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Switch to Neck Pain Treatment in Arlington, VA
Neck Pain
The neck (cervical spine) is composed of vertebrae that begin in the upper torso and end at the base of the skull. The bony vertebrae along with the ligaments (which are comparable to thick rubber bands) provide stability to the spine. The muscles allow for support and motion. The neck has a significant amount of motion and supports the weight of the head. However, because it is less protected than the rest of the spine, the neck can be vulnerable to injury and disorders that produce pain and restrict motion. For many people, neck pain is a temporary condition that disappears with time. Others need medical diagnosis and treatment to relieve their symptoms.
Neck pain may result from abnormalities in the soft tissues—the muscles, ligaments, and nerves—as well as in bones and joints of the spine. The most common causes of neck pain are soft-tissue abnormalities due to injury or prolonged wear and tear. In rare instances, infection or tumors may cause neck pain. In some people, neck problems may be the source of pain in the upper back, shoulders, or arms.
Inflammatory Diseases
Rheumatoid arthritis can destroy joints in the neck and cause severe stiffness and pain. Rheumatoid arthritis typically occurs in the upper neck area.
Cervical Disk Degeneration (Spondylosis)
The disk acts as a shock absorber between the bones in the neck. In cervical disk degeneration (which typically occurs in people age 40 years and older), the normal gelatin-like center of the disk degenerates and the space between the vertebrae narrows. As the disk space narrows, added stress is applied to the joints of the spine causing further wear and degenerative disease. The cervical disk may also protrude and put pressure on the spinal cord or nerve roots when the rim of the disk weakens. This is known as a herniated cervical disk.
Because the neck is so flexible and because it supports the head, it is extremely vulnerable to injury. Motor vehicle or diving accidents, contact sports, and falls may result in neck injury. The regular use of safety belts in motor vehicles can help to prevent or minimize neck injury. A "rear end" automobile collision may result in hyperextension, a backward motion of the neck beyond normal limits, or hyperflexion, a forward motion of the neck beyond normal limits. The most common neck injuries involve the soft tissues: the muscles and ligaments. Severe neck injuries with a fracture or dislocation of the neck may damage the spinal cord and cause paralysis.
Other Causes
Less common causes of neck pain include tumors, infections, or congenital abnormalities of the vertebrae.
When Should You Seek Medical Care?
If severe neck pain occurs following an injury (motor vehicle accident, diving accident, or fall), a trained professional, such as a paramedic, should immobilize the patient to avoid the risk of further injury and possible paralysis. Medical care should be sought immediately.
Immediate medical care should also be sought when an injury causes pain in the neck that radiates down the arms and legs.
Radiating pain or numbness in your arms or legs causing weakness in the arms or legs without significant neck pain should also be evaluated.
If there has not been an injury, you should seek medical care when neck pain is:
- continuous and persistent
- severe
- accompanied by pain that radiates down the arms or legs
- accompanied by headaches, numbness, tingling, or weakness
Many patients seek orthopaedic care for neck pain because orthopaedists are specifically trained to diagnose, treat, and help prevent problems involving the muscles, bones, joints, ligaments, and tendons. Although some orthopaedists confine their practices to specific areas of the musculoskeletal system, most treat a wide variety of diseases, injuries, and other conditions, including neck pain.
Further Reading
Spine Surgery: When It Works and When It Doesn't
Spinal Decompression Therapy — How It's So Effective
Contact OrthoBethesda to Treat Your Neck Pain
There are many factors that go into neck pain, that's why it's important to see a qualified orthopedic specialist to diagnose and offer the right treatment plan for you. Get in contact with one of our orthopedic specialists or call us at (301) 530-1010 to make an appointment today!


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- Right click My calendars (or Other calendars), select Add calendar, select From Internet.
- In the dialogue that pops up, paste the calendar link.
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subset: commoncrawl


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Different people like different things in math, but sometimes you stand in awe before a beautiful and simple, but not universally known, result that you want to share with any of your colleagues.
Do you have such an example?
Let's try to go in the direction of papers that can actually be read online or accessible with little effort, e.g. in major libraries, so that people could actually follow your advice and read about it immediately.
And as usual let's do one per post and vote freely, vote a lot.


text:
Looking for a Job
From Library Success: A Best Practices Wiki
Revision as of 17:47, 23 January 2014 by Mona Sadek (Talk | contribs) (→Specific Blog Posts/Articles to Check Out)
Success Stories
Online Job Search Resources
- LISJobs.com
- Indeed
- ALA Hot Jobs Online
- Recruiting Activities and Initiatives
- American Association of Law Libraries Careers
- Library Journal Job Zone
- Educause
- ASIS&T Jobline
- Society of American Archivists Employment Bulletin
- Chronicle Careers from The Chronicle of Higher Education
- NMRT Resume Review Service
- Jobsite at the Faculty of Information Studies, University of Toronto
- Foothills Library Association Career Connects
- How to prepare your CV
- How to prepare for your first interview
- Special Libraries Association Career Center
- Florida Library Jobs employment opportunities
- Jobs in Higher Education
- Library Job Postings
- Careers in Public Librarianship, Public Library Association
- ACRL Works With CUPA-HR to Update Academic library Position Descriptions
- Employment Opportunities in Florida Libraries, Florida Library Association
Blogs/Websites to Watch
- I Need a Library Job -- LIS Job Hunting
Specific Blog Posts/Articles to Check Out
- The Job Hunt: What I Learned by Meredith Farkas.
- Surviving (and Even Impressing!) the Search Committee by Karla J. Block in LIScareer.
- Raising Our Standards by "Emily Edmonson in the Chronicle of Higher Education.
- Why I Won't Hire You by Matt Wilcox in LIScareer.
- Crafting a Winning Resume by Tiffany Eatman Allen in LIScareer
- Thank You Notes = Ace in Hand by Julie Watson on www.inalj.com[
- [[1]/ Davidleeking Blog by Mona Sadek
- [[2] 21st centurylibrary Blog by Mona Sadek
Tips for Job Seekers
- Start a blog! If even if you aren't yet working as a librarian, you can differentiate yourself from the crowd by starting a professional blog. Be careful what you write, though. [3]
- Create a job portfolio. Include a statement of professional goals, objectives and values. Having something that will remind you what you think is important will do at least three things: 1) It will help you assess whether an institution is the right fit for you, 2) It will give an institution an idea of what motivates you personally, 3) It shows you know how to make a long-term plan which is a life skill that translates quite well to the professional world. Include in your job portfolio any and all library school projects/papers that pertain to your professional goals. If you have made PowerPoint presentations or have any other creative projects, include those. The more well-rounded the candidate, the better. Show how diverse you are. You may tailor the inclusion of your projects/papers to fit various jobs and their criteria.
- Each job application you submit should be customized to that position description. Therefore, don't include statements of professional goals, objectives and values. Such content makes it seems like you submitted a generic résumé!
- The most important part of your résumé is that it is current. Double check your references to be sure their information is also current and correct. Avoid using special paper for your résumé. Use 8½" by 11" white or cream colored paper. Use standard margins of 1" to 1.25" and a simple font style, such as Times New Roman. Prospective employers don't want to have to squint to read your résumé, so stick with an 11 or 12-point font size. Be consistent in what you choose to bold or underline, and don't write in first person. Don't overdo it with graphics, but bullets are an effective way to separate specific duties you wish to emphasize. Avoid including any personal information, such as marital status or hobbies. One-page résumés are usually preferred, but don't skimp on your experience/job qualities. If you have to use two pages, make sure you use at least one third of the second page so that the résumé is well-balanced. Read and reread your résumé so that you can offer explanation/expansion of any information on it. If you have a separate reference list, be sure to include your name, address, and phone number on it.
- If you decide to post your résumé with an online service, post it in moderation. Choose from one to five sites you feel will best serve you. Ask for recommendations from people who have effectively used such services. If you choose to post your résumé online, do not include your personal references, as they may not wish to have their information available online.
- Besides looking on online job search sites, also look at individual organization sites such as a library's website, a city's website, or even a college or university's website to see if they have any job openings.
- Have someone who has been a member of a library search committee proofread your résumé and cover letter. You will get a much better appraisal of your materials by someone who has seen good ones and really bad ones. Better still if the person you choose to appraise your résumé materials has served on the search committee for the same or similar job for which you are applying.
- Better yet, get a mentor who has been a member of a library search committee to give you good advice on all aspects of the job search process. I had one, and his help was immeasurable.
- Do tailor your cover letter to the specific job. I know it can be tedious to write new cover letters for every job, but sending out form letters is as good as throwing them in the garbage. Better to write three excellent cover letters for jobs you really want than to write 20 so-so ones. When there is a list of qualifications they are looking for, discuss how you meet those specific qualifications. Don't go on and on about your ability to design great websites if it has little to do with the job requirements. When search committees are reading 100 or more cover letters for a single position, they will keep ones that speak specifically to their requirements. Most search committees can easily sniff out a form letter. Also, try and talk more about what you can do for them than why you want to work there. The more concrete you can be, the better. In many institutions, your application will never leave the human resources department if you don't show you meet the qualifications. Don't waste your time and theirs by applying for jobs you aren't ready for. Your mentor can advise you as to what types of organizations may be less concerned with qualifications than others. Of course, you can apply for whatever jobs you want, but be prepared to explain yourself if your experience and education don't meet the criteria.
- Don't apply for any job you wouldn't actually want. While this seems like obvious advice, when you're in an impossibly tight job market you might not want to miss applying for anything you're qualified for. If you don't want to be a cataloger, don't apply for cataloger jobs. If you only want to work in public libraries, don't apply for academic library jobs. I learned my lesson when I was preparing for an interview and was struggling to think of a response for when I got the inevitable "why did you apply for this job?" question. I realized right then that I'd only applied for the job because I met all of the qualifications, not because the job met any of my qualifications.
- Listen to your gut. The people interviewing you are the people you are going to work with almost every day, so if you don't feel comfortable with them, don't ignore that feeling. If people don't make you feel comfortable at the interview and don't make an effort to get to know you during the parts of your interview day that are supposed to be social, it's a pretty good sign that you won't be comfortable there if you get the job. Realize that if you are not being treated like a potential colleague or that you are not being treated like you deserve, you should not take that job if you are offered it. The job market is tight, but that is no reason to accept an offer you do not want. It's too big a chunk of your life. Don't settle.
- Traveling to a job interview is par for the course in librarianship. Be aware that you will be responsible for your expenses. Most employers these days do not cover prospective employees' travel costs.
- Find a way to distinguish yourself from the pack. This advice is extremely important for new librarians who don't have much experience in the field. Hiring committees are taking a leap of faith when they hire someone without much of a professional track-record in librarianship. What would make them do that? For entry-level positions, there may be over 100 inexperienced librarians applying, and probably some experienced ones to boot. When you don't have experience working in your favor, it's important to make yourself stand out in some way. Become heavily involved in professional organizations. This shows a commitment to the profession. Become more tech-savvy than the average new librarian. If you already work in a library, take advantage of the professional development courses offered by many libraries. Talk to your systems professionals and ask them if they know of any local computer language courses that may be available to you. The more programming languages you know, the more things you can do with websites, the more you will stand out. Start a blog. This is controversial advice because it can hurt as much as it can help. If you are writing negative rants or overly personal things, a blog will only serve to make you look bad. If you are writing positive/constructive things about topics related to librarianship that interest you, you can communicate a passion for the profession that the search committee may not be able to glean from your cover letter. Be sure to proofread your blog entries carefully! You don't want a few simple mistakes to cost you. First impressions are not soon forgotten.
- Get comfortable with public speaking or learn to fake it. You should have had plenty of experience in talking in front of people by now, either from past work experience or library school. If you are shy, get over it. Shyness is often equated with aloofness or standoffishness, and you want to project an image of being a team player.
- Have lots of questions for the search committee. Think about these in advance so your mind won't go blank when the time comes. One I always liked to ask, and which elicited the most interesting responses, is "what do you like about working here?" The responses to that question often gave me a good idea about how the staff really feels about the library, the patrons, and their colleagues. Other good ones include, "what are some common qualities that successful individuals at this institution possess?", "how are decisions made at the library?", "what are the more difficult challenges faced by someone in this position?", and "what would you like to change about the library?" These, too, should be tailored to the specific position. Don't just prepare questions so that when the time comes you'll have some. Think about what you really want to know about this job and this library. What would make you want to work there? What would make you not want to work there? Pick questions that will help you to know what you need to know to make a good decision. Another good question is, "What would I need to do to be successful at this position?"
- Always send thank-you notes. Send separate handwritten notes to each search committee member and try to personalize them in some way. It will make you stand out from the crowd and will remind them of you when they are making their hiring decision. Keep the notes short and professional.
- Research yourself. Do you have a Myspace profile? Do you blog? Have you left controversial comments on others' blogs? Search committees are going to Google you, so be prepared. If possible, delete online material about you that paints you in a less-than-professional light. If you are already a library professional, you already know how easy it is to find information on anyone on the Internet.
- If you continue to have no offers after you feel you have carefully chosen the jobs you applied for, and you have the budget for it, you may want to hire a career coach. This is especially effective if you have had to take another job while still looking for your "dream" job.
- Finally, in regard to the job interview, don't show up if you haven't done your homework. Research the organization to which you are applying thoroughly and be prepared to ask and answer questions. Wear business attire and arrive ten minutes early. Breathe. Be confident. Speak clearly and audibly.


text:
Gender: Women's
Style: Teddy, Casual
Occasion: Home, Daily, Vacation
Tops Type: Hoodie Sweatshirt
Neckline: Hooded
Fabric: Polyester
Sleeve Length: Long Sleeve
Elasticity: Micro-elastic
Look After Me: Hand wash, Machine wash
Size Suggestion: select one size larger than usual
Pattern: Cat, Animal
Season: Winter, Fall, Spring
The time frame of an order delivery is divided into two parts:
Total Delivery Time = Processing Time + Shipping Time
Processing time: 1~3 business days
Shipping time: 7~9 business days
A confirmation email will be sent to you once the order is authorized and verified.
It normally takes 1-3 business days to process your order. Please note that holidays & weekends are not included.
If items are prepared in 24 hours in your order, we will ship it in one day.
Shipment takes approximately 7 to 9 business days to reach destination countries.
Once your order is shipped out, an email notification with tracking number will be sent to you.
Please note: Total Delivery Time = Processing Time + Shipping Time
For most of the countries, our customers do not need to pay import fees, duties or VAT (Valued Additional Tax). However, for some limited countries (especially for some European countries such as Germany, Italy, UK, and Canada, etc.) may need to pay duties or VAT according to your countries' levying rules.
30 Days NO REASON To Return
30 Days NO REASON to return, the return policy is to contact us within 30 days after the package is delivered. If 30 days have gone by since package delivered, unfortunately we can't offer you a refund. Plz note that the cost of shipping return is paid by our side if you received wrong or damaged items, but if not, the return shipping cost is paid by you.
To be eligible for a return, your item must be unused and in the same condition that you received it. It must also be in the original packaging.
To return your product, plz contact us and we will provide you with our current return address.
Please feel free to let us know if you have any questions, our email: email@example.com or you can Live Chat on Messenger now
For full details, read our full Return Policy below:
To be eligible for a return, your item must be unused and in the same condition that you received it. It must also be in the original packaging.
To complete your return, we require a receipt or proof of purchase.
There are certain situations where only partial refunds are granted; Any item not in its original condition, is damaged or missing parts for reasons not due to our error.
Refunds (if applicable)
Once your return is received and inspected, we will send you an email to notify you that we have received your returned item. We will also notify you of the approval or rejection of your refund.
If you are approved, then your refund will be processed, and a credit will automatically be applied to your credit card or original method of payment.
The refund will be given to you within 5 business days after we receive the return items.
Late or missing refunds (if applicable)
If you haven't received a refund yet, first check your bank account again.
Then contact your credit card company, it may take some time before your refund is officially posted.
Next contact your bank. There is often some processing time before a refund is posted.
If you've done all of this and you still have not received your refund yet, please contact us at contact us.
Exchanges (if applicable)
We will replace items if they are defective or damaged.
Got a question, a suggestion, or just want to say hello? We'd love to hear from you! Reach out to us through any of the following channels:
Customer Support:
Our dedicated customer support team is available to assist you with any inquiries, concerns, or assistance you may need. You can contact us via email at firstname.lastname@example.com . We're here to ensure your shopping experience is seamless and enjoyable.
Our Email:
You can contact our customer team: firstname.lastname@example.com
(Contact us and we will promptly get back to you within 24 hours)
Our company:
Suzhou Lisida Clothing Co., Ltd
Room 1407, Yukun Meicheng Building, No. 33 Haiyu North Road, Changshu City, JiangSu 215500 China (NOT the return address)
Company Owner: Dan Wu
Tel: 86-19878407570
Feedback and Suggestions:
We value your feedback and suggestions. If you have any thoughts on how we can improve our store, our collection, or our service, please let us know. Your insights are invaluable to us!
At Becaf, communication is key, and your satisfaction is our priority. We're here to ensure your shopping journey is nothing short of amazing. Get in touch with us today – we can't wait to hear from you!


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Thursday, July 19, 2007
Homemade Mayonnaise - The Recipe Video the Big Mayo Companies Don't Want You to See!
Homemade Mayo is one of those indescribable culinary pleasures. If you have a stick-style or regular blender, you CAN make your own mayo! It's so much cheaper, and way more delicious. You also get to decide what kind of oil you want, a nice fruity olive oil, or a lighter vegetable oil, or your own secret custom mix. Give this a try, it's fun and you can taste something so few Americans ever taste…fresh, creamy, homemade mayo!
2 egg yolks
1 tbl fresh lemon juice
1 tbl white wine vinegar
3/4 tsp salt
1/8 tsp sugar
1 tsp Dijon mustard
1 cup vegetable oil
1/2 cup olive oil
128 comments:
Hey Chef! Are you still in NY? Mmmm....mayo and bread my favourite I like to toast the bread first. <3 Good bye good mayonnaise company. Mwahahahaa. I have a small question... do you have to have mustard? If not could you tell me some other alternatives. Thanks
- July 19, 2007 at 4:35 PM
- Chef John said...
The mustard is option, but it adds a bit of heat and sharpness, and helps the emulsification. No real subsitute, but it still will work without it.
- July 19, 2007 at 5:05 PM
The US tablespoon measurement seems to be a lot more than the tablespoons I use here in Germany. Does anyone have a reference how those compare?
- July 19, 2007 at 5:19 PM
- Chef John said...
a US Tbl is 1/2 fluid ounce or 15 milliliters.
- July 19, 2007 at 5:31 PM
- logicalmind said...
How appropriate, just the other day I was making my standard coleslaw and ran out of jarred mayo. For a second, I thought about going to the store to get more but then realized I could more easily make my own.
Later in the day when my wife ate my coleslaw she said the coleslaw was amazingly good and what did I do different. Apparently homemade mayo makes a big difference in situations like this. - July 19, 2007 at 5:52 PM
Thanks Chef,
it seems to be a similar size then. Perhaps the video made it look bigger.
I've found a nice conversion site though:
http://www.convertworld.com/en/volume/ - July 19, 2007 at 5:54 PM
Scott - Boston
Can't wait to try this. Any idea on how long it will keep? Also, I like Miracle Whip (hold the applause...), anyways, any special ingredient there to give my mayo the same zip?
Had your perch w/vinaigrette last night. Nice. Simple. Thanks.
Scott - July 19, 2007 at 9:01 PM
- Mummygirl said...
That's it. Goodbye Kraft. No more store-bought mayo for me!
Thanks so much, Chef! - July 19, 2007 at 9:34 PM
- Rob said...
In case you're worried about giving your guests salmonella, you can pasteurize the egg yolks following the procedure here:
Basically, you heat the yolk+acid mixture while stirring until it just begins to coagulate (at around 180 degrees), and then cool it off in a water bath and continue as in the video. - July 20, 2007 at 12:50 AM
I think part of the difference is that 1) many mayo companies use whole eggs, that means with egg-whites, which give the mayo unpleasant taste 2) heat-treat their mayo to remove salmonela and extend the shelf-life, this alters the taste 3) add preservatives that can produce off-taste.
Even with preservatives: whipped oil (=mayo) stored on the shelf for weeks or even months will get noticeable rancid off-flavors because of the oxidation of unsaturated fats. - July 20, 2007 at 3:27 AM
- Chef John said...
a few responses to comments;
I'm not sure how long this lasts as I usually use the homemade for special occiasions and use it all and make small amounts. Do to the acid and salt, properly refridgerated it will keep for a week.
As far as samonella goes, Alton Brown (who I'm a big fan of) puts the odds of contamination at 10,000 to 1. So its up to you to decide if you want to goes through the extra step that Rob posted for us.
Thanks to all. - July 20, 2007 at 9:07 AM
Homemade Mayo is great, especially on a good Po'Boy! The great thing about making you own homemade mayo is it allows you to spice it as you please, which is always nice.
Also a note on salmonella, you can buy pasteurized eggs in most grocery stores. - July 20, 2007 at 2:04 PM
- Jon Gales said...
You can also buy eggs already pasteurized. Just look around at your grocery. Probably not a bad idea if you're making a lot of mayo or egg nog.
- July 20, 2007 at 2:16 PM
I don't know what it is about raw egg yolks in salad dressings/mayo that bothers me. See I'd probably opt for the pasturized...
But eating cookie dough, or cake batter ... no problem, never a second thought about pasteurization. (And there isn't the even the acid it these)
Makes no sense - can't explain it - just one of those funny food things like the veggies cant touch each other on the plate things. - July 20, 2007 at 9:32 PM
- Chef John said...
mmmmm.....raw cookie dough
I can explain the veggie thing though... you have serious phychological issues! ;-) - July 20, 2007 at 10:11 PM
- Thistlemoon said...
There is nothing better than making homemade mayo! If people knew how easy it is, there wouldn't be anyone to buy it anymore! When we teach people at the cooking school how to make it, they are always flabbergasted!
Welcome to The Foodie Blogroll! - July 22, 2007 at 2:28 PM
My mayo broke, if thats possible...what did I do wrong????
Oh and a little factoid...folks here in Spain are bannanas for mayonnaise and many folks make their own but restaurants are not allowed to make their own mayo, they have to buy commercial product...go figure - July 25, 2007 at 3:53 PM
hello chef thank you so much for posting this up! I actually have a lil problem on makin it,can you give me a step by step procedure on how ta make it on a regular blender? i've tried it exactly on the vid but it didn't work. Instead,it turned out all yellow..I really,really hope u can help me chef!
- August 14, 2007 at 1:36 AM
- Chef John said...
for a regular blender its simple; add everything EXCEPT the oil to the blended. Turn on high and VERY SLOWLY trickle in the oil until its thick and all the oil is in.
BTW the only reason it doesnt work with the stick blender is if you move it up too fast. You have to keep in on the bottom and just give it a few seconds of blending at a time until it starts to emulsify. Then when its white and thick you can move the blender up. - August 14, 2007 at 5:20 PM
Thanks, Chef John. I followed your advise, and it worked like a charm.
I wish it had a longer shelf life. I might do an experiment to see if I can string it out for a few weeks. - September 17, 2007 at 2:39 AM
Ok you've succeeded in making me a mayo "snob". The stuff from the store is a distant second place. I've tried in the past with mixed success at getting the emulsion, but the stick blender seems to make this foolproof.
Now...any Caesar dressing recipes. I've played with some online but something isn't "on". Maybe too much garlic or EVOO tending it towards bitter...not sure what I'm not liking. But since now I'm fearless about emulsifying I want to expand my creamy dressing repertoire.
Also, any comments about why one would use a whole egg vs just egg yolk in this type of recipe?
Thanks - September 18, 2007 at 6:52 PM
- Chef John said...
I'm a yolk guy. I know some use the whole egg, but I like the texture better without the whipped white.
try the ceasar recipes with a very light olive oil. Also, when you use the stick on the garlic it gets really strong. try adding it at the end already minced. then just a quick pulse. - September 19, 2007 at 2:30 PM
For months I have watched this video again and again. Surely there must be more to it??!! I spent may cartons of eggs and litres of oil, but never with any success. I was wary.
Today was the day: the 10th of the 10th is Mayo Day from now on. Yay!!! IT WORKED!!!
If I could hug you, I would. Instead I'll send money. I'm sure that's good for you too. - October 10, 2007 at 12:20 AM
- Chef John said...
Well, I'd really rather have a hug...but I guess money is OK. ;-)
- October 10, 2007 at 2:01 AM
- SM said...
chef john,
I've also done it with a whisk and a mixing bowl before.
Just as simple, yet more risk of Carpel Tunnel Syndrome. - November 1, 2007 at 10:36 AM
- Chef John said...
I'll take the 20 second method thanks. Also, most newbies put in the oil too fast and disaster ensues.
- November 1, 2007 at 12:04 PM
Amazing, my first one broke, then i tried again and it was a success, great mayo for my tuna and spiral pasta salad :)
- December 27, 2007 at 12:54 PM
- SheridanLA said...
Thanks for the video and the recipe, I just made a couple batches (had requests for some when I mentioned I was making it.) The immersion blending technique was insanely easy. This was my first taste of homemade mayonnaise, I am afraid you have ruined me for all others.
- March 23, 2008 at 5:58 PM
Please help!!
I keep trying this out but all that I get is a watery yellow mixture. Where as yours looks nice and thick and creamy.
I think that I may be using the wrong mesurments of oil.
What is "a cup" ? is it 8.4 fluid ounces? I am from Ireland so we dont measure in cups.
By the way, I love this site. Keep up the good work Chef. - May 1, 2008 at 12:49 PM
- Chef John said...
its 8 oz. Make sure you keep the stick blender tight against the bottom, and pulse for a few seconds at a time, until it starts to get thick. Watery happens when you mix in the oil into the egg yolk too fast.
- May 1, 2008 at 1:16 PM
- One Three Day said...
So if I use a regular blender, do start from the bottom or the yolks first? thanks!
- May 2, 2008 at 4:14 AM
- Chef John said...
add everything except the oil, turn on and slowly drizzle in the oil.
- May 2, 2008 at 8:16 AM
I made homemade mayo for the first time last week. I didn't even think about using my hand blender. I did it by hand with a whisk. I though my hand was going to fall off. Anyway, I'm going to try your method this week.
- May 14, 2008 at 11:21 PM
Is there any way to save a brikan mayo?
- June 10, 2008 at 1:47 PM
- Chef John said...
you can add an egg yolk, and a couple tablespoons of water to a blender, turn it on high, and SLOWLY drizzle in the broken mayo.
- June 10, 2008 at 2:15 PM
Thanks. Unfortunately, I ran out of eggs.
Oh, well, tomorrow is another day, and eggs are cheap.
*throws second broken batch down the drain :-( * - June 10, 2008 at 2:25 PM
- Chef John said...
it only breaks if you go too fast! watch how I start it in the video again.
- June 10, 2008 at 7:09 PM
The very first time I have tried your recipe, it worked!!!
But all the following attempts (2 bottles of oil and 12 eggs) have failed :(
What about the speed of the blender? Slow? Fast? Turbo? - September 15, 2008 at 5:24 PM
- Chef John said...
i use the stick blender, but any blender should have enough speed. Too fast pouring the oil usually is the problem
- September 15, 2008 at 6:52 PM
- araun said...
dear chef john!
4 trys and no success! I worked very slowly. I think the problem is the shape of my blender or bin. Nothing is moving. No bubbles, no foam. No change after two minutes of pulsing or full speed. It feels as there would be only air under the blender. Bored or depaired, I start carefully lifting the stick and get the oilsoup...
BTW, I love your videos and your esprit! - October 25, 2008 at 7:10 PM
- Chef John said...
thanks, i have no idea, never heard of such a thing. nothing moving??? how is that possible?
- October 25, 2008 at 7:18 PM
thanks chisf u r the bosssssssss
- December 5, 2008 at 9:20 AM
OMG When i first tried it it was a yellow liquidy mess but then i added two tablespoolfuls of water and an eggyolk and restarted SLOWLY and it worked!!!!!!!!!!!!
PS: my tuna salad came out just as good but knowing that i made the mayo makes it taste sooo much better - December 23, 2008 at 6:12 PM
I failed miserably, using my Cuisinart immersion blender, following your directions meticulously. Or so I thought. Am I to hold the blender FLAT or at a slight angle on the bottom of the container? Do I use the highest speed? Do I pulse 2 seconds, then wait? Pulse, wait, pulse, wait? I saw white at the bottom but how long should this take before I actually begin moving the blender off the bottom of the container? Aaack! Disappointed! Really want to get this right.
- December 24, 2008 at 10:35 AM
- Chef John said...
You had white! That means it worked, then what happened? You pulse just like I did in the video, that was in real time, check it out again. pulse in few second blasts until the bottom is thick and white. Should be flat on the bottom to start. then VERY slowly move it up to incorporate the rest of the oil.
- December 24, 2008 at 11:04 AM
Ahhh, I see now. I am supposed to move the blender upward in tiny increments, keeping the blades within the emulsificated part the whole while, is that right? Will watch again paying particular attention to movement and timing. I think I moved the blender up too far, too fast, once the white began forming. Will try again. THANKS!
- December 24, 2008 at 12:56 PM
Well, I flunked again. This time, I watched carefully, did exactly as you suggested and in fact spent more time than necessary being diligent about not moving too quickly incorporating. I got "white" but it "broke" about halfway up the container. I give up.
- December 25, 2008 at 9:15 AM
@ anonymous:
same experience, as I said earlier. I do the Mayo now again old fashioned. First egg, mustard, then slowly the oil, that works. I'd like to watch Chef John doing the Mayo with my container and my blender..
ARAUN - December 25, 2008 at 4:57 PM
Okay, I finally got it to work, but with some changes. Even had to repair the "broken" first batch but for what it's worth: I used Colman's DRY mustard, all canola oil (no olive oil) this time. Real sugar instead of Splenda. One, I have a feeling my stick blender is slower than John's. Two, I spent too long a time "on the bottom". The idea is to move up slowly as the bottom thickens, which may vary from blender to blender. Three, when the mayo "broke", I added a yolk and 1T. water. I pushed the yolk to the bottom of the container with the blender stick, then began again. When I could HEAR the blender slowing down, I moved it upward, slowly. I had been overworking the mayo the first two tries. Now I've got mayo! Next time, will add more vinegar. I used only half a T. It did need a little more "kick. Still, timing must be PERFECT on this or it will break in a heartbeat.
- December 26, 2008 at 10:42 AM
Thank you for the step by step instruction for the homemade mayo, I Have a question. I used a blender for the recipe. can you stop the process by scraping down the size and then continue to add the oil. mine started to come together, but I stopped to scrape the sides down thinking this needed to be done to incorporate everything. but it then turned to liquid. any suggestions.Had to throw it away
- January 24, 2009 at 4:10 PM
- Chef John said...
blender doesnt work as well for me. No need to scrape the sides until it's already thick and emulsified. Also, NEVER throw a broken may away, you can just whisk it slowly into a 1/2 cup of regular mayo and it will be perfect.
- January 24, 2009 at 4:28 PM
- Brian Howard said...
This mayo is great! I recently ate at a friend's house (who is actually a professional chef, unlike me) and she made bacon-mayo. It was the best BLT I have ever had. To make "Baconnaise", would i substitute the olive oil for bacon fat?
- June 26, 2009 at 5:33 AM
- Chef John said...
yes, but not all of it! I would google for a recipe with the ratio. I've never made baconaise, never seen the logic, since I prefer the pure mayo with the pure bacon.
- June 26, 2009 at 11:39 AM
- Unknown said...
I have this recipe for a garlic sauce:
4 cloves garlic minced with
1/4 tsp salt
1 cup canola oil
1/4 cup lemon juice
1-2 egg white
Can I use the stick method with this or does it have to be yolks not whites? - August 13, 2009 at 2:55 AM
- Unknown said...
My 1st 2 attempts failed. I tried various rescue methods, but nothing worked. I put the separated mayo in a jar in the fridge. Can it be used for anything?
- September 30, 2009 at 5:09 PM
- Chef John said...
watch this, make this, and then whisk the broken sauce into it slowly at first. it will work! http://foodwishes.blogspot.com/2009/06/is-aioli-greatest-sauce-recipe-ever.html
- October 1, 2009 at 9:21 PM
- eky handayani said...
I don't have olive oil at the moment, can I just replace it with vegetable oil? So it will be 1,5 cup of vegetable oil... will it do?
- October 23, 2009 at 5:28 AM
- Chef John said...
yes it will
- October 23, 2009 at 11:43 AM
- Frieda Loves Bread said...
Found you through Pinch My Salt blog. Tried a "blender" recipe with 1 whole egg, 1/2 t. dry mustard, 2T. lemon juice, a little over a cup of EVOO in my food processor. I didn't use salt, as I'm on a salt free diet. It came together beautifully, thick and yellow, but tasted bitter. Should I try a different oil?
- November 13, 2009 at 11:14 PM
- Chef John said...
you can google for science, but olive oils get bitter when over processed in a FP. That's why I use the very fast method in the video. Also, all EVOO can just be bitter to begin with. I prefer more veg oil.
- November 13, 2009 at 11:50 PM
I just couldn't put chicken on a piece of bread without mayo, but my mayo supply was gone and I live too far from the grocery store to justify a trip for 1 item.
I wish I had read the comments before I tried this with the only blender I have, the regular blender.
I've never seen the stick blender thing before, and didn't know there was a difference.
So I ruined 2 batches of mayo, THEN read the comments, and later found out that I should have added the oil separately and slowly...
Still I'm pretty discouraged and not trying this recipe again for awhile. - January 16, 2010 at 2:05 AM
- Unknown said...
Chef John my mayo didn't work, its totally a yellow wattery. Do you think it is because I used a blender? Can I fix it? I don't want to throw everything out....:(
- March 26, 2010 at 5:37 PM
- Chef John said...
blender is a much different method. Put an egg yolk and a 1/2 tsp of Dijon in a blender on high and VERY slowly drizzle the broken mayo into it.
- March 26, 2010 at 5:48 PM
- Razors Edge said...
Hey, this worked out real nice and its a good thing I kept the egg whites because it turned out very watery (but the color did turn correctly to white.) Once I tossed in the egg whites it came together very nicely, thick and beautiful.
http://farm4.static.flickr.com/3414/4603088585_360d2fa9ae.jpg - May 13, 2010 at 6:21 AM
I am not sure what I am doing wrong I have read the comments and tried just about everything. Tried both types of blenders and the messed up mayo directions left in the comments too... I just keep creating more mess it seems and wasting...
I am using just Olive oil instead of a blend will that affect it? I really really want to figure out what I am doing wrong though because I don't like what they put in store bought mayo! Help? - June 8, 2010 at 8:54 PM
Your blog keeps getting better and better! Your older articles are not as good as newer ones you have a lot more creativity and originality now. Keep it up!
And according to this article, I totally agree with your opinion, but only this time! :) - July 9, 2010 at 8:24 PM
Oh No! What happened? Followed your recipe, with the Cusinart blend stick, but the result is very liquid, like gravy.
- October 10, 2010 at 4:42 PM
- Chef John said...
You probably didn't start it slowly enough. Watch the beginning again. A few pulses first.
- October 11, 2010 at 1:34 AM
- Unknown said...
Hey chef
I know your mayo recipe calls for vegetable oil etc. I'm looking for one in my health food store but they don't carry the refined stuff. The canola is too strong and pure orange in color . The sunflower is way too strong in taste. Is grape seed or peanut a good choice? - November 26, 2010 at 5:29 PM
- Chef John said...
any light colored, neutral flavored oil will work. grape seed yes.
- November 26, 2010 at 5:46 PM
blow me down with a feather - i just tried this and it worked. I used to make mayo the hard way, gently stirring the mixture by hand, adding oil a few drips at a time, only to see the whole thing separate because the wind was blowing in the wrong direction ... thank you for demystifying home made mayo and taking the pain out of the pleasure ;-)
- January 3, 2011 at 2:57 PM
i followed the the recipe to the T, and it came out runny. did i not go slow enough with the submersion mixer? or?????
- February 6, 2011 at 6:05 AM
- Chef John said...
yes, moved or pulled up blender too fast.
- February 6, 2011 at 9:26 AM
How can I get more "zing" in the mayo so it is more like Dukes brand. Duke's is popular here in the South and any other brand is just bland after Duke's.
How much vinegar, mustard or spices can I add before it effects the emulsification of the mayo?
Thanks, your blog and videos are the greatest! - April 8, 2011 at 8:35 AM
there is no olive oil in mayo
There is only one immersion blender: Bamix
There is no reason to not just use one whole egg - July 23, 2011 at 6:29 PM
- David said...
Awesome!!!! I have made this three times now - I will never buy mayo at the store again. Thanks Chef John!
- July 30, 2011 at 12:57 PM
- David said...
Awesome recipe. I have made this three times already - it makes every sandwich taste better. Planning on using in egg salad this afternoon. Thank you Chef John!!!!!!
- July 30, 2011 at 12:59 PM
- Eliz said...
I have a question.. what kind of olive oil do you use? I'm not very food savvy (for instance, I couldnt tell you the difference between extra virgin and virgin or if there are any other varieties or if it even matters) and the olive oil that I have now has a strong, overpowering... flavor/odor that I dont find too pleasing. Could you recommend a good (affordable) olive oil as well as white wine vinegar?
- August 5, 2011 at 4:37 PM
I finally nailed it! It took me three attempts.
It is the bee's knees. - September 2, 2011 at 9:36 PM
Have you ever tried to add melted butter instead of oil, do you think it would create the same emulsion effect? Let me know:D
- September 19, 2011 at 7:36 AM
Weee!! I had to try now when I finally had everything around. Amazing method, worked first time around. A little bit too much vinegar for me, so I just made a new batch with less. Then I mixed the batches!! Haha. I have way too much mayo now, but somehow, that's not a problem, is it ;) ?
- September 22, 2011 at 11:46 AM
After two or three failed mayo attempts in the past that resulted in oil all over the kitchen I thought I would try again today. And it worked! It came out runny at first but I took your advice and added an egg yolk and drizzled the runny mayo on top and it came out perfect! My first mayo and I am so proud and there is no one home to share it with...oh well, more for me!
- November 22, 2011 at 12:39 PM
Chef John.. my mayo was bad :(
I followed the measurements and pulsed it right and it was too runny! what did i do wrong? - December 3, 2011 at 3:53 AM
- Chef John said...
Please see above comments for people with similar issues. You went too fast.
- December 3, 2011 at 4:50 PM
- Aaron said...
I'm using the braun multiquick stick blender and realise that there are no holes where the blades are.
I'd pulse slowly...eveything seems fine...then suddenly it will start to suck in the oil from above very quickly.
Any experience with such an attachment? Can't seem to find one with holes for the one I'm using. Would prefer not to get whole new set =\ - December 16, 2011 at 12:02 PM
Thanks Chef. My first attempt worked. I could hear and feel the stick blender working harder as emulsification took place, then it was a quick matter to incorporate the rest of the oil.
- January 16, 2012 at 4:54 PM
What if I can't get white wine vinegar? Any good replacement? I can't wait to try this!
- February 6, 2012 at 5:51 PM
What if I can't get white wine vinegar? Any good replacement? I can't wait to try this!
- February 6, 2012 at 5:52 PM
Oh Chef John, Thank you! Made my first batch just now to put on homemade rolls with baked chicken and its just as creamy and delicious as you promised.
- April 2, 2012 at 6:25 PM
- Diva CocoPimptress said...
Second attempt. so close. it was white. it was thick. then a pop and everything fell apart. before this happened, i've noticed the lemon flavor was too much. I see how I can fix my broken mayo (WHEW)- but I really need to fix that lemony taste. Any suggestions??
- April 14, 2012 at 9:52 PM
- Chef John said...
Can't fix the lemon. unless you make another batch with no lemon and mix the two.
- April 15, 2012 at 1:21 PM
Love your demo for this and can't wait to make some! How long will the left over mayo keep in the fridge? Thanks!
- April 30, 2012 at 7:36 PM
- Nancy Sokoloski said...
On the comment about raw yolks, wouldn't the lemon juice and vinegar sort of cook it? Like ceviche, raw fish made with lime juice? Nancy
- May 16, 2012 at 12:27 AM
HI Chef John,
I can't have reg. mayo because of the lemon.
So I've been sticking to mustard till I saw your site.
Can I forgo the lemon?
If so,do I double up on
the white wine vinegar.
Also can I add pepper?
Thanks - May 23, 2012 at 8:01 AM
- Chef John said...
Of course, you can adjust anyway you want!
- May 23, 2012 at 9:31 AM
I really want to try this--what kind of immersion blender are you using? I don't currently own one, but I would also like to try making "bullet-proof coffee" and one is needed to make that too, so I'd like to get one. Thanks!
- July 25, 2012 at 2:26 PM
What kind of immersion blender is that? I need to get one.....
- July 25, 2012 at 2:40 PM
So I decided to brave this... At first it broke. Or should I say, it never really formed properly! I decided to try to "fix" it one time... and was able to get it to work! *happy dances* It tastes a little strange with the extra egg, and I used only EVOO as well so that's a bit strong, but at least I got it to work. The rest is fine tuning. ^_^ Will have to get lighter tasting EVOO (hopefully there is such a thing) and a better stick blender for next time!
- August 13, 2012 at 8:29 PM
Hi Chef! Just made your mayo however, it seemed very heavy and greasy (greazie). Could it be the humidity here in Fla? It rained all day here. Can I blame it on that or my fault as we are in air conditioning?
- August 20, 2012 at 8:42 PM
- Chef John said...
Not sure! Those factors should not affect mayo.
- August 20, 2012 at 9:27 PM
Mayo 2, Taylor 0. I give up.... FOR NOW!
- August 22, 2012 at 10:31 AM
My broken Mayo has become a wonderful hair mask! Tad bit smelly though. :)
- August 22, 2012 at 10:34 AM
- Celebration Cakes said...
This is amazing¡ I decided to try this with a couple of left over egg whites, and it was still delicious, I will never buy another jar again.
Thank you so much for this video.
- October 14, 2012 at 7:56 AM
- navalperson123 said...
I found the flavor and odor screamed OIL! OIL! OIL! when I made this with canola. Threw it out and tried again using 2/3 canola, 1/3 olive oil - but that was even worse. So I tried again using very inexpensive "Extra Light Olive Oil". The result was heavenly - Extra Light seems to be very neutral which is exactly what makes a great mayo IMHO. The cheap stuff worked well: Bertolli ($8) and Safeway house brand ELOO both made spectacular mayos.
- January 3, 2013 at 1:50 PM
- Menimitz said...
Just tried to make this twice. I think I was going to fast. I won't be beaten mayo! Just giving up for tonight...
If I screw up on my third try I will try to revive the broken mayo with one of the techniques above. - January 14, 2013 at 7:42 PM
- philogaia said...
It worked, it worked!!! I've been stalking this recipe for at least a year. Keep watching the video and thinking, "This just can't work." Now I had a impetus to try. I decided I will no longer eat vegetable oils (industrial processing, too high in omega-6) but there is NOTHING on the market with the kind of oil I want to eat. So if I'm going to use only my homemade mayo it would sure help if it were easier to make. I did a half batch and used half olive oil and half coconut oil that I heated until it just barely melted and then cooled it with the olive oil.
It came out rich and thick and yellow. The taste is amazing. I'm adding a little whey drained off of yogurt to ferment it lightly and extend the shelf life. But then I just used half of it to make cole slaw so there isn't much left anyway. I'll probably use it inside a week. Why did I ever doubt you, Chef John? You've never steered me wrong. - February 23, 2013 at 12:08 AM
- Unknown said...
Chef, I made my first batch today! Love the taste with 1/2 the vinegar. Mine came out a little thinner than expected. Not as in the mayo broke thin (I've seen that already once today) but just subtlety thinner than expected. Tablespoon thin, not knife spread thin. Would using a bit less oil firm it up next time? I have it refrigerating now hoping that will solve it
- April 18, 2013 at 6:30 PM
- Anonymous said...
I'm desperately seeking some advise here. I've been making homemade for years and now it will NOT thicken. I've tried mixer, 2 different food processors I have and blender. Everything is at room temp. I know how to make it. What gives? Could cheap eggs give bad results? What about humidity or the area you live. I did move and that's about when it started happening. HELP.
- April 26, 2013 at 5:10 PM
- Chef John said...
Sorry, I'd love to help, but none of the factors you mentioned would cause a breaking mayo. Only adding oil too fast breaks a mayo.
- April 26, 2013 at 8:32 PM
- Cereza Kind said...
Dear Chef John,
First of all. I love you man
Secondly, I only have rice wine vinegar in my cupboard right now... do you think that would work instead of white wine vinegar?
- May 6, 2013 at 4:04 AM
- Unknown said...
Third time I have made your recipe and third time it has worked a treat, thanks Chef John!
- July 11, 2013 at 4:19 AM
- Unknown said...
Hello Chef John,
Thank you, thank you! It worked like a charm and tastes great.
I did have to adjust one thing, though. I didn't have any vegetable oil in the house (hardly ever use it) but I did have coconut oil so I melted it down to liquid form, mixed it with olive oil and poured that VEEEERRRRY slowly into the other ingredients with my hand mixer and viola, great tasting (and healthier) homemade mayo minus the store bought additives.
I also added a touch of minced garlic and that added a really nice kick of flavor. I'll be making hamburgers this week. Can't wait to try my own take on mayo on those toasty buns!
Thanks again for the great information... - April 16, 2014 at 2:54 PM
- Fabio Krandle said...
I try this now for over 4 years and it still doesn't work. I blame you Chef John. You have created a super villain. I curse all the mayos around the world: Mayo shall make you fat while it tastes delicious!
- May 10, 2014 at 8:13 AM
- Unknown said...
My current score:
Mayo 4, Peter 0
I can get it 95% there, then blamo, gooey mess. Tried the recommended blender recovery, no go, more wasted expensive eggs and oil. Getting a little testy now because I'm so close.
Sweaty around the collar in Maine.
Peter - August 31, 2014 at 4:48 PM
- LARS said...
I don't know why this recipe isn't working for others! I tried this today for the first time, exactly how Chef John explain in his video and it was like magic! So cool, so easy and the best mayo ever! I have been a fan for years and have never been disappointed. Thanks Chef John!
- July 18, 2015 at 9:42 PM
- 452 Productions said...
How long will this keep in the refrigerator?
- August 17, 2015 at 1:51 PM
- Jim AW said...
I'm confused. I've used this recipe successfully several times and I love it! I rarely ever buy mayo any more. The problem is that once in a while it doesn't work. It remains a liquid and never coagulates. I don't know why. I can't think of anything I'm doing differently. All I can do is throw it out and start over.
- January 29, 2016 at 9:55 PM
- beemo said...
I ran out of store-bought mayo yesterday so I tried this ... I used a bit too much mustard and the wrong kind to boot, but the result was still very nice. Great technique. However I must confess that IMO nothing beats the famous brands.
BTW, those famous brands of mayo go extremely well with kimchi. Try this combo on a piece of toast.
One more thing: Please investigate a member of mint family called "Perilla" -- it is sublime with pork. You will find it easily in Korean grocery stores in San Francisco; Koreans call it 'gennip' -- hard g, linger on the double n, "neep", and don't release the final p with little puff of air as we do in English. Genn-neep. 깻잎 [hope you can see the Korean characters -- if not just see the wikipedia page for Perilla] -- you want the fresh leaves of course. Just take a leaf and wrap it round a bit of cooked pork & desired garnish. The etiquette is that you then stuff the whole thing in your mouth -- no biting off a chunk! - September 11, 2016 at 3:02 AM
- Unknown said...
I Really Love this video, this is one of the best videos i have saw on the internet. Regards girl uvula
- April 3, 2017 at 2:39 PM
- C. Fuzzbang said...
Add this to the list of mayo recipes that don't work for me. I've tried to make mayo probably 20 times and it never works. The emulsification process I think is little understood by chefs and at this point I'm going to talk to scientists to figure out what's going on.
- April 24, 2017 at 7:44 PM
- Rev. Fr. Robert Bower said...
My first attempt broke. I don't have enough oil to try a second attempt, so I will try after going to the store. It started out ok but broke after the emulsion started forming at the bottom.
Here is my question. My immersion blender is a 3 speed Kitchen Aid, which speed should I use? I am thinking that may have been the issue.
I love your videos. - May 8, 2017 at 12:36 PM
- eddie said...
OMG - this is the creamist mayo ever and tastes so good . It is rich baby ! The stick blender made all very easy. I used the pasturized eggs.
- June 26, 2017 at 10:19 PM
- Tarjei T. Jensen said...
The taste of this mayonnaise is close to the Norwegian mass produced Rémoulade made by Mills (which is pretty good).
Our traditional mayonnaise (also made by Mills) is a lot less acidic. I would consider replacing either the lemon juice or the vinegar with water. And possibly replace the remaining tbsp acid with two tsp acid and 1 tsp water. - October 29, 2017 at 2:08 PM
- Tarjei T. Jensen said...
If the mayo breaks, add a teaspoon of water when you try again. And be reasonably accurate when measuring the oil. If you are sloppy with the oil, add at least a tablespoon of water.
You can try to remove most of the mayo, add a teaspoon or a tablespoon of water and pour in the broken mayo while you blend. That should fix it.
As Chef John has pointed out, it is the oil that breaks the mayo. Too much oil relative to the water in the blend will break it. Or in case you pour in the oil, pouring too fast will break it.
Adventurous people might try to only use only one yolk and replace the second with a tablespoon of water. Or perhaps two to be safe.
- November 1, 2017 at 2:04 PM
- Basil said...
Fix a not working mayo.
Did two things,
A) realised my eggs and oil were potentially too cold and added a tablespoon of hot water.
B) When still no result I got out one more egg yolk and went the oldfashioned way and slowly poured in the failed mixture with the egg yolk and blender chugging away.
Results was not perfect as per usual, but definately saved the batch and I used it as a spread anyway so flavour was good! - December 11, 2017 at 2:06 PM
- Unknown said...
I have just spent way too long trying to make a jar of mayonnaise, which I have done successfully in the recent past...I started with the whisk, no dice, never thickened up. Started fresh with the hand mixer--same thing, looked emulsified but never thickened up. Then I tried you method with an immersion blender, same thing-looked promising but stayed liquid.
That's 5 eggs and a quart of oil down the drain. (sad face)
I followed all the directions on the recipes to the letter. What's going wrong here? Is it just a bad Mojo day?
Thanks--love your recipes and vids! - December 14, 2017 at 2:04 PM
- Cory said...
Hi Chef John!
I've been looking for animal fat mayonnaise recipes and would love to see your version of a duck fat mayo (quackonnaise?) ... perhaps even with duck eggs?
Love your show and always looking forward to watching you work!
Cory - February 15, 2019 at 7:26 PM
- Unknown said...
Hi Chef John. Thanks for making my life easier and also delicious.
About the Mayo, I've tried twice; first time was complete failure. Second time much much better. one of my questions: my stick blender has two settings on it: low and high (or 1 and 2). This first try I had it on the lowest setting; turned out really bad. Second try used high; much better results.
I'm assuming that a higher speed is a good thing? Should it be on pulse through out the whole process?
Things really start falling apart (no pun intended) when you start talking about moving the blender around a bit. Are you keeping the stick at the bottom when moving it around? I maybe lifted it up....
Any info is appreciated.
Judy - March 3, 2019 at 3:19 PM


text:
Heat Waves, Power Outages, Wildfires: The Misery Continues
First, some good news:
-- The Waldo Canyon fire in and around Colorado Springs is "90 percent contained" and officials expect it will be "fully contained by Friday," The Denver Post reports. That blaze, which began June 23, has destroyed about 350 homes and caused at least two fatalities.
-- Power companies continue to bring more customers back on line in states from Ohio east to Virginia as they work to repair power lines brought down by last Friday's powerful derecho. The storm brought high winds, rain and lightning across a huge swatch of the nation, from the Midwest to the Mid-Atlantic.
Now, the not-so-good news:
-- More than 500,000 customers still don't have power in the states pummeled by Friday's storm, The Associated Press reports. In West Virginia alone, about 250,000 are without electricity, says The Charleston Gazette.
-- The heatwave that has made life even more miserable for those without power continues. Wunderground.com lists "excessive heat" warnings or watches for derecho-affected states including Delaware, Illinois, Indiana, Kentucky, Maryland, New Jersey, Ohio and Pennsylvania. There are heat advisories for some of the other affected states, including Virginia and West Virginia.
-- Though there's been progress fighting the Waldo Canyon blaze, "wildfires in Wyoming, Utah and Colorado sent haze and smoke across Colorado's Front Range, prompting air-quality health advisories as firefighters warned of growing fires in sparsely populated areas," The Associated Press writes.


text:
Aman Sinha, a mechanical and aerospace engineering major from Ivyland, Pa., has been selected as valedictorian of Princeton University's Class of 2013. Amelia Bensch-Schaus, a classics major from Swarthmore, Pa., has been named the Latin salutatorian.
The Princeton faculty accepted the nominations of the Faculty Committee on Examinations and Standing at its April 29 meeting.
Sinha will deliver the valedictory address at Princeton's Commencement ceremony on Tuesday, June 4. Bensch-Schaus will deliver the traditional salutatory oration in Latin at Commencement.
After he graduates, Sinha, who is also pursuing certificates in applied and computational mathematics and applications of computing, will pursue a master's degree in information engineering at the University of Cambridge as a Churchill Scholar. In fall 2014 he plans to enroll at Stanford University for a Ph.D. in electrical engineering. This spring, he received a Hertz Fellowship for graduate studies in the sciences.
Sinha has received numerous awards as an undergraduate, including the George B. Wood Legacy Sophomore Prize, given to a junior for outstanding academic accomplishment the previous year, and the Barry M. Goldwater Scholarship, which is given to outstanding undergraduates concentrating in mathematics, the natural sciences and engineering. He twice received the Shapiro Prize for Academic Excellence, is a member of Phi Beta Kappa, and last fall shared the Class of 1939 Princeton Scholar Award, given to the student who achieved the highest academic standing for preceding scholarship at the University.
Bensch-Schaus studied Latin for six years before coming to Princeton, and upon her arrival on campus, began learning Greek. She also spent summers studying modern languages that feature prominently in Classical scholarship. A 2010 Shapiro Prize winner, Bensch-Schaus devoted her junior year to studying classics at Cambridge.
After graduation, Bensch-Schaus will teach Latin at Sherborne School in Dorset, the United Kingdom, as a U.S. Foundation Fellow through a program administered by the Program in Teacher Preparation. She later hopes to pursue a Ph.D. in classics and become a professor.
Feature stories on these students will be posted on the University homepage in May.


text:
Why are you so angry? It doesn't make sense to be angry about God, since you don't believe there is a God. You people are like talking to robots that only repeat their programming. I feel so sad for you. You haven't truly experienced Jesus or you would never say the things you say. I accept that you don't believe, but why be disrespectful of someone else's religion? I don't get it, why would you need encouragement in your ex-Christianity?
Various Christians regularly post these kinds of questions and quips to http://ExChristian.Net.
Since http://ExChristian.Net first went live, Christians of all denominational affiliations have posted remarks accusing ex-Christians of being bitter, unwilling to listen, not open to discussion, angry at God, angry at church, angry at Christians, or just plain angry. This emotional feeling about Christianity, say these Christians, is probably a sign that ex-Christians really know that Christianity is true. These Christians claim that if ex-Christians are truly free from religion, then they would retain no animosity toward, or interest in, Christianity. Ex-Christians, supposedly, should be able to peacefully live life, tolerant of all those who preach the Gospel, without ever expressing any negativity about Christianity. Any lingering resentment, say these Christians, shows that ex-Christians, deep down, still believe in Jesus.
Unfortunately, Christians are not the only ones who misunderstand an Ex-Christian's frustration. Atheists, who have never had the misfortune of being entangled in the web of Christianity, occasionally level similar censures.
Margaret Thaler Singer, PhD, a clinical psychologist and former professor of psychology at UC Berkeley, did ground-breaking research on the brainwashing of American soldiers captured during the Korean War. She was often sought out by lawyers as an expert witness in high-profile cases, including the People's Temple and the mass murder-suicide at Jonestown, Guyana, as well as the Branch Davidian and Heaven's Gate cults. Over the years, she interviewed more than 4,000 current and former cult members, including Charles Manson and many of his followers. The terms post-cult trauma or post-cult syndrome were first used by Singer to describe the intense emotional problems that some cult members experience at de-conversion. According to her, abandoning a cult can be traumatic for former cult members.
For those who aren't used to thinking of Christianity as a cult, I should probably stop here and explain. The word cult is widely used in today's conversations to describe new religious movements outside the mainstream. These "cults" often use some form of mind-control, or brainwashing to keep adherents faithful. Although many so-called cults differ little from many mainstream religions, political correctness avoids using the negative connotations associated with the word "cult" when referencing religions with a rich history and a large following. Islam, Judaism, Christianity, Buddhism, Shintoism, etc, are not called cults, because they are all considered mainstream religions, and political correctness demands they always be addressed respectfully. Modern Christianity is unquestionably within the mainstream in the 21st century, but it cannot be denied that Christianity was once a new religion, a brand new cult, with beliefs that were considered quite strange by the rest of society. It seems that a cult becomes transformed into an accepted religion if the cult attracts enough followers and survives long enough. I would posit that all religions start out as cults and can accurately be called cults as long as they exist, regardless of their comparative popularity or widespread acceptance. While most mainstream Christian churches do not practice the aggressive mind-control tactics of the newer cults, a true Christian is still expected to attend church regularly, attend home meetings, get involved with ministry outreach, spend time in personal prayer and study, lead family devotions, tithe regularly, hang out with Christians, read Christian books, avoid worldly entertainment, be transformed by the renewing of the mind… The list could go on, and as any "true Christian™ knows, that list is long.
Here's an excerpt from a recent comment posted on http://exchristian.net by a young teen who considers himself to be a true believer:
"i im a cristian an i always will be i accepted jesus(my savior) into my heart and age 8 and i am now 15.
We (humans) are full of sin. there is not one little bit of us thats not full of sin.
the punishment for this sin is that we must go to hell and burn but, god sent his one and only son down to earth to live a life on earth without sin and die one a cross for us so that we could live and eternal life in heaven. there is so much truth in the bible that would prove all this to be true.
Regrettably, whether this young man or his family called it religious indoctrination, catechism, or whatever, he has been brainwashed. That washing may have been accomplished gradually over the course of several years, but it was, nonetheless, accomplished.
So, if religious training can be described as a kind of brainwashing, so what? Why the anger? Why the bitterness? Why the visceral language? Why all the venting?
The answer is simple:the trauma of leaving Christianity is no different than the trauma experienced from leaving a modern, spiritually abusive, mind-control cult.
From Wikipedia:
"Spiritual abuse is not necessarily deliberate, but may be the outcome of an over-emphasis on a particular doctrine (e.g. the teaching that everyone outside the group will go to hell) or the genuine belief that the will of God is being followed … In Christianity, spiritual abuse is most prevalent in … churches related to fundamentalism, very conservative evangelicalism and in some of the churches in the charismatic movement or Pentecostalism."
Another branch that could be included in this list is Christian Reconstructionism.
When a person is in a long-term, abusive relationship, nearly everything that happens within that relationship seems normal. How often do abused wives believe they deserve the abuse? How often do abused children deny that anything is wrong? However, once that person has left the abusive relationship, behavior that once seemed routine is soon recognized as aberrant. Since religious cultic behavioral patterns are meant to envelope every part of person's life—friends, family, money, social experiences, literature, entertainment, thoughts, etc.—when a person leaves a cultic womb, that person leaves behind a significant portion of life, and it can hurt. Then, when a vigilant cultist knocks on the door to parrot rhetoric now understood as the language of abuse, such as when a Christian starts inanely preaching about hell, sin and the need to repent, it can be like pushing a button or emotional trigger in the de-convert. Such insensitivity on the part of the Christian will likely be viewed as a personal attack and could very well be met with exasperation, resentment, or even aggressive resistance. Besides, at the very least, unsolicited preaching is annoying.
Allowing ex-Christians to express their frustrations in a virtual atmosphere of anonymity gives those who are hurting the chance to clear the air, vent, meet others with similar experiences, and in time analyze, reassess and heal from the abuse. While a Christian might be offended by disparaging comments leveled at Christianity, no one is forced to read or listen to what is shared here. Most ex-Christians, regardless of whether struggling with de-conversion issues or not, do not want to shout down believers at work, or family members at home, or strangers on the street. Airing grievances among like-minded people can be a great relief. For some, de-conversion places them not just outside the church, but outside of family, outside of friendships, or even outside the community where they live. For personal reasons, many de-converts keep their de-conversion a secret, and therefore have no one with whom to discuss the issues they're facing. This forum provides a haven-of-sorts to those people. Sometimes, just the knowledge that you're not alone can be a comfort, an encouragement.
Most people do not convert on a whim. They don't wake up one day and blandly decide, "Today I'll become a Christian." Conversion is usually accompanied by a strong emotional experience brought on by any number of motivators. Later, that emotional experience is ratified with what the convert believes to be a logical or intelligent thought process. Still, the initial entry into faith is nearly always primarily an emotional experience. De-conversion works similarly, but in reverse. True converts do not one day suddenly wake up and insipidly deny the faith. True converts who de-convert go through weeks, months or years of agonizing soul-searching before coming to the conclusion that Christianity is false. While conversion to Christianity is begun with an emotional episode followed by logical reasons to maintain belief, the pattern of de-conversion is frequently begun with the realization that "the faith" has illogical holes. Through those holes tumbles emotional fallout. The early joy of conversion at "accepting the truth" is often mirrored by disappointment, depression, or anger at discovering the "real truth" at de-conversion. While there is a measure of relief and freedom when the bonds of religious slavery are finally broken, all the torn life connections can rend ugly, emotional scars.
Reformed alcoholics and smokers frequently become the most ardent campaigners against their former addictions. Similarly, committed Christian converts frequently become the most passionate apostates.
A piece of advice to the Christian who feels compelled to post responses on this website: Realize that most of the former Christians you are communicating with here have been saturated with every apologetic you might present. None have left the faith easily, and none have left without some degree of emotional scarring. Many of those scars haven't healed. If you decide that it is your heavenly mission to open those wounds afresh, expect that you may receive a biting response.


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It is a Middle Size ATV . From the rugged contours of its body, to its big wheels, knobby tires and aggressive stance, every aspect of the ATV-J012 screams to be admired. At 57.7" Length, 36.2" Width, 36.4" Height, the ATV-J012 has enough room for you to ride and will bring years of fun experience to your family. Our 120cc ATV are the ultimate in competition that have a high performance 120cc 4-stroke engine with electric start. These engines are built based on Yamaha technology.
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text: In 1948, Arthur Warn founded Warn Industries to construct locking hubs for surplus World War II Jeeps. Ten years later, the Warn winch was manufactured to fill the need for a reliable recovery tool to aid off-roaders stuck in challenging situations. Since then, Warn has grown to offer a wide range of gear with the hallmarks of durability and affordability. 1988 spawned the aftermarket industry's first ATV winch and today their PowerSports line of winches ranks among the most esteemed in the industry and jeepers call on Warn for electric, hydraulic and severe duty components that get the job done.


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Red Sox - 023 100 102 - 9 9 2 Rays - 300 010 001 - 5 13 2After Lackey's hard-luck first inning, extended by some poor fielding by Marco Scutaro, the big-chinned, long-suffering righty held the line (5.2-10-4-1-7, 107). He never had a 1-2-3 inning -- in fact, Tampa got a runner to second base in every one of his innings -- but he kept the Rays off the board while Shields did his own Lackey impersonation (6-6-6-3-8, 106).
After barely fouling off a 3-2 pitch in the second, Josh Reddick hit a two-run home run (Bernie Carbo-style). Boston scored three times in the third, taking a 5-2 lead, before Shields recorded an out, as Adrian Gonzalez walked, Kevin Youkilis singled, and David Ortiz and J.D. Drew both doubled.
Shields threw 71 pitches in the first three innings, and only 35 over the next three frames.
Jacoby Ellsbury homered on Shields's first pitch in the fourth. Dustin Pedroia homered off Jose Cruz in the seventh, extending his on-base streak to 26 games. For both LBJ and FY, it was their 13th homers of the year.
John Lackey / James Shields
In his last four starts, Lackey has gone from shitty to good to very shitty to very good. That's not a promising trend when thinking about today's start, but fortunately, it has zero predictive value. Still, Lackey may follow along and go for "very, very shitty".
Since Shields's June 14 shutout over the Red Sox -- the first of three consecutive complete games -- he has a 1.31 ERA in six starts. Last Sunday, he allowed one unearned run to the Yankees in eight innings.
Adrian Gonzalez is having a super-fantastic year at the plate, but Jose Bautista is still blowing him out of the water. Evil Bert has a 14-point edge on Joey Bats in average (.350 vs .336), but he trails Bautista by 60 points in OBP (.410 vs .470) and 116 points in slugging (.585 vs .701). Bautista is the only MLB batter with an OPS over 1.001, and he's at 1.171!
Dustin Pedroia has a 13-game hitting streak and has reached base safely (hit or walk) in 25 straight games. ... The Mariners have an MLB-worst team batting average of .222. ... Houston's Jeff Karstens shut out the Astros last night (9-5-0-0-2) on only 83 pitches.
AL East: Yankees/Blue Jays at 1 PM.


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I used to check out my stats daily[more than once] when I initially started the blog.After a while,when my posts got comments and appreciations,I forgot all about how stats mattered and it was a once in a while peep.Off late I had totally forgotten about it and wham..what happened??Yes,yes yes,my blog had 1 Lakh hits..YAY YAY YAY!!!
I am happy and delighted and what not.This occasion is definitely worth sharing a sweet isn't it??So,I would like to take this opportunity to thank all of you,one and all who made this possible for me.Without each one of your support and encouragement,I wouldn't have come this far.Thank you so much!!
I made Gulab Jamuns to celebrate.Nope,I didn't follow any recipe,took the easy way out and made it from an Instant mix packet.Love you for all the support..Thanks once again!!
I ♥ you all..:)


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Supermarket Scavenger Hunt
This is a fun, creative way to involve your children in your shopping routine and keep them entertained. Getting them involved will help them become better eaters! This easy-to-explain scavenger hunt will help your children discover new ways to enjoy fruits and veggies as well as help you learn more about what appeals to them. They'll become Fruit & Veggie Color Champions™ in no time!
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Fruit & Veggie Color Champions™ artwork and downloads courtesy of Kidzsmart Concepts.


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BOSTON (AP) — It was a shocking slaying in a Boston suburb that sometimes goes years without one homicide, let alone three at once. The victims' throats had been sliced in a home on a tree-lined street, marijuana and cash strewn over their bodies.
The investigation languished for more than 18 months until just a few days after the Boston Marathon explosions, when the FBI identified the suspected bombers as Tamerlan Tsarnaev, 26, and his brother, Dzhokhar Tsarnaev, 19, ethnic Chechens who emigrated from Russia to the U.S. about a decade ago.
The 2011 homicide case in Waltham remains unsolved, though Tamerlan Tsarnaev was fingered in the killings after his death in a post-bombing shootout with police. Clues in the Waltham killing that might early on have led local investigators to Tamerlan Tsarnaev, who was already on the FBI's radar as a possible religious extremist, raise questions about whether the marathon bombings could have been prevented.
"Let's put it this way: If they had arrested Tamerlan as one of the killers in the triple killing before the marathon bombing, it certainly would have affected the outcome of the marathon bombing," said Waltham City Councilor Gary Marchese. "He would have been in jail and would have been tried for murder."
Tamerlan Tsarnaev and one of the slaying victims, Brendan Mess, were both boxers and sparred often at a local gym. Despite what friends described as a close friendship, Tamerlan did not attend Mess' funeral. And the owner of a restaurant where Mess was a regular and brought Tamerlan and another victim along with him a few times says police never interviewed him.
The brothers lived in Cambridge, across the Charles River from Boston. In March 2011, months before the September killings to the west in Waltham, Russian authorities had told the FBI they worried that Tamerlan Tsarnaev and his mother, who lives in Russia, were religious extremists. The Russians were unresponsive when pressed for more details. The FBI didn't find any derogatory information on Tsarnaev, and a criminal case was not opened. The FBI shared its results with Russia in summer 2011, shortly before the Waltham killings.
The U.S. government has wrestled with what more it could have done to prevent the marathon bombings, which killed three people and injured more than 260 others a year ago Tuesday. The FBI believes the Tsarnaev brothers acted alone and had no ties to foreign terrorist organizations.
A yearlong federal review into strands of information intelligence agencies had before the explosions found investigators could have asked more questions and shared more. But the review concluded it was unclear whether any additional steps by federal agencies could have prevented the attack.
Within weeks of the marathon bombings, Massachusetts authorities went to Florida to interview a friend of Tamerlan's, Ibragim Todashev, who implicated both himself and Tamerlan in the killings in the home in Waltham, a middle-class city of more than 60,000.
That it took more than 18 months for law enforcement to get a lead on the 2011 slayings has angered the victims' friends and relatives. They're asking the same pressing question the federal review didn't address: What might have happened on April 15, 2013, if one of the bombing suspects had been arrested months earlier for the Waltham deaths?
"If investigators didn't write it off as just another three drug dealers dead and assumed that these deaths were not as important, then maybe the Boston Marathon bombing might not have happened," said Krysta Voskowsky, one of Mess' friends.
Law enforcement isn't talking. County prosecutor Marian Ryan and Waltham Police Chief Keith MacPherson, who inherited the case after taking office, have called the investigation active and will not answer questions about whether Tamerlan Tsarnaev is a suspect. Waltham detectives referred questions to Ryan's office. Gerry Leone, the county prosecutor at the time of the killings, has declined to comment.
"It's been an amazing black hole of information," said Marchese, the city councilor. "There's nothing."
No one has indicated that Tamerlan's brother, heading for trial in the bombings, is also a suspect.
The U.S. has long been worried about a domestic attack carried out by ideologues not tied to a larger terrorist group. A mantra emerged after the Sept. 11 attacks — "Homeland security is hometown security" — meaning local police are the first lines of defense in rooting out terrorists.
In Waltham, property crime is the most routinely reported offense, according to FBI reports. Murders are so rare that a police map detailing reported crimes doesn't even list homicide as a search category. So when Mess, Erik Weissman and Raphael Teken were found nearly decapitated on Sept. 12, 2011, it came as a shock.
Police initially believed the killings were drug-related. Mess was known as a pot dealer. Weissman, 31, had been arrested on drug charges. Teken, 37, was a personal trainer.
The killings stunned residents of the dead-end street where Mess lived. Hours after the bodies were found, a prosecutor told reporters that there was no sign of a break-in and that the victims probably knew their killers.
Little else was heard about the investigation until after the marathon, but details are few on how police made the connection.
Tamerlan Tsarnaev, Todashev and Mess trained at the same Boston gym. Todashev was shot dead in May by an FBI agent during an interrogation at his home near Orlando. Authorities recently cleared the agent, saying Todashev had charged at a Massachusetts trooper.
Federal authorities have said that Todashev implicated Tamerlan in the Waltham slayings. But at the request of Massachusetts prosecutors, the Justice Department did not release details of the confession.
It's unclear which leads investigators might have pursued immediately after the Waltham deaths.
Jamal Abu Rubieh, owner of Brookline Lunch, the restaurant in Cambridge that Mess frequented, said he was surprised he never heard from police. Weissman and Tamerlan Tsarnaev ate there with Mess a few times.
It's routine for investigators of a killing to talk to anyone who had regular contact with the victim.
"Nobody ever came to talk to us," Rubieh said.
Even though officials insist the state is running the investigation — standard procedure except in Massachusetts' largest cities — federal authorities also appear interested. In January, a federal grand jury subpoenaed Tsarnaev's wife, Katherine Russell, asking her for things that belonged to Mess, including a leather jacket, said Amato DeLuca, her lawyer.
County and federal prosecutors declined to comment on the subpoena. It's not clear why the federal grand jury would want Mess' belongings, and Russell's lawyer said she does not have anything that belongs to Mess.
Contributing to this report were Associated Press writers Michelle R. Smith in Providence, R.I.; Paige Sutherland in Boston; and Alicia A. Caldwell, Eileen Sullivan and Eric Tucker in Washington.


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If your selected projector has a Zoom Lens then the projector's Throw Distance or Image Size can be finely adjusted by moving the Zoom Lens ring on your projector. The Zoom Range slider in the calculator will help you calculate the changes made by a Zoom Lens.
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When in New York… The WTA asked some of its top ladies about their "musts" while in New York City. And it basically came down to shopping (Fifth Avenue!), eating, or in Vika's case, being weird.
The rundown: Caro loves the Meatpacking District; Maria recommends the Halumi sandwich at Aroma (in Soho); Bartoli ends up in Shoe Heaven at Sak's; and Schiavone enjoys a burger, fries, and a jukebox — from a location that will remain nameless.
(video courtesy of WTA)


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Tax Library
We've put together a collection of resources to help you manage your taxes as well as prepare for the upcoming tax season. Simply click on one of the topics below and you'll find a selection of tools and information related to taxes and tax strategies.Federal Tax Forms
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Our searchable event list includes only events with fixed start and end dates. For a list of destinations and events that are open year-round, or that repeat regularly throughout the year, check out our Ongoing Events.
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Jazz Small Groups
May 10
Jazz small groups at Lamont perform works that they have been working on this quarter.


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Among the 3rd parties EUMETNET is involved with, the EU's flagship Copernicus programme represents a set of major stakeholders for our community.
As a result of a bidding process held in 2016, EUMETNET has a unique arrangement with Copernicus through the European Environment Agency (EEA) which is the delegated operator of the In-Situ Coordination Component of Copernicus. The Space Component is the matter of other organizations such as ESA and EUMETSAT.
Along with consortium partners EUROGOOS and ICOS, we provide leading expertise to advise the EEA in the areas of in-situ meteorological and ocean observation networks, climate datasets, atmospheric chemistry observation and data management.
With such a setup, Copernicus operators are aware of network capabilities and thus the gaps that need to be filled so that they can provide their own services as optimally as possible.
"flagship programme of the EU"
EUMETNET members are also very much involved in many activities related to the delivery of the Copernicus Climate Change Service (C3S) where their knowledge of climate sciences, their modelling capabilities and their experience in climate data management are recognized and used extensively.
EUMETNET members are also active within the Copernicus Atmosphere Monitoring Service (CAMS).


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