's get this out of the way: Yes, FaceTime is video chat, similar to what the HTC Evo demonstrated last week, and not unlike what my British LG slider from 2006 could pull off, over 3G. But regardless, video chat hitting the iPhone is a very big deal. Here's what we know:...It only works over Wi-Fi...For now! Though Jobs says they're working with carriers to get networks up to speed to support cellular video calling later...with both the front and rear cameras...Though I suppose those entail drastically different use scenarios. (Front-facing camera for "hello, this is my face!; rear camera for "hey, look at this!")...It's an open standard...Meaning that other manufacturers could tap into the protocol if they want to. It's kind of like a standalone network, in a way; like a Skype, or an iChat. (Presumably, iChat is too loaded of a name for a industry wide standard, so they went with something brand-neutral, like FaceTime.) Says MacRumors:Advertisement[FaceTime is] Based on many open standards, h.264, AAC, SIP, STUN, TURN, ICE, RTP, SRTP, Apple going to standards body tomorrow to make FaceTime an open industry standard.SIP? I guess Apple just build their own little VoIP network, sort of!...but it's only available for the iPhone 4 at launch.People may groan a bit at what seems like a smallish technological step, but this lays a lot of groundwork. First, it means that within a few years, the one of the most popular handsets in the world will support video calling, which is still relative rare. It also means that Apple competitors will likely speed up their development on competing techs. It also means that Apple could potentially expand video chat to all kinds of platforms , that we could see it in Mac OS and elsewhere, and even on Android. It's effectively an open VoIP network, meaning that all-purpose chat clients, like iChat, could easily integrate it in the future, assuming Apple opens development for non-mobile software.AdvertisementSponsoredThen again, that's just Apple's hope—they don't yet own video chat, so FaceTime could just as easily become as marginal tech as a dominant one. Thanks to GDGT for the photo, and fantastic liveblog, and MacRumors for their coverage. For more on iPhone 4, here's our complete coverage.